Procedia Food Science Volume 2, 2013, Pages 203â€“210 Limitations of Food Composition Databases and Nutrition Surveys for Evalua Volume 2, 2013, Pages 203–210 36th National Nutrient Databank Conference Edited By Dr.Phyllis Stumbo and Dr.Suzanne McNutt Department of Nutritional Sciences, University of Toronto, 150 College St. Available online 29 May 2013 Abstract Background As the availability of fortified foods expands, it is increasingly important to monitor risk of excessive nutrient intake. Objective To describe limitations in the estimation of nutrient intakes from voluntarily fortified foods from the Canadian Community Health Survey (CCHS 2004) and National Health and Nutrition Examination Survey (NHANES 2007-08) for the purposes of evaluating fortification policies and practices. Description Working with the US Food and Nutrient Database for Dietary Studies, we identified voluntarily fortified foods by food code descriptions containing certain key words and the presence of nutrients for which additions were tracked in the database. Conclusion Keywords Food fortification; dietary assessment; database limitations
Jamie Oliver's Food Revolution - The Truth About Ice Cream, Hard Candy, and Shellac Dana Goodyear: Insects are the new sushi! I’m in Los Angeles for one night and the New Yorker writer is nice enough to meet me for dinner and a conversation. Considering the subject matter of the book, it seemed a bit wimpy for us to meet over caffè lattes, so we head to a traditional Oaxacan restaurant buried deep in the heart of Koreatown that is known for their crispy grasshoppers. The evening starts with a Mezcal served in a gourd with a side of sliced oranges and chili powder. Edward Lee: You are going to have to pronounce this restaurant name for me. Dana Goodyear: Gay-lah-GHET-sah. Yes, Guelaguetza and we are eating grasshoppers or chapulines, which are very crispy and delicious. I find that people in the food world are amazingly willing to talk about what they are doing even when those things are quasi-legal or taboo. Even knowing that you were a journalist and you were writing about them. Oh yes. I don’t think it was ego. (Dana orders a hot chocolate and I order a flan) Do you take a political stance in the book? Yes.
BrowserQuest Procedia Food Science Volume 2, 2013, Pages 172â€“179 SuperTracker Incorporates Food Composition Data into Innovative Online Con Volume 2, 2013, Pages 172–179 36th National Nutrient Databank Conference Edited By Dr.Phyllis Stumbo and Dr.Suzanne McNutt Abstract The SuperTracker online dietary and physical activity assessment tool is a major outreach effort to encourage behavior change and help implement the 2010 Dietary Guidelines. Keywords Dietary assessment tools; FNDDS; MPED References U.S.
The 100 Healthiest Foods In the fast-paced world of nutrition research, it seems like a hot discovery hits the news every week. So we asked prominent scientists doing groundbreaking work on how edibles stave off illness to pin down the 100 most nutrient-packed foods. To make our list, a food had to be very rich in at least one vitamin, mineral or other compound known to protect against cancer, heart disease or other diseases. ANTHOCYANINS: Plant pigments that help protect you from heart disease. by Janis Jibrin, R.D.
The fish we don’t eat It’s hard to imagine just how many edible fish there are until you see them arrayed in their multicolored, multi-finned glory. Lobster Place, a bustling seafood shop in the center of New York’s Chelsea Market, is a good place to start. The store’s open display cases hold live sea urchins that respond to the touch; fat, juicy chunks of Hawaiian Wahoo; gigantic, whole tilefish that stare, glassy-eyed at the curious consumer; and other offerings that, were they not labeled, you’d need a degree in marine biology to recognize. Some, like baby squid and octopi, razor clams, and fillets of specialty catch that retail for upward of $25 per pound, might intimidate the standard home chef in search of something to serve for dinner. This is intentional. Other offerings, though, are just … different. It’s no coincidence that the most endangered fish are also staples of the American diet. In the half-century since, cod has become a poster fish for what happens when a species becomes too popular.
