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Relevant bibliographies by topics / Nutritional quality

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Academic literature on the topic 'Nutritional quality'

Author: Grafiati

Published: 4 June 2021

Last updated: 12 June 2025

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Journal articles on the topic "Nutritional quality"

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Caroline Jeba R, Priyanka S, and Priyanka M. "Production and Nutritional Quality of Traditional Indian Millet Mixture of Rice, Pearl Millet and Urad Dal." International Journal of Research in Pharmaceutical Sciences 11, no. 4 (2020): 5076–81. http://dx.doi.org/10.26452/ijrps.v11i4.3104.

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Millet mix was prepared for its traditional values. The prepared sample was analyzed for its chemical and nutritional value, and by using the cost-efficient method, the nutritional content of the final product was enhanced. The improved sample was checked for its nutritional content. The objective is to make a comparison between standard and enhanced samples. ingredients were prepared in a powdered form of a sample in four different ratios. The standardized ratio of the ingredients used to make the samples were found by using tests. In the standardized ratio normal (S1) and nutrition enhanced (S2) samples were prepared using the three ingredients. For nutrition enhancement, the method of sprouting was used. Various tests were conducted for the standardized sample to verify its nutritional content, commercializing ability, microbial analysis, analysis etc. The nutritional content Analysis of the normal and nutrition enhanced samples (S1) and (S2) was done. The sample (S2) was nutritionally rich when compared to the normal sample (S1). All other test had more or less coinciding results for both the samples (S1) and (S2). By comparing the nutritional content, a conclusion arrives that the sample (S2is nutritionally rich when compared to (S1). Microbial and Physical properties results show that the product is efficient to be commercialized and stored to a specific period without microbial contamination in powdered form. The nutrient-rich mass is suitable for all age group.

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Silva, Suellen R. V. da, Fernando J. Freire, Jefrejan S. Rezende, Renato L. dos Santos, and Jailson C. Cunha. "Nutritional status and quality of table grapes cultivated in Submédio São Francisco Valley." Revista Brasileira de Engenharia Agrícola e Ambiental 27, no. 5 (2023): 415–21. http://dx.doi.org/10.1590/1807-1929/agriambi.v27n5p415-421.

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ABSTRACT The cultivation of fruit trees is influenced by abiotic factors such as nutritional management. However, fertilizers are used in large amounts in vineyards, resulting in excess nutrients that can cause stress and reduce fruit quality. Calcium (Ca) is one of the most used nutrients in vineyards due to its effects on fruit quality. However, excess of Ca interferes with the distribution of Ca compounds in fruits, being a form of abiotic stress. The aim of this study was to evaluate the influence of the nutritional balance of table grape orchards on calcium nutrition and fruit quality. Nineteen table grape orchards were selected in the Submédio São Francisco Valley in 2019 and 2020 crops. The nutritional diagnosis was performed using the integrated diagnosis and recommendation system (DRIS) and the average nutritional balance index (NBIm) was calculated. The concentration of Ca-pectate, Ca-total, berry firmness, soluble solids, titratable acidity, soluble solids/titratable acidity ratio and dry matter were determined in the fruits. The nutritional diagnosis identified excess Ca in the orchards. The correlation between Ca-pectate and the average NBIm was negative, indicating that the Ca-pectate concentration is higher in vines that are more nutritionally unbalanced. However, the Ca-total in the fruit was not correlated with Ca-pectate. Ca-total and Ca-pectate were not correlated with berry firmness. Calcium nutrition is complex and highlights the importance of associating the assessment of nutritional balance with Ca in fruit quality to optimize the nutritional management of the grapevine.

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Heaney, Robert P., and Karen Rafferty. "Assessing nutritional quality." American Journal of Clinical Nutrition 83, no. 3 (2006): 722–23. http://dx.doi.org/10.1093/ajcn.83.3.722.

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Mossenson, Sharonna, Roslyn Giglia, Claire E. Pulker, et al. "The Nutritional Quality of Food Donated to a Western Australian Food Bank." Nutrients 16, no. 4 (2024): 509. http://dx.doi.org/10.3390/nu16040509.

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Food banks provide an indispensable service to people experiencing severe food insecurity. Food banks source donations from across the food system; however, the food redistributed to clients across the developed world is nutritionally poor. This, together with the increasing prevalence of diet-related diseases and food insecurity, has prompted a focus on nutritional quality. Despite more food being distributed via food banks in Australia, the nutritional quality of donated food remains unreported. This study analyzed all food (84,996 kg (1216 products)) donated to Foodbank WA over a 5-day period using diet-, food-, and nutrient-based nutrition classification schemes (NCSs). A total of 42% (27% of total weight) of donated food products were deemed ‘unsuitable’ and 19% (23% by weight) were ‘suitable’ according to all NCSs. There was no agreement on 39% of products (50% by weight). Overall, NOVA and the Healthy Eating Research Nutrition Guidelines (HERNG) (κ = 0.521) had the highest level of agreement and the ADGs and HERNGs the lowest (κ = 0.329). The findings confirm the poor nutritional quality of food donated to food banks and the need to work with donors to improve the food they donate. Fit-for-purpose nutrition guidelines are urgently needed for Australian food banks to support them in providing nutritious food to their vulnerable clients.

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Fernández-Lázaro, Diego, and Jesús Seco-Calvo. "Nutrition, Nutritional Status and Functionality." Nutrients 15, no. 8 (2023): 1944. http://dx.doi.org/10.3390/nu15081944.

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Mirsanjari, Mitra. "Quality of Life and Nutrition During Pregnancy." JOURNAL OF SOCIAL SCIENCE RESEARCH 4, no. 1 (2014): 428–41. http://dx.doi.org/10.24297/jssr.v4i1.3219.

