Toward consumer-focused food policies: a toolbox for encouraging the protein transition

Sustainability Science Practice and Policy, Journal Year: 2025, Volume and Issue: 21(1)

Published: Jan. 15, 2025

Language: Английский

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Nova fails to appreciate the value of plant‐based meat and dairy alternatives in the diet

Journal of Food Science, Journal Year: 2025, Volume and Issue: 90(2)

Published: Feb. 1, 2025

Abstract Processed foods play an important role in achieving both food and nutrition security. However, recent years, there has been increased concern about the health effects of processing, large part because emergence Nova classification system. classifies all into one four groups purportedly based entirely on extent to which they have processed. Recommendations limit intake ultra‐processed (UPF) (group 4) are primarily observational studies showing that their is associated with a range adverse outcomes. Nearly plant milks entire new generation plant‐based meat alternatives (PBMAs), made using concentrated sources protein, classified as UPFs. This may deter public from consuming professionals recommending these products even though represent convenient way increase protein high‐income countries, recommended by authorities. although total UPF outcomes, this not case for many subcategories Furthermore, instances, clinical research shows PBMAs beneficial relative animal‐based counterparts (Group 1). Collectively, evidence leads two conclusions. First, viable approach lowering dietary animal ratio. Second, paints too broad brush insufficiently nuanced serve guide purchasing decisions distract consumers focusing importance nutrient content.

Language: Английский

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DIETARY PROTEIN INTAKE, PROTEIN SOURCES & DISTRIBUTION PATTERNS IN COMMUNITY-DWELLING OLDER ADULTS: A HARMONIZED ANALYSIS OF EIGHT STUDIES

Clinical Nutrition, Journal Year: 2025, Volume and Issue: 47, P. 177 - 184

Published: Feb. 21, 2025

Language: Английский

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TOPLU BESLENME HİZMETİNDE DİYETİSYEN FAKTÖRÜ: MENÜ KALİTESİ ÜZERİNE PİLOT BİR ÇALIŞMA

Published: March 14, 2025

Amaç: Toplu beslenme hizmeti sunan kurumların menülerinin bireylerin günlük enerji ve besin ögesi ihtiyaçlarının önemli bir kısmını karşılaması beklenmektedir. Hizmet kurumlarda meslek profesyonellerinin etkin şekilde rol alması, başarılı sürdürülebilir uygulamaların gerçekleştirilmesinde kilit öneme sahiptir. Bu çalışma, toplu hizmetinde diyetisyen istihdam edenlerle diğer profesyonellerini eden kurumlar arasında, menü planlarının içeriği, besleyicilik değeri sağlığı geliştirici özelliklerinin karşılaştırılmasını amaçlamaktadır. Gereç Yöntemler: Araştırmaya Niğde ilinde (n=3) farklı profesyoneli orta büyük ölçekli toplam altı adet veren kurum dahil edilmiştir. Çalışmada 2024 yılı Ekim ayına ait iki haftalık 60 planı incelenmiştir. Bulgular: Çalışma sonucunda makro ögeleri arasında istatistiksel olarak anlamlı farklılık bulunmamıştır. Ancak planlarında C vitamini, A K B12 iyot demir içeriğinin belirgin düzeyde daha yüksek olduğu saptanmıştır. mikro vitamini düzeylerinin belirlenmiştir (p0.05), ORAC değerlerinin saptanmıştır (p

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Energy and Macronutrient Dietary Intakes of Vegetarian and Semi-Vegetarian Serbian Adults: Data from the EFSA EU Menu Food Consumption Survey (2017–2022)

Foods, Journal Year: 2025, Volume and Issue: 14(8), P. 1285 - 1285

Published: April 8, 2025

This study is the first to examine diet and nutritional status of adult vegetarian semi-vegetarian population in Serbia, using data from EFSA EU Menu Food Consumption Survey 2017–2022. The survey included 314 participants (63 vegans, 192 lacto-ovo vegetarians, 50 pescatarians, 9 flexitarians), aged 18–74 years (166 women 148 men, with no gender differences dietary patterns) across all regions Serbia. Collected anthropometrics (BMI) intake energy, macronutrients, specific food groups (assessed through two 24 h recalls). revealed multiple shortcomings three patterns. most significant was an insufficient protein (especially among but also non-vegans), connected unsatisfactory quantity, quality, availability plant sources. There a high fat (particularly omega-6 trans-fats-rich sources), especially non-vegans (but vegans), while omega-3 sources low. Non-vegans consumed less carbohydrates, fiber, vegetables, fruit, more sweets, beverages, alcohol. Our findings highlight need for improved education vegetarians/semi-vegetarians Serbia development national system-based guidelines this population.

Language: Английский

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Nutritional Properties of Innovatively Prepared Plant-Based Vegan Snack

Processes, Journal Year: 2024, Volume and Issue: 12(12), P. 2720 - 2720

Published: Dec. 2, 2024

This research examines the nutritional characteristics of novel-prepared plant-based vegan snacks (PVSs). The proximate composition, mineral content, amino and fatty acid profiles, volatile compounds, phytochemicals, antioxidant activity, in vitro protein carbohydrate digestion prepared were analyzed. PVSs mainly by mixing blanched broccoli, pumpkin, chickpeas, whole oat flour, red sweet pepper, fresh onion garlic, leafy vegetables, mixed spices, then homogenated, shaped, freeze