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At least 109 records · Page 6Linked to original sources
PubMed1999

Restricting access to palatable foods affects children's behavioral response, food selection, and intake.

BACKGROUND: Restricting children's access to palatable foods may appeal to parents as a straightforward means of promoting moderate intakes of foods high in fat and sugar; however, restricting access to palatable foods may have unintended effects on children's eating. The efficacy of restricting children's access to palatable foods as a means of promoting patterns of moderate intake of those foods is unknown. OBJECTIVE: Two experiments were conducted to test the hypothesis that restricting access to a palatable food enhances children's subsequent behavioral responses to, selection of, and intake of that restricted food. DESIGN: Both experiments used a within-subjects design to examine the effects of restricting access to a palatable food on children's subsequent behavior, food selection, and food intake. The first experiment examined the effects of restriction within and outside the restricted context and the second experiment focused on the effects within the restricted context. RESULTS: In both experiments, restricting access to a palatable food increased children's behavioral response to that food. Experiment 2 showed that restricting access increased children's subsequent selection and intake of that food within the restricted context. CONCLUSIONS: Restricting access focuses children's attention on restricted foods, while increasing their desire to obtain and consume those foods. Restricting children's access to palatable foods is not an effective means of promoting moderate intake of palatable foods and may encourage the intake of foods that should be limited in the diet.

Analysis of Variance↗
PubMed2007

Differential associations of fast food and restaurant food consumption with 3-y change in body mass index: the Coronary Artery Risk Development in Young Adults Study.

BACKGROUND: Away-from-home food consumption has rapidly increased, though little is known about the independent associations of restaurant food and fast food intake with body mass index (BMI) and BMI change. OBJECTIVE: The aim was to compare the associations of restaurant food and fast food consumption with current and 3-y changes in BMI. DESIGN: Multivariate linear regression models, with control for demographic and lifestyle factors, were used to examine cross-sectional and longitudinal associations of away-from-home eating with BMI by using data from subjects of the Coronary Artery Risk Development in Young Adults Study (n = 3394) obtained at exam years 7 (1992-1993) and 10 (1995-1996). RESULTS: Forty percent of the sample increased their weekly consumption of restaurant or fast food, though mean (+/-SD) changes were -0.16 +/- 2.39 times/wk (P = 0.0001) and -0.56 +/- 3.04 times/wk (P < 0.0001), respectively. Cross-sectionally, fast food, but not restaurant food, consumption was positively associated with BMI. Similarly, higher consumption of fast food at year 7 was associated with a 0.16-unit higher BMI at year 10. After adjustment for baseline away-from-home eating, increased consumption of fast food only (beta: 0.20; 95% CI: 0.01, 0.39) and of both restaurant food and fast food (beta: 0.29; 95% CI: 0.06, 0.51) were positively associated with BMI change, though the estimates were not significantly different (P = 0.47). Increased consumption of restaurant food only was unrelated to BMI change (beta: -0.01; 95% CI: -0.21, 0.19), which differed significantly (P = 0.014) from the estimate for an increase in both restaurant food and fast food intake. CONCLUSIONS: We found differential effects of restaurant food and fast food intakes on BMI, although the observed differences were not always statistically significant. More research is needed to determine whether the differential effects are related to consumer characteristics or the food itself.

Adult↗
PubMed1977

Schedules of food postponement: II. Maintenance of behavior by food postponement and effects of the schedule parameter.

In Experiment I, food-deprived, feeder-trained squirrel monkeys pressed a lever to postpone brief electric shocks (Response-Shock=Shock-Shock interval=30 seconds). Forty-one three-hour sessions of shock postponement were followed by 120 sessions of concurrent shock and food postponement. The shock schedule was unchanged and the food schedule was Response-food interval-20 seconds, Food-food interval 10 seconds. After concurrent shock and food postponement, the shock schedule was discontinued and 40 sessions of food postponement ensued, followed by 53 sessions of extinction. After extinction, food postponement was resumed for 11 sessions. Stable responding with low food rates was maintained under food-postponement after the concurrent schedule. Responding decreased to low levels under extinction and recovered immediately to previous levels when the food-postponement schedule was re-instated. In Experiment II, a parameter of the food-postponement schedule was studied sequentially. Using the same subjects, the Response-food-Food-food interval was manipulated from four seconds to 80 seconds with several orders of presentation. Relations of response rates and food rates to the parameter were similar to those seen under shock postponement. Exposure to very short postponement times (four seconds), resulting in very high food rates, decreased but did not abolish subsequent responding at longer postponement times. Results are discussed from the point of view that reinforcing functions of stimuli consequent on responding depend on a prior history of scheduled contact with those stimuli.