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A communitys transition towards modernity and urbanization leads to lifestyle changes that influence an individuals health through modifications in physical activity and nutritional habits. Women of childbearing age, particularly during pregnancy require special attention with regards to nutrition because their health potentially affects the well being of the entire community beside herself and the fetus. The aim of this study was to explore the association between quality of life and the nutrition knowledge and dietary intake among a group of pregnant women in Malaysia. A cross sectional survey was carried out to explore the association of knowledge, attitudes and healthy nutritional practices with quality of life during the second and third trimester of pregnancy. In this study, nutritional habits during pregnancy were significantly associated with social functioning, vitality and physical functioning. A basic understanding of the influence a healthy lifestyle has on physical and emotional well being during pregnancy helps the mother and family members to have a positive attitude towards the need for healthy behaviors in regard to nutrition and physical activity. The findings of this study show the importance of nutritional intake and behavior with respect to their effects on dimensions of health quality.

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Peng, Bo, Qing-Xi Zhang, Xia-Yu Tian, et al. "Influencing Factors of Grain Nutritional Quality and its Genetic Improvement Strategy in Rice." Journal of Biotechnology Research, no. 71 (November 19, 2020): 1–11. http://dx.doi.org/10.32861/jbr.71.1.11.

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Rice is one of the most important food crops in the world, and about half of the world’s population uses it as the main food source. China’s annual rice output accounts for about 34% of the world’s annual rice output, ranking first in the world, thus China is known as the "Rice Kingdom". Rice has high nutritional value, providing the human body with 35% of the total energy intake and about 28% of the required protein. Therefore, the nutritional value of rice is directly related to human nutrition and health. In this paper, the three aspects of rice nutrition and human health, factors affecting rice nutritional quality and genetic improvement of nutritional quality of rice are reviewed. The new challenges of rice nutrition quality were analyzed, and the prospect of improving rice nutritional quality was prospected. The results provide theoretical basis for genetic improvement of rice nutrition quality and cultivation of new high-quality rice varieties in the future.

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Alagem Mizrahi, Aviva, and Katarzyna Waszyńska. "Knowledge and Perceived Quality of Nutrition Care amongst Nurses." Studia Edukacyjne, no. 58 (October 15, 2020): 291–313. http://dx.doi.org/10.14746/se.2020.58.16.

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Purpose: This study was conducted on nurses from The Sheba Medical Center. The purpose of the study was to investigate nurses’ evaluation of the importance of a nutrition assessment, (b) nurses’ knowledge of nutrition care and (c) nurses’ evaluation of the quality of nutrition care in their department. Design: The study was a quantitative correlational study performed in a university-affiliated, teaching hospital. Methods: Data were collected via a digital questionnaire through head nurses, from 203 nurses and analyzed by frequencies, means and Pearson correlations, independent t-tests, oneway ANOVA and stepwise such as the ability of patients to feed themselves, chew and swallow, multiple linear regression were performed to determine predictors observing whether a patient finishes a meal and offering assistance of nurses’ responses where needed. Findings: Importance of nutritional assessment is positively and significantly correlated to knowledge of nutritional care and quality of nutritional treatment. Female nurses’ knowledge is significantly higher than male. Senior nurses’ knowledge is higher than less senior nurses. Nurses who participated in emergency care training have a significantly higher level of knowledge than nurses who did not participate in this course. Knowledge of nutritional care is not significantly correlated to quality of nutritional treatment. It is important to introduce the role of nurses regarding nutritional care within their departments to doctors and dietitians, as well as involving them in building the intervention course. Conclusions: These findings highlight the importance of checking the quality of nurses’ educational knowledge and improving it through an intervention with specified training surrounding knowledge regarding nutrition, including learning and training.

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Čížková, H., R. Ševčík, A. Rajchl, and M. Voldřich. "Nutritional Quality of Commercial Fruit Baby Food." Czech Journal of Food Sciences 27, Special Issue 1 (2009): S134—S137. http://dx.doi.org/10.17221/616-cjfs.

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Commercial fruit baby food is a preserved fruit product usually made with fruit purees, sugar, water and variable additives (thickening agents, antioxidants, etc.). As the foodstuffs intended for particular nutritional uses, baby foods for infants and young children conforms to a set of strict guidelines e.g. maximum levels for pesticide residues, microbiological contamination, addition of additives, labelling, etc. However, being an important supplement to children diet and/or for their progressive adaptation to ordinary food, the nutritional quality of commercial fruit baby food in very important. Ten samples of commercial fruit baby food from the market were analysed for the fruit content, ascorbic acid and total polyphenols content and total antioxidant capacity determined by DPPH method. Hydroxymethylfurfural (HMF) and furfural content were followed as the time-temperature effort indicators. The method for the estimation of fruit content in products was based on the concentration of glucose, fructose, sorbitol, potassium, formol number, malic and citric acid, phosphorus, ash and refractive index and the results were compared with the Code of practice of AIJN and literature sources. The study indicates that there are big differences in composition and quality of commercial fruit baby food, whereas some samples contain fruits only, another products are diluted with significant amount of sugar, water and starchy fillers.

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Khosravi, Asha, Eleonora Bassetti, Katelyn Yuen-Esco, et al. "Nutrient Profiles of Commercially Produced Complementary Foods Available in Burkina Faso, Cameroon, Ghana, Nigeria and Senegal." Nutrients 15, no. 10 (2023): 2279. http://dx.doi.org/10.3390/nu15102279.

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The nutritional quality of commercially produced complementary food (CPCF) varies widely, with CPCF in high-income settings often containing excessive levels of sugar and sodium. Little is known about the nutritional quality of CPCF available in the West Africa region, despite their potential to improve the nutrition of infants and young children (IYC). This study evaluated the nutritional quality of CPCF available in five West African countries using the WHO Europe nutrient profiling model (NPM) and assessed their suitability for IYC based on label information. The proportion that would necessitate a “high sugar” warning was also determined, and the micronutrient (iron, calcium, and zinc) content was assessed against IYC-recommended nutrient intakes. Of the 666 products assessed, only 15.9% were classified as nutritionally suitable for promotion for IYC. The presence of added sugar and excessive sodium levels were the most common reasons for a product to fail the nutrient profiling assessment. Dry/instant cereals contributed the highest percentage of recommended nutrient intake (RNI) per serving. This highlights the need for policies to improve the nutritional quality of CPCF in West Africa, including labeling standards and the use of front-of-pack warning signs to promote product reformulation and clearly communicate nutritional quality to caregivers.

