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Relevant bibliographies by topics / Protein-Energy Malnutrition

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Academic literature on the topic 'Protein-Energy Malnutrition'

Author: Grafiati

Published: 4 June 2021

Last updated: 30 July 2024

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Journal articles on the topic "Protein-Energy Malnutrition"

1

Singh, Suraj Kumar, Atul Verma, and Hulsi Sahu. "Protein Energy Malnutrition in CKD Patients." International Journal of Trend in Scientific Research and Development Volume-2, Issue-5 (August 31, 2018): 16–19. http://dx.doi.org/10.31142/ijtsrd15704.

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Jahoor, F. "Protein-Energy Malnutrition." American Journal of Clinical Nutrition 88, no. 4 (October 1, 2008): 1182. http://dx.doi.org/10.1093/ajcn/88.4.1182.

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Lipschitz, David A. "Protein-Energy Malnutrition." Hospital Practice 23, no. 11 (November 15, 1988): 87–99. http://dx.doi.org/10.1080/21548331.1988.11703582.

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Grover, Zubin, and Looi C. Ee. "Protein Energy Malnutrition." Pediatric Clinics of North America 56, no. 5 (October 2009): 1055–68. http://dx.doi.org/10.1016/j.pcl.2009.07.001.

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Walia, B. N. S., and Surjit Singh. "Protein energy malnutrition." Current Paediatrics 5, no. 1 (March 1995): 43–48. http://dx.doi.org/10.1016/s0957-5839(95)80264-9.

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Behrens, R. H. "Protein-energy malnutrition." Transactions of the Royal Society of Tropical Medicine and Hygiene 87, no. 6 (November 1993): 719–20. http://dx.doi.org/10.1016/0035-9203(93)90331-j.

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Poskitt, E. M. E. "Protein Energy Malnutrition." Archives of Disease in Childhood 67, no. 11 (November 1, 1992): 1416. http://dx.doi.org/10.1136/adc.67.11.1416.

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Mouram, H., N. Layachi, N. Ouzeddoun, F. Ezaitouni, R. Bayahia, and L. Benamar. "Hémodialyse, malnutrition protéino-calorique haemodialysis, protein energy malnutrition." Kidney Research and Clinical Practice 31, no. 2 (June 2012): A49. http://dx.doi.org/10.1016/j.krcp.2012.04.454.

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Jee, Dr Km Om. "Protein energy malnutrition: An overview." International Journal of Homoeopathic Sciences 5, no. 1 (January 1, 2021): 368–73. http://dx.doi.org/10.33545/26164485.2021.v5.i1f.341.

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Javali, Nagaraj S., Shashikala P, Nasima Banu, and Ramya R. "HYPOMAGNESAEMIA IN PROTEIN ENERGY MALNUTRITION." Journal of Evidence Based Medicine and Healthcare 2, no. 2 (January 8, 2015): 81–88. http://dx.doi.org/10.18410/jebmh/2015/14.

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Dissertations / Theses on the topic "Protein-Energy Malnutrition"

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Chan, Mee-kie Maggie. "Protein-energy malnutrition among Chinese elderly medical patients in Hong Kong." Click to view the E-thesis via HKUTO, 2004. http://sunzi.lib.hku.hk/hkuto/record/B31971489.

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Chan, Mee-kie Maggie, and 陳美琪. "Protein-energy malnutrition among Chinese elderly medical patients in Hong Kong." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2004. http://hub.hku.hk/bib/B31971489.

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Muoki, Penina Ngusye. "Nutritional, rheological and sensory properties of extruded cassava-soy complementary porridges." Thesis, University of Pretoria, 2013. http://hdl.handle.net/2263/32939.

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Sarr, Sallah Mariama. "Pharmacology of artemether in children with protein energy malnutrition in The Gambia." Thesis, University of Liverpool, 2014. http://livrepository.liverpool.ac.uk/2008886/.

