New study shows just a bite will satisfyhow much chocolate would you need to eat to be satisfied?
Using chocolate chips apple pie and potato chips researchers Ellen van Kleef Mitsuru Shimizu and Brian Wansink designed a study to determine
if people who were given smaller portions of snack foods would feel hungrier or satisfied fifteen minutes after eating.
The larger portion size group was given 100g of chocolate 200g of apple pie and 80g of potato chips all slightly larger than the recommended portion sizes.
The other group was given 10g 40g and 10g of these same foods respectively for a total of 195 calories.
and were asked to fill out surveys to rate the liking familiarity and boredom with the food.
and craving before the food was presented and fifteen minutes after the taste tests ended. The results remarkably showed that smaller portion sizes are capable of providing similar feelings of satisfaction as larger ones.
Those given larger portions consumed 77%more food amounting to 103 calories more but they did not feel any appetite enhancing or stronger feelings of satiety than the group with the smaller portions.
While larger portions result in increased food intake smaller portions may make you feel equally satisfied.
and desire that would help people limit their food intake. So next time you are craving a snack food remember that you can feel similarly satisfied with one handful as you would with two!
The above story is provided based on materials by Cornell Food & Brand Lab. Note: Materials may be edited for content and length.
or delay amyotrophic lateral sclerosisnew research suggests that increased consumption of foods containing colorful carotenoids particularly beta-carotene
and Child Neurology Society found that diets high in lycopene beta-cryptoxanthin and Vitamin c did not reduce ALS risk.
and affects more men than women#said senior author Dr. Alberto Ascherio Professor of Epidemiology and Nutrition at Harvard School of Public health in Boston Mass.#
#oeunderstanding the impact of food consumption on ALS development is important. Our study is one of the largest to date to examine the role of dietary antioxidants in preventing ALS.#
the National institutes of health (NIH)# ARP Diet and Health Study the Cancer Prevention Study II-Nutrition Cohort the Multiethnic Cohort the Health professionals Follow-up Study and the Nurses Health Study
A total of 1093 ALS cases were identified after excluding subjects with unlikely food consumption. The team found that a greater total carotenoid intake was linked to reduced risk of ALS.
Individuals who consumed more carotenoids in their diets were more likely to exercise have advanced an degree have higher Vitamin c consumption
Furthermore subjects with diets high in beta-carotene and lutein#ound in dark green vegetables#ad a lower risk ALS risk.
Dr. Ascherio concludes#oeour findings suggest that consuming carotenoid-rich foods may help prevent or delay the onset of ALS.
Further food-based analyses are needed to examine the impact of dietary nutrients on ALS.##Story Source:
They used baited track-plate stations--an enclosure where the fisher leaves a sooted track print as it walks through--at 223 locations across three national forests.
#Eating deep-fried food linked to increased risk of prostate cancerregular consumption of deep-fried foods such as French fries fried chicken
and doughnuts is associated with an increased risk of prostate cancer and the effect appears to be slightly stronger with regard to more aggressive forms of the disease according to a study by investigators at Fred Hutchinson Cancer Research center.
While previous studies have suggested that eating foods made with high-heat cooking methods such as grilled meats may increase the risk of prostate cancer this is the first study to examine the addition of deep frying to the equation.
From French fries to doughnuts: Eating more than once a week may raise risk Specifically Stanford co-director of the Hutchinson Center's Program in Prostate Cancer Research
and/or doughnuts at least once a week were increased at an risk of prostate cancer as compared to men who said they ate such foods less than once a month.
or more of these foods at least weekly had increased an risk of prostate cancer that ranged from 30 to 37 percent.
Weekly consumption of these foods was associated also with a slightly greater risk of more aggressive prostate cancer.
when calculating the association between eating deep-fried foods and prostate cancer risk. The link between prostate cancer and select deep-fried foods appeared to be limited to the highest level of consumption--defined in our study as more than once a week--which suggests that regular consumption of deep-fried foods confers particular risk for developing prostate
cancer Stanford said. Deep frying may trigger formation of carcinogens in food Possible mechanisms behind the increased cancer risk Stanford hypothesizes include the fact that
when oil is heated to temperatures suitable for deep frying potentially carcinogenic compounds can form in the fried food.
