Food Habits: Acquired or learned food preferences.Habits: Acquired or learned responses which are regularly manifested.Diet: Regular course of eating and drinking adopted by a person or animal.Food Preferences: The selection of one food over another.Food: Any substances taken in by the body that provide nourishment.Nutritional Physiological Phenomena: The processes and properties of living organisms by which they take in and balance the use of nutritive materials for energy, heat production, or building material for the growth, maintenance, or repair of tissues and the nutritive properties of FOOD.Vegetables: A food group comprised of EDIBLE PLANTS or their parts.Fruit: The fleshy or dry ripened ovary of a plant, enclosing the seed or seeds.Diet Surveys: Systematic collections of factual data pertaining to the diet of a human population within a given geographic area.Nutrition Surveys: A systematic collection of factual data pertaining to the nutritional status of a human population within a given geographic area. Data from these surveys are used in preparing NUTRITION ASSESSMENTS.Feeding Behavior: Behavioral responses or sequences associated with eating including modes of feeding, rhythmic patterns of eating, and time intervals.Retirement: The state of being retired from one's position or occupation.Food Supply: The production and movement of food items from point of origin to use or consumption.Questionnaires: Predetermined sets of questions used to collect data - clinical data, social status, occupational group, etc. The term is often applied to a self-completed survey instrument.Cross-Sectional Studies: Studies in which the presence or absence of disease or other health-related variables are determined in each member of the study population or in a representative sample at one particular time. This contrasts with LONGITUDINAL STUDIES which are followed over a period of time.Food Labeling: Use of written, printed, or graphic materials upon or accompanying a food or its container or wrapper. The concept includes ingredients, NUTRITIONAL VALUE, directions, warnings, and other relevant information.Food Analysis: Measurement and evaluation of the components of substances to be taken as FOOD.Socioeconomic Factors: Social and economic factors that characterize the individual or group within the social structure.Food Industry: The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.Food Microbiology: The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.Food Hypersensitivity: Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens in food.Food Contamination: The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.Health Food: A non-medical term defined by the lay public as a food that has little or no preservatives, which has not undergone major processing, enrichment or refinement and which may be grown without pesticides. (from Segen, The Dictionary of Modern Medicine, 1992)Fast Foods: Prepared food that is ready to eat or partially prepared food that has a final preparation time of a few minutes or less.Food Handling: Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.Food Safety: Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.Food Deprivation: The withholding of food in a structured experimental situation.Food, Fortified: Any food that has been supplemented with essential nutrients either in quantities that are greater than those present normally, or which are not present in the food normally. Fortified food includes also food to which various nutrients have been added to compensate for those removed by refinement or processing. (From Segen, Dictionary of Modern Medicine, 1992)Food Services: Functions, equipment, and facilities concerned with the preparation and distribution of ready-to-eat food.Food, Genetically Modified: Food derived from genetically modified organisms (ORGANISMS, GENETICALLY MODIFIED).Food Chain: The sequence of transfers of matter and energy from organism to organism in the form of FOOD. Food chains intertwine locally into a food web because most organisms consume more than one type of animal or plant. PLANTS, which convert SOLAR ENERGY to food by PHOTOSYNTHESIS, are the primary food source. In a predator chain, a plant-eating animal is eaten by a larger animal. In a parasite chain, a smaller organism consumes part of a larger host and may itself be parasitized by smaller organisms. In a saprophytic chain, microorganisms live on dead organic matter.Legislation, Food: Laws and regulations concerned with industrial processing and marketing of foods.Eating: The consumption of edible substances.Food, Preserved: Food that has been prepared and stored in a way to prevent spoilage.Food Additives: Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes ANTIOXIDANTS; FOOD PRESERVATIVES; FOOD COLORING AGENTS; FLAVORING AGENTS; ANTI-INFECTIVE AGENTS (both plain and LOCAL); VEHICLES; EXCIPIENTS and other similarly used substances. Many of the same substances are PHARMACEUTIC AIDS when added to pharmaceuticals rather than to foods.United States Food and Drug Administration: An agency of the PUBLIC HEALTH SERVICE concerned with the overall planning, promoting, and administering of programs pertaining to maintaining standards of quality of foods, drugs, therapeutic devices, etc.Fingersucking: Sucking of the finger. This is one of the most common manipulations of the body found in young children.Infant Food: Food processed and manufactured for the nutritional health of children in their first year of life.Energy Intake: Total number of calories taken in daily whether ingested or by parenteral routes.Functional Food: Components of the usual diet that may provide health benefits beyond basic nutrients. Examples of functional foods include soy, nuts, chocolate, and cranberries (From NCCAM Backgrounder, March 2004, p3).Food Preservation: Procedures or techniques used to keep food from spoiling.Soy Foods: Foods made from SOYBEANS. Health benefits are ascribed to the high levels of DIETARY PROTEINS and ISOFLAVONES.Food, Formulated: Food and dietary formulations including elemental (chemically defined formula) diets, synthetic and semisynthetic diets, space diets, weight-reduction formulas, tube-feeding diets, complete liquid diets, and supplemental liquid and solid diets.Food Coloring Agents: Natural or synthetic dyes used as coloring agents in processed foods.Food Inspection: Examination of foods to assure wholesome and clean products free from unsafe microbes or chemical contamination, natural or added deleterious substances, and decomposition during production, processing, packaging, etc.

