{"results":[{"id":"ss_64dbac91df34e0a5ddb51d0e69e2de098622a195","title":"Fish Matters: Importance of Aquatic Foods in Human Nutrition and Global Food Supply","authors":[{"name":"A. Tacon"},{"name":"M. Metian"}],"abstract":"","source":"Semantic Scholar","year":2013,"language":"en","subjects":["Biology"],"doi":"10.1080/10641262.2012.753405","url":"https://www.semanticscholar.org/paper/64dbac91df34e0a5ddb51d0e69e2de098622a195","is_open_access":true,"citations":620,"published_at":"","score":75.6},{"id":"ss_013eb08a681e2a2b5d01f47b0063d4af50a9d377","title":"Towards food supply chain resilience to environmental shocks","authors":[{"name":"K. Davis"},{"name":"S. Downs"},{"name":"Jessica A. Gephart"}],"abstract":"","source":"Semantic Scholar","year":2020,"language":"en","subjects":["Medicine","Business"],"doi":"10.1038/s43016-020-00196-3","url":"https://www.semanticscholar.org/paper/013eb08a681e2a2b5d01f47b0063d4af50a9d377","pdf_url":"https://www.nature.com/articles/s43016-020-00196-3.pdf","is_open_access":true,"citations":360,"published_at":"","score":74.8},{"id":"doaj_10.70851/jfines.2026.3(1).24.31","title":"Development and Comprehensive Quality Characterization of Soybean-Coconut Composite Milk Yoghurt as a Functional Dairy Alternative","authors":[{"name":"Akeem  Olalekan Adelu"},{"name":"Margret Iyabode Dania"}],"abstract":"This study investigated the proximate composition, mineral content, physicochemical characteristics, bacterial viability, and sensory attributes of soybean–coconut composite milk yoghurts formulated in different ratios (100:0, 75:25, 50:50, 25:75, and 0:100) of soybean to coconut milk, codename SCMY01 to SCMY05. The moisture content of approximately 86% with no significant difference among the samples, dominates the proximate results. A gradual reduction in protein (3.79–1.21%) was observed with higher coconut substitution. Sample SCMY05 had the highest fat content (6.48%). Ash, crude fibre, and carbohydrate were highest in sample SCMY01 (0.71, 0.41, and 7.11%). Mineral analysis revealed that soybean-dominant samples were richer in calcium, sodium, magnesium, iron, and zinc, whereas potassium levels were significantly higher in coconut-rich formulations (202.25 to 220.10mg/100g). Physicochemical assessment revealed a decline in pH (4.35–3.90) and an increase in titratable acidity (0.70–1.05%) as the coconut content increased, accompanied by a substantial improvement in total solids (12.00–21.25%). No significant difference was observed in total soluble solid results. Microbial counts ranged from (7.2–8.5 log₁₀ cfu/ml), with soybean-based samples supporting relatively higher microbial growth. Sensory analysis revealed that 100% coconut milk yoghurt was most favoured in terms of colour, taste, flavour, and overall acceptability, whereas soybean-based yoghurt, despite being nutritionally superior, was less accepted due to its pronounced beany flavour. This study highlight soybean–coconut composite yoghurt as a sustainable and health-promoting alternative to dairy yoghurt, with prospects for broader consumer acceptance and commercialization.","source":"DOAJ","year":2026,"language":"","subjects":["Nutrition. Foods and food supply"],"doi":"10.70851/jfines.2026.3(1).24.31","url":"https://jfines.org/index.php/jfines/article/view/127","is_open_access":true,"published_at":"","score":70},{"id":"ss_0ab9d877e637d71bcdad41f70d293f6d1f237b8b","title":"Resilient foods for preventing global famine: a review of food supply interventions for global catastrophic food shocks including nuclear winter and infrastructure collapse","authors":[{"name":"Juan B. García Martínez"},{"name":"Jeffray Behr"},{"name":"Joshua Pearce"},{"name":"D. Denkenberger"}],"abstract":"Abstract Global catastrophic threats to the food system upon which human society depends are numerous. A nuclear war or volcanic eruption could collapse agricultural yields by inhibiting crop growth. Nuclear electromagnetic pulses or extreme pandemics could disrupt industry and mass-scale food supply by unprecedented levels. Global food storage is limited. What can be done?. This article presents the state of the field on interventions to maintain food production in these scenarios, aiming to prevent mass starvation and reduce the chance of civilizational collapse and potential existential catastrophe. The potential for rapid scaling, affordability, and large-scale deployment is reviewed for a portfolio of food production methods over land, water, and industrial systems. Special focus is given to proposing avenues for further research and technology development and to collating policy proposals. Maintaining international trade and prioritizing crops for food instead of animal feed or biofuels is paramount. Both mature, proven