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Journal articles on the topic 'Nutritional value'

Author: Grafiati

Published: 4 June 2021

Last updated: 9 March 2023

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1

ŁYSOŃ, Ewelina, Wioletta BIEL, Maja CIERNIAK, and Katarzyna M. KAVETSKA. "NUTRITIONAL VALUE OF GRANULATED ADULT DOG FEED." Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura, Alimentaria, Piscaria et Zootechnica 336, no. 43 (September 30, 2017): 83–88. http://dx.doi.org/10.21005/aapz2017.43.3.10.

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2

Kalač, P., and J. Moudrý. "Composition and nutritional value of amaranth seeds." Czech Journal of Food Sciences 18, No. 5 (January 1, 2000): 201–6. http://dx.doi.org/10.17221/9651-cjfs.

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There are reviewed literature data on proteins, lipids, starch, oligosaccharides, dietary fibre, mineral constituents, vitamins and antinutritional compounds of amaranth seeds. Moreov r, information on isolation of squalene from oil and betacyanin pigments from leaves and inflorescence is given. Data on hypocholesterolemic effect of amaranth seeds are also mentioned.

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3

Ovidiu, Tita. "Obtaining Low-Fat Foods and Improved Nutritional Value." International Journal of Pharmacognosy & Chinese Medicine 2, no. 4 (2018): 1–3. http://dx.doi.org/10.23880/ipcm-16000143.

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One of the biggest challenges facing food research is the achievement of sustainable food production and, at the same time, the supply of quality food with added functionality for the prevention of diseases regarding the lifestyle. Currently consumers are more aware of food problems and monitor and attempt to harmonize their diet, they have become more preoccupied with improving their general health through daily nutrition

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4

Aslanova, M. A., O. K. Derevitskaya, A. S. Dydykin, A. L. Bero, and N. E. Soldatova. "Nutritional and biological value of functional culinary products." Vsyo o myase, no. 6 (December 30, 2021): 12–15. http://dx.doi.org/10.21323/2071-2499-2021-6-12-15.

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5

Karklelienė, R., E. Dambrauskienė, D. Juškevičienė, A. Radzevičius, M. Rubinskienė, and P. Viškelis. "Productivity and nutritional value of dill and parsley." Horticultural Science 41, No. 3 (August 26, 2014): 131–37. http://dx.doi.org/10.17221/240/2013-hortsci.

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Investigations of productivity and biochemical valueof dill cvs Moravan, Szmaragd, Common, Mammoth and parsley cvs Moss Curled, Astra, Festival, Gigant d’Italiawere estimated. Dill cv. Commonwas the highest, 62.3 cm, and the most productive, up to 29.1 t/ha. The analyses of biochemical compounds showed that cv. Szmaragd accumulated significantly highest amount of the dry matter (14.7%) and total sugar (3.07%). Dill cvs Moravan and Common were close as to the ability for chlorophyll accumulation (2.04–2.02 mg/g). The highest amount of essential oils was estimated in the cvs Szmaragd and Mammoth, 0.17 and 0.18%, respectively. Investigations of parsley showed that even-leaved parsley cv. Gigant d‘Italia formed rosette with higher leaf up to 56.7 cm, whereas cv. Festival was the most productive – 36.0 t/ha. Parsley cv. Moss Curled accumulated the highest amount of dry matter (19.4%) and ascorbic acid (162.8 mg/100 g). Cv.  Astra accumulated the highest amount of essential oils (0.10%) and chlorophyll (1.44 mg/g).  

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6

ST, El-Hadidie. "The Nutritional Value of Improving Dried Lentil Soup." Food Science & Nutrition Technology 4, no. 5 (September 19, 2019): 1–14. http://dx.doi.org/10.23880/fsnt-16000192.

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The main objective of this investigation is to prepare a quick and high quality lentil soup characterized with nutritional value in the form of powder from formulated dried soups. Dried soup mixtures formulated by lentil, mushroom, egg powder and dried sweet whey at different ratio. Three formulas were prepared and compared with lentil soup only for organoleptic properties, color, rehydration ratio, proximate analysis and energy, total phenolic compounds, antioxidant activity, amino acids profile and water activity during storage at room temperature. The organoleptic evaluation of different dried soup mixtures showed that the control lentil soup (M1) recorded the highest score (46.05) followed by died whey soup (M4) (45.05). Color measurements indicated significantly increases in lightness, redness and yellowness values. The M4, M2and M3 formulas, recorded the highest value respectively. The rehydration ratio resulted in significant increase for control, and those containing mushroom and egg powder (M1, M2, and M3), main while the presence of dried whey showed significant decrease. The chemical composition indicated that the M3 formula had the highest protein content followed by M2 and M4 compared with control. Fat and fiber content in the different soup mixtures had no significant differences as well as total carbohydrates which had the highest values in M4 followed M1, M2 and M3, respectively. The obtained results revealed that different dried lentil soup mixtures may contain a sufficient amount of minerals (Fe, Zn, Ca, and Se) to cover the human mineral requirements and also a good source of phenolic acids and antioxidant activity. The major essential amino acid in the different mixtures (M2,M3 and M4) soups was leucine which found in high amounts followed by lysine and valine compared to the control (M1) .The major non- essential amino acids were glutamic, aspartic and arginine acids followed by serine, alanine and proline which were nearly, similar all different soups mixtures. The water activity of different soups mixes increased with progressive the storage period with the type of packaging materials. The overall increase was laid safe limits was aw=o.6. From the obviously results it could be recommended that the lentil, mushroom, egg and whey powders could be a common new and successful ingredient to use in preparing a novel generation of healthy food products. The formulas from these ingredients increased the nutritional value, antioxidant activity and the amino acids. Finally, high quality and nutritional properties of different lentil soups mixtures were in order of M3 M2 and M4, comparable by M1 as a control.

