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Artículos de revistas sobre el tema "Nutritional value"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 17 de julio de 2025

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1

Фролова, Н. Н., Е. Б. Скоморохова, and Т. А. Матвеева. "Healthy nutrition. Nutritional value of food products." Вестник Всероссийского научно-исследовательского института жиров, no. 1=2 2021 (December 17, 2021): 77–79. http://dx.doi.org/10.25812/vniig.2021.59.22.002.

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Культура питания - важнейший компонент здорового образа жизни. Вступивший в силу 1 мая 2020 года Федеральный закон «О внесении изменений в Федеральный закон «О качестве и безопасности пищевых продуктов» и ст. 37 Федерального закона «Об образовании в Российской Федерации» закрепляет понятие «здоровое питание» и его принципы. Здоровое питание - питание, ежедневный рацион которого основывается на принципах, установленных Федеральным законом, отвечает требованиям безопасности и создает условия для физического и интеллектуального развития, жизнедеятельности человека и будущих поколений. Чтобы рационально питаться, нужно иметь представление о составе продуктов, их биологической ценности и преобразовании питательных веществ в организме. Правильное питание, забота о здоровье невозможны без знаний о пищевой ценности продуктов. Пищевая ценность пищевых продуктов - потребительское свойство пищевых продуктов, характеризующее наличие и количество необходимых для удовлетворения физиологических потребностей человека составляющих их пищевых веществ (нутриентов) и энергетическую ценность. Полноценная еда должна учитывать не только содержание питательных веществ, но и нормы их суточного потребления. В настоящее время появляются новые данные, корректирующие нормы физиологических потребностей в энергии и пищевых веществах, что является естественным развитием науки о питании. Одним из важнейших факторов, способствующих здоровому питанию, правильному выбору пищевых продуктов потребителями, является маркировка пищевых продуктов. В соответствии с современными тенденциями маркировка пищевой продукции для здорового питания должна включать информацию о пищевой ценности в обязательном порядке, и информацию об эффективности (пользе для здоровья). Food culture is the most important component of a healthy lifestyle. The Federal Law «On Amendments to the Federal Law» «On the Quality and Safety of Food Products» and Article 37 of the Federal Law» «On Education in the Russian Federation», which entered into force on May 1, 2020, establishes the concept of «healthy food» and its principles. Healthy food - food, the daily diet of which is based on the principles established by Federal law, meets the safety requirements and creates conditions for physical and intellectual development, human life and future generations. To eat rationally, you need to have an understanding of the composition of products, their biological value and the transformation of nutrients in the body. Proper nutrition, health care is impossible without knowledge about the nutritional value of products. The nutritional value of food products is a consumer property of food products that characterizes the presence and quantity of their constituent nutrients (nutrients) and energy value necessary to meet the physiological needs of a person. A full meal should take into account not only the content of nutrients, but also the norms of their daily consumption. Currently, new data are emerging that adjust the norms of physiological energy and nutritional needs, which is a natural development of nutrition science. One of the most important factors contributing to a healthy diet, the correct choice of food products by consumers, is the labeling of food products. In accordance with current trends, the labeling of food products for a healthy diet should include information about the nutritional value without fail, and information about the effectiveness (health benefits).
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ŁYSOŃ, Ewelina, Wioletta BIEL, Maja CIERNIAK, and Katarzyna M. KAVETSKA. "NUTRITIONAL VALUE OF GRANULATED ADULT DOG FEED." Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura, Alimentaria, Piscaria et Zootechnica 336, no. 43 (2017): 83–88. http://dx.doi.org/10.21005/aapz2017.43.3.10.

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Kalač, P., and J. Moudrý. "Composition and nutritional value of amaranth seeds." Czech Journal of Food Sciences 18, No. 5 (2000): 201–6. http://dx.doi.org/10.17221/9651-cjfs.

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There are reviewed literature data on proteins, lipids, starch, oligosaccharides, dietary fibre, mineral constituents, vitamins and antinutritional compounds of amaranth seeds. Moreov r, information on isolation of squalene from oil and betacyanin pigments from leaves and inflorescence is given. Data on hypocholesterolemic effect of amaranth seeds are also mentioned.
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Kamalovna, Mirsharipova Guljakhan, Komilov Nozimjon Abdurakhimovich, and Rahmonkulov Kаhramon. "NUTRITIONAL AND MEDICINAL VALUE OF CHICKPEA GRAIN." American Journal Of Agriculture And Horticulture Innovations 4, no. 11 (2024): 26–33. https://doi.org/10.37547/ajahi/volume04issue11-05.

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This study investigates the effect of sowing dates on the protein, oil, non-nitrogenous extractive substances, and maturation levels in chickpea grains grown under slightly saline soil conditions. The findings indicate the impact of sowing time on the chemical composition of chickpea, including its nutritional and medicinal properties.
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5

Kalpana, Kulshrestha. "HORTICULTURAL CROPS VALUE ADDITION FOR NUTRITIONAL SECURITY." International Journal of Research - Granthaalayah 6, no. 10 (2018): 110–20. https://doi.org/10.5281/zenodo.1475432.

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Nutritional well-being is a sustainable force for health and development of people and maximization of human genetic potential. From the beginning of human history, food has been considered as the major factor in maintaining well-being and health of individuals. Active ingredients in food which are effective in promoting human health include amino acids, fats dietary fiber, antioxidants, pigments, vitamins and minerals which are present in different food groups such as pulses, cereals, legumes, oilseeds, fruits and vegetables. Among all these food groups, fruits and vegetables play a significant role in human nutrition, especially as a source of vitamins, minerals and dietary fiber. The different fruits and vegetables like carrots, tomatoes potatoes, ginger, green leafy vegetables and the like are important protective foods because of their nutritional value and antioxidant properties. Value addition of such fruits and vegetables by formulation of different value-added products are an important source of nutritional security.
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6

Nur Cholila, Nur Maziyah Hurin'in, and Tri Yunita Fitria Damayanti. "AN ANALYTICAL STUDY OF NUTRITIONAL STYLE, NUTRITIONAL STATUS, AND MENTAL HEALTH IN THE PRECONCEPTION PERIOD : (TOWARDS OPTIMAL PREGNANCY OUTCOMES)." Indonesian Midwifery and Health Sciences Journal 8, no. 4 (2024): 351–70. http://dx.doi.org/10.20473/imhsj.v8i4.2024.351-370.

