Top Research Papers on Food and Nutrition

Foods and Nutrition includes the study of human metabolism, foods and other forms of nutrient delivery that support human health, factors that can affect nutrient availability, the food supply and human health behaviors.

Nutrition paradigms have shifted in the last few decades, and now there is an urgent need for the policy discourse and public health practice to catch up. Effective public health policy and practice responses to nutrition depend on an accurate understanding of the problem of ‘malnutrition’, its implications for human health, and its underlying causes. They also depend on the political economy of nutrition policy—including policies relating to food environments and the global food system. The aim of this chapter is to map out the public health dimensions of food and nutrition problems that incr...

With two major Sections, namely Section A : Nutrition and the Science of Food and Section B : Common Food Materials with 10 chapters in each Rankin's and Hiedreth's Book on Foods and Nutrition furnishes valuable information.

This book by a well-known master of his subject, whose name is particularly associated with the surgery of the stomach and colon, will be welcomed by surgeons because nothing quite iike it has appeared since the fourth edition of Moynihan's classical two-volume work, Abdoninlal Operations, which appeared in 1926. The title is not quite indicative of the scope because the surgery of the liver, gall-bladder, spleen, and pancreas is included, and there is also a chapter on hernia, while the numerous lreferences to intra-abdominal hydatid disease remind us that, like all Australian surgeons, the a...

The adapted culinary recipes can be used in dietary guidelines and in cooking interventions to promote eating habits that contribute to glycemic control and are positively accepted by individuals with type 2 diabetes.

Folk songs, historical records, direct observation, consumer expenditure surveys and a host of other sources point to the absorbing role of food in Indian culture, but popular concern goes hand in hand with an extraordinary neglect of nutrition issues in public policy.

All Education Displays and Food Demonstrations must relate to the project area in which the member is enrolled and no commercial names should be visible on products used.

The author claims to have given the first description of tuberculous epithelioid cells in spleen puncture films and believes that this finding may be important in distinguishing cases of chronic splenic tuberculosis from Hodgkin's disease.

Information is provided on how to protect food from Contamination by Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins, and to ensure food products are free of Harmful Chemicals.

During World War II Belgium produced eggs, certain vegetables, and sugar in sufficient quantities for export, and milk production, although variable from farm, was of a very intensive character.

KA Code %1862 Extension Knowledge Area %1890 Extension %1862 Research %1890 Research 501 New and Improved Food Processing Technologies 45% 45% 502 New and Improved Food Products 21% 21% 503 Quality Maintenance in Storing and Marketing Food Products 12% 12% 702 Requirements and Function of Nutrients and Other Food Components 12% 12% 712 Protect Food from Contamination by Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins 10% 10%

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Two features of modern living are unmistakable— the population as a whole does less manual labor, and, having discovered how to prevent or cure most of the acute infectious diseases, survives into a higher age bracket point toward a need for higher nutritive quality in the general food supply.

All medical men who require an authoritative survey of the modern science of nutrition, and of recent contributions which have been made to it, often by non-medical workers, should read this book.

Should you choose to, or find yourself eating only meats or vegetables, you will most likely suffer certain nutritional deficiencies, and you better get a doctor's advice to start taking good supplements before you develop nutrient deficiency symptoms.

From gluten-free to all-Paleo, GMOs to grass-fed beef, our newsfeeds abound with nutrition advice. Whether sensational headlines from the latest study or anecdotes from celebrities and food bloggers, we’re bombarded with "superfoods" and "best ever" diets promising to help us lose weight, fight disease, and live longer. At the same time, we live in an over-crowded food environment that makes it easy to eat, all the time. The result is an epidemic of chronic disease amidst a culture of nutrition confusion-and copious food choices that challenge everyday eaters just trying to get a healthy meal ...

mechanism, each may have its distinct effector mechanism ending, the one perhaps on skin cell and the other perhaps on arteriole. These possibilities are all in accord with the facts as these are known, and we should be justified, therefore, in regarding the two series of nerve paths as separate. The general conception would be similar to that which we take in the case of pilomotor and sudorific nerves. Here also are two series of nerves following similar branching axonic paths in the skin; but they arise differently, end in connexion with different cells, and produce for that reason dissimila...

Adoption of evidence-based programming, joint interventions with partners, and new project designs offer the promise of greater WFP effectiveness and impact in the coming years.

The general principles of nutrition are discussed, which include the results of studies carried out by the Department of Experiment Stations.

