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Consumer Views on Health Issues Arising from Food Products
Published in Megh R. Goyal, Preeti Birwal, Santosh K. Mishra, Phytochemicals and Medicinal Plants in Food Design, 2022
Harita R. Desai, Murlidhar Meghwal
Food, water, and air are three major sources of energy for human survival. Food in various forms (natural and processed) is consumed in varying amounts owing to its nutritional value. The nutritional value of a food item mainly depends on its source and processing method [39]. From the soil to the fork, the food is exposed to various stages, where it becomes vulnerable to changes in its quality either by external addition of contaminants, internal changes of the food components, or effect of external stresses on the food impacting its final safety. “You are what you eat”: the growth and development conferred by a food item depends on the extent to which it can supply the claimed nutritional content in the desired form without any undue modification.
Diet and health
Published in Sally Robinson, Priorities for Health Promotion and Public Health, 2021
Although this chapter has focussed on the nutritional value of the diet, it is important to recognise that food and drink are more than nutrients, they are fundamental for life and for security. What people eat reflects something of their social, psychological, religious, cultural, political and environmental values and priorities (Webb, 2012). For example, in the UK, those with higher incomes tend to have healthier diets (Bates et al., 2019). The giving of food is often an expression of love.
Preparation and Health Benefits of Rice Beverages From Ethnomedicinal Plants: Case Study in North-East of India
Published in Megh R. Goyal, Arijit Nath, Rasul Hafiz Ansar Suleria, Plant-Based Functional Foods and Phytochemicals, 2021
Vedant Vikrom Borah, Mahua Gupta Choudhury, Probin Phanjom
Nutritional value of food depends on presence (both qualitative and quantitative) of various macro- and micro-nutrients, vitamins, free amino acids, phytochemicals (such as: flavonoids, polyphenols), protein, and carbohydrates, including prebiotics.
‘Effectiveness of a remote nutritional intervention to increase the adherence to the Mediterranean diet among recovered depression patients’
Published in Nutritional Neuroscience, 2023
Beatriz Cabrera-Suárez, Jorge Pla, Ana González-Pinto, José Hernández, Carlos Chiclana-Actis, Felipe Ortuño, Monica Florido-Rodriguez, Almudena Sanchez-Villegas, PREDI-DEP investigators
Participants in the control group had access to general information on the website; for participants in the intervention group, the content was divided into five areas. Recommended foods encompassed 53 typical foods, with an overview of the food including a definition, portion size, frequency of consumption, nutritional value, health benefits, and examples of how to include it in the diet. The Menus area included a week eating plan and recommended frequency of consumption. The area News and Online resources included 71 news items, 7 web pages, blogs, and web-based tools. Practical tips used graphic images to calculate the hand-based portion size of food groups, and to identify the seasonality of food, guide healthy food shopping, how to eat healthy food outside, and the benefits of eating in family. The Mediterranean diet classroom area consisted of 24 videos related to theoretical aspects of nutrition, and 12 videos with practical tips.
Effects of cocoa-rich chocolate on cognitive performance in postmenopausal women. A randomised clinical trial
Published in Nutritional Neuroscience, 2022
Irene A. Garcia-Yu, Luis Garcia-Ortiz, Manuel A. Gomez-Marcos, Emiliano Rodriguez-Sanchez, Sara Mora-Simon, Jose A. Maderuelo-Fernandez, Jose I. Recio-Rodriguez
The CG participants did not receive any intervention. The IG participants were given chocolate with a cocoa concentration of 99% and the instructions for the consumption of 10 g of this compound as an addition to their habitual food intake every day for 6 months. After the baseline intervention, the IG participants received instructions about the consumption and storage of the chocolate supplement, recommending them to take the daily dose at the same time of the day. They were also given a calendar to record the time and intake of each day, which was handed back to the researchers in each resupply visit. The daily nutritional value of 10 g of this cocoa-rich supplement is 59 Kcal, 0.8 g carbohydrates, 1.5 g of protein and 5.1 g of fat, of which 3.1 g are saturated. The polyphenol contribution per 10 g of this product is 65.4 mg. The polyphenol profile of this supplement is shown in the previously published study protocol [26]. All participants were requested to maintain their eating and diet habits during the study period.
How do people with Motor Neurone Disease experience dysphagia? A qualitative investigation of personal experiences
Published in Disability and Rehabilitation, 2021
Dominika Lisiecka, Helen Kelly, Jeanne Jackson
Participants’ perceptions of food appeared to transform shortly after their diagnosis of MND when they were informed about the importance of adequate nutrition and maintaining the weight. Unexpectedly for them food rich in calories, which they used to avoid for cardio-vascular reasons, was now considered as good for them. Participants indicated their own belief that losing weight was associated with decreased survival, therefore food was considered as important in influencing the course of MND. Carmel (age ˂ 65, MND diagnosis ˂ 12 months, oral & non-oral diet) admitted “not caring about food” prior to MND, but now she believed it “was really important for the muscles”. Joseph (age > 65, MND diagnosis > 12 months, modified oral diet) referred to food as “fuel”. Nutritional value of food was frequently prioritized over its taste or appearance and having a full meal appeared to positively influence participants.