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1
Dehmer, Edward S., and Chiwon W. Lee. "Germination of Selected Turfgrass Seeds under Saline Conditions." HortScience 31, no. 4 (August 1996): 701g—702. http://dx.doi.org/10.21273/hortsci.31.4.701g.
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The influence of NaCl concentration on seed germination in blue grama grass (Bouteloua gracilis), salty alkaligrass (Puccinellia distans) and Kentucky bluegrass (Poa pratensis) were investigated. When seeds were germinated in petri dishes containing 0, 2.5, 5.0, 7.5, 10, 12.5, 15, 17.5, 20, 22.5, 25, 27.5, and 30 g·liter–1 NaCl at 22 C for 4 weeks, blue grama grass was most salt-tolerant with 50% germination at 17.5 g·liter–1. The salt concentrations that provided 50% germination for salty alkaligrass and Kentucky bluegrass were 5 and 1.5 g·liter–1, respectively. The upper limits of salinity that allowed any germination were 30 g·liter–1 (1%) for blue grama grass, 27.5 g·liter–1 (1%) for salty alkaligrass, and 5 g·liter–1 (2%) for Kentucky bluegrass. Germination was quickest in blue grama grass (90% germination in 1 week) followed by salty alkaligrass (50% in 3 weeks) and Kentucky bluegrass (50% in 4 weeks). The tissue contents of Na+ and Cl– as influenced by increasing levels of NaCl were also determined.
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Kandiah, Jayanthi, Diana Saiki, and James A. Jones. "Eating behaviors of American adults during the COVID-19 pandemic." Journal of Medical Research and Innovation 5, no. 1 (February 8, 2021): e000248. http://dx.doi.org/10.32892/jmri.248.
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The objective was to assess the impact of the COVID-19 pandemic on eating behaviors of a cross section of the US adult population. Participants (N=844) completed a survey via Amazon Mechanical Turk which evaluated frequency of consumption of five food categories - mixed dishes, salty, sweet, creamy foods and beverages during perceived stress. Physical, emotional and psychological self-care and demographics were also collected. Males eating behaviors especially mixed dishes, sweet foods, and creamy foods decreased when stressed. However, in females there was an increase in the consumption of sweet and creamy foods. When compared to their counterpart, there was a reduction in food choices among minorities and Hispanics. Participants with higher BMI had increased eating behaviors of mixed dishes, salty, and sweet foods. The physical self-care scale revealed there was limited consumption of sweet foods but the psychological self-care demonstrated that there was an increase in creamy food intake
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Gaona-Pineda, Elsa, Sonia Rodríguez-Ramírez, Brenda Martínez-Tapia, Selene Guerrero-Zúñiga, Rogelio Pérez-Padilla, and Teresa Shamah-Levy. "Dietary Patterns and Daytime Sleepiness in Mexican Adults from 2016 National Health and Nutrition Survey." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1405. http://dx.doi.org/10.1093/cdn/nzaa061_033.
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Abstract Objectives To assess the association between dietary patterns and sleep disorders in a nationally representative sample of Mexican adults (20–59 y). Methods Sleep symptoms and dietary information of a sample of 5076 Mexican adults from 2016 National Health and Nutrition Survey were analyzed. If perception of nonrestorative sleep or feeling sleepy/tired during the day ≥3 days/week were reported in a sleep symptoms questionnaire daytime sleepiness was defined. Dietary data was obtained through a semi-quantitative food frequency questionnaire of 7 days. Food and beverages were classified into 26 food groups: Sweetened dairy and non-dairy beverages, Non-sweetened dairy and non-dairy beverages, Fruits, Vegetables, Other dairy products, Legumes, Cereal-based salty dishes, Corn-based salty dishes, Fast food, Eggs, Meat and poultry, Processed meat, Bakery products, Candies, Desserts, Salty snacks, Nuts and Seeds, Added fats, Tortilla, Soup, Ready-to-eat cereals, Bread, Potatoes, Alcohol, coffee and tea. Dietary patterns were generated through k-means cluster analysis using the standardized percentage of energy intake contribution of each food group. Logistic regression model adjusted by age, sex, socioeconomic status, rural/urban area, geographical region, tobacco use, physical activity level and total energy intake was done to assess the association. All statistical analyses were performed using STATA 14.0, with SVY commands. Results Three dietary patterns were identified: traditional (high in legumes and tortilla), industrialized (high in sweetened beverages, fast food and alcohol, coffee or tea) and mixed (high in meat, poultry, fruits and vegetables). 19.5% Mexican adults reported daytime sleepiness, it was higher in women (24.1%; 95% CI: 21.2, 27.2) than in men (14.5%; 95% CI: 12, 17.3). Multivariate logistic regressions showed that the industrialized pattern had higher odds for daytime sleepiness (OR = 1.49; 95% CI: 1.12, 1.99) than the traditional pattern. Conclusions Dietary patterns are associated with sleep disorders, such as daytime sleepiness in Mexican adults. Further research is needed to break the vicious circle of poor-quality diets, sleep disorders and health. Funding Sources Mexican Ministry of Health.
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Suhaema, Suhaema, and Herta Masthalina. "Pola Konsumsi dengan Terjadinya Sindrom Metabolik." Kesmas: National Public Health Journal 9, no. 4 (May 1, 2015): 340. http://dx.doi.org/10.21109/kesmas.v9i4.741.
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AbstrakTerjadinya sindrom metabolik diduga berhubungan dengan pergeserangaya hidup masyarakat yang berubah menuju masyarakat modern, darimengonsumsi makanan tradisional beralih ke makanan instan dan kebaratbaratan. Penelitian ini bertujuan untuk mengetahui prevalensi sindrom metabolik dan determinannya dari pola konsumsi, meliputi konsumsi sayur dan buah serta pola makan makanan manis, asin, berlemak, lauk hewani berpengawet, dan penggunaan penyedap. Penelitian ini merupakan bagian dari analisis lanjut data Riset Kesehatan Dasar tahun 2013 dengan desain potong lintang. Jumlah sampel setelah pembobotan adalah 1.878.578 orang dengan kriteria berusia 18 tahun ke atas. Pengumpulan data pola konsumsi, antropometri, klinis, dan biomedis telah dilakukan. Analisis data menggunakan kai kuadrat dan regresi logistik biner. Prevalensi sindrom metabolik di Indonesia sebesar 23%, pada perempuan 26,6% dan pada laki-laki 18,3%. Konsumsi makanan manis lebih dari satu kali per hari sebanyak 43,5% dan kurang dari satu kali per hari 10,5% dengan peluang mengalami sindrom metabolik sebesar 6,567 kali. Konsumsi makanan asin yang termasuk dalam kategori sering memiliki proporsi sindrom metabolik sebesar 100% dengan risiko mengalami sindrom metabolik sebanyak 6,363 kali. Terdapat hubungan yang signifikan (nilai p < 0,05) antara pola konsumsisayur dan buah, frekuensi konsumsi makanan manis, asin, berlemak,lauk hewani yang diawetkan, penggunaan penyedap, dan mi instan dengan kejadian sindrom metabolik pada usia produktif.AbstractOccurrence of metabolic syndrome is assumedly related to the changing ofpeople’s lifestyle into modern society, from consuming traditional food to instant food and be westernized. This study aimed to determine metabolicsyndrome prevalence and its determinants from consumption patterns including vegetable and fruit consumption as well as consumption patterns of sweet, salty, fatty food, preserved animal side dishes and use of seasonings. This study was a part of advanced 2013 Basic Health Research data analysis by cross sectional design. A total of sample after weighting was 1,878,578 people on aged 18 years old and older. Collecting consumption pattern, anthropometry, clinic and biomedic data had been conducted. Data analysis used chi square and binary logistic regression. Metabolic syndrome prevalence in Indonesia is 23%, 26.6% on women and 18.3% on men. Consuming sweet food more than once a day was 43.5% and less than once a day was 10.5% with opportunity of suffering metabolic syndrome was 6.567 times. Salty food consumption included into often category had metabolic syndrome proportion worth 100% with 6.363 times risk of suffering metabolic syndrome. There was a significant relation (p value < 0.05) between the pattern of vegetable and fruit consumption, frequency of sweet, salty, fatty food, preserved animal side dishes, the seasoning use and instant noodle with metabolic syndrome occurrence in productive age.
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Du, Wenwen, Jiguo Zhang, Yuan Li, Feng J. He, Xue Zhou, Zhihua Xu, Yifu Gao, et al. "Restaurant interventions for salt reduction in China: protocol for a randomised controlled trial." BMJ Open 10, no. 12 (December 2020): e038744. http://dx.doi.org/10.1136/bmjopen-2020-038744.