*  5 Food Habits That Age You | Care2 Healthy Living
Here are 5 food habits you want to kick for health and longevity ... Some poor eating habits do more than make you fat and tired - ... For more on the damage wreaked by fast food and for advice on ending fast-food addictions, see Break the Fast-Food Habit in the ... 5 Food Habits That Age You. share tweet pin it share email ... Bad Habit No. 1 A weakness for fast food. Big Offender: Trans ... Scrutinize food labels, says Oz: In general, I tell folks to eat whatever sugar they want as long as the food is nutrient rich ...
*  Foods | Free Full-Text | Geography of Food Consumption Patterns between South and North China
It is necessary to consider the factors of food culture and food intake habits in order to provide nutrition education to ... In the southern region, the Convenience Food pattern was positively associated with hypertriglyceridemia (OR: 1.53; 95%: 1.03, ... and dietary habits are substantially different between the southern and northern regions in China. We investigated the ... Foods 2017, 6, 34. AMA Style. Song F, Cho MS. Geography of Food Consumption Patterns between South and North China. Foods. 2017 ...
*  Calorie labeling doesn't curb NYC fast food habits
A rule that requires New York City fast food restaurants to post calorie information on their menu boards has not changed ... consumer habits in low-income neighborhoods, according to a study published on Tuesday. ... a review of fast food purchases showed habits remained the same, said the study, published in the journal Health Affairs. ... In July 2008, New York became the first U.S. city to mandate that fast food restaurants post calorie counts in large type on ...
*  WikiGenes - Food Habits
Psychiatry related information on Food Habits. *6-n-Propylthiouracil: a genetic marker for taste, with implications for food ... 6-n-Propylthiouracil: a genetic marker for taste, with implications for food preference and dietary habits. Tepper, B.J. Am. J ... Gene context of Food Habits. *Taken together, our results strongly indicate that NAT2 genotype, particularly NAT2*4 allele ... Chemical compound and disease context of Food Habits. *For people with high cholesterol levels, dietary modification is ...
*  Go to Transforming Food Habits.
Kessler says modern food marketing has addicted us to fat, sugar, and salt. He implies that these addictions are making us fat ... Kessler says that habits, especially the food habits he calls "conditioned hypereating," take over our behavior very quickly. ... All habit change is like that. You need to identify the emotional needs that the habit meets. You have to figure out other ways ... Taking the time to enjoy food might be the best way to get control of it. Increase the pleasure you get from food by tasting it ...
*  Burping, Heartburn with Anxiety and Irregular food habits - Gastroenterology - MedHelp
This usually happens more frequently when I am irregular with my food. Also have a history of anxiety. Used to have diarro... ... Have a history of burping after food and when I am hungry. ... My food habits become irregular mainly because of the job ... Burping, Heartburn with Anxiety and Irregular food habits. Male 34 years. Have a history of burping after food and when I am ... My food habits become irregular mainly because of the job change (Often taking breakfast at 11, lunch at 4PM, etc). I also now ...
*  Food Habits to Break to Prevent the Spread of Germs
... including on our food. Here are some common food habits to avoid to prevent the spread of bacteria. ... Food Habits to Break to Prevent the Spread of Germs. By CNN Published: September 1, 2017, 1:00 pm. Updated: September 1, 2017, ... Researchers at Clemson University set out to see how safe some of our food habits are. ... But be aware of how you - and the people around you - handle the food you eat. Don't eat around sick people and try to avoid ...
*  Food Habits That Age You - Experience Life
Here's how to identify and fix some age-accelerating food habits.. Body-Aging Habit No. 1: A Weakness for Convenience Foods. ... Food Habits That Age You. By Catherine Guthrie , November 2015. These unhealthy eating patterns don't just trigger weight gain ... Body-Aging Habit No. 6: You eat a lot of roasted, grilled, or deep-fried food. Big Offender: Advanced glycation end products, ... "Bad food habits are like calling in the demolition team every day, but never calling the construction crew." ...
*  British Library EThOS: Maternal food habits and infant feeding practices in Saudi Arabia
The period of Ramadan not only profoundly affected maternal eating habits in pregnancy, but was also associated with low birth ... including some influence of hot/cold food classification. ... Maternal food habits and infant feeding practices in Saudi ...
*  Food habits and diet quality of deer and cattle and herbage production of a sagebrush-grassland range
... Public Deposited ... Research was conducted on the Keating rangelands in north-eastern Oregon to determine the food habits of deer and cattle and ... Similarity indices were calculated comparing food habits of both deer and cattle. In delineated plant communities, available ... field fecal collections were made and the microhistological method was used in the laboratory to determine the food habits of ...
*  AnimeSuki Forum - Food, habit and health
... collapse of habitual meal time and hogging down food without chewing. These all create brain chemical disorder similar to drug ...
*  food habits
About Food Habits, who doesn't like these "Ice Golas", the colorful delicacy, which cherishes our childhood memories. Ice slabs ... time online experiences complaint ethical society temple blogger technology employee work nightmare business trust food indian ...
ESTABLISHMENT OF FOOD HABITS HELPFUL TO PREVENT LIFE STYLE RELATED DISEASES BY USE OF ANTI-OXIDATIION AND ANTI-STRESS VITAMINS ... Most Japanese people also know that food habits which actually control their nutrition and therefore their health is very ... we could get enough information to make our proposal for the establishment of food habits helpful to prevent life style related ... function and anti-stress function of Vitamin C to make a proposal which will be helpful to establish the food habits to prevent ...
