bluuebunny/crossref_metadata_2025_split huggingface dataset:
Healthy lifestyle project for overweight and obese children: a pilot study
Authors: Tyers Mary 
Published: July 2006

PurposeTo describe a year‐long pilot programme, based at a leisure centre combining access to a modified version of the existing “Physical Activity Referral Scheme” (“Exercise on Prescription”) in North Staffordshire with dietary intervention.Design/methodology/approachA small group of overweight and obese children and their families participated in a year‐long programme with psychologist input in initial design. The programme entailed dietary intervention, incorporating behavioural approaches coupled with advice and encouragement to access physical activity opportunities. School nurses recruited 16 primary school‐aged children whose BMI fell within the inclusion areas of the BMI centile charts for overweight or obesity.FindingsSixteen children with their families were initially involved in the programme of dietary and physical activity intervention and encouragement. Twelve children completed the year. Ten of the 12 children (83 per cent) had an improved BMI centile status (three children marginally so). A total 75 per cent of children had an improved waist circumference centile by the end of the project. Dietary markers showed an all‐round improvement in the quality of children's diets. Children became more physically active, participants citing that they were walking more and most were achieving 16‐30 more minutes a day in various forms of physical activity.Research limitations/implicationsStatistical advice is sought to obtain numbers of children required to run a comparative study with a control group (dietary intervention only) alongside intervention described in pilot study.Originality/valueThe number of children involved has been small but the scheme appears to have been an effective means of enabling children and their families to achieve a healthier weight and lifestyle over the period of the programme.
Effects of an over‐the‐counter herbal weight management product (Zotrim®) on weight and waist circumference in a sample of overweight women: a consumer study
Authors: Ruxton C.H.S. , Hinton F. , Evans C.E.L. 
Published: July 2006

PurposeAims to carry out a consumer intervention study to evaluate the impact of an over‐the‐counter herbal weight management product (Zotrim®) on weight and waist circumference.Design/methodology/approachOverweight women were recruited using local media and 61 passed initial screening to begin a four‐week intervention using a free sample of Zotrim at a dosage corresponding to manufacturers’ recommendations. A total of 56 subjects completed the study, but data on all 61 were included in the “intention to treat” analysis.FindingsThere was a self‐reported mean weight loss of 1.79kg (0.45kg per week) at week 4. Data on perceived hunger and fullness from three sets of questionnaires suggested that subjects felt less hungry between meals and fuller after meals at weeks 1 and 4 compared with base‐line. This is likely to have impacted on energy intake and may account for the weight loss. Average weight loss as a percentage of baseline was 2.3 per cent, but this masked a broad range, suggesting that some subjects benefited more than others. Taking into account adjusted guidelines for clinically significant weight loss, 23 per cent of subjects achieved this cut‐off, suggesting that their risk of chronic disease had reduced. Similarly, waist circumference (an independent measure of disease risk) decreased by an average of 4.3cm during the four‐week period. This reduced the number of subjects exceeding SIGN guidelines for central obesity from 93 per cent to 83 per cent.Originality/valueAdds to the body of knowledge by proring that Zotrim can aid weight loss and help reduce waist circumference.
Predictors of physician overweight and obesity in the USA: an empiric analysis
Authors: La Puma John , Szapary Philippe , Maki Kevin C. 
Published: July 2006

