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Relevant bibliographies by topics / Food and Nutrition Assessment

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Academic literature on the topic 'Food and Nutrition Assessment'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Journal articles on the topic "Food and Nutrition Assessment"

1

Khor, Ban-Hock, Hui-Ci Tiong, Shing Cheng Tan, Raha Abdul Rahman, and Abdul Halim Abdul Gafor. "Protein-Energy Wasting Assessment and Clinical Outcomes in Patients with Acute Kidney Injury: A Systematic Review with Meta-Analysis." Nutrients 12, no. 9 (September 13, 2020): 2809. http://dx.doi.org/10.3390/nu12092809.

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Nutritional assessment is essential to identify patients with acute kidney injury (AKI) who are protein-energy wasting (PEW) and at risk of poor clinical outcomes. This systematic review aimed to investigate the relationship of nutritional assessments for PEW with clinical outcomes in patients with AKI. A systematic search was performed in PubMed, Scopus, and Cochrane Library databases using search terms related to PEW, nutrition assessment, and AKI to identify prospective cohort studies that involved AKI adult patients with at least one nutritional assessment performed and reported relevant clinical outcomes, such as mortality, length of stay, and renal outcomes associated with the nutritional parameters. Seventeen studies reporting eight nutritional parameters for PEW assessment were identified and mortality was the main clinical outcome reported. A meta-analysis showed that PEW assessed using subjective global assessment (SGA) was associated with greater mortality risk (RR: 1.99, 95% CI: 1.36–2.91). Individual nutrition parameters, such as serum chemistry, body mass, muscle mass, and dietary intakes, were not consistently associated with mortality. In conclusion, SGA is a valid tool for PEW assessment in patients with AKI, while other nutrition parameters in isolation had limited validity for PEW assessment.

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Nordin, Stacia Marie, and Kristof J. Nordin. "Food, the source of Nutrition." World Nutrition 8, no. 1 (August 6, 2017): 87. http://dx.doi.org/10.26596/wn.20178187-94.

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Food is the source of Nutrition. When taken at face value, this wouldn’t appear to be a very controversial statement, especially when espoused within a journal dedicated to food and nutrition. However, when we take a closer look at current efforts being made in the fields of agriculture and nutrition, one often gets the impression that many food, nutrition, and agriculture experts have become convinced that food can no longer provide all of the nutrients which are essential to the optimal growth and development of the human body. Highly nutritious foods, entirely capable of fulfilling human nutritional requirements, still exist. However, due to an over-reliance on monocropped and industrialized agricultural systems, nutritional diversity is increasingly being marginalized. Instead of asking ‘What happened to our food,’ a more pertinent question would be ‘What happened to our food system’? Throughout the world, governments are now spending billions of dollars to subsidize monocropped agriculture, but as agriculture is failing nutritionally, these same governments are forced into spending billions of dollars to subsidize nutritional treatments (through fortification, supplementation, and medicinal programs). Many assessments of industrialized agriculture fail to take into consideration the negative effects on humans and the environment as a result of depleted nutrition, exposure to toxic chemicals such as pesticides, herbicides, and fungicides, the mismanagement of soil and water resources, and the depletion of biodiversity to make room for expanded monocropping. When we begin to learn how to embrace the nature-enhancing models of sustainable agriculture such as agroecology, we begin to realize that all the questions soon merge into one resounding answer: Yes, we can use every single available square inch of land and/or space to produce enough highly-nutritious food to feed the world, as well as to elevate the health, growth, and development of all people in all countries to their maximum potential. This can, should, and already is being implemented in people’s yards, gardens, farms, businesses, schools, churches, hospitals, public green spaces, urban areas, road sides, roof spaces, communities, and nations.

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Erdman, Kelly Anne. "A Lifetime Pursuit of a Sports Nutrition Practice." Canadian Journal of Dietetic Practice and Research 76, no. 3 (September 1, 2015): 150–54. http://dx.doi.org/10.3148/cjdpr-2015-021.

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Sports nutrition in Canada has significantly evolved over the years from providing fundamental training dietary advice to applied precise assessment of nutritional status in a variety of settings, especially with the establishment of Canadian Sport Institutes and Centres across Canada. This progression has enhanced the level of dietary support to manage athletes’ nutrition in a holistic perspective. Athletes are now educated about food fundamentals (acquiring foods, menu planning, preparing, food safety), personal accountability of hydration and energy monitoring (urinary and body weight assessments), individualized supplementation protocols, and customized nutrition for variable daily training environments according to their Yearly Training Plan. Sport dietitians are an important member of Integrated Sport Teams where collaboration exists amongst professionals who coordinate the athletes’ personalized training and performance programming. Dietitians in sport are encouraged to continue to lobby for nutrition programming at the elite, varsity, provincial, and club levels to ensure that athletes receive accurate guidance from nutrition experts.

