Journal articles: 'Pizza – Nutrition'

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Combet, Emilie, Amandine Jarlot, Kofi E. Aidoo, and Michael EJ Lean. "Development of a nutritionally balanced pizza as a functional meal designed to meet published dietary guidelines." Public Health Nutrition 17, no. 11 (October 28, 2013): 2577–86. http://dx.doi.org/10.1017/s1368980013002814.

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AbstractObjectiveTo develop a worked example of product reformulation of a very popular ‘junk food’ to meet nutritional guidelines for public health in a ready meal.DesignIndicative survey of popular Margherita pizzas, followed by product reformulation, applying dietary guidelines to generate a single-item pizza meal containing 30 % daily amounts of energy and all nutrients. An iterative process was used; first to optimize nutrient balance by adjusting the proportions of bread base, tomato-based sauce and mozzarella topping, then adding ingredients to provide specific nutrients and consumer tasting.SettingUrban areas of contrasting socio-economic status.SubjectsUntrained unselected adults (n49) and children (n63), assessing pizza at tasting stations.ResultsMost commercial pizzas provide insufficient information to assess all nutrients and traditional Margherita pizza ingredients provide insufficient Fe, Zn, iodine, and vitamins C and B12. Energy content of the portions currently sold as standard range from 837 to 2351 kJ (200 to 562 kcal), and most exceed 30 % Guideline Daily Amounts for saturated fat and Na when a 2510 kJ (600 kcal) notional meal is considered. The ‘nutritionally balanced pizza’ provides the required energy for a single-item meal (2510 kJ/600 kcal), with all nutrients within recommended ranges: Na (473 mg, ∼45 % below recommended level), saturated fat (<11 % energy) and dietary fibre (13·7 g). Most adults (77 %) and children (81 %) rated it ‘as good as’ or ‘better than’ their usual choice.ConclusionsNutritional guidelines to reduce chronic diseases can be applied to reformulate ‘junk food’ ready meals, to improve public health through a health-by-stealth approach without requiring change in eating habits.

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De Vito, Roberta, Maria Parpinel, Michela Carola Speciani, Federica Fiori, Rachele Bianco, Roberto Caporali, Francesca Ingegnoli, et al. "Does Pizza Consumption Favor an Improved Disease Activity in Rheumatoid Arthritis?" Nutrients 15, no. 15 (August 4, 2023): 3449. http://dx.doi.org/10.3390/nu15153449.

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To our knowledge, no studies so far have investigated the role of pizza and its ingredients in modulating disease activity in rheumatoid arthritis (RA). We assessed this question via a recent cross-sectional study including 365 participants from Italy, the birthplace of pizza. Multiple robust linear and logistic regression models were fitted with the tertile consumption categories of each available pizza-related food item/group (i.e., pizza, refined grains, mozzarella cheese, and olive oil) as independent variables, and each available RA activity measure (i.e., the Disease Activity Score on 28 joints with C-reactive protein (DAS28-CRP), and the Simplified Disease Activity Index (SDAI)) as the dependent variable. Stratified analyses were carried out according to the disease severity or duration. Participants eating half a pizza >1 time/week (vs. ≤2 times/month) reported beneficial effects on disease activity, with the significant reductions of ~70% (overall analysis), and 80% (the more severe stratum), and the significant beta coefficients of −0.70 for the DAS28-CRP, and −3.6 for the SDAI (overall analysis) and of −1.10 and −5.30 (in long-standing and more severe RA, respectively). Among the pizza-related food items/groups, mozzarella cheese and olive oil showed beneficial effects, especially in the more severe stratum. Future cohort studies are needed to confirm this beneficial effect of pizza and related food items/groups on RA disease activity.

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Marette, Stéphan. "Ecological and/or Nutritional Scores for Food Traffic-Lights: Results of an Online Survey Conducted on Pizza in France." Sustainability 14, no. 1 (December 27, 2021): 247. http://dx.doi.org/10.3390/su14010247.

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Understanding the hierarchy for consumers between different labels signaling various characteristics defining food sustainability is still an open question. A web survey was conducted in France to examine how providing different scores about the environment and/or nutrition could influence purchase intents for one pizza. 1200 participants were recruited in France in April 2021. They were asked about their purchase intents for one pizza, before and after seeing nutritional and/or ecological scores associated with colors going from green to red. A Global-Score synthetizing both nutritional and ecological dimensions was also tested. The results show that the appearance of scores and colors significantly affect the purchase intents for this pizza. Indeed, for each type of score (namely nutritional, ecological or global), the dominant effect comes from the reduction in purchase intents related to the red color, although green or yellow colors also change purchase intents but to a lesser extent. With the red color, the nutritional score leads to more significant decreases in purchasing intents than the ones related to the ecological score or the Global-Score. With an additional round, the appearance of another score complementing the alternative one underlines that the negative impact of the red color for one score on purchase intents is not outweighed by the positive impact of the green color for the other score.

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Montesano, M., M. W. Duffrin, and K. Heidal. "Consumer Acceptance of Pizza and Pizza Crust Made With Whole Wheat Flour and Added Flaxseed." Journal of the American Dietetic Association 106, no. 8 (August 2006): A55. http://dx.doi.org/10.1016/j.jada.2006.05.173.

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Olofsson, Camilla, Monica Eriksson, Ann-Christin Bragfors Helin, Björn Anderstam, Nicola Orsini, Peter Stenvinkel, and Neda Rajamand Ekberg. "Effects of Acute Fructose Loading on Markers of Inflammation—A Pilot Study." Nutrients 13, no. 9 (September 4, 2021): 3110. http://dx.doi.org/10.3390/nu13093110.

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Inflammation plays a role in development of diabetic complications. The postprandial state has been linked to chronic low grade inflammation. We therefore aimed to investigate the acute effects of fructose loading, with and without a pizza, on metabolic and inflammatory markers in patients with type 2 diabetes (T2D) (n = 7) and in healthy subjects (HS) (n = 6), age 47–76 years. Drinks consumed were blueberry drink (18 g fructose), Coca-Cola (17.5 g fructose), and fructose drink (35 g fructose). The levels of glucose, insulin, insulin-like growth factor binding protein-1 (IGFBP-1) and inflammatory markers: Interleukin-6 (IL-6), Monocyte chemoattractant protein-1 (MCP-1), Interleukin-18 (IL-18), Intercellular Adhesion Molecule 1 (ICAM-1), vascular cell adhesion molecule 1 (VCAM-1), and bacterial lipopolysaccharides (LPS) were analyzed in blood. The postprandial responses were assessed using Wilcoxon’s matched-pairs test, Friedman’s ANOVA and Mann–Whitney U test. There was no difference in baseline levels of inflammatory markers between the groups. In T2D, MCP-1 decreased following blueberry drink and Coca-Cola (p = 0.02), Coca-Cola + pizza and fructose + pizza (p = 0.03). In HS, IL-6 increased following blueberry + pizza and fructose + pizza (p = 0.03), there was a decrease in MCP-1 following blueberry drink and Coca-Cola (p = 0.03), and in ICAM-1 following blueberry + pizza (p = 0.03). These results may indicate a role for MCP-1 as a link between postprandial state and diabetes complications, however further mechanistic studies on larger population of patients with T2D are needed for confirmation of these results.

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Musaiger, Abdulrahman O., Reshma D'souza Varghese, and Jassim H. Al‐Jedah. "Nutritional profile of pizza commonly consumed in Bahrain." Nutrition & Food Science 37, no. 2 (April 3, 2007): 82–89. http://dx.doi.org/10.1108/00346650710736345.

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Gallus, S., A. Tavani, and C. La Vecchia. "Pizza and risk of acute myocardial infarction." European Journal of Clinical Nutrition 58, no. 11 (May 12, 2004): 1543–46. http://dx.doi.org/10.1038/sj.ejcn.1601997.

