BACKGROUND The nutritional content of Americans' shopping carts is suboptimal despite federal dietary guidance, in this case, the MyPlate consumer icon which displays desired proportions of vegetables, fruits, dairy, grains and protein foods for consumption. Consumers mention print advertising-such as weekly sales circulars-frequently as influencing their grocery shopping decisions. METHODS T...

Listeriosis is a rare infectious disease. Pregnant women with listeriosis represent 1/3 of all listeriosis cases. Listeriosis is a foodborne disease. Sporadic as well as epidemic cases of listeriosis are usually related to contaminated processed food, especially meat dishes served in fast-food restaurants and dairy products. Pregnant women are at an increased risk for listeriosis infection. Unf...

The purpose of this study was to examine the relationship between the snack intake and snack availability of elementary school children. Data analyzed were from 722 4th to 6th graders' food availability and food intake questionnaires collected in the Nutrition and Health Survey in Taiwan Elementary School Children 2001-2002. The snacks commonly eaten were divided into two groups. Healthy snacks...

BACKGROUND It is estimated that the number of migrant adolescents in Chinese cities may have reached 25 million. However, little research has been conducted on their dietary habits. The objective of this study was to compare dietary habits between migrant and local adolescents in Shenzhen, China. METHODS A school based cross-sectional study was conducted in 3368 adolescents (aged 11-18 years;...

Direct addition of enzymes to milk during cheesemaking appears to be the simplest method to accelerate cheese ripening. However, due to loss of most enzymes in whey, poor enzyme distribution, and texture defects by extensive proteolysis, alternative encapsulation technology can eliminate these defects. Previous approaches on the addition of free enzymes during salting stage and encapsulation of...

The role of extension dairy, poultry, and livestock educators is evolving rapidly; and to be relevant, we must continue to provide science-based information to an ever-broadening clientele. Campus-based specialists have remained insulated from this shifting paradigm longer than fieldbased staff that often facilitate disputes involving agriculture. Examples of conflicts involving animal agricult...

Our objective was to determine the effect of heating on the structure of nonfat Mozzarella cheese, and then to relate changes in structure to changes in cheese opacity. Cheese was made according to a direct-acid, stirred-curd procedure. Cheese samples, at 4◦C, were taken on d 1 and placed into glass bottles, which were sealed and heated. Once the cheese reached 10◦C or 50◦C, the bottles were pl...

Obesity has been classified as an epidemic. It has become a major world-wide health issue while it directly causes many nutrition-related conditions (Caballero, 2007.). The United States is leading in number of people with weight problems. Over 60 % of its population are considered overweighed (body mass index 26-30 kgm-2) and half of that obsessed (body mass index >30kgm-2) (http://obesity1.te...

Pectin is commonly used as a gelling agent in the manufacture of yogurt. The objective of our study was to evaluate the impact of 4 different types of pectin that had different degrees of esterification (DE) and amidation (DA), on the physical properties of set type yogurt. The pectin samples included 2 types of low methoxyl (LM) pectin with 38% and 45% DE, one type of low methoxyl amidate (LMA...

Twenty six 3.8 kg blocks were made on each of 3 different days. A block was analyzed prior to brine salting. Blocks (5) were placed into each of 5 different saturated brines at 12, 15, 18, 21, and 24◦C. One block was removed from each brine tank after 1, 4, 8, 16, and 24 d, weighed, sampled, and analyzed for salt and moisture. Weight loss (net of moisture loss and salt uptake), salt uptake, and...