which the authors say supports the hypothesis that stressed bees leave the hive altruistically to prevent the spread of infection.
and crops benefit from its nutrients over many years. This new theory indicates a long-term approach to farming.
The study also has important implications for research into the diet of early farmers. Archaeologists rely on the stable isotope analysis of the skeletal remains to establish a signature which provides information about what people once ate.
The heavier stable isotope of nitrogen-15 found in manure mimics the isotopic effect of a diet rich in meat and milk.
It had been assumed that early farmers in northwest Europe had a diet full of animal protein. However these results suggest that the protein from cereal
and that Neolithic crops were a staple part of their diet. The crop nitrogen isotope analysis suggests that early farmers in Europe used their manure strategically as a resource that was limited by the number of animals they owned
In the most populated corner of the United states inadvertent human assistance has enhanced greatly insects'ability to spread from the initial point of invasion throughout a region.
when nonnative pests are introduced it is just a matter of time until they spread. With shipping patterns shifting to Western ports we are concerned that the West will catch up over the next century.
#Trade-offs between food security and climate change mitigation exploredimproving crop yields using sustainable methods could cut greenhouse gas emissions by as much as 12%per calorie produced according to a new study published in the journal Environmental
At the same time these changes could provide more food to people in need. Agriculture and land use change contributed about 1/3 of total human greenhouse gas emissions in the past decade through crop cultivation animal production and deforestation.
By producing more food on less land it may be possible to reduce these emissions but this so-called intensification often involves increasing fertilizer use
and so investing in better farming practices could lead to big benefits both in terms of food security and greenhouse gas emissions.
However says Valin Increasing livestock yield is not as beneficial to food security as can be increase crop yield just
because meat and dairy are a small share of diets especially in developing countries. To conduct the study Valin
and outcomes--in this case scenarios allow researchers to look at future food production both from crops
The new study also emphasizes the effects of increased food production on demand. All things being equal more food availability leads to lower prices and therefore greater demand.
That extra demand means that farmers will want to continue expanding to produce even more food. Story Source:
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A new presentation today at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Expo in Chicago focused on the health benefits of short-chain fructooligosaccharides (scfos) which are low-calorie
nondigestible carbohydrates that can improve food taste and texture while aiding immunity bone health and the growth and balance of important bacteria in the digestive track.
They also can be derived from cane sugar and seaweed for use as a low-calorie (1. 5--2 Kcal/g) food sweetener and supplement.
As scfos provides approximately 30-to-50 percent of the sweetness of regular sugar it can be used to enhance flavor
and lower the amount of sugar in a food product. In addition scfos are considered prebiotics. After they are consumed fructooligosaccharides move to the large intestine to stimulate the production of microbiota in the colon and gastrointestinal track.
Microbiotas are friendly beneficial bacteria said Kelly A. Tappenden Ph d. Kraft Foods human nutrition endowed professor at the University of Illinois at Urbana-Champaign and editor-in-chief of the Journal of Parenteral
and Enteral Nutrition. Microbiotas produce essential nutrients such as short-chain fatty acids; control epithelial cell growth (the cells that line body cavities;
prevent overgrowth of infectious organisms; boost intestinal immunity; and prevent inflammation diarrhea and other intestinal conditions.
The regular addition of scfos to the diet is ideal for maintaining mineral density and (bone) strength said Phillip Allsopp Ph d. research associate at the University of Ulster in Coleraine Ireland.
and children do not get enough scfos said Cristina Munteanu senior technical service technologist at Ingredion Inc. As an additive scfos is a clear stable powder suitable for pasteurization baking
and beverages said Munteanu. It can be found in milk yogurts and other dairy products as well as snacks cereal bars and candy.
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#Taste rules for kids and healthy food choicessweet and salty flavors repeat exposure serving size and parental behavior are the key drivers in children's food choices according to a July 15 panel discussion at the 2013 Institute of Food Technologists
(IFT) Annual Meeting & Food Expo held at Mccormick Place. A standing-room only crowd of more than 200 conference attendees heard new insights into how children choose the foods they eat
what their eating behaviors are and how the industry and parents can give children access to healthy food environments that shape those food choices.