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Qammar, Ghazala, Ghulam Mohy‐ud‐Din, Nuzhat Huma, Ayesha Sameen, and Muhammad Issa Khan. "Textured soy protein (TSP) as pizza topping." Nutrition & Food Science 40, no. 6 (November 2, 2010): 551–56. http://dx.doi.org/10.1108/00346651011090356.

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ANTONENKO, Аrtem, Tetiana BROVENKO, Myroslav KRYVORUCHKO, Nataliya STUKALSKA, Galina TOLOK, and Oleksii TONKYKH. "IMPROVEMENT OF TECHNOLOGY OF SEMI-FINISHED PRODUCTS FOR PIZZA WITH HIGH CONTENT OF DIETARY FIBERS." Herald of Khmelnytskyi National University. Technical sciences 311, no. 4 (August 2022): 29–34. http://dx.doi.org/10.31891/2307-5732-2022-311-4-29-34.

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The article presents the technology of semi-finished products from yeast dough for pizza with high content of dietary fiber. The expediency of using biologically active raw materials in the developed technology is substantiated. It is established that the use of apple pomace powder in the composition of semi-finished products for pizza more than 15% by weight of flour is impractical, as it significantly reduces the sensory quality of products. The use of apple pomace powder allows to increase the content of dietary fiber in the composition of semi-finished products from yeast dough for pizza by 9.7% compared to the control, which allows to meet the daily requirement for them at 22.9%. The chemical composition of pizza semi-finished products using apple pomace powder in some respects improved compared to control: the content of B vitamins increased by 58.33%, the amount of vitamin PP increased by 63.64%, the amount of manganese increased by 26.32%. The chemical composition of pizza with tomatoes and cheese using apple pomace powder in some respects improved compared to control: the content of B1 vitamins increased by 160%, the amount of vitamin PP increased by 60%, the amount of manganese increased by 4.53%. Satisfaction of daily requirement in dietary fiber at consumption of 100 g of the developed pizza increases from 4.0 to 23,7%, in potassium – from 3,71 to 9,63%, vitamin B1 – from 2,94 to 7,65%, vitamin B2 – from 4.0 to 8.0% compared to control. A comprehensive indicator of the quality of semi-finished pizza products using apple pomace powder, which is 2.6 units, which is 22.9%, exceeds the control value (0.5 units). The social effect of the introduction of the developed semi-finished product from yeast dough for pizza with high dietary fiber content is to expand the range of meals for adults and children with high content of essential nutrients, improved consumer properties, which will help protect the health of the population. environment. Developed culinary products can be recommended for nutrition in the daily diets of people working in heavy industry, living in environmentally contaminated areas and all segments of the population.

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Struempler, Barbara J., and Alicia Raby. "Pizza Please: An Interactive Nutrition Evaluation for Second and Third Grade Students." Journal of Nutrition Education and Behavior 37, no. 2 (March 2005): 94–95. http://dx.doi.org/10.1016/s1499-4046(06)60022-5.

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Freedman, Marjorie R. "A “Healthy Pizza Kitchen” Nutrition Education Program at a Children's Health Museum." Journal of Nutrition Education and Behavior 42, no. 5 (September 2010): 353–54. http://dx.doi.org/10.1016/j.jneb.2010.01.012.

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Iaccarino Idelson, P., O. Russo, L. D’Elia, R. Giacco, M. G. Volpe, and P. Strazzullo. "Sea water pizza: a way to enjoy a pizza with less salt and more nutrients." Nutrition, Metabolism and Cardiovascular Diseases 30, no. 3 (March 2020): 540. http://dx.doi.org/10.1016/j.numecd.2019.12.035.

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Passos, Renato M., Alexandre B. Sé, Vanessa L. Wolff, Yanna K. M. Nobrega, and Marcelo Hermes-Lima. "Pizza and pasta help students learn metabolism." Advances in Physiology Education 30, no. 2 (June 2006): 89–93. http://dx.doi.org/10.1152/advan.00044.2005.

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In this article, we report on an experiment designed to improve the learning of metabolic biochemistry by nutrition and medical undergraduate students. Twelve students participated in a monitored lunch and had their blood extracted for analysis 1) before lunch, 2) 30 min after lunch, and 3) 3 h after lunch. The subjects were divided in two groups. One group had a hyperglicidic meal [pasta plus orange juice: 80% carbohydrate, 10% protein, and 10% lipid (estimated values)] and the other group had a hyperlipidic meal (calabresi pizza plus diet soda: 36% carbohydrate, 18% protein, and 46% lipid). Individual quantities of food were based on body mass index, age, and sex. The blood parameters analyzed were glucose, triglycerides (TG), and urea. Glucose remained constant in the three measurements in both groups. The TG concentration in the pasta group was constant before and after lunch but increased significantly during the evening. In the pizza group, TG increased after lunch and remained constant in the evening. Levels of urea increased only in the evening, specially in the pizza group. These results were used for the final biochemistry exam. With the maximum score set as 10, the average score was 6.0 ± 2.4 ( n = 102). We considered this activity a unique way of evaluating important issues on metabolism, because students had several hours to work on the final exam (with free access to a bibliography). It was also a good didactic experience (problem-based learning like) for the subject students, because they had to work in all phases of the experiment (idealization, realization, and analysis) and participated actively in the elaboration and correction of the exam.

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C. P., Sivakumar, Jose Joseph, and Manjula V. D. "Dietary correlates of overweight and obesity among adolescents during the current nutrition transition: a cross sectional study in Kerala." International Journal Of Community Medicine And Public Health 4, no. 9 (August 23, 2017): 3140. http://dx.doi.org/10.18203/2394-6040.ijcmph20173686.

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Background: Overweight and obesity during childhood is a matter of growing concern among many low and middle income countries. Obesity in the developing world can be seen as a result of a series of changes in diet, physical activity health and nutrition. This is collectively known as ‘nutrition transition.Methods: The present study was conducted in an urban area of Kottayam district in Kerala. The schools were stratified into government, aided and unaided categories. Cluster sampling technique was used and data was collected after informed consent.Results: Obesity and overweight were found to be higher in children who consume butter/ghee, fried local foods, red meat/chicken and pizza/burgers frequently. The factors related to eating behaviour include time for finishing meals, parent force to eat, skipping of breakfast, family eats out and consumption of fast food.Conclusions: Nutritional transition has contributed to the problem of adolescent obesity.

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Vecchi, D., and M. R. Freedman. "Evaluation of a “Healthy Pizza Kitchen” Nutrition Education Program at a Children’s Museum." Journal of the American Dietetic Association 107, no. 8 (August 2007): A63. http://dx.doi.org/10.1016/j.jada.2007.05.139.

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Mollard, Rebecca C., Bohdan L. Luhovyy, Christopher Smith, and G. Harvey Anderson. "Acute effects of pea protein and hull fibre alone and combined on blood glucose, appetite, and food intake in healthy young men – a randomized crossover trial." Applied Physiology, Nutrition, and Metabolism 39, no. 12 (December 2014): 1360–65. http://dx.doi.org/10.1139/apnm-2014-0170.

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Whether pulse components can be used as value-added ingredients in foods formulated for blood glucose (BG) and food intake (FI) control requires investigation. The objective of this study was to examine of the effects of pea components on FI at an ad libitum meal, as well as appetite and BG responses before and after the meal. In a repeated-measures crossover trial, men (n = 15) randomly consumed (i) pea hull fibre (7 g), (ii) pea protein (10 g), (iii) pea protein (10 g) plus hull fibre (7 g), (iv) yellow peas (406 g), and (v) control. Pea hull fibre and protein were served with tomato sauce and noodles, while yellow peas were served with tomato sauce. Control was noodles and tomato sauce. FI was measured at a pizza meal (135 min). Appetite and BG were measured pre-pizza (0–135 min) and post-pizza (155–215 min). Protein plus fibre and yellow peas led to lower pre-pizza BG area under the curve compared with fibre and control. At 30 min, BG was lower after protein plus fibre and yellow peas compared with fibre and control, whereas at 45 and 75 min, protein plus fibre and yellow peas led to lower BG compared with fibre (p < 0.05). Following the pizza meal (155 min), yellow peas led to lower BG compared with fibre (p < 0.05). No differences were observed in FI or appetite. This trial supports the use of pea components as value-added ingredients in foods designed to improve glycemic control.

