and lose weight as participants are trained as good as experts at correctly rating the healthiness of foods and giving feedback on them indicates research published online in the Journal of the American Medical Informatics Association.
They used 450 photos of food/drink uploaded onto the Eatery app by 333 unique users in Europe and the US.
These guidelines aim to reduce dietary intake of foods high in salt saturated and trans fats sugar
They gave the'eat more of'foods such as fruits and vegetables a higher healthiness score
and the'eat less of'foods such as processed and fast foods and sugar sweetened drinks a lower healthiness score.
and that peers can rate both healthy and unhealthy foods in the expected direction they conclude.
and retain in derivate foods from the soursop. The work of the Technological Institute of Tepic is in charge of Efigenia Montalvo Gonzalez who was awarded the Coca-cola award for Young Researchers in its 2013 edition a biennial award given by the National Award in Science
We tested three methods of extraction in these food (sonication microwave and leaching. The first conclusions are that the freezing
whether or not the processing of foods derived from soursop affect anticancer compounds. The research also seeks to add value to the fruit so the least of it is wasted.
food where it is established that the presence of acetogenins is maintained. The National Science and Technology Award in Food annually recognizes students and researchers from across the country in search of technological functional and nutritional development of domestic foodstuffs.
Story Source: The above story is provided based on materials by Investigaciã n y Desarrollo. Note: Materials may be edited for content and length
when to germinate grow make food flower and even age. Like eyes the phytochrome is a light sensor that converts sunlight into chemical signals to get these jobs done.
and consequently make the food we eat and the oxygen we breathe says Vierstra. Vierstra and his team found that by making specific changes to the light sensor they can dupe it into staying in its active state longer.
and roast for food. They're a great meal a very reliable food source Codding says.
It's tender white meat but not like chicken. It's like sand monitor lizard. Martu men drive along dirt four-wheel-drive tracks to different hunting areas.
and burn bush to obtain food to survive Codding says. The'conservation'of kangaroos is an outcome that evolved he says.
and fishing--relying mainly on marine foods--to the arrival of'Corded Ware'settlements which we now know saw the introduction of animal domestication.
The U s. Food and Drug Administration has granted tree nuts a qualified health claim for cardiovascular disease risk reduction.
Unlike their conventional counterparts refined gluten-free foods for the most part are enriched not or fortified with essential vitamins and minerals.
The $10. 5-billion gluten-free food and beverage industry has grown 44 percent from 2011-13 as the rate of celiac disease diagnoses increases along with awareness of gluten-free foods
if gluten-free labeling has any impact on how consumers perceive the foods'taste and nutrition.
Participants then rated each food on a nine-point scale for how much they liked the flavor and texture.
About a third of participants said they believed gluten-free foods to be healthier than those labeled conventional a figure she thought would be much lower.
While avoiding gluten-containing foods can reduce carbohydrate intake thus helping some lose weight many health experts say a gluten-free diet is no healthier than a conventional diet except for those with celiac disease.
Although such a small sample cannot be generalized to the public Shelnutt said the experiment gives researchers insight into how the public views gluten-free foods.
Rice feeds half the world making it the most important food crop Wing said. Rice will play a key role in helping to solve what we call the 9 billion-people question.
whom will live in areas where access to food is extremely scarce--by the year 2050.
The question lies in how to grow enough food to feed the world's population
and food availability challenges said Judith Carney a professor of geography at the Institute of the Environment and Sustainability at the University of California Los angeles and author of Black Rice.
and skeletal muscle healthunderstanding that diets are built often around food groups rather than specific nutrients researchers from Switzerland France
From Foods to Nutrient Interactions on Bone and Skeletal muscle Health is now available in the Journal of the American College of Nutrition the Official Publication of the American College of Nutrition and a publication from Routledge.
Dairy foods are rich in Ca Pi and proteins and in many countries are fortified with Vitamin d.
Dairy foods are important sources of these nutrients and go a long way to meeting the recommendations which increase with aging.
#Climate change and air pollution will combine to curb food suppliesmany studies have shown the potential for global climate change to cut food supplies.
