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Evaluating the effectiveness of two behaviour change techniques designed to improve safe food-handling among consumers 评估旨在改善消费者安全食品处理的两种行为改变技术的有效性
Food Science & Nutrition Pub Date : 2023-07-07 DOI: 10.1108/nfs-01-2023-0013
Jessica Charlesworth, Olivia Rowland, B. Mullan
{"title":"Evaluating the effectiveness of two behaviour change techniques designed to improve safe food-handling among consumers","authors":"Jessica Charlesworth, Olivia Rowland, B. Mullan","doi":"10.1108/nfs-01-2023-0013","DOIUrl":"https://doi.org/10.1108/nfs-01-2023-0013","url":null,"abstract":"\u0000Purpose\u0000Safe food-handling media campaigns have been successful at improving some safe food-handling behaviours among consumers. However, little is known about whether specific mechanisms of change, such as habit and perceived risk, can improve the effectiveness of safe food-handling campaign materials. Consequently, this study aims to determine if habit and risk-based behaviour change techniques can improve the effectiveness of safe food-handling media campaign materials.\u0000\u0000\u0000Design/methodology/approach\u0000A prospective experimental design was used. Participants completed baseline measures of habit, perceived risk and behaviour before watching two short safe food-handling video advertisements. Participants were then randomly assigned to complete either a habit or a perceived risk-based behaviour change technique task. Two weeks later, participants completed the baseline measures again. A series of multivariate analyses of variance were conducted to determine differences over time between the two groups in relation to habit, perceived risk and behaviour.\u0000\u0000\u0000Findings\u0000Significant increases in habit (p < 0.001), perceived risk (p < 0.001) and behaviour (p < 0.001) among all participants were found over the study period. However, there were no significant differences in these changes between participants who completed either task for the majority of the target behaviours and related constructs. This suggested that both habit and risk-based behaviour change techniques may help improve campaign materials; however, future research is needed to determine these effects in comparison to a non-active control group.\u0000\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, this is the first study to compare the use of two behaviour change techniques for improving safe food-handling health messaging materials. Future safe food-handling media campaigns would benefit from including habit and risk-based behaviour change techniques.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"90 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78449266","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: 2
The effects of vitamin D on sleep quality and pregnancy symptoms in pregnant women: a randomized, tripled-blinded and placebo-controlled clinical trial 维生素D对孕妇睡眠质量和妊娠症状的影响:一项随机、三盲和安慰剂对照的临床试验
Food Science &amp; Nutrition Pub Date : 2023-07-03 DOI: 10.1108/nfs-12-2022-0402
Zahra Mirzaei-Azandaryani, Y. Javadzadeh, E. Shaseb, M. Mirghafourvand
{"title":"The effects of vitamin D on sleep quality and pregnancy symptoms in pregnant women: a randomized, tripled-blinded and placebo-controlled clinical trial","authors":"Zahra Mirzaei-Azandaryani, Y. Javadzadeh, E. Shaseb, M. Mirghafourvand","doi":"10.1108/nfs-12-2022-0402","DOIUrl":"https://doi.org/10.1108/nfs-12-2022-0402","url":null,"abstract":"\u0000Purpose\u0000Because of the importance of having enough sleep in life and health, this study aims to determine the effect of vitamin D supplementation on sleep quality and pregnancy symptoms (primary outcomes) and side effects (secondary outcome).\u0000\u0000\u0000Design/methodology/approach\u0000In this triple-blind randomized controlled clinical trial, 88 pregnant women with gestational age of 8–10 weeks and serum vitamin D concentration less than 30 ng/ml were allocated into vitamin D (n = 44) and control (n = 44) groups by blocked randomization method. The vitamin D group received a 4,000 IU vitamin D pill, and the control group received a placebo pill daily for 18 weeks. Independent t-, Mann–Whitney U and ANCOVA tests were used to analyze the data.\u0000\u0000\u0000Findings\u0000The post-intervention mean (SD: standard deviation) of total sleep quality score in the vitamin D and placebo group were 1.94 (2.1) and 4.62 (1.71), respectively. According to the Mann–Whitney U test, this difference between the two groups was statistically significant (p < 0.001). The mean (SD) of pregnancy symptoms in the vitamin D and placebo groups was 23.95 (16.07) and 26.62 (13.84), respectively, and there was no significant difference between the two groups based on ANCOVA test (p = 0.56). Considerable side effects were not observed in any groups.\u0000\u0000\u0000Originality/value\u0000This study was conducted due to the contradictory results of the effect of vitamin D on sleep quality and the high prevalence of sleep disorders and pregnancy symptoms.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74300579","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