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Wahlqvist, Mark L. "‘Malnutrition’ in the aged: the dietary assessment." Public Health Nutrition 5, no. 6a (December 2002): 911–13. http://dx.doi.org/10.1079/phn2002369.

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AbstractChanging demography towards older populations requires nutritionists to review food–health relationships in regard to older age groups, to the ageing process, to precursors of disability and survival, and to the changeability of health status through diet in later life. Nutritional status in later life may be complex with combined features of under-, over- and disordered nutrition – dysnutrition. Further, beyond food components (essential nutrients and more), foods themselves, integrals of food intake and the socio-cultural aspects of food intake play a significant role in the health and well-being of the aged and require measurement. Ageing socio-biology provides opportunities and imposes limitations on the usual food intake instruments. However, rapid assessment procedures can be particularly valuable as highlighted in the Food Habits in Later Life project of the International Union of Nutritional Sciences. There are critical issues to which dietary methodology can be applied to the aged: a disappearing knowledge base, relevant health-enhancing strategies and the creation of new food–health opportunities. Many communities now wish to use such information to develop food-based dietary guidelines for their aged members.

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Matthews, June. "Enhancing Food And Nutrition Curricula In Higher Education By Assigning Collaborative Food System Assessment Projects." Journal of College Teaching & Learning (TLC) 10, no. 4 (September 30, 2013): 245–54. http://dx.doi.org/10.19030/tlc.v10i4.8121.

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Student engagement in higher education is important. Some professional healthcare programs, however, can become quite focused and competitive, limiting the potential for positive student engagement and for students to see how their field of study fits within larger systems. Food system assessments are an ideal way to see the interconnectedness of all parts of a food cycle for a city or region. This case study describes food system assessments conducted by 165 undergraduate students in their first year of a Food and Nutritional Sciences program. Using collaborative, problem-based learning and a photovoice approach, the goal was to help students appreciate the entire food cycle, not just the consumption aspect that dominates much of nutrition education and practice. Students gleaned information about food production, processing, distribution, and waste from their site visits. They also calculated the food miles and CO2 emissions for two foods purchased in their assigned neighborhood. With their final reports, students submitted electronic versions of photographs, which were viewed and discussed during in-class focus groups. The potential for home/community food production prompted the most discussion. While logistics and collaborative learning presented some challenges, this participatory and reflective learning experience promoted positive student engagement among students in higher education. Educators in other university programs may consider enhancing their curricula by assigning collaborative food system assessment projects.

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TAYLOR BAER, MARION, and ANNE BRADFORD HARRIS. "Pediatric Nutrition Assessment." Journal of the American Dietetic Association 97, no. 10 (October 1997): S107—S115. http://dx.doi.org/10.1016/s0002-8223(97)00741-4.

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Ningrum, Wulan, Th Ninuk Sri Hartini, and Tjarono Sari. "VARIASI KELOMPOK MAKANAN PENDAMPING AIR SUSU IBU DAN STATUS GIZI ANAK USIA 6-23 BULAN DI KECAMATAN MINGGIR, KABUPATEN SLEMAN, DAERAH ISTIMEWA YOGYAKART." Kesmas Indonesia 9, no. 02 (July 30, 2017): 80. http://dx.doi.org/10.20884/1.ki.2017.9.02.544.

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At the age of six months, babies begin to be given complementary foods. The children more than 6 months, should be given extra food. If the child are not have enough about nutrition from complementary foods, it will result in growth disorders and malnutrition. It is the golden period at once critical in the growth process of children, both physical and intelligence.Complementary foods must be come from different food to sufficient the nutritional needs. Good intake will make children have a good nutritional status anyway.Objective to identification of variation complementary food groups and nutritional status of children 6-23 months of age in Minggir.The sample was numbered 194 subjects. Assessment variation views of three components, namely the amount of materials consumed, consumption of breast milk and formula. Variations are grouped into 3, there are lower (grades 0-2.9), intermediate (grades 3 to 3.9), and high (grades 4-5). Variation complementary foods group most a lot on the medium category that is 95 ( 49,0 %) a son as well as nutritional status the most is nutrition good and nutrition more that is 169 ( 87,1 % ). Food intake were assessed by variation complementary foods groups affects the nutritional status of children.The lower variation of complementary foods that will make percentage of malnutrition higher.

