Search

To address the rising incidence of non-communicable diseases (NCDs) and promote healthier eating habits, Japan requires a culturally tailored Nutrient Profile Model. This study aimed to develop a Nutrient Profile Model for Dishes in Japan version 1.0 (NPM-DJ (1.0)) that corresponds to the nutritional issues and food culture in Japan. The aim of the NPM-DJ (1.0) was to promote the health of the general population, and to prevent the increase in NCDs in Japan. The NPM-DJ (1.0) categorizes dishes into staples, sides, mains, mixed dishes, and mixed dishes with staples. The model evaluates dishes based on energy, saturated fats, sugars, and sodium as restricted nutrients, while considering protein, dietary fiber, and the weight of certain food groups as recommended nutrients. The distribution of the overall score for each dish category was analyzed and a rating algorithm was created. The baseline, modification points, and final scores were significantly lower for side dishes than for staple dishes. In contrast, the baseline points and final scores were significantly higher for mixed dishes with staple. The model effectively differentiated nutritional profiles across five dishes categories, which may promote healthier dish reformulation by food businesses operators and encourage consumers to select healthier dishes. [ABSTRACT FROM AUTHOR]

Objective To evaluate the effect of salt-reducing intervention on the content of sodium of dishes in catering units in Shandong. Methods A stratified, random sampling method was used to recruit a representative sample of catering units, and finally 60 catering units were selected and divided into the intervention group and control group. The content of sodium was determined according to the national detection standard (GB/T 5009.91-2003). Results After six months of intervention, the content of sodium of dishes in the intervention group's catering units decreased from 436 mg/100 g 369 mg/100 g (Z = -3.88, P <0.001), with a decrease of 15.4%, while the control group only decreased by 4.3%. The monthly average salt consumption per meal in the intervention group decreased from 6.49 to 6.03 grams (Z = -3.12, P <0.05). Conclusion The salt-reducing intervention can reduce the content of salt of the dishes, and the monitoring of indicators, such as salt consumption, number of diners and sales ratio of low salt dishes in catering units, should be complied. [ABSTRACT FROM AUTHOR]

The activity of lipolytic enzymes was evaluated by the microplate method using heteromolecular exchange in soils from the bottom of the burial ware, followed by cluster analysis. Groups with a contrasting ratio of C12–C18 lipases and C4–C8 esterases were identified in a sample including 57 burial pots aged 2000 to 3000 years. The total lipolytic activity of soil samples from ware with an estimated initial presence of fat-containing funeral food products was above 6% of the maximum value within the sample. The inhibition of esterases in the presence of high concentrations of fatty acids was reflected in extremely low relative esterase activity of the soil microbial community at maximum C18 and C12 lipase activity in two groups of pots. In three groups, esterase activity was observed at high relative activity of C16 lipases, average relative activity of C18 lipases, and extremely low activity of true lipases. In the group of pots with high total lipolytic activity (with the exception of certain extreme values of this indicator), the proportion of true lipase activity was 1.7–1.8 times higher than the proportion of esterase activity. The grouping of funeral dishes according to the ratio of lipase and esterase activity reflected the characteristics of funeral food, whereas the absolute values of enzyme activity among selected vessels with the highest total lipolytic activity were grouped according to the type of burial. [ABSTRACT FROM AUTHOR]

This article presents the customs, rituals and beliefs of the Christmas Eve supper in the Opoczno subregion, both those practiced at the beginning of the 20th century and those that have survived to the present day. To address the problem at hand, the author has used his own factual material, collected during ethnographic field research conducted in Opoczno in 1990–1993, as well as the literature on the subject. The author’s intention is not only to present the preparations for the Christmas Eve feast and its course but also to show the customs and rituals of this day and supper as rites of passage according to the theories of Arnold van Gennep. These rituals assume three phases: preliminal, liminal and postliminal. In the first phase, a break is made with the previous reality and everyday life in order to enter a state of suspension, i.e. a transitional state, and after performing the rituals specified by tradition, to reach a new reality. The realization of rites of passage can be seen in the inner experiences of the participants at the Christmas Eve feast, which has a religious character.

