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The study evaluated the association between ultra-processed foods (UPF) and nutrient intake and identified the socio-demographic characteristics associated with UPF consumption among a nationally representative sample of middle-older adults. Dietary assessment was collected in 2013 using a validated FFQ. The Nova system was used to classify food and drinks into UPF. The percentage of dietary energy from UPF was calculated and used throughout the analyses, and average nutrient intake across quintiles of UPF was evaluated. The determinants associated with the dietary caloric contribution of UPF intake were investigated using linear regression models. A cross-sectional analysis of a nationally representative study of Americans over the age of 50, the Health and Retirement Study, was conducted. The analysis included 6220 participants. The mean age was 65 (se 0·28) years, with 55 % being female. UPF intake accounted for 51 % (se 0·25) of total intake. An increase in the percentage of (%UPF) consumption was correlated with an increase in calories, carbohydrates, saturated fat and sugar, and a decrease in fibre, vitamins and minerals. %UPF intake was inversely associated with being Hispanic, higher income, physical activity, vegetarian diet and Mediterranean diet but positively associated with very low food insecurity. UPF represented half of the calories consumed. A higher %UPF intake was associated with a lower nutrient profile, suggesting decreasing %UPF intake as a strategy to improve the nutritional quality of middle-older adults. A few socio-demographic factors were associated with %UPF, which would help in planning strategies to reduce UPF consumption. [ABSTRACT FROM AUTHOR]

Copyright of Food & Health (2602-2834) is the property of Scientific Web Journals (SWJ) 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.)

There is a trend towards the consumption of plant foods, especially from the public that aims to reduce meat consumption. Plant-based food diets may have low source of vitamin B12 as plants do not produce them. A possible alternative to mitigate this is the consumption of fermented vegetables and fruits. Therefore, we aimed to provide an overview of the work being done with fermented vegetables and fruits, and show evidence that it is possible to obtain the necessary daily amount of vitamin B12 for human health and maintenance. Vitamin B12, also known as cobalamin, acts as a cofactor for the enzyme methionine synthase and methylmalonylCoA mutase in eukaryotes. The dietary reference values for adult men and women range between 2 and 4 µg/day; however, the requirement may increase depending on special recommendations. The main causes for vitamin B12 deficiency are autoimmune conditions (e.g., pernicious anaemia), malabsorption, and dietary insufficiency. One of the commonly adopted measures to deal with vitamin deficiency is supplementation. It is also possible to obtain food enriched with vitamin B12 through fermentation. Different plant materials and microorganisms can be used to produce fermented products and enhance traditional products, such as tempeh, to increase vitamin B12 concentration in the final product. The bioaccessibility and bioavailability of vitamin B12 in fermented vegetables and fruits are important factors to be considered, and demand more studies. The intake of soy fermented foods, such as tempeh, tofu, and cheonggukjang was associated with cognitive enhancement and neuroprotective effects. In addition to fermented vegetables and fruits, other non-animal sources of vitamin B12 that deserve great attention are algae and mushrooms. Since fermentation can produce considerable amounts of vitamin B12, fermented vegetables and fruits are feasible alternative sources for the intake of this vitamin. [ABSTRACT FROM AUTHOR]

The article focuses on a clinical conversation with David Minkoff, co-founded LifeWorks Wellness Center, and Robert Rountree, MD, discussing the topic of optimum health throughout the lifespan. Topics covered include Dr. Minkoff's background and journey in medicine, his interest in pediatrics, infectious diseases, and his passion for participating in Ironman triathlons.

Vegetarian consumption patterns or reducing animal meat consumption will become the lifestyle of many people around the world during and after successfully passing the Covid19 Global Pandemic. During the Covid-19 Pandemic, although there has been no research on vegetarian food consumption patterns on Covid-19 prevention, the impact on body stamina and the immune system has proven to be very significant. The purpose of this community service activity is to improve the skills of Maitreya Buddhists at the Pekanbaru Holy Earth Training Center in making vegetarian artificial meat. Activities are carried out by training methods, which include discussion, education, practice, and mentoring. The type of vegetarian-made meat produced is made from gluten. The resulting vegetarian-made meat products have an aroma, texture, and taste that is very true to the original, and are free of cholesterol and seeds of disease commonly carried in animal meat. This service activity is very useful for the target audience because it can open up vegatarian culinary business opportunities, including during the Covid-19 pandemic. [ABSTRACT FROM AUTHOR]

