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Walley, Carole, and Toni Cade Bambara. "The Salt Eaters." Feminist Review, no. 24 (1986): 116. http://dx.doi.org/10.2307/1394641.
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Walley, Carole. "Book Review: The Salt Eaters." Feminist Review 24, no. 1 (November 1986): 116–18. http://dx.doi.org/10.1057/fr.1986.37.
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Collins, Janelle. "Generating Power: Fission, Fusion, and Postmodern Politics in Bambara's The Salt Eaters." MELUS 21, no. 2 (1996): 35. http://dx.doi.org/10.2307/467948.
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KIM, Myung-Joo. "Women’s Sacred Space for Healing in Toni Cade Bambara’s The Salt Eaters." Literature and Religion 20, no. 3 (September 30, 2015): 1–24. http://dx.doi.org/10.14376/lar.2015.20.3.01.
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Smyth, Cherry. "Ellen Gallagher: Salt Eaters, Cherry Smyth, Hauser and Wirth, London, June - July 2006." Circa, no. 117 (2006): 90. http://dx.doi.org/10.2307/25564479.
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Le Fustec, Claude. "Nommo et Upanishad. La puissance indivise du verbe : une étude de The Salt Eaters." Anglophonia/Caliban 5, no. 1 (1999): 149–60. http://dx.doi.org/10.3406/calib.1999.1379.
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Dixon, R. M., A. White, P. Fry, and J. C. Petherick. "Effects of supplement type and previous experience on variability in intake of supplements by heifers." Australian Journal of Agricultural Research 54, no. 6 (2003): 529. http://dx.doi.org/10.1071/ar02091.
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Intakes, and variability in intakes, of a range of supplements were examined in groups (n = 10–20) of cattle grazing tropical native pasture in 24-ha paddocks. Intakes of supplement by individual animals were measured using lithium sulfate as a marker. In Expt 1, heifers (n = 160) were offered 1 of 4 supplements consisting of (i) a restricted amount of cottonseed meal (CSM); or ad libitum amounts of (ii) molasses containing 74 g urea/kg (M8U), (iii) a loose mineral mix (LMM) containing (g/kg) salt 390, urea 300, CSM 150, calcium phosphate 150, and sulfur 10, and (iv) feed block supplements containing (g/kg) molasses 494, urea 99, calcium phosphate 62, salt 62, bran 62, calcium oxide 148, and magnesium oxide 74. After 5 and 10 weeks the variation in supplement intake among heifers within a group was lower (P < 0.05) for CSM and M8U (coefficient of variation (CV) 24–37%) than for the LMM or block supplements (CV 55–118%). All heifers offered CSM or M8U consumed at least some supplement, but up to 5% and 20% of heifers were non-eaters of LMM or block supplement, respectively. Both the per�cent non-eaters of supplement and the variability in intake of these latter supplements tended (P < 0.10) to decline as the experiment progressed. In Expt 2 the same heifers were re-allocated to paddock groups and were offered ad libitum supplements of (i) M8U, (ii) molasses containing 107 g urea/kg (M12U), (iii) M8U mixed with monensin (M8U-M), or (iv) M8U mixed with meatmeal (M8U-MM). The CV of supplement intake ranged from 37 to 58%, and except in one paddock group offered M8U-MM, all heifers consumed at least some supplement. In Expt�3, paddock groups of heifers (n = 120) without, or with experience of LMM supplements during the previous dry season were offered LMM supplements containing either nil or 300�g CSM/kg. Voluntary intake of LMM supplement DM was increased (P < 0.001) by 93% by inclusion of CSM and decreased (P < 0.05) by 24% by previous experience of a similar LMM supplement. Neither variability in supplement intake (CV 66–150%) nor the per�cent non-eaters was significantly (P > 0.05) affected by previous experience of the heifers with LMM supplements or inclusion of CSM in the supplement. However, the per cent non-eaters of LMM supplement was inversely related to the mean voluntary intake of the supplement by the paddock group; when the average voluntary intake of the supplement by the paddock group exceeded 0.2 g DM/kg LW.day, then ≤10% of heifers were non-eaters of supplement. In conclusion, within groups of heifers offered LMM and block supplements the variability in intake and per cent non-eaters of supplement were higher than for cottonseed meal or molasses-urea supplements, and variability appeared to be associated with voluntary intake of the supplements.
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Mathes, Carter A. "Scratching the Threshold: Textual Sound and Political Form in Toni Cade Bambara’s The Salt Eaters." Contemporary Literature 50, no. 2 (2009): 363–96. http://dx.doi.org/10.1353/cli.0.0063.
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Hybenová, Eva, Lucia Birošová, Kristína Nagyová, Júlia Štofirová, Nikoleta Šaková, Petra Olejníková, and Barbora Kaliňáková. "Testing of selected probiotic properties of lactic acid bacteria isolated from vegetarians and meat-eaters faeces." Acta Chimica Slovaca 7, no. 1 (April 1, 2014): 38–43. http://dx.doi.org/10.2478/acs-2014-0008.
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Abstract The aim of this work was to evaluate presence and properties of lactic acid bacteria in the faeces of 240 volunteers with various nutrition habits (vegetarians versus meat-eaters). Lactic acid bacteria counts in all age groups were nearly 5 or 6 logarithmic orders. Significantly higher amounts were found in women. Subsequently, based on the age and dietary pattern of probands, four samples were selected for isolation of lactic acid bacteria and identification of isolates in order to assign them to bacterial species. About 80 lactic acid bacteria were isolated from the faeces of young (21-30 years) and older (51-60 years) vegetarians and meateaters. The identification of the isolates was based on their morphological and biochemical characteristics. Isolates belong to lactobacilli, bifidobacteria, enterococci and propionibacteria. Surprisingly, bifidobacteria were predominated in older age group. The following probiotic properties were determined: survival at low pH value, and bile salt hydrolase activity. All strains were negative in bile salt hydrolase activity, but their growth was not inhibited in the presence of bile. The results from the study of survival at low pH value showed considerable variability in both dietary groups regardless the age of probands. However, it can be concluded, that bacteria isolated from the samples of older probands were more sensitive to acid pH.
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Stanford, Ann Folwell. "He Speaks for Whom?: Inscription and Reinscription of Women in Invisible Man and The Salt Eaters." MELUS 18, no. 2 (1993): 17. http://dx.doi.org/10.2307/467931.
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Alwes, Derek. "The Burden of Liberty: Choice in Toni Morrison's Jazz and Toni Cade Bambara's The Salt Eaters." African American Review 30, no. 3 (1996): 353. http://dx.doi.org/10.2307/3042529.
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Waller-Peterson, Belinda. "“Are You Sure, Sweetheart, That You Want to Be Well?”: The Politics of Mental Health and Long-Suffering in Toni Cade Bambara’s The Salt Eaters." Religions 10, no. 4 (April 12, 2019): 263. http://dx.doi.org/10.3390/rel10040263.
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In analyzing the woman-centered communal healing ceremony in Toni Cade Bambara’s The Salt Eaters, this article considers how these types of womb-like spaces allow female protagonists to access ancestral and spiritual histories that assist them in navigating physical illnesses and mental health crises. It employs Bell Hooks’ Sisters of the Yam: Black Women and Self-Recovery alongside Arthur Kleinman’s definition of illness as social and transactional to demonstrate that the recognition of illness, and the actualization of wellness, necessitates collective and communal efforts informed by spiritual and cultural modes of knowledge, including alternative healing practices and ancestral mediation.
