...affectionately about the beauty of communities across the Pacific using coconut oil as an integral part of their daily lives. During WWII the water of the young green coconut was successfully used as a substitute for a saline drip saving the lives of many allied soldiers. After the war, in England coconut oil was sold as "margarine" and in the USA as "coconut butter". However, this all changed in 1954. In the social environment of the USA in which coronary heart disease (CHD) was becoming the primary cause of mortality in the adult population, the young researcher David Kritchevsky published two academic papers. The initial research described the effects of feeding cholesterol to rabbits and indicated that this may lead to the formation of blocked arteries and thus contribute to potential heart disease. In his second paper he described the beneficial effects of consuming polyunsaturated fatty acids from the oil of corn, soybeans, safflower and sunflower seeds for the lowering, at least temporarily, of...
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...Food Hydrocolloids 23 (2009) 1827–1836 Contents lists available at ScienceDirect Food Hydrocolloids journal homepage: www.elsevier.com/locate/foodhyd Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes M. Sowmya a, T. Jeyarani b, R. Jyotsna a, D. Indrani a, * a b Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute, Mysore 570 020, Karnataka, India Lipid Science and Traditional Foods Department, Central Food Technological Research Institute, Mysore 570 020, Karnataka, India a r t i c l e i n f o a b s t r a c t Article history: Received 25 August 2008 Accepted 2 February 2009 Effect of replacement of fat with 25, 50, 75 and 100% sesame oil (on fat basis); 50% sesame oil, hydrocolloids and emulsifiers on the rheological, microstructural, quality characteristics and fatty acid profile of cake was studied. Addition of increasing amount of sesame oil decreased viscosity, increased specific gravity of cake batter; decreased cake volume and overall quality score. Microstructure studies showed disrupted gluten matrix. Among the two different hydrocolloids [hydroxypropylmethylcellulose (HPMC) and xanthan] and emulsifiers [glycerol monostearate (GMS) and sodium stearoyl-2-lactylate (SSL)] tried, HPMC and SSL increased the batter viscosity, decreased the specific gravity, increased the volume and overall quality...
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...ACCEPTABILITY OF AVOCADO AND YOUNG COCONUT MEAT AS HEALTHY SMOOTHIE Jo V. Ambat Annie Grace A. Bustamante Nico Braselle Casaña Raymond M. de Taza Manche P. Pere A research study presented to the faculty of Home Economics, Vocational and Technical, Education Department, College of Education, Cavite State University, Indang, Cavite in partial fulfilment of the requirements in HRML 24- Research I. Prepared under the supervision of Dr. Editha G. Reyes 1. INTRODUCTION The avocado is colloquially known as the Alligator Pear, reflecting its shape and the leather-like appearance of its skin. Avocado is derived from the Aztec word "ahuacatl". Avocados are the fruit from Persea americana, a tall evergreen tree that can grow up to 65 feet in height. Avocados vary in weight from 8 ounces to 3 pounds depending upon the variety. There are dozens of varieties of avocadoes. The rich and creamy Hass variety is the most popular type of avocado in the United States, and 95% of all avocados grown in the United States are produced in California, original home of the Hass variety. They are generally available throughout the year, they are the most abundant and at their best during the spring and summer in California and in October in Florida. While avocados are technically fruits, we have categorized them here as vegetables since this is how they are usually considered from a culinary perspective. Avocados can make a great base for a high-energy smoothie that will satisfy you and...
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...Women’s health Final Research Paper August 2, 2012 Eating Yourself Beautiful Have you ever heard the statement, you are what you eat? We’ll if you haven’t then let me be the first to tell you, it’s true. The food we eat and put into our bodies is the fuel our bodies need to function properly. Hippocrates believed that the human body has an innate capacity for self-healing (Colquhoun, Ledesma, 2008). Without the proper foods and nutrients our bodies cannot absorb the proper enzymes, nutrients and antioxidants needed to maintain a healthy body. There are very few things a person can do to impact their lives more powerfully, deeply and permanently than changing your diet. Every piece of food that enters your mouth has a direct impact on your mind, body, and soul. “The human body is the best picture of the human soul,” Ludwig Wittgenstein, Austrian-British philosopher. That’s the philosophy that I have learned through my research into the health benefits of food. Everything going on, on the outside of your body is a reflection of what’s going on in your internal organs. I learned this for myself firsthand a couple of months ago when I changed my diet completely. I am a thirty year old single mother who just recently moved home with my family to finish my degree in nursing. This stage of my life has by far been the hardest stage of my life. I was suffering with depression, anxiety, and on top of that my health was slowly deteriorating in front of my eyes. I didn’t understand...
