Journal articles on the topic 'Master of Science (Hons) (Food Science and Nutrition)'

Background and aims: Digital food viewing is a vital skill for connecting dieticians to e-health. The aim of this study was to integrate a novel pedagogical framework that combines interactive three- (3-D) and two-dimensional (2-D) food models into a formal dietetic training course. The level of agreement between the digital food models (first semester) and the effectiveness of educational integration of digital food models during the school closure due to coronavirus disease 2019 (COVID-19) (second semester) were evaluated. Method: In total, 65 second-year undergraduate dietetic students were enrolled in a nutritional practicum course at the School of Nutrition and Health Sciences, Taipei Medical University (Taipei, Taiwan). A 3-D food model was created using Agisoft Metashape. Students’ digital food viewing skills and receptiveness towards integrating digital food models were evaluated. Results: In the first semester, no statistical differences were observed between 2-D and 3-D food viewing skills in food identification (2-D: 89% vs. 3-D: 85%) and quantification (within ±10% difference in total calories) (2-D: 19.4% vs. 3-D: 19.3%). A Spearman correlation analysis showed moderate to strong correlations of estimated total calories (0.69~0.93; all p values < 0.05) between the 3-D and 2-D models. Further analysis showed that students who struggled to master both 2-D and 3-D food viewing skills had lower estimation accuracies than those who did not (equal performers: 28% vs. unequal performers:16%, p = 0.041), and interactive 3-D models may help them perform better than 2-D models. In the second semester, the digital food viewing skills significantly improved (food identification: 91.5% and quantification: 42.9%) even for those students who struggled to perform digital food viewing skills equally in the first semester (equal performers: 44% vs. unequal performers: 40%). Conclusion: Although repeated training greatly enhanced students’ digital food viewing skills, a tailored training program may be needed to master 2-D and 3-D digital food viewing skills. Future study is needed to evaluate the effectiveness of digital food models for future “eHealth” care.

Harvest for Health is a home-based vegetable gardening intervention that pairs cancer survivors with Master Gardeners from the Cooperative Extension System. Initially developed and tested in Alabama, the program was adapted for the different climate, growing conditions, and population in New Mexico. This paper chronicles the feasibility, acceptability, and preliminary efficacy of “Southwest Harvest for Health”. During the nine-month single-arm trial, 30 cancer survivor-Master Gardener dyads worked together to establish and maintain three seasonal gardens. Primary outcomes were accrual, retention, and satisfaction. Secondary outcomes were vegetable and fruit (V and F) intake, physical activity, and quality of life. Recruitment was diverse and robust, with 30 survivors of various cancers, aged 50–83, roughly one-third minority, and two-thirds females enrolled in just 60 days. Despite challenges due to the COVID-19 pandemic, retention to the nine-month study was 100%, 93% reported “good-to-excellent” satisfaction, and 87% “would do it again.” A median increase of 1.2 servings of V and F/day was documented. The adapted home-based vegetable gardening program was feasible, well-received, and resulted in increased V and F consumption among adult cancer survivors. Future studies are needed to evaluate the effectiveness of this program and to inform strategies to increase the successful implementation and further dissemination of this intervention.

Food adulteration is the purposeful act of decreasing the quality of food goods offered for sale, whether by adding or replacing inferior substances or by the removal of some valuable ingredient. A limited number of studies have explored the knowledge, attitudes and practices (KAPs) concerning food adulteration in Lebanon. The objectives of the present study were to determine the knowledge, attitudes and practices of identifying adulteration in the process of food purchase by Lebanese adult consumers, and to identify factors associated with food adulteration. An online survey (n = 499) was administered among Lebanese adults aged 18 years and above. Results showed that the majority had a low food adulteration knowledge score (73.1%). During shopping, fewer than half of the participants checked the ingredients (42%) and nutrition facts label (33.9%). Regression analyses showed that six predictors were significantly associated with participants’ knowledge scores including gender, age, marital status, education (undergraduate and master degree) and employment status (student). The results of this study show that knowledge and practices of identifying adulteration in the process of food purchase by consumers are lacking among most respondents. Increasing knowledge, awareness and motivation to identify food adulteration products during food shopping will empower consumers to improve buying practices, especially for the public with a lower level of education.

Abstract Objectives The Rutgers School of Health Professions (SHP), Department of Clinical and Preventive Nutrition Sciences (DCPNS) offers three graduate programs with a strong focus on practice-based research competencies. This study assessed research involvement (RI) among registered dietitian nutritionist (RDN) graduates of Rutgers' SHP DCPNS Entry-Level Master of Science in Clinical Nutrition, Master of Science in Clinical Nutrition, and Doctor of Clinical Nutrition programs, and evaluated if there was a relationship between RI scores and years of employment as an RDN. Methods This was a cross-sectional study using the validated practice-based dietitian research involvement survey (PBDRIS) tool and included questions about sociodemographic and professional characteristics. PBDRIS total possible score ranged from 16 to 80 and a higher total score indicated a higher RI of the participant. Data were collected via an online survey and the sample included 94 alumni from the past 25 years (usable response rate of 32.5%). Descriptive statistics and Spearman correlation tests were conducted. Results Of the 94 study participants, 90.9% (n = 80) were female, 89.8% (n = 79), white or Caucasian, and the median age was 44.5 years. The majority of participants reported working in clinical practice (n = 69, 73.4%) and their median years of employment as an RDN was 22.0 years. The median PBDRIS total score was 54.0 (out of 80.0). Level 1, consisting of applying evidence-based practice (EBP), was the highest median sub-score (19.0 out of 20.0). The lowest median sub-score was level 4 (11.0 out of 20.0), involving activities about leadership in research. The most and least frequently reported activities were “applying EBP” (n = 78, 83.0%), and “applying for grant funding” (n = 59, 62.8%), respectively. There was a statistically significant medium, positive correlation between years of employment as an RDN and PBDRIS total scores (r = 0.396, n = 85, p &lt; 0.001). Conclusions RDN alumni from the Rutgers SHP DCPNS had RI scores which likely reflect the unique research-based focus of the program curricula. With more years of experience as an RDN, RI scores increased. Funding Sources Rutgers School of Health Professions, Department of Clinical and Preventive Nutrition Sciences.

Vegetable oils can be adjusted by different methods to enhance their commercial applications and to increase their pure quality nutrition. One of the most leisurely ways of creating new innovative products with desirable textured and oxidative properties is the mixing of vegetable fats/oils of various properties. Pure sunflower (SFO) blended with pure moringa (MOO) and sesame (SEO) oils in the ratio of 95:5 and 90:10 w/w. The outcomes showed that the highest acid value was observed at SFO + SEO 10% (0.782). Sunflower oil stabilized when blended with MOO and the levels of conjugated dienes (CD) and trienes (CT) were depressed compared to control. The TPC value was higher when the sunflower blended with moringa oil. The highest scavenging activity percentage was observed in SFO + MOO 5% and SFO + SEO 10% respectively. Meanwhile, the highest induction period at 100 °C was 11.45 hours in the treatment of SFO + MOO 5%. The master fatty acids in the sunflower and moringa oils are combined (SFO:MOO, 90:10), oleic, and palmitic acids. It seems from the current findings that suitable mixing of high linoleic oils with MOO will result in oil mixtures that can satisfy nutritional wants with expanded balance for home cooking and deep-frying.

A participatory learning process (PLP) was used in Viet Nam to formulate a curriculum for a master of science (M.Sc.) degree in community nutrition. Students and professionals from different disciplines participated in a two-day workshop to develop a curriculum. The knowledge, skills, and attitudes required of a community nutritionist were identified and a curriculum was formulated. The experience showed that broad participation is necessary, the metaplan technique is useful, time is essential, and facilitation is needed. The PLP was used to collect a maximum number of experiences, document the outcomes, develop a consensus, and create a sense of ownership within the principal actors in the process.

Bile acid (BA) species and the gut microbiota (GM) contribute to intestinal mucosa homeostasis. BAs shape the GM and, conversely, intestinal bacteria with bile salt hydrolase (BSH) activity modulate the BA pool composition. The mutual interaction between BAs and intestinal microorganisms also influences mucosal barrier integrity, which is important for inflammatory bowel disease (IBD) pathogenesis, prevention and therapy. High levels of secondary BAs are detrimental for the intestinal barrier and increase the intestinal inflammatory response and dysbiosis. Additionally, a lack of BSH-active bacteria plays a role in intestinal inflammation and BA dysmetabolism. Thus, BSH-competent bacteria in probiotic formulations are being actively studied in IBD. At the same time, studies exploring the modulation of the master regulator of BA homeostasis, the Farnesoid X Receptor (FXR), in intestinal inflammation and how this impacts the GM are gaining significant momentum. Overall, the choice of probiotic supplementation should be a peculiar issue of personalized medicine, considering not only the disease but also the specific BA and metabolic signatures of a given patient.