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Malaria and malnutrition are causes of high morbidity and mortality in developing countries especially in sub-Saharan Africa and Asia. Malnourished children are at higher risk of developing malaria, a problem compounded by the fact that malnutrition affects the metabolism of different antimalarials including chloroquine and quinine. Emerging resistance to chloroquine, which was the drug of choice, has led to the widespread use of artemisinin combination therapy in the population including children. To date, no studies have been undertaken on the pharmacokinetics of artemisinin compounds in malnourished children. This thesis aims to fill this evidence gap by studying patients with uncomplicated malaria of different nutritional status in The Gambia. Analysis of the nutritional status of 97 children in The Gambia with uncomplicated malaria showed that 30% were both underweight and wasting, while 28% were categorised into stunting. This was much higher than the national average which has been estimated to be 17.4%, 9.5% and 23% for underweight, wasting and stunting, respectively, demonstrating a potential relationship between malaria and Protein energy malnutrition. In-vitro studies showed that although pre-treatment of HL-60 cells with the iron chelator (DFO) did not affect the bioactivation of artesunate, there was a 20% increase in cell viability with IC50 increasing from 7.0 ± 4.3 to 33.3 ± 2.9. This is believed to be as a result of DFO chelating the toxic iron generated as a result of artesunate bioactivation which increased from 0.32 ± 0.6 ng/mol in the control incubations to 0.84 ± 0.1ng/mol at 100 μmol artesunate concentration. In light of the fact that iron was important in the mechanism of action of these compounds, and the fact that iron deficiency is commonly in malnourished children, the effect of both PEM and anaemia on plasma drug levels of artemether and DHA was also studied. LC-MS/MS method was optimised and validated for the simultaneous analysis of artemether and DHA in plasma with ≥80% precision and accuracy. Plasma artemether and DHA concentration analysed 2h post first dose was 138.4 ± 80.9 ng/ml and 58.8 ± 43.7 ng/ml respectively. Severely wasted and wasted children had the highest artemether (156.5 ±69.6 ng/ml) and DHA (84.1 ±62.6) plasma concentrations respectively but values were not statistically significant. Anaemic status of children did not have an influence on drug plasma concentration with anaemic children having artemether and DHA plasma concentration of 138.5 ± 73.7 and 57.9 ± 36.6, respectively, and 138.43 ± 85.3 and 59.3 ± 46.8 for non-anaemic children respectively. However, conclusive results were limited by sample size. In conclusion, this thesis has demonstrated a relationship between malaria and Protein energy malnutrition, and highlighted the possible effects pathophysiological changes as a result of protein energy malnutrition can have on drug pharmacology and therapeutic effects in these children. There is a need for further studies in larger cohorts of children with protein energy malnutrition to determine whether therapeutic efficacy of artemisinin combination therapy is affected in an adverse manner, and whether there is a need for changes in dosing recommendations.

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Shipp, Kimberley Judith. "Corticosterone and dehydroepiandrosterone, murine blood levels in health and in wasting protein-energy malnutrition." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/tape17/PQDD_0001/MQ33272.pdf.

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Bossuyt, Pamela J. "Dietary zinc deficiency and protein-energy malnutrition decrease in vitro murine T-lymphocyte cell cyle progression." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/tape17/PQDD_0022/MQ32060.pdf.

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Giesbrecht, Jeri-Anne Christine. "Effects of dietary zinc deficiency and protein-energy malnutrition on murine splenic T lymphocyte signal transduction proteins." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape4/PQDD_0022/MQ51713.pdf.

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Janusz, Anna. "Studies on a plant-based, high protein fruit beverage." Thesis, Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB), 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-57315.

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Introduction and Background Aventure AB has created a "between-meal beverage" with high protein and energy content aimed at older and/or physically active individuals. Aventure AB wished to transform this high energy drink to a plant-based product, because of the growing trend of plant-based diets. Aim The aim of this project was to replace the protein source in the beverage ”Skaka & smaka - strawberry taste”, while maintaining good flavour and texture. The original beverage contains whey protein, which was to be replaced with a vegetable source. Materials and methods A new plant-based beverage was developed from the original recipe. Four different alternative protein sources were added and evaluated with regard to taste, visual look, pH, dry matter, viscosity, brix, protein and energy content. To beverages based on different protein sources, four different juice concentrates were added in varying combinations and concentrations. Aromas were also added and a change of the fruit-purée recipe was made. The salt concentration was modified. The final product was evaluated through a consumer sensory analysis at a sports centre in Lund. The participants were asked to judge it by first impression, colour, odour, flavour, texture and overall impression on a 9-point hedonic scale. 76 individuals participated and compared the original beverage with the new plant-based one. Results and Discussion A beverage containing pea protein with a combination of a new fruit purée with a reduced amount of strawberries but an increased amount of bananas was selected as the most promising candidate. Further improvement of this beverage included addition of a juice concentrate mixture (6 mL/100 g), containing 50 % apple concentrate + 50 % lime concentrate. The salt content in the beverage was 0.03 g salt/100 g beverage. The sensory analysis revealed a significant difference regarding the first impression and flavour in favour of the original beverage, while a significant difference in colour appeared in favour of the new one containing pea protein. 19.6 % of the participating women, and 22.5 % of the men claimed that they would buy the new plant-based beverage. Conclusion A plant-based version of Skaka & smaka has been developed, and the sensory analysis indicates that the new product has potential on today's market. However, the beverage requires further development to satisfy all the needs within the target group.