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Călin, Sorina Monica, Mădălina Gavrilescu, Adrian-Petruş Vişan, Roxana Chiţu, Marius Sorinel Neacşu, and Magdalena Mititelu. "Nutritional value of sausages." Farmacist.ro 2, no. 193 (2020): 38. http://dx.doi.org/10.26416/farm.193.2.2020.3092.

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8

Stanton, R. "NUTRITIONAL VALUE OF VEGETABLES." Acta Horticulturae, no. 247 (September 1989): 391–96. http://dx.doi.org/10.17660/actahortic.1989.247.75.

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9

Hewitt, David, and Helen J. Bancroft. "Nutritional value of yogurt." Journal of Dairy Research 52, no. 1 (February 1985): 197–207. http://dx.doi.org/10.1017/s002202990002402x.

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SUMMARYYogurt, made from fortified skim milk by conventional methods using Streptococcus thermophilus and Lactobacillus bulgaricus, was used in studies of the effect of fermentation on nutritional value of milk. In all experiments, the product was compared with the uninoculated base milk. The concentration of most vitamins was less in yogurt than in milk and was most noticeably so for biotin which was 60% less. The effect on folic acid content was inconsistent. In nutritional experiments with rats, high values for true digestibility, biological value and net protein utilization were obtained for both yogurt and its base milk, only minor differences being apparent between the two materials. In growth tests with rats, yogurt was not found to be consistently superior to the base milk when the milk was subjected to a double heat treatment to reduce bacterial contamination. Yogurt did not confer a nutritional advantage on fresh milk in this respect.

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10

Perumpuli, P. A. B. N., S. M. S. J. M. Singharathne, and I. P. Wanninaika. "Caryota urens: value addition, nutritional and medicinal values." Food Research 6, no. 2 (April 30, 2022): 489–500. http://dx.doi.org/10.26656/fr.2017.6(2).200.

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Caryota urens which is commonly known as Kithul, is a multipurpose and underutilized palm mainly distributed in Asia. Due to its numerous applications, it has been considered an important plant that ensures the livelihood of the village people in Sri Lanka. Thus, this article reviews the nutritional and medicinal values of kithul palm and its value-added products. Kithul sap is widely used in the production of kithul treacle and jaggery due to its high amount of sugar content. Kithul seed oil is high in palmitic and oleic acid and is a good source of biofuels. Kithul fruit has skin-irritating nature due to the presence of oxalic acid, and also it contains anti-nutritional substances such as phytate, tannin and saponin. Different parts of Kithul palm such as leaves, flowers, fruit, sap is rich in antioxidants, anti -inflammatory, antimicrobial, and anti-diabetic properties due to the existence of flavonoids, glycosides like phytochemicals. Low gelatinization temperature has identified Kithul flour as a good gelling agent, stabilizer and thickener. Owning to its low Glycemic Index, kithul flour has become beneficial for people suffering from diabetics. Thus, valueadded products like biscuits, noodles, bread, muffin, rotti, porridge, dessert, yoghurt are identified as potential products that must be commercialized with more investigations.

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11

Пономарева, Елена, Elena Ponomareva, Андрей Кривошеев, Andrey Krivosheev, Светлана Лукина, Svetlana Lukina, Надежда Алехина, et al. "Breadsticks with enhanced nutritional value for salt-free nutrition." Food Processing: Techniques and Technology 48, no. 1 (January 10, 2019): 114–24. http://dx.doi.org/10.21603/2074-9414-2018-1-114-124.

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At present moment it is essential to produce food which not only satisfies people’s needs, but also has a particular nutritional value and vitamin and mineral content. Introduction of non-traditional types of plant materials in the recipes of baked goods for preventive and therapeutic nutrition is a promising direction for enhancing their nutritional value. Consumption of these products improves the balance of vitamins, amino acids, trace elements, macronutrients, food fibers and has a positive effect on human health. The article presents the development of breadstick recipe for salt-free nutrition using flax seed flour and grapeseed oil which guarantee overall enrichment of food recommended in case of such diseases as heart and renal failure, hypertension, osteoporosis, arthritis and arthrosis. Using flax seed flour in baked goods production will make it possible to increase the content of protein, food fibers, vitamins and mineral substances in them. Grapeseed oil has a lot of polyunsaturated fatty acids and biologically active substances which improve immune barrier. The article reveals the results of the determination of the table salt effect as well as the influence of non-traditional types of raw materials on organoleptic, physical and chemical parameters of the ready-to-use products, their microstructure and antioxidant activity. The author suggests using enzymatic composition instead of table salt in breadsticks recipe for salt-free nutrition. The article presents the results of the chemical composition determination and calculation of breadsticks nutritional value. The obtained data will help extend the product line of special-use baked goods with higher nutritional value.