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Kelley, Margot Anne. ""Damballah is the First Law of Thermodynamics": Modes of Access to Toni Cade Bambara's The Salt Eaters." African American Review 27, no. 3 (1993): 479. http://dx.doi.org/10.2307/3041939.
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Burnier, Michel, Fred M. Paccaud, and Murielle Bochud. "Clinical Profiles and Factors Associated with a Low Sodium Intake in the Population: An Analysis of the Swiss Survey on Salt." Nutrients 12, no. 11 (November 23, 2020): 3591. http://dx.doi.org/10.3390/nu12113591.
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As a part of the salt controversy, it has been suggested that people with a low sodium intake have an increased risk of cardiovascular events. However, there is no clear explanation for this increased risk. We examined the socio-demographic, clinical profile, and behavioral factors associated with a low sodium intake in the Swiss subjects who participated in the Swiss Survey on Salt. Only 13.3% of the Swiss population eat less than 5 g of salt daily and among them 78.2% are women. Subjects with a low sodium intake eat and drink less as reflected by lower intakes of proteins, potassium, and calcium and a smaller urine volume. In addition, a low blood pressure, a normal body mass index, a low prevalence of obesity, a low serum uric acid, and less alcohol and cigarette consumption characterized this group, suggesting a rather low cardiovascular risk profile. Being single and doing most of the cooking at home are associated with a low intake of sodium, as well as a less frequent consumption of meat and fish when eating less than 5 g salt per day. However, the awareness of the effects of salt on health and cardiovascular risk, health concerns, and physical activity are similar in subjects eating more or less salt. In conclusion, we could not evidence clinical or behavioral factors that could significantly increase the risk of developing cardiovascular events in low salt eaters.
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Allport, Susan. "Women Who Eat Dirt." Gastronomica 2, no. 2 (2002): 28–37. http://dx.doi.org/10.1525/gfc.2002.2.2.28.
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Puts the practice of dirt eating by women into a larger context: that of dirt eating, or geophagy, in the animal kingdom and dirt eating by entire human populations, men, women and children. Presents the idea that we are all dirt eaters in that we all add salt to our diet and that dirt eating is neither an uncommon, nor an abnormal behavior, but a reflection that being a human omnivore is a tricky business in many parts of the world. Humans need forty or fifty nutrients to stay healthy, and sometimes we have to go outside the bounds of what is considered food to find them. Or, we have to add things to our diet, like clay, in order to turn toxic foods into nutritious ones.
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Fielder, Elizabeth Rodriguez. "The Activist Turn in American Studies: A Pragmatic Response from the South." Publications of the Modern Language Association of America 131, no. 1 (January 2016): 179–81. http://dx.doi.org/10.1632/pmla.2016.131.1.179.
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My vision for the future of southern studies is for the field to develop as a site of activism. Since comparative civil rights scholarship and a focus on radical activism in the South are on the rise, I hope that work in these areas can teach us lessons about how to act on our ideas, to convert manifestos into practice. Any scholar of, or participant in, sixties (in the extended, poetic sense of the term) activism will recognize the frustration that accompanies mobilizing for change. As one of the characters in Toni Cade Bambara's novel The Salt Eaters, a community organizer from Georgia, states, “The dream is real, my friends. The failure to make it work is the unreality” (126). I call for us to reflect on the unreality of our limitations, and I suggest places where we could open dialogue that would push the field forward.
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Lampuré, Aurélie, Amélie Deglaire, Pascal Schlich, Katia Castetbon, Sandrine Péneau, Serge Hercberg, and Caroline Méjean. "Liking for fat is associated with sociodemographic, psychological, lifestyle and health characteristics." British Journal of Nutrition 112, no. 8 (September 5, 2014): 1353–63. http://dx.doi.org/10.1017/s0007114514002050.
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Sensory liking influences dietary behaviour, but little is known about specifically associated individual profiles. The aim of the present study was to investigate the associations between liking for fat-and-salt and fat-and-sweet sensations and sociodemographic, economic, psychological, lifestyle and health characteristics in a large sample. Individual characteristics and liking scores were collected by a questionnaire among 37 181 French adults. Liking scores were constructed using a validated preference questionnaire. Multinomial logistic regression models were used to assess the associations between liking levels and individual characteristics. In both sexes, subjects belonging to low-level occupational categories (OR 1·39, 95 % CI 1·16, 1·67 in men; OR 1·28, 95 % CI 1·16, 1·41 in women), highly uncontrolled eaters (men: OR 2·90, 95 % CI 2·60, 3·23; women: OR 2·73, 95 % CI 2·27, 3·30) and obese subjects (men: OR 1·45, 95 % CI 1·14, 1·84; women: OR 1·47, 95 % CI 1·29, 1·68) were more likely to have a strong liking for the fat-and-sweet sensation, whereas older individuals (men: OR 0·13, 95 % CI 0·10, 0·16; women: OR 0·11, 95 % CI 0·09, 0·14) and highly cognitive restrainers (men: OR 0·52, 95 % CI 0·44, 0·63; women: OR 0·60, 95 % CI 0·55, 0·66) were less likely to have a strong liking. Regarding liking for the fat-and-salt sensation, the same associations were found and specific relationships were also highlighted: current smokers and heavy drinkers were more likely to strongly prefer the fat-and-salt sensation compared with non-smokers and abstainers or irregular alcohol consumers. The relationship between individual characteristics and a liking for fat sensation provides new and original information that may be useful for a better understanding of the associations between sensory liking and individual behaviour.
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Allam, Ossama, Diane Bahuaud, Sylviane Taché, Nathalie Naud, Denis E. Corpet, and Fabrice H. F. Pierre. "Calcium carbonate suppresses haem toxicity markers without calcium phosphate side effects on colon carcinogenesis." British Journal of Nutrition 105, no. 3 (December 7, 2010): 384–92. http://dx.doi.org/10.1017/s0007114510003624.
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Red meat intake is associated with an increased risk of colorectal cancer. We have previously shown that haemin, Hb and red meat promote carcinogen-induced preneoplastic lesions, aberrant crypt foci (ACF), in the colon of rats. We have also shown that dietary calcium phosphate inhibits haemin-induced promotion and normalises faecal lipoperoxides and cytotoxicity. Unexpectedly, high-calcium phosphate control diet-fed rats had more preneoplastic lesions in the colon than low-Ca control diet-fed rats. The present study was designed to find a Ca supplementation with no adverse effect, by testing several doses and types of Ca salts. Onein vitrostudy and two short-term studies in rats identified calcium carbonate as the most effective Ca salt to bind haemin vitroand to decrease faecal biomarkers previously associated with increased carcinogenesis: faecal water cytotoxicity and thiobarbituric acid-reactive substances. A long-term carcinogenesis study in dimethylhydrazine-injected rats demonstrated that a diet containing 100 μmol/g calcium carbonate did not promote ACF, in contrast with a previously tested calcium phosphate diet. The results suggest that calcium carbonate, and not calcium phosphate, should be used to reduce haem-associated colorectal cancer risk in meat eaters. They support the concept that the nature of the associated anion to a protective metal ion is important for chemoprevention.
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Murray, Nancy. "Book reviews : The Salt Eaters By TONI CADE BAMBARA (London, Women's Press, 1982). 295pp. E3.50 Gorilla, my love By TONI CADE BAMBARA (London, Women's Press, 1984). 177pp. £3.95." Race & Class 26, no. 4 (April 1985): 108–10. http://dx.doi.org/10.1177/030639688502600412.
