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Field Trials of Food Fortification with Iron: The Experience in Chile
Published in Bo Lönnerdal, Iron Metabolism in Infants, 2020
Tomás Walter, Manuel Olivares, Eva Hertrampf
Amino acid analysis (Table 6) demonstrates that in comparison to the control cookies, the fortified cookie had a higher value for all essential amino acids except isoleucine. A significant difference between the fortified and unfortified cookies was that lysine was 73% deficient in the unfortified cookie and only 8% deficient in the fortified cookie. As a result, the amino acid score of the unfortified cookie was 28.6 and that of the fortified cookie 40.3, with isoleucine as the first limiting amino acid. Isoleucine is very abundant in cow’s milk; therefore, when the fortified cookies are consumed simultaneously with cow’s milk or a milk substitute, the amino acid score of the meal increases markedly.
Personalization of Nutrition Advice
Published in David Heber, Zhaoping Li, Primary Care Nutrition, 2017
Proteins containing all the essential amino acids and nonessential amino acids in proper amounts are called complete, while proteins missing some essential amino acids are called incomplete. Two incomplete proteins, such as those found in corn and beans or rice and beans, can be combined to produce a mixed protein with higher protein quality. The original biological value tables found in many nutrition textbooks were assessed in animals and did not evaluate digestibility, leading to the impression that soy protein, the highest-quality protein in the plant world, had a biological value of 73 compared with egg white, which has a value of 100. The protein digestibility-corrected amino acid score (PDCAAS) has been adopted by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) as the preferred method for the measurement of the protein value in human nutrition. The method is based on comparison of the concentration of the first limiting essential amino acid in the test protein with the concentration of that amino acid in a reference scoring pattern. This scoring pattern is derived from the essential amino acid requirements of the preschool-aged child. The chemical score obtained in this way is corrected for true digestibility of the test protein. PDCAAS values higher than 100% are not accepted as such but are truncated to 100%. Using this method, soy protein, whey protein, and egg white all have a biological value of 100% (Schaafsma 2005).
Contact and Combat Sports
Published in Datta Sourya, Debasis Bagchi, Extreme and Rare Sports, 2019
In order to benefit the most from training sessions, boxers need to ensure they are properly fueled and hydrated. Guaranteeing adequate intake of a wide variety of fruits and vegetables will provide many of the vitamins and minerals required to prevent illness and promote good health and recovery. Consuming adequate carbohydrate-containing foods, particularly before and after training sessions, will help fuel and promote recovery. Protein intake that contains a high biological value (BV) and various protein stores that possess a high Protein Digestibility Corrected Amino Acid Score (PDCAA) are recommended to best facilitate recovery and growth (Table 3.2). Care needs to be taken to prevent excessive body-fat gain between competitions, while fueling training sessions, achieving recovery post-training and promoting a healthy body image and attitude towards food intake and weight management are all important. It is common for athletes to feel nervous or find it hard to eat before a bout. Choosing light, easy-to-digest, low-fat, low-fiber foods or liquid foods (e.g. meal-replacement drinks, sports bars, simple sandwiches, dry biscuits, etc.) close to competition can be a suitable strategy to provide energy while minimizing gut discomfort. Following their bout, if a boxer needs to make weight again the following day, they should check their weight and if further weight loss is required then they should adjust total volume/weight of food and fluid consumed over the rest of the day. Preference should be given to low-fiber/low-weight foods that provide carbohydrate and protein for energy and recovery while avoiding excessively large/heavy meals and large fluid intakes in order to make weight again.
Current progress of immunoinformatics approach harnessed for cellular- and antibody-dependent vaccine design
Published in Pathogens and Global Health, 2018
Ada Kazi, Candy Chuah, Abu Bakar Abdul Majeed, Chiuan Herng Leow, Boon Huat Lim, Chiuan Yee Leow
In the case of discontinuous B-cell epitope prediction, one of the servers used is ElliPro. This server predicts epitopes based on 3D structure of a protein antigen. It associates each predicted epitope with an average score from epitope residues and this score is known as protrusion index (PI). In the method, the 3D shape of the protein is approximated by a number of ellipsoids [31]. Similarly, DiscoTope is another server which predicts discontinuous B-cell epitopes from 3D structure of a protein. The method utilizes calculation surface accessibility and a novel epitope propensity amino acid score. The final scores are calculated by combining the propensity scores of residues in spatial proximity and the contact numbers [32]. CBTOPE is also an SVM-based predictor server which combines traditional features of physicochemical profiles and sequence-derived inputs. It outperformed other structure methods using binary profile of pattern and physicochemical profile of patterns with better sensitivity and AUC on the same benchmark dataset [33].
Rationale and Design for a Higher (Dairy) Protein Weight Loss Intervention That Promotes Muscle Quality and Bone Health in Older Adults with Obesity: A Randomized, Controlled Pilot Study
Published in Journal of Nutrition in Gerontology and Geriatrics, 2021
Marshall G. Miller, Kathryn N. Porter Starr, Jamie Rincker, Melissa C. Orenduff, Shelley R. McDonald, Carl F. Pieper, Angela R. Fruik, Kenneth W. Lyles, Connie W. Bales
Protein sources vary in quality, depending on both amino acid composition and bioavailability. Dairy foods such as milk, yogurt, and cheese are nutrient-rich sources of protein, specifically whey and casein.26 Both whey protein and casein are considered complete proteins sources, providing all necessary amino acids and scoring highly on both the Digestible Indispensable Amino Acid Score (DIAAS) and Protein Digestibility-Corrected Amino Acid Score (PDCAAS) scales.27,28 As a source of protein, dairy foods are widely-available, affordable, and well-tolerated by older adults.29
Development of a Natural Product Rich in Bioavailable Omega-3 DHA from Locally Available Ingredients for Prevention of Nutrition Related Mental Illnesses
Published in Journal of the American College of Nutrition, 2020
Christina N. Charles, Hulda Swai, Titus Msagati, Musa Chacha
In order to address the aforementioned limitations of the LP analysis, a prototype product was developed and its nutritional values were analyzed in the laboratory. Laboratory results were then compared with that of LP analysis. The laboratory analysis confirmed that the nutritional values of the formulated prototype were in line with the pre-established cutoffs established in the LP analysis (Table 2). In addition, acceptability testing was conducted to ascertain consumer perception regarding sensory qualities of the developed product. The results from sensory testing showed that almost all consumers liked sensory attributes of the product very much, confirming that the formulated prototype satisfactorily met the sensory preferences of consumers. Similarly, the econometric analysis of this study showed that almost all primary caregivers were willing to pay at least TZS 500 (US$0.15) for the prototype formulation, confirming a probable minimum retail price that was pre-estimated in the LP tool. Econometric experiment further showed that caregivers’ education persists as a strong predictor of WTP for the prototype formulation. However, experiments in a large population could further validate the quality of prototype formulation and help us modify and improve the nutritional constraints of the product. Additionally, testing for true ileal protein digestibility for calculating Digestible Indispensable Amino Acid Score (DIAAS) would also validate the quality of the optimized product. All in all, the findings from the LP analysis and that of laboratory analysis showed that an alternative ready to use food with an elevated content of preformed DHA and EPA fatty acids as well as high quality protein can be formulated from local ingredients (other than costly dairy ingredients) for the prevention of nutrition related mental health illnesses in East Africa.