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12

Kulshrestha, Kalpana. "HORTICULTURAL CROPS VALUE ADDITION FOR NUTRITIONAL SECURITY." International Journal of Research -GRANTHAALAYAH 6, no. 10 (October 31, 2018): 110–20. http://dx.doi.org/10.29121/granthaalayah.v6.i10.2018.1168.

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Nutritional well-being is a sustainable force for health and development of people and maximization of human genetic potential. From the beginning of human history, food has been considered as the major factor in maintaining well-being and health of individuals. Active ingredients in food which are effective in promoting human health include amino acids, fats dietary fiber, antioxidants, pigments, vitamins and minerals which are present in different food groups such as pulses, cereals, legumes, oilseeds, fruits and vegetables. Among all these food groups, fruits and vegetables play a significant role in human nutrition, especially as a source of vitamins, minerals and dietary fiber. The different fruits and vegetables like carrots, tomatoes potatoes, ginger, green leafy vegetables and the like are important protective foods because of their nutritional value and antioxidant properties. Value addition of such fruits and vegetables by formulation of different value-added products are an important source of nutritional security.

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13

Rohwedder, A., J. E. Pfitzenmaier, N. Ramsperger, A. A. Apostolopoulou, A. Widmann, and A. S. Thum. "Nutritional Value-Dependent and Nutritional Value-Independent Effects on Drosophila melanogaster Larval Behavior." Chemical Senses 37, no. 8 (June 13, 2012): 711–21. http://dx.doi.org/10.1093/chemse/bjs055.

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14

Novianty, Farradyna Dias, Desty Muzarofarus Sholikhah, and Heri Purnama Pribadi. "HUBUNGAN PENGETAHUAN GIZI, AKTIVITAS FISIK DAN ASUPAN ZAT GIZI DENGAN STATUS GIZI PADA REMAJA DI SMK KECAMATAN GRESIK." Ghidza Media Jurnal 3, no. 1 (October 4, 2021): 234. http://dx.doi.org/10.30587/ghidzamediajurnal.v3i1.3087.

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Background: Indonesia has three burdens of nutritional problems (triple burden), especially in adolescents, namely stunting, wasting and obesity as well as micronutrient deficiencies. East Java Province, the prevalence of obese adolescents aged 13-15 years is 13.3% and aged 16-18 years is 11.3%. Especially in Gresik Regency, the prevalence of thin adolescents aged 16-18 years is 9.41%, fat adolescents are 15.74% and obese adolescents are 7.47%. The problem of undernutrition and overnutrition, especially in adolescents can have a very bad impact on the sufferer. Objective: To analyze the level of nutritional knowledge, physical activity and nutrient intake with adolescents nutritional status of high school in Gresik District. Method: This research is a purposive sampling research with cluster sampling design. Respondents as many as 98. Data on respondent identity, knowledge of nutrition, physical activity and nutrient intake were taken through interviews with a questionnaire guide (Nutrition Knowledge, GPAQ and Recall). Antropometric data obtained through direct measurements. Statistical analysis was carried out bivariately with the Spearman Rank test ang multivariate with the Multiple Discriminant test. Result: The result of BMI/U are 73.5% good nutrition and 17.3% over nutrition. There is no relationship between nutritional knowledge and nutritional status (p value 0.323 > 0.05), there is no relationship between physical activity and nutritional status (p value 0.772 > 0.05), there is no relationship between nutrient intake and nutritional status (p value > 0.05). There is no relationship between knowledge of nutrition, physical activity, nutrient intake and nutritional status because the sig. value in the multiple discriminant test is > 0.05. Conclusions: There is no relationship between nutritional knowledge and nutritional status, there is no relationship between physical activity and nutritional status, there is no relationship between nutrient intake and nutritional status and there is no relationship between knowledge of nutrition, physical activity, nutrient intake and nutritional status.

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15

Huang, Zeying, Haijun Li, and Jiazhang Huang. "Determinants of Nutrition Facts Table Use by Chinese Consumers for Nutritional Value Comparisons." International Journal of Environmental Research and Public Health 19, no. 2 (January 7, 2022): 673. http://dx.doi.org/10.3390/ijerph19020673.

