BACKGROUND The contemporary Scottish diet is unhealthy and a risk factor for poor health outcomes including obesity. Over a third of Scottish children are at risk of being overweight or obese, and there have been calls to strengthen the evidence base on the role of the food retail environment around schools in influencing the consumption of unhealthy foods. METHODS We examined the food retail...

Because of the discretionary nature of voluntary food fortification in the European Union, there is a need to monitor fortification practices and consumption of fortified foods in order to assess the efficacy and safety of such additions on an ongoing basis. The present study aimed to investigate the nutritional impact of changes in voluntary fortification practices in adults aged 18-64 years u...

The problems associated with the consumption of high-fat foods have increased the requirement to use new formulations based on fat replacer. Inulin has textural properties and it’s a prebiotic source. Due to the cream’s wide usage in dairy industry, it is tried to make cream with textural and organoleptic characteristics that contains the least amount of calories. Meanwhile, Table cream (30%) w...

Intake in the morning is associated with a reduction in the total intake for the day, while intake at night is associated with greater overall daily intake. These associations are macronutrient specific, with morning carbohydrate intake associated with reduced daily carbohydrate intake, morning fat intake associated with reduced daily fat intake and morning protein intake associated with reduce...

The problems associated with the consumption of high-fat foods have increased the requirement to use new formulations based on fat replacer. Inulin has textural properties and it’s a prebiotic source. Due to the cream’s wide usage in dairy industry, it is tried to make cream with textural and organoleptic characteristics that contains the least amount of calories. Meanwhile, Table cream (30%) w...

Fatty foods, such as cream cakes, butter cookies and fried potatoes, give us some sort of satisfaction. When we eat fatty foods, we perceive them to be tender and juicy because the melted fat spreads throughout the oral cavity. It is thought that the oral sensation constitutes the palatability of fat. Today, various kinds of fat substitutes that have a similar texture to real fat have been deve...

Table I shows the nutritional contribution made by flesh foods (i.e. meat, fish, poultry and egg products) to the diet in Britain in 1969 and underlines the importance of these foods in the supply of fat, protein and vitamins A, D and those of the B complex. It will be demonstrated that processing of these foods can cause alterations in protein availability and loss of vitamins, and these aspec...

The current study was conducted to investigate the effects of genetic and non-genetic factors on body weight and carcass traits of Japanese quails. Two strains of Japanese quail (150 wild quails and 150 white quails) were used as base population. Four mating groups were used to produce progenies: wild male × wild female, white male × wild female, wild male × white female and white male × white ...

background and objectives: sarcopenia is explained as age-related reduction in muscle mass and performance. some of the most important risk factors for sarcopenia include age, malnutrition, and sedentary life style. the aim of this study was to investigate the association of food intake and physical activity with body composition, muscle strength and muscle function in post-menopausal women. ma...