Copyright of Studia Ukrainica Posnaniensia is the property of Adam Mickiewicz University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Ritual objects and belongings are still used today at Udmurt prayer rituals that have sacrifices. We would even go so far as to say that carrying out ceremonies without them is unthinkable. Depending on their function they can be defined in several groups: ritual utensils and dishes, ritual clothing, priestly attributes, sacrificial items, donation items/offerings. Currently, there is both the preservation of traditional items and the emergence of new ones to fulfil known ritual purposes. In some cases, when creating new items, one can discern the imitation of traditional forms and materials. The article examines the objects in connection with a definite ritual, looking at the essence of their utility and sacredness, their role in maintaining historical memory, and the composition and purpose of the ritual objects. The article then goes on to analyse the reasons for the modification of these objects. [ABSTRACT FROM AUTHOR]

Introduction. Negative trends in the service market make food companies create competitive products that meet the needs of consumers. The COVID-19 pandemic exacerbated the need to design new formulations that meet complex requirements and use IT options. The research objective was to create a new approach to the development of products for various types of food industry enterprises. Study objects and methods. The research featured a questionnaire, in which Kemerovo citizens were asked to establish and rank a list of consumer properties for food served at cafes, restaurants, and canteens, as well as to define the ratio of prescription components of model samples and the quality indicators of model samples. The study was based on standard survey methods, sensory and microbiological evaluation, and the Delphi 7software. Results and discussion. The research revealed nomenclature of consumer properties (15 names) of public catering products, which were classified into seven groups of indicators. The following indicators received the highest score (86–100 points): sensory indicators, quality indicators, safety and freshness, appearance, and price. Caloric value proved to be of a relatively low significance (≤ 42 points). The research resulted in a methodology for designing competitive products based on consumer preferences and new application software. Conclusion. Food companies should take into account the degree of significance of particular indicators to create popular and cost-friendly dishes. This research offers a new methodology for designing competitive products based on consumer preferences and the application of the developed program. The consistency and effectiveness of the proposed approach was confirmed by testing the developed dishes at cafes and school canteens.

Wild game meat can be a healthier, safer, and more environmentally friendly alternative to meat from farm animals. The aims of this study were to know the preferences and opinions of Polish consumers regarding game meat and its use in their diet, and to identify consumer segments based on differences in individual game meat choices, concerns, and eating habits related to game meat. The survey was conducted using the platform for online surveys among 1261 adult Poles. Six clusters characterizing the behavior of game consumers were identified (casual consumers, occasional game gourmets, indifferent consumers, occasional consumers, accidental consumers, wild game lovers) and four clusters among those who do not eat game (uninterested, restricted, dislikers, fearful). It has been found that wild game is more often eaten by hunters and their family or friends. The most common reasons for not consuming game are high prices, low availability, no family tradition, and unacceptable taste. Many positive respondents eat game because of its nutritional value but are concerned about the potential health risks and lack of cooking skills. The results of this study indicate the need for information programs for consumers about this meat. They will provide guidance to meat companies about consumer preferences for game and allow them to develop appropriate marketing strategies. [ABSTRACT FROM AUTHOR]