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The nutrition facts table is a nutrition labeling tool designed to inform consumers of food nutritional contents and enable them to make healthier choices by comparing the nutritional values of similar foods. However, its adoption level is considerably low in China. This study employed the Chi-squared Automatic Interaction Detection (CHAID) algorithm to explore the factors associated with respondents’ adoption of nutrition facts table to compare the nutritional values of similar foods. Data were gathered through a nationally representative online survey of 1500 samples. Results suggested that consumers’ comprehension of the nutrition facts table was a direct explanatory factor for its use. The usage was also indirectly explained by people’s nutrition knowledge, the usage of nutrition facts table by their relatives and friends, and their focus on a healthy diet. Therefore, to increase the use of nutrition facts table by Chinese consumers, the first consideration should be given to enhancing consumers’ comprehension of the labeling

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16

Caroline Jeba R, Priyanka S, and Priyanka M. "Production and Nutritional Quality of Traditional Indian Millet Mixture of Rice, Pearl Millet and Urad Dal." International Journal of Research in Pharmaceutical Sciences 11, no. 4 (September 22, 2020): 5076–81. http://dx.doi.org/10.26452/ijrps.v11i4.3104.

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Millet mix was prepared for its traditional values. The prepared sample was analyzed for its chemical and nutritional value, and by using the cost-efficient method, the nutritional content of the final product was enhanced. The improved sample was checked for its nutritional content. The objective is to make a comparison between standard and enhanced samples. ingredients were prepared in a powdered form of a sample in four different ratios. The standardized ratio of the ingredients used to make the samples were found by using tests. In the standardized ratio normal (S1) and nutrition enhanced (S2) samples were prepared using the three ingredients. For nutrition enhancement, the method of sprouting was used. Various tests were conducted for the standardized sample to verify its nutritional content, commercializing ability, microbial analysis, analysis etc. The nutritional content Analysis of the normal and nutrition enhanced samples (S1) and (S2) was done. The sample (S2) was nutritionally rich when compared to the normal sample (S1). All other test had more or less coinciding results for both the samples (S1) and (S2). By comparing the nutritional content, a conclusion arrives that the sample (S2is nutritionally rich when compared to (S1). Microbial and Physical properties results show that the product is efficient to be commercialized and stored to a specific period without microbial contamination in powdered form. The nutrient-rich mass is suitable for all age group.

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17

Devátá, Iveta, Lilian Rumlová, and Jana Tomicová. "Nutritional Value of School Meals." Hygiena 60, no. 2 (June 1, 2015): 63–70. http://dx.doi.org/10.21101/hygiena.a1320.

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18

Cannella, C., and S. Dernini. "WALNUT: INSIGHTS AND NUTRITIONAL VALUE." Acta Horticulturae, no. 705 (March 2005): 547–50. http://dx.doi.org/10.17660/actahortic.2005.705.80.

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19

Jayasinghe, Lalith. "Edible Fruits: Beyond Nutritional Value." Open Conference Proceedings Journal 4, no. 1 (March 1, 2013): 12. http://dx.doi.org/10.2174/2210289201304010012.

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20

Mirzaeva, D. A., K. S. Maksumkhodjaeva, N. A. Khujamshukurov, Sh Q. Gazieva, X. O. Abdullaev, Sh X. Iskhakova, and D. Kh Kuchkarova. "Nutritional Value of Lemnaceae Macrophytes." International Journal of Current Microbiology and Applied Sciences 9, no. 4 (April 10, 2020): 3233–42. http://dx.doi.org/10.20546/ijcmas.2020.904.376.

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21

MacArtain, Paul, Christopher I. R. Gill, Mariel Brooks, Ross Campbell, and Ian R. Rowland. "Nutritional Value of Edible Seaweeds." Nutrition Reviews 65, no. 12 (June 28, 2008): 535–43. http://dx.doi.org/10.1111/j.1753-4887.2007.tb00278.x.

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22

Mascolo, Celestina, Raffaele Marrone, Alfonsina Palma, and Giuseppe Palma. "Nutritional Value of Fish Species." Journal of Nutritional Ecology and Food Research 1, no. 3 (September 1, 2013): 219–25. http://dx.doi.org/10.1166/jnef.2013.1032.

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23

Dempsey, Daniel T., and James L. Mullen. "Prognostic Value of Nutritional Indices." Journal of Parenteral and Enteral Nutrition 11, no. 5_suppl (September 1987): 109S—114S. http://dx.doi.org/10.1177/014860718701100517.

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24

Khan, F. R., Z. Ul Abadin, and N. Rauf. "Honey: nutritional and medicinal value." International Journal of Clinical Practice 61, no. 10 (September 14, 2007): 1705–7. http://dx.doi.org/10.1111/j.1742-1241.2007.01417.x.

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25

MORRISON, W. R. "Food — Biochemistry and Nutritional Value." Biochemical Society Transactions 16, no. 4 (August 1, 1988): 654–55. http://dx.doi.org/10.1042/bst0160654.

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26

Khotimchenko, Yu S. "The nutritional value of holothurians." Russian Journal of Marine Biology 41, no. 6 (November 2015): 409–23. http://dx.doi.org/10.1134/s1063074015060061.

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27

Whitaker, John R. "Food—Biochemistry and Nutritional Value." Journal of Nutrition 119, no. 3 (March 1, 1989): 518. http://dx.doi.org/10.1093/jn/119.3.518.

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28

Lee, Frank A. "Nutritional Value of Frozen Foods." Nutrition Reviews 9, no. 1 (April 27, 2009): 1–4. http://dx.doi.org/10.1111/j.1753-4887.1951.tb02483.x.