*  anerbysdhom: Food Habits Tips during Ramadhan
... we should consume slowdigesting foods including fibre containing-foods rather thanfast-digesting foods. Slow digesting foods ... He discourages fried foods that some of us are addicted to. "Fried foods are unhealthy and should be limited. They ... Haffejee.Slow-digesting foods are foods that contain grains and seeds such asbarley, wheat, oats, semolina, beans, lentils, ... AVOID: Fried and fatty foods. Foods containing too much sugar. Over-eating especially at suhoor. Too much tea at suhoor: Tea ...
*  healthy food habits
... : If You Can't Get 1000 To 1200 Mg A Day From Foods Take A Calcium Supplement. admin healthy food habits ... Healthy Food Habits: Two Of The More Popular Items Without Any Calories Are Pickles And Celery. admin healthy food habits ... Healthy Food Habits: Irregular Periods Treatments. admin healthy food habits awkward positions, back pains, bad posture, proper ... Healthy Food Habits - If You Should Like To Ensure That Content. admin healthy food habits ...
*  Heart Diseases Prevention with Healthy Food Habits
The low fat food and food with fibers and nutrients may prevent the treat cardiac diseases. ... Yet, fats are also considered as a "watch out" food component. The most interesting fact about fats is that there are two types ...
*  Food habits of the world's grey wolves - DRO
Food habits of the world's grey wolves Author(s) Newsome, Thomas. Boitani, Luigi. Chapron, ... Food habits of the world's grey wolves. Newsome, Thomas, Boitani, Luigi, Chapron, Guillaume, Ciucci, Paolo, Dickman, ... Food habits of the world's grey wolves, Mammal review, vol. 46, no. 4, pp. 255-269, doi: 10.1111/mam.12067. ...
*  Imbibing better food habits among kids | Motivational Tips
Imbibing better food habits among kids. It seems to be very difficult to make your child eat wholesome food. Being a parent and ... Home > Health Updates > Self Improvement > Imbibing better food habits among kids Health Updates. ... The brain carries off better functions when the child eats healthy food. Similarly, any food that makes the blood sugar spike ... the child himself would crave for healthier foods. So never say or oppose to the food they crave for. When a child's tongue is ...
*  The power of our food habits | Darling St Health
Keeping a food diary can be for some a cornerstone habit, a small habit we adopt that leads to other small habit changes that ... A food diary requires you to write down what you eat, it allows you to develop awareness of your food and eating habits. Sound ... Food habits included. For example, your trigger may be fatigue, and your habit behaviour may be reaching for the biscuit jar. ... Those who keep food diaries (real time) are more successful in changing and improving their food choices and eating habits. ...
*  Focus Sessions: Current Food Habits Versus Those of Yesteryear..
Food habits today are much different than they were in past generations. Not all, but many people, eat fast food (full of ... We didn't eat nearly as much processed food. Most of the food we ate was made "from scratch." Most of us didn't own microwaves ... yet healthy foods. Growing your own garden can save lots of money on fresh food. Also, with my family things like pinto and ... Real food has (enough) carbs in it. A 'no carb' diet would consist of lard.. Oh, and junk food isn't just the stereotypical bad ...
*  Food Habits Related To Osteoporosis in Women in Iran
Food habits and dietary calcium intake was evaluated by food frequency questionnaire and 24-hour recall method. Weight and ... Keywords: Women , Food Habits , Osteoporosis , Iran. ABSTRACT. 0TBackground: 0TOsteoporosis is an important public health ... The aim of this study was to investigate food habits and 0Tsome factors related to0T osteoporosis in women in Iran.Methods: ...
*  5 Affordable Food Habits to Increase Your Immunity | wenghonnfitness
5 Affordable Food Habits to Increase Your Immunity We have all heard of just how important a healthy diet is to our health, ... 5 Affordable Food Habits to Increase Your Immunity. We have all heard of just how important a healthy diet is to our health, ... 5 Affordable Food Habits to Increase Your Immunity. Boss Weng - November 15, 2017. November 15, 2017. ... With a bit of planning and ingenuity, you will find it fairly simple to work these five foods into your daily eating habits ...
*  Health books educates people about good food habits | Medical Health Education
Health books educates people about good food habits Healthy habits are good habit which shall be opted by almost all of the ... Health Books also teach us how to be far from contaminated water and food? How and why to avoid eating stale food in hot ... prawns as main course food and so on. You can learn about a healthy food chart which if applied in daily life can bring you a ... If one is unaware about the daily cuisine habits then prefer buying health books from where you could gather all the necessary ...
*  Miscellaneous Masala/Spicy Stuff: 5 bad food habits Office-goers must change
5 bad food habits Office-goers must change If you, like so many of us, are so caught up with work that you have little time to ... Here are five bad habits which you must avoid to salvage your health.. 1. Skipping breakfast. A lot of people leave home with ... Hard drinks along with food add to the damage we cause to our health in the long run.. Solution: Try to take some time to relax ... Sipping constantly can be a tough habit to break. But too much of either tea or coffee can do two things:*It may leave you ...
This unique guide includes advice on how to transform a baby's eating habits that will positively impact their health & ... and baby care-from feeding your baby the best food available to using medicines wisely. ...