Tropical Asian grapevine leaf rust, caused by Neophysopella tropicalis, is an important grapevine disease in the tropics. The germination of N. tropicalis urediniospores in vitro is highly variable, even with standardized methodology. It has been demonstrated that at 30 °C, there is a low proportion of urediniospores germination on Petri dishes; however, at the same temperature, the severity of rust is remarkably high. The objective of this study was to estimate the proportion of urediniospores germination of N. tropicalis in vitro and in vivo at different temperatures. The in vitro assays were carried out with polystyrene dishes and the in vivo assays were performed on detached leaves of grapevines cv. Niagara Rosada and cv. Cabernet Sauvignon. A generalized beta model was fitted to the proportion of urediniospores germination as a function of temperature by non-linear regressions. The proportions of urediniospores germination of N. tropicalis were higher in vivo than in vitro, regardless the temperature. Urediniospore germination was inhibited at 35 °C. The optimal temperature for the germination of N. tropicalis urediniospores was 20 °C in vitro and 25 °C in vivo. The wide range of optimum temperature for the germination of N. tropicalis urediniospores on grapevine leaves may explain the importance of tropical Asian grapevine leaf rust in the tropics, as well as the increased disease severity observed at 30 °C. [ABSTRACT FROM AUTHOR]

Objective: To understand the current status of protein, fat, carbohydrates, energy, vitamins, minerals and other contents in common dishes of large, small, and medium-sized restaurants in Shandong Province., Methods: From July to October 2021, 90 Shandong cuisine dishes were collected from 9 large, medium, and small restaurants in Shandong Province. One dish was collected from each restaurant, and samples from different types of restaurants were mixed as one sample. The content of nutrients and their carbohydrate and energy levels were detected and calculated., Results: The median fat and protein content detected in the 90 dishes collected were 7.7 and 6.8 g/100 g, respectively. The calculated median values of energy and carbohydrates were 528 kJ/100 g and 5.4 g/100 g, respectively. The energy supply ratio of carbohydrates per 100 g of dishes was 17.2%, fat was 55.3%, and protein was 21.4%. The content of vitamin A, vitamin B&#95;1, vitamin B&#95;2, vitamin C and vitamin E was trace(tr)-26 700 μg/100 g, tr-0.12 mg/100 g, tr-0.40 mg/100 g, tr-56.5 mg/100 g and tr-5.31 mg α-TE/100 g. The medium number of dishes and potassium content was 375 and 219 mg/100 g. The detection rate of trans fat acid was 81.1%, and the median content was 0.06 g/100 g., Conclusion: The energy supply ratio of protein and fat in dishes is relatively high, while the energy supply ratio of total carbohydrates is relatively low. The sodium content is high, showing the characteristics of high sodium and low potassium. Vitamin, especially vitamin B&#95;1 and vitamin B&#95;2, has a low content.

Wild game meat can be a healthier, safer, and more environmentally friendly alternative to meat from farm animals. The aims of this study were to know the preferences and opinions of Polish consumers regarding game meat and its use in their diet, and to identify consumer segments based on differences in individual game meat choices, concerns, and eating habits related to game meat. The survey was conducted using the platform for online surveys among 1261 adult Poles. Six clusters characterizing the behavior of game consumers were identified (casual consumers, occasional game gourmets, indifferent consumers, occasional consumers, accidental consumers, wild game lovers) and four clusters among those who do not eat game (uninterested, restricted, dislikers, fearful). It has been found that wild game is more often eaten by hunters and their family or friends. The most common reasons for not consuming game are high prices, low availability, no family tradition, and unacceptable taste. Many positive respondents eat game because of its nutritional value but are concerned about the potential health risks and lack of cooking skills. The results of this study indicate the need for information programs for consumers about this meat. They will provide guidance to meat companies about consumer preferences for game and allow them to develop appropriate marketing strategies.