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29

Loureiro, M. L. "Do consumers value nutritional labels?" European Review of Agricultural Economics 33, no. 2 (April 10, 2006): 249–68. http://dx.doi.org/10.1093/erae/jbl005.

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30

Patarra, Rita Ferreira, Lisete Paiva, Ana Isabel Neto, Elisabete Lima, and José Baptista. "Nutritional value of selected macroalgae." Journal of Applied Phycology 23, no. 2 (July 6, 2010): 205–8. http://dx.doi.org/10.1007/s10811-010-9556-0.

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31

Dusinsky, Roman, Miroslav Svec, Veronika Michalcova, Maja Al Beyroutiova, and Pavol Hauptvogel. "Nutritional value of neolithic wheat." Current Opinion in Biotechnology 24 (July 2013): S88. http://dx.doi.org/10.1016/j.copbio.2013.05.258.

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32

Murphy, J. J. "Milk Fat Composition and Nutritional Value." Proceedings of the British Society of Animal Science 2001 (2001): 255–57. http://dx.doi.org/10.1017/s1752756200006219.

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The perception of milk has changed over the past 25 years from one of being the ideal food to one of being detrimental nutritionally, mainly due to the fatty acid composition of its fat component. Now however, it has been discovered that milk contains a number of compounds, which may have positive nutritional benefits. It also appears that the association between saturated fatty acids in milk and effects on cholesterol may have been an oversimplification. It is accepted that the hypercholesterolaemic saturated fatty acids in milk fat are confined to lauric (C12:0), myristic (C14:0) and palmitic acid (C16:0) with the shorter chain saturated fatty acids and stearic acid having no cholesterol raising effect. Indeed bovine milk fat contains two fatty acids which may have important beneficial effects on human health, namely conjugated linoleic acid (cis- 9, trans- 11 linoleic acids – C18:2, CLA) and butyric acid (C4:0). Also monounsaturated fatty acids have been shown to be beneficial in altering the proportions of LDL and HDL cholesterol and it is possible to increase the concentration in milk of the principal monounsaturated fatty acid, oleic acid (C18:1), by optimising the diet of the cow. This paper will discuss nutritional strategies to optimise milk fat composition with particular reference to work from my own Research Centre in relation to oleic acid and CLA.

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Rahayu, Suci Fitri. "Relationship of Nutritional Concerning Families with the Nutritional Status of Children In the Working Area of Local Public health center." Healthy-Mu Journal 4, no. 2 (April 22, 2022): 93–98. http://dx.doi.org/10.35747/hmj.v4i2.28.

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The status of malnutrition and malnutrition is caused by various interrelated factors, including family behavior factors in providing food, breastfeeding and complementary feeding, and nutrition service efforts. This study aims to analyze the relationship between nutritionally conscious families (Kadarzi) and the nutritional status of children under five in the Work Area of the Puskesmas Pelambuan, Banjarmasin. This study used an analytic method with a cross sectional approach. The sampling technique used was proportional random sampling with a sample size of 82 parents of children under five. The measuring instrument used was a questionnaire and observation with weighing tools, the data analysis used the Spearman rank test. The location of this research was conducted in the Working Area of the Pelambuan Health Center, Banjarmasin City. Based on the results of the study, families who were aware of nutrition tended to have normal nutritional status totaling 27 (79.4%) and more than 7 (20.6%). Meanwhile, families who were not aware of nutrition tended to have malnutrition status, amounting to 31 people (64.6%) and malnutrition status 17 (35.4%). The spearman rank statistical test obtained p value 0.000 smaller than α = 0.05. There is a relationship between nutritionally conscious families (adarzi) with the nutritional status of children under five in the working area of Puskesmas Pelambuan, Banjarmasin City. Keywords : Nutritional awareness family, nutritional status, children

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34

BIEL, Wioletta, and Ewa Czerniawska-Piątkowska. "NUTRITIONAL VALUE OF POULTRY MEAT UTILIZED IN THE DOGS DIET." Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura, Alimentaria, Piscaria et Zootechnica 343, no. 47 (September 30, 2018): 5–10. http://dx.doi.org/10.21005/aapz2018.47.3.01.

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35

Labban, Louay. "Nutritional Value of Traditional Syrian Sweets and their Calorie Density." Journal of Advanced Research in Food Science and Nutrition 03, no. 01 (April 7, 2020): 34–41. http://dx.doi.org/10.24321/2582.3892.202005.

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36

Suchánková, M., Z. Kapounová, M. Dofková, J. Ruprich, J. Blahová, and I. Kouřilová. "Selected fruits and vegetables: comparison of nutritional value and affordability." Czech Journal of Food Sciences 33, No. 3 (June 7, 2016): 242–46. http://dx.doi.org/10.17221/353/2014-cjfs.

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37

Gopalakrishnan, Dr R. "Advantages and Nutritional Value of Organic Food on Human Health." International Journal of Trend in Scientific Research and Development Volume-3, Issue-4 (June 30, 2019): 242–45. http://dx.doi.org/10.31142/ijtsrd23661.