The study looked in detail at global production of four leading food crops--rice wheat corn
The world is expected to need about 50 percent more food by 2050 the authors say due to population growth and changing dietary trends in the developing world.
For example while global food production was projected to fall by 15 percent under one scenario larger emissions decreases projected in an alternate scenario reduce that drop to 9 percent.
and many of their cultures manipulated fire to control the availability of plants they used for food fuel tools and ritual.
and it may require planning by organizations that are affected by international food availability and price.
whether climate change will threaten food supply as if it's a simple yes or no answer Lobell said.
This would have a major impact on food supply. Yields would continue to increase but the slowdown would effectively cut the projected rate of increase by about half at the same time that demand is projected to grow sharply.
However global demand for crops is expected also to rise rapidly during the next two decades because of population growth greater per-capita food consumption and increasing use of biofuels.
They are an important source of food for many inhabitants of the woods and their presence is
The research by the ARC Centre of Excellence in Plant Cell walls in the University's School of Agriculture Food and Wine in collaboration with the Leibniz Institute of Plant Genetics and Crop Plant Research in Germany will be presented at the upcoming
and vegetables at farmers markets increase the amount of produce in the diets of some families on food assistance according to research led by NYU's Steinhardt School of Culture Education and Human Development.
The study which appears online in Food Policy suggests that farmers market vouchers can be useful tools in improving access to healthy food.
In terms of healthy food options farmers market incentives may be able to bring a low-income person onto the same playing field as those with greater means said Carolyn Dimitri an associate professor of food studies at NYU
Farmers markets may help fill in gaps in communities commonly referred to as food deserts which lack access to fresh healthy food.
In recent years several local governments and nonprofit organizations have augmented federal food assistance by offering vouchers to use at farmers markets.
The vouchers increase the value of food assistance when used to buy fruits and vegetables at markets.
While most food assistance programs fail to address nutritional quality--for instance SNAP benefits can be used to buy ice cream
To assess the effect of farmers market incentives on those receiving food assistance Dimitri and her colleagues enrolled 281 economically disadvantaged women in their study recruiting participants at five farmers markets in New york San diego and Boston.
The women were all caring for young children and received federal food assistance through SNAP or Women Infants and Children (WIC.
The researchers collected demographic information and surveyed the participants throughout the 12-16 week study to learn about their food shopping habits and fresh vegetable consumption.
The women matched the amount of the farmers market vouchers with cash or federal food benefits.
and lived in food deserts were the most likely to drop out of the study. For those who completed the study more than half reported consuming vegetables more frequently at the end of the study.
Our food choices are very complex and issues with food security won't be solved with a single program Dimitri said.
and hookah products from the Food & Drug Administration's Center for Tobacco Products added Trapl Unlike cigarettes the products don't require ingredient reporting;
because plants represent the main food source for cattle in countries such as Brazil--one of the only countries in the world that produce meat and milk through the extensive farming of livestock i e. through livestock farming in pastures.
and for the world's food production she said. The impacts of climate change on pasture areas are very serious
Currently in India 213 million people are food insecure and over 100 million are reliant on the national food welfare system
which uses huge quantities of wheat. This underlines how crucial it is to consider what types of wheat need to be grown in the coming decades to secure production.
Though the snakes can survive for some time without food they will eventually starve to death Nowak explained.
The food science major from Rapid city who received her bachelor's degree in December did her research as part of an honors program independent study project.
Some claim it's the world's healthiest food. The United states produces nearly 84 percent of the world's cultivated blueberries an estimated 564.4 million pounds of blueberries in 2012 according to the Agricultural marketing Resource Center.
Blueberries are a great food very good for you. Story Source: The above story is provided based on materials by South dakota State university.
and snack items to federal National School Lunch Program (NSLP) and Child and Adult Food Care Program (CAFCP) standards respectively.