We used time-restricted feeding (TRF) to investigate whether microbial metabolites and the hunger hormone ghrelin can become the dominant entraining factor during chronic jetlag to prevent disruption of the master and peripheral clocks, in order to promote health. Therefore, hypothalamic clock gene and Agrp/Npy mRNA expression were measured in mice that were either chronically jetlagged and fed ad libitum, jetlagged and fed a TRF diet, or not jetlagged and fed a TRF diet. Fecal short-chain fatty acid (SCFA) concentrations, plasma ghrelin and corticosterone levels, and colonic clock gene mRNA expression were measured. Preventing the disruption of the food intake pattern during chronic jetlag using TRF restored the rhythmicity in hypothalamic clock gene mRNA expression of Reverbα but not of Arntl. TRF countered the changes in plasma ghrelin levels and in hypothalamic Npy mRNA expression induced by chronic jetlag, thereby reestablishing the food intake pattern. Increase in body mass induced by chronic jetlag was prevented. Alterations in diurnal fluctuations in fecal SCFAs during chronic jetlag were prevented thereby re-entraining the rhythmic expression of peripheral clock genes. In conclusion, TRF during chronodisruption re-entrains the rhythms in clock gene expression and signals from the gut that regulate food intake to normalize body homeostasis.

Abstract Functional Extension programming for equine owners and business operators brings unique challenges when compared to other commodity producers. The initial Tennessee Master Horse Program (TMHP) curriculum and delivery method was modeled from other successful Extension programs using a county-based, in-person training model; however, implementation of county-level offerings of the TMHP for 4 years only yielded 218 participants. Thus, our objective was to pilot a new online program format for the TMHP and to assess participant feedback to dictate future programming efforts. Data were analyzed using STATA SE 16.1 and all results are reported as mean ± SD. The THMP was hosted by the state Equine Extension Program within the Google Classroom platform and contained 12 synchronous webinars with successive recordings, 3 scenarios for participant response, 10 question submission assignments, and 14 opportunities to explore outside resources pertaining to topic areas. Topics covered included responsible horse ownership, pasture management, nutrition, forages, waste management, health and diseases, economics, and equine training programs. Total participants (n = 201) from 12 states were reached, with 162 ± 29 (min=110, max=201) live attendees each week and 35 ± 4.1 (min=15, max=61) views per recorded YouTube video. During live sessions, 56 ± 18 (min=21, max=75) questions were asked and answered, and an additional 82 ± 35 (min=43, max=140) questions per week were submitted in the Google Classroom. In the final TMHP evaluation survey, 99% (n = 95) of respondents indicated they would recommend this training to others, which may be due to highly satisfactory ratings for speakers (4.54 ± 0.15 on a 1 to 5 scale, min=1, max=5) from participants. These results indicate a high acceptance rate among participants and that an online delivery method could be an effective approach for conducting and expanding the scope of future TMHP offerings.

Vitamin D regulates the master iron hormone hepcidin, and iron in turn alters vitamin D metabolism. Although vitamin D and iron deficiency are highly prevalent globally, little is known about their interactions in Africa. To evaluate associations between vitamin D and iron status we measured markers of iron status, inflammation, malaria parasitemia, and 25-hydroxyvitamin D (25(OH)D) concentrations in 4509 children aged 0.3 months to 8 years living in Kenya, Uganda, Burkina Faso, The Gambia, and South Africa. Prevalence of iron deficiency was 35.1%, and prevalence of vitamin D deficiency was 0.6% and 7.8% as defined by 25(OH)D concentrations of <30 nmol/L and <50 nmol/L, respectively. Children with 25(OH)D concentrations of <50 nmol/L had a 98% increased risk of iron deficiency (OR 1.98 [95% CI 1.52, 2.58]) compared to those with 25(OH)D concentrations >75 nmol/L. 25(OH)D concentrations variably influenced individual markers of iron status. Inflammation interacted with 25(OH)D concentrations to predict ferritin levels. The link between vitamin D and iron status should be considered in strategies to manage these nutrient deficiencies in African children.

High-fiber plant foods contain lignans that are converted to bioactive enterolignans, enterolactone (ENL) and enterodiol (END) by gut bacteria. Previously, we conducted an intervention study to gain mechanistic insight into the potential chemoprotective effects of flaxseed lignan supplementation (secoisolariciresinol diglucoside; SDG) compared to a placebo in 42 men and women. Here, we expand on these analyses to further probe the impact of the microbial metabolite phenotype on host gene expression in response to lignan exposure. We defined metabolic phenotypes as high- or low-ENL excretion based on the microbial metabolism of SDG. RNA-seq was used to assess host gene expression in fecal exfoliated cells. Stratified by microbial ENL excretion, differentially expressed (DE) genes in high- and low-ENL excreter groups were compared. Linear discriminant analysis using the ENL phenotypes identified putative biomarker combinations of genes capable of discriminating the lignan treatment from the placebo. Following lignan intervention, a total of 165 DE genes in high-ENL excreters and 1450 DE genes in low-ENL excreters were detected. Functional analysis identified four common upstream regulators (master genes): CD3, IFNG, IGF1 and TNFRSF1A. Our findings suggest that the enhanced conversion of flaxseed lignan to ENL is associated with a suppressed inflammatory status.

Advanced glycation end products (AGEs) result from a non-enzymatic reaction of proteins with reactive carbohydrates. Heat-processed food, such as bread, contains high amounts of AGEs. The activation of the NF-κB signaling pathway by bread crust extract (BCE) is well understood. However, it is largely unknown whether NRF2, the master regulator of oxidative stress resistance in mammalian cells, is affected by BCE. We have investigated the molecular mechanisms by which BCE induces antioxidant gene expression in cellular models. Our data showed that soluble extracts from bread crust are capable of stimulating the NRF2 signaling pathway. Furthermore, NRF2 pathway activation was confirmed by microarray and reporter-cell analyses. QRT-PCR measurements and Western blot analyses indicated an induction of antioxidative genes such as HMOX1, GCLM and NQO1 upon BCE treatment. Moreover, BCE pretreated cells had a survival advantage compared to control cells when exposed to oxidative stress. BCE induces phosphorylation of AKT and ERK kinase in EA.hy926 cells. By mass spectrometry, several new, potentially active modifications in BCE were identified. Our findings indicate that BCE activates NRF2-dependent antioxidant gene expression, thus provoking a protection mechanism against oxidative stress-mediated tissue injury. Hence, BCE can be considered as functional food with antioxidative and cardioprotective potential.

Dendropanax trifidus (DT) is a medicinal herb native to East Asia, which has been used extensively for its therapeutic properties in traditional medicine. In this study, we examined the effects of DT sap on the regulation of body weight and muscle metabolism in mice. Obese model db/db mice were administered daily with DT sap or vehicle control over a 6-week period. The effects of DT sap on muscle metabolism were studied in C2C12 muscle cells, where glycolytic and mitochondrial respiration rates were monitored. As AMP-activated protein kinase (AMPK) is a master regulator of metabolism and plays an important function as an energy sensor in muscle tissue, signaling pathways related with AMPK were also examined. We found that DT sap inhibited body weight increase in db/db, db/+, and +/+ mice over a 6-week period, while DT sap-treated muscle cells showed increased muscle metabolism and also increased phosphorylation of AMPK and Acetyl-CoA Carboxylase (ACC). Finally, we found that DT sap, which is enriched in estrogen in our previous study, significantly activates estrogen alpha receptor in a concentration-dependent manner, which can drive the activation of AMPK signaling and may be related to the muscle metabolism and weight changes observed here.

The purpose of this study was to examine whether Limonium tetragonum, cultivated in a smart-farming system with LED lamps, could increase exercise capacity in mice. C57BL/6 male mice were orally administered vehicle or Limonium tetragonum water extract (LTE), either 30 or 100 mg/kg, and were subjected to moderate intensity treadmill exercise for 4 weeks. Running distance markedly increased in the LTE group (100 mg/kg) by 80 ± 4% compared to the vehicle group, which was accompanied by a higher proportion of oxidative fibers (6 ± 6% vs. 10 ± 4%). Mitochondrial DNA content and gene expressions related to mitochondrial biogenesis were significantly increased in LTE-supplemented gastrocnemius muscles. At the molecular level, the expression of PGC-1α, a master regulator of fast-to-slow fiber-type transition, was increased downstream of the PKA/CREB signaling pathway. LTE induction of the PKA/CREB signaling pathway was also observed in C2C12 cells, which was effectively suppressed by PKA inhibitors H89 and Rp-cAMP. Altogether, these findings indicate that LTE treatment enhanced endurance exercise capacity via an improvement in mitochondrial biosynthesis and the increases in the formation of oxidative slow-twitch fibers. Future study is warranted to validate the exercise-enhancing effect of LTE in the human.