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38

TY, Habte. "Microbiological Sources and Nutritional Value of Single Cell Protein (SCP)." Nutrition and Food Processing 2, no. 2 (November 4, 2019): 01–02. http://dx.doi.org/10.31579/2637-8914/013.

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39

Šmídová, Z., and R. Izzo. "Improvement of Nutritional Value of Tomatoes under Salt Stress Conditions." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S138—S139. http://dx.doi.org/10.17221/1103-cjfs.

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The aim of the work was to evaluate the change in antioxidant content with maturation stage in tomato berries under elevated salinity conditions. The examined antioxidants were lipoic acid, vitamin C and vitamin E. It was found that in the majority of berries examined the content of dihydrolipoic acid, reduced ascorbate and a-tocopherol increased with maturation. Furthermore, the interplay between them was shown. These results are of great importance also from nutritional and health point of view.

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40

Toshev, Abduvali, Aleksey Salomatov-, and Anna Salomatova-. "A Method to Increase the Nutritional Value of Aerated Confectionery." Foods and Raw Materials 2, no. 1 (May 26, 2014): 58–61. http://dx.doi.org/10.12737/4135.

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41

Komarova, O. N., and A. I. Havkin. "Cultured milk foods in children’s nutrition: nutritional and biological value." Rossiyskiy Vestnik Perinatologii i Pediatrii (Russian Bulletin of Perinatology and Pediatrics) 62, no. 5 (January 1, 2017): 80–86. http://dx.doi.org/10.21508/1027-4065-2017-62-5-80-86.

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Rahmawati, Wenny, and Dwi Norma Retnaningrum. "The Role of Mothers Knowledge Regarding Nutritional Needs of Toddlers Nutritional Status." Jurnal MID-Z (Midwivery Zigot) Jurnal Ilmiah Kebidanan 5, no. 2 (November 30, 2022): 139–43. http://dx.doi.org/10.56013/jurnalmidz.v5i2.1638.

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The issue of nutrition is set as an essential point in the Sustainable Development Goals (SDGs). One of the SDGs targets related to nutrition is that by 2030 all forms of malnutrition in children under five must end. The incidence of malnutrition in children under five is strongly influenced by the knowledge of parents. Knowledge of nutrition is an essential provision for mothers to provide balanced nutrition for their toddlers. The purpose of the study was to prove the role of mother's knowledge regarding nutritional needs on nutritional status of children under five in Sukomulyo Village. The research design is correlational analytic approach cross sectional Data was collected on 74 mothers who have toddlers using stratified random sampling technique. The results of the study showed that the mother's knowledge about nutritional needs was mostly (50%) sufficient. Most of the nutritional status of children under five (66.2%) is good.test Spearman rank obtained the rs value of 0.405 and the p value (sig.) = 0.000 < 0.05. Researchers suggest the need for mothers of toddlers to further increase their knowledge about the nutritional needs of toddlers, so that the nutritional status of toddlers can be improved even more and can prevent malnutrition.

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Margiyanti, Norma Jeepi. "Analisis Tingkat Pengetahuan, Body Image dan Pola Makan terhadap Status Gizi Remaja Putri." Jurnal Akademika Baiturrahim Jambi 10, no. 1 (March 6, 2021): 231. http://dx.doi.org/10.36565/jab.v10i1.341.

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Nutritional problems in adolescents arise due to incorrect nutritional behavior, namely the imbalance between the consumption of nutrients and the adequacy of recommended nutrients. The main nutritional problems in adolescents are micronutrients deficiency, especially iron deficiency anemia, as well as malnutrition problems, both malnutrition and short stature and more nutrition to obesity with co-morbidity which are both often related to wrong behavior / diet, namely the imbalance between nutritional consumption and nutritional adequacy recommended. The purpose of this research is to find out the relationship of knowledge, body image, and diet with the nutritional status of young women. This research method uses a descriptive approach to correlation, namely research conducted to look at the relationship between diet and nutritional status of young women. The results of the study were given P value= 0.016 which means there is a relationship between diet and nutritional status of young women. There is a relationship between the body image and the nutritional status of young women with P Value 0.000 and there is no relationship between the level of knowledge and the nutritional status of young women and P value of 0.083. Advice to stakeholders in order to be able to carry out a thorough socialization of nutrition in adolescents through promotional activities, increasing the capacity of health workers on adolescent nutrition and improving the implementation of the Youth Care Health Services (PKRR) program

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Hasanah, Zuratul, Desty Muzarofatus Sholikhah, and Dwi Novri Supriatiningrum. "HUBUNGAN PENGETAHUAN GIZI, BODY IMAGE DAN KONSUMSI MAKANAN CEPAT SAJI DENGAN STATUS GIZI REMAJA PUTRI DI SMA KECAMATAN GRESIK." Ghidza Media Jurnal 4, no. 1 (November 3, 2022): 45. http://dx.doi.org/10.30587/ghidzamediajurnal.v4i1.4627.

