Relevant bibliographies by topics / Nutrition perceptions

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Academic literature on the topic 'Nutrition perceptions'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 January 2023

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Journal articles on the topic "Nutrition perceptions"

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Ayer, Çağla, and Ahmet Ergin. "Status of nutritional literacy in adolescents in the semi-rural area in Turkey and related factors." Public Health Nutrition 24, no. 12 (May 28, 2021): 3870–78. http://dx.doi.org/10.1017/s1368980021002366.

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AbstractObjective:To determine the status of nutritional literacy and its affecting factors among the adolescents who are in the 9th grade in Çivril, in Denizli province, in Turkey.Design:This is a cross-sectional study that determines the sociodemographic characteristics, nutritional habits, nutritional behaviour, nutritional literacy status of adolescents and affecting factors.Setting:Denizli, Turkey.Participants:We included 523 adolescents in ninth grade in this study.Results:Half (49·7 %) of the participants were female; 47 %, in normal BMI; and 68·1 %, non-smokers. The mean (sd) Adolescent Nutrition Literacy Scale score was 67·6 (sd 7·9). Nutrition literacy status was related to mothers’ education level (P 0·021); health perceptions (P 0·008); positive body perception (P 0·032); unhealthy food consumption status (P 0·017); information barriers (undecided about effort for information gathering (P 0·026), undecided about the difficulty of understanding information (P 0·042) and thinking it is difficult to understand (P 0·003)), trust in nutrition, diet information sources (nutrition and diet expert, dietitian trusting (according to others) (P 0·001), nutrition and diet expert, dietitian neutral to trust (compared with others) (P 0·011) and trust in textbooks (P 0·023)).Conclusions:The level of nutrition literacy status of participants was moderate. It is important to carry out interventions to increase the education level of women, positive body perceptions and general health perceptions of adolescents and to remove information barriers related to nutrition.
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Amalia, Rosa, Dyah Ismoyowati, and Guntarti Tatik Mulyati. "Nutritional Content in Snack Food: Consumer Perceptions and Behaviors." Agroindustrial Journal 8, no. 2 (August 30, 2022): 560. http://dx.doi.org/10.22146/aij.v8i2.76731.

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People's lifestyles encouraged them to devour the main dish in a short amount of time. It demonstrated the value of snack foods as a source of supplementary energy. To present an example of marketing agro-industry in some healthy snack foods for college student, it was necessary to understand consumer behaviors regarding sugar intake in snacking. The marketers need to understand the customer perceptions and behaviors towards nutritional content in snack foods to create healthy snack food. The aims of this study were: 1) to analyze the consumer perceptions and behaviors of nutritional content in snack food products; 2) to identify dominant factors which affect the consumption of snack food products. The study was conducted on 200 respondents of college students. Snack foods were commonly consumed by college students, who were classified as adolescents, in between substantial meals. Descriptive statistics and Principal Component Analysis (PCA) were performed. Consumer impressions on a preliminary assessment of the nutrition label, which includes sugar components, were determined using descriptive statistics. Furthermore, PCA was performed to identify the main consumer characteristics that affect snacking, allowing the impact of sugar content on snack food consumption. The results indicated that the consumers were concerned enough about eating nutritious meals. Consumers, on the other hand, rarely read nutrition labels. The "benefit" and "wants" factors were the most important elements affecting consumer snack food intake. The nutritious composition of snack foods, on the other hand, did not affect snack food consumption. The consumers were unconcerned about the sugar content in snack food.
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Colton, Katrine K., and Lia M. Nightingale. "Influence of cooking skills and nutritional training on dietary choices of incoming chiropractic students." Journal of Chiropractic Education 34, no. 2 (April 27, 2020): 156–63. http://dx.doi.org/10.7899/jce-18-38.

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Objective We aimed to identify chiropractic students' cooking skills, perceptions of healthy eating, and influence of prior nutrition training on dietary intake. Methods Two cohorts of incoming graduate students were surveyed to assess nutritional training prior to matriculation, perceptions of healthy eating behaviors, cooking skills, current dietary intake, and barriers to healthy eating. Using independent t tests, correlations, and descriptive statistics, data from the cohorts were assessed. Results The response rate was 88.7% (n = 178). Nutritional training significantly increased perception of nutritional knowledge and confidence in giving nutrition advice. Completion of at least 1 college nutrition course was associated with nearly double students' weekly fatty fish intake. Males were more likely to eat animal protein, and females preferred desserts. Modeling a healthy diet for future patients was rated as being important, yet most students consumed diets consistent with the typical American diet. The leading barriers to healthy eating included lack of time and money. Conclusion Similar to students in other healthcare professions, incoming chiropractic students wish to model healthy behaviors but fail to apply their knowledge and attitudes to their own dietary intakes due to common barriers.
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Sanford, Katherine A., Elizabeth M. Johnston, Jennifer L. Porter, Judith Lowe, and Debra M. Oxby. "Dietitians’ Attitudes, Perceptions, and Usage Patterns For Fresh-cut Fruit and Vegetables." Canadian Journal of Dietetic Practice and Research 69, no. 1 (March 2008): 7–13. http://dx.doi.org/10.3148/69.1.2008.7.

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Purpose: New fresh-cut fruit and vegetable products are being developed worldwide. Nutrition educators’ perceptions of these products were studied. Methods: Professional dietitians in Nova Scotia were asked to complete a questionnaire on their use of fresh-cut produce. The questionnaire also elicited their attitudes and perceptions about the convenience, taste/quality, nutrition/health benefits, cost, and safety of fresh-cut fruit and vegetables. Results: Sixty-three percent of respondents reported eating five to six servings of fruit and vegetables a day. This group most frequently consumed fresh-cut fruit as snacks or dessert, and vegetables in stir-fry dishes or salads or cooked with meals. In general, fresh-cut fruit and vegetables were perceived as convenient, safe, and nutritious. While approximately 50% of participants felt fresh-cut produce did not differ in taste from whole fresh produce, almost the same number considered whole fresh produce superior in taste. Conclusions: Dietitians have a generally positive perception of fresh-cut products; however, there is uncertainty about the nutritional value, cost/benefit, and use of the products. Dietitians require more information on the nutrient value of these products and on suggested alternative uses. Attention should be paid to developing fresh-cut products that have good sensory quality.
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Deguchi, Miwako, Hisayo Yokoyama, Nobuko Hongu, Hitoshi Watanabe, Akira Ogita, Daiki Imai, Yuta Suzuki, and Kazunobu Okazaki. "Eating Perception, Nutrition Knowledge and Body Image among Para-Athletes: Practical Challenges in Nutritional Support." Nutrients 13, no. 9 (September 6, 2021): 3120. http://dx.doi.org/10.3390/nu13093120.

