Relevant bibliographies by topics / Carbohydrates in human nutrition

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Carbohydrates in human nutrition'

Author: Grafiati
Published: 4 June 2021
Last updated: 28 July 2024

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Journal articles on the topic "Carbohydrates in human nutrition"

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Asfianti, Vivi, Rosidah Rosidah, and Guslihan Guslihan. "EFFECT OF HUMAN RESOURCES COMPETENCE ON THE GROWTH OF SEPSIS PREMATURE INFANTS THROUGH THE PREPARING AND ADMINISTRATION OF PARENTERAL NUTRITION IN HAJI ADAM MALIK HOSPITAL." Asian Journal of Pharmaceutical and Clinical Research 11, no. 13 (April 26, 2018): 77. http://dx.doi.org/10.22159/ajpcr.2018.v11s1.26572.

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Objective: This research was carried out to determine the effect of knowledge competence and skills on the preparing and administration of carbohydrates and protein in parenteral nutrition, to determine the effect of the preparing and administration of carbohydrates and protein in parenteral nutrition on the growth of sepsis premature infants.Methods: The method used was observational analytic using path analysis. The study population was 25 sepsis premature infants who received parenteral nutrition and human resource preparing and administration of parenteral nutrition.Results: The research results showed knowledge competence and skill simultaneously does not have a significant effect on the preparing and administration of carbohydrates and protein in parenteral nutrition, knowledge competence, and skills on the preparing and administration of carbohydrates and proteins simultaneously does not have a significant effect on the growth of sepsis premature infants. Knowledge competence partially has significant effect on the administration and preparing of carbohydrate in parenteral nutrition on the growth of sepsis premature infants.Conclusion: This research showed the human resources competence does not have effect on the growth of sepsis premature infants through the preparing and administration of parenteral nutrition
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Rexer, Thomas, Tuan Hoang Son, Johannes Ruhnau, and Udo Reichl. "Synthetische Glykobiotechnologie." BIOspektrum 27, no. 6 (October 2021): 657–59. http://dx.doi.org/10.1007/s12268-021-1659-4.

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AbstractThe field of synthetic glycobiotechnology encompasses the synthesis and modification of free carbohydrates and carbohydrates linked to biomolecules. Our group develops bio-catalytic processes for the synthesis of carbohydrate building blocks, so-called sugar nucleotides, and cell-free multi-enzyme cascades to tailor carbohydrates linked to proteins. The technology can eventually help to advance our understanding of the roles of specific carbohydrates in nutrition and medicine and contribute to human health and well-being.
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Cahill, George F. "The Future of Carbohydrates in Human Nutrition." Nutrition Reviews 44, no. 2 (April 27, 2009): 40–43. http://dx.doi.org/10.1111/j.1753-4887.1986.tb07584.x.

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Tondt, Justin, William S. Yancy, and Eric C. Westman. "Application of nutrient essentiality criteria to dietary carbohydrates." Nutrition Research Reviews 33, no. 2 (February 27, 2020): 260–70. http://dx.doi.org/10.1017/s0954422420000050.

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AbstractThe purpose of the present review is to describe how human physiology at very low carbohydrate intakes relates to the criteria for nutritional essentiality. Although we did not limit ourselves to one particular type or function of carbohydrates, we did primarily focus on glucose utilisation as that function was used to determine the recommended daily allowance. In the general population, the human body is able to endogenously synthesise carbohydrates, and does not show signs of deficiency in the absence of dietary carbohydrates. However, in certain genetic defects, such as glycogen storage disease type I, absence of dietary carbohydrates causes abnormalities that are resolved with dietary supplementation of carbohydrates. Therefore, dietary carbohydrates may be defined as conditionally essential nutrients because they are nutrients that are not required in the diet for the general population but are required for specific subpopulations. Ketosis may be considered a physiological normal state due to its occurrence in infants in addition to at very low carbohydrate intakes. Although sources of dietary carbohydrates can provide beneficial micronutrients, no signs of micronutrient deficiencies have been reported in clinical trials of low-carbohydrate ketogenic diets. Nonetheless, more research is needed on how micronutrient requirements can change depending on the dietary and metabolic context. More research is also needed on the role of dietary fibre during a low-carbohydrate ketogenic diet as the beneficial effects of dietary fibre were determined on a standard diet and several studies have shown beneficial effects of decreasing non-digestible carbohydrates.
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Janusz, Prusinski. "White lupin (Lupinus albus L.) – nutritional and health values in human nutrition – a review." Czech Journal of Food Sciences 35, No. 2 (April 29, 2017): 95–105. http://dx.doi.org/10.17221/114/2016-cjfs.

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White lupin seeds have been used in human nutrition and treatment for several thousand years. Nowadays the use of white lupin seeds is limited by a small scale of their production. However, in the last 20 years quite new properties of white lupin have been discovered for the application in the production of different kinds of functional food. Unique traits of protein, fatty acids with a desirable ratio of omega-6 to omega-3 acids, and fibre as well as other specific components, for example oligosaccharides and antioxidants or non-starch carbohydrates, make white lupin an excellent component in many healthy diets. The effects of white lupin components concern the physiological condition of the human body, including diabetes, hypertension, obesity, cardiovascular diseases, lipid concentration, glycaemia, appetite, insulin resistance, and colorectal cancer. Seeds are used among others for the production of gluten-free flour, bacterial and fungal fermented products, noodle and pasta products, as substitutes of meat, egg protein and sausages, also are cooked, roasted and ground and mixed with cereal flour in the production of bread, crisps and pasta, crisps and dietary dishes.
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Blundell, J. E., S. Green, and V. Burley. "Carbohydrates and human appetite." American Journal of Clinical Nutrition 59, no. 3 (March 1, 1994): 728S—734S. http://dx.doi.org/10.1093/ajcn/59.3.728s.