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Background: The preconception period is a crucial period to optimize maternal and fetal health. Preconception nutrition can affect nutritional status and mental health which has an impact on pregnancy readiness. This study aims to analyze the correlation between nutrition and nutritional status and mental health during the preconception period. Method: This study used a prospective cohort study involving women of childbearing age selected by stratified random sampling to obtain 129 respondents. Nutritional Style data were collected through FFQ questionnaires, nutritional status was measured through anthropometry and Hemoglobin examination, and mental health was measured using the DASS questionnaire. Data collection was carried out three times and analyzed using the Pearson correlation test, multiple linear regression and the Wilcoxon test for longitudinal analysis. Result: The results showed that there was no significant correlation between Nutritional Style and BMI (p-value>0.05). However, there was a significant correlation between Nutritional Style and the incidence of anemia, the strongest correlation in the first measurement (p-value 0.001) and the second measurement (p-value 0.049). A significant correlation was found between Nutritional Style and mental health, especially anxiety in the first measurement (p-value 0.022), the second measurement (p-value 0.006) and the third measurement (p-value 0.029), but not with stress and depression. There was a significant increase in nutritional status from the first to the second measurement (p-value 0.020) and the first to the third measurement (p-value 0.003). There was a significant decrease in anxiety from the first to the second measurement (p-value 0.034) and the first to the third measurement (p-value 0.000). Conclusion : Good Nutritional Style during preconception can improve nutritional status and minimize mental health risk. Nutrition intervention programs are needed to improve knowledge and implementation of healthy food nutrition. In addition, regular monitoring of nutritional status and mental health is also needed to optimize pregnancy readiness.
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Perumpuli, P. A. B. N., S. M. S. J. M. Singharathne, and I. P. Wanninaika. "Caryota urens: value addition, nutritional and medicinal values." Food Research 6, no. 2 (2022): 489–500. http://dx.doi.org/10.26656/fr.2017.6(2).200.

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Caryota urens which is commonly known as Kithul, is a multipurpose and underutilized palm mainly distributed in Asia. Due to its numerous applications, it has been considered an important plant that ensures the livelihood of the village people in Sri Lanka. Thus, this article reviews the nutritional and medicinal values of kithul palm and its value-added products. Kithul sap is widely used in the production of kithul treacle and jaggery due to its high amount of sugar content. Kithul seed oil is high in palmitic and oleic acid and is a good source of biofuels. Kithul fruit has skin-irritating nature due to the presence of oxalic acid, and also it contains anti-nutritional substances such as phytate, tannin and saponin. Different parts of Kithul palm such as leaves, flowers, fruit, sap is rich in antioxidants, anti -inflammatory, antimicrobial, and anti-diabetic properties due to the existence of flavonoids, glycosides like phytochemicals. Low gelatinization temperature has identified Kithul flour as a good gelling agent, stabilizer and thickener. Owning to its low Glycemic Index, kithul flour has become beneficial for people suffering from diabetics. Thus, valueadded products like biscuits, noodles, bread, muffin, rotti, porridge, dessert, yoghurt are identified as potential products that must be commercialized with more investigations.
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Călin, Sorina Monica, Mădălina Gavrilescu, Adrian-Petruş Vişan, Roxana Chiţu, Marius Sorinel Neacşu, and Magdalena Mititelu. "Nutritional value of sausages." Farmacist.ro 2, no. 193 (2020): 38. http://dx.doi.org/10.26416/farm.193.2.2020.3092.

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Stanton, R. "NUTRITIONAL VALUE OF VEGETABLES." Acta Horticulturae, no. 247 (September 1989): 391–96. http://dx.doi.org/10.17660/actahortic.1989.247.75.

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10

Hewitt, David, and Helen J. Bancroft. "Nutritional value of yogurt." Journal of Dairy Research 52, no. 1 (1985): 197–207. http://dx.doi.org/10.1017/s002202990002402x.

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SUMMARYYogurt, made from fortified skim milk by conventional methods using Streptococcus thermophilus and Lactobacillus bulgaricus, was used in studies of the effect of fermentation on nutritional value of milk. In all experiments, the product was compared with the uninoculated base milk. The concentration of most vitamins was less in yogurt than in milk and was most noticeably so for biotin which was 60% less. The effect on folic acid content was inconsistent. In nutritional experiments with rats, high values for true digestibility, biological value and net protein utilization were obtained for both yogurt and its base milk, only minor differences being apparent between the two materials. In growth tests with rats, yogurt was not found to be consistently superior to the base milk when the milk was subjected to a double heat treatment to reduce bacterial contamination. Yogurt did not confer a nutritional advantage on fresh milk in this respect.
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S.R., Badhe A. Y. Pundkar K. S. Rathod M. D. Pawshe S. A. Ingle. "Milk Beyond Nutritional Value." Science world a Monthly e magazine 5, no. 2 (2025): 6418–21. https://doi.org/10.5281/zenodo.14979809.