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IntroductionSalt intake in China is high, and most of it comes from that added by consumers. Nevertheless, recent years have seen a rapid increase in the frequency at which people eat out. The aim of this study is to evaluate the effectiveness of interventions designed for salt reduction in restaurants through a randomised controlled trial in China.Methods and analysisAs a randomised controlled trial with restaurants as study subjects, we recruited 192 restaurants from 12 counties of 6 provinces in China. After the baseline survey, restaurants were randomly assigned to intervention or control group. Using social cognitive theory, comprehensive intervention activities were designed to encourage salt reduction in all restaurant foods, and at the same time, to encourage consumers to choose lower salt options when eating out. The interventions will be conducted only in restaurants of the intervention group during the first year. The follow-up assessment will be conducted at the end of the trial. The primary outcome is the change in the average salt content of the five best-selling dishes of the restaurant, as measured by laboratory tests. Secondary outcomes include differences in the monthly use of salt and salty condiments between intervention and control restaurants, and the knowledge, attitude and practice on salt among restaurant consumers.Ethics and disseminationThe study was reviewed and approved by the Review Board of the National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention and Queen Mary Research Ethics Committee. Results will be disseminated through presentations, publications and social media.Trial registration numberChiCTR1800019694; Pre-results.
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CABEDO, L., L. PICART i BARROT, and A. TEIXIDÓ i CANELLES. "Prevalence of Listeria monocytogenes and Salmonella in Ready-to-Eat Food in Catalonia, Spain." Journal of Food Protection 71, no. 4 (April 1, 2008): 855–59. http://dx.doi.org/10.4315/0362-028x-71.4.855.
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Listeria monocytogenes and Salmonella are pathogenic bacteria that can contaminate food products during or after processing. Ready-to-eat (RTE) food does not undergo any treatment to ensure its safety before consumption, and therefore risk of foodborne disease must be considered if these pathogens are present in the food. To evaluate the prevalence of these pathogens in RTE food, 140 RTE fish product samples, 501 RTE meat product samples, 462 RTE dairy samples, and 123 RTE dishes and desserts, providing a total of 1,226 samples, were collected from retail stores and food industry and analyzed for the presence of L. monocytogenes. A total of 1,379 samples consisting of 187 RTE fish products and 569 RTE meat products, 484 RTE dairy products, and 139 RTE dishes and desserts were collected and analyzed for the presence of Salmonella. L. monocytogenes was isolated from 20% of frozen Atlantic bonito small pies, 7.9% of smoked salmon samples, 11.1% of the pork luncheon meat samples, 6.2% of frozen chicken croquettes, 16.9% of cured dried sausage samples, 12.5% of cooked ham samples, and 20% of cooked turkey breast samples. L. monocytogenes was also found to be present in 1.3% of fresh salty cheese samples and 15.1% of frozen cannelloni samples. Salmonella was isolated from 1.2% of smoked salmon samples, 1.5% of frozen chicken croquettes, 2% of cooked ham samples, and 11.1% of cured dried sausage samples. Overall, occurrence of these pathogens in RTE foods was similar to that previously reported in the literature.
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Kessuvan, Ajchara, and Apichaya Lilavanichakul. "An Assessment of Chinese Consumers' Preference on RTE Foods from Thailand." KnE Life Sciences 4, no. 2 (March 1, 2018): 187. http://dx.doi.org/10.18502/kls.v4i2.1671.
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The research aims to assess the preferences of Chinese consumers on Ready to Eat (RTE) foods from Thailand through sensory evaluation analysis. Focus group interview was conducted with a group of Chinese consumers living in Thailand to understand the insights of food consumption behaviors. Chinese consumers’ opinion toward Thai RTE foods and favorable types of foods were investigated. In order to obtain a better understanding of Chinese consumers’ preference on Thai RTE foods, three Thai and two Chinese foods were benchmarked as samples for the target panels. Sensory evaluation was tested over five items of RTE product with Chinese panels living in three major cities including Beijing, Shanghai and Guangzhou. All panels indicated their overall preferences; however Tom Yum Kung obtained the least acceptance among five products. Just About Right scale composed of sweet, sour, salty, spicy and oiliness was assessed and it was found that different located area of testing panels have shown the significantly different preferences. Beijing panels preferred noodle-based foods like Spaghetti and Pad Thai, while Shanghai and Guangzhou panels favored of rice dishes such as Green Curry and Yellow Curry with Rice. It can be concluded that the adjusted product taste to satisfy Chinese consumers’ preferences was necessary for export product strategy of Thai RTE foods. Keywords: Consumer Preference; RTE foods; China; Sensory Test; Product Strategy
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Shang, Lei, Jennifer O’Loughlin, Angelo Tremblay, and Katherine Gray-Donald. "The association between food patterns and adiposity among Canadian children at risk of overweight." Applied Physiology, Nutrition, and Metabolism 39, no. 2 (February 2014): 195–201. http://dx.doi.org/10.1139/apnm-2012-0392.
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Identifying food patterns related to obesity can provide information for health promotion in nutrition. Food patterns and their relation with obesity among Canadian children have not been reported to date. Our aim was to identify and describe food patterns associated with obesity in children at risk of overweight. Caucasian children (n = 630) with at least 1 obese biological parent recruited into the Quebec Adiposity and Lifestyle Investigation in Youth (QUALITY) cohort were studied in cross-sectional analyses. Measures of adiposity (body mass index (BMI), waist circumference, body fat mass percentage measured by dual-energy X-ray absorptiometry), screen time, physical activity (accelerometer over 7 days), and dietary intake (three 24-h food recalls) were collected. Factor analysis was used to identify food patterns. The relationships between food patterns and overweight were investigated in logistic and multiple linear regression models. Three food patterns were retained for analysis: traditional food (red meats, main dishes–soups, high-fat dairy products, tomato products, dressings, etc.); healthy food (low-fat dairy products, whole grains, legumes–nuts–seeds, fruits, vegetables); and fast food (sugar-sweetened beverages, fried potatoes, fried chicken, hamburgers–hot dogs–pizza, salty snacks). Higher scores on the fast food pattern were associated with overweight (BMI ≥ 85th percentile), and other measures of adiposity (BMI, waist circumference, body fat mass percentage) after adjustment for age, sex, physical activity, screen time, sleep time, family income, and mother’s obesity (p < 0.05). Controlling for energy intake did not change these relationships. Our results provide further evidence of a link between fast food intake and obesity in children.
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Moubarac, Jean-Claude, Ana Paula Bortoletto Martins, Rafael Moreira Claro, Renata Bertazzi Levy, Geoffrey Cannon, and Carlos Augusto Monteiro. "Consumption of ultra-processed foods and likely impact on human health. Evidence from Canada." Public Health Nutrition 16, no. 12 (November 21, 2012): 2240–48. http://dx.doi.org/10.1017/s1368980012005009.
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AbstractObjectiveTo investigate consumption of ultra-processed products in Canada and to assess their association with dietary quality.DesignApplication of a classification of foodstuffs based on the nature, extent and purpose of food processing to data from a national household food budget survey. Foods are classified as unprocessed/minimally processed foods (Group 1), processed culinary ingredients (Group 2) or ultra-processed products (Group 3).SettingAll provinces and territories of Canada, 2001.SubjectsHouseholds (n 5643).ResultsFood purchases provided a mean per capita energy availability of 8908 (se 81) kJ/d (2129 (se 19) kcal/d). Over 61·7 % of dietary energy came from ultra-processed products (Group 3), 25·6 % from Group 1 and 12·7 % from Group 2. The overall diet exceeded WHO upper limits for fat, saturated fat, free sugars and Na density, with less fibre than recommended. It also exceeded the average energy density target of the World Cancer Research Fund/American Institute for Cancer Research. Group 3 products taken together are more fatty, sugary, salty and energy-dense than a combination of Group 1 and Group 2 items. Only the 20 % lowest consumers of ultra-processed products (who consumed 33·2 % of energy from these products) were anywhere near reaching all nutrient goals for the prevention of obesity and chronic non-communicable diseases.ConclusionsThe 2001 Canadian diet was dominated by ultra-processed products. As a group, these products are unhealthy. The present analysis indicates that any substantial improvement of the diet would involve much lower consumption of ultra-processed products and much higher consumption of meals and dishes prepared from minimally processed foods and processed culinary ingredients.
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Taillie, Lindsey Smith, Myriam C. Afeiche, Alison L. Eldridge, and Barry M. Popkin. "The contribution of at-home and away-from-home food to dietary intake among 2–13-year-old Mexican children." Public Health Nutrition 20, no. 14 (September 9, 2016): 2559–68. http://dx.doi.org/10.1017/s1368980016002196.