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Panserat, Stéphane, Nicole Rideau, and Sergio Polakof. "Nutritional regulation of glucokinase: a cross-species story." Nutrition Research Reviews 27, no. 1 (June 2014): 21–47. http://dx.doi.org/10.1017/s0954422414000018.

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The glucokinase (GK) enzyme (EC 2.7.1.1.) is essential for the use of dietary glucose because it is the first enzyme to phosphorylate glucose in excess in different key tissues such as the pancreas and liver. The objective of the present review is not to fully describe the biochemical characteristics and the genetics of this enzyme but to detail its nutritional regulation in different vertebrates from fish to human. Indeed, the present review will describe the existence of the GK enzyme in different animal species that have naturally different levels of carbohydrate in their diets. Thus, some studies have been performed to analyse the nutritional regulation of the GK enzyme in humans and rodents (having high levels of dietary carbohydrates in their diets), in the chicken (moderate level of carbohydrates in its diet) and rainbow trout (no carbohydrate intake in its diet). All these data illustrate the nutritional importance of the GK enzyme irrespective of feeding habits, even in animals known to poorly use dietary carbohydrates (carnivorous species).
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Amarowicz, Ryszard. "Legume Seeds as an Important Component of Human Diet." Foods 9, no. 12 (December 7, 2020): 1812. http://dx.doi.org/10.3390/foods9121812.

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Zhu, Jinlin, and Gang Wang. "Artificial Intelligence Technology for Food Nutrition." Nutrients 15, no. 21 (October 27, 2023): 4562. http://dx.doi.org/10.3390/nu15214562.

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Sauer, Charles W., Mallory A. Boutin, and Jae H. Kim. "Wide Variability in Caloric Density of Expressed Human Milk Can Lead to Major Underestimation or Overestimation of Nutrient Content." Journal of Human Lactation 33, no. 2 (December 1, 2016): 341–50. http://dx.doi.org/10.1177/0890334416672200.

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Background: Very-low-birth-weight infants continue to face significant difficulties with postnatal growth. Human milk is the optimal form of nutrition for infants but may exhibit variation in nutrient content. Objective: This study aimed to perform macronutrient analysis on expressed human milk from mothers whose babies are hospitalized in the neonatal intensive care unit. Methods: Up to five human milk samples per participant were analyzed for protein, carbohydrate, and fat content using reference chemical analyses (Kjeldahl for protein, high pressure liquid chromatography for carbohydrates, and Mojonnier for fat). Calorie content was calculated. Results: A total of 64 samples from 24 participants was analyzed. Wide variability was found in calorie, protein, carbohydrate, and fat composition. The authors found an average of 17.9 kcal/ounce, with only 34% of samples falling within 10% of the expected caloric density. Conclusion: The assumption that human milk contains 20 kcal/ounce is no longer supported based on this study. This supports promoting an individualized nutrition strategy as a crucial aspect to optimal nutrition.
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Dissertations / Theses on the topic "Carbohydrates in human nutrition"

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Watt, Matthew J., and mikewood@deakin edu au. "Adrenergic regulation of carbohydrate metabolism during exercise." Deakin University. School of Health Sciences, 2001. http://tux.lib.deakin.edu.au./adt-VDU/public/adt-VDU20051202.092251.

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1. This series of studies was undertaken to examine the adrenergic regulation of carbohydrate metabolism during exercise. Recreationally active males were tested during moderate to intense exercise on a stationary cycle ergometer. Venous and arterial plasma obtained from indwelling catheters was analysed for hormonal and metabolite responses, and hepatic glucose production and glucose uptake were measured using the tracer-dilution method with stable isotopes. Muscle samples were obtained by the needle biopsy technique to examine muscle glycogen utilisation and the flux of related muscle metabolites using enzymatic, fluorometric and radioisotopic techniques. 2. During moderate exercise adrenaline infusion induced a marked hyperglycemia and this was due to reduced glucose uptake rather than enhanced hepatic glucose production. The reduction in glucose uptake was most likely mediated by a decrease in glucose phosphorylation, as indicated by the accumulation of glucose 6-phosphate with adrenaline infusion. 3. The hyperglycemic response to intense exercise was prevented by the administration of α- and β-adrenergic antagonists. Adrenergic blockade was without effect on hepatic glucose production whereas glucose uptake was enhanced when compared with control subjects. These data support the notion that adrenergic mechanisms are more important in restraining glucose uptake than enhancing hepatic glucose production during intense exercise. Other glucoregulatory factors are responsible for the increase in glucose production during intense exercise. 4. Elevated plasma adrenaline levels during moderate exercise in untrained men increases skeletal muscle glycogen breakdown and PDH activation which results
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Kim, Yeonsoo. "Studies on the glycemic index of raisins and on the intestinal absorption of fructose." Columbus, Ohio : Ohio State University, 2007. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1180462637.

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Plante, Nicole Jean. "Work shift food delivery strategies during arduous wildfire suppression." CONNECT TO THIS TITLE ONLINE, 2007. http://etd.lib.umt.edu/theses/available/etd-05312007-145822/.

