Questions related to Food & Nutrition
Every third child under the age of five in the world is a victim of malnutrition. At the same time, the situation is even worse in India where 50 percent of the children are malnourished. Government and non-governmental organizations are working on many measures for this. There is a need to identify and implement evidence-based high-impact approaches. Government and non-governmental organizations are working on many measures for this. There is a need to identify and implement evidence-based high-impact measures.
Towards a holistic water vision for national water and food security
Do humans who eat food prepared in a restaurant face a higher risk of contracting an illness than those who eat packaged food?
I’m a PhD student. I’m looking for a short term scholarship for PhD students.
The aim of it is to prepare a common publication (selenium, zinc, bioactive compounds in plants).
How long will it take for arthropod ingredients to appear on our menu?
Recently, Nestle has released food for dogs and cats, in which, in addition to the usual chicken, they added chopped fly larvae. And no, the global corporation does not save on cats. Livestock is one of the drivers of climate change, and replacing cows with insects can reduce its turnover. Some insect products have been on the market for a long time. Tell us who you can try and what sensations to expect?
How ultra-processed foods modify and command our food preferences?
It responds to the growing interest in ultra-processed foods among policy makers, academic researchers, health professionals, journalists and consumers concerned to devise policies, investigate dietary patterns, advise people, prepare media coverage, and when buying food and checking labels in shops or at home. Ultra-processed foods are defined within the NOVA classification system, which groups foods according to the extent and purpose of industrial processing.
Processes enabling the manufacture of ultra-processed foods include the fractioning of whole foods into substances, chemical modifications of these substances, assembly of unmodified and modified food substances, frequent use of cosmetic additives and sophisticated packaging. Processes and ingredients used to manufacture ultra-processed foods are designed to create highly profitable (low-cost ingredients, long shelf-life, emphatic branding), convenient (ready-to-consume), hyper-palatable products liable to displace all other NOVA food groups, notably unprocessed or minimally processed foods.
A practical way to identify an ultra-processed product is to check to see if its list of ingredients contains at least one item characteristic of the NOVA ultra-processed food group, which is to say, either food substances never or rarely used in kitchens (such as high-fructose corn syrup, hydrogenated or interesterified oils, and hydrolysed proteins), or classes of additives designed to make the final product palatable or more appealing (such as flavours, flavour enhancers, colours, emulsifiers, emulsifying salts, sweeteners, thickeners, and anti-foaming, bulking, carbonating, foaming, gelling and glazing agents).
What do you think about that?
I'm a MSc Biotechnology student and I have graduated in the same field. I've been becoming aware of my interests and I am inclined towards how the diet can potentially be used to regulate the health. What should I do after my Masters to pursue this interest? I'm not sure what it's called therefore I cannot accurately google it. Any help would be appreciated!
I have a freeze dried dairy probiotic mix that contains 2 bacterial species that i want to isolate to use in my research, I'm planning to seperate them on blood agar but what do you recommend i do prior to that? Is mixing in distilled water or nutrient broth sufficient? I have 2 other pure ATCC bacteriums I'm using that method for but I'm not sure if it's different for milk based cultures
What can be possible ways to complete the requirement of PG level final year projects in on Food science, food nutrition and food technolgy, with quality work under such crucial time of pandemic and lock down? One side concern for health and other side tension of timely degree completion?
Ecopedagogy is not just the knowledge, it is also a value and behavior - you live it. Habits formed at earlier stage of our lives. So, it is imperative that we introduce ecology as early in someone's life as possible. How early can you do this? Further more, if you introduced 'food garden' it has multiple benefits: it integrates knowledge from many domains, it let's you experience nature as a system as well as helping realize many pedagogical objectives such as promoting attention, creativity, patience and perhaps even multilateral thinking. It also fosters global citizenship. Knowledge in growing things is also a 'preparedness' to catastrophes to minimize their impact. In that sense, its an existential skill for survival. Agricultural literacy is shrinking every day. You can do this much better when they are small as they are also in close proximity to the soil. If they are exposed to diverse crops involved in growing, they are most likely to have diverse diet than those who are not - studies and experience backs up. Then what's the early ecopedagogy is like? Most importantly are there any negative side affects of it, if at all?