Rahmawati, Sembiring L, Zakaria L, Rahayu ES. 2018. The diversity of indoor airborne molds growing in the university libraries in Indonesia. Biodiversitas 19: 194-201. Airborne mold is potentially causing respiratory diseases. The aim of this study was to investigate the diversity of indoor airborne molds isolated from some libraries in Universitas Gadjah Mada (Gadjah Mada University), Yogyakarta, Indonesia based on morphological characteristics. Sampling was conducted in six libraries at Universitas Gadjah Mada (Libraries of Food and Nutrition at Inter-University Center or Pusat Antar Universitas (PAU), Biotechnology at PAU, Faculty of Biology, Faculty of Mathematics and Natural Sciences, Faculty of Master of Management, and Faculty of Geography) by nonvolumetric air sampling method. Isolation of indoor airborne molds was conducted by using two petri dishes containing Dichloran 18% Glycerol Agar (DG 18) for each room. Morphological identification of isolates of indoor airborne molds was based on macromorphological and micromorphological characteristics. Isolation and identification were conducted in Laboratory of Microbiology of Food and Nutrition of PAU at Universitas Gadjah Mada. The result showed the diversity of indoor airborne molds, identified to be members of genera Alternaria, Aspergillus, Aureobasidium, Byssochlamys, Cadophora, Chaetomium, Chrysonilia, Cladosporium, Curvularia, Emericella, Epicoccum, Eurotium, Fusarium, Geomyces, Mucor, Penicillium, Rhizopus, Rhizomucor, Stemphylium, Scopulariopsis, Wallemia, and Xeromyces. Members of genera Aspergillus, Cladosporium, and Penicillium were the most dominant molds. The results of this study indicate that the presence of molds potentially causes illness for the library users.

AbstractThe human circadian system anticipates and adapts to daily environmental changes to optimise behaviour according to time of day and temporally partitions incompatible physiological processes. At the helm of this system is a master clock in the suprachiasmatic nuclei (SCN) of the anterior hypothalamus. The SCN are primarily synchronised to the 24-h day by the light/dark cycle; however, feeding/fasting cycles are the primary time cues for clocks in peripheral tissues. Aligning feeding/fasting cycles with clock-regulated metabolic changes optimises metabolism, and studies of other animals suggest that feeding at inappropriate times disrupts circadian system organisation, and thereby contributes to adverse metabolic consequences and chronic disease development. ‘High-fat diets’ (HFD) produce particularly deleterious effects on circadian system organisation in rodents by blunting feeding/fasting cycles. Time-of-day-restricted feeding, where food availability is restricted to a period of several hours, offsets many adverse consequences of HFD in these animals; however, further evidence is required to assess whether the same is true in humans. Several nutritional compounds have robust effects on the circadian system. Caffeine, for example, can speed synchronisation to new time zones after jetlag. An appreciation of the circadian system has many implications for nutritional science and may ultimately help reduce the burden of chronic diseases.

Background Malnutrition arises from multifaceted causes and requires action from multiple sectors to address. Consequently, oversight and direction are said to be required to ensure that public goods and services needed to reduce malnutrition are delivered by the sectors responsible in a coordinated fashion. To do so, many countries have established cross-sectoral national nutrition coordination agencies. Objective The performance of such agencies established recently in three African countries is evaluated to determine how critical their intersectoral coordination function is to national public efforts to reduce malnutrition. Methods This evaluation uses qualitative information on the national institutional frameworks within which nutrition activities are carried out in Mozambique, Nigeria, and Uganda, countries with such agencies, and in Ghana, which has none. Results None of the agencies has so far effectively carried out the three functions on which they were evaluated: cross-sectoral coordination, advocacy to sustain political commitment to address malnutrition, and resource mobilization. No cross-sectoral national nutrition initiatives are being implemented. Nutrition does not feature strategically in the master development frameworks in any country. No additional government resources have been mobilized, although international resources have been. Conclusions The agencies have proven of limited value to the malnourished in these countries. However, cross-sectoral barriers are not the primary reason for this ineffectiveness. Rather, inability to maintain continued political commitment for efforts to address malnutrition—in short, advocacy—is the principal deficiency in performance. Cross-sectoral coordination only becomes important if malnutrition itself is treated as a politically important problem, thereby stimulating action in various sectors.

Abstract Fetal programming, also called developmental programming, describes the impacts of maternal nutrition and other physiological stresses on fetal development, which alters the trajectory of development with persistent effects on offspring productivity and health. During fetal development, stem and progenitor cells proliferate and differentiate into muscle cells, adipocytes and other cell types, which are regulated by epigenetic changes in key developmental genes regulating cell lineage commitments. Key metabolites including a-ketoglutarate (aKG), acetyl-CoA, and S-adenosylmethionine, are cofactors or donors needed for catalyzing epigenetic modifications, regulating stem cell differentiation. Both aKG and acetyl-CoA are metabolites in Kreb’s cycle, and we found that aKG is critically required for stem cell differentiation through promoting ten-eleven translocation dioxygenase (TET)-dependent DNA demethylation and histone demethylations. Besides, aKG is a cofactor for hydroxylation of proline residues of proteins, including the hydroxylation of hypoxia-inducible factor (HIF), which destabilizes HIF and inhibits HIF signaling and angiogenesis. Furthermore, aKG is required for proline hydroxylation of collagen to regulate crosslinking and fibrogenesis. As a result, aKG availability has profound impacts of stem cell differentiation and fetal development. Through glutaminolysis, glutamine is converted to aKG, while AMP-activated protein kinase (AMPK), a master regulator of cellular metabolism, regulates mitochondriogenesis and aKG production via the Kreb’s cycle. Consistently, mitochondriogenesis and oxidative metabolic transition is indispensable for stem cell differentiation. In summary, maternal nutrition and physiological conditions affect metabolites available for stem cell differentiation during fetal development, which has long-term effects on the performance of offspring.

Purpose The downstream insulin signaling, such as phosphatidylinositol-3-kinase (PI3K)/protein kinase B (Akt) pathway, is an important step for skeletal glucose disposal through the translocation of glucose transporter (GLUT)-4. In addition, the master of energy regulator adenosine monophosphate-activated kinase (AMPK) is also involved in GLUT-4 translocation, independent from the PI3K/Akt pathway. Fermented cassava tuber or gatot is a traditional food from Indonesia with antihyperglycemic properties. However, the molecular mechanism leading to this effect is unclear. Therefore, this paper aims to evaluate whether the antidiabetic activity of gatot is through PI3K/Akt dependent or AMPK pathway. Design/methodology/approach Diabetes mellitus was induced in 20 male Wistar rats by intraperitoneal injection of 65 mg/kg body weight streptozotocin and 230 mg/kg body weight nicotinamide. Diabetic rats were randomly allocated into four groups; negative control, positive control (metformin 100 mg/kg body weight), fermented cassava diet replacing 50% of carbohydrate (FC-50) and 100% of carbohydrate (FC-100) in the diet. Serum glucose, insulin and lipid profile were analyzed before and after four weeks of intervention. Genes expression of PI3K subunit alpha, PI3K subunit beta, PI3K regulatory subunit, Akt and AMPK were analyzed using real time polymerase chain reaction (PCR). GLUT-4 protein expression was performed using immunohistochemistry. Findings There is a significant difference (p = 0.000) in serum glucose, insulin, total cholesterol, triglyceride, high density lipoprotein (HDL)-cholesterol and LDL-cholesterol between groups. Skeletal AMPK gene expression was higher and significantly different between FC-100 (p = 0.006) and healthy control groups. No significant difference was observed in the messenger ribonucleic acid (mRNA) expression of the PI3K/Akt pathway among groups. GLUT-4 expression was highly expressed in a positive control group followed by FC-100. Research limitations/implications This paper did not characterize the bioactive component that is responsible for increasing mRNA expression of AMPK. This paper also did not analyze the phosphorylation of PI3K/Akt and AMPK that are important in activating the protein. Originality/value To the best of the authors’ knowledge, this is the first study that showed the antidiabetic activity of traditional fermented food is through AMPK-dependent activity.

Abstract Objectives To develop a tool for researchers to augment the ASA24 database and include novel foods, beverages, and supplements for use in their study. Methods ASA24 uses nutrient values for foods and beverages from USDA's Food and Nutrient Database for Dietary Studies (FNDDS) and supplement values from the National Health and Nutrition Examination Survey Dietary Supplement Database (NHANES DSD). Novel items, such as medical food products, regional or international foods, and proprietary supplement blends may not be present in FNDDS and NHANES DSD, causing researchers to decide not to use ASA24. The ASA24 software engineering and dietary assessment teams analyzed system components including the hierarchal structured database and software code to determine how researcher-provided data for novel items could be incrementally integrated into the complex, “big data” system. The staff evaluated several approaches and technologies to allow researchers to define specific foods, beverages, and supplements against a set of defined evaluation criteria that addressed usability and technical requirements. Results The ASA24 new foods tool is an Excel workbook comprised of 19 worksheets. Excel macros validate data and facilitate navigation through the workbook. The worksheets are comprised of instructions, data entry templates, completed data entry templates for example purposes, and reference data. Researchers specify food, beverage, and supplement terms, portion amount probes and associated images, nutrient and Food Pattern Equivalents Database values, allowing the novel item to be added to the ASA24 system, and ultimately available to respondents using ASA24 to report dietary intake. The tool has undergone multiple rounds of usability testing and refinements to address issues. The integration process includes the maintenance of a master copy of foods, beverages, and supplements that will be available to researchers interested in adding these items to their own studies. Conclusions The ASA24 new foods tool provides researchers with a cost-effective means to add novel foods, beverages, and supplements to their study. This tool can expand the utility of ASA24 to previously understudied groups. Funding Sources This project has been funded in whole or in part by the NIH.