Mayo Clinic Diet: The Mayo Clinic Diet is a diet created by Mayo Clinic. Prior to this, use of that term was generally connected to fad diets which had no association with Mayo Clinic.Banquet Foods: Banquet Foods is a subsidiary of ConAgra Foods that sells various food products, including frozen pre-made entrées, meals, and desserts.Vegetable juiceFruit snack: A fruit snack is a processed food eaten as a snack in the United States. Fruit snacks are very similar to gummi candies.Anglican Retirement Villages, Diocese of Sydney: Anglican Retirement Villages, Diocese of Sydney (ARV) is a not-for-profit public benevolent institution formed in 1959. This inception date places ARV as one of the founding entities of the social service now referred to as retirement or seniors living.Food desert: A food desert is a geographic area where affordable and nutritious food is difficult to obtain, particularly for those without access to an automobile.USDA Defines Food Deserts | American Nutrition Association Some research links food deserts to diet-related health problems and health disparities in affected populations, but this phenomenon has been disputed.Closed-ended question: A closed-ended question is a question format that limits respondents with a list of answer choices from which they must choose to answer the question.Dillman D.Health claims on food labels: Health claims on food labels are claims by manufacturers of food products that their food will reduce the risk of developing a disease or condition. For example, it is claimed by the manufacturers of oat cereals that oat bran can reduce cholesterol, which will lower the chances of developing serious heart conditions.Castleberry's Food Company: Castleberry's Food Company was an Augusta, Georgia-based canned food company founded in the 1920s by Clement Stewart Castleberry with the help of his father Clement Lamar Castleberry and closed permanently in March 2008 by the United States Food and Drug Administration.Elimination diet: An elimination diet is a method of identifying foods that an individual cannot consume without adverse effects. Adverse effects may be due to food allergy, food intolerance, other physiological mechanisms (such as metabolic or toxins), or a combination of these.SAFE FOODSHealth food storeCriticism of fast foodHungarian Food Safety Office: The Hungarian Food Safety Office (HFSO) was established as the Hungarian partner institution of the European Food Safety Authority (EFSA) in 2003 in conformity with the EU requirements. One of its priority aims is to assess the health risks derived from food and indirectly from feed, to liaise with international and Hungarian authorities, and to communicate with the public on food safety issues.Compensatory growth (organism): Compensatory growth, known as catch-up growth and compensatory gain, is an accelerated growth of an organism following a period of slowed development, particularly as a result of nutrient deprivation. The growth may be with respect to weight or length (or height in humans).Micronutrient Fortification Programs: The 2002 farm bill (P.L.School meal programs in the United States: School meal programs in the United States provide school meals freely, or at a subsidized price, to the children of low income families. These free or reduced meals have the potential to increase household food security, which can improve children's health and expand their educational opportunities.Agracetus: The Agracetus Campus of Monsanto Company is the world's largest soybean transformation laboratory. It has over 21,700 employees worldwide, and an annual revenue of USD$11.Microbial food web: The microbial food web refers the combined trophic interactions among microbes in aquatic environments. These microbes include viruses, bacteria, algae, heterotrophic protists (such as ciliates and flagellates).Public Health Security and Bioterrorism Preparedness Response ActPRX-07034: PRX-07034 is a selective 5-HT6 receptor antagonist. It has cognition and memory-enhancing properties and potently decreases food intake and body weight in rodents.Beneful: Beneful is a brand of dog food products by Nestle Purina Petcare that includes wet dog food, dry dog food and dog treats. As of 2012, it was the fourth most popular dog food brand, generating more than $1.E350 (food additive): E350 is an EU recognised food additive. It comes in two forms,IontocaineInternational Baby Food Action Network: The International Baby Food Action Network, IBFAN, consists of public interest groups working around the world to reduce infant and young child morbidity and mortality. IBFAN aims to improve the health and well-being of babies and young children, their mothers and their families through the protection, promotion and support of breastfeeding and optimal infant feeding practices.List of countries by food energy intake: Food consumption refers to the amount of food available for human consumption as estimated by the FAO Food Balance Sheets. However the actual food consumption may be lower than the quantity shown as food availability depending on the magnitude of wastage and losses of food in the household, e.Functional food: A functional food is a food given an additional [(often one related to health-promotion or disease prevention) by adding new ingredients or more of existing ingredients.[http://www4.Charlotte Canning, Countess Canning: Charlotte Canning, Countess Canning (31 March 1817–18 November 1861), one of the most prolific women artists in India, was the wife of Charles Canning, 1st Earl Canning. Two portfolios in the Victoria and Albert Museum in London contain some three hundred and fifty watercolours by her, the result of four major tours in India.Yellow soybean paste: Yellow soybean paste is a fermented paste] made from yellow [[soybeans, salt, and water; wheat flour, though not formerly used, is often used as an additional ingredient in the modern day, and potassium sorbate may also be used as a preservative. Yellow soybean paste is produced in China and is used primarily in Beijing cuisine and other cuisines of northern China.Caramel: Caramel ( or ) is a beige to dark-brown confectionery product made by heating a variety of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard.Master Stroke