Behaviors scale towards sustainable nutrition: development and validity-reliability analysis 可持续营养行为量表:发展与效度分析
Food Science &amp; Nutrition Pub Date : 2023-06-13 DOI: 10.1108/nfs-09-2022-0335
Gokcen Garipoglu, Bilge Meral Koc, Tugce Ozlu
{"title":"Behaviors scale towards sustainable nutrition: development and validity-reliability analysis","authors":"Gokcen Garipoglu, Bilge Meral Koc, Tugce Ozlu","doi":"10.1108/nfs-09-2022-0335","DOIUrl":"https://doi.org/10.1108/nfs-09-2022-0335","url":null,"abstract":"\u0000Purpose\u0000The evaluation of sustainable eating behaviors of individuals who constitute the society is important in the interpretation of both health-related and environmental effects. Therefore, this study aims to develop a valid and reliable scale to assess the sustainable food consumption behaviors of adults living in Turkey.\u0000\u0000\u0000Design/methodology/approach\u0000The validity of the scale was evaluated by using the factor analysis, correlation analysis and comparison of the lower and upper 27% groups with the t-test technique. Cronbach’s alpha (CA), split-half, parallel and strict criteria were used to determine the internal consistency of the scale, and the Pearson correlation analysis was conducted for the test and retest. The explanatory factor analysis and confirmatory factor analysis were applied to test construct validity.\u0000\u0000\u0000Findings\u0000The total variance rate explained by all the factors was 77.03%. CA value of the scale was 0.92, and the test–retest reliability coefficient was 0.96. The difference between the lower and upper 27% group means was significant at the p < 0.05 level. The factor structure of the scale was confirmed by the results of the confirmatory factor analysis.\u0000\u0000\u0000Originality/value\u0000There are scales in the international literature that have been validated to evaluate various aspects of behaviors related to sustainable food consumption (Tobler et al., 2011; Verain et al., 2015). However, to the best of the authors’ knowledge, there are no validity and reliability studies of a scale developed in Turkey on sustainable food consumption of adults.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82897511","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
This is not my jam: an Italian choice experiment on the influence of typical product attributes on consumers’ willingness to pay 这不是我的拿手好戏:一项意大利选择实验,研究典型产品属性对消费者支付意愿的影响
Food Science &amp; Nutrition Pub Date : 2023-06-12 DOI: 10.1108/nfs-04-2023-0076
Letizia Alvino, D. Covino
{"title":"This is not my jam: an Italian choice experiment on the influence of typical product attributes on consumers’ willingness to pay","authors":"Letizia Alvino, D. Covino","doi":"10.1108/nfs-04-2023-0076","DOIUrl":"https://doi.org/10.1108/nfs-04-2023-0076","url":null,"abstract":"\u0000Purpose\u0000Packaging and labelling have become essential to how food manufacturers generate and deliver value to customers. The information displayed on the packaging can be used to communicate to customers the properties and unique characteristics of a food product (e.g. nutrients, calories and country of origin). To achieve communication goals effectively, manufacturers need to understand how consumers evaluate products based on their attributes. In particular, companies should be aware of which specific product attributes affect consumer buying behaviour and which product attributes are more critical during food assessment. So, the paper aims to investigate consumer's behaviuor linked to typical product attributes indicated on the packaging.\u0000\u0000\u0000Design/methodology/approach\u0000The present study examines consumer willingness to pay (WTP) for a cherry jam with different attributes (brand, type of production method and price) on a sample of 2,166 Italian respondents through a choice experiment using a random parameter logit-error component model.\u0000\u0000\u0000Findings\u0000The results showed that WTP for jams can be affected by attributes such as brand, price and production methods; precisely, they indicated that the level of naturalness in the production process constitutes the main element for the consumer’s choice; however, the considerable weight that price and brand have in influencing the purchasing behaviour of the food consumer was still confirmed: in fact, a p-value of less than 0.05 was found in all cases.\u0000\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, this is the first study that assesses the effect of different types of production on WTP for food products. In addition, this study also reflects on the importance of the level of education for consumer choice.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"87 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90054035","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: 2