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AbstractObjectiveAway-from-home foods have been shown to have lower nutritional quality and larger portion sizes than many foods prepared at home. We aimed to describe energy and nutrient intakes among 2–13-year-old Mexican children by eating location (at home and away from home), overall, by socio-economic status (SES) and by urbanicity.DesignDietary intake was collected via one 24 h recall in the 2012 Mexican National Health and Nutrition Survey (ENSANUT). Location was reported for each food consumed. Results were adjusted for sex, day of recall, region, weight status, SES and urbanicity.SettingMexico (nationally representative).SubjectsChildren aged 2–5 years (n1905) and 6–13 years (n2868).ResultsChildren consumed the majority of daily energy at home (89% of 2–5-year-olds; 82 % of 6–13-year-olds). The most common away-from-home eating location was school (22 % of 2–5-year-olds; 43 % of 6–13-year-olds), followed by the street (14 % of 2–5-year-olds; 13 % of 6–13-year-olds). The most common foods consumed away from home were wheat/rice and corn mixed dishes, sugar-sweetened beverages, pastries/candy/desserts, milk (2–5-year-olds only) and salty snacks (6–13-year-olds). Multivariate models showed that high-SES 2–5-year-olds consumed 14 % of daily energy away from homev. 8 % among low-SES 2–5-year-olds, and high-SES 6–13-year-olds consumed 21 % of daily energy away from homev. 14 % among low-SES 6–13 year-olds. There were no differences by urban residence.ConclusionsAmong Mexican children, most foods and beverages were consumed at home. However, the percentage of foods consumed or purchased away from home increased with age and with SES.
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Hampson, Cheryl R., and G. M. Simpson. "Effects of temperature, salt, and osmotic potential on early growth of wheat (Triticum aestivum). II. Early seedling growth." Canadian Journal of Botany 68, no. 3 (March 1, 1990): 529–32. http://dx.doi.org/10.1139/b90-073.
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Kernels of spring wheat (cv. Katepwa) were germinated in Petri dishes at six osmotic potentials (−0.3 to −1.8 MPa) and three temperatures (10, 18, and 30 °C) in single-salt solutions of a variety of chloride and sulfate salts, or in polyethylene glycol. Shoot length and maximum root length were measured at 7 days, and membrane damage of roots was assayed by measuring leakage of UV-absorbing compounds. Low temperature and osmotic potential decreased root and shoot length. High (30 °C) temperature enhanced growth in distilled water controls and in polyethylene glycol, but reduced growth if salt stress below -0.6 MPa was present. All salts greatly enhanced osmotically induced membrane leakage. Changes in membrane leakage with temperature may be partially responsible for observed salt–temperature interactions on growth.
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Takimoto, Hidemi, Emiko Okada, Jun Takebayashi, Yuki Tada, Takahiro Yoshizaki, Yuri Yokoyama, and Yoshiko Ishimi. "Nutrient Profiles of Dishes Consumed by the Adequate and High-Salt Groups in the 2014–2018 National Health and Nutrition Survey, Japan." Nutrients 13, no. 8 (July 28, 2021): 2591. http://dx.doi.org/10.3390/nu13082591.
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Dish-based nutrient profile analyses are essential for setting goals to achieve a balanced diet. In 2014, the Japanese government proposed the “Healthy Meal” criteria, which requires a salt content of 3 g/650 kcal per meal. To examine the current intake status of a nationally representative sample, we conducted a series of secondary analyses of the 2014–2018 National Health and Nutrition Survey data. Participants (aged 18–74 years) were grouped as “high-salt” consumers if their salt intake was 3 g/650 kcal or higher and “adequate” consumers if they consumed less than 3 g/650 kcal. A total of 13,615 participants were identified as “adequate” consumers and 22,300 as “high-salt” consumers. The median salt intake in the “high-salt” group was 11.3 g/day, while that in the “adequate” group was 7.5 g/day. Almost all dishes consumed by the “adequate” group had significantly high energy and fat content but low salt content, compared with those consumed by the “high-salt” group. For example, the median energy, fat, and salt contents in the main dishes consumed by the “adequate” group were 173 kcal, 10.4 g, and 0.9 g/dish, respectively, while those in the main dishes consumed by the “high-salt” group were 159 kcal, 8.9 g, and 1.1 g/dish, respectively. Examples of balanced dishes that are low in both salt and fat content can be proposed to help improve the Japanese consumers’ dietary behavior.
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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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Kudou, Takako, and Nakako Matsumoto. "The actual amount of salt intake for various dishes." Journal for the Integrated Study of Dietary Habits 21, no. 3 (2010): 199–210. http://dx.doi.org/10.2740/jisdh.21.199.
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Kudou, Takako, and Nakako Matsumoto. "The actual amount of salt intake for various dishes." Journal for the Integrated Study of Dietary Habits 26, no. 4 (2016): 205–14. http://dx.doi.org/10.2740/jisdh.26.205.
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Hampson, Cheryl R., and G. M. Simpson. "Effects of temperature, salt, and osmotic potential on early growth of wheat (Triticum aestivum). I. Germination." Canadian Journal of Botany 68, no. 3 (March 1, 1990): 524–28. http://dx.doi.org/10.1139/b90-072.
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Kernels of spring wheat (cv. Katepwa) were germinated in Petri dishes at six osmotic potentials (−0.3 to −1.8 MPa) and eight temperatures (6–34 °C) in single-salt solutions of a variety of chloride and sulfate salts, and the time to onset of germination, germination rate index, and final percent germination were determined. Percent germination was maximal at 18–22 °C in the presence of osmotic stress, but was unaffected by temperature in its absence. At temperatures below 10 °C or above 30 °C and osmotic potentials below −0.3 MPa, germination was delayed, slowed down, and eventually inhibited. Temperature stress intensified the effects of osmotic stress on germination and vice versa. Main effects of temperature, osmotic potential, and salt type and all their interactions were highly significant (P < 0.01) for all variables.
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Hoteit, Maha, Edwina Zoghbi, Mohamad Al Iskandarani, Alissar Rady, Iman Shankiti, Joseph Matta, and Ayoub Al-Jawaldeh. "Nutritional value of the Middle Eastern diet: analysis of total sugar, salt, and iron in Lebanese traditional dishes." F1000Research 9 (October 19, 2020): 1254. http://dx.doi.org/10.12688/f1000research.26278.1.
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Background: The expanding burden of diet-related non-communicable diseases in the Eastern Mediterranean Countries requires urgent public health vigilance and actions. This study aimed at establishing a database analysis of total sugar, salt and iron content in Lebanese foods, focusing on traditional dishes. Methods: The collection of food samples was done using stratified sampling techniques. These samples were classified into five strata, taking into account variation by geographical area (Mount Lebanon, Bekaa, Beirut, Tripoli, and Saida). The number of samples per governorate was estimated to be 30 according to the variability in the dishes' composition. Food samples were chemically analyzed for total sugar, salt, and iron. Results: Among all the governorates, all the tested traditional Lebanese dishes contained little total sugar. More than 60% of the samples tested were rich in sodium. The sodium content ranges were 120-720 mg/100 g in Mount Lebanon, 240-960 mg/100 g in Bekaa, 80-520 mg/100g in Beirut, 252-1952 mg/100g in Tripoli and 40-680 mg/100 g in Saida. The highest mean amount of sodium was observed in the dishes Fatayer Sabanikh and Malfouf Mehche (≥ 600 mg/100 g). Furthermore, more than 80% of the samples had poor amounts of iron in all governorates. Conclusion: This study emphasizes the need for multi-cultural education and awareness on food sources of salt and iron, and the health effects regarding high intake of salt and low intake of iron. This study is a stepping stone for further research exploring total sugar, salt and iron content of traditional dishes, as well as potential intake by individuals in the Lebanese population.
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MANSOURI, L. M., N. HELEILI, Z. F. BOUKHATEM, and A. KHELOUFI. "SEED GERMINATION AND RADICLE ESTABLISHMENT RELATED TO TYPE AND LEVEL OF SALT IN COMMON BEAN (PHASEOLUS VULGARIS L. VAR. DJEDIDA)." Cercetari Agronomice in Moldova 52, no. 3 (2019): 262–77. http://dx.doi.org/10.46909/cerce-2019-0026.