Research Question (RV): The opportunity of Slovenian tourism is, among other things, also in creating an innovative co-existence between dishes and wines. It is worth noting that key employees in the hospitality industry and tourism lack knowledge in one gastronomic area, namely the use of local, fresh and seasonal raw materials, dishes and wines in hotels and restaurants, and the advice and serving of food and wines. It would be necessary that each catering facility has a professionally qualified wine counselor sommelier. In the article, we explore the basic knowledge of typical wines, dishes and the harmony between dishes and wines among catering tourism workers in the Dolenjska and Bela krajina areas and the promotion and marketing of wines. Aim: The aim of the research was to determine the real level of eno-gastronomic knowledge of catering and tourism workers in the regions of Dolenjska and Bela krajina and to provide comparative analysis and opportunities based on the research conducted bythe Geisenheim High School for Winery in Germany (Tafel et al., 2018). Method: Based on the study of literature and expertise from the field of eno-gastronomy, anonymous field survey of catering and tourism workers was carried out with closed-type questionnaires, as we estimate that on-the-spot interviewing is a credible basis for obtaining data and presenting results. Frequency statistics (Table 1 and Table 2) and HI square test (Table 3) were used for data processing. Results: The results of the survey were surprising in the negative sense, as they indicate an insufficient knowledge of the area of coexistence of food and wines shown by key employees in the field of catering and tourism, and therefore call for action. Organization: We estimate that managers in catering tourism facilities want such research, primarily because of better quality of employee planning, creation of innovative offer, work processes and decision making. Company: More eno-gastronomic knowledge of key catering and tourist workers contributes to a greater awareness of the guests, and consequently to a healthier, local and seasonal offer of food and wine, which contributes to the well-being of people, the sustainable development of the profession and the opportunities for the development of Slovenian tourism. Originality: According to the analysis of the research in the field of the co existence of dishes and wines among catering tourism workers in the Dolenjska and Bela krajina areas, we believe that this research can serve as an example for studying this field of expertise in other Slovenian tourist areas. Limitations / further research: We estimate that more funds from the field of tourism promotion should be allocated to research in various categories of catering establishments, namely restaurants, hotels, tourist farms, vineyards and other catering facilities with dishes and wines, as the results can show what eno-gastronomic offer should be like, which Slovenia can promote and what needs to be invested in order to obtain quality knowledge of them.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Palm oil is now the most consumed vegetable oil in the world. In Cameroon, it is widely used as red oil, which means unrefined, constituting the first food source of vitamin A. However, changes in food consumption of urban households in Cameroon are questioning the role and the part of red oil in the current consumption of fat in households. To answer these questions, a survey was carried out in Yaoundé, a multicultural capital chosen because of the diversity of ethnic origins in its population. The present data gathered the results of two surveys carried out in the first half of 2016 in different districts of Yaoundé, in the form of two Excel tables stored on the CIRAD Dataverse of the UMR System. Our purposive sampling comprises 124 housewives and 29 restaurant owners' practices of Yaoundé. These surveys concern the consumption of edible oils (types of oil and quantities) and, concerning the red oil, the supply practices (supplier, frequency, price and volume), the perception of the quality, the denominations, uses and desired culinary properties to prepare traditional Cameroonian dishes. The diversity of socio-economic characteristics of households and restaurants, as well as the culture of the respondents are also characterized. Without claiming to be representative, these survey results from a large sample, present a picture as close as possible to the practices of housewives and restaurant owners in Yaoundé. Regarding edible oils and particularly palm oil, these data will be useful to follow the evolution of edible oils consumption and their use, in Cameroon. It would be advisable to compare the situation of Cameroon to that of other African countries traditionally consumers of red palm oil. This could help verify the increasing tendency of refined oil consumption while there is an emerging growing interest in red oil quality for traditional dishes. [ABSTRACT FROM AUTHOR]

