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Orvosi Hetilap
Authors:
Viktória Szűcs
,
Erzsébet Szabó
, and
Diána Bánáti

Yamini, S., Juan, W. Y., Marcoe, K., et al.: Impact of using updated food consumption and composition data on selected MyPyramid Food Group nutrient profiles. J. Nutr. Educ. Behav., 2006, 38 , 136

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A panel of orally administered lectins (100 mg/kg b.w.) of different binding specificities was tested for suppression of voluntary food consumption in prefasted rats. PHA isolectins (Phaseolus vulgaris) and RPA-I (Robinia pseudoacacia) were found to exert a marked and significant effect, but two other gut-binding lectins, i.e. SBA (Glycine max) and WGA (Triticum vulgare) and several non-binding lectins were ineffective. In cannulated rats PHA infused into the duodenum induced food suppression, i.e. binding of the lectin to the mouth or stomach was unnecessary. Suppression of food consumption lasted through the whole nocturnal feeding period, control (BSA) and experimental (PHA) curves of cumulative food consumption showed a V-like divergence. Suppression by PHA or RPA-I showed very similar time courses, but a long-lasting inhibition of gastric emptying was only observed in the RPA-treated animals. Intraperitoneally administered lectins suppressed food consumption much more effectively than the oral ones, whereas Galanthus nivalis agglutinin (GNA) had little or no effect. It is concluded that lectins can be used as effective tools for the modulation of food consumption and gastric emptying in experimental animals.

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.38.2009.2.2 CSO (C entral statistical O ffice ( 2013 ): 2.2.3.6. Amount of food consumption per capita per year classified by income and type of region into deciles (2010–) . Available

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). There is an ongoing debate regarding the conceptualization of addictive food consumption. For example, it has been argued that some people develop an addiction to food per se like a substance addiction ( Şengör & Gezer, 2019 ), whereas an alternative

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particularly pronounced for food consumption, as its environmental impact is significant on both the input and output sides [ 1–3 ]. The principles of sustainable and environmentally conscious food consumption include the preference of vegetable foods and fats

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In this research, the effect of gender on fast-food consumption has been studied to determine fast-food consumption habits with a survey given to 900 people including Tekirdag city centre high school students and Namık Kemal University students. Also, the relationship between fast-food consumption and overweight, and whether the students have trust for hygiene applications of fast food producing and service enterprises has been studied. 900 people in total were involved in this research (459 females and 441 males). According to the results of the survey, a significant relationship between gender and fast-food choice type, portion size, consumption frequency, trust for complying hygiene rules, the need of being informed about food security, being affected by commercials, food poisoning and the reaction to it, and not consuming fast-food has been found.Many Turkish adolescents are becoming increasingly more westernized and have greater convenience when they eat out. Fast-food type nutrition which is popular among children and teenagers contains deficient or excess nutrients. High schools and universities are appropriate establishments for students to gain correct nutritional habits. This research has been planned to determine fast-food preferences of different gender.

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The authors’ aim is to reveal the reflection of Hungarian political and economic transformation in the public health nutrition during the last two and a half decades. Results of the four representative, nationwide dietary surveys completed in this period have been analysed for macro-, micronutrient intakes and overweight/obesity. The food consumption-related vital statistics provided by Hungarian Central Statistical Office were also analysed and compared. There are certain signs of favourable improvements: slight decrease of energy intake in females, growing share of plant protein, less saturated, more polyunsaturated fatty acid intake, less sugar. These findings are in parallel with some positive general statistical issues: the extension of life expectancy, lesser acute myocardial infarction, atherosclerosis and stomach cancer mortality, more vegetables and fruit, lesser lard, more oil consumption. On the other hand, there are several detrimental nutritional issues that influence the health status of Hungarian population: still high energy, fat and cholesterol intake, low complex carbohydrates, too much sodium (salt), insufficiencies in some vitamin, macro- and microelements intake. The number of overweight/obese people takes up fairly high level. The surveys somewhat revealed the role of nutrition in the health status of population and now a particle of possibility for its improvement is available

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In 2009 Hungarian Food Safety Office (HFSO) performed a countrywide representative dietary survey to obtain food consumption data for quantitative food safety risk assessment utilizable in the field of public health nutrition as well. The consumption of foodstuffs, daily energy- and nutrient intakes, nutritional habits and dietary supplement usage of Hungarian population was assessed. The complex system has included three-day dietary record and a food consumption frequency questionnaire. Some anthropometric parameters were also self-recorded. According to the body mass index, a considerable proportion of both the 31–60 years old males (69%) and females (46%) were overweight or obese. The energy intake of the Hungarian adult population is slightly exceeds the recommendation. The intake of proteins is satisfactory in general. The average intake of total fats is very high (36.1–38.9 energy percent), and the fatty acid composition — mostly the ratio of n-6/n-3 fatty acids — is unfavourable, but the fatty acid pattern regarding saturated- (SFA), mono- (MUFA) and polyunsaturated (PUFA) fatty acid ratio shows favourable tendency. The proportion of complex carbohydrates within the intake of energy providing macronutrients is far lower than the optimal level, but it is a positive finding that added sugar intake is below the outmost recommendation. The average daily cholesterol intake is high (males: 469 mg, females: 335 mg), whilst the dietary fibre intake is lower than the recommended. The article provides data on alcohol, caffeine and fibre consumption, too.

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The fourth countrywide nutrition survey was initiated and co-ordinated by the Hungarian Food Safety Office jointly to the yearly Household Budget Survey of Hungarian Central Statistical Office in 2009. The dietary assessment was performed by trained interviewers and skilled dieticians using a complex questionnaire system, containing three-day diary, short food frequency questionnaire and questions on taking of dietary supplements and on prevalence of food allergy. The data records were processed and the questionnaires were validated, the results obtained on the micronutrient intakes of the adult population are shown in this article. From fat soluble vitamins, the average daily intakes of vitamins A and D were lower than the national recommendations in case of both genders, meaning low intake for around 60% (in case of retinol) and 80–90% (in case of calciferols) of adults. The intakes of some water soluble vitamins belonging to B group, vitamin C and folates were low as well. Regarding the macroelements, the most important health problem on population level is the extremely high sodium load of the inhabitants, combined with unfavourable sodium/potassium ratio. The average daily calcium intake of every age and gender group was far below the recommended value. The average daily intake of iron was low for the 50% of adult females. The article also provides data on frequency of food supplement taking habits of inhabitants and of self-reported food allergy.

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Abstract  

Food samples reflecting average food consumption by an adult in the southeastern, northeastern, central, and western parts of the United States were collected and prepared as if for consumption. The prepared foods were divided into twelve different food categories and analyzed by instrumental neutron activation analysis. The concentration of Ca, Mn, Mg, Al, Na, K, Cu, Cl, Sb, Hg, Se, Fe, Zn and Co is reported for these food samples.

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