bluuebunny/crossref_metadata_2025_split huggingface dataset:
An investigation into the vitamin B1 and B2 content of a popular UK ready meal.
Authors: Rhule-Samuel Robyn , Patel Pryank , Tzounis Xenofon 
Published: June 2020

AbstractReady meals (RMs) are a convenient meal option, and it is assumed that they can be part of a balanced diet. Research has shown that energy, fat and salt content of RMs are “nutritionally chaotic”(Celnik et al., 2012), with many meals being significantly under- or overestimated in the labelling.However, to our knowledge, no research has analysed the nutritional content of RMs in relation to labile water-soluble vitamins undergoing food processing, such as vitamin B1 or B2. Accurate estimations of certain water-soluble vitamins is important to understand whether RMs contribute sufficient amounts of these essential vitamins to the diet to meet the nutrient requirements for those who consistently consume RMs.The ‘sausage and mash’ range of RM is one of the most popular RMs eaten by meals-on-wheels users and purchased in supermarkets. The aim of this study is to compare process-labile vitamin content; vitamin B1 and B2, in sausage and mash RMs, and carry out price comparison between meals.Sausage and mash RMs from five RM suppliers were analysed in duplicate. Following derivatisation of Vitamin B1, both vitamin B1 and B2 were analysed with fluorescent detection using HPLC. All food samples were tested in triplicate. Kruskal-Wallis test was carried out to compare vitamin content between RMs from different RM providers. Pearsons correlation tested relationships between meal composition and RM price.RMs significantly differed between providers where vitamin B1(x2 = 8.073, p < 0.05) and B2(x2 = 7.964, p < 0.05) content was between 1.05–3.73mg/serving and 0.033–0.098mg/serving, respectively. The price of the RMs ranged between £2.00-£3.50. Analysis showed that cheaper meals had a higher thiamine content (r = -0.675, p < 0.001), which could be due to the presence of green peas; a source of thiamine, in one of the cheaper RMs. Results showed that the percentage(%) of meat/serving was higher in the more expensive meals (r = 0.603, p < 0.001), and the cheaper meals had a higher percentage of mashed potatoes(r = -0.837, p < 0.001).This study shows that there are differences in vitamin B1 and B2 between RM providers. This may mean that consumers are not aware of which meals may be the most nutritionally adequate. Price of meal has an impact on composition and therefore nutrient density. Future studies should analyse other process labile essential vitamins such as vitamin C and other B-group vitamins to establish accurate estimations of water-soluble vitamin content in RMs.
Evaluation of the individual workload perception of the personnel in food service system
Authors: Altun Hulya Kamarli , Kurklu Nilgun Seremet 
Published: June 2020

AbstractIntroductionOrganizational factors, insufficient wages, inadequate work performance of their co-workers and lack of physical working environment in the hospital food service system (FSS) cause the increase of the workload. This study aims to determine the individual workload perception of the FSS personnel and to ascertain whether the individual workload perception differs across demographic variables and occupational groups.Materials and MethodsThe population of this descriptive study consists of the personnel working in the kitchen of the Akdeniz University Hospital, and the sample consists of 87 people who accepted to participate in the study by filling out the questionnaire forms on a voluntary basis. Individual Workload Perception Scale was used to evaluate the personnel's perception on their work environment and Personal Information Form was used to detect the participants’ data related to the independent variables.ResultsApproximately half of the individuals (47.1%) participating in the study were aged 31–40 years (33.5 ± 7.32). 56.3% of the individuals were waiter and three quarters of the individuals worked in shifts. Total individual workload perception of the FSS personnel was detected as 64.7 ± 15.25 on average. The mean score of the colleague support sub-group of the individuals was the highest and the mean score of the unit support was the lowest. It was determined that FSS personnel did not display a statistically significant difference across age groups, gender, marital status, educational status and individual workload sub-groups. It was only seen that there was a significant association between the work distribution of the individuals and the colleague&unit support (p < 0.05). A positively significant correlation was detected in FSS personnel between colleague support (r = 0.859), unit support (r = 0.473), work environment perception (r = 0.647) and intention to resume current work (r = 0.434) subscales and total individual workload perception scale (p < 0.01).DiscussionThe workload of the FSS personnel working in the hospital was found to be high, and it is necessary to evaluate the individual workload and develop solutions for the provision of dietary services in a safe, high quality and efficient manner.
Removing a barrier – the effect of plant-based cooking skills on dietary habits. A mixed-method study
Authors: Reipurth Malou , Gregersen Charlotte G. , Armando Perez-Cueto Federico J. 
Published: June 2020

