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PubMed1997

Ten year trends in the dietary habits of Danish men and women. Cohort and cross-sectional data.

OBJECTIVE: To describe 10 year trends and individual changes in food habits of Danish men and women in relation to dietary recommendations using data from both a cohort and a repeated cross-sectional study, and to examine whether the two sampling methods give similar results. DESIGN: Baseline data were collected in 1982-1984 and respectively repeated measurements for cohort and cross-sectional changes in food habits. SETTING: The County of Copenhagen, Denmark. SUBJECTS: Men and women aged 30-70y in 1982-1984, 1986-1988 and 1992-1994. The trend analyses included 3785 subjects for cohort and 7316 for cross-sectional study, respectively. Longitudinal changes were studied among 2430 individuals with food data from all three examinations. METHODS: Food intakes were estimated using a short food frequency questionnaire. RESULTS: During the study period both men and women reported a decreased intake frequency of animal and vegetable fats, milk, eggs, meat products, white bread and potatoes, while they had increased intakes of low-fat margarine, fruit, raw vegetables, coarse breads, oatmeal, pasta, rice, cakes and candy. In both men and women the decrease in the consumption frequency of, white bread and potatoes, and the increase in pasta, and candy, were higher in the younger than in the older age group. In contrast, the increased consumption frequency of coarse breads, and oatmeal were most pronounced in the older age groups. For most foods the cohort and the repeated cross-sectional surveys gave similar results. CONCLUSIONS: From 1982 through 1994 the food habits of middle-aged Danish men and women changed in the direction of a more healthy diet as recommended by health authorities. With the limitation of a possible reporting bias both the cohort and repeated cross-sectional study designs may be used for monitoring changes in food intake.

Adult↗
PubMed1999

Breakfast glycaemic response in patients with type 2 diabetes: effects of bedtime dietary carbohydrates.

OBJECTIVES: Bedtime carbohydrate (CHO) intake in patients with type-2 diabetes may improve glucose tolerance at breakfast the next morning. We examined the 'overnight second-meal effect' of bedtime supplements containing 'rapid' or 'slow' CHOs. DESIGN: Randomized cross-over study with three test-periods, each consisting of two days on a standardized diet, followed by a breakfast tolerance test on the third morning. SETTING: The Lundberg Laboratory for Diabetes Research, Sahlgrenska University Hospital, Göteborg, Sweden. SUBJECTS: Sixteen patients with type 2 diabetes on oral agents and/or diet. INTERVENTIONS: Two different bedtime (22.00 h) CHO supplements (0.46 g available CHO/kg body weight) were compared to a starch-free placebo ('normal' food regimen). The CHOs were provided as uncooked cornstarch (slow-release CHOs) or white bread (rapid CHOs). RESULTS: On the mornings after different bedtime meals we found similar fasting glucose, insulin, free fatty acid and lactate levels. However, the glycaemic response after breakfast was 21% less after uncooked cornstarch compared to placebo ingestion at bedtime (406 +/- 46 vs 511 +/- 61 mmol min l(-1), P < 0.01). In contrast, it did not differ when the evening meal consisted of white bread (451 +/- 57 mmol min l(-1)) compared to placebo. According to an in vitro analysis, uncooked cornstarch contained approximately 4 times more slowly digestible starch as compared to white bread. CONCLUSIONS: A bedtime meal providing uncooked cornstarch improved breakfast tolerance the next morning while, in contrast, this was not found following a bedtime meal of white bread. The results are consistent, therefore, with the concept that an increased intake of slowly digestible carbohydrates exert an overnight second-meal effect in patients with type 2 diabetes.

Adult↗
PubMed2006

Determination of glycaemic index; some methodological aspects related to the analysis of carbohydrate load and characteristics of the previous evening meal.