Unfortunately these factors are not always in harmony with good nutritionâ#Goldberg said. â#oelunches were comprised more of packaged foods than anything elseâ#Goldberg said. â#oealmost a quarter of the lunches lacked
and nutrient-poor foods and beveragesâ#said corresponding author Kristie Hubbard Ph d. M p h. R. D. a research associate at the Friedman School. â#oealthough water was slightly more common than sugar-sweetened
Mapping water trends for African maizetoday's food production relies heavily on irrigation but across Sub-saharan africa only 4 percent of cultivated land is irrigated compared with a global average of 18 percent.
Are the other animal or animal-derived foods better or worse? New research at the Weizmann Institute of Science conducted in collaboration with scientists in the US compared the environmental costs of various foods
and came up with some surprisingly clear results. The findings which appear in the Proceedings of the National Academy of Sciences (PNAS) will hopefully not only inform individual dietary choices but those of governmental agencies that set agricultural and marketing policies.
based-food should one consume environmentally speaking. Though many studies have addressed parts of the issue none has done a thorough comparative study that gives a multi-perspective picture of the environmental costs of food derived from animals.
The team looked at the five main sources of protein in the American diet: dairy beef poultry pork and eggs.
and thus approximate the true environmental cost for each food item. The inputs the researchers employed came from the US Department of agriculture databases among other resources.
and concentrates such as corn) the team developed equations that yielded values for the environmental cost-per calorie and then per unit of protein for each food.
In total eating beef is more costly to the environment by an order of magnitude-about ten times on average-than other animal-derived foods including pork and poultry.
and now widely banned pesticides and other toxic chemicals--called legacy contaminants--can become magnified in an animal that eats contaminated food.
Livestock now can't graze on these cheap food sources. Could interspecies transplants of gut microbes help livestock expand their dining menu?
or goats to find out if that increases their tolerance to toxic foods. Juniper is expanding its range
Antibiotics kill about 90 percent of the gut microbes in animals severely impairing their ability to consume toxic foods.
It's not that those woodrats rejected creosote-laced food. They ate as much as the woodrats that were fed feces with creosote-detoxifying microbes.
when it comes to purchasing food for their pets accordingly (Mintel Pet food 2013). In the July issue of Food technology Magazine published by the Institute of Food Technologists Contributing Editor A. Elizabeth Sloan writes about recent trends in gourmet pet food. 1. The premium sector accounted for 40 percent
of the 26 billion dollar U s. pet food market in 2013 (Packaged Facts 2014). 2. Sales of natural pet foods totaled $4. 1 billion in 2012 (Packaged
Facts 2014). 3. 79 percent of pet owners said the quality of their pets'food is as important as their own (Mintel 2013). 4. Top drivers of sales in pet foods included adding excitement
and meal specific foods such as appetizers and breakfast (IRI 2014). 5. Half of new pet foods touted have added vitamins antioxidants
and 32 percent of households having children (Packaged Facts 2014). 7. The Paleo Diet has created a new sector of ancestral foods reflective of earlier diets of canines
The above story is provided based on materials by Institute of Food Technologists (IFT. Note: Materials may be edited for content and length h
and Peter J. Gillies professor and director of the Institute for Food Nutrition and Health at Rutgers The State university of New jersey.
But according to a new report by researchers at the University of Minnesota's Institute on the Environment focusing efforts to improve food systems on a few specific regions crops
and boosting our ability meet global food needs. For each it identifies specific leverage points where nongovernmental organizations foundations governments businesses
and sustainability of global food production are: 1. Produce more food on existing land. Previous research has detected the presence of a dramatic agricultural yield gap--difference between potential and actual crop yield--in many parts of the world.
This study found that closing even 50 percent of the gap in regions with the widest gaps could provide enough calories to feed 850 million people.
Boosting crop water use efficiency the researchers found could reduce water demand 8 to 15 percent without compromising food production. 3 Use crops more efficiently.
The third major category of opportunities characterized for boosting food production and environmental protection relate to making more crop calories available for human consumption by shifting crops from livestock to humans and reducing food waste.
Although cultural preferences and politics limit the ability to change this picture the authors note that shifting crops from animal feed to human food could serve as a safety net
In addition some 30 to 50 percent of food is wasted worldwide. Particularly significant is the impact of animal products:
and India affect available calories noting that reducing waste in these three countries alone could yield food for more than 400 million people.
and habitat loss yet we need to grow more food West said. Fortunately the opportunities to have a global impact
The food plant is grown on more than 531 million acres around the world and produces nearly 700 million tons of food each year.