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Al-Khalidi, Banaz, Winnie Chiu, Dérick Rousseau, and Reinhold Vieth. "Bioavailability and Safety of Vitamin D3 from Pizza Baked with Fortified Mozzarella Cheese: A Randomized Controlled Trial." Canadian Journal of Dietetic Practice and Research 76, no. 3 (September 2015): 109–16. http://dx.doi.org/10.3148/cjdpr-2015-015.

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Purpose: To assess the bioavailability and safety of vitamin D3 from fortified mozzarella cheese baked on pizza. Methods: In a randomized, double-blind trial, 96 apparently healthy, ethnically diverse adults were randomized to consume 200 IU or 28 000 IU vitamin D3 fortified mozzarella cheese with pizza once weekly for a total of 8 weeks. Blood and urine samples were collected at baseline (week 1) and final (week 10) visits for serum 25-hydroxyvitamin D and other biochemical measures. The primary outcome compared serum 25-hydroxyvitamin D between groups at 10 weeks. The secondary outcome evaluated the safety of vitamin D dosing protocol as measured by serum and urine calcium, phosphate, creatinine, and serum parathyroid hormone (PTH). Results: Serum 25-hydroxyvitamin D increased by 5.1 ± 11 nmol/L in the low-dose group (n = 47; P = 0.003), and by 73 ± 22 nmol/L in the high-dose group (n = 49; P < 0.0001). None of the subjects in either group developed any adverse events during the supplementation protocol. Serum PTH significantly decreased in the high-dose group only (P < 0.05). Conclusions: Vitamin D3 is safe and bioavailable from fortified mozzarella cheese baked on pizza.

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Mollard, Rebecca C., Alie Johnston, Alejandra Serrano Leon, Haizhou Wang, Peter J. Jones, and Dylan S. MacKay. "Acute effects of hemp protein consumption on glycemic and satiety control: results of 2 randomized crossover trials." Applied Physiology, Nutrition, and Metabolism 46, no. 8 (August 2021): 887–96. http://dx.doi.org/10.1139/apnm-2020-0907.

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Research investigating hemp protein consumption on glycemic response is limited. The effects of hemp protein consumption on blood glucose (BG), insulin, and satiety compared with soybean protein and a carbohydrate control were examined. Two acute randomized repeated-measures crossover experiments were conducted. In both, participants consumed the following isocaloric treatments: 40 g of hemp protein (hemp40), 20 g of hemp protein (hemp20), 40 g of soybean protein (soy40), 20 g of soybean protein (soy20), and a carbohydrate control. In experiments 1 (n = 27) and 2 (n = 16), appetite and BG were measured before (0–60 min, pre-pizza) and after a pizza meal (80–200 min, post-pizza). In experiment 1, food intake was measured at 60 min by ad libitum meal; in experiment 2 a fixed meal was provided (based on body weight) and insulin was measured pre-pizza and post-pizza. In both experiments, BG response was affected by treatment (p < 0.01), time (p < 0.001) and time-by-treatment (p < 0.001) from 0–200 min. Protein treatments lowered 0–60-min BG overall mean and area under the curve compared with control (p < 0.05) dose-dependently. In experiment 2, hemp40 and soy40 lowered (p < 0.05) overall mean insulin concentrations compared with hemp20, soy20, and control pre-meal. Results suggest that hemp protein, like soybean, dose-dependently lowers postprandial BG and insulin concentrations compared with a carbohydrate control. Clinical trial registry: NCT02366598 (experiment 1) and NCT02458027 (experiment 2). Novelty: Hemp protein concentrate dose-dependently leads to lower postprandial BG response compared with a carbohydrate control. No differences were seen between hemp and soy protein.

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Tritt, Aimee, M. Reicks, L. Marquart, and E. Mishler. "Acceptability of Whole-Grain Pizza Crust in a Restaurant Setting." Journal of Nutrition Education and Behavior 45, no. 4 (July 2013): S51—S52. http://dx.doi.org/10.1016/j.jneb.2013.04.139.

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Gates, M., M. Antosik, B. Finn, S. Bianco-Simeral, and K. Goto. "Making a Satisfying, Healthier Pepperoni Pizza Using Reduced-Fat Products." Journal of the American Dietetic Association 109, no. 9 (September 2009): A70. http://dx.doi.org/10.1016/j.jada.2009.06.228.

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Lalitha Ramaswamy. "Preparation of Bakery Products Using Coconut Flour and Glycemic Response on Normal Healthy Adults." CORD 29, no. 1 (April 1, 2013): 10. http://dx.doi.org/10.37833/cord.v29i1.94.

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Bakery products are ideal foods through which nutrition can be delivered to the consumers in an acceptable form. The feasibility of incorporating coconut flour in bakery products has been studied. Four recipes namely; biscuit, wheat bread, pizza base and puff pastry were formulated using 10%, 20% and 30% levels of coconut flour by replacing the major flour of the recipe. Organoleptic evaluation of the products showed that the products were acceptable up to 30% level in biscuits, pizza base and puff pastry and up to 10% level in bread. ANOVA comparing the mean scores showed that there was significant difference in all the criteria. The digestible carbohydrate (CHO) and energy content of the coconut flour incorporated products were less than the standard ones, while the fiber content was more. Glycemic response of 30% incorporated biscuits (which was selected to be the most acceptable from among the formulated products) in normal adults was found to be lower than the standard.

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Lee, Min-Young, and Joung-Won Lee. "Recognition and use of Nutrition Labeling among Hamburger and Pizza Restaurant Consumers in Daejeon." Korean Journal of Community Nutrition 16, no. 2 (2011): 227. http://dx.doi.org/10.5720/kjcn.2011.16.2.227.

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Patel, Barkha P., Bohdan Luhovyy, Rebecca Mollard, James E. Painter, and G. Harvey Anderson. "A premeal snack of raisins decreases mealtime food intake more than grapes in young children." Applied Physiology, Nutrition, and Metabolism 38, no. 4 (April 2013): 382–89. http://dx.doi.org/10.1139/apnm-2012-0309.

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The effect of a premeal snack of grapes, raisins, or a mix of almonds and raisins, compared with a water control, on food intake (FI) was examined in 8- to 11-year-old normal-weight (15th to 85th percentile) children. Children randomly received 1 of 4 ad libitum (Experiment 1: 13 boys, 13 girls) or fixed-calorie (150 kcal; Experiment 2: 13 boys, 13 girls) treatments, followed by an ad libitum pizza meal 30 min later. Appetite was measured throughout the study, and FI was measured at 30 min. The ad libitum consumption (Experiment 1) of raisins reduced pizza intake (p < 0.037), compared with water (26%), grapes (22%), and the mixed snack (15%). Cumulative energy intake (in kcal: snack + pizza) was lower after water and raisins than after either grapes or the mixed snack (p < 0.031). As a fixed-calorie (150 kcal) snack (Experiment 2), raisins reduced pizza intake, compared with water (∼11%, p = 0.005), and resulted in a cumulative intake similar to water; however, both grapes and the mixed snack resulted in higher cumulative intakes (p < 0.015). Appetite was lower after all caloric ad libitum snacks (p < 0.003) and after fixed amounts of grapes and the mixed snack (p < 0.037), compared with water. In conclusion, consumption of a premeal snack of raisins, but not grapes or a mix of raisins and almonds, reduces meal-time energy intake and does not lead to increased cumulative energy intake in children.

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Leme, Ana Carolina, Tom Baranowski, Debbe Thompson, Sonia Philippi, Carol O’Neil, Victor Fulgoni, and Theresa Nicklas. "Top food sources of percentage of energy, nutrients to limit and total gram amount consumed among US adolescents: National Health and Nutrition Examination Survey 2011–2014." Public Health Nutrition 22, no. 4 (November 23, 2018): 661–71. http://dx.doi.org/10.1017/s1368980018002884.

