Nutrition & Food Science最新文献

{"title":"Dietary patterns and metabolic syndrome in patients with premature heart disease: a cross-sectional study","authors":"Shiva Rezayat, N. Mohammadifard, E. Zarepur, A. Feizi, N. Sarrafzadegan, M. Kafeshani","doi":"10.1108/nfs-09-2023-0215","DOIUrl":"https://doi.org/10.1108/nfs-09-2023-0215","url":null,"abstract":"Purpose\u0000Due to the increase in the prevalence of other risk factors of heart diseases, the age of heart disease has decreased and it has led to premature heart disease. One of the main risk factors of this disease is metabolic syndrome (MetS). One of the key ways to control MetS is dietary modification. The purpose of this study is to investigate the relationship between dietary patterns and MetS in patients with premature heart disease.\u0000\u0000Design/methodology/approach\u0000This study was conducted on 409 people with premature heart disease. The diagnosis of MetS was made based on the ATP III criteria. Dietary intake for the past year was collected using the validated semi-quantitative food frequency questionnaire. Dietary patterns were determined by factor analysis with principal components approach.\u0000\u0000Findings\u0000Three dietary patterns were identified, including the healthy, western and traditional patterns. The findings showed that people who followed the traditional pattern more than those who followed less had a lower risk of MetS. (OR:0.23; 95% CI: 0.11–0.52). But, no relation was observed between healthy (OR:1.45; 95% CI:0.64–3.25) and western (OR:1.04; 95% CI:0.51–2.13) patterns with MetS.\u0000\u0000Originality/value\u0000The findings of this study showed that following a traditional dietary pattern based on high consumption of whole grains, red meat, viscera, fish, eggs, high-fat dairy products, soft drinks, mayonnaise and solid oil was associated with a lower risk of MetS.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"53 17","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140970703","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}

{"title":"Development of shake powdered food with cocoa, mesquite pod flour, oak extract and agave fructans, quality characteristics and glycemic index","authors":"Jennifer Aracely De Santiago-Romero, Carlos-Alonso Salas-Ramírez, K. Herrera-Rocha, N. Rocha‐Guzmán, María José Rivas Arreola, J. Gallegos‐Infante, S. M. González-Herrera, M. Moreno‐Jiménez, María Alejandra Galindo-Gallegos","doi":"10.1108/nfs-01-2024-0028","DOIUrl":"https://doi.org/10.1108/nfs-01-2024-0028","url":null,"abstract":"\u0000Purpose\u0000The purpose of this study was to development of a new chocolate-flavored powdered food supplement enriched with mesquite pod flour, oak extract and agave fructans, with proper sensory characteristics as well as its physicochemical and glycemic quality.\u0000\u0000\u0000Design/methodology/approach\u0000A powdered shake was formulated using experimental design (23) with mesquite (Prosopis laevigata) pod flour, oak (Quercus convallata) extracts, nonalkalinized cocoa, agave fructans, milk protein and xanthan gum. Sensory analysis (choice profile method, ranking test, focus group, quantitative descriptive analysis), moisture, ash, fiber, protein and lipids, pH, color, wettability, dispersibility and rheological tests were done. Phenolic profiling analysis to samples was done by ultraperformance liquid chromatography coupled to photodiode array detection and electrospray ionization tandem mass spectrometry, antioxidant activity was measured by 2,2’-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation, ferric reducing antioxidant power and oxygen radical absorbance capacity, glycemic index (GI) and glycemic load were evaluated.\u0000\u0000\u0000Findings\u0000The main sensory attributes in the powders were chocolate, bitter, astringent, grass/linseed flavors (p < 0.05). The product has protein [66.9%], carbohydrates [22.0%], lipids [1.6%], ash [2.7%] and moisture [6.8%], with wettability (23 s), and dispersibility of 77.9%. Catechin, epicatechin, gallocatechin, procyanidin B2, chlorogenic, coumaric and ferulic acids were identified. GI and caloric load not show differences between men (73.3±2.4, 4.4±0.1) and women (67.0±2.1, 4.1±0.1) (p > 0.05).\u0000\u0000\u0000Originality/value\u0000The use of mesquite pods, oak and agave fructans in powder food supplement is an alternative to obtain a product high in protein, with good sensory properties, antioxidant activity and moderate GI.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":"6 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140979420","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}