If you read the labels on food, you'll see the words "natural flavoring" or "artificial flavoring". The initial impression may be that the first must be good, while the second must be bad but if we look at what natural & artificial really mean in practice, most natural & artificial flavors are exactly the same chemical compounds, differing only by their source and both natural & artificial chemicals are or will be purified in a lab.
Is natural really better or safer or more tasty than artificial?
In some cases, natural flavoring may be more dangerous than artificial flavoring (e.g., natural flavor extracted from almonds can contain toxic cyanide but the artificial flavor has the taste but does not have cyanide).
Few years ago, my students prepared natural & artificial strawberry jams in a practical course. The taste of the artificial was judged to be better unanimously by the technician, my students & me.
Few years ago, a colleague's students made real strawberry ice cream & artificially- flavored strawberry ice cream. I tasted both & the second was more delicious, for me.
These two observations puzzled me. I know something about flavoring but I am not a full-fledged expert so I am asking to learn: Are natural flavorings really better & safer than the artificial counterparts? Is the public health at risk upon consuming foods & drinks with artificial flavors?
As the land availability for conventional farming is decreasing, what percentage of worldwide farming is being done through soilless route (including hydroponics, aeroponics, aquaponics)?
Any literature highlighting the same will be helpful please.
I used to notice in our food culture in Iraq that a person who suffers from anemia or loses blood is advised to eat celery with the spleen, and I did not know the reason until after my academic studies of plant pigments (chlorophyll) and the Similarity large between them and hemoclobin, as well as that the spleen is the cemetery of iron.
How can some customs and traditions be correct even though at the time of their spread there was no great scientific progress as is the case at the present time?
In this micrograph you can see processed cheese spread with buttermilk powder taken by SEM. I suppose it can be the result of interactions between proteins and the buttermilk powder used as thickener but I'm not sure. I will be glad if anyone could help me in this matter. Thank you.
There is some misinformation and myths about the benefits of eating figs and olives, do you have information about studies dealing with this topic?
We all are thinking for climate change, sea-level rise, Global warming, poverty etc. big issues. But, at the same time, we also triggering those issues by our unsustainable food consumption practices.
Every year, we are generating about 1.3 billion tons of food waste. This food waste accounting in greenhouse gas emissions (about 4.4 gigatons of GHGs ,annually) and environmental degradation. Developing and developed, both countries are wasting about 40% foods.
If we don't waste our foods, it will be enough to feed others 3 billion people annually. We have to be aware of proper consumption of our foods and proper management practices of food wastes globally.
WHO recommends a fat intake of no less than 15% of the daily caloric requirements (https://www.who.int/dietphysicalactivity/publications/trs916/en/).
However, imagine a catastrophic situation in which a population somehow lost access to fat-rich foods for several years, while still having access to a good supply of carbohydrates, protein and micronutrients. Is there a point at which nutritional problems would arise if the consumption of fat was near zero? Would people survive if this was the case? what if the consumption was 5% or 10% of the total caloric intake?
Could the body survive via its own capacity to synthesize fats from carbohydrates?
-Please assume that essential fatty acid consumption (linoleic and alpha linoleic) is covered in this scenario-
I want a sample preparation method for lowry & biuret method for protein quantification from curd, cheese, paneer that I prepared from ground nut milk. Kjeldahl apparatus is not present in working conditions, so is it possible to quantify protein content by biuret/folin-lowry method?
Which nutrient analysis databases do you prefer for feeding studies and metabolically controlled research? Which include the most up-to-date product lines, can support adding foods, and are affordable with multiple licenses? I am aware of several and have an idea of what we want to change to, but I would like more feedback from those who use this type of software in a CTRC or other research setting.