Abstract Objectives High pregnancy weight gain is associated with greater postpartum weight retention; yet the long-term implications remain unknown. We examined associations of pregnancy weight change with mortality after ∼50 years of follow-up. Methods The Collaborative Perinatal Project (CPP) Mortality Linkage Study linked maternal participants in the CPP, a prospective pregnancy cohort (1959–1965), to the National Death Index and Social Security Death Master File for vital status through 2016 (n = 46,042). Total gestational weight change (gain or loss) in the index pregnancy (last CPP singleton pregnancy) was the difference in recorded delivery weight and self-reported pre-pregnancy weight. All-cause and cause-specific mortality associations with quintiles of gestational weight change were estimated using Cox regression adjusting for index pregnancy age, pre-pregnancy body mass index (BMI), race, parity, smoking, marital status, income, education, site, study year, prior chronic conditions, and gestational week at delivery. Results Majority of women (69%) had a healthy pre-pregnancy BMI and 46% were White and 45% were Black. Median (interquartile range) total gestational weight change was 9.5 kg (6.4–12.2), respectively; 2.5% lost weight in pregnancy. Over a median follow-up of 52 years (IQR 45–54), 38.9% of women died. Adjusted hazard ratios (HRs) and 95% confidence intervals (CI) for mortality across quintiles 1 to 5 were 1.07 (95% CI 1.01–1.12), 1.03 (0.98–1.09), 1.00 (Reference), 1.01 (0.96–1.07), and 1.09 (1.03- 1.14), respectively. Compared to the middle quintile, HRs for the top four causes of death, cancer, cardiovascular disease, respiratory disease, and diabetes for the first quintile were 1.20 (0.99–1.46), 1.05 (0.96–1.15), 1.14 (0.96–1.37), and 0.92 (0.72–1.17), respectively; HRs for the fifth quintile were 1.19 (0.98–1.45), 1.14 (1.03–1.27), 0.95 (0.78–1.14), and 1.52 (1.20–1.92) respectively. Conclusions This study's novel findings extend the importance of healthy pregnancy weight gain beyond the pregnancy window to women's long mortality risk, particularly from cancer, cardiovascular disease, and diabetes. Funding Sources This work was funded by the Intramural Research Program of the NICHD.

Abstract Objectives We aimed to evaluate the association of postdiagnostic multivitamin and individual vitamin supplement use with total and cancer-specific mortality among colorectal cancer (CRC) survivors. Methods In the National Institutes of Health (NIH)–AARP Diet and Health Study, we estimated the associations between vitamin use and total mortality and cancer-specific mortality risk among 2,136 CRC survivors. Use of multivitamin and individual vitamins (vitamin A, vitamin C, vitamin E, beta-carotene, and calcium) were assessed by a food-frequency questionnaire at baseline in 1995–1996 and follow-up questionnaire in 2004–2005. Participants reported frequency of use as never, &lt; 1 time per week, 1–3 times per week, 4–6 times per week, or every day and categories were assigned a corresponding value (never = 0, &lt; 1 time per week = 0.5, 1–3 times per week = 2, 4–6 times per week = 5, and every day = 7). Based on the sum of these values, participants were assigned to one of the following groups: never use (0 times/week), casual use (&gt;0 to 6 times/week), consistent use (7 times/week), or heavy use (&gt;7 times/week). Vital status was ascertained annually by linkage to the Social Security Administration Death Master File and the National Death Index Plus through December 31, 2019. Hazard ratios (HRs) and 95% CIs were estimated using Cox proportional hazards models with age as the underlying time metric and adjusting for potential confounders. Results Postdiagnosis multivitamin use was not associated with all-cause mortality or CRC-specific mortality, but consistent, as compared with never, postdiagnosis vitamin A use was associated with a 12% lower risk of total mortality (HR: 0.88, 95% CI: 0.78–1.00). Consistent, as compared with never, postdiagnosis vitamin C and calcium use were also associated with lower risk of total mortality (HR: 0.86, 95% CI: 0.75–0.99 and HR: 0.84 95% CI: 0.73–0.97, respectively). Use of vitamin E or beta-carotene supplements were not associated with total mortality or CRC-specific mortality. Conclusions In the NIH-AARP cohort, consistent use of vitamin A, vitamin C, and calcium but not multivitamins was associated with lower total mortality and CRC-specific mortality among CRC cancer survivors. Funding Sources This work was supported by the NCI Intramural Research Program.

Abstract With the objective of continuing educational delivery while county Extension offices were unable to host large group meeting due to pandemic response regulations, a series of webinars were developed as a component of the Tennessee Master Beef Producer program. A secondary objective was to maintain a county-based approach to programmatic delivery. To reach these objectives, individual webinars (Zoom Video Communications, San Jose, CA; n = 9), each lasting approximately 1.5 hr were developed by UT Extension Specialists and offered between October and November of 2020 covering the topics of breeding and genetics, reproductive management, nutrition, animal handling, economics, health management, and forages. Questions were administered during the live session via the Zoom polling function to assess production statistics and collect evaluation data. The series was advertised in local communities through UT Extension County Agents. Agents were given the opportunity to choose as many or as few to incorporate into their local delivery and could choose to give producers the option of viewing at home, at socially distanced group meetings, or either. Interaction was limited to the chat function within Zoom with the expectation that attendees would make audio and video interaction difficult to manage. Total live participation was 8,009 and averaged 890 ± 15.3 unique views per session. Each webinar was recorded and posted to YouTube to be used by agents for later delivery. In-webinar polling showed that an average of 91% of the webinar participants planned to implement a change on their operation as a direct result of information provided in the presentation. Post-webinar Likert scale (1 to 5) analysis of participants indicated approval of speaker ability (4.52 ± 0.03) and content quality (4.51 ± 0.03). These results indicate a high adoption rate by agents and that webinars are an effective tool for achieving behavioral change through a county-based Extension system.

Background: Malnutrition among Filipino children persists; underscoring the value of nutritional assessment procedures. In the Philippines, this is carried out at the local level in its annual Operation Timbang [weigh] (OPT or OPT Plus). Local government unit officials observed higher malnutrition prevalence rates in nutrition survey reports of the Department of Science and Technology’s Food and Nutrition Research Institute (DOST-FNRI) compared with its OPT. A revisit of the OPT provided evidence on the comparability of the two data sets and sources of variance analyzed. Objectives: 1) describe municipal level assessment of OPT in 10 barangays of Abra de Ilog municipality; 2) identify facilitating and hindering factors in OPT; and 3) compare OPT results with DOST-FNRI local nutrition survey in Abra de Ilog and identify potential sources of variance therefrom. Methods: Primary data were collected using focus group discussions and key informant interviews. Height and weight data were collected using standard methods of anthropometry. Results: The OPT/OPT Plus is the mass weighing of 0-71 months old children, including height measurements conducted during the first and fourth quarter of the year in Abra de Ilog. It was found that facilitating factors were availability of calibrated equipment, latest master list, local government support and budget. Lack of manpower, work overload, low honoraria, low work commitment, uncooperative mothers and high turnover of barangay [village] nutrition scholars hindered OPT implementation. The Abra de Ilog 2016 OPT Plus and the 4th quarter “OPT” reported lower malnutrition prevalence rates than the DOST-FNRI local survey. Conclusions: Significant differences in the two data sets could misguide program implementation. As an outcome of Sustainable Development Goal No. 2 of Zero Hunger, potential misclassification of nutritional status and misreporting of malnutrition prevalence rates have implications for the mapping of malnutrition, hence delivery of targeted nutrition intervention packages.

This paper is an analysis of the salary levels in a group of people who graduated, in 2014, from Polish higher-education institutions with agricultural degrees, i.e. degrees in agriculture, horticulture, forestry, veterinary science, zootechnics and fishery. This analysis is based on data from reports published as part of the Polish National System for Monitoring the Situation of Polish University Graduates. In a group of 1,953 graduates with agricultural degrees, the average gross salary in the fourth year after graduation amounted to PLN 3,416.85. This shows that the salary paid to such graduates after four years of work was lower than the average salary in Poland for all working year-2014 graduates with second-cycle degrees (PLN 3,765.30) and long-cycle master-level degrees (PLN 4,209.21). Moreover, the data shows that the highest average pay in the fourth year after graduation is earned by graduates with forestry degrees. It is worth noting that the results of the study are relative in nature. If other degrees, such as biotechnology, food technology or human nutrition, were included in the analysis, the classification would probably be different. This paper is by no means an exhaustive explanation of the topic and, given the limitations mentioned above, should be regarded as a contribution to further analyses.

