Food and Public Health最新文献_第5页

Progressive Changes in Overweight and Obesity during the Early Years of Schooling among Children in a Central Region of Saudi Arabia 沙特阿拉伯中部地区儿童上学早期超重和肥胖的渐进式变化

Food and Public Health Pub Date : 2012-12-01 DOI: 10.5923/J.FPH.20120205.07

A. Al-Mohaimeed, M. Ismail, K. Dandash, S. Ahmed, Muslet Al-Harbi

{"title":"Progressive Changes in Overweight and Obesity during the Early Years of Schooling among Children in a Central Region of Saudi Arabia","authors":"A. Al-Mohaimeed, M. Ismail, K. Dandash, S. Ahmed, Muslet Al-Harbi","doi":"10.5923/J.FPH.20120205.07","DOIUrl":"https://doi.org/10.5923/J.FPH.20120205.07","url":null,"abstract":"Ch ildhood overweight and obesity have become a global public health problem. This study aims to determine the prevalence of these health conditions in children studying in government schools in the two cities of Buraidah and Unaizah of the Qassim Region, Saudi Arabia. The key question that we examined was whether the children enter the school as overweight or become overweight after entering the school. Using a cross-sectional, observational study design, a random sample of 874 school children between 6- to 10 years was enrolled in 2010/ 2011. A structured questionnaire was used for collecting data. Weight and height were measured, and the body mass index (BMI) was categorized. Based on the World Health Organizat ion (WHO) definit ion, the overall prevalence of overweight and obesity was 12.8% and 10.1%, respectively. Girls had a higher prevalence of overweight (18.4%) and obesity (15.6%) than boys. Overweight tendency increased dramat ically fro m 7.6% in Grade 1 to 19% in Grade 4. Similarly, obesity also increased progressively after entering the school. Our study suggests that overweight and obesity are mostly acquired after entering the school. Public health program are, therefore, required to promote a healthy lifestyle fro m the early years of schooling.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2012-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83440781","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 9

Food Additives in Products for Children Marketed in Brazil 在巴西销售的儿童产品中的食品添加剂

Food and Public Health Pub Date : 2012-12-01 DOI: 10.5923/J.FPH.20120205.03

A. Lorenzoni, F. A. Oliveira, F. Cladera-Olivera

{"title":"Food Additives in Products for Children Marketed in Brazil","authors":"A. Lorenzoni, F. A. Oliveira, F. Cladera-Olivera","doi":"10.5923/J.FPH.20120205.03","DOIUrl":"https://doi.org/10.5923/J.FPH.20120205.03","url":null,"abstract":"Studies show children suffer fro m adverse effects to food additives, in both acute and chronic forms. Children are among the biggest consumers of processed products and have more susceptibility to these adverse effects. In Brazil, there are few data about the exposure to food additives. Therefore, the objective of this article is to elaborate a database of food additives present in products for children. Th is database was built fro m August 2010 to October 2010 fro m the nutritional information on products for children, which could be found on the web site of a Brazilian supermarket. The informat ion contained on product labels of all foods commercialized on the site were analysed, and those with some description or image d irected to child ren, as well as products generally consumed by children, were organized in four categories (cereals and cereal products, dairy and meat products, candy and chocolate, beverages). The number of additives present in each product, the percentages of each class of additive present in the different food categories and the presence of artificial dyes in each category were presented in tables. Among the 5882 products commercialized on the web site, excluding alcoholic beverages, 506 (8.60%) p roducts were classified as children p roducts, fro m which 468 products contained information on their ingredients (and additives) and 438 products contained at least one additive in their formulat ion. The most used additives were lecithin (45.30%) and citric acid (22.86%) and artificial dyes allura red (9.83%), tartrazine (6.84%), sunset yellow (5.77%), brilliant blue (5.77%). Future studies could be carried out to evaluate the amount used and the intake of these additives by Brazilian children.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2012-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76341845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 12

Influence of the addition of flavoring on the sodium content of fried potato chips and the fatty acid profile. 调味剂的加入对炸薯片钠含量及脂肪酸谱的影响。