Highlights • Proposes multilevel framework for a healthy and sustainable protein transition. • The framework's levels of intervention are diets, dishes and dish ingredients. • It presents strategies for a shift from meat-centered dishes to a variety of dishes. • Mixed dishes have more balanced portions of animal- and plant-based protein. • Meat-free dishes have proteins that vary in meatiness, convenience or authenticity. Abstract This paper proposes a transition framework for restoring a healthy and sustainable balance in protein consumption in high-meat eating countries. The transition aims to reduce total protein intake as well as the dietary ratio of animal over plant protein (from 60:40 via 50:50 to 40:60), which will require changes in consumer food choice processes at the levels of diets, dishes and dish ingredients. The paper describes the background and the potential use in strategy development of the proposed DDDI (diets, dishes, dish ingredients) framework, building on existing literature. The material is integrated in a novel manner, with a key role for two dish-oriented strategies as links between national dietary guidelines, on the one hand, and product-oriented marketing approaches, on the other hand. The first strategy is promoting a varied dish pattern that includes at least some dishes with alternative protein ingredients, chosen for reasons of either meatiness, authenticity or convenience. The second strategy involves promoting a shift to mixed dishes in which part of the protein is of animal origin and the rest of plant origin. Additional complimentary strategies will be necessary to address high incomes (for sustainability) and low incomes (for health). [ABSTRACT FROM AUTHOR]

We present AΜAΛΘΕΙA (AMALTHIA), an application ontology that models the domain of dishes as they are presented in 112 menus collected from restaurants/taverns/patisseries in East Macedonia and Thrace in Northern Greece. AΜAΛΘΕΙA supports a tourist mobile application offering multilingual translation of menus, dietary and cultural information about the dishes and their ingredients, as well as information about the geographical dispersion of the dishes. In this document, we focus on the food/dish dimension that constitutes the ontology’s backbone. Its dish-oriented perspective differentiates AΜAΛΘΕΙA from other food ontologies and thesauri, such as Langual, enabling it to codify information about the dishes served, particularly considering the fact that they are subject to wide variation due to the inevitable evolution of recipes over time, to geographical and cultural dispersion, and to the chef’s creativity. We argue for the adopted design decisions by drawing on semantic information retrieved from the menus, as well as other social and commercial facts, and compare AMAΛΘΕΙA with other important taxonomies in the food field. To the best of our knowledge, AΜAΛΘΕΙA is the first ontology modeling (i) dish variation and (ii) Greek (commercial) cuisine (a component of the Mediterranean diet).

Objective: To establish a rapid and accurate method for the determination of cholesterol in a variety of finished dishes., Methods: The samples were saponified with ethanol and potassium hydroxide solution at 80 ℃ for 0.5 h, then vortexed and mixed fully with ultrapure water, and extracted twice with 25 mL n-hexane. The extracting solution were evaporated to dryness under vacuum and redissolved by ethanol, finally determined by gas chromatograph. The sample loading solution was separated by HP-5 capillary column(30 m×0.25 mm, 0.25 μm) and quantified with external standard method., Results: The method had good linearity in the concentration range of 2.5-250 μg/mL for cholesterol and the correlation coefficient was 0.9999. The detection limit was 0.25 mg/100 g edible part, and the limit of quantification was 0.75 mg/100 g edible part. Three representative samples were picked for spiked recovery experiments with three concentration levels according to their content of cholesterol. The average recovery rates ranged from 91.1% to 101%, and the relative standard deviations were not more than 5%. The content range of cholesterol in 15 vegan dishes was from negative to 10.3 mg/100 g edible part, in 14 dishes contained meat and vegetable was from 2.34 to 80.2 mg/100 g edible part and in 9 pure meat dishes was from 25.4 to 288 mg/100 g edible part., Conclusion: Compared with the national standard method, the method is simple to operate and more friendly to the experimenter while ensuring the accuracy and sensitivity requirements. It can meet the needs of efficient batch determination of cholesterol in a variety of finished dishes.