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Pellegrino, Robert, Brittany Frederick, Vishwesh Tijare, Ana H. da Silveira Venzel, Alisson A. Rios, Thais M. C. Gomes, Jucilene Sena dos Santos, and Han-Seok Seo. "The influence of condiment availability on cuisine selection." British Food Journal 119, no. 6 (June 5, 2017): 1313–23. http://dx.doi.org/10.1108/bfj-08-2016-0353.
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Purpose In most restaurants or dining facilities, even though a set of condiments such as salt, black pepper, ketchup, and mustard, is placed on the tables, and such condiments are a staple of many cuisines, they have been largely ignored with respect to understanding their effects on food choice. The purpose of this study is to determine whether condiments placed on tables at dining facilities can affect consumers’ cuisine selection. Design/methodology/approach Four individual booths were set up with four different condiment configurations: 1) branded ketchup and mustard, 2) unbranded ketchup and mustard, 3) unbranded soy sauce and chili-garlic sauce, and 4) no condiment. In all, 68 participants were assigned in random sequence to all booths, with each given a menu listing nine different cuisines (three North American, three Asian, and three Hispanic cuisines) in a random order, and asked to identify their top three preferred cuisines at each booth. Findings Participants chose Asian cuisines with higher priority than Mexican and North American selections when Asian condiments were placed on the table. Interestingly, this effect occurred only when the participants had noticed the condiment setting, but not when they had unnoticed it. Such Asian condiment availability-induced cuisine selection was also more pronounced for external eaters. Research limitations/implications Food service professionals and business owners, especially in food courts comprised of a variety of ethnic food vendors, should perhaps consider placing a set of condiments associated with their target cuisines at visible table spaces at dining facilities, thereby leading customers to select their cuisine items. Originality/value This study provides new empirical evidence that consumers are more likely to select cuisines congruent to the choice of condiment setting placed on their dining table.
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Tomas Reed, Conor. "The Early Developments of Black Women’s Studies in the Lives of Toni Cade Bambara, June Jordan, and Audre Lorde." Anuario de la Escuela de Historia, no. 30 (November 10, 2018): 45. http://dx.doi.org/10.35305/aeh.v0i30.249.
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<p>This article explores the pedagogical foundations of three U.S. Black women writers—Toni Cade Bambara, June Jordan, and Audre Lorde—widely recognized as among the most influential and prolific writers of 20th century cultures of emancipation. Their distinct yet entwined legacies—as socialist feminists, people’s poets and novelists, community organizers, and innovative educators—altered the landscapes of multiple liberation movements from the late 1960s to the present, and offer a striking example of the possibilities of radical women’s intellectual friendships. The internationalist reverberations of Bambara, Jordan, and Lorde are alive and ubiquitous, even if to some readers today in the Caribbean and Latin America, their names may be unfamiliar.<a title="" href="file:///C:/Users/natal/Documents/MEGA/1-REVISTAS/Anuario/Anuario%2030-2018/Dossier/02%20Articulo%20Conor.docx#_ftn1"><sup><sup>[</sup></sup></a></p><p>Bambara’s fiction centered Black and Third World women and children absorbing vibrant life lessons within societies structured to harm them. Her 1980 novel, The Salt Eaters, posed the question - “are you sure, sweetheart, that you want to be well?” -to conjoin healing and resistance for a new embattled generation under President Reagan’s neoliberal shock doctrines that were felt worldwide. June Jordan’s salvos of essays, fiction, and poetry -including Things That I Do in the Dark, On Call, and Affirmative Acts - intervened in struggles around Black English, community control, police violence, sexual assault, and youth empowerment. Audre Lorde’s words are suffused across U.S. movements (and, increasingly, in the Caribbean and Latin America)- on signs, shirts, and memes, at #BlackLivesMatter and International Women’s Strike marches. Your silence will not protect you. The master’s tools will never dismantle the master’s house. Revolution is not a one-time event. However, her voluminous legacy may risk becoming a series of slogans, “the Audre Lorde that reads like a bumper sticker.”</p><div><br clear="all" /><hr align="left" size="1" width="33%" /><div><p> </p></div></div>
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Lassen, Anne, Ellen Trolle, Anette Bysted, Pia Knuthsen, and Elisabeth Andersen. "The Salt Content of Lunch Meals Eaten at Danish Worksites." Nutrients 10, no. 10 (September 24, 2018): 1367. http://dx.doi.org/10.3390/nu10101367.
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Monitoring levels of sodium (salt) in meals consumed out-of-home is needed to support effective implementation of salt-reduction strategies. The objective of the study was to examine lunch salt intake at 15 worksite canteens and to compare with results from a comparable study conducted 10 years before. A duplicate-portion-technique with subsequent chemical analysis was used to quantify 240 customers’ lunch salt intake. Estimated mean salt intake was 2.6 g/meal (95% Cl: 2.2 to 3.0 g/meal) and 0.78 g/100 g (95% Cl: 0.69 to 0.88 g/100 g). Salt intake measured both as g per meal and per 100 g was found to be significantly higher for male compared with female participants (+0.10 g/100 g, 95% Cl: +0.02 to +0.17 g/100 g, p = 0.011). Compared with the study conducted 10 years before, there was a significantly lower estimated salt intake of 0.5 g/meal (95% CI: −0.8 to −0.2 g/meal, p = 0.001), suggesting a possible reduction in canteen lunch salt intake during a 10-year period. Still, 40% of the meals exceeded the Nordic Keyhole label requirements of maximum 0.8 g salt per 100 g for ready meals. A further reduction of salt intake is warranted to comply with salt reduction targets.
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Sanchez-Castillo, C. P., S. Warrender, T. P. Whitehead, and W. P. T. James. "An assessment of the sources of dietary salt in a British population." Clinical Science 72, no. 1 (January 1, 1987): 95–102. http://dx.doi.org/10.1042/cs0720095.
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1. An epidemiological study was conducted in the market town of March, Cambridgeshire, to assess the quantitative importance of cooking and table salt to total dietary salt intake by the use of a fused mixture of lithium carbonate and sodium chloride. 2. Men and women aged 20–60 participated in a 12 day study with sequential 24 h urine collections to assess salt sources over a 7 day period. 3. Total salt consumption estimated from urinary chloride excretion amounted to 10.6 ± 0.55 (sem) g in 33 men and 7.4 ± 0.29 (sem) g in 50 women. The cooking salt eaten was only 0.45 ± 0.09 (sem) g in men and women, with men eating more table salt (0.77 g/day) than women (0.46 g/day). 4. Discretionary sources, i.e. cooking and table salt use, contributed only 15% to the total intake. Salt from manufacturing foods and catering in purchased food therefore provided on average 85% of total salt intake. These results are consistent even when an allowance is made for the slightly poorer pouring quality of the lithium-tagged salt. 5. The importance of food as a source of salt was reflected in the significant relationship between the weight of the individual and the amount of salt eaten (for males P < 0.05 and for females P < 0.001). 6. Cooking salt consumption did not relate to the amount of salt derived from purchased food nor did table salt use relate to the amount of salt in cooked foods. 7. Husbands and wives showed a high correlation in their salt use but the husbands had higher intakes of salt from purchased food and from cooking salt. They also used more table salt than their wives.
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Luft, F. C. "Can That Which Is Unsavory Be Eaten Without Salt?" American Journal of Hypertension 5, no. 4S (April 1, 1992): 43S—44S. http://dx.doi.org/10.1093/ajh/5.4s.43s.
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Phipps, Alison. "“Has he eaten salt?”: communication difficulties in health care." Medical Journal of Australia 207, no. 1 (July 2017): 23–24. http://dx.doi.org/10.5694/mja17.00346.