The study aimed to identify the necessity of building a proposed vision to enhance the psychological and social support of orphans in care homes, and the researcher reviews in this study the definition of the study terms represented in psychological and social support and orphanages and care homes, as well as the difficulties and challenges facing orphan care institutions in providing psychological and social support to orphans The researcher used the descriptive desktop approach to identify the literature related to developing the proposed vision to enhance psychological and social support for orphans in care homes. The study showed that providing psychological and social support helps orphans Depositors in care homes to face life stresses and positive adaptation to the circumstance of loss and overcome difficulties before them in order to develop their psychological and social compatibility, as well as enable them through programs to explore their capabilities and develop their capabilities and raise their competencies. The study recommended providing orphan care institutions with the amenities, entertainment and educational games aimed at contributing to creating a positive atmosphere aimed at achieving psychological and social compatibility for the orphans in which they are placed1. Ibrahim, Zakaria (1973 AD) The Artist and the Man, Egypt: Dar Gharib for Printing and Publishing.2. Istiti, Tasnim, Muhammad Jamal. Hassan (2007 CE): Orphan's Rights in Islamic Jurisprudence, Master Thesis, College of Graduate Studies, An-Najah National University, Nablus, Palestine.3. Al-Buraq, Amna (2011): The needs of adults of unknown parentage after leaving institutions for orphans, the first Saudi conference for orphan care.4. Jalal, Nusseibeh (2017): Psychological care for Syrian refugee orphans, "a field study", Research Center for Studies, Syria.5. Al-Halibi, Khalid bin Saud (1425 AH): How can you contribute to developing the positive character of an orphan by making use of educational experiences, a working paper in a symposium entitled: “Future visions for orphan care in the Kingdom of Saudi Arabia,” Ministry of Social Affairs, Ministry Agency For Social Affairs, Social Affairs Office, Dammam, Tuesday 21/8/1425 AH corresponding to 5/10/20046. Hamzah, Ahmad (2011): The Effectiveness of an Integrated Counseling Program in Reducing Violence for a Sample of Orphaned Delinquent Children, The First Saudi Conference for Orphan Care.7. Al-Khayyat, Abdul Aziz (1981): Interdependent Society in Islam, 2nd Edition, Al-Risalah Foundation, AmmanAl-Sadhan, Abdullah bin Nasser (2001); Children without families, Obeikan Library, Riyadh.9. Al-Sulami, Musleh Salih (1415 AH), raising orphans in the Kingdom of Saudi Arabia, an evaluation study, an unpublished master's thesis, Department of Islamic Education, College of Education, Umm Al-Qura University, Makkah Al-Mukarramah.10. Al-Suwairi, Ali Abdullah; (2009 AD); “Psychological and Social Problems among Orphans in the Charitable Society of Makkah Al-Mukarramah”, Master Thesis, College of Education, Department of Psychology, Umm Al-Qura University, Makkah Al-Mukarramah.11. Amer, Adel (2004 AD); Orphan children have no legal and legal protection, a study published (in :) The House of Legal, Islamic and Human Sciences Forum, http://adel-amer.catsh.12. Al-Anani, Hanan Abdel-Hamid (2005): Development of Social, Religious and Ethical Concepts in Early Childhood, Jordan: House of Fikr.13. Al-Matrafi, Fawzia Muhammad Abdel Mohsen; (2001): “Study of the relationship between the nutritional status and meals provided to children of orphanages in Makkah Al-Mukarramah region for school-age children (12-6 years old)”, PhD Thesis, College of Education for Home Economics, Department of Nutrition and Food Sciences, Makkah Al-Mukarramah.14. Al-Nuwaiser, Khalid bin Abdulaziz, (2011): The role of national systems in protecting and caring for orphans' rights, The First Saudi Conference for Orphan Care.15. Browne, K. (2009). The Risk of Harm to Young Children in Institutional Care. Typeset by Grasshopper Design Company. Printed by Stephen Austin & Sons Ltd.16. Carter R. (2005). Family Matters: A study of institutional childcare in Central and Eastern Europe and the Former Soviet Union. London:Everychild.