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Sonko, Bakary Jallow. "Studies of carbohydrate and fat oxidation in human energy metabolism." Thesis, University of Cambridge, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.240088.

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Lee, Ya Ping. "Effects of lupin kernel flour on satiety and features of the metabolic syndrome." University of Western Australia. School of Medicine and Pharmacology, 2008. http://theses.library.uwa.edu.au/adt-WU2008.0053.

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[Truncated abstract] Obesity is now a major public health problem worldwide. More than half the Australian population is now overweight. This is an important public health concern primarily because of the impact of overweight and obesity on risk of diabetes, hypertension and cardiovascular disease. Many strategies have been proposed to fight the obesity epidemic. One possible strategy involves understanding of the role of dietary components in the control of food intake. In this regard, dietary protein and fibre appear to be the most satiating nutrients. Foods enriched in protein, replacing energy from carbohydrate, or dietary fibre can increase satiety and reduce energy intake in the short-term. Longer-term trials suggest benefits of increasing protein or fibre intake on weight loss and features of the metabolic syndrome. The effects of dietary approaches which increase both protein and fibre at the expense of refined carbohydrate are uncertain. A practical approach to increasing both protein and fibre content of processed foods is to incorporate high protein and fibre ingredients into high carbohydrate foods. Lupin kernel flour is a novel food ingredient derived from the endosperm of lupin. It contains 40 to 45% protein, 25 to 30% fibre, and negligible sugar and starch. Lupin kernel flour can be incorporated into refined carbohydrate rich foods such as bread to increase protein and fibre content at the expense of refined carbohydrate. ... Body weight was measured every 2 weeks throughout the 16 week intervention, and these data were analysed to determine whether there was any between group difference in the rate of change in weight over 16 weeks. Over 16 weeks, lupin bread compared to white bread resulted in a significant increase in protein (13.7 (2.3, 25.0) g/d) and fibre (12.5 (8.8, 16.2) g/d) intakes, and a decrease in carbohydrate intake (-19.9 (-45.2, 5.5) g/d). There was a significant difference between groups in the rate of weight change over the 16 weeks (P=0.05). However, at 16 weeks there was no significant effect on body weight (-0.4 (-1.3, 0.6) kg), fat mass (-0.5 (-1.2, 0.2) kg) or fat free mass (0.2 (-0.5, 0.8) kg). Plasma adiponectin and leptin were not altered. Mean 24 hour systolic blood pressure (-2.4 (-3.4, -1.3) mm Hg) and pulse pressure (-3.1 (-3.9, -2.3) mm Hg) were lower for lupin relative to white bread, but diastolic blood pressure was not significantly different between groups. Apart from a lower HDL cholesterol for lupin relative to white bread (-0.09 (-0.17, -0.01) mmol/L), there were no significant differences in other blood lipids and glucose and insulin concentrations. Interpretation of the results was not influenced after adjustment for potential confounding factors. These studies assessed effects of bread enriched in lupin kernel flour relative to white bread, resulting in a higher protein and fibre intake and lower refined carbohydrate intake. This increased satiety and reduced energy intake acutely, but did not significantly influence body weight over 16 weeks. Systolic blood pressure and pulse pressure were significantly reduced. There were no significant improvements in blood lipids or glucose and insulin concentrations. Therefore, increasing protein and fibre intake at the expense of refined carbohydrate using lupin kernel flour may benefit satiety and blood pressure. Longer-term trials incorporating weight loss may be needed to observe benefits on body weight.
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Mazlan, bin Mamat Nik. "Effects of fat and carbohydrate on energy intake and macronutrient selection in humans." Thesis, University of Aberdeen, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.327059.

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Vogel, Etresia. "The effect of the glycemic index on endurance performance." Pretoria : [S.n.], 2007. http://upetd.up.ac.za/thesis/available/etd-01032007-130823/.

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Cleamons, Vincient. "Education Models for Teaching Adults about Modifying Dietary Carbohydrate and Controlling Weight." ScholarWorks, 2018. https://scholarworks.waldenu.edu/dissertations/4780.

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The prevalence of diabetes and other pathophysiological conditions has been correlated with the incidence of obesity. A large portion of an adult community in the northwestern United States suffers from excessive weight that has been linked to premature mortality rates and certain forms of diabetes. Excess calories from carbohydrate have been shown to increase weight. Therefore, diets that are modified in carbohydrate and calories may help mitigate weight and obesity comorbidities. This qualitative, single case study's purpose was to explore the methods health care professionals use for teaching adults about controlling weight. Altheide and Johnson's analytic realism theory, in which they describe how the experiences of educators and learners affect the way information is perceived, formed the conceptual framework for this study. An illustrative case study paradigm was used to identify the perceptions of licensed health care practitioners regarding the current adult teaching methods for modifying dietary carbohydrate and excess weight. Using a purposeful sample, data were collected in 2 phases with 5 licensed health care practitioners: Phase 1 entailed an open-ended electronic questionnaire and semistructured telephone interviews with open-ended questions during phase 2. Data were analyzed through coding and aggregation by NVivo and Tosmana software, respectively. The findings indicated that the American Diabetes Association (ADA) plate method was the most effective teaching model for controlling weight and carbohydrate intake. Consequently, the ADA plate method was used to create a professional development program to teach health care educators about nutrition instruction methods for adults. The study contributes to positive social change by enhancing preventive health measures for the local adult population through diet therapy education.
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Mobley-Meulman, Margaret. "Exercise Participation during Weight Loss on a High Protein – Low Carbohydrate Diet Plan in Females Aged 15-25 Years." Digital Commons @ East Tennessee State University, 2013. https://dc.etsu.edu/etd/1188.