PurposeBecause patients are more likely to follow advice from healthy weight rather than overweight physicians, seeks to determine whether physician overweight could be predicted by self‐reported physician eating behaviors.Design methodology/approachAn anonymous, written, self‐administered, pre‐tested, confidential survey of practicing physicians in the Midwestern USA was undertaken.FindingsMost surveyed physicians (394 or 74 per cent) completed the survey. The results indicate that stress at home (OR 2.62, CI 1.35‐5.08) was most significantly and strongly predictive of physician overweight (BMI>25kg/m2), as were particular eating behaviors, including eating food provided at the medical office. Assessment of overall health was significantly and strongly inversely proportionally predictive (OR 0.43, CI 0.30‐0.62) of physician overweight as well.Research limitations/implicationsThe research implies that, like patients, practicing US physicians are susceptible to feelings other than hunger which prompt over‐eating and weight gain. Limitations include study of a single, specific sample of physicians, and an exclusive focus on food and nutrition. Future research may wish to include measures of fitness and exercise.Originality/valuePhysicians are susceptible to predictable, particular feelings other than hunger which prompt over‐eating and overweight. Physician ability to respond to these feelings and to ameliorate the stresses and factors associated with them may help improve physician overweight and, in turn, physician ability to facilitate patient weight loss.
Modern diets converging: the move to low GI/GR diets
Authors: Landon Shane 
Published: July 2006

PurposeAn abundance of diets advocating various different ways of losing weight have been covered in the media. This article aims to examine the latest trends and to look at how the nutrition message needs to be incorporated for effective and healthy weight management.Design/methodology/approachThe approach taken is to summarise the current diets trends and their nutritional profile.FindingsThe issue of carbohydrates is a current hot topic with UK consumers. The Atkins diet started the current interest in the health properties of carbohydrates. This concept has evolved and led to a strong focus on the type of carbohydrate and its effect on blood glucose levels (glycaemic index, glycaemic response and glycaemic load).Originality/valueThis review offers an evaluation on the benefits and limitations of the glycaemic concept from an Australian health professional's viewpoint.
Low levels of cholesterol/saturated fat index (CSI) in a Japanese–Brazilian diet
Authors: Aparecida Ferraz da Silva Torres Elizabeth , Rodrigues Sampaio Geni , Moreira Nery Castellucci Cláudia , Simioni de Abreu Edeli , Augusto Cardoso Marly 
Published: July 2006

PurposeDifferences in dietary patterns constitute a major component of the environmental changes experienced by immigrant populations, and have been associated with several diseases with contrasting prevalence rates in the USA and Japan. The Japanese preparations present very colorful dishes, with a wide variety of vegetables with little or no cooking, which preserves the nutritive value of vitamins. The present study was carried out to determine the cholesterol/saturated fat index (CSI) levels of some Japanese dishes using the following equation, developed to calculate the ratio between cholesterol and dietary saturated fatty acids: CSI=(1.01 × saturated fatty acids in g)+(0.05 × cholesterol in mg).Design/methodology/approachFifteen Japanese recipes consumed by Japanese immigrants in São Paulo (Brazil) were prepared and analyzed for chemical composition by AOAC methods, for fatty acids profile (gas chromatography) and cholesterol (colorimetric method).FindingsTotal lipid content (g/100g) ranged from 0.10 to 16.40, with mean±SD values of 2.83±4.10. Cholesterol (mg/100g) ranged from 0 to 166.5, with mean values of 36.90±45.61. CSI values ranged from 0.0 to 9.87, with mean values of 2.76±3.19.Orginality/valueThe habitual intake of Japanese foods available in São Paulo could be useful to achieve a limit of 30 per day for dietary CSI.
Diet, lifestyle factors and symptoms of premenstrual syndrome
Authors: Oliver Katie L. , Jill Davies G. 
Published: July 2006

PurposeThe aim of this study is to investigate the prevalence of appetite‐related, emotional and physical symptoms in a group of menstruating females.Design/methodology/approachA total of 20 Caucasian females, aged 17‐24 years, completed a specifically designed menstruation symptoms diary for one cycle length.FindingsThe findings of the study indicate that changes in appetite and physical and emotional symptoms accord with hormonal changes in the premenstrual and bleed phases of the cycle.Research limitations/implicationsThe implication of using a daily diary to identify symptoms demonstrates a record of the individuals’ perceptions of their symptoms and is therefore only subjective. The prevalence of appetite‐related symptoms was reported in the diaries but the quantity of food and drink consumed, and therefore energy intake could not be established for any of the endocrine phases.Originality/valueConducted on a very small scale this study can be considered as being a pilot for a more rigorous investigation into the understanding of diet in the identification and management of premenstrual syndrome.
Nutritional profiling vs guideline daily amounts as a means of helping consumers make appropriate food choices
Authors: Bussell Gaynor 
Published: July 2006