IntroductionCulinary education in Ireland has long been influenced by culinary education being delivered in catering colleges in the United Kingdom (UK). Institutionalised culinary education started in Britain through the sponsorship of guild conglomerates (Lawson and Silver). The City & Guilds of London Institute for the Advancement of Technical Education opened its central institution in 1884. Culinary education in Ireland began in Kevin Street Technical School in the late 1880s. This consisted of evening courses in plain cookery. Dublin’s leading chefs and waiters of the time participated in developing courses in French culinary classics and these courses ran in Parnell Square Vocational School from 1926 (Mac Con Iomaire “The Changing”). St Mary’s College of Domestic Science was purpose built and opened in 1941 in Cathal Brugha Street. This was renamed the Dublin College of Catering in the 1950s. The Council for Education, Recruitment and Training for the Hotel Industry (CERT) was set up in 1963 and ran cookery courses using the City & Guilds of London examinations as its benchmark. In 1982, when the National Craft Curriculum Certification Board (NCCCB) was established, CERT began carrying out their own examinations. This allowed Irish catering education to set its own standards, establish its own criteria and award its own certificates, roles which were previously carried out by City & Guilds of London (Corr). CERT awarded its first certificates in professional cookery in 1989. The training role of CERT was taken over by Fáilte Ireland, the State tourism board, in 2003. Changing Trends in Cookery and Culinary Textbooks at DIT The Dublin College of Catering which became part of the Dublin Institute of Technology (DIT) is the flagship of catering education in Ireland (Mac Con Iomaire “The Changing”). The first DIT culinary award, was introduced in 1984 Certificate in Diet Cookery, later renamed Higher Certificate in Health and Nutrition for the Culinary Arts. On the 19th of July 1992 the Dublin Institute of Technology Act was enacted into law. This Act enabled DIT to provide vocational and technical education and training for the economic, technological, scientific, commercial, industrial, social and cultural development of the State (Ireland 1992). In 1998, DIT was granted degree awarding powers by the Irish state, enabling it to make major awards at Higher Certificate, Ordinary Bachelor Degree, Honors Bachelor Degree, Masters and PhD levels (Levels six to ten in the National Framework of Qualifications), as well as a range of minor, special purpose and supplemental awards (National NQAI). It was not until 1999, when a primary degree in Culinary Arts was sanctioned by the Department of Education in Ireland (Duff, The Story), that a more diverse range of textbooks was recommended based on a new liberal/vocational educational philosophy. DITs School of Culinary Arts currently offers: Higher Certificates Health and Nutrition for the Culinary Arts; Higher Certificate in Culinary Arts (Professional Culinary Practice); BSc (Ord) in Baking and Pastry Arts Management; BA (Hons) in Culinary Arts; BSc (Hons) Bar Management and Entrepreneurship; BSc (Hons) in Culinary Entrepreneurship; and, MSc in Culinary Innovation and Food Product Development. From 1942 to 1970, haute cuisine, or classical French cuisine was the most influential cooking trend in Irish cuisine and this is reflected in the culinary textbooks of that era. Haute cuisine has been influenced by many influential writers/chefs such as Francois La Varenne, Antoine Carême, Auguste Escoffier, Ferand Point, Paul Bocuse, Anton Mosiman, Albert and Michel Roux to name but a few. The period from 1947 to 1974 can be viewed as a “golden age” of haute cuisine in Ireland, as more award-winning world-class restaurants traded in Dublin during this period than at any other time in history (Mac Con Iomaire “The Changing”). Hotels and restaurants were run in the Escoffier partie system style which is a system of hierarchy among kitchen staff and areas of the kitchens specialising in cooking particular parts of the menu i.e sauces (saucier), fish (poissonnier), larder (garde manger), vegetable (legumier) and pastry (patissier). In the late 1960s, Escoffier-styled restaurants were considered overstaffed and were no longer financially viable. Restaurants began to be run by chef-proprietors, using plate rather than silver service. Nouvelle cuisine began in the 1970s and this became a modern form of haute cuisine (Gillespie). The rise in chef-proprietor run restaurants in Ireland reflected the same characteristics of the nouvelle cuisine movement. Culinary textbooks such as Practical Professional Cookery, La Technique, The Complete Guide to Modern Cooking, The Art of the Garde Mange and Patisserie interpreted nouvelle cuisine techniques and plated dishes. In 1977, the DIT began delivering courses in City & Guilds Advanced Kitchen & Larder 706/3 and Pastry 706/3, the only college in Ireland to do so at the time. Many graduates from these courses became the future Irish culinary lecturers, chef-proprietors, and culinary leaders. The next two decades saw a rise in fusion cooking, nouvelle cuisine, and a return to French classical cooking. Numerous Irish chefs were returning to Ireland having worked with Michelin starred chefs and opening new restaurants in the vein of classical French cooking, such as Kevin Thornton (Wine Epergne & Thorntons). These chefs were, in turn, influencing culinary training in DIT with a return to classical French cooking. New Classical French culinary textbooks such as New Classical Cuisine, The Modern Patisserie, The French Professional Pastry Series and Advanced Practical Cookery were being used in DIT In the last 15 years, science in cooking has become the current trend in culinary education in DIT. This is acknowledged by the increased number of culinary science textbooks and modules in molecular gastronomy offered in DIT. This also coincided with the launch of the BA (Hons) in Culinary Arts in DIT moving culinary education from a technical to a liberal education. Books such as The Science of Cooking, On Food and Cooking, The Fat Duck Cookbook and Modern Gastronomy now appear on recommended textbooks for culinary students.For the purpose of this article, practical classes held at DIT will be broken down as follows: hot kitchen class, larder classes, and pastry classes. These classes had recommended textbooks for each area. These can be broken down into three sections: hot kitche, larder, and pastry. This table identifies that the textbooks used in culinary education at DIT reflected the trends in cookery at the time they were being used. Hot Kitchen Larder Pastry Le Guide Culinaire. 1921. Le Guide Culinaire. 1921. The International Confectioner. 1968. Le Repertoire De La Cuisine. 1914. The Larder Chef, Classical Food Preparation and Presentation. 1969. Patisserie. 1971. All in the Cooking, Books 1&2. 1943 The Art of the Garde Manger. 1973. The Modern Patissier. 1986 Larousse Gastronomique. 1961. New Classic Cuisine. 1989. Professional French Pastry Series. 1987. Practical Cookery. 1962. The Curious Cook. 1990. Complete Pastrywork Techniques. 1991. Practical Professional Cookery. 1972. On Food and Cooking. The Science and Lore of the Kitchen. 1991. On Food and Cooking: The Science and Lore of the Kitchen. 1991 La Technique. 1976. Advanced Practical Cookery. 1995. Desserts: A Lifelong Passion. 1994. Escoffier: The Complete Guide to the Art of Modern Cookery. 1979. The Science of Cooking. 2000. Culinary Artistry. Dornenburg, 1996. Professional Cookery: The Process Approach. 1985. Garde Manger, The Art and Craft of the Cold Kitchen. 2004. Grande Finales: The Art of the Plated Dessert. 1997. On Food and Cooking: The Science and Lore of the Kitchen. 1991. The Science of Cooking. 2000. Fat Duck Cookbook. 2009. Modern Gastronomy. 2010. Tab.1. DIT Culinary Textbooks.1942–1960 During the first half of the 20th century, senior staff working in Dublin hotels, restaurants and clubs were predominately foreign born and trained. The two decades following World War II could be viewed as the “golden age” of haute cuisine in Dublin as many award-wining restaurants traded in the city at this time (Mac Con Iomaire “The Emergence”). Culinary education in DIT in 1942 saw the use of Escoffier’s Le Guide Culinaire as the defining textbook (Bowe). This was first published in 1903 and translated into English in 1907. In 1979 Cracknell and Kaufmann published a more comprehensive and update edited version under the title The Complete Guide to the Art of Modern Cookery by Escoffier for use in culinary colleges. This demonstrated that Escoffier’s work had withstood the test of the decades and was still relevant. Le Repertoire de La Cuisine by Louis Saulnier, a student of Escoffier, presented the fundamentals of French classical cookery. Le Repertoire was inspired by the work of Escoffier and contains thousands of classical recipes presented in a brief format that can be clearly understood by chefs and cooks. Le Repertoire remains an important part of any DIT culinary student’s textbook list. All in the Cooking by Josephine Marnell, Nora Breathnach, Ann Mairtin and Mor Murnaghan (1946) was one of the first cookbooks to be published in Ireland (Cashmann). This book was a domestic science cooking book written by lecturers in the Cathal Brugha Street College. There is a combination of classical French recipes and Irish recipes throughout the book. 1960s It was not until the 1960s that reference book Larousse Gastronomique and new textbooks such as Practical Cookery, The Larder Chef and International Confectionary made their way into DIT culinary education. These books still focused on classical French cooking but used lighter sauces and reflected more modern cooking equipment and techniques. Also, this period was the first time that specific books for larder and pastry work were introduced into the DIT culinary education system (Bowe). Larousse Gastronomique, which used Le Guide Culinaire as a basis (James), was first published in 1938 and translated into English in 1961. Practical Cookery, which is still used in DIT culinary education, is now in its 12th edition. Each edition has built on the previous, however, there is now criticism that some of the content is dated (Richards). Practical Cookery has established itself as a key textbook in culinary education both in Ireland and England. Practical Cookery recipes were laid out in easy to follow steps and food commodities were discussed briefly. The Larder Chef was first published in 1969 and is currently in its 4th edition. This book focuses on classical French larder techniques, butchery and fishmongery but recognises current trends and fashions in food presentation. The International Confectioner is no longer in print but is still used as a reference for basic recipes in pastry classes (Campbell). The Modern Patissier demonstrated more updated techniques and methods than were used in The International Confectioner. The Modern Patissier is still used as a reference book in DIT. 1970s The 1970s saw the decline in haute cuisine in Ireland, as it was in the process of being replaced by nouvelle cuisine. Irish chefs were being influenced by the works of chefs such as Paul Boucuse, Roger Verge, Michel Guerard, Raymond Olivier, Jean & Pierre Troisgros, Alain Senderens, Jacques Maniere, Jean Delaveine and Michel Guerard who advanced the uncomplicated natural presentation in food. Henri Gault claims that it was his manifesto published in October 1973 in Gault-Millau magazine which unleashed the movement called La Nouvelle Cuisine Française (Gault). In nouvelle cuisine, dishes in Carème and Escoffier’s style were rejected as over-rich and complicated. The principles underpinning this new movement focused on the freshness of ingredients, and lightness and harmony in all components and accompaniments, as well as basic and simple cooking methods and types of presentation. This was not, however, a complete overthrowing of the past, but a moving forward in the long-term process of cuisine development, utilising the very best from each evolution (Cousins). Books such as Practical Professional Cookery, The Art of the Garde Manger and Patisserie reflected this new lighter approach to cookery. Patisserie was first published in 1971, is now in its second edition, and continues to be used in DIT culinary education. This book became an essential textbook in pastrywork, and covers the entire syllabus of City & Guilds and CERT (now Fáilte Ireland). Patisserie covered all basic pastry recipes and techniques, while the second edition (in 1993) included new modern recipes, modern pastry equipment, commodities, and food hygiene regulations reflecting the changing catering environment. The Art of the Garde Manger is an American book highlighting the artistry, creativity, and cooking sensitivity need to be a successful Garde Manger (the larder chef who prepares cold preparation in a partie system kitchen). It reflected the dynamic changes occurring in the culinary world but recognised the importance of understanding basic French culinary principles. It is no longer used in DIT culinary education. La Technique is a guide to classical French preparation (Escoffier’s methods and techniques) using detailed pictures and notes. This book remains a very useful guide and reference for culinary students. Practical Professional Cookery also became an important textbook as it was written with the student and chef/lecturer in mind, as it provides a wider range of recipes and detailed information to assist in understanding the tasks at hand. It is based on classical French cooking and compliments Practical Cookery as a textbook, however, its recipes are for ten portions as opposed to four portions in Practical Cookery. Again this book was written with the City & Guilds examinations in mind. 1980s During the mid-1980s, many young Irish chefs and waiters emigrated. They returned in the late-1980s and early-1990s having gained vast experience of nouvelle and fusion cuisine in London, Paris, New York, California and elsewhere (Mac Con Iomaire, “The Changing”). These energetic, well-trained professionals began opening chef-proprietor restaurants around Dublin, providing invaluable training and positions for up-and-coming young chefs, waiters and culinary college graduates. The 1980s saw a return to French classical cookery textbook such as Professional Cookery: The Process Approach, New Classic Cuisine and the Professional French Pastry series, because educators saw the need for students to learn the basics of French cookery. Professional Cookery: The Process Approach was written by Daniel Stevenson who was, at the time, a senior lecturer in Food and Beverage Operations at Oxford Polytechnic in England. Again, this book was written for students with an emphasis on the cookery techniques and the practices of professional cookery. The Complete Guide to Modern Cooking by Escoffier continued to be used. This book is used by cooks and chefs as a reference for ingredients in dishes rather than a recipe book, as it does not go into detail in the methods as it is assumed the cook/chef would have the required experience to know the method of production. Le Guide Culinaire was only used on advanced City & Guilds courses in DIT during this decade (Bowe). New Classic Cuisine by the classically French trained chefs, Albert and Michel Roux (Gayot), is a classical French cuisine cookbook used as a reference by DIT culinary educators at the time because of the influence the Roux brothers were having over the English fine dining scene. The Professional French Pastry Series is a range of four volumes of pastry books: Vol. 1 Doughs, Batters and Meringues; Vol. 2 Creams, Confections and Finished Desserts; Vol. 3 Petit Four, Chocolate, Frozen Desserts and Sugar Work; and Vol. 4 Decorations, Borders and Letters, Marzipan, Modern Desserts. These books about classical French pastry making were used on the advanced pastry courses at DIT as learners needed a basic knowledge of pastry making to use them. 1990s Ireland in the late 1990s became a very prosperous and thriving European nation; the phenomena that became known as the “celtic tiger” was in full swing (Mac Con Iomaire “The Changing”). The Irish dining public were being treated to a resurgence of traditional Irish cuisine using fresh wholesome food (Hughes). The Irish population was considered more well-educated and well travelled than previous generations and culinary students were now becoming interested in the science of cooking. In 1996, the BA (Hons) in Culinary Arts program at DIT was first mooted (Hegarty). Finally, in 1999, a primary degree in Culinary Arts was sanctioned by the Department of Education underpinned by a new liberal/vocational philosophy in education (Duff). Teaching culinary arts in the past had been through a vocational education focus whereby students were taught skills for industry which were narrow, restrictive, and constraining, without the necessary knowledge to articulate the acquired skill. The reading list for culinary students reflected this new liberal education in culinary arts as Harold McGee’s books The Curious Cook and On Food and Cooking: The Science and Lore of the Kitchen explored and explained the science of cooking. On Food and Cooking: The Science and Lore of the Kitchen proposed that “science can make cooking more interesting by connecting it with the basic workings of the natural world” (Vega 373). Advanced Practical Cookery was written for City & Guilds students. In DIT this book was used by advanced culinary students sitting Fáilte Ireland examinations, and the second year of the new BA (Hons) in Culinary Arts. Culinary Artistry encouraged chefs to explore the creative process of culinary composition as it explored the intersection of food, imagination, and taste (Dornenburg). This book encouraged chefs to develop their own style of cuisine using fresh seasonal ingredients, and was used for advanced students but is no longer a set text. Chefs were being encouraged to show their artistic traits, and none more so than pastry chefs. Grande Finale: The Art of Plated Desserts encouraged advanced students to identify different “schools” of pastry in relation to the world of art and design. The concept of the recipes used in this book were built on the original spectacular pieces montées created by Antoine Carême. 2000–2013 After nouvelle cuisine, recent developments have included interest in various fusion cuisines, such as Asia-Pacific, and in molecular gastronomy. Molecular gastronomists strive to find perfect recipes using scientific methods of investigation (Blanck). Hervè This experimentation with recipes and his introduction to Nicholos Kurti led them to create a food discipline they called “molecular gastronomy”. In 1998, a number of creative chefs began experimenting with the incorporation of ingredients and techniques normally used in mass food production in order to arrive at previously unattainable culinary creations. This “new cooking” (Vega 373) required a knowledge of chemical reactions and physico-chemical phenomena in relation to food, as well as specialist tools, which were created by these early explorers. It has been suggested that molecular gastronomy is “science-based cooking” (Vega 375) and that this concept refers to conscious application of the principles and tools from food science and other disciplines for the development of new dishes particularly in the context of classical cuisine (Vega). The Science of Cooking assists students in understanding the chemistry and physics of cooking. This book takes traditional French techniques and recipes and refutes some of the claims and methods used in traditional recipes. Garde Manger: The Art and Craft of the Cold Kitchen is used for the advanced larder modules at DIT. This book builds on basic skills in the Larder Chef book. Molecular gastronomy as a subject area was developed in 2009 in DIT, the first of its kind in Ireland. The Fat Duck Cookbook and Modern Gastronomy underpin the theoretical aspects of the module. This module is taught to 4th year BA (Hons) in Culinary Arts students who already have three years experience in culinary education and the culinary industry, and also to MSc Culinary Innovation and Food Product Development students. Conclusion Escoffier, the master of French classical cuisine, still influences culinary textbooks to this day. His basic approach to cooking is considered essential to teaching culinary students, allowing them to embrace the core skills and competencies required to work in the professional environment. Teaching of culinary arts at DIT has moved vocational education to a more liberal basis, and it is imperative that the chosen textbooks reflect this development. This liberal education gives the students a broader understanding of cooking, hospitality management, food science, gastronomy, health and safety, oenology, and food product development. To date there is no practical culinary textbook written specifically for Irish culinary education, particularly within this new liberal/vocational paradigm. There is clearly a need for a new textbook which combines the best of Escoffier’s classical French techniques with the more modern molecular gastronomy techniques popularised by Ferran Adria. References Adria, Ferran. Modern Gastronomy A to Z: A Scientific and Gastronomic Lexicon. London: CRC P, 2010. Barker, William. The Modern Patissier. London: Hutchinson, 1974. Barham, Peter. The Science of Cooking. Berlin: Springer-Verlag, 2000. Bilheux, Roland, Alain Escoffier, Daniel Herve, and Jean-Maire Pouradier. Special and Decorative Breads. New York: Van Nostrand Reinhold, 1987. Blanck, J. "Molecular Gastronomy: Overview of a Controversial Food Science Discipline." Journal of Agricultural and Food Information 8.3 (2007): 77-85. Blumenthal, Heston. The Fat Duck Cookbook. London: Bloomsbury, 2001. Bode, Willi, and M.J. Leto. The Larder Chef. Oxford: Butter-Heinemann, 1969. Bowe, James. Personal Communication with Author. Dublin. 7 Apr. 2013. Boyle, Tish, and Timothy Moriarty. Grand Finales, The Art of the Plated Dessert. New York: John Wiley, 1997. Campbell, Anthony. Personal Communication with Author. Dublin, 10 Apr. 2013. Cashman, Dorothy. "An Exploratory Study of Irish Cookbooks." Unpublished M.Sc Thesis. Dublin: Dublin Institute of Technology, 2009. Ceserani, Victor, Ronald Kinton, and David Foskett. Practical Cookery. London: Hodder & Stoughton Educational, 1962. Ceserani, Victor, and David Foskett. 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BackgroundInformation on nutrition literacy of middle schoolers is limited and tools for measuring nutrition literacy of middle schoolers are inadequate. Nutrition literacy has a positive effect on health. Improving children's nutrition literacy can help them to master the necessary nutritional knowledge, develop a healthy lifestyle, and learn to supplement nutrition according to their own needs for healthy growth.ObjectivesTo develop the Chongqing Middle school student Nutrition Literacy Scale (CM-NLS).MethodsThree experiments were conducted. A theoretical framework and an initial item pool of CM-NLS were established based on the literature review. And the two-round Delphi method was used to explore the suitable acceptance indicators and items. Item evaluation and reduction were performed using the classical test theory. Then, the items in the final CM-NLS were tested for their validity and reliability amongst 462 middle school students. The construct validity was assessed using exploratory factor analysis (EFA) and confirmatory factor analysis (CFA). The internal consistency reliability and split-half reliability were evaluated using Cronbach's alpha coefficients.ResultsThe final CM-NLS consisting of 52 items that were based on three primary items (functional, interactive and critical) and six sub-items (obtain, understand, apply, interact, medial literacy and critical skill) was developed and validated. EFA suggested six factors explaining 69.44% of the total variance (Kaiser–Meyer–Olkin test = 0.916, Bartlett's test χ2 = 5,854.037, P &lt; 0.001). CFA showed that the model fit the data adequately, with χ2/df = 1.911, root mean square error of approximation = 0.063, goodness-of-fit index = 0.822 and adjusted goodness of fit index = 0.790. The total CM-NLS Cronbach's alpha values of internal consistency and split-half reliability were 0.849 and 0.521, respectively, with reasonable reliability.ConclusionsCM-NLS is a valid and reliable instrument for assessing nutrition literacy among middle school students in Chongqing. Specifically, it could be used by practitioners for needs assessment before the implementation of a nutrition education program.