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Weight gain due to poor diet and lack of exercise is responsible for over 300,000 deaths each year (U.S. Department of Health and Human Services, 2010). Obese adults have an increased risk for serious health conditions including high blood pressure and cholesterol, type 2 diabetes, coronary heart disease, stroke, gallbladder disease, osteoarthritis, sleep apnea, respiratory problems, and certain cancers (National Cancer Institute, 2012). Participation in exercise can help control weight, strengthen muscles and bones, and reduce the incidence of cardiac events, stroke, hypertension, type 2 diabetes, colon and breast cancers, osteoporotic fractures, gallbladder disease, obesity, depression, anxiety, and delay mortality (ACSM, 2009). The purpose of this study was to determine the effectiveness of exercise participation during weight loss on a high protein-low carbohydrate diet plan during a 12-week span in females aged 15 to 25 years. Specifically, this research study was a comparison of markers of health such as weight, fat mass, percent body fat, and fat-free mass in females who consistently exercised during the diet (Exercisers) from those who did not participate in consistent exercise (Non- Exercisers). The population in this study was selected due to the transition from high school to college being a critical period because it is associated with many identity choices and lifestyle changes that can lead to weight gain (Anderson, Shapiro, & Lundgren, 2003). The data indicate participation in regular exercise, while consuming a high protein-low carbohydrate diet plan, increases the loss of body weight, fat mass, and percent body fat when compared to participating in the diet plan alone. There was no significant difference in fat-free mass reduction between the groups. One implication for practice is recommending moderate to vigorous exercise for a minimum of 30 minutes at a time, totaling a minimum of 150 minutes per week, for females trying to achieve weight loss. Based from the results of this research study, in order to achieve a greater amount of body weight, fat mass, and percent body fat reduction one should consider incorporating exercise participation and high protein-low carbohydrate dieting into their weight loss plan.
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De, Souza Silveira Raul [Verfasser], and Frank [Akademischer Betreuer] Mayer. "Human substrate metabolism at upper oxidative capacities : how intensity and pre-exercise nutrition affect the oxidative regulation of carbohydrate and fat during metabolic targeted running / Raul de Souza Silveira ; Betreuer: Frank Mayer." Potsdam : Universität Potsdam, 2017. http://d-nb.info/1218404329/34.

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Books on the topic "Carbohydrates in human nutrition"

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Aloian, Molly. Why we need carbohydrates. St. Catherines, Ontario: Crabtree Pub. Co., 2011.

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King, Hazel. Carbohydrates for a healthy body. 2nd ed. Chicago: Heinemann Library, 2009.

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King, Hazel. Carbohydrates for a healthy body. 2nd ed. London: Heinemann Library, 2009.

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King, Hazel. Carbohydrates for a healthy body. 2nd ed. Chicago: Heinemann Library, 2009.

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Paeschke, Teri M., Teri M. Paeschke, and William R. Aimutis. Digestive health and nondigestible carbohydrates. Ames, Iowa: Wiley-Blackwell, 2011.

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service), ScienceDirect (Online, ed. Carbohydrate chemistry, biology and medical applications. Oxford: Elsevier, 2008.

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Kyōkai, Tōgyō, ed. Tōshitsu no seimei kagaku. Tōkyō-to Chiyoda-ku: Maruzen Puranetto, 2014.

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V, Landow M., ed. Trends in dietary carbohydrates research. Hauppauge, N.Y: Nova Science Publishers, 2006.

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BNF Task Force on Complex Carbohydrates in Foods. and British Nutrition Foundation, eds. Complex carbohydrates in foods: The report of the British Nutrition Foundation's Task Force. London: Published by Chapman and Hall for the British Nutrition Foundation, 1990.

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Symposium, Stiftelsen Svensk näringsforskning. Carbohydrates in human nutrition: The importance of food choice, especially in a high-carbohydrate diet : proceedings of the Swedish Nutrition Foundation's 18th International Symposium held at Ystad's Saltsjöbad, Ystad, Sweden, May 19-22, 1992. Edited by Asp Nils-Georg. Berkeley, CA: American Society for clinical nutrition, 1994.

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Book chapters on the topic "Carbohydrates in human nutrition"

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Crisà, Alessandra. "Milk Carbohydrates and Oligosaccharides." In Milk and Dairy Products in Human Nutrition, 129–47. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch7.

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Friedman, Mendel, James T. MacGregor, James D. Tucker, Carol M. Wehr, Robert E. Wilson, and Irving I. Ziderman. "Mutagen Formation in Wheat Gluten, Carbohydrates, and Amino Acid and Gluten Carbohydrate Blends." In The Maillard Reaction in Food Processing, Human Nutrition and Physiology, 373–78. Basel: Birkhäuser Basel, 1990. http://dx.doi.org/10.1007/978-3-0348-9127-1_43.

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Delzenne, Nathalie, and Christine M. Williams. "Actions of Non-Digestible Carbohydrates on Blood Lipids in Humans and Animals." In Colonic Microbiota, Nutrition and Health, 213–31. Dordrecht: Springer Netherlands, 1999. http://dx.doi.org/10.1007/978-94-017-1079-4_13.