OBJECTIVES: To determine the possible differences in glycaemic index (GI) depending on (1) the analytical method used to calculate the 'available carbohydrate' load, that is, using carbohydrates by difference (total carbohydrate by difference, minus dietary fibre (DF)) as available carbohydrates vs available starch basis (total starch minus resistant starch (RS)) of a food rich in intrinsic RS and (2) the effect of GI characteristics and/or the content of indigestible carbohydrates (RS and DF) of the evening meal prior to GI testing the following morning. DESIGN: Blood glucose and serum insulin responses were studied after subjects consuming (1) two levels of barley kernels rich in intrinsic RS (15.2%, total starch basis) and (2) after a standard breakfast following three different evening meals varying in GI and/or indigestible carbohydrates: pasta, barley kernels and white wheat bread, respectively. SUBJECTS: Healthy adults with normal body mass index. RESULTS: (1) Increasing the portion size of barley kernels from 79.6 g (50 g 'available carbohydrates') to 93.9 g (50 g available starch) to adjust for its RS content did not significantly affect the GI or insulin index (11). (2) The low GI barley evening meal, as opposed to white wheat bread and pasta evening meals, reduced the postprandial glycaemic and insulinaemic (23 and 29%, respectively, P < 0.05) areas under the curve at a standardized white bread breakfast fed the following morning. CONCLUSION: (1) Increasing portion size to compensate for the considerable portion of RS in a low GI barley product had no significant impact on GI or II. However, for GI testing, it is recommended to base carbohydrate load on specific analyses of the available carbohydrate content. (2) A low GI barley evening meal containing high levels of indigestible carbohydrates (RS and DF) substantially reduced the GI and II of white wheat bread determined at a subsequent breakfast meal.

Adult↗
PubMed1998

Food-dependent exercise-induced anaphylaxis: a case related to the amount of food allergen ingested.

A 24-year-old Japanese woman had suffered for 2 years from attacks of urticaria, dyspnoea and syncope associated with exercise after the ingestion of wheat. Specific IgE measurements revealed RAST class 2 for wheat and gluten (a major wheat protein), and class 3 for rye. Skin prick tests with wheat, bread, gluten and udon (a Japanese noodle made of wheat) were all positive. Food-dependent exercise-induced anaphylaxis (FDEIA) caused by wheat was suspected. Challenge tests with bread were performed. Exercise following ingestion of 64 g, but not 45 g, of bread induced generalized urticaria. Challenge tests with udon also triggered allergic reaction in a dose-dependent manner: 200 g, but not 100 g or 150 g, of udon elicited wealing and erythema with exercise. Ingestion of bread or udon alone failed to elicit any allergic reaction. This is the first case of FDEIA in which the dependence of the triggering allergic reaction on the amount of allergen ingested was clearly confirmed.

Adult↗
PubMed2000

Subgenome chromosome walking in wheat: a 450-kb physical contig in Triticum monococcum L. spans the Lr10 resistance locus in hexaploid wheat (Triticum aestivum L.).

For many agronomically important plant genes, only their position on a genetic map is known. In the absence of an efficient transposon tagging system, such genes have to be isolated by map-based cloning. In bread wheat Triticum aestivum, the genome is hexaploid, has a size of 1.6 x 10(10) bp, and contains more than 80% of repetitive sequences. So far, this genome complexity has not allowed chromosome walking and positional cloning. Here, we demonstrate that chromosome walking using bacterial artificial chromosome (BAC) clones is possible in the diploid wheat Triticum monococcum (A(m) genome). BAC end sequences were mostly repetitive and could not be used for the first walking step. New probes corresponding to rare low-copy sequences were efficiently identified by low-pass DNA sequencing of the BACs. Two walking steps resulted in a physical contig of 450 kb on chromosome 1A(m)S. Genetic mapping of the probes derived from the BAC contig demonstrated perfect colinearity between the physical map of T. monococcum and the genetic map of bread wheat on chromosome 1AS. The contig genetically spans the Lr10 leaf rust disease resistance locus in bread wheat, with 0.13 centimorgans corresponding to 300 kb between the closest flanking markers. Comparison of the genetic to physical distances has shown large variations within 350 kb of the contig. The physical contig can now be used for the isolation of the orthologous regions in bread wheat. Thus, subgenome chromosome walking in wheat can produce large physical contigs and saturate genomic regions to support positional cloning.

Chromosome Walking↗
PubMed1979

Guar gum and reduction of post-prandial glycaemia: effect of incorporation into solid food, liquid food, and both.

