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At least 163 records · Page 9Linked to original sources
PubMed1979

Oral fluid therapy: sodium and potassium content and osmolality of some commercial "clear" soups, juices and beverages.

Analysis of nearly 90 commercial "clear" fluids, including soups, juices, fruit-flavoured drinks and ices, carbonated beverages and gelatins, showed a range of 0.1 to 251 mmol of sodium and 0.0 to 65 mmol of potassium per litre; the osmolality ranged from 246 to more than 2000 mOsm/kg of water. Knowledge of these values is useful in the home or hospital management of patients for whom control of fluid and electrolyte intake is indicated. The results of the analyses are presented in tabular form for use by physicians and nutritionists when counselling patients to ingest clear-type fluids for various illnesses. Examples are given using these data to show how clear-fluid therapy can be tailored in one such illness--gastroenteritis (infectious diarrhea).

Beverages↗
PubMedDate not supplied

[State of the market for specialized child nutrition products and its prospects].

The relatioship has been analyzed for the first time between research into the development of new specialized foods for infants, its manufacture and trade and demand for it. Moreover, ways of improving specialized nutrition for infant population at the present time and in future (as per prognosis up to 1990) have been outlined.

Food-Processing Industry↗
PubMed1979

EEC food policies.

The EEC common agricultural policy (CAP) is examined as a food policy, including the adequacy of its response to consumers' needs; the suggestion is made that, although some successes can be claimed, the overall picture is not satisfactory. Some of the work on food standards within the EEC is recorded, and attention is drawn to the nutritional aspects of CAP and to the implications of EEC actions for world food policy.

Agriculture↗
PubMed1979

Developing new food products.

Stages of developing a new food product - market research, product development, adaptation to factory production, test marketing, national marketing, and advertising--are described. It is shown that no product is successful if not liked by potential purchasers. If the dietitian wishes to market nutrition education successfully this must be done by taking food habits into consideration, influencing them perhaps, but not attempting to reverse trends.

Child↗
PubMed1979

The dietetic and nutritional significance of textured vegetable protein (TVP).

A review of the limited success attained by TVP implies that it may be due partly to the failure of those manufacturing it to attain a sufficiently appealing aesthetic standard and partly to the fact that since its invention it has become apparent that protein deficiency, which would justify its incorporation in the diet, is comparatively rare among the communities where TVP can profitably be marketed.

Adult↗
PubMed1977

[Moulds of bakery dusts (author's transl)].

A total of 260 samples from bakery dusts were investigated. The samples were taken in the great part with the sedimentation-method. A large concentration of moulds was found in the meal-room. The fungal flora was here charcterized by species of Rhizopus nigricans, Mucor and Circinella. With a new volumetric sampler a total quantity of 8 680 fungus spores of particles in 1 m3 was registrated. By a re-examination we found 4473. In the baker's rooms besides moulds (Aspergillus, Penicillium etc.) the yeasts (Saccharomyces cerevisiae, Candida krusei) dominated. With the swab-method it was possible to found reservoirs of Aspergillus flavus, Aspergillus ochraceus, and Aspergillus niger. In the small bakeries the fungus Endomycopsis burtonii (Trichosporon variable) was most isolated.

Air Microbiology↗
PubMed1977

Occurrence and survival of the larval nematode Anisakis sp. in the flesh of fresh, frozen, brined, and smoked pacific herring, Clupea harengus pallasi.

Two hundred and twenty Pacific herring (Clupea harengus pallasi) from Yaquina Bay, Oregon, were divided into five groups to test the effects of various methods of handling and processing (fresh, frozen, brined, cold smoked, and cold smoked-gibbed) on the occurrence and survival of Anisakis larvae in the flesh. Viscera and flesh were digested separately using a pepsin-HC1 technique, and counts were taken of Anisakis larvae. Parasite loads were statistically largest in the flesh of frozen, brined, and smoked fish. Smoked fish harbored the greatest proportions of larvae in the flesh. Human consumption of brined or cold smoked Pacific herring represents a potential public health hazard.

Animals↗
PubMed1977

[Effect of various processes on the protein quality of food based on corn and soybeans].

The present study deals with the effect of various processing methods on the protein values of Maisoy, a blend of 30% whole soybean and 70% corn. The processes evaluated were: a) lime cooking using calcium hydroxide; b) toasting, and c) extrusion cooking, using an equipment known as the Brady Crop Cooker. The same blend of soybean/corn was processed by the same three methods. In addition, a sample of Maisoy--blend produced in Bolivia with the extrusion equipment previously indicated--was also evaluated. The evaluation of all products was carried out using the protein efficiency ratio method (PER). The capacity of two of the blends, with and without amino acid supplementation, of causing changes of deoxiribonucleic acid, ribonucleic acid, and protein in the content of muscle and liver was also measured. Lime cooking as well as extrusion cooking yielded a food with a protein efficiency ratio which varied from 2.30 to 2.60. Both processes destroyed the antiphysiological factors of soybean.

Animals↗
PubMed1976

[The consumer in the face of change].

The study on consumer behaviour done by the nutrition department of INSERM shows that there are opposing attitudes towards Change. Among the factors unfavorable to change are: reluctance to changing old habits, nostalgia for the past, suspicion towards industrially prepared foods, fear of food pollution, love for the art of good cooking. Among the factors favoring change are: the higher standard of living, the desire to save time, the change in the way of thinking about foods, the evolution of cooking practices, as well as a need for variety and quality. Man looks for change more for his own pleasure than by necessity. They can be positive pleasure such as: -- Sensory values (taste, zest, variety). -- Coenesthesic values (feeling of well-being, euphory). -- Emotional values (means of communication a gift). -- Symbolic values (prestige, personnalization, creativity, distraction). However there are also negative pleasures. That is all factors which decrease the effort or the work load such as: -- Health values (harmlessness, safety, maintaining attention). Practical values related to convenience (time saving, ease of storage). The favorizing these positive or negative pleasures will lead to change. The consumer will accept things which give a maximum of pleasure for the least effort. He will also accept something which by its taste, prestige, convenience and safety contributes to a better life.

Adult↗