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Berdanier, Carolyn D., and Lynne Berdanier. "Carbohydrates." In Advanced Nutrition, 257–303. 3rd ed. 3rd edition. | Boca Raton : CRC Press, 2021.: CRC Press, 2021. http://dx.doi.org/10.1201/9781003093664-12.

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Piper, Brenda. "Carbohydrates." In Diet and Nutrition, 38–57. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4899-7244-6_3.

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Winter, Jerrold. "Carbohydrates." In True Nutrition, True Fitness, 37–51. Totowa, NJ: Humana Press, 1991. http://dx.doi.org/10.1007/978-1-4612-0479-4_3.

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Sanders, Lisa M., and Joanne R. Lupton. "Carbohydrates." In Present Knowledge in Nutrition, 83–96. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781119946045.ch7.

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Saha, Subodh Kumar, and Nitya Nand Pathak. "Carbohydrates." In Fundamentals of Animal Nutrition, 39–63. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-15-9125-9_6.

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Daries, Hayley. "Carbohydrates." In Nutrition for Sport and Exercise, 58–89. West Sussex, UK: John Wiley & Sons, Ltd.,, 2013. http://dx.doi.org/10.1002/9781118702697.ch4.

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Stanhope, Kimber L. "Carbohydrates." In Advanced Nutrition and Dietetics in Diabetes, 29–40. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781119121725.ch5.

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Conference papers on the topic "Carbohydrates in human nutrition"

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Belusko, Alina, Liva Aumeistere, and Inga Ciprovica. "Oligosaccharides in human milk, achievements in analysis: a review." In Research for Rural Development 2022 : annual 28th international scientific conference proceedings. Latvia University of Life Sciences and Technologies, 2022. http://dx.doi.org/10.22616/rrd.28.2022.015.

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Human milk oligosaccharides (HMOs) comprise about 20% of the total carbohydrates of human milk. There is currently a growing interest in HMOs as many researchers have recognized the importance of their benefits to infant health. Accumulated evidence suggests that HMOs are anti-adhesive antimicrobials that serve as soluble bait receptors, prevent pathogens from attaching to infant mucous membranes, and reduce the risk of viral, bacterial, and protozoan parasites. It also provides functionality including anti-adhesion and immunomodulators. Even though the composition of human milk in Latvia has been studied in detail, there are no studies on oligosaccharides in human milk. The aim of the study is to find out recent advances in the analysis of HMOs. Semi-systematic method was used to analyze the latest information about the recent advances in the analysis of HMOs by liquid phase separation methods, to investigate any known associations between HMOs composition and maternal nutrition and nutritional factors during lactation and the effect of HMOs on the infant’s development and health. The analysis of HMOs is considered very complex because of heterogeneity and different isomeric/anomeric structures of compounds. The proposed methods for analysing HMOs are largely based on liquid chromatography.
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Bandigamapalage, Wasana, Thilini Chandrasir, and Kolitha Wijesekara. "Preparation of a Low Cost Nutrient Bar Incorporated with Underutilized Seeds as a Convenient and Functional Meal Replacement Alternative D." In The SLIIT International Conference on Engineering and Technology 2022. Faculty of Engineering, SLIIT, 2022. http://dx.doi.org/10.54389/amfm1789.

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People with busy lifestyles routinely consume fast food as an easy alternative for main meal. Consequently, they prone to suffer from non-communicable diseases such as diabetics. The purpose of this research was to develop a nutritious bar as a meal replacement under the Recommended Dietary Allowances (RDA) using underutilized seeds such as pumpkin, winged beans, watermelon, corn, mung beans, and rice flakes. The proximate analysis, physicochemical properties, sensory attributes and microbiological parameters were evaluated using the Association of Official Agricultural Chemist standards (AOAC), Human Research Ethics Committee standards (Brazil), and Sri Lanka Standards Institution (SLS 516: 1991) respectively. Developed mung based (321), rice flake based (123) and commercial nutrient bar (801) revealed a significant difference (p ≤ 0.05) in attributes except mouthfeel in the sensory evaluation. A mold and a package was designed with an effective packaging material. The shelf-life was evaluated after adding the permitted preservative (E211-Sodium benzoate) to developed mung based (321), rice flake based (123) bars which had a self-life of one-month. The mung based nutrient bar revealed an average of 1.7±0.1 % moisture, 0.9±0.7% fat, 9.7±0.1% ash, 21.8±2.5% crude fibre, 36.6±0.0 % protein, 29.2±8.3% carbohydrates, and the rice flake bar contained an average of 2.2±0.3% moisture, 2.7±0.2% fat, 7.9±0.2 % ash, 11.4±1.4 % crude fibre, 31.9±0.0 % protein, 43.8±0.0 carbohydrates. The commercial nutrient bar had 1.5±0.1% moisture, 1.5±0.0% fat, 7.8±0.0% ash, 0.5±0.5% crude fibre, 32.5±0.0 % protein, and 56.3±3.9% carbohydrates on average. The energy content (kcal) in rice flakes based, mung based and commercial bars were 327.1, 271.3, and 360 respectively. The finding ascertained that the developed nutrient bars (123, 321) directly fulfill the recommended dietary allowance as a meal replacement concerning European Union Commission Regulations and substantiate that the same nutrient profiles in the commercial nutrition bars could be obtained from the developed samples with a lesser processing cost. KEYWORDS: Commercial nutrient bar, meal replacement, recommended dietary allowance, underutilized seeds
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Sandamali, J. A. N., T. D. H. R. Madushani, and H. A. R. P. Perera. "Importance of Selected Tuber Crops for Cultivation in Sri Lanka – A Systematic Review." In 4th International Conference on Agriculture, Food Security and Safety. iConferences (Pvt) Ltd, 2024. http://dx.doi.org/10.32789/agrofood.2023.1002.