% of calorie, iron, protein and fat in a balanced diet or the amount of such nutrients in a balanced diet
I am currently trying to use species distribution model to model a few food crops changes in the different climate scenarios. I am wondering if there is any existing metric that I can use to rank each crop nutrition values on a single metric for comparison so as to determine what crops to promote during climate change to achieve food security.
Due to high number of cancer in the world ,researchers seek investigation to cancer, The proposals that cancer might be preventable, and that food, nutrition, physical activity, and body composition might affect the risk of cancer, were first made before science emerged in its modern form in the 19th and 20th centuries. Throughout recorded history, wise choices of food and drink, and of habitual behaviour, have been recommended to protect against cancer, as well as other diseases, and to improve well-being. Reports such as this, which incorporate systematic examination of all relevant types of research, differ from ancient, historical, and even relatively recent accounts, and descriptive studies of the type detailed of cancer , not only in the quantity and quality of evidence, but also in the reliability of the evidence given to cancer promotion.so can we reach to cancer apperance in early stage?
A lot of literature is being generated that is showing evidence for herbal remedies to lower blood pressure and other diseases. With the alarming rate of hypertensive patients in the world and the need to find an effective therapy, why is the world delaying in doing clinical trials for most of the proven herbs in our yards?
Could there be a hidden agenda somewhere? If we are conformable with the DASH diet which by the way consist of fruits and vegetables, why not herbs?
I am working on comparative analysis of household food security and nutritional status of coffee growers and what producer households of Ethiopia. Recently, Food and nutrition security is considered as single entity, rather than treating them as separate subjects. However, I couldn't find clear and sufficient sources to refer and work with. Most of researches indicated the title as " food and nutrition security" and yet their analyses came up with " food security" and " nutrition security " separately rather than "food and nutrition security" as combined analyses. I would appreciate if, anyone can help me to in this regard?
How we will achieve food and nutritional security to the people in changing climate , what would be the research priorities to achieve it.
Hi, I'm seeking suggestions for conferences that include food and nutrition security in developed countries as one of their topics. I am looking to present my research work (community development and action to address food and nutrition security) at an established conference. I do not want to host a conference, but seeking to present my own work. Specifically for 2020 would be great, thank you in advance.
Árni Mathiesen, Assistant Director-General, FAO Fisheries and Aquaculture made that suggestion at the World Aquaculture Society meeting in France last month.
“When we look to the future we must recognise that there are some constraints that both aquaculture and agriculture have to face up to,” he reflected.
“Due to the deteriorating state of soils, biodiversity loss, climate change etc, the sunlight driven primary production on land might be limited in the future. Therefore aquaculture cannot rely on land-based external inputs as it has done so far and will still do in the short term future.”
As a result, Mathiesen pointed out, it is now crucial to look to the oceans.
As he explained: “Since both the overall and per area primary production of the oceans is far smaller than on land the overall contribution to food and nutrition is much lower, we must look to the ocean’s vast expanse and the fantastic turnover of plankton – both bacteria as well as phyto- and zoo-plankton – to seek opportunites to utilise sun-driven primary production in the oceans.
“Doing this we must look to reposition marine aquaculture in the food pyramid and create an all-inclusive marine aquaculture, sun-driven, primary production food system for the long term future.”
Might interest Dr Inigo Everson.
I am looking forward to developing research proposals for the BBSRC call for proposals. Thanks.
People who have high or slightly elevated blood pressure have a high risk of developing health problems related to salt consumption. Whereas, NaCl present a good advantages : food preservation, low water activity and tasty foods. Can we replace NaCl and preserve these advantages without health risks ?
Hi, I am a final year Event Management student in the process of writing my dissertation.
I need the following questions answered (as elaborate as possible please). You will remain anonymous and I will really appreciate your participation.
- How would you describe the difference in characteristics between vegan food festivals and standard food festivals?
- Why do you think there has been a sudden increase in vegan food festivals?
- What are the benefits of vegan food festivals from an organiser's perspective?
- What are the benefits of vegan food festivals from a visitor's perspective? (social, environmental, health, animal rights)
- What are the challenges of organising vegan food festivals and attracting visitors?
