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The article focuses on the nutritional management of ewes throughout their reproductive cycle to ensure optimal lambing outcomes and overall flock health. It emphasizes the importance of proper supplementation at various stages, including pre-mating, mating, gestation, and post-lambing, to improve fertility, lamb birth weights, milk production, and overall ewe health.

The article discusses research by global ingredient supplier Prinova which found that health claims influence the food and beverage purchasing decisions of most consumers are particularly likely to resonate with the youngest. Topics include the claims most likely to influence purchasing decisions, the ingredients most likely to influence purchasing decisions, and high levels of interest of the consumers in personalized approaches to nutrition.

Why you should read this article: • To learn how dietary strategies for patients with type 2 diabetes can maintain glycaemic control • To familiarise yourself with the role of primary care nurses in advising patients on lifestyle changes such as diet • To understand how dietary strategies can lead to remission of type 2 diabetes Dietary strategies for the management of patients with type 2 diabetes can be effective in maintaining glycaemic control. In some cases, the use of specific and supervised dietary strategies can result in remission of the condition. Despite this, the use of anti-diabetes medicines remains the prevailing focus of treatment guidelines. Nurses in primary care are involved in all aspects of management of patients with type 2 diabetes, including advising on lifestyle changes such as diet. This article considers some of the barriers and enablers to dietary management of patients with type 2 diabetes and offers practical advice that nurses can share with their patients. The author also discusses remission of type 2 diabetes and the dietary approaches used to achieve this. [ABSTRACT FROM AUTHOR]

The article focuses on CL Group's acquisition of Custom Ag Formulators Inc. for 60 million U.S. dollar, expanding its portfolio in the agricultural market with new liquid and dry formulations.

Why you should read this article: • To recognise the link between obesity and the risk of developing non-communicable diseases • To understand the effects of diet on metabolism in individuals and the benefits of a personalised approach to nutrition • To learn how to promote foods to patients that reduce the risk of non-communicable diseases and sustain planetary health Obesity is a multifaceted, long-term condition associated with a range of serious consequences, including an increased risk of non-communicable diseases such as type 2 diabetes, cardiovascular disease and certain cancers. This article discusses the multiple factors that can influence an individual's dietary choices. It describes the different effects of diet on metabolism and the gut microbiome between individuals, and explains the benefits of a personalised approach to nutrition. The article also identifies foods that nurses and other healthcare professionals can promote to patients and service users that reduce the risk of non-communicable diseases and can support planetary health. [ABSTRACT FROM AUTHOR]

The article discusses two separate developments in the coffee industry. The first is the acquisition of Cacique by Louis Dreyfus Company (LDC), which aims to expand LDC's soluble coffee business and strengthen its presence in Brazil. Cacique is a major global producer and exporter of soluble coffee. The second development is the international expansion of the Romanian brand 5 to go, which has opened its first locations in Bulgaria and plans to open ten cafes in Hungary by the end of the year. The brand already has a strong presence in Romania and aims to open 120 new coffee shops by December 2024. [Extracted from the article]

Louis Dreyfus Company (LDC) has signed an agreement to acquire 100 percent of the shares of Companhia Cacique de Café Solúvel (Cacique), expanding its soluble coffee business. This acquisition will help LDC diversify its revenue streams and position itself as one of the world's largest soluble coffee producers. Cacique is a major global producer, processor, and exporter of soluble coffee, and the acquisition will strengthen LDC's soluble coffee activities. The agreement is subject to regulatory approvals and customary closing conditions. Additionally, the Romanian brand 5 to go is expanding its presence in Romania and internationally, with plans to open new coffee shops and strengthen its presence in foreign markets. The company aims to open around 120 new locations and launch new products in the snacking area. [Extracted from the article]

AUTH Why you should read this article: • To enhance your knowledge of healthy eating • To recognise the challenges nurses experience in maintaining healthy diets at work • To identify how workplaces can be adapted to support nurses to eat healthily Maintaining a healthy diet is important for health and longevity. Many diets are recommended for their health-promotion properties. Despite their role in providing health education to patients, nurses do not always maintain healthy diets themselves. The literature shows that a significant number of nurses are overweight or obese. This article reviews the recommended healthy eating guidance and explores why nurses may not always eat healthily. It appears that several characteristics of the nursing role and workplace – notably shift work, fatigue, stress, and suboptimal facilities and availability of healthy foods – make it increasingly challenging for nurses to maintain healthy diets. The article also discusses strategies employers can use to adapt the work environment to support healthy eating. [ABSTRACT FROM AUTHOR]