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Milk of all mammalian species contains a heterogeneous mixture of lacteal secretion which   contains numerous components which exhibit a wide variety of chemical and functional activities. Mother’s Milk is rich in Nutritive value, Health Promoting Value, Medicinal Value. Milk has been more than a source of nutrients to any neonate of mammalian species, as well as for growth of children and nourishment of adult humans. Recent studies indicate that milk furnishes a broad range of biologically active compounds that guard neonates and adults against pathogens and illnesses. Thus, beyond nutritional values of milk, milk-born biologically active compounds such as caseins, whey proteins and other minor constituents exhibit important physiological and biochemical functions that have crucial impacts on human metabolism and health. Species wise differentiation of milk Cow Milk contain Alpha S 1 Casein which is allergic in nature, while in goat alpha S1 casein is absent Buffalo milk is A2 milk and Bifidus factors is only present in human milk and sheep milk contain highest total solid. Goat milk is used to raise the platelet cell count in the blood of the patient suffering from dengu fever by increasing level of cortisol hormone in the blood facilitating fast recovery.
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Ovidiu, Tita. "Obtaining Low-Fat Foods and Improved Nutritional Value." International Journal of Pharmacognosy & Chinese Medicine 2, no. 4 (2018): 1–3. http://dx.doi.org/10.23880/ipcm-16000143.

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One of the biggest challenges facing food research is the achievement of sustainable food production and, at the same time, the supply of quality food with added functionality for the prevention of diseases regarding the lifestyle. Currently consumers are more aware of food problems and monitor and attempt to harmonize their diet, they have become more preoccupied with improving their general health through daily nutrition
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13

Aslanova, M. A., O. K. Derevitskaya, A. S. Dydykin, A. L. Bero, and N. E. Soldatova. "Nutritional and biological value of functional culinary products." Vsyo o myase, no. 6 (December 30, 2021): 12–15. http://dx.doi.org/10.21323/2071-2499-2021-6-12-15.

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14

Karklelienė, R., E. Dambrauskienė, D. Juškevičienė, A. Radzevičius, M. Rubinskienė, and P. Viškelis. "Productivity and nutritional value of dill and parsley." Horticultural Science 41, No. 3 (2014): 131–37. http://dx.doi.org/10.17221/240/2013-hortsci.

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Investigations of productivity and biochemical valueof dill cvs Moravan, Szmaragd, Common, Mammoth and parsley cvs Moss Curled, Astra, Festival, Gigant d’Italiawere estimated. Dill cv. Commonwas the highest, 62.3 cm, and the most productive, up to 29.1 t/ha. The analyses of biochemical compounds showed that cv. Szmaragd accumulated significantly highest amount of the dry matter (14.7%) and total sugar (3.07%). Dill cvs Moravan and Common were close as to the ability for chlorophyll accumulation (2.04–2.02 mg/g). The highest amount of essential oils was estimated in the cvs Szmaragd and Mammoth, 0.17 and 0.18%, respectively. Investigations of parsley showed that even-leaved parsley cv. Gigant d‘Italia formed rosette with higher leaf up to 56.7 cm, whereas cv. Festival was the most productive – 36.0 t/ha. Parsley cv. Moss Curled accumulated the highest amount of dry matter (19.4%) and ascorbic acid (162.8 mg/100 g). Cv.  Astra accumulated the highest amount of essential oils (0.10%) and chlorophyll (1.44 mg/g).  
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ST, El-Hadidie. "The Nutritional Value of Improving Dried Lentil Soup." Food Science & Nutrition Technology 4, no. 5 (2019): 1–14. http://dx.doi.org/10.23880/fsnt-16000192.

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The main objective of this investigation is to prepare a quick and high quality lentil soup characterized with nutritional value in the form of powder from formulated dried soups. Dried soup mixtures formulated by lentil, mushroom, egg powder and dried sweet whey at different ratio. Three formulas were prepared and compared with lentil soup only for organoleptic properties, color, rehydration ratio, proximate analysis and energy, total phenolic compounds, antioxidant activity, amino acids profile and water activity during storage at room temperature. The organoleptic evaluation of different dried soup mixtures showed that the control lentil soup (M1) recorded the highest score (46.05) followed by died whey soup (M4) (45.05). Color measurements indicated significantly increases in lightness, redness and yellowness values. The M4, M2and M3 formulas, recorded the highest value respectively. The rehydration ratio resulted in significant increase for control, and those containing mushroom and egg powder (M1, M2, and M3), main while the presence of dried whey showed significant decrease. The chemical composition indicated that the M3 formula had the highest protein content followed by M2 and M4 compared with control. Fat and fiber content in the different soup mixtures had no significant differences as well as total carbohydrates which had the highest values in M4 followed M1, M2 and M3, respectively. The obtained results revealed that different dried lentil soup mixtures may contain a sufficient amount of minerals (Fe, Zn, Ca, and Se) to cover the human mineral requirements and also a good source of phenolic acids and antioxidant activity. The major essential amino acid in the different mixtures (M2,M3 and M4) soups was leucine which found in high amounts followed by lysine and valine compared to the control (M1) .The major non- essential amino acids were glutamic, aspartic and arginine acids followed by serine, alanine and proline which were nearly, similar all different soups mixtures. The water activity of different soups mixes increased with progressive the storage period with the type of packaging materials. The overall increase was laid safe limits was aw=o.6. From the obviously results it could be recommended that the lentil, mushroom, egg and whey powders could be a common new and successful ingredient to use in preparing a novel generation of healthy food products. The formulas from these ingredients increased the nutritional value, antioxidant activity and the amino acids. Finally, high quality and nutritional properties of different lentil soups mixtures were in order of M3 M2 and M4, comparable by M1 as a control.
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Пономарева, Елена, Elena Ponomareva, Андрей Кривошеев, et al. "Breadsticks with enhanced nutritional value for salt-free nutrition." Food Processing: Techniques and Technology 48, no. 1 (2019): 114–24. http://dx.doi.org/10.21603/2074-9414-2018-1-114-124.