Children's decision making has explained few dimensions Dr. Adam Drewnowski (CQ) director of the Center for Public health Nutrition and professor of epidemiology at the School of Public health University of Washington Seattle.
Not surprisingly children lean toward sweets like cookies chocolate fruits and juices as well as salty foods that make them feel full like French fries and pizza.
But environment peer groups family and exposure to a variety of menu items play a key role in children's food choices.
Kids are complicated not as as adults and are not making food choices based on health said Dr. Jennifer Orlet Fisher an associate professor of public health at Temple University Philadelphia.
Preference trumps all. Children eat what they like and leave the rest. In her studies she found children like fat and sugar and somewhat surprisingly fruit is at the top of the list of food choices followed by starches meat and eggs dairy and vegetables.
She said it's not surprising kids like candy and cake over peas and carrots.
Children do not naturally like healthy foods. They need to learn to like those healthy foods Fisher said.
They also like what they know. Repeat exposure creates a food familiarity that also drives food choices for children
which explains why many children repeatedly choose chicken nuggets and cheese as she found in a study of preschoolers.
Taste preferences are evident shortly after birth with children preferring sweet and salty tastes first
and rejecting bitter and sour tastes. With that familiarity she said often comes food neophobia better known as the picky eater
which peaks between two and six years of age when eating habits become established. This can be overcome by presenting small tastes of foods
or in the case of one broccoli study offering a side of ranch dip to entice the child.
Fisher recommends diversifying diets in pregnant and nursing women since diets are determined long before they taste their first bite of solid food.
Parental behavior also drives healthy food choices that are available accessible and familiar. When children are watching adults they more quickly try new foods
and accept new foods particularly when the adult is said enthusiastic Fisher. What doesn't work is pressuring kids to eat.
And if you bribe kids with dessert they will end up disliking the vegetables even more. Parents who also get their kids involved in food preparation
and tasting she said provide a positive experience to promote acceptance of healthy foods. Story Source:
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#Habits, not cravings, drive food choice during times of stressputting a new spin on the concept of stress eating research presented at the 2013 Institute of Food Technologists (IFT) Annual Meeting
& Expo found that people who eat during times of stress typically seek the foods they eat out of habit--regardless of how healthy
or unhealthy that food is. The research co-authored and presented by David Neal Ph d. a psychologist
and founding partner at Empirica Research contradicts the conventional wisdom that people who are stressed-out turn to high-calorie low-nutrient comfort food.
Habits don't change in a high-pressure situation Neal said. People default to what their habits are under stress whether healthy or not.
In the study he and his co-authors conducted this year 59 MBA students at the University of California Los angeles were asked during midterm exams which snack they would like from an array that included healthy snacks (fruit nonfat yogurt whole wheat crackers
nuts/soy chips) and unhealthy options (various candy bars flavored popcorn sugar cookies. They also were asked to rate how often during the week they choose that snack.
The results found that during peak stress like an exam participants were likely to fall back on their habitual snack.
Habits are 45 percent of daily life Neal said. They cause us to disregard rational
or motivational drivers and instead be cued by context automated actions time pressure and low self-control.
This kind of research has significant implications for food manufacturers trying to establish new products with consumers said panelist Neale Martin Ph d. founding partner of Sublime Behavior Marketing and author of Habit:
the 95%of Behavior Marketers Ignore. Martin noted that consumers already are habituated to the current products on store shelves with the average weekly shopping trip taking about 45 minutes
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Alongside tangible financial costs in the form of agricultural subsidies the research team calculated the economic value of current and future agricultural land uses due to climate change including the value of food production
#Chew more to retain more energyalmonds may still be considered one of the highest energy food sources
instead it's about how much you chew according to a July 14 panel discussion at the 2013 Institute of Food Technologists (IFT) Annual Meeting
& Food Expo held at Mccormick Place. Particle size has bioaccessibility of the energy of the food that is being consumed said Dr. Richard Mattes (CQ) professor of foods and nutrition at Purdue University West Lafayette Ind.
