Academic literature on the topic 'United Biscuits'

Food neophobia influences food choice in school-aged children. However, little is known about how children with different degrees of food neophobia perceive food and to what extent different sensory attributes drive their liking. This paper explores liking and sensory perception of fibre-rich biscuits in school-aged children (n = 509, age 9–12 years) with different degrees of food neophobia and from five different European countries (Finland, Italy, Spain, Sweden and United Kingdom). Children tasted and rated their liking of eight commercial biscuits and performed a Check-All-That-Apply task to describe the samples and further completed a Food Neophobia Scale. Children with a higher degree of neophobia displayed a lower liking for all tasted biscuits (p < 0.001). Cross-cultural differences in liking also appeared (p < 0.001). A negative correlation was found between degree of neophobia and the number of CATA-terms used to describe the samples (r = −0.116, p = 0.009). Penalty analysis showed that degree of food neophobia also affected drivers of biscuit liking, where particularly appearance terms were drivers of disliking for neophobic children. Cross-cultural differences in drivers of liking and disliking were particularly salient for texture attributes. Further research should explore if optimizing appearance attributes could be a way to increase liking of fibre-rich foods in neophobic children.

ABSTRACT Climate protection and other environmental concerns render it critical that diets and agriculture systems become more sustainable. Mathematical optimization techniques can assist in identifying dietary patterns that both improve nutrition and reduce environmental impacts. Here we review 12 recent studies in which such optimization was used to achieve nutrition and environmental sustainability aims. These studies used data from China, India, and Tunisia, and from 7 high-income countries (France, Finland, Italy, the Netherlands, Sweden, the United Kingdom, and the United States). Most studies aimed to reduce greenhouse gas emissions (10 of 12) and half aimed also to reduce ≥1 other environmental impact, e.g., water use, fossil energy use, land use, marine eutrophication, atmospheric acidification, and nitrogen release. The main findings were that in all 12 studies, the diets optimized for sustainability and nutrition were more plant based with reductions in meat, particularly ruminant meats such as beef and lamb (albeit with 6 of 12 of studies involving increased fish in diets). The amount of dairy products also tended to decrease in most (7 of 12) of the studies with more optimized diets. Other foods that tended to be reduced included: sweet foods (biscuits, cakes, and desserts), savory snacks, white bread, and beverages (alcoholic and soda drinks). These findings were broadly compatible with the findings of 7 out of 8 recent review articles on the sustainability of diets. The literature suggests that healthy and sustainable diets may typically be cost neutral or cost saving, but this is still not clear overall. There remains scope for improvement in such areas as expanding research where there are no competing interests; improving sustainability metrics for food production and consumption; consideration of infectious disease risks from livestock agriculture and meat; and researching optimized diets in settings where major policy changes have occurred (e.g., Mexico's tax on unhealthy food).