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AbstractObjectiveTo identify most commonly consumed foods by adolescents contributing to percentage of total energy, added sugars, SFA, Na and total gram intake per day.DesignData from the National Health and Nutrition Examination Survey (NHANES) 2011–2014.SettingNHANES is a cross-sectional study nationally representative of the US population.ParticipantsOne 24 h dietary recall was used to assess dietary intake of 3156 adolescents aged 10–19 years. What We Eat in America food category classification system was used for all foods consumed. Food sources of energy, added sugars, SFA, Na and total gram amount consumed were sample-weighted and ranked based on percentage contribution to intake of total amount.ResultsThree-highest ranked food subgroup sources of total energy consumed were: sugar-sweetened beverages (SSB; 7·8 %); sweet bakery products (6·9 %); mixed dishes – pizza (6·6 %). Highest ranked food sources of total gram amount consumed were: plain water (33·1 %); SSB (15·8 %); milk (7·2 %). Three highest ranked food sources of total Na were: mixed dishes – pizza (8·7 %); mixed dishes – Mexican (6·7 %); cured meats/poultry (6·6 %). Three highest ranked food sources of SFA were: mixed dishes – pizza (9·1 %); sweet bakery products (8·3 %); mixed dishes – Mexican (7·9 %). Three highest ranked food sources of added sugars were: SSB (42·1 %); sweet bakery products (12·1 %); coffee and tea (7·6 %).ConclusionsIdentifying current food sources of percentage energy, nutrients to limit and total gram amount consumed among US adolescents is critical for designing strategies to help them meet nutrient recommendations within energy needs.

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Leroy, Fabienne, Andreas Rytz, Adam Drewnowski, Marie Tassy, Audrey Orengo, Veronique Rheiner Charles, and Hilary Green. "A New Method to Monitor the Nutritional Quality of Packaged Foods in the Global Food Supply in Order to Provide Feasible Targets for Reformulation." Nutrients 13, no. 2 (February 9, 2021): 576. http://dx.doi.org/10.3390/nu13020576.

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Nutrient profiling systems, initially designed to promote healthy food choices at the point of sale, can also provide the scientific basis for innovation and product reformulation by the food industry. This work presents a new profiling system to help define feasible nutrient targets for reformulation of packaged foods. The focus is on five key nutrients for which the World Health Organisation (WHO) has set population-level goals: sugar, saturated fat, sodium, fiber, and protein. The methodology uses Mintel’s Global New Products Database of packaged foods to (1) identify nutrients relevant to each food category (2) sort products into sub-categories defined by a unique nutritional signature, and (3) develop standards for “best of class” products. For instance, if targeted to be amongst the best 15% of the global food supply, pizza must have less than 4.0 g/100 g saturated fat, less than 520 mg/100 g total sodium and more than 9.8 g/100 g protein. Fiber and sugar are not identified as relevant nutrients for the pizza category and no targets are provided.

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Fiori, Kelly, Cindy Wolff, Keiko Goto, Martin Frigaard, Kenny Chan, and Stephanie Bianco-Simeral. "Discrepancies Among Student School Lunch Preferences, Menu Options, and Consumption Patterns in a Low-Income Northern California High-School." Californian Journal of Health Promotion 9, no. 2 (December 1, 2011): 29–39. http://dx.doi.org/10.32398/cjhp.v9i2.1434.

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USDA Nutrient Standard Menu Planning option, one of two National School Lunch Program options for school meal planning, has no requirements for fruit/vegetable servings and enables foodservice to serve nutrient-poor foods while remaining compliant with nutrition requirements. The objective of this research was to compare student reported preferences, meals offered, and meals selected over nine days. A preference survey was administered to 151 ninth grade students attending a low-income northern California high school. School lunch observations were conducted daily for an average of 418 to 584 students by trained researchers. Observation data demonstrated that 66% of students chose no servings of fruit or vegetables over the nine day period. In addition, 37% consistently selected the same one or two meals out of the 32 meals offered daily over a five day period. There was a discrepancy between reported meal preferences and observed meal selections. While 10% selected pizza as their most preferred entrée, pizza comprised almost 30% of all daily entrée sales. This discrepancy is possibly due to the increased availability of pizza and/or limited availability of the more preferred entrees that either contain or are served with a fruit/vegetable. Findings indicate that a significant proportion of students may complete high school without ever selecting a serving of fruit or vegetables. A considerable gap between available food items and student preferences resulted in nutrient-poor food selection practices among 9th graders.

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Rathi, Neha, Lynn Riddell, and Anthony Worsley. "The role of Indian school canteens in nutrition promotion." British Food Journal 120, no. 1 (January 2, 2018): 196–209. http://dx.doi.org/10.1108/bfj-05-2017-0275.

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Purpose A school canteen can serve as an important setting for nutrition and health promotion. The purpose of this paper is to describe secondary school students’ perceptions of Indian school canteens. Design/methodology/approach Convenience sampling informed the recruitment of 1,026 year 9 students from nine private schools in Kolkata, India, and data were collected through self-completion of paper-based questionnaires. Frequencies and χ2 analyses were computed. Findings The school children reported that energy-dense, nutrient-poor foods like French fries (90.4 per cent), pizza (79.5 per cent) and cakes (69.2 per cent) were frequently available in the school canteens. However, only a few students (10.2 per cent) acknowledged the availability of nutritious foods like fruits. Only a small proportion of students were content with the nutritional quality of food supplied in the canteens (3.6 per cent), the cost of food (8.7 per cent) and availability of fresh foods like fruits (5.5 per cent). The provision of healthy foods in the school canteen was supported by two-thirds of the respondents (65.9 per cent); however, only a small proportion (18.3 per cent) supported the restriction of fried foods in school canteens. Practical implications These findings underscore the need for the design and implementation of healthy school canteen policies to foster healthy eating habits among Indian adolescents. Originality/value This is the first cross-sectional survey to investigate the views of adolescents regarding school food services in the Indian context.

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Mollard, Rebecca C., Christina L. Wong, Bohdan L. Luhovyy, and G. Harvey Anderson. "First and second meal effects of pulses on blood glucose, appetite, and food intake at a later meal." Applied Physiology, Nutrition, and Metabolism 36, no. 5 (October 2011): 634–42. http://dx.doi.org/10.1139/h11-071.

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Pulses are low-glycemic appetite-suppressing foods, but it is not known whether these properties persist after being consumed as part of a meal and after a second meal. The objective of this study was to determine the effects of a fixed-size pulse meal on appetite and blood glucose (BG) before and after an ad libitum test meal (pizza) and on food intake (FI) at the test meal. Males (n = 25; 21.3 ± 0.5 years; 21.6 ± 0.3 kg·m–2) randomly consumed 4 isocaloric meals: chickpea; lentil; yellow split pea; and macaroni and cheese (control). Commercially available canned pulses provided 250 kcal, and were consumed with macaroni and tomato sauce. FI was measured at a pizza meal 260 min after consumption of the isocaloric meal. BG and appetite were measured from 0 to 340 min. The lentil and yellow pea, but not chickpea, treatments led to lower appetite ratings during the 260 min prepizza meal period, and less FI at the pizza meal, compared with macaroni and cheese (p < 0.05). All pulse treatments lowered BG immediately following consumption (at 20 min) (p < 0.05), but there was no effect of treatment on prepizza meal BG AUC (p = 0.07). Immediately after the pizza meal, BG was lower following the chickpea and lentil treatments, but not the yellow pea treatment (p < 0.05). Postpizza meal BG AUC was lower following the chickpea and lentil treatments than in the yellow pea treatment (p < 0.05). The beneficial effects of consuming a pulse meal on appetite, FI at a later meal, and the BG response to a later meal are dependent on pulse type.