(1/3224) Dietary intake and practices in the Hong Kong Chinese population.

OBJECTIVES: To examine dietary intake and practices of the adult Hong Kong Chinese population to provide a basis for future public health recommendations with regard to prevention of certain chronic diseases such as cardiovascular disease, hypertension, and osteoporosis. PARTICIPANTS: Age and sex stratified random sample of the Hong Kong Chinese population aged 25 to 74 years (500 men, 510 women). METHOD: A food frequency method over a one week period was used for nutrient quantification, and a separate questionnaire was used for assessment of dietary habits. Information was obtained by interview. RESULTS: Men had higher intakes of energy and higher nutrient density of vitamin D, monounsaturated fatty acids and cholesterol, but lower nutrient density of protein, many vitamins, calcium, iron, copper, and polyunsaturated fatty acids. There was an age related decrease in energy intake and other nutrients except for vitamin C, sodium, potassium, and percentage of total calorie from carbohydrate, which all increased with age. Approximately 50% of the population had a cholesterol intake of < or = 300 mg; 60% had a fat intake < or = 30% of total energy; and 85% had a percentage of energy from saturated fats < or = 10%; criteria considered desirable for cardiovascular health. Seventy eight per cent of the population had sodium intake values in the range shown to be associated with the age related rise in blood pressure with age. Mean calcium intake was lower than the FAO/WHO recommendations. The awareness of the value of wholemeal bread and polyunsaturated fat spreads was lower in this population compared with that in Australia. There was a marked difference in types of cooking oil compared with Singaporeans, the latter using more coconut/palm/mixed vegetable oils. CONCLUSION: Although the current intake pattern for cardiovascular health for fat, saturated fatty acid, and cholesterol fall within the recommended range for over 50% of the population, follow up surveys to monitor the pattern would be needed. Decreasing salt consumption, increasing calcium intake, and increasing the awareness of the health value of fibre may all be beneficial in the context of chronic disease prevention.  (+info)

(2/3224) Tomatoes, tomato-based products, lycopene, and cancer: review of the epidemiologic literature.

The epidemiologic literature in the English language regarding intake of tomatoes and tomato-based products and blood lycopene (a compound derived predominantly from tomatoes) level in relation to the risk of various cancers was reviewed. Among 72 studies identified, 57 reported inverse associations between tomato intake or blood lycopene level and the risk of cancer at a defined anatomic site; 35 of these inverse associations were statistically significant. No study indicated that higher tomato consumption or blood lycopene level statistically significantly increased the risk of cancer at any of the investigated sites. About half of the relative risks for comparisons of high with low intakes or levels for tomatoes or lycopene were approximately 0.6 or lower. The evidence for a benefit was strongest for cancers of the prostate, lung, and stomach. Data were also suggestive of a benefit for cancers of the pancreas, colon and rectum, esophagus, oral cavity, breast, and cervix. Because the data are from observational studies, a cause-effect relationship cannot be established definitively. However, the consistency of the results across numerous studies in diverse populations, for case-control and prospective studies, and for dietary-based and blood-based investigations argues against bias or confounding as the explanation for these findings. Lycopene may account for or contribute to these benefits, but this possibility is not yet proven and requires further study. Numerous other potentially beneficial compounds are present in tomatoes, and, conceivably, complex interactions among multiple components may contribute to the anticancer properties of tomatoes. The consistently lower risk of cancer for a variety of anatomic sites that is associated with higher consumption of tomatoes and tomato-based products adds further support for current dietary recommendations to increase fruit and vegetable consumption.  (+info)

(3/3224) The Ice Man's diet as reflected by the stable nitrogen and carbon isotopic composition of his hair.

Establishing the diets of ancient human populations is an integral component of most archaeological studies. Stable isotope analysis of well-preserved bone collagen is the most direct approach for a general assessment of paleodiet. However, this method has been limited by the scarcity of well-preserved skeletal materials for this type of destructive analysis. Hair is preserved in many burials, but is often overlooked as an alternative material for isotopic analysis. Here we report that the stable carbon and nitrogen isotope values for the hair of the 5200 year-old Ice Man indicates a primarily vegetarian diet, in agreement with his dental wear pattern. Whereas previous investigations have focused on bone collagen, the stable isotope composition of hair may prove to be a more reliable proxy for paleodiet reconstruction, particularly when skeletal remains are not well preserved and additional archaeological artifacts are unavailable.  (+info)

(4/3224) Dietary variety within food groups: association with energy intake and body fatness in men and women.