methods (crop relocation, plant-residue- and grass–fed ruminants, greenhouses, seaweed, fishing, etc.) and novel resilient foods are characterized. A future research agenda is outlined, including scenario characterization, policy development, production ramp-up and economic analyses, and rapid deployment trials. Governments could implement national plans and task forces to address extreme food system risks, and invest in resilient food solutions to safeguard citizens against global catastrophic food failure.","source":"Semantic Scholar","year":2025,"language":"en","subjects":["Medicine"],"doi":"10.1080/10408398.2024.2431207","url":"https://www.semanticscholar.org/paper/0ab9d877e637d71bcdad41f70d293f6d1f237b8b","pdf_url":"https://doi.org/10.1080/10408398.2024.2431207","is_open_access":true,"citations":9,"published_at":"","score":69.27000000000001},{"id":"doaj_10.1186/s40100-025-00347-9","title":"Exploring consumer preferences and policy implications in local food systems: Does taste or labeling matter in honey?","authors":[{"name":"Belinda Lopéz-Galán"},{"name":"Tiziana de-Magistris"}],"abstract":"Abstract This study analyses the influence of geographical origin and taste on honey consumer behavior. First, we explore the influence of geographical origin on consumers’ hedonic evaluation of honey. We then assess the influence of geographical origin and taste on their willingness to pay (WTP) for honey. We conducted a field experiment at a real supermarket. The participants were exposed to two treatments (blind and informed treatment). The findings showed that knowledge about the geographical origin of honey influences consumers’ hedonic evaluations and that the WTP for honey is more strongly influenced by geographical origin than by taste.","source":"DOAJ","year":2025,"language":"","subjects":["Nutrition. Foods and food supply","Agricultural industries"],"doi":"10.1186/s40100-025-00347-9","url":"https://doi.org/10.1186/s40100-025-00347-9","is_open_access":true,"published_at":"","score":69},{"id":"doaj_10.1016/j.cdnut.2025.107230","title":"A 70 Amino Acid Fragment of Insparin Retains Its Potential to Upregulate Distal Insulin Signaling","authors":[{"name":"Tanvi Kale"},{"name":"Vijay Hegde"},{"name":"Nikhil V Dhurandhar"}],"abstract":"","source":"DOAJ","year":2025,"language":"","subjects":["Nutrition. Foods and food supply","Nutritional diseases. Deficiency diseases"],"doi":"10.1016/j.cdnut.2025.107230","url":"http://www.sciencedirect.com/science/article/pii/S2475299125026903","is_open_access":true,"published_at":"","score":69},{"id":"doaj_10.2903/j.efsa.2025.9416","title":"Safety evaluation of an extension of use of the food enzyme endo‐polygalacturonase from the genetically modified Trichoderma reesei strain RF6197","authors":[{"name":"EFSA Panel on Food Enzymes (FEZ)"},{"name":"Holger Zorn"},{"name":"José Manuel Barat Baviera"},{"name":"Claudia Bolognesi"},{"name":"Francesco Catania"},{"name":"Gabriele Gadermaier"},{"name":"Ralf Greiner"},{"name":"Baltasar Mayo"},{"name":"Alicja Mortensen"},{"name":"Yrjö Henrik Roos"},{"name":"Marize L. M. Solano"},{"name":"Monika Sramkova"},{"name":"Henk Van Loveren"},{"name":"Laurence Vernis"},{"name":"Jeroen Pasch"},{"name":"Yi Liu"}],"abstract":"Abstract The food enzyme endo‐polygalacturonase ((1‐4)‐α‐d‐galacturonan glycanohydrolase, EC 3.2.1.15) is produced with the genetically modified Trichoderma reesei strain RF6197 by AB Enzymes GmbH. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used in five food manufacturing processes. Subsequently, the applicant has requested to extend its use to include two additional processes. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of seven food manufacturing processes. As the food enzyme–total organic solids (TOS) are removed from or not carried into the final foods in three food manufacturing processes, the dietary exposure to the food enzyme–TOS was estimated only for the remaining four processes. The dietary exposure was calculated to be up to 0.137 mg TOS/kg body weight (bw) per day in European populations. When combined with the no observed adverse effect level previously reported (1000 mg TOS/kg bw per day, the highest dose tested), the Panel derived a margin of exposure of at least 7299. Based on the new data, the revised margin of exposure and the previous evaluation, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use.","source":"DOAJ","year":2025,"language":"","subjects":["Nutrition. Foods and food supply","Chemical technology"],"doi":"10.2903/j.efsa.2025.9416","url":"https://doi.org/10.2903/j.efsa.2025.9416","is_open_access":true,"published_at":"","score":69},{"id":"doaj_10.22146/jfps.17037","title":"Comparison of Vitamin B1 (Thiamin hydrochloride) Level in Brown Rice (Oryza nivara S.D.Sharma \u0026 Shastry) and Cooked Brown Rice by Alkalimetry Methods","authors":[{"name":"Emerita Dyah Ayu Purwita Sari"},{"name":"Hendra Budiman"},{"name":"Anita Agustina Styawan"},{"name":"Choiril Hana Mustofa"}],"abstract":"Brown rice (Oryza nivara S.D.Sharma \u0026 Shastry) is a rice variety that belongs to the Graminae family. Brown rice contains vitamins A, B, C, Zn and B complex. Vitamin B1 is one type of vitamin that is not stable. Its stability is influenced by pH, temperature and processing. The purpose of this study was to determine the comparison of vitamin B1 levels in brown rice and cooked brown rice. The study began with a qualitative test of vitamin B1 using 10% Pb acetate and 6 N NaOH if a yellow color and brown precipitate formed after heating, the sample was positive for vitamin B1. Determination of vitamin B1 levels in brown rice and cooked brown rice by alkalimetric method using NaOH as a titer that has been standardized in advance with potassium biftalat 0.1 N. Data analysis using the Mann Whitney test is an alternative to the Independent T-test if the t-test requirements are not met. The Mann Whitney test is used to determine whether or not there is a difference between two independent samples. The results of the qualitative test of vitamin B1 in brown rice and cooked brown rice showed that the samples were positive for vitamin B1. The quantitative test results of vitamin B1 levels in brown rice and cooked brown rice obtained an average of 12.40 mg / kg and 4.96 mg / kg. Statistical test results, the significance value (p) = 0.043, where p \u003c 0.05 means there is a significant difference in vitamin B1 levels in brown rice and cooked brown rice. The conclusion of this study is that vitamin B1 levels in brown rice are higher than vitamin B1 levels in cooked brown rice.","source":"DOAJ","year":2025,"language":"","subjects":["Pharmacy and materia medica","Nutrition. Foods and food supply"],"doi":"10.22146/jfps.17037","url":"https://jurnal.ugm.ac.id/v3/JFPS/article/view/17037","is_open_access":true,"published_at":"","score":69},{"id":"doaj_10.1016/j.cdnut.2024.104444","title":"Metabolomic Profile Alterations Associated with the SLC16A11 Risk Haplotype Following a Lifestyle Intervention in People With Prediabetes","authors":[{"name":"Magdalena Sevilla-González"},{"name":"Maria Fernanda Garibay-Gutiérrez"},{"name":"Arsenio Vargas-Vázquez"},{"name":"Andrea Celeste Medina-García"},{"name":"Maria Luisa Ordoñez-Sánchez"},{"name":"Clary B Clish"},{"name":"Paloma Almeda-Valdes"},{"name":"Teresa Tusie-Luna"}],"abstract":"Background: A risk haplotype in SLC16A11 characterized by alterations in fatty acid metabolism emerged as a genetic risk factor associated with increased susceptibility to type 2 diabetes (T2D) in Mexican population. Its role on treatment responses is not well understood. Objectives: We aimed to determine the impact of the risk haplotype on the metabolomic profile during a lifestyle intervention (LSI). Methods: We recruited Mexican-mestizo individuals with ≥1 prediabetes criteria according to the American Diabetes Association with a body mass index between 25 and 45 kg/m2. We conducted a 24-wk quasiexperimental LSI study for diabetes prevention. Here, we compared longitudinal plasma liquid chromatography/mass spectrometry metabolomic changes between carriers and noncarriers. We analyzed the association of risk haplotype with metabolites leveraging repeated assessments using multivariable-adjusted linear mixed models. Results: Before the intervention, carriers (N = 21) showed higher concentrations of hippurate, C16 carnitine, glycine, and cinnamoylglycine. After 24 wk of LSI, carriers exhibited a deleterious metabolomic profile. This profile was characterized by increased concentrations of hippurate, cinnamoglycine, xanthosine, N-acetylputrescine, L-acetylcarnitine, ceramide (d18:1/24:1), and decreased concentrations of citrulline and phosphatidylethanolamine. These metabolites were associated with higher concentrations of total cholesterol, triglycerides, and low density lipoprotein cholesterol. The effect of LSI on the risk haplotype was notably more pronounced in its impact on 2 metabolites: methylmalonylcarnitine (β: −0.56; P-interaction = 0.014) and betaine (β: −0.64; P-interaction = 0.017). Interestingly, lower consumption across visits of polyunsaturated (β: −0.038; P = 0.017) fatty acids were associated with higher concentrations of methylmalonylcarnitine. Covariates for adjustment across models included age, sex, genetic ancestry principal components, and body mass index. Conclusions: Our study highlights the persistence of deleterious metabolomic patterns associated with the risk haplotype before and during a 24-wk LSI. We