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Dissertations / Theses on the topic "Nutritional quality"

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Lund, Karolina. "Nutritional quality of children’s diet and associations with parental cooking skills and nutritional awareness." Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-17844.

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Background: Child overweight and obesity are increasing public health problems and food habitsamong children are concerning. Healthy family food habits and basic parental nutrition and cooking skills are important for ensuring children receive an adequate diet. Objective: To explore the nutritional quality of 5-10-year-old Swedish children’s diets and associations with parental self-perceived cooking skills, awareness of nutrition guidelines, family cooking practices and demographic variables. Methods: A cross sectional online survey was responded by 72 parents. Nutritional quality was measured using The National Board of Health and Wellness’ Dietary Index. The survey also measured parental self-perceived cooking skills, awareness of nutrition guidelines, family cooking practices and demographic variables. Associations were tested with independent t-tests and Spearman rank correlations. Results: Mean Dietary Index score was 8.11, which indicates an unsatisfactory adherence to Nutrition Guidelines. Children’s food habits in this sample were better than in the national survey Riksmaten barn 2003, but intake levels of fruit, vegetables and fish was still below recommendations. Associations were found between children’s Dietary Index scores and parental cooking skills, nutritional awareness and frequency of child participating in cooking. No associations with demographic variables were found. Conclusions: Children’s diets are not in line with recommendations for 46 % of the participants, but appears to have improved since the latest national survey. Parental cooking skills, nutritional awareness and children participating in cooking more often was associated with better nutritional quality in children.The small sample size, participant heterogeneity and the recruitment method limits the generalizability of the results.

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張志田 and Zhitian Zhang. "Nutritional quality and starch physicochemical properties in sweetpotato." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2001. http://hub.hku.hk/bib/B31242728.

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Rehman, Salim-Ur. "Factors influencing quality and nutritional value in chapaties." Thesis, University of Strathclyde, 1994. http://oleg.lib.strath.ac.uk:80/R/?func=dbin-jump-full&object_id=23309.

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Chapati, an unleavened flat bread, is a staple in the diet in Pakistan. Wheat in the form of chapati can contribute as much as 90% of the total dietary energy intake to the rural population and generally provides more than half dietary energy and protein. Such a heavy dependence on this cereal food has led to protein malnutrition due to wheat proteins being deficient in lysine, an essential amino acid. The aim of this study was to produce savoury chapati with enhanced nutritional value. Attitudes to a variety of savoury flavours were determined in consumers of Pakistan and in immigrants to Glasgow. Chicken and meaty were most and cheesy least preferred. Amongst chapati quality characters, nutritional value was rated highest followed by flavour. These studies suggested that consumers favoured a product with appropriate flavour, a soft texture and of high nutritional value. Typically chapaties are prepared with wholemeal flours with medium rheological optima. Doughs of British wheat varieties Fresco and Galahad (33+67) and Mercia and Galahad (50+50) had moderate stickiness, high sheeting ability, and were low in shrinkage after sheeting. Such suitable mixtures yielded flours suitable for chapati production. Wheat protein profiles were determined by electrophoresis and relationships between proteins and rheological properties determined with partial least squares regression (PLS2). Dough development time was positively correlated with aggregated values of high molecular weight (HMW) and low molecular weight (LMW) glutenins, ratio of polymeric to monomeric and LMW glutenins, and negatively correlated with the total of gliadin, globulin and albumin fractions. Dough stability showed negative and tolerance index positive correlations with gliadin. Resistance to extension was associated with dough stability and inversely with gliadin content. Such studies reveal that glutenin contributes strength and gliadin imparts weakness to flour. Response surface methodology, used to optimise chapa ties , revealed that a successful savoury product could be produced by incorporating 1.5 to 2.0 % yeast extract without any deleterious effect on dough physical characteristics. Yeast extract enhanced the concentrations of protein from 13.1 % to 14.4 % in chapati. In addition to enhanced nutritional value, yeast extract imparted a desirable savoury flavour to chapati.

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Zhang, Zhitian. "Nutritional quality and starch physicochemical properties in sweetpotato." Hong Kong : University of Hong Kong, 2001. http://sunzi.lib.hku.hk/hkuto/record.jsp?B23241950.

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Diamanti, Jacopo. "Quality, nutritional quality and nutraceutical value as a new task for strawberry breeding." Doctoral thesis, Università Politecnica delle Marche, 2011. http://hdl.handle.net/11566/241922.