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Almeida, Claudinéa S., Patricia Stanich, Cristina C. S. Salvioni, and Solange Diccini. "Assessment and nutrition education in patients with amyotrophic lateral sclerosis." Arquivos de Neuro-Psiquiatria 74, no. 11 (November 2016): 902–8. http://dx.doi.org/10.1590/0004-282x20160145.

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ABSTRACT Neurological patients with amyotrophic lateral sclerosis (ALS)often deteriorate to a worsening nutritional status. The aim of this study was to compare the nutritional status and food intake after nutrition education in patients with ALS. Clinical, anthropometric and functional variables were analyzed. Fifty-three patients were monitored at an early stage of the disease. The average score on the functionality scale was 33 points. Initially only 3.8% were classified as low body weight. After three months, 50% showed significant variation in anthropometric measures related to muscle mass and body fat reserves without association with clinical variables. After nutritional guidance, there was an increase in the intake of all food groups, especially the dairy group (p <0.05).The change of the nutritional status occurs early in patients with amyotrophic lateral sclerosis, even in those previously eutrophic or over weight. There was an increase in food intake after nutritional guidance according to the food guide adapted to the Brazilian population.

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Moase, Olive M., Modi Pontio, and Collins O. Airhihenbuwa. "Nutritional Assessment of Primary School Children in Papua New Guinea: Implications for Community Health." International Quarterly of Community Health Education 8, no. 2 (July 1987): 157–79. http://dx.doi.org/10.2190/qw8d-9aee-9lqc-e997.

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The nutritional status of primary school children ( N = 1453) was assessed using weight-for-height (W/H) and twenty-four hour food recall records. Using WHO standards, 21 percent of the students were within the standard W/H. Of the remainder, 71 percent were within 5 kg. of standard W/H, and 8 percent deviated more than 5 kg. from the standard W/H (5% underweight and 3% overweight). The dietary data collected from Grades 5 and 6 ( N = 425) revealed a daily food intake of 1.6, 2.8, and 7.7 servings of protein, protective, and energy foods, respectively, as recorded in local servings. Sixty-five percent of the subjects consumed foods from all three food groups. Twenty-four percent consumed no protein, 14 percent consumed no protective food, and 2 percent consumed neither protein nor protective food. The variety of foods available varied from school to school-3-11 protein foods, 7–15 energy foods, and 8–18 protective foods. To improve nutritional status, government leadership in the areas of education, health, and primary industry will be required. All divisions adhere to the National Food and Nutrition Policy which promotes local rather than imported food.

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Mersini, Ehadu, Jolanda Hyska, and Genc Burazeri. "Evaluation of national food and nutrition policy in Albania." Slovenian Journal of Public Health 56, no. 2 (June 1, 2017): 115–23. http://dx.doi.org/10.1515/sjph-2017-0015.

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Abstract Introduction The paper aims to describe the progress that has been made in the implementation of the Albanian food and nutrition policy since 2003, so as to consider its impacts to date, and to identify strategic priorities/critical areas and priorities for Albania’s future policy on improving the national food and nutrition situation. Methods In 2011-2012, an expert group applied an intersectoral participatory approach to evaluate the implementation of Food and Nutrition Action Plan 2003-08 in Albania. The experts employed the quantitative method, using a 9 question logical assessment matrix to measure the achievements of the individual goals of the Plan, and a qualitative tool for the interview of an interdisciplinary sample of 68-key informants-persons operating in public health nutrition, food safety and food availability related subfields, from a wide range of pertinent institutions and stakeholders. Results The quantitative and qualitative assessment revealed that the implementation process has faced serious barriers linked to the design of the plan, which did not accurately anticipate a theoretical framework, or structured methods for its implementation. Other impeding factors included the lack of institutional/infrastructure support, lack of intersectoral coordination and motivation, as well as insufficient capacities and know-how. Intersectoral response to the multifaceted nature of double burden of malnutrition is of key importance to improve nutritional wellbeing and health outcomes in Albania. Conclusions Participatory approaches that involve all relevant sectors and actors in the development, monitoring and evaluation of the implementation of public health policies based on comprehensive action-oriented assessments are promising and should be further supported.

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Dissertations / Theses on the topic "Food and Nutrition Assessment"

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Hitchcock, Kathryn. "Validity of a Food Literacy Assessment Tool in Food Pantry Clients." University of Cincinnati / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1535460317710244.