Food and Public Health Pub Date : 2012-12-01 DOI: 10.5923/J.FPH.20120205.06

P. F. Montanher, L. N. D. Paula, F. A. G. Coró, L. F. Dias, M. Pedrão, N. E. Souza

{"title":"Influence of the addition of flavoring on the sodium content of fried potato chips and the fatty acid profile.","authors":"P. F. Montanher, L. N. D. Paula, F. A. G. Coró, L. F. Dias, M. Pedrão, N. E. Souza","doi":"10.5923/J.FPH.20120205.06","DOIUrl":"https://doi.org/10.5923/J.FPH.20120205.06","url":null,"abstract":"The influence of the addition of flavorings on the sodium content and the fatty acid profile of fried potato chips, particularly of trans fatty acids and the centesimal composition, of fried potato chips was investigated. Three brands of two types of flavored fried potato chips (onion plus parsley and barbecue) and the traditional product were assessed. An increase in the sodium content was observed in all flavored products of all brands. Among the flavored products, brand B had the lowest values of sodium (0.40, 0.47 and 0.60 g 100 g -1 of the unflavored product, onion and parsley, and barbecue, respectively). The total lip id (TL) values were h igh, ranging fro m 28 to 35%. All flavors of brand C had the lowest TL content. The fatty acids in the greatest amounts were palmitic acid (16:0), stearic acid (18:0), and oleic acid (18:2n-6). The amounts of trans fatty acids (TFA) were lo w and under 0.2 g per portion, the limit set by the regulation in force. A mong the samples evaluated, brand C had the highest TFA contents, 92, 157, and 95 mg 100 g -1 of food in the traditional, onion and parsley, and","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2012-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77777757","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Presence and Levels of Common Polynuclear Aromatic Hydrocarbons (PAHs) in Staple Foods of Nigerians 尼日利亚人主要食物中常见多核芳烃的存在及含量

Food and Public Health Pub Date : 2012-08-31 DOI: 10.5923/J.FPH.20120201.10

D. H. Ogbuagu, A. Ayoade

{"title":"Presence and Levels of Common Polynuclear Aromatic Hydrocarbons (PAHs) in Staple Foods of Nigerians","authors":"D. H. Ogbuagu, A. Ayoade","doi":"10.5923/J.FPH.20120201.10","DOIUrl":"https://doi.org/10.5923/J.FPH.20120201.10","url":null,"abstract":"We investigated the presence and levels of 11 polynuclear aromatic hydrocarbons (PAHs) in 4 commonly consumed roasted food delicacies in Owerri, a southeastern city of Nigeria. Freshly roasted plantain, yam, fish and meat (popularly called suya) samples were purchased from 10 roadside fast-food sellers in the municipality, preserved in labelled sterile amber bottles with benzene and taken to the laboratory in iced-chest. A gas chromatograph coupled with flame ioni- zation detector (GC-FID) was used in the analysis of samples. The single factor ANOVA and means plots were used to detect homogeneity in mean variance and structure of group means of the PAHs determined in the foods, respectively. Roasted plantain contained the highest level of combined PAHs measured (0.0465 mg/kg), followed by suya (0.0372 mg/kg); with mean concentrations of 0.004227 (± 0.0019135) and 0.003382 (± 0.0023045) mg/kg, respectively. However, least concen- tration of the combined PAHs of 0.0135 (0.001227 ± 0.0004152) mg/kg was recorded in roasted fish. There was significant heterogeneity (F(214.52)>Fcrit(3.95)) at P<0.05 (95% confidence limit) in the concentrations of the PAHs in the foods sampled. Post-hoc means plots revealed that the heterogeneity was most contributed by fluorene in suya, acenaphthene and phenan- threne in roasted fish, phenanthrene and anthracene in roasted plantain, and anthracene in roasted yam samples. The higher concentrations of these hydrocarbons in suya than roasted yam could be due to the longer roasting duration, higher fat content of meat, and pyrolysis resulting from melted fat from meat dropping onto the heat source. However, the higher concentrations of combined PAHs recorded in roasted plantain than meat (suya) and roasted fish could be due to the closer distances the plantain samples were (usually) placed to the source of the heat and the higher temperature required for roasting the plantains than meat and fish. The study reveals high concentrations of the PAHs in the foods sampled. This therefore places the several consumers at potential health risk.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84923886","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 18

