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111 results for “Food Nutrition”
Figure 3 from: Furusaka S, Kozakai C, Nemoto Y, Umemura Y, Naganuma T, Yamazaki K, Koike S (2017) The selection by the Asiatic black bear (Ursus thibetanus) of spring plant food items according to their nutritional values. ZooKeys 672: 121-133. https://doi.org/10.3897/zookeys.672.10078
Figure 3 - Right-angled mixture triangles (RMT) depicting the macronutrient balance of Quercus crispula, Salix bakko, Malus toringo, Elaeagnus umbellata, Alnus firma, Clethra barbinervis, Robinia pseudoacacia, and Betula ermanii leaves in early and late May. The RMT on the left a is early May, while the RMT on the right b is late May. Crude protein is represented on the implicit axis which varies inversely with distance from the origin (the dashed gray line indicates 25% protein content).
Figure 2 from: Furusaka S, Kozakai C, Nemoto Y, Umemura Y, Naganuma T, Yamazaki K, Koike S (2017) The selection by the Asiatic black bear (Ursus thibetanus) of spring plant food items according to their nutritional values. ZooKeys 672: 121-133. https://doi.org/10.3897/zookeys.672.10078
Figure 2 - Proportion of observed time for each food item and seasonal changes in the nutritional values of Quercus crispula (left) leaves, Malus toringo (center) leaves, and Salix bakko (right) leaves from early May (leaf flash) to late June 2013. A The proportion of time for which bears were observed consuming (2013: black and 2014: gray) B total energy C neutral detergent fiber, and D crude protein. Different lower case letters within each graph indicate significant differences (Kruskal–Wallis test, P < 0.05). White circles indicate when bears were observed consuming Q. crispula leaves (early May and late May), M. toringo leaves (early May), and S. bakko (early May and late May).
Figure 1 from: Furusaka S, Kozakai C, Nemoto Y, Umemura Y, Naganuma T, Yamazaki K, Koike S (2017) The selection by the Asiatic black bear (Ursus thibetanus) of spring plant food items according to their nutritional values. ZooKeys 672: 121-133. https://doi.org/10.3897/zookeys.672.10078
Figure 1 - Map of the study area, located in the Ashio-Nikko Mountains range in Tochigi and Gunma Prefectures, central Japan. Black lines were trails to observe bears and black circles were the points of vegetation surveyed in the Ashio area.
Role of sustainable agricultural intensification in food and nutrition security of smallholder subsistence farmers: Evidence from cereal legume intercropping in Eastern Ethiopia
<p>This data set is a biological data generated through field experimentation on cereal legume intercropping. In general, the contents of the data set are type of treatment (experimental materials), site of experiment, biomass and grain yields, etc. There is no legal and ethical issues related to this data set and its process of generation. The data can be re-used with proper acknowledgement of the authors. </p>
A POLICY BACKGROUND PAPER ON CENTRAL ASIA'S FOOD INSECURITY FOOD AND NUTRITION SECURITY FOR SUSTAINABLE DEVELOPMENT
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Modeling the nutritional value of thermally processed food products based on CFD simulations - Results of the Miniatura 6 NCN grant
<p>1. Description of the purpose of the scientific activity: The aim of the scientific activity was to optimize the heat treatment process of food products using Computational Fluid Dynamics (CFD) simulations and to assess the impact of this process on the nutritional value of the finished product. The following beef meat was selected for the study: strip beef, shin, entrecote, neck, leg, topside, topside, shoulder and brisket. The obtained results on the selection of heat treatment parameters, i.e. temperature, time, forced convection, allowed for the creation of a knowledge base on the basis of which a multi-factor optimization was carried out between the basic composition (the amount of: protein, fat, water, connective tissue and ash) and the content of conjugated linoleic acid (CLA) and vitamin E in beef. The aim and scope of the research has been achieved.</p> <p>2. Description of the implementation of the scientific activity: Experimental research was carried out at the Department of Food Technology and Design at the Warsaw University of Life Sciences. The raw material for the tests, i.e. beef meat from elements of different basic composition (protein, fat, connective tissue, ash, water): strip beef, rind entrecote, neck, leg, topside, topside, shoulder, brisket was purchased in three batches . The scope of the scientific activity included three stages:</p> <ul> <li>CFD simulation - computer simulation of heat treatment of beef characterized by a diverse basic composition and determination of the reduction of CLA and vitamin E content in various conditions of the thermal process - building a knowledge base,</li> <li>RSM optimization - using the CFD database of changes in the content of CLA and vitamin E, depending on the parameters of the thermal process, for optimization using the response surface method (RSM) - it allowed the selection of the best thermal treatment parameters ensuring the smallest losses of the above-mentioned bioactive ingredients,</li> <li>verification - laboratory tests were carried out using chromatographic techniques of vitamin E (HPLC - high-performance liquid chromatography) and CLA (GC - gas chromatography) content to confirm the predicted RSM results based on CFD simulation. Information on the mechanism of shaping the content of CLA and vitamin E in heat-treated beef allowed for the creation of a database that makes it possible to determine the optimal conditions for heat treatment of food products. The research was experimental, and the obtained results provided information on the mechanism of thermal decomposition depending on the parameters of the heat treatment process and the basic composition of food products. The scientific activity was used to develop a mechanism describing the relationship between the basic composition, method and parameters of heat treatment and the thermal stability of CLA and vitamin E in beef.