Journal Article↗
PubMed2003

Charitable food assistance as symbolic gesture: an ethnographic study of food banks in Ontario.

Community-based charitable food assistance programs have recently been established in several affluent nations to distribute public and corporate food donations to 'the needy'. In Canada, food banks comprise the primary response to hunger and food insecurity, but problems of unmet food need persist. We conducted an ethnographic study of food bank work in southern Ontario to examine the functioning of these extra-governmental, charitable food assistance programs in relation to problems of unmet need. Our results suggest that the limited, variable and largely uncontrollable supply of food donations shaped the ways in which food assistance was defined and the practices that governed its distribution. Workers framed the food assistance as a supplement or form of acute hunger relief, but generally acknowledged that the food given was insufficient to fully meet the needs of those who sought assistance. In response to supply limitations, workers restricted both the frequency with which individual clients could receive assistance and the amount and selection of food that they received on any one occasion. Food giving was essentially a symbolic gesture, with the distribution of food assistance dissociated from clients' needs and unmet needs rendered invisible. We conclude that, structurally, food banks lack the capacity to respond to the food needs of those who seek assistance. Moreover, the invisibility of unmet need in food banks provides little impetus for either community groups or government to seek solutions to this problem.

Charities↗
PubMed2000

Effects of food processing on the thermodynamic and nutritive value of foods: literature and database survey.

One of the goals of our society is to provide adequate nourishment for the general population of humans. In the strictness sense, the foodstuffs which we ingest are bundles of thermodynamic energy. In our post-industrial society, food producers provide society with the bioenergetic content of foods, while stabilizing the food in a non-perishable form that enables the consumer to access foods that are convenient and nutritious. As our modern society developed, the processing of foodstuffs increased to allow consumers flexibility in their choice in which foods to eat (based on nutritional content and amount of post-harvest processing). The thermodynamic energy content of foodstuffs is well documented in the literature by the use of bomb calorimetry measurements. Here, we determine the effects of processing (in most cases by the application of heat) on the thermodynamic energy content of foods in order to investigate the role of processing in daily nutritional needs. We also examine which processing procedures affect the nutritive quality (vitamin and mineral content) and critically assess the rational, advantages and disadvantages of additives to food. Finally, we discuss the role of endogenous enzymes in foods not only on the nutritive quality of the food but also on the freshness and flavor of the food. Our results show that a significant decrease in thermodynamic energy content occurs in fruits, vegetables, and meat products upon processing that is independent of water content. No significant change in energy content was observed in cereals, sugars, grains, fats and oils, and nuts. The vitamin content of most foods was most dramatically decreased by canning while smaller effects were observed upon blanching and freezing. We found that most food additives had very little effect on thermodynamic energy content due to their presence in minute quantities and that most were added to preserve the foodstuff or supplement its vitamin content. The endogenous food enzymes while aiding in digestibility of some foods (yogurt or grains) also helped some foods have a more palatable taste. Our conclusions are there is some scientific merit to the idea that enzymes in food can act synergistically with those in the human body to facilitate maximum nutritive value of foods.

Calorimetry↗
PubMed1996

Effects of food intake, soaking time, enzyme and cornflour addition on the digestibility of the diet and performance of broilers given wet food.