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Ditebo, Gaeboloke Precious. "Malnutrition in children : the perceptions of mothers in Botswana." Diss., University of Pretoria, 2010. http://hdl.handle.net/2263/31170.

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Malnutrition is one of the serious childhood problems that affect children under five (5) years of age, and is common in developing countries Botswana included. The aim of this study was to explore the perceptions of mothers of children diagnosed with malnutrition in Botswana, specifically at Sekgoma Memorial Hospital, Serowe. The said hospital is a district hospital which renders services to Serowe community and the surrounding villages, as such; participants in this study were from Serowe and other surrounding villages like Mabou, Tshimoyapula, Mmashoro and Mogorosi. Applied research was used as a type of research because it is associated with the researcher’s motivation to assist in solving a particular problem facing a particular community. Collective case study was used as a research design. The researcher explored the perceptions of mothers regarding child malnutrition; through the use of semi-structured interviews. Twelve (12) mothers of children with malnutrition were interviewed using systematic random sampling method and subsequently data was analysed according to Creswell’s model. Literature study was done and the following aspects were discussed: Child malnutrition in developing countries; child malnutrition in Botswana; description of child malnutrition; causes of child malnutrition; symptoms of child malnutrition; treatment of child malnutrition; prevention of child malnutrition; psychosocial implications of child malnutrition on the patient, family and community and social work intervention (therapy and prevention). Literature was also compared with research findings when analysing data. The study revealed that mothers had limited knowledge on malnutrition as a condition, the signs and symptoms thereof; causes; prevention and treatment of child malnutrition. This lack of knowledge made mothers to have wrong perceptions about child malnutrition. It was revealed that mothers did not perceive malnutrition as a serious problem that can result in admission for treatment in a hospital, they expected a different diagnosis. They perceive malnutrition as a secondary diagnosis. The majority of mothers had a Setswana diagnosis for their children’s condition. Mothers perceived the signs and symptoms of malnutrition as those of Thibamo, Phogwana (fontanel), or Ntsana. They interpret malnutrition as a Setswana ailment that can be treated traditionally. Factors that were identified to be contributing to malnutrition among children at Sekgoma Memorial Hospital in Serowe were found to be; lack of knowledge about malnutrition, wrong perceptions of malnutrition by mothers, illiteracy and unemployment, and cultural factors like taking a child to a traditional healer instead of a medical health facility. The study shows that mothers’ social functioning is disrupted by their children’s illness and hospitalization and thus a need for support from the hospital multi-disciplinary team, especially the social worker who is a trained counselor. The social worker should provide ongoing supportive counseling during the process of the child’s illness.
Dissertation (MSW)--University of Pretoria, 2010.
Social Work and Criminology
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Sjöberg, Frida. "Development of an energy dense, protein enriched oat-based yogurt." Thesis, Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-66941.