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Adolescents were vulnerable to nutritional problems. Knowledge of nutrition, body image, and consumption of fast food are factors studied and analyzed for their significant level on the nutritional status of adolescents. The purpose of the study was analyzed the relationship between nutritional knowledge, body image, and consumption of fast food with the nutritional status of adolescent girls in Gresik District Senior High School. This type of research uses an analytical observational cross-sectional approach. In this study, the independent variables were knowledge of nutrition, body image, and consumption of fast food, while the dependent variable was nutritional status. The number of samples was as many as 124 respondents divided by each high school and each class. Data collection used questionnaires and anthropometric measurements. Data analysis used Spearman rank The results of the Spearman rank correlation test on the nutritional knowledge variable with nutritional status obtained P value = 0.660> 0.05. In the body image variable with nutritional status, the P value = 0.445>0.05. Then fast food consumption with nutritional status obtained P value = 0,568 > 0.05 In this study it can be concluded that the relationship between nutritional knowledge, body image, and fast food consumption with the nutritional status of adolescent girls in SMA District Gresik there is no significant relationship on nutritional status.

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Juárez, Manuel, Stephanie Lam, Benjamin M. Bohrer, Michael E. R. Dugan, Payam Vahmani, Jennifer Aalhus, Ana Juárez, Oscar López-Campos, Nuria Prieto, and Jose Segura. "Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies." Foods 10, no. 4 (April 16, 2021): 872. http://dx.doi.org/10.3390/foods10040872.

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Consumption of red meat contributes to the intake of many essential nutrients in the human diet including protein, essential fatty acids, and several vitamins and trace minerals, with high iron content, particularly in meats with high myoglobin content. Demand for red meat continues to increase worldwide, particularly in developing countries where food nutrient density is a concern. Dietary and genetic manipulation of livestock can influence the nutritional value of meat products, providing opportunities to enhance the nutritional value of meat. Studies have demonstrated that changes in livestock nutrition and breeding strategies can alter the nutritional value of red meat. Traditional breeding strategies, such as genetic selection, have influenced multiple carcass and meat quality attributes relevant to the nutritional value of meat including muscle and fat deposition. However, limited studies have combined both genetic and nutritional approaches. Future studies aiming to manipulate the composition of fresh meat should aim to balance potential impacts on product quality and consumer perception. Furthermore, the rapidly emerging fields of phenomics, nutrigenomics, and integrative approaches, such as livestock precision farming and systems biology, may help better understand the opportunities to improve the nutritional value of meat under both experimental and commercial conditions.

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Fitri, Juliani, and Rini Sartika. "KNOWLEDGE AND MOTIVATION LEVEL RELATIONSHIP MOTHER ABOUT BALANCED NUTRITION WITH STATUS NUTRITION IN PRESCHOOL AGE CHILDREN 3-6 YEARS AT KEMIRI PUSKESMAS TANGERANG DISTRICT." Journal of Vocational Nursing 2, no. 2 (October 30, 2021): 119. http://dx.doi.org/10.20473/jovin.v2i2.30701.

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ABSTRACTBackground: Nutrition and health problems characterized by the use of unbalanced food are significant problems for most of the population, including children. In the world and in Indonesia, they are experiencing environmental challenges due to the 3 burdens of malnutrition which may worsen due to the Covid-19 pandemic. Children can face various kinds of malnutrition due to poor eating patterns, parenting applications that are not optimal. The government has determined stunting as one of the priority programs. Preschool-aged children are included in the nutritionally vulnerable group of people, namely the group of people who are most susceptible to nutritional disorders, while at this time they are experiencing a relatively rapid growth process. One of the significant aspects that affect the nutritional status of children is the aspect of mother's knowledge about nutrition in children. Objective : This study aims to determine the level of knowledge of the relationship between the level of knowledge and motivation of mothers about balanced nutrition with nutritional status in preschool children aged 3-6 years. Methods: This research is quantitative in nature using correlational descriptive techniques with a cross sectional approach. The population in this study was 100 people and the number of samples taken using the Slovin formula was 80 people using purposive sampling technique. This study uses univariate and bivariate analysis with Chi Square test. Results: based on univariate analysis of 80 people the majority with a high level of knowledge as many as 61 people (76.3%), sufficient motivation as many as 62 people (77.5%) and nutritional status normal children as many as 37 children (46.3%). The results of the bivariate analysis with the chi square test were obtained for the level of knowledge with nutritional status p-value 0.026, and the results of the bivariate analysis of mother's motivation with nutritional status p-value 0.006, it can be concluded that there is a relationship between the level of knowledge and motivation of mothers about balanced nutrition with the nutritional status of children aged preschool 3-6 years. Conclusion: there is a relationship between the level of knowledge and motivation of mothers about balanced nutrition with the nutritional status of preschool children aged 3-6 years.Keywords : Knowledge,Motivation,Nutritional Status

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Jung, B., and A. B. Batal. "Nutritional and feeding value of crude glycerin for poultry. 1. Nutritional value of crude glycerin." Journal of Applied Poultry Research 20, no. 2 (July 2011): 162–67. http://dx.doi.org/10.3382/japr.2010-00235.