AbstractPrevious reports have shown that people perceive lack of cooking skills as a barrier to adopting a plant-based diet (Reipurth et al., 2018; Klöckner, 2017; Haverstock and Forgays, 2012; Pohjolainen, Vinnari, and Jokinen, 2015; Mullee et al., 2017). Cooking skills have been defined as “a set of mechanical or physical skills used in meal preparation” by Ternier (2010), whereas some perceive them as more complex and abstract, involving ideas, knowledge, and planning skills (Short, 2003; Caraher, 1999). This mixed-method study was conducted with the aim of investigating the impact of cooking skills as a barrier, and which effect applied cooking skills have on consumers adopting and sustaining a plant-based diet. This was done by looking at people who had gained plant-based cooking skills by receiving a product that educated them in plant-based foods and delivered recipes and ingredients, with which the recipients cooked plant-based meals. The mixed-method study was comprised of a qualitative part (two focus group interviews with 10 participants) and a quantitative part (an online survey of 303 respondents).The survey respondents were segmented based on their change in dietary habits after receiving the products, which was measured by their recalled change in intake of meat, fish, dairy, eggs, and plant-based foods. Four segments were identified; “Same All”, “Lower Omni Higher Plant”, “Lower Meat Higher Plant”, and “Lower Meat”. Clusters were profiled applying logistic regression models with cluster membership as the dependent variable, whereas the independent variables were the 12 attitudes towards consumption of plant-based diets, and the reasons for buying the product (also referred to as motivations), respectively.The results from the qualitative study showed that the participants experienced minor changes while receiving the product, but lacked the menu planning skills, convenience, and habits necessary to maintain their plant-based diets after-wards. The results from the quantitative study suggested that changes towards plant-based consumption are affected by ethical factors, health, and sensory characteristics. A main finding of the quantitative survey was that it demonstrated how applying new cooking skills and experience with plant-based meals increase consumers’ intake of plant-based food and decrease their intake of animal products. This effect was greatest while receiving the product, although still evident up to six months after. The findings from the study concur with and add more depth to the findings from preceding literature on the subject and can be used to inform and inspire research towards promoting plant-based diets.
Dietary intakes of whole grains, health benefits but do contaminants pose a major risk?
Authors: Nugent Anne , Thielecke Frank 
Published: June 2020

AbstractIntroductionThere is a long history of use for whole grain cereals as part of human dietary intakes with records of dietary grain consumption from the Middle Stone Ages. Whole grains are nutrient dense and research demonstrates that the healthiest diets (those associated with reduced risk of non-communicable diseases e.g. cardiovascular disease or cancer) are characterised by higher intake of fruit, vegetables, nuts and legumes and whole grains and lower intakes of red and processed meats. Currently, grains are a main energy and carbohydrate source and as such form a cornerstone of food based dietary guidelines and dietary guidance globally. However, grains also naturally contain contaminants and as a food category can represent a significant dietary source of foodborne contaminants.Materials and MethodsThe outcomes of a narrative review on the major contaminants present in whole grains, their potential health risks and suggested strategies to mitigate any risk are described. Contaminants are limited to mycotoxins (aflatoxinB1, ochratoxin A, Fumonisin B1, deoxynivalenol, zearalenone), heavy metals (e.g. arsenic, cadmium, lead) and the process contaminant acrylamide.ResultsWhole grains can contain more contaminants than refined versions e.g. whole grain rice with bran intact can have up to 80% more arsenic than white rice. However, whole grains also provide more nutrients which may mitigate against the impact of these contaminants. For example, for heavy metals, there is some evidence that dietary fibres (e.g. wheat bran) may bind to them and reduce their absorption, as can nutrients naturally found in whole grains e.g. zinc, magnesium or copper. Minerals such as iron, calcium, magnesium and zinc may also impede heavy metal absorption by down-regulating or competing for attachment to transporters that facilitate intestinal absorption. Although, strict regulatory thresholds and monitoring processes by competent authorities minimise any risk to public health, the consumer may further lessen any risk through their own dietary choices and food storage and preparation practicesDiscussionThere are a number of potential health-protective properties inherent to whole grains. Given that complete elimination of contaminants from grains is unlikely to be achieved, their presence merits continued monitoring with evidence to date suggesting any such risk does not outweigh the known benefits of wholegrain consumption.
Do people change their diet after colorectal adenoma diagnosis?
Authors: El Mogassabi Abeir , Williams Elizabeth , Corfe Bernard , Hull Mark 
Published: June 2020