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Limited information exists on dietary practices in para-athletes. The aim of this study was to clarify the actual situation of para-athletes’ dietary practice and to sort out the factors (i.e., eating perception, nutrition knowledge, and body image), that may hinder their dietary practices, and explored the practical challenges in nutritional support and improving nutrition knowledge for para-athletes. Thirty-two Japanese para-athletes (22 men) and 45 collegiate student athletes without disabilities (27 men) participated in the online survey. The questionnaire included demographic characteristics, eating perception, dietary practices, and nutrition knowledge. The Japanese version of the body appreciation scale was used to determine their body image. Para-athletes who answered that they knew their ideal amount and way of eating showed significantly higher body image scores (r = 0.604, p < 0.001). However, mean score for nutrition knowledge of para-athletes were significantly lower than collegiate student athletes (19.4 ± 6.8 vs. 24.2 ± 6.1 points, p = 0.001). Both groups did not identify a dietitian as the source of nutrition information or receiving their nutrition advice. The results indicate para-athletes have unique eating perceptions and inadequate nutrition knowledge. Future interventions are needed to examine nutritional supports and education in relation to the role of dietitians.
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Cornell, Kaidy, and Kathleen !Melanson. "Differences in Body Weight Perception Among Nutrition and Non-nutrition Students Enrolled in a General Nutrition Course at the University of Rhode Island." Current Developments in Nutrition 5, Supplement_2 (June 2021): 1206. http://dx.doi.org/10.1093/cdn/nzab055_016.

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Abstract Objectives Research shows that students in healthcare fields have distorted perceptions of their bodies, specifically regarding their weight status. Nutrition majors are important to consider, given their future careers require them to assess others’ weight statuses and provide relevant diet recommendations. The main aims of this secondary analysis were to compare accuracy of nutrition versus non-nutrition majors’ body weight perception to their measured body mass index (BMI) and body fat percentage (BFP). It was hypothesized that nutrition majors will more accurately classify their weight relative to their BMI and BFP compared to non-nutrition majors due to their knowledge of weight classifications. Methods In this cross-sectional study, 188 non-nutrition (77% female; BMI 24.14 ± 5.46; BFP 26.30 ± 9.70) and 108 nutrition (83% female; BMI 23.78 ± 3.75; BFP 25.45 ± 8.39) majors enrolled in a general nutrition class and completed a nutrition assessment survey that included the multiple-choice question: “How would YOU describe your current weight?”. Categories were underweight, healthy weight, or overweight. Height was measured by a calibrated stadiometer. Weight and body composition were assessed by In-Body 770. BMI and BFP were categorized as underweight, healthy weight, or overweight according to the In-Body reference guidelines. Difference in accuracy of nutrition versus non-nutrition majors’ body weight perceptions were analyzed by independent t-tests. Data are expressed as means ± standard deviations. Results Of the 296 students, 28% misperceived their weight status relative to BMI and 40% misperceived their weight status relative to BFP. Of the 28%, 55 students perceived their weight as lower than (30% nutrition) and 25 students perceived their weight as higher than (52% nutrition) their measured BMI. Of the 40%, 86 students perceived their weight as lower than (24% nutrition) and 31 students perceived their weight as higher than (48% nutrition) their measured BFP. Nutrition majors had more accurate perceptions of their weight status relative to measured BFP than non-majors (−0.06 ± 0.58; −.27 ± 0.62; P = 0.004). Conclusions When perceptions were inaccurate, most students perceived themselves as a healthier weight than their measured BMI and BFP indicated. Nutrition majors’ perceptions relative to BFP were more accurate than non-majors. Funding Sources None.
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Hidayati, Ratna. "”PERSEPSI IBU POSTPARTUM YANG MENYUSUI DALAM MEMENUHI KEBUTUHAN NUTRISI SUATU STUDI ETHNOGRAPHY PADA SUKU JAWA”." Jurnal NERS 11, no. 2 (November 30, 2016): 195. http://dx.doi.org/10.20473/jn.v11i22016.195-200.

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AbstractTHE PERCEPTION OF BREASTFEEDING MOTHERS IN FULFILLINGTHE NEEDS OF NUTRITION AN ETHNOGRAPHY STUDY ON JAVANESSE The perception that establish breastfeeding mothers in fulfilling the nutrition needson Javanese culture is derived from hereditary taught by their family and influential figures in the community. The purpose of this study is to know about the perception of Javanese breastfeeding postpartum mothers fulfilling nutritional needs. This is qualitative research with a principled approach to the study of the naturalistic inquiry. Information was obtained from 8 participants selected according tothe principle of sampling, those are the suitability and sufficiency which describe phenomena and linkages to research topics. Perception research results in fulfilling nutritional needs of breastfeeding mothers by adding the eating portion; forbid eating eggs and chicken. It is because they can cause wound inflammation/infection. Moreover, they try to increase their milk production by “wuwung bathing”, snacking the nuts and drinking “jamu gendongan”. All participants follow their parents’ suggestion, but high educated participants have the ability to negotiate with the parents. Nurses should have good interpersonal communication skills, understand the socio-cultural aspects and the uniqueness of the individual against the perception that is believed in order to avoid conflicts in changing perceptions related to nutrition, to develop and support the group including health personnel, family and clients.Keywords: Perception, nutrition, breastfeed
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Ratnayani, Ratnayani, Annisa Ayu Nurbani, and Mia Srimiati. "Hubungan antara persepsi atribut produk, pengetahuan gizi dan label pangan dengan kebiasaan membaca label pangan pada mahasiwa S1 gizi reguler STIKes Binawan." Jurnal SAGO Gizi dan Kesehatan 2, no. 1 (April 2, 2021): 6. http://dx.doi.org/10.30867/gikes.v2i1.340.

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Background: Behaviour to read the food label on tenager, particullary college students in Indonesia is low. College students are the perfect population to create good habits in order to prevent health issue. Nutriton students expected to be good sample for the people in choosing health food, so food label practice should be a habit for nutrition students.Objective: The purpose of this study was to analyze the relationship among product attribute perception (the taste, price, and nutrition content of product), nutrition knowledge and food label with food label practice on nutrition student of STIKes Binawan.Methods: This research was conducted in April 2018 at STIKes Binawan with actual subject 107 respondent. This research use Cross Sectional design and Chi-Square statistical test. The data of this research was primary data, namely questionmaire.Results: As many as 58% of respondents have a habit of reading good food labels. 90.6% of the respondents had good nutrition knowledge and food label, while more than 90% of respondents stated perceptions of product attributes (taste, price, and nutrient content) are important.Conclusion: There was a significant relationship between the perception of price and nutrition content of the product with food label practice.
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Kye, Su Yeon, Kyu-Tae Han, Sung Hoon Jeong, and Jin Young Choi. "Nutrition Labeling Usage Influences Blood Markers in Body-Size Self-Conscious Individuals: The Korean National Health and Nutrition Examination Survey (KNHANES) 2013–2018." International Journal of Environmental Research and Public Health 17, no. 16 (August 10, 2020): 5769. http://dx.doi.org/10.3390/ijerph17165769.

