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Andaloro A, Caliri S, Corallo F, Bramanti P, Rifici C, De Cola MC. Is the natural feed the better nutritional therapy in patients with severe acquired brain injury? A retrospective study. CLINICAL NUTRITION OPEN SCIENCE 2021. [DOI: 10.1016/j.nutos.2021.02.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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Abad-Segura E, González-Zamar MD, Gómez-Galán J, Bernal-Bravo C. Management Accounting for Healthy Nutrition Education: Meta-Analysis. Nutrients 2020; 12:E3715. [PMID: 33271836 PMCID: PMC7761494 DOI: 10.3390/nu12123715] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 11/25/2020] [Accepted: 11/29/2020] [Indexed: 02/07/2023] Open
Abstract
Unequal economic growth shapes food systems. Nutrition problems incorporate inappropriate practices, so nutrition education is key to empowering consumers to choose healthy foods. However, increasing the accessibility of healthy diets is related to reducing the cost of nutritious foods. The accounting management of healthy nutrition should allow for optimal global decision-making. The evolution of scientific production and global research trends on this topic between 1968 and 2019 have been studied. Statistical and mathematical methods have been applied to 1738 documents from the Scopus database. The results provided data on the agents that participate in the development of the theme. Data reveal an exponential trend, especially in the previous decade, with more than 50% of scientific production. Future lines of research have been identified: investment in health systems; green label education; early impact of food insecurity; WIC (Women, Infants, and Children) nutrition education; food waste audit; and ecological footprint of food. The central contribution of the study has been to detect the main future directions of research, providing critical points that will allow us to identify the themes of future publications, in addition to providing an instrument for decision-making carried out by the research funding sponsors.
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Affiliation(s)
- Emilio Abad-Segura
- Department of Economics and Business, University of Almeria, 04120 Almeria, Spain
| | | | - José Gómez-Galán
- Department of Education, University of Extremadura, Avda. de Elvas s/n, 06006 Badajoz, Spain;
- Cupey Campus, College of Education, Ana G. Méndez University, San Juan, PR 00926, USA
| | - César Bernal-Bravo
- Department of Education Sciences, Language, Culture and Arts, Rey Juan Carlos University, Paseo Artilleros s/n, 28032 Madrid, Spain;
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Ward EJ, Suleria HAR, Joseph M, Chambers E, Alavi S, Lindshield BL. Soy Protein is an Efficacious Alternative to Whey Protein in Sorghum–Soy Fortified Blended Foods in Rats. Curr Dev Nutr 2020. [DOI: 10.1093/cdn/nzaa115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
ABSTRACT
Background
Previously we found that extruded corn–soy blend (CSB) and sorghum–soy blend (SSB) fortified blended foods (FBFs) containing whey protein concentrate (WPC) were equally nutritious food aid products. WPC provides high-quality protein; however, it is the most expensive ingredient in these FBFs.
Objectives
The primary objective of this study was to determine if soy protein can serve as an alternative to WPC and the secondary objective was to evaluate different sucrose amounts in the FBFs.
Methods
Nine extruded FBFs were formulated: 1 CSB and 1 SSB, both containing 9.5% WPC and 15% sucrose, served as comparison FBFs. Three additional CSB and 4 SSB FBFs were formulated containing no WPC, but with increased soy flour to meet protein requirements and varying sucrose concentrations. The sucrose content ranged from 0% to 10% for the CSBs and 0% to 15% for the SSBs. Male weanling Sprague Dawley rats were individually housed and divided into 10 diet groups (n = 9–10) which consumed either AIN-93G or a dry FBF for 28 d. At study conclusion, blood, livers, and body composition data were collected. Results were analyzed using 1-factor ANOVA with Tukey's test.
Results
Outcomes were not significantly different between the SSB groups, with the exception of significantly higher protein efficiency for the WPC-containing group. Among the CSB groups, caloric and protein efficiencies were significantly higher for the WPC-containing CSB group. There were no significant differences in hemoglobin or hepatic iron concentrations between FBF groups, but hepatic iron concentrations were significantly higher in all FBF groups than in the AIN-93G group. Groups consuming diets with ≤10% sucrose had significantly higher bone mineral density than groups consuming diets with 15% sucrose.
Conclusions
These results suggest that extruded SSB, but not necessarily CSB, FBFs with soy protein and 5%–10% added sucrose are efficacious and cost-effective alternatives to WPC-containing FBFs.
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Affiliation(s)
- Erin J Ward
- Department of Food, Nutrition, Dietetics and Health, College of Health and Human Sciences, Kansas State University, Manhattan, KS, USA
| | - Hafiz A R Suleria
- Department of Food, Nutrition, Dietetics and Health, College of Health and Human Sciences, Kansas State University, Manhattan, KS, USA
| | - Michael Joseph
- Department of Grain Science and Industry, College of Agriculture, Kansas State University, Manhattan, KS, USA
| | - Edgar Chambers
- Department of Food, Nutrition, Dietetics and Health, College of Health and Human Sciences, Kansas State University, Manhattan, KS, USA
| | - Sajid Alavi
- Department of Grain Science and Industry, College of Agriculture, Kansas State University, Manhattan, KS, USA
| | - Brian L Lindshield
- Department of Food, Nutrition, Dietetics and Health, College of Health and Human Sciences, Kansas State University, Manhattan, KS, USA
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