Food Science and Nutrition Copyright (c) 2013 California Polytechnic State University All rights reserved. http://digitalcommons.calpoly.edu/fsn_fac Recent documents in Food Science and Nutrition en-us Wed, 01 May 2013 13:16:01 PDT 3600 Food fortification improves the intake of all fortified nutrients, but fails to meet the estimated dietary requirements for vitamins A and B<sub>6</sub>, in lactating South African women http://digitalcommons.calpoly.edu/fsn_fac/71 http://digitalcommons.calpoly.edu/fsn_fac/71 Wed, 03 Oct 2012 10:48:38 PDT Objective To investigate the impact of fortification by comparing food records and selected biochemical indicators of nutritional status pre- and post-fortification.

Design Mean intake from 24 h recalls (n 142) was compared with the Estimated Average Requirement (EAR) to determine the proportion with inadequate intake. In a subsample (n 34), diet and serum retinol, folate, ferritin and Zn were compared pre- and post-fortification for fortified nutrients vitamin A, thiamin, riboflavin, niacin, folic acid, Fe and Zn.

Setting South Africa.

Subjects Breast-feeding women (ninety-four HIV-infected, forty eight HIV-uninfected) measured at ∼6, 14, 24 weeks, and 9 and 12 months postpartum.

Results Pre-fortification, >80 % of women did not meet the EAR for vitamins A, C, D, thiamin, riboflavin, niacin, B6, B12 and folate and minerals Zn, iodine and Ca. Dietary intake post-fortification increased for all fortified nutrients. In post-fortification food records, >70 % did not meet the EAR for Zn and vitamins A, riboflavin and B6. Serum folate and Zn increased significantly post-fortification (P < 0·001 for both), with no change in ferritin and a reduction in retinol. Post-fortification marginal/deficient folate status was reduced (73·5 % pre v. 3·0 % post; P < 0·001), as was Zn deficiency (26·5 % pre v. 5·9 % post; P < 0·05). Pre- and post-fortification, >93 % were retinol replete. There was no change in Fe deficiency (16·7 % pre v. 19·4 % post; P = 0·728).

Conclusions Micronutrient intake improved with fortification, but >70 % of lactating women did not meet the EAR for Zn, vitamins A, riboflavin and B6. Although 100 % exceeded the EAR for Fe after fortification, Fe status did not improve.

]]> Peggy C. Papathakis et al. Seasonality of infant feeding practices in three Brazilian birth cohorts http://digitalcommons.calpoly.edu/fsn_fac/70 http://digitalcommons.calpoly.edu/fsn_fac/70 Fri, 17 Aug 2012 08:01:00 PDT

Background We assessed the influence of season of birth on duration of breastfeeding and other feeding patterns in three population-based birth cohort studies in the city of Pelotas, Southern Brazil.

Methods In 1982, 1993 and 2004, all hospital-born children in the city were enrolled in three cohort studies (n =  5914, 5249 and 4287, respectively). Children and their mothers were periodically visited in the first 2 years of life, to collect information on the duration of breastfeeding and the ages at which different types of foods were introduced on a regular basis. Two independent variables were studied: month of birth and mean environmental temperature in the first month of life. Survival analyses and chi-squared tests were used to evaluate the associations. Temperature-based slope indices of inequality were also calculated.

Results Duration of breastfeeding was lower among children born from April to June (months preceding winter) and spending their first month of life in colder temperatures. The influence of season of birth on breastfeeding patterns and the introduction of cow's milk differed according to maternal education, with the strongest effects among children belonging to less educated mothers. Early introduction of fruits (1982 and 1993 cohorts) and vegetables (1982 cohort) were also associated with lower environmental temperature in the first month of life, but not with trimester of birth.

Conclusion Colder temperatures adversely affect duration of breastfeeding and feeding patterns in infancy, especially among the poorest. This finding should be considered in breastfeeding promotion programmes.