{"title":"Gender differences in dietary intake and physical activity among university students: a post-COVID-19 pandemic study","authors":"Chyi Yann Chong, C. X. Tan, Meng-Che Tsai, S. Tan, Hariyono Hariyono, S. Tan","doi":"10.1108/nfs-01-2024-0015","DOIUrl":"https://doi.org/10.1108/nfs-01-2024-0015","url":null,"abstract":"\u0000Purpose\u0000Malaysia transitions from a pandemic to an endemic state, beginning on April 1, 2022. The dietary intake and physical activity of university students were altered during the COVID-19 pandemic confinement period, but there is limited information on this topic in the post-COVID-19 period. This cross-sectional study aims to understand gender differences in dietary intake and physical activity among university students and investigate the factors influencing their body mass index (BMI) in the post-COVID-19 period.\u0000\u0000\u0000Design/methodology/approach\u0000The questionnaire used in this study comprised three main segments: sociodemographic information, a semiquantitative food frequency questionnaire and the International Physical Activity Questionnaire.\u0000\u0000\u0000Findings\u0000Results indicated that males exhibited significantly higher (p < 0.05) mean intakes of total dietary energy and macronutrients compared to females. Compared to the Malaysian Recommended Nutrient Intakes 2017, 76.4% of males and 68.8% of females had a sufficient daily energy intake. The majority of males (52.7%) and females (46.4%) were moderately physically active. Regression analysis revealed that male university students with lower fiber intake (ß = −0.309, p = 0.002) were significantly associated with higher BMI reading after confounding adjustment. However, a similar trend was not observed in female university students.\u0000\u0000\u0000Practical implications\u0000Understanding the gender differences in dietary intake and physical activity can provide insights into the development of effective gender-specific health promotion strategies and the formulation of policies aimed at promoting healthier lifestyles among university students in the post-COVID-19 pandemic era.\u0000\u0000\u0000Originality/value\u0000This study provides insights into the gender differences in the dietary and physical activity habits of university students, as well as the factors influencing their BMI in the post-COVID-19 pandemic era.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":"61 24","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140983637","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}

{"title":"In search of an appropriate front-of-package nutritional labelling scheme for the CARICOM region","authors":"Alison S. Gajadhar, Melissa K. Hippolyte","doi":"10.1108/nfs-10-2023-0235","DOIUrl":"https://doi.org/10.1108/nfs-10-2023-0235","url":null,"abstract":"\u0000Purpose\u0000This study aims to evaluate the impact of the proposed CARICOM Octagon “High In” Warning Label (OWL), against four alternative Front-of-Package Nutrition Labels (FOPNLs): US “Facts Up Front” (FUF), UK Multi-Traffic Light (MTL), Mexican OWL and the Brazilian Magnifying Glass “High In” Warning Label, on respondents’ purchase intentions, perception of healthiness and understanding of nutritional information across and within food products.\u0000\u0000\u0000Design/methodology/approach\u0000In an online randomized control experiment, adults from eight CARICOM countries (n = 948) were randomly assigned to a control and four treatment FOPNL groups. Respondents were tasked to choose between four categories of mock products with three variations in healthfulness across and within products.\u0000\u0000\u0000Findings\u0000No statistically significant difference (p > 0.05) was found across FOPNL groups compared to the OWL on outcomes of purchase intentions and perception of healthfulness. Regarding the understanding of nutritional information, FUF performed the best, as participants were 1.76 times (p = 0.03) and 3.23 times (p = 0.00) more likely to correctly identify the products with the highest and lowest amount of sugar, respectively. Results were similar for products with the lowest sodium (odds ratio [OR] = 2.25, p = 0.00) and highest saturated fats (OR = 2.11, p = 0.00).\u0000\u0000\u0000Research limitations/implications\u0000Some limitations of this study include the use of an online platform to conduct the experiment. Though this was the most cost-effective method of execution and presented many benefits, there were limitations to using this approach. Firstly, this approach may not entirely replicate the real world in store purchasing settings. Although online grocery shopping is becoming increasingly popular, in the Caribbean, most grocery purchases are made in stores. Furthermore, online surveys are more likely to lead to samples with higher educational and income levels than the average population (Bethlehem, 2010). The skewedness observed was not unique to this study and was common with similar published studies (Franco-Arellano et al., 2020; Packer et al., 2021; Talati et al., 2018). Nevertheless, all respondents were randomly assigned to groups, and it was confirmed that there were no systematic differences in the education and income levels of participants across the FOPNL groups.\u0000\u0000\u0000Practical implications\u0000Some CARICOM policy makers advocate for the use of “High In” warning labels to limit the intake of nutrients of concern (NOCs) and to encourage healthier eating habits among consumers. However, regional private sector stakeholders have expressed concern about the lack of sufficient research undertaken at a regional level, to inform the effectiveness of this model within CARICOM, and some have also expressed a preference for the use of other interpretative and reductive FOPNLs, already in use in the Region. The results of this study reveal that while interpretative FOPNLs like the Draft CARIC","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141029450","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}