Elemental analysis serves many purposes in agriculture. For example, farmers need to ensure the nutritional value of grass they feed to cattle, and also need to know that dairy sludges used as fertilizer have the right nutrient value and will not harm fresh waters, such as through toxic heavy metals. Traditionally, these analyses are conducted using inductively coupled plasma-optical emission spectroscopy (ICP-OES), but energy-dispersive X-ray fluorescence (EDXRF) offers some potential advantages over ICP-OES for these applications. Karen Daly and Anna Fenelon of the Environment and Land Use Programme at Teagasc, the Agriculture and Food Development Authority of Ireland, have been studying the use of EDXRF in agriculture. They recently spoke to us about their work. [ABSTRACT FROM AUTHOR]

In recent years, the regulation of carbohydrate intake has become regarded as essential to achieve a balanced diet, with a range of health benefits attributed to low-carbohydrate diets. However, much of the advice on reduced carbohydrate intake does not reflect government-led dietary guidelines. As a result of this conflicting information, patients requiring assistance with weight management or glycaemic control may become confused about the appropriate carbohydrate intake, or be encouraged to experiment with 'fad' diets. As front-line healthcare professionals, nurses are in a prime position to advise patients on carbohydrate intake, as well as signposting them to evidence-based dietary resources. This article outlines the constituents of dietary carbohydrate, considers the health benefits of carbohydrates, and explains their importance as part of a healthy and balanced diet. [ABSTRACT FROM AUTHOR]

The article focuses on Generation Z, or iGeneration are no longer children, but not yet adults is finding a growing sense of independence during these years, those in this demographic experience noticeable physical and mental developments and face possible concerns has related to mental health and cognition, sports conditioning, vision, bone and muscle growth, and immunity. Topics include the sugar is at the top of parents' watch lists when it comes to what their kids eat and drink.

Effective management of diabetes mellitus requires lifelong adherence to a plan that incorporates lifestyle changes, exercise and diet. Following a dietary plan is a fundamental component of diabetes management because this can regulate the body's supply of glucose and lipids, resulting in weight reduction, an improved response to pharmacotherapies, and optimal control of the patient's glycaemic status and lipid profile. This article examines the components of nutrition therapy recommended for people with diabetes. Initially, the patient's daily calorie requirements should be determined, and therapeutic objectives should be decided that take into account the individual's clinical profile and personal preferences. Subsequently, a dietary plan should be negotiated with the patient that considers the carbohydrate, protein, fat and fibre content of each food item. [ABSTRACT FROM AUTHOR]

The article uses a case study to evaluate the occupational and personal factors that may influence nurses' ability to engage in healthy eating behaviours. It identifies how healthcare groups and nurses can use a behavioural change approach to optimise nutritional intake. The behaviour that requires changing can be specified using the target, action, context, time, actor principle. Defining the challenge is said to be an important aspect of supporting nurses' healthy eating behaviours.

Working in partnership with patients to achieve optimal nutritional status, regardless of their underlying condition, is an important aspect of nursing care. This article examines malnutrition and diabetes mellitus, which are two common conditions that can have significant implications for patients' health and diet. It emphasises that, when managing patients with malnutrition or diabetes, nurses should undertake careful assessment of their nutritional requirements, tailoring interventions to the individual and involving family and carers where appropriate. It is also important for nurses to work with other members of the multidisciplinary team, notably dietitians, who can provide specialist dietary advice and support. [ABSTRACT FROM AUTHOR]

The article explores the role of nurses in efforts to encourage hospital patients to eat well. It references a report from the British Association for Parenteral and Enteral Nutrition (BAPEN) which revealed that around one third of older people are at risk of malnutrition after their hospitalization. Hospitals and nurses are encouraged to meet patients' food preferences and to promote good nutrition and a positive food environment.

