Poor complementary feeding practices contribute to infants and young children (IYC) malnutrition, with lack of protein-containing food and micronutrients as major concerns. A cross-sectional survey was conducted to assess the dietary diversity, nutrient contents and use of pulse crops in complementary feeding at Taba kebele, Southern Ethiopia. A questionnaire was used to collect socio-demograph...

BACKGROUND The specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an independent association of each socio-economic indicator (education, occupation, income) with food prepara...

The use of Neutraceuticals has drastically risen in recent years. Dr Stephan De Felice coined the term Neutraceuticals from "nutrition" and "pharmaceutical" in 1989. Related terms are "functional food" and "dietary supplement". In Ayurvedic pharmaceutics there are some secondary preparations like Avaleha Kalpana (Medicated semisolid preparation), Asavarista Kalpana (fermented preparation), Sneh...

OBJECTIVE While vegetables are often studied as one food group, global measures may mask variation in the types and forms of vegetables preferred by different individuals. To explore preferences for and perceptions of vegetables, we assessed main food preparers based on their preparation of eight specific vegetables and mushrooms. DESIGN An online self-report survey. SETTING Ontario, Canada...

Contamination of food and individuals by food workers has been identified as an important contributing factor during foodborne illness investigations. Physical and chemical barriers to prevent microbial contamination of food are hurdles that block or reduce the transfer of pathogens to the food surface from the hands of a food worker, from other foods, or from the environment. In food service o...

Mycotoxins are a group of compounds produced by various fungi and excreted into the matrices on which they grow, often food intended for human consumption or animal feed. The high toxicity and carcinogenicity of these compounds and their ability to cause various pathological conditions has led to widespread screening of foods and feeds potentially polluted with them. Maximum permissible levels ...

The provision of good nutrition has long been recognised as essential for hospital patients and ensuring patients received adequate food used to be a key nursing responsibility. However, changes in the preparation and delivery of hospital food and in the nurse's role. have reduced nurses' control over their patients' diet. This article reports on the progress of the Better Hospital Food program...

In this study, we examined the differences in food preparation efforts and their causes. We used two-step online survey data comprising 50,000 samples with 726 each step. clustered by degree of effort, obtaining four clusters individuals—those who enjoyed preparing expressed concern for every meal, dinner, sought to minimize efforts, preferred quick meals all situations. then measured values us...