BACKGROUND: Short-term experimental studies suggest that dietary variety may influence body fatness but no long-term human studies have been reported. OBJECTIVE: The purpose of this study was to determine whether dietary variety within food groups influences energy intake and body fatness. DESIGN: Seventy-one healthy men and women (aged 20-80 y), who provided accurate reports of dietary intake and completed a body-composition assessment, were studied. RESULTS: Dietary variety was positively associated with energy intake within each of 10 food groups (r = 0.27-0.56, P < 0.05). In multiple regression analysis with age and sex controlled for, dietary variety of sweets, snacks, condiments, entrees, and carbohydrates (as a group) was positively associated with body fatness (partial r = 0.38, P = 0.001) whereas variety from vegetables was negatively associated (partial r = -0.31, P = 0.01) (R2 = 0.46, P < 0.0001). In separate models, both a variety ratio (variety of vegetables/variety of sweets, snacks, condiments, entrees, and carbohydrates) and percentage dietary fat were significant predictors of body fatness (controlled for age and sex, partial r = -0.39 and 0.31, respectively, P < 0.01). However, dietary fat was no longer significantly associated with body fatness when the variety ratio and dietary fat were included in the same model. CONCLUSIONS: Our data, coupled with those of previous short-term studies, suggest that a high variety of sweets, snacks, condiments, entrees, and carbohydrates coupled with a low variety of vegetables promotes long-term increases in energy intake and body fatness. These findings may help explain the rising prevalence of obesity.  (+info)

(5/3224) Dietary carotenoids and vitamins A, C, and E and risk of breast cancer.

BACKGROUND: Data on intake of specific carotenoids and breast cancer risk are limited. Furthermore, studies of vitamins A, C, and E in relation to breast cancer risk are inconclusive. We have conducted a large, prospective study to evaluate long-term intakes of these nutrients and breast cancer risk. METHODS: We examined, by use of multivariate analysis, associations between intakes of specific carotenoids, vitamins A, C, and E , consumption of fruits and vegetables, and breast cancer risk in a cohort of 83234 women (aged 33-60 years in 1980) who were participating in the Nurses' Health Study. Through 1994, we identified 2697 incident cases of invasive breast cancer (784 premenopausal and 1913 postmenopausal). RESULTS: Intakes of beta-carotene from food and supplements, lutein/zeaxanthin, and vitamin A from foods were weakly inversely associated with breast cancer risk in premenopausal women. Strong inverse associations were found for increasing quintiles of alpha-carotene, beta-carotene, lutein/zeaxanthin, total vitamin C from foods, and total vitamin A among premenopausal women with a positive family history of breast cancer. An inverse association was also found for increasing quintiles of beta-carotene among premenopausal women who consumed 15 g or more of alcohol per day. Premenopausal women who consumed five or more servings per day of fruits and vegetables had modestly lower risk of breast cancer than those who had less than two servings per day (relative risk [RR] = 0.77; 95% confidence interval [CI] = 0.58-1.02); this association was stronger among premenopausal women who had a positive family history of breast cancer (RR = 0.29; 95% CI = 0.13-0.62) or those who consumed 15 g or more of alcohol per day (RR = 0.53; 95% CI = 0.27-1.04). CONCLUSIONS: Consumption of fruits and vegetables high in specific carotenoids and vitamins may reduce premenopausal breast cancer risk.  (+info)

(6/3224) Dietary determinants of colorectal proliferation in the normal mucosa of subjects with previous colon adenomas.

Dietary determinants of colorectal mucosa proliferation were studied in 69 subjects previously operated for at least two sporadic colon adenomas. Information on recent dietary habits was collected by a validated food frequency questionnaire, and proliferation was measured by [3H]thymidine incorporation in colorectal biopsies by determining the labeling index (LI) and the percentage of LI in the upper part of the crypt, two parameters that are increased in subjects at high risk of colon cancer. The LI was significantly higher in women as compared with men (P = 0.01). Diet showed several associations with colorectal mucosa proliferation: (a) subjects in the highest tertile of fish consumption had a significantly lower LI (P = 0.0013) compared with those in the lower tertiles [5.20 +/- 1.87 versus 6.80 +/- 2.18 (mean +/- SD)]; (b) subjects with a low red meat consumption had lower proliferation in the upper part of the crypt [2.38 +/- 2.10, 5.30 +/- 4.62, and 5.89 +/- 4.82 in the low, middle, and high tertile of consumption, respectively (mean +/- SD); P = 0.0093]; (c) according to estimated nutrient intakes, the LI was lower in subjects reporting a high intake of starch (P = 0.006) and higher in subjects with a low intake of beta-carotene (P = 0.002). The results show that subjects reporting a diet rich in fish, starch, and beta-carotene and low in red meat had lower colorectal mucosa proliferation and a normal pattern of proliferation along the crypt. Given the correlation between colorectal proliferative activity and colon cancer risk, such a dietary pattern might be beneficial for subjects at high risk of colon cancer.  (+info)

(7/3224) Comparison of serum carotenoid responses between women consuming vegetable juice and women consuming raw or cooked vegetables.