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Takimoto, Hidemi, Emiko Okada, Jun Takebayashi, Yuki Tada, Takahiro Yoshizaki, Yuri Yokoyama, and Yoshiko Ishimi. "Nutrient Profiles of Dishes Eaten by High Salt Consumers and Adequate Salt Consumers in the 2013–2018 National Health and Nutrition Survey, Japan." Current Developments in Nutrition 5, Supplement_2 (June 2021): 457. http://dx.doi.org/10.1093/cdn/nzab038_069.
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Abstract Objectives Dish based nutrient profile analyses are essential in setting goals to achieve a balanced diet. The Japanese enjoy longevity, but their current diet is still high in salt, which was 10.1g/day among adults in the 2019 National Health and Nutrition Survey. In 2013, the Japanese government's “Health Meal” proposed the salt content of 3g/650 kcal per meal. However, studies are scarce regarding the nutrient profiles of the dishes eaten by the general population, especially who exceed the current standard. In order to examine the current achievement status and related nutritional problems among a nationally representative sample, we conducted the secondary analyses of the 2013–2018 National Health and Nutrition Survey data. Methods Dietary data from 35,915 participants in the 2013–2018 National Health and Nutrition Survey aged 18–74 years who ate three meals on the survey day, were applied for analyses. We extracted 554,257 dishes from each meal, and categorized them according to the definition of “staple dish” (grain dish), “main dish”(meat, fish, eggs, or beans), and “side dish”(vegetables, seaweeds, potatoes, or mushrooms) shown in the 2005 “Japanese Food Guide Spinning Top”. Participants were grouped as “high salt” consumers if their intake were 3g/650kcal or higher, and “adequate” consumers if they consumed less. The nutrient profile of each dish category was compared between the two groups by using the Wilcoxon's signed rank test. Results 22 300 participants were identified as “high salt” and 13 615 as “adequate”. The mean age of the “high salt” group (53.2 years) was higher than the “adequate” group (50.5 years), but their mean energy intake was similar (1901 and 2081 kcal/day, respectively). The mean salt intake in the “high salt” group was 11.8 g/day and the “adequate” group was 7.7 g/day. Among the dishes, 59 936 were categorized as “staple dish”, 47 081 as “main dish”, 45 828 as “side dish”, 30 151 as “combined dish”, and 371 261 as “miscellaneous”. Except for “staple dish”, dishes consumed by the “high salt” group were significantly low in energy and fat but high in salt, compared to the “adequate”. Conclusions Older participants were more likely to consume dishes high in salt, but low in fat. Examples of balanced dishes low in both salt and fat could be proposed for further diet modification. Funding Sources Ministry of Health, Labour and Welfare research grant.
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Key, Timothy J., Arthur Schatzkin, Walter C. Willett, Naomi E. Allen, Elizabeth A. Spencer, and Ruth C. Travis. "Diet, nutrition and the prevention of cancer." Public Health Nutrition 7, no. 1a (February 2004): 187–200. http://dx.doi.org/10.1079/phn2003588.
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AbstractObjective:To assess the epidemiological evidence on diet and cancer and make public health recommendations.Design:Review of published studies, concentrating on recent systematic reviews, meta-analyses and large prospective studies.Conclusions and recommendations:Overweight/obesity increases the risk for cancers of the oesophagus (adenocarcinoma), colorectum, breast (postmenopausal), endometrium and kidney; body weight should be maintained in the body mass index range of 18.5–25?kg/m2, and weight gain in adulthood avoided. Alcohol causes cancers of the oral cavity, pharynx, oesophagus and liver, and a small increase in the risk for breast cancer; if consumed, alcohol intake should not exceed 2?units/d. Aflatoxin in foods causes liver cancer, although its importance in the absence of hepatitis virus infections is not clear; exposure to aflatoxin in foods should be minimised. Chinese-style salted fish increases the risk for nasopharyngeal cancer, particularly if eaten during childhood, and should be eaten only in moderation. Fruits and vegetables probably reduce the risk for cancers of the oral cavity, oesophagus, stomach and colorectum, and diets should include at least 400?g/d of total fruits and vegetables. Preserved meat and red meat probably increase the risk for colorectal cancer; if eaten, consumption of these foods should be moderate. Salt preserved foods and high salt intake probably increase the risk for stomach cancer; overall consumption of salt preserved foods and salt should be moderate. Very hot drinks and foods probably increase the risk for cancers of the oral cavity, pharynx and oesophagus; drinks and foods should not be consumed when they are scalding hot. Physical activity, the main determinant of energy expenditure, reduces the risk for colorectal cancer and probably reduces the risk for breast cancer; regular physical activity should be taken.
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Beard, Trevor C. "The Dietary Guideline with Great Therapeutic Potential." Australian Journal of Primary Health 14, no. 3 (2008): 120. http://dx.doi.org/10.1071/py08044.
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Prescribing 'salt restriction' for patients with salt-related health problems - using diets measuring sodium content and portion sizes - has been notoriously unpopular and unreliable, and the only therapeutic alternative has been to prescribe diuretics. This article reports a new observation that total salt intake is low enough (sodium < 5 0 mmol/day) to be more effective and less troublesome than diuretics in people who follow the Australian dietary guideline to choose foods low in salt while using the definition of low salt foods in the Australia New Zealand Food Standards Code (Na =120 mg/100g). Low salt foods - eaten exclusively during human evolution - can usually abolish the severe vertigo of Meniere?s disorder as the sole treatment, and reverse the universal rise of blood pressure with age, preventing hypertension. This simple prescription for better food (a healthier salt intake) enables health professionals to obtain measurable and permanent clinical improvement in motivated patients. The full public health potential of better food will require a long period of gradual reform in food processing and the evolution of a new cuisine. Shoppers must know what they are buying, and Australia needs Britain?s traffic light labels that identify low salt foods at a glance with green lights for salt.
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Resmadi, Idhar, Rendy Pandita Bastar, and Gema Ari Prahara. "ANALISIS STRATEGI MEDIA KOMUNIKASI VISUAL LABEL REKAMAN INDEPENDEN DI ERA DIGITAL." Desain Komunikasi Visual, Manajemen Desain dan Periklanan (Demandia) 5, no. 2 (September 14, 2020): 212. http://dx.doi.org/10.25124/demandia.v5i2.2742.
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Teknologi digital telah mengubah cara untuk memproduksi, mendistribusi, mengonsumsi, serta mempromosikan karya musik. Saat ini dibutuhkan suatu cara baru yang lebih inovatif dan efektif oleh para pelaku industri rekaman karena beberapa cara promosi dan pemasaran konvensional dianggap tidak terlalu adaptif dengan kebutuhan sekarang. Perkembangan teknologi digital terutama kehadiran platform media komunikasi visual sangat penting dalam rangka menumbuhkan inovasi baru dalam promosi dan pemasaran di industri rekaman saat ini. Perlu pendekatan yang lebih berbasis media komunikasi visual dalam merancang suatu strategi komunikasi sehingga tujuan pemasaran dan promosi label rekaman tersebut bisa tercapai. Objek yang akan diteliti yaitu salah satu label rekaman independen asal Jakarta bernama Sun Eater Records. Metodologi penelitian yang akan dilakukan yaitu penelitian kualitatif dengan melakukan wawancara mendalam dan studi literatur. Di tengah era konvergensi media saat ini penting untuk diketahui bagaimana Sun Eater Records melakukan strategi komunikasi di era digital melalui pemanfaatan konten berbasis media komunikasi visual. Penelitian ini ingin mengungkapkan pemanfaatan media komunikasi visual di platform media sosial sangat penting karena geliat industri musik yang dinamis dengan perkembangan teknologi internet. Hasil dari penelitian ini diharapkan mampu menjadi kajian serta rekomendasi untuk para pelaku industri rekaman dalam melakukan promosi dan pemasaran di era digital sehingga lebih fleksibel dan adaptif.