also emphasize the potential regulatory role of polyunsaturated fatty acids on methylmalonylcarnitine concentrations suggesting a route for improving interventions for individuals with high-genetic risk.","source":"DOAJ","year":2024,"language":"","subjects":["Nutrition. Foods and food supply","Nutritional diseases. Deficiency diseases"],"doi":"10.1016/j.cdnut.2024.104444","url":"http://www.sciencedirect.com/science/article/pii/S2475299124023783","is_open_access":true,"published_at":"","score":68},{"id":"doaj_10.32394/rpzh.2024.0295","title":"Adaptation of the scale of effects of social media on eating behavior in Hungarian university students","authors":[{"name":"Aylin Bayındır-Gümüş"},{"name":"Ebru Öztürk"},{"name":"Mihály Soós"}],"abstract":"Background. People live in a technological world, where social media is used very commonly. Social media has effects on eating behaviors, as in other aspects. For this reason, it is important to measure social media effect.\r\nObjective. This study aimed to adapt the Scale of Effects of Social Media on Eating Behaviour (SESMEB) that examines the effect of social media on eating behavior in Hungarian university students.\r\nMaterial and methods. The SESMEB was translated into the target language by taking various stages. The online questionnaire including general information, social media use, and the eighteen-item SESMEB was used to collect data. The scale was administered to the study group consisting of 213 Hungarian university students, and data from 203 of them were analyzed. Confirmatory factor analyses were performed to test construct validity, and the Cronbach alpha coefficient was calculated for the reliability of the scale in Hungarian.\r\nResults. Total correlation value was higher than 0.50 for all items of the scale. The fit indices were at an acceptable level or had a perfect fit. The t-values were significant at the level of 0.1 and ranged between 2.927 and 5.706. The Spearman–Brown coefficient was calculated at 0.894. The reliability coefficient of the scale was calculated to be 0.866. SESMEB scores were different according to spending time daily, sharing content, and using filters or Photoshop on social media (p \u003c 0.05).\r\nConclusions. Higher than 0.80 Cronbach’s alpha coefficient and other results show that Hungarian SESMEB is a valid and reliable tool. Therefore, Hungarian SESMEB will be useful for further studies to determine the impact of social media on eating behaviors.","source":"DOAJ","year":2024,"language":"","subjects":["Nutrition. Foods and food supply","Industrial medicine. Industrial hygiene","Public aspects of medicine"],"doi":"10.32394/rpzh.2024.0295","url":"http://wydawnictwa.pzh.gov.pl/roczniki_pzh/adaptation-of-the-scale-of-effects-of-social-media-on-eating-behavior-in-hungarian-university-students?lang=pl","is_open_access":true,"published_at":"","score":68},{"id":"doaj_10.1002/fft2.373","title":"A comprehensive review of specific activity and intrinsic connections of food‐derived bioactive peptides for human health","authors":[{"name":"Tiantian Zhao"},{"name":"Guowan Su"},{"name":"Lijun Zhang"},{"name":"Jieqiong Chen"},{"name":"Yehui Zhang"},{"name":"Weifeng Liu"},{"name":"Mouming Zhao"},{"name":"Jianan Zhang"},{"name":"Qingrong Huang"}],"abstract":"Abstract Food‐derived peptides have garnered significant attention in research due to their multifaceted functionalities, abundant availability, efficient utilization of agricultural by‐products, and environmentally sustainable preparation methods. These peptides play a crucial role in human health, yet their precise mechanisms of action remain largely unexplored, posing challenges in their screening, preparation, and effective application utilizing protein‐based raw materials. This review offers an extensive examination of 19 types of bioactive peptides derived from food. The sources of food‐derived bioactive peptides are well concluded and the classifications are made according to their potential health benefit based on five primary systems: general bodily functions, the nervous system, the cardiovascular system, the metabolic system, and the immune system. This review specifically highlights the multifaceted impacts of tasty peptides on human health, extending beyond their gustatory effects. Furthermore, it explores the interplay between various functions of bioactive peptides, noting a progression from basic to advanced functionalities. Antioxidant activity and the modulation of key enzymes are identified as fundamental actions that are interconnected with other functional properties. This implies that a single bioactive peptide could exhibit multiple beneficial effects. The key role of antioxidant capabilities is underscored based on their broad