PurposeTo distinguish between the use of Guideline Daily Amounts (GDAs) for labelling purposes and traffic‐light labelling and to demonstrate the advantages of GDAs over traffic lights.Design/methodology/approachThe advantages of GDAs are laid out along with the disadvantages of traffic‐light labelling.FindingsThe background to the development of GDAs and the FSA traffic light scheme, currently being consumer tested, is explained. The Food and Drink Federation recommend that GDAs will be of more value to consumers as opposed to traffic lights, as the GDA system will help individuals to build up a balanced diet which is appropriate for them. However, education on how to use GDAs will be vital, and this is already under way.Practical implicationsA traffic‐light system is a very simplistic subjective approach to signpost labelling and makes it hard to convey the true nutritional value of a food. For this reason it may mislead consumers. GDAs are more objective and will help inform and educate consumers on how to eat a balanced diet.Originality/valueThe paper seeks to lay out the concept of GDAs and why it is a labelling concept that will help consumers with their diet. It should be of interest to those working in the food industry, health professionals, food and health academics and anyone who communicates messages about food and health or indeed consumes packaged food.
Functional foods and nutraceuticals in the management of obesity
Authors: Kasbia Gursevak S. 
Published: July 2006

PurposeWith a global increase in the prevalence of obesity, nutrition and exercise play a key role in its prevention and treatment. Natural product (nutraceutical) interventions are currently being investigated on a large‐scale basis as potential treatments for obesity and weight management. This paper aims to examine current research on nutraceuticals and their role in the management of obesity and body composition. This paper will focus specifically on nutraceuticals, which are plant‐based, which may aid in preventing/treating the metabolic syndrome. Those that will be discussed include conjugated linoleic acid (CLA), capsaicin, Momordica Charantia (MC) and Psyllium fibre.Design/methodology/approachRecent empirical evidence has suggested that the utilization of such nutraceuticals to treat human cases of the metabolic syndrome may indeed be warranted. By examining various databases and conducting literature searches the following herbs and food additives were found to be of significant importance within this realm of food science. More importantly, emphasis was placed on research which used the randomized placebo control design.FindingsWhilst many of the nutraceuticals already have widespread usage, dosage and utilization have still not been critically examined in research literature. Many studies have focused solely on animal research, while others have implemented these nutraceuticals in controlled human trials.Research limitations/implicationsWhilst many journal articles met rigorous scientific standards, international research in this area has also revealed that, language barriers may exist. The field of clinical nutraceutical research is rel atively new in North America, and thus much information is still available in the East but barriers still exist with respect to knowledge of certain herbs.Practical implicationsClinical nutritionists as well as physicians must gain knowledge of nutraceutical usage as well as availability. With recent marketing of products online, issues of safety should also be raised with respect to clinical treatment. Some products may have contra‐indicatory properties and thus further investigation with nutraceuticals and significant interactions with physician supervised treatment should also be evaluated in future research.Originality/valueTo date few papers have evaluated nutraceutical usage specifically clinical usage and, furthermore, the implications that some may have on obesity and treatment of the metabolic syndrome. Filling this gap in the literature may allow other researchers, clinicians and physicians to learn more about nutraceuticals.
The potential role of peanuts in the prevention of obesity
Authors: Higgs Jennette 
Published: July 2006