1. Four experiments were carried out to investigate the effects on growth, food conversion efficiency (FCE) and apparent diet digestibility, of wetting food before offering it to individually caged growing chickens. 2. Female broiler chicks (8/treatment) were given grower food ad libitum from 28-49 d of age either in the dry form or wetted with 2.0 kg water/kg air dry food, or wet food restricted to the same daily amount of dry matter as eaten by the dry-fed birds. Ad libitum feeding of the wet food significantly increased food intake and body weight gain, compared to dry feeding, while weight gains of birds with restricted feeding of wet food were intermediate. 3. Experiments 2 and 3 studied the effects of the time interval between mixing the food with water and offering it to the birds. When pre-soaking times of 0, 12 and 24 h were compared with dry food for male broilers (8/treatment) from 25 to 40 d all wet treatments increased body weight gains significantly, the best results coming from the zero soaking time, when DM digestibility was increased significantly from 677 to 714 g/kg. When restricted amounts of food were offered hourly for 8 h on each of 4 d, DM digestibility was significantly increased from 634 for dry food to 659 for that freshly mixed with water and 664 g/kg for that soaked for 1 h between mixing and offering. 4. In a factorial experiment with wet and dry food, either in the standard form or with added enzyme or 400 g/kg cornflour, there were significant positive effects on growth and FCE of broilers (7/treatment) attributable to enzyme and wetting, while cornflour significantly reduced growth. However, wet cornflour-diluted food gave better growth than dry standard food. Wetting significantly increased the apparent digestibility of dry matter and protein while dilution with cornflour significantly reduced protein digestibility. 5. These results confirm those previously presented in terms of improved growth and FCE with wet feeding and demonstrate a large improvement in the proportion of the food absorbed from the digestive tract, of similar magnitude to the improvement in FCE. They also show that it is not necessary to pre-soak food in order to attain the maximum effect.

Animals↗
PubMedDate not supplied

Lymphocyte blastogenic responses to inciting food allergens in dogs with food hypersensitivity.

Lymphocyte blastogenic responses against food allergens in dogs with food hypersensitivity were evaluated in this study. Eleven dogs with food hypersensitivity, based on food elimination and oral food provocation tests and allergic responses to food allergens, were examined by various tests such as intradermal testing, antigen-specific IgE testing, and lymphocyte blastogenic responses. The number and kinds of food allergens identified as positive by these tests were compared with the offending food allergens that were found in an oral food provocation test. In 9 (82%) of the 11 dogs with food hypersensitivity, there was close agreement for positive allergens between the results of lymphocyte blastogenic responses and oral food provocation test; however, there was little agreement for intradermal and IgE testing of the positive allergens with those of the oral food provocation test (11% and 31%, respectively). In the 9 dogs, the stimulation indices of lymphocyte blastogenic responses increased to 2.0-10.1 upon food provocation but decreased significantly to 0.7-1.4 upon feeding the elimination diet until clinical signs disappeared. These results indicate that lymphocyte blastogenic responses may fluctuate because of exposure to offending food allergens in dogs with food hypersensitivity. Lymphocytes reactive to food allergens may play an important role in the pathogenesis of food hypersensitivity in dogs.

Allergens↗
PubMedDate not supplied

Food allergy and food intolerance.

Adverse reactions to foods and food additives include those that involve an immune mechanism of reaction (food allergies) and those that are non-immunological in nature (food intolerance). The signs and symptoms of food allergy usually involve the skin and gastrointestinal tract and are "classic" allergic symptoms. Food intolerance occurs more frequently at all ages. A number of food additives have been implicated in food intolerance, as none involve an immune mechanism of reaction. The role of food additives in food intolerance is not well established in many cases, has been discounted in others and continues to be the subject of current research. Although the history of events concerning an adverse reaction is important and gives clues to the specific type of problem (food allergy versus food intolerance), confirmation of the reaction is sometimes desirable. This can be done either by use of a standard elimination diet of non-allergic foods, followed by open challenge or by DBFC for more difficult situations. Food allergy skin testing and other in vitro immunologic tests may be helpful as supplemental information in those cases where food allergy is suspected. The best treatment for an adverse reaction to food is avoidance. Unproven and unapproved diagnostic (e.g., leukocytotoxic test) and therapeutic techniques (e.g., sublinqual neutralization) are not recommended in food allergy management.

Allergens↗
PubMed1987

Indirect food additive migration from polymeric food packaging materials.