influence and straightforward assessment. This comprehensive analysis aims to deepen the systematic understanding of the diverse benefits offered by various food‐derived peptides.","source":"DOAJ","year":2024,"language":"","subjects":["Nutrition. Foods and food supply","Food processing and manufacture"],"doi":"10.1002/fft2.373","url":"https://doi.org/10.1002/fft2.373","is_open_access":true,"published_at":"","score":68},{"id":"ss_1cf56043b86455f199c0ceb32326c9186095ffc5","title":"Technological innovations enhance postharvest fresh food resilience from a supply chain perspective","authors":[{"name":"Jinjin Huang"},{"name":"M. Zhang"},{"name":"A. Mujumdar"},{"name":"Yamei Ma"}],"abstract":"Abstract Fresh food is rich in nutrients but is usually seasonal, perishable, and challenging to store without degradation of quality. The inherent limitations of various preservation technologies can result in losses in all stages of the supply chain. As consumers of fresh foods have become more health-conscious, new technologies for intelligent, energy-efficient, and nondestructive preservation and processing have emerged as a research priority in recent years. This review aims to summarize the quality change characteristics of postharvest fruits, vegetables, meats, and aquatic products. It critically analyzes research progress and applications of various emerging technologies, which include: the application of high-voltage electric field, magnetic field, electromagnetic field, plasma, electrolytic water, nanotechnology, modified atmosphere packaging, and composite bio-coated film preservation technologies. An evaluation is presented of the benefits and drawbacks of these technologies, as well as future development trends. Moreover, this review provides guidance for design of the food supply chain to take advantage of various technologies used to process food, reduce losses and waste of fresh food, and this improve the overall resilience of the supply chain.","source":"Semantic Scholar","year":2023,"language":"en","subjects":["Medicine"],"doi":"10.1080/10408398.2023.2232464","url":"https://www.semanticscholar.org/paper/1cf56043b86455f199c0ceb32326c9186095ffc5","is_open_access":true,"citations":29,"published_at":"","score":67.87},{"id":"ss_575a37b7f1daf5c4acf9c6797a83b7a797359985","title":"Global trends in added sugars and non-nutritive sweetener use in the packaged food supply: drivers and implications for public health","authors":[{"name":"Cherie Russell"},{"name":"P. Baker"},{"name":"C. Grimes"},{"name":"R. Lindberg"},{"name":"M. Lawrence"}],"abstract":"Abstract Objective: The health implications of excessive added sugar intakes have led to national policy actions to limit their consumption. Subsequently, non-nutritive sweeteners (NNS) may be used to maintain product sweetness. We aimed to assess trends in quantities of added sugars and NNS sold in packaged food and beverages worldwide, and the association between these trends and the number of national policy actions across regions to reduce added sugar consumption. Design: (i) Longitudinal analysis of Euromonitor sales data (2007–2019) to assess the quantity of added sugars (kg) and NNS (g) sold in packaged foods and beverages globally, across regions, and across country income categories; (ii) policy-mapping of policy actions targeting added sugar consumption globally from the NOURISHING database; and (iii) Spearman’s correlations to assess the association between national policy actions across regions and changes in added sugar/NNS sales. Setting: Worldwide. Participants: Not applicable. Results: Per capita volumes of NNS from beverage sales increased globally (36 %). Added sugars from beverage sales decreased in high-income countries (22 %) but increased in upper-middle-income countries (UMIC) and lower-middle-income countries (LMIC) (13–40 %). Added sugars from packaged food sales increased globally (9 %). Regions with more policy actions had a significant increase in NNS quantities from beverage sales (r = 0·68, P = 0·04). The sweetness of the packaged food supply (the sweetness of each NNS and added sugar, relative to sucrose, multiplied by sales volume) increased over time. Conclusions: The increasing use of NNS to sweeten beverages globally, and in packaged food in UMIC and LMIC, may have health and dietary implications in the future. Their use as a substitute for added sugar should be considered in public health nutrition policymaking.","source":"Semantic