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This study analyzed the effects of nutrition labeling and examined whether nutrition labeling usage influences the levels of blood markers, such as high-density lipoprotein cholesterol (HDL-C) and triglyceride (TG) in body-size self-conscious individuals. The dependent variables were HDL-C and TG; the independent variables were the respondents’ awareness of nutrition labeling use, sociodemographic factors, perceived health status, stress, lifestyle, frequency of eating out, family history of hyperlipidemia, survey year, body mass index, total energy intake, and cholesterol levels. Body-size perception was assessed by matching body mass index with subjective body-shape recognition using data from the Korean National Health and Nutrition Examination Survey (2013–2018). Differences were observed in HDL-C and TG levels according to nutrition labeling usage and body-image perception. The group that recognized body image correctly showed high HDL-C and low TG levels when they actively used nutrition labeling, whereas the group that recognized body image incorrectly showed no significant changes in HDL-C and TG levels even when actively using nutrition labeling. The standard nutritional information, which does not consider individual body-size perceptions, has a restrictive effect. Policies should be developed towards tailored intervention strategies considering individual body-size perception.
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Ismail, Noor Akmal Shareela, Nurul Syafinaz Ramli, Nur Hana Hamzaid, and Nurul Izzaty Hassan. "Exploring Eating and Nutritional Challenges for Children with Autism Spectrum Disorder: Parents’ and Special Educators’ Perceptions." Nutrients 12, no. 9 (August 20, 2020): 2530. http://dx.doi.org/10.3390/nu12092530.

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Autism spectrum disorder (ASD) is a complex neurodevelopmental disability that is frequently associated with food refusal, limited food repertoire and high-frequency single food intake mainly among children with ASD. Provision of nutrition can be very challenging due to the fact of these behavioural problems, either for the parents or special educators. Healthy nutrition is associated with providing and consuming nutritious food with results being in a good state of health. Semi-structured focus group discussions (FGDs) were conducted among 20 participants at a National Autism Centre to explore their understanding towards healthy nutrition. They were parents and special educators who were actively involved with children with ASD. A series of discussions were transcribed verbatim, and four researchers examined each transcript. Inductive analysis linking codes into main thematic categories was conducted using the constant comparison approach across the full data set. The outcome suggested that participants had limited knowledge relating to the proper dietary and nutritional needs of the children. The key messages from the discussion provide a foundation on the development of a nutrition education module which involves primary caretakers of children with ASD.
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Dissertations / Theses on the topic "Nutrition perceptions"

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Wyatt, Melissa Ann. "Sustainable Diets: Understanding Nutrition Educators' Perceptions." Thesis, The University of Arizona, 2015. http://hdl.handle.net/10150/560838.

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Background As the world population grows to 9.1 billion people, there is a need to feed all of these people. Agriculture will need to produce more food to feed the world. Agriculture is pressured by climate change with droughts and changes in seasonal patterns and needs to adapt to these changes. For nutritionists, there is a need to address non-communicable chronic diseases, such as obesity and diabetes. These diseases are highly problematic in the developed parts of the world. Additionally, addressing food security is also an issue as part of the world, a large portion of developing countries, experience hunger and diseases related to not having adequate nutritious foods. Sustainable diets are working to address the issues mentioned above. This idea of having a sustainable diet is not new and dates back to a 1986 commentary by Gussow and Clancy. However, it was later in 2010, that a definition was developed by the Food and Agriculture Organization of the United Nations (FAO). This general definition has provided research with a focus on what a sustainable diet is and which food groups are parts of a sustainable diet. Purpose The purpose of this study was to learn about the current knowledge of sustainable diets through conducting a search of peer-reviewed literature about what sustainable diets are and what foods are included. Finally, this study assessed what nutrition educators know about and what their perceptions are of sustainable diets. Methods A literature search was conducted using several databases, including PubMed and EBSCO Host, yielding a few thousand results. After reviewing the literature, questions were developed for a focus group (n=8 participants), interviews (n=9 participants), and a short survey (n=54 participants). The project participants were from the University of Arizona’s Department of Nutritional Sciences, Supplemental Nutrition Assistance Education Program (SNAP-Ed) and the Expanded Food and Nutrition Education Program (EFNEP). Participants were asked to participate in one of the session: focus group, interview, or short survey. Results Participants from the focus group and interviews indicated that there was potential for people to be healthy by participating in sustainable diet activities. There also was concern about cost of sustainable diets. Sustainable diets need to be culturally acceptable to get consumers to practice them. Finally, eating seasonally was important component of a sustainable diet. If nutrition educators were asked to teach sustainable diets to others many felt they need more information or resources on sustainable diets or need to research the topic. Participants in the short surveys indicated concerns about costs, nutritional adequacy and showed mixed results when asked about what foods would be part of a sustainable diet. Educators who took the survey also showed great interest in having more education to learn about sustainable diets. Conclusions Nutrition educators have concerns about sustainable diets, such as being nutritionally adequate and affordable to all people. Educators in the focus group and interviews showed that there is potential for people to be healthy by following sustainable dietary practices, like gardening. However, there seemed to be a need for more education on sustainable diets. Nutrition educators have limited knowledge of sustainable diets. Some have an idea of what sustainable diets are, while others have stated that they have not heard of sustainable diets. Nutrition educators surveyed show a great interest in attending a seminar, if offered, on this topic. In summary, sustainable diets are gaining attention of nutrition educators, especially if sustainability and food become part of the new dietary guidelines. A need for providing sustainable diet education to nutrition educators will be part of the future. Further research on knowledge of nutrition educators on different components of sustainable diets and development of an educational curriculum is necessary.
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Bachman, Audrey S. "Adolescent Perceptions of Nutrition: Identifying Memorable Messages." UKnowledge, 2015. http://uknowledge.uky.edu/comm_etds/41.

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Research is necessary to uncover ways to improve adolescent nutrition and reduce obesity rates, particularly in the Appalachian region, which has high rates of food insecurity and adolescent obesity. The current study examines rural cultural norms about food, memorable messages adolescents received about nutrition, and the sources of identified memorable messages. Adolescents shared memorable messages during comprehensive, semi-structured, small group interviews in which participants revealed their individual experiences. Thematic framework analysis is used to present the range and nature of memorable messages about nutrition and to develop strategies for future health campaigns and interventions. This qualitative method of sequential inductive analysis provides transparency of data and resulting interpretations through thematic identification and indexing. Analysis revealed themes of messages that featured critical pieces of the rule-structure of memorable messages – specifically, adherence and consequence regarding nutritional behaviors. Prominent memorable messages of adherence included topics of balance (e.g., MyPlate), type (e.g., junk food), and timing (e.g., “don’t eat after 7 p.m.”). Messages with elements of consequence included communication of short-term (e.g., “breakfast gets your blood flowing) and long-term consequence (e.g., obesity, etc.). Adolescents identified family members, educators, and media as salient sources of memorable messages.
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Strachan, Keri. "Current perceptions and usage practices of nutritional supplements." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/2193.

