Search results for "030309 nutrition & dietetics"

Masculine (Low) Digit Ratios Predict Masculine Food Choices in Hungry Consumers

2021

Abstract This study investigated the link between individuals’ 2D:4D digit ratio (a biomarker associated with prenatal testosterone exposure) and their inclination to make masculine food choices. Furthermore, the study investigated whether this potential association would be moderated by consumers’ levels of hunger (vs. satiation). Participants (N = 216; 50% female) made a set of binary food choices between items pretested to be perceived as masculine (vs. feminine) and indicated the lengths of their second (2D) and fourth (4D) digits (i.e., index and ring fingers), which were used to calculate their 2D:4D digit ratios. Additionally, they self-reported their self-perceived gender identity a…

Silver ion chromatography and gas chromatography-mass spectrometry in the structural analysis of cyclic dienoic acids formed in frying oils

1995

The nature of the cyclic monoenoic fatty acids formed from linoleic acid in sunflower oil heated to 275°C has been determined by gas chromatography-mass spectrometry of the picolinyl ester derivatives, before and after hydrogenation and deuteration, and following simplification by silver ion high-performance liquid chromatography. In addition, they were examined by gas chromatography-Fourier transform infrared spectroscopy. Cyclopentene fatty acids (50% of the total monoenes) were formed from C-8 to C-12 and C-10 to C-14 of the original chain in equal amounts with unique stereochemistry. In some isomers the double bond appeared to remain in its original position, and in others it migrated t…

Integrating sustainability into the multi-criteria assessment of urban dietary patterns

2020

AbstractThis study develops a decision-making procedure to help policymakers compare alternative patterns for sustainable diets by reaching a compromise among three criteria: socio-economic perspective, health and environment (including carbon and water footprints). An Analytical Hierarchy Process (AHP) was performed in several stages. First, a total of 25 stakeholders (members of organizations on the Valencia Food Policy Council) evaluated criteria that are relevant to the sustainability of diets. Secondly, a workshop with 14 experts from different backgrounds evaluated by consensus four dietary alternatives: Mediterranean, flexitarian, pescatarian and vegan. In terms of environment, exper…

2021

Children’s preference for fruit and vegetables must emerge during childhood. At children’s homes, mothers and fathers influence children’s developing food preferences with their own preferences and actions. The purpose of the study was to reveal the association parents have with their children’s fruit and vegetable preferences. The study was conducted in a sample of Finnish mothers and fathers of 3–5-year-old children. The participants were recruited, and questionnaires distributed through early childhood education and care centers in 2014 and 2015. The results showed considerable variance in the children’s preferences, and were more similar with their father’s, than their mother’s preferen…

Incorporation and metabolism of trans 20∶5 in endothelial cells. Effect on prostacyclin synthesis

2000

To study the ability of long-chain trans fatty acids (FA) to be incorporated and metabolized into endothelial cells, bovine aortic endothelial cells were incubated with medium enriched eicosapentaenoic acid (EPA) bound to albumin (M2) or one of its geometrical isomers: 20:5 5c,8c,11t,14c,17c (M3), 20:5 5c,8c,11c,14c,17t (M4), or 20:5 5c,8c,11t,14c,17t (M5). After 48 h of incubation, supernatant and cells were harvested and their lipids were analyzed, including prostacyclin synthesis. EPA and 22:5n-3 of endothelial cells incubated with M2 were, respectively, three and two times higher than in control cells (incubated in M1, without any fatty acid added), whereas 22:6n-3 increased only in the…

Innovation in Traditional Food Products

2016

International audience; Innovation is widely accepted as one of the keys to being successful. However, companies can innovate and still fail if markets fail to accept the innovation. In most cases, the acceptance of an innovation depends on the innovation itself and also on the product to which it is applied. In this chapter acceptance of different innovations in traditional food products is investigated, thus focusing on the definition of the "traditional" and "innovation" concepts from the consumer's perspective. Qualitative and quantitative approaches are combined to better understand and predict the possibilities of success when applying different generic and specific innovations in tra…

Sustainable Value Creation in the Food Chain: A Consumer Perspective

2020

The growth of diet-related diseases is becoming an important societal concern and a challenge for a more sustainable society. This has developed important trends in food consumption, including the increasing demand for food with a natural attribute and with health claims (e.g., enriched food). Consumers tend to evaluate these two attributes as superior ones and tend to pay a premium price for them. Accordingly, the value added by producers also will upturn if they take into consideration the consumers&rsquo

Comparative analysis and antimicrobial action of some essential oils from plants

2021

In this research, essential oils (EOs) were extracted through steaming from aerial parts of three plants: basil (Ocinum basilicum L.), peppermint (Mentha piperita L.) and oregano (Origanum vulgare L.) form Sibiu County, Romania. The GC-MS analysis indicated that eugenol and apiol were the major compounds in the basil EO. Timol, ɣ-terpinene, and p-cymene were the major compounds in the volatile oil extracted from oregano and menthol and methone the main components in the peppermint EO. In the first 48 h of analysis, basil EO inhibition action was the highest against Salmonella anatum (48%), followed by Aspergillus niger (26%), Bacillus cereus (21%) and Saccharomyces cerevisiae (15%); this ac…

Dimensions of household food waste focused on family and consumers

2020

Food waste produced in homes represents the largest fraction of food waste generated along the food chain. Therefore, adequate prevention measures based on the quantitative and qualitative dimensions of the problem need to be put in place to reduce waste. The objective of the review was to identify areas of interest in relation to the food waste in households, considering the family unit as a whole as well as individual family members. Quantifying the problem is an important aspect in order to know its scope and dimension, but prevention also involves knowing the causes in a home. This is a complex issue, which, on a family level, is related to socioeconomic status, educational level, compo…

Age-related changes in delta 6 and delta 5 desaturase activities in rat liver microsomes.

1993

Age-related changes in Δ6 desaturation of [1-14C]α-linolenic acid and [1-14C]linoleic acid and in Δ5 desaturation of [2-14C]dihomo-γ-linolenic acid were studied in liver microsomes from Wistar male rats at various ages ranging from 1.5 to 24 mon. Desaturase activities were expressed both as specific activity of liver microsomes and as the capacity of whole liver to desaturate by taking into account the total amount of liver microsomal protein. Δ6 Desaturation of α-linolenic acid increased from 1.5 to 3 mon and then decreased linearly up to 24 mon to reach the same desaturation capacity of liver measured at 1.5 mon. The capacity of liver to desaturate linoleic acid increased up to 6 mon and …