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O’Neil, Carol, Theresa Nicklas, and Victor Fulgoni. "Food Sources of Energy and Nutrients of Public Health Concern and Nutrients to Limit with a Focus on Milk and other Dairy Foods in Children 2 to 18 Years of Age: National Health and Nutrition Examination Survey, 2011–2014." Nutrients 10, no. 8 (August 9, 2018): 1050. http://dx.doi.org/10.3390/nu10081050.

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Many children are not meeting current nutrient recommendations. The objective of this study was to determine the food sources of energy, nutrients of public health concern, and nutrients to limit with a focus on dairy foods. Twenty-four-hour dietary recall data from children 2–5 (n = 1511), 6–11 (n = 2193), and 12–18 years (n = 2172) participating in NHANES 2011–2014 were analyzed. Energy, fiber, calcium, potassium, vitamin D, added sugars, saturated fatty acids (SFA), and sodium intakes were sample-weighted and ranked on percentage contribution to the diet using specific food group intake and disaggregated data for dairy foods. For children 2–5, 6–11, and 12–18 years, milk, sweet bakery products, and sweetened beverages, respectively were the top food sources of energy, respectively. For calcium, potassium, and vitamin D, milk was the top ranked food source in all age groups. For children 2–5, 6–11, and 12–18 years, milk, sweet bakery products, and pizza, respectively were the top three ranked food sources of SFA; and sugar sweetened beverages and sweet bakery products were to top two food group sources of added sugars. Cured meats/poultry, pizza, and pizza, respectively, were the top ranked food sources of sodium for the three age groups. Identification of food sources of these nutrients can help health professionals implement appropriate dietary recommendations and plan age-appropriate interventions.

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Barchitta, Martina, Andrea Maugeri, Giuliana Favara, Roberta Magnano San Lio, Paolo Marco Riela, Luca Guarnera, Sebastiano Battiato, and Antonella Agodi. "Development of a Web-App for the Ecological Momentary Assessment of Dietary Habits among College Students: The HEALTHY-UNICT Project." Nutrients 14, no. 2 (January 13, 2022): 330. http://dx.doi.org/10.3390/nu14020330.

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The transition from adolescence to adulthood is a critical period for the development of healthy behaviors. Yet, it is often characterized by unhealthy food choices. Considering the current pandemic scenario, it is also essential to assess the effects of coronavirus disease-19 (COVID-19) on lifestyles and diet, especially among young people. However, the assessment of dietary habits and their determinants is a complex issue that requires innovative approaches and tools, such as those based on the ecological momentary assessment (EMA). Here, we describe the first phases of the “HEALTHY-UNICT” project, which aimed to develop and validate a web-app for the EMA of dietary data among students from the University of Catania, Italy. The pilot study included 138 students (mean age 24 years, SD = 4.2; 75.4% women), who used the web-app for a week before filling out a food frequency questionnaire with validation purposes. Dietary data obtained through the two tools showed moderate correlations, with the lowest value for butter and margarine and the highest for pizza (Spearman’s correlation coefficients of 0.202 and 0.699, respectively). According to the cross-classification analysis, the percentage of students classified into the same quartile ranged from 36.9% for vegetable oil to 58.1% for pizza. In line with these findings, the weighted-kappa values ranged from 0.15 for vegetable oil to 0.67 for pizza, and most food categories showed values above 0.4. This web-app showed good usability among students, assessed through a 19-item usability scale. Moreover, the web-app also had the potential to evaluate the effect of the COVID-19 pandemic on students’ behaviors and emotions, showing a moderate impact on sedentary activities, level of stress, and depression. These findings, although interesting, might be confirmed by the next phases of the HEALTHY-UNICT project, which aims to characterize lifestyles, dietary habits, and their relationship with anthropometric measures and emotions in a larger sample of students.

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Singh, Preeti, and Gyanendra Kumar Goyal. "Modified atmosphere packaging and storage on sensory characteristics of ready‐to‐bake pizza." Nutrition & Food Science 40, no. 3 (May 25, 2010): 299–304. http://dx.doi.org/10.1108/00346651011043998.

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Vasyukova, A. T., A. E. Alekseev, A. V. Moshkin, S. V. Egorova, and V. G. Kulakov. "Use of non-traditional type of flour in the production of flour-based culinary products." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 12 (December 1, 2020): 10–14. http://dx.doi.org/10.33920/igt-01-2012-02.

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This article presents the research on the use of flour-based products from non-traditional raw materials in functional nutrition. The possibility of combining rice flour with traditional components of the recipe, allowing to obtain the structure and properties characteristic of flour-based culinary products: pancakes, pizza, and samosa, is justified. The main components of rice grains and features of rice flour, as well as the possibility of forming a dough structure of different consistency based on rice flour, are considered. The purpose of this work is to study risk factors, functional additives, and develop a recipe and technology for the production of flour mixes with rice flour for gluten-free products. Flour-based culinary and confectionery products with increased nutritional value based on rice flour are characterized by high consumer characteristics; they are in demand for people suffering from celiac disease who stick to a gluten-free diet. The developed range of new products is protected by patents; there is regulatory documentation — technical specifications.

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Rosario, Máximo Mejía. "INDUSTRIALIZATION, PRODUCTION, AND PROCESSING OF CASSAVA (Manihot Esculenta Crantz) FOR THE EXTRACTION OF FLOUR AND POTENTIAL COMMERCIAL USAGE." International Journal of Agriculture, Environment and Bioresearch 08, no. 01 (2023): 01–09. http://dx.doi.org/10.35410/ijaeb.2023.5795.

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Cassava flour can be made into high-quality flour as a partial substitute for wheat flour and other cereals. Also, cassava can be presented in food formulations such as bread, pasta, cookies, cake mixes, pizza dough, arepas, empanadas, pancakes, etc. The flour of cassava provides convenience in the baking area before a society concerned about good health and nutrition, with the obtaining of bread with high fiber content. This would add to the production of bread and other products. In addition to a decrease in the raw material, a component in terms of nutrition and health are not found in many current bakery foods and that society demands today. The content of crude fiber in cassava flour is greater than in wheat flour, this characteristic makes the products made with said flour acquire greater nutritional value since it presents fiber contents similar to those of wholemeal flours. Cassava flour is gluten-free and low in fat, low in calories, and sugar, making it a good alternative for people with celiac disease, diabetes, hypertension, or cholesterol tall. It can also be consumed by people with sensitive digestive disorders due to its easy digestion. Cassava for flour production has a high potential worldwide and could reduce wheat imports for bakeries.

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Turconi, Giovanna, Rosella Bazzano, Carla Roggi, and Hellas Cena. "Helping consumers make a more conscious nutritional choice: acceptability of nutrition information at a cafeteria." Public Health Nutrition 15, no. 5 (November 29, 2011): 792–801. http://dx.doi.org/10.1017/s1368980011002990.

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AbstractObjectiveA few studies link out-of-home eating to higher energy consumption, overweight and obesity in both adults and children. The present study was undertaken to investigate the nutritional value of meals available in a university cafeteria, in order to develop a target nutritional tool to help consumers make a more conscious nutritional choice.DesignA cross-sectional study.SettingIn a university cafeteria in Pavia, northern Italy, the recipes and ingredients of each meal served during the whole year were obtained from the cooks. Energy, protein, fat, carbohydrate and fibre contents were computed for each meal standardized portion. Thirteen pyramid figures, subdivided into three coloured levels, were used to depict the energy and nutrient content of each meal.SubjectsFour hundred randomly selected customers were interviewed on the cafeteria nutritional proposal.ResultsFoods available in the cafeteria consisted of 216 items and were distributed in the pyramids according to their energy content: the lowest ones at the bottom (green level) and the highest ones at the top (red level), passing through an orange level in the middle. Energy values ranged from 460 kJ (110 kcal) for a portion of dressed vegetables to 5021 kJ (1200 kcal) for a pizza. The depicted pyramids were displayed in the cafeteria, so that customers could choose their meal according to its nutritional value. The meals’ nutritional content information was perceived very helpful for customers’ nutritional choices.ConclusionsAvailability of nutrition information in the cafeteria was well accepted by the customers who could plan their meals according to a more balanced diet.