Many foods contact polymeric packaging materials which contain residues of the polymerization process or additives employed to facilitate processing. The extent of migration of such materials from the packaging to foods is the focus of the present article. A major experimental program using eight polymer-migrant systems is described. Migration was measured to food-simulating liquids (FSL) and to foods. Accelerated tests were conducted with FSL under FDA guidelines conditions so as to develop correlations between such data and those found using foods under normal storage temperatures and shelf lives. In the majority of tests, the migration was found to be approximately proportional to the square root of time, to increase significantly with a rise in temperature, and to be proportional to the initial concentration of migrant in the polymer. Stirring in the FSL or food phase was generally not important except for the system involving dioctyl adipate migrating from polyvinyl chloride film. In some instances, after a period of time, migration rates became very low, and this effect was attributed to saturating the FSL or food phase with migrant. The foods comprised a variety of types, including liquid, semisolid, solid, and dry; both oily and aqueous foods were included. The physical steps involved in migration include the diffusion of the migrant from the interior of the film to the surface, where it can dissolve in the external FSL or food phase. The nature of the FSL or food is shown to be very important in that components can penetrate the polymer and dramatically increase migration rates. Consistent with the FDA guidelines in effect at the time of this study, testing was performed with five FSL (water, 3% acetic acid, 8% and 50% ethanol, and n-heptane) at 49 degrees C. Detailed comparisons were made between the migrations to foods and to FSL; following are the more relevant conclusions. (1) Three percent acetic acid showed no advantage over water as a food simulant even in those cases where the food could be considered acidic in nature. (2) Water, when used as an FSL at 49 degrees C for 5 days, overestimated migration in aqueous foods in about 75% of the cases. In some instances, however, the water phase became saturated with migrant. In other situations, this test protocol underpredicted migration--especially in those cases where there were components in the food that were able to penetrate into the polymer and enhance migration (such as orange juice).(ABSTRACT TRUNCATED AT 400 WORDS)

Chemical Phenomena↗
PubMed1997

Food and general neophobia and their relationship with self-reported food choice: familial resemblance in Swedish families with children of ages 7-17 years.

The aims were to study food and general neophobia in Swedish families, age and gender differences and familial resemblance. Also, the relationships between the level of food neophobia of individual family members and earlier experience with and the likelihood of future tasting of specific foods were investigated. A group of randomly selected families (nation-wide, stratified, N=1593) with children age 7-17 years were invited and 722 participated. The results are based on the Food and General Neophobia Scales and an ad hoc Food Frequency Questionnaire. The overall levels of food and general neophobia were low. Fathers showed significantly higher total food neophobia scores than did the mothers, and children were significantly more neophobic than their parents. The younger children had higher food and general neophobia scores than the older children. Nine-year-old boys had higher food neophobia scores than 9-year-old girls. Some evidence was found for familial resemblance with respect to both food and general neophobia. Gatekeepers' (the person who takes the greatest responsibility for food purchase and preparation) self-reported serving of the foods and mothers', fathers' and children's self-reported consumption of foods were correlated with their respective levels of food neophobia. The strongly neophobic subjects in all groups of family members were less likely to have eaten the listed foods than were the less neophobic. Thus, food neophobia seems to be related to everyday food choice.

Adolescent↗
PubMed1999

The relationship between habits of food consumption and reported reactions to food in people with inflammatory bowel disease--testing the limits.

Anecdotally, people with inflammatory bowel disease (IBD) report that some foods make them feel better and some foods make them feel worse. This paper reports about the relationship between food habits and reactions to foods in people with IBD. A database was designed to incorporate the date of data collection, the IBD disease, food habits, the quantity consumed and a response rating of the subjects' reactions to each food. For each of 122 foods, subjects were asked simultaneously about these five categories. Thirty three subjects with Crohn's disease and 27 with ulcerative colitis completed the questionnaire in two seasons. The focus of the examination was directed to the upper and lower limit of reactions to foods. Foods that affect people negatively and foods that affect people positively were identified in relation to habits of consumption. Foods that affect people negatively were among those never consumed while foods that affect people positively were among the regularly consumed foods. Findings included an increased number of foods that caused problems for people with Crohn's disease when compared with people with ulcerative colitis. Problems with chocolate, dairy products, fats and artificial sweeteners were documented in both groups of IBD. A standard food list generated without the input of individuals with a chronic illness may be inadequate to collect data about their consumption since many of the foods on the list were reportedly never consumed and there may be other foods not on the list that are consumed by this chronically ill population.

