Notes

Tension interventions as well as hypertension inside African american females.
Scientific Effect Examination associated with Spinal Cord Power Activator Implantation with regard to Diabetic person Foot.
Farnesol triggers safety in opposition to murine CNS inflamed demyelination and also adjusts intestine microbiome.
A photographic food atlas is a series of photographs showing different quantities of different foods. It serves as a portion size estimation aid (PSEA). In Malaysia, the existing food atlases, which display foods in exchanges and standard portion sizes, may not be representative of the actual sizes of the portions of food consumed by the local population. This paper aims to describe the development of a food atlas, namely the 'MY Food Album', and assess its usability as a PSEA. Thirty four participants (aged 31.6±20.9 y) served themselves, in a laboratory setting, what they considered to be typical, small, medium, and large portions of 23 amorphus food items. All food portions were weighed to obtain the mean and standard deviation of the range of food portion sizes to be displayed in the food atlas. Using standard camera and lighting settings, various local foods were photographed at an angle of 45º. A total of 393 food items were categorized into 14 food groups and presented as serial (n=101), guide (n=213) and range (n=79) photographs. The usability of MY Food Album was evaluated by six nutritionists and dietitians using an adapted questionnaire. The food atlas was perceived to be useful to aid in the quantification of food during dietary assessment. It was suggested that the function, dimension and application of fiducial markers be introduced in the food atlas to facilitate its use in size estimation. While MY Food Album was well-accepted as a PSEA, futher validation is required to evaluate the effectiveness of this newly developed food atlas in portion size estimation.It has been proposed that a high sugar intake was associated with cardiovascular disease (CVD) risk and metabolic syndrome depending on the amount of carbohydrate (CHO), other nutrients in foods, and underlying metabolic disturbances. This study aimed to investigate the effects of high (HS) and low sugar (LS) diets on metabolic profiles in 25 middle-aged men at increased CVD risk in a 12-week randomised cross-over intervention study. An isocaloric dietary exchanged model consisted of HS (24% energy from sugar) and LS (6% energy from sugar) with comparable total CHO, fat and fibre composition in normal foods was used. Anthropometric, blood pressure and plasma lipid profile were measured pre- and post-intervention. Body weight, waist circumference and fat mass increased and decreased significantly after HS (by 0.7±0.3 kg, 1.4±1.0 cm and 0.5±0.3 kg) and LS (by 2.1±0.5 kg, 2.0±0.8 cm and 1.4±0.3 kg) (p less then 0.05), respectively. Plasma TG increased significantly after HS by 0.26±0.07 mmol/L and decreased after LS by 0.35±0.16 mmol/L. Plasma HDL decreased by 0.11±0.03 mmol/L (p less then 0.05) after HS, whilst, plasma TC and LDL decreased significantly by 10% after LS. Chitosan oligosaccharide nmr There was no significant change in other parameters after either diet. This study confirmed that a diet with a greater proportion of sugar increased CVD risk via negative changes in metabolic profiles including body weight, waist circumference and lipid parameters, whereas LS produced the positive effects. A restriction of sugar intake to lower than 10% energy intake is vital to reduce CVD risk.Vitamin A deficiency is common in many countries where rice is the staple food. Food fortification is an important strategy to address this problem. As rice noodle is the second principal form of rice products widely consumed in Asia, rice noodles could be a potential vehicle for fortification of vitamin A. In this study, rice noodles were prepared from 0, 300, 600, 1,050, and 1,500 μg of vitamin A per 100 g of rice flour. Samples were analyzed for quality, sensory evaluation, and enhancement of vitamin A intakes. Increasing level of vitamin A fortification did not influence quality and sensory properties of the rice noodles, except for the ash content, color, and appearance of the noodles. link= Chitosan oligosaccharide nmr Rice noodle that was fortified with the highest level of vitamin A was found to be the darkest in color. However, this sample received scores higher than 6 (like slightly) for appearance. Furthermore, sample fortified with the highest level of vitamin A produced rice noodles with the highest level of vitamin A retention suggesting that noodles were good vehicle for vitamin A fortification. Chitosan oligosaccharide nmr Fortification of rice flour with 1,500 μg of vitamin A produced rice noodles with 24.88% of the RDI for vitamin A per serving and provided an effective means of enhancing vitamin A intake.Fermented fish is a common seasoning used in Northeastern Thailand and Laos to give food a salty taste. link2 It is also used as a basic ingredient for preparing various seasoning sauces for many local dishes. This study examined the effect of sodium reduced fermented fish (SRFF) on reducing the sodium content in prepared traditional papaya salad. Three local producers provide fermented fresh water fish produced with either normal salt (FF) or 60% sodium-reduced salt (SRFF) that were then used by 3 local sauce producers to make papaya salad seasoning sauces. Three local street food vendors then were used these sauces as the main ingredients for preparing their papaya salads. Sodium contents of the FFs, SRFFs, and papaya salads were analyzed using Inductively Coupled Plasma-Optical Emission Spectrometer. Significant differences between sodium contents in sauces and papaya salads were evaluated using the t-test. Results showed that the SRFF contained 54% less sodium than the FF, while sodium in the SRFF sauces was approximately 42% less than from FF sauces. The papaya salads prepared from SRFF sauces contained on average 492±27 mg sodium per 100 g, which was 33% lower than those prepared from FF sauces. The use of SRFF could significantly