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Polygonum cognatum Meissn. (Polygonaceae), locally known as “solucan otu” or “madimak” in Turkey, is a type of edible grass with functional properties that naturally grows in various regions of the country, particularly in Central Anatolia. Celiac disease is a prevalent digestive system disorder that impairs the absorption of food. Incorporating functional ingredients into gluten-free formulations can increase their value. To be a preferred alternative to commonly consumed products, a new product must be sensory-appealing. This study focuses on developing a healthy, functional, and enjoyable gluten-free cookie. Various proportions of P. cognatum flour (10%, 20%, 30%, and 40%) were utilized in the development of the product. The physical, textural, chemical, and sensory characteristics of the biscuit samples were compared to those of samples made with wheat flour (Control 1) and a gluten-free flour mixture (Control 2). The addition of P. cognatum flour proportionally increased the moisture content, ash value, dietary fiber, antioxidant, phenolic matter, and protein content of the biscuits without changing the fat content, according to experimental findings. Samples with 40% P. cognatum addition exhibited higher levels of moisture, ash, protein, dietary fiber, antioxidant, and phenolic matter compared with the other samples. However, the results of the sensory analysis revealed that utilizing more than 30% of P. cognatum flour significantly decreased consumer preference by negatively affecting sensory attributes such as texture, consistency, mouthfeel, taste, overall acceptability, color, and fracture. Hence, it was concluded that this type of flour should not exceed 30% when producing functional gluten-free biscuits. From this study, we advocate for the recognition of P. cognatum as a local and gastronomic product, which has the potential to be utilized in wider areas. [ABSTRACT FROM AUTHOR]

We study the impact of providing consulting services and major capital infusions to small‐ and medium‐sized enterprises (SMEs) in the food sector in Kenya. We exploit a quasi‐experimental design that matches treated firms with comparable firms that applied for the same support but were just short of scoring sufficient points to receive this support. Using mixed methods, this quantitative analysis is supplemented by in‐depth qualitative interviews, which provide further insights into the workings of the program. The program helped SMEs launch new products and increased numbers of employees. Interviewees described higher sales resulting from the major capital infusions they received. [ABSTRACT FROM AUTHOR]

Many development programs rely on the idea that increasing profitability of small‐ and medium‐sized enterprises (SMEs) could increase availability of nutritious foods among low‐income consumers. We designed a randomized controlled trial in which we made a specific nutritious product produced by an SME exhaustively available in low‐income local markets. We find that compared to control markets, consumers in treated markets purchased and consumed more of this product and less of competing brands with added sugar and fat. However, overall consumption for the product category was not increased and there was no change in the consumption of other related but potentially less nutritious foods. Our findings suggest the need for alternative policies to increase consumption of nutritious foods. [ABSTRACT FROM AUTHOR]

Snack bars can be a great example of functional foods, which are foods that provide health benefits beyond basic nutrition. By adding other functional ingredients such as nuts, seeds, fruits, and spices, snack bars can offer even more health benefits. For example, nuts and seeds are rich in healthy fats and can help lower cholesterol levels, while fruits and berries are high in antioxidants and can help boost the immune system. Spices like cinnamon and ginger have anti-inflammatory properties and can help improve digestion. Moreover, snack bars can be a convenient and portable way to get the nutrition and energy needed throughout the day. They can be a great option for busy individuals who need a quick and easy snack on the go or for athletes who need sustained energy during exercise. The demand of functional food increasing day by day as the threat of non-communicable diseases increasing such as diabetes, CVD and obesity. From the ancient time the use of medicinal food such as seeds of chia, millets and multigrain has been seen to get different health benefits. Currently seeds are widely used for numerous health benefits. Seeds are well known for there high content of PUFA mainly omega-3 and omega-6 fatty acids and fiber. These seeds are also rich source of polyphenols which further helps in protecting the body from free radicals. Furthermore, seeds are rich source of the fiber which helps in reducing cholesterol level, regulate bowel movement and reduce inflammation in the body. Demand for practical and convenient food increasing day by day due to busy lifestyle. Food items that are convenient and can improve health are needed in today's time. The seeds incorporated snack bar can be a convenient and practical food product with complete nutritional components. There are Some ingredients which can be used as the raw material to prepare an anti-diabetic snack bar. On the basis of existing research, seed and modified cassava flour (MOCAF) can reduce blood sugar levels and that can reduce the risk of diabetes too. [ABSTRACT FROM AUTHOR]