The article offers information on the grants awarded by U.S. EPA to Monterey One Water and the Yurok Tribe in California to increase anaerobic digester (AD) capacity and divert food waste from landfills. Topics include how Monterey One Water will use grants to study the conversion of its wastewater treatment facility's anaerobic digesters to codigest biosolids with food and other organic wastes; grants received by the Yurok Tribe; and other plans of U.S. EPA.

The article offers information on the increase in consumption of whole grains by keeping the Dietary Guidelines, as reported in the 2015 Whole Grains Council survey. Topics discussed include awareness in consumers about nutrients and benefits of whole grains, including weight management and heart health; examples of whole grains including amaranth, buckwheat, and farro; and offering new products based on whole grains by food firm Live Better Brands.

The article discusses that U.S. Department of Agriculture (USDA) has added sorghum to its Food Buying Guide for Child Nutrition Programs.

The article tells about various aspects of glaucoma including relationship between nutrition and glaucoma. Topics such as Intraocular Pressure, Vascular Dysregulation and Oxidative Stress are also discussed. The article then presents nutritional therapies such as Gingko biloba, Black currant anthocyanins and Mirtogenol. Finally Glaucoma prevention methods are presented.

The article reports that Food System Sensitive Methodology (FSSM) was introduced as a systematic management for reducing food loss and waste prevention. It states that developing FSSM include clarifying economic potential of new food products and nutritional needs of the population. It mentions that safe nutritious food is kept in food chain by developing products for business and for better use by food shelters and recipes are developed to deal with variations in food product availability.

El artículo presenta los puntos de vista del autor sobre el aumento de la demanda de los productos alimenticios nutritivos entre los consumidores de América Latina para la prevención de la obesidad. Varios temas a tratar incluyen aumento de los casos de obesidad en los países desarrollados, aumento del riesgo de enfermedades no transmisibles debido a la obesidad y aspectos positivos de la dieta nutritiva en su bienestar.

The article discusses the importance of proper nutritional diet for proper anatomical development and physical health. Topics discussed include a study by Joseph Hibbeln of the U.S. National Health Institutes of Health which revealed impact of omega-6 fatty acids-containing industrial vegetable oil on level of omega-3 fatty acid in brain, how nutrition and diet effect social behavior, and how industrialization of western diet contribute to antisocial behavior's prevalence in Western countries.

Health promotion is integral to the nurse's role. Increasing numbers of people in the UK are overweight or obese and are at increased risk of health problems such as type 2 diabetes, heart disease and certain cancers. Therefore, it is essential to encourage people to make healthier lifestyle choices. This article focuses on the role of food labelling in helping people to select appropriate and healthy foods, and to understand how their food choices might affect their overall nutrition and health. Healthcare professionals can help patients to understand the information provided on food labels and how to interpret this to ensure their nutritional needs are being met. [ABSTRACT FROM AUTHOR]

Vulnerable patient groups are at increased risk of malnutrition. This article focuses on the importance of ensuring that the nutritional needs of those in institutional settings, in particular prisons, are met. Offenders often present with a number of health and social factors which can lead to a high risk of malnutrition. The consequences of malnutrition are significant, ranging from delayed recovery to increased mortality. The treatment of malnutrition is discussed in this article from detection through to management and monitoring. Adequate nutrition is a basic human right and those in prison should be provided with healthy food choices to optimise health. [ABSTRACT FROM AUTHOR]

The article discusses that the Producers must understand their herd will have changing nutritional requirements be cause of the animals' different stages of production. It mentions that the appropriate nutritional strategy to maintain cows in good flesh during this time period is especially import ant, as cows enter into the breeding season.

The article discusses that labor can be a limiting resource in the daily management and supplemental feeding of beef cattle during forage production gaps. It mentions that self-limiting feed contains one or more ingredients that when added to a feed blend or product help to control cattle feed consumption. It also mentions that protein tubs generally deliver supplemental crude protein in the form of natural protein.