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As of today, there is a challenge amongst the elderly to get the energy they need. Malnutrition is a fact for too many and protein is one of the most common deficiencies among macronutrients in this age group. Another group, also in the need of extra energy and protein, are those with a higher level of physical activity. Aventure AB in Lund, Sweden, has earlier developed an “in between meal beverage”, based on oats, with high energy and protein content called “Skaka & Smaka”. This beverage has with promising results been distributed to selected hospitals in Sweden as a pilot-trial. As an expansion of this product, Aventure wanted to create an oat-based, energy dense stirred yogurt. The aim of this study was to investigate the feasibility of addition of different protein sources to create an energy dense stirred yogurt with good texture and a balance of macronutrients. Four different types of protein sources were, separately or in combination, added to the original recipe of “Skaka & Smaka” (without added flavour), after which it was fermented and evaluated regarding sensory and physio-chemical properties. Three different fruit purée mixtures were added separately to the fermented oat-base in different proportions and evaluated by taste, color and flavour intensity. Salt concentration was adjusted and two final products were developed and evaluated through a sensory consumer test, at two different retirement homes in Hässleholm, Sweden. To measure the participants opinions a 9-point hedonic scale was used and attributes evaluated were first impression, color, taste, consistency, thickness, spoonability and total impression. All of the 11 individuals who participated were at the age of 75 and over, where of 2 were men and 9 were women. The proportions of added protein in the two final products were 10% casein and 90% whey. The two selected fruit purées, “skogen” and “havet”, were added in the concentration of 30%. The addition of salt was increased with 100%, resulting in a final concentration of 0.08 g per 100 grams. The sensory analysis revealed no statistical significance between any of the related attributes of the two yogurts. The attribute most important for general liking was taste, followed by texture and color. Seven individuals (64%) said they could consume this kind of product a few times a week and all participants thought that there was a need for this kind of product. The two yogurts developed in this project, “skogen” and “havet”, and the concept behind them seem to have good potential for consumer liking, though further development of taste and texture is needed.
Som det ser ut idag så finns det en utmaning bland de äldre att få i sig den energi de behöver. Undernäring är ett faktum för allt för många och protein är en av de vanligaste bristerna bland makronäringsämnena inom denna åldersgrupp. En annan grupp som också är i behov av extra energi och protein är de med en hög fysisk aktivitetsnivå. Aventure AB i Lund, Sverige, har tidigare utvecklat en mellanmåls dryck, baserad på havre, med ett högt energi- och proteininnehåll, kallad ”Skaka & Smaka”. Denna dryck har i ett pilot försök och med lovande resultat distribuerats till flertalet utvalda sjukhus i Sverige. Som en vidareutveckling av denna produkt ville Aventure skapa en havrebaserad, energität, rörd yoghurt. Syftet med denna studie var att undersöka geomförbarheten i tillsättning av olika proteinkällor för att skapa en energität, rörd yoghurt med bra konsistens och en balans av makronäringsämnen. Fyra olika typer av proteinkällor tillsattes, separat eller i kombination, till originalreceptet för ”Skaka & Smaka” (utan tillsatt smak), vartefter blandningen fermenterades och utvärderades utifrån sensoriska och fysio-kemikaliska egenskaper. Tre olika fruktpurée blandningar tillsattes separat till den fermenterade havrebasen i olika proportioner och utvärderades utifrån smak, färg och smakintensitet. Saltkoncentrationen justerades och två slutliga produkter utvecklades och utvärderades genom ett sensoriskt konsumenttest, vid två olika äldreboenden i Hässleholm, Sverige. För att mäta deltagarnas åsikter användes en 9-punkt hedonisk skala och de attribut som utvärderades var första intryck, färg, smak, konsistens, tjockhet, skedbarhet och totalt intryck. Alla de 11 individer som deltog var av ålder 75 och över, varav två var män och nio var kvinnor. Proportionerna av tillsatt protein i de två slutliga produkterna var 10% kasein och 90% vassle. De två valda fruktpuréerna, ”skogen” och ”havet”, tillsattes i en koncentration på 30%. Tillsatsen av salt ökades med 100%, vilket resulterade i en slutlig koncentration på 0.08g per 100 gram. Den sensoriska analysen visade inte på någon statistisk signifikant skillnad mellan de relaterade attributen för de två olika yoghurtarna. Attributen som var av störst vikt för generellt tycke var smak, följt av konsistens och färg. Sju individer (64%) sa att de kunde konsumera en produkt som denna ett par gånger i veckan och alla deltagande tyckte att det fanns ett behov av en produkt som denna. De två yoghurtarna som utvecklades i detta projekt, ”skogen” och ”havet”, och det bakomliggande konceptet tycks ha god potential bland konsumenter, men vidare utveckling av smak och konsistens är nödvändigt.

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Books on the topic "Protein-Energy Malnutrition"

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Waterlow, J. C. Protein-energy malnutrition. London: Edward Arnold, 1992.

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Bhat, B. Vishnu. Protein, energy, malnutrition. New Delhi: Peepee Publishers and Distributors, 2008.