The impact of Prognostic Nutritional Index on mortality in patients with COVID-19 预后营养指数对COVID-19患者死亡率的影响
Food Science &amp; Nutrition Pub Date : 2023-06-07 DOI: 10.1108/nfs-03-2023-0066
S. Nergiz, O. Ozturk
{"title":"The impact of Prognostic Nutritional Index on mortality in patients with COVID-19","authors":"S. Nergiz, O. Ozturk","doi":"10.1108/nfs-03-2023-0066","DOIUrl":"https://doi.org/10.1108/nfs-03-2023-0066","url":null,"abstract":"\u0000Purpose\u0000Malnutrition has a significant effect on the onset and progression of infective pathology. The malnutrition status in COVID-19 cases are not understood well. Prognostic Nutritional Index (PNI) is a new and detailed assessment of nutrition and inflammation cases. This study aims to investigate the effect of PNI on mortality in COVID-19 patients.\u0000\u0000\u0000Design/methodology/approach\u0000In total, 334 patients (males, 142; females, 192; 64.5 ± 12.3 years of age) with COVID-19 bronchopneumonia were enrolled in this investigation. Cases were divided into two groups with respect to survival (Group 1: survivor patients, Group 2: non-survivor patients). Demographic and laboratory variables of COVID-19 cases were recorded. Laboratory parameters were calculated from blood samples taken following hospital admission. PNI was calculated according to this formula: PNI = 5 * Lymphocyte count (109/L) + Albumin value (g/L).\u0000\u0000\u0000Findings\u0000When the patients were assessed with respect to laboratory values, leukocytes, neutrophils, CRP, ferritin, creatinine and D-Dimer parameters were significantly lower in Group 1 patients than Group 2 patients. Nevertheless, serum potassium value, lymphocyte count, calcium and albumin values were significantly higher in Group 1 cases than in Group 2 cases. PNI value was significantly lower in Group 2 cases than in Group 1 cases (39.4 ± 3.7 vs 53.1 ± 4.6).\u0000\u0000\u0000Originality/value\u0000In this retrospective study of COVID-19 cases, it can be suggested that PNI may be a significant risk factor for mortality. In conclusion of this research, high-risk patients with COVID-19 can be determined early, and suitable medical therapy can be begun in the early duration.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74710114","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
Ameliorative effects of microencapsulated Spirulina platensis in beverage; physicochemical, simulated release, and organoleptic properties 微胶囊化螺旋藻对饮料的改良作用物理化学,模拟释放和感官特性
Food Science &amp; Nutrition Pub Date : 2023-06-07 DOI: 10.1108/nfs-02-2023-0041
Nurul Ain Mohamed Zamri, N. Kamaruding, S. Shaharuddin
{"title":"Ameliorative effects of microencapsulated Spirulina platensis in beverage; physicochemical, simulated release, and organoleptic properties","authors":"Nurul Ain Mohamed Zamri, N. Kamaruding, S. Shaharuddin","doi":"10.1108/nfs-02-2023-0041","DOIUrl":"https://doi.org/10.1108/nfs-02-2023-0041","url":null,"abstract":"\u0000Purpose\u0000The use of Spirulina sp. in food is limited by its bitter flavour and low absorption in the gastrointestinal system. The purpose of this study is to develop encapsulated Spirulina-alginate beads and to determine the physicochemical properties, the release efficiency in the simulated gastrointestinal fluid and the sensory acceptance of the beads when added into a rose syrup beverage.\u0000\u0000\u0000Design/methodology/approach\u0000Spirulina-alginate beads were prepared based on 3 × 3 factorial experiments consisting of three concentrations (1%, 2% and 3%) of plain sodium alginate and three concentrations (1, 3 and 5%) (w/v) of Spirulina. Encapsulated Spirulina-alginate beads were evaluated for their encapsulation effectiveness, size, texture, morphology, colour, in vitro release rate and sensory properties.\u0000\u0000\u0000Findings\u0000Sample H (3% sodium alginate + 1% Spirulina) had higher encapsulation efficiency (82.3%) but less protein (38.2 ppm) than Sample J (3% sodium alginate + 5% Spirulina) which produced more protein (126.4 ppm) but had lower encapsulation efficiency (54.5%). Alginate was the primary factor affecting bead size, and the texture became harder at 3% sodium alginate but softer at 5% Spirulina. As the concentration of Spirulina increased, the intensity of the green colour diminished. The encapsulated samples released test was better than the control samples, and Sample B (1% sodium alginate + 1% Spirulina) was preferred by the panellists in the sensory study.\u0000\u0000\u0000Originality/value\u0000This newly developed encapsulated Spirulina will improve the beverage acceptability, minimize the bitterness and increase the release percentage of Spirulina in simulated gastrointestinal.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"52 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74672241","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
COVID-19 pandemic and comfort food consumption based on gender in a Brazilian sample: which variables are related to this behavior? 巴西样本中基于性别的COVID-19大流行和安慰食品消费:哪些变量与这种行为有关?