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Dyer, Rita Catherine. "Assessment of the Caribbean Examinaton Council (C.X.C) food and nutrition syllabus." The Ohio State University, 1991. http://rave.ohiolink.edu/etdc/view?acc_num=osu1299613098.

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Kennedy, Ashley Jenna. "The Assessment of Polyphenols in Ulcerative Colitis." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1555567162329623.

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Adamson, Christopher Mark. "Development and validation of a rapid assessment method for nutrient adequacy of the food guide pyramid." Thesis, This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-11102009-020256/.

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Kenner, Margaret C. "Assessment of the nutrition environment of Walnut Hills, Cincinnati Ohio using the Nutrition Environment Measures Survey in Stores." University of Cincinnati / OhioLINK, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1573571704142704.

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Katona, Austin J. "Development and Validity of the Sports Food Literacy Assessment Tool for College Athletes." University of Cincinnati / OhioLINK, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1613732070104343.

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Karim, Norimah A. "Development of dietary assessment methods for use in the South Asian community." Thesis, University of Southampton, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.242435.

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Rajashekara, Shruthi. "A Qualitative Assessment of Healthy Food Access in Navajo Nation." Thesis, Harvard University, 2014. http://nrs.harvard.edu/urn-3:HUL.InstRepos:13041351.

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Background: The Navajo population experiences high rates of food insecurity, contributing to high rates of chronic disease. We conducted in-depth interviews with Navajo tribal members in order to understand food insecurity in this community and inform the design of an intervention to improve access to healthy foods. Methods: Thirty individuals were interviewed over a three-month period, including Chapter House officials, Community Health Representatives and heads of households living in the Crownpoint Service Unit in Navajo Nation. Data was coded, grouped into analytical categories and integrated into a thematic framework. Results: Food insecurity in Navajo Nation demonstrates variability at the structural, community, and individual and household levels. Income, transportation, vendors, Chapter Houses, social support and health literacy were the main factors contributing to participants’ access to healthy foods. Responses to food insecurity were explored through coping strategies as well as through food purchasing strategies such as price, proximity, shelf life, family preferences, and ease of preparation. Lastly, participants discussed their endorsement for a proposed intervention to increase access to healthy foods. Conclusion: Food insecurity in Navajo Nation is a complex issue, influenced by the dynamic relationship between determinants of individual behavior and the broader environmental context in which they are embedded. A community-based multi-level intervention is necessary in order to achieve sustainable improvement in access to healthy foods.

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Pirie, Katrina Ishbel. "The development of food-based nutrition education and dietary assessment tools for prepubescent children." Thesis, University of Southampton, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.340365.

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Al-Saderi, Abdullah Mohammed Ahmed. "Nutritional status assessment of the technical and vocational students' community in Riyadh, Saudi Arabia." Thesis, Liverpool John Moores University, 1991. http://researchonline.ljmu.ac.uk/5013/.

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The General Organization for Technical Education and Vocational Training, Riyadh, Saudi Arabia, has developed a special feeding program for the students at its institutions. The effects of this program on the nutritional and health status of these students have not been evaluated yet, and since no published dietary research has been performed on Technical and Vocational young adult male students, the present work was undertaken to investigate the nutritional status of this community in Riyadh, Kingdom of Saudi Arabia. After a pilot survey, it was decided to use a selfcompleted questionnaire combined with personal interview to investigate the nutritional status of 690 students randomly selected from the study population. Dietary data was collected by two methods: usual weekly intakes "diet history" and actual daily intakes "diet diary". The nutrient intakes were calculated using the unilever Dietary Analysis Program (UNIDAP). The statistical Package for the social Science (SPSS/PC+) was employed to analyse the data; statistical significance of relationships between certain sets of data was determined by chi-square analysis. Some general factors affecting the nutritional status of these students were identified, their nutritional habits and attitudes were investigated, and the average daily intakes of energy, the macronutrients, and selected micronutrients were calculated. The main results of this study shows that the majority of the study population are adolescent, moderately active individuals, and have lower than the standard range of the Body Mass Index; anaemia is the most stated health problem; meal-skipping and eating between meals are common habits amongst the students. Regarding nutrient intake, there was an energy, polyunsaturated fat, and vitamin C deficiency; adequate intake of saturated fat, dietary fibre, retinol, and zinc; more than adequate intake of protein, total fat, cholesterol, thiamin, riboflavin, calcium, and iron. Recommendations are given which aim to improve the nutrition of technical and vocational students.

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Books on the topic "Food and Nutrition Assessment"

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Lowdermilk, Melanee. Preliminary food needs assessment, Zaire, 1990. [Kinshasa: s.n., 1989.