They include acrylamide (found in carbohydrate-rich foods such as French fries) heterocyclic amines and polycyclic aromatic hydrocarbons (chemicals formed
when meat is cooked at high temperatures) aldehyde (an organic compound found in perfume) and acrolein (a chemical found in herbicides).
These toxic compounds are increased with reuse of oil and increased length of frying time. Foods cooked with high heat also contain high levels of advanced glycation endproducts or AGES
which have been associated with chronic inflammation and oxidative stress. Deep-fried foods are among the highest in AGE content.
A chicken breast deep fried for 20 minutes contains more than nine times the amount OF AGES as a chicken breast boiled for an hour for example.
Participants were asked to fill out a dietary questionnaire about their usual food intake including specific deep-fried foods.
The first study of its kind To the best of our knowledge this is the first study to look at the association between intake of deep-fried food
However deep-fried foods have previously been linked to cancers of the breast lung pancreas head and neck and esophagus.
Because deep-fried foods are eaten primarily outside the home it is possible that the link between these foods
and prostate cancer risk may be a sign of high consumption of fast foods in general the authors wrote citing the dramatic increase in fast-food restaurants and fast-food consumption in the U s. in the past several decades.
Scientists say that these early findings will contribute to the further development of confectionaries gums and other delivery devices for the prevention and possibly the treatment of conditions such as periodontal disease and oral cancers.
because their chemical composition or fingerprint varies said Mark Failla professor of human nutrition at Ohio State and interim chair of the Department of Human sciences.
The research is published in a recent issue of the journal Food Chemistry. Failla and colleagues asked 14 healthy individuals between the ages of 21 and 55 years to collect saliva in the morning before they had eaten breakfast
The extent of the pigment degradation in saliva was primarily a function of the chemical structure of a given anthocyanin said Failla also an investigator in Ohio State's Comprehensive Cancer Center and Food Innovation Center.
The bacteria are converting compounds that are present in the foods into metabolites Failla said.
whether the health-promoting benefits associated with eating anthocyanin-rich fruits like berries are provided by the pigment itself the natural combinations of the pigments in the fruit
If anthocyanins are the actual health-promoting compound you would want to design food products confectionaries and gels containing mixtures of anthocyanins that are stable in the mouth.
and testing the stability of the pigments in berry juices in the mouths of human volunteers rather than in test tubes containing their saliva.
Co-authors include Kom Kamonpatana of the Interdisciplinary Ph d. Program in Nutrition; Monica Giusti and Ken Riedl of the Department of Food Science and Technology;
Chureeporn Chitchumroonchokchai of the Department of Human Nutrition; and Maria Morenocruz and Purnima Kumar of the Department of Periodontology all at Ohio State.
All but Morenocruz are also investigators in the Food Innovation Center. Story Source: The above story is provided based on materials by Ohio State university.
The original article was written by Emily Caldwell. Note: Materials may be edited for content and length. Journal Reference e
and was developed by former Stanford senior research associate Frank Ham. This code utilizes unstructured meshes to simulate turbulent flow in the presence of complicated geometry.
--and to simulate the turbulent flow over an entire airplane wing. Story Source: The above story is provided based on materials by Stanford School of engineering.
It also reveals clues on how the sequence can be useful to crop improvement for sustainable and resilient food production toward improved livelihoods of smallholder farmers particularly in marginal environments of Asia and Sub-saharan africa.
Chickpea is the second largest cultivated grain food legume in the world grown in about 11.5 million hectares mostly by resource poor farmers in the semiarid tropics.
and improved livelihoods of smallholder farmers in African countries like Ethiopia Tanzania and Kenya and is crucial to the food security in India (being the largest producer consumer and importer of the crop).
and pet owners need to be aware of pet treats like these bully sticks as a source of calories in a dog's diet said Lisa M. Freeman DVM Phd DACVN professor of nutrition at TCSVM
who is certified board by the American College of Veterinary Nutrition. Freeman was first author on the paper.
With obesity in pets on the rise it is important for pet owners to factor in not only their dog's food but also treats and table food Freeman added.
However the researchers advise all pet owners to wash their hands after touching such treats as they would with any raw meat or raw meat diets.
and raw meat diets note the scientists. To learn more about veterinarian and pet owner perceptions of dog foods and treats the research team developed a 20-question Web-based survey.