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Abstract: Food security is a major concern in today’s context which encompasses availability, affordability, and nutritional quality of food for the population. In Sri Lanka, around 55 traditional and indigenous yams and tuber crop species were identified, and they grow in almost everywhere in the country. Tubers are in a wider range of cultivars, and it is characterized by increased adoptability to different agroecological zones. Convenience propagation methods, wider adoptability, rich in carbohydrates, and less vulnerability to pests and diseases are vital features in promoting tuber crops to supplement main courses in human diet. This research attempt to review of nutritional and agricultural value of five selected tuber crop species as follows: Elephant foot yam (Amorphophallus paenoiifolius), three Rajala species (Dioscorea alata, Dioscorea bulbifera, Dioscorea sativa), and Arrowroot (Maranta arundinacea). Data was gathered from relevant textbooks and electronic databases include PubMed, Scopus, Google Scholar, and Journals following the PRISMA model. Traditional root and tuber crops are identified as a rich source of carbohydrates, energy, minerals, vitamins, pharmacological properties, bioactive compounds, and with relatively convenient in cultivation in a wider spectrum of agroecological zones. It is easy to cultivate, and they can grow even in unfavorable harsh climate conditions. It is required relatively less agricultural input and can gain more income and output. Inclusiveness of the selected crops into main meals would increase the diversity of the food intake and helps food security. Make aware of those yams among public is also beneficial as they have good amount of carbohydrate, fibers and many pharmacological properties which relieves diseases as well. Keywords: Food, Tuber, Sri Lanka, Nutritional, Agricultural
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Velciov, Briana Bianca, Maria Rada, Lalescu Virgil -Dacian, Daniela Stoin, and Aliodor Marius Suciu. "PRELIMINARY RESEARCH REGARDING THE IMPACT OF MOISTURE CONTENT ON NUTRITIONAL PARAMETERS OF NETTLE POWDER." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.41.

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Nettle leaf powder is an excellent source of nutritional compounds (proteins, minerals, fibers, carbohydrates) and biologically active compounds: terpenoids, carotenoids, fatty acids, various polyphenolic compounds, essential amino acids, chlorophyll, vitamins, etc., essential for the health of the human body. Therefore, nettle powder could be used as a nutritional supplement. The nutritional quality of the nettle powder can be influenced by the drying technique of the nettle leaves, respectively by the water content of the final product. This study aims to evaluate the nutritional content of nettle powder obtained by drying nettle leaves through three drying processes. Basically, the variation of moisture, ash, protein, fiber and carbohydrate content of nettle leaf powder obtained by drying was observed in case of fresh leaves of wild nettle (Urtica dioica L.) from the spontaneous flora, using three drying methods: shade drying (SHD), sun drying (SD) and oven drying (OD). The obtained results show that the nettle leaf powder obtained under the conditions of this experiment contains important amounts of nutritional compounds. This research provides evidence that nettle leaf powder contains greatly increased amounts of nutrients compared to fresh leaves.
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Litvyak, V., V. Kravchenko, A. Batyan, and A. Trifonova. "A NEW WAY TO OBTAIN A VALUABLE PRODUCT FOR HUMAN HEALTH BASED ON BEE HONEY." In SAKHAROV READINGS 2022: ENVIRONMENTAL PROBLEMS OF THE XXI CENTURY. International Sakharov Environmental Institute of Belarusian State University, 2022. http://dx.doi.org/10.46646/sakh-2022-1-312-316.

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A new method of obtaining a product valuable for human health based on bee honey is proposed, which expands the possibilities of organic nutrition and increases the body’s resistance to changing environmental conditions, since the final one has a balanced carbohydrate-protein-vitamin-mineral composition and good organoleptic properties.
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Velciov, Ariana Bianca, Antoanela Cozma, Ramona �. Cristina Heghedus � Mindru, Alexandru �. Erne Rinovetz, and Adrian Rivis. "NUTRITIONAL AND SENSORIAL CHARACTERISATION OF RAW DRY SALAMI WITH ADDITION OF GOJI AND NUTS." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.36.

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Goji fruits (Lycium barbarum) are known for their very high content of antioxidants, supplemented by a high intake of vitamins, (including vitamins A, C and vitamins from the B complex), minerals (calcium, magnesium, selenium), proteins, fibers and amino acids. Thus, goji fruits have a very high nutritional potential, which is why their inclusion in the daily menu or their use for therapeutic purposes have proven extremely beneficial for the human body. Hazelnuts (Corylus avelana) and pistachios (Pistachia vera) are a great source of phytosterols, fibers and protein, also containing vitamins and minerals such as magnesium and vitamin E. The purpose of this study was to obtain a raw-dry salami with addition of goji fruits, hazelnut and pistachio, and to characterize our new formula in comparison with two types of salami from the local market, from the nutritional and sensory point of view. The total contents of fats, proteins, carbohydrates, mineral content, sodium chloride and moisture were determined. The results show that, compared to the salami sold on the market, our new formula - raw � dry salami with goji, hazelnut and pistachio has higher nutritional values. Regarding the sensory analysis, the tasters' preference was demonstrated for the salami with hazelnuts, pistachios and goji, this obtaining the highest scores in terms of texture, color, smell, taste and general acceptability. Consequently, we can observe that addition of goji berries, hazelnuts and pistachios when obtaining dry raw salami can optimize its nutritional and sensory quality.
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Opit, Helena V., Djubir R. E. Kembuan, and Telly S. Tangkere. "Development of Colocasia Esculenta L. Schott for Snack Food." In Unima International Conference on Science and Technology 2022. Switzerland: Trans Tech Publications Ltd, 2023. http://dx.doi.org/10.4028/p-kids3s.