The objective of this study was to examine serum concentrations of alpha-carotene, beta-carotene, lutein, lycopene, and beta-cryptoxanthin due to consumption of vegetable juice versus raw or cooked vegetables. Subjects included female breast cancer patients who had undergone surgical resection and who were enrolled in a feasibility study for a trial examining the influence of diet on breast cancer recurrence. A high-vegetable, low-fat diet was the focus of the intervention, and some of the subjects were specifically encouraged to consume vegetable juice. At 12 months, blood samples were collected and analyzed for carotenoid concentrations via high-performance liquid chromatography methodology. Matched analysis and paired t test were conducted on two groups: those who consumed vegetable juice (the juice group) and those who consumed raw or cooked vegetables (no juice group). Serum concentrations of alpha-carotene and lutein were significantly higher in the vegetable juice group than in the raw or cooked vegetable group (P < 0.05 and P = 0.05, respectively). Paired t test analysis did not demonstrate a significant difference in serum values of beta-carotene, lycopene, and beta-cryptoxanthin between subjects consuming juice and those not consuming any juice. These results suggest that alpha-carotene and lutein appear to be more bioavailable in the juice form than in raw or cooked vegetables. Therefore, the food form consumed may contribute to the variability in serum carotenoid response to vegetable and fruit interventions in clinical studies.  (+info)

(8/3224) N-acetyltransferase 1 genetic polymorphism, cigarette smoking, well-done meat intake, and breast cancer risk.

N-Acetyltransferase 1 (NAT1), encoded by the polymorphic NAT1 gene, has been shown to be one of the major enzymes in human breast tissue that activates aromatic and heterocyclic amines. Humans are mainly exposed to these carcinogens through cigarette smoking and consumption of well-done meat. To test the hypothesis that variations in the NAT1 gene are related to breast cancer risk, particularly among women who smoke or consume high levels of well-done meat, a nested case-control study was conducted in a prospective cohort study of 41,837 postmenopausal Iowa women. Information on cigarette smoking and other breast cancer risk factors was obtained at the baseline survey conducted in 1986. DNA samples and information on the consumption of well-done meat were obtained, in the case-control study, from breast cancer cases diagnosed from 1992 to 1994 and a random sample of cancer-free cohort members. Genomic DNA samples obtained from 154 cases and 330 controls were assayed for 11 NAT1 alleles (NAT1*3, *4, *5, *10, *11, *14, *15, *16, *17, *19, and *22). The NAT1*4 allele was the predominant allele observed in this study population, accounting for 73.2% (72.4% in cases versus 73.8% in controls) of the total alleles analyzed. Compared to controls, breast cancer cases had a slightly higher frequency of the NAT1*10 allele (18.8% in cases versus 17.3% in controls) and a substantially higher frequency of the NAT1*11 allele (3.6% versus 1.2%). In multivariate analyses, we found a 30% [95% confidence interval (CI) = 0.8-1.9] elevated risk of breast cancer associated with the NAT1*10 allele and a nearly 4-fold (95% CI = 1.5-10.5) elevated risk associated with the NAT1*11 allele. The positive association of breast cancer with the NAT1*11 allele was more evident among smokers [odds ratio (OR) = 13.2, 95% CI = 1.5-116.0] and those who consumed a high level of red meat (OR = 6.1, 95% CI = 1.1-33.2) or consistently consumed their red meat well done (OR = 5.6, 95% CI = 0.5-62.7). The association of the NAT1*10 allele with breast cancer was mainly confined to former smokers (OR = 3.3, 95% CI = 1.2-9.5). These findings are consistent with a role for the NAT1 gene in the etiology of human breast cancer.  (+info)