Old age, pressure ulcers and malnutrition may co-exist. Wounds in older people may already be slow to heal as a result of compromised skin integrity, which occurs as part of the normal aging process. Malnutrition is also more common in older people, and evidence has shown that inadequate nutrition may lead to impaired and prolonged wound healing. This article explores the relationship between nutrition and wound healing, and promotes optimum nutrition in old age as an essential component of effective wound management. [ABSTRACT FROM AUTHOR]

Aim: To determine healthcare professionals' knowledge of the calorie content of foods and the relationship to weight maintenance. Method: A cross-sectional questionnaire was used to survey 179 clinical staff, non-clinical staff and life coaches working in health care. Results: The response rate is 81%. The majority of respondents identified the weight loss requirements necessary to achieve marked health benefits in obese patients. Estimation of calorie and salt contents of specified foods was generally inaccurate. The majority of healthcare professionals did not know the amount of exercise required to burn off the calories of commonly consumed foods. Conclusion: Support and education are required for healthcare professionals to manage the challenges associated with obesity. [ABSTRACT FROM AUTHOR]

The article discusses the facility design considerations to minimize the constraints on the feeding program and maximize flexibility for management and diet formulation in pig farms in the U.S. The feeding system need to have the flexibility to handle low or high energy diets and small particle size ingredients in meal. It is important to locate the water source to prevent spill into the feed trough in case of automated feeding system.

The article offers information on the standards for the National School Lunch Program and National School Breakfast Program under the Healthy, Hunger-Free Kids Act of 2010 of the U.S. The school feeding program standards are established in order to address the nutritional needs of children. An overview of various studies on the role of school lunches in children's obesity is provided. It outlines approaches to encourage children to choose healthful food items.

The article presents the author's insights on the 2010 Dietary Guidelines for Americans. The author says that dietary guidelines have implications on consumers, food product developers, and federal nutrition and feeding programs in the U.S. She also offers a history of nutrition science and examines U.S. dietary guidelines policy such as the Nutrition and Your Health: Dietary Guidelines for Americans in 1980. Moreover, she discusses how the dietary guidelines policy was developed.

The article offers information on the high technological challenges faced by the food scientists and engineers while making chocolate. It states that the structure of chocolate seek a series of complex process operations, that is based on the trials and errors of thousands of cooks over the years. Further it states that the mechanics and chemistry of chocolate production helps to design manufacturing processes and new types of products. The challenge for the scientist and engineer are to understand the interaction between processing and structure in order to control the taste and nutrient delivery of the products. It also includes a chart that depicts the process of making chocolate.

The article focuses on the nutritional benefits of better-for-you bread products with various flavors, textures, and appearances. It states that the bread products have omega-3 fatty acid, an important source of algal (docosahexaenoic acid) DHA which is beneficial for the brain, eyes and heart. Meanwhile, Interstate Bakeries Corp. has introduced Wonder® Smartwhite™ white bread made from 100% whole-wheat bread which is rich in vitamins and minerals.

El artículo presenta un análisis del papel de los diferentes nutrientes en el crecimiento y desarrollo infantil óptimos. Se ofrece información sobre los requerimientos de nutrición infantil, las fuentes naturales de nutrientes y los nutrientes específicos para cada aspecto del desarrollo infantil, así como una revisión de los suplementos nutricionales fabricados por DSM Nutritional.

El artículo presenta un reporte sobre la nueva cadena productora de lácteos de la región de Maynas, Perú. Entre los aspectos principales destacan los beneficios que trae esta iniciativa, tales como la producción de un producto de excelente nivel nutricional para los niños, la generación de fuentes de empleo, y nuevos ingresos para el sector de la industria pecuaria.

The article discusses the ten innovative techniques that can help dairy manufacturers make their products healthful and indulgent amidst the challenging economy. It says that the use of new flavors such as cheesecake, apple pie, and gingerbread complements dairy processes and meets its fortification needs. It states that the enhancement of toppings' nutritional content can improve the nutritional value of dairy products. It also suggests one can have sugar replacement in dairy products.

The article reports that health and nutrient content claims continue to increase according to the Food Label and Package Survey (FLAPS) conducted by the U.S. Food and Drug Administration (FDA). It notes that FDA's purpose in conducting the survey is to monitor the compliance of the food industry on the regulations for food labeling. It adds that FDA has been required by the Nutrition Labeling and Education Act (NLEA) of 1990 to provide standards of food labeling since consumers rely on labels.