This paper suggests that proposed labelling schemes that categorize foods into bands should be tested prior to use to determine what proportion of foods consumed by the public fall into each category, and that the width of each band might best be based on either having similar numbers of foods in each band or to facilitate discrimination between ‘ healthy’ and ‘unhealthy’ diets.

An introduction to food, nutrition and food processing, and a practical guide to food and nutrition processing.

A chronology of major scientific discoveries and discoveries in the history of food science and nutrition is presented.

The Medium-Term Philippine Development Plan (1999–2004) enunciates the country’s vision of creating a modern and humane society through improved quality of life characterized by food-secure and poverty-free Filipinos in an ecologically healthy state.

Lishe iii ONE THOUSAND DAYS " Invest in nutrition now for better feature'' Good nutrition is a basic human right for all people and fundamental for economic, social and human development. In pregnancy good nutrition enhances optimal foetal development and pregnancy outcomes while in early childhood it is crucial for the health and long-term development of a child. Well-nourished children have higher Intelligence Quotients, are better able to concentrate at school and more likely to perform and finish school (UNICEF 2006). In adulthood good nutrition enhances productivity, wealth generation and...

The introduction of the nutrition ratings led shoppers to buy a more nutritious mix of products, Interestingly, it did so by reducing purchases of less nutritious foods rather than by increasing purchases of nutritious foods.

Programs in this department include animal science, equine sciences, nutritional sciences and sustainable agriculture and food systems. Our majors have extensive course offerings, access to our farm and research facilities, and an outstanding and dedicated teaching and research faculty. We offer a number of integrated study abroad programs including travel to Costa Rica, Ireland, Italy, and New Zealand. Our graduates are well prepared for careers in the sustainable food systems, dairy, equine, fish aquaculture, food crop and ornamental plant industries, as nutritional scientists or registered ...

An international consensus has been emerging around the importance of three underlying factors as causes of malnutrition, factors related to food, health and care (UNICEF, 1990; ACC/SCN, 1991; Maxwell and Frankenburger, 1992).

Food is the source of Nutrition.  When taken at face value, this wouldn’t appear to be a very controversial statement, especially when espoused within a journal dedicated to food and nutrition.  However, when we take a closer look at current efforts being made in the fields of agriculture and nutrition, one often gets the impression that many food, nutrition, and agriculture experts have become convinced that food can no longer provide all of the nutrients which are essential to the optimal growth and development of the human body. Highly nutritious foods, entirely capable of fulfilling human ...

A special issue of Critical Reviews in Food Science and Nutrition containing 11 reviews from scientists was presented in this conference, and bioactive flavonoids and polysaccharides for human health received significant attention.

Child Nutrition and WIC Programs: Background and Recent Funding Food Safety: Federal and State Response to the Spinach E. Coli Outbreak and National Uniformity for Food Act Regulation of Plant-Based Pharmaceuticals BSE ("Mad Cow Disease").

Nutrition and Food Safety explores the many risks to the authors' food and water supplies, including bacterial contamination, agricultural pesticides, food additives, allergens, and industrial chemicals.

There is a paucity of evidence showing that the nutrient content of organic foods can be modified by growth conditions, and a lack of studies using single varieties of foods grown in similar localities under tightly controlled conditions and of assessment methods sensitive enough to detect the impact on human health of any diet that is still nutritionally adequate.

The master’s degree programs in food safety and technology (FST) and food process engineering (FPE) are designed to educate food technologists and engineers in aspects relating to food processing and safety. Students can specialize in food processing and packaging, food microbiology and safety, compositional safety of food (chemistry), and food for health (nutrition). Graduates of the program will be prepared to assume responsible positions in food manufacturing operations, research and development, food safety, compliance and regulatory affairs, and quality assurance in the processing, retail...

Food pyramids are tools one can use to guide or assess dietary intake, and a pyramid’s shape directs the consumer toward the appropriate amounts of foods to eat.

The Administrator of the Environmental Protection Agency, in cooperation with Federal, State, and local agencies and public or private institutions, organizations, or individuals, shall conduct and promote a comprehensive program of research, investigations, experiments, surveys, and studies relating to the causes, sources, effects, extent, prevention, detection, and correction of water pollution.