Estimated at about 7.55 billion according to the United Nations (2017) the number of people on earth is growing and this is due to the high birth rate that the world knows. This high number of people on earth will cause problems such as overcrowding, hunger and food insecurity and many others, the most to be feared is food insecurity. Talking about food security is about food, and in trying to address the need for nutritious food, it will be about increasing the productivity of food processing processes and improvin g practices to ensure a good nutritional status and consequently a good state of health of the populations. In other words, to identify food pathways that can improve the nutritional status of populations. Based on the fact that - The orientation of research towards the exploitation of new sources with high nutritional functionality has led to renewed interest in unconventional crops with potential advantages fo r local development of populations as well as for industry in recent years - Agricultural development must play a leading role in alleviating hunger and increasing food security locally, regionally and globally (Jones et al., 2011). Agribusiness is a sector that should be stimulated by appropriate technologies, but also and especially by local products valued in order to cope with the increase in food impo rts, we have been able to identify in the biodiversity from Africa more precisely in the tropical zone the fruits of Artocarpus altilis (Park.) Fosberg, a largely underutilized food energy source (Ferguson 1980, Morton 1990), a fruit that according to Worrell (2002), Orwa (2009), Liu, (2014) and Graham (1981) are highly nutritious, rich in carbohydrates, proteins, fiber and ash consisting of appreciable amounts of calcium, magnesium, potassium and phosphorus, frequently consumed as a starchy staple. Breadfruit has great potential to alleviate hunger and increase food security in the tropics, given the high productivity of the trees of this fruit. And groundnut (Arachis hypogea) is an important source of protein, fats, minerals and vitamins in the diet of rural populations, especially children (Adjou, 2012). Groundnuts play an important role in human nutrition. It is a good source of protein and mineral lipids. These two twinned agricultural products deserve to be the basis of research on food products that can help tackle the problem of food insecurity. And since economic development and its challenges in the agri-food sector, can not overshadow issues related to the cultural identity of a country, because many local foods have so far resisted imported products, thanks to their anchoring in the culture of the populations we also looked at a produ ct produced from the transformation of the peanut commonly called "kluiklui" which distinguishes Benin on the cultural and culinary level. It is a food of choice of certain social classes, which has a very appetizing flavor (Guedou, 2011). In view of all this, we decided to enhance the value of this snack by improving some of its features to find solutions related to several problems such as poverty, malnutrition and many others and the cake biscuit of peanut and breadfruit flour is our end product because biscuit is the most popular food eaten because of its varied taste, long shelf life and relatively low costs, which is similar to in kluiklui. The incorporation of breadfruit flo ur (Artocarpus altilis (Park.)) Into the formulation may be desirable from a nutritional and healthy point of view. The effect of adding breadfruit flour on the nutritional properties and formation of process contaminants in peanut meal flour biscuits is worth studying. It is therefore in order to make available a product with high nutritional value accessible to all on the one hand and the promotion of groundnut and breadfruit processing that we undertook to carry out our research based on the risks and benefits of a new formulation of kluiklui biscu its incorporated into breadfruit flour as a prebiotic product, because prebiotics are known to stimulate the growth and activity of intestinal bacteria that are potentially useful for health and they also offer improved organoleptic quality and a better balanced nutritional composition. The development and improvement of functional nutritious biscuits, peanut cake recipe in combination with breadfruit flour as a prebiotic product is possible and can help fight against malnutrition which is a public health problem in the countries under development because proteinenergy malnutrition and food insecurity are among the most serious problems facing tropical African countries.

Despite recommendations to the contrary, consumption of discretionary (energy-dense, nutrient-poor) foods begins for some children early in the weaning period, and the proportion of children consuming discretionary foods increases markedly in the second year of life. The purpose of this study was to determine intake and sources of discretionary foods in a cohort of 828 Australian toddlers (mean age: 13.1mo), and to identify determinants of discretionary food intake. At approximately 12 months of age, 3 non-consecutive days of dietary intake data were collected using a 24-h recall and 2-day food record, and the percentage total energy derived from discretionary foods was estimated. Linear regression was used to identify associations between discretionary food intake and socio-demographic determinants (mother’s age, level of education, country of birth, pre-pregnancy body mass index, socioeconomic position, parity, age of child when mother returned to work, and child’s sex) and age at which complementary foods were introduced. The average energy intake of children in this cohort was 4040 (±954.7 SD) kJ with discretionary foods contributing an average of 11.2% of total energy. Sweet biscuits, and cakes, muffins, scones and cake-type desserts contributed 10.8% and 10.2% of energy intake from discretionary foods, respectively. Other key contributors to energy intake from discretionary foods included sausages, frankfurters and saveloys (8.3%), vegetable products and dishes where frying was the main cooking technique (8.6%), butter (7.3%), and finally manufactured infant sweet or savory snack foods (9.3%). Higher intakes of discretionary food were associated with children having two or more siblings (p = 0.002), and being born to younger mothers (<25 years) (p = 0.008) and mothers born in Australia or the United Kingdom (p < 0.001). Parents, in particular young mothers and those with larger families, need practical guidance on how much of, and how often, these foods should be eaten by their children.

AbstractAutism spectrum disorder (ASD) is characterized by social and communication impairments as well as restricted, repetitive behavior patterns. Despite the fact that ASD is reported worldwide, very little research exists examining ASD characteristics on a multinational scale. Cross-cultural comparisons are especially important for ASD, since cultural differences may impact the perception of symptoms. Identifying behaviors that are similarly reported as problematic across cultures as well as identifying behaviors in which there is cultural variation could aid in the development and refinement of more universally effective measures. The present study sought to examine similarities and differences in caregiver endorsement of symptom severity through scores on the Baby Infant Screen for Children with aUtIsm Traits (BISCUIT). The BISCUIT was utilized to examine ASD core symptomology in 250 toddlers diagnosed with ASD from Greece, Italy, Japan, Poland, and the United States. Significant differences in overall ASD symptom severity and endorsement were found between multinational groups. Implications of the results are discussed.