]]> David A. González-Chica et al. Interaction of Blood Pressure and LDL Cholesterol in Early Atherosclerosis. The Los Angeles Atherosclerosis Study http://digitalcommons.calpoly.edu/fsn_fac/69 http://digitalcommons.calpoly.edu/fsn_fac/69 Thu, 02 Feb 2012 10:03:16 PST Background. The response to injury model of atherosclerosis has been investigated in animal models but not in epidemiologic studies. Relations between LDL cholesterol and carotid intima-media thickness (IMT) within levels of SBP provide a test of this model. Methods. Data are from a longitudinal study of 573 randomly sampled asymptomatic employees of a large company aged 40-60 years. IMT and change in IMT over 18 months (8IMT) were determined sonographically in the common carotid artery. 497 subjects were available for cross-sectional analysis. To investigate interactive effects of SBP and serum LDL on IMT, linear slopes (j±SE in mm/mmol/L) of IMT regressed on LDL were computed within SBP tertiles: Low 93-122, Middle 123-131, and High 132-175 mmHg. Covariates were age, body height, sex, body mass index, ethnicity, diabetes, smoking status, and treatment for hypertension or hypercholesterolemia. Analysis of 8IMT in 414 subjects was similar. Results. In cross-sectional models, IMT was positively related to LDL in the high SBP group (j=0.028±.008, p=0.0006), but not in the middle (j=-0.005±.008, p=0.51) or low (j=-0.003±.009, p=0.78) SBP groups. These differences in slope between SBP groups were statistically significant (p=0.004 for high vs middle, p=0.011 for high vs low). Results were comparable for the longitudinal analysis: 8IMT was significantly related to LDL in the high SBP group (j=0.013±.005, p=0.009), but not in the middle (j=-0.006±.005, p=0.18) or low (j=-0.005±.005, p=0.31) groups. The differences in slope between SBP groups were again significant (p=0.005 and p=0.010, respectively). Conclusion: These cross-sectional and longitudinal findings are consistent with the hypothesis that wall injury due to elevated SBP increases the susceptibility of the artery wall to LDL induced atherogenesis.

]]> Ping Sun et al. The Development and Pilot of a Culinary Intervention Designed Using the Social Cognitive Theory to Teach Nutrition to Adolescent Girls http://digitalcommons.calpoly.edu/fsn_fac/68 http://digitalcommons.calpoly.edu/fsn_fac/68 Thu, 02 Feb 2012 10:03:14 PST Due to the trend of decreased traditional cooking skills, this study investigated the effectiveness of practical cooking classes on diet quality to reduce the prevalence of obesity in adolescent girls.

]]> Julie Chessen et al. Learning to Teach, Teaching to Learn http://digitalcommons.calpoly.edu/fsn_fac/67 http://digitalcommons.calpoly.edu/fsn_fac/67 Thu, 02 Feb 2012 10:03:10 PST Community Based Learning (CBL) successfully enhances didactic objectives in a nutrition curriculum while serving the community. University students actively solved problems in a 'real world' situation and benefited non-profit locations. Emotionally, learners profited on personal levels through successfully overcoming barriers. Content analysis was used to demonstrate that using CBL in a 'Nutrition Education and Communication' class met didactic learning objectives, enhanced students' personal confidence in teaching, and strengthened awareness of interpersonal skills. 71 students, in pairs, developed and taught nutrition lessons in diverse community locations. Students kept a reflective journal throughout the five weeks of the experience.

]]> Lisa Nicholson et al. Eat Smart. Play Hard<sup>TM</sup> San Luis Obispo: A Nutrition and Fitness Pilot Program for Young Children and Their Adult Buddies http://digitalcommons.calpoly.edu/fsn_fac/66 http://digitalcommons.calpoly.edu/fsn_fac/66 Thu, 02 Feb 2012 10:03:07 PST Eat Smart. Play Hard™. San Luis Obispo!, a multi-component primary prevention program targeting low-income, Hispanic children 6-8 years, focuses on promoting healthy dietary and physical activity behaviors using an innovative child-adult buddy system approach. The child-adult buddies participate in multiple activities to increase their consumption of fruits and vegetables, and level of physical activity and decrease their consumption of sweetened beverages. The results of the pilot program show high program satisfaction and improvements in dietary and physical activity behaviors. Such programs provide an opportunity to establish and promote healthy behaviors among young children and ultimately prevent overweight development.