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Jaworowska, Agnieszka, Toni M. Blackham, Rachel Long, Catherine Taylor, Matthew Ashton, Leonard Stevenson, and Ian Glynn Davies. "Nutritional composition of takeaway food in the UK." Nutrition & Food Science 44, no. 5 (September 2, 2014): 414–30. http://dx.doi.org/10.1108/nfs-08-2013-0093.

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Purpose – This paper aims to determine the nutritional profile of popular takeaway meals in the UK. Fast food has a poor nutritional profile; research has focused on the major catering chains, with limited data on takeaway food from independent establishments. Design/methodology/approach – Random samples of takeaway meals were purchased from small, independent takeaway establishments. Multiple samples of 27 different takeaway meals, from Indian, Chinese, kebab, pizza and English-style establishments (n = 489), were analysed for portion size, energy, protein, carbohydrate, total fat, salt and total sugars. Findings – Takeaway meals were inconsistent with UK dietary recommendations; pizzas revealed the highest energy content, and Chinese meals were lowest in total fat. However, there was a high degree of variability between and within categories, but the majority of meals were excessive for portion size, energy, macronutrients and salt. Research limitations/implications – The present study focused on energy, macronutrients, salt and total sugars. Future research should analyse the quality of fat and carbohydrates and micronutrients to provide a more detailed nutritional profile of takeaway food. Practical implications – The nutritional variability between establishments suggests that recipe reformulation should be explored in an attempt to improve the nutritional quality of takeaway foods. In addition, portion size reduction could favour both the consumer and the industry. Social implications – Takeaway outlets do not provide nutritional information; due to the excessive nutritional profiles, regular intake may increase the risk of non-communicable disease. Therefore, there is a pressing need for this provision to help consumers make conscious food choices. Originality/value – This is the first study to analyse energy and macronutrient content of independent takeaway meals in the UK.

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Goiana-da-Silva, Francisco, David Cruz-e-Silva, Catarina Nobre-da-Costa, Alexandre Morais Nunes, Morgane Fialon, Manon Egnell, Pilar Galan, et al. "Nutri-Score: The Most Efficient Front-of-Pack Nutrition Label to Inform Portuguese Consumers on the Nutritional Quality of Foods and Help Them Identify Healthier Options in Purchasing Situations." Nutrients 13, no. 12 (November 30, 2021): 4335. http://dx.doi.org/10.3390/nu13124335.

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Several studies have identified Front-of-Pack Nutrition Labels (FoPLs) as a promising strategy to improve the nutritional quality of consumers’ food choices and encourage manufacturers to offer healthier products. This study aims to fill the evidence gap regarding the most effective FoPL among the Portuguese population. In total, 1059 Portuguese participants were recruited through a web panel provider and asked to declare their intended food choices and to rank three sets of products (pizza, cakes and breakfast cereals) according to their nutritional quality, first in the absence of any labelling, and then with a FoPL displayed on-pack (five FoPLs tested). Finally, participants were asked to answer nine statements related to perceptions of FoPLs. Results showed that participants improved their food choices, depending on the FoPL and the food category. All FoPLs led to a higher percentage of correct responses on the ranking task compared to the no label condition. The Nutri-Score was among the FoPLs producing the greatest improvement across all food categories compared to the reference intakes (OR = 6.45 [4.43–9.39], p-value < 0.0001) and facilitating the highest percentage to correctly rank products according to nutritional quality. This study suggests that, among the available options, Nutri-Score is the most efficient FoPL to inform Portuguese consumers of the nutritional quality of foods and help them identify healthier options in mock purchasing situations.

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Seth, Kripa, and Anita Kochhar. "Formulation and nutritional evaluation of baked products supplemented with partially defatted peanut flour." Nutrition & Food Science 47, no. 6 (November 13, 2017): 808–16. http://dx.doi.org/10.1108/nfs-12-2016-0188.

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Purpose Due to the increased consumption of fast foods in India, especially among the youngsters, obesity and related health ailments have become a serious concern. Fast foods provide empty calories which calls for an urgent need to improvise their nutritional value rendering them “nutrient dense”. The purpose of this research was development and nutritional evaluation of baked products incorporated with partially defatted peanut flour. Design/methodology/approach Three baked products, namely, pizza base, buns and bread were developed using standardized recipes with different levels of incorporation of defatted peanut meal flour. These products were organoleptically evaluated by a trained panel of ten judges using nine-point hedonic scale. The selected samples of each product were nutritionally evaluated for proximate composition and mineral content along with their respective control samples. Findings Results from sensory evaluation revealed that pizza base, buns and bread were most acceptable at 10, 10 and 15 per cent level of incorporation of partially defatted peanut flour, respectively. The developed products were found to have high protein, crude fiber, calcium and iron, i.e. 11.5-12.4 per cent, 1.4-1.8 per cent, 19.2-20.4 mg/100 g, 1.8-2.3 mg/100 g content, respectively. p-values for the same were also calculated. Originality/value Keeping in view the nutritional benefits of peanut flour and trending consumption of bakery products among children and other age groups, these products can be commercialized to improve the nutritional value of empty calorie baked products as these products are consumed very frequently. Defatted peanut meal although being nutrient rich has generally been used as animal feed or is discarded as waste. The role of this meal in the human diet has not been explored to the best.

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Pulker, Claire Elizabeth, Heather Robertson Farquhar, Christina Mary Pollard, and Jane Anne Scott. "The nutritional quality of supermarket own brand chilled convenience foods: an Australian cross-sectional study reveals limitations of the Health Star Rating." Public Health Nutrition 23, no. 12 (May 18, 2020): 2068–77. http://dx.doi.org/10.1017/s1368980020000051.

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AbstractObjective:To assess the nutritional quality of Australian supermarket own brand chilled convenience foods (SOBCCF), for example, ready meals, pizza, pies and desserts.Design:Cross-sectional.Setting:Two large supermarkets (Coles and Woolworths) in Perth, Western Australia were audited in February 2017.Participants:Data were extracted from photographic images of 291 SOBCCF, including front-of-pack information (i.e. product name, description and nutrition labels including Health Star Rating (HSR)) and back-of-pack information (i.e. nutrition information panel and ingredients list). SOBCCF were classified as healthy or unhealthy consistent with principles of the Australian Guide to Healthy Eating (AGTHE), NOVA classification of level of food processing and HSR score.Results:Fifty-four percentage of SOBCCF were classified as unhealthy according to AGTHE principles, 94 % were ultra-processed foods using NOVA and 81 % scored a HSR of ≥2·5, implying that they were a healthy choice. Some convenience food groups comprised more healthy choices overall including prepared vegetables, salad kits and bowls, soups and vegetarian food. A significantly larger proportion of SOBCCF from Coles were classified as unhealthy compared with Woolworths (70 v. 44 %, P < 0·05) using the AGTHE.Conclusions:The findings suggest there is potential for Australian supermarkets to improve the nutritional quality of their SOBCCF and highlights the differences between supermarkets in applying their corporate social responsibility policies. Policies to assist consumers to select healthier foods should address difficulties in identifying healthy convenience foods. The findings reveal misclassification of unhealthy SOBCCF as healthy by the HSR suggesting that its algorithm should be reformed to align with recommendations of the AGTHE.

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Talati, Zenobia, Simone Pettigrew, Bridget Kelly, Kylie Ball, Bruce Neal, Helen Dixon, Trevor Shilton, and Caroline Miller. "Can front-of-pack labels influence portion size judgements for unhealthy foods?" Public Health Nutrition 21, no. 15 (July 18, 2018): 2776–81. http://dx.doi.org/10.1017/s1368980018001702.