The International Wheat Genome Sequencing Consortium which also includes faculty at Kansas State university recently published a chromosome-based draft sequence of wheat's genetic code
The research is funded by the U s. Department of agriculture's National Institute of Food and Agriculture. Wheat is a staple source of food for the majority of the world.
As the global population continues to rapidly increase we will need all the tools available to continue producing enough food for all people in light of a changing climate diminishing land
and water resources and changing diets and health expectations said Sonny Ramaswamy director of USDA's National Institute of Food and Agriculture and a former Kansas State university faculty member.
This work will give a boost to researchers looking to identify ways to increase wheat yields.
Recent findings published in Food Control journal online suggest Cinnamomum cassia oil can work effectively as a natural antibacterial agent in the food industry.
The study looked at the top six strains of non-O157 STEC said co-author Lina Sheng a graduate student in the School of Food Science.
Demand for natural food additivesrising health concerns about chemical additives have strengthened demand for natural food additives said co-author Meijun Zhu an assistant professor in the School of Food Science.
Our focus is on exploring plant-derived natural food bioactive compounds as antimicrobials to control foodborne pathogens
#Experts voice concerns over arsenic in riceinorganic arsenic in rice and rice-based foods poses health concerns in infants and young children and steps should be taken to minimize exposure according to a commentary in the Journal
But currently the arsenic content of foods is regulated not in the European union or the United states. No safe level of arsenic can be identified--any exposure may increase health risks.
and rice-based foods--mainly concentrated in the bran layers. Therefore the risk from consumption of products made from rice bran such as rice drinks is much higher than from raw
In addition rice and rice products such as starch flour and syrup are added commonly to infant foods and drinks.
Data are available on arsenic levels in infant foods and rice drinks but data is limited for rice protein-based infants formulas.
and used for the preparation of infant foods. The Committee calls for further research on the inorganic arsenic content of rice and other foods and its lifelong impact on health.
They conclude These data will allow the development of evidence-based recommendations regarding the acceptable arsenic content in different foods for infants and children.
Story Source: The above story is provided based on materials by Wolters Kluwer Health. Note: Materials may be edited for content and length.
and shows how human selection has sculpted'copies of genes to create one of the world's staple food sources.'
and safety of organic and conventional plant-based foods including fruits vegetables and grains. The study team applied sophisticated meta-analysis techniques to quantify differences between organic and nonorganic foods.
Science marches on said Charles Benbrook a Washington state University researcher and the lone American co-author of the paper published in The british Journal of Nutrition.
The researchers also found pesticide residues were three to four times more likely in conventional foods than organic ones as organic farmers are allowed not to apply toxic synthetic pesticides.
While crops harvested from organically managed fields sometimes contain pesticide residues the levels are usually 10-fold to 100-fold lower in organic food compared to the corresponding conventionally grown food.
This study is telling a powerful story of how organic plant-based foods are nutritionally superior
A doubling of cadmium from food could push some individuals over safe daily intake levels.
More than half the studies in the Newcastle analysis were not available to the research team that carried out a 2009 study commissioned by the UK Food Standards Agency.
but could affect other food availability and the overall economy. Drought conditions lead to poor pasture conditions and hay production which then impacts the number of cattle ranchers can graze Knapp said.
#Food imagery ideal for teaching doctors--but they must have strong stomachsfrom'beer belly'to'port wine stain'food imagery has a long history of being used in medicine to identify the diagnostic features of a wide range of conditions
In a gastronomic tour of some of the many food descriptors used in medicine the author highlights imagery such as'anchovy sauce'to describe the pus from a liver abscess through'sago spleen'to indicate protein (amyloid) deposits to'oat
The author suggests that food descriptors reflect a basic human need for survival or perhaps the fact that many medical practitioners are forced to grab their meals on the job.
and sights of human affliction a physician has the stomach to think of food at all she suggests.
and produces a new food with high nutritional value. HHP is a nonthermal technology that keeps the quality attributes of the persimmon
and tannins increasing its antioxidant potential explains Amparo Quiles researcher at the Group of Microstructure and Food Chemistry of the Universitat Politã cnica de Valã ncia.