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Thesis (MNutr (Interdisciplinary Health Sciences. Human Nutrition))--University of Stellenbosch, 2009.
ENGLISH ABSTRACT: The aim of the study was to investigate current perceived role of nutritional supplements in adolescent (16-18 years) male rugby players and establish usage practices within Kwazulu Natal (KZN) schools. Methods The nutritional supplementation practices of 68 rugby players from 7 KZN secondary schools were surveyed using an anonymous paper-based questionnaire. The boys were asked to identify from a list (with Other as a selection) which supplement they used, the frequency of use, sources of supplement information and advice they base their choices on, where products were bought from, reasons for use, average monthly spend on buying these supplements, whether dietary changes were made in conjunction with taking a supplement and what was their understanding of the role of supplementation in achieving their performance goals. Results Sixty eight out of 236 invited participants completed the questionnaire. This translated into a response rate of 29%. Fifty four percent of participants admitted to using nutritional supplements, protein and creatine being the most popular products listed (43% and 22% of supplement users, respectively). Thirty five percent of supplement users supplemented daily and 24% supplemented 3-4 times per week. Friends were the most popular source of advice and information regarding nutritional supplements 32% (n=12), with supplement company representatives the next most commonly used source 22% (n=8). Seventy percent (n=26) of supplements are bought from a pharmacy, with an average monthly cost of R250, but ranging from R30 to as much as R1500 per month. Seventy percent (n=26) indicated that they also made dietary changes in addition to taking the nutritional supplement. These dietary changes included making healthier food choices 81% (n=21), increasing intake of protein foods 65% (n=17), planned snacks around exercise 35% (n=9), increasing carbohydrate-rich foods 62% (n=16), increasing fruit and vegetable intake 50% (n=13), and including snacks between meals 35% (n=9). The study participants rated practice sessions and weight training as most important in terms of helping them achieve their goals; diet, rest and supplements were similarly ranked as being between fairly to very important. Twenty two percent admitted that they would consider taking an illegal supplement if it would assist them in achieving their goals. Conclusions This study indicates that at least half of rugby-playing school boys (age 16-18 yrs) are making use of some form of supplementation, with protein and creatine supplementation being the most popular. The data indicate that rugby-playing school boys see their peers as a good source of information, and are willing to spend a large amount of money obtaining it (about R250 per month on average). This is concerning as peer pressure combined with lack of knowledge on nutritional supplement usage (and nutrition) can lead to widespread misuse of supplements, and potential detrimental side-effects in this young study population. However it highlights the value that school-level educational programmes (age and sport specific) can have in improving supplement usage practices and creating sound nutritional practices amongst this population, better equipping them at making informed decisions. In addition, educational programmes should be extended to other influential sources of information such as school coaches, teachers and parents.
AFRIKAANSE OPSOMMING: Die doel van die studie was om die huidige persepsie oor die waarde van voedingsupplemente en die gebruikspraktyke daarvan in 16 -18 jarige adolessente manlike atlete in Kwazulu Natal (KZN) skole te bepaal. Uitkomste van die studie was om die voorkoms en tipe supplemente wat gebruik word, redes aangevoer vir die gebruik daarvan, kennis oor die rol van supplemente asook die bron van inligting te bepaal. Metodes Die voedingsupplementasie praktyke van 68 rugby spelers uit 7 KZN sekondêre skole is ondersoek deur gebruik te maak van n annonieme vraelys (papier basis). Die seuns is gevra om van n lys (die opsie ander was ingesluit) te identifiseer watter supplement hulle gebruik, die frekwensie van gebruik, die bronne van inligting en raadgewing ontvang, waar die produk aangekoop is, redes vir gebruik, gemiddelde maandelikse kostes aangegaan en of dieetveranderinge tesame met die supplementasie aangegaan is. Kennis rondom die rol van supplementasie in prestasie doelwitte is getoets. Resultate: Agt-en-sestig uit n totaal van 236 deelnemers wat uitgenooi is om deel te neem aan die studie, het die vraelys voltooi. Dus het 29% van die studie-deelnemers het dus op die vraelys gereageer. Vier en vyftig persent van die deelnemers het erken dat hulle supplemente gebruik waarvan kreatien en proteïen gelys is as die mees gewildste produkte (onderskeidelik 43% en 22%). Vyf en dertig persent het daagliks supplemente gebruik en 24% het 3-4 keer per week supplemente gebruik. Vriende was die mees gewildste bron van raad en inligting (32%), gevolg deur supplement maatskappy verteenwoordigers (22%). Sewentig persent van supplemente word gekoop by n apteek en n gemiddelde maandelikse bedrag van R250 word gespandeer, maar dit wissel van R30 tot soveel as R1 500 per maand. Sewentig persent het erken dat hulle dieet veranderinge in hul dieet tesame met die supplementasie aanbring. Hierdie veranderinge het die volgende ingesluit: die keuse van gesonder voedselsoorte (81%); n verhoogde inname van proteïenryke voedselsoorte (65%); beplanning van peuselhappies rondom oefening (65%); verhoogde inname van koolhidraatryke voedsel (62%); meer vrugte en groente (50%) en die neem van peuselhappies tussen maaltye (35%). Die deelnemers het oefening met gewigte en oefensessies as die mees belangrike faktore geag om hul doelwitte te bereik. Dieet, rus en supplemente is daarnaas gelyk geag as redelik belangrik en 22% het erken dat hulle n verbode middel sal gebruik indien dit hulle sal help om hulle doelwitte te bereik. Gevolgtrekkings Die studie wys dat ten minste die helfte van skoolseuns wat rugby speel (16-18 jr) een of ander vorm van supplementasie gebruik, waarvan proteïen en kreatien die mees gewildste is. Die data dui daarop dat skoolseuns wat rugby speel hul tydgenote ag as n goeie bron van inligting oor supplement gebruik en dat hulle bereid is om groot bedrae geld te spandeer om die supplemente te bekom (gemiddeld R250,00 per maand). Dit is kommerwekkend aangesien groepsdruk tesame met n gebrek aan kennis oor supplementasie (en voeding) kan lei tot algemene misbruik van supplemente en moontlike newe effekte in hierdie jong studie populasie. Dit beklemtoon egter ook die waarde wat skool gebasseerde opvoedingsprogramme kan hê om die bewustheid en kennis oor supplement gebruik in hierdie populasie te verbeter om hul in staat te stel om ingeligte besluite te neem. Dit moet ouderdom -en sportspesifieke voedingsonderrig insluit. Opvoedingsprogramme moet ook uitgebrei word na ander partye wat invloedryke bronne van inligting is soos skool afrigters, onderwysers en ouers.
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Kelsey, Megan. "TRAINING, ROLES, AND PERCEPTIONS OF LEND NUTRITION FACULTY." The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1365156521.