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M, Grantham-McGregor Sally, and Tomkins A, eds. Protein-energy malnutrition. London: Edward Arnold, 1992.

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Peters, Caroline. Protein-energy malnutrition and the home environment: A study among children in Coast Province, Kenya. Nairobi, Kenya: Food and Nutrition Planning Unit, Ministry of Planning and National Development, 1987.

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Elnahas, S. A. Measurement of tonsil size in mild and moderate cases of protein-energy malnutrition. Roehampton: University of Surrey Roehampton, 2004.

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Celia, Holland, ed. The impact of helminth infections on human nutrition: Schistosomes and soil-transmitted helminths. London: Taylor & Francis, 1987.

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1909-, Bourne Geoffrey H., ed. Nutrition in the Gulf countries, malnutrition and minerals. Basel: Karger, 1987.

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Lutangu, Sikota. Report on field work one testing selected areas of Kasempa District: Study of factors leading to low recovery rate from malnutrition in the underfive children who receive high energy protein supplement in Kasempa District. Kabwe, Zambia: Pan African Institute for Development East and Southern Africa, 1998.

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Sserunjogi, Louise. Study on the prevalence of protein-energy malnutrition in children 5 years and under in Kiyeyi target area, Tororo District: January-April 1990. [Kampala]: Child Health and Development Centre, Makerere University, 1992.

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1928-, Isaacson Robert L., and Jensen Karl F, eds. The Vulnerable brain and environmental risks. New York: Plenum Press, 1994.

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Book chapters on the topic "Protein-Energy Malnutrition"

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Bender, David A., and Shauna M. C. Cunningham. "Protein-Energy Malnutrition." In Introduction to Nutrition and Metabolism, 247–58. 6th edition. | Boca Raton : CRC Press, 2021.: CRC Press, 2020. http://dx.doi.org/10.1201/9781003139157-8.

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Misra, U. K., and J. Kalita. "Protein energy malnutrition." In Neurological Consequences of Nutritional Disorders, 13–28. First edition. | Boca Raton, FL : Taylor & Francis, 2021.: CRC Press, 2021. http://dx.doi.org/10.1201/9780429316401-2.

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Braun-Falco, Markus, Henry J. Mankin, Sharon L. Wenger, Markus Braun-Falco, Stephan DiSean Kendall, Gerard C. Blobe, Christoph K. Weber, et al. "Protein-Energy Malnutrition." In Encyclopedia of Molecular Mechanisms of Disease, 1728. Berlin, Heidelberg: Springer Berlin Heidelberg, 2009. http://dx.doi.org/10.1007/978-3-540-29676-8_6165.

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Bender, David A., and Shauna M. C. Cunningham. "Protein-Energy Malnutrition." In Introduction to Nutrition and Metabolism, 247–58. 6th edition. | Boca Raton : CRC Press, 2021.: CRC Press, 2020. http://dx.doi.org/10.4324/9781003139157-8.

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Singh, Hari. "Protein-Energy Malnutrition." In Public Health, 139–41. New York: Productivity Press, 2024. http://dx.doi.org/10.4324/9781032644257-40.

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Thomas, David R. "Causes of protein-energy malnutrition." In Malnutrition in the Elderly, 59–68. Heidelberg: Steinkopff, 1999. http://dx.doi.org/10.1007/978-3-642-47073-8_8.

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Jolly, Christopher A., and Gabriel Fernandes. "Protein-Energy Malnutrition and Infectious Disease." In Nutrition and Immunology, 195–202. Totowa, NJ: Humana Press, 2000. http://dx.doi.org/10.1007/978-1-59259-709-3_16.

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Moreno-Nombela, Sergio, Javier Romero-Parra, Francisco Javier Ruiz-Ojeda, Patricio Solis-Urra, Aiman Tariq Baig, and Julio Plaza-Diaz. "Genome Editing and Protein Energy Malnutrition." In Advances in Experimental Medicine and Biology, 215–32. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-5642-3_15.

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Gupta, Anil. "Biochemical Parameters and Protein-Energy Malnutrition." In Biochemical Parameters and the Nutritional Status of Children, 35–45. First edition. | Boca Raton: CRC Press, 2020.: CRC Press, 2020. http://dx.doi.org/10.1201/9780367419820-2.

