Use of Automated Self-administered 24-hour Recalls (ASA24-2011) and Diet Quality Scores to Characterize Women who Met or Exceeded Weight Gain Recommendations during Pregnancy
This study assessed nutrient intake, diet quality and GWG of participants in the Pregnancy, Exercise, and Nutrition (PEN) feasibility study who met or exceeded weight gain recommendations during pregnancy. The ASA24-2011, a web-based tool, was used to collect dietary intake data and dietary quality was assessed with the Healthy Eating Index (HEI)-2010 and the Diet Quality Index-Pregnancy (DQI-P). Fifty-three percent of PEN participants exceeded the 2009 IOM GWG recommendations; no significant associations were found between reported dietary quality and gestational weight gain. (Source: Procedia Food Science)
Source: Procedia Food Science - June 27, 2015 Category: Food Science Source Type: research
Use of Diet-tracking Websites as a Resource for Hard-to-Find Food Label Information: An Example Using Specialty Grocery Store Items
Publication date: 2015 Source:Procedia Food Science, Volume 4 Author(s): Cheryl H. Gilhooly , Stephanie Movsesian , Natalie Royal , Anna Chew , Ning Qiao Many specialty foods cannot be found in research-focused food databases. However, some nutrient data can be found for many of these foods through individual website searches using brand and store names. Some popular diet-tracking websites contain data for over 3 million foods, data often entered by consumers, based on non-systematic searches. The reliability of these data to guide dietary data entry decisions are unknown. Five popular diet tracking websites were ...
Source: Procedia Food Science - June 27, 2015 Category: Food Science Source Type: research
Recipe calculation of six Iranian Egg-based Dishes (KuKu)
Publication date: 2015 Source:Procedia Food Science, Volume 4 Author(s): Mitra Ghazizadeh , Mahmoud Behnammoradi Nutrient content of six Iranian egg- based dishes (KuKu) was estimated by recipe calculation method. Kuku dishes were prepared by mixing vegetables and herbs such as cauliflower, eggplant, green beans, green herbs and leafy vegetables, potatoes, and zucchini with eggs and seasonings through frying both sides over low heat. Proximate composition of 100g edible part of dishes was: 45.22 - 75.61g Water, 1.54 - 2.10g Ash, 4.84 - 6.98g protein, 12.28 - 37.78g total fat, 3.83 -17.75g carbohydrate, 1.3 - 3.82g di...
Source: Procedia Food Science - June 27, 2015 Category: Food Science Source Type: research
New Measured Weight for One Cup Raw Kale Reduces Nutrient Intake of Individuals Following the Wahls™ Diet
Conclusions: The new measured cup weight of raw kale is lower than previously reportedand reduces nutrient levels in diets containing raw kale. Verification of cup weights for other raw leafy vegetables may be warranted. (Source: Procedia Food Science)
Source: Procedia Food Science - June 27, 2015 Category: Food Science Source Type: research
Sodium Trends in Selected U.S. Total Diet Study Foods, 2003-2011
Publication date: 2015 Source:Procedia Food Science, Volume 4 Author(s): Stephanie Briguglio , Stuart Chirtel , Judith Spungen , P. Isaac Rabbani , Dana Hoffman-Pennesi , Mark Wirtz Objective Characterize trends in sodium concentrations in the general categories of foods analyzed in the U.S. FDA Total Diet Study (TDS) program from 2003 through 2011. Methods: Trends were assessed for sodium concentrations in a small convenience sample of TDS foods from 2003 to 2011 using simple linear regression with the SAS regression procedure, focusing on sodium concentrations in foods in USDA's sentinel food categories. Result...
Source: Procedia Food Science - June 27, 2015 Category: Food Science Source Type: research
A Partnership for Public Health: Branded Food Products Database
Publication date: 2015 Source:Procedia Food Science, Volume 4 Author(s): Alison Kretser , Delia Murphy , John Finley , Richard Brenner Assessing the nutritional health of Americans depends on comprehensive data regarding the nutrient composition of foods. USDA, ILSI North America, and the ATIP Foundation have formed a Public-Private Partnership (PPP) to enhance public health by augmenting the USDA National Nutrient Database with nutrient composition of branded and privatelabel data. A PPP provides the framework to convene the expertise to compile this nutrient data,secure the private sector engagement in providing ...
Source: Procedia Food Science - June 27, 2015 Category: Food Science Source Type: research
Origins and Evolution of the National Nutrient Databank Conference
Publication date: 2015 Source:Procedia Food Science, Volume 4 Author(s): Phyllis J. Stumbo Food composition tables are largely a twentieth century product. The early tables in America developed by W. O. Atwater in the 1890's at the Storrs Connecticut Agricultural Experiment Station grew exponentially during the first half of the 20th century as one after another vitamin and mineral was found to be essential for life. As tables became more complex the user required better tools for calculating food composition. The rapid growth of computer applications in the mid to late 20th century allowed nutritionists to access the...
