Relevant bibliographies by topics / Cookery, Caucasian

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Academic literature on the topic 'Cookery, Caucasian'

Author: Grafiati
Published: 4 June 2021
Last updated: 4 February 2022

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Journal articles on the topic "Cookery, Caucasian"

1

Piuri, Gabriele, Enrico Ferrazzi, and Attilio Francesco Speciani. "Blind Analysis of Food-Related IgG Identifies Five Possible Nutritional Clusters for the Italian Population: Future Implications for Pregnancy and Lactation." Nutrients 11, no. 5 (May 17, 2019): 1096. http://dx.doi.org/10.3390/nu11051096.

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Background: The influence of diet in pregnant women on the immune tolerance process is intricate. Food-specific immunoglobulin G (IgG) was associated with exposure to particular food antigens. The IgG antibodies can cross the placental barrier and enter into the colostrum, and maternal IgG is amply present in breast milk. This justifies studying the immunological connection between food-specific IgG antibodies and the mother–fetus relationship. This study was designed to analyze food-specific IgG concentrations and possible food-specific IgG concentration clusters in a large cohort of subjects with a common food culture. Methods: Food-specific IgG antibody concentrations were detected in 18,012 Caucasian or Southern European subjects over 18 years of age. We used an unsupervised hierarchical clustering algorithm to explore varying degrees of similarity among food-specific IgG antibodies. Results: We identified five food groups by the evaluation of food-specific IgG values: one includes foods with a high nickel content, the second cluster is associated with gluten, the third cluster includes dairy products, the fourth one is connected to fermented foods, and the last group is correlated with cooked oils. Discussion: The knowledge derived from studying a large sample allows us to determine food-specific IgG values from a single pregnant woman, compare it to an epidemic standard, and establish modifications required in her lifestyle to modulate her nutritional habits.
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Klunklin, Warinporn, and Geoffrey Savage. "Physicochemical Properties and Sensory Evaluation of Wheat-Purple Rice Biscuits Enriched with Green-Lipped Mussel Powder (Perna canaliculus) and Spices." Journal of Food Quality 2018 (2018): 1–9. http://dx.doi.org/10.1155/2018/7697903.

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Biscuits are one of the most consumed bakery products eaten by everyone. Purple rice contains much higher levels of antioxidants, vitamins, and minerals such as iron and zinc compared to wheat. The aim of this work was to produce a protein-rich biscuit made from purple rice flour and defatted green-lipped mussel powder (Perna canaliculus) (0–20%) blended with ginger and galangal spices at 4% for each spice. The objective was to produce an inexpensive, balanced, healthy snack product containing increased levels of protein and antioxidants from the mussel powder and to investigate the consumer preferences of these biscuits using the four different ethnic groups (Thai, Chinese, Caucasian, and Pacific Islanders) living in New Zealand. The addition of the mussel powder increased the crude protein content by 43% and the protein digestibility by 21% at the highest level of inclusion. The addition of mussel powder significantly (p<0.05) increased the hardness of biscuits while making small increases in the browning index of the cooked biscuit. The phenolic contents and antioxidant activities (DPPH and ABTS) were significantly (p<0.05) increased as additional amounts of mussel powder were incorporated into the biscuit mix, resulting in a reduction in the total starch contents. The addition of 10% mussel powder to the control biscuit mix was accepted by all the ethnic groups. Overall, the Pacific Islanders showed a higher appreciation for all the attributes tested.
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Frugé, Smith, Riviere, Demark-Wahnefried, Arthur, Murrah, Morrow, Arnold, and Braxton-Lloyd. "Primary Outcomes of a Randomized Controlled Crossover Trial to Explore the Effects of a High Chlorophyll Dietary Intervention to Reduce Colon Cancer Risk in Adults: The Meat and Three Greens (M3G) Feasibility Trial." Nutrients 11, no. 10 (October 2, 2019): 2349. http://dx.doi.org/10.3390/nu11102349.