  • mainly
  • My food habits become irregular mainly because of the job change (Often taking breakfast at 11, lunch at 4PM, etc). (
  • They are widespread and common within their range but are prone to local, seasonal movements mainly in response to rain and food availability. (
  • Nutrition
  • A new report by the consumer-advocate Environmental Working Group noted that while "trans fat" appears on only 2 percent of Nutrition Facts labels, the fat is used in an estimated 37 percent of all supermarket foods. (
  • Panta bhat and other low nutrition food are consumed as fillers between meals. (
  • In 1942 he wrote an article in ''The Times'' (published anonymously, as was customary in those days) pointing out that there were a large number of organisations in the UK concerned in some way with nutrition - the Ministry of Food, the Ministry of Health, the Medical Research Council, the Cabinet Advisory Board on Food Policy, etc. - but no single body responsible for formulating a uniform plan for nutrition. (
  • What was needed was a UK Nutrition Council with oversight of food policy. (
  • Prevent
  • In this study, we tried to clarify the details of the anti-oxidation function and anti-stress function of Vitamin C to make a proposal which will be helpful to establish the food habits to prevent various life style related diseases in the future. (
  • health
  • While half of consumers surveyed said they noticed the labeling, and about a quarter of those said they made different choices as a result, a review of fast food purchases showed habits remained the same, said the study, published in the journal Health Affairs. (
  • Furthermore, owing to its strong electron donating property, Vitamin C is widely used as an antioxidant in various processed foods, and also very commonly believed to contribute to the improvement and promotion of our health by its anti-oxidation and anti stress function. (
  • Some serious digestive issues could be tackled by incorporating all possible health enhancing food items in diet. (
  • This could be your first step toward better eating habits and improved health. (
  • The aim of this study was to investigate food habits and 0Tsome factors related to0T osteoporosis in women in Iran.Methods: This cross-sectional study was conducted on 399 childbearing age women who were attending health centers and 200 healthcare providers in 2007. (
  • rice
  • Slow digesting foods last up to 8 hours, whilefast-digesting foods last for only 3 to 4 hours," writes Dr. Haffejee.Slow-digesting foods are foods that contain grains and seeds such asbarley, wheat, oats, semolina, beans, lentils, wholemeal flour, andunpolished rice. (
  • This cold and wet food, is suitable for summer mornings, but in winter dry foods, such as chira (flattened rice) and muri (puffed rice) are more preferred. (
  • They depend on wild grasses such as Guinea grass (Panicum maximum) as well as crops like rice for both their food (feeding on seedlings in the germination stage as well as on early stages of grain) and nesting material. (
  • meals
  • Dr. Haffejee says that meals in Ramadhan should be well-balanced, and they should contain foods from each food group, such as fruits,vegetables, meat/chicken/fish, bread/cereals and dairy products. (
  • seeds
  • Panta bhat or poita bhat is often garnished with mustard oil, onion, chilli, pickle, and served with shutki mach (dried fish), machher jhol (fish curry), especially shorshe Ilish (ilish cooked with mustard seeds), aloo bhorta or aloo pitika (mashed potato), begun bhorta (mashed brinjal) and other bhorta or pitika (mashed food). (
  • Other notable winter food includes jacaranda seeds and the fruits of the introduced busy Lizzy (Impatiens walleriana). (
  • Researchers
  • In compiling the data, researchers at New York University and Yale University analyzed fast-food purchases by 1,156 adults at Burger King, Kentucky Fried Chicken, McDonald's and Wendy's immediately before and after the rule went into effect. (
  • Researchers at Clemson University set out to see how safe some of our food habits are. (
  • hungry
  • Have a history of burping after food and when I am hungry. (
  • After around 15 days on Omeprazole now, the burping has definitely reduced (only just before food and immediately after), but now I feel a lump in my throat sometimes, followed by a mild burning sensation in chest (highest when hungry). (
  • Complex carbohydrates at suhoor so that the food lasts longer makingyou less hungry. (
  • fast-food
  • A rule that requires New York City fast food restaurants to post calorie information on their menu boards has not changed consumer habits in low-income neighborhoods, according to a study published on Tuesday. (
  • In July 2008, New York became the first U.S. city to mandate that fast food restaurants post calorie counts in large type on menu boards. (
  • New York City Mayor Michael Bloomberg said the study may have been done too soon after the rule went into effect and before all fast food restaurants were in compliance. (
  • Although many fast-food chains and prepared-food manufacturers are scrambling to nix trans fat from their products, very few have managed a total clear-out. (
  • Fast food or restaurants were an occasional treat. (
  • trans fat
  • Besides, trans fat is only one of many problems associated with these foods (read on for more). (
  • source
  • Food is a necessity, and it's also a major source of comfort and pleasure, just as the advertisers claim. (
  • If food is a major source of emotional comfort, it would be crazy to try to give that up, without having found another way of comforting ourselves . (
  • They nest in colonies typically of up to 20-30, close to the source of food, nesting material and water. (
  • The great auk was an important part of many Native American cultures, both as a food source and as a symbolic item. (
  • Early European explorers to the Americas used the great auk as a convenient food source or as fishing bait, reducing its numbers. (
  • traditional food
  • During the Mughal Era, members of socio-cultural organizations performed open air concerts, the audience listening to the concert and eating traditional food, particularly panta bhat. (
  • rather
  • It is estimated that as much as 40% of what we do day to day is driven by habit rather than active day decisions, and yes this includes food choices. (
  • cold
  • Results indicate the influence of cultural beliefs on maternal diet during pregnancy, puerperium and lactation, including some influence of hot/cold food classification. (
  • similar
  • In ornithological study, the great horned owl is often compared to the Eurasian eagle-owl (Bubo bubo), a closely related species which, despite the latter's notably larger size, occupies the same ecological niche in Eurasia, and the red-tailed hawk (Buteo jamaicensis), with which it often shares similar habitat, prey and nesting habits by day and is thus something of a diurnal ecological equivalent. (
  • result
  • As a result, your eating habits are a major determinant in how quickly you begin to see and feel the effects of aging . (
  • Often
  • It prefers to live in woodland edges, thickets and dense brush, often searching for food in dry leaves on the ground. (