]]> Shirley S. Peterson et al. Effect of Tannin Additions Postfermentation with Gelatin Remediation in Paso Robles Cabernet Sauvignon http://digitalcommons.calpoly.edu/fsn_fac/65 http://digitalcommons.calpoly.edu/fsn_fac/65 Thu, 02 Feb 2012 09:40:32 PST The resultant color of a Cabernet Sauvignon wine connotes overall quality. Therefore, it is in the best interests of a winery to produce a well-balanced wine, containing the deepest color possible, using the least amount of additives. This experiment studied the effects of adding ColorPro, VRSupra, and Gelatin Extra No.1 to Cabernet Sauvignon fruit from Paso Robles to determine if anthocyanin and tannin levels changed with respect to the aforementioned supplements. To increase color and tannin extraction, ColorPro was added to the grape must prior to fermentation. A tannin powder, VRSupra, was added later in the winemaking process to reduce the bitterness and astringency obtained as a by-product of the enzyme addition. It is our presumption that the more tannin added throughout the winemaking process, the less gelatin remediation is needed on the wine prior to bottling. Three different tanks of Cabernet Sauvignon were monitored and analyzed. Varying rates of ColorPro were added at the hopper (0, 60, and 100 mL/ton). Postfermentation, four neutral American barrels were filled with free-run wine from each tank. Different rates of VRSupra tannin were added to the four barrels from each tank (0, 10, 20, 40 g/hL). The Adams assay was used to quantify amounts of total phenols, anthocyanin, tannin, and long and short polymeric pigments. Results suggest that there are no significant differences in the resultant stable color of the wines, but tannin levels were influenced by the addition of ColorPro, as well as VRSupra, determined by the Harbertson-Adams assay.

]]> Briana Heywood et al. Maternal smoking during pregnancy and risk factors for cardiovascular disease in adulthood http://digitalcommons.calpoly.edu/fsn_fac/64 http://digitalcommons.calpoly.edu/fsn_fac/64 Wed, 18 Jan 2012 14:56:15 PST Objective: This study was aimed at assessing the effect of maternal smoking during pregnancy on metabolic cardiovascular risk factors in early adulthood in a Brazilian birth cohort, after controlling for possible confounding variables and health behaviors in early adulthood.

Methods: In 1982, the maternity hospitals in Pelotas, southern Brazil, were visited and all births were identified. Those livebirths whose family lived in the urban area of the city were studied prospectively. In 2004–2005, we attempted to follow the whole cohort, the subjects were interviewed, examined and blood sample was collected. The following outcomes were studied: blood pressure; HDL cholesterol; triglycerides; random blood glucose and C-reactive protein. To explore the effect of maternal smoking, we adjusted the coefficients for the following possible mediators: perinatal factors (low birthweight and preterm births); adult behavioral factors (physical activity, dietary pattern, intake of fat and fiber, and tobacco smoking) and adult anthropometry (body mass index and waist circumference).

Results: In 2004–2005, we interviewed 4297 subjects, with a follow-up rate of 77.4%. The only significant finding in the unadjusted analyses was lower HDL cholesterol among females. After adjustment for lifestyle variables in early adulthood, birthweight and waist circumference, the difference in HDL levels between offspring of smokers and non-smokers reduced from −2.10 mg/dL (95% confidence interval: −3.39; −0.80) to −1.03 mg/dL (−2.35; 0.30).

Conclusion: Evidence that maternal smoking during pregnancy programs offspring metabolic cardiovascular risk factors are scarce, and reported associations are likely due to postnatal exposure to lifestyle patterns.