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Preclinical and observational research suggests green leafy vegetables (GLVs) may reduce the risk of red meat (RM)-induced colonic DNA damage and colon cancer (CC). We sought to determine the feasibility of a high GLV dietary intervention in adults with an increased risk of CC (NCT03582306) via a 12-week randomized controlled crossover trial. Participants were randomized to immediate or delayed (post-4-week washout) intervention groups. During the 4-week intervention period, participants were given frozen GLVs and counseled to consume one cooked cup equivalent daily. The primary outcomes were: accrual—recruiting 50 adults in 9 months; retention—retaining 80% of participants at completion; and adherence—meeting GLV intake goals on 90% of days. Adherence data were collected twice weekly and 24-h dietary recalls at each time point provided nutrient and food group measures. The Food Acceptability Questionnaire (FAQ) was completed to determine acceptability. On each of the four study visits, anthropometrics, stool, saliva, and blood were obtained. Fifty adults were recruited in 44 days. Participants were 48 ± 13 years of age, 62% female, and 80% Caucasian, with an average BMI at screening of 35.9 ± 5.1. Forty-eight (96%) participants were retained and completed the study. During the intervention phase, participants consumed GLVs on 88.8% of days; the adherence goal of one cup was met on 73.2% of days. Dietary recall-derived Vitamin K and GLVs significantly increased for all participants during the intervention periods. Overall satisfaction did not differ between intervention and control periods (p = 0.214). This feasibility trial achieved accrual, retention and acceptability goals, but fell slightly short of the benchmark for adherence. The analysis of biological specimens will determine the effects of GLVs on gut microbiota, oxidative DNA damage, and inflammatory cytokines.
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4

Costello, Varea H., David Tribble, Christa Eickhoff, Drake H. Tilley, Gregory Utz, Kalyani Telu, Anuradha Ganesan, Jamie Fraser, and Tahaniyat Lalani. "207. Travel Related Risk Behaviors and Antibiotic Use among Older Travelers." Open Forum Infectious Diseases 7, Supplement_1 (October 1, 2020): S107. http://dx.doi.org/10.1093/ofid/ofaa439.251.

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Abstract Background Older travelers (≥ 60 years) are a unique risk population for travel related infections and adverse events from antibiotics. We evaluated the differences in travel characteristics, exposures, illnesses and antibiotic use among older travelers and those between 18 – 59 y using a prospective, observational cohort of US Department of Defense (DoD) beneficiaries traveling outside the US for ≤ 6.5 months (TravMil). Methods Adult DoD beneficiaries were enrolled pre-travel. Itineraries limited to Western/Northern Europe, Canada, or New Zealand and active duty personnel on military travel were excluded. Demographics, itineraries and prescriptions were abstracted. A post-travel survey collected information on exposures and illnesses (travelers’ diarrhea (TD), influenza-like illness (ILI) or febrile illness). Categorical variables were analyzed using chi-square or Fishers exact test and the Mann-U Whitney test was used for continuous variables. Results Of the 1468 travelers, 755 were ≥ 60y and 719 were &lt; 60y. Asia (35%) and South/Central America (28%) were the most common travel regions. Older travelers were more likely to be Caucasian (80% vs. 67%), male (52% vs. 39%) and travel for tourism (84% vs. 51%) (p&lt; 0.05). Younger travelers were more likely engage in risk behaviors (e.g. consume poorly cooked meat or seafood (16% vs 9%) or street vendor food (26% vs 8.6%), wade in fresh water (24% vs. 18%), and non-compliance with malaria prophylaxis (22% vs 12%) (p&lt; 0.05). Older travelers had a lower incidence of TD (18% vs 24%), and a higher proportion of cases with loose stool or mild TD that did not interfere with daily activities (63% vs. 51%) (p&lt; 0.05). Inappropriate antibiotic use for loose stool or mild TD were similar among the two age groups (67% vs 59%). Non-significant trends of lower incidence and mild infections were observed for ILI and febrile illness in older travelers. Conclusion Older travelers were less likely to engage in risk behaviors, had a lower TD incidence and reported mild diarrheal symptoms. Inappropriate antibiotic use for loose stool or mild TD was common in both age groups. Enhancing antibiotic stewardship is important for older travelers to prevent potential side effects, drug interactions and antibiotic resistance. Disclosures All Authors: No reported disclosures
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5

Lombardo, Mauro, Giovanni Aulisa, Elvira Padua, Giuseppe Annino, Ferdinando Iellamo, Antonio Pratesi, Massimiliano Caprio, and Alfonso Bellia. "Gender differences in taste and foods habits." Nutrition & Food Science 50, no. 1 (July 18, 2019): 229–39. http://dx.doi.org/10.1108/nfs-04-2019-0132.