AbstractColorectal cancer (CRC) is the fourth most common cancer in the UK; 95% of CRCs develop from colorectal adenomas. Adults in England aged 60–74 years are screened for colorectal cancer through the national Bowel Cancer Screening Programme (BCSP) which aims to detect colorectal cancer early, and also remove colorectal adenomas. However, adenoma recurrence is common. The World Cancer Research Fund (WCRF) estimates that around 45% of CRC cases could be prevented by a healthy lifestyle. There are no specific dietary guidelines to protect against adenoma recurrence and patients do not receive dietary advice in the care pathway. Nonetheless understanding the dietary intake of people with adenoma who are at high-risk of developing CRC and their subsequent dietary behaviour post-diagnosis may design future intervention strategies.This study aims to describe the diet of colorectal adenoma patients and evaluate whether there were elective changes in diet following diagnosis.The data used in this study were obtained from colorectal adenoma patients at high risk of recurrence, recruited to the seAFOod polyp prevention trial through the English BCSP. Dietary intake was assessed using the EPIC Food Frequency Questionnaire at two time points: during the 12 months before and during the 12 months after adenoma diagnosis. FETA dietary analysis software was used to extract data. Paired Sample-T-Tests and Wilcoxon Signed-Rank Test were used to assess change in intake using SPSS version 25.Of the 709 patients recruited to the main study, 526 completed the FFQ on both occasions, of whom 81.7% were males. The mean age was 65 years (SD 4.8), 83.4% were overweight or obese with mean BMI = 29.5 kg/m2 (SD 5.7). The majority of nutrient intakes met UK DRVs, with the exception of low intake of fibre, vitamin D and selenium. Following diagnosis, a significant reduction was detected in daily intake of energy (from 7.7 to 7.5 MJ, p < 0.05) meat and meat products (from 124 to 111 g, p < 0.005), non-alcoholic beverages (from 939 to 898 g, p < 0.05) and nuts (from 5.5 to 4.3 g, p < 0.05). Subgroup analysis revealed that dietary changes were confined to men where the reduction in energy was by 293 kj/day and in meat by 1.5 portions per week.Patients do modify diet following a diagnosis of adenoma and changes correspond to WCRF healthy diet guidelines. Whether detected difference between males and females was due to the sample size or due to actual difference in behavior is not clear.
The frequency of snacking and night-time eating habits in the adult obese patients
Authors: Wiśniewska Klaudia , Ślusarczyk Klaudia , Jabłonowska-Lietz Beata , Wrzosek Małgorzata 
Published: June 2020

