Advances in Nutritional Science Enable Us to Age Slower, Live Longer, and Reverse Serious Disease. Right Now
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Nutritional Quality Changes of Cooked Beef Due to Refrigeration Storage
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) e-ISSN: 2319-2402,p- ISSN: 2319-2399.Volume 11, Issue 10 Ver. IV (October. 2017), PP 49-56 www.iosrjournals.org Nutritional Quality Changes of Cooked Beef Due to Refrigeration Storage *Md. NannurRahman,HabiburRahman, Rokeya Begum,Shafiul Islam; Abdur Rahim Department of Food Technology and Nutritional Science,MawlanaBhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh Corresponding Author: *Md. NannurRahman Abstract: This study was undertaken to assess nutritional quality of cooked beef stored at refrigeration (4±1⁰C) for 1 day, 3 days, and 5 days. A traditional method was used to cook the collected beef and subjected to analyze proximate composition, peroxide value (PV), total volatile base nitrogen (TVBN), bacteriological load and sensory quality. The moisture percentage of fresh cooked, 1 day, 3 days, and 5 days storage samples were 78.03, 65.78, 63.58, and 63.02 respectively. There was no significant difference (P >0.5) in ash content with increasing time in refrigeration. The percentage of fat content in all the samples was almost same (6.94 ± 0.05) and showed a declining trend. The content of protein was found to be increased significantly (p>0.05)from fresh cooked beef to 5 days storagesamples. The PV in 5 days storage sample was 7.5 meq/kg fat indicates slight rancidity whereas other samples showed the value around 2 meq/kg. The TVBN content in fresh, 1 day, and 3 days storage samples was found to be (17 ± 2.6) mg/100gm while in 5 days storage samples it was increased to 36.4 mg/100gm protein.The fresh cooked beef was free from bacterial contamination whereas 1 day, 3 days, and 5 days storage samples recovered5.8 x 105, 7.8 x 105 and 8.8 x 105 (CFU/g).The sensory attributes of cooked beef showed a declining trend with increasing the storage period. -
Transitions of Nutritional Sciences Nutrition Is a Relatively Young and Evolving Science
editorial Transitions of nutritional sciences Nutrition is a relatively young and evolving science. Political will to reform food systems can be shown by shepherding nutritional science towards population priorities and preventing its commodifcation. lsie Widdowson and Robert McCance methodology, sources of research funding lead to an additional 83 to 132 million were among the pioneers of modern and conflict of interest, and nutrient versus undernourished adults5. Enutritional sciences. Their work — dietary pattern approaches to nutritional Political will is needed to deal with all daring, meticulous and pragmatic — pushed sciences. Proliferating and diverging visions aspects of this problem but shepherding boundaries in the understanding of food of nutritional science have found patronage the expertise and endeavour of nutritional composition, population health, and the from a wealth of sources — but complex science is the focus here. That requires prevention of nutritional deficiencies. malnutrition and diet-related disease seem shared ownership, political and scientific, Widdowson and McCance ensured that intractable, and political champions of of the challenge. It requires political esteem the rations diet circa World War II was nutritional science seem few. for scientific advice. Back in the 1940s, adequately nutritious. Their approach Nutritional science also has a challenge Lord Woolton is said to have engaged a engendered reductionism to meet a of definition. It is fundamentally a life reluctant government in the cause for clear public need, and the solutions were science concerned with how food and nutritional adequacy of the ration diet. delivered through a social strategy of nutrients support human metabolism in He incorporated the scientific expertise of provision and rationing, combined with health, prevention, and management of Widdowson and McCance into a successful political commitment from a Ministry disease. -
Pathway: Food Science, Dietetics and Nutrition
