Biomedical subjects
A E Bender
Publications and source records attributed to A E Bender.
Feeding and nutrition in modern life.
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Importance of proteins and protein quality.
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Nutritional adequacy, nutrient availability and needs. General remarks--some personal reflections.
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Breakfast and performance in school children.
The results from two studies are reported of the effects on mental performance of omitting breakfast. The objective of the first study was to compare the performances of schoolchildren who habitually ate or did not eat breakfast. In the second study the effects of omitting breakfast by those accustomed to eating the morning meal were investigated. 2. Mental performance was assessed by two short-term memory tests (a simple cancellation test in which paired letters were marked on a page or random letters) and a memory-search test in which lines containing a group of specified letters were marked, a series of numerical additions, and an attention-demanding test (in which specified statements had to be verified). 3. Neither study revealed differences attributable to the omission or consumption of breakfast.
Evaluation of protein quality: methodological considerations.
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Diet and fetal neural tube defects.
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Adverse reactions to foods.
1. One thousand individuals were asked whether they avoided any foods. Of the 560 replies 33% stated that they avoided one or more foods because they caused 'unpleasant physiological reactions'. 2. Adverse reactions to one of thirteen foods were reported by 1-4% of the respondents and it is suggested that this number might be regarded as a standard with which to compare reactions to novel foodstuffs. A total of sixty-seven foods were specifically mentioned as a cause of an adverse reaction.
The future of our food supplies.
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The appearance and the nutritional value of food products.
Examples are given of how appearance of foods and their packaging influence nutrient intakes. It is shown that individuals are capable of making both nutritionally "right' and "wrong' choices on the basis of appearance and that, consequently, the consumer may be misled.
Food poisoning from raw red kidney beans.
The consumption of raw red kidney beans may lead to acute gastroenteritis, which may be severe. The toxic factor is most probably a haemagglutinin that is destroyed by adequate cooking.
Measurement of chemically-available iron in foods by incubation with human gastric juice in vitro.
1. The proportion of iron liberated from twenty foods was measured after incubation in vitro with human gastric juice. 2. Results with samples of gastric juice obtained from one subject on ten occasions and from sixteen subjects on a single occasion showed good agreement, the proportions of Fe liberated covering the entire range from zero for egg to 1.0 for wine. 3. Where there was small variations between the results obtained with different samples of gastric juice attempts were made to correlate these with peptic activity, various proteins and mucoproteins, pH and total and free acid; the only factors that varied with the proportions of Fe solubilized were the various measures of acidity. 4. The results correlated highly with those of Layrisse et al. (1969) for the in vivo absorption of Fe from similar foods, although the samples used were not the same. 5. The amounts of Fe solubilized when the foods were mixed with bran, oats or egg (known to reduce the in vivo absorption of Fe from foods) were less than calculated from the sum of each, with two exceptions. 6. The results obtained with human gastric juice differed from those obtained with in vitro methods previously reported, namely treatment with dilute hydrochloric acid and double incubation with pepsin plus HCl at pH 2.5 followed by adjustment to pH 7.5. 7. The amount of Fe solubilized from soya-bean flour by gastric juice was compared with that solubilized by pepsin plus HCl; both systems were shown to be pH dependent but the amount of Fe liberated with pepsin-HCl was much greater than that known to be absorbed by man in invo. 8. It is suggested that incubation with human gastric juice may permit in vitro analyses of 'chemically-available' Fe in foods and thus be of value in food composition tables of terms of 'Fe equivalents' even though the amounts absorbed in vivo are subsequently influenced by other ingredients of the diet and by the Fe status of the individual.
Nutrition policies and population policies.
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Nutritional standards and saving money on school meals.
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