Assessment of Total Lipid Fractions and Fatty Acids Composition in Raw, Germinated Barleys and Talbina Products 原料、发芽大麦和大麦产品中总脂肪组分和脂肪酸组成的评估

Food and Public Health Pub Date : 2012-08-31 DOI: 10.5923/J.FPH.20120201.04

M. Youssef, F. A. El-Fishawy, E. Ramadan, A. M. El-Rahman

{"title":"Assessment of Total Lipid Fractions and Fatty Acids Composition in Raw, Germinated Barleys and Talbina Products","authors":"M. Youssef, F. A. El-Fishawy, E. Ramadan, A. M. El-Rahman","doi":"10.5923/J.FPH.20120201.04","DOIUrl":"https://doi.org/10.5923/J.FPH.20120201.04","url":null,"abstract":"Talbina is a food product with high potential applications as a functional food. Talbina was prepared from two barley varieties namely: Giza126 and Giza130 by adding whole barley flour to water (1:10 w/v) and (1:5 w/v) for ger- minated barley then heating at 80 ° C for 5 minutes with continuous stirring until reaching a porridge like texture. The study included the fractionation and determinations of the compounds of raw, germinated barley, talbina, germinated talbina and commercial talbina oil. Besides, the all treatments recorded rather slight decrease in crude fat content, which ranged from 1.5 to 2.9%. Using TLC technique the total lipids of raw, germinated barley and their talbina products were fractionated to eight fractions and triglycerides showed the highest percentage among lipid fractions (33.92-60.82%) followed by 1,3diglycerides (6.78-20.43%). The fatty acids analysis revealed that there were 11 fatty acids in the studied treatments oil namely: caprylic, lauric, myristic, palmitic, stearic, arachidic, oleic, linoleic, linolenic and gadoleic. The essential fatty acid linoleic (C18:2) recorded the highest percentage of the unsaturated fatty acids (53.59%) in germinated 130. While palmitic acid (C16:0) recorded the highest value of saturated fatty acids in germinated 126 (17.44%).","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85934425","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 14

Nutritional Assessment of Wheat Biscuits and Fortified Wheat Biscuits with Citrus Peels Powders 小麦饼干和柑橘皮粉强化小麦饼干的营养评价

Food and Public Health Pub Date : 2012-08-31 DOI: 10.5923/J.FPH.20120201.11

H. Youssef, R. Mousa

{"title":"Nutritional Assessment of Wheat Biscuits and Fortified Wheat Biscuits with Citrus Peels Powders","authors":"H. Youssef, R. Mousa","doi":"10.5923/J.FPH.20120201.11","DOIUrl":"https://doi.org/10.5923/J.FPH.20120201.11","url":null,"abstract":"Citrus peels, the waste by-products of citrus juices factories are reckoned valuable healthful functional food. The present investigation performed to assess nutritional status of wheat and fortified biscuits with citrus peels powders. Study included determination of gross chemical composition, caloric value , minerals (Fe, Mn, Cu, Ca, Mg, Na, K and P) of wheat and fortified biscuits with citrus peels powders. Likewise physical and sensory characteristics of control and 10% fortified wheat biscuits with the four studied citrus peels powders: Tangerine peel powder, Abo-Sora peel powder, Baladi orange peel powder, and Baladi lemon peel powder. The data revealed that 10% incorporation of citrus peels powders in wheat biscuits increased crude protein, crude fat contents as well as crude fiber, moisture contents and caloric value. However, it decreased carbohydrate content. The supplementation of control biscuits with 10% citrus peels powders of the four studied citrus enhanced the nutritive value. The data revealed that all 10% fortified biscuits with the four studied citrus peels powders improved all studied sensory characteristics in all the studied biscuits. Moreover, biscuits fortified with 10% citrus peel powders. Could be recommended for caloric reduced diets for obese, over-weight persons and diabetic persons.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86441109","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 41

Zingiber officinale and Curcuma longa as potential functional foods/ingredients. 生姜和姜黄作为潜在的功能性食品/配料。