Colitis, Ulcerative↗
PubMed2002

Sociodemographic characteristics of food handlers and their knowledge, attitude and practice towards food sanitation: a preliminary report.

Diseases spread through food still remain a common and persistent problems resulting in appreciable morbidity and occasional mortality. Food handlers play an important role in ensuring food safety throughout the chain of production, processing, storage and preparation. This study is to explore the pattern of sociodemographic distribution and to determine knowledge, attitude and practice of food handlers towards food-borne diseases and food safety. A total of 430 food handlers were randomly selected from Kota Bharu district and interviewed by using structured questionnaire. Distribution of food handlers was Malays (98.8%), females (69.5%), married (81.4%), working in food stalls (64.2%), involved in operational areas (49.3%), having no license (54.2%) and immunized with Ty2 (60.7%). The mean age was 41 +/- 12 years and the mean income was RM 465 +/- 243/month. The educational level was found as no formal education (10.5%), primary school (31.9%), secondary school (57.0%) and diploma/degree holders (0.7%). A significant number of food handlers (57.2%) had no certificate in food handlers training program and 61.9% had undergone routine medical examinations (RME). Almost half (48.4%) had poor knowledge. Multiple logistic regression showed type of premise [Odd ratio (OR) = 4.0, 95% Confidence interval (CI) =1.8-7.5, p = 0.0004], educational level (OR = 4.0, 95% CI = 1.8-7.4, p = 0.0003) and job status of food handlers (OR = 0.5, 95% CI = 0.3-0.8, p = 0.0031) significantly influenced the level score of knowledge. No significant difference of attitude and practice between trained and untrained food handlers. Findings of this preliminary study may help in planning health education intervention programs for food handlers in order to have improvement in knowledge, attitude and practice towards food-borne diseases and food safety. Furthermore, it will in turn reduce national morbidity and mortality of food-borne diseases.

Certification↗
PubMedDate not supplied

Proliferative responses of lymphocytes to food antigens are useful for detection of allergens in nonimmediate types of food allergy.

Food allergy is clinically classified into two types, immediate and nonimmediate. Radioallergosorbent test (RAST) is a sensitive procedure for the diagnosis of IgE-mediated hypersensitivity but not for other types of hypersensitivity. There is not yet a sensitive blood examination for detection of allergens in nonimmediate types of food allergy. Of the total number of subjects in our study, twenty-two children had nonimmediate types of food allergy (hen's egg, cow's milk, soybean, or buckwheat flour), atopic dermatitis, allergic tension fatigue syndrome or pulmonary hemosiderosis. For these children, manifestations of the allergy did not appear earlier than 2 hours after ingestion of the offending food. Eighteen children in the study developed acute urticaria, angioedema, or bronchial asthma appearing within 2 hours of the challenge. Fifteen nonatopic healthy children were selected as controls. Proliferative responses of peripheral blood mononuclear cells (PBMCs) to food antigens were measured in nonimmediate types of food allergy. The proliferative responses of PBMCs to each offending food antigen in patients with nonimmediate types of food allergy were significantly higher than those of healthy controls and patients with immediate types of food allergy, respectively. Moreover, in each case with nonimmediate type, the proliferative responses to food antigens other than the offending food were not detected. When PBMCs were twice stimulated with the offending food antigen, the same results were obtained. These results indicate that the proliferative response of PBMCs to food antigens is specific to each offending food antigen in nonimmediate types of food allergy. Taken together, proliferative responses of PBMCs to each food antigen are useful for detection of allergens in nonimmediate types of food allergy.

Adolescent↗
PubMed1998

Taxonomic classification helps identify flavonoid-containing foods on a semiquantitative food frequency questionnaire.