Pathway: Food Science, Dietetics and Nutrition Get the Facts: Food Science, Dietetics College and Career: Dieticians or Nutritionists plan and and Nutrition are: There are a number of options for conduct food service or nutritional • High demand education and training beyond high programs to assist in the promotion of school, depending on your career goals. health and control of disease. They may • Medium wage also supervise activities of a department • High skill • BYU – BS Nutrition, Dietetics & providing quantity food services such as a Food Science-- Dietetics, Food hospital or care center, counsel Occupation Outlook: Science, or Nutritional Science individuals or conduct nutritional emphasis research. Food Scientists use chemistry, • BYUI - BS Food Science. microbiology, engineering, and other The Utah statewide sciences to study the principles • USU – BS Nutrition, Dietetics & underlying the processing and annual median wage: Food Science-- Dietetics, Food deterioration of foods; analyze food Science, or Nutritional Science content to determine levels of vitamins, BS Dietician or Nutritionist $50,150 emphasis fat, sugar, and protein; research ways to make processed foods safe and healthful; • WSU – BS Nutrition Education determine the best ways to process, BS Food Scientist $48,320 package, preserve, store, and distribute food. • U of U - Nutrition Minor Sample Career Occupations: Workforce Trends: • UVU – AS Community Health; • Dietitian BS Community Health-- Community Employment of Dietitians and Nutritionists is • Food/Drug Inspector Health Education or Health Services projected to GROW 16 percent from 2014 to • Food Scientist Administration emphasis 2024, much faster than the average for all • Food Technologist SUU - BS Human Nutrition-- Allied occupations. Job prospects are good as a result of increasing emphasis on disease • Medical Dietitian Health or Pre-Dietetics emphasis prevention through improved dietary habits. -
Can This Natural Sweetener Lower Blood Sugar?
Can This Natural Sweetener Lower Blood Sugar? Analysis by Dr. Joseph Mercola Fact Checked STORY AT-A-GLANCE - Sugar is a carbohydrate, but most of the allulose you consume is excreted by the kidneys before it is metabolized, leaving you with few calories. It may also help lower your blood sugar Sucrose (white table sugar) and high-fructose corn syrup (HFCS) are two of the more common sweeteners derived from plant sources; both negatively affect metabolism, but HFCS has signicantly worse effects than white sugar HFCS is cheaper and 20% sweeter than sugar, and thus more cost effective for food manufacturers. The FDA recently exempted allulose from being listed as an added sugar in processed foods Articial sweeteners like Splenda may lower your gut bacteria, increase your intestinal pH and accumulate in fat cells; Splenda is linked to leukemia and aspartame (Nutrasweet) is linked to insulin intolerance Many people have a sweet tooth. For some, it can become an addiction,1 fueled by a food industry that continually creates an abundance of highly palatable, inexpensive, ultraprocessed foods. As some companies cash in on a market for lab-created, low- calorie sweeteners, one natural sweetener may help curb your sweet tooth without raising your blood sugar. In fact, it may have the opposite effect. While manufacturers seek out “perfectly engineered food,”2 the incidence of obesity3 and obesity-related health conditions4 has skyrocketed. Type 2 diabetes is one of the obesity-related conditions that has a signicant impact on many of your bodily systems. People with diabetes have a higher risk of also having heart disease, stroke, glaucoma, kidney disease and high blood pressure.5 It would make sense if the incidence of diabetes and obesity goes down, you could have a positive impact on these conditions that contribute to at least ve of the top 10 leading causes of death.6 The obesity epidemic is one of the most important global public health challenges. -
Jns Journal of Nutritional Science