Food Science &amp; Nutrition Pub Date : 2023-06-06 DOI: 10.1108/nfs-12-2022-0391
Tamires Cássia de Melo Souza, L. Anastácio, L. Oliveira, M. M. Daniel, F. Penaforte, J. Liboredo, C. M. Della Lucia, L. Ferreira
{"title":"COVID-19 pandemic and comfort food consumption based on gender in a Brazilian sample: which variables are related to this behavior?","authors":"Tamires Cássia de Melo Souza, L. Anastácio, L. Oliveira, M. M. Daniel, F. Penaforte, J. Liboredo, C. M. Della Lucia, L. Ferreira","doi":"10.1108/nfs-12-2022-0391","DOIUrl":"https://doi.org/10.1108/nfs-12-2022-0391","url":null,"abstract":"\u0000Purpose\u0000This study aims to identify comfort food (CF) consumption and its associated factors during the pandemic period. The study also involves an online survey conducted five months after the quarantine started in Brazil.\u0000\u0000\u0000Design/methodology/approach\u0000Data on lifestyle, eating habits and anthropometric data were collected before and during the pandemic, and the differences in these habits were analyzed. Univariate and multivariate logistic regression models were performed to identify predictors of CF consumption by gender.\u0000\u0000\u0000Findings\u0000A total of 1,363 individuals were included in the sample, with a median age of 31 years old, of whom 80.3% were women. Since individuals were free to respond about the food consumed without predetermined categories, it was possible to carry out a faithful assessment of the occurrence of this behavior. At the same time, allowing the subjectivity and symbolism inherent to the concept of CF to be embraced. CF consumption was present for 54%, with “sweets” being the most mentioned group by both genders. The factors associated with CF consumption in women during the pandemic were increased snacking, increased bread, candies and alcoholic beverage intake, increased time spent at work, worsened sleep quality, reduced meals, perceived stress (PS), emotional eating (EE), age and increased frequency of meat intake. In men, the predictors for CF consumption were remote full-time work/study, PS, EE and early waking time. For both genders, CF consumption during the pandemic period was associated with PS and EE.\u0000\u0000\u0000Originality/value\u0000This study provides an important overview of the possible contributions of the pandemic on behaviors and food choices related to the consumption of CF in Brazilians. This information is valuable to support further studies to investigate and treat the impacts of the pandemic on lifestyle, eating habits and behavior, mental health and other factors in the postpandemic period.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89723763","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: 1
The evaluation of menus’ adherence to sustainable nutrition and comparison with sustainable menu example in a Turkish university refectory 菜单坚持可持续营养的评估,并与可持续菜单在土耳其大学食堂的例子比较
Food Science &amp; Nutrition Pub Date : 2023-06-06 DOI: 10.1108/nfs-10-2022-0364
Neda Saleki, Sevval Beyza Kulaksiz, F. Arslan, Merve Guney Coskun
{"title":"The evaluation of menus’ adherence to sustainable nutrition and comparison with sustainable menu example in a Turkish university refectory","authors":"Neda Saleki, Sevval Beyza Kulaksiz, F. Arslan, Merve Guney Coskun","doi":"10.1108/nfs-10-2022-0364","DOIUrl":"https://doi.org/10.1108/nfs-10-2022-0364","url":null,"abstract":"\u0000Purpose\u0000It is very crucial to evaluate the suitability of food services from an environmental and economic point of view to design sustainable food menus. This study aims to analyse the food menus in a Turkish university refectory concerning sustainable nutrition and waste management and compare them with a proposed sustainable food menu.\u0000\u0000\u0000Design/methodology/approach\u0000The study examined lunch menus served in December and February 2021–2022 at Istanbul Medipol University refectory for a total of 20 days, considering the nutrient-rich food index (NRF 9.3), waste amount, food cost, water and carbon footprint parameters of the meals.