H-BN looks like graphene with the same chicken-wire atomic array. The earlier work at Rice showed that merging graphene
Combs bars concentric rings and even microscopic Rice Owls were laid down through a lithographic process.
Diets high in saturated fat can increase cholesterol and cause heart disease while those rich in omega-3 and other polyunsaturated fatty acids may reduce the risk of heart disease studies have shown.
Traditional cattle feed mixtures of corn grains alfalfa hay and grass silage result in dairy products with low concentrations of omega-3 and other polyunsaturated fats according to Gerd Bobe the lead scientist
Ten pregnant cows at OSU's dairy were fed different amounts of flaxseed--up to seven percent of their daily diet.
Collaborators in OSU's food science and technology department assisted in turning milk into butter and fresh cheese
Similar improvements were observed in butter and cheese. Still saturated fat accounted for more than half of the fatty acids in the dairy products
Researchers also noted that the refrigerated butter was softer and less adhesive thanks to fewer saturated fatty acids.
Although flaxseed costs more than traditional cattle feeds Bobe hopes that it still could be feed an affordable supplement for cows
because products enriched with omega-3 can sell for a premium at the grocery store. Many consumers already show a willingness to pay extra for value-added foods like omega-3 enriched milk he said.
One thing is said for sure he: Dairy farmers will have no trouble convincing cows to eat flaxseed. They loved it.
and juice processors address the threat posed by Huanglongbing (HLB) a disease that is costing the citrus industry millions of dollars each year.
Supervisory horticulturalist Elizabeth Baldwin with USDA's Agricultural research service (ARS) in Fort Pierce is investigating the effects of HLB on the taste of orange juice produced from diseased trees.
or without HLB symptoms--produced over two growing seasons--for a number of fruit and juice characteristics.
and used gas and liquid chromatography to analyze juice compounds. They found that orange juice from the fruit with HLB symptoms was often higher in limonin
and nomilin compounds that can give the juice a bitter taste but that the compounds were generally below levels that could be detected by human taste panels.
Their results were published in the Journal of Agricultural and Food Chemistry. In another study they investigated how HLB infection affects juice quality in the same three varieties of orange with respect to cultivar maturity and processing methods.
The results showed tremendous variability depending on the harvest date and variety of orange. In general the researchers found more of a problem with off-flavored juice from diseased Hamlin orange trees than with diseased trees of the Valencia and Midsweet varieties.
But the researchers concluded that using some fruit that has HLB symptoms would not cause problems in commercial operations
as long as fruit with and without symptoms harvested from several varieties locations and seasons was mixed together.
Those results were published in the Journal of Food Science. Story Source: The above story is provided based on materials by USDA/Agricultural research service.
The iconic salt marshes of the famous summer retreat are melting away at the edges dying back from the most popular recreational areas.
The reverberations down the food chain can result in uncomfortable environmental changes for human residents. The problem for Cape cod is the native purple marsh crab (Sesarma reticulatum)
Ditches claimed only 2 percent of the marsh compared with the 70 percent affected by roads houses restaurants marinas and other hallmarks of a modern coastal community.
whose populations tend to be regular around some average abundance based on food weather and other external factors says Matt Ayres a professor in the Department of Biological sciences at Dartmouth and senior author on the paper.
In vitro laboratory tests have historically been conducted on 2-D cell cultures grown in flat petri dishes
D. formerly from the Department of Nutrition Harvard School of Public health and currently at the Channing Division of Network Medicine Brigham and Women's Hospital and colleagues analyzed data from 20 cohort studies of women
Key to efficient crops, could lead to staple crops with much higher yieldswith projections of 9. 5 billion people by 2050 humankind faces the challenge of feeding modern diets
and C4 a more efficient adaptation employed by grasses maize sorghum and sugarcane that is better suited to drought intense sunlight heat and low nitrogen.
Department of psychology researcher Dr Tamlin Conner and Dr Caroline Horwath and Bonnie White from Otago's Department of Human Nutrition investigated the relationship between day-to-day emotions and food consumption.
A total of 281 young adults (with a mean age of 20 years) completed an internet-based daily food diary for 21 consecutive days.
Those with a history of an eating disorder were excluded. On each of the 21 days participants logged into their diary each evening
Specifically participants were asked to report the number of servings eaten of fruit (excluding fruit juice and dried fruit) vegetables (excluding juices) and several categories of unhealthy foods like biscuits/cookies potato crisps and cakes/muffins.