]]> Bernardo Lessa Horta et al. What is lysozyme and why is it used in Winemaking? http://digitalcommons.calpoly.edu/fsn_fac/62 http://digitalcommons.calpoly.edu/fsn_fac/62 Wed, 24 Aug 2011 08:59:15 PDT Geraldine S. P. Ritchie How can I protect my grapes and juice from spoilage during transport to the winery? http://digitalcommons.calpoly.edu/fsn_fac/61 http://digitalcommons.calpoly.edu/fsn_fac/61 Wed, 24 Aug 2011 08:59:12 PDT Geraldine S. P. Ritchie How can I estimate when to fortify a fermenting juice to achieve desired sugar and alcohol concentrations? http://digitalcommons.calpoly.edu/fsn_fac/60 http://digitalcommons.calpoly.edu/fsn_fac/60 Wed, 24 Aug 2011 08:59:08 PDT Geraldine S. P. Ritchie What is saignée and how will it affect my red wine? http://digitalcommons.calpoly.edu/fsn_fac/59 http://digitalcommons.calpoly.edu/fsn_fac/59 Wed, 24 Aug 2011 08:59:05 PDT Geraldine S. P. Ritchie How should I calculate and make water additions to facilitate the fermentation of red musts? http://digitalcommons.calpoly.edu/fsn_fac/58 http://digitalcommons.calpoly.edu/fsn_fac/58 Wed, 24 Aug 2011 08:59:02 PDT Geraldine S. P. Ritchie How should I calculate and make additions of grape concentrate to juice, musts and wines? http://digitalcommons.calpoly.edu/fsn_fac/57 http://digitalcommons.calpoly.edu/fsn_fac/57 Wed, 24 Aug 2011 08:58:59 PDT Geraldine S. P. Ritchie Effect of Bentonite Additions Prior to Fermentation on Protein Stability in Edna Valley Sauvignon blanc http://digitalcommons.calpoly.edu/fsn_fac/56 http://digitalcommons.calpoly.edu/fsn_fac/56 Wed, 24 Aug 2011 08:58:55 PDT Sauvignon blanc often requires large amounts of bentonite in order to remove haze proteins and make the wine heat stable. However, large bentonite additions can affect the sensory perception of the wine. We studied the effect of adding small amounts of bentonite before fermentation on the subsequent amount required after fermentation to heat stabilize the wine. Protein stability was evaluated in two lots of Sauvignon blanc juice from two blocks of the same Edna Valley vineyard. Bentonite (Volclay KWK, American Colloid Co.), 4.6 g suspended in 200 mL water, was added to 19 L of juice prior to fermentation. The control had 200 mL water added only. Juice treated with bentonite before fermentation required the lowest amounts of postfermentation bentonite to achieve protein stability, as determined by heat stability tests using a nephelometer. A correlation was observed between the turbidity of heated juices treated with different amounts of bentonite and protein measured by the Bradford Protein method. Sensory studies were conducted to ascertain if the effect of different bentonite additions and timing of additions changed the sensory perception of the resulting wine.

]]> Tymari LoRe et al. Quantifying Dissolved Carbon Dioxide Concentrations in Fermenting Red Musts http://digitalcommons.calpoly.edu/fsn_fac/55 http://digitalcommons.calpoly.edu/fsn_fac/55 Wed, 24 Aug 2011 08:58:52 PDT The concentration of dissolved carbon dioxide (DCOn2) is recognized as being high during alcoholic fermentation, but there is little data to indicate the actual concentrations and how they vary with extent of the fermentation or winemaking operations. The presence of the inert gas is important in protecting the juice or must from oxidation. In addition, carbon dioxide (COn2) is a recognized greenhouse gas, and the contribution of fermenting juice and musts to atmospheric COn2 cannot be put in perspective or modeled unless one has a better idea of DCOn2 and whether supersaturation is occurring throughout fermentation or for part of the time. This study monitored DCOn2 concentrations on a daily basis in four red musts during alcoholic fermentation in a commercial winery. Dissolved carbon dioxide concentrations generally peaked at around 2000 mg/L, but the maximum was not associated with a particular stage of fermentation. Musts tended to be supersaturated with DCOn2 when the rate of fermentation was high and/or the temperature increased rapidly and after a rack and return. Upon completion of alcoholic fermentation, DCOn2 concentrations generally decreased to between 400 and 1000 mg/L. During malolactic fermentation, DCOn2 concentrations varied between 1000 and 1500 mg/L.

]]> David M. Goldfarb et al. Empirical Study of Carbon Dioxide Released to the Atmosphere during Commercial Red Grape Fermentation http://digitalcommons.calpoly.edu/fsn_fac/54 http://digitalcommons.calpoly.edu/fsn_fac/54 Wed, 24 Aug 2011 08:58:48 PDT Carbon dioxide (CO2) is a pollutant (greenhouse gas) that is emitted during winemaking but not currently regulated by the Environmental Protection Agency. While winery CO2 emissions have been modeled, they have never been measured continuously or confirmed during a commercial fermentation. As international interest increases in greenhouse gases, it is important to know the amount of CO2 release and the determining factors; yeast strain, temperature, and dissolved CO2 are potentially important parameters. The study was designed to quantify emissions and test a theoretical model for atmospheric release of CO2 during alcoholic fermentation in a commercial winery. Gas release was channeled through a manifold system with an in-line mass flow meter calibrated for CO2, providing real-time and integrated measurement of atmospheric emission. Intermittent use of a hot-wire anemometer was used as a check on the mass-flow measurements. Initial results indicate that integrated mass of CO2 release is dependent on total Brix decrease and not duration of fermentation, consistent with the Williams and Boulton model. However, the time course of release and the shape of the release curves differed substantially among ferments and were primarily dependent on the length of active fermentation.