1. The influence of the dose and the form in which guar gum was given on the degree of "flattening" of blood glucose curves was studied in five subjects using meals of bread and soup containing 5 or 10 g guar gum. 2. When 5 g guar gum was added to bread the peak increase of blood glucose was reduced by 41% (P less than 0.002), with 5 g guar in soup, the reduction was 54% (P less than 0.001) while a reduction of 68% (P less than 0.001) was seen with 10 g guar gum (5 g in bread and 5 g in soup). The corresponding reduction in insulin peak increases were 37% (P less than 0.002), 50% (P less than 0.001) and 65% (P less than 0.001) respectively. 3. The difference between the two 5 g doses was significant with respect to the reduction of the peak increases in blood glucose and serum insulin; however the difference between the 5 g dose in bread and the 10 g dose was significantly different (P less than 0.02 for glucose, P less than 0.01 for insulin). 4. The results indicate that as little as 5 g guar gum may reduce the glycaemia following a 45 g carbohydrate meal, but perhaps due to earlier and more complete mixing, guar gum is most effective when added to the liquid phase of the meal.

Adult↗
PubMed2003

Secondary data analyses of dietary surveys undertaken in South Africa to determine usual food consumption of the population.

OBJECTIVE: The primary objective of this study was to generate a reference table of food items and average amounts of these items consumed by South Africans, for the Department of Health. The reference table was required to be representative of foods and beverages eaten frequently by children and adults from all age and ethnic groups in order for the Department of Health to test for contaminants in these foods. DESIGN: The National Food Consumption Survey (NFCS) served as a framework for compiling data on children since this was a national representative survey of 1-9-year-old children undertaken in South Africa in 1999. However, there has never been a national dietary survey on adults in South Africa. Consequently the data had to be extrapolated from existing isolated surveys on adults. Secondary data analysis was conducted on existing dietary databases (raw data) obtained from surveys undertaken on adults in South Africa between 1983 and 2000. Available datasets were regional and independent, and were not individually representative of the South African diet. It was therefore necessary to use different statistical methods, including factor analyses, weighting and correlations, to generate ethnic and geographic representative data for adults. Two methods were used: Method 1, which corresponded with results of the NFCS (over-sampled for low socio-economic status), and Method 2, which was based on ethnic proportions of the population. RESULTS: The secondary data analyses generated food items most commonly consumed by the South African adult population (Method 1) in descending frequency of usage and average (mean) amount per day: maize porridge (78%/848 g), white sugar (77%/27 g), tea (68%/456 g), brown bread (55%/165 g), white bread (28%/163 g), non-dairy creamer (25%/6 g), brick margarine (21%/19 g), chicken meat (19%/111 g), full-cream milk (19%/204 g) and green leaves (17%/182 g). In 6-9-year-olds, maize porridge (72%/426 g), sugar (76%/23 g), tea (51%/258 g), full-cream milk (35%/171 g) and white bread (33%/119 g) were eaten most frequently. Similarly, in 1-5-year-olds, the foods consumed most frequently were maize porridge (80%/426 g), sugar (76%/21 g), tea (44%/224 g), full-cream milk (39%/186 g) and white bread (24%/83 g). In order to evaluate the validity of the adult data generated, kilojoule values of the individual food items (per capita) were compared with food balance sheets (FBSs). The comparison was favourable except that the FBSs had a higher overall energy intake per capita of between 22 and 28%. CONCLUSION: Reference tables of commonly consumed foods and beverages were generated at minimal cost based on secondary data analyses of past dietary surveys in different South African populations.

Adolescent↗
PubMed2005

Dietary Westernisation: conceptualisation and measurement in Mauritius.

OBJECTIVES: The aims of the study were to provide information that will contribute to conceptualising what is called "dietary Westernisation", and to provide an example of measuring it on an individual level. DESIGN: Food consumption frequency and demographic data on adults in Mauritius were examined in 1988, 1992 and 1998. In 1992, a 24-hour recall was also included. The cross-sectional samples consisted of 1115 (age 25-74 years) Mauritians in 1987/88, 1917 (age 30-74 years) in 1992 and 2239 (age 20-74 years) in 1998. Principal components analysis was carried out on daily consumption frequencies of 10 indicator foods (white rice, white bakery bread, pulses, processed meat, poultry, fresh/frozen fish, butter, margarine, whole milk and skimmed/low-fat milk). Correlations between dietary patterns and selected food consumption frequencies were examined in each survey year. RESULTS: Four dietary patterns were identified as being related to dietary Westernisation. The Traditional dietary pattern was characterised by higher consumption frequencies of Indian breads, salted/smoked fish and sugar-sweetened tea. The Western dietary pattern was characterised by higher consumption frequencies of cakes/pastries, meat and many Western fast foods like burgers, but, surprisingly, also by brown bread, breakfast cereals and salad. The Bread/butter dietary pattern predominantly described more frequent consumption of bread compared with rice. The Margarine/milk dietary pattern was inconsistently related with staple foods. Younger, educated and wealthier Mauritians appeared to adopt Western dietary patterns earlier. CONCLUSIONS: This study suggests that relatively few indicator foods are needed for measuring dietary Westernisation. Dietary Westernisation in a non-Western country may also include shifts towards voluntary consumption of healthier foods.