- Would you describe vegan food festivals as authentic and why?
- More supermarkets are releasing their own vegan ranges, how do you think this will affect the demand for vegan food festivals?
- What do you think will happen in the future for vegan food festivals?
- How will this affect the veganism movement in future?
which countries in europe are the exporting?
which countries in europe already consuming insects for human use?
which countries are already using insects for animal feed?
how much protein can be supplied by insects in broiler feed?
At present, the hegemonic consideration of food in the dominant industrial food system is that food is just a commodity, and thus it is best governed by market mechanisms. As a commodity, the tradeable features prevail and obscure the non-economic considerations of food as (a) an essential resource for humans, (b) produced by nature, (c) considered largely as a human right, (d) undoubtedly being a cultural determinant at individual and societal level, and (e) being governed and subsidized throughout history and at present in most countries as a sort of public good with a public interest. The consideration of food as a commodity is a social construct that has been built by a combination of corporate interest and academic support from the neoclassical economists after WWII. This consideration privileges specific policy solutions and locks policy and legal alternatives that do not conform with the commoditized vision of food. In order to tackle the paramount difficulties the global food system will certainly face during the XXI century, the diversity of value-based narratives of food has to be accepted and legitimized, recognizing that food has multiple meanings (most of them non economic) and that can be governed as a commons or public good based on other moral grounds (not purely based on profit maximization and utilitarian mores).
I would appreciate your insights on these valuations of food (as a commodity, commons or public good) and/or examples where non-commoditized narratives of food prevail or substitute the commoditized vision. Thanks in advance.
In his "Essay on the Principle of Population" published in 1798, Thomas Robert Malthus speculated that human populations grow exponentially whereas the food production grows at an arithmetic rate. According to his theory, it is predicted that in the future there will be a time when humans would have no more resources to survive on ...
Is the Malthusian Theory of Population still valid today?
In any developing country where there is various research centers (in almost every aspect) present and also conducting good research in priority sectors of food and nutrition security but the ultimate consumer (farmers, traders, and food processors) do not have enough privilege due to poor extension or policy whatever prevail over there. What should be the policy intervention or extension arrangement needed for such scenario?
We would like to test some biological product which should increase available nutrients in soil. Our trails will take place in apple orchards and may also in some stone fruits. Therefore we would like to measure nutrient content in the leafs. We need some good standard method which give us information when to take samples, how many leafs and how to store them.
1. FDA stated that low calorie food contains 120 kal/g or less,
2. Tharp & Young on 'Ice Cream: An Encyclopedic Guide to Ice Cream Science' book, stated that most typically, 'reduced calorie' product provide >25% fewer calories per serving than predetermined standard,
3. US regulations stated that low fat ice cream contains 3g fat or less per serving (about 120mL).
However, I couldn't find information about how many calorie (maximum) are in low-calorie ice cream (based on regulations/ products in general).
Thank you in advance for helping.
In a project for Myanmar, I would like to conduct an analysis on commercialization and food and nutrition security. I'm looking for an existing household survey at regional or national level. Any suggestion would help!
I am nowadays working on questions of logistics related to malnutrition decrease in Emerging countries. I am trying to search to which field those researches can be related and I found that almost all humanitarian logistics works deal with disasters or emergencies, even during the disaster or post-disaster, but I have difficulties to find non-emergency works. Can someone help me to find a terminology to name this logistics field and know if some authors worked on this. I found a few works on social improvement or social welfare logistics, but the field does not seem to be unified and maybe the terminology is different. Thank you in advance
Scientific data or legal data concerning the safe level of rutin for children.
Hi I need to know what nutritional disbalance could make that aerial parts of pineapples plants growth so much than the radicular parts and with a huge acumulation of water on the leafs.
I have powdered leaf sample and i wish to estimate individual particle volume excluding voidage/pores in it. is there any procedure/protocol for the estimation other than BET analysis and please do link if there are any with references.
Thank you in advance...