It is uncertain whether Sustainable Development Goal 2 (SDG2), a healthy diet for all, can be achieved in East Africa given its strong population growth, low agricultural yields, and the high perishability of nutrient-dense foods. We examine the consequences of a locally produced healthy diet on land use in a case study of the Arua district in Uganda. This type of analysis can alert policy makers to looming nutrition gaps and support the selection of alternative solution strategies. Using a linear programming (LP) model and three population growth projections, we estimate the minimum agricultural area needed in 2040 to produce a healthy diet that follows EAT-Lancet dietary diversity guidelines and supplies the average requirements of calories, proteins, Iron, and vitamin A. We also compare in scenarios to what extent i) production intensification, ii) food loss reduction, iii) by-product consumption, and iv) vitamin supplementation could reduce the required agricultural area. Results show that the necessary area to produce a healthy diet in 2040 is 160% larger than Arua's current crop area and would greatly exceed the district's total area. We also show that none of the changes proposed in our scenarios allows a sufficient increase in food production, suggesting that a mix of even more drastic changes across sectors will be necessary. The results underline the challenge for rural areas in East Africa like Arua to provide a healthy diet to its fast growing population, requiring integrated food system changes and policy coordination to orchestrate the increased availability of diverse and nutritious foods. [ABSTRACT FROM AUTHOR]

Background: The ability to access food according to needs is influenced by educational and knowledge factors, socio-cultural, geography, and economic factors. Overcoming stunting not only overcomes the problem of malnutrition but also must pay attention to the problem of affordability or access to nutritious food Objectives: To analyze access to nutritious food in the prevention system stunting in Lumajang Regency Methods: Qualitative research through a Case Study approach conducted in two villages in Lumajang Regency. The research informants consisted of key informants namely the Head of the Puskesmas, the main informants were mother with toddler Stunting and additional informants namely stakeholders related to stunting. Data processing and analysis using the Thematic Content Analysis method. Results: Access to nutritious food that is less than optimal is caused by economic factors that are lacking, lack of knowledge of mothers of toddlers, malnutrition in toddlers, children's eating arrangements are not meeting nutritional adequacy, children's consumption in a day is lacking, families do not take action to overcome children's nutritional problems and poor sanitation and environmental health Conclusions: Stunting in Lumajang Regency is the cause of which is access to nutritious food that is less than optimal so that it requires attention and cooperation from all parties to overcome it. The provision of education in the form of counseling needs to be carried out with multimethods and multi-media as well as integrated countermeasurements from all existing resources will accelerate the reduction of stunting cases in Lumajang Regency.

Copyright of Amerta Nutrition is the property of Universitas Airlangga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

As studies examining the effectiveness of food security interventions collectively are sparse, this review examined the most effective community-based and system-level interventions that have increased nutritious food consumption across food-insecure populations. Following PRISMA-guidelines, 22 articles included were classified into six categories: Educational and Behavioral Programs; Fresh Fruit and Vegetable Programs; Summer Electronic Benefits Transfer; Discounted Food Options; Emergency Food Assistance Programs; and Multicomponent Programs. This review concludes that future considerations for positively impacting food security and nutritious food intake should give attention to community and system-level multicomponent interventions that address the specific social and economic barriers facing the target population. [ABSTRACT FROM AUTHOR]

Mushrooms are high-value products that can be produced from lignocellulosic biomass. Mushrooms are the fruiting body of fungi and are domestically cultivated using lignocellulosic biomass obtained from agricultural byproducts and woody biomass. A handful of edible mushroom species are commercially cultivated at small, medium, and large scales for culinary and medicinal use. Details about different lignocellulosic biomass and their composition that are commonly used to produce mushrooms are outlined in this review. In addition, discussions on four major processing steps (i) producing solid and liquid spawn, (ii) conventional and mechanized processing lignocellulosic biomass substrates to produce mushroom beds, (iii) maintaining growth conditions in climate-controlled rooms, and (iv) energy requirements and managements to produce mushrooms are also provided. The new processing methods and technology outlined in this review may allow mushrooms to be economically and sustainably produced at a small scale to satisfy the growing food needs and create rural jobs. Key points: • Some of the challenges faced by small-scale mushroom growers are presented. This review is expected to stimulate more research to address the challenges. [ABSTRACT FROM AUTHOR]