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Negli ultimi anni i consumatori hanno aumentato l’attenzione rivolta agli aspetti nutrizionali e salutistici (vitamine, sali minerali, antiossidanti, ecc.) legati ai prodotti ortofrutticoli. Il consumo di frutta è stato ampiamente considerata possedere importanti caratteristiche salutari, legate in particolar modo al contenuto di composti antiossidanti, i quali svolgono, all’interno del corpo umano, un’azione protettiva contro le reazioni di ossidazione cellulare. Frutta e verdure contengono composti antiossidanti, oltre alle vitamina C, vitamina E e ai carotenoidi, i quali contribuiscono alla loro capacità antiossidante totale, come i composti fenolici (flavonoidi, antociani, tannini, ellagitannini, ecc). I frutti rossi sono fra i frutti più ricchi in composti fitochimici a carattere antiossidante, tra i frutti rossi la fragola è uno dei più attrattivi, grazie al suo aspetto e alle sue caratteristiche aromatiche, ma ultimamente i consumatori hanno concentrato le loro attenzioni sulle caratteristiche nutrizionali del frutto di fragola. Di conseguenza i ricercatori hanno concentrato il loro interesse verso le caratteristiche nutrizionali del frutto di fragola, allo scopo di caratterizzare i composti bioattivi del frutto per capire come tali composti vengono sintetizzati all’interno della matrice del frutto. È in costante aumento l’interesse rivolto verso i multipli fattori genetici e ambientali che interagiscono sulla produzione e accumulo dei composti nutrizionali del frutto di fragola, anche se tali fattori non sono tenuti in considerazione durante la fase di commercializzazione. Il presupposto di “frutto funzionale” sottolinea che i composti bioattivi presenti nel frutto siano efficaci per la salute del consumatore. La valutazione rigorosa delle prove scientifiche richiede la definizione di un set di criteri e metodi per la valutazione delle caratteristiche nutrizionale del frutto di fragola. Le metodologie per la determinazione dei composti bioattivi dei frutti possono essere considerate strumenti veloci e affidabili per lo screening di larghe popolazioni ottenute da programmi di miglioramento genetico al fine di ottenere genotipi di fragole ad elevato valore nutrizionale. La ricerca sviluppata durante il corso di dottorato è stata incentrata nello 1) sviluppo di metodologie standardizzate di analisi nutrizionale sul frutto di fragola valutata su tre campi di collezione germoplasma fragola; 2)valutazione della qualità nutrizionale di nuovi genotipi di fragola generati da programma di miglioramento genetico utilizzando re-incroci interspecifici di F. virginiana spp. glauca e incroci intra-specifici di F. x ananassa, al fine di produrre nuovo materiale genetico con elevate caratteristiche nutrizionali; 3) validazione della capacità antiossidante del frutto di fragola valutata in vivo su ratti sottoposti ad elevato stress ossidativo. I risultati ottenuti tramite questo approccio multidisciplinare conferma l’importanza dello sviluppo di metodologie di analisi rapide ed efficaci per la valutazione delle componenti nutrizionali del frutto di fragola, grazie al maggior interesse che le caratteristiche nutrizionali stanno acquistando. La valutazione delle caratteristiche nutrizionali nelle collezioni germoplasma fragola europee conferma l’importanza del genotipo riguardo alla composizione dei composti bioattivi nel frutto, ma anche il ruolo importante svolto dalle condizioni ambientali e dalla regionalità. Inoltre è confermata l’importanza delle specie selvatiche come nuovo strumento nello sviluppo di programmi di miglioramento genetico al fine di incrementare la qualità nutrizionale del frutto. In fine è provata l’efficacia del potere antiossidante del frutto di fragola contro il danno provocato dallo stress ossidativo in vivo, ance se efficacia dell’effetto antiossidante è strettamente legato con i composti bioattivi presenti nel frutto e conseguentemente con il genotipo. Questo tipo di approccio multidisciplinare permetterà il licenziamento di nuove varietà capaci di offrire frutti di alta qualità e sicuri per il consumatore.<br>In recent times increasing attention has been paid by consumers to the health and nutritional aspects (vitamins contents, mineral elements, antioxidants, etc.) of horticultural products. Fruits and vegetables contain antioxidant compounds, in addition to vitamin C or E and carotenoids, that significantly contribute to their total antioxidant capacity, such as phenolic acids (flavonoids, anthocyanins, tannins ellagitannins ecc.). Berry fruits are one of the richest sources of antioxidant phytochemicals encountered. Among berries strawberry fruit is one of the more attractive, due to its aspects and taste, but lately consumers have also focused their attention on strawberry fruit health-related compounds. For such reason researchers have focus their attention on strawberry fruit nutritional attributes, characterizing fruit bioactive compounds and understanding the physiological development of such compounds. Increasing awareness on multiple genetic and environmental factors affecting production and accumulation of bioactive compounds is observed among agronomic investigators, but these factors are rarely taken in account when fruit is marketed. The assumption underlying the ‘functional fruit’ is that the bioactive compounds in fruit are efficacious for the improvement of health. Rigorous and unprejudiced evaluation of the scientific evidence requires a defined set of criteria and methods of evaluation. The methods available for detecting fruit bioactive compounds can be suggested as fast and reliable tools for screening large breeding populations for high berry nutritional quality. The research carried on in these three years was focused on 1) the development of standardized methods for the evaluation of fruit bioactive compounds of European strawberry fruit germplasm collections, to identify genotypes able to provide new gene sources for increasing fruit nutritional value; 2) the evaluation of fruit nutritional quality of new strawberry genotypes generated by a breeding program based on the comparison of offspring populations originated by inter-specific backcross of F. virginiana spp.glauca and F. x ananassa intra-specific cross, with the aim to produce new genetic material with improved fruit nutritional quality; 3) validation of strawberry fruits antioxidant capacity against oxidative stress in vivo by a strawberry fruit supplementation in a sixteen week long term diet in rats. The results obtained by this multidisciplinary approach state the importance of developing methodologies of fruit nutritional evaluation fast and reliable, because of the main role that nutritional quality is acquiring. The nutritional evaluation of European strawberry collections confirm the importance of genotype in regards to bioactive compounds composition, but also the main role played by environmental conditions and location. Furthermore, the importance of wild genetic resources as new implement in strawberry breeding program aimed to improve fruit nutritional quality, is confirmed. Finally, the efficacy of strawberry antioxidant capacity against oxidative damage in vivo, is stated, even if the effect is strictly linked with the fruit bioactive composition and consequently strawberry genotype. This multidisciplinary approach will allow the release of new varieties able to offer better quality and consumer safety.

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Ismail, Baraem. "Dates : physico-chemical characteristics, total quality and nutritional significance." Thesis, University of Central Lancashire, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.275924.

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Fearnley, Eleanor. "Identification of transcriptional regulators determining nutritional quality of tomato." Thesis, University of East Anglia, 2019. https://ueaeprints.uea.ac.uk/69828/.

