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Applications of Fenugreek in Nutritional and Functional Food Preparations
Published in Dilip Ghosh, Prasad Thakurdesai, Fenugreek, 2022
Ujjwala Kandekar, Rohini Pujari, Prasad Thakurdesai
Food is meant to provide essential nutrition for the health and wellbeing of humans. The primary concern for food products is maintaining the balanced intake of nutrients by fibers, amino acids, proteins, fats, vitamins, and minerals (Dey 2018). It is always desirable to consume the nutrients in food and food-based products to attain optimum nutritional status (Ruel and Levin 2002).
Different Dietary Approaches
Published in Ruth Chambers, Paula Stather, Tackling Obesity and Overweight Matters in Health and Social Care, 2022
A healthy diet is one in which the various food groups are well balanced. If someone increases their consumption of fruit, vegetables, bread and potatoes by 50% of their current levels, then carbohydrates would supply 50% of dietary energy and be a substitute for a reduced intake of fat.
Diet and IBS
Published in Melissa G. Hunt, Aaron T. Beck, Reclaim Your Life From IBS, 2022
Melissa G. Hunt, Aaron T. Beck
If you do have Celiac, then you absolutely should eliminate gluten. However, assuming that your early diagnostic work-ups eliminated celiac disease as a contributing factor to your GI distress, there is almost certainly no need to eliminate gluten from your diet. “Gluten-free” diets are a fad at the moment and have become a marketing bonanza for big industrial food companies who take advantage of health-conscious but naïve consumers. It is lovely for people with celiac disease that so many gluten-free products and foods are now available at both restaurants and grocery stores. But if you don’t have celiac disease, it’s not worth the expense and the trouble. Trying to avoid gluten just makes you more afraid of food and limits what and where you can eat for no good reason.
Association of dietary inflammatory index and leukocyte telomere length with mild cognitive impairment in Chinese older adults
Published in Nutritional Neuroscience, 2023
Qian Liu, Dongtao Zhou, Huilian Duan, Yun Zhu, Yue Du, Changqing Sun, Hongyan Lin, Mengdi Jin, Jingzhu Fu, Yuxia Gao, Fei Ma, Yongjie Chen, Meilin Zhang, Guowei Huang
The details of the DII were available elsewhere [9]. Briefly, the dietary data for each study participant was first linked to the regionally representative global database of dietary surveys from 11 countries for each of the 45 parameters (i.e. foods, nutrients, and other food constituents). This global database provided a robust estimate of a mean and standard deviation for each of the food parameters considered [9]. A z-score was derived by subtracting the ‘standard global mean’ from the amount reported and then dividing this value by the standard deviation. This value was then converted to a centered percentile score, which was then multiplied by the respective food parameter inflammatory effect score (derived from a literature review and scoring of 1943 ‘qualified’ articles) to obtain the subject’s food parameter-specific DII score. All of the food parameter-specific DII scores were then summed to create an overall DII score for each participant in our study. In the current study, we calculated the DII score based on 22 available food parameters, which were as follow: carbohydrate; protein; total fat; saturated fatty acids; mono-unsaturated fatty acids; polyunsaturated fatty acids; fiber; cholesterol; niacin; thiamine; riboflavin; folate; vitamin A; β-Carotene; vitamin C; vitamin E; iron; magnesium; selenium; zinc; isoflavones and anthocyanidins. To adjust for total energy intake, we calculated the energy-adjusted version of the DII per 1000 calories of food consumed.
The opinion of KwaZulu-Natal dietitians regarding the use of a whole-foods plant-based diet in the management of non-communicable diseases
Published in South African Journal of Clinical Nutrition, 2021
LM Janse Van Rensburg, NL Wiles
Dietitians were asked to choose a definition of a vegan diet and the correct response was provided by 99.0% of the sample (n = 100). The definition was expressed as follows: ‘A diet that excludes meat, poultry, fish, dairy products, eggs, gelatine, and other foods of animal origin.’ The term ‘whole-food, plant-based diet’ was familiar to 52.0% of the 100 respondents who were familiar with the term ‘vegan diet’. For the remainder of this ‘attitudes’ section of the survey, only responses of those who reported being familiar with the term WFPBD were analysed (n = 52). Subjects were presented a list of foods and asked to identify which foods made up a WFPBD. The results of this can be seen in Figure 1 where 50–100% of the sample reported that vegetables, fruits, legumes, nuts and seeds, whole grains, natural nut butters and coconut/olive oil make up a WFPBD. This is an indication that dietitians have a good level of knowledge regarding plant-based foods. However, honey, a food of animal origin, was reported to be part of a WFPBD, which reflects a misunderstanding of the diet.
Promoting an interdisciplinary food literacy framework to cultivate critical citizenship
Published in Journal of American College Health, 2021
Amy C. Rowat, Michael Soh, Hannah Malan, Leeane Jensen, Laura Schmidt, Wendelin Slusser
Interdisciplinary approaches to promote an effective understanding of food are urgently needed. Food is an integral part of our daily lives, as well as our culture and society; what we eat impacts our health, our environment, and our communities. Yet, navigating the world of food choices has become increasingly complex and challenging. Food—and its role in the social, political, and personal realms of our lives—continues to evolve with the increasing industrialization of the food system, advances in science and technology, and expanding knowledge of chronic disease etiology. Food-based topics are popularized and sensationalized in the media, and our lives are flooded with information and advertising. The omnipresence of social media provides a platform for even greater diversity of voices and viewpoints, as well as misleading and inaccurate information. Technologies, such as genetically modified organisms (GMOs), are rapidly evolving and increasingly used in agriculture and marketing. Recent findings reveal that the scientific literature has been tainted by conflicts of interest1.