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National Research Council. Coordinating Committee on Evaluation of Food Consumption Surveys. Subcommittee on Criteria for Dietary Evaluation. Nutrient adequacy: Assessment using food consumption surveys. Washington, D.C: National Academy Press, 1986.

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UNICEF and World Food Programme, eds. Bangladesh household food security and nutrition assessment report, 2009. Dhaka]: [Ministry of Health and Family Welfare], 2009.

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Nutrition counseling skills: Assessment, treatment, and evaluation. 2nd ed. Rockville, Md: Aspen Publishers, 1989.

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Ismail, Suraiya Jabeen. Improving nutrition programmes: An assessment tool for action. Rome: Food and Agriculture Organization of the United Nations, 2002.

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Stuttard, Jane. Nutrition assessment report ACF Indonesia, NTT Province, TTS District. Jakarta]: Action contre la faim, 2008.

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Chirwa, Ephraim W. Impact assessment of food security and nutrition intervention projects in Malawi: Final report. [Zomba, Malawi?: s.n., 1997.

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Institute of Medicine (U.S.). Committee on Scientific Evaluation of WIC Nutrition Risk Criteria. WIC nutrition risk criteria: A scientific assessment. Washington, D.C: National Academy Press, 1996.

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SADC Regional Food Security Training Programme., ed. SADC Regional Food Security Training Programme: Training needs assessment : a report on Lesotho. Maseru: [s.n., 1999.

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Institute of Medicine (U.S.). Board on Population Health and Public Health Practice, National Research Council (U.S.). Food and Nutrition Board, and National Research Council (U.S.). Board on Agriculture and Natural Resources, eds. The public health effects of food deserts: Workshop summary. Washington, D.C: National Academies Press, 2009.

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Book chapters on the topic "Food and Nutrition Assessment"

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Stockman, Douglas. "4. Food - preparation and nutrition." In Community Assessment, 35–48. Rugby, Warwickshire, United Kingdom: Practical Action Publishing, 1994. http://dx.doi.org/10.3362/9781780444666.004.

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Houben, Geert, Marty Blom, Jolanda van Bilsen, and Lisette Krul. "New Developments in Food Safety Assessment: Innovations in Food Allergy and Toxicological Safety Assessment." In Pharma-Nutrition, 9–27. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-06151-1_2.

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Ranilović, Jasmina, and Irena Colić Barić. "Influence of gender, nutrition education and nutrition labelling format on nutrition quality assessment." In Consumer attitudes to food quality products, 205–15. Wageningen: Wageningen Academic Publishers, 2013. http://dx.doi.org/10.3920/978-90-8686-762-2_15.

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Bowers, Wayne A., and Alissa A. Haedt-Matt. "Psychological Assessment of Eating Disorders." In Handbook of Behavior, Food and Nutrition, 3425–35. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-0-387-92271-3_214.

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Lukens, Colleen Taylor. "Behavioral Assessment of Pediatric Feeding Problems." In Handbook of Behavior, Food and Nutrition, 3437–52. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-0-387-92271-3_215.

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McIntosh, Wm Alex. "The Sociology of Food and Nutrition A Sociological Assessment." In Sociologies of Food and Nutrition, 235–53. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4899-1385-2_11.

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Caliandro, Pietro, Graziano Grugni, Domenica Taruscio, Yllka Kodra, and Luca Padua. "Quality of Life Assessment in Prader–Willi Syndrome." In Handbook of Behavior, Food and Nutrition, 3153–62. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-0-387-92271-3_195.

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Muratori, Filippo, Valentina Viglione, Chiara Montalto, and Sandra Maestro. "Comorbidity in Anorexic Adolescents: Assessment Through ASEBA System and Semistructured Interviews." In Handbook of Behavior, Food and Nutrition, 2517–28. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-0-387-92271-3_158.

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Alam, Asraful, Rukhsana, and L. N. Satpati. "Assessment of Food Security Using Geospatial Techniques in Rural India: A Study from Koch Bihar, West Bengal." In Agriculture, Food and Nutrition Security, 157–70. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-69333-6_8.

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Riese, Jens. "Risks and Chances of Genetic Engineering in Agriculture: The Impacts of Science and the Science of Impact Assessment." In Food Quality, Nutrition and Health, 53–68. Berlin, Heidelberg: Springer Berlin Heidelberg, 2000. http://dx.doi.org/10.1007/978-3-642-59639-1_7.