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Saline soils contain multiple types of salt, each of them may exert a different effect on seed germination and seedling growth. The aim of this study is to assess the effects of five types of salt on the seed germination and radicle establishment of common bean (Phaseolus vulgaris L. var. Djedida). The experiment was set out as a factorial experiment based on completely randomized design with four replications of ten seeds for the seed germination and twelve replicates for the seedling growth. We used five kinds of salts (NaCl, Na2SO4, CaCl2, CaCO3 and KCl) with concentrations of 0, 100, 200 and 300 mM. Seeds were incubated in Petri dishes at 25°C, in the dark, for 10 days. The results of analysis of variance indicated that the effects of salt types and concentrations, and their interaction effect were significant in all measured traits (P< 0.01). However, no significance effect was found on secondary roots number and seedlings dry biomass with CaCO3 treatment solution. According to the results, the inhibitory effects of the five salt types differed significantly. Indeed, germination of common bean seeds by various salts were in the order of NaCl > KCl > CaCO3 > Na2SO4 > CaCl2. However, the taproot length, the number of secondary roots and the seedlings dry weight by various salts were in the order of CaCO3 > KCl > NaCl > CaCl2 > Na2SO4. The effect of salt concentration was also obvious. The reduction in dry biomass of cotyledons is proportional to germination rates and to the development of seedlings in dry biomass and in size. Seeds of P. vulgaris var. Djedida were able to germinate under all concentrations of the various types of salt. The lowest final germination percentage (FGP) was obtained under 300 mM of all salts recording the following values: CaCO3 - 60%, NaCl - 60%, KCl - 52.5%, Na2SO4 - 50% and CaCl2 - 27.5%. During germination stage, the radicle emergence would be controlled by the environment osmolarity, while the later growth of the seedling would be limited by the reserve mobilization.
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Adou Koffi, KUNINDJANI, GBAKAYORO Jean Brice, ANVOH Koutoua Yves Blanchard, and BROU Kouakou. "Food diversity in West Africa: Case of the main traditional dishes consumed in Côte d'Ivoire." Journal of Applied Biosciences 152 (August 31, 2020): 15709–19. http://dx.doi.org/10.35759/jabs.152.9.
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Objective: According to regional or ethnic affiliation, Ivoirians consume a variety of traditional dishes. This study aimed to discover the dietary diversity and determine the nutritional contribution of the Ivorian traditional dishes. Methodology and results: For that, a family food survey was conducted in forty-four localities in different regions (North, South, East, Center and West). Households from these localities were interviewed using a questionnaire. The interview focused on the preparation of the most commonly consumed traditional dishes, selected based on the consumption frequency. Then, the physico-chemical characteristics of these dishes were determined. The results showed that Ivorian traditional dishes consist mainly of starchy basic dishes and side sauces. The main dishes consist of tubers and roots (yam, cassava, potato) or cereals (rice, corn, millet, sorghum.) and starchy fruits (plantain). The side sauces are cooked from vegetables (eggplants, seeds, tomatoes, okra, leaves, peppers, peanuts, and pistachios), proteins like fish, meat, poultry, molluscs, mushrooms, seafood and spices (salt, pepper). The Ivorian traditional dishes provide a sufficient share of carbohydrates, proteins and lipids with average contents ranging respectively between 45 to 69 %, 10 to 20 % and less than 35 % of dry matter. In addition, these dishes provided sufficient energy (373.33 to 516.78 Kcal / 100 g DM) and had low sodium, calcium and magnesium contents. Their iron contents were relatively good. Conclusion and application of results: The Ivorian population’s diets diversity is real and beneficial to them because the different dishes consumed provide the necessary nutrients for the proper functioning of the consumer’s bodies. However, compliance with the principles of a good diet, particularly in terms of quantity, is essential to avoid pathologies by excess or by default. Keywords: Dietary diversity, traditional dishes, chemical composition, Côte d’Ivoire
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Robacker, Carol D. "804 PB 112 INFLUENCE OF CULTURE CONTAINER ON IN VITRO SHOOT PRODUCTION AND CALLUS FORMATION OF MUSCADINE GRAPE." HortScience 29, no. 5 (May 1994): 548d—548. http://dx.doi.org/10.21273/hortsci.29.5.548d.
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Nodes from in vitro grown shoots of `Regale' and `Triumph muscadine grape (Vitis rotundifolia) were cultured in 25 × 95-mm glass vials, 25 × 150-mm glass culture tubes, 55 × 70-mm glass baby food jars and 100 × 25-mm plastic petri dishes. Culture medium consisted of Murashige and Skoog salts and vitamins, 80 mg/l adenine sulphate, 170 mg/l sodium phosphate, 2 mg/l BA and 8 g/l agar. Amount of medium dispensed was 8 ml per vial, 18 ml per culture tube and jar, and 70 ml per petri dish. Containers were covered with clear plastic lids, sealed with parafilm, and placed under fluorescent lights for six weeks. The number of shoots per explant that formed in petri dishes was three to four times greater than those formed on explants in vials, tubes and jars. However, the number of nodes per shoot were fewer in dishes than in the other containers. Callus formation was excessive in jars to the detriment of shoot production. Vials and tubes had small amounts of callus, while little or no callus was observed in dishes.
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Smith, Patrick T., and B. Greg Cobb. "Accelerated Germination of Pepper Seed by Priming with Salt Solutions and Water." HortScience 26, no. 4 (April 1991): 417–19. http://dx.doi.org/10.21273/hortsci.26.4.417.
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Sweet pepper (Capsicum annuum L. cv. Keystone Resistant Giant #3) seeds were imbibed (primed) in salt solutions to determine a) what concentrations would inhibit radicle emergence and b) the influence this delay in radicle emergence would have on subsequent germination. Seeds were primed for 17 days at 23C in petri dishes with KNO3, KCl, NaCl, K2SO4, Na2SO4, 1 NaCl: 1 CaCl2 (mol/mol), Ca(NO3)2, CaCl2, Na2HPO4, and K2HPO4 in 10, 25, 50, 100, 200, or 300 mm of the salts. Germination was not inhibited in the 10- to 100-mm salt range, although most 200- and all 300-mm solutions reduced radicle emergence to <5.0%. The time to 50% germination (T50) of these primed seeds in water significantly (P < 0.01) decreased, when compared to unprimed seeds, and a negative correlation (r = – 0.98) was observed between this reduction and the osmotic potential of the solutions. Solutions with the highest osmotic potentials most severely reduced T50 without reducing the final germination percentage. For seeds primed in K2SO4 or Na2SO4 (200 and 300 mm) through 18 days, the reduction in T50 and duration of priming were negatively correlated (r = - 0.99). Seeds soaked in double distilled water and then dried germinated faster than controls, but not as fast as seeds primed in salt solutions. Priming of pepper seeds in this study was dependent on the osmotic potential of the solution, rather than a specific salt, and the duration of treatment.
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Nowson, Caryl, Karen Lim, Mary-Ann Land, Jacqui Webster, Jonathan E. Shaw, John Chalmers, Victoria Flood, Mark Woodward, and Carley Grimes. "Salt intake and dietary sources of salt on weekdays and weekend days in Australian adults." Public Health Nutrition 21, no. 12 (February 1, 2018): 2174–82. http://dx.doi.org/10.1017/s1368980017004104.
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AbstractObjectiveTo assess if there is a difference in salt intake (24 h urine collection and dietary recall) and dietary sources of salt (Na) on weekdays and weekend days.DesignA cross-sectional study of adults who provided one 24 h urine collection and one telephone-administered 24 h dietary recall.SettingCommunity-dwelling adults living in the State of Victoria, Australia.SubjectsAdults (n 598) who participated in a health survey (53·5 % women; mean age 57·1 (95 % CI 56·2, 58·1) years).ResultsMean (95 % CI) salt intake (dietary recall) was 6·8 (6·6, 7·1) g/d and 24 h urinary salt excretion was 8·1 (7·8, 8·3) g/d. Mean dietary and 24 h urinary salt (age-adjusted) were 0·9 (0·1, 1·6) g/d (P=0·024) and 0·8 (0·3, 1·6) g/d (P=0·0017), respectively, higher at weekends compared with weekdays. There was an indication of a greater energy intake at weekends (+0·6 (0·02, 1·2) MJ/d, P=0·06), but no difference in Na density (weekday: 291 (279, 304) mg/MJ; weekend: 304 (281, 327) mg/MJ; P=0·360). Cereals/cereal products and dishes, meat, poultry, milk products and gravy/sauces accounted for 71 % of dietary Na.ConclusionsMean salt intake (24 h urine collection) was more than 60 % above the recommended level of 5 g salt/d and 8–14 % more salt was consumed at weekends than on weekdays. Substantial reductions in the Na content of staple foods, processed meat, sauces, mixed dishes (e.g. pasta), convenience and takeaway foods are required to achieve a significant consistent reduction in population salt intake throughout the week.
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Maruya, Sachiko, Ribeka Takachi, Maki Kanda, Misako Nakadate, and Junko Ishihara. "Short-Term Effects of Salt Restriction via Home Dishes Do Not Persist in the Long Term: A Randomized Control Study." Nutrients 12, no. 10 (October 3, 2020): 3034. http://dx.doi.org/10.3390/nu12103034.