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The research used is (Research and Development), Research and Development or R&D. The purpose of this research is to develop taro tubers into a snack. Data collection techniques used in this study were observation, and questionnaires or questionnaires. The data analysis technique in the process of developing taro tuber products uses qualitative methods, based on organoleptic tests. This research was conducted at the PKK Laboratory, Faculty of Engineering, UNIMA. The results showed that taro sponge cake as a snack was favored by respondents, both students and lecturers. From the results of the organoleptic test, it turns out that Taro Sponge Cake, Taste is quite sweet as much as 70%, Texture tends to be quite soft as much as 80%, while Aroma is 80% and the more dominant color is slightly yellow, This shows that the characteristics of the taro sponge cake are: The taste is sweet, the texture is quite soft, the aroma is quite fragrant while the color is slightly yellow. From the results of chemical, physical and microbiological testing, taro cake contains 6 nutrients that are very useful to the human body, such as carbohydrates 10.29%, fat 4.79%, protein 6.49%, calcium 0.01%, vitamin C 3.30% crude fiber 0.89%. The product of taro sponge cake is very good to serve as a snack because it can fulfill the feeling of fullness between lunch and dinner. Thus the nutritional needs of both lecturers and students will be fulfilled and avoid various diseases due to holding back hunger.
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Chakraborty, Ishita, Anusha, Indira Govindaraju, and Nirmal Mazumder. "Biophysical Characterization and Comparison of Indigenous Rice Cultivars for Nutraceutical Benefits." In Frontiers in Optics. Washington, D.C.: Optica Publishing Group, 2023. http://dx.doi.org/10.1364/fio.2023.fd6.2.

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Rice is the primary source of nutrition and good source of complex carbohydrates. This study employs microscopy and spectroscopy analysis to determine the physicochemical characteristics of rice starch extracted from Karnataka and Assam.
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Saharudin, Novy Hapsari, Tita Aisyah, and Galuh Fajar Sunarto Putra. "IoT Based Fermentation Incubator for Automating UMKM Industry of Tempeh." In The 4th International Conference on Science and Technology Applications. Switzerland: Trans Tech Publications Ltd, 2023. http://dx.doi.org/10.4028/p-z6vqts.

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Mukherjee and friends had written that the fermentation process of tempeh can increase the nutritional value, organoleptic properties, and digestibility of the product, as well as increase the bioavailability of proteins, carbohydrates, and lipids, in easily digestible sizes. Therefore, fermentation process needs more attention to produce best quality tempeh. In order to automate the industry process on making tempeh, the incubator for fermentation is designed to meet market needs so that it can be implemented by tempeh industry. The time required for the conventional tempeh fermentation process ranges from 24 hours to 40 hours and can be exacerbated by the transition season (uncertain temperature). The study aims to reduce human dependence on controlling temperature and humidity as well as shorten the time in the fermentation process and reduce failures in making tempeh by designing a tempeh incubator and applying the concept of the internet of things (IoT) using MCU32 Node and firebase as a real time database. To apply the IoT-based tempeh incubator, there are several discussions in this paper, namely control systems, temperature sensors, humidity sensors, android, Arduino Mega 2560 and IoT architecture. temperature and humidity sensors as leading devices that are in direct contact with real conditions using a DHT22 sensor which has 2 functions at once to read temperature and humidity then sent to Arduino Mega 2560 with C++ language as reference data to turn on/off (6 Fan 12 V Dc and 2 Spiral Heaters). This control process is configured fully automatically by the system. After going through the testing stages that the temperature and humidity control will work when the room temperature is below 31°C and above 33°C. From the results of testing the tempeh incubator, the average temperature is 31°C and humidity is 84.33% and the time required for tempeh fermentation is 20 hours, which is 4 hours faster than conventional process.
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Krasina, E. V., I. B. Krasina, and A. N. Kurakina. "DEVELOPMENT OF ENERGY BARS TO ENHANCE ENDURANCE OF ATHLETES." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.616-620.

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In the past few decades, convincing evidence has shown the importance of nutrition in achieving athletic performance, and the role of carbohydrates in this process is of particular interest. The article presents data on the development of energy bars that can be used by athletes to increase endurance, both during the training period and during the competition.
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Reports on the topic "Carbohydrates in human nutrition"

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Rosero, A., J. García, and J. Morelo. Varietal selection of high beta-carotene cassava genotypes adapted to dry and humid Caribbean Region of Colombia. Corporación colombiana de investigación agropecuaria - AGROSAVIA, 2018. http://dx.doi.org/10.21930/agrosavia.poster.2018.6.