We describe foods on the National Cancer Institute (NCI) semiquantitative food frequency questionnaire with respect to their botanical taxonomic classification and the likely presence of flavonoids. Foods listed in the NCI questionnaire were classified for potential flavonoid content using information from Linnaean taxonomic classification and processing techniques known to modify flavonoid content. The outcome measure was flavonoid presence in foods as evidenced in the food composition analytical literature. We then verified the presence of 6 classes of flavonoids in these foods by searching the chemical analytical literature (represented by Food Science and Technology Abstracts Service from January 1969 to June 1996). One hundred ninety foods were mentioned on the NCI questionnaire; after duplications were removed, 153 foods remained. Data obtained from literature searches indicated that 54 foods (35%) contained flavonoids. An additional 19 recipe foods (12%) had flavonoid-containing components or ingredients. Thirty-nine foods (25%) had flavonoids that had been reduced or removed during milling and other processing. Seven foods (5%) were stripped and judged to have no flavonoids. Thirty-four foods (22%), for example, dairy, meat, and sugar, were completely devoid of flavonoids. When food composition data are unavailable, botanical taxonomic classifications may be helpful in ascertaining the likely presence of flavonoids in foods. However, quantitative estimates are likely to be imprecise.

Databases, Factual↗
PubMed2003

Give unto others: genetically unrelated cotton-top tamarin monkeys preferentially give food to those who altruistically give food back.

Altruistic food giving among genetically unrelated individuals is rare in nature. The few examples that exist suggest that when animals give food to unrelated others, they may do so on the basis of mutualistic or reciprocally altruistic relationships. We present the results of four experiments designed to tease apart the factors mediating food giving among genetically unrelated cotton-top tamarins (Saguinus oedipus), a cooperatively breeding New World primate. In experiment 1 we show that individuals give significantly more food to a trained conspecific who unilaterally gives food than to a conspecific who unilaterally never gives food. The apparent contingency of the tamarins' food-giving behaviour motivated the design of experiments 2-4. Results from all three experiments show that altruistic food giving is mediated by prior acts of altruistic food giving by a conspecific. Specifically, tamarins do not give food to unrelated others when the food received in the past represents the by-product of another's selfish actions (experiments 2 and 3) or when a human experimenter gives them food (experiment 4) as did the unilateral altruist in experiment 1. By contrast, if one tamarin gives another food without obtaining any immediate benefit, then the recipient is more likely to give food in return. Overall, results show that tamarins altruistically give food to genetically unrelated conspecifics, discriminate between altruistic and selfish actions, and give more food to those who give food back. Tamarins therefore have the psychological capacity for reciprocally mediated altruism.

Animals↗
PubMed1998

Infants' consumption of a new food enhances acceptance of similar foods.

The number of feedings needed to increase intake of a novel target food was investigated, and whether exposure effects generalized to other foods in a sample of 4 to 7-month-old infants (N=39). Other foods varied in their similarity to the target food, including the same food prepared by another manufacturer, similar foods (other fruits for infants receiving a target fruit) and a different food (e. g. vegetables for infants receiving a target fruit). Infants were fed the target food once a day for 10 days. Intake was used to indicate acceptance. Results revealed that exposure dramatically increased infants' intake of the target food, from an average of 35-72 g. Intake of the different food was unchanged. Same and similar food intake increased with target food exposure. Intake of the target, same and similar foods nearly doubled to 60 g after one exposure to the target food. These rapid increases in intake contrast the slower changes seen in young children. Results for the other foods suggest that infants may have difficulty discriminating among many foods.

Eating↗
PubMed1986

Convenience food use in households with male food preparers.

Data from the household portion of the 1977-78 USDA Nationwide Food Consumption Survey were used to determine expenditures for convenience and nonconvenience foods and nutrients from those foods. Households with male food preparers accounted for approximately 15% of the survey population, frequently included only one person, and had a larger proportion of young and elderly heads of household than households with a female food preparer. As a group, the foods most frequently reported in households with male food preparers were quite similar to those used by households with female food preparers. Male food preparers spent less of the food dollar on nonconvenience items than did other food preparers, and conversely they spent more on complex and manufactured convenience foods. Total food energy and nutrient levels per nutrition unit of the foods used by households with male food preparers were significantly higher than those in households with female food preparers for all nutrients except thiamin and riboflavin. However, the values were more than 100% of the Recommended Dietary Allowance values except for vitamin B-6 for both sample groups.

Adult↗