Abstract Background The aim of the current study was to determine if 4 weeks of consumption of Bang® Pre-Workout Master Blaster® (BMB; Vital Pharmaceuticals Inc., Weston, FL) combined with resistance training resulted in greater increases in muscle mass and maximal strength compared with resistance training combined with placebo (PLA). Additionally, we aimed to determine if BMB ingestion combined with resistance training preferentially altered resting skeletal muscle expression of microRNAs (miRs) or resting serum insulin-like growth factor (IGF-1). Methods Sixteen recreationally-active men completed the study. The study employed a block-randomized, double-blind, placebo-controlled, parallel design. Participants completed two testing sessions separated by 4 weeks of resistance exercise combined with daily supplementation of BMB or PLA. At each testing session, hemodynamics, body composition, and muscle and blood samples were obtained followed by strength assessments of the lower- and upper-body via measurement of squat and bench press one-repetition maximum (1-RM), respectively. A separate general linear model was utilized for analysis of each variable to determine the effect of each supplement (between-factor) over time (within-factor) using an a priori probability level of ≤0.05. Results No significant effects were observed for dietary intake, hemodynamics, fat mass, body fat percentage, or serum IGF-1. A greater increase in total body mass (3.19 kg, 95% CI, 1.98 kg, 4.40 kg vs. 0.44 kg, 95% CI, − 0.50 kg, 1.39 kg) and lean body mass (3.15 kg, 95% CI, 1.80 kg, 4.49 kg vs. 0.89 kg, 95% CI, − 0.14 kg, 1.93 kg) was observed for the BMB group compared with PLA (p < 0.01). A significant increase over time was observed for miR-23a (p = 0.02) and miR-23b (p = 0.05) expression. A greater increase in squat 1-RM was observed for the BMB group (23.86 kg, 95% CI, 16.75 kg, 30.97 kg) compared with the PLA group (14.20 kg, 95% CI, 7.04 kg, 21.37 kg, p = 0.04). Conclusions BMB supplementation combined with resistance exercise training for 4 weeks resulted in superior adaptations in maximal strength and LBM compared with resistance training with a placebo. No adverse resting hemodynamic or clinical blood safety markers were observed as a result of BMB supplementation. The superior outcomes associated with BMB supplementation could not be explained by resting serum IGF-1 or the skeletal muscle miRs measured, although resting miR-23a and miR-23b expression both increased as a result of resistance training.

