Foods ❤

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You Are In BunNy CommuNiTy
So Today We Talk About Profit From Food And Lose From Food ..
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A critical and exhaustive review of published and unpublished data on the zinc content of foods showed that, with few exceptions, the major dietary sources of zinc were foods of animal origin. Oysters, which contained more than 5 mg. zinc per 3-oz.Folate values obtained by traditional conjugase digestion were compared to those obtained by the tri-enzyme method for 12 food products that represent diverse matrixes. The tri-enzyme treatment increased measurable folate from most foods when compared to levels found after conjugase digestion. Largest increases were noted for tuna fish (51%) and yogurt (33%) after tri-enzyme digestion. For the 12 foods, a mean increase of 19% in measurable folate was obtained with tri-enzyme treatment. Such standards have the advantage of putting questions of safety on a convenient numerical basis. Canadian workers have reported that promulgation of standards has invariably raised the hygienic level of the products controlled.It is the position of the American Dietetic Association that functional foods, including whole foods and fortified, enriched, or enhanced foods, have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels.

From the mid-1970s several groups realized progressively that the same amounts of carbohydrates in different foods produce quite different blood glucose curves after ingestion. The glycaemic index (GI) was introduced by Jenkins to express the rise of blood glucose after eating a food against a standard blood glucose curve after glucose (or white bread) in the same subject. The GI ranges from about 20 for fructose and whole barley to about 100 for glucose and baked potato. A table is given of representative GI values. There appears to be no general correlation between GI and per cent resistant starch in foods. Questions about methodology for GI are discussed and the factors in food that affect glycaemic response are briefly reviewed.The principal foods of an animal population are those which it eats in greatest quantities. These foods, however, may or may not be those which are preferred. Preferred foods are those which are proportionately more frequent in the diet than in the available environment. different retail food items in Norway (imported soft cheese, raw chicken, minced meat, fermented sausages, vacuum-packed processed meat products, smoked salmon, peeled shrimps, raw minced fish) and 78 carcass samples (sheep, pig, cattle), were screened for Listeria monocytogenes. Of the 460 samples investigated, 78 were found to contain L. monocytogenes. Five of these contained >103 cfu/g, four > 102 cfu/g, while the remainder were shown to contain L. monocytogenes only after enrichment.

Eating behavior is an etiologic factor in the development of lifestyle-related diseases. Knowledge about the stability of eating behavior during the transition from adolescence to early adulthood has implication for dietary interventions for children and young adolescents.This study was designed to explore the applications and limitations of two relatively simple and inexpensive scoring systems currently used to describe food patterns. The approaches examined were variety index and core foods. The sample, stratified by age and sex, consisted of adults more than 54 years old (no.= 4,983) who were interviewed in the 1977-1978 Nationwide Food Consumption Survey. Variety index was determined by counting the number of different foods consumed over 3 days. Core foods were identified by tallies of the most frequently mentioned foods and by calculations of frequency use scores. The variety of foods consumed was smallest for the oldest groups.

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