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Therapeutic Properties of Fermented Foods and Beverages
Published in Megh R. Goyal, Preeti Birwal, Durgesh Nandini Chauhan, Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders, 2023
Cereal-based fermented foods are consumed as staple foods that contribute maximum to the energy intake.46 In cereal based fermented food, the substrate used is primarily cereals, such as rice, raggi, oats and wheat, etc. Enhancement of flavor, texture with improved digestibility and prolonged shelf-life are the main changes resulting from cereal fermentation.99 The examples of important cereal-based local foods and beverages in India are: idli,1,53,90,125,148,150,153,175,179dosa,12,45,115,148,153uttapam and adai,19dhokla/ khaman,5,12,57,115vada, zutho or zhichu,27, 84selroti,25,85,165,185seera,165Bhatti jaanr and nigaar,162, 163, 174bhatooru,16, 97, 154Naan,19chhang or lugri,154haria or harhia,25yu,25, 144 etc.
Plant Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
A staple food is a food that is regularly consumed by a large community in a region and is rich in energy such as carbohydrates, mostly in forms of starch (insoluble sugar). The most consumed staple foods in the world are wheat, rice, corn, potato, sweet potato, cassava, and yam.
Spices as Eco-friendly Microbicides: From Kitchen to Clinic
Published in Mahendra Rai, Chistiane M. Feitosa, Eco-Friendly Biobased Products Used in Microbial Diseases, 2022
Both oils and oleoresins are widely used in pharmaceutical products, to provide either a pleasant taste or aroma to make them pleasing and easy to use, which would otherwise be difficult to accept. These include medications, skin creams, cold remedies, etc. Most staple foods are bland, although they provide important sources of nutrition and are essential for growth and maintenance. Food is made palatable and enjoyable by using spices and herbs which are valued for their flavour and color. The flavor moiety is well protected from evaporators and in whole spices by the cells. Whole spices release flavor slowly; but ground spices release the flavor more quickly. Characteristic flavor compounds are unique for different spices (Table 5.4).
Short-term effects of modest salt reduction combined with DASH diet on changing salt eating habits in hypertensive patients with type II diabetes
Published in Clinical and Experimental Hypertension, 2022
Dan Chen, Jie Tang, Tao Gong, Lisha Mu, Jing Li, Pingping Yu, Hao Wang, Xiaoqing Bu, Lihong Mu, Ying Mei
We modified the DASH dietary according to the DASH dietary energy estimate sheet, the dietary pagoda for Chinese residents, and the dietary habits of Chinese people. Breakfast: staple food +1 egg +1 liquid food①Staple food: 1 noodles/steamed bun/cereal/bread (recommended: vegetable noodles, multi-grain steamed bun, sugar-free cereal, whole wheat bread, etc.)②Liquid food: 1 milk/soybean milk/porridge (recommended: low-fat high-calcium milk, sugar-free soybean milk, whole grain porridge)③Egg: (recommended: boiled egg). Lunch: staple food + 250 g vegetable + 50 ~ 100 g meat. Dinner: staple food + 250 g vegetable + 50 g meat①Staple food: multi-grain rice (1 bowl, 2/3 rice, 1/3 multi-grain) (recommended: wheat, buckwheat, corn, oats red beans, mung beans, black beans, corn grits, etc.)②vegetables: (recommended: eggplant, onion, mushroom, tomato, winter melon, celery, cucumber, cabbage, etc.)③lean meat: white is given priority (recommended: chicken breast, pork lean, freshwater fish, etc.). Extra meals: 1 nuts + 1 fruit (recommended: walnuts, chestnuts, pine nuts, pistachios, almonds; dragon fruit, apple, grapefruit, cherry, apricot, etc.)
Parental feeding knowledge, practices and Chinese children and adolescents’ weight status
Published in Children's Health Care, 2021
Li Zhang, Yaorong Zhang, Liya Qiu, Guangxing Yang, Haiyan Jiang, Mengyi Zheng, Jie Wang
It was found that rural mothers who were more inclined to agree with the statement that “eating a large amount of staple food is not good for health” were linked to a greater risk of their children being overweight (here “staple food” referred to rice, dumpling, noodle, steam bread, pickle et al). At the first glance, this finding indicated that rural mothers who held correct feeding knowledge that eating a large amount of staple food is not good for health tended to have obese children. This finding seemed to be contradictory to our common sense. This is perhaps because with lower education, rural parents may not be able to appropriately apply their feeding knowledge in practice, which resulted in a higher risk of childhood obesity. If this is the case, then educating parents to turn suitable feeding knowledge into practice is just as important as conveying healthy feeding knowledge to them.
Food and beverages promoting elderly health: six food-based dietary guidelines to plan good mixed meals for elderly South Africans
Published in South African Journal of Clinical Nutrition, 2021
Sanjoy Saha, Upasana Mukherjee, Makenzie Miller, Li-Ling Peng, Carin Napier, Heleen Grobbelaar, Wilna Oldewage-Theron
In a review of 53 global dairy FBDGs, all included milk, and most (46) included milk products, yogurt and cheese.128 Adequate quantities of milk provide all the essential amino acids for muscle health and strength.129 It is thus recommended that an individual who is lactose intolerant should not avoid milk completely, but rather consume other milk products such as yoghurt or fermented milk products.126,130,131 Milk and milk products are often used to complement other foods. Staple foods such as maize and bread lack lysine amino acid and therefore milk is used with maize or bread to acquire all essential amino acids from the diet.131 Many milk and milk products, including low-fat cheese, can be easily consumed by the elderly and even by those who have dental problems.131