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Gupta, Anil. "Biochemical Parameters and Protein-Energy Malnutrition." In Biochemical Parameters and the Nutritional Status of Children, 35–45. First edition. | Boca Raton: CRC Press, 2020.: CRC Press, 2020. http://dx.doi.org/10.4324/9780367419820-2.

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Conference papers on the topic "Protein-Energy Malnutrition"

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Dewi, Dewa Ayu Liona, and Nurpudji A. Taslim. "Nutritional Management in Pulmonary Tuberculosis with Severe Protein Energy Malnutrition." In The 2nd International Symposium of Public Health. SCITEPRESS - Science and Technology Publications, 2017. http://dx.doi.org/10.5220/0007511101810186.

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Martinez Trevino, E. F., A. Nieto Dominguez, N. Y. A. Ampaw, D. M. Gonzalez, M. C. Cuartas-Mesa, and N. Rodriguez Manon. "Impact of Protein-Energy Malnutrition on Asthma Exacerbation Hospitalizations: Insights From the National Inpatient Sample." In American Thoracic Society 2024 International Conference, May 17-22, 2024 - San Diego, CA. American Thoracic Society, 2024. http://dx.doi.org/10.1164/ajrccm-conference.2024.209.1_meetingabstracts.a2100.

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Martinez Trevino, E. F., A. Nieto Dominguez, D. Gonzalez, S. C. Swarna, N. Y. A. Ampaw, and M. C. Cuartas-Mesa. "Exploring the Influence of Protein-energy Malnutrition in Patients With Interstitial Lung Disease: A Nationwide Inpatient Analysis." In American Thoracic Society 2024 International Conference, May 17-22, 2024 - San Diego, CA. American Thoracic Society, 2024. http://dx.doi.org/10.1164/ajrccm-conference.2024.209.1_meetingabstracts.a1796.

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Khamooshi, P., H. Shaka, G. Velazquez, C. Weir, A. Marquez Fuenmayor, V. Reyes Pinzon, M. Murthi, and S. Raghavan. "Protein Energy Malnutrition Is Associated with Worse Outcomes in Patients Admitted with Chronic Obstructive Pulmonary Disease: A Nationwide Analysis." In American Thoracic Society 2021 International Conference, May 14-19, 2021 - San Diego, CA. American Thoracic Society, 2021. http://dx.doi.org/10.1164/ajrccm-conference.2021.203.1_meetingabstracts.a3138.

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Kang, C. Y., I. R. Asemota, V. Reyes Pinzon, and P. Khamooshi. "Impact of Protein Energy Malnutrition on In-Hospital Outcomes of Patients Admitted for Pulmonary Endemic Mycoses: Analysis of the National Inpatient Sample." In American Thoracic Society 2022 International Conference, May 13-18, 2022 - San Francisco, CA. American Thoracic Society, 2022. http://dx.doi.org/10.1164/ajrccm-conference.2022.205.1_meetingabstracts.a4532.

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Liu, Keshun. "Improving and developing sustainable methods for plant protein processing." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/derd4161.

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Sustainability is the balance among environment, equity, and economy. We practice it to support ecological, human, and economic health and vitality, and to meet our own needs without compromising the ability of future generations to meet their own needs. With growing world population, widening gap between developed and developing economies, depleting natural resources, and devastating climate change, there is an urgent need for individuals, corporations, and governmental bodies to do more on sustainability. As oil chemists, we can all play important roles by choosing, selecting, and/or developing sustainable methods to process plant proteins into food or feed. Once these methods are adopted or used by others, a ripple effect is created, where an individual effort is transformed into the effort of a large community or even at an industrial level. Although there are many innovative ways to achieve sustainability when oil chemists are at work, reducing uses of chemicals and natural resources (water, energy, etc.) and cost, and generating less or no wastes are the key strategies. In this presentation, I discuss three processing methods I improved, contributed, or developed during last two decades, to illustrate how an individual chemist can contribute to sustainability. The methods to be discussed include a method for making plant-based meat analogs which has been commercialized, a method for producing soft and water-stable aquafeed, which serves as a promising strategy to mitigate water pollution associated with aquaculture, and a low-resource method for making soy protein concentrate, which is being evaluated at Soybean Innovation Lab for fighting malnutrition in Sub-Saharan Africa. Hopefully, we all can make efforts to provide sufficient proteins to all people regardless of their social and economic levels, while maintaining sustainability for benefiting current and future generations.

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