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At present moment it is essential to produce food which not only satisfies people’s needs, but also has a particular nutritional value and vitamin and mineral content. Introduction of non-traditional types of plant materials in the recipes of baked goods for preventive and therapeutic nutrition is a promising direction for enhancing their nutritional value. Consumption of these products improves the balance of vitamins, amino acids, trace elements, macronutrients, food fibers and has a positive effect on human health. The article presents the development of breadstick recipe for salt-free nutrition using flax seed flour and grapeseed oil which guarantee overall enrichment of food recommended in case of such diseases as heart and renal failure, hypertension, osteoporosis, arthritis and arthrosis. Using flax seed flour in baked goods production will make it possible to increase the content of protein, food fibers, vitamins and mineral substances in them. Grapeseed oil has a lot of polyunsaturated fatty acids and biologically active substances which improve immune barrier. The article reveals the results of the determination of the table salt effect as well as the influence of non-traditional types of raw materials on organoleptic, physical and chemical parameters of the ready-to-use products, their microstructure and antioxidant activity. The author suggests using enzymatic composition instead of table salt in breadsticks recipe for salt-free nutrition. The article presents the results of the chemical composition determination and calculation of breadsticks nutritional value. The obtained data will help extend the product line of special-use baked goods with higher nutritional value.
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Novianty, Farradyna Dias, Desty Muzarofarus Sholikhah, and Heri Purnama Pribadi. "HUBUNGAN PENGETAHUAN GIZI, AKTIVITAS FISIK DAN ASUPAN ZAT GIZI DENGAN STATUS GIZI PADA REMAJA DI SMK KECAMATAN GRESIK." Ghidza Media Jurnal 3, no. 1 (2021): 234. http://dx.doi.org/10.30587/ghidzamediajurnal.v3i1.3087.

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Background: Indonesia has three burdens of nutritional problems (triple burden), especially in adolescents, namely stunting, wasting and obesity as well as micronutrient deficiencies. East Java Province, the prevalence of obese adolescents aged 13-15 years is 13.3% and aged 16-18 years is 11.3%. Especially in Gresik Regency, the prevalence of thin adolescents aged 16-18 years is 9.41%, fat adolescents are 15.74% and obese adolescents are 7.47%. The problem of undernutrition and overnutrition, especially in adolescents can have a very bad impact on the sufferer. Objective: To analyze the level of nutritional knowledge, physical activity and nutrient intake with adolescents nutritional status of high school in Gresik District. Method: This research is a purposive sampling research with cluster sampling design. Respondents as many as 98. Data on respondent identity, knowledge of nutrition, physical activity and nutrient intake were taken through interviews with a questionnaire guide (Nutrition Knowledge, GPAQ and Recall). Antropometric data obtained through direct measurements. Statistical analysis was carried out bivariately with the Spearman Rank test ang multivariate with the Multiple Discriminant test. Result: The result of BMI/U are 73.5% good nutrition and 17.3% over nutrition. There is no relationship between nutritional knowledge and nutritional status (p value 0.323 > 0.05), there is no relationship between physical activity and nutritional status (p value 0.772 > 0.05), there is no relationship between nutrient intake and nutritional status (p value > 0.05). There is no relationship between knowledge of nutrition, physical activity, nutrient intake and nutritional status because the sig. value in the multiple discriminant test is > 0.05. Conclusions: There is no relationship between nutritional knowledge and nutritional status, there is no relationship between physical activity and nutritional status, there is no relationship between nutrient intake and nutritional status and there is no relationship between knowledge of nutrition, physical activity, nutrient intake and nutritional status.
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Bazhenova, B. A., A. G. Burkhanova, A. A. Sidorov, T. D. Rumyantseva, and K. V. Ivanova. "NUTRITIONAL VALUE OF WILD RAINDEER OFFAL." Вестник ВСГУТУ 97, no. 2 (2025): 15–21. https://doi.org/10.53980/24131997_2025_2_15.

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It is known that energy consumption increases by 15 % for people working in the Far North, and they require proteins, fats and carbohydrates proportionally. By-products are high-protein raw materials. Nutrition plays important role of in the formation of physiological reserves, contributing to adaptation to the extreme conditions of the North. So, the research purpose was to study the total antioxidant content and analyze the nutritional value of offal from wild raindeer of the Lena-Olenek winter population of the Muna River basin. The conducted research showed that raindeer by-products have high content of protein, lipids, essential amino acids, B vitamins and biologically active substances with antioxidant properties, which indicates the high nutritional value of wild raindeer by-products and it is promising to create technologies and recipes of meat products with high consumer characteristics on the basis of by-product raw materials.
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Caroline Jeba R, Priyanka S, and Priyanka M. "Production and Nutritional Quality of Traditional Indian Millet Mixture of Rice, Pearl Millet and Urad Dal." International Journal of Research in Pharmaceutical Sciences 11, no. 4 (2020): 5076–81. http://dx.doi.org/10.26452/ijrps.v11i4.3104.

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Millet mix was prepared for its traditional values. The prepared sample was analyzed for its chemical and nutritional value, and by using the cost-efficient method, the nutritional content of the final product was enhanced. The improved sample was checked for its nutritional content. The objective is to make a comparison between standard and enhanced samples. ingredients were prepared in a powdered form of a sample in four different ratios. The standardized ratio of the ingredients used to make the samples were found by using tests. In the standardized ratio normal (S1) and nutrition enhanced (S2) samples were prepared using the three ingredients. For nutrition enhancement, the method of sprouting was used. Various tests were conducted for the standardized sample to verify its nutritional content, commercializing ability, microbial analysis, analysis etc. The nutritional content Analysis of the normal and nutrition enhanced samples (S1) and (S2) was done. The sample (S2) was nutritionally rich when compared to the normal sample (S1). All other test had more or less coinciding results for both the samples (S1) and (S2). By comparing the nutritional content, a conclusion arrives that the sample (S2is nutritionally rich when compared to (S1). Microbial and Physical properties results show that the product is efficient to be commercialized and stored to a specific period without microbial contamination in powdered form. The nutrient-rich mass is suitable for all age group.
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Huang, Zeying, Haijun Li, and Jiazhang Huang. "Determinants of Nutrition Facts Table Use by Chinese Consumers for Nutritional Value Comparisons." International Journal of Environmental Research and Public Health 19, no. 2 (2022): 673. http://dx.doi.org/10.3390/ijerph19020673.