I am looking for simple, computer-based stress triggers. Basically, I am interested in reliable alternatives to the TSST standard. Also, what would qualify as a control condition to an IQ test?
Is anyone aware of the % contribution of snacking to total daily energy intake in the UK? I have visited nationally representative survey data to no avail, and consequently struggling to find any literature that may offer suggestion.
I would like to study the effects of human intestinal bacterial on flavonoid, and some one suggested I use sheep's gut as the animal experimental model. Any one have some experiences about this, for example what's kind of medium do you use? Thanks a lot for your help.
As pointed by Greenfield (1999) and Roulston & Cane (2000), pollen is easily digestible: special adaptations are not needed since pollen grains may be simply destroyed mechanically or through osmotic shock. However there exist a belief that pollen is hardly digestible (mostly because of chemical protection by extracellular wall). Lots of invertebrates belonging to various groups are known to supplement their diets with pollen (even predators). So is pollen easily or hardly digestible? Do you know any papers related to this issue?
I have a number of items that I need converting from grams per day to serving per day. Indeed, how much is a serving per day potato as grams per day?
There is substantial evidence that the Western diet is deficient in potassium and supplementing would be easy through adding it to cooking salt which is used daily. It would also lower the sodium intake (since KCl would replace NaCl). The same has already been done with iodine as a global public health action.
Hypertension is an enormous health problem on its own, but also an important risk factor for inducing numerous other long term lethal or debilitiating pathologies, mostly cardiovascular ones. This could be a cheap and effective method to lower the incidence - one which doesn't bear any signficant risks since potassium is tightly regulated in homeostatic terms and the risk of potassium overdose is the same as causing damage with a large acute intake of cooking salt.
Has there been any iniciatives regarding this topic and has it been brought up in scientific, medical or even economic circles? I've never heard of such an idea for a public health intervention. Please comment and share your ideas, especially if you're involved directly or indirectly in medical field. Am I wrong or right to propose such a measure?
Interesting articles which show the importance of potassium are linked below.
Hello I'm looking for data on Norwegian overall meat consumption for 2015. I tried the oecd website but struggled.
Help would be appreciated.
India has got its freedom in the year 1947 and we have already passed 68 year. Children are country's future human resources. Their health & nutrition should be in good condition. But recent survey revealed that the state-wide (West Bengal) prevalence of malnutrition was 26.1% & 19.6% in primary & upper-primary students respectively. Another 28.6% & 26.1% of the studied population were `At High Risk’ of developing under-nutrition (3rd to <10th percentile weight & height in respect to age & sex of Indian Academy of Paediatric standard) among primary & upper-primary students. State-wide Ideal Nutritional status was 17% & 23.5% among primary & upper-primary students. Prevalence of anaemia was 29% & 19% among primary & upper-primary students. Other important observations indicated that malnutrition was higher in rural students than their urban counterpart and more in boys than girls. But prevalence of anaemia was higher among girls than boys. Problem of exclusive stunting was 6.9% & 5.7% and that of exclusive under-weight was 6.4% & 4.6% among primary and upper-primary students respectively. Both under-weight and stunting was present in the tune of 12.8% & 9.3% in primary & upper-primary students respectively.
My question is how to improve this situation further as all studied subjects have been receiving receiving school meal programme (freshly prepared cooked meal that is served hot during lunch time)? Does nutrition surveillance at school level will improve the scenario apart from strengthening school meal services including its health components?
I am attempting to analyze the within and between factors as well as compare the means of each group of the following example using a Two-way ANOVA.
2 independent variables (lean or obese rat and low or high fat diet)
1 Dependent variable (% fat in tissue)
# of animals, n=8 per group (32 total rodents in study)
From each rat:
- 1 liver tissue slice was examined
- 12 pictures were taken from each liver (to estimate the % fat)
- So: 12 pictures x 8 rats per group x 4 groups in the end
Originally I was taking the mean of the 12 pictures (calc in excel) and entering the means into Prism or SPSS using a Two Way ANOVA. So each over-arching group would have 8 means (values in % of fat in the liver).
