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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
Kachori is a popular snack all over India and a few Asian countries. It is a round flattened ball made up of fine flour and stuffed with a baked mixture of various spices and split and de-husked green or black gram lentils. Modified kachori stuffed with fenugreek leaves was found to be enriched with fiber and proteins (Agrawal and Sengupta 2014). Nutritional analysis was indicative of the higher levels of protein, fat, dietary fibers, carbohydrates, sodium, and potassium with good sensory properties (Agrawal and Sengupta 2014).
Adherence to Lipid-Lowering Dietary Advice
Published in Lynn B. Myers, Kenny Midence, Adherence to Treatment in Medical Conditions, 2020
Kathryn Nicholson Perry, Lorna Rapoport, Jane Wardle
If the target behaviour change is defined in terms of specific foods then the food record itself, or an abbreviated form, can be used to generate food consumption frequencies, but if the target is either composition (for example fat intake), or energy intake, then a nutritional analysis may be required. This itself is both imprecise and time consuming. Nutrient composition tables have been prepared for basic foods and the most frequently consumed ready-made foods, and these are available in computerised forms, such as Microdiet (Fletcher, 1993). The type and quantity of the food are taken from the dietary record, but in practice many of the recorded foods will be home made with inadequate specification of constituents, or ready made, but the product information is not in published databases, and in either case portion information is highly imprecise. In addition, such a process requires estimation of the quantities and compositions of foods, and often requires supplementation through contact with food manufacturers to obtain nutritional information on new products. Given the range of possible errors in the process of recording and analysis, it will be readily apparent that dietary composition cannot be estimated very accurately even with co-operative participants.
Proactive Nutrition
Published in Robert Fried, Lynn Nezin, Evidence-Based Proactive Nutrition to Slow Cellular Aging, 2017
ESHA Research offers an online Food Processor Nutrition Analysis Software program (http://www.esha.com/products/food-processor-nutrition-analysis-software/) that facilitates analysis of foods and ingredient in a meal plan. It has a database with an uncluttered, easy-to-use interface for accurate and comprehensive nutrition analysis. The site reports that “For more than 30 years, Nutritionists, Dietitians, Restaurants, and Educational Facilities have used the Food Processor Analysis tool to analyze menus, diets, foods, recipes, and even fitness needs of their clients.”
A Purported Detoxification Supplement Does Not Improve Body Composition, Waist Circumference, Blood Markers, or Gastrointestinal Symptoms in Healthy Adult Females
Published in Journal of Dietary Supplements, 2019
Grant Tinsley, Stacie Urbina, Emily Santos, Katelyn Villa, Cliffa Foster, Colin Wilborn, Lem Taylor
Following baseline testing, participants were randomly assigned to consume the dietary supplement (SUP) or placebo (PL) for four weeks. The commercially available dietary supplement (FitMiss Cleanse) contains herbal ingredients that purportedly promote a healthy body weight, reduce bloating, and support the health and detoxification of the body. Each serving of dietary supplement contains 1,350 mg of a proprietary blend of herbal ingredients (papaya leaf, cascara sagrada bark, slippery elm bark, peppermint leaf, red raspberry leaf, fenugreek seed, ginger root, and senna leaf). All participants were provided with supplement or placebo capsules and were instructed to take two capsules with breakfast daily for four weeks. Participants were instructed to maintain their regular nutrition and exercise habits during this time. After the supplementation period, participants repeated the laboratory assessments. Testing occurred at the same time of day for both research visits. Three-day dietary records were obtained at baseline and near the end of the supplementation period for nutritional analysis.
Comparison of the HEI and HEI-2010 Diet Quality Measures in Association with Chronic Disease Risk among Low-Income, African American Urban Youth in Baltimore, Maryland
Published in Journal of the American College of Nutrition, 2018
Margaret M. Wrobleski, Elizabeth A. Parker, Kristen M. Hurley, Sarah Oberlander, Brian C. Merry, Maureen M. Black
Dietary intake was measured using the Youth/Adolescent Questionnaire (YAQ), a self-administered, validated FFQ specifically developed for older children and adolescents (39). Adolescents reported dietary intake over the past 12 months using the 131-item YAQ. Nutritional analysis produced estimates for energy, macronutrients, micronutrients, and mean daily servings of foods sorted into 7 broad categories: beverages, dairy products, main dishes, miscellaneous foods like gravy and condiments, breads and cereals, fruits and vegetables, snack foods/desserts. Sweetened beverages such as soda and snack foods/desserts were used in the analysis to represent energy-dense, nutrient-poor foods that can contribute to obesity and increase chronic disease risk.
Dietary Habits of Women with Gynecological Cancer before, during and after Treatment: A Long-Term Prospective Cohort Study
Published in Nutrition and Cancer, 2021
Claudia Cirillo Sanchez, Wladzia Czuber-Dochan, Selena Cox, Trevor Murrells, Norton Christine, Muls Ann
The information recorded in the food diaries was entered into Nutritics©, a regularly updated, cloud-based nutritional analysis software that allows the input of brand-specific ingredients and composite meals consumed by participants across the food diary and generates a 7-day average dietary intake report (42). The data were exported into Excel and analyzed using SPSS version 25 (43). The selection of 22 dietary parameters was informed by the studies described in a systematic literature review from this team (44). Twenty-two dietary parameters were assessed over time. Examples of the parameters included weight, BMI, energy intake (kcal), macro- and micronutrient intake.