reduce sodium content in traditional papaya salad by up to one-third, which could be beneficial in lowering the risk of hypertension among Norteastern Thai and Laotain people with minimal change in eating behaviors.Prediabetes is one of risk factors for degenerative diseases. One of the prevention efforts is by improving the knowledge of nutrition and attitude through a counseling program. Modules are used as the media to convey the message of health with the form of words and pictures. The purpose of the study is to analyze the difference between the influence of nutrition counseling with the module and without the module, toward the raise of nutrition knowledge, attitudes, and the adequacy of macronutrients (energy, protein, fat, and carbohydrates) in prediabetic women. This study used a quasi-experimental method with pretest-posttest control group design. The sample consisted of 29 women ages between 35-50 with prediabetes who were divided into 2 groups a treatment group provided with modules (n=15); and a control group with no modules provided (n=14). The counselling was done 4 times in 15-30 min duration each session. Paired t test and wilcoxon were used for within group, while independent t-test and Mann-Whitney were used between two groups. In treatment group, there was a significant increase score of pre-test and post-test of knowledge (p=0.01) by 16.16±21.56 and attitude (p=0.04) by 1.46±2.66. In control group, there was a notable increase score of pre-test and post-test of knowledge (p=0.02) by 10.71 ±15.39. There was no indicative difference in the improvement of knowledge score (p=0.443), score of attitude (p=0.783), energy intake (p=0.693), carbohydrates (p=0.585), protein (p=0.458), and fat (p=0.495) between the control group and the treatment group.Cassava leaves contain albumin, fat, carbohydrates, vitamin A, vitamin B1, and fibers, thus having the potential to be used as an ingredient in production of cookies. The purpose of this research was to determine the optimum ratios between wheat flour, cassava puree and cassava leaves flour to produces cookies with good nutritional profile. This study was conducted as Completely Randomized Designs with five treatment, namely the ratios between wheat flour cassava puree cassava leaves flour (WFCPCLF) in grams of 50 50 0, 49 49 2, 48 48 4, 47 47 6 and 46 46 8. Each treatment was replicated thrice. Parameters observed were the nutritional content, sensory acceptance, antioxidant activity and glycemic index (GI) of the cookies. The data obtained were analysed with ANOVA, continued by LSD test at α=0.05 for treatment showed a significant effect. link2 The result showed that the chemical characteristics of the cookies were 1.46-5.12, 0.23-2.10, 10.67-20.76, 1.20-4.26, 8.36-10.94 and 64.75-74.09% for moisture content, ash, fat, fibre, protein and carbohydrate, respectively. The energy and antioxidant activity (IC50) of the cookies was at the range of 426.31-480.30 kcal/100 g and 151-200 ppm. The most preferred sample was the one with WF CP CLF of 49 49 2 with a GI value of 77.4. This study showed that cassava leaves flour has potential as an alternative ingredient in improving the nutrition profile of cookies production.Thirty-two teachers from 10 preschools in Cisalak subdistrict, Subang district, West Java province, Indonesia, received a two-day training on Balance Nutrition and My Plate in February 2018. The main messages underlined in the training were consume a variety of foods, drink enough water daily, wash your hands with soap, be physically active, and monitor your body weight. The training was followed by an eight-week implementation period to preschoolers aged 3 to 6 y. The knowledge of the teachers increased by up to 33 percentage points (average score 69 to 82 pre- vs. posttest) after training, and the teachers answered correctly to the same questions 15 mo later. The mothers' knowledge increased by up to 37 percentage points after parenting sessions. link3 All seven teaching aids provided were used by end-line, but their usage decreased after seven months (range 2 to 7) and further decreased by 12 mo postintervention (range 2 to 5). A teacher's handbook and a flipchart were the two aids persistently used. The practices of washing hands with soap, bringing healthy packed lunches, and monitoring weight and height continued after 12 mo postintervention. Dissemination of Balance Nutrition knowledge to fellow teachers of the same school, colleagues from different schools, or to representatives of preschool associations was evident. Training should be scaled up to the district level, using trained teachers as trainers and adopting a cascade training method. link3 National roll-out by teachers' associations, in collaboration with the Ministry of Education and the Ministry of Health, could improve the knowledge of over 200,000 preschool teachers and potentially improve the nutrition of 19 million preschoolers.The challenge for nutrition science is to understand strategies to enable a balance between healthy diets and sustainable food systems. This study was to quantify greenhouse gas (GHG) emission of food consumption related to different dietary preferences among Indonesian adults by body mass index (BMI).
We utilized the existing food consumption survey databases. Dietary and anthropometric information were obtained from Total Diet Study (Studi Diet Total/SDT) in 2014 and Basic Health Research (Riskesdas/RKD) in 2013. The most consumed food items from 14 food groups were selected as representatives of rice, cassava, tofu, long beans, banana, chicken meat, chicken liver, mackerel tuna, chicken egg, condensed milk, palm oil, white sugar, shallot, and ground coffee. The GHGs emission factors were acquired from Thai National Life Cycle Inventory Database. Food weight (gram), energy intake (kcal), and GHGs emission (kgCO
eq) from consumption of these food items were analyzed among BMI groups.

Annual GHGs emission by underweight, normal, overweight and obesity group were 794, 827, 801, and 791 kgCO
eq/person, respectively.
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