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...and obesity are the high risk groups of coronary heart disease. Diet as a factor is affected the risk of coronary heart disease (Anon, 2014c). Coronary heart diseases are caused by fatty material, such as saturated fat and trans-fat. The fatty material is made the vessel lumen became narrow. The blood pressure of coronary vessel increased (David et. al., 2012). The aging of blood vessel is loss the elastic and became hard and thick. It is caused not enough blood supply to the heart. Omega-3 is a type of polyunsaturated fatty acid. It is included alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). World Health Organization suggested that 1-2 servings of fish per week and a serving need to provide 200-500 mg of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (Anon, 2014b). Omega-3 can control many of...
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...I have learned that too much of anything is bad for you so you always have to keep a moderation of anything and everything. We need saturated and unsaturated fats but we have to understand the common misconception between them. “While it is well known that there are saturated and unsaturated fats, fewer people are aware that unsaturated fats are further classified into two other groups:monounsaturated fats and polyunsaturated fats.” (Saturated Fats vs Unsaturated Fats) There is a third type of fat known as a trans fat. Trans fats are actually a kind of unsaturated fat, but they stand out from other types of fat because they very rarely occur in foods naturally. There is a third type of fat known as a trans fat. Trans fats are actually a kind of unsaturated fat, but they stand out from other types of fat because they very rarely occur in foods...
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...Limitation Conceptual Framework Chapter 2 Review of Related Literature Foreign Literature Local Literature Foreign and Local Studies Synthesis Chapter 3 Methodology Gender Section Ingredients and Equipments and Materials Procedures ACKNOWLEDGEMENT This research was impossible to be done without the help of the people in different ways. First of all, we would like to thank Mr. Ronaldo A. Salvador, School President, for giving us a chance to experience this subject. To our Research Adviser, Mr. Abigail Luis Ahmad for his willingness to help us for making this Science Investigatory Project successful. We would also like to thank Mrs. Angelita Lopez for giving us an idea for this product. For the fourth year students that assisted us for making this research. Thanks to Jana Meamo for teaching us the right format of these research papers and for the loving support. Lastly, we would also like to thank our parents for the financial support and for giving some advices, for giving us a time to make this research and for the loving support. Especially, we would like to thank God for giving us knowledge, spiritual presence, guiding us to make this research and for encouraging us to finish this research spiritually. The Researchers: K.S.S.B. R.F.A.O. J.L.A.T. V.A.P.C. R.J.E.K. R.M.L. J.R.T. CHAPTER 1 BACKGROUND OF THE STUDY Introduction Fruits are generally high in fiber, water, vitamin C and sugars, although this latter varies widely from traces...
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...key energy nutrients essential for health? Anything that supply calories, fat, protein and carbs. Which major classes of nutrients? Fats, vitamins, proteins, minerals and carbs. Components of a healthy diet. Adequate amount of fiber, energy and nutrients, with balanced choices. What may a healthy diet contain? Adequate energy intake, variety, moderate amount of treats, fiber, intake all nutrients near the recommended daily. Identify the Standard dietary reference intake for nutrients. Two parts What are different measures of DRI, memorize specific DRI, Calcium, Vitamin C All AMDR. Make sure to know the value through the lifecycles. Baby, Children, Adults What is the tolerable upper intake level? (Attached to the end of the paper) The highest level of daily consumption that current data has shown to cause no side effects in humans. Ensures people do not take harmful amounts of supplements. Analyze how the dietary guidelines for Americans can be used to design a healthful diet. Identify how to choose healthy options base on the plate method. ½ fruits and vegetables and ½ fruits and proteins What is true of the choose my plate.gov recommendations as represented by their setting. Half plate should be fruits and vegetables Determine various sources of reliable and accurate nutrition. Explain how to assess the validity of...