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Conference papers on the topic "Food and Nutrition Assessment"

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Skudra, Liga, Karlis Loba, and Daiga Kunkulberga. "Shelf life assessment of meat pies." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.046.

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Ozolins, Janis, Irina Pilvere, Aleksejs Nipers, Mihails Silovs, Liga Proskina, and Olga Dmitrijeva. "Economic base scenario assessment of innovative product manufacturing from Baltic sea sprats (Sprattus Sprattus Balticus)." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.021.

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Niyonshuti, Eric, and Figen Kırkpınar. "Assessment of the Last Decades Studies and Developments in Broilers Nutrition." In International Students Science Congress. Izmir International Guest Student Association, 2021. http://dx.doi.org/10.52460/issc.2021.003.

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The poultry industry has advanced remarkably over the past 30 years. In particular, broiler production has been the most successful than any other sector in the animal industry. Production standards of broilers have continuously improved over this period, with modern broilers reaching a live average weight of 2.5 kg at 33 – 35 days. Today, under normal conditions, a broiler chicken can gain an average weight of 65 g per day and can attain 1.5 feed conversion ratio (FCR). Genetic selection brought about by breeding companies has played a big part in the improvements of broiler growth, and advances in nutritional management have provided about 10 to 15% of these changes. In conclusion, future broiler nutrition studies are going to be continued on the plane of economic criteria, determination of alternative feedstuffs and their cultivation, production of new feed additives, sustainability, and food or product quality. However, broiler nutrition studies are expected to contain not only pure and applied nutrition but also to answer and to enlighten some discussed issues such as to support animal welfare, consumer health, and ecological equilibrium. In this review, the latest improvements in feed formulation with much attention on metabolizable energy (ME) and crude protein (CP), feeding systems and feed presentation, use of feed additives to enhance feed use and broiler performance are discussed.

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Kozlova, Maria Alexandrovna, and Anna Nikolaevna Filatova. "INVESTIGATION OF THE ISSUES OF NUTRITION OF STUDENTS USING THE DEFINITION OF PHYSICAL ACTIVITY." In IV Международная научно-практическая конференция "Научные исследования и инновации". KDU, Moscow, 2021. http://dx.doi.org/10.31453/kdu.ru.978-5-7913-1168-9-2021-208-212.

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The article touches upon the question of the relationship between proper nutrition and physical activity. A study of the nutritional status and lifestyle of students was carried out. The assessment was carried out according to several criteria: the daily diet and its components (this gave an idea of the substances that the body may lack), bad habits and the degree of employment in work or educational activities. The results of the study showed that there is a direct relationship between adequate nutrition and physical activity. Practical recommendations for adjusting the daily diet are given. Attention is focused on food products containing the greatest amount of vitamins and minerals, which, according to the results of the research, were not enough for students.

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Djurupova, Bermet, Jusup Pirimbaev, and Gulmira Samatova. "Nutrition Problems in the Kyrgyz Republic and the Ways of Their Solution." In International Conference on Eurasian Economies. Eurasian Economists Association, 2019. http://dx.doi.org/10.36880/c11.02244.

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The article is devoted to the assessment of food consumption in the region. The aim of the study is to develop the main directions of improving the food security of Kyrgyzstan in the future. It is revealed that the absolute number of the world population suffering from malnutrition, according to modern estimates, increased from about 804 million in 2016 to almost 821 million in 2017. This trend serves as a clear warning that, if not intensified efforts, the task of the SDGs to eliminate hunger by 2030 will not be achieved The research toolkit includes mathematical methods for processing statistical data, an assessment of the energy and nutritional value of food consumed by the population. The scientific novelty of the study is to identify the factors that limit food consumption and the assessment of the nutritional value of the products used. The research results can be applied to further scientific developments in the direction of providing the market with various types of products.

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O’Sullivan, Maurice G., Briony Supple, and Marian McCarthy. "Cross cultural experiences of Chinese students studying Food Science in Ireland." In Learning Connections 2019: Spaces, People, Practice. University College Cork||National Forum for the Enhancement of Teaching and Learning in Higher Education, 2019. http://dx.doi.org/10.33178/lc2019.10.

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Food science is the comprehensive study of food and beverages or more specifically the application of the scientific disciplines of the physical, biological, and chemical as well as engineering, microbiology and nutrition to the study of food and beverages to improve the sensory properties, safety, nutrition, functionality, sustainability and availability. UCC attracts diverse cross-cultural groups of students to degree programmes in Ireland annually including 3000 international students from over 100 countries (UCC, 2018). However, anecdotally, students were underperforming (grades lower than Irish students) for some of their formative assessments due to a lack of familiarity with the Irish teaching system. For this reason, it was decided to investigate, from first principals, the experiences of these Chinese students both from their Chinese and Irish experiential perspectives in order to determine areas that could be optimised to improve their integration and promote their holistic learning experiences. The action research findings of this present study will thus be used to optimise a new bespoke degree programme, specifically catered for Chinese students, that commenced in UCC in September 2017.