]]> Steven D. Colome et al. Effect of Gypsum and Lime on Wheat Growth in Pots Containing an Acidic Subsoil http://digitalcommons.calpoly.edu/fsn_fac/53 http://digitalcommons.calpoly.edu/fsn_fac/53 Fri, 01 Apr 2011 10:45:48 PDT A pot experiment was conducted to establish whether gypsum or lime could increase wheat growth in an acid subsoil. Wheat (Triticum aestivum c. v. Gutha) was grown in 3 kg of soil which had been mixed with basal nutrients and different rates of gypsum and lime. Wheat in the treatment which received no gypsum or lime showed the most severe nutrient deficiency symptoms and had the lowest shoot and root dry weights. Lime treatments increased shoot and root growth 2 to 3 fold and decreased the concentration of total Al and the calculated activities of all Al species. Gypsum increased shoot dry weight to up to 50% but decreased root dry weight and root length compared with unamended soil; it had little effect on the pH and concentration of total Al in the soil solution but decreased the sum of the activity of monomeric Al ions and increased the activity of the AlSO; ion pair. Both gypsum and lime increased uptake of Ca, Mg, S, P and K in plant shoots. It is suggested that lime increased plant growth by increasing the pH and markedly decreasing the concentration of Al in the soil solution, enabling plants to take up other nutrients from the soil. It is further suggested that gypsum decreased the activity of toxic monomeric Al species and therefore enabled better nutrient uptake. The results indicate that subsurface incorporation of lime would be the best method for improving wheat growth on yellow sandplain soils in Western Australia if an economic method for incorporation of lime into the subsoil could be developed.

]]> C. D.A. McLay et al. The PZC of Mercury in the Presence of Humic Acids and Their Complexes with Aluminium http://digitalcommons.calpoly.edu/fsn_fac/52 http://digitalcommons.calpoly.edu/fsn_fac/52 Mon, 14 Mar 2011 11:58:18 PDT Variation of the lifetime of a mercury drop with potential was used to determine the pzc of mercury in the presence of soil humic acids and their aluminium complexes. In all cases there was an overall net shift in the pzc in the cathodic direction. Variation in the extent of the shift with pH and concentration indicated greater adsorption of negatively charged species. The shift was smaller in the presence of aluminium humates, probably due to a decrease in the negative charge of the humic acid molecules after complexing. The use of electroanalytical techniques for metal speciation studies in soils and natural water, if humic materials are known to be present, might therefore be limited.

]]> Geraldine S.P. Ritchie et al. Relative Toxicities of Inorganic Aluminum Complexes to Barley http://digitalcommons.calpoly.edu/fsn_fac/51 http://digitalcommons.calpoly.edu/fsn_fac/51 Mon, 14 Mar 2011 11:58:15 PDT The inorganic forms of Al in the soil solution that decrease plant growth in acid soils have not been clearly identified. Therefore, we examined the effects of Al and its complexes with F- and SO42- on the root elongation of barley (Hordeum vulgare) in nutrient solutions containing 3333 μmol Ca L-1 and 6 μmol B L-1 at pH 4.5. The anions were chosen because of their presence in the soil solution at levels sufficient to complex Al. The toxicity of 0 to 100 μmol Al L-1 was studied in the presence of 0 to 10 /μmol F L ' or 0-3300 μmol SO42 L-1. The elongation of roots of barley seedlings was correlated with Al3+ concentrations but not with total soluble Al or Al complexed with F and SO42-. This could be one of the reasons why measurements of labile Al using complexing agents have not always been successful at distinguishing between Al-toxic and nontoxic soils.

]]> R. S. Cameron et al.