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Purpose The purpose of this paper is to examine gender differences in food habits and food choices, including decisions in healthy eating, to personalize diet therapies to be as effective possible for long-term weight loss. Design/methodology/approach In this cross-sectional study, eating behaviours were assessed using a questionnaire composed of 12 questions concerning food habits, 17 concerning food taste, and four about healthy eating. There were 2,021 (1,276 women) Caucasian adults enrolled in the study. Findings Statistically significant differences in women compared to men occurred for the following questionnaire entries reading eating habits: whole grain food (10.0 per cent higher in women; p < 0.001); cereals such as barley (8.3 per cent higher in women, p < 0.001); cooked vegetables (6.6 per cent higher in women, p < 0.001); eggs (5.0 per cent lower in women, p = 0.03); meat (9.3 per cent lower in women, p < 0.001); and processed meat (7.1 per cent lower in women, p < 0.001). Women consume more water, sugar-sweetened beverages and alcoholic drinks than males, and liked salty foods more than sweet foods. Men ate faster, ate more during the night and slept worse than women. Men ate meals out more often and tended to be hungrier later in the day. Women missed more meals and ate more times during the day and were also more likely to eat uncontrollably. Research limitations/implications The authors observed strong evidence of profound gender-specific differences between men and women in terms of dietary habits, the taste of food and in the relationship with meals. Practical implications The findings suggest a need for the creation of gender-specific programs for promoting a healthy lifestyle. Social implications A need for the creation of gender-related programs for promoting healthy lifestyle has been demonstrated. Originality/value Reasons for the different eating behaviours among men and women have been found. Western society’s perception of the ideal body weight is much lower for women than for men. In general, social perceptions influence nutritional behaviour to a great extent. Women’s greater nutritional knowledge and sex-specific taste preferences also account for the differences in eating behaviour.
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Books on the topic "Cookery, Caucasian"

1

Molchanov, G. Kukhni͡a︡ narodov Severnogo Kavkaza. Mineralʹnye Vody: Izd-vo "Kavkazskai͡a︡ zdravnit͡s︡a", 1991.

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2

Kuzʹmenko, S. B. Sredneaziatskai︠a︡ i zakavkazskai︠a︡ kukhni. [Cheli︠a︡binsk]: Izd-vo "Ural L.T.D.", 2002.

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3

Georgian cuisine. Tbilisi: T. Lomidze, 2007.

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4

Dvir, Sara. Raze ha-miṭbaḥ shel Yahadut Geruzyah: Kasher /Śarah Devir (Davarashṿili). Tel-Aviv: [ḥ. mo. l.], 1993.

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5

Goldstein, Darra. The Georgian feast: The vibrant culture and savory food of the Republic of Georgia. New York, NY: HarperCollins, 1993.

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6

The Georgian feast: The vibrant culture and savory food of the Republic of Georgia. Berkeley, Ca: University of California Press, 1999.

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7

G, Molchanov, ed. Kukhni͡a︡ narodov Severnogo Kavkaza. Mineralʹnye Vody: Izd-vo "Kavkazskai͡a︡ zdravnit͡s︡a", 1991.

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8

Samzareulo: Kʻartʻuli da evropuli sačmelebi. Tʻbilisi: Gamomcʻemloba "Kʻartʻuli tʻeatri", 1991.

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9

Zogiertʻi kʻarʻtuli kerżi =: Some Georgian dishes = Nekotorye gruzinskie bli͡u︡da. Tʻbilisi: Gamomcʻemloba "Irgi", 2001.

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10

Anzor, Jugheli, Anglikovskaya Tamila, and Mechitov Yuri, eds. Georgian cuisine: Ten delicious dishes = Kʻartʻuli samzareulo. Tbilisi, Georgia: Bakur Sulakauri Pub., 2000.

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