The more you chew the less is lost and more is retained in the body. Each individual has their own chewing habits he said
when making energy food choices. Mattes shared a recent study with conference attendees in which study subjects chewed almonds 10 times 25 times
If the goal is to include food that is enjoyable and contribute protein a whole almond is probably the way you want to go Mattes said.
If you're interested in maximizing Vitamin e intake chopped almonds almond butter or almond oil may be a better choice.
explained in his abstract that scientists today continue to estimate the measurements of energy derived from foods based on calculations created over 125 years ago by Wilbur O. Atwater (CQ) a USDA agricultural chemist who published his findings from more than 200 dietary
and fats (9) as they were found in foods and metabolized by the body. Clemens did acknowledge many variables can impact how efficiently the body extracts energy from plant-based foods
or ingredients especially those high in dietary fiber cereals and plant extracts nuts and seeds.
and understanding of the digestibility of plant-based foods and ingredients could contribute to more appropriate energy values
We may see a resurgence of digestibility studies in humans rather than relying on estimates by Atwater that we have been doing for a number of years said Malden Nesheim (CQ) provost emeritus and professor of nutrition emeritus Cornell University Ithaca NY.
Dr. Martin Wickham (CQ) director of nutrition at Leatherhead Food Research in the United kingdom also presented an update at the conference session on similar studies in the European union
and recognized a new study released Friday about school lunches. It recommended a ban on people bringing in packed lunches which are not as healthy as school meals Wickham said.
We tend to talk about school meals and their nutritional quality but this is the first time where they talked about the calories playing a major part in childhood obesity in the UK.
Wickham added that in December 2012 the European union published new regulations on food energy guidelines
and a European-wide way to handle calories also suggesting new measurements of the macro micro nutrients
and using averages on food tables. These new regulations he said will be imposed in December 2014.
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#Spicing up food can make up for missing fatadding just a small amount of everyday herbs
and spices to vegetables and reduced-calorie meals may make those foods more appetizing to consumers
which could ultimately help Americans cut down on dietary fat and choose more foods in line with the Dietary Guidelines for Americans according to research presented at the 2013 Institute of Food Technologists (IFT) Annual Meeting
& Food Expo John Peters Ph d. professor of medicine at the University of Colorado and chief of strategy and innovation at the school's Anschutz Health and Wellness Center presented data from an experiment
he conducted using meatloaf vegetables and creamy pasta. The test group of 150 subjects tasted the meal with full fat (610 calories reduced fat and reduced fat with everyday spices added such as onion oregano paprika and garlic
(both 395 calories. They then rated the meals using a nine-point Likert scale. The meals were randomized so nobody knew which of the three they were eating.
The analysis of the experiment found:#¢#¢The full-fat meal and the reduced-fat meal with spices both scored the same (about a 7. 0). The reduced-fat meal with no spices scored about a 6. 25.
Peters noted that simply adding herbs and spices was enough to improve the reduced-fat version enough that it was rated as highly as the full-fat version.#¢
#¢The reduced-fat meatloaf with spices scored slightly higher than the full-fat version (6. 75 vs. 6. 50)
while the reduced-fat only version was rated just above 6. 0.#¢The spiced-up reduced-fat vegetables scored slightly above 7. 0
while the full-fat version scored just under 7. 0. The reduced-fat only vegetables scored a little below 6. 5.#¢The full-fat creamy pasta was favored still more scoring slightly above 7. 25 vs. a little above 6. 5
for the spicy reduced-fat version and slightly below 6. 0 for the reduced-fat with no spice.
Peters says reducing the fat in components like milk and cheese may contribute to an overall less satisfying feel and taste.
Still he noted that adding spices made up some of the ratings deficit between the full-fat version and the non-spicy reduced-fat version.
Peters urged the food industry to continue studying the relationship between herbs and spices and dietary satisfaction.
Substituting herbs and spices for fat may be a promising strategy for helping people meet the Dietary Guidelines especially
if it's simple stuff you can buy in the store that doesn't require any exotic training said Peters whose research was funded in part by the Mccormick Science Institute.
