1. Infotrac, It was a very helpful search tool and in found about 15 results about the field of Culinary Arts Science Direct, it was also very helpful and helped me find many journals and articles in the Field of Culinary Arts. Dialog@Carl, this came up with many results and was one of the most helpful search engines. 2.
1. Artificial nutrition and hydration in the patient with advanced dementia: is withholding treatment compatible with traditional Judaism? , Journal of Medical Ethics, Volume 27, Issue 1, February 2001, Pages 12-15 Gil lick, M R Several religious traditions are widely believed to advocate the use of life-sustaining treatment in all circumstances. Hence, many believe that these faiths would require the use of a feeding tube in patients with advanced dementia who have lost interest in or the capacity to shallow food. This article explores whether one such tradition — Judaism — in fact demands the use of artificial nutrition and hydration in this setting. Traditional () arguments have been advanced holding that treatment can be withheld in persons who are dying, in individuals whose condition causes great suffering, or in the event that the treatment would produce suffering. Individuals with advanced dementia can be considered to be dying, often suffer as a result of their dementia, and are likely to suffer from the use of a feeding tube.
Given these observations and the absence of a compelling case for distinguishing between tube feeding and other forms of medical treatment, traditional Judaism appears compatible with withholding artificial nutrition for individuals with advanced dementia. 2. Selenium: A new entrant into the functional food arena, Trends in Food Science & Technology, Volume 9, Issue 3, March 1998, Pages 114-118 Conor Reilly dietary intake of the essential trace element selenium (Se) is decreasing in the UK and several other countries in the EU, with possible consequences for health. There is evidence that Se deficiency may be related to a variety of degenerative diseases, including cancer, and that protection against such conditions can be conferred by increasing intake of the element.
1.Cognitive means the affect that dementia has on thinking skills eg memory, understanding etc. Functional is about the ability to perform actions such as feeding themselves. Emotional is about how they feel and react eg confusion can cause distress and aggression. As dementia progresses, eating and drinking can become difficult for some people. This factsheet looks at some of the difficulties ...
Health authorities in the UK are considering whether intervention is required to bring this about, either by food fortification or other means. In addition, industry has begun to look at how Se can be used as a health-promoting ingredient in foods. This article reviews knowledge of the nature and biological role of selenium, levels in the diet, and the pros and cons of its use in functional foods. 3. Food Quality Protection Act: its impact on the pesticide industry, Quality Assurance (San Diego, Calif. ), Volume 5, Issue 4, October – December 1997, Pages 279-283 Wagner, J ME nacted into law by Congress in August 1996, the Food Quality Protection Act (FQPA) is the most significant piece of federal pesticide legislation since the 1988 amendments to the Federal Insecticide, Fungicide and Rodenticide Act.
FQPA was hastily drafted and approved towards the end of the 1996 Congressional session. The new law was advertised as resolving some long-standing problems; however, it is clear now that it has also created some new ones. Since the FQPA’s passage, the U. S. Environmental Protection Agency has issued numerous rules and regulations that are being used to evaluate and judge the safety of pesticide use on foods. This article discusses some of the major provisions of the new law and their impact to the U.
S. pesticide industry. [Journal Article; In English; United States] 4 Multi-deck clamshell cooking and staging process, Journal of Cleaner Production, Volume 5, Issues 1-2, 1997, Pages 149-150 Benno E LiebermannThe present invention is directed toward a method for transferring heat to food for cooking or staging ensuring bacteriological safety in the fast food production of hamburgers and other protein or farinaceous foods. The process provides a means to initially cook frozen food sealed in heat conducting containers, such as a flexible pouch to cook raw food or previously cooked food and to stage same for prolonged time periods at optimum product quality at a selected low temperature, thereby assuring precision, time and temperature-related, pathogenic risk management and food safety for public consumption. The process provides a means of holding the patties and / or other food encased in suitable plastic packages for prolonged time periods at an equilibrated, safe internal temperature range, selectable between 130^0 and 185^0 F, which temperature range is optional and maintained in order to guarantee bacteriological food safety by achieving 99. 999% thermal lethality of trace pathogens potentially present in ground meat articles such as beef or chicken patties.
A growing concern in community health care is the need of people to be able to buy food to feed themselves and their families. Food insecurity is described by the United States Department of Agriculture (USDA) as “the food intake of one or more household members was reduced and their eating patterns were disrupted at times during the year because the household lacked money and other resources for ...