{"title":"Snacking pattern among IT professionals from Pune, India","authors":"Prabhashwori Devi, Devaki Gokhale, Anuja Phalle","doi":"10.1108/nfs-11-2023-0243","DOIUrl":"https://doi.org/10.1108/nfs-11-2023-0243","url":null,"abstract":"Purpose\u0000Pune is a prominent information technology (IT) hub in India, where snacking has become a customary practice among IT professionals. This study aims to determine the pattern and factors associated with snacking among IT professionals from various multinational corporations (MNCs) in Pune, Maharashtra, India.\u0000\u0000Design/methodology/approach\u0000This cross-sectional study considered 404 IT professionals aged 21 to 50 years. A convenient sampling method was adopted to administer a validated questionnaire. Information on snacking patterns and factors associated with snacking were recorded. Descriptive and inferential statistics were used to analyze the data with p = 0.05. The participation was voluntary, and confidentiality was ensured.\u0000\u0000Findings\u0000The mean age of the participants was 31 ± 7.9 years. Almost half (51.5%) of the participants engaged in daily snacking. The sociodemographic factors such as younger age (0.000), marital status (p = 0.001), salary package (p = 0.006), living situation (p = 0.05), designation (p = 0.042) and work experience (p = 0.001) significantly related with the unhealthy snacking pattern scores. Daily snacking was significantly associated with hunger (p = 0.001), stress (p = 0.001), weight (p = 0.000), peer influence (p = 0.041) and taste (p = 0.001). Hunger, stress, taste, peer influence, boredom and weight were significantly (p = 0.05) associated with unhealthy snacking patterns.\u0000\u0000Research limitations/implications\u0000The mean age of the participants was 31 ± 7.9 years. Almost half (51.5%) of the participants engaged in daily snacking. The sociodemographic factors such as younger age (0.000), marital status (p = 0.001), salary package (p = 0.006), living situation (p = 0.05), designation (p = 0.042) and work experience (p = 0.001) significantly related with the unhealthy snacking pattern scores. Daily snacking was significantly associated with hunger (p = 0.001), stress (p = 0.001), weight (p = 0.000), peer influence (p = 0.041) and taste (p = 0.001). Overall, hunger, stress, taste, peer influence, boredom and weight were significantly (p = 0.05) associated with unhealthy snacking patterns such as snacking in between, prioritizing taste over nutrition, exclusion of fruits and vegetables in snacks, lack of control over snacking and snacking habit.\u0000\u0000Originality/value\u0000This study uniquely identifies the snacking pattern of IT professionals from Pune, India, which primarily includes unhealthy snacking. Various socio-demographic and other factors such as hunger, taste, stress, boredom, convenience, weight and peer influence, were associated with unhealthy snacking. Understanding the snacking pattern and its determinants can help create nutrition interventions to promote healthy snacking and decrease the risk of noncommunicable diseases in IT professionals.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":"56 20","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140667387","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}