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AbstractObjectiveBy clearly conveying the healthiness of a food, front-of-pack (FOP) labels have the potential to influence the portion size considered appropriate for consumption. The present study examined the how the Daily Intake Guide (DIG), Multiple Traffic Lights (MTL) and Health Star Rating (HSR) FOP labels affect judgements of appropriate portion sizes of unhealthy foods compared with when no FOP label is present.DesignRespondents viewed mock packages of unhealthy variations of pizzas, cookies, yoghurts and cornflakes featuring the DIG, MTL, HSR or no FOP label, and indicated the portion size they believed should be eaten of each food on a single occasion.SettingThe survey was completed on the respondent’s personal computer.SubjectsA total of 1505 Australian adults provided 4166 ratings across 192 mock packages relating to four product categories: pizza, yoghurt, cornflakes and cookies.ResultsCompared with no FOP label, the HSR resulted in a small but significant reduction in the portion size selected as appropriate for consumption of pizzas and cornflakes (P<0·05). The MTL resulted in smaller portions of cornflakes being selected compared with no FOP label (P<0·05).ConclusionsRespondents perceived smaller portion sizes as appropriate for some, but not all, of the foods tested when FOP labels with more interpretative formats (HSR, MTL) appeared on-pack compared with no FOP label. No effect was found for the less interpretive FOP label (the DIG). Interpretive FOP labels may have the potential to influence portion size judgements, albeit at modest levels.

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Moroni, C., and B. L. Gerald. "SENSORY AND OBJECTIVE ATTRIBUTES OF PIZZA CRUST PREPARED WITH SWEET POTATO COMPARED TO WHITE POTATO." Journal of the American Dietetic Association 103 (September 2003): 210. http://dx.doi.org/10.1016/s0002-8223(08)70336-5.

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Ibiebele, Torukiri I., Maria Celia Hughes, David C. Whiteman, and Penelope M. Webb. "Dietary patterns and risk of oesophageal cancers: a population-based case–control study." British Journal of Nutrition 107, no. 8 (September 7, 2011): 1207–16. http://dx.doi.org/10.1017/s0007114511004247.

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Epidemiological studies investigating the association between dietary intake and oesophageal cancer have mostly focused on nutrients and food groups instead of dietary patterns. We conducted a population-based case–control study, which included 365 oesophageal adenocarcinoma (OAC), 426 oesophagogastric junction adenocarcinoma (OGJAC) and 303 oesophageal squamous cell carcinoma (OSCC) cases, with frequency matched on age, sex and geographical location to 1580 controls. Data on demographic, lifestyle and dietary factors were collected using self-administered questionnaires. We used principal component analysis to derive three dietary patterns: ‘meat and fat’, ‘pasta and pizza’ and ‘fruit and vegetable’, and unconditional logistic regression models to estimate risks of OAC, OGJAC and OSCC associated with quartiles (Q) of dietary pattern scores. A high score on the meat-and-fat pattern was associated with increased risk of all three cancers: multivariable-adjusted OR 2·12 (95 % CI 1·30, 3·46) for OAC; 1·88 (95 % CI 1·21, 2·94) for OGJAC; 2·84 (95 % CI 1·67, 4·83) for OSCC (P-trend < 0·01 for all three cancers). A high score on the pasta-and-pizza pattern was inversely associated with OSCC risk (OR 0·58, 95 % CI 0·36, 0·96,Pfor trend = 0·009); and a high score on the fruit-and-vegetable pattern was associated with a borderline significant decreased risk of OGJAC (OR for Q4v.Q1 0·66, 95 % CI 0·42, 1·04,P = 0·07) and significantly decreased risk of OSCC (OR 0·41, 95 % CI 0·24, 0·70,Pfor trend = 0·002). High-fat dairy foods appeared to play a dominant role in the association between the meat-and-fat pattern and risk of OAC and OGJAC. Further investigation in prospective studies is needed to confirm these findings.

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Costantini, Alice, Michela Verni, Federica Mastrolonardo, Carlo Giuseppe Rizzello, Raffaella Di Cagno, Marco Gobbetti, Mario Breedveld, Suzan Bruggink, Kristof Lefever, and Andrea Polo. "Sourdough “Biga” Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model." Nutrients 15, no. 13 (June 29, 2023): 2958. http://dx.doi.org/10.3390/nu15132958.

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Baked goods manufacturing parameters and fermentation conditions interfere with the nutrients content and affect their gastrointestinal fate. Pinsa Romana is a type of pizza that, recently, has been commercially rediscovered and that needed elucidation from a nutritional and digestibility perspective. In this study, six types of Pinsa Romana (five made with indirect method and one produced with straight dough technology) were characterized for their biochemical and nutritional features. Several variables like indirect (biga) Pinsa Romana production process, fermentation time and use of sourdough were investigated. The Pinsa Romana made with biga including sourdough and fermented for 48 h at 16 °C ((PR_48(SD)) resulted in the lowest predicted glycemic index, in the highest content of total peptides, total and individual free amino acids and gamma-amino butyric acid (GABA), and in the best protein quality indexes (protein efficiency ratio and nutritional index). The static in vitro digestion showed that the digesta from PR_48(SD) confirmed a reduced in vitro glycemic response after intake, and it showed a lower bioavailability of hydrophilic peptides. Furthermore, the inclusion of sourdough in biga enhanced the bioavailability of protein-related end-products including human health promoting compounds such as essential amino acids.

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Pasqualone, Antonella, Michela Costantini, Michele Faccia, Graziana Difonzo, Francesco Caponio, and Carmine Summo. "The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality." Foods 11, no. 3 (February 7, 2022): 482. http://dx.doi.org/10.3390/foods11030482.

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Extruded-cooked lentil (ECL) flour was used to fortify (10/100 g dough) gluten-free pizza, which was compared with rice/corn-based pizza (control), and with pizza containing native lentil (NL) flour. Viscoamylograph and Mixolab data evidenced the hydrocolloid properties of ECL flour (initial viscosity = 69.3 BU), which contained pregelatinized starch. The use of ECL flour made it possible to eliminate hydroxymethylcellulose (E464), obtaining a clean label product. Both NL and ECL pizzas showed significantly (p < 0.05) higher contents of proteins (7.4 and 7.3/100 g, respectively) than the control pizza (4.4/100 g) and could be labelled as “source of proteins” according to the Regulation (EC) No. 1924/2006. In addition, NL and ECL pizzas were characterized by higher contents of bioactive compounds, including anthocyanins, and by higher in vitro antioxidant activity (1.42 and 1.35 µmol Trolox/g d.m., respectively) than the control pizza (1.07 µmol Trolox/g d.m.). However, NL and ECL pizzas also contained small amounts of undigestible oligosaccharides, typically present in lentils (verbascose = 0.92–0.98 mg/g d.m.; stachyose = 4.04–5.55 mg/g d.m.; and raffinose = 1.98–2.05 mg/g d.m.). No significant differences were observed in the liking level expressed by consumers between ECL and control pizzas.

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Aksonova, Olena, Dmitry Torianik, Victoria Evlash, Dmitry Slivar, and Sergey Gubsky. "Formation of ideas about rational nutrition as an element of student’s environmental education." BIO Web of Conferences 40 (2021): 02003. http://dx.doi.org/10.1051/bioconf/20214002003.

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The aim of the work was to form ideas about rational nutrition as an element of ecological education of students by studying and discussing their eating behavior in relation to foods rich in vitamin D using quantitative descriptor-profile analysis. Quantitative descriptor-profile analysis showed that the “poorest” profiles have foods with the highest vitamin D. Thus, foods with a high vitamin D content do not fall into the circle of students’ dietary preferences. The results of the survey showed that the most frequently consumed foods for young people are fried potatoes, pizza, dumplings and cheese. Products such as cheese, butter, artificial red caviar, mushrooms (chanterelles) can be successfully used as a base for fortification with vitamin D, since they are positively perceived by students and affordable. It was shown that cheese is the only product that, when surveyed by 59 young people, was included both in the list of 5 most favorite and frequently consumed foods, and was selected from the list of 22 foods offered to the respondents containing significant amounts of vitamin D. The research carried out is the basis for forming students’ understanding of the importance of a balanced diet in the context of environmental education.