Among the works of Aristotle there are also dialogues, a literary genre, represented in ancient Greek literature above all by Plato. Although Aristotelian dialogues were not preserved to our times, on the basis of mentions found in the works of other ancient authors, an image of form and content of Aristotle's dialogues may be drawn. The article aims to analyze selected testimonies and fragments concerning Aristotle's Symposium, and to discuss motives and topics which appear in the dialogue of Plato's pupil. [ABSTRACT FROM AUTHOR]

Copyright of Basic Education College Magazine For Educational & Humanities Sciences is the property of Republic of Iraq Ministry of Higher Education & Scientific Research (MOHESR) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Solid State Nuclear Track Detectors (SSNTDs) of type CR-39 has been used in this study as a passive method to measure the radon activity concentration, radon exhalation rate (in terms of area and mass), and effective radon content in the pottery meal dishes of different origins (Germany, England, China, and Iran) in Erbil city. The RAD7 solid state detector has also used as an active method for measuring the radon activity concentrations from the measurement of alpha-particle track density. The results reveal that the highest exhalation rate and effective radium content of 0.690.035 mBq.m-2.h-1 and 0.258±0.013 Bq.Kg-1, respectively, were found in England meal dishes; while the lowest exhalation rate and effective radium content of 0.1960.0098 mBq.m-2.h-1 and 0.106±0.005 Bq.Kg-1, respectively, were found in China meal dishes. It is concluded that the radon exhalation rate from the pottery dishes has significant contribution to the indoor doses that should be taken into account.

Background : Proper process of dishwashing has an important role in the prevention of disease transmission because unclean dishes that contain microorganism can transmit diseases through foods. Therefore, the process of dishwashing has to fulfill the standard of health. Currently, there are three methods of dishwashing in the hospital; electronic dishwashing, three compartment sink (TCS), and conventional method. They have the same purpose, i.e. cleaning dishes. To find out effectiveness and efficiency of those three methods, it is necessary to know the germ rate and cost spent. Objective : To identify the effectiveness of germ rate reduction and cost efficiency of electronic dishwashing, TCS, and conventional method of dishwashing at hospitals in Surakarta Municipality. Method : This experiment used randomized design trial. Populations were all dishes at hospitals of Surakarta Municipality with certain criteria. Hospitals that fulfilled the criteria were Dr. Moewardi Hospital, Prof. Dr. R. Soeharso Orthopedic Hospital, and Banjarsari Hospital. There were six items of samples consisting of two plates, two drinking glasses, and two spoons. The number of experiment units in the study were 3 experiments x 3 times repeating x 6 items of dishes x 2 evaluations totaling 108 units of experiment. Analysis used t-test, ANOVA, and cost effectiveness. Result : Washing process used electronic dishwashing, TCS, and simple method could reduce the different numbers of germs, those amounted to 84 colony/cm2, 1,276.38 colony/cm2, and 321.27 colony/cm2, respectively. TCS was the most effective and efficient method in reducing the number of germ. The cost only Rp 1,00 to reduce 15.56 colony/cm2 using TCS method. Conclusion : There were different reductions of germ rate after dishwashing used electronic dishwashing, TCS, and conventional methods. Among them, TCS was the most effective and efficient method in reducing germ rate.

Paper is focused on osteological animal remains from Early Iron Age barrows in Dunajská Lužná-Nové Košariská, SW Slovakia. Since the archaeozoological material from these graves was quite well recorded and analysed in detail only a few years after the excavations, it represents a good subject of the research of animal grave offerings and the Early Iron Age burial rites. Based on their character and placement in the graves, the possibilities of their interpretation as the remains of several meat dishes are investigated. [ABSTRACT FROM AUTHOR]

Background: Community obesity outcomes can reflect the food environment to which the community belongs. Recent studies have suggested that the local food environment can be measured by the degree of food accessibility, and survey data are normally used to calculate food accessibility. However, compared with survey data, social media data are organic, continuously updated, and cheaper to collect. Objective: The objective of our study was to use publicly available social media data to learn the relationship between food environment and obesity rates at the state level. Methods: To characterize the caloric information of the local food environment, we used food categories from Yelp and collected caloric information from MyFitnessPal for each category based on their popular dishes. We then calculated the average calories for each category and created a weighted score for each state. We also calculated 2 other dimensions from the concept of access, acceptability and affordability, to build obesity prediction models. Results: The local food environment characterized using only publicly available social media data had a statistically significant correlation with the state obesity rate. We achieved a Pearson correlation of 0.796 between the predicted obesity rate and the reported obesity rate from the Behavioral Risk Factor Surveillance System across US states and the District of Columbia. The model with 3 generated feature sets achieved the best performance. Conclusions: Our study proposed a method for characterizing state-level food environments only using continuously updated social media data. State-level food environments were accurately described using social media data, and the model also showed a disparity in the available food between states with different obesity rates. The proposed method should elastically apply to local food environments of different sizes and predict obesity rates effectively. J Med Internet Res 2022;24(12):e39340 doi:10.2196/39340 [ABSTRACT FROM AUTHOR]