Scholar","year":2022,"language":"en","subjects":["Medicine"],"doi":"10.1017/S1368980022001598","url":"https://www.semanticscholar.org/paper/575a37b7f1daf5c4acf9c6797a83b7a797359985","pdf_url":"https://www.cambridge.org/core/services/aop-cambridge-core/content/view/A6375EB569DCDA4899730EC40C69D1CC/S1368980022001598a.pdf/div-class-title-global-trends-in-added-sugars-and-non-nutritive-sweetener-use-in-the-packaged-food-supply-drivers-and-implications-for-public-health-div.pdf","is_open_access":true,"citations":58,"published_at":"","score":67.74000000000001},{"id":"ss_fafddfdaebe37718d85e25d7d041413da28410d7","title":"Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods","authors":[{"name":"Neda Mollakhalili-meybodi"},{"name":"M. Yousefi"},{"name":"A. Nematollahi"},{"name":"N. Khorshidian"}],"abstract":"","source":"Semantic Scholar","year":2021,"language":"en","subjects":null,"doi":"10.1007/s00217-021-03750-w","url":"https://www.semanticscholar.org/paper/fafddfdaebe37718d85e25d7d041413da28410d7","is_open_access":true,"citations":76,"published_at":"","score":67.28},{"id":"crossref_10.3390/foods12071359","title":"Innovative Foods: The Future Food Supply, Nutrition and Health","authors":[{"name":"Malik Altaf Hussain"},{"name":"Alaa El-Din Ahmed Bekhit"}],"abstract":"In the coming decades, feeding the growing world population is going to become a global food-supply challenge for our existing food systems [...]","source":"CrossRef","year":2023,"language":"en","subjects":null,"doi":"10.3390/foods12071359","url":"https://doi.org/10.3390/foods12071359","is_open_access":true,"citations":9,"published_at":"","score":67.27000000000001},{"id":"ss_d796ef5a433163f32cdd452ccfe881380da0b18f","title":"Branded Foods Databases as a Tool to Support Nutrition Research and Monitoring of the Food Supply: Insights From the Slovenian Composition and Labeling Information System","authors":[{"name":"I. Pravst"},{"name":"Maša Hribar"},{"name":"Katja Žmitek"},{"name":"B. Blažica"},{"name":"B. Koroušić Seljak"},{"name":"A. Kušar"}],"abstract":"Branded foods databases are becoming very valuable not only in nutrition research but also for clinical practice, policymakers, businesses, and general population. In contrast to generic foods, branded foods are marked by rapid changes in the food supply because of reformulations, the introduction of new foods, and the removal of existing ones from the market. Also, different branded foods are available in different countries. This not only complicates the compilation of branded foods datasets but also causes such datasets to become out of date quickly. In this review, we present different approaches to the compilation of branded foods datasets, describe the history and progress of building and updating such datasets in Slovenia, and present data to support nutrition research and monitoring of the food supply. Manufacturers are key sources of information for the compilation of branded foods databases, most commonly through food labels. In Slovenia, the branded food dataset is compiled using standard food monitoring studies conducted at all major retailers. Cross-sectional studies are conducted every few years, in which the food labels of all available branded foods are photographed. Studies are conducted using the Composition and Labeling Information System (CLAS) infrastructure, composed of a smartphone application for data collection and online data extraction and management tool. We reviewed various uses of branded foods datasets. Datasets can be used to assess the nutritional composition of food in the food supply (i.e., salt, sugar content), the use of specific ingredients, for example, food additives, for nutrient profiling, and assessment of marketing techniques on food labels. Such datasets are also valuable for other studies, for example, assessing nutrient intakes in dietary surveys. Additional approaches are also being tested to keep datasets updated between food monitoring studies. A promising approach is the exploitation of crowdsourcing through the mobile application VešKajJeš, which was launched in Slovenia to support consumers in making healthier dietary choices.","source":"Semantic Scholar","year":2022,"language":"en","subjects":["Medicine"],"doi":"10.3389/fnut.2021.798576","url":"https://www.semanticscholar.org/paper/d796ef5a433163f32cdd452ccfe881380da0b18f","pdf_url":"https://www.frontiersin.org/articles/10.3389/fnut.2021.798576/pdf","is_open_access":true,"citations":35,"published_at":"","score":67.05},{"id":"doaj_Comportamento+alimentar+de+universit%C3%A1rios+durante+o+isolamento+social","title":"Comportamento alimentar de universitários durante o isolamento social","authors":[{"name":"Lucia Rota Borges"},{"name":"Mayra  Medeiros Luiz"}],"abstract":"Objetivo: Avaliar o comportamento alimentar de universitários durante o isolamento social, afim de compreender a relação dos mesmos com os alimentos durante este período. Método: Estudo observacional transversal, onde foram avaliados por meio de um questionário eletrônico, alunos