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At least 163 records · Page 9Linked to original sources
PubMed2003

Household-level technologies to improve the availability and preparation of adequate and safe complementary foods.

Plant-based complementary foods are the main source of nutrients for many young children in developing countries. They may, however, present problems in providing nutritionally adequate and safe diets for older infants and young children. The high starch content leads to low-nutrient diets that are bulky and dense, with high levels of antinutritive factors such as phytates, tannins, lectins, and enzyme inhibitors. Phytates impair mineral bioavailability, lectins interfere with intestinal structure, and enzyme inhibitors inhibit digestive enzymes. In addition, there is often microbial contamination, which leads to diarrhea, growth-faltering, and impaired development, and the presence of chemical contaminants may lead to neurological disease and goiter. The fact that some fruits containing carotenoids are only available seasonally contributes to the vulnerability of children receiving predominantly plant-based diets. Traditional household food technologies have been used for centuries to improve the quality and safety of complementary foods. These include dehulling, peeling, soaking, germination, fermentation, and drying. While modern communities tend to reject these technologies in favor of more convenient fast-food preparations, there is now a resurgence of interest in older technologies as a possible means of improving the quality and safety of complementary foods when the basic diet cannot be changed for economic reasons. This paper describes the biology, safety, practicability, and acceptability of these traditional processes at the household or community level, as well as the gaps in research, so that more effective policies and programs can be implemented to improve the quality and safety of complementary foods.

Biological Availability↗
PubMed2002

Sol-gel based optical carbon dioxide sensor employing dual luminophore referencing for application in food packaging technology.

An optical sensor for the measurement of carbon dioxide in Modified Atmosphere Packaging (MAP) applications has been developed. It is based on the fluorescent pH indicator 1-hydroxypyrene-3,6,8-trisulfonate (HPTS) immobilised in a hydrophobic organically modified silica (ormosil) matrix. Cetyltrimethylammonium hydroxide was used as an internal buffer system. Fluorescence is measured in the phase domain by means of the Dual Luminophore Referencing (DLR) sensing scheme which provides many of the advantages of lifetime-based fluorometric sensors and makes it compatible with established optical oxygen sensor technology. The long-term stability of the sensor membranes has been investigated. The sensor displays 13.5 degrees phase shift between 0 and 100% CO2 with a resolution of better than 1% and a limit of detection of 0.08%. Oxygen cross-sensitivity is minimised (0.6% quenching in air) by immobilising the reference luminophore in polymer nano-beads. Cross-sensitivity towards chloride and pH was found to be negligible. Temperature effects were studied, and a linear Arrhenius correlation between ln k and 1/T was found. The sensor is stable over a period of at least seven months and its output is in excellent agreement with a standard reference method for carbon dioxide analysis.

Carbon Dioxide↗
PubMed2002

Eradication of iron deficiency anemia through food fortification: the role of the private sector.

Delivering iron fortified foods that provide meaningful levels of bioavailable iron without altering the accepted appearance and taste of the product presents multiple challenges. Issues relating to food technology, product formulation, acceptance and efficacy evaluation, marketing and quality control must all be addressed. Procter & Gamble Company has developed a unique technology that stabilizes iron in an aqueous system. Utilizing this technology, a fortified powder drink has been developed that is easy to distribute, store and use and that delivers 20-30% of the U. S. RDA for iron, as well as significant amounts of vitamin A, iodine, zinc and vitamin C in a single serving. Acceptance, bioavailability and effectiveness trials have all produced positive results. This type of fortified product can contribute to alleviating iron deficiency but requires scaling up, packaging, quality control and distribution through normal trade channels and public institutions to have a sustainable impact. To be effective, a well-planned communications campaign should also accompany any major iron fortification program. Eradication of iron deficiency anemia can be done but requires a holistic approach that addresses multiple barriers and leverages the untapped expertise and strength of the alliance between public and private sectors.

Anemia, Iron-Deficiency↗
PubMed2001

The impact of globalisation, free trade and technology on food and nutrition in the new millennium.

The millennium promises a dramatic politicisation of the food question. In addition to the prominent issues of food security, hunger and nutrition, bioengineering, food safety and quality, there are related issues of environmental sustainability, power, sovereignty and rights. All these issues are deeply implicated in the current corporate form of globalisation, which is transforming historic global arrangements by subordinating public institutions and the question of food security to private solutions. The present paper questions the self-evident association between globalisation and nutritional improvement.

Biotechnology↗
PubMed2000

Genetic technologies. Bioengineered food--safety and labeling.