Objective: To establish a method for the simultaneous determination of vitamins A, D and E in dishes by two-dimensional liquid chromatography., Methods: The samples were saponified and extracted with a mixture of ethyl acetate and n-hexane(3∶2, V/V)under the protection of antioxidants, and determined by two-dimensional liquid chromatography. The baseline separation of retinol, α-tocopherol, β-tocopherol, γ-tocopherol, δ-tocopherol, and α-tocotrienols was achieved by using Alphasil pentafluorophenyl column(PFP, 150 mm×4.6 mm, 5 μm) as the one-dimensional column, and using water and methanol as mobile phases for gradient elution under the fluorescence detector. The separation detection of ergocalciferol and cholecalciferol from other impurities was achieved on the UV detector by Alphasil VC-C&#95;(18) column(150 mm×4.6 mm, 3.5 μm) as the two-dimensional column., Results: The baseline separation detection of retinol, ergocalciferol, cholecalciferol and five tocopherols was achieved. The compounds were linearly correlated within the set range, and the correlation coefficients were &gt;0.999. The recovery rate of the method was between 85.4% and 106.4%. The detection limit of all-trans retinol was 0.7 μg/100 g, and the limit of quantitation was 2.4 μg/100 g. The limits of detection and quantification of tocopherols ranged from 1.1 to 2.5 μg/100 g and 3.6 to 8.3 μg/100 g. The detection limit of ergocalciferol and cholecalciferol was 0.3 μg/100 g, and the limit of quantification was 1.0 μg/100 g. In the end, finished dishes such as dry fried hairtail, braised mushroom, steamed egg with soy sauce, sweet and sour ribs were repeatedly measured by this method for six times, and the relative standard deviation was less than 10%., Conclusion: The method has the characteristics of simple operation, good repeatability, high accuracy and friendly to operators and ecological environment. It can realize the simultaneous typing detection of vitamins A, D and E in finished dishes.

Evidence from laboratory and field studies indicates that large portions lead to greater food and energy intake relative to small portions. However, most children and adults demonstrate limited abilities to estimate and control the amounts of food they serve and consume. Five potential environmental strategies appear promising for improving portion control in children: (1) using tall, thin, and small volume glasses and mugs, (2) using smaller diameter and volume plates, bowls and serving utensils, (3) using plates with rims, (4) reducing total television and other screen watching and (5) reducing or eliminating eating while watching television and/or other screens. Further experimental research in real world settings is needed to test these interventions as strategies for portion control and their roles in prevention and treatment of obesity. [ABSTRACT FROM AUTHOR]

In the sphere of civilization, defined by everything that belongs to the horizon of serving the material needs, comfort, security and utilitarian nature factors, food occupies an important place. The differences between the diets of our ancestors and those of today over which the industrial revolution, modern agriculture and food preparation seem to have important health implications. Treating doctors and nutritionists are becoming more convinced that the eating habits adopted in the last 100 years by western civilization, make a significant contribution to the increase frequency of heart disease, arterial hypertension, different forms of cancers and beyond. Starting from these aspects this article focuses on studying the consumption habits of rural people starting around the 1900s. We tried to find out what foods were eaten 100 years ago compared to what is consumed now. [ABSTRACT FROM AUTHOR]