Enhanced vs Standard Parents as Teacher Curriculum on Factors Related to Infant Feeding among African American Women.
CONCLUSIONS: Findings suggest the need for further intervention focused on translating knowledge into action to improve diets of weaning infants in this region of the United States. PMID: 31583410 [PubMed - in process] (Source: Southern Medical Journal)
Source: Southern Medical Journal - October 5, 2019 Category: General Medicine Tags: South Med J Source Type: research

Obesity à la carte? Children's meal options in German full-service restaurants.
CONCLUSIONS: The range of dishes on offer for children in German restaurants is severely lacking in variety and in need of improvement from a nutritional point of view. Considering the growing importance of restaurants as food environments, there is a need to improve the presentation of menus and the meals offered. PMID: 31475666 [PubMed - as supplied by publisher] (Source: Public Health Nutrition)
Source: Public Health Nutrition - September 1, 2019 Category: International Medicine & Public Health Authors: Schneider S, Hilger-Kolb J, Rüsing L Tags: Public Health Nutr Source Type: research

Items Designated as Fortified: Food and Nutrient Database for Dietary Studies (FNDDS), 2015-2016
Publication date: Available online 12 August 2019Source: Journal of Food Composition and AnalysisAuthor(s): Carrie L. Martin, John Clemens, Alanna J. MoshfeghAbstractSince 1989, total dietary fiber values in USDA databases were determined by the enzymatic-gravimetric (EGF) method (AOAC 991.43), where “fiber” is the residue remaining after samples are subjected to enzymatic treatments mimicking digestion. In 2009 EGF was modified to recover additional non-digestible components (e.g., galacto/fructo-oligosaccharides, polydextrose, resistant starch) (AOAC 2009.01, 2011.25) (mEGF). Limited mEGF data and high cost create a ...
Source: Journal of Food Composition and Analysis - August 13, 2019 Category: Food Science Source Type: research

Ultra-processed food consumption and exposure to phthalates and bisphenols in the US National Health and Nutrition Examination Survey, 2013-2014.
We examined effect measure modification by age group, race/ethnicity, and poverty:income ratio and assessed associations with minimally processed food intake. RESULTS: In adjusted models, higher energy from ultra-processed food was associated with higher urinary concentrations of MCPP, MCNP, and MCOP but not MBzP, ∑DEHP, or bisphenols. Each 10% higher energy from ultra-processed food was associated with 8.0% (95% CI: 5.6%, 10.3%) higher urinary MCOP concentrations, with a stronger association among children than adolescents or adults. Ultra-processed sandwiches/hamburgers, French fries/other potato products, and ...
Source: Environment International - August 5, 2019 Category: Environmental Health Authors: Buckley JP, Kim H, Wong E, Rebholz CM Tags: Environ Int Source Type: research

Food selectivity in autism: Expanding the palate (and palette)
Some picky eating is normal. However, children with autism can take picky eating to the next level. Limiting their palates to the infamous “beige diet” (things like chicken nuggets and French fries), insisting on pureed textures well past developmentally appropriate ages, and demanding not only specific types of foods, but also specific brands (with immediate recognition of stealth substitutions) are just a few examples. What happe ns when primary care guidance and work with outpatient speech and occupational therapists does not help? Pediatric feeding disorders programs providing skilled, intensive feeding therapy are...
Source: The Journal of Pediatrics - July 23, 2019 Category: Pediatrics Authors: Jennifer Accardo Tags: The Editors' Perspectives Source Type: research

Implications of Two Different Methods for Analyzing Total Dietary Fiber in Foods for Food Composition Databases
Publication date: Available online 19 July 2019Source: Journal of Food Composition and AnalysisAuthor(s): Katherine M. Phillips, David B. Haytowitz, Pamela R. PehrssonAbstractSince 1989, total dietary fiber values in USDA databases were determined by the enzymatic-gravimetric (EGF) method (AOAC 991.43), where “fiber” is the residue remaining after samples are subjected to enzymatic treatments mimicking digestion. In 2009 EGF was modified to recover additional non-digestible components (e.g., galacto/fructo-oligosaccharides, polydextrose, resistant starch) (AOAC 2009.01, 2011.25) (mEGF). Limited mEGF data and high cost ...
Source: Journal of Food Composition and Analysis - July 21, 2019 Category: Food Science Source Type: research

Effect of implementation of a University Restaurant on the diet of students in a Brazilian public university
Abstract Dietary practices of college students were compared before and after implementation of the University Restaurant (UR) and examined according to frequency of UR use. A natural experiment was conducted with students (n = 1131) of a Brazilian public university using a validated self-completed and identified questionnaire that inquired information on practices of substituting lunch and/or dinner with a snack ( ≥ 5 days/week) and on regular consumption of foods that were markers of a healthy or unhealthy diet. At the second time point, UR use by students was also assessed based on their attendance to it. Changes in ...
Source: Ciencia e Saude Coletiva - June 28, 2019 Category: Occupational Health Source Type: research

Carcinogenic risk associated with popular Korean dishes: An approach of combined risk assessments using Oral Slope Factor and BMDL10 values
Publication date: Available online 27 June 2019Source: Food Research InternationalAuthor(s): Soomee Hwang, Choil Kim, Jeeyeon Lee, Hyunmee Park, Gaeho Lee, Kwang-Geun Lee, Hanseung Shin, Hoonjeong KwonAbstractCooking-related carcinogens are formed during the heating or processing of foods. To date, numerous studies analyzing carcinogens present in cooking ingredients or formed through different cooking methods have been conducted. However, combined risk assessment is important for practical reasons. The purpose of this study was to conduct a combined risk assessment of five cooking-related genotoxic carcinogens encompassin...
Source: Food Research International - June 27, 2019 Category: Food Science Source Type: research