Kata Kunci: Musik independen, Strategi Komunikasi, Media Komunikasi Visual
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Willems, Astrid A., Danielle HA van Hout, Nicolien Zijlstra, and Elizabeth H. Zandstra. "Effects of salt labelling and repeated in-home consumption on long-term liking of reduced-salt soups." Public Health Nutrition 17, no. 5 (May 1, 2013): 1130–37. http://dx.doi.org/10.1017/s1368980013001055.
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AbstractObjectiveThe present study investigated the impact of salt labelling and repeated in-home consumption on liking of reduced-salt soups.DesignParticipants received a chicken noodle soup to be consumed twice weekly at home for 5 weeks. Three soups were included: (i) regular-salt soup as available on the market; (ii) 22 %-reduced-salt soup; and (iii) 32 %-reduced-salt soup. The soups were tasted blind or with the label: ‘same great taste, less salt and more herbs’. In total, there were six experimental groups. All groups received the same soup over the whole period. Desire and liking were measured at each time of consumption.SettingIn-home and central location test.SubjectsFrench consumers (n 646).ResultsThere was no significant difference in liking between the three soups when consumed at home, whereas the reduced-salt soups were less liked than the regular-salt soup in the central location test. Labelling did not boost liking scores, which is probably explained by the fact that all soups were similarly liked when eaten at home.ConclusionsThe surprising results of the present study in France suggest that a salt reduction of up to 32 % in a chicken noodle soup did not affect long-term liking score as assessed by consumers at home. In addition, initial liking measured at the central location was not predictive of liking after repeated in-home consumption. How far we can go in reducing salt in other products without compromising product quality, and how this impacts consumers’ choice behaviour and in turn table salt use at home, are still unanswered questions.
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Lau, Catherine, Ian Sudbury, Michael Thomson, Perry L. Howard, Alex B. Magil, and William A. Cupples. "Salt-resistant blood pressure and salt-sensitive renal autoregulation in chronic streptozotocin diabetes." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 296, no. 6 (June 2009): R1761—R1770. http://dx.doi.org/10.1152/ajpregu.90731.2008.
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Hyperfiltration occurs in early type 1 diabetes mellitus in both rats and humans. It results from afferent vasodilation and thus may impair stabilization of glomerular capillary pressure by autoregulation. It is inversely related to dietary salt intake, the “salt paradox.” Restoration of normal glomerular filtration rate (GFR) involves increased preglomerular resistance, probably mediated by tubuloglomerular feedback (TGF). To begin to test whether the salt paradox has pathogenic significance, we compared intact vs. diabetic (streptozotocin) Long-Evans rats with normal and increased salt intake, 1 and ∼3% by weight of food eaten, respectively. Weekly 24-h blood pressure records were acquired by telemetry before and during diabetes. Blood glucose was maintained at ∼20 mmol/l by insulin implants. GFR was significantly elevated only in diabetic rats on normal salt intake, confirming diabetic hyperfiltration and the salt paradox. Renal blood flow dynamics show strong contributions to autoregulation by both TGF and the myogenic mechanism and were not impaired by diabetes or by increased salt intake. Separately, systolic pressure was not elevated in diabetic rats at any time during 12 wk with normal or high salt intake. Autoregulation was effective in all groups, and the diabetic-normal salt group showed significantly improved autoregulation at low perfusion pressures. Histological examination revealed very minor glomerulosclerosis and modest mesangial expansion, although neither was diagnostic of diabetes. Periodic acid-Schiff-positive droplets found in distal tubules and collecting duct segments were diagnostic of diabetic kidneys. Biologically significant effects attributable to increased salt intake were abrogation of hyperfiltration and of the left shift in autoregulation in diabetic rats.
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Wang, Zhengyuan, Wei Jin, Zhenni Zhu, Xueying Cui, Qi Song, Zehuan Shi, Chunfeng Wu, Jiajie Zang, and Changyi Guo. "Relationship of household cooking salt and eating out on iodine status of pregnant women in environmental iodine-deficient coastal areas of China." British Journal of Nutrition 124, no. 9 (June 10, 2020): 971–78. http://dx.doi.org/10.1017/s000711452000207x.
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AbstractAs city residents eat out more frequently, it is unknown that if iodised salt is still required in home cooking. We analysed the relationship of household salt and eating out on urinary iodine concentration (UIC) in pregnant women. A household condiment weighing method was implemented to collect salt data for a week. A household salt sample was collected. A urine sample was taken at the end of the week. Totally, 4640 participants were investigated. The median UIC was 139·1 μg/l in pregnant women and 148·7, 140·0 and 122·9 μg/l in the first, second and third trimesters. Median UIC in the third trimester was lower than in the other trimesters (P < 0·001). The usage rates of iodised (an iodine content ≥ 5·0 mg/kg) and qualified-iodised (an iodine content ≥ 21·0 mg/kg) salt were 73·9 and 59·3 %. The median UIC in the qualified-iodised salt group was higher than in the non-iodised group (P = 0·037). The median UIC in the non-iodised group who did not eat out was lower than in qualified-salt groups who both did and did not eat out (P = 0·007, <0·001). The proportion of qualified-iodised salt used in home cooking is low, but foods eaten out have universal salt iodisation according to the national compulsory policy. Household iodised salt did not play a decisive role in the iodine status of pregnant women. Pregnant women in their third trimester who are not eating out and using non-iodised salt at home require extra iodine.
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Shatunov, Eduard. "Eatures of Applying the New Revenue Recognition Model Under the IFRS." Auditor 6, no. 8 (September 7, 2020): 46–51. http://dx.doi.org/10.12737/1998-0701-2020-46-51.
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Th e article is devoted to topical issues of applying IFRS 15 «Revenue from contracts with customers». The Standard provides a new approach to revenue recognition, consisting of fi ve consecutive steps to analyze the terms of sale in the contract with the buyer. Th e article considers examples of identifi cation of obligations to perform depending on the terms of the contract and the features of the goods and services provided to the buyer.
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Astuti, Endah Puji, and Ika Fitria Ayuningtyas. "PERILAKU PICKY EATER DAN STATUS GIZI PADA ANAK TODDLER." Midwifery Journal: Jurnal Kebidanan UM. Mataram 3, no. 1 (January 31, 2018): 81. http://dx.doi.org/10.31764/mj.v3i1.155.