</li> </ul> <p>3. Description of the effects of the implementation of the scientific activity:</p> <p>The study showed a significant effect of the basic composition of beef on changes in the content of vitamin E and CLA during heat treatment. The use of an innovative method of modeling and simulation of thermal processes with the use of CFD allowed for a precise analysis of changes in the content of the above-mentioned substances. components in meat samples of different basic composition. The analyzes carried out showed that the content of: protein, fat, tk. total, ash, water in individual elements of the beef carcass, i.e. strip beef, rib eye shank, neck, round, topside, topside, shoulder, brisket affects the temperature distribution in the entire volume of the raw material, which results in partial decomposition of vitamin E and CLA. Based on the developed experimental model, optimization was performed using the response surface method (RSM), thanks to which the best parameters of the heat treatment process using a convection steam oven were obtained. The optimization was carried out individually for each element differing in basic composition, and among the optimized process parameters were: processing temperature [℃], humidity inside the furnace chamber [%], process time [s] and fan speed ensuring forced convection of air and steam [RPM ]. The last, third stage of the research task was the verification of the optimization model with the results of laboratory analyses. The tests carried out using gas chromatography (GC) and high-performance liquid chromatography (HPLC) allowed to obtain the results of vitamin E and CLA content at a level consistent with those predicted on the basis of RSM models.</p>
TransplantLines Food and Nutrition Biobank and Cohort Study (TxL-FN)
ClinicalTrials.gov study NCT02811835. IPD Sharing: YES. Countries: 0. Publications: 21.
Nutritional Intake of "Finger-food" on Elderly People in Seniors's Resident
ClinicalTrials.gov study NCT02925728. IPD Sharing: Not stated. Countries: 1. Publications: 0.
Impact of SBI, a Medical Food, on Nutritional Status in Patients With HIV-associated Enteropathy
ClinicalTrials.gov study NCT01828593. IPD Sharing: NO. Countries: 1. Publications: 0.
Evaluation Nutrition Education Intervention on Pulse and Cereal Mix for Complementary Food in Southern Ethiopia
ClinicalTrials.gov study NCT02638571. IPD Sharing: NO. Countries: 0. Publications: 4.
Achieving Nutritional Adequacy Of Vitamin E With An Egg/Plant-Based Food Pairing
ClinicalTrials.gov study NCT04287816. IPD Sharing: Not stated. Countries: 1. Publications: 0.
Data from: Nutrition in extreme food specialists: an illustration using termites
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Role of sustainable agricultural intensification in food and nutrition security of smallholder subsistence farmers: Evidence from cereal legume intercropping in Eastern Ethiopia
Open the record for dataset details and reuse information.
Nutrition Profile of Breast Milk Substitutes and Foods intended for Children Aged 0-3 Years Marketed in Metropolitan Lima, Peru 2023
<p>Dataset and analysis syntax used in the study Nutrition Profile of Breast Milk Substitutes and Foods Intended for Children Aged 0-3 Years Marketed in Metropolitan Lima, Peru 2023</p>
The Effect of Food and Beverage Based Nutritional Supplements in Recipients of Home Care Services at Risk of Malnutrition
ClinicalTrials.gov study NCT02029079. IPD Sharing: Not stated. Countries: 1. Publications: 0.
Nutrition in Children With Food Allergy
ClinicalTrials.gov study NCT01583907. IPD Sharing: Not stated. Countries: 1. Publications: 0.
The Impact of Cash and Food Transfers Linked to Preschool Enrollment on Child Nutrition and Cognitive Outcomes
ClinicalTrials.gov study NCT01763502. IPD Sharing: Not stated. Countries: 1. Publications: 0.
Impact of a Front-of-pack Nutrition Labelling on Food Purchases in Contract Catering
ClinicalTrials.gov study NCT04252898. IPD Sharing: Not stated. Countries: 1. Publications: 0.
Achieving Nutritional Adequacy Of Vitamin K With An Egg/Plant-Based Food Pairing
ClinicalTrials.gov study NCT04286321. IPD Sharing: Not stated. Countries: 1. Publications: 0.
Nutrition Sufficiency, Allergy Efficacy and Safety of Neocate Jr in Children With Food Protein Allergy
ClinicalTrials.gov study NCT05406141. IPD Sharing: Not stated. Countries: 1. Publications: 0.
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International Brain Laboratory public data
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OpenNeuro
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