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Cassava (Manihot esculenta Crantz) is a four staple crop for human consume worldwide after rice, wheat and corn. Mainly, it is used as energetic source due high carbohydrate content; however, improvement of its nutritional quality can contribute to food security, especially in vulnerable region as Caribe, where several factors have threaten with nutritional balance in children. In Colombia, close to of children are born with a birth weight of less than 2,500 grams, which is one of the main risk factors for the mortality of newborns. In children less than 5 years old, 43,3% has zinc deficiency, 24,3% has A vitamin deficiency and 10,6 has Iron deficiency
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Frankenberg, Elizabeth, and Duncan Thomas. Human Capital and Shocks: Evidence on Education, Health and Nutrition. Cambridge, MA: National Bureau of Economic Research, April 2017. http://dx.doi.org/10.3386/w23347.

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van Dorp, Marianne. Nutrition monitoring mission November 11-15, 2019 : Human Capital Development project UNICEF Rwanda. Wageningen: Wageningen Centre for Development Innovation, 2020. http://dx.doi.org/10.18174/511201.

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van Dorp, Marianne. Nutrition monitoring mission November 2-10, 2020 : Human Capital Development project UNICEF Rwanda. Wageningen: Wageningen University & Research, Wageningen Centre for Development Innovation, 2020. http://dx.doi.org/10.18174/536887.

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Wong, Eric A., and Zehava Uni. Nutrition of the Developing Chick Embryo: Nutrient Uptake Systems of the Yolk Sac Membrane and Embryonic Intestine. United States Department of Agriculture, June 2012. http://dx.doi.org/10.32747/2012.7697119.bard.

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We have examined the developmental changes in composition, amount, and uptake of yolk nutrients (fat, protein, water and carbohydrates) and the expression ofnutrient transporters in the yolk sac membrane (YSM) from embryonic day 11 (Ell) to 21 (E21) and small intestine from embryonic day 15 (E15) to E21 in embryos from young (22-25 wk) and old (45-50 wk) Cobb and Leghorn breeder flocks. The developmental expression profiles for the peptide transporter 1 (PepTl), the amino acid transporters, EAAT3, CAT-1 and BOAT, the sodium glucose transporter (SGLTl), the fructose transporter (GLUT5), the digestive enzymes aminopeptidase N (APN) and sucraseisomaltase (SI) were assayed by the absolute quantification real time PCR method in the YSM and embryonic intestine. Different temporal patterns of expression were observed for these genes. The effect of in ovo injection of peptides (the dipeptide Gly-Sar, purified peptides, trypsin hydrolysate) on transporter gene expression has been examined in the embryonic intestine. Injection of a partial protein hydrolysate resulted in an increase in expression of the peptide transporter PepT2. We have initiated a transcriptome analysis of genes expressed in the YSM at different developmental ages to better understand the function of the YSM.
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Fogel, Robert, and Nathaniel Grotte. An Overview of The Changing Body: Health, Nutrition, and Human Development in the Western World Since 1700. Cambridge, MA: National Bureau of Economic Research, April 2011. http://dx.doi.org/10.3386/w16938.

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Harris, Jody, Sarah Gibbons, O’Brien Kaaba, Tabitha Hrynick, and Ruth Stirton. A ‘Right to Nutrition’ in Zambia: Linking Rhetoric, Law and Practice. Institute of Development Studies (IDS), August 2021. http://dx.doi.org/10.19088/ids.2021.051.

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Zambians in all walks of life are affected by malnutrition, and working through human rights is one key way to address this injustice. Based on research aiming to understand how a ‘right to nutrition’ is perceived by different actors globally and in Zambia, this brief presents a clear framework for a rights-based approach to nutrition in Zambia. This framework identifies rhetorical, legal and practical functions of human rights, and offers a way to think through clearly how different actors might work on the different aspects of rights. Addressing these three aspects of a right to nutrition all together – instead of by very separate constituencies as happens now – is fundamental to a coherent rights-based approach to nutrition. This brief outlines which actors need to come together – from law and policy, activism and communities, across global, national and local levels – and suggests how to start. It lays out the Zambian policy, legal and practical environment as it stands, and suggests actions to move forward in each of these areas in ways that are consistent with the different aspects of rights. Through these steps, Zambia can become known as a hub of action on a right to nutrition, to join with others in using human rights to address the injustice of malnutrition.
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Johnson, Nancy L. Natural resource tenure and governance for human nutrition and health: Linkages and priorities for agricultural research and development. Washington, DC: International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134786.

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Ziska, L., A. Crimmins, A. Auclair, S. DeGrasse, J. F. Garofalo, A. S. Khan, I. Loladze, et al. Ch. 7: Food Safety, Nutrition, and Distribution. The Impacts of Climate Change on Human Health in the United States: A Scientific Assessment. U.S. Global Change Research Program, 2016. http://dx.doi.org/10.7930/j0zp4417.

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Reinhardt, Sarah. From Silos to Systems: Investing in Sustainable Nutrition Science for a Healthy Future. Union of Concerned Scientists, September 2021. http://dx.doi.org/10.47923/2021.14270.

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Diet-related disease, climate change, and environmental degradation exact an enormous toll on human and planetary health. These challenges could be addressed in part by shifting what we eat and how we produce food, yet key questions remain about how to make such transitions effective, equitable, and sustainable. To help answer these questions, investments in “sustainable nutrition science”—research and education at the intersection of nutrition, food production, and climate and environment—are urgently needed. However, the Union of Concerned Scientists has found that US public funding for sustainable nutrition science is severely limited, totaling an estimated $16 million annually between 2016 and 2019, and recommends more than tripling that amount in response to our devastating public health and environmental crises.
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