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Lombard, Louise Ann. "Body composition of rheumatoid arthritis patients and their perceptions and practices regarding diet, nutritional supplements and other treatments." Thesis, Stellenbosch : Stellenbosch University, 2011. http://hdl.handle.net/10019.1/17941.

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Thesis (MNutr)--Stellenbosch University, 2011
ENGLISH ABSTRACT: Introduction Rheumatoid Arthritis (RA) is a chronic, inflammatory, autoimmune disorder characterized by inflammation of the joints and surrounding tissue causing pain, swelling and stiffness. Studies suggest that aspects of the diet may alleviate symptoms and decrease the risk of complications. The scientific basis for a role of dietary therapy in RA has grown although there is still no consensus on the optimum diet. It has been shown that persons with RA tend to have a poor nutritional status; and rheumatoid cachexia, the loss of body cell mass, occurs in nearly two-thirds of all patients with RA. The study aimed to establish what RA patients are practicing and their perceptions regarding the effect of diet, nutritional supplements, medication and complementary and alternative medicines (CAM) and therapies on their symptoms as well as determining their body composition and the possible presence of rheumatoid cachexia. Methodology The study design was a cross-sectional study with an analytical component. The study population consisted of adult (18 years or older) RA patients in the Cape Metropole from the private and public sector. An interviewer-administered questionnaire was used followed by the measurement of weight, height, waist circumference and skinfold thickness. Information was also gathered from the medical records. Results The sample size comprised of 251 RA patients (n=201 public sector; n=50 private sector). The mean body mass index (BMI) was 30.3 kg/m2 for females and 26.6 kg/m2 for males. BMI was used to classify obesity (n=133; 45.9%), overweight (n=66; 26.8%), normal weight (n=63; 25.6%) and underweight (n=4; 1.6%). Waist circumference measurement classifications showed a substantially increased risk for metabolic complications in 51.8% of participants (n=127) and an increased risk in 21.2% of participants (n=52). Just over half of the participants (n=65; 55.6%) had an unhealthy high body fat percentage classification. Rheumatoid cachexia was seen in 10.3% participants (n=12). Low fat-free mass (Fat-free mass index <10th percentile) was seen in 21% participants (n=24) and obesity (Fat mass index >90th percentile) was seen in 27% of participants (n=31). Twenty nine percent of participants (n=73) believed that certain types of food could improve their symptoms of RA and 60% of participants (n=151) believed that certain foods worsened their symptoms. Sixty four percent of participants (n=161) thought that nutritional supplements or complementary and alternative medicines and therapies could improve their symptoms of RA and 98% (n=246) of participants used nutritional supplements. The most frequently used supplements included folic acid (n=218; 91.6%), calcium (n=182; 76.5%), vitamin D (n=185; 77.7%), omega-3 fatty acids (n=48; 64.9%) and multivitamin and mineral preparations (n=22; 29.7%). Conclusion The obesity and waist circumference figures were unacceptably elevated in this population and the body composition of these RA patients should be highlighted as a concern. The high prevalence of risk factors for cardiovascular disease (CVD) need to be urgently addressed since CVD is the leading cause of mortality in RA patients. This study highlights the important role of the intra-professional team, including the dietitian, in the management of RA patients.
AFRIKAANSE OPSOMMING: Inleiding Rumatoïede artritis (RA) is 'n chroniese, inflammatoriese, outo-immuun siekte wat gekenmerk word deur inflammasie van die gewrigte en omliggende weefsel en veroorsaak pyn, swelling en styfheid. Studies dui daarop dat aspekte van die dieet simptome kan verlig en die risiko van komplikasies kan verminder. Die wetenskaplike basis vir die rol van dieetterapie in RA het gegroei, hoewel daar nog geen konsensus aangaande die optimale dieet is nie. Dit is al bewys dat persone met RA geneig is om 'n swak voedingstatus te hê; en rumatoïede cachexia, die verlies van liggaam selmassa in byna twee-derdes van alle pasiënte met RA voorkom. Die doel van die studie was om te bepaal wat RA-pasiënte se praktyke en persepsies ten opsigte van die uitwerking van dieet, voedselaanvullings, medikasie en aanvullende of alternatiewe medisyne (CAM) en terapieë op hul simptome het, sowel as om hul liggaamsamestelling en die moontlike teenwoordigheid van rumatoïede cachexia te bepaal. Metodiek Die studie ontwerp was 'n dwarssnitstudie met 'n analitiese komponent. Die studiepopulasie het bestaan uit volwassene (18 jaar of ouer) RA pasiënte uit die privaat en openbare sektore in die Kaapse Metropool. Onderhoude was gevoer met behulp van vraelyste. Gewig, lengte, middelomtrek en velvoudikte was ook gemeet. Inligting was ook versamel uit mediese rekords. Resultate Die steekproefgrootte het uit 251 RA pasiënte (n=201 openbare sektor, n=50 privaat sektor) bestaan. Die gemiddelde liggaamsmassa-indeks (LMI) was 30.3 kg/m2 vir vroue en 26.6 kg/m2 vir mans. LMI was gebruik om vetsug te klassifiseer (n=133; 45.9%), asook oorgewig (n=66; 26.8%), normale gewig (n=63; 25.6%) en ondergewig (n=4; 1.6%). Klassifikasie van middelomtrek metings het 'n aansienlike verhoogde risiko vir metaboliese komplikasies in 51.8% van die deelnemers (n=127) en 'n verhoogde risiko in 21.2% van die deelnemers (n=52) getoon. Net meer as die helfte van die deelnemers (n=65; 55.6%) het 'n ongesonde hoë liggaamsvet persentasie klassifikasie getoon. Rumatoïede cachexia was by 10.3% van die deelnemers (n=12) gevind. Lae vetvrye massa (vetvrye massa indeks <10de persentiel) was by 21% deelnemers (n=24) en vetsug (vet massa indeks >90ste persentiel) in 27% van die deelnemers (n=31) teenwoordig. Nege-entwintig persent van die deelnemers (n=73) het geglo dat sekere voedselsoorte hul simptome van RA kon verbeter en 60% van die deelnemers (n=151) was van mening dat sekere kosse die simptome kon vererger. Vier-en-sestig persent van die deelnemers (n=161) het gedink dat voedingsaanvullings of aanvullende en alternatiewe medisyne en terapieë hulle simptome van RA kon verbeter en 98% (n=246) van die deelnemers het voedingsaanvullings gebruik. Die mees algemene gebruikte aanvullings was foliensuur (n=218; 91.6%), kalsium (n=182; 76.5%), vitamien D (n=185; 77.7%), omega-3 vetsure (n=48, 64,9%) en multi-vitamien en mineraal preparate (n=22; 29.7%). Gevolgtrekking Die vetsug en middelomtrek syfers was onaanvaarbaar verhoog in die studiepopulasie en die liggaamsamestelling van hierdie RA pasiënte is 'n bekommernis. Die hoë voorkoms van risikofaktore vir kardiovaskulêre siekte (KVS) moet dringend aangespreek word, aangesien die KVS die grootste oorsaak van sterfte in RA pasiënte is. Hierdie studie beklemtoon die belangrike rol van die intra-professionele span, met inbegrip van die dieetkundige, in die bestuur van RA pasiënte.
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Brooks, Lisa. "Multimedia presentations in nutrition : college students' attitudes and perceptions /." View online, 1997. http://repository.eiu.edu/theses/docs/32211130731519.pdf.