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Salt intake reduction is crucial to prevent non-communicable diseases (NCDs) globally. This study aimed to investigate the short- and long-term effects of monitoring salt concentration in homemade dishes on reducing salt intake in a Japanese population. A double-blind randomized controlled trial using a 2 × 2 factorial design with two interventions was conducted in 195 participants; they were assigned to both interventions for a group monitoring salt concentration in soups (control: no monitoring) and a group using low-sodium seasoning (control: regular seasoning). We evaluated 24-hour urinary sodium excretions at baseline and after a three-month intervention for the changes as major outcomes, at six- and twelve-months after baseline as long-term follow-up surveys. Urinary sodium excretion decreased in both intervention and control groups after the intervention. However, differences in the change for both monitoring and low-sodium seasoning interventions were statistically non-significant (p = 0.29 and 0.52, respectively). Urinary sodium excretion returned to the baseline level after twelve-months for all groups. Monitoring of salt concentration is ineffective in reducing salt intake for short- and long-term among the people studied in this cohort.
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Higashimori, Yoshio. "An investigation of salt contamination on insulators and the effectiveness of pin-type insulators with salt-proof dishes." Electrical Engineering in Japan 112, no. 8 (1992): 69–81. http://dx.doi.org/10.1002/eej.4391120807.
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Burley, David V., Karine Taché, Margaret Purser, and Ratu Jone Balenaivalu. "An archaeology of salt production in Fiji." Antiquity 85, no. 327 (February 2011): 187–200. http://dx.doi.org/10.1017/s0003598x00067521.
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The authors report the first exposure of prehistoric salt-working in the Pacific, one that used solar evaporation of sea water on large flanged clay dishes. This short-lived industry of the seventh century AD disappeared beneath the dunes, but its documented nineteenth- and twentieth-century successors offer it many useful analogies: the salt, now extracted by boiling brine, was supplied to inland communities upriver, where it functioned as a prime commodity for prestige and trade and an agent of social change.
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Martínez-Blay, Victoria, María B. Pérez-Gago, Beatriz de la Fuente, Rosario Carbó, and Lluís Palou. "Edible Coatings Formulated with Antifungal GRAS Salts to Control Citrus Anthracnose Caused by Colletotrichum gloeosporioides and Preserve Postharvest Fruit Quality." Coatings 10, no. 8 (July 24, 2020): 730. http://dx.doi.org/10.3390/coatings10080730.
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The in vitro antifungal activity of various generally recognized as safe (GRAS) salts against Colletotrichum gloeosporioides, the causal agent of citrus postharvest anthracnose, was evaluated as mycelial growth reduction on potato dextrose agar (PDA) dishes amended with salt aqueous solutions at different concentrations. The most effective treatments [0.2% ammonium carbonate (AC), 2% potassium sorbate (PS), 0.2% potassium carbonate (PC), 0.1% sodium methylparaben (SMP), 0.1% sodium ethylparaben (SEP), 2% sodium benzoate (SB) and 2% potassium silicate (PSi)] were selected as antifungal ingredients of composite edible coatings formulated with hydroxypropyl methylcellulose (HPMC)-beeswax (BW) matrixes. Stable coatings containing these salts were applied in in vivo curative experiments to “Nadorcott” mandarins and “Valencia” oranges artificially inoculated with C. gloeosporioides and those containing 2% PS, 2% SB and 2% PSi were the most effective to reduce anthracnose severity with respect to control fruit (up to 70% on mandarins). The effect of these selected coatings on the quality of non-inoculated and cold-stored “Valencia” oranges was determined after 28 and 56 days at 5 °C and 90% RH, followed by 7 days of shelf life at 20 °C. None of the coatings significantly reduced weight loss of coated oranges, but they modified their internal atmosphere, increasing the CO2 content. Overall, the coatings did not adversely affect the physicochemical and sensory attributes of the fruit.
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Grimes, Carley A., Karen J. Campbell, Lynn J. Riddell, and Caryl A. Nowson. "Sources of sodium in Australian children's diets and the effect of the application of sodium targets to food products to reduce sodium intake." British Journal of Nutrition 105, no. 3 (September 28, 2010): 468–77. http://dx.doi.org/10.1017/s0007114510003673.
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The average reported dietary Na intake of children in Australia is high: 2694 mg/d (9–13 years). No data exist describing food sources of Na in Australian children's diets and potential impact of Na reduction targets for processed foods. The aim of the present study was to determine sources of dietary Na in a nationally representative sample of Australian children aged 2–16 years and to assess the impact of application of the UK Food Standards Agency (FSA) Na reduction targets on Na intake. Na intake and use of discretionary salt (note: conversion of salt to Na, 1 g of NaCl (salt) = 390 mg Na) were assessed from 24-h dietary recall in 4487 children participating in the Australian 2007 Children's Nutrition and Physical Activity Survey. Greatest contributors to Na intake across all ages were cereals and cereal-based products/dishes (43 %), including bread (13 %) and breakfast cereals (4 %). Other moderate sources were meat, poultry products (16 %), including processed meats (8 %) and sausages (3 %); milk products/dishes (11 %) and savoury sauces and condiments (7 %). Between 37 and 42 % reported that the person who prepares their meal adds salt when cooking and between 11 and 39 % added salt at the table. Those over the age of 9 years were more likely to report adding salt at the table (χ2199·5, df 6,P < 0·001). Attainment of the UK FSA Na reduction targets, within the present food supply, would result in a 20 % reduction in daily Na intake in children aged 2–16 years. Incremental reductions of this magnitude over a period of years could significantly reduce the Na intake of this group and further reductions could be achieved by reducing discretionary salt use.
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NDAO DIAO, Sokhna, Seynabou F. DIOUM, Ndeye DD NIANG, Arame MBAYE, Nickolas AYESSOU, Codou DIOP MAR, and Serigne O. SARR. "Food intake in salt by the senegalese population: consumption scenarii." Nutrition & Santé 10, no. 01 (June 30, 2021): 11–16. http://dx.doi.org/10.30952/ns.10.1.2.
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Introduction. In Senegal, 29.8% of adults are known to have hypertension. Among all the dietary factors causing this disease, salt and its impact on blood pressure are by far the best documented. Objective. The objective of this study was to estimate the dietary salt intake of Senegalese populations on the basis of scenarios consumption. Material and methods. This was an estimate of the amount of salt that could be consumed by a resident of Dakar and Mékhé (Thiès). For that, the analytical data relating to the salt content of the most commonly consumed millet and rice dishes were correlated with those relating to the available food consumption habits. Results. The consumption scenarios revealed that Dakar as well as Thiès resident consumed between 8.81 and 32.34g of salt by day, i.e. 176.2 to 646.8% of the guide value of 5g of salt per day recommended by the World Health Organisation (WHO). Conclusion. Overconsumption of salt is noted in Senegalese, with sodium intakes higher than the guide value recommended by the WHO.
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Khairina, Rita, Nooryantini Nooryantini, Susana Ristiarini, and Iryanti Fatyasari Nata. "Combination of Salt and Rice Ratio on The Nutritional and Microbiological Qualities of Ronto, a Shrimp Fermented Product from Kalimantan, Indonesia." International Journal of Advance Tropical Food 3, no. 1 (September 26, 2021): 23–34. http://dx.doi.org/10.26877/ijatf.v3i1.9305.
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Ronto is a fermented product of lactic acid bacteria made from rebon shrimp, salt, and rice. This product is a traditional food in the form of side dishes, chili sauce, and flavoring in the coastal communities of South Kalimantan, Indonesia. This research has been conducted on the combination of salt and rice to enhance the quality of shrimp fermentation products. Various studies have reported that salt in the process of shrimp fermentation affect the product quality. However, the impact from combination of salt and rice in various concentrations to the quality of shrimp fermentation products was not yet known. The purpose of this research was to study the effect of the combination of salt and rice on the quality of shrimp fermented products. The experimental was designed with a Completely Randomized Design Pattern, two factors salt and rice. The three concentrations of salt (10%, 11%, and 12%) and two concentrations of rice (20%, 30%,). The results showed that the concentration of salt and rice was significantly influencing on pH, total volatile bases (TVB-N), water content, ash, and microbiological properties. The condition for the best quality result is a combination of 11% of salt and 30% of rice.
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Allen, Phil S., Donald B. White, Karl Russer, and Dave Olson. "A System for Controlling Water Potential in Seed Germination Research." HortScience 27, no. 4 (April 1992): 364–66. http://dx.doi.org/10.21273/hortsci.27.4.364.
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An inexpensive system for maintaining desired water potentials throughout seed germination was developed. During hydration, a water reservoir at the base of inclined petri dishes allowed continual saturation of filter paper on which seeds were placed. During dehydration, seeds were exposed to equilibrium vapor pressures above saturated salt solutions. Constant temperature, necessary to prevent condensation of water vapor, was achieved via a small (0.2 A) fan that furnished and circulated heat throughout an insulated chamber in which salt solutions were placed. By operating the chamber above ambient laboratory temperature, interior cooling was not required. The system allowed manipulation of the rate, degree, and frequency of dehydration episodes to which germinating seeds were exposed.