\u0000\u0000\u0000Findings\u0000Comparing the December menu with the suggested sustainable December menu showed a significant reduction in carbon and water footprint (p = 0.001), food cost (p = 0.001) and NRF 9.3 score (p = 0.001). When February and the suggested sustainable February menu were compared, there was a significant decrease in carbon and water footprint (p = 0.001), food cost (p = 0.005) and NRF 9.3 score (p = 0.001). December and February menus had higher NRF 9.3 score compared to the sample sustainable menus, and the amounts of saturated fat, added sugar and sodium were also high in these menus.\u0000\u0000\u0000Originality/value\u0000The study revealed that university cafeteria menus are incompatible with sustainable nutrition. The findings can significantly contribute to improving the sustainability of meals and food services by minimizing the water and carbon footprint of menus.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"275 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77575836","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
Nutrition knowledge and willingness to seek nutritional counseling: analysis of data among a sample of university students 营养知识与寻求营养咨询的意愿:对大学生样本数据的分析
Food Science &amp; Nutrition Pub Date : 2023-06-06 DOI: 10.1108/nfs-11-2022-0370
Z. Akiki, Yara El Haber, Pamela Al Kassir, Fouad Sakr, M. Cherfane, C. Obeid
{"title":"Nutrition knowledge and willingness to seek nutritional counseling: analysis of data among a sample of university students","authors":"Z. Akiki, Yara El Haber, Pamela Al Kassir, Fouad Sakr, M. Cherfane, C. Obeid","doi":"10.1108/nfs-11-2022-0370","DOIUrl":"https://doi.org/10.1108/nfs-11-2022-0370","url":null,"abstract":"\u0000Purpose\u0000This study aims to assess nutrition knowledge (NK) and willingness to seek nutritional counseling (WSNC) and their predictors among university students in Lebanon.\u0000\u0000\u0000Design/methodology/approach\u0000A cross-sectional design was used to enroll students from two large private universities in Lebanon. Data were collected by a standardized questionnaire. NK scores on general and specific nutrition areas were computed. The predictors of NK and WSNC were determined by multivariable logistic regression analyses.\u0000\u0000\u0000Findings\u0000A total of 370 students were included, among which 68% had good general nutritional knowledge, which appears to be associated with being a pharmacy student (adjusted OR (aOR) = 4.26 [95% confidence interval (CI) 1.55; 11.7]), and having a dietitian as a reference for nutritional information (aOR = 8.84 [95% CI 1.94; 40.3]). However, 64% of participants had a high specific nutritional knowledge score, which was related to either attending a school of arts and sciences or being a pharmacy student (aOR = 10.8 [95% CI 4.08; 28.5]). Most students (80%) had the will to seek nutritional counseling, which was positively associated with being a female (aOR = 2.01 [95% CI 1.10; 3.67]) and a pharmacy student (aOR = 2.62 [95% CI 1.15; 5.95]). The general nutritional knowledge score was significantly associated with the WSNC (aOR = 2.10 [95% CI 1.04; 4.25]).\u0000\u0000\u0000Originality/value\u0000Higher nutritional knowledge and WSNC were found among students enrolled in health-related fields. These results underline how important nutrition education is as a strategy for inspiring college students to adopt healthy lifestyles.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88465094","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
Iranian traditional kefir beverage: isolation and identification of beneficial microorganisms and evaluation of antimicrobial activity against food-borne pathogens 伊朗传统开菲尔饮料:有益微生物的分离和鉴定以及对食源性病原体的抗菌活性评价
Food Science &amp; Nutrition Pub Date : 2023-06-02 DOI: 10.1108/nfs-01-2023-0023
Minoo Moghimani, A. Salari, M. Hashemi, S. Soleimanpour, G. Ranjbar, A. Afshari
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