The nutritional importance of the nutrients contained in foods and their positive/negative effects on health are evaluated by various methods. In the literature, indexes that evaluate the nutritional properties of foods and diet in general are widely used. Sorting and/or classifying foods according to their nutrient content, forming a nutrient profile and measuring the nutritional properties of foods are gaining importance day by day. Evaluating the nutritional properties of foods in terms of either fatty acids, protein or carbohydrates does not provide a holistic approach. In this review, in order to provide this holistic approach, methods that evaluate the nutritional properties of foods by macro and micro nutrients, defined as index or score in the literature, are examined. [ABSTRACT FROM AUTHOR]

Parents act has an important role in fulfilling the children’s food needs to support the process of their growth and nutritional status. This research objective is to find out the correlation between the Parents capability in selecting nutritious food and nutritional status of Pre-School age children in ABA 06 Kindergarten Mergosono Kedungkandang, Malan. The design of this research is correlation with cross sectional approach. The research populations were 70 people. The determination of a purposive sampling in this research used 60 respondents. The technique of collecting the data used the questionnaires. The data were analyzed by using spearmen rank test and SPSS. The research results prove that most of the 39 (65.0%) parents have enough capability in selecting nutritious foods on the pre-school age children and almost entirely 52 (86.7%) pre school age children have good nutritional status. Test result of spearmen rank obtained; p-value = (0.000) < (0.05). It can be concluded that there is a correlation between parents’capability in selecting nutritious food and nutritional status in pre-school age children in aba 06 kindergarten Mergosono Kedungkandang, Malang. From the result of the research, it is stated that imroving the nutritional status of pre-school aged children needs a good capability of the parents in selecting nutritious food

This personal narrative describes the author's experience of taking a diverse group of nursing students to a farm where they were shown the interconnections of healthy soil, quality food, and human health. Students observed the key components of sustainable farming and soil biodiversity through multiple hands-on activities. Participation included tasting and harvesting the vegetables from the ground up. As future educators, it is important for nursing students to think of food as part of an ecosystem and to promote healthy, agricultural growing practices to protect the environment and public health. [ABSTRACT FROM AUTHOR]

Prochilodus nigricans (Osteichthyes: Prochilodontidae) is a fish well known in the Peruvian Amazon as "Boquichico", of medium size and nice meat, its consumption is traditional and basic for the population's diet; however, there are some socioeconomic factors that allow people to consume or not. We investigated the factors that determine its consumption in the city of Pucallpa, which corresponds to a transversal explanatory work. A total of 385 surveys were conducted. The data analysis was carried out through the estimation of a logit model (logistic regression). The results show that, of the seven factors considered, such as income level, age, gender, education level, family burden, occupation and language, only family income (P-value = 0.000) and education level (P-value = 0.049) determine the consumption of Prochilodus nigricans (Boquichico). It is concluded that if the respondent increases his/her income level by one sol (S/. 1.00), the consumption of this fish decreases by 3.8%, and if his/her education level increases by one level, the consumption will decrease by 7.3%. [ABSTRACT FROM AUTHOR]

One of the basic purposes of Shari'ah is, without a doubt, the protection of Human life. It is not only desirable and natural that human body gets the best of nourishment, but it is also one of the basic needs of the body. On the basis of human nature and temperament, Islam has declared a range of edibles as Halal, these edibles being not only beneficial but also necessary. Furthermore, things not congenial to human nature are forbidden. Next, things that affect human abilities negatively are prohibited. In today's world science has been able to verify the useful ness of the concept of Halal and Haram. Prohibited things like alcohol, pork and carcasses have been proven as highly harmful by medical science. The verses of Holy Qur'an, sayings of Holy Prophet and views of religious scholars are the most relevant sources in which the importance of agriculture has been sufficiently highlighted. Thus these sources are the most accurate guide for policy makers in the Muslim world, and agriculture can play most vital role in the provision of nutritious and halal food, which is the need of the hour, irrespective of creed and nationality. In this regard, concrete and practical steps should be taken in this regard to ensure food quality and halal certification in various forums of Muslim countries at the national and international level so as to ensure the supply of nutritious foods. The study emphasis the need of meaningful steps to be taken on the part of authorities in the Muslim world to boost agricultural produce. [ABSTRACT FROM AUTHOR]