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Roficha, Hertien Novi, Fatmawaty Suaib, and Hendrayati Hendrayati. "Pengaruh Pengetahuan Gizi Ibu Dan Sosial Ekonomi Keluarga Terhadap Status Gizi Balita Umur 6-24 Bulan Di Wilayah Kerja Puskesmas Tamalanrea Jaya." Media Gizi Pangan 25, no. 1 (June 30, 2018): 39. http://dx.doi.org/10.32382/mgp.v25i1.58.

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Mothers’ nutritional knowledge play an important role in nutritional status of children since mothers have responsibility to provide food for family, particularly for children. Although mothers have good knowledge in nutrition, but if their level of socioeconomic is low, it will affect to nutritional status of children.The aim of this research is to determine effect of mothers’ nutritional knowledge and socioecomic family on nutritional status of children aged 6 to 24 months at Tamalanrea Jaya public health center. The kind of this research is analityc research. Sample consists of 69 children aged 6 to 24 months and their mother are the respondents who are chosen by purposive sampling. The effect of variable is detected by chi-squared test and data is demonstrated by table and narration.Result of this research shows that there are influence of mothers’ nutritional knowledge and parents revenue with nutritional status of children aged 6 to 24 months which are explained by p-value = 0.002 < α = 0.05 and p-value = 0.026 < α = 0.05 respectively. However, level of mothers’ education and mothers’ job did not have influence to nutritional status of children aged 6 to 24 months which are proved by p-value = 0.587 > α = 0.05 and p-value = 0.69 > α = 0.05 respectively.This research is suggestible to mothers to improve their knowledge in nutritional problem by following nutritional counselling or reading nutrition books for increasing insight about nutritional problem

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Brezeanu, Creola, Petre Marian Brezeanu, Vasile Stoleru, Liviu Mihai Irimia, Florin Daniel Lipșa, Gabriel-Ciprian Teliban, Marius Mihai Ciobanu, et al. "Nutritional Value of New Sweet Pepper Genotypes Grown in Organic System." Agriculture 12, no. 11 (November 6, 2022): 1863. http://dx.doi.org/10.3390/agriculture12111863.

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The market request for organic vegetables has grown recently for their positive impact on healthy diets. Consumers have progressively shown preferences for various combinations of color, size, and shape of pepper fruits. Facilitating communication, collaboration, and participation in the selection of cultivars with superior performance, flavor, texture, and culinary attributes can represent a key tool in breeding for nutritional and culinary traits. The current research started from the premise that organic production involves achieving adequate nutritional and culinary quality of pepper fruits. The study was conducted to investigate traits related culinary quality of pepper genotypes, especially in the ripening phase of fruits, to select the best resources with a high antioxidant content for breeding programs. The biological material represented by nine genotypes of sweet pepper was cultivated in the open fields during 2019 and 2020 at the experimental stations of the Vegetable Research Development Station of Bacau and of Iasi University of Life Sciences. Agricultural practices and intensive breeding focused on yield and stress tolerance have indirectly led to a reduction in the nutrition and flavor of the produce. Complex approaches, including screening of consumer preferences, phenotyping, and use of modern genomics and analytical chemistry tools in breeding, together with participatory farmer-breeder-chef-consumer collaborations, can represent a strategy to facilitate the development of the next generation of crops aimed to meet the growing demands of safe and nutritionally vegetables featured by culinary standards as good flavor, color, and texture.

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Christiany, Irine, Adin Mu’afiro, Kiaonarni Ongko Waluyo, and Suparji Suparji. "Nutritional Intake Education by Peers, Nutritionists, and Combinations to Changes in Nutritional Status in Adolescent Girl in School." Open Access Macedonian Journal of Medical Sciences 10, A (May 16, 2022): 867–71. http://dx.doi.org/10.3889/oamjms.2022.8960.

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Background: Adolescents pay such close attention to their physical shape and frequently construct their own body image. Low knowledge of nutrients will have an impact on attitudes and behavior related to nutritional status in adolescents. Nutrition education can also help youth gain adolescents' knowledge. Peers are believed to be very influential as educators, so, peer nutritional education in adolescents will be felt positively and have a very significant impact on nutritional status. Aims: This study aims to determine the effect of nutrition education conducted by peers, nutrition, and a combination on the nutritional status of adolescents. Methods and Material: This research used is a quasi-experimental design using a pretest-posttest control group design.The sample consisted of 120 students with an age range of 15–18 years, selected by random sampling. Nutrition education is provided by means of lectures and discussions by peers, nutritionists, or a combination of the two for 1 meeting a week. Statistical analysis used: This study will use the paired t test. Results: The findings revealed that nutrition education delivered by peers had a p value of 0.033 and nutrition education delivered by nutritionists had a p value of 0.003, but there was no significant effect on adolescent nutritional status when nutrition education was delivered in combination with a p value of 0.317. Nutrition education provided by peers is very useful for improving the nutritional status of adolescents. Conclusions: Nutritional education provided by peers is proven to be able to have a positive impact on adolescents because peers are the axis of youth association, so that what is shared and learned by peers will be more easily accepted.

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