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Abstrak: Anak toddler adalah anak usia 1–3 tahun, pada periode ini merupakan konsumen pasif, artinya anak menerima makanan dari apa yang disediakan ibunya. Anak usia toddler memiliki karakteristik tersendiri dalam berbagai ranah pertumbuhan dan perkembangannya. Kesulitan makan dan berlangsung lama sering dianggap biasa, sehingga akhirnya timbul komplikasi dan gangguan tumbuh kembang lainnya pada anak. Picky eating adalah salah satu masalah kesulitan makan yang umum dialami oleh 8% sampai 50 % anak- anak. Tujuan penelitian adalah mengetahui gambaran perilaku picky eater pada anak toddler dan status gizi anak toddler di Gamping Kidul Ambarketawang Gamping Sleman Yogyakarta. Jenis penelitian ini merupakan diskriptif dengan metode cross sectional. Sampel penelitian ini adalah anak usia toddler yang mengikuti posyandu saat dilakukan penelitian yang diantarkan oleh orangtua. Data primer diambil dengan mengukur antropometri anak (berat badan/umur, tinggi badan, lingkar kepala, lingkar lengan atas) dan pegisian kuesioner oleh orang tua tentang perilaku makan orang tua dan anaknya. Hasil penelitian status gizi pada anak toddler di Gamping Kidul Ambarketawang Gamping Sleman Yogyakarta indeks massa tubuh BB/U katagori gizi baik 87,10%, tinggi badan normal 83,87%, lingkar kepala normal 90,32% dan Lila normal 61,29%. Perilaku picky eater pada anak toddler 74,19% tidak mengalami picky eater. Abstract: Children toddler is a child aged 1-3 years, in this period is a passive consumer, meaning children receive food from what provided by his mother. Toddler-age children have their own characteristics in various spheres of growth and development. Difficulty eating and lasting is often considered normal, so that eventually arise complications and other growth disorders in children. Picky eating is one of the common eating difficulties experienced by 8% to 50% of children. The purpose of this research is to know the description of picky eater behavior in toddler children and nutritional status of toddler children in Gamping Kidul Ambarketawang Gamping Sleman Yogyakarta. The type of this research is descriptive quantitative with cross sectional method. The sample of this research is toddler age children who follow posyandu when conducted research delivered by parents. Primary data was taken by measuring the anthropometry of the child (weight / age, height, head circumference, upper arm circumference) and pegikuian questionnaire by parents about the eating behavior of parents and children. Result of research of nutritional status at toddler children in Gamping Kidul Ambarketawang Gamping Sleman Yogyakarta body mass index BB / U good nutrition category 87,10%, normal height 83,87%, normal head circumference 90,32% and normal Lila 61,29% . Behavior picky eater on children toddler 74.19% did not experience picky eater.
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Whoriskey, F. G., and G. J. Fitzgerald. "The effects of bird predation on an estuarine stickleback (Pisces: Gasterosteidae) community." Canadian Journal of Zoology 63, no. 2 (February 1, 1985): 301–7. http://dx.doi.org/10.1139/z85-046.
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Eight species of birds fed on a community of sticklebacks living in salt marsh pools along the southern shore of the St. Lawrence estuary in May and June when the fish breed. Three birds, the black-crowned night heron (Nycticorax nycticorax), the bronzed grackle (Quiscalus quiscula), and the ring-billed gull (Larus delawarensis) accounted for 80% of the estimated captures. Bird predation removed about 30% of the sticklebacks in the marsh. Significantly more male than female Gasterosteus aculeatus and G. wheatlandi were eaten, indicating selective predation is playing a role in structuring this fish community.
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Wang, C. L., and F. Thomas. "Egg production by metacercariae of Microphallus papillorobustus: a reproductive insurance?" Journal of Helminthology 76, no. 3 (September 2002): 279–81. http://dx.doi.org/10.1079/joh2002115.
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AbstractThis study aimed to determine whether metacercariae of Microphallus papillorobustus (Trematoda: Microphallidae) produce eggs by self-fertilization when their intermediate host, the gammarid Gammarus insensibilis, dies before being eaten by predatory definitive hosts. Such a mechanism would allow the parasite to reproduce even if transmission fails. The percentage of metacercariae that produced eggs and the mean number of eggs were significantly higher in metacercariae placed in a Ringer's solution compared with those in salt water or metacercariae remaining inside the dead gammarid. The lack of egg production in metacercariae removed from dead gammarids in the field supported the idea that self-fertilization is not, for this parasite, a mechanism of reproductive insurance when establishment in the definitive hosts fails.
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Lukitaningsih, Endang. "PHYTOSTEROL CONTENT IN BENGKOANG (Pachyrhizus erosus)." Pharmacon: Jurnal Farmasi Indonesia 13, no. 2 (December 1, 2012): 47–54. http://dx.doi.org/10.23917/pharmacon.v13i2.9.
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Bengkoang has long been used by ancestors as a raw material for cosmetics. In Indonesia, it is usually eaten raw, sometimes with salt, lemon juice and powdered chili. However, scientific evidences that support the use of bengkoang have not been widely published. Phytosterols from the bengkoang root have been isolated and identified based on their NMR spectrum data and mass spectrum. The result of the structure elucidation informed that ß-sitosterol and stigmasterol are major components of phytosterol in bengkoang root. Phytosterol content was about 0.02% of dry weight bengkoang or 2.76 % in petroleum ether extract of bengkoang, with a ratio of ß-sitosterol and stigmasterol (65:35). Therefore, bengkoang can be further exploited as a raw material of phytosterol supplement.
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Tanji, Abbes, and Fatima Nassif. "Edible Weeds in Morocco." Weed Technology 9, no. 3 (September 1995): 617–20. http://dx.doi.org/10.1017/s0890037x00023939.
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Morocco has a large number of edible weeds, but seventeen are mostly eaten by the population, collected for sale in different provinces, or even exported. Eight weeds have edible shoots while the others have edible stems, fruits, roots, flowers, or petioles. Thirteen weed species are marketed either seasonally or throughout the year and generate money for the people. Morocco's tassel grapehyacinth bulbs and products extracted from pennyroyal mint are exported. Further research should focus on the nutritive value of these weeds and their economic role in the country.
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Tappy, Marchelita Beverly, Sophiya Celine Dellosa, and Teejay Malabonga. "Development of Instant Sinigang Powder from Katmon Fruit (Dillenia philippinensis)." Abstract Proceedings International Scholars Conference 7, no. 1 (December 18, 2019): 367–83. http://dx.doi.org/10.35974/isc.v7i1.1034.
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INTRODUCTION:Katmon Fruit (Dillenia Philippinensis) is a fruit tree commonly use in the rural area in the Philippines. Katmon is eaten as fruit but is not very popular because of the unacceptable taste that resembles a green sour apple. The purpose of this study is to develop an instant sinigang powder as a base ingredients of sinigang and using the natural sour taste for sinigang dish.
METHOD:This study use katmon fruit, shiitake mushroom, garlic, iodized salt, and sugar to develop an instant sinigang mix powder. It were dehydrated using the Multi-Commodity Heat Pump Dryer for 13 hours. These were powdered using a grinder mixed with iodized salt and sugar. The nutrient content was computed using iFNRI online software. Thirty participants comprising: 10 faculty, 10 dormitory students,10 senior high school students did the taste test.
RESULTS:The results revealed that the product was liked very much in terms of color, texture, taste, aroma, and appearance. The instant sinigang powder is stored in a polyethylene metalized zip lock packaging 8.5 x 14cm. The cost per serving is PhP 37.5 .It is cheaper and has more nutritional value compared to other products.
DISCUSSION AND RECOMENDATION: The study recommend for more enhancement in terms of flavour of instant sinigang powder from katmon additional ingredient from natural sources to have more tasty and more nutritional content. This study also can help future researchers to have additional information about the katmon fruit.
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Borer, Katarina. "Understanding Human Physiological Limitations and Societal Pressures in Favor of Overeating Helps to Avoid Obesity." Nutrients 11, no. 2 (January 22, 2019): 227. http://dx.doi.org/10.3390/nu11020227.