The mechanistic target of rapamycin complex 1 (mTORC1) is involved in nutrient-induced signaling and is a master regulator of cell growth and metabolism. Amino acid-deficient conditions affect mTORC1 activity; however, its upstream regulators warrant further investigation. MicroRNAs are key regulators of nutrient-related responses; therefore, the present study aimed to assess the leucine starvation-induced microRNA profile and its impact on mTORC1 activity. Transcriptome analysis of human hepatocellular carcinoma cells (HepG2) under leucine deprivation revealed that hsa-miR-663a and hsa-miR-1469 were altered in a transcription factor 4-dependent manner. Overexpression of these microRNAs induced phosphorylation of the ribosomal protein S6 kinase beta-1, a mTORC1 downstream target. Furthermore, hsa-miR-663a downregulated proline-rich Akt1 substrate of 40 kDa (PRAS40), one of the mTORC1 components. In summary, this study provides new insights into the regulatory role of microRNAs in amino acid metabolism and demonstrates alterations in microRNA profile under leucine deprivation in human hepatocytes.

BackgroundBiofilm formation is a complex phenomenon, and it is the causative agent of several human infections. Bacterial amyloids are involved in biofilm formation leading to infection persistence. Due to antibiotic resistance, their treatment is a great challenge for physicians. Probiotics, especially E. coli Nissle 1917 (EcN), are used to treat human intestinal disorders and ulcerative colitis. It also expresses virulence factors associated with biofilm and amyloid formation. EcN produces biofilm equivalent to the pathogenic UPEC strains.MethodsCRISPRi was used to create the knockdown mutants of the csgD gene (csgD-KD). The qRT-PCR was performed to assess the expression of the csgD gene in csgD-KD cells. The csgD-KD cells were also evaluated for the expression of csgA, csgB, fimA, fimH, ompR, luxS, and bolA genes. The gene expression data obtained was further confirmed by spectroscopic, microscopic, and other assays to validate our study.ResultsCRISPRi-mediated knockdown of csgD gene shows reduction in curli amyloid formation, biofilm formation, and suppression of genes (csgA, csgB, fimA, fimH, ompR, bolA, and luxS) involved in virulence factors production.ConclusionCurli amyloid fibers and fimbriae fibers play a critical role in biofilm formation leading to pathogenicity. CsgD protein is the master regulator of curli synthesis in E. coli. Hence, curli amyloid inhibition through the csgD gene may be used to improve the EcN and different probiotic strains by suppressing virulence factors.

Abstract Although it has long been known that growth media withdrawal is a prerequisite for myoblast differentiation and fusion, the underpinning molecular mechanism remains somewhat elusive. Using isolated porcine muscle satellite cells (SCs) as the model, we show elevated O-GlcNAcylation by O-GlcNAcase (OGA) inhibition impaired SC differentiation (D5 P &lt; 0.0001) but had unnoticeable impacts on SC proliferation. To explore the mechanism of this phenotype, we examined the expression of the transcription factor myogenin, a master switch of myogenesis, and found its expression was downregulated by elevated O-GlcNAcylation. Because insulin/IGF-1/Akt axis is a strong promoter of myoblast fusion, we measured the phosphorylated Akt and found that hyper O-GlcNAcylation inhibited Akt phosphorylation, implying OGA inhibition may also work through interfering with this critical differentiation-promoting pathway. In contrast, inhibition of O-GlcNAc transferase (OGT) by its specific inhibitor had little impact on either myoblast proliferation or differentiation (P &gt; 0.05). To confirm these in vitro findings, we used chemical-induced muscle injury in the pig as a model to study muscle regenerative myogenesis and showed how O-GlcNAcylation functions in this process. We show a 2.5-fold decrease in muscle fiber diameter when OGA is inhibited (P &lt; 0.05), compared to non-damaged muscle, and a 1.5-fold decrease compared to control and OGT inhibited muscle (P &lt; 0.05), indicating a significant impairment in porcine muscle regeneration in vivo. Together, the in vitro and in vivo data suggest that O-GlcNAcylation may serve as a nutrient sensor during SC differentiation by gauging cellular nutrient availability and translating these signals into cellular responses. Given the importance of nutrition availability in lean muscle growth, our findings may have significant implications on how muscle growth is regulated in agriculturally important animals.

BackgroundEarly adulthood is a vulnerable period for improved nutrition at all phases of the life cycle. However, there is limited research on diversity information in young adults from middle-income countries undergoing an apparent nutritional transition. The purpose of this study was to explore dietary diversity and determinants among young adults aged 18–35 years in central China.MethodsFrom January 2015 to December 2020, a cross-sectional survey of 49,021 young adults in a health management center of central China was conducted through report and phone-assisted self-report for information. The outcome variable was the Dietary Diversity Score. Independent variables included age, sex, race, material status, education, BMI, taste preference, regular meals, midnight snacks, sugared beverage/coffee consumption, and smoking/drinking status. Multivariate logistic regression was performed.ResultsOf 49,021 young adults, 38,374 (78.3%) reported insufficient dietary diversity, and 422 (0.9%) reported sufficient dietary diversity. Light taste preference [adjusted odds ratio (aOR) = 2.325; 95% CI: 1.779, 3.039] and those who had meals regularly (aOR = 1.241; 95% CI: 1.018, 1.513) and consumed coffee (aOR = 2.765; 95% CI: 2.257, 3.387) were more likely to be associated with sufficient dietary diversity. Midnight snacks (aOR = 0.728; 95% CI: 0.588, 0.901) and sugary beverages (aOR = 0.666; 95% CI: 0.535, 0.829) were less likely to be associated with sufficient dietary diversity. Higher BMI (aOR = 1.092; 95% CI: 1.061, 1.125) was associated with higher odds of sufficient dietary diversity. Additionally, participants who were 18–30 years old, with master or above degree and away from cigarette/alcohol were more likely to report better dietary diversity.ConclusionOur results painted a less than ideal nutritional condition affecting young adults. High-fat/sugar/salt dietary practices can lead to low dietary diversity, while high dietary diversity might have adverse BMI outcomes in youth. This study highlighted the importance of increasing the diversity of healthy and selective food items before wide recommendation for dietary diversity.

We have immense pleasure in bringing out this inaugural issue of Himalayan Journal of Science and Technology (HiJOST). The journal is the official publication of Central Campus of Technology, Dharan, Tribhuvan University, Nepal. The concept of a scientific journal was discussed few years ago among the faculty members of this institute and its urgent need was felt. Consequently, a goal of publishing journal with highest scientific and statistical quality was made and this journal is the outcome of what has been done in this field within a short period of time. Central Campus of Technology has many departments under which different courses are run at Bachelor and Master levels such as Food Technology, Microbiology, Nutrition, Geology, Statistics, Mathematics, Physics, Chemistry, Zoology and Botany. The graduate and post graduate students studying in these faculties have to carry out research and project works during their study period. Moreover, faculties are also actively involved in various in-house and funded research projects. Therefore, this journal will act as a means of disseminating their findings to the scientific community. HiJOST accepts manuscripts in the form of original research articles, review articles, letter to the editor, short communications and research notes in Himalayan Journal of Science and Technology (HiJOST) is the peer reviewed journal published annually. This journal has been launched with the objective of publishing research papers in the fields of Basic and Applied Sciences, Technology, Engineering and Medical Sciences. On the behalf of the whole editorial team, I sincerely thank all our contributors and well wishers for supporting us in this grand venture. Any suggestions and comments regarding the journal are highly welcomed. Hoping for wider audience and receiving a large number of manuscripts for the upcoming issue. Thank you, Prof. Dr. Dhan Bahadur Karki, Chief Editor