Search results for "NUtrition."
showing 10 items of 6650 documents
Identification des effets de mélanges de PE : fenêtre d'exposition stade de développement, dimorphisme sexuel des cibles biologiques
2014
Flavor: from food to behaviors, wellbeing and health
2016
Revue; Andrée Voilley and Patrick Etiévant published a book entitled “Flavour in Food” in 2006. Since then, few progress was made in the field of flavor and taste constituents and of their interactions in various food matrices during the production process, the storage or the maturation of food and finally during eating.When our Publisher asked us an update for this edition, we thought that it was not the best thing to do, but that we should take advantage of this offer to publish a sort of follow-up of this first edition.In the last 10 years, it was obvious that large research efforts were made to understand how odor components stimulate the numerous receptors discovered in the early 1990s…
When do health and taste drive children’s food choices? The influence of context and weight status
2017
International audience
Taste receptors in oral and extraoral tissues: role in nutrient and metabolic sensing
2014
Sensory acceptability of cassava snacks nutritionally enriched on Moringa oleifera leaf powder among children from low-income households in Madagascar
2014
National audience; Ninety two percent of Malagasy population lives with less than two dollars per day. This situation contributes to undernourishment, particularly among children from low-income households: 48% of children under the age of five have stunting problem. Yet, Madagascar possesses natural food resources with high nutritional value, like leaves of Moringa oleifera (M.o.), rich on protein and different oligoelements. These natural food resources should be valorised by incorporating them into children diet, in order to help improving the balance of the diet and thus fight against malnutrition. In this study, M.o. leaf powder was added to cassava roots, which are consumed as a “secu…
Evaluation of the impact of different odour notes on typicality of caramel aroma by recombination studies
2013
Poster (1 page); International audience; Aroma is one of the main factors that contribute to the consumer acceptability of a food product. Gas Chromatography/Olfactometry (GC/O) followed by accurate quantitation and recombination studies are usually carried out to evaluate key aroma compounds. The aim of this study is to develop a new approach taking into account odor qualities and to evaluate their impact on the typicality of caramel aroma. First, 58 aroma compounds, previously identified by GC/O analyses, were sorted into 8 odorant categories: animal, caramel, sour, vegetal, roasted, floral, fruity and nutty according to GC/O descriptors. For each category, a blend of compounds was prepar…
Iron Fortification of Milk and Dairy Products
2013
Blood haemoglobin level is used to define anaemia. Thresholds are given by category of age, of sex, and also of physiological status such as pregnancy. For example, the threshold is 120 g L–1 of haemoglobin in blood for a nonpregnant adult woman, 110 for a pregnant woman, 130 for a man older than 15 years, 110 for a child under 5 years… Iron deficiency constitutes the most important worldwide problem of human nutrition. In 2005, 1.62 billions of people were concerned by iron deficiency. Iron deficiency is encountered mostly in poor countries and particularly in Western Pacific, except Australia and New Zealand, in India and Pakistan, in the great majority of countries in Africa, in South Am…
Intestinal conversion of linoleic acid to arachidonic acid in the rat
1993
Abstract The arachidonic acid (C20:4, n-6) appearing in intestinal lymph during linoleic acid (C18:2, n-6) absorption may originate from enterocyte synthesis or from the liver either after secretion in biliary phospholipids at the same time dietary linoleic acid absorption occurs or via plasma. The radioactivity measured in the total bile collected during the 6 hours of linoleic acid absorption is too small to explain hepatic origin of the C20:4 detected by high performance liquid chromatography analysis of labeled fatty acids recovered in the lymph, in the intestinal mucosa, and the intestinal wall at the peak of linoleic acid intestinal absorption. This study confirms the probability that…
Un parcours de soins primaires pour améliorer la prise en charge et le pronostic des patients diabétiques avec une plaie de pied
2021
Resume Introduction Les plaies de pied diabetique (PPD) sont un probleme frequent, associe a un risque eleve d’amputation et de mortalite. L’adressage rapide a une structure specialisee du pied diabetique permet d’ameliorer le taux de cicatrisation et de diminuer le risque d’amputation. Une proportion importante de patients avec une PPD sont adresses tardivement vers ces structures specialisees. Un parcours de soins primaires des patients avec une PPD a ete developpe par l’International Diabetic Foot Care Group en collaboration avec le D-Foot International pour ameliorer l’orientation de ces patients vers les structures specialisees. Nous presentons une version adaptee au systeme de soin fr…