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Fat gain in our United States (US) environment of over-abundant, convenient, and palatable food is associated with hypertension, cardiovascular disease, diabetes, and increased mortality. Fuller understanding of physiological and environmental challenges to healthy weight maintenance could help prevent these morbidities. Human physiological limitations that permit development of obesity include a predilection to overeat palatable diets, inability to directly detect energy eaten or expended, a large capacity for fat storage, and the difficulty of losing body fat. Innate defenses resisting fat loss include reduced resting metabolism, increased hunger, and high insulin sensitivity, promoting a regain of fat, glycogen, and lean mass. Environmental challenges include readily available and heavily advertised palatable foods, policies and practices that make them abundant, less-than-ideal recommendations regarding national dietary macronutrient intake, and a frequently sedentary lifestyle. After gaining excess fat, some metabolic burdens can be mitigated though thoughtful selection of nutrients. Reduced dietary salt helps lower hypertension, less dietary sugar lowers risk of cardiovascular disease and obesity, and reducing proportion of dietary carbohydrates lowers post-meal insulin secretion and insulin resistance. Food intake and exercise should also be considered thoughtfully, as exercise in a fasted state and before the meals raises glucose intolerance, while exercising shortly after eating lowers it. In summary, we cannot directly detect energy eaten or expended, we have a genetic predisposition to eat palatable diets even when not hungry, and we have a large capacity for fat storage and a difficult time permanently losing excess fat. Understanding this empowers individuals to avoid overeating and helps them avoid obesity.
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Simon, T., and K. Barnes. "Olfaction and prey search in the carnivorous leech Haemopis marmorata." Journal of Experimental Biology 199, no. 9 (September 1, 1996): 2041–51. http://dx.doi.org/10.1242/jeb.199.9.2041.
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Haemopis marmorata, the green horse leech, is carnivorous and readily eats earthworms. Using a Y-maze with flowing water, we show that specimens of H. marmorata are attracted to live earthworms. Ablating the dorsal lip, the presumed site of the chemoreceptors that this species uses in prey search, disrupts the ability of the leeches to find the earthworms in the Y-maze. Earthworm wash, a preparation of the collagen coating of earthworm skin, shock-induced earthworm secretion, mammalian blood and a salt­arginine mixture are not attractive to the green horse leech. The tails of freshly killed earthworms are attractive to the leeches, but tails from worms killed 8­12 h previously and stored cold are not. Our conclusion is that the earthworms produce a metabolite that attracts the leeches.
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Scarborough, Peter, Mike Rayner, and Lynn Stockley. "Developing nutrient profile models: a systematic approach." Public Health Nutrition 10, no. 4 (April 2007): 330–36. http://dx.doi.org/10.1017/s1368980007223870.
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AbstractObjectiveNutrient profiling can be defined as the ‘the science of categorising foods according to their nutritional composition’. The purpose of the present paper is to describe a systematic and logical approach to nutrient profiling.DesignA seven-stage decision-making process is proposed and, as an illustration of how the approach might operate in practice, the development of a nutrient profiling model for the purpose of highlighting breakfast cereals that are ‘high in fat, sugar or salt’ is described.ResultsThe nutrient profile model developed for this paper calculates scores for foods using a simple equation. It enables breakfast cereals to be compared with each other and with other foods eaten at breakfast.ConclusionNutrient profiling is not new, but hitherto most nutrient profiling models have been developed in an unsystematic and illogical fashion. Different nutrient profiling models are needed for different purposes but a key requirement should be that they are developed using a systematic, transparent and logical process. This paper provides an example of such a process; approaches to validating nutrient profiling models are described elsewhere.
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Lachat, Carl K., Lieven F. Huybregts, Dominique A. Roberfroid, John Van Camp, Anne-Marie E. Remaut-De Winter, Petra Debruyne, and Patrick W. Kolsteren. "Nutritional profile of foods offered and consumed in a Belgian university canteen." Public Health Nutrition 12, no. 1 (January 2009): 122–28. http://dx.doi.org/10.1017/s1368980008002048.
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AbstractObjectiveTo evaluate the nutritional profile of a lunch offered and consumed in a university canteen in Belgium.DesignThe qualitative and quantitative content of 4365 meals theoretically available and 330 meals consumed was recorded during five weekdays spread over three weeks. Meal combinations were evaluated using a scoring system based on recommendations for Na content, energy from fat, and fruit and vegetable portions.SettingUniversity canteen in Belgium.ResultsOnly a 5 % of the meal combinations available and consumed complied with the three basic dietary recommendations for a hot lunch. The nutritional profile of the meals consumed was in line with that of the meals available.ConclusionsOur results show how the nutritional profile of what is eaten is largely determined by what is offered. To ensure overall compliance with dietary recommendations, considerable changes on the supply side, i.e. an increase in fruit and vegetable portions and a reduction in salt and fat of the lunch, are needed first in our setting. Our assessment provides baseline data to pilot a nutrient profiling intervention and shows how a nutrient profiling system can be used for meal evaluation purposes.
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Moloko, Hastings B., Davis H. Ng’ong’ola, Joseph Dzanja, and Thabie Chilongo. "Food Budget Shares and Elasticities in Malawi’s Prisons." Sustainable Agriculture Research 7, no. 1 (January 4, 2018): 109. http://dx.doi.org/10.5539/sar.v7n1p109.
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While Malawi’s per capita cereal production may be higher than her per capita cereal consumption, Malawi is a net cereal importer and thus food insecure. The food situation is much worse in Malawi’s prisons because inmates generally eat one meal per day.The general objective of this study was to determine food budget shares and elasticities for the food stuffs commonly eaten in Malawi’s prisons. Using structured questionnaires in face to face interviews, the study collected data from 1000 prisoners and 30 officers-in-charge from all prisons in the country. The data was analysed using Stata 12 and employed the quadratic almost ideal demand system (QUAIDS) model as an analytical tool.Results from the analysis showed that budget shares for maize and beans were high as reflected by the fact that 86.5 per cent of the prison food budget was spent on these two food items while 6.8 per cent was spent on meat and vegetables. Maize was inelastic while meat, beans and salt were elastic with the own-price elasticity for meat being the highest. Expenditure elasticities for maize, meat and beans, at above unity, showed that these food items were luxuries in Malawi’s prisons.
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Tomooka, Norihiko, Ken Naito, Akito Kaga, Hiroaki Sakai, Takehisa Isemura, Eri Ogiso-Tanaka, Kohtaro Iseki, and Yu Takahashi. "Evolution, domestication and neo-domestication of the genus Vigna." Plant Genetic Resources 12, S1 (July 2014): S168—S171. http://dx.doi.org/10.1017/s1479262114000483.
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In this paper, we discuss stress-adapted wild Vigna plants and several important Vigna crops. Seeds, young shoots and/or tubers of many wild Vigna species are edible and are eaten by people in some locations where they grow. We propose the concept of ‘neo-domestication’ of stress-adapted wild edible Vigna species. As the causative change of the mutation resulting in a domestication gene is usually ‘loss-of-function’ type, ‘neo-domestication’ could be achieved by conventional mutation breeding together with screening by TILLING. The ‘neo-crops’ could play an important role in areas unsuitable for growing other crops to increase world food production. We also propose that wild Vigna species can be ‘new model plant species’ for the genetic study of natural adaptation to stresses (e.g. salt, acid, alkali, drought, flood, pests and diseases). To facilitate this, the Vigna Genome Project has been initiated. In addition, sustainable cropping systems may be enhanced by analysis of the nitrogen-fixing systems of stress-adapted Vigna species. Stress-adapted symbiotic bacteria produce nodules on stress-adapted Vigna species. Therefore, analyses of the genetic diversity of symbiotic bacteria and the process of symbiosis under stress environments should be conducted.
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Axelsson, Lars, Guro Alette Bjerke, Anette McLeod, Ingunn Berget, and Askild L. Holck. "Growth Behavior of Listeria monocytogenes in a Traditional Norwegian Fermented Fish Product (Rakfisk), and Its Inhibition through Bacteriophage Addition." Foods 9, no. 2 (January 22, 2020): 119. http://dx.doi.org/10.3390/foods9020119.