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...Nutrition: A Handbook for Community Nurses JUDY BUTTRISS SARA STANNER AMANDA WYNNE WHURR PUBLISHERS Nutrition A Handbook for Community Nurses This page intentionally left blank Nutrition A Handbook for Community Nurses JUDY BUTTRISS PhD, SRD, RPHNutr Science Director, British Nutrition Foundation AMANDA WYNNE BSc, MSc, PGDipDiet, SRD and SARA STANNER BSc(Hons), MSc, RPHNutr Nutrition Scientist British Nutrition Foundation SERIES EDITOR MARILYN EDWARDS BSC(Hons), SRN, FETC Specialist Practitioner, General Practice Nursing, Bilbrook Medical Centre, Staffordshire W WHURR PUBLISHERS LONDON AND PHILADELPHIA © 2001 Whurr Publishers Ltd First published 2001 by Whurr Publishers Ltd 19b Compton Terrace London N1 2UN England and 325 Chestnut Street, Philadelphia PA 19106 USA All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of Whurr Publishers Limited. This publication is sold subject to the conditions that it shall not, by way of trade or otherwise, be lent, resold, hired out, or otherwise circulated without the publisher’s prior consent in any form of binding or cover other than that in which it is published and without a similar condition including this condition being imposed upon any subsequent purchaser. British Library Cataloguing in Publication Data A catalogue...
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...BSE631 TermPaper Vidur Kumar (Y8560) Obesity and cancer – linked to what level? Abstract – Obesity today is a major health issue in populations across the globe. The lifestyle changes occurring in the 21st century have resulted in ‘abundance’ of all things – including that of visceral fat in all age‐groups across the globe. There are many health‐conditions already linked with obesity – such as diabetes, high‐blood‐pressure, congestive heart‐failure, reproductive complications, etc – but, could being obese make one susceptible to cancer? Or possibly make for a worse cancer prognosis? These issues are addressed in this report, with references to many studies performed at the population level, and at the molecular level – attempting to link cancer progression (prostrate cancer), severity and occurrence, with symptoms of obesity – such as visceral fat, adipokine levels, etc. Focusing primarily on the adipokine levels in obese (cancer/non‐cancer) patients, in vitro tumour culture studies and data from prostrate/breast cancer patients – this report aims to hint at a possible mechanism which underlies cancer progression on the basis of the data from above studies and explain how obesity as a condition, fits in the mechanism of tumor progression. Introduction to obesity – The first aspect regarding obesity is the quantification of the physical condition called ‘obese’. For the purpose of this report (and for most of the studies referred to) – computer tomography generated measurements in the order ...
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...antibiotics to fight the contamination of E-Coli in the beef. Kiernan also goes on to say that this genetically changes the way the meat is produced. Basically it changes the healthiness of the meat and causes it to be unhealthy for human consummation. Bill Kiernan is the director of GAI Research & Insight. His research into the production of agriculture and the consummation of beef is very well documented in his research. Kiernan discusses the key points of my paper. For example when I stated that I had to find out where the meat had come from and how and why was it altered. Later in my paper I discussed how speaking with a butcher I found out that the beef was not grass fed, but corn fed which Kiernan discussed in his search for why some of us become sick and others do not. We must always make sure to read labels on the beef that we purchase and consume if we want to be healthier. DiGiuseppe, G. D. (n.d.). Retrieved from http://www.americancattlemen.com/articles/corn-fed-vs-grass-fed This article discusses the prospective of the farmer. Many farmers believe that all the information out there is contracting itself. One article states that grass fed beef is the best beef full of Omega-3 fatty acids but then the other article says that the beef is lean and does not contain much fat. Researchers from Texas A&M also stated that the grass fed beef is not as healthy as they would...
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...may have nutritional relevance and, in extreme cases, affect the well being of poultry and livestock. However, these effects are poorly understood. Most tolerances and standards used to evaluate animal feeds and ingredients for rancidity are derived from human thresholds for detecting off-flavors associated with rancidity. Therefore, it is assumed that feeding fats that have undergone severe oxidation may reduce feed consumption and growth rate in animals. Oxidative rancidity is a complex process that is thought to occur in phases: (1) initiation, (2) auto-oxidation and (3) termination. During each phase, the formation of products increase and decrease over time, as shown in Figure 1. Hydroperoxides form when oxygen and unsaturated fatty acids combine in the presence of a catalyst (such as iron, copper, heat, light, enzymes, etc.) during the initiation phase. These peroxides are reactive and can combine with other fats to form additional reactive products during auto-oxidation. Hydrocarbons, aldehydes and ketones are formed during the termination or final phase. These compounds are volatile, but relatively unreactive. The best in vitro indicator of rancidity for feeds and feed ingredients has not yet been defined. Rancidity is a qualitative term or state that is not chemically defined and is not quantifiable. As a result, a number of different methods have been used to test for various intermediates or products of oxidation. However, these products are “moving targets”...