PurposeTo provide an overview of recent research that collectively demonstrates the potential for peanuts as an aid to weight management.Design/methodology/approachResearch on nuts and their effects on health has been plentiful in recent years. This short literature review focuses principally on that research relevant to peanuts.FindingsEpidemiological and intervention studies have provided useful information on the beneficial effects of nuts, including peanuts in relation to weight management and obesity. This has served to overturn the perception that peanuts, due to their fat content, should not be included in weight loss diets. Furthermore, that, for effective weight management, a moderate fat diet, that includes peanuts, may be more effective for both cardiovascular health and weight management.Research limitations/implicationsMore definitive research to directly assess the effects of peanuts on energy balance and body weight is recommended to ascertain optimal quantities of peanuts that can be included in diets for both weight loss and weight maintenance. Plausible explanations for the absence of expected weight gain with regular nut consumption are reported and further research to explore these theories will be reassuring.Practical implicationsInclusion of daily 1oz(30g) handfuls of peanuts within a moderate fat diet can be recommended as a useful means not only to improve diet quality but also to assist with weight management, due to their satiating effects.Originality/valueThis paper will be useful to health professionals and educators by highlighting how a convenient snack food, peanuts can play a beneficial role within a healthy diet for both cardiovascular protection and weight management.
Waist to height ratio and the Ashwell® shape chart could predict the health risks of obesity in adults and children in all ethnic groups
Authors: Ashwell OBE Margaret 
Published: July 2006

PurposeTo outline the benefits of the ratio of the waist to height ratio (WHTR) and its graphical representation in the Ashwell® shape chart for the assessment of the health risks of obesity. To show that it has potential to be used in all ethnic groups and in adults and children.Design/methodology…/approachA review of the benefits and limitations of the use of some different anthropometric measures to assess the health risks of obesity. Those covered are the body mass index (BMI), the waist to hip ratio (WHR), the waist circumference (WC) and the waist to height ratio (WHTR).FindingsWaist to Height Ratio (WHTR) has the potential to be globally applicable to different ethnic populations and to children as well as adults. Further validation, particularly of the suggested boundary values of 0.5 and 0.6, as used within the Ashwell® shape chart to indicate different levels of risk, is required.Originality/valueThis is the first paper to summarise the accumulating evidence for the benefits of using WHTR and the Ashwell® shape chart to assess health risk.
Chemical analysis and sensory evaluation of Ogi enriched with soybeans and crayfish
Authors: Olukemi Samuel Folake , Omolara Otegbayo Bolanle 
Published: July 2006

PurposeThe objective of this work is to prepare two complementary diets based on the enrichment of the traditional Ogi with soybeans and crayfish and comparatively evaluate the compositional and sensory attributes of the two diets.Design/methodology/approachThe diets were formulated by mixing Ogi with soybean flour in the ratio of 7:3 to produce diet A, and with the crayfish flour in the same ratio, giving rise to diet B. These diets were evaluated for their nutritive value using proximate analysis. Sensory evaluation was also carried out to assess the acceptability of the diets.FindingsChemical analysis showed that diet A (Ogi‐soybeans) contained 14.16 per cent protein, 18.6 per cent fat, 2.0 per cent crude fibre and 2.14 per cent ash, while diet B (Ogi‐crayfish) contained 17.66 per cent protein, 12.6 per cent fat, 2.45 per cent crude fibre and 5.35 per cent ash. Sensory evaluation showed that diet A was generally more acceptable in terms of colour, tastes, consistency and aroma. However, this difference was not statistically significant (p<0.05).Originality/valueThe methods employed in this study are very simple and ingredients used are available and acceptable to local tastes. Both prepared diets, in their present form, are compared favourably with industrially prepared Nutrend. It is therefore possible for small‐scale and cottage industries to engage in suitable complementary food production in Nigeria, utilizing local resources.
A study into the antimicrobial effects of cloves (Syzgium aromaticum) and cinnamon (Cinnamomum zeylanicum) using disc‐diffusion assay
Authors: Maidment Clem , Dyson Allan , Haysom Iain 
Published: July 2006