The Institute is an independent research organization whose mission is to support scientific research and disseminate information on the health benefits of culinary herbs and spices.
Spice manufacturer Mccormick & Company Inc. supports the initiatives of the Mccormick Science Institute through funding.
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#How cranberries impact infection-causing bacteriaconsuming cranberry products has been associated anecdotally with prevention of urinary tract infections (UTIS) for over 100 years.
because bacterial movement is a key mechanism for the spread of infection as infectious bacteria literally swim to disseminate in the urinary tract
and Materials Engineering finds that cranberry-enriched silicone substrates impaired the spread of Proteus mirabilis. Those results published online in the journal Colloids and Surfaces B:
Biointerfaces point to potential use for cranberry derivatives to hinder the spread of germs in implantable medical devices such as catheters
#New risk factors for bowel cancerfizzy drinks cakes biscuits chips and desserts have all been identified as risk factors for bowel cancer according to new research.
and a diet high in foods that contain a lot of sugar and fat. Researchers looked at risk factors including diet levels of physical activity and smoking in a large Scottish study.
A team from the University of Edinburgh examined more than 170 foods. These included fruit vegetables fish and meat as well as high-energy snack foods like chocolates nuts and chips and fruit drinks including fruit squash.
Scientists reported links with some established risk factors of colorectal cancer#such as family history of cancer physical activity and smoking.
and sugar-sweetened drinks. The study#which used data from the Scottish Colorectal Cancer Study#carried out in 2012 builds on previous research into the link between bowel cancer and diet.
Those studies identified two distinct eating patterns#one high in fruit vegetables and other healthy foods and the other#known as the western pattern
which is high in meat fat and sugar. The healthy dietary pattern was found to be associated with a decreased colorectal cancer risk
while the western dietary pattern was found to be associated with an increased risk. Dr Evropi Theodoratou of the University of Edinburgh's School of Molecular Genetic and Population Health Sciences said:
What we have found is very interesting and it merits further investigation using large population studies.
While the positive associations between a diet high in sugar and fat and colorectal cancer do not automatically imply'cause
and effect'it is important to take on board what we've found#especially as people in industrialised countries are consuming more of these foods.
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Evidently a sexual exchange and mixtures of the genetic material of different mildew varieties have occurred several times in the course of the millennia giving rise to new mildew varieties that were able to attack new sorts of wheat.
SS was delivered to the animals in a controlled way to their drinking water. The team did not get the result they expected.
The results of the study which was funded by the U s. Department of agriculture's National Institute of Food
and West Texas. The study assessed the potential changes in number of eggs laid in a nest incubation start date
Increased temperatures and reduced humidity may lead to lesser prairie-chicken egg death or nest abandonment. The research showed that warm winter temperatures had the largest negative effect on reproductive success. Scientists suggest that above-average winter temperatures were correlated with La Niã a events
Larger expanses of habitat means that more chickens will live and nest there allowing for better odds that some nests will be successful.
and hamper efforts to restore our hay meadows new research has shown. Work by scientists at Newcastle University UK has looked at the impact slugs have on grassland biodiversity
Deroceras reticulatum prefers to feed above ground and is particularly fond of seedlings which is why they can have such a devastating impact on this type of conservation project.
#Snakes devour more mosquito-eating birds as climate change heats forestsmany birds feed on mosquitoes that spread the West Nile virus a disease that killed 286 people in the United states in 2012 according to the Centers
and seek more baby birds for food said Faaborg professor of biological sciences in MU's College of Arts and Science.
and increase their need for food. Previous studies using video cameras found that snakes are major predators of young birds.
In addition to his position in the College of Arts and Science Faaborg is an adjunct professor in the School of Natural resources in MU's College of Agriculture Food and Natural resources.
#Whole chickens from farmers markets may have more pathogenic bacteriaraw whole chickens purchased from farmers markets throughout Pennsylvania contained significantly higher levels of bacteria that can cause foodborne illness compared to those purchased from grocery stores in the region
according to a small-scale study by researchers in Penn State's College of Agricultural Sciencesof 100 whole chickens purchased from farmers markets 90 percent tested positive for Campylobacter
By comparison during the same period 20 percent of raw whole organic chickens purchased from grocery stores were found to contain Campylobacter bacteria and 28 percent tested positive for Salmonella.