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The nutrition facts table is a nutrition labeling tool designed to inform consumers of food nutritional contents and enable them to make healthier choices by comparing the nutritional values of similar foods. However, its adoption level is considerably low in China. This study employed the Chi-squared Automatic Interaction Detection (CHAID) algorithm to explore the factors associated with respondents’ adoption of nutrition facts table to compare the nutritional values of similar foods. Data were gathered through a nationally representative online survey of 1500 samples. Results suggested that consumers’ comprehension of the nutrition facts table was a direct explanatory factor for its use. The usage was also indirectly explained by people’s nutrition knowledge, the usage of nutrition facts table by their relatives and friends, and their focus on a healthy diet. Therefore, to increase the use of nutrition facts table by Chinese consumers, the first consideration should be given to enhancing consumers’ comprehension of the labeling
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21

Rohwedder, A., J. E. Pfitzenmaier, N. Ramsperger, A. A. Apostolopoulou, A. Widmann, and A. S. Thum. "Nutritional Value-Dependent and Nutritional Value-Independent Effects on Drosophila melanogaster Larval Behavior." Chemical Senses 37, no. 8 (2012): 711–21. http://dx.doi.org/10.1093/chemse/bjs055.

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22

Kulshrestha, Kalpana. "HORTICULTURAL CROPS VALUE ADDITION FOR NUTRITIONAL SECURITY." International Journal of Research -GRANTHAALAYAH 6, no. 10 (2018): 110–20. http://dx.doi.org/10.29121/granthaalayah.v6.i10.2018.1168.

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Nutritional well-being is a sustainable force for health and development of people and maximization of human genetic potential. From the beginning of human history, food has been considered as the major factor in maintaining well-being and health of individuals. Active ingredients in food which are effective in promoting human health include amino acids, fats dietary fiber, antioxidants, pigments, vitamins and minerals which are present in different food groups such as pulses, cereals, legumes, oilseeds, fruits and vegetables.
 Among all these food groups, fruits and vegetables play a significant role in human nutrition, especially as a source of vitamins, minerals and dietary fiber. The different fruits and vegetables like carrots, tomatoes potatoes, ginger, green leafy vegetables and the like are important protective foods because of their nutritional value and antioxidant properties. Value addition of such fruits and vegetables by formulation of different value-added products are an important source of nutritional security.
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23

Leena Chandrakar and Sanyogita Shahi. "Millets and their Nutritional Value: A Review." Journal of Advanced Zoology 44, S3 (2023): 1690–97. http://dx.doi.org/10.17762/jaz.v44is3.2387.

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This comprehensive review paper delves into the nutritional value of millets and their multifaceted role in global nutrition and sustainability. Millets, a group of small-seeded grains, have garnered increasing attention due to their exceptional nutritional composition and potential to address contemporary challenges related to food security, health, and sustainable agriculture. Our exploration begins with an introduction to the various types of millets and their significance in global nutrition. We dissect the macronutrient and micronutrient profiles of millets, highlighting their rich content of carbohydrates, proteins, vitamins, minerals, dietary fiber, and antioxidants. Through an extensive analysis, we uncover the health benefits of millets, demonstrating their potential in managing chronic diseases, promoting gastrointestinal health, and aiding in weight management. In the culinary realm, we showcase the versatility of millets, both in traditional and modern recipes, transcending cultural boundaries and dietary preferences. We emphasize the nutritional advantages of millet-based dishes and their incorporation into diverse cuisines worldwide. Furthermore, we explore the burgeoning market of millet-based food products, reflecting consumer demand for healthier alternatives. Our investigation extends to the pivotal role of millets in food security and sustainability. We highlight their resilience as a climate-resilient crop, their importance in ensuring food security for marginalized communities, and the adoption of sustainable farming practices. Millets emerge as a promising solution for reducing the environmental impact of agriculture. These above points explain with each point different research or review paper used to write with citation include in paragraph text from references 2016- 2022 with the title "A Review on Edible Mushrooms and Their Cancer Cure Properties" references write in APA style
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24

Nurhaedah, Nurhaedah, Lidia Fitri, and Ulul Asmy. "Analysis of Factors Associated with Nutritional Status in School-Age Children at SD Negeri 10 Benteng Sidrap Regency." International Journal of Health Sciences 2, no. 1 (2024): 156–66. http://dx.doi.org/10.59585/ijhs.v2i1.263.

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Nutrition is very important in growth and development. Good nutritional status requires more attention because poor nutritional status in children will affect mental, physical growth or thinking abilities, of course, will reduce the level of productivity and ability in adulthood. The aim of this research is to determine the factors associated with the nutritional status of school- age children at SD Negeri 10 Benteng Sidrap Regency. Quantitative research method with a cross sectional study design. The sample consisted of 158 students at SD Negeri 10 Benteng. Data was collected using questionnaires and measurements of body weight and height. Data analysis used the Chi Square Test with a 95% confidence level. The results of this study show that there is a relationship between income with p value = 0.000, knowledge about nutrition with p value = 0.000, parents' education with p value = 0.000, parents' occupation with p value = 0.025, students' snack habits with p value = 0,000, with the student's nutritional status. The conclusion is that the factors that influence nutritional status are income, knowledge about nutritional status, parental education, parental occupation, parental characteristics and snack habits.
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25

Mayasari, Eka, Leli Leli, Rahmiyani Saad, and Ainun Jariyah. "Nutritional Status of Toddlers on Mothers' Knowledge About Worm Infections in the Working Area of Kassi Kassi Health Center Makassar." International Journal of Health Sciences 2, no. 1 (2024): 179–90. http://dx.doi.org/10.59585/ijhs.v2i1.264.