A vegetarian consumption pattern or reducing consumption of animal meat will become a lifestyle for many people around the world during and after successfully passing the Global Covid19 Pandemic. During the Covid-19 Pandemic, although there has been no research on vegetarian food consumption patterns for the prevention of Covid-19, the impact on body stamina and the immune system has proven to be very significant. The purpose of this community service activity is to improve the skills of Maitreya Buddhists at the Pekanbaru Holy Earth Education and Training Center in making vegetarian meat. Activities are carried out using the training method, which includes discussion, education, practice, and mentoring. This type of artificial vegetarian meat produced is made from gluten. The resulting vegetarian-made meat products have aroma, texture, and tastes very true to the original, and free of cholesterol and germs that are usually carried in animal flesh. This community service activity is very beneficial for the target audience because it can open up vegetarian culinary business opportunities, including during the Covid-19 pandemic. [ABSTRACT FROM AUTHOR]

Purpose: To gain a better and more comprehensive understanding, this study aims to investigate the literature to explore the two popular diets' health benefits and concerns. Google Scholar and PubMed were used to search for available and relevant nutrition and health articles that pertain to the benefits and concerns of plantogenic and ketogenic diets. Search terms like low carbohydrate, diet, ketogenic, vegetarian and chronic diseases were used. Information was obtained from review articles and original research articles and checked for accuracy. Ketogenic diets have been used for a long time for convulsion in children and now reappeared for weight loss purposes. Design/methodology/approach: Ketogenic and plantogenic (plant-based) diets have been adopted today by many professionals and the public. Findings: Ketogenic diets have been used for a long time for convulsion in children and now reappeared for weight loss purposes. Plantogenic diets also have been practiced for many years for religious, health and environmental reasons. Compared to plantogenic diets, ketogenic diets lack long-term evidence of its potential benefits and harm. Research limitations/implications: Maybe Lacto-ovo vegetarian and pesco-vegetarian (eat fish but not meats) diets are OK. However, for strict plantogenic diets (total plantogenic/vegan diet), the risk of mineral or vitamin deficiency is present (Melina et al., 2016). Of particular concern is dietary vitamin B12, which is obtained mostly from animal sources (Melina et al., 2016). A long-term deficiency of vitamin B12 can lead to macrocytic anemia and cause neuro and psychological effects (Obeid et al., 2019). Also, omega-3 fatty acids may be deficient in such a diet and probably need to be supplemented on those who follow the total plantogenic diet (Melina et al., 2016). Other deficiencies of concern would be zinc, iron, calcium, vitamin D and iodine (Melina et al., 2016). Another disadvantage is that many junk foods could be easily classified within the plantogenic diet, such as sugar, cakes, French fries, white bread and rice, sugar-sweetened beverages and sweets in general. These items are related to higher weight gain and, consequently, to a higher incidence of diabetes and other chronic diseases (Schulze et al., 2004; Malik et al., 2006; Fung et al., 2009). Originality/value: Plantogenic diets were concluded to have sustainable health benefits for humans and the environment over ketogenic diets, which could be used but under professional follow-up only. [ABSTRACT FROM AUTHOR]

Copyright of Social Dissertations / Rozpraw Społecznych is the property of Pope John Paul II State School of Higher Education in Biala Podlaska 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.)

This paper explores the historical development of protein-enhanced foods in Great Britain and how they were marketed by food manufacturers to convince consumers that protein was essential to maintaining a healthy lifestyle. It focuses particularly on Plasmon and Emprote – the two biggest brands of the early twentieth century – and uses multimodal critical discourse analysis to identify how semiotic resources are used to embed products in scientific rationality, promote health discourses and develop concepts of masculinity in accordance with the two strands of the physical culture movement. It argues that, just as today, food manufacturers capitalized upon the growing middle-class interest in functional foods and presented protein as an "elixir" that consumers should take to safeguard their health, the health of their families and the state of the nation. Overall, this study demonstrates that, even with today's strict legislation on food packaging and advertising, protein food manufacturers still use similar techniques to sell their products. In gaining a better understanding of the historical use of semiotic resources in food advertising, we can assess the legitimacy of current food regulations and ensure that people make informed choices when shopping. [ABSTRACT FROM AUTHOR]

The article offers diets and nutrition briefs. Topics include American College of Gastroenterology (ACG) issued new clinical practice guidelines for gastroparesis, which is characterized by symptoms suggesting retention of food in the stomach and evidence of delayed gastric emptying; and why Vitamin D supplements are widely prescribed and used to benefit bone health, definitive data on whether these supplements reduce fractures in the general population have been inconsistent.