The safety and labeling of genetically engineered foods are two areas that have elicited considerable public concern and debate. This Policy Forum provides a legal analysis of these issues in the context of two bills that have been recently proposed in The U.S. Congress, the Genetically Engineered Food Safety Act and the Genetically Engineered Food Right to Know Act. Most transgenic components of foods currently on the market are plant-incorporated protectants or their inert ingredients. Therefore, they have been evaluated for safety by the Environmental Protection Agency (as well as the Food and Drug Administration), and their disclosure in labeling should not be required. If plant-incorporated protectants are considered safer than chemical pesticides, and chemical pesticides do not have to be disclosed in labels, then bioengineered foods should not be subject to stricter regulation, nor should they be required to be labeled. The two bills are inconsistent, in many respects, with well-established principles of food regulation.

Animals↗
PubMed1995

Technology keeps food costs on diet.

In the past when a patient missed a meal at Good Samaritan Hospital in Cincinnati, nurses often had to interrupt their work and rush down to the kitchen for the tray. Now, the nurses can call the food service and request that SAM bring it up. Not quite R2D2, but versatile nonetheless, SAM is a cordless, programmable robotic courier that keeps going until its 24-volt batteries need recharging.

Food Service, Hospital↗
PubMed2000

[Current childhood food allergies].

Changes of dietary habits, new food technology, international meals and increasing consumption of exotic food has changed the repartition of food allergens. Some food allergens are worrisome and symptoms severe (peanut and nut butters). Others are new and increase strongly: exotic fruits, sesame, mustard and lupin. Primary prevention include avoidance of such food in high risk infants. Product labeling must be improved.

Adolescent↗
PubMed1985

The use of sugar in foods.

Although the main reason for the use of sugar is its sweet taste, sugar has many other functions in food technology. The most important among these are that added sugar in foods acts as a sweetener, preservative, texture modifier, fermentation substrate, flavouring and colouring agent, bulking agent. The various methods of use of sugar are based on its physical and chemical properties. The replacement of sugar by the newly available sweeteners is difficult if the sweetness values or physical and chemical properties of the substitutes differ greatly from those of sucrose.

Chemical Phenomena↗
PubMed1991

Food production towards the year 2000: implications for hospital feeding.

Less than optimum nutrition has been identified in significant numbers of hospital patients and, furthermore, it can be shown that the longer the patient remains in hospital the worse his nutritional condition may become. Predicted developments in food technology and anticipated changes in eating practices are considered. It appears that convenience foods and 'grazing' will become increasingly important, and that the diet will include unusual items. The implication for feeding in hospitals is that the catering style and diets must change to meet the expectation of patients.

Feeding Behavior↗
PubMed1990

Industrial requirements in food safety.

The principles of establishing industrial requirements in food safety are described, taking risk potentials all along the food chain into their respective account. Regulations will, in the future, lead to increased autocontrol in production. The rapid changes in food technology require constant adaptation to new problems, to keep the global quality of food at a high level. Regulatory authorities will, in the new European market, concentrate on enforcement of 'essential requirements' while industrialists will follow good manufacturing practices. Open dialogue between the latter, the former and the scientific community is highly desirable since mutual knowledge of the problem will help maintain a high level of food safety, for the benefit of everybody.

Europe↗
PubMed2002

Mad cows, mad corn and mad communities: the role of socio-cultural factors in the perceived risk of genetically-modified food.

The rapid globalization of the world economy has increased the need for a knowledge base of reliable socio-cultural differences in perceptions, values and ways of thinking about new food technologies. Awareness of socio-cultural differences is important because collaborative efforts to deal with food hazards presuppose some understanding of where, how and why the viewpoints of various stakeholders may differ. In the present paper factors that influence public perceptions of genetically-modified (GM) food are discussed, with a special focus on the unique circumstances of populations in the USA, Europe and developing countries. It is argued that effective communication and decision making about the risk of GM food depends critically on understanding how socio-cultural groups differ in their values and in the way they deal with the risks and benefits of new technologies. The implications of psychological aspects of perceived risk (including the roles of qualitative dimensions of risk, world views and trust) for public acceptance of new food technologies are highlighted.

Animals↗
PubMed2000

Carotenoid pigments in Rosa mosqueta hips, an alternative carotenoid source for foods.

Carotenoid composition has been investigated in Rosa mosqueta hips (Rosa rubiginosa, Rosa eglanteria). Six major carotenoids were identified (beta-carotene, lycopene, rubixanthin, gazaniaxanthin, beta-cryptoxanthin, and zeaxanthin) together with other minor carotenoids (violaxanthin, antheraxanthin, and gamma-carotene). An average composition has been estimated as follows: beta-carotene (497.6 mg/kg of dry wt), lycopene (391.9 mg/kg of dry wt), rubixanthin (703.7 mg/kg of dry wt), gazaniaxanthin (289.2 mg/kg of dry wt), beta-cryptoxanthin (183.5 mg/kg of dry wt), zeaxanthin (266. 6 mg/kg of dry wt), and minor carotenoids (67.1 mg/kg of dry wt). Possible uses in food technology are outlined and discussed including the preparation of highly colored oleoresins as natural colorants of food and beverages and as provitamin A sources.

Carotenoids↗