The results showed a strong day-to-day relationship between more positive mood and higher fruit and vegetable consumption but not other foods.
On days when people ate more fruits and vegetables they reported feeling calmer happier and more energetic than they normally did says Dr Conner.
or eating healthier foods--Dr Conner and her team ran additional analyses and found that eating fruits
and vegetables predicted improvements in positive mood the next day suggesting that healthy foods may improve mood.
These findings held regardless of the BMI of individuals. After further analysis we demonstrated that young people would need to consume approximately seven to eight total servings of fruits and vegetables per day to notice a meaningful positive change.
My co-author Bonnie White suggests that this can be done by making half your plate at each meal vegetables
while this research shows a promising connection between healthy foods and healthy moods further research is necessary
and shifting rainfall patterns in Madagascar could fuel the spread of lemur parasites and the diseases they carry.
The spread could be harmful to lemur populations that have encountered never these pests before and lack resistance to the diseases they carry.
which otherwise could be vented into bad-tasting wine. Their report on the method for detecting smoke taint in both grapes
and wine appears in ACS'Journal of Agricultural and Food Chemistry. Yoji Hayasaka and colleagues point out that Australia
Smoke from those fires can travel long distances and poses a special threat for wine grapes.
Grapes exposed to smoke yield wines with unpalatable aromas and tastes sometimes described as resembling smoked meat disinfectant or a dirty ashtray.
In an effort to manage or avoid production of smoke-tainted wines they developed a test for the substances formed in grapes after exposure to smoke.
They describe its development and laboratory tests demonstrating that the method can determine whether grapes have been smoke-tainted before they were crushed
and pressed into wine. The test also can identify smoked wines. The authors acknowledge funding from Australia's grape growers and winemakers through their investment body the Grape and Wine Research Development Corporation with matching funds from the Australian government.
Story Source: The above story is provided based on materials by American Chemical Society. Note: Materials may be edited for content and length.
Journal Reference e
#Breakthrough: How salt stops plant growthuntil now it has not been clear how salt a scourge to agriculture halts the growth of the plant-root system.
The scientists grew seedlings of a laboratory plant (Arabidopsis) that is a relative of mustard using a custom imaging system
This ability to track root growth in real time led the scientists to observe that branching roots entered a dormant phase of growth as salt was introduced.
And as sea levels rise with climate change understanding how plants particularly crops react to salt might allow us to develop plant varieties that can grow in the saltier soils that will likely occur in coastal zones.
This suggests generic packaging could have a greater impact over a longer term period as the impact on young people starting smoking feeds through into the adult smoking statistics.
This is the case according to researchers of the Regional Service of Agro-Food Research and development in their first monographic study tackling the global impact of this species. A study from the Regional Service of Agro-Food Research and development (SERIDA
According to data from the Food and Agriculture Organisation of the United nations (FAO) nowadays the largest number of goats can be found in the poorest of countries and especially those
and often the goat is the only source of animal protein in their diet explains Rosa Garcã a. The team led by Koldo Osoro Otaduy manager of the Animal Production Systems Area at SERIDA
and stress because they have to adjust to a new diet and a new environment.
The stress of weaning can lead to reduced feed intake less available energy and an increased risk of infection.
Even if pigs ate less feed they would still have access to the triglycerides produced by these bacteria.
If food is hard to find nobody gets fat obesity predisposition or not. A few years ago Butte and his associates designed an approach analogous to the GWAS:
and Nutrition Examination Survey involves a detailed analysis of substances in blood drawn from thousands of volunteers
and many other vegetables and gamma tocopherol which is relatively abundant in vegetable fats such as soybean corn and canola oils and margarine.
#First Global Assessment of Land and Water#Grabbing As world food and energy demands grow nations
and some corporations increasingly are looking to acquire quality agricultural land for food production. Some nations are gaining land by buying up property--and accompanying water resources--in other generally less wealthy countries.
which has intensified in the last four years largely in response to a 2007-08 increase in world food prices.