Adult↗
PubMed2003

The effect of breakfast type on total daily energy intake and body mass index: results from the Third National Health and Nutrition Examination Survey (NHANES III).

OBJECTIVE: The objective of this study was to investigate the relationship between breakfast type, energy intake and body mass index (BMI). We hypothesized not only that breakfast consumption itself is associated with BMI, but that the type of food eaten at breakfast also affects BMI. METHODS: Data from the Third National Health and Nutrition Examination Survey (NHANES III), a large, population-based study conducted in the United States from 1988 to 1994, were analyzed for breakfast type, total daily energy intake, and BMI. The analyzed breakfast categories were "Skippers," "Meat/eggs," "Ready-to-eat cereal (RTEC)," "Cooked cereal," "Breads," "Quick Breads," "Fruits/vegetables," "Dairy," "Fats/sweets," and "Beverages." Analysis of covariance was used to estimate adjusted mean body mass index (BMI) and energy intake (kcal) as dependent variables. Covariates included age, gender, race, smoking, alcohol intake, physical activity and poverty index ratio. RESULTS: Subjects who ate RTEC, Cooked cereal, or Quick Breads for breakfast had significantly lower BMI compared to Skippers and Meat and Egg eaters (p < or = 0.01). Breakfast skippers and fruit/vegetable eaters had the lowest daily energy intake. The Meat and Eggs eaters had the highest daily energy intake and one of the highest BMIs. CONCLUSIONS: This analysis provides evidence that skipping breakfast is not an effective way to manage weight. Eating cereal (ready-to-eat or cooked cereal) or quick breads for breakfast is associated with significantly lower body mass index compared to skipping breakfast or eating meats and/or eggs for breakfast.

Adolescent↗
PubMed2003

Effect of deep-frying fish on risk from mercury.

The U.S. Environmental Protection Agency (EPA) and many states have issued advisories to limit or avoid the consumption of certain fish or fish from certain waters, particularly by pregnant women and young children or even women of childbearing age. Typically, risk is calculated by multiplying contaminant concentrations in fish tissue, frequency of meals, and meal size, compared to some criterion, usually the U.S. EPA reference dose (RfD). Site-specific data on mercury concentrations, meal size, and consumption frequency by fishermen were used to determine how frying fish affected risk estimates. In consumption studies fishermen typically estimate the size of portions as they appear on the plate (i.e., cooked), yet assessors calculate risk based on contaminant levels in uncooked fish. Largemouth bass (Micropterus salmoides, n = 39) were collected from the contaminated L Lake on the Savannah River Site, South Carolina. Fillets from the opposite sides of the same fish were divided and randomly assigned to a raw or fried treatment (the commonly used local cooking method). The fried fillet was further divided in half for a breaded or nonbreaded treatment. Mercury averaged 0.44 microg/g (ppm, wet weight) in raw fish, 0.63 microg/g in fried and breaded fish, and 0.76 microg/g in fried, unbreaded fish. The maximum concentration was 1.5 microg/g in raw fish (1.9 microg/g in cooked fish). Deep-frying with and without breading resulted in weight loss of 25% and 39%, while mercury levels increased by 45% and 75%, perhaps due to the breading and absorption of oil. At the mean fish

Adult↗
PubMed1996

Digestibilities of energy, protein, fat and nonstarch polysaccharides in a low fiber diet and diets containing coarse or fine whole meal rye are comparable in rats and humans.