PurposeThis paper is aimed at food science or biology students planning a practical independent study into the antimicrobial properties of spices and academic staff wishing to develop a straightforward and reproducible practical activity.Design/methodology/approachDisc‐diffusion assays are used to investigate the antimicrobial activity of cinnamon and cloves against two bacteria Escherichia coli B and staphylococcus albus and a yeast Saccharomyces cerevisiae. Aqueous and alcoholic extracts of the spices and alcoholic extracts of their essential oils are examined. Minimum inhibitory concentrations of alcoholic extracts of both spices and oils are also determined.FindingsBoth spices demonstrated microbial inhibitory effects; alcoholic extracts had greater activity than aqueous extracts. Additionally, essential oils had greater activity than the spices. Minimum inhibitory concentrations were smaller with the oils than with the spices.Research limitations/implicationsAlthough the research for this paper involved just two spices, such is the size of the plant kingdom that there are wide opportunities for further investigations using this procedure.Practical implicationsDisc‐assays were found to be a simple, cheap and reproducible practical method. For this paper, micro‐organisms available for educational purposes were used; however, other organisms could be investigated depending upon available microbiological expertise and facilities.Originality/valueThe results demonstrate that the antimicrobial effects of spices and particularly their essential oils can be examined using disc‐diffusion assay. The method provides many opportunities for student investigation.
Mineral profile, anti‐nutrients and in vitro digestibility of biscuit prepared from blanched and malted pearl millet flour
Authors: Singh G. , Sehgal S. , Kawatra A. , Preeti  
Published: July 2006

PurposeTo develop the biscuit from pearl millet flour prepared from pearl millet grains subjected to processing treatment, i.e. blanching and malting. Purpose was also to analyze the developed biscuit for nutritional evaluation.Design/methodology/approachPearl millet is under utilized crop and its consumption is limited to low‐income group in the forms of chapatti, dalia, rabari, etc. However, when pearl millet grain was subjected to processing treatment, i.e. blanching and malting (methods are given in research paper), it helped to reduce the anti‐nutrients, rancidity and bitterness in the flour. After that, this processed flour was incorporated in biscuit to increase the consumption in human beings. Biscuit was also developed in combination with soybean flour to improve the protein quality, as pearl millet is deficient in lysine whereas soybean flour is rich in lysine.FindingsThe research revealed that all types of biscuit were organoleptically acceptable, with good mineral profile and low amount of anti‐nutrients. However, biscuit prepared from blanched flour had high calcium, phosphorus, iron and manganese content as compared to that prepared from malted flour. Low anti‐nutrient content and high in vitro digestibility were observed in biscuit prepared from blanched flour. Addition of soybean flour to biscuit also helps to increase the mineral profile as compared to that prepared without incorporation of soybean flour.Originality/valueUtilization of processed pearl millet for product development was scanty. Work on blanching technique for product development and its comparison with product developed from malted flour was very less. The results indicate that processing method will help in lowering the amount of anti‐nutrients and lead to improvement in protein and starch digestibility. This research paper is valuable for processing industries, scientists and general public.
Potentials of high intensity electric field pulses (HELP) to food processors in developing countries
Authors: Olajide J.O. , Adedeji A.A. , Ade‐Omowaye B.I.O. , Otunola E.T. , Adejuyitan J.A. 
Published: July 2006

PurposeThis paper aims to focus on the prospects of incorporating a non‐thermal process (high intensity electric field pulses, HELP) into food processing and preservation methods in developing countries. Besides, it is to create awareness to food processors and motivate researchers in developing countries to generate more data on the technology.Design/methodology/approachThis is based on the review of the various successful applications of HELP process in inactivation of micro‐organisms for the purpose of preservation. The adaptability of the process to plant food processing was also reviewed. Potential areas of application in developing countries were also highlighted and discussed.FindingsThe present findings reveal possible applications of HELP to food processing in developing countries such as fermentation, fruit and vegetable processing, and dehydration of tropical food.Originality/valueThe paper has indicated that the poor energy system in developing countries has made drying and fermentation techniques appropriate methods of food processing. Therefore, HELP technology offers good potentials for both food processing and preservation and as adjunct to other processes such as fermentation and drying.