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Consumption of dietary antioxidants and vitamins is advantageous for the prevention of diet-related diseases. Increasing the consumption of Vitamin E (VTE) in the human diet should have a plethora of health benefits; increased anti inflammatory responses, reduced cardio-vascular risk in patients with diabetes and improved plasma membrane repair. Therefore, there are predicted benefits to increasing VTE in our diets. Biofortification attempts to increase VTE have been limited to manipulating enzymes of the VTE pathway, which often lead to the greater production of less bioactive vitamers. Transcriptional regulation of VTE synthesis in plants remains poorly understood, but identification of transcriptional regulators could overcome some of the limitations on biofortification of VTE in crops used for food. In this thesis, I have used expression quantitative trait loci (eQTLs) to identify candidate transcriptional regulators of VTE biosynthesis in tomato fruit. Using the S.pennellii x S.lycopersicum cv. M82 tomato introgression lines (ILs), I have identified several trans-eQTLs, which contain candidate transcriptional regulators of VTE biosynthesis. The trans-eQTL IL9-3-2 revealed a MYB transcription factor - a candidate transcriptional repressor of the methyl erythritol phosphate (MEP) pathway, which supplies precursors for VTE biosynthesis. The trans-eQTL IL6-2-2 also revealed two MYB 1R transcriptional repressors of VTE biosynthesis in tomato fruit. Additionally, analysis of fruits of the IL parents revealed that S.pennellii fruits contain normally absent forms of VTE; tocotrienols. Overall, my work to identify transcriptional regulators of VTE biosynthesis has resulted in the production of VTE-enriched tomatoes.

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Altenburger, Jena L. "THE QUALITY OF NUTRITIONAL INTAKES IN CHILDREN WITH AUTISM." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1274471115.

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Kralik, Brittany A. "Quality and Nutritional Analysis of Aquaponic Tomatoes and Perch." Bowling Green State University / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1617139965099778.

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DI, VITTORI LUCIA. "Improving the sensorial and nutritional quality of strawberry fruits." Doctoral thesis, Università Politecnica delle Marche, 2018. http://hdl.handle.net/11566/253035.

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Negli ultimi decenni, il consumatore è sempre più attento agli aspetti salutari della dieta, ponendo quindi particolare attenzione alla qualità generale del prodotto, dal punto di vista agronomico e commerciale fino alla qualità sensoriale e nutrizionale. Queste caratteristiche sono molto variabili tra specie differenti di fragola, ma anche all’interno di diverse cultivar appartenenti alla stessa specie. Lo scopo di questo studio triennale è stato quello di valutare e selezionare nuovi genotipi di fragola dall’elevata qualità e valore nutrizionale. I frutti di 51 genotipi di fragola derivanti da incroci interspecifici di Fragaria virginiana glauca con Fragaria x ananassa (F1), back-crossings (BC1, BC2 e BC3), varietà e selezioni di Fragaria x ananassa (Fxa) e da selezioni di Fragaria x ananassa per uso industriale (Fxa(Ind)) sono stati analizzati per parametri produttivi, sensoriali, qualitativi e nutrizionali. Nel programma di back-crossing sviluppato in questo studio, la scelta dei migliori genotipi come parentali per le varie generazioni di backcrossing (BC1, BC2 e BC3) ha permesso di ottenere nell’ultima generazione selezioni ricche di sostanze antiossidanti, ma anche con un buon recupero delle caratteristiche produttive e un miglioramento delle proprietà sensoriali rispetto alle precedenti generazioni di incrocio. A questo punto del processo di miglioramento genetico, è possibile affermare che i caratteri per l’elevata quantità di sostanze antiossidanti sono stati stabilizzati nel BC3, anche con un piccolo aumento rispetto alle popolazioni di Fragaria x ananassa e F1. La produzione in questo gruppo non è lontana dalle esigenze commerciali: con un ulteriore aumento del peso del frutto mediante reincrocio con un genitore (Fragaria x ananassa) dalle elevate performance produttive, alcuni genotipi di BC3 hanno il potenziale per diventare cultivar commerciali.<br>In the last few decades, the most knowledgeable consumer on the diet and its nutritional principles pays particular attention to the overall quality assessment, comprising the agronomic/commercial quality, the organoleptic quality and the nutritional quality. All those characteristics are very variable among different species, but also among different varieties within the same species. The aim of this triennial study is to select new genotypes of strawberries with high quality and nutritional value. Fruits of 51 strawberry selections from interspecific crossings of Fragaria virginiana glauca with Fragaria x ananassa (F1), back-crossings (BC1, BC2, BC3), varieties and advanced selections of Fragaria x ananassa (Fxa) and Fragaria x ananassa for industrial purpose (Ind) were analyzed for productive, sensorial, qualitative, and nutritional analyzes. In the back-crossing program developed in this study, the choice of best parental genotypes for the various backcrossing generations (BC1, BC2 and BC3) allowed to obtain in the last generation, selections rich in antioxidant substances but also with a good recovery of productive characteristics, and ameliorating sensorial properties in respect to the previous crossing generations. At this point of the breeding process, it is possible to affirm that characters for the high amount of antioxidant substances were stabilized at BC3, even with a small increase in respect to both Fragaria x ananassa and F1 populations. The production in this group is not far from commercial requirements: with further increasing of the fruit weight by backcrossing with a parent (Fragaria x ananassa) with high productive characteristics, some genotypes of BC3 have the potential to become commercial cultivars.

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Books on the topic "Nutritional quality"

1

Lovendale, Mark. Quality longevity. 7th ed. Advanced Health Center, 1995.

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Jaiwal, Pawan Kumar, Anil K. Chhillar, Darshna Chaudhary, and Ranjana Jaiwal, eds. Nutritional Quality Improvement in Plants. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-95354-0.

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Baxter, E. Denise. Beer: Quality, safety and nutritional aspects. Royal Society of Chemistry, 2001.

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B, Volkarsky Kelly, ed. Diet quality of American school-age children. Nova Science, 2009.