The apparent digestibility of energy, protein, fat and nonstarch polysaccharides (NSP) of a low fiber diet and two high fiber diets containing coarse or fine whole meal rye bread was studied in experiments with humans and rats. Human subjects consumed the experimental diets for 3 wk each in a 3 x 3 cross over design. For the rat diets, duplicate portions of the foods consumed by the human subjects were mixed together, freeze dried and ground. There was a good agreement in the digestibility of energy (humans: 94.7 +/- 0.9, 91.2 +/- 1.2 and 91.6 +/- 1.4%; rats: 95.0 +/- 0.8, 92.5 +/- 1.4 and 91.7 +/- 1.8%) and fat (humans: 95.2 +/- 1.5, 94.4 +/- 1.0 and 94.8 +/- 2.5%, rats: 95.4 +/- 0.9, 94.0 +/- 0.4 and 94.0 +/- 0.4%) for the low fiber diet and the diets containing coarse or fine whole meal bread, respectively. Apparent and true digestibility of protein was consistently lower (P < 0.0001) in humans (apparent digestibility: 90.6 +/- 1.5, 86.2 +/- 1.4 and 86.3 +/- 2.3%; true digestibility: 95.1 +/- 1.5, 90.7 +/- 1.4 and 90.8 +/- 2.2%) than in rats (apparent digestibility: 92.3 +/- 1.1, 89.4 +/- 0.9 and 88.9 +/- 1.0%; true digestibility: 98.3 +/- 1.1, 94.9 +/- 0.9 and 94.2 +/- 1.0%) for all three diets. The digestibility of NSP tended to be lower (P < 0.066) in rats than in humans for the diet containing fine whole meal bread (rats: 59.6 +/- 8.0%, humans: 68.0 +/- 5.2%) and the low fiber diet (rats: 72.1 +/- 10.8%; humans: 80.5 +/- 7.1%), whereas it was similar in both species for the diet containing the coarse whole meal bread (rats: 66.1 +/- 6.0%; humans: 65.8 +/- 9.3%). In spite of some differences in digestibility values, our results suggest that the rat is a suitable model for humans to predict digestibility of nutrients in mixed diets containing cereal fiber sources.

Adult↗
PubMed1997

Energy values of non-starch polysaccharides: comparative studies in humans and rats.

Energy values of non-starch polysaccharides (NSP) were estimated from NSP fermentability and from digestible energy balances in human subjects and in rats. During four studies, humans consumed four low fiber control diets and six high fiber diets. For the rat diets, duplicates of the foods consumed by humans were mixed together, freeze-dried and ground. Calculated from fermentability, partial digestible energy values of NSP in humans and rats, respectively, were 8.2 +/- 1.3 and 5.7 +/- 1.2 (P = 0.0013, fruits and vegetables), 11.4 +/- 0.7 and 5.7 +/- 3.2 (P = 0.0001, citrus fiber), 5.0 +/- 2.1 and 2.2 +/- 3.3 (P = 0.0429, barley fiber at high protein intake), 4.4 +/- 1.8 and 2.4 +/- 2.0 (P = 0.0561, barley fiber at low protein intake), 6.7 +/- 1.4 and 7.6 +/- 1.2 (P = 0.296, coarse whole meal rye bread), and 7.1 +/- 0.6 and 6.1 +/- 1.7 (P = 0.157, fine whole meal rye bread) kJ/g NSP. Calculated from energy balances, partial digestible energy values of NSP in humans and rats, respectively, were 2.1 +/- 3.5 and -5.0 +/- 4.0 (P = 0.026, fruits and vegetables), 10.7 +/- 5.1 and 1.4 +/- 5.6 (P = 0.003, citrus fiber), 1.6 +/- 5.1 and -17.8 +/- 8.6 (P = 0.0001, barley fiber at high protein intake), -2.6 +/- 4.9 and -9.3 +/- 8.2 (P = 0.044, barley fiber at low protein intake), -3.0 +/- 7.0 and 0.9 +/- 2.5 (P = 0.27, coarse whole meal rye bread), and 0.9 +/- 5.1 and 0.6 +/- 3.7 (P = 0.89, fine whole meal rye bread) kJ/g NSP. Net energy values were 70% of digestible energy values. Differences between species were significant for NSP in fruits and vegetables, citrus fiber, and barley fiber at high protein intake. Most energy values calculated from energy balances were significantly lower than values calculated from NSP fermentation, with differences being greater in rats than in humans. Thus, the energy values of some types of NSP contained in mixed diets could not be estimated accurately from NSP fermentability either in humans or rats. In addition, our results suggest that the rat is not always a suitable model of humans for predicting energy values of NSP in mixed diets.