The work by researchers of the UPV has been published in Food & Function journal. Story Source:
The health of deer in state parks also dwindled as their food sources shrank. To check the overabundant deer populations the DNR introduced controlled hunts in state parks in 1993 with most parks adopting the strategy by 1996.
which includes some 1500 species of mostly poisonous plants including nightshades but also three economically important global food crops:
study suggestsneurological scientists at Rush University Medical center have found that using cinnamon a common food spice
It is used also widely as a food preservative due to its microbiocidal effect. Chinese cinnamon (Cinnamonum cassia) and original Ceylon cinnamon (Cinnamonum verum) are two major types of cinnamon that are available in the US. â#oealthough both types of cinnamon are metabolized into sodium benzoate by mass
and when there is sufficient food to feed their young offspring he continues. In order to breed during this particular season the animals are actually sensing the changes in the seasons based on changes in day length.
When people think about food-borne pathogens normally they list bacteria viruses and maybe parasites. Fungal pathogens are considered not as food-borne pathogens.
However this incidence indicates that we need to pay more attention to fungi. Fungal pathogens can threaten our health systems as food-borne pathogens says Lee.
Story Source: The above story is provided based on materials by American Society for Microbiology. Note: Materials may be edited for content and length.
's Eagle diet studies are based on the analysis of pellets undigested food that some raptor species regurgitate.
What's the best way to communicate the location of this prize cache of food to the rest of your nestmates without revealing it to competitors
Shouts in their food-recruitment signals warn would-be competitors that their prime source of food will be defended fiercely
It tells nestmates where to find good food and hints at a larger occupying force.
and when food is available. Researchers have thought in general about eavesdropping as a force that makes signals less conspicuous leading to the evolution of'whispers'to counter spying.
'In this stingless bee system with aggressive colonies jockeying for limited resources more conspicuous food-recruitment signals indicate a higher likelihood that a resource will be harder to wrest away.
Lichtenberg's study focused on stingless bees--including two from the genus Trigona that recruit nestmates to food sources with chemically distinct pheromones--that compete with one another for similar food sources.
Trigona hyalinata spies that detect food sources marked by Trigona spinipes foragers will often displace T. spinipes from desirable sites in the wild
But Lichtenberg found in a controlled field study that the eavesdropping species will avoid desirable sources of food that have been visited frequently by T. spinipes (communicated by the larger number of pheromone markings at the site) to avoid being attacked.
However T. hyalinata foragers are attracted to food sources with fewer T. spinipes foragers. The eavesdroppers could take over the highly visited sites by recruiting more of their nestmates
Assembling such a group in the nest after having found a food source through eavesdropping uses time
otherwise spend looking for an unoccupied food source explains Lichtenberg. If the eavesdropper brings too small a group to an occupied food source
and cannot win access to it she and the bees accompanying her have wasted essentially energy.
Our study is one of the first to investigate what drives the behavior of eavesdroppers collecting information from competitors within the same trophic level which use the same food resources as the eavesdropper she adds.
Such strategies affect not only the individuals directly involved but also broader ecological interactions between the food-gatherers and their food Lichtenberg says.
Researchers are continuing that tradition by designing robots to work in a deep-space habitat tending gardens and growing food for astronaut explorers.
The team's project will focus on designing a Deployable Greenhouse for Food Production for deep-space missions.
The provision of food in space proved popular the focus of four studies. Students from Riebli Elementary and Mark West Charter School in California examine
whether Triops longicaudatus or tadpole shrimp could be grown in microgravity as a food source for long-term missions.
which could be used as antiseptics or in food production in space. A study by Murray Hill Middle school in Maryland investigates the effects of microgravity on microencapsulation a process that could be used to help control the rate at
#which is designed to apply basic research on plants to sustainable food and biofuel production. â#oeour research is aimed at understanding the fundamental mechanisms
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