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Shi, Lin, Carl Brunius, Ingegerd Johansson, Ingvar A. Bergdahl, Bernt Lindahl, Kati Hanhineva, and Rikard Landberg. "Plasma metabolites associated with healthy Nordic dietary indexes and risk of type 2 diabetes—a nested case-control study in a Swedish population." American Journal of Clinical Nutrition 108, no. 3 (July 28, 2018): 564–75. http://dx.doi.org/10.1093/ajcn/nqy145.

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ABSTRACT Background Epidemiologic evidence on the association of a healthy Nordic diet and future type 2 diabetes (T2D) is limited. Exploring metabolites as biomarkers of healthy Nordic dietary patterns may facilitate investigation of associations between such patterns and T2D. Objectives We aimed to identify metabolites related to a priori-defined healthy Nordic dietary indexes, the Baltic Sea Diet Score (BSDS) and Healthy Nordic Food Index (HNFI), and evaluate associations with the T2D risk in a case-control study nested in a Swedish population-based prospective cohort. Design Plasma samples from 421 case-control pairs at baseline and samples from a subset of 151 healthy controls at a 10-y follow-up were analyzed with the use of untargeted liquid chromatography-mass spectrometry metabolomics. Index-related metabolites were identified through the use of random forest modelling followed by partial correlation analysis adjustment for lifestyle confounders. Metabolite patterns were derived via principal component analysis (PCA). ORs of T2D were estimated via conditional logistic regression. Reproducibility of metabolites was assessed by intraclass correlation (ICC) in healthy controls. Associations were also assessed for 10 metabolites previously identified as linking a healthy Nordic diet with T2D. Results In total, 31 metabolites were associated with BSDS and/or HNFI (−0.19 ≤ r ≤ 0.21, 0.10 ≤ ICC ≤ 0.59). Two PCs were determined from index-related metabolites: PC1 strongly correlated to the indexes (r = 0.27 for BSDS, r = 0.25 for HNFI, ICC = 0.45) but showed no association with T2D risk. PC2 was weakly associated with the indexes, but more strongly with foods not part of the indexes, e.g., pizza, sausages, and hamburgers. PC2 was also significantly associated with T2D risk. Predefined metabolites were confirmed to be reflective of consumption of whole grains, fish, or vegetables, but not related to T2D risk. Conclusions Our study did not support an association between healthy Nordic dietary indexes and T2D. However, foods such as hamburger, sausage, and pizza not covered by the indexes appeared to be more important for T2D risk in the current population.

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Raffoul, Amanda, Erin P. Hobin, Jocelyn E. Sacco, Kirsten M. Lee, Jess Haines, Paula J. Robson, Kevin W. Dodd, and Sharon I. Kirkpatrick. "School-Age Children Can Recall Some Foods and Beverages Consumed the Prior Day Using the Automated Self-Administered 24-Hour Dietary Assessment Tool (ASA24) without Assistance." Journal of Nutrition 149, no. 6 (April 22, 2019): 1019–26. http://dx.doi.org/10.1093/jn/nxz013.

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ABSTRACT Background Technological innovations allow for collection of 24-h recalls (24HRs) in a broader range of studies than previously possible. The web-based Automated Self-Administered 24-Hour Dietary Assessment Tool (ASA24) has been shown to be feasible and to perform well in capturing true intake among adults. However, data to inform use with children are limited. Objective This observational feeding study was conducted to evaluate children's ability to accurately report a lunchtime meal using ASA24 without assistance. Methods The study was conducted among children (n = 100) aged 10–13 y within a school setting. Students were served an individual cheese pizza, baby carrots, ranch dip, yogurt, a cookie, and 1 choice of water, juice, or milk. Plate waste was collected and weighed. The next day, participants completed ASA24 and a sociodemographic questionnaire. Descriptive statistics were generated to determine match rates by food item and age, and linear regression analyses were conducted to examine associations between sociodemographic characteristics and accuracy of reported energy and nutrient intake. Associations between true and reported energy and nutrient intakes and portion sizes were assessed with use of t tests. Results Just under half (49%) of children fully completed ASA24 (median time, 41 min). Children reported an exact, close, or far match for 58% of all foods and beverages consumed, ranging from 29% for dip to 76% for pizza, but also reported some items not consumed as part of the study meal. Older children completed the recall in a shorter time than younger children (mean 31 among 13 y compared with 52 min among 10 y). Intakes of energy (39%), protein (33%), and sodium (78%) were significantly overestimated, whereas portion sizes for cookies (53%) and juice (69%) were underestimated. Conclusions Children can report some foods and drinks consumed using ASA24, but our findings suggest challenges with independent completion, necessitating research to examine strategies, such as training and resources, to support data quality.

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Eddie, Regina S., Carolyn Montoya, and Jennifer Averill. "School Nutrition Policies and Practices on an American Indian Reservation: Research and Policy Considerations." Policy, Politics, & Nursing Practice 21, no. 2 (May 2020): 71–81. http://dx.doi.org/10.1177/1527154420923744.

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Navajo (Diné) and other American Indian children are more affected by overweight and obesity than their U.S. counterparts. In this descriptive study, the authors combined a socioecological and Navajo cultural framework to analyze the various factors that influence food choices available to children in schools. The Healthy Hunger-Free Kids Act of 2010 updated nutrition standards for school meals and all other foods and beverages sold in schools. Some studies have shown that improved nutrition standards were not favorably received by students and school food programs. To better understand these broader trends in a Navajo context, the researcher administered in-person surveys to 6 principals and 14 food service workers from a sample of 6 schools and performed on-site observations of two schools. Data were analyzed using a combination of descriptive statistics, matrix analysis, and thematic analysis techniques. Results showed that schools were offering more healthy food options in school lunches and that some schools were still serving unhealthy foods, such as pizza, tater tots, and French fries. Classroom and fundraising events provided other sources for low-nutrient foods and beverages. Participants had mixed responses about the updated nutrition standards, and food waste of healthy foods was a major concern. This study proposes opportunities for nurses to engage in research and advance stronger policies that increase healthy food options and limit access to less healthy foods.

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Pal, Mahendra. "Wonders of International Gastronomy: French, Italian, Hungarian, Indian and Chinese Cuisine." Nutrition and Food Processing 4, no. 4 (June 25, 2021): 01–05. http://dx.doi.org/10.31579/2637-8914/051.

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With the growing importance of gastronomic science, gastronomic workshops are also playing an important role worldwide. These workshops do not only specialize in the preparation and presentation of healthy eating, sports nutrition, or special diets. Gastronomy experts and nutritionists are also turning to the cuisines of nations with increasing curiosity. In order to provide a comprehensive overview of this, we present the characteristics of French, Italian, Hungarian, Indian, and Chinese cuisine in our manuscript. In addition, we prepare and present dishes that also serve as the basis of gastronomic workshops in accordance with international cuisines. These dishes include: Croassant with almond plant-based drink; Home-made pizza with basil, tomatoes and mozzarella; Hungarian Bean Soup; Home-made kebab with spicy chicken; Chinese noodles. We hope to contribute to the knowledge of international gastronomy and to the global health development with the prepared food.

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Clarke, Charmaine I., and Geraldine M. Farrell. "The effects of recipe formulation on the textural characteristics of microwave-reheated pizza bases." Journal of the Science of Food and Agriculture 80, no. 8 (2000): 1237–44. http://dx.doi.org/10.1002/1097-0010(200006)80:8<1237::aid-jsfa630>3.0.co;2-8.

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Ribeiro, Andreia, Lillian Barros, Ricardo C. Calhelha, Márcio Carocho, Ana Ćirić, Marina Sokovic, Madalena M. Dias, Celestino Santos-Buelga, Maria Filomena Barreiro, and Isabel C. F. R. Ferreira. "Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300)." Journal of Functional Foods 26 (October 2016): 268–78. http://dx.doi.org/10.1016/j.jff.2016.08.019.

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Journal articles on the topic 'Pizza – Nutrition'

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