{"title":"Enteral nutrition practices among very preterm infants in neonatal units: a cross-country comparative study","authors":"Wesam Alyahya, Rayhana AlSharfa, Noor Alduhbaki, Batool Al-Zahir, Marwa Alqalaf, Jumanah S Alawfi, Hussah Altwejri, Hanoof Alessa, Tunny S. Purayidathil, R. Khattab","doi":"10.1108/nfs-02-2024-0045","DOIUrl":"https://doi.org/10.1108/nfs-02-2024-0045","url":null,"abstract":"\u0000Purpose\u0000The objective of this study was to delineate and compare enteral nutrition (EN) practices among neonatal units across the Arabian Gulf countries.\u0000\u0000\u0000Design/methodology/approach\u0000A cross-sectional study was conducted by recruiting 255 clinicians working in neonatal units in the Arabian Gulf countries.\u0000\u0000\u0000Findings\u0000Out of 255 invited clinicians, 73 (29%) participated in the survey. Neonatal units used varied EN strategies, where feeding practices exhibited variability. The majority (74%) of units had a local standard feeding protocol, while 18% followed international protocols, and 8% did not adhere to a specific protocol. When maternal milk was not used, the main alternatives were preterm formula (67%) and predigested formula (14%). The age at which the first EN was commenced and the reported advancement rate showed significant variations among different units (p < 0.001). The initiation of fortification was primarily driven by reaching a specific enteral volume (commonly reported as 100 mL/kg/day) and addressing poor postnatal growth. Fortification practices did not differ significantly among professions, except for the initial fortification strength, where none of the dietitians and only 8.3% of neonatologists preferred full strength, compared to 28.6% and 21.4% of medical residents and nurses, respectively (p = 0.033).\u0000\u0000\u0000Originality/value\u0000This study marks the first exploration of EN practices in neonatal units, examining their local and cross-country variations. It provides valuable insights to guide local trials and foster global collaboration among neonatal units to establish a unified knowledge base, standardized practices and promote research and innovation, ultimately contributing to optimal feeding practices for very preterm infants.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":" 0","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140684203","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}

{"title":"Dietary diversity and preferences among pregnant women and its association with anaemia","authors":"Benedicta Twum - Dei, R. Aryeetey, L. N. E. Aduku","doi":"10.1108/nfs-11-2023-0273","DOIUrl":"https://doi.org/10.1108/nfs-11-2023-0273","url":null,"abstract":"\u0000Purpose\u0000This study aims to assess dietary choices of pregnant women and its relationship with their anaemia status.\u0000\u0000\u0000Design/methodology/approach\u0000A mixed-method study comprising a survey and three focus group discussions (FGDs). The survey included 380 adult pregnant women with data collected on food choices, preferences and haemoglobin (Hb) status.\u0000\u0000\u0000Findings\u0000More than 50% of women in the study had Hb concentration < 11.0 g/dl; mean Hb was 10.24 g/dl (SD = 1.59). Univariate analysis was used to generate descriptive tabulations for socio-demographic characteristics of respondents, dietary choices for women and anaemia status. T-test and bivariate analysis between dietary diversity score of the women among the food groups consumed as well as their anaemia (Hb) status. This showed that women with high dietary diversity score had improved Hb status (P = 0.003), and those who consumed meat and fish as well as dark leafy vegetables had significantly high diversity scores (P = 0.031 and P = 0.049). Thematic analysis was used for analysing qualitative data.\u0000\u0000\u0000Research limitations/implications\u0000The sample used in the study is unlikely to be fully representative of pregnant women in the Accra Metropolis. In addition, this study used a cross-sectional study design, making it difficult to establish causal associations between nutritional status and food choice of pregnant women. It does not also show variation in dietary practices by seasons of the year. The scope of the study did not allow for a detailed analysis, and this should be considered in future studies. Also, the study did not explore an obstetric factor like past bleeding history as well as the menstrual cycle of these pregnant women, as these factors are likely to interfere with the anaemia status of the pregnant women.\u0000\u0000\u0000Originality/value\u0000This paper contributes significant value by specifically focusing on and clarifying the complex relationship between dietary choices and aneamia among pregnant women. It also provides insights into the distinct dietary patterns and preferences of pregnant women, which may be contributing to the high prevalence of aneamia. The results of the study can inform the development of localized, evidence-based interventions to address this critical public health concern, ultimately leading to improved maternal and foetal health outcomes.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":" 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140688229","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}