Vegetarianism is characterized by the exclusion of all animal flesh foods from the diet, including meat and fish. The more restricted form is a vegan diet that excludes all animal-derived food, including milk, dairy products, and eggs. During past decades questions have been raised about whether vegetarian diets are suitable during all stages of life and during the fast growth period. Nutrition during pregnancy and lactation is a potentially modifiable risk factor as it is an important determinant of lifetime disease risk. Therefore, it is of great importance to encourage mothers to have adequate and balanced nutrition during pregnancy and lactation. Infancy, childhood, and adolescence are critical periods, and nutritional requirements become crucial to be met during this time. Children on vegetarian diets might be at risk of certain nutrient deficiencies such as n-3 fatty acids, vitamin B12, iron, and zinc. Furthermore, the nutritional habits acquired during this period may influence dietary patterns and the risk of disease later in life. Most of the studies investigating the effect of vegetarian diets on children are outdated. There is a lot of controversy regarding the safety of vegetarian diets in childhood, and more longitudinal studies are needed. This review focuses on the effects of vegetarian diets in children and the health consequences of vegetarian diets. [ABSTRACT FROM AUTHOR]

What part do food practices have in gender identification processes? How do they reveal wider reconfigurations of masculinity models? This article is based on findings from a sociological qualitative research on men (40–63 years old) living in France and Italy. This paper examines how men regard their food practices as a core activity to prevent or cure illness and delaying the aging process. In adopting healthy food practices regarded by the interviewees as "alternative" or "dissident" (e.g., fasting, vegetarianism, veganism) men viewed their masculinity as being challenged – especially by other men. Thus, they seek new strategies to assert dominant profiles in gender hierarchies by negotiating new forms of masculinities through monitoring their health and wellbeing. Interestingly, the findings show that, by doing this, men both adhere to eating habits that themselves may define as feminine and use these supposedly feminine food practices as a tool for shaping dominant masculinities. [ABSTRACT FROM AUTHOR]

Background: The Seventh-day Adventist Church is a growing global denomination with strict substance use abstinence and recommended dietary requirements that together are called the "Health Message." Abstinence from alcohol and tobacco is a requirement of membership and a plant-based diet is strongly advised. Purpose: While a wide variety of research has reported the Adventist health advantage, very little research has been conducted on Adventist members' attitudes toward and adherence to the Health Message. This research examines members views, from a global survey, about the health message, personal adherence, and belief that adherence ensures salvation. Methods: The survey was conducted in 2017/2018 with a total N of 63,756. The questionnaire was translated into about 60 languages and then back translated into English for improved accuracy. Results: Over 80% of the respondents reported that they agreed the Adventist health message was wholisitic, core to Adventist beliefs, supported by science, and increased the probability of a longer life. There were very few differences by global regions. About 80% also agreed that they should abstain from tobacco and alcohol and follow a healthy diet. However, about 45% believed that they could pick and choose which parts to follow with only a little over one-third reporting that they followed the Health Message a great deal. Strict adherence appeared to be in abstinence from alcohol (91%) and tobacco (97%). Only about 19% reported being vegetarian or vegan. Over 47%, mostly in the Southern Hemisphere, reported the belief that if they kept the Health Message completely, they would be assured of salvation, though this is at odds with formal doctrine. Conclusions and Implications: The data suggest that church leadership has been successful in obtaining global acceptance of the Health Message, convincing members of its scientific basis, and to abstain from tobacco and alcohol use. However, the data also show almost half of members believe that they can pick and choose elements to follow. In addition, these data have major implications for church leadership in disentangling the implications and expectations of the Health Message from the Church's fundamental belief that salvation is only through faith in Christ. [ABSTRACT FROM AUTHOR]

This dialogue piece provides scholars of the rhetoric of health and medicine with a close examination of vegan and vegetarian diets/lifestyles through the perspective of several scholars, activists, and/or medical practitioners. Through these conversations, the authors illuminate many key areas of interest and future examination related to vegan and vegetarian diets through the lens of several subtopics including health impact, ethics, cultural influence on diet, gender, medical advice, emerging "meat" technologies, and societal rhetoric about vegans and vegetarians. The dialogue participants provide a discussion on how vegetarian diets--and vegan diets in particular--can progress individual and public human health, liberate non-human animals, improve the environment, and provide a vehicle in which several important social justice movements (for both humans and animals) can take root, all the while recognizing the many reasons reasons people might choose a vegetarian or vegan diet. [ABSTRACT FROM AUTHOR]