Source: Procedia Food Science - June 27, 2015 Category: Food Science Source Type: research
In Memoriam: Joanne M. Holden
Publication date: 2015 Source:Procedia Food Science, Volume 4 (Source: Procedia Food Science)
Source: Procedia Food Science - June 27, 2015 Category: Food Science Source Type: research
Program for the 38th Food Composition: Bridging the Gaps National Nutrient Databank Conference
Publication date: 2015 Source:Procedia Food Science, Volume 4 (Source: Procedia Food Science)
Source: Procedia Food Science - June 27, 2015 Category: Food Science Source Type: research
Overview of the 38th National Nutrient Databank Conference
Publication date: 2015 Source:Procedia Food Science, Volume 4 Author(s): Diane C. Mitchell , Elizabeth Braithwaite The 38th National Nutrient Databank Conference (NNDC) was held in Portland, Oregon in May 2014. The proceedings highlight a variety of topics related to food composition presented at the meeting either as an oral or poster presentation. The theme was a fitting tribute to the city of Portland, “Food Composition: Bridging the Gaps”. Some of the highlights of the conference included a keynote speaker, Phyllis Stumbo who also is the 2014 recipient of the NNDC Lifetime Achievement award. In addition, the ...
Source: Procedia Food Science - June 27, 2015 Category: Food Science Source Type: research
The Effectiveness of ISO 9001 Implementation in Food Manufacturing Companies: A Proposed Measurement Instrument
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Sik Sumaedi , Medi Yarmen ISO 9001 is a Quality Management System (QMS) standard that is widely adopted by many manufacturing companies, including food manufacturing companies. However, the effectiveness of ISO 9001 implementation is still questioned. Given this, this paper aims to propose an instrument that can be used to measure the effectiveness of ISO 9001 implementation in food manufacturing companies. The paper is important because there is lack of research on the development of measurement instrument of ISO 9001 implementation effectivene...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Phosphate-solubilizing Microbe from Saprists Peat Soil and their Potency to Enhance Oil Palm Growth and P Uptake
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Ida Nur Istina , Happy Widiastuti , Benny Joy , Merry Antralina Constraint of peat land utilization is low nutrent content. This research was conducted to determine the potency of phosphate solubilizing microbes (PSM) in solubilizing P yto increase the growth and P uptake of plant in peat soil. Based on their ribosomal DNA the best PSM were identified as Burkholderia gladioli nd Penicillium aculeatum that yield the highesr growth aphosphate uptake of oil palm seedling. (Source: Procedia Food Science)
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Development of New Product: Rambutan Pulpy Juice
This study aimed to know the effect of adding pulp in rambutan fruit juice on the characteristics of rambutan juice during storage. Research using the CRD, the treatment were kind of pulp (mandarin and rambutan) and pulp concentration (5%, 7.5%, and 10%). The results showed that the addition of pulp significantly affect the characteristics of rambutan juice (pH, vitamin C, total acid) during storage. Pulpy juice with the most prefered was addition of rambutan pulp as much as 7.5% (w/v) and the addition of citrus pulp as much as 7.5% (w/v) with the score of 3-4 (moderate like - like). (Source: Procedia Food Science)
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Safety Study of Milled Beef and Slices Beef Jerky Viewed from Cadmium and Plumbum Heavy Metals Contamination
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Ellin Harlia , L. Suryaningsih , D. Suryanto , H. Istiqomah , R.W. Komariah Heavy metals Plumbum (Pb) and Cadmium (Cd) are chemical contamination that may contaminate during pre-harvest, processing as well as the contribution of environmental factors. The results showed an average content of Pb highest milled beef jerky products from trader C is 2.0177ppm, while the highest Pb content of beef jerky slices of trader B 2.6680ppm. The highest average cadmium content of beef jerky products milled from 4 traders coming from trader D is 0.8841ppm, ...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
Effect of Addition of Filler on the Production of Shallot (Allium Cepa Var. Ascalonicum L.) Powder with Drum Dryer
Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Setyadjit , Ermi Sukasih Purpose of study was to see effect of type and concentration of filler in manufacture of shallot powder. Filler types were cassava starch 10, 30 and 50% and maltodextrin 1, 5, 10%. The most preferable product is cassava starch 10% and maltodextrin 1%, and the highest yield is at cassava starch 50% and maltodextrin 10%. At ash content, fat content, protein content, crude fiber content and vitamin C content, the best is on the addition of cassava starch 10% and maltodextrin1%. The addition of cassava starch 10% and 5% is th...
Source: Procedia Food Science - February 18, 2015 Category: Food Science Source Type: research