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Nutrition is very important in growth and development. Good nutritional status requires more attention because poor nutritional status in children will affect mental, physical growth or thinking abilities, of course, will reduce the level of productivity and ability in adulthood. The aim of this research is to determine the factors associated with the nutritional status of school- age children at SD Negeri 10 Benteng Sidrap Regency. Quantitative research method with a cross sectional study design. The sample consisted of 158 students at SD Negeri 10 Benteng. Data was collected using questionnaires and measurements of body weight and height. Data analysis used the Chi Square Test with a 95% confidence level. The results of this study show that there is a relationship between income with p value = 0.000, knowledge about nutrition with p value = 0.000, parents' education with p value = 0.000, parents' occupation with p value = 0.025, students' snack habits with p value = 0,000, with the student's nutritional status. The conclusion is that the factors that influence nutritional status are income, knowledge about nutritional status, parental education, parental occupation, parental characteristics and snack habits.
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26

Rahayu, Suci Fitri. "Relationship of Nutritional Concerning Families with the Nutritional Status of Children In the Working Area of Local Public health center." Healthy-Mu Journal 4, no. 2 (2022): 93–98. http://dx.doi.org/10.35747/hmj.v4i2.28.

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The status of malnutrition and malnutrition is caused by various interrelated factors, including family behavior factors in providing food, breastfeeding and complementary feeding, and nutrition service efforts. This study aims to analyze the relationship between nutritionally conscious families (Kadarzi) and the nutritional status of children under five in the Work Area of the Puskesmas Pelambuan, Banjarmasin. This study used an analytic method with a cross sectional approach. The sampling technique used was proportional random sampling with a sample size of 82 parents of children under five. The measuring instrument used was a questionnaire and observation with weighing tools, the data analysis used the Spearman rank test. The location of this research was conducted in the Working Area of the Pelambuan Health Center, Banjarmasin City. Based on the results of the study, families who were aware of nutrition tended to have normal nutritional status totaling 27 (79.4%) and more than 7 (20.6%). Meanwhile, families who were not aware of nutrition tended to have malnutrition status, amounting to 31 people (64.6%) and malnutrition status 17 (35.4%). The spearman rank statistical test obtained p value 0.000 smaller than α = 0.05. There is a relationship between nutritionally conscious families (adarzi) with the nutritional status of children under five in the working area of Puskesmas Pelambuan, Banjarmasin City.
 
 Keywords : Nutritional awareness family, nutritional status, children
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27

Komarova, O. N., and A. I. Havkin. "Cultured milk foods in children’s nutrition: nutritional and biological value." Rossiyskiy Vestnik Perinatologii i Pediatrii (Russian Bulletin of Perinatology and Pediatrics) 62, no. 5 (2017): 80–86. http://dx.doi.org/10.21508/1027-4065-2017-62-5-80-86.

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28

Ajomiwe, Nneka, Mike Boland, Suphat Phongthai, Manisha Bagiyal, Jaspreet Singh, and Lovedeep Kaur. "Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health." Foods 13, no. 11 (2024): 1771. http://dx.doi.org/10.3390/foods13111771.

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This review discusses different protein sources and their role in human nutrition, focusing on their structure, digestibility, and bioavailability. Plant-based proteins, such as those found in legumes, nuts, and seeds, may contain anti-nutritional factors that impact their bioavailability apart from structural and compositional differences from animal proteins. Animal proteins are generally highly digestible and nutritionally superior to plant proteins, with higher amino acid bioavailability. Alternative protein sources are also processed in different ways, which can alter their structure and nutritional value, which is also discussed.
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29

Margiyanti, Norma Jeepi. "Analisis Tingkat Pengetahuan, Body Image dan Pola Makan terhadap Status Gizi Remaja Putri." Jurnal Akademika Baiturrahim Jambi 10, no. 1 (2021): 231. http://dx.doi.org/10.36565/jab.v10i1.341.

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Nutritional problems in adolescents arise due to incorrect nutritional behavior, namely the imbalance between the consumption of nutrients and the adequacy of recommended nutrients. The main nutritional problems in adolescents are micronutrients deficiency, especially iron deficiency anemia, as well as malnutrition problems, both malnutrition and short stature and more nutrition to obesity with co-morbidity which are both often related to wrong behavior / diet, namely the imbalance between nutritional consumption and nutritional adequacy recommended. The purpose of this research is to find out the relationship of knowledge, body image, and diet with the nutritional status of young women. This research method uses a descriptive approach to correlation, namely research conducted to look at the relationship between diet and nutritional status of young women. The results of the study were given P value= 0.016 which means there is a relationship between diet and nutritional status of young women. There is a relationship between the body image and the nutritional status of young women with P Value 0.000 and there is no relationship between the level of knowledge and the nutritional status of young women and P value of 0.083. Advice to stakeholders in order to be able to carry out a thorough socialization of nutrition in adolescents through promotional activities, increasing the capacity of health workers on adolescent nutrition and improving the implementation of the Youth Care Health Services (PKRR) program
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30

Devátá, Iveta, Lilian Rumlová, and Jana Tomicová. "Nutritional Value of School Meals." Hygiena 60, no. 2 (2015): 63–70. http://dx.doi.org/10.21101/hygiena.a1320.

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31

Cannella, C., and S. Dernini. "WALNUT: INSIGHTS AND NUTRITIONAL VALUE." Acta Horticulturae, no. 705 (March 2005): 547–50. http://dx.doi.org/10.17660/actahortic.2005.705.80.

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32

Jayasinghe, Lalith. "Edible Fruits: Beyond Nutritional Value." Open Conference Proceedings Journal 4, no. 1 (2013): 12. http://dx.doi.org/10.2174/2210289201304010012.