de graduação da Universidade Federal de Pelotas, no período de julho a outubro de 2021. O questionário foi dividido em duas partes, avaliando o perfil dos estudantes o comportamento alimentar. Como ferramenta foi utilizado o questionário “The three factor eating questionnaire – R21” (TFEQ-R21), que pontua em uma escala de 0 a 100 os 3 domínios do comportamento alimentar. Os dados encaminharam-se automaticamente para uma planilha do programa Excel® gerada pelo Google Forms. A análise descritiva das variáveis sexo, faixa etária, procedência, área de conhecimento e semestre de graduação, foi apresentada por meio de médias com seus respectivos desvios padrões. Resultados: A amostra do estudo foi composta por 397 universitários, sendo a maioria mulheres (78,59%) entre 18 e 30 anos (87,66%), procedendo das regiões sul e sudeste (96,73%). Entre as áreas de conhecimento e semestre em curso, 47,86% eram da área da saúde e 64,99% estavam entre o primeiro e o sexto semestre de graduação. Houve relação significativa apenas entre alimentação emocional e sexo, evidenciando que as mulheres apresentaram maiores escores para esse domínio. Conclusão: A maioria das respostas foram de mulheres, com uma porcentagem significativa voltada para alimentação emocional. Os reflexos da alimentação emocional no comportamento alimentar desses indivíduos, resultam em efeitos compensatórios, fazendo com que as escolhas alimentares não sejam conscientes.\n\r\n\nPalavras Chave: comportamento alimentar, coronavírus, isolamento social.","source":"DOAJ","year":2023,"language":"","subjects":["Nutrition. Foods and food supply"],"url":"http://www.rbone.com.br/index.php/rbone/article/view/2174","is_open_access":true,"published_at":"","score":67},{"id":"doaj_10.47320/rasbran.2023.2956","title":"Risco de síndrome de realimentação e desfechos clínicos em pacientes de prontos socorros do Distrito Federal ","authors":[{"name":"Nathália Leal Dominguez"},{"name":"Thaís Amaral Ferreira Baracho"},{"name":"Bruna de Abreu Toscano Souza"},{"name":"Maíra  Silveira Coelho"},{"name":"Luana Clemente de Oliveira Mota"},{"name":"Michelle Estefany de Conceição de Pádua"},{"name":"Davi Domineo Moreira de Araújo"},{"name":"Pedro de Lima Ramos"}],"abstract":"\nObjetivo: Avaliar a relação do risco de síndrome de realimentação com desfechos clínicos (tempo de internação e óbito) em pacientes admitidos nos prontos socorros de dois hospitais públicos do Distrito Federal (DF). Método: Trata-se de um estudo com caráter longitudinal, prospectivo, observacional e analítico, o qual foi realizado em dois hospitais públicos do DF no período de agosto de 2018 a agosto de 2019. Resultados: A amostra foi composta por 478 pacientes admitidos nos prontos-socorros dos dois hospitais. Observou-se que 45,60% da amostra apresentou risco nutricional e 32,22% algum grau de desnutrição. A frequência do risco para síndrome de realimentação foi de 23,65%. Os pacientes que apresentaram risco para síndrome de realimentação apresentaram 83% mais risco de permanecerem internados por mais de 7 dias e 58% mais risco de óbito em relação aos pacientes que não apresentaram risco para SR. Conclusão: Pacientes que apresentam risco para síndrome de realimentação permaneceram mais tempo internados e possuem mais risco de irem a óbito.\n","source":"DOAJ","year":2023,"language":"","subjects":["Nutritional diseases. Deficiency diseases","Nutrition. Foods and food supply","Food processing and manufacture"],"doi":"10.47320/rasbran.2023.2956","url":"https://www.rasbran.com.br/rasbran/article/view/2956","is_open_access":true,"published_at":"","score":67},{"id":"doaj_10.3389/fsufs.2023.1272724","title":"Biophysical and textural attributes as selection indices for replacing the adopted cassava variety with the improved genotype to produce fufu","authors":[{"name":"Wasiu Awoyale"},{"name":"Wasiu Awoyale"},{"name":"Busie Maziya-Dixon"},{"name":"Hakeem Oyedele"},{"name":"Michael Adesokan"},{"name":"Emmanuel O. Alamu"}],"abstract":"The use of the biophysical and textural qualities of fufu to choose the possible substitution of an adopted cassava variety (TMEB419-V1) with improved genotypes from the breeding program was assessed in this study. Standard methods were used for the biophysical and textural attributes of the fufu produced from different cassava roots. The outcomes portray that the means of the biophysical attributes of the fufu flour from different cassava genotypes are swelling power (SWP) of 13.59%, solubility index (SI) of 3.41%, dispersibility of 26.77%, bulk density (BD) of 54.46%, water absorption capacity (WAC) of 149.44%, peak viscosity of 693.97 RVU, trough viscosity of 319.76 RVU, breakdown viscosity of 374.21 RVU, final viscosity of 433.84 RVU, setback