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B, Volkarsky Kelly, ed. Diet quality of American school-age children. Nova Science, 2009.

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Volkarsky, Kelly B. Diet quality of American school-age children. Nova Science, 2010.

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Katoch, Rajan. Nutritional Quality Management of Forages in the Himalayan Region. Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-5437-4.

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Olson, R. A., and K. J. Frey, eds. Nutritional Quality of Cereal Grains: Genetic and Agronomic Improvement. American Society of Agronomy, Crop Science Society of America, Soil Science Society of America, 1987. http://dx.doi.org/10.2134/agronmonogr28.

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1917-1987, Olson R. A., and Frey K. J, eds. Nutritional quality of cereal grains: Genetic and agronomic improvement. American Society of Agronomy, 1987.

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Ismail, Baraem. Dates: Physico-chemical characteristics, total quality and nutritional significance. Oxford Brookes University, 2003.

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Book chapters on the topic "Nutritional quality"

1

Harding, F. "Nutritional aspects." In Milk Quality. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2195-2_11.

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Potter, Norman N. "Improving Nutritional Quality: Nutrition Labeling." In Food Science. Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-015-7262-0_24.

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How, R. Brian. "Nutritional Quality and Nutrition Marketing." In Marketing Fresh Fruits and Vegetables. Springer US, 1991. http://dx.doi.org/10.1007/978-1-4615-2031-3_13.

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Duodu, Kwaku G. "Assaying Sorghum Nutritional Quality." In Methods in Molecular Biology. Springer New York, 2019. http://dx.doi.org/10.1007/978-1-4939-9039-9_7.

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Sánchez-Moreno, Concepción, Sonia De Pascual-Teresa, Bego˜na De Ancos, and M. Pilar Cano. "Nutritional Quality of Fruits." In Handbook of Fruits and Fruit Processing. Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118352533.ch5.

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Katoch, Rajan. "Forage Nutritional Quality Management." In Techniques in Forage Quality Analysis. Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-6020-8_17.

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Juhász, Ana Cristina Pinto, Sueli Ciabotti, and Lilian Cristina Andrade de Araújo Teixeira. "Breeding for Nutritional Quality." In Soybean Breeding. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-57433-2_20.

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Newman, C. W., and C. F. McGuire. "Nutritional Quality of Barley." In Agronomy Monographs. American Society of Agronomy, Crop Science Society of America, Soil Science Society of America, 2015. http://dx.doi.org/10.2134/agronmonogr26.c14.

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Van Chuyen, Hoang, and Jong-Bang Eun. "Nutritional Quality of Foods: Sweet Potato." In Diet Quality. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7339-8_19.

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Katoch, Rajan. "Nutritional and Anti-Nutritional Constituents in Forages." In Nutritional Quality Management of Forages in the Himalayan Region. Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-5437-4_8.

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Conference papers on the topic "Nutritional quality"

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Bendelja Ljoljić, Darija, Iva Dolenčić Špehar, Ivica Kos, Nataša Hulak, and Ivan Vnučec. "LACTOSE-FREE DAIRY PRODUCTS: A GROWING MARKET AND NUTRITIONAL ADVANTAGES." In L. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / THE 50th FOOD QUALITY AND SAFETY CONFERENCE. Mendel University in Brno, 2024. http://dx.doi.org/10.11118/978-80-7509-996-9-0041.

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Khalili Tilami, Sarvenaz, Sabine Samples, Tomáš Zajíc, Jakub Krejsa, Jan Másílko, and Jan Mráz. "NUTRITIONAL VALUE OF SEVERAL COMMERCIALLY IMPORTANT RIVER FISH SPECIES FROM THE CZECH REPUBLIC." In L. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / THE 50th FOOD QUALITY AND SAFETY CONFERENCE. Mendel University in Brno, 2024. http://dx.doi.org/10.11118/978-80-7509-996-9-0160.

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Červenka, Libor, Sali Muriqi, and Michaela Frühbauerová. "NUTRIČNÍ A SENZORICKÉ HODNOCENÍ SUŠENEK OBSAHUJÍCÍ PRÁŠEK Z KYSANÉHO ZELÍ / NUTRITIONAL AND SENSORY EVALUATION OF COOKIES WITH SAUERKRAUT POWDER." In L. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / THE 50th FOOD QUALITY AND SAFETY CONFERENCE. Mendel University in Brno, 2024. http://dx.doi.org/10.11118/978-80-7509-996-9-0059.

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Ferreira, Eliz Garcia, Jamille Karolyne da Conceição, and Ana Paula de Mello. "Nutritional risk patients management in a stroke reference center." In XIII Congresso Paulista de Neurologia. Zeppelini Editorial e Comunicação, 2021. http://dx.doi.org/10.5327/1516-3180.328.

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Introduction: Nutritional screening should be used as a tool nutritional risk early identification, aiming at intervention for the prevention of malnutrition and rehabilitation. Objectives: Report nutritional risk management protocol in patients admitted for suspected stroke. Methodology: Experience report on the working method of nutrition team at a stroke reference center. Results: Nutrition screening by a Dietist is applied within 72 hours of admission of all patients admitted to the acute/integral stroke unit. First, NRS-2002 tool is applied, in which the following items are considered: BMI < 20.5Kg/m²; weight loss in the past three months; reduction in food intake in the last week; metabolic stress and age (≥70 years old). Those with a speech-language diagnosis of dysphagia are also considered at nutritional risk. After, anthropometric measurements: weight and height are measured with walking patients, or knee height, brachial and calf circumference of those with cognitive and/or motor disabilities. Individualized nutritional therapy (oral/enteral) is prescribed. In addition, cases are discussed in a multiprofessional daily round to define actions during rehabilitation and in the discharge process (conter- referral to primary care, nutrition advice and continuity of nutritional therapy at home). Conclusions: Establishing a nutritional risk management protocol is important for early identification in post-stroke patients, since nutritional status is directly related to a good prognosis and long-term quality of life.