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Crossref JNS JOURNAL OF NUTRITIONAL SCIENCE RESEARCH ARTICLE https://doi.org/10.1017/jns.2016.44 . Postprandial glycaemic response to berry nectars containing inverted sucrose Riitta Törrönen1*, Jarkko Hellström2, Pirjo Mattila2 and Kyllikki Kilpi3 1Department of Clinical Nutrition, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, PO Box 1627, FI-70211 Kuopio, Finland 2New Business Opportunities, Natural Resources Institute Finland, Myllytie 1, FI-31600 Jokioinen, Finland 3Finnsugar Ltd, Sokeritehtaantie 20, FI-02460 Kantvik, Finland https://www.cambridge.org/core/terms (Received 16 May 2016 – Final revision received 29 September 2016 – Accepted 28 November 2016) Journal of Nutritional Science (2017), vol. 6, e4, page 1 of 7 doi:10.1017/jns.2016.44 Abstract Sucrose is commonly used for sweetening berry products. During processing and storage of berry products containing added sucrose, sucrose is inverted to glucose and fructose. We have previously shown that postprandial glycaemic response induced by intact sucrose is attenuated when sucrose is consumed with berries rich in polyphenols. It is not known how inversion of sucrose affects glycaemic response. We investigated postprandial glycaemic and insu- linaemic responses to blackcurrant (Ribes nigrum) and lingonberry (Vaccinium vitis-idaea) nectars and a reference drink (water) sweetened with glucose and fructose, representing completely inverted sucrose. The nectars and reference drink (300 ml) contained 17·5 g glucose and 17·5 g fructose. Polyphenol composition of the nectars was analysed. A total of eighteen healthy volunteers participated in a randomised, controlled, cross-over study. -
Vitamin and Mineral Requirements in Human Nutrition
P000i-00xx 3/12/05 8:54 PM Page i Vitamin and mineral requirements in human nutrition Second edition VITPR 3/12/05 16:50 Page ii WHO Library Cataloguing-in-Publication Data Joint FAO/WHO Expert Consultation on Human Vitamin and Mineral Requirements (1998 : Bangkok, Thailand). Vitamin and mineral requirements in human nutrition : report of a joint FAO/WHO expert consultation, Bangkok, Thailand, 21–30 September 1998. 1.Vitamins — standards 2.Micronutrients — standards 3.Trace elements — standards 4.Deficiency diseases — diet therapy 5.Nutritional requirements I.Title. ISBN 92 4 154612 3 (LC/NLM Classification: QU 145) © World Health Organization and Food and Agriculture Organization of the United Nations 2004 All rights reserved. Publications of the World Health Organization can be obtained from Market- ing and Dissemination, World Health Organization, 20 Avenue Appia, 1211 Geneva 27, Switzerland (tel: +41 22 791 2476; fax: +41 22 791 4857; e-mail: [email protected]). Requests for permis- sion to reproduce or translate WHO publications — whether for sale or for noncommercial distri- bution — should be addressed to Publications, at the above address (fax: +41 22 791 4806; e-mail: [email protected]), or to Chief, Publishing and Multimedia Service, Information Division, Food and Agriculture Organization of the United Nations, 00100 Rome, Italy. The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the World Health Organization and the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. -
Nutritional Sciences (NUTR)
University of New Hampshire 1 NUTR 809 - Nutritional Epidemiology NUTRITIONAL SCIENCES Credits: 4 This course introduces basic concepts and methods in key areas of (NUTR) nutritional epidemiology, and discusses practical considerations related to designing, analyzing, and evaluating population-based nutrition Degrees Offered: Ph.D., M.S., and studies. Research methods used in nutritional epidemiology will be taught to provide students with the ability to critically evaluate the Graduate Certificate nutritional epidemiological evidence. Learning will be enhanced by This program is offered in Durham. practical experiences in the collection, management, and analysis of nutritional epidemiological data during lab and in-class activities. Prereq: The Department of Agriculture, Nutrition, and Food Systems offers an introductory nutrition course and statistics course. Permission advanced degrees in Nutritional Sciences at the Masters and Doctoral required. levels, as well as a Didactic Program in Dietetics Graduate Certificate. Grade Mode: Letter Grade With the M.S. in Nutritional Sciences, students will become engaged NUTR 810 - Advanced Diabetes Care in a research project related to the nutritional sciences and gain a Credits: 2 comprehensive understanding of nutritional science through coursework. Advanced Diabetes Care is a 2-credit course designed to build on Students can earn the M.S. in Nutritional Sciences through three unique foundational knowledge of diabetes care and education. During the program pathways: Accelerated B.S./M.S., M.S. plus Dietetic Internship semester, students will explore the pathophysiology of diabetes as well (MSDI), and M.S. with Thesis. These three options emphasize active as modern medications and technology used to improve blood sugar participation in hypothesis-driven research of publishable quality. -