Just 8 percent of raw whole nonorganic conventionally processed chickens from the grocery stores tested positive for Campylobacter and 52 percent of those contained Salmonella.
Overall the chickens purchased at the farmers markets carried higher bacterial loads than the birds purchased at grocery stores.
The research published online in the Journal of Food safety sheds some doubt on the widely held belief that locally bought poultry is safer according to lead researcher Catherine Cutter professor and food safety extension specialist in the Department of Food Science.
Some people believe that local food is safer but we want to caution that's not always the case she said.
and animal-welfare issues in large animal-agriculture operations that supply food to supermarket chains may explain why consumers are switching to locally grown and locally processed foods.
The significantly higher bacteria levels in chickens sold at farmers markets prompted the researchers to look for a cause.
In the last decade farmers markets have become an increasingly important source of food products for millions of Americans said Joshua Scheinberg who conducted the research for his master's degree in food science.
The popularity of farmers markets is no doubt a result of consumer demand for locally produced foods.
Potentially hazardous foods such as milk cheeses and raw meat and poultry also are popular at these venues.
The fact that the chickens from farmers markets had much higher levels of Campylobacter and Salmonella indicated that there's something else going on Cutter said.
So Josh developed a survey for poultry vendors with questions focused on processing methods as well as food safety practices.
and food safety training for farmers and vendors selling poultry products at farmers markets. Cutter noted that her role as an extension specialist is to develop science-based educational materials for farmers/vendors who sell poultry at markets explain the applicable local
Bacteria that cause foodborne illness such as Campylobacter and Salmonella are destroyed by proper cooking of poultry products;
if they come in contact with other foods through contaminated cutting boards sinks countertops or utensils. Scheinberg's master's thesis Comparison of Poultry Products Obtained from Farmers Markets
and beef industry Liu said. In the past 60 years we paid more attention to milk or beef production as a sign of herd success but even as milk production goes up the animal's fertility goes down
which means it's time to pay more attention to male fertility now. The researchers identified 1274 genes in the male specific region of the bovine Y chromosome compared to the 31 to 78 genes associated in the Y chromosomes of various primates.
#Do antibiotics in animal feed pose a serious risk to human health? As fears rise over antibiotic resistance two experts on The british Medical Journal website today debate
whether adding antibiotics to animal feed poses a serious risk to human health. David Wallinga from Keep Antibiotcs Working:
He points to data showing that in 2009-11 72%of all US sales of antimicrobials comprised those routinely added to water or animal feed.
He points to Denmark the world's leading pork exporter which reduced antimicrobial use in livestock production by 60%while increasing pork production by half since 1994.
Based on a growing body of evidence almost every European and North american public health authority agrees that routine antibiotic use in animal food production likely worsens the epidemic of resistance he writes.
Less certain is the political will to act upon that information he concludes. But Veterinarian David Burch argues that medicated animal feed poses no additional risk of resistance development than giving a human patient an oral antimicrobial.
He explains that some countries such as The netherlands have banned routine use of antibiotics in animal feed mainly over concerns about an increase in MRSA.
But Burch argues that use of antibiotics in feed was associated not with an increase in MRSA because no products
and turned blue at a restaurant with his parents. As a result of severe tracheobronchomalacia his heart would often stop beating
After obtaining emergency clearance from the Food and Drug Administration Hollister and Green used computer-guided lasers to print stack
The chickens now are primarily found in the Great plains in Kansas--particularly the Smoky Hills
reproductive components such as clutch size timing of laying eggs and hatchability of eggs; survival rates;
Grazing and fire management practices can affect how much nesting cover is available for chickens. A lot of what drives nest survival is the local conditions around the nest Sandercock said.
Patch-burn grazing involves dividing a pasture into three parts and burning a third of the pasture each year.
The practice creates a rotation basis so that each third of a pasture rests for two years.
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