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Kurćubić, Vladimir, Slaviša Stajić, Nemanja Miletić, and Marko Petković. "INSIGHTFUL APPLICATION OF HERBAL EXTRACTS IN THE PREVENTION AND TREATMENT OF ANIMAL DISEASES AND IMPROVEMENT OF MEAT QUALITY AND SAFETY." In 1st International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2023. http://dx.doi.org/10.46793/sbt28.181k.

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In an indirect way, through animal nutrition or selection, we can influence the composition and quality of muscle and fat tissue, and thus the nutritional and functional value of meat. The process is longer and is not fully controlled yet. Direct processes improve nutritional properties by adding components with functional properties and/or reducing or removing ingredients that may negatively affect health. Herbal raw materials and extracts, by-products and wastes from fruit and vegetable processing can modify feed in order to achieve a stable health status and preserve animal well-being and sensory quality of meat, with an extended shelf life.

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Hotea, Ionela, Catalin Sirbu, Anamaria Plotuna, Emil Tirziu, and Isidora Radulov. "ASSESSMENT OF CHEMICAL AND NUTRITIONAL QUALITY OF RAPESEED MEAL INTENDED FOR MONOGASTRIC LIVESTOCK FEEDING." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.05.

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Rapeseed meal is a valuable source of protein for animals feeding. It can be used as an alternative to soybean meal in the mixtures of combined feeds intended for farm animals. Thus, the purpose of this study was to evaluate the chemical and nutritional composition of the rapeseed meal intended for use in the feeding of monogastric livestock. 70 samples of rapeseed meal arrived at the Laboratory of Chemical Analyses for Animal Nutrition, were analysed. The following values were obtained for the main nutritional compounds: crude protein (CP) � 37.95%, with variations between 35.26 and 41.67%; ether extract (EE) � 1.84%, with values between 1.55 � 2.06%; crude fiber (CF) � 11.93%, with variations between 9.85 � 14.93%; and nitrogen-free extracts (NfE) � 41.07%, varying significantly between 35.75 � 45.82%. In order to evaluate the nutritional value of rapeseed meal, the digestible forms of nutrients and the value of metabolizable energy (ME) for pigs and poultry were calculated, using predictive formulas. The average ME value for pigs was 1278.57 kcal/kg, varying between 1145.63 - 1398.27 kcal/kg, and for poultry the ME value was 935.06 kcal/kg, being between 837.90 - 1022.55 kcal/kg. These data underline the importance of the chemical and nutritional evaluation of feed ingredients before they are included in the diets of farm animals in order to have the certainty of correctly calculated rations and to ensure the amounts of nutrients in accordance with their feeding norms, in order to maximize animal production.

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"Impact of Water Deficit on Nutritional Quality of Tomatoes." In June 19-21, 2019 Lisbon (Portugal). Excellence in Research & Innovation, 2019. http://dx.doi.org/10.17758/eirai5.f0619214.

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Tosh, Susan, Edward Farnworth, Joyce Boye, et al. "Nutritional profile and carbohydrate characterization of spray-dried lentil, pea and chickpea ingredients." In Foods: Bioactives, Processing, Quality and Nutrition. MDPI, 2013. http://dx.doi.org/10.3390/bpqn2013-01184.

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Kolosova, E. V., and Elena Moliboga. "RESEARCH AND DEVELOPMENT OF FROZEN BIODESERT TECHNOLOGY WITH A GIVEN COMPOSITION AND PROPERTIES." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-58.

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The foundations of the state policy in the field of healthy nutrition and the policy of producers of healthy food products are the preservation and strengthening of public health, prevention of diseases associated with malnutrition of children and adults. The creation of safe and high-quality food products that improve the nutritional status of the population is an urgent task of the food industry. One of the key directions of its solution is connected with the development and introduction of various types of functional food products into the nutrition structure of the Russian population. The priority direction in the production of ice cream is the production of functional products, using food components and biologically active additives, not only contributing to an increase in the nutritional value of products, but also allowing them to give it the desired therapeutic and preventive properties.

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Oliveira, Alisson Gabriel de Lima, and Rodrigo de Magalhães Vianna. "Nutrition knowledge of gym members." In VI Seven International Multidisciplinary Congress. Seven Congress, 2024. http://dx.doi.org/10.56238/sevenvimulti2024-099.

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Nutrition is crucial to health, involving the ingestion, digestion, absorption and utilization of food. Poor nutrition is a significant global risk factor, increasing diseases such as obesity. Physical exercise is essential to improve health and quality of life, but it can promote stereotypical aesthetic patterns and inappropriate eating habits. Regular physical activity requires a balanced diet for better performance and well-being. The research assessed the nutritional knowledge of adults who practice physical exercise.

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Reports on the topic "Nutritional quality"

1

Griffith, Rachel, Martin O'Connell, and Kate Smith. Food expenditure and nutritional quality over the Great Recession. Institute for Fiscal Studies, 2013. http://dx.doi.org/10.1920/bn.ifs.2012.00143.

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Kanner, Joseph, Mark Richards, Ron Kohen, and Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, 2008. http://dx.doi.org/10.32747/2008.7591735.bard.