PLANT-BASED LIVING Friday, June 23 – Sunday, June 25, 2017 Cleveland Marriott East 26300 Harvard Road, Cleveland, OH 44122 • (216) 378-9191
The National Health Association Presents An All-Star Whole-Foods Plant-Based Health Conference The Health Science of PLANT-BASED LIVING Friday, June 23 – Sunday, June 25, 2017 Cleveland Marriott East 26300 Harvard Road, Cleveland, OH 44122 • (216) 378-9191 Our Powerful Faculty of Experts: Joel Fuhrman, M.D. Alan Goldhamer, D.C. Stephan Esser, M.D. Michael Klaper, M.D. Frank Sabatino, D.C., Ph.D. 6x NY Times Best Selling Author Founder, TrueNorth Health Ctr. Co-Founder/Director Nutrition-Based Medicine Founder & Director Pres. Nutritional Research Foundation Co-Author, The Pleasure Trap Esser Health Staff Phys.,TrueNorth Health Ctr. Ocean Jade Health Retreat Sponsored by: Gracie Yuen, D.C. Pam Popper, Ph.D., N.D. Greg Fitzgerald, D.O., D.C., N.D. Cathy Fisher Founder Executive Director Founder and Principal of the Author, Straight Up Food Dr. Gracie’s Wellness Center Wellness Forum Health Health for Life Centre Cooking Inst., TrueNorth Health Ctr. Everything you need to know to adopt, live, and love the healthiest living program on the planet - - and the most delicious and nutritious meals you will ever eat! ® P.O. Box 477 • Youngstown, OH 44501-0477 Phone: 330-953-1002 • Fax: 330-953-1030 • [email protected] • www.healthscience.org National Health Association Conference Schedule Friday, June 23, 2017 12:00 – 5:00 Registration 2:00 – 3:00 Yoga 3:00 – 4:00 Dr. Greg Fitzgerald–Why Modern Healthcare is Failing: Looking for Answers in All the Wrong Places! 4:00 – 5:00 Cooking Demonstration with Cathy Fisher 5:00 – 5:30 Meet and Greet with Mark Huberman 5:30 – 6:30 Dinner 6:30 – 6:45 Welcome to the Conference – President Mark Huberman 6:45 – 8:15 Dr. -
Food Science & Nutrition
FOOD SCIENCE & NUTRITION 2016 CATALOG Elsevier Science and Technology Books deliver targeted content that enables the understanding and application of research. Year after year readers use our books to drive advancements in their fields. Tools and content on ScienceDirect offer: • Full-text version online or • Portable content available on download and print with no computers, tablets and smartphones digital rights management to give users information in the restrictions (DRM) format that best suits their needs • Multi-user/concurrent • Integrated book and journal access at any time from any content for easier access to related location to expand the reach materials of the content to your patrons • Free MARC records to drive discoverability and usage Our foundational content—including Reference Modules, unique resources that are trustworthy, current, discoverable, and hosted on ScienceDirect—complements original research in journal articles. Our Legacy Collection on ScienceDirect, in 20 subject areas, ensures that valuable historical content is discoverable and searchable, saving time and resources. Table of Contents Stay Connected Communications.................................................................2 Stay connected with Food Science, Technology & Nutrition.............................16 Elsevier on Facebook, Twitter, YouTube and Aquaculture......................................................................109 LinkedIn. These sites are full of news, resources, ISTE...................................................................................117 -
The PALEO DIET – the Truth, the Whole Truth, and Nothing But…