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Listeria monocytogenes may persist in food production environments and cause listeriosis. In Norway, a product of concern is the traditional and popular fermented fish product “rakfisk”, which is made from freshwater salmonid fish by mild-salting and brine maturation at low temperatures for several months. It is eaten without any heat treatment, and L. monocytogenes, therefore, poses a potential hazard. We investigated the effect of salt and temperature on the growth of L. monocytogenes in rakfisk during the 91 days of maturation. The amounts of organic acids produced during fermentation were too low to inhibit growth of L. monocytogenes. Temperature was clearly the most important parameter for controlling L. monocytogenes. At 7 °C, approximately 2 log growth was observed during the first 14 days of fermentation, and the level of L. monocytogenes thereafter remained constant. At 4 °C, only a little growth potential of the pathogen was recorded. We also investigated the effect of the anti-Listeria bacteriophage P100 on rakfisk with added L. monocytogenes. The phage was introduced to the L. monocytogenes-inoculated fish before fermentation, and an average of 0.9 log reduction was observed throughout the fermentation period. This is the first study of L. monocytogenes behavior in rakfisk and points to possible measures for increasing the product safety.
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Garbowska, B., M. Radzymińska, and D. Jakubowska. "Influence of the origin on selected determinants of the quality of pork meat products." Czech Journal of Food Sciences 31, No. 6 (November 18, 2013): 547–52. http://dx.doi.org/10.17221/479/2012-cjfs.
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in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumption of traditional products. Based on the experiment, a significantly higher protein content was found in sausages produced by large producers (24.73 ± 1.98%). The fat content was significantly higher in traditional ham (16.25 ± 14.47%), compared with local ham (4.38 ± 2.26%) and the mass (9.29 ± 5.25%). The samples of traditional and local ham had a significantly higher salt content (3.31 ± 0.72 and 2.90 ± 0.54%, respectively). No dye compounds were detected in any of the tested samples. There were no statistically significant differences in hydroxyproline and l‑glutamic acid content between traditional and conventional samples of meat products. Analysis of nitrate (V and III) showed a statistically significant difference in the average contents of these compounds. Significantly higher levels of nitrates were revealed only in traditional ham samples (12.60 ± 8.08 mg NaNO(V)/kg and 17.53 ± 27.91 mg NaNO(III)/kg of the product, respectively), wherein there was a large variation in the content of these compounds in the samples.
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Mudie, Petra J., Sheila Greer, Judith Brakel, James H. Dickson, Clara Schinkel, Ruth Peterson-Welsh, Margaret Stevens, Nancy J. Turner, Mary Shadow, and Rosalie Washington. "Forensic palynology and ethnobotany of Salicornia species (Chenopodiaceae) in northwest Canada and Alaska." Canadian Journal of Botany 83, no. 1 (January 1, 2005): 111–23. http://dx.doi.org/10.1139/b04-159.
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Pollen grains from bodies of ancient people provide clues to their diet and domicile. To learn more about Kwädāy Dän Ts'ìnchí (Long Ago Person Found), who died on a British Columbia glacier 550 years ago, we studied the Chenopodiaceae pollen found in his stomach and robe. Environmental scanning electron microscopy was used to distinguish pollen of the native chenopod genera Atriplex, Chenopodium, Eurotia, Suaeda, and Salicornia (here including Sarcocornia). All chenopod pollen grains in one stomach sample were from Salicornia (Tourn.) L. (glasswort), which grows only in saline soils and has been used for food and medicine. Elders from the Champagne and Aishihik, Tagish, Gwitch'in, and Tlingit First Nations report their ethnobotanical and historical knowledge about inland and coastal Salicornia species. There is no common use for the small inland annual glasswort, Salicornia rubra A. Nelson, although other species were used for grain further south; however, Pacific Northwest coastal people have eaten the succulent perennial glasswort, Salicornia perennis Miller, since at least the 1880s. Pollen grains of this perennial salt marsh species are most similar to the chenopod pollen grains in the stomach of Kwädāy Dän Ts'ìnchí and suggest the ancient man's last meal came from the coast rather than from inland.Key words: Chenopodiaceae, Salicornia, Sarcocornia, forensic palynology, frozen body, ethnobotany.
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Adhikari, Praja, and Elizabeth Gollub. "Evaluation of the Small Changes, Healthy Habits Pilot Program: Its Influence on Healthy Eating and Physical Activity Behaviors of Adults in Louisiana." European Journal of Investigation in Health, Psychology and Education 11, no. 1 (March 4, 2021): 251–62. http://dx.doi.org/10.3390/ejihpe11010019.
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The community-based Small Changes, Healthy Habits (SCHH) program was developed to teach skills and techniques to help adults in Louisiana make and maintain small behavioral changes in their food selection, preparation, and consumption, and in physical activity routines. The content of this four-week program included habit formation and goal setting techniques; physical activity guidance; strategies for a healthier home food environment; a grocery store tour focused on label reading for healthier food selections; basic knife and cooking skills. The program was piloted at ten sites throughout the state. A survey with 14 core items was applied before and after the program to evaluate participant acquisition of skills and behaviors associated with topic areas. A total of 47 participants provided complete data sets. Post-program, these participants reported increased confidence in preparing healthy meals at home (p = 0.04); changes in fats (p = 0.03) and salt (p = 0.01) intake; increased frequency of reading nutrition labels (32%); decreased frequency of meals eaten outside the home (Improvement Index = 0.27); and decreased time/day spent sitting (p < 0.05). These short-term results suggest that the SCHH program has potential to positively affect healthy eating and to reduce sedentary behaviors, both of which are fundamental to good health and wellness.
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Fischer, Peter W. F., Michel Vigneault, Rong Huang, Konstantinia Arvaniti, and Paula Roach. "Sodium food sources in the Canadian diet." Applied Physiology, Nutrition, and Metabolism 34, no. 5 (October 2009): 884–92. http://dx.doi.org/10.1139/h09-077.
Full textAbstract:
The purpose of this study is to provide information on the current sources of dietary sodium in the Canadian food supply to provide a baseline to measure against the effectiveness of strategies to reduce salt consumption. Such strategies are being developed by a Health Canada-led multistakeholder Working Group. Data from the 2004 Canadian Community Health Survey (CCHS) 2.2, Nutrition, were used to determine the leading food group contributors of sodium in the diet. The total sample size was more than 35 000 respondents. The results from this study were reported for 4 age and sex groups, namely, youths aged 1 to 8 years, youths aged 9 to 18 years, males aged 19 years and older, and females aged 19 years and older. Average daily intakes of sodium for these groups were 2388 mg, 3412 mg, 3587 mg, and 2684 mg, respectively. In all cases these intakes exceeded the tolerable upper intake level (UL) established by the Institute of Medicine, as well as targets set by the governments of the United Kingdom and the United States and the World Health Organization. The contribution of sodium to the food supply by the top 40 food groups is presented for each of the age and sex groups. The key food group contributors of sodium are breads (13.88%), processed meats (8.90%), and pasta dishes (5.67%). Although breads are found to be major contributors of sodium, this is mainly because of the large consumption, rather than a high concentration of sodium. Higher-sodium foods, such as processed meats, are eaten in smaller quantities but, because of their sodium density, contribute significant amounts of sodium to the diet of Canadians. Some very high sodium foods, such as frozen dinners, are eaten by only a small proportion of the population, but for those consuming these, the sodium could contribute a significant proportion of the UL just from a single meal.