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Yadav, Sapna, and Satish Chand. "Food image recognition based on Mobile NetV2 using support vector machine." In International Conference on Women Researchers in Electronics and Computing. AIJR Publisher, 2021. http://dx.doi.org/10.21467/proceedings.114.27.

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The rapid growth in deep learning has made convolutional neural networks deeper and more complex to realize higher accuracy. But many day-to-day recognition tasks need be performed in a limited computational platform. One of the applications is food image recognition which is very helpful in individual’s health monitoring, dietary assessment, nutrition analysis etc. This task needs small convolutional neural network based engine to do computations fast and accurate. MoblieNetV2 being simple and smaller in size can incorporate easily into small end devices. In this paper, MobileNetV2 and support vector machine are used to classify the food images. Simulation results show that the features extracted from Conv_1 layer, out_relu layer and Conv_1_bn layer of MobileNetV2 and classified using Support Vector Machine have achieved classification accuracies of 84.0%, 87.27% and 83.60% respectively. Because of fewer parameters, smaller size and lesser training time, MobileNetV2 is an excellent choice for real-life recognition tasks.

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Abu-Dbaa, Reem, Haneen Othman, Menatallah Zewein, and Vijay Ganji. "Validation of FFQ against Food Records for Vitamin D in Qatar Population." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0206.

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Background: Measurement of Vitamin D nutritional status through dietary assessment is a cost effective method. The food frequency questionnaire (FFQ) is usually validated against food records (FR). There is no Vitamin D specific FFQ for Qatar population Objective: The objective of this study was to develop a Vitamin D centric FFQ and validate FFQ against 3-day FR for Qatar population. Methodology: A quantitative FFQ based on Vitamin D containing foods consumed in Qatar was developed. Vitamin D content of foods were gathered from food labels and food composition tables from the USDA. A Vitamin D content database was developed for this study purpose. Dietary intakes using FFQ and 3-day FR were collected from 62 participants. Vitamin D intakes from FFQ and 3-day FR were validated with quartile comparison and Bland-Altman (BA) tests. Results: BA plot showed an agreement between FFQ and 3-day FR Vitamin D intakes. BA index was 3.23%, which is <5%, a commonly used standard for validation. Quartile correlation showed ≈73% of the subjects were within 1 quartile difference. Conclusion: In conclusion, an agreement was found between Vitamin D intakes from FFQ and 3-day FR. This indicates that the FFQ can be used as a valid dietary method to assess Vitamin D status in Qatar’s population

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Wollmershäuser, J., and HK Biesalski. "Validation of a food group-based app for real-time nutritional assessment in Uganda." In Kongress Ernährung 2020 – Medizin fürs Leben. © Georg Thieme Verlag KG, 2020. http://dx.doi.org/10.1055/s-0040-1710226.

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Cherif, Maroua, Touria Bounnit, Hareb Al JAbri, and Imen Saadaoui. "Improvement of Omega-3-rich Microalgae Biomass Production to Support Qatar Food Security." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0035.

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Recently, algae have received considerable interest as one of the most promising feedstocks suitable for animal feed production due to their fast growth, less nutrient requirements and their ability to produce primary and secondary metabolites with high-added value. Different strategies were applied to improve both biomass and metabolites productivities aiming to produce highquality biomass with low cost and high nutritional value. Tetraselmis subcoliformis QUCCCM50, a local marine green alga presenting fast growth, high metabolites content and easy to harvest, was selected as a candidate for feed production. Three different stress conditions were applied to enhance its potential to produce high-value products such as Nitrogen or Phosphorus depletion and high salinity of 100ppt. An assessment of the growth properties and biomass productivity was performed during the growth. After 15 days of cultivation using tubular photobioreactors, the biomass was subjected to metabolites characterization and fatty acids methyl ester profiling. Results showed that the three stress conditions present different impacts on biomass productivity and, lipid quantity and quality. Cultivation under 100 ppt led to the highest increase in lipid content. This culture condition led to 25% increase of the omega-3 fatty acids with the appearance of the docosahexaenoic acid (DHA) and a remarkable increase of the alpha-linolenic acid, comparatively to the control. The enrichment of the Tetraselmis subcoliformis’ biomass in terms of omega-3 fatty acids enhance its nutritional value and make it very suitable for animal feed production. The optimized culture conditions obtained from the current study will be applied at large scale to enhance the quality of the biomass towards omega-3 enriched animal feed supplement production, and hence support achieving food security in the State of Qatar.

