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The WELL® Building Standard
Published in Traci Rose Rider, Margaret van Bakergem, Building for Well-Being, 2021
Traci Rose Rider, Margaret van Bakergem
The Refined Ingredients feature takes the opposite approach to access, limiting sugar and refined grains in food and beverage offerings. Unhealthy diets often contain added sugars, refined grains and trans fats; this optimization limits the inclusion of total sugars – and promotes the inclusion of whole grains – in food and beverages sold on a daily basis. Artificial Ingredients is another feature that limits artificial ingredients such as colorings, sweeteners, preservatives, and fats. This strategy requires the owners to either eliminate or phase out these artificial ingredients over a three-year period. The optimization Portion Sizes covers both access and excess. Research cited in WELL® suggests that individuals eat and drink more when offered more. Therefore, facilitating smaller portions aids in creating healthier eating habits. These strategies include prescribing plate diameter and cup and bowl sizes. Red and Processed Meats is a feature in beta testing that requires access to plant-based food options while limiting the available portions of red and processed meats. Increased research shows the benefits, both on the environment and for human health, associated with plant-based foods, while red meat is increasingly associated with increased risks for colorectal and stomach cancer.
Polyphenol Nanoformulations for Cancer Therapy: Role of Milk Components
Published in Lohith Kumar Dasarahally-Huligowda, Megh R. Goyal, Hafiz Ansar Rasul Suleria, Nanotechnology Applications in Dairy Science, 2019
Diet, nutrition, and physical activity are ranked high among the most important modifiable determinants of cancer risks.76 Diet and dietary habits have been estimated to account for about 35% of cancers in developed countries and a moderately lower proportion (16%) of cancer in developing countries. A prospective study and a combined analysis of cohort studies suggested that red meat consumption was associated with a greater risk of cancer mortality.133 The World Cancer Research Fund (WCRF) appraised the association between diet-related factors and cancer risk including anatoxin and liver cancer, red meat, and/or processed meat with colorectal cancer, alcohol with gastrointestinal cancer, and smokers, β-carotene supplementation with lung cancer.141 The American Institute for Cancer Research and the WCRF projected that 30–40% of all cancers can be prevented with appropriate dietary interventions, physical activity, and maintenance of proper body weight.48
Bio-based Material Protein and Its Novel Applications
Published in Shakeel Ahmed, Saiqa Ikram, Suvardhan Kanchi, Krishna Bisetty, Biocomposites, 2018
Tanvir Arfin, Pooja R. Mogarkar
Meat is an important source of protein from animal sources. It is the edible muscle of cattle, sheep, and swine. It is designated as red meat because the color of beef, lamb mutton, and pork is light or dark red due to the presence of respiratory pigments myoglobin in them. Muscle from adult mammalian sources, stripped of all external fat, contains about 18-20% protein on wet basis. Muscle proteins are categorized on the basis of their origin and solubility as myofibrillar, sarcoplasmic, and stroma (connective tissue) proteins, which amount to 49-55%, 30-34%, and 10-17%, respectively, of the total amount of protein. Milk is an excellent source of protein in our diet. Cow milk contains about 3.5% protein. Milk proteins are generally divided into two classes: casein and whey proteins. Casein, which is insoluble in water, is a heterogeneous group of phosphoproteins and accounts for 80% of the total milk protein. Whey proteins, making up the other 20%, are the soluble proteins of milk. Egg contains 1314% protein, about two-thirds of which is present in egg white and rest in egg yolk. Egg white consists of a number of proteins that are readily denatured and coagulated. Yolk is a mixture of lipoproteins and phosphoproteins. Fish contains 40-60% edible flesh. The protein content of fish varies from 10% to 21%. Fish muscles are similar to mammalian skeletal muscles with respect to structure and function, but are easily damaged. The pigmented reddish-brown muscles of fish contain enzymes that, following harvest, cause changes responsible for much of the instability of fish proteins.
Hygienic sanitary risk and microbiological quality of meat and meat-contact surfaces in traditional butcher shops and retail establishments- lessons from a developing country
Published in International Journal of Environmental Health Research, 2022
Mireille Serhan, Hiba Hourieh, Maria El Deghel, Carole Serhan
In particular, red meat and meat products are routinely associated with food poisoning outbreaks and are viewed as a major cause of emerging foodborne diseases (Nørrung et al. 2009; Fegan and Jenson 2018). The most important foodborne bacterial pathogens associated with red meat and meat products are Salmonella spp., Staphylococcus aureus, Escherichia coli, Campylobacter jejuni, Listeria monocytogenes, Clostridium perfringens, Yersinia enterocolitica and Aeromonas hydrophila (Bhandare et al. 2007). Among them, Salmonella species andListeria monocytogenes are a major public health concern (Griffin 1995). Foodborne pathogens are the leading causes of illness and death in less developed countries (Mead et al. 1999). These pathogens usually cause self-limiting gastroenteritis, invasive diseases and complications that may also occur (Griffin 1995).
Drying kinetics and quality characteristics of microwave-assisted hot air dried beef chips
Published in Journal of Microwave Power and Electromagnetic Energy, 2021
Elif Aykın-Dinçer, Büşra Atlı, Özge Çakmak, Seda Canavar, Ayşegül Çalışkan
Red meat is very important for nutrition thanks to protein, lipid, mineral, vitamin and bioactive contents. Featuring high biological value, red meat plays a positive role in human health when consumed in sufficient and balanced quantities. Use of animal proteins in sufficient levels in children’s diet is especially important in affecting their growth and mental development positively and reducing the risk of various diseases. In adults, on the other hand, bioactive compounds in red meat help combat with various health problems such as hypertension, cardiovascular disorders, Alzheimer and Parkinson disease, paralysis, iron deficiency anemia, immune system problems, muscle and bone weakness and pregnancy problems (Erbaş and Aykın 2014).