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Carpenter, Kaleigh M. "Health Perceptions of Cancer Caregivers Harvesting at an Urban Garden." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1555500843228716.

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Edinger, Jorden L. "Northeast Ohio Adults' Perceptions and Attitudes Towards the Use of Telenutrition." Kent State University / OhioLINK, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=kent1459778652.

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Horvath, Stephanie Grace. "The Roles, Responsibilities, and Perceptions of Registered Dietitians in Sports Nutrition." Kent State University / OhioLINK, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=kent1302615074.

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Koski, Evelyn M. "The Relationship between Parent Perceptions of Preschooler Mealtime Behaviors and Diet Variety." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1397556597.

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Books on the topic "Nutrition perceptions"

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Wright, Gillian. Choosing health: Public perceptions of factors in healthy lifestyles and food choice. Bradford: Horton Publishing, 1991.

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Schupp, Alvin R. Consumer perceptions toward nutritional content and labeling of red meats, poultry and finfish. [Baton Rouge. La.]: Louisiana State University Agricultural Center, Louisiana Agricultural Experiment Station, Dept. of Agricultural Economics and Agribusiness, 1995.

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1950-, Sobal Jeffery, and Maurer Donna 1961-, eds. Weighty issues: Fatness and thinness as social problems. Hawthorne, N.Y: Aldine de Gruyter, 1999.

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The complete idiot's guide to looking great for teens. Indianapolis, Ind: Alpha Books, 2001.

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1950-, Sobal Jeffery, and Maurer Donna 1961-, eds. Interpreting weight: The social management of fatness and thinness. New York: Aldine de Gruyter, 1999.

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Aurélien, Boudault, ed. Trop gros, trop maigre? Saint-Herblain: Gulf stream éd., 2014.

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Worobey, John. Infant Feeding: Parental Perceptions, Behaviors, and Health Effects. Nova Science Publishers, Incorporated, 2016.

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Lau, Shuk-Chun. Nutrition behaviour analysis: food perceptions as determinants of food use. 1985.

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Lindsey, Marie Becker. BODY SIZE VALUES AND PERCEPTIONS OF OVERWEIGHT AMONG AFRICAN-AMERICAN WOMEN. 1996.

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Liu, Yi-Tzu. Ethnic differences in perceptions of Head Start's food and nutrition services among parents and other caregivers. 1994.

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Book chapters on the topic "Nutrition perceptions"

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Higgins, Lexis F., Deborah D. Hood, Page E. Walker, and John Pallister. "Differences in Perceptions about Nutrition and Fitness between College Age Women in England and the U.S." In Proceedings of the 1991 Academy of Marketing Science (AMS) Annual Conference, 165–69. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-17049-7_34.

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Griep, M. I., T. F. Mets, K. Collys, D. Vert�, G. Verleye, I. Ponjaert-Kristoffersen, and D. L. Massart. "MNA and Odor Perception." In Nestl� Nutrition Workshop Series: Clinical & Performance Program, 41–60. Basel: KARGER, 1999. http://dx.doi.org/10.1159/000062971.

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Key, Alexandra P. F., Evonne J. Charboneau, and Ronald L. Cowan. "Food Perception in Adults: Neuroimaging Findings." In Handbook of Behavior, Food and Nutrition, 515–30. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-0-387-92271-3_34.

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Spence, Charles. "The Crucial Role of Color in the Perception of Beverages." In Beverage Impacts on Health and Nutrition, 305–16. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-23672-8_21.

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Linde, Giani Andrea, Antonio Laverde, and Nelson Barros Colauto. "Changes to Taste Perception in the Food Industry: Use of Cyclodextrins." In Handbook of Behavior, Food and Nutrition, 99–118. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-0-387-92271-3_8.

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Banerjee, Swapan, Tanupriya Choudhury, Digvijay Pandey, Hilda Emmanuel-Akerele, Tayana Silva de Carvalho, and Manish Taywade. "Perception of Parents About Children’s Nutritional Counseling Through Telemedicine." In TELe-Health, 333–49. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-99457-0_22.

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Visschers, Vivianne H. M., and Thomas A. Brunner. "Healthy Choices? The Implications of Direct and Indirect Stimuli for Product Perception and Food Consumption." In Handbook of Behavior, Food and Nutrition, 797–814. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-0-387-92271-3_53.

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Jeyakumar, Angeline, and Mrudula Holkar. "Nutritional Status of Children Participating in the Supplementary Nutritional Programme (SNP) and Mothers’ Perceptions of Services Provided." In Financial Decision-Making in The Foodservice Industry, 89–98. Includes bibliographical references and index.: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429292712-5.

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Szocs, Courtney, Dipayan Biswas, and Donald Lehmann. "How Smooth Does It Feel? The Effects of Haptics on Consumers’ Nutritional Perceptions." In Marketing Dynamism & Sustainability: Things Change, Things Stay the Same…, 628. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-10912-1_202.

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Casper, R. C., J. Michaels, and K. Simon. "Body Perception and Emotional Health in Athletes: A Study of Female Adolescents Involved in Aesthetic Sports." In World Review of Nutrition and Dietetics (Vol. 81 + 82), 134–47. Basel: KARGER, 1997. http://dx.doi.org/10.1159/000059623.

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Conference papers on the topic "Nutrition perceptions"

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Hall, William B., Rebecca Burkhart, Sarah Caroll, Lydia Chang, and Shannon S. Carson. "Physician Knowledge, Perceptions And Practice Regarding Enteral Nutrition In Mechanically Ventilated Patients." In American Thoracic Society 2011 International Conference, May 13-18, 2011 • Denver Colorado. American Thoracic Society, 2011. http://dx.doi.org/10.1164/ajrccm-conference.2011.183.1_meetingabstracts.a3156.

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Procopie, Roxana, Magdalena Bobe, Smaranda Giușcă, and Robert Bumbac. "Innovation in Nutrition Labeling: Consumer Perceptions of the Usefulness of Front of Pack Labeling Schemes." In New Trends in Sustainable Business and Consumption. Editura ASE, 2022. http://dx.doi.org/10.24818/basiq/2022/08/109.