Adult↗
PubMed1998

Italian study on colorectal cancer with emphasis on influence of cereals.

To elucidate the influence of diet on colorectal carcinogenesis, 1225 subjects with cancer of the colon, 728 with cancer of the rectum and 4154 controls, hospitalized with acute non-neoplastic diseases, were interviewed between 1992 and 1996 in six Italian areas. The validated food frequency questionnaire included 79 questions on food items and recipes which were grouped into 16 food groups. After allowing for nondietary confounding factors and total energy intake, a significant trend towards an increasing risk of colorectal cancer with increasing intake was found for bread and cereal dishes (odds ratio for increase of one daily serving 1.11), cakes and desserts (odds ratio 1.02) and refined sugar (odds ratio 1.11). The intake of fish (odds ratio 0.53), raw and cooked vegetables (odds ratios 0.79 and 0.65, respectively) and fruit (odds ratio 0.93) showed an inverse association with risk. Wholemeal bread was consumed by only 12.5% of cases and 13.9% of controls and, at variance with refined bread, did not show a significant direct association with colorectal cancer risk (odds ratio 0.88). In view of these findings, current hypotheses on the carcinogenic effects of refined starchy foods and refined sugar should be revised to take into account the digestive physiology of carbohydrates and the possible relationship between insulin and colon cancer. The beneficial influence of most vegetables is confirmed, and a possible difference between refined and wholemeal bread is suggested.

Adult↗
PubMed1975

Nutrition in the Australian aborginines--effects of the fortification of white flour.

The nutritional status of 66 part Aborginines was re-examined in 1974--with particular reference to blood levels of haemoglobin and vitamins--after white bread fortified with iron and the vitamins B1 and PP (niacin) had been available for six and half months to the population of Bourke, New South Wales. The results found in 1971 and 1974 are compared. A significant improvement from deficient to acceptable blood levels of vitamins B1 and B6 was found in 44% and 52% of the subjects respectively. This attributed to the comsumption of fortified bread since the levels of the other vitamins had remained either unchanged or worsened. The biochemical improvement in vitamin B6 is attributed to the sparing effect of vitamin PP on vitamin B6 requirement because the conversion of tryptophan to niacin is impaired in vitamin B6 deficiency. Iron deficiency anaemia in children had decreased by 50% but this could have been due to many other factors besides the iron which had been added to the bread. Clinically there was a marked decrease in angular stomatitis and skin xerosis which could be related to the biochemical improvement of the two B-vitamins and a decrease in active trachoma and suppurative otitis media probably due to intensive treatment received since 1971. The results of this study and the extent of biochemical vitamin B1 and B6 deficiency found in other groups, indicate that fortification of bread may be of benefit to the community as a whole.

Adolescent↗
PubMed1995

Genetic Diversity among Xanthomonas campestris Strains Pathogenic for Small Grains.

A collection of 51 Xanthomonas campestris strains from throughout the world was studied to detect and assess genetic diversity among pathogens of small grains. Isolates from barley, bread wheat, bromegrass, canary grass, cassava, maize, orchard grass, rice, rough-stalked meadow grass, rye, timothy, and triticale were analyzed by pathogenicity tests on bread wheat cv. Alondra and barley cv. Corona, indirect immunofluorescence, and restriction fragment length polymorphism (RFLP). Three probes were used for the RFLP analysis. They were an acetylaminofluorene-labelled 16S+23S rRNA probe from Escherichia coli and two (sup32)P-labelled restriction fragments from either plasmidic (pBSF2) or chromosomal (pBS8) DNA of X. campestris pv. manihotis. Strains clustered in 9 and 20 groups with the rRNA probe and the pBSF2 DNA probe, respectively. Strains of X. campestris pv. graminis, X. campestris pv. phleipratensis, and X. campestris pv. poae are shown to be related but are also distinguishable by RFLP patterns, serology, and pathogenicity on bread wheat. Strains pathogenic only for barley and not for wheat grouped together. Another group is temporarily designated deviant X. campestris pv. undulosa. These South American isolates from bread wheat did not react by indirect immunofluorescence and produced atypical lesions in pathogenicity tests. The results stress the need to perform pathogenicity tests before strains are named at the pathovar level. The importance of the different probes used for epidemiological studies or phylogenetic studies of closely related strains is underlined.