{"title":"Probiotic icecream as a functional food - a review","authors":"S. Sarkar","doi":"10.1108/nfs-02-2024-0036","DOIUrl":"https://doi.org/10.1108/nfs-02-2024-0036","url":null,"abstract":"\u0000Purpose\u0000Globally, consumer’s inclination towards functional foods had noticed due to their greater health consciousness coupled with enhanced health-care cost. The fact that probiotics could promote a healthier gut microbiome led projection of probiotic foods as functional foods and had emerged as an important dietary strategy for improved human health. It had established that ice cream was a better carrier for probiotics than fermented milked due to greater stability of probiotics in ice cream matrix. Global demand for ice cream boomed and probiotic ice cream could have been one of the most demanded functional foods. The purpose of this paper was to review the technological aspects and factors affecting probiotic viability and to standardize methodology to produce functional probiotic ice cream.\u0000\u0000\u0000Design/methodology/approach\u0000Attempt was made to search the literature (review and researched papers) to identify diverse factors affecting the probiotic viability and major technological challenge faced during formulation of probiotic ice cream. Keywords used for data searched included dairy-based functional foods, ice cream variants, probiotic ice cream, factors affecting probiotic viability and health benefits of probiotic ice cream.\u0000\u0000\u0000Findings\u0000Retention of probiotic viability at a level of >106 cfu/ml is a prerequisite for functional probiotic ice creams. Functional probiotic ice cream could have been produced with the modification of basic mix and modulating technological parameters during processing and freezing. Functionality can be further enhanced with the inclusion of certain nutraceutical components such as prebiotics, antioxidant, phenolic compounds and dietary fibres. Based upon reviewed literature, suggested method for the manufacture of functional probiotic ice cream involved freezing of a probiotic ice cream mix obtained by blending 10% probiotic fermented milk with 90% non-fermented plain ice cream mix for higher probiotic viability. Probiotic ice cream with functional features, comparable with traditional ice cream in terms of technological and sensory properties could be produced and can crop up as a novel functional food.\u0000\u0000\u0000Originality/value\u0000Probiotic ice cream with functional features may attract food manufacturers to cater health-conscious consumers.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":" 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140689193","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}

{"title":"Optimization of salt ready-mix for instant fried noodles production using response surface methodology","authors":"Manisha Malik, Devyani Tomar, Narpinder Singh, B.S. Khatkar","doi":"10.1108/nfs-11-2023-0261","DOIUrl":"https://doi.org/10.1108/nfs-11-2023-0261","url":null,"abstract":"Purpose\u0000This study aims to provide a salt ready-mix to instant fried noodles manufacturers.\u0000\u0000Design/methodology/approach\u0000Response surface methodology was used to get optimized salt ready-mix based on carbonate salt, disodium phosphate, tripotassium phospahte, sodium hexametaphosphate and sodium chloride. Peak viscosity of flour and yellowness, cooking loss and hardness of noodles were considered as response factors for finding optimized salt formulation.\u0000\u0000Findings\u0000The results showed that salts have an important role in governing quality of noodles. Optimum levels of five independent variables of salts, namely, carbonate salt (1:1 mixture of sodium to potassium carbonate), disodium phosphate, sodium hexametaphosphate, tripotassium phosphate and sodium chloride were 0.64%, 0.29%, 0.25%, 0.46% and 0.78% on flour weight basis, respectively.\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, this is the first study to assess the effect of different combinations of different salts on the quality of noodles. These findings will also benefit noodle manufacturers, assisting in production of superior quality noodles.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":"65 1‐2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140694075","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}

{"title":"The relationship between sidewalk access and weight-related outcomes: a systematic review","authors":"Kiyavash Irankhah, Soheil Asadimehr, Golnaz Ranjbar, Behzad Kiani, S. Sobhani","doi":"10.1108/nfs-09-2023-0214","DOIUrl":"https://doi.org/10.1108/nfs-09-2023-0214","url":null,"abstract":"\u0000Purpose\u0000To effectively combat the increasing rates of obesity, it is crucial to explore how environmental factors like sidewalk access impact weight-related outcomes. This study aimed to systematically examine the association between sidewalk accessibility and weight-related outcomes.\u0000\u0000\u0000Design/methodology/approach\u0000Databases were searched by keywords for relevant articles, which were published before March 3, 2024, to report the role of neighborhood sidewalk access on weight-related outcomes. The main findings of the selected articles were extracted from eligible studies by two independent reviewers.\u0000\u0000\u0000Findings\u0000A total of 20 out of 33 studies indicated a significant negative relationship between access to sidewalks and weight-related outcomes. Three studies demonstrated an indirect relationship between access to sidewalks and weight-related outcomes by greater access to physical environments. In addition, five studies reported no clear relationship, and three studies reported a significantly positive relationship between access to sidewalks and weight-related outcomes.\u0000\u0000\u0000Practical implications\u0000In general, people who live in urban areas with better sidewalk access benefit from better weight-related outcomes. Adults showed this correlation more prominently than adolescents and children. Therefore, sidewalks that have a positive effect on physical activity levels could be considered as a preventive measure against obesity.\u0000\u0000\u0000Originality/value\u0000One of the weight-related outcomes is obesity. Every community faces numerous challenges due to obesity, which adversely affects the quality of life and health. Environmental factors such as access to sidewalks could be associated with body weight due to lifestyle influences.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":" 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140691554","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}