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Crocombe, Dominic. "PTH-132 UK medical student perceptions on diet and nutrition education: results of a national survey." In British Society of Gastroenterology, Annual General Meeting, 4–7 June 2018, Abstracts. BMJ Publishing Group Ltd and British Society of Gastroenterology, 2018. http://dx.doi.org/10.1136/gutjnl-2018-bsgabstracts.531.

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Jemos, C., M. Milani, M. Piccoli, N. Martella, M. Venturino, and E. Omodeo Salè. "CP-082 Impact of pharmacists’ expertise on personalised parenteral nutrition prescriptions in an intensive care unit: physicians’ perceptions." In 22nd EAHP Congress 22–24 March 2017 Cannes, France. British Medical Journal Publishing Group, 2017. http://dx.doi.org/10.1136/ejhpharm-2017-000640.81.

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Orpet, Robert J. "How orchard soil, nutrition, natural enemies, management, and grower perceptions relate to woolly apple aphid (Eriosoma lanigerum) problems." In 2016 International Congress of Entomology. Entomological Society of America, 2016. http://dx.doi.org/10.1603/ice.2016.112898.

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Bradfield, James, Tom Butler, Rob Skinner, and Sumantra Ray. "23 A qualitative study of the perceptions of low carbohydrate diets and their discussion on social media among dietitians in England." In Oral Presentations and Abstracts from the 6th International Summit on Medical and Public Health Nutrition Education and Research, September 2020. BMJ Publishing Group Ltd, 2022. http://dx.doi.org/10.1136/bmjnph-2022-nnedprosummit.29.

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Heffernan, Maria, Patricia Fitzpatrick, Amy Bermingham, Ross Neville, Nicola Dervan, Clare Corish, Celine Murrin, and Brian Mullins. "Novel implementation of experiential learning in health and wellbeing in a university setting." In Seventh International Conference on Higher Education Advances. Valencia: Universitat Politècnica de València, 2021. http://dx.doi.org/10.4995/head21.2021.13069.

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Healthy UCD is a health promotion initiative in University College Dublin (UCD) which aims to create a sustainable healthy campus for all members of the UCD community. In recent years, Healthy UCD has worked with staff from across the university to provide opportunities for experiential learning to UCD students in areas related to health and wellbeing. The initiative currently has involvement in three modules: 1) Practice Placement – a core MSc in Clinical Nutrition and Dietetics module where students plan and implement a university-wide Healthy Eating Week, 2) Event Management – a core module undertaken by second-year BSc Sport &amp; Exercise Management students, and 3) Student Health &amp; Wellbeing – an undergraduate elective module which challenges students to reflect on issues which affect their own health and wellbeing and that of those around them and then develop a student-focused Healthy UCD campaign. This paper will outline how experiential learning is implemented in these modules, how students are assessed, and the perceptions of students who complete these modules.
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Althubaiti, Heba. "Examining staff and students perception on daily fruit and vegetable." In Food Safety Nutrition Webinar. Herald Meetings, 2021. http://dx.doi.org/10.52437/fnc-0821/10001.

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Introduction: There is a lack in the awareness in the fruit and vegetable (F&V) recommendation among Saudi society. Although the known facts of the benefits of F&V on health, information on Saudi society following the advised recommendation whether by WHO or local is still unknown. Aim: This cross- sectional study aim to examine the perception of F&V intake among students and staff at Umm Al-Qura University and to assess if they follow these recommendations of F&V locally and internationally. Method: Students and staff from Umm Al-Qura University participated in this study (n= 98, age between 18- 55). All data were collected using short online survey via Online survey - Survey Monkey in 2019. Result: 55% students and staff were not aware about these recommendations whereas 45% were aware about WHO recommendation. The majority of students and staff 53% have less than two portions a day of F&V. Only 14% have between two to four portions a day. 32% do not eat any portion of F&V daily. 59%, 14%, 5% of students and staff who believe that they should have five, seven, more than seven portions a day for being healthy respectively. Maintaining health, reduce the risk for chronic disease and providing essential vitamins and minerals to the body were all reasons why students and staff believe that they should have F&V everyday by 71%. Busy lifestyle, F&V cost, lack of the awareness about the health benefits, dislike the taste, some F&V spoil easily were all factors affecting eating F&V daily. Conclusion: People need educational and nutritional campaigns to spread the awareness about the health benefits of F&V. Most importantly the ministry of health should support those campaigns to increase people awareness and build a healthy society with a good habit. Keywords: Fruit intake, veg intake, F&V recommendation, students, staff, Umm Al-Qura University
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Kalnina, Ilze, and Evita Straumite. "A review - effect of salt on the sensory perception of snacks." 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.2019.001.

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Widhiyanti, Fitria, Yulia Lanti Retno Dewi, and Isna Qodrijati. "Fad Diets and Other Factors Affecting the Risk of Chronic Energy Deficiency among Adolescent Females at The Boarding School." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.03.102.

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ABSTRACT Background: Women of reproductive need higher nutrition intake to obtain adequate levels of nutrition prepare for pregnancy and during their pregnancy. Inadequate nutrition intakes in pregnant women have been reported to lead to poor maternal and infant outcomes. This study aimed to investigate the effects of fad diets and other factors on the risk of chronic energy deficiency among adolescent females at the boarding school. Subjects and Method: A cross-sectional study was conducted at Islamic boarding school in Yogyakarta, Indonesia. A sample of 200 female adolescents aged 19-24 years was selected by simple random sampling. The dependent variable was CED. The independent variables were perception toward body image, calorie intake, protein intake, fad diet, stress, and knowledge toward nutrition. The data were collected by digital weight scale, microtoise, mid-upper arm circumference tape, and questionnaire. The data were analyzed by a multiple logistic regression run on Stata 13. Results: The risk of CED in female adolescents increased with negative body image (OR= 2.30; 95% CI= 1.02 to 5.18; p= 0.044), fad diet (OR= 3.94; 95% CI= 1.71 to 9.08; p= 0.001), and high stress (OR= 7.02; 95% CI= 2.93 to 16.83; p<0.001). The risk of CED decreased with high calorie intake (OR= 0.31; 95% CI= 0.14 to 0.69; p= 0.005), high protein intake (OR= 0.30; 95% CI= 0.11 to 0.83; p= 0.020), and high knowledge toward nutrition (OR= 0.43; 95% CI= 0.20 to 0.96; p= 0.038). Conclusion: The risk of CED in female adolescents increases with negative body image, fad diet, and high stress. The risk of CED decreases with high calorie intake, high protein intake, and high knowledge toward nutrition. Keywords: chronic energy deficiency, body image, fad diet Correspondence: Fitria Widhiyanti. Masters Program in Public Health, Universitas Sebelas Maret. Jl. Ir. Sutami 36A, Surakarta 57126, Central Java, Indonesia. Email: fwidhiyanti@gmail.com. Mobile: +6282135793992. DOI: https://doi.org/10.26911/the7thicph.03.102
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Reports on the topic "Nutrition perceptions"

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Naim, Michael, Andrew Spielman, Shlomo Nir, and Ann Noble. Bitter Taste Transduction: Cellular Pathways, Inhibition and Implications for Human Acceptance of Agricultural Food Products. United States Department of Agriculture, February 2000. http://dx.doi.org/10.32747/2000.7695839.bard.