The food stamp program is compared against its two objectives of improving nutrition among the poor and supplementing low agricultural incomes to conclude it serves neither objective well.

art computer-controlled retorts, high temperature-short time plate pasteurizer, high-pressure food processors for pasteurization and sterilization studies, equipment for aseptic processing of particulate foods, pulsed electric field apparatus, ozone processor, UV food processors, homogenizers, and high power ultrasound. BSL-3 BCPP provide an opportunity to conduct studies on the control of pathogenic microorganisms using pilot-scale microbiological, food laboratories access

NUT 1104 Food Sciences I (3 units) Definition of the characteristics of the food groups, the composition and the variety of the foods. Methods of manufacture, preparation, cooking, preservation and qualitative assessment of foods. Studies of the physicochemical properties of food constituents (carbohydrates, lipids, proteins, fibers) as well as their interactions under different conditions. Course Component: Lecture Prerequisites: 4U biology, 4U chemistry or equivalents. The passing grade for all food and nutrition (NUT) courses is C+.

Questions In these exciting times, when medical science is beginning to reap the benefits of years of physiological research and to understand the exquisite metabolic patterns in health, trauma, and the aging process, the public is asking the simple question: What should we eat? "If physicians and nutritionists would agree on what they tell the public about diet, my life would be a lot simpler." Thus chided a friend as he was deciding whether to partake of Baked Alaska or shaved chocolate cake during his birthday party. He had already enjoyed some wine, canapes, and an Italian dinner. "Eat bot...

Numerous food and nutrition bills have been introduced in the 1985 Session of the 99th Congress and the proposed legislation is described briefly below.

This report provides an overview of food supply issues. The authors propose some ways to provide food security within the agricultural sector within government and with agricultural research. Increasing populations and food demands combined with unequal access are constraints to food security. Environmental problems that affect productivity include erosion desertification and salinization. 840 million people including 200 million children do not have enough to eat. The world produces enough to sufficiently feed 6 billion people but poverty natural disasters political violence and geopolitical ...

Diet and nutrition appear to be related to the largest number of human cancers, and prevention of cancers by dietary practises have received much interest.

It is concluded from experiments on mice that the road dust stirred up by vehicles is the most dangerous source of carcinogenic agents, and road tar is one of the factors responsible for an increase in cancer of the lung.

The invention discloses a nutritional dog food. The nutritional dog food comprises primary materials and auxiliary materials, the primary materials comprise 30-40 parts by mass of wheat flour, 20-30 parts by mass of corn flour and 10-15 parts by mass of sorghum flour, and the auxiliary materials comprise 2.5-3 parts by mass of salt, 5-10 parts by mass of milk powder, 5-10 parts by mass of wheat bran, 5-10 parts by mass of bone meal, 5-8 parts by mass of fish meal, 15-20 parts by mass of meat, 20-25 parts by mass of a vegetable, and 4-6 parts by mass of carotene. The nutritional dog food prepar...

This chapter focuses on evidence regarding the way that these three largest programs, The Food Stamp Program, The Special Supplemental Nutrition Program for Women, Infants and Children, and the National School Lunch Program have met the goals of federal FANPs.

The Department of Food Science and Nutrition (FDSN) consists of Illinois Institute of Technology faculty and staff, in collaboration with U.S. Food and Drug Administration (FDA) scientists and food industry experts, provide a unique training ground for individuals seeking undergraduate and graduate education in food safety and technology, nutrition, food regulations, culinary and food process engineering.

The department offers two bachelor's degrees and two master's degrees. The bachelor's degrees are designed to prepare graduates for employment in the general areas of food science and human nutrition. The master's degree in Nutrition is designed to prepare graduates for advancement, specialization, and leadership in nutrition or healthcare careers. The master’s degree in Food Science is designed to prepare graduates for pursuing a PhD and/or to enter the food industry at a higher level position. Students pursuing a bachelor’s degree in Food Science may apply for the Blended 4+1 master’s degree...

Availability, Preference, and Consumption of Indigenous Forest Foods in the Eastern Arc Mountains, Tanzania Tuli S. Msuya a , Jafari R. Kideghesho b & Theobald C. E. Mosha c a Tanzania Forestry Research Institute (TAFORI), Kibaha Lowland Aforestation Research Centre, Kibaha, Tanzania b Department of Wildlife Management, Sokoine University of Agriculture, Morogoro, Tanzania c Department of Food Science and Nutrition, Sokoine University of Agriculture, Morogoro, Tanzania Published online: 13 May 2010.

This chapter discusses food additives, hormones, and labeling in the context of vegetarian/Vegan diets and introduces the concept of “labeling”.

It is important, therefore, to emphasize the relationship between health and nutrition in the elderly.