Copyright of Agro Productividad is the property of Colegio de Postgraduados and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background Chicken eggs are considered to be nature's perfect food. The egg white is an excellent natural source of high quality protein, which is rich in essential amino acids. The yolk is a source of antioxidants, aromatic amino acids, carotenoids, vitamins, phospholipids and proteins, which not only provide nutritional value but also act pro-health and might prevent eg. from heart diseases. In turn eggshell supplies well absorbed by the human body minerals, of which the most important is calcium. Scope and approach In this review the new trends in chicken egg research are showed. The egg components which are the most important for human health are described. This study shows also the methods of isolating the most important health-promoting ingredients from chicken eggs. Key Findings and Conclusion : Eggs are not only a highly nutritious food , but also a rich source of diverse bioactive components also including nutraceuticals. Therefore, the current research trends focus on the new look at the egg as a material acting as health-promoting functions . Currently carried out research also concern the development of new technologies for the production of bioactive ingredients of chicken eggs.These new trends introduce a new era in egg science and technology and the future of eggs and egg ingredients remains bright. [ABSTRACT FROM AUTHOR]

Laetiporus sulphureus is a sulphur yellow coloured polyporous mushroom and popularly known as "chicken of the woods". Over the generations, this cosmopolitan macrofungus has become an integral part of tribal cuisines particularly for its taste. Besides, it has equal importance in folk medicine being widely used for treatment of pyretic diseases, coughs, gastric cancer and rheumatism. Thus, the species is considered as a natural reservoir of both nourishment as well as drug therapy and consequently it has become increasingly popular in scientific world. Nutritional sciences recently have witnessed it as a sustainable food supply to growing population due to enrichment of carbohydrate (trehalose> mannitol> fructose), protein (histidine, isoleucine, leucine, lysine, methionine, threonine), minerals (calcium, phosphorus, magnesium, sodium, potassium, iron, zinc, manganese, copper), vitamins (B, D, E), polyunsaturated fatty acids (linoleic acid, oleic acid, palmitic acid) and fibre. Conversely, the mushroom has also been regarded as an abundant source of chemical compounds including phenolics, triterpenes, polysaccharides with wide range of biological activities such as antiinflammatory, antimicrobial, antioxidant, antihyperglycemic, antitumor and immunomodulation effects. Therefore, a complete summary of the research progress on this fungus is necessary for further studies and commercial exploitation. In this context, the present review attempts to congregate current knowledge on nutritional value, myco-chemistry and therapeutic potential of this culturally important species. However, investigation on bioavailability, quality control, toxicology data and clinical assessment are highly recommended for future research. [ABSTRACT FROM AUTHOR]

During the training of athletes, weight reduction and stamina recovery is an important trial of athletic contest. This paper systematically studies the interference of food such as functional drinks, vegetables, meat, eggs to somatic function when on weight reduction. This paper researches the influence of nutriology intervene on the blood index of athletes during slow weight reduction in training, fast weight reduction before the competition and stamina restoring ahead the competition. Twelve athletes of female weight lifting team were selected and divided into experimental group and control group, each with 6 athletes. Athletes of both groups took the same exercise training and diet with same energy. And compared with control group, the experimental group took slim bar and sports nutrition with electrolyte during weight reduction; and strengthened the sports nutrition with fast energy supplement preparations, vitamin and electrolyte during the stamina restoring stage while the control group took relevant placebo. Both groups received blood detection. The results suggested that creatine kinase and blood urea of experimental group during fast restoring stage was much lower than control group; the hemoglobin was higher than control group and the testosterone of both groups were with no difference. The concentration of serum potassium, sodium and calcium of experimental group during the fast weight reduction and restoring stage was distinctly higher than control group. The hunger degree of experimental group during weight reduction stage was lower than control group. Thus we reached the conclusion that the nutritious food intervene can help reduce weight and has fine hemoglobin level, serum creatine kinase level and serum inorganic ion level. This method can maintain the steadiness of internal environment of athletes during weight reduction. [ABSTRACT FROM AUTHOR]