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Historically, the aversive response of humans and other mammals to bitter-taste substances has been useful for survival, since many toxic constituents taste bitter. Today, the range of foods available is more diverse. Many bitter foods are not only safe for consumption but contain bitter constituents that provide nutritional benefits. Despite this, these foods are often eliminated from our current diets because of their unacceptable bitterness. Extensive technology has been developed to remove or mask bitterness in foods, but a lack of understanding of the mechanisms of bitterness perception at the taste receptor level has prevented the development of inhibitors or efficient methods for reducing bitterness. In our original application we proposed to: (a) investigate the time course and effect of selected bitter tastants relevant to agricultural products on the formation of intracellular signal molecules (cAMP, IP3, Ca2+) in intact taste cells, in model cells and in membranes derived therefrom; (b) study the effect of specific bitter taste inhibitors on messenger formation and identify G-proteins that may be involved in tastant-induced bitter sensation; (c) investigate interactions and self-aggregation of bitter tastants within membranes; (d) study human sensory responses over time to these bitter-taste stimuli and inhibitors in order to validate the biochemical data. Quench-flow module (QFM) and fast pipetting system (FPS) allowed us to monitor fast release of the aforementioned signal molecules (cGMP, as a putative initial signal was substituted for Ca2+ ions) - using taste membranes and intact taste cells in a time range below 500 ms (real time of taste sensation) - in response to bitter-taste stimulation. Limonin (citrus) and catechin (wine) were found to reduce cellular cAMP and increase IP3 contents. Naringin (citrus) stimulated an IP3 increase whereas the cheese-derived bitter peptide cyclo(leu-Trp) reduced IP3 but significantly increased cAMP levels. Thus, specific transduction pathways were identified, the results support the notion of multiple transduction pathways for bitter taste and cross-talk between a few of those transduction pathways. Furthermore, amphipathic tastants permeate rapidly (within seconds) into liposomes and taste cells suggesting their availability for direct activation of signal transduction components by means of receptor-independent mechanisms within the time course of taste sensation. The activation of pigment movement and transduction pathways in frog melanophores by these tastants supports such mechanisms. Some bitter tastants, due to their amphipathic properties, permeated (or interacted with) into a bitter tastant inhibitor (specific phospholipid mixture) which apparently forms micelles. Thus, a mechanism via which this bitter taste inhibitor acts is proposed. Human sensory evaluation experiments humans performed according to their 6-n-propyl thiouracil (PROP) status (non-tasters, tasters, super-tasters), indicated differential perception of bitterness threshold and intensity of these bitter compounds by different individuals independent of PROP status. This suggests that natural products containing bitter compounds (e.g., naringin and limonin in citrus), are perceived very differently, and are in line with multiple transduction pathways suggested in the biochemical experiments. This project provides the first comprehensive effort to explore the molecular basis of bitter taste at the taste-cell level induced by economically important and agriculturally relevant food products. The findings, proposing a mechanism for bitter-taste inhibition by a bitter taste inhibitor (made up of food components) pave the way for the development of new, and perhaps more potent bitter-taste inhibitors which may eventually become economically relevant.
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Eshel, Amram, Jonathan P. Lynch, and Kathleen M. Brown. Physiological Regulation of Root System Architecture: The Role of Ethylene and Phosphorus. United States Department of Agriculture, December 2001. http://dx.doi.org/10.32747/2001.7585195.bard.

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Specific Objectives and Related Results: 1) Determine the effect of phosphorus availability on ethylene production by roots. Test the hypothesis that phosphorus availability regulates ethylene production Clear differences were found between the two plants that were studied. In beans ethylene production is affected by P nutrition, tissue type, and stage of development. There are genotypic differences in the rate of ethylene production by various root types and in the differential in ethylene production when P treatments are compared. The acceleration in ethylene production with P deficiency increases with time. These findings support the hypothesis that ethylene production may be enhanced by phosphorus deficiency, and that the degree of enhancement varies with genotype. In tomatoes the low-P level did not enhance significantly ethylene production by the roots. Wildtype cultivars and ethylene insensitive mutants behaved similarly in that respect. 2) Characterize the effects of phosphorus availability and ethylene on the architecture of whole root systems. Test the hypothesis that both ethylene and low phosphorus availability modify root architecture. In common bean, the basal roots give rise to a major fraction of the whole root system. Unlike other laterals these roots respond to gravitropic stimulation. Their growth angle determines the proportion of the root length in the shallow layers of the soil. A correlation between ethylene production and basal root angle was found in shallow rooted but not deep-rooted genotypes, indicating that acceleration of ethylene synthesis may account for the change in basal root angle in genotypes demonstrating a plastic response to P availability. Short-time gravitropic response of the tap roots of young bean seedlings was not affected by P level in the nutrient solution. Low phosphorus specifically increases root hair length and root hair density in Arabidopsis. We tested 7 different mutants in ethylene perception and response and in each case, the response to low P was lower than that of the wild-type. The extent of reduction in P response varied among the mutants, but every mutant retained some responsiveness to changes in P concentration. The increase in root hair density was due to the increase in the number of trichoblast cell files under low P and was not mediated by ethylene. Low P did not increase the number of root hairs forming from atrichoblasts. This is in contrast to ethylene treatment, which increased the number of root hairs partly by causing root hairs to form on atrichoblasts. 3) Assess the adaptive value of root architectural plasticity in response to phosphorus availability. A simulation study indicated that genetic variation for root architecture in common bean may be related to adaptation to diverse competitive environments. The fractal dimension of tomato root system was directly correlated with P level.
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Iron supplementation: Knowledge, perceptions, and usage among pregnant women in rural India. Population Council, 1997. http://dx.doi.org/10.31899/rh1997.1021.

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In India, severe anemia has been one of the causes of high maternal mortality and death of newborns and infants due to low birthweight. The prevalence of anemia among women ages 15–44 is extremely high. The Government of India has provided iron and folic acid tablets (IFA) as a prophylaxis against nutritional anemia among pregnant women as part of the Child Survival and Safe Motherhood program and will continue to do so in the Reproductive and Child Health package. This paper presents findings of both qualitative and quantitative research conducted among pregnant women to investigate the extent of distribution and use, information provision, and knowledge and perceptions regarding IFA tablets and reasons for nonuse. The study shows that consumption rate of IFA tablets is high if women are knowledgeable and have positive experiences after taking the tablets. Findings suggest that more accurate and complete information should be provided to pregnant women while distributing IFA tablets along with health and nutritional education messages. At the same time, follow-up visits and counseling are essential to address symptoms that are not related to IFA.
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