Doll Divine ~ Dress Up Games ~ Fantasy Doll Makers WIKIPEDIA - Food composition database. Food composition data (FCD) are detailed sets of information on the nutritionally important components of foods and provide values for energy and nutrients including protein, carbohydrates, fat, vitamins and minerals and for other important food components such as fibre. The data are presented in food composition databases (FCDBs). In the UK, FCD is listed in tables known as The Chemical Composition of Foods, McCance and Widdowson (1940) and in the first edition the authors stated that: ‘A knowledge of the chemical composition of foods is the first essential in the dietary treatment of disease or in any quantitative study of human nutrition’. This demonstrates the main reason for establishing FCD at that time. The earliest food composition tables were based solely on chemical analyses of food samples, which were mostly undertaken specifically for the tables. Chemical analysis Imputing and calculating values from data already within the database Food composition database
MyPlate Food Guide Five Food Groups Different food groups meet different nutrition needs. If you regularly skimp on one group, over time you won't get the best nutrition. 1. The vegetable portion of MyPlate is shown in green. Choosing variety is important when it comes to vegetables: Dark green vegetables (like broccoli, spinach, and kale) provide different nutrients from orange and red vegetables (like squash, carrots, and sweet potatoes). 2. Like veggies, fruits contain vitamins, minerals, and fiber. As with veggies, it's good to mix up your fruit choices: a colorful fruit cup is more than just pretty — it's a nutrition powerhouse. 3. The orange section on the MyPlate graphic shows the proportion of grains you should eat. So try to choose at least half of your day's grains from whole-grain sources like whole-wheat bread, brown rice, or oatmeal. 4. Foods that are high in protein help the body build, maintain, and repair tissue. 5. The blue circle shows dairy as a "side" to your meal, like a glass of milk.
Best Coconut Water Brand - Amy & Brian Coconut Juice from Thailand Ranks Top Like sports drinks before it, coconut water has quickly infiltrated the shelves of every major supermarket and convenience store, giving America a taste of an actual tropical beverage, instead of just a tropical-flavored one (though, to be fair, their bottles are good for hiding booze). Coconut water provides electrolytes and replenishes lost fluids at a rate equal to that of a sports drink, making it an all-natural alternative to those bottles filled with processed sugar. But what does it taste like? Is it worth the exorbitant price tag most brands carry? We were wrong: THIS is the best coconut water in the country Ranking: 7thBrand: Nature Factor Organic Coconut WaterCoconuts sourced from: ThailandServing size: 10ozPrice: $2.79Cost per ounce (for reference, gasoline is $0.026/ounce): $0.28Tasting notes: That hypothesis got debunked real quick, because the most expensive brand was unanimously ranked last. Naked Our editor and his puppy taste-test dog treats Cassie Johnston
Braz. arch. biol. technol. vol.42 no.3 Curitiba 1999 Chemical and nutritional composition of some common foods in Abeokuta, Nige Chemical and nutritional composition of some common foods in Abeokuta, Nigeria Silifat Ajoke Sanni I; Clara Raquel Bernstein Oguntona I*; Lateef Oladimeji Sanni II IDepartment of Home Science and Management, College of Agricultural Management, Rural Development and Consumer Studies, University of Agriculture, PMB 2240 Abeokuta IIFood Science and Tech Department, University of Agriculture, Abeokuta, Nigeria Chemical composition of seven common foods viz. cooked rice, cooked beans, cooked yams, cooked fufu, fried fish, stew, and vegetable soup, sold by the selected (147) vendors in Abeokut, were investigated. Descriptive statistics was used to analyse the collected data. The results of the proximate analysis of food samples showed that the mean moisture content of the street foods ranged from 44.87% in fried fish to 72.43% in cooked fufu. Keywords: Chemical and nutritional composition, common foods, Abeokuta, Nigeria
Dangerous fish you should eat before they eat you The sea is a dangerous place overflowing with dangerous things. But unlike pirates (and a certain dangerous politician), some of its inhabitants are edible. And taste good with Old Bay on them. Feast your eyes on 10 of the most treacherous sea creatures out there, and learn why they're so delicious. Flickr/walknboston STONEFISHHow they're scary: Stonefish camouflage themselves to look like rocks, excrete some of the most powerful poison in the ocean (kills within 3hrs), and can survive out of water for a full day. Flickr/ayk How they're delicious: Known as okoze when served in Japanese restaurants, a trained chef has to risk his life removing the spines and venom sacs. Wikipedia/Laban721 BARRACUDAHow they're scary: They can swim up to 27 miles per hour, are known to literally rip chunks of flesh off their predators with their sharp teeth, and inspired the band Heart. Flickr/Clurr Wikipedia/Steven G. Flickr/seafaringwoman Flickr/Radcarper SHARKHow they're scary: See that photo? Flickr/oldandsolo
DEPARTMENT OF FOOD TECHNOLOGY (Nepal) - FOOD COMPOSITION TABLE FOR NEPAL 2012