The article focuses on the challenges in feeding lactating sows given developments in nutritional programs for sows in the U.S. The genetic advancements provide pigs with faster growth rates, better feed efficiencies and improved leanness. Thus, it is important to continuously evaluate and develop sow nutritional programs that account for changes to improve sow reproductive and litter performance.

This article aims to raise awareness of good nutrition, the specific nutritional needs of individuals with dementia and the importance and implementation of protected mealtimes to prevent malnutrition in the hospital setting. [ABSTRACT FROM AUTHOR]

This article reviews the relationship between ageing and nutrition. The vulnerability of older adults to nutritional decline may be both a cause and an effect of illness. Undernutrition impairs functional ability and quality of life and markedly increases the costs of care. Since the number of older people in the population is increasing rapidly, this is a matter of considerable concern. The problems that may arise following hospitalisation are discussed, showing the importance of effective nutritional screening following admission. Ways of enhancing food consumption are considered highlighting practical actions that may help to promote intake. Specific eating difficulties that impair intake are examined and suggestions provided as to how they can be overcome. The article shows how, with thought and a structured approach, nurses can ensure that appropriate action is taken to meet the individual nutritional needs of older adults. [ABSTRACT FROM AUTHOR]

This information on best practice discusses the evidence on dietary interventions for children and adolescents who are overweight and obese. The article has been reproduced with the permission of the Joanna Briggs Institute. It is based on a systematic review of research published by Blackwell Publishing Asia and conducted by the Australian Centre for Evidence Based Nutrition and Dietetics (Collins et al 2007). The primary references in this review are available online at: www.blackwell-synergy.com and to members of the Joanna Briggs Institute via the website: www.joannabriggs.edu.au [ABSTRACT FROM AUTHOR]

The article provides information on ingredients that promote overall digestive health. Retail products such as nutrition bars, cereals and beverages claim that they have digestive system ingredients. The ingredients that aid in digestion include probiotics found in yogurt and prebiotics like inulin, polydextrose and resistant starch.

This is the third article in a series of five focusing on the needs of patients with dementia. It emphasises the importance of good nutritional intake for patients with dementia in hospital care. On busy wards, nutrition is often overlooked in favour of other aspects of care. Nurses' increased knowledge about dementia, assessment of nutritional needs, and personal capabilities can improve patients' experiences and outcomes. Excess dependency and emotional aspects of food refusal are also discussed. [ABSTRACT FROM AUTHOR]

This article discusses some of the issues surrounding dysphagia management for patients with progressive neurological conditions. It is important that health professionals are aware of the available options and that they consider patients' wishes to meet their nutritional needs. [ABSTRACT FROM AUTHOR]

The article recommends the use of revised food pyramid guidelines from the departments of Agriculture and Health and Human Services to significantly impact the overall health, including the ocular health of patients in optometry. This dietary guidelines helps the optometrist discuss nutritional issues to patients. Also included in the guidelines are recommendations about taking an exercise. A diagram depicting the food pyramid is also presented. INSET: Let's Talk About Food..

Assesses food availability and affordability in Washington, D.C. using the nutritional and dietary requirements of the Thrifty Food Plan (TFP) of the United States Agriculture Department. Overview of the TFP; Development of a foodstore survey to determine the availability and affordability of the TFP shopping list; Identification of a chain of discount food stores as an important outlet for food stamp participants. INSET: Thrifty Food Plan Represents a Minimal-Cost, Nutritious Diet.

Summarizes the nutrition policy in the United States in the 1990s. Evolution of the Dietary Guidelines for Americans; Application and uses of the Food Guide Pyramid; Effort to promote fruit and vegetable consumption.

Discusses the dietary guidelines issued by the United States Department of Agriculture for year 2001. Compliance with the dietary guidelines; Meat consumption in 1999; Recommendations for milk serving.

Examines the role that nutrition knowledge plays in shaping people's diets. Categories of factors that influence food consumption; Problem faced by nutrition educators and public-health professionals in their efforts to achieve further dietary improvements; Variation in diet quality.