In two very different industries—biscuit manufacturing and precision engineering—US leadership in labour productivity relative to Western European countries is found to depend heavily on greater opportunities for scale-economies of production. Inter-country differences in the age and sophistication of machinery contribute only very partially to relative productivity performance but the US does benefit from higher levels of physical capital per worker. In terms of human capital, American enterprises are well-served by access to a relatively large supply of technical graduates which helps to compensate for deficiencies at lower levels of vocational education and training. The comparisons suggest that the present development of a US-style mass higher education system in Britain could make a positive contribution to British productivity performance. However, the traditional ‘American model’ of production organisation based on a semi-skilled shopfloor workforce is not relevant to the current and future skill needs of most British manufacturing employers.

Noncommunicable diseases (NCDs) are the leading cause of mortality and morbidity, and posing significant challenges both in developed and developing countries including Bangladesh. In 2016, of the total 56.9 million global deaths, 71.0%, were due to NCDs. Some 85.0% of premature deaths from NCDs, are in low and middle income countries, where greater burden of undernutrition and infectious diseases exist.1-3 Evidence suggests a higher age specific mortality for NCDs among Bangladeshi population compared to Western populations, which putting burden on healthcare systems. 4 Bangladesh NCD Risk Factors Survey, 2018 showed that among the adult population, the mean salt intake was 16.5 gram per day and the prevalence of dislipidaemia was 28.4 %.5 Sugar consumption also continues to rise, driven by increased intake of beverages, biscuits, sweets and confectionary items. Industrially produced transfat in some food items is also an important issue in the country.
 Malnutrition is a key risk factor for NCDs. Globally, nearly one in three people has at least one form of malnutrition, and this will reach one in two by 2025, based on current trends.6-8 All forms of malnutrition are caused by unhealthy, poor quality diets. Unhealthy diets that include high sugar, salt and fat intake, malnutrition, and NCDs are closely linked. Not only on the health, malnutrition and diet related NCDs pose a substantial burden on the economy and development.
 Food systems worldwide face major challenges, such as population growth, globalisation, urbanisation, and climate change. Today’s food systems are broken and do not deliver nutritious, safe, affordable, and sustainable diets; they undermine nutrition in several ways, particularly for vulnerable and marginalised populations. Billions of dollars are spent annually marketing foods high in calories, fats, sugars, and salt, and intake has increased globally, including in low income countries.8
 United Nations (UN) is well committed to prevent and control noncommunicable diseases through adopting series of resolutions in its General Assembly. In 2013, Member States of the World Health Organization (WHO) resolved to develop and implement national action plans, in line with the Global Action Plan for the Prevention and Control of Noncommunicable Diseases (2013–2020).9 NCDs are also embedded in sustainable development goal (SDG) target 3.4, that is, to reduce by one-third the premature mortality from noncommunicable diseases by 2030. NCDs are also linked to other SDGs, notably SDG 1 to end poverty. In 2017, the WHO Global Conference on Noncommunicable Diseases reaffirmed noncommunicable diseases as a sustainable development priority in the Montevideo roadmap 2018–2030.10
 Bangladesh has also developed the Multisectoral Action Plan for Prevention and Control of Noncommunicable Diseases 2018-2025, with a three-year operational plan.11 Earlier the country has developed National Nutrition Policy, 2015, Second National Plan of Action for Nutrition, 2016-2025, Dietary Guidelines and other policies, strategies and action plan. The country is putting efforts for the prevention and control of malnutrition and NCDs.
 Furthermore, to prevent and control the diet related noncommunicable diseases across the life cycle nutrition labelling, re-formulation of food standards with limiting high sugar, salt and fat, and banning industrial transfats; restriction of food advertising particularly marketing of unhealthy foods to children, imposing tax on sugar sweetened drinks, junk food etc. Aimed at behavior change communication, mass-media campaigns, nutritional advice and nutrition education on NCDs in general and diet related NCDs in particular are thus recommended.

SynopsisThis paper is limited to the milling and baking of wheat products and, to a smaller extent, oats products. Initial analyses of the marketplace and the major manufacturers in both the United Kingdom and Scotland include references to changing consumer demands, changing market sizes, major grocery retailer power, and industrial over-capacity in both milling and baking.The sources of wheat for baking are described, in particular the remarkable increase in the use of homegrown wheat for breadmaking. Detailed descriptions are given of the technology of flour milling, breadmaking and biscuit making, covering some of the scientific principles as well as the equipment used. Future developments are also predicted.Scottish millers and bakers must be at the forefront of investment and new technology if they are to survive competition in declining markets and in industries that still have over-capacity.