viscosity of 114.08 RVU, peak time of 4.49 min, and pasting temperature of 78.52°C, as well as moisture content of 4.92%, ash content of 0.52%, sugar content of 2.85%, starch content of 76.24%, amylose content of 31.68%, and cyanogenic potential content (CNP) of 3.03 mg HCN/kg. The sensory texture attributes depict that the cooked fufu dough was stretchable, slightly hard, sticky, and mouldable. The instrumental texture attribute of the cooked fufu dough is hardness 27.18 N/m2, adhesiveness −62.04 N/m2, moldability 0.93, stretchability 0.89, and gumminess 25.26 N/m2. Similar functional (BD) and pasting (peak and breakdown viscosities) properties and chemical composition (amylose content) to that of the control sample (V1 variety) were produced from the V6 genotype. However, the cooked fufu dough prepared from the V7 and V8 genotypes was comparable to that of the V1 variety in terms of the sensory (stretchability) and instrumental (moldability) texture attributes; therefore, most of the genotypes may be suitable for producing fufu flour like the control sample (V1 variety) based on attributes preferred by the consumers.","source":"DOAJ","year":2023,"language":"","subjects":["Nutrition. Foods and food supply","Food processing and manufacture"],"doi":"10.3389/fsufs.2023.1272724","url":"https://www.frontiersin.org/articles/10.3389/fsufs.2023.1272724/full","is_open_access":true,"published_at":"","score":67},{"id":"ss_a09b76242c7edf951112b5b1c277decedebd1acb","title":"Nutrition transition in Vietnam: changing food supply, food prices, household expenditure, diet and nutrition outcomes","authors":[{"name":"Jody Harris"},{"name":"P. Nguyen"},{"name":"L. Tran"},{"name":"P. Huynh"}],"abstract":"While literature has noted the presence of a nutrition transition in terms of changing nutrition outcomes in Vietnam, very limited evidence linking changes in upstream food system factors to downstream diet and nutrition changes exists. Combining available data from different sources and analyzing it through a conceptual food systems framework, our study examines different pathways of nutrition transition through food supply, food prices, household food expenditures, diets, and nutrition outcomes in Vietnam. Our findings show that while Vietnam is at the start of its nutrition transition, change is happening rapidly. Undernutrition is falling, obesity is rising, and nutrition-related chronic diseases account for a significant burden of diseases and death. In terms of changes in healthful foods, the supply of vegetables and fruits is plentiful, and expenditure on vegetables remains consistent and small. Notably however, vegetable consumption has dropped, and increasing meat and milk consumption have been double-edged swords for nutrition. In terms of foods associated with the negative sides of the nutrition transition, the availability of sweets and sweetened beverages has risen in recent years, with oils and fats rising less. The expenditure share on food eaten away from home, in many contexts a marker for less healthful diets, has increased over time. While these changes are typical of a nutrition transition, Vietnam is also somewhat of an outlier in some respects: wet markets and daily fresh food purchases continue to dominate food purchasing behaviour, and food eaten away from home means a different thing in a country renowned for its diverse and healthy street food and roadside restaurant culture. While this study brings together important data on the food system drivers of a nutrition transition in Vietnam, it cannot link each of these issues into a standard statistical model of change due to data gaps at different levels, calling for data collection improvement in future diet and food systems research. Vietnamese health policy explicitly acknowledges nutrition transition issues, with targets for obesity reduction. This work on the food system drivers of the nutrition transition points to the need to further adapt policy in other sectors beyond health, however. At the same time as making nutrient-rich foods more accessible, nutrient-poor or ultra-processed foods need to be made less accessible and desirable if additional income is to contribute to a healthy diet in limiting Vietnam’s emerging nutrition transition.","source":"Semantic Scholar","year":2020,"language":"en","subjects":["Business"],"doi":"10.1007/s12571-020-01096-x","url":"https://www.semanticscholar.org/paper/a09b76242c7edf951112b5b1c277decedebd1acb","pdf_url":"https://link.springer.com/content/pdf/10.1007/s12571-020-01096-x.pdf","is_open_access":true,"citations":86,"published_at":"","score":66.58}],"total":2372294,"page":1,"page_size":20,"sources":["CrossRef","DOAJ","Semantic Scholar"],"query":"Nutrition. Foods and food supply"}