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...extraction* To determine effects of two extraction procedures on oil compositions, tocopherols, monoacylglycerol, diacylglycerol, triacylglycerol, free fatty acids, polymers and polar components were determined in oils after extraction from potato chips by either supercritical carbon dioxide or hexane. Potato chips were fried in cottonseed oil or low linolenic acid soybean oil and sampled after 1, 10 and 20 h of oil use. Both extraction methods recovered comparable amounts of oil from the potato chips. Compositions of triacylglycerol and non-triacylglycerol components including tocopherols, monomer, polymer, monoacylglycerol, diacylglycerol were similar for samples of chips fried in either oil except for the δ-tocopherol data for potato chips fried in the low linolenic acid soybean oil used for 10 h of frying. There were some differences between the composition of low linolenic acid soybean oil extracted from the potato chips compared to the fryer oil at the 20 h sampling time. These results showed that the supercritical carbon dioxide extraction gave similar results to hexane extraction in yield and composition of oils from potato chips. Keywords: Supercritical fluid extraction, oil composition, tocopherols, cottonseed oil, low linolenic soybean oil, frying, fried food. National Center for Agricultural Utilization Research, Department of Agriculture, Peoria, USA 1 Introduction There have been many studies involving frying of potato chips in various vegetable oils in order...
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...végétale, Faculté des Sciences de Sfax, Route de Soukra, 3038 Sfax, Tunisie. 3 Unité de Technologie des Industries Agro-alimentaires, Faculté Universitaire des Sciences Agronomiques de Gembloux, passage des Déportés 2, 5030 Gembloux, Belgique. 4 Unité de Chimie Générale et Organique, Faculté Universitaire des Sciences Agronomiques de Gembloux, passage des Déportés 2, 5030 Gembloux, Belgique. Abstract: Effects of heating on some quality characteristics of date seed oil from two cultivars (Deglet Nour and Allig) has been investigated using an accelerated test in a Rancimat system. Fatty acid, viscosity, absorptivity at 232 and 270 nm, colour and total melting enthalpy of Deglet Nour seed oil were less changed compared to that of Allig seed oil, because the former contained a higher amount of total phenolic compounds (526 µg/g against 215 µg/g) and a lower content of unsaturated fatty acids. Viscosity and absorptivity at 232 nm and at 270 nm increased rapidly after reaching the oxidation induction time. Differential scanning calorimetry melting profiles of date seed oils were also changed after heating in the Rancimat. Melting enthalpies seemed to be constant during the initial stages of Rancimat treatment and then reduced after the induction time was reached. The obtained data shows that date seed oils were resistant to thermal treatment during a long period (~30-40 h). This may indicate that they could bear thermal...
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...Carbohydrates are Killing Us Softly Thomas J. Engstrom Western Governors University WGU Student ID# 000529592 Carbohydrates are Killing Us Softly The nutritional dietary consumption of carbohydrates is between 55-75% for the vast majority of the global population as their main source of food intake and energy. And the general populous continues to be misinformed by government agencies regarding what a normal, healthy diet, should be, as well as what a balanced diet looks like. Eating a low-carb high-fat, or ketogenic, diet of high fat, adequate protein and low carbohydrates can provide many health benefits as compared to the alternative of an unhealthy diet. Research suggests that a ketogenic diet builds a healthier body than other diets because it will lead to weight loss, improved blood pressure, and reduce appetites. The ketogenic diet is the foundation for a healthy life. As noted by Dr. Eenfeldt (2014), The ketogenic diet has been referred to by different names, such as: the keto diet, low carb diet, low carb high fat (LCHF), and to some degree the Adkins Diet. The ketogenic diet is a well known diet for being associated with consuming a low amount of carbohydrates, a moderate amount of protein and high amount of fat, where the body produces ketones in the liver to be used as energy (Taubes, 2008). With a diet high in carbohydrates your body will produce glucose and insulin. Glucose is the easiest molecule for your body to convert and use as energy, so it will...
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