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Prihatiningsih, Tri. "Pencegahan Stunting dengan Memanfaatkan Garam Beryodium Ud. Sumber Rejeki Di Desa Pajurangan, Kecamatan Gending Kabupaten Probolinggo." Jurnal Abdi Panca Mara 1, no. 1 (November 23, 2019): 35–37. http://dx.doi.org/10.51747/abdipancamarga.v1i1.482.
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Pajurangi Village is one of the 13 villages in Gending District, Probolinggo Regency. Pajurangi Village is an area close to the beach 250m above sea level, administratively, this village consists of 7 hamlets, 9 RW and 12 RT. The population of this village is approximately 6,987 people with an area of 363,363 km2. This village is located in the middle of Probolinggo Regency. One of the village's local potentials is the UMKM UD. Sumber Rejeki which produces iodized salt. Iodized salt is salt that has been enriched with iodine which is needed for growth and intelligence. Iodized salt has a fixed dose to be consumed in accordance with 2019 Ministry of Health standards. Iodine intake can be obtained by consuming iodized salt which is added to dishes or drinks. The use of iodized salt in accordance with the standard can help prevent the occurrence of stunting abnormal growth of children. With the production of iodized salt at UD. Sources of Sustenance can help overcome early stunting and can provide opportunities for unemployment in the village of Pajurangi. This MSME can be developed by promoting salt products to the surrounding community with brochure media.
Keywords: Stunting, Iodized Salt, Local Potential
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Zhao, Ju Yang, Pei Jun Li, Bao Hua Kong, He Hong Yang, Shi Xin Liu, Cai Feng Yu, Hong Tao Zhang, Zhao Chang, and Ming Liu. "Effect of Different Starching Recipes on Quality of Fried Shredded Meat in Chinese Cuisine." Advanced Materials Research 554-556 (July 2012): 1421–28. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1421.
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Starching is a common technique that used to improve the quality of shredded meat dishes in Chinese cuisine. However, there is little information available for the use of starching shredded meat as a kind of commercial products. In our study, effect of different levels of the main components for meat starching, water, starch, and salt on the quality of fried shredded meat was investigated, using cooking yield, moisture content, textural and sensory properties as the evaluation parameters. Results showed that the optimal recipe for shredded meat starching was a mixed ingredients of 6% starch, 10% water and 1.5% salt. It could help to provide theoretical basis for developing convenience shredded meat products with high and uniform quality in Chinese cuisine.Starching is a common technique that used to
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Kanzler, Sonja, Christina Hartmann, Anita Gruber, Guido Lammer, and Karl-Heinz Wagner. "Salt as a public health challenge in continental European convenience and ready meals." Public Health Nutrition 17, no. 11 (May 8, 2014): 2459–66. http://dx.doi.org/10.1017/s1368980014000731.
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AbstractObjectiveTo assess the salt content of continental European convenience and ready meals.DesignA multistage study in which, after laboratory analysis of the products’ salt contents (n32), new salt-reduced meals were developed through food reformulation. Additionally, a comprehensive survey of convenience meals from the Austrian market (n572) was conducted to evaluate the salt contents of a wider product range.SettingSix continental European countries participated.SubjectsNo subjects enrolled.ResultsThe salt contents of continental European convenience and ready meals mostly exceeded 1·8 g/100 g, which is 30 % of the targeted daily intake level; some contained even more than the recommended daily intake of 6 g. The highest salt contents were found in pizzas and pasta dishes, the lowest ones in sweet meals. Large variations in salt levels were found not only between and within meal type categories, but also between similar meals from different producers. In addition, our approach to develop new salt-reduced meals showed that a stepwise reduction of the ready meals’ salt contents is possible without compromising the sensory quality.ConclusionsTo address the problem of hypertension and increased risk for CVD through high salt intake, a reduction of the salt levels in continental European convenience and ready meals is urgently needed, since they are providing a major part of the daily salt intake. Successful national-wide salt reduction strategies in the UK or Finland have already demonstrated the public health impact of this setting.
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Nakadate, Misako, Junko Ishihara, Motoki Iwasaki, Kaori Kitamura, Erika Kato, Junta Tanaka, Kazutoshi Nakamura, Takuma Ishihara, Ayumi Shintani, and Ribeka Takachi. "Effect of monitoring salt concentration of home-prepared dishes and using low-sodium seasonings on sodium intake reduction." European Journal of Clinical Nutrition 72, no. 10 (January 10, 2018): 1413–20. http://dx.doi.org/10.1038/s41430-017-0053-2.
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Kremer, Richard L. "Experimenting with Paper Instruments in Fifteenth-and Sixteenth-Century Astronomy: Computing Syzygies with Isotemporal Lines and Salt Dishes." Journal for the History of Astronomy 42, no. 2 (May 2011): 223–58. http://dx.doi.org/10.1177/002182861104200207.
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Loko, Belvida, Koffi David Hambada Montcho, Armel Clément Goudjo Mensah, Mahougnon Baudouin Geoffroy Gouveitcha, Agapit Wouyou, Julien Koffi Kpinkoun, Françoise Assogba Komlan, and Christophe Bernard Gandonou. "Response of three tossa jute (Corchorus olitorius L.) cultivars produced in Benin to salinity stress at germination and young plant stages." International Journal of Current Research in Biosciences and Plant Biology 7, no. 10 (October 6, 2020): 8–21. http://dx.doi.org/10.20546/ijcrbp.2020.710.002.
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The response of three tossa jute cultivars Ordinaire, 5-Doigts and Acc : Sud 2 to salt stress was evaluated at germination and young plant stages. Five NaCl concentrations: 0; 30; 60; 90 and 120 mM NaCl were used. Seeds were submitted to NaCl in petri dishes and germination was checked every day during thirty days in a completely randomized design with four replicates. Four-week old plants were submitted in pots to the same five NaCl concentrations by irrigation every two days for two weeks in screen house. NaCl reduced seed germination rate in all cultivars from day 2 to day 30 and the germination index. At the end of the 30 days, salt stress reduced the final germination percentages with a significant difference among cultivars: cultivar 5-doigts was the least affected than the two other cultivars. Salt effect caused a reduction of young plant growth whatever the growth parameter considered with a significant difference among cultivars. The growth of cultivar Acc:Sud 2 was more affected by salt stress with the lowest salt tolerance index whereas that of cultivar Ordinaire was the least affected with the highest salt tolerance index. Thus, cultivar 5-Doigts appeared as the most resistant to salt stress at germination stage among the three cultivars; whereas cultivar Ordinaire followed by 5-Doigts was the most salt resistant at young plant stage.
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Ding, Jingmin, Yuewen Sun, Yuan Li, Jing He, Harriet Sinclair, Wenwen Du, Huijun Wang, and Puhong Zhang. "Systematic Review on International Salt Reduction Policy in Restaurants." International Journal of Environmental Research and Public Health 17, no. 24 (December 21, 2020): 9570. http://dx.doi.org/10.3390/ijerph17249570.
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As the catering sector has increasingly contributed to population-level salt intake, many countries have begun developing salt-reduction strategies for restaurants. This paper aims to provide an overview of global salt reduction policies in restaurants. Scientific papers and website materials were systematically searched from Web of Science, Science Direct, and PubMed, as well as official websites of government departments and organizations. A total of 78 full-text papers and grey literature works were included. From 58 countries and regions, 62 independent policies were identified, 27 of which were mandatory (3 with fines). The most common strategy was menu labeling, which was a component of 40 policies. Target setting (n = 23) and reformulation (n = 13) of dishes were also widely implemented. Other salt-reduction strategies included education campaign, chef training, toolkits delivery, table salt removal, media campaign, and government assistance such as free nutrition analysis and toolkits distribution. Most policies focused on chain restaurants. Evaluations of these policies were limited and showed inconsistent results, and more time is needed to demonstrate the clear long-term effects. Attention has been paid to salt reduction in restaurants around the world but is still at its early stage. The feasibility and effectiveness of the strategies need to be further explored.
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Marcar, NE. "Salt tolerance in the genus Lolium (ryegrass) during germination and growth." Australian Journal of Agricultural Research 38, no. 2 (1987): 297. http://dx.doi.org/10.1071/ar9870297.
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Two studies were undertaken, one to evaluate the degree of genotypic variation for salt tolerance within the Lolium (ryegrass) genus, and the other to compare the responses of three representative ryegrass species (Wimmera (L. rigidum), Italian (L. muttiforum) and perennial (L. perenne) ryegrass) with those of two known salt-tolerant grasses, tall wheat grass (Elytrigia pontica) and saltmarsh grass (Puccinellia ciliafa). Both germination and growth responses to increasing concentrations of NaCl were assessed under controlled environment conditions: seeds were germinated in petri dishes, and plants were grown in pots containing coarse river sand. In the first study, significant intra- and inter-specific variation for salt tolerance was demonstrated, particularly during germination. However, there was no apparent adaptation for salt tolerance in field collected accessions from saline sites. In the second study, all species were shown to be relatively insensitive to NaCl up to 200 mol m-3 during germination, but higher concentrations were tolerated only by saltmarsh grass, tall wheat grass and Italian ryegrass. Only the latter two grasses maintained their high tolerance during vegetative growth, whereas the ryegrasses were moderately tolerant. It was clear from both studies that relative salt tolerance ranking differed for germination and growth phases. Shoot concentrations of Na, Cl and K did not relate to the degree of salt tolerance.