AbstractIntroductionObesity is currently one of the world's most serious health problems and the number of obese people is constantly increasing. Unhealthy food habits, especially snacking and eating at night, result in increased energy intake and subsequently lead to weight gain. The aim of the study was to assess the frequency of snacking and night-time eating among obese patients.Materials and MethodsThe study involved 476 obese people. For all subjects, anthropometric measurements (body weight and height) were taken and the body mass index (BMI) was calculated. Blood tests were also performed, including total cholesterol and fasting glucose levels. Data concerning the age and detailed clinical history of each patient were collected from the medical records. Survey questionnaires were used to assess eating habits, including the prevalence of snacking and night-time eating.ResultsThe patients’ average age was 42.9 ± 11.9 and the BMI was in the range of 32.3–58.8. The majority of the participants (63%) had a BMI above 40 kg/m2, 26% of them had a BMI in the range of 35–39.9 kg/m2, and 11% of the subjects had class I obesity (BMI: 30.0–34.9 kg/m2). In the study group, 32% of the patients had type 2 diabetes, while 12% had pre-diabetes. In addition, 42% of the patients exhibited total cholesterol levels above 190 mg/dl and in the case of 52% of the patients, LDL cholesterol levels exceeded 115 mg/dl. The habit of snacking was characteristic for 89% of the respondents and 50% admitted to eating at night. Sweet foods were indicated as a snack of choice by 57% of the survey participants. A positive association between snacking and eating at night was also observed (OR = 11.55, 95% CI: 4.51–29.6 p < 0.0001).Conclusions/DiscussionThe study has demonstrated that snacking is very common among the surveyed obesity patients. What is more, it is often accompanied by night-time eating. The obtained results show how important it is to focus on actions aimed at helping the patients change their eating habits.
Framework for enhancing maternal nutrition: addressing under nutrition in tribal children inhabiting Central India
Authors: Doddalingannavar Suveena , Jain Ayushi , Agnihotri Satish B. 
Published: June 2020

AbstractOur world is transitioning into a new generation of governance with much greater emphasis on targeted actions and mission mode programmes to achieve global sustainable goals (SDG). India with its Twenty-point programme which directly maps national and state programmes to global SDGs has been pacing up for 2030 targets. One of the major programmes that has been the prime focus is Integrated Child Development Services Scheme. India ranked 103rd among 119 countries on global hunger index, 2018. Significant reduction in malnutrition was seen among children below 6 years but the pace of reduction has been slow over the past decade. The path of malnutrition reduction of central belt states (tribal population dominant) deviates from rest of the country.Our analysis of National Family Health Survey-4 (NFHS) found that 42% of tribal children are underweight (i.e. 1.5 times higher than non-tribal children), over 50% of prevalence of malnutrition is in tribal population. 100% Mother & Child Protection registration do not reciprocate to 100% all Anti-Natal Care visits showing faults in monitoring system indicating that the investment by government in all fronts, economic development has not translated into desired reduction in malnutrition. Their 8.6% population accounts to 30% cases of malaria translating to 50% malarial deaths indicative of higher disease burden. Malnutrition crisis among tribals begins way early manifesting in higher rates of Low Birth Weight deliveries (LBW) which is 3–4% higher compared to non-tribal population. This is due to low nutrient diet, laborious work during gestational period and high disease burden.The focus of Maternal nutrition enhancement projects by Tribal Welfare Depts in these states should include nutrition sensitive along with nutrition specific interventions targeting the population under risk as well as entering risk. Now with district level data (NFHS) available every 4 years can aid in district level planning, shifting focus from population based to prevalence and exclusive planning for tribals. Our study involves developing a robust framework to enhance maternal nutrition through strong community mobilization and partnership. It also addresses the convergence issue being faced in the current system and paves a way forward for convergence among inter departmental schemes for larger participation by people and greater coverage of the scheme and its benefits.
Relation between breast milk energy density and the pre-conception BMI from donations of a human milk bank
Authors: Matías Yanira Flórez , Melendez Liliana Ladino , Núñez Sandra Patricia Guevara 
Published: June 2020