Where Food Nourishes Body, Mind & Spirit! October 2014 Joanne Irwin, M.Ed. 239-784-0854, 508-258-0822 [email protected] www.plantbasednana.com Every blade of grass has its angel that bends over it and whispers, “Grow, grow!” News You Can Use! Isn’t this a wondrous time of year?........beautiful Autumn colors grace our landscape, jolly pumpkins and Green Nosh Happenings colorful mums abound, and the promise of seasonal festive memory making with family and friends awaits! Restaurants with WFPB options What is truly wondrous to me is the grow, grow, growing of the “Whole Foods Plant Based” movement on Food for Life Diabetes Cape Cod! I see it in the numbers of people calling for Series, October information on the how to’s of this healthy, healing nutritional lifestyle; I see it in the numbers of The truth, and nothing restaurants now offering plant based options; and I see but on the Paleo Rage! it among our medical community, many of whom are now advocating plant based foods as a viable pathway to Health News You Can health and healing. Use So let us join hands and hearts as we continue to grow, grow, grow! Recipes from our Nosh Our Recent September Green Nosh We were all treated to a wonderful, informative power point presentation by Kevin Minegerode, an Organic Master Gardener who will be writing periodically for ‘Prime Time’ magazine. Kevin is a retired Lt. Col. pilot who has morphed into a passionate, knowledgeable teacher on the how-to’s of organic gardening. Along with his wife, who shares his passion, he is creating a life that speaks of ongoing growth and vitality. -
Vital Gathering IV Dr. Charley Cropley
Vital Gathering IV October 2019 Dr. Charley Cropley Presentation Notes Mystical Naturopathic Medicine The Art of Self-Healing Behavior as Medicine Charley Cropley, N.D. Our Mission “The physician’s high and only mission is to restore the sick to health, to cure, as it is termed.” ~Samuel Hahnemann Causality From Symptoms to Spirit Naturopathic Medicine Institute 1 Vital Gathering IV ‐ 2019 Vital Gathering IV October 2019 Dr. Charley Cropley Presentation Notes Desiring only health and happiness, We shun the causes of health. Seeking only to escape suffering, We are drawn to the causes of suffering like moths to a flame. Buddha Toxemia: The Wisdom of Illness Our Four Bodies are innately Self-Healing Innate: A quality or ability that you were born with, not one you have learned. Our Four Bodies of experience Physical body Mental body Emotional body Social body The Witness of our four bodies. Naturopathic Medicine Institute 2 Vital Gathering IV ‐ 2019 Vital Gathering IV October 2019 Dr. Charley Cropley Presentation Notes Suppression When ignoring proves insufficient. : ) “Power over” Illness; ourselves; each body; behavior; others Suppression begets suppression. E.g. self-criticism & booby prize Power with” Therapeutic Conversation #3 Our Behavior Determines Our Health • Eating • Moving • Thinking • Relating • The entirety of human experience Therapeutic Conversation #4 & 5 The Eternal War • What is at stake for you? • Who are your inner adversaries? • Who is your greatest enemy? • Who witnesses the adversaries? Naturopathic Medicine Institute 3 Vital Gathering IV ‐ 2019 Vital Gathering IV October 2019 Dr. Charley Cropley Presentation Notes Therapeutic Conversation #4 & 5 The Eternal War • Only you know your suffering • Nobody’s comin’. -
Carb Cycling Meal Ideas
How to Carb Cycle (Vegetarian/Pescatarian Version) High-Carb Breakfast: 1 serving protein, 1 serving starch, 1 serving fruit Lunch: 1 serving protein, 1serving starch or 1 serving fruit Snack: 1 serving protein, 1serving starch Dinner: 1 serving protein, 1serving starch Low-Carb Breakfast: 1 serving protein, 1 serving starch, unlimited veggies Lunch: 1 serving protein, 1 serving starch, unlimited veggies Snack: 1 serving protein, 1 serving fat, unlimited veggies Dinner: 1 serving protein, unlimited veggies No-Carb Breakfast: 1 serving protein Lunch: 1serving protein, 1serving fat Snack: 1 serving protein Dinner: 1 serving protein, 1 serving fat Carb Cycling Meal Ideas No Carb Day Breakfast: Egg whites and veggie scramble (protein and veggie) with salsa PWO: Protein shake with spinach (protein) Lunch: Mixed greens salad with TONS of low carb high protein veggies including, mushrooms, broccoli, cauliflower, extra spinach, snap peas and top with Joel Fuhrman’s Vinaigrette (see below) dressing for added protein. Dinner: Morningstar Farms Meal Starters Grillers Recipe Crumbles (taco seasonings) on top of salad (assorted veggies), salsa, guacamole Breakfast: Egg whites (protein) and veggie omelet PWO: Vanilla protein shake with cocoa powder and spinach (protein) Lunch: Veggie lettuce wraps with add tofu (or fish) or just TONS of veggies plus cashews for added fat and protein Dinner: Cauliflower patties (fat, see recipe below) and large salad Low-Carb Breakfast: Protein Oat Bran Shake (protein powder + oats or oatbran) (protein and starch) with