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Dougkas, Anestis, Marine Vannereux, and Agnès Giboreau. "The Impact of Herbs and Spices on Increasing the Appreciation and Intake of Low-Salt Legume-Based Meals." Nutrients 11, no. 12 (December 1, 2019): 2901. http://dx.doi.org/10.3390/nu11122901.
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Flavoring using blends of herbs and spices (H&S) instead of salt may be a promising approach to increase legume consumption and reduce salt content in foods. This study examines the effects of H&S on the appreciation and intake of low-salt legume-based dishes in a real ecological eating environment. Four mezzes with standard (0.8% w/w) (S) or lower (0.4% w/w) (LS) salt level and with or without H&S (LSHS, SHS) were developed. In a randomized cross-over trial, 94 participants attended four sessions, one week apart and received the four variants as a starter during lunch. Overall liking, food intake, and appetite ratings (visual analogue scale, VAS) were assessed during lunch. A follow-up study (n = 130) was performed where the four variants were evaluated, and overall liking was measured at the same session. Overall liking and taste scores of SHS were significantly higher compared with LS (p = 0.04 and p = 0.03, respectively), but there were no significant differences between LSHS and S. However, there were no differences in energy intake or in appetite ratings among the products. Overall appreciation was similar between the low-salt with H&S and the standard-salt mezze, suggesting that the addition of H&S is a feasible strategy for achieving a 50% reduction in salt content without compromising hedonic appreciation.
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Ma, Xiaoman. "A Study on the Intervention Effect of Knowledge, Attitude and Behavior of Catering Employees in Fengtai District, Beijing." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 233. http://dx.doi.org/10.1093/cdn/nzaa043_084.
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Abstract Objectives To understand the status quo of nutrition related knowledge, attitude and behavior of catering employees in Fengtai District of Beijing, and to evaluate the effect of health education before and after intervention. Methods Using random cluster sampling method, 16 restaurants and 16 canteens in Fengtai District were selected, 8 restaurants and 8 canteens were intervened in health education for half a year, for the intervention group, regular knowledge training on nutrition deficiency, scientific diet processing, reasonable diet matching and other health education were carried out, and dietary knowledge Q & A activities were held; the practitioners were required to learn to use every health promotion tool, and actively show their use methods to the guests; the chefs of each unit at least mastered the production methods of 5 low oil and low salt dishes, and at least organized a cooking exchange activity about low oil and low salt dishes; check whether the service personnel guide customers to choose low salt and low oil diet and other comprehensive intervention measures. 8 restaurants and 8 canteens without intervention were taken as control group. After half a year, the effect of intervention was evaluated. Results In the intervention group, the awareness rate of nutrition knowledge increased from 15.83%∼43.63% to 56.87%∼78.34% (P < 0.01), while in the control group, the awareness rate of only one knowledge increased (P < 0.01); After intervention, the change rate of 7 nutrition related attitudes increased from 53.67%∼63.51% to 67.04%∼85.12% (P < 0.01), the change rate of 9 nutrition related behaviors increased from 44.79%∼77.22% to 56.12%∼87.95% (P < 0.01), and the increase rate was greater than that of the control group. Conclusions The health education intervention can improve the awareness rate of nutrition knowledge, enhance nutrition awareness and improve nutrition behavior. Funding Sources From Fengtai District Health System Research Project. Study on the nutritional knowledge, attitude and behavior intervention measures of the employees in the catering service units in Fengtai District (2019–130).
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Keogh, Jennifer B., Kylie Lange, Rebecca Hogarth, and Peter M. Clifton. "Foods contributing to sodium intake and urinary sodium excretion in a group of Australian women." Public Health Nutrition 16, no. 10 (August 31, 2012): 1837–42. http://dx.doi.org/10.1017/s1368980012004016.
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AbstractObjectivesTo identify food sources of Na in a group of community-dwelling women in Adelaide, South Australia. A secondary aim was to measure Na excretion in this group.DesignSurvey.SettingCommunity setting, Adelaide, South Australia.SubjectsSeventy healthy women (mean age 48·6 (sd8·1) years, mean BMI 28·6 (sd6·3) kg/m2) living in metropolitan Adelaide, South Australia and participating in a validation study of an FFQ. Dietary intake was derived from two 4 d weighed food records. Foods from the 4 d weighed food records were grouped according to foods or food groups to establish contributors to Na intake. Na excretion was measured in two 24 h urine samples. Completeness of urine collections was verified using creatinine excretion.ResultsBread alone contributed 19·0 % of Na intake, with an overall contribution from the breads and cereals group of 32·5 %. Meat products contributed 14·4 % of intake, the dairy and eggs group (excluding cheese) 9·6 % and combination dishes (e.g. pizza, quiche, sandwiches and stir fry dishes) 8·4 %. Na excretion was 126 (sd42) mmol/d, i.e. approximately 7·6 (sd2.5) g salt/d. Seventy per cent of participants (n48) had Na excretion ≥100 mmol/d (146 (sd34) mmol/d).ConclusionsEffective Na reduction could be achieved by reducing the amount in staple foods such as bread and meat products.
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Поздеева, Nadezhda Pozdeeva, Фролычев, Ivan Frolychev, Колбовская, and Lyubov Kolbovskaya. "EFFECT OF PERFLUOROCARBON LIQUIDS ON GROWTH OF STAPHYLOCOCCUS EPIDERMIDIS." Бюллетень Восточно-Сибирского научного центра Сибирского отделения Российской академии медицинских наук 1, no. 6 (December 20, 2016): 171–76. http://dx.doi.org/10.12737/23820.
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In order to analyze the influence of perfluororganic compounds (perfluorodecalin) on growth of Staphylococcus epi-dermidis there was an invitro experiment conducted. During 24hours St.epidermidis cell crop was grown on meat-peptone agar in the Petri dishes: 1.1 water-salt BSS+ solution, 1.2–3,5ml BSS+ solution and 1mg of vancomycin in 0,1ml of 0.9% sodium chloride solution, 1.3 perfluororganic compound, 1.4 the mixture of perfluororganic compound and 1mg of vancomycin in 0,1ml of 0.9% sodium chloride solution. Similarly the Petri dishes were numbered and the second experiment was conducted when the initial Staphilococcusepidermidis concentration was two times reduced. To hold control the pure crop of bacteria was cultivated without adding any additional materials in cups 1.0 and 1.2. No growth of colonies were detected in cups 1,2, 2,2, local absence of growth was found in 1.4, 2,4. In cups 1.1 and 2.1 there was more intensive growth detected and approximately the same intensive growth of crop was found in cups 1.3, 2.3. comparing to the controlled crop. The findings confirm the effectiveness of vancomycin regarding Staphylococcus epidermidis and the possibility of its use together with perfluororganic compounds. This fact can be used in the process of treatment of postoperative endophthalmitis.
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Cuadrado-Soto, Esther, África Peral-Suarez, Aránzazu Aparicio, Jose Perea, Rosa Ortega, and Ana López-Sobaler. "Sources of Dietary Sodium in Food and Beverages Consumed by Spanish Schoolchildren between 7 and 11 Years Old by the Degree of Processing and the Nutritional Profile." Nutrients 10, no. 12 (December 3, 2018): 1880. http://dx.doi.org/10.3390/nu10121880.
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Excessive salt intake has negative effects on health and persists as a dietary problem in Spanish children. However, the analysis of dietary sodium sources has not been extensively studied. A group of 321 children between 7 and 11 years old from five Spanish regional communities was studied. A three-day dietary record was used to determine the contribution of food and beverages to dietary sodium intake. The food consumed was classified based on the level of processing (NOVA classification) and the nutritional profile. Boys consumed more dietary sodium and sodium from ultra-processed food (UPF) than girls (p < 0.05). The main sources of dietary sodium from discretionary food were meat and meat products (25.1%), some ready-to-eat and pre-cooked dishes (7.4%) and sugars and sweets (6.3%). More than 4/5 of the total dietary sodium consumed came from processed foods (PF) and UPF. Ready-to-eat and pre-cooked dishes (14.4%), meat and meat products (10.6%), and cereals (10.2%) were the most relevant UPF. These results demonstrate that a key point for Spanish children is a reduction in the sodium content in PF and UPF, whether these foods are for basic or discretionary consumption. Furthermore, a decrease in the frequency and the quantity of discretionary food consumption should be encouraged.