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Reports on the topic "Food and Nutrition Assessment"

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Ziska, L., A. Crimmins, A. Auclair, S. DeGrasse, J. F. Garofalo, A. S. Khan, I. Loladze, et al. Ch. 7: Food Safety, Nutrition, and Distribution. The Impacts of Climate Change on Human Health in the United States: A Scientific Assessment. U.S. Global Change Research Program, 2016. http://dx.doi.org/10.7930/j0zp4417.

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Aromolaran, Adebayo B., and Milu Muyanga. Impact of COVID-19 on Food Systems and Rural Livelihoods in Nigeria. Institute of Development Studies (IDS), September 2020. http://dx.doi.org/10.19088/apra.2020.005.

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This report presents an early assessment of the impacts of the COVID-19 pandemic on agricultural commercialisation, food and nutrition security, labour and employment, and poverty and well-being in rural Nigeria. Data was collected from a stratified random sample of 110 respondent households drawn from five Local Government Areas (LGAs) in Ogun (Ijebu East, Obafemi Owode, and Imeko Afon) and Kaduna (Chikun and Soba) States. At the time of the survey, these LGAs had reported a small number of COVID-19 cases. The survey data is complemented by insights from five in-depth key informant interviews conducted in the LGAs. The APRA COVID-19 data collection will be carried out over three rounds. This report presents insights obtained from the first round implemented during mid-July 2020.

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Assaye, Abebaw, and Dawit Alemu. Impact of COVID-19 on Food Systems and Rural Livelihoods in Fogera Plain, Ethiopia - Round 2 Report . Institute of Development Studies (IDS), December 2020. http://dx.doi.org/10.19088/apra.2020.021.

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This report presents an assessment of the changes in effects of COVID-19 on agricultural commercialisation, food and nutrition security, labour and employment, and poverty and well-being in rural Ethiopia by comparing the results of a baseline household survey (R1) in late June 2020 with a follow-up survey (R2) in late October 2020. Data was collected from a stratified random sample of 106 smallholder rice farmer households (24 female and 82 male-headed) in five kebeles (villages) in the Fogera Plain area of Amhara Region. Data was also collected through 25 key informant interviews conducted in the kebeles.

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Alemu, Dawit, and Abebaw Assaye. Impact of COVID-19 on Food Systems and Rural Livelihoods in Fogera Plain, Ethiopia – Round 1 Report. Institute of Development Studies (IDS), October 2020. http://dx.doi.org/10.19088/apra.2020.002.

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This report presents an early assessment of the impacts of the COVID-19 pandemic on agricultural commercialisation, food and nutrition security, labour and employment, and poverty and well-being in rural Ethiopia. Data was collected from a stratified random sample of 107 households (23 female- and 84 male-headed). Respondents were drawn from a subset of households interviewed in a 2018 APRA survey of smallholder rice farmers in five kebeles (villages) in the Fogera Plain area of Amhara Region. The COVID-19 household survey data is complemented by data from 23 key informant interviews conducted in the kebeles. The data collection for this COVID-19 study will be carried out over three rounds. This report presents insights obtained from the first round conducted during late June/early July 2020.

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Hoynes, Hilary, and Diane Whitmore Schanzenbach. U.S. Food and Nutrition Programs. Cambridge, MA: National Bureau of Economic Research, March 2015. http://dx.doi.org/10.3386/w21057.

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Research Institute (IFPRI), International Food Policy. Resilience for food and nutrition security. Washington, DC: International Food Policy Research Institute, 2014. http://dx.doi.org/10.2499/9780896296787.

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Research Institute (IFPRI), International Food Policy. Food security and nutrition in an urbanizing world. Washington, DC: International Food Policy Research Institute, 2017. http://dx.doi.org/10.2499/9780896292529_01.

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Marivoet, Wim, John M. Ulimwengu, and Leysa Maty Sall. Policy atlas on food and nutrition security: Kenya. Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.133781.

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Marivoet, Wim, John M. Ulimwengu, and Leysa Maty Sall. Policy atlas on food and nutrition security: Ghana. Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.133782.

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Marivoet, Wim, John M. Ulimwengu, and Leysa Maty Sall. Policy atlas on food and nutrition security: Rwanda. Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.133783.

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