Food and Public Health Pub Date : 2012-08-31 DOI: 10.5923/J.FPH.20120202.01

T. Trinidad, R. Sagum, M. P. Leon, A. Mallillin, M. Borlagdan, M. Manila

{"title":"Zingiber officinale and Curcuma longa as potential functional foods/ingredients.","authors":"T. Trinidad, R. Sagum, M. P. Leon, A. Mallillin, M. Borlagdan, M. Manila","doi":"10.5923/J.FPH.20120202.01","DOIUrl":"https://doi.org/10.5923/J.FPH.20120202.01","url":null,"abstract":"Background: Zingiberofficinale and Curcuma longa are rhizomes used as traditional medicine for gastrointes- tinal illnesses, motion sickness and inflammatory diseases. However, there is scarcity of data regarding its nutritional com- position and functions. Objective:To characterize Zingiberofficinale and Curcuma longa as potential functional food/ in- gredients Materials and Methods: Zingiberofficinale and Curcuma longa were analyzed for proximate composition, minerals, dietary fiber and phytonutrients. Mineral availability and fermentability in vitro, and antioxidant activity was also determined. Results: Curcuma longa has greater ash, fat, protein, carbohydrates and dietary fiber while Zingiberofficinale has greater moisture and s-carotene. Both samples were good sources of dietary fiber and when fermented in vitro, the only short chain fatty acid produced was propionate. Zingiberofficinale has significantly greater iron and calcium content.The availability of zinc (11.9±0.4%) and calcium (56.9±4.7%) for absorption was significantly higher in Curcuma longa but not iron (1.7±0.1%; P<0.05). Iron availability was significantly greater in Zingiber officinal (21.5±3.3%). Curcuma longa has significantly greater total polyphenols, flavonoids, anthocyanidins and anti-oxidant activity. Conclusion: Zingiberoficinale and Curcoma longa are potential functional food/ingredients Food supplementation with Zingiberofficinale and Curcumin longa may be considered as a novel nutritional approach to reduce chronic diseases and mineral deficiency.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83528692","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 20

Assessment of Toxic Metals in Agricultural Produce 农产品中有毒金属的评价

Food and Public Health Pub Date : 2012-08-31 DOI: 10.5923/J.FPH.20120201.05

Lokeshappa B., K. Shivpuri, V. Tripathi, Anil K. Dikshit

引用次数: 82

Improving the Microbial Safety of Ice Cream by Gamma Irradiation 伽马辐射提高冰淇淋微生物安全性的研究

Food and Public Health Pub Date : 2012-08-31 DOI: 10.5923/J.FPH.20120202.08

H. M. Badr

{"title":"Improving the Microbial Safety of Ice Cream by Gamma Irradiation","authors":"H. M. Badr","doi":"10.5923/J.FPH.20120202.08","DOIUrl":"https://doi.org/10.5923/J.FPH.20120202.08","url":null,"abstract":"In this study, a survey for the microbiological status of 120 ice cream samples revealed the presence of high microbial counts and different pathogenic bacteria in different samples. Therefore, the possibility of improving the microbial safety of different ice cream samples through irradiation treatment was studied. Ice cream samples were gamma irradiated in the frozen state at doses of 0, 1, 2, 3 and 4 kGy and examined for their microbiological and sensory properties during frozen storage. The results showed that irradiation treatments significantly reduced the counts of microbial populations, while En- terobacteriaceae were completely inactivated in samples irradiated at 2 kGy dose. Furthermore, irradiation dose of 3 kGy completely inactivated the inoculated Staphylococcus aureus, Listeria monocytogenes and Salmonella typhimurium, while significantly reduced the counts of Bacillus cereus spores in samples. Meanwhile, frozen storage had no significant effect on inoculated pathogens. Ice cream samples that irradiated at 3 kGy dose were acceptable for their sensory attributes during storage. Therefore, gamma irradiation can be applied at dose of 3 kGy to improve the microbial safety of frozen ice cream products without adverse effects on their sensory acceptability.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90230454","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6

INFLUENCE OF USING COCONUT, PALM, AND CORN OILS AS FRYING MEDIUM ON CONCENTRATION OF ACRYLAMIDE IN FRIED TEMPE 用椰子油、棕榈油和玉米油作煎炸介质对煎炸豆豉中丙烯酰胺浓度的影响

Food and Public Health Pub Date : 2012-08-31 DOI: 10.5923/J.FPH.20120202.04

M. Muchtaridi, J. Levita, D. Rahayu, H. Rahmi

引用次数: 11