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Khademi, M., D. S. Koranski, and P. T. Karlovich. "PRIMING PETUNIA." HortScience 25, no. 9 (September 1990): 1155G—1155. http://dx.doi.org/10.21273/hortsci.25.9.1155.
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NaCl, KNO3 (0.3, 0.4, 0.5M), KH2P O4 (0.4, 0.5, 0.6M), and PEG 8000 (320 to 370 g/L with the increment of 10g/L) were used for priming Petunia `Ultra White' seeds for three to six days. Seeds were germinated in a growth chamber at 25C. Germination was recorded for seven days and the number of acceptable seedlings (seedlings with open cotyledon and normal root) was counted on the day seven. KH2P O4 at 0.6M was the best salt treatment. Rate of germination was improved by salt priming but the number of acceptable seedlings was lower than the control. Addition of GA (5 ppm) to the salt treatment was not effective. More abnormal seedlings were observed when seeds were primed in aerated salt solutions than when primed in petri dishes. Aerated PEG at 325 g/L for three days and 365 g/L for six days gave the best results. Priming in PEG improved percent of germination, rate of germination, and number of acceptable seedling as compared to control. Primed seeds lost some of the advantages of priming during 24hr air drying (22C), however quality was maintained when dried at 10C. Drying primed seed in 80% R.H. was not effective.
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Khademi, M., D. S. Koranski, and P. T. Karlovich. "PRIMING PETUNIA." HortScience 25, no. 9 (September 1990): 1155g—1155. http://dx.doi.org/10.21273/hortsci.25.9.1155g.
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NaCl, KNO3 (0.3, 0.4, 0.5M), KH2P O4 (0.4, 0.5, 0.6M), and PEG 8000 (320 to 370 g/L with the increment of 10g/L) were used for priming Petunia `Ultra White' seeds for three to six days. Seeds were germinated in a growth chamber at 25C. Germination was recorded for seven days and the number of acceptable seedlings (seedlings with open cotyledon and normal root) was counted on the day seven. KH2P O4 at 0.6M was the best salt treatment. Rate of germination was improved by salt priming but the number of acceptable seedlings was lower than the control. Addition of GA (5 ppm) to the salt treatment was not effective. More abnormal seedlings were observed when seeds were primed in aerated salt solutions than when primed in petri dishes. Aerated PEG at 325 g/L for three days and 365 g/L for six days gave the best results. Priming in PEG improved percent of germination, rate of germination, and number of acceptable seedling as compared to control. Primed seeds lost some of the advantages of priming during 24hr air drying (22C), however quality was maintained when dried at 10C. Drying primed seed in 80% R.H. was not effective.
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Jaworowska, Agnieszka, Gabriela Rotaru, and Tatiana Christides. "Nutritional Quality of Lunches Served in South East England Hospital Staff Canteens." Nutrients 10, no. 12 (December 1, 2018): 1843. http://dx.doi.org/10.3390/nu10121843.
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Worksite canteens generally are characterized by obesogenic environments, which offer access to energy-dense foods and sugar-sweetened beverages rather than nutrient-rich food. This study assessed the nutritional quality of hot lunches offered in National Health Service (NHS) hospital staff canteens: 35 side dishes and 112 meals were purchased from 8 NHS hospital staff canteens. The meals were analyzed for portion size, energy, protein, total fat, saturated fatty acids (SFAs), salt, and the sodium to potassium ratio. The vegetarian and meat-based lunch meals served in the hospital staff canteens tended to be high in energy, total fat, saturated fatty acids, and salt: 40%, 59% and 67% of meat meals and 34%, 43%, and 80% of vegetarian meals were assigned the red traffic light label for total fat, salt, and SFAs per portion, respectively. Similar types of meals, but served in different hospitals, varied considerably in their nutritional quality. The consumption of some lunch meals could provide more than 50% of recommended total fat, SFAs, and salt for both men and women and daily energy for women. The majority of analyzed lunch meals were characterized by an unfavorable nutrient profile, and regular consumption of such meals may increase the risk of noncommunicable diseases.
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Yao, Xin, Meiliang Zhou, Jingjun Ruan, Yan Peng, Hao Yang, Yong Tang, Anjing Gao, and Jianping Cheng. "Pretreatment with H2O2 Alleviates the Negative Impacts of NaCl Stress on Seed Germination of Tartary Buckwheat (Fagopyrum tataricum)." Plants 10, no. 9 (August 27, 2021): 1784. http://dx.doi.org/10.3390/plants10091784.
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Soil salinization is one of the main abiotic stress factors impacting the growth of crops and the agricultural industry today. Thus, we aimed to investigate the effects of H2O2 pretreatment on seed germination in Tartary buckwheat (Fagopyrum tataricum) seeds under salt stress and to evaluate this species’ salt tolerance. Through the preliminary experiment, this study used 50 mmol L−1 NaCl solution to induce seed stress. After soaking for 12 h in different H2O2 concentrations, seeds were laid in Petri dishes with 50 mmol L−1 NaCl for seven days and the germination parameters and physiological indicators were measured to screen the optimal H2O2 pretreatment concentration and the salt tolerance index. Our results indicated that pretreatment with 5–10 mmol L−1 H2O2 was most effective in alleviating NaCl’s impacts on the seeds’ germination parameters. Furthermore, the growth and material accumulation of seedlings was promoted; catalase, superoxide dismutase activity, and proline content were enhanced; and malondialdehyde content was reduced. Principal component analysis and stepwise regression revealed six key indicators that had a significant impact on the salt tolerance characteristics of F. tataricum, namely, germination potential, shoot fresh weight, root surface area, root average diameter, catalase activity, and superoxide dismutase activity.
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Brown, Mhairi Karen, Suzana Shahar, Yee Xing You, Viola Michael, Hazreen Abdul Majid, Zahara Abdul Manaf, Hasnah Haron, et al. "Developing a policy to reduce the salt content of food consumed outside the home in Malaysia: protocol of a qualitative study." BMJ Open 11, no. 7 (July 2021): e044628. http://dx.doi.org/10.1136/bmjopen-2020-044628.
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IntroductionCurrent salt intake in Malaysia is high. The existing national salt reduction policy has faced slow progress and does not yet include measures to address the out of home sector. Dishes consumed in the out of home sector are a known leading contributor to daily salt intake. This study aims to develop a salt reduction strategy, tailored to the out of home sector in Malaysia.Methods and analysisThis study is a qualitative analysis of stakeholder views towards salt reduction. Participants will be recruited from five zones of Malaysia (Western, Northern, Eastern and Southern regions and East Malaysia), including policy-makers, non-governmental organisations, food industries, school canteen operators, street food vendors and consumers, to participate in focus group discussions or in-depth interviews. Interviews will be transcribed and analysed using thematic analysis. Barriers will be identified and used to develop a tailored salt reduction strategy.Ethics and disseminationEthical approval has been obtained from the Universiti Kebangsaan Malaysia Medical Research Ethics Committee (UKM PPI/1118/JEP-2020–524), the Malaysian National Medical Research Ethics Committee (NMRR-20-1387-55481 (IIR)) and Queen Mary University of London Research Ethics Committee (QMERC2020/37) . Results will be presented orally and in report form and made available to the relevant ministries for example, Ministry of Health, Ministry of Education and Ministry of Trade to encourage adoption of strategy as policy. The findings of this study will be disseminated through conference presentations, peer-reviewed publications and webinars.
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Youssef, R. M., and I. I. Moubarak. "Patterns and determinants of treatment compliance among hypertensive patients." Eastern Mediterranean Health Journal 8, no. 4-5 (August 31, 2021): 579–92. http://dx.doi.org/10.26719/2002.8.4-5.579.
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Logistic regression analysis was used to identify predictors of pharmacological and lifestyle compliance among hypertensive patients. Patients attending health insurance clinics for prescription refills were randomly selected and interviewed [n = 316]. Blood pressure was controlled for 53.2% of patients but 25.9% were non-compliant with medication. Common barriers to compliance were: feelings of normal blood pressure, forgetfulness, drug holidays and drug side-effects. Patients were non-compliant with smoking cessation [43.6%], weight reduction [59.3%], and dietary salt [22.4%] and fat restriction [26.5%]. Misconceptions about smoking cessation and costs of preparing special dishes were common. Independent predictors of compliance were: controlled blood pressure, diet modification, drug side-effects, and perceptions of management benefits and susceptibility to related complications
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Park, Hae-Ryun, Gye-Ok Jeong, Seung-Lim Lee, Jin-Young Kim, Soon-Ah Kang, Kun-Young Park, and Hyun-Joo Ryou. "Workers intake too much salt from dishes of eating out and food service cafeterias; direct chemical analysis of sodium content." Nutrition Research and Practice 3, no. 4 (2009): 328. http://dx.doi.org/10.4162/nrp.2009.3.4.328.
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