AbstractHuman breast milk is a high value biological substance that grants numerous benefits both to mother and child. Many aspects can produce changes in the milk composition; among them, the pre-conception body mass index (Pre-conception BMI) which is included as a factor that can influence the fat levels and therefore, the milk's energy density. To identify if there is a relation between the breast milk energy density from a human milk bank and Preconception BMI. It is a retrospective study that used information from donations registered in the human milk database at Hospital de Kennedy during 2016. The dependent variable is the energy density from 3 kinds of milk: colostrum, mature and transition milk. As independent variable, Preconception BMI was taken. The R free program version 3.3.0 was used for statistical analysis. The energy density average found for the 3 kinds of milk were: 20.59 + /- 2.3 kcal/oz, 20.51 + /- 2.17 kcal/oz y 19.21 + /- 2.53 for colostrum, transition milk and mature milk respectively. The Preconception BMI average from the donors was 23.56 Kg/m2 for colostrum, 23.9 Kg/m2 for transition milk and 23.1 Kg/m2 for mature milk. No relation between Preconception BMI and energy density of colostrum was found. However, for transition milk and Preconception BMI a directly proportional relation was found (p < 0.01), and for mature milk and Preconception BMI an inversely proportional relation was determined (p = 0.0387). There are internal and external factors than can affect the breast milk lipid content, such as movements of reserves through the organism to protect the milk production, hormonal action, dietary intake, physical activity and socio-economic and cultural aspects; that is why it is not possible to analyze the preconception BMI as a unique predictor of breast milk energy density in an isolated manner. Preconception BMI is related to human breast transition and mature milk energy density in donations registered in 2016 at Kennedy Hospital.
Gut microbiome characteristics at the crossroads of metabolic health and lifestyle patterns in an adult population
Authors: Mitsou Evdokia K. , Francino M. Pilar , Yannakoulia Maria , Antonopoulou Smaragdi , Kyriacou Adamantini 
Published: June 2020

AbstractIntroductionCumulative findings have recently highlighted the role of gut microbiota as a novel environmental factor in the fight against obesity and related comorbidities. We aimed to investigate (1) the gut microbiome characteristics of a Greek adult population in terms of adiposity prevalence and (2) to further elucidate the potential effect of physical activity level and adherence to a-priori (Mediterranean Diet) and a-posteriori dietary patterns in gut microbiota profiling after accounting for sex, age and obesity status.Materials and MethodsAdult participants (n = 125) underwent clinical, anthropometric, dietary, physical activity and lifestyle evaluation. Obesity status [normal-weight (NW), overweight (OW), obesity (OB)] was defined based on body weight and height measurements, Body Mass Index calculation and the World Health Organization criteria. Levels of physical activity (low/medium/high) were estimated according to International Physical Activity Questionnaire (IPAQ) scoring. Dietary intake was evaluated through a food frequency questionnaire. Adherence to the Mediterranean diet was based on the MedDietScore and Principal Component Analysis (PCA) was applied for dietary patterns analysis. Gut microbial community characteristics (diversity, richness and proportions at phylum level) were calculated based on 16S rRNA gene sequencing.ResultsA total of 122 subjects (58 females; mean age 42.4 ± 13.1 years) completed the study. OB was characterized by lower proportions of Verrucomicrobia compared to NW state (p = 0.034 for univariate), unidentified bacteria (p = 0.014) and the Archaea Euryarchaeota (p = 0.003) compared to OW status, and the phylum Candidatus Saccharibacteria compared to NW (p = 0.027) and OW (p = 0.039) after sex and age adjustments. Regarding lifestyle parameters, our data proposed no significant effect of total physical activity levels on gut microbiome; notably, a ‘fruit and vegetables’ dietary pattern and adherence to Mediterranean diet were both characterized by lower microbial diversity and proportions of Actinobacteria but higher proportions of Cyanobacteria/Chloroplast and Lentisphaerae, respectively. Furthermore, a Western-type dietary pattern (high in full fat dairy products, potatoes, refined cereals, red meat, snacks and junkfood) was characterized by lower gut microbial richness (Chao1 index), whereas a healthy dietary pattern (high in low fat dairy and wholegrain cereals and low in snack and junk food) was characterized by higher proportion of Firmicutes.DiscussionOur data proposed variable connections of metabolic health and dietary patterns with features of gut microbiota; design of gut microbiome studies is advisable to account for host- and lifestyle-related potential confounders.