Accessible summary: People with learning disabilities who are vegetarian or vegan in this study choose not to eat meat because of their love of animals, the concern for their welfare and a dislike of them being killed to eat.People with learning disabilities in this study did not think other people with learning disabilities are aware that animals are killed for meat and do not have the information to make an informed choice about eating meat.Participants in this study have supportive staff and families who help them to cook and eat a vegetarian or vegan diet.Some people with learning disabilities worry about the healthiness and fat content of meat, and also diseases that animals may have which go into meat. Background: Adopting a vegetarian diet is becoming increasingly popular within the UK, for reasons such as perceived health benefits and concerns over animal welfare. The study explores attitudes towards vegetarianism/veganism among adults with learning disabilities. Materials and Methods: Semi‐structured interviews were conducted with eight people with learning disabilities who did not eat meat across the UK. Results: Participants who adopted a meat‐free diet did so predominantly for animal welfare. Participants cared passionately about the welfare of animals but were reluctant to advocate their lifestyle to other people with learning disabilities, where they are in the minority for their dietary choices. Participants felt most people with learning disabilities were not made aware of the reality that animals are killed for food and that they should have accessible information to make an informed choice about whether to eat meat. Conclusions: Holding the identity as a vegetarian could potentially facilitate integration into mainstream organisations where people hold similar ethical beliefs; however, this is unlikely unless organisations increase their inclusivity such as providing accessible information. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Psychology / Revista de Psihologie is the property of Romanian Academy Publishing House / Editura Academiei Romane 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.)

Research suggests that eating vegetables benefits both human health and the environment. However, in the UK, very few people are eating enough vegetables. This is contributing to the global burden of diet‐related disease and associated costs, as well as undermining the possibility of a sustainable UK food system. The Peas Please initiative was launched in 2017 to encourage organisations and businesses across the food system to pledge their commitment to helping the British public increase their vegetable consumption. Since the implementation of the Peas Please initiative 95 organisations have pledged to support Peas Please and, at the time of writing, an additional 89.9 million portions of vegetables have been grown, served and sold by pledgers. This article describes the Peas Please initiative and its rationale, highlights some of the key outcomes of the programme, and outlines next steps for increasing commitment to the programme. [ABSTRACT FROM AUTHOR]

Food systems have increasingly strong impacts on the environment, and they influence our human well‐being. In Switzerland, food consumption accounts for one‐third of the environmental impact caused by total final consumption. At the same time, non‐communicable diseases have been linked to a number of dietary aspects. In Switzerland, all non‐communicable diseases together are responsible for 80% of total public health care costs annually. Current assessments that link environmental sustainability and human health‐oriented diets for Switzerland lack a transparent representation of the dynamic effects caused by large‐scale conversions of the food system. In this study, therefore, a system dynamics model is employed to investigate intended and unintended changes on the food system structure and on environmental impacts. Several human health‐oriented scenarios are implemented and tested with different production‐ and consumption‐side intervention strategies. Because all scenarios assuming an increase in the consumption of plant‐based products also involve higher consumption of dairy products, consequences for bovine meat need to be considered. The biological link between milk and bovine meat production leads to an unintended increase in bovine meat production as milk production increases. Intervention strategies at the consumption level thus need to be accompanied by intervention strategies at the agricultural production level. Similarly, intervention strategies that aim at improving health outcomes at the production level need to be accompanied by strategies that affect diets and thus consumption preferences. Avoiding instances of policy resistance requires integrated policy design and implementation across agriculture, the environment and human health. This integration is a challenge for farmers, the food industry and consumers alike. [ABSTRACT FROM AUTHOR]

Copyright of Argentinian Horticulture / Horticultura Argentina is the property of Revista Horticultura Argentina 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.)

Mainstream dietary recommendations now commonly advise people to minimize the intake of red meat for health and environmental reasons. Most recently, a major report issued by the EAT-Lancet Commission recommended a planetary reference diet mostly based on plants and with no or very low (14 g/d) consumption of red meat. We argue that claims about the health dangers of red meat are not only improbable in the light of our evolutionary history, they are far from being supported by robust scientific evidence. [ABSTRACT FROM AUTHOR]

Copyright of Argentinian Horticulture / Horticultura Argentina is the property of Revista Horticultura Argentina 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.)

This article extends and enriches the overlapping histories of food and animals through an investigation of how and why Chinese animal bodies, during the first three decades of the twentieth century, were subjected to a process by which they were rendered fit for German and Japanese consumers. Much of the current historiography for both fields neglects the important impact that imperial activities in East Asia exerted on the international trade of livestock and deadstock and the veterinary regimes put in place to combat the transnational threat of infectious animal diseases. Focusing on Qingdao in Shandong Province, this article sheds comparative light on the contrasting dietary needs of German and Japanese colonizers in shaping how animal bodies in general were processed, how bovine resources in particular came to acquire distinct values, how issues of animal health were coopted into various economic and political arguments, and how different conditions influenced boundary-work that was integral to making Chinese animal products palatable for German and Japanese consumption. [ABSTRACT FROM AUTHOR]

