Agriculture Development and Food Journal 6th issue

Agriculture development and food journal vol 6-issue 1 from Naim Khalid

Gardening as a child may lead college students to eat more veggies

University of Florida Institute of Food and Agricultural Sciences As researchers nationwide try to get college students to eat healthier foods, they’re finding that gardening may lead to a lasting habit of eating more fruits and vegetables. That’s a recent conclusion from the “Get Fruved” project. “Get Fruved,” an acronym for “Get Your Fruits and Vegetables,” is a collaborative project among eight American universities.

Laws to protect breastfeeding inadequate in most countries

9 May 2016 -- The International Code of Marketing of Breast-Milk Substitutes calls on countries to protect breastfeeding by stopping the inappropriate marketing of breast-milk substitutes, including advertising, gifts to health workers, and distribution of free samples. A new report by WHO, UNICEF, and the International Baby Food Action Network (IBFAN) reveals the status of national laws to protect and promote breastfeeding. WHO

Almonds may help augment nutrients in diet

Eating a moderate amount of almonds each day may enrich the diets of adults and their young children. In the study, when parents and children were eating almonds, their Healthy Eating Index increased for total protein foods, seafood and plant proteins and fatty acids, while they ate fewer empty calories.

Tomatoes and tomato products

Functional Component: The phytochemical lycopene.

What they do: The strongest evidence exists for lycopene’s role in the reduction of prostate cancer, but it also may reduce the risk of certain other cancers, and heart disease.

Foods: Whole fresh or canned tomatoes, crushed tomatoes, diced tomatoes, tomato paste, tomato soup (low-salt), salsa, gazpacho.

Leafy Greens

Functional Components: Phytochemicals such as carotenoids, sulforaphanes, apigenin, and lutein/zeaxanthin.

What they do: Carotenoids block carcinogens from entering cells (cancer protective), sulforaphanes and apigenin provide heart protection, lutein reduces blindness in the elderly, and zeaxanthin enhances immune function.

Foods: Spinach, kale, collard greens, broccoli, broccoli rabe, broccoli sprouts, arugula and other leafy greens.

Grape Juice or Red Wine

What is in the grape juice? The grape juice has Resveratrol.

What is the benefit of grape juice? Exhibit heart-healthy effects.

Foods: 100% juice grape juice or grape juice mixtures (i.e. Grape-Apple 100% juice mixtures); any variety of red wine.

Greater absorption of polyphenol when used in comibination with other polyphenols

By Sarah Hills, 18-Jun-2014

The amount of polyphenols absorbed and used by the body may be greater when taken with other polyphenols, according to a research review of the antioxidants.

More information

- Naim KHALID

Fruity caroteniod beta-cryptoxanthin prevent abdominal obesity

By Annie-Rose Harrison-Dunn+ , 18-Jun-2014

Beta-cryptoxanthin, a novel dietary carotenoid derived from Japanese satsuma mandarin, may prevent abdominal obesity and improve symptoms of metabolic syndromes, according to a review of human and mice research. 

 
More information

- Naim KHALID

اصطلاحات علم تغذی

 (Fortification) غني سازي: افزودن يك يا چند ماده مغذي ضروري به مواد غذايي در سطوحي بالاتر از آنچه كه بطور طبيعي در آن ممكن است وجود داشته باشد يا نداشته باشد ، به منظور پيشگيري و اصلاح كمبود ناشي از يك يا چند ماده مغذي كه در كل جامعه و يا گروه هاي خاصي از جمعيت وجود دارد.

(Food Vehicle) حامل غذايي: ماده غذايي كه ماده مغذي به آن افزوده مي شود.

(Fortificant) غني كننده: ماده مغذي ضروري كه با هدف غني سازي به حامل غذايي افزوده مي شود.

:( Voluntary –Discretionary) غني سازي اختياري: غني سازي يك ماده غذايي با مواد مغذي به درخواست كارخانه توليد كننده كه بر اساس ضوابط و دستورالعمل هاي جاري انجام مي پذيرد.

(Mandatory) غني سازي اجباري: غني سازي يك ماده غذايي با مواد مغذ ي به صورت ملي بر اساس سياست هاي جاري كشوري به منظور حذف و يا بهبود وضع ي ت كمبود يك يا چندماده مغذي معين مي باش د مانند غني سازي نمك با ایودین  و يا آرد با آهن و اسيد فوليك.