5. Spices as antioxidants, Trends in Food Science & Technology, Volume 6, Issue 8, August 1995, Pages 271-277 Helle Lindberg Madsen and Grete BertelsenSynthetic antioxidants such as hydroxy toluene (BHT) and hydroxy anisole (BHA) have been used widely for many years to retard lipid oxidation. Concern about the safety of synthetic antioxidants together with consumer preference for natural products has resulted in increased research on natural antioxidants. Many spices have been shown to impart an anti oxidative effect in food. This article summarizes the literature on the anti oxidative effects of spices. The term spice is defined as dry plant material that is normally added to food to impart flavour.
6. Headspace analysis of benzene in food contact materials and its migration into foods from plastics cookware, Food Additives and Contaminants, Volume 7, Issue 2, March – April 1990, Pages 197-205 Jic kells, S M; Crews, C; Castle, L; Gilbert, J Concentrations of benzene of 29 and 64 mg / kg were found in two samples of thermo set polyester compounded for the manufacture of plastic cookware. In collaboration with the suppliers of the materials, it was established that the benzene originated from the use of t-butyl per benzoate used as an initiator in the manufacture of the polymer. Samples of thermo set polyester made to the original formulations and thus contaminated with benzene showed migration levels of 1. 9 and 5. 6 mg / kg in olive oil after extraction for 1 hour at 175 degrees C.
This is in terms of meals/drinks served and cleanliness of tables, table cloths, utensils, and servers. Nigerian press reports is replete with cases of hospitalization and death arising from use of adulterated and fake food/drugs, and fatalities from use of banned food storage chemicals. Concern for the prevalence of food-borne ill-health, and the need to reduce the risk and losses associated with ...
Migration levels into olive oil at 175 degrees C for samples produced with non-aromatic initiator were less than 0. 1 mg / kg . Concentrations of benzene in thermo set polyester cookware purchased from retail outlets were 0. 3 to 84. 7 mg / kg .
Low amounts of benzene (less than 0. 01 to 0. 09 mg / kg ) were detected in foods were used for cooking in microwave or conventional ovens. Other plastics used for retail food packaging, such as polystyrene and PVC, which might utilise t-butyl per benzoate catalyst, were also analysed for benzene. Levels were mostly below 0. 1 mg / kg , with the highest amounts detected being from 0.
2 to 1. 7 mg / kg , predominantly in articles of expanded polystyrene. 7. Health risks through imported food, Zentralbl Bakterio l Microbiol Hyg [B], Volume 187, Issue 4-6, April 1989, Pages 591-597 Geri gk, KFor the evaluation of health risks emerging from imported foods data can be utilized which result from national surveillance programmes of member states and which are summarized, e.
g. in the WHO Surveillance Programme for Control of Foodborne Infections and Intoxications in Europe. Within this programme annual reports are published reflecting the situation in the various European countries. The epidemiological data allow for long term preventive measures to be developed in an attempt to minimize health risks resulting from foods.
Within this programme an Early Warning System has been established to monitor and report on incidents of international concern. The Commission of the European Communities operates an Alert System on contaminated food which are in international or intra community trade. Thus countries shall be placed in a position to initiate without delay steps for the prevention of current health risks. It is the declared policy of the EEC to dismantle by 1992 all trade barriers between the member countries and thus complete the European domestic market. This situation will make impossible border controls for food within the Community. From that time on import controls will only exist towards so-called Third Countries at the outer border of the Community.
People nowadays are mostly seen munching there way at fast food restaurants during lunch breaks, snack time or even at dinner. A lot has relied on fast foods because it’s a quick and easy meal to grab on the go. But just how common fast foods are around the globe? Well, a research proves that fast food chains continue its explosive worldwide expansion. According to Addie Patrico, “There are around ...
The internal free trade with foods on the one hand and the shift of inspection and control measures on the other necessitate a reconsideration of traditional official food inspection procedures. This reorientation has to include risk evaluations and strategies for routine food inspection services as well as questions of judgement criteria for different articles of food, e. g. microbiological criteria, agreement on sampling plans and standardization of examination procedures which would have to be applied. 8.