Associations between timing and quality of solid food introduction with infant weight-for-length z-scores at 12 months: Findings from the Nurture cohort.
This study assesses associations of the timing and quality of solid foods introduced during infancy with weight-for-length (WFL) z-scores at 12 months within the Nurture cohort. Women from North Carolina self-reported sociodemographics, the timing and type of solid food introduction, and reasons for introducing solids; infant anthropometrics were measured every 3 months through 1 year (n = 666). Frequency (0-5x/day) infants consumed fruits and vegetables was used to compute a mean (4-12 months) healthy food score (HFS), and sweets, french fries, snacks, and ice cream was used to compute a mean unhealthy food score (UnH...
Source: Appetite - May 23, 2019 Category: Nutrition Authors: Vadiveloo M, Tovar A, Østbye T, Benjamin-Neelon SE Tags: Appetite Source Type: research

Determinants of per- and polyfluoroalkyl substances (PFAS) in midlife women: Evidence of racial/ethnic and geographic differences in PFAS exposure.
This study includes 1302 women aged 45-56 years from 5 SWAN sites where white women and women from one minority group were recruited (black from Southeast Michigan, Pittsburgh, Boston; Chinese from Oakland; Japanese from Los Angeles). We determined concentrations of 11 PFAS in serum samples collected in 1999-2000 and examined 7 PFAS detected in most women (>97%). Linear regression with backward elimination was used to identify important determinants of PFAS serum concentrations among a set of pre-specified variables (age, body mass index, site, race/ethnicity, education, financial hardship, occupation, born outside the ...
Source: Environmental Research - May 17, 2019 Category: Environmental Health Authors: Park SK, Peng Q, Ding N, Mukherjee B, Harlow SD Tags: Environ Res Source Type: research

Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying
In this study, the frying performance of six vegetable oils, i.e., hemp, lupin, oat, rapeseed, soy, and sunflower, was evaluated following short-term (60 min) deep-frying of French fries at 180 °C. The frying oils were investigated for fatty acid profile, volatile compound composition, and parameters of oxidative stability, such as iodine, peroxide, and p-anisidine values. The examination showed that the content of ƩPUFA in hemp oil decreased significantly (p < 0.05) after 60 min of deep-frying, although the degree of change was relatively small (close to 1.5%). Similarly, soy oil presented a fatty acid pro...
Source: Food Research International - April 12, 2019 Category: Food Science Source Type: research

Innovative non-thermal technologies affecting potato tuber and fried potato quality
Publication date: Available online 21 March 2019Source: Trends in Food Science & TechnologyAuthor(s): Cátia Dourado, Carlos Pinto, Francisco J. Barba, Jose M. Lorenzo, Ivonne Delgadillo, Jorge A. SaraivaAbstractBackgroundPotatoes are important tubers for human consumption, providing an essential source of energy and great nutritional characteristics for human health. However, before consumption, potato tubers need to be stored and processed. As frying is the most common technique used in potato processing, fried potato is the most important processed potato product. Some food characteristics, provided by the frying proces...
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

The Important Role of Potatoes, An Underrated Vegetable Food Crop in Human Health and Nutrition
Despite frequently being described as a carbohydrate-laden, calorie-rich unimportant part of the human diet, potatoes (Solanum tuberosum L.) are one of the most nutritive vegetable food crops in the world and, in comparison to most other vegetables are richer in essential human nutrients. These include proteins, starch and fibre, major, secondary and trace minerals, vitamins, antioxidants and phytochemicals. Potatoes have an abundance of vitamin C and the mineral potassium (K) which are vital for health. Potassium reduces the risk of Blood Pressure (BP), cardiovascular diseases (CVDs), osteoporosis and strokes. Vitamin C h...
Source: Current Nutrition and Food Science - March 13, 2019 Category: Nutrition Source Type: research

Effect of potatoes and other carbohydrate-containing foods on cognitive performance, glycemic response, and satiety in children
In conclusion, verbal declarative memory was higher after French fries and subjective average appetite was lower after mashed potatoes. Future longitudinal studies are needed to confirm these short-term findings and to elucidate the mechanism of action. (Source: Applied Physiology, Nutrition, and Metabolism)
Source: Applied Physiology, Nutrition, and Metabolism - March 6, 2019 Category: Physiology Authors: Jennifer J. Lee Neil R. Brett Vincent C.H. Wong Julia O. Totosy de Zepetnek Alexandra J. Fiocco Nick Bellissimo Source Type: research

Mental health status and dietary intake among California adults: a population-based survey.
Authors: Banta JE, Segovia-Siapco G, Crocker CB, Montoya D, Alhusseini N Abstract California Health Interview Survey (2005-2015) data were used to examine the association between dietary intake frequencies and mental health - Kessler-6 scores categorised as no/low (NLPD), moderate (MPD) or serious psychological distress (SPD). The 245,891 surveys represented 27.7 million adults annually, with 13.2% having MPD and 3.7% SPD. Survey-adjusted regression adjusting for gender, age, race, education, poverty, marital status, BMI, geography and year found MPD and SPD associated with lower consumption of fruits (adj...
Source: International Journal of Food Sciences and Nutrition - February 20, 2019 Category: Nutrition Tags: Int J Food Sci Nutr Source Type: research