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33

Mirzaeva, D. A., K. S. Maksumkhodjaeva, N. A. Khujamshukurov, et al. "Nutritional Value of Lemnaceae Macrophytes." International Journal of Current Microbiology and Applied Sciences 9, no. 4 (2020): 3233–42. http://dx.doi.org/10.20546/ijcmas.2020.904.376.

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34

MacArtain, Paul, Christopher I. R. Gill, Mariel Brooks, Ross Campbell, and Ian R. Rowland. "Nutritional Value of Edible Seaweeds." Nutrition Reviews 65, no. 12 (2008): 535–43. http://dx.doi.org/10.1111/j.1753-4887.2007.tb00278.x.

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35

Kudrina, Marina, Irina Kogevnikova, and Natalya Khudyakova. "NUTRITIONAL VALUE OF COW'S MILK." Bulletin of KSAU, no. 12 (January 27, 2025): 229–36. https://doi.org/10.36718/1819-4036-2022-12-229-236.

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Cow's milk has a complex structure and includes all the necessary nutrients to support human life. The content of milk protein ranges from 2.6 to 5.3 %. The main protein fractions are β-casein, κ-casein and whey proteins (immunoglobulins, α-lactalbumin, β-lactoglobulin, lactoferrin and transferrin). The biological value of milk proteins is determined by the fact that they contain a full range of essential amino acids. Thus, all cow's milk proteins are a rich source of lysine, and casein is also characterized by a high content of proline. The main source of energy in milk is milk fat, the content of which reaches 4.5 %. In the vast majority, it is represented by glycerides, lipoids (phosphatides and sterols) and free fatty acids, among which saturated fatty acids predominate (up to 65 %). Carbohydrates in milk are represented by lactose, which, like fat, is used by the body as an energy source. It is the only source of galactose, which is part of the coenzymes involved in the synthesis of proteins, fats, carbohydrates, vitamins, enzymes, and is important for metabolic processes in the human body. Minerals in cow's milk are salts of inorganic and organic acids, which are contained in an easily digestible form, which is an important factor for the normal growth and development of the body. In total, up to 80 elements were found in milk, of which calcium, potassium, phosphorus, sodium, magnesium and iron predominate. Almost all fat-soluble (A, D, E, K) and water-soluble vitamins (groups B, C, H, etc.) are found in cow's milk.
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36

Mascolo, Celestina, Raffaele Marrone, Alfonsina Palma, and Giuseppe Palma. "Nutritional Value of Fish Species." Journal of Nutritional Ecology and Food Research 1, no. 3 (2013): 219–25. http://dx.doi.org/10.1166/jnef.2013.1032.

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37

Dempsey, Daniel T., and James L. Mullen. "Prognostic Value of Nutritional Indices." Journal of Parenteral and Enteral Nutrition 11, no. 5_suppl (1987): 109S—114S. http://dx.doi.org/10.1177/014860718701100517.

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38

Khan, F. R., Z. Ul Abadin, and N. Rauf. "Honey: nutritional and medicinal value." International Journal of Clinical Practice 61, no. 10 (2007): 1705–7. http://dx.doi.org/10.1111/j.1742-1241.2007.01417.x.

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39

MORRISON, W. R. "Food — Biochemistry and Nutritional Value." Biochemical Society Transactions 16, no. 4 (1988): 654–55. http://dx.doi.org/10.1042/bst0160654.

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40

Khotimchenko, Yu S. "The nutritional value of holothurians." Russian Journal of Marine Biology 41, no. 6 (2015): 409–23. http://dx.doi.org/10.1134/s1063074015060061.

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41

Whitaker, John R. "Food—Biochemistry and Nutritional Value." Journal of Nutrition 119, no. 3 (1989): 518. http://dx.doi.org/10.1093/jn/119.3.518.

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42

Lee, Frank A. "Nutritional Value of Frozen Foods." Nutrition Reviews 9, no. 1 (2009): 1–4. http://dx.doi.org/10.1111/j.1753-4887.1951.tb02483.x.

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43

Loureiro, M. L. "Do consumers value nutritional labels?" European Review of Agricultural Economics 33, no. 2 (2006): 249–68. http://dx.doi.org/10.1093/erae/jbl005.

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44

Patarra, Rita Ferreira, Lisete Paiva, Ana Isabel Neto, Elisabete Lima, and José Baptista. "Nutritional value of selected macroalgae." Journal of Applied Phycology 23, no. 2 (2010): 205–8. http://dx.doi.org/10.1007/s10811-010-9556-0.

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45

Dusinsky, Roman, Miroslav Svec, Veronika Michalcova, Maja Al Beyroutiova, and Pavol Hauptvogel. "Nutritional value of neolithic wheat." Current Opinion in Biotechnology 24 (July 2013): S88. http://dx.doi.org/10.1016/j.copbio.2013.05.258.

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46

Rodionova, А. Е. "Artemisia: nutritional value and uses." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 5 (April 30, 2024): 260–67. http://dx.doi.org/10.33920/igt-01-2405-01.

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The article discusses the use of ruderal weeds: the common mugwort and the common wormwood. Their nutritional value, active substances, and recipes for dishes from these plants are given, which allows considering these types of plants from the perspective of functional additives in culinary recipes.
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47

Hasanah, Zuratul, Desty Muzarofatus Sholikhah, and Dwi Novri Supriatiningrum. "HUBUNGAN PENGETAHUAN GIZI, BODY IMAGE DAN KONSUMSI MAKANAN CEPAT SAJI DENGAN STATUS GIZI REMAJA PUTRI DI SMA KECAMATAN GRESIK." Ghidza Media Jurnal 4, no. 1 (2022): 45. http://dx.doi.org/10.30587/ghidzamediajurnal.v4i1.4627.