Food security in the grabbing countries increasingly depends on'grab-land agriculture 'while in the grabbed countries local populations are excluded from the use of large parcels of land.
or in the future to enhance their own food security D'Odorico said. He noted that countries such as Sudan
However both the United nations and the national governments should ensure that some of the wealth generated by foreign investments in agricultural land are used to benefit local populations for example by sustainably improving their food security
#Rice-cell cocktail tough on cancer cells, nice to normal cellsjuice from rice cells can knock out two kinds of human cancer cells as well
Biologist Ramakrishna Wusirika and his team made their anticancer cocktail with blobs of rice stem-cells called calli
which is forcing them to invest much more time foraging for sustenance and leading to increased'stress'levels as detected through hormone analysis. The research published January 22 in the International Journal of Primatology took place in the tropical rainforests of the Mexican state of Veracruz
It shows that increases in howler monkey'travel time'--the amount of time needed to find requisite nourishment--are leading to increases in levels of stress hormones called glucocorticoids.
which provide an important component of their natural diet. This has led to the monkeys expending ever more time
and effort foraging for food often increasing leaf consumption when their search is quite literally fruitless.
and the monkeys will naturally revert to'fallback'foods including leaves when fruit is scarce.
The traditional view was that the leaves exploited by howler monkeys were an abundant food source
and when turning to foliage for food--as they are forced increasingly to do--they have to be highly selective in the leaves they consume visiting lots of different trees.
that lay their eggs inside the unripe acorns when they are still growing in the tree.
These eggs hatch small larvae in worms shaped and feed inside the acorns without altering the external appearance of this fruit.
http://www. treesearch. fs. fed. us/pubs/42402story Source: The above story is provided based on materials by USDA Forest Service-Pacific Northwest Research Station.
The effect creates an excess of strengthening sugar molecules in the willows'stems which attempt to straighten the plant upwards.
These high-energy sugars are fermented into biofuels when the trees are harvested in a process that currently needs to be more efficient before it can rival the production of fossil fuels.
and that it can be easier to release sugars from this wood. This is an important breakthrough our study now shows that natural genetic variations are responsible for these differences
Their measurements confirmed that the willows here could release five times more sugar than identical trees grown in more sheltered conditions at Rothamsted Research in the south of the UK.
Coupled with work at Rothamsted Research where the National Willow Collection is held the new results will help scientists to grow biofuel crops in climatically challenging conditions where the options for growing food crops are limited
therefore minimising conflicts of food versus fuel. About Willow Treestraditionally grown for wicker furniture and baskets and an ancient medicinal plant
The use of alternative sources of energy for cooking should be promoted to balance out the current unsustainable rate of fuel wood extraction;
#Inadequate food facilities in NC migrant camps could cause illnessfarmworkers are at potential risk from food
The researchers investigated the cooking and eating facilities and collected data from 182 migrant farmworker camps in eastern North carolina during the 2010 agricultural season.
because the cooking and eating facilities can have immediate and significant effects on the workers'health safety
Food contamination during storage or preparation lack of appropriate kitchen facilities and undercooking can increase the risk of foodborne illnesses.
In the long term absence of safe food storage or cooking facilities can prevent consumption of healthy foods leading to elevated chronic disease risk.
Inadequate cooking and eating facilities can compromise their ability to obtain the food needed to maintain the strenuous pace of work demanded.
The ice keeps reindeer from grazing on their winter pastures and also reduces food accessibility for the rock ptarmigan
and sibling vole populations causing extensive simultaneous population crashes in all three species in the winter and spring after the extreme weather.
However the arctic fox which mainly relies on reindeer carcasses as its terrestrial winter food source didn't see a decline in its population size until a year after the herbivore die offs.
Even though the synchronized die offs decrease the number of live prey available for foxes to eat the high number of reindeer carcasses generates an abundance of food for foxes during icy winters and the subsequent spring and summer.
because those reindeer that survived the previous winter are more robust and also subject to reduced competition for food resources.
But more importantly we suspect that the strong effects of icing on the overwintering vertebrate community have the potential to indirectly influence other species and cascade throughout the food web.
which could in turn affect the migratory prey that reside in the area in the summer such as sea birds and barnacle geese.
The parasite is transmitted through the bite of the tsetse fly a large flying insect found throughout the midcontinent of Africa that survives by drinking blood from human and animal hosts.
which when translated from Zulu means depressed in spirit. As the name implies infected animals lose strength do not produce milk and eventually die.
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