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Food is an essential to our existence but under certain conditions it could become the origin to the accumulative health damages. Technological processes as heating, chopping, mincing, grounding, promote the lipid oxidation process in muscle tissues and meat foodstuffs. Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck, and slowest in chicken during frozen storage. Depletion of tocopherol during frozen storage was more rapid in turkey and duck compared to chicken. These processes developed from lipid peroxides produce many cytotoxic compounds including malondialdehyde (MDA). The muscle tissue is further oxidized in stomach conditions producing additional cytotoxic compounds. Oxidized lipids that are formed during digestion of a meal possess the potential to promote reactions that incur vascular diseases. A grape seed extract (1% of the meat weight) and butylated hydroxytoluene (0.2% of the lipid weight) were each effective at preventing formation of lipid oxidation products for 3 hours during co-incubation with cooked turkey meat in simulated gastric fluid (SGF). Polyphenols in the human diet, as an integral part of the meal prevent the generation and absorption of cytotoxic compounds and the destruction of essential nutrients, eg. antioxidants vitamins during the meal. Polyphenols act as antioxidants in the gastrointestinal tract; they scavenge free radicals and may interact with reactive carbonyls, enzymes and proteins. These all reactions results in decreasing the absorption of reactive carbonyls and possible other cytotoxic compounds into the plasma. Consumptions of diet high in fat and red meat are contributory risk factors partly due to an increase production of cytotoxic oxidized lipid products eg. MDA. However, the simultaneously consumption of polyphenols rich foods reduce these factors. Locating the biological site of action of polyphenols in the in the gastrointestinal tract may explain the paradox between the protective effect of a highly polyphenols rich diet and the low bioavailability of these molecules in human plasma. It may also explain the "French paradox" and the beneficial effect of Mediterranean and Japanese diets, in which food products with high antioxidants content such as polyphenols are consumed during the meal.

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Griffith, Rachel, Martin O'Connell, and Kate Smith. Food expenditure and nutritional quality over the Great Recession. The IFS, 2013. http://dx.doi.org/10.1920/ps.ifs.2024.0348.

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Cárdenas, Mauricio, Vincenzo Di Maro, and Carolina Mejía. Nutrition, Income Instability and Quality of Life: Determinants and Differential Patterns across Members within the Household. Inter-American Development Bank, 2008. http://dx.doi.org/10.18235/0006815.

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Using an approach that complements standard income-based measures with broader measures of well-being this paper addresses the relationship between quality of life and deprivation. In particular, this study uses nutritional insecurity and income instability as measures of deprivation and analyzes their relationship with perceived and objective well-being. First, this paper investigates whether, and to what extent, nutritional insecurity affects perceived well-being. The authors then try to understand who, within the household, bears more the consequences of nutritional insecurity, both in terms of perceived welfare and in terms of objective nutritional outcomes. Finally, this paper focuses on the relationship between perceived well-being and income instability.

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Paige, Zachary. Nutritional Quality and Performance Evaluation of Hybrid and Open-Pollinated Maize. Iowa State University, 2018. http://dx.doi.org/10.31274/cc-20240624-1074.

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Olalekan, Olawale. Exploring Ancient and Alien Cereal Germplasms to Advance Sustainable Wheat Breeding for Enhanced Functional, Nutritional, and Sensory Quality. Faculty of Landscape Architecture, Horticulture and Crop Production Science, Swedish University of Agricultural Sciences, 2024. http://dx.doi.org/10.54612/a.125844vc36.

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Global food security is increasingly threatened by numerous challenges, including widespread malnutrition. Nutritional deficiency, particularly in essential micronutrients such as Zinc (Zn) and Iron (Fe), affects over three billion people worldwide, with pregnant women and children being the most vulnerable. Wheat, as principal cereal crop, provides more than 50% of daily caloric for many populations, contributing essential nutrients such as proteins, vitamins, minerals, and phytochemicals. Wheat’s adaptability to diverse growing conditions and its wide production and consumption make it the most important staple crop globally, and a strong candidate for addressing nutritional deficiencies. However, enhancement of wheat’s quality traits is constrained by the limited genetic diversity within modern cultivars. In contrast, wild relatives and ancient cereals harbor significant genetic variation that can be exploited for crop improvement. Identifying, characterizing, and deploying key genetic loci for quality traits, facilitated by modern breeding tools such as marker-assisted selection (MAS),—offer pathways for the enhancement of both functional and nutritional qualities in wheat. This review examines the current understanding and advancements in wheat quality improvement, with an emphasis on ancient cereals and alien germplasms, and highlights the role of advanced breeding methodologies for optimizing the nutrition, sensory, and end-use qualities of wheat across different growing environments.

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Cueto, Santiago. Additional Analysis of Nutritional Indicators and Children's Development. Inter-American Development Bank, 2007. http://dx.doi.org/10.18235/0006820.

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This presentation deals with the relationship between malnutrition and behavior patterns. As examples on how nutrition affects human social development it presents a series of crossed indicators such as neonatal iron status and temperament and height and weight as predictors of achievement, grade repetition and dropout in rural Peru. This document was created for the PAHO/IDB Workshop Seminar "On Health, Human Development Potential and the Quality of Life: Towards Biological-Based Index of Human Development Potential for Assessing the Quality of Life" in May, 2007.

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Hanley, Thomas A., and Jeffrey C. Barnard. Variation in nutritional quality of plants for deer in relation to sunny versus shady environments. U.S. Department of Agriculture, Forest Service, Pacific Northwest Research Station, 2014. http://dx.doi.org/10.2737/pnw-rp-602.

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Branagan, Margaret T., and Lauri R. Pruskin. Effect of Storage on Sensory and Nutritional Quality of Meal, Ready-to- Eat, Individual (MRE-1). Defense Technical Information Center, 1993. http://dx.doi.org/10.21236/ada274393.

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Rosero, A., J. García, and J. Morelo. Varietal selection of high beta-carotene cassava genotypes adapted to dry and humid Caribbean Region of Colombia. Corporación colombiana de investigación agropecuaria - AGROSAVIA, 2018. http://dx.doi.org/10.21930/agrosavia.poster.2018.6.

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Cassava (Manihot esculenta Crantz) is a four staple crop for human consume worldwide after rice, wheat and corn. Mainly, it is used as energetic source due high carbohydrate content; however, improvement of its nutritional quality can contribute to food security, especially in vulnerable region as Caribe, where several factors have threaten with nutritional balance in children. In Colombia, close to of children are born with a birth weight of less than 2,500 grams, which is one of the main risk factors for the mortality of newborns. In children less than 5 years old, 43,3% has zinc deficiency, 24,3% has A vitamin deficiency and 10,6 has Iron deficiency

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