Journal Article↗
PubMedDate not supplied

[Knowledge of nutrition and nutritional behavior of schoolchildren and their parents in Vojvodina].

INTRODUCTION: Unbalanced diet, as a risk factor, has an important influence on health, not only of adults but even more of children and adolescents. Therefore, it is very important to assess knowledge, habits and behavior considering nutrition among youth. The aim of this study was to assess knowledge and behavior regarding nutrition among schoolchildren and their parents, as well as to establish how much knowledge and behavior are related to age and other socio-demographic characteristics, and how they are connected with knowledge and behavior of parents. MATERIAL AND METHODS: The study was performed in a random sample of 210 children in 4 elementary schools and their parents in Vojvodina using specially designed questionnaires. RESULTS AND DISCUSSION: Results showed that knowledge about healthy food, as an important factor of healthy behavior, is quite good, and increases with age. There is a significant discrepancy between knowledge and behavior. Although children know which food is healthier, they often consume less healthy food. This discrepancy is present in all offered pairs of food, but particularly expressed when it is about consuming bread: about 80% of pupils know that dark breads are healthier than white breads, but only 13.5% among them actually eat dark breads. CONCLUSION: This study showed that children's and parents' level of knowledge about healthy food is satisfactory, but it is not enough for healthy behavior, so there is a need for additional effort in health education and health promotion in youth population.

Adult↗
PubMed2000

The evaluation of total dietary fibre content in standard hospital diets during the winter and summer seasons.

The main aim of the study was to determine the total dietary fiber in standard diets for hospitalized patients in winter and summer. In the randomized trial performed in the winter of 1995/1996 and summer 1997, we assessed the dietary fiber content in 12 standard diets with AOAC method. The dietary fiber in the tested hospital diets was derived mainly from grains--average value 12.2 g/day in winter and 15.8 g/day in summer. The second group of plant products to supply fiber in the diet were vegetables. Food portions covered an average of 11.5 g dietary fiber per day in winter and 8.5 g in summer. In spite of the variety of cheap vegetables on sale, a significantly lower content of fiber was observed in summer (p < 0.05). Fruits and fruit products in hospital food contained 1.4 g/day of fiber in winter and 1.7 g/day in summer respectively. We also made a simulation, where white bread, present in every diet, was replaced by dark bread. This let us determine the degree to which the alternative food product influences the diet's composition. The results demonstrate that the replacement everyday of eaten food products may evoke significant changes in dietary fiber contents. The change induced statistically significant differences between diets containing white bread and dark bread (p < 0.001).

Dietary Fiber↗
PubMed1975

Eating habits and opinions of teen-agers on nutrition and obesity.

Opinions about good nutrition, causes of obesity and its prevention, as well as certain eating habits, were studied in 482 Israeli children (251 boys and 231 girls), thirteen to fourteen years old. Height, weight, and triceps skinfolds were measured. Mean relative weight and relative logarithmic skinfold thickness were close to standard, although 8 per cent of the boys and 9 per cent of the girls weighed more than 120 per cent of standard weight for their age and sex. Weight was closely associated with skinfold thickness. Over two-thirds of both boys and girls believed that daily consumption of milk, bread, fruits, eggs, cheese, meat, and tomatoes is desirable, and about two-thirds stated that overeating is a cause of obesity. More overweight than thin and normal-weight children indicated that, to prevent obesity, all kinds of food are permissible, but only in limited amounts. Most children believed in the fattening value of cakes, sweets, fried and fatty food, potatoes, bread, and nuts. The belief in the fattening value of potatoes, bread, and nuts was shared by a higher percentage of overweight than of under- and normal-weight children. Overweight children, particularly girls, reported eating less bread, cake, and cream, adding less sugar to beverages, and eating sweets and ice cream less frequently than thin and normal-weight children. A higher percentage of the obese group reported skipping one meal and eating no snack at school. Overweight teen-agers appear to be more conscious of their food intake than under- and normal-weight children.

Adolescent↗