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Enhancing the Nutrition Prescription Using Behavioral Approaches
Published in James M. Rippe, Lifestyle Medicine, 2019
Jonas Sokolof, Margaret Loeper Vasquez, Jenny Sunghyun Lee, Daniel B. Clarke, P. Michael Stone
Let’s think about something that the majority of Americans have in their freezer that is the biggest contributor of sodium intake: frozen pizza. The dough comes from wheat, sauce from tomatoes, and cheese from milk. Doesn’t sound too terrible right? However, to turn it into a long-term stable frozen food, the wheat has been stripped of the nutrients, the sauce has lots of salt, fat, and added sugar, and the cheese, well, you don’t want to eat too much cheese. So how can we turn that frozen pizza into a “whole food” that is easy to prepare? Starting with the dough, I doubt many people have time to make their own whole wheat dough from scratch (if you do, by all means, go for it!), but it is easy to purchase, or you could use a whole wheat English muffin or try one of those fancy cauliflower crust or hollow out a zucchini for a pizza base. Thinking about the sauce, the closest you can get to the whole food is slicing the tomato up or try crushed tomatoes or look at the nutrition label for the tomato sauce and select one with the smallest ingredient list. Lastly, the cheese can be added a sparingly. A sprinkle of mozzarella and a sprinkle of a strong cheese like parmesan will deliver the flavor while limiting the extra calories and saturated fat that cheese adds.
Living in Britain
Published in Sabina Dosani, Peter Cross, Making it in British Medicine, 2018
The large supermarket chains are Tesco, Sainsbury, Safeway and Asda. They are sited close to densely populated areas. Supermarkets sell fresh and frozen food, including ready meals that can be heated in a microwave. They also sell toiletries, cleaning materials and alcoholic drinks. Larger ones sell stationery, clothes, CDs and DVDs, and household good such as bedsheets, towels, kettles, microwaves and toasters.
F
Published in Anton Sebastian, A Dictionary of the History of Medicine, 2018
Frozen Food The production of uncooked frozen food on a commercial scale was introduced by American leather merchant, Clarence Birdseye (1886–1956) of Brooklyn, NewYork. He established an industrial plant at Gloucester, Massachusetts in 1923. See food industry.
The nutritional status of relapsing-remitting multiple sclerosis (RRMS) patients compared to that of healthy people: a Turkish hospital-based study
Published in Nutritional Neuroscience, 2022
Tutku Atuk Kahraman, Müge Yılmaz, Mehmet Fatih Yetkin, Meral Mirza
In Turkish society, usually women prepare and cook green leafy vegetable dishes and pastries using traditional methods that take a long time. Packaged or frozen foods are not widely consumed [25]. This study showed that the MS patients had a lower green leafy vegetable intake frequency (3.0%) than recommended (5–6 times and more frequently/daily) compared to the healthy group (20.0%). The MS patients also had a lower intake rate of pastry compared to the healthy group (1–2 times/monthly more frequently control: 35.0%, MS: 13.3%). Considering the information above, this lower intake frequency can be explained based on the following findings of this study: 1- The majority of the participants were women (MS: 73.3%, control: 77.7%) and cooked for themselves (MS: 66.7%, control: 58.3%). 2- The MS group was more inactive (73.3%) than the healthy group (58.8%); and 3- Inactive MS patients had higher disability levels (M EDSS: 2.00) than minimally active MS patients (M EDSS: 1.25, p<0.05). This lower activity level among inactive MS patients may prevent them from shopping for their own food (36.6%), and increased disability levels may cause difficulties in preparing and cooking food.
Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects
Published in Toxin Reviews, 2022
Mónica Quesada-Valverde, Graciela Artavia, Fabio Granados-Chinchilla, Carolina Cortés-Herrera
As a tuber of special attention due to its heavy industrialization in crisp/chips manufacturing, ACR levels in such products have been closely monitored in Europe (Figure 2(A)). Again, after legislation was enforced in 2011, levels of acrylamide in such food declined though a portion of samples still exceeded the, then, 2000 μg kg−1 threshold. Today, the current legislation sets benchmark levels for ACR in crisps at 750 μg kg−1 (see below; Powers et al.2013). Interestingly, non-branded crisps produced in Pakistan exhibited lower levels of ACR than branded ones (Zahra et al.2018). A Spanish study indicated that 45.2% of household prepared French fries exceeded the benchmark value (i.e. 500 μg kg−1) for this food item (Mesias et al.2018). Fried products within households are relevant as some diets may rely heavily on these items, and ACR generated during household food processing will be harder to mitigate or even monitor. Additionally, a vast selection of ready-cook frozen foods (especially those that need frying) is nowadays available in supermarkets. Similarly, in Saudi Arabia, salted crisps showed the highest levels for ACR (i.e. 954 μg kg−1), whereas labneh (cheese yogurt) comparatively produced a lower amount (i.e. 28 μg kg−1) (Khan et al.2018).
Eat clean and safe food: a food-based dietary guideline for the elderly in South Africa
Published in South African Journal of Clinical Nutrition, 2021
Makenzie Miller, Wilna Oldewage-Theron, Carin Napier
Unpack groceries and store within 2 hours of purchasing.64Keep all food items in a clean container or in the original packaging during storage.Do not use soap or detergent, but wash fresh vegetables and fruit under running water and keep in a refrigerator until use. If no refrigerator is available, cover clean vegetables with a clean, damp cloth and store in a cool, airy place. When pre-cut items are labelled as pre-washed and/or ready-to-eat, they can be used/eaten without washing.Keep dried foods such as legumes, flour and seeds in a cool, dry place where they are protected against rodents and insects, on a shelf and not on the floor.70–71Store foods at the right temperature.70 Always read food labels for storage instructions (Table 3).65Place the food on a plate or in a sealed container in the refrigerator to prevent juices from dripping on other food items when refrigerating meat, chicken or fish.Keep refrigerated foods in the refrigerator (4°C) in a cool area and keep frozen foods in the freezer until use.65