Objectives: The Open Source Wellness (OSW) model was designed to function as a behavioral pharmacy; an affordable, accessible delivery system for a universal experiential prescription: MOVE (physical activity), NOURISH (healthy meals), CONNECT (social support), and BE (stress reduction). This study evaluates the OSW model in a billable group medical visit (GMV) format in a federally qualified health center (FQHC). Intervention: Patients with behaviorally mediated conditions, including cardiovascular disease, diabetes, and depression, as well as poor social determinants of health, such as food insecurity, were prescribed participation in the OSW program by their medical team. Groups met for 2 h each week for 16 weeks to complete 30 min of socially engaging physical activity, 5 min of mindfulness meditation, a 10-min interactive, didactic health lesson, a 5-min nutrition lesson, and 60 min of small-group coaching over a plant-based meal. Paraprofessional health coaches worked with participants in small groups to provide support and create accountability to goals. In addition, participants received a $10 voucher to Food Farmacy, which provided free produce. Subjects: The sample consisted of 49 patients from the Hayward Wellness Center, an FQHC in Hayward, California. They were mostly women, 59.6%, and racially and ethnically diverse: 23.1% African American, 5.8% Asian, 26.9% Hispanic/Latino, 11.5% Pacific Islander, and 32.7% Caucasian. Participants averaged 59.1 years of age (SD = 10.6). Outcome measures: Blood pressure and weight were recorded weekly. Demographic and acute care utilization data were drawn from the electronic medical record. Self-report questionnaires assessed diet, exercise, and mood on a monthly basis. Methods and results: Longitudinal data were analyzed with linear mixed models. Participants (n = 49) demonstrated significant increases in daily servings of fruits and vegetables, b = 0.31, p < 0.01, and exercise, b = 11.50, p < 0.01, as well as significant reductions in body mass index, b = −0.10, p = 0.05. Acute care utilization decrease was not statistically significant, b = −0.07, p = 0.14. Depressed patients (n = 11) saw reductions in depression, b = −1.72, p < 0.01, and hypertensive patients (n = 24) saw reductions in systolic blood pressure, b = −4.04, p < 0.01, but not diastolic blood pressure, b = 0.04, p = 0.95. Conclusions: This study demonstrates the effectiveness of the OSW behavioral pharmacy model within a GMV context; pathways for adaptation, spread/scale, and incorporation of this work as a component of the broader health ecosystem and national commitment to health equity are discussed. [ABSTRACT FROM AUTHOR]

Introduction: Choosing an alternative way to eat is common when working with dysphagic patients, and choosing the best diet to perform the nutritional therapy of these patients, demands autonomy and expertise of the multidisciplinary team, in evidence the nutritionist. Objective: This study aims to qualitatively analyze the labels of industrialized enterais diets used in a large public hospital in the interior of Bahia. Methods: This is a qualitative, descriptive documentary research, where most nutritional labels and nutritional supplements labels were collected and analyzed in a large public hospital in the interior of Bahia. Results: It was observed the predominance of diets rich in vegetable oils, such as palm oil, canola, soy, whey protein, maltodextrin and sugars, and had no labeling on the type of preservatives used, since they were products with long shelf life. Conclusion: Special-purpose food products such as industrialized enterais diets do not yet make clear the labels and their portfolios of the chemical composition of these products, as well as the types of colorants and preservative additives used, so that their indication of use is made safely. [ABSTRACT FROM AUTHOR]

Copyright of Nanning Zhiye Jishu Xueyuan Xuebao is the property of Nanning College for Vocational Technology 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.)

This paper takes as a starting point "food consumption prescriptions", or guidelines on what and how one should eat when it comes to "healthy and sustainable diets". Through qualitative research in Switzerland, involving discourse analysis, observations, in-depth interviews, and focus groups, we set out to uncover the more dominant prescriptions put forward by a variety of actors, how consumers represent these prescriptions, as well as overlaps and tensions between them. The notion of a "balanced meal" is the more prominent prescription, along with the idea that food and eating should be "pleasurable". Guidelines towards eating local and seasonal products overlap with organic and natural food consumption, while prescriptions to eat less meat of higher quality are in tension with prescriptions around vegetarian and vegan diets. We then consider how prescriptions play out in daily life, as both a resource and obstacle towards the establishment of eating habits, and what dimensions of everyday life have the most influence on how certain prescriptions are enacted - contributing to conceptual deliberations on food in relation to social practices. Time, mobility, and the relationships built around food and eating are forces to be reckoned with when considering possible transitions towards the normative goal of "healthier and more sustainable diets". [ABSTRACT FROM AUTHOR]