Then I thought it may be important to evaluate the differences of the % of fat within the group to see if there was variation in sampling. Pictures were taken and fat was estimated as a percentage.
For example: in the lean rat on low fat diet group
- There are 8 rats and each rat has 12 pictures to estimate the % fat
- within this group evaluate the differences between each estimation of the % fat
- then compare the results to the the three other over-arching groups
Does anyone have suggestions on this approach or recommendations on what test to perform in this instance?
I suspect the time required to complete digestion of food categories of various sources, nature and composition may not be the same following their consumption. If this is the case, does consuming different food types such as animal source foods (milk, egg, meat - raw or cooked), cereals, pulses, legumes (raw or cooked) and fruits at the same time entail any consumer digestive and/or health benefits or complications? If this entails complications, then what are they? In which order should they be consumed? what should be the consumption time gap between them? Any reply from the experienced is much appreciated!
I am designing a cross-sectional survey-based study of food preparation behaviors, along with barriers and facilitators of specifically preparing/consuming whole plant-based foods. I have been searching the literature for an appropriate validated survey, but have not had much luck.
Note: my research question is not about specific cooking skills, but rather about behavior patterns and perception...
Hi, may you suggest a rapid method to quantify fiber in food without enzimatic steps?
May i use the percentage of fat, ash, moisture and carbohydrate to quantify them?
Thanks in advance
Natural sugar and added sugar seems inseparable in processed food. However, science today highlights the need to avoid added sugar consumption in meal. Food labelling is lacking to quantify the amount of added sugar in the food products except based on the sequence of the ingredient list. Yet, this is in-prefect to protect consumer to over-consume the added sugar in our daily meals.
I am looking forward to listening opinions from you. Thank you in advanced.
I tried to find so many paper in order to answer about cholesterol on risk health. People know cholesterol cause many disease, but the most of paper about liposome preparation use cholesterol to increase liposome stability. Everyday we get lots of cholesterol which is bad lipid from foods then we have to get it from liposome. We want to avoid or reduce cholesterol, while we add it into liposome. In my opinion, it's very a high contrast. As of consumer, from that information, I need to know about necessary and risk of cholesterol, from either foods or liposome, on human health? How to explain the consumer?
From my mind, Thank you so much for your ans. and sincere.
I would like to ask if there are foods that are effective in eliminating arthritis of a bacterial origin, and or foods that reduce inflammation?
We are checking on different sources of calcium and it is giving different result of the calcium availabiilty via in vitro study. It is suspected that the solubility of the calcium may become one of the factor. However, just wonder whether the molecular size, type of calcium sources (manually synthesis from raw sources or chemically synthesis), the sample preparation or other factors may influence as well. Hope to get further explanation. Thank you in advance!
Have you read any articles on the history of food diary/journal in relation to its use in medicine? Where can I find any interesting stories, books or articles written by physicians, medical administrators or librarians, patients? I would also be interested if there are any documented stories in medical anthropology, medical humanities or even literature.
I am reading a book titled; "The Vitamin Cure for Women's Health Problems". It's by Helen Saul Case and Andrew W. Case, PH.D.
In the book, Helen states "The mineral chromium may help out with your carbohydrate cravings and increased appetite." (page 30, last paragraph)
I'm not sure if what she is trying to say is that chromium helps decrease one's appetite, or if she is saying that chromium helps in decreasing appetite (I feel it may be the latter).
Either way, I just want to know what kinds of foods I can eat or what are some non-supplemental (since supplements are not regulated, I do not want to ingest them)/non-prescribed alternatives that will help me in gaining an appetite.
I am separating the hydrophobic component from the cereals, and I am concern about the solvent used to such process. Is there any solvent (other than ethanol and PEGs) which has no hazardous effect on health ? Please suggest me such solvents and the process involved in it. It will be great if some article has already been published.
How can we make zein protein isolate soluble in beverages in order to improve protein content of beverage?