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Adolescents were vulnerable to nutritional problems. Knowledge of nutrition, body image, and consumption of fast food are factors studied and analyzed for their significant level on the nutritional status of adolescents. The purpose of the study was analyzed the relationship between nutritional knowledge, body image, and consumption of fast food with the nutritional status of adolescent girls in Gresik District Senior High School. This type of research uses an analytical observational cross-sectional approach. In this study, the independent variables were knowledge of nutrition, body image, and consumption of fast food, while the dependent variable was nutritional status. The number of samples was as many as 124 respondents divided by each high school and each class. Data collection used questionnaires and anthropometric measurements. Data analysis used Spearman rank The results of the Spearman rank correlation test on the nutritional knowledge variable with nutritional status obtained P value = 0.660> 0.05. In the body image variable with nutritional status, the P value = 0.445>0.05. Then fast food consumption with nutritional status obtained P value = 0,568 > 0.05 In this study it can be concluded that the relationship between nutritional knowledge, body image, and fast food consumption with the nutritional status of adolescent girls in SMA District Gresik there is no significant relationship on nutritional status.
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48

Anggraini, Dian Puspita, and Devita Sulistiana. "Mother's Knowledge Correlation on Balanced Nutritional Behavior with Toddler Nutritional Status in Sukosewu Village, Gandusari District." JOSAR (Journal of Students Academic Research) 8, no. 2 (2022): 42–50. http://dx.doi.org/10.35457/josar.v8i2.2413.

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Mother’s nutritional knowledge determines all that the children eats. Mother’s who have a good knowledge of nutrition will form a good balanced nutrition behavior for children. The behavior will affect the nutriet intake and nutritional status of children. The purpose of the study is to know the correlation mother’s knowledge and attitudes on balanced nutrition with children’s nutritional status in Desa Sukosewu village Gandusari district. This study employed Analytical Survey Research with Cross Sectional Design. The study was carried out on Juni 2022 in Sukosewu village. The collecting data mothers’s knowledge on balanced nutrition and mother’s attitude on balance nutrition used questioner, and to collect child nutritional status data using Z- score with BB/U indikator. This study involved 68 respondents. Based on bivariate analysis were tested statistically Somers’d test, the test of the correlation mother’s knowledge and attitudes on balanced nutrition with children’s nutritional status in Sukosewu village Gandusari district obtained by value p = 0.000 which shows the correlation of mother’s knowledge on balanced nutrition with children’s nutritional status in Sukosewu village Gandusari district. On the test of attitudes on balanced nutrition with children’s nutritional status in kindergartens Sukosewu village Gandusari district obtained by value p = 0.000 shows that there is correlation attitudes on balanced nutrition with children’s nutritional status in Sukosewu village Gandusari district.
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49

Wijayanti, Lumastari Ajeng, Warda M, Rumiris Simatupang, et al. "Mother's Knowledge About Nutrition, Disease Infections And Snacking Habits With Nutritional Status Early Age Children In Garessi National Kindergarten." International Journal of Health Sciences 2, no. 4 (2024): 1276–88. https://doi.org/10.59585/ijhs.v2i4.524.

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The early childhood group is a group that is vulnerable to nutritional problems. Mothers' low knowledge about nutrition, infectious diseases and poor snacking habits often cause nutritional problems in early childhood. The aim of this research was to determine the relationship between maternal knowledge about nutrition, infectious diseases and snack habits with the nutritional status of early childhood children in Kindergarten in Garessi. This research method is an analytical survey with a cross sectional research design with a total sampling technique. This research was conducted on April 13 2023 using univariate and bivariate analysis with the chi-square test. The research results showed that there was a relationship between maternal knowledge and the nutritional status of early childhood with ap value of 0.004, infectious diseases with the nutritional status of early childhood with ap value of 0.001 and snack habits with the nutritional status of early childhood with ap value of 0.004. The conclusion is that the majority of mothers' knowledge about nutrition is lacking, namely 70.7%, 61% of young children who experience infectious diseases, 56.1% of young children who have bad snack habits and 56.1% of young children who experience abnormal nutritional status namely 53.7%. The research team hopes that mothers will maintain nutritional status in early childhood and prevent children from snacking carelessly.
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50

Roficha, Hertien Novi, Fatmawaty Suaib, and Hendrayati Hendrayati. "Pengaruh Pengetahuan Gizi Ibu Dan Sosial Ekonomi Keluarga Terhadap Status Gizi Balita Umur 6-24 Bulan Di Wilayah Kerja Puskesmas Tamalanrea Jaya." Media Gizi Pangan 25, no. 1 (2018): 39. http://dx.doi.org/10.32382/mgp.v25i1.58.

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Mothers’ nutritional knowledge play an important role in nutritional status of children since mothers have responsibility to provide food for family, particularly for children. Although mothers have good knowledge in nutrition, but if their level of socioeconomic is low, it will affect to nutritional status of children.The aim of this research is to determine effect of mothers’ nutritional knowledge and socioecomic family on nutritional status of children aged 6 to 24 months at Tamalanrea Jaya public health center. The kind of this research is analityc research. Sample consists of 69 children aged 6 to 24 months and their mother are the respondents who are chosen by purposive sampling. The effect of variable is detected by chi-squared test and data is demonstrated by table and narration.Result of this research shows that there are influence of mothers’ nutritional knowledge and parents revenue with nutritional status of children aged 6 to 24 months which are explained by p-value = 0.002 < α = 0.05 and p-value = 0.026 < α = 0.05 respectively. However, level of mothers’ education and mothers’ job did not have influence to nutritional status of children aged 6 to 24 months which are proved by p-value = 0.587 > α = 0.05 and p-value = 0.69 > α = 0.05 respectively.This research is suggestible to mothers to improve their knowledge in nutritional problem by following nutritional counselling or reading nutrition books for increasing insight about nutritional problem
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