Malnutrition and cancer, J Environ Pathol Toxicol Oncol, Volume 5, Issue 6, July 1985, Pages 103-114 Randeria, J DIn relation to cancer, malnutrition needs to be defined comprehensively as the carcinogenic effects produced by nutritional variables through multiple endogenous involvements. Nutritional factors act as primary effectors in four situations: carcinogens in food affected bio-availability of nutrients; non-nutritive dietary items; harmful contaminants. The second situation resulting in malnutrition, often detected by metabolic pathology in high risk groups, is examined. Nutritional carcinogenesis is discussed in relevance to (1) ingestion of toxins; (2) dietary promoters; (3) type, relative proportions, interactions and bio availability of micronutrient’s; (4) anti-carcinogenic or protective factors; and (5) the mixed-function oxidases.
The etiological role of malnutrition preceding clinical cancer is firmly established. A host of unknown factors presently preclude but do not obliterate association of a specific type of malnutrition to a specific cancer type. [Journal Article, Review; 65 Refs; In English; United States] 9. Study of energy expenditure and food intake of some working class people of Bangladesh, Bangladesh Medical Research Council Bulletin, Volume 1, Issue 1, April 1975, Pages 24-23 Fariduddin, K M; Rahman, M M; Ahsanullah, A Bio information is available on energy expenditure and dietary intake of Bangladesh population carried out simultaneously. As a preliminary step in this direction, forty volunteers mostly from the low socio-economic groups were subjected to these studies for a 3-4 day period. Indirect colorimetric method was used for the measurement of oxygen consumption and energy expenditure.
Malnutrition In The Philippines – How Will World Health Organization Deal With It? When you say malnutrition, it just means bad nutrition. Everyone who has bad nutrition usually does not have nutrients that a healthy body has. Poverty is the main cause if malnutrition because people are not able to eat the right kind of food they need. Lack of money means lack of food and lack of food can lead to ...
Actual weighing of food were carried out before consumption and values calculated from standard tables. It was found that values obtained during rest like sitting and lying including basal metabolic rate (BMR) fell within values reported in the literature. Resting energy expenditure, however, tended to rise in the later part of the day and the degree of physical activity carried out by the subjects. Rickshawpedalling required 6. 66 Kcal / min to be expended without passenger and 7. 84 Kcal / min with two passengers.
Cart pulling required 5. 5 Kcal / min without load compared to 6. 08 Kcal / min with a load of 350 kg. The small difference was obviously due to a reduction in the speed of cart pulling. This was, however, not true with. Dietary intake showed that all the subjects were getting a low protein and low fat diet and that carbohydrates were the main source (over 80%) of calories.
The doctors were the only group receiving some animal protein and the eating almost none. The number of calories taken were consistent with their activities. One had an unusually high intake of over 6000 calories daily. 10. A critical review of food fiber analysis and data, Journal of the American Dietetic Association, Volume 86, Issue 6, June 1986, Pages 732-743 Lanza, E; But rum, R R Epidemiologists, research scientists, and dietitians need data on the dietary fiber content of foods. This Article provides a provisional table on dietary fiber, compiled after a thorough search of the literature and a critical evaluation of the analytical methodology employed.
To make fully understandable the limitations and problems associated with the current dietary fiber data base, a short review of what is meant by the term dietary fiber and the complex chemical structures of the major dietary fibers — cellulose, hemicellulose, pectin, and lignin — are presented. A short description of the numerous analytical methods for quantifying dietary fiber, including the neutral detergent fiber procedure, the various enzymatic gravimetric procedures, and the analytic schemes for measuring the major dietary fiber fractions is also given, along with the strengths and weakness of the various procedures. The table on foods commonly eaten in the United States is meant as an interim guide for menu planning and dietary evaluation until newer data become available. Data are most limited on legumes and the numerous specialty baked products and breads available in this country. 3. The 5 journals that I would subscribe to are 1.
Though your children may ask for junk food because they like the taste or because their friends are eating it, you undoubtedly already know that junk food can have negative effects on them. Junk food is typically is low in nutrients and high in calories from added sugars, starches or fats. Processed and junk food lovers beware! There are many negative repercussions to persistent junk food eating ...
The Journal of the American Dietetic Study, because it shows the studies that are being done on food and also shows how nutritious some foods are 2. The British Journal of Nutrition, it shows how people in Britain eat and what nutrition studies have been conducted. 3. Journal of Food Engineering, it shows you the new foods to be produced that are more nutritious and also save money and time. 4. Health Care Food & Nutrition Focus, because you can find information about the nutritional value about some food and how there better for you.
5. International Journal of Food Science and Nutrition because you can get information about the actual science that goes into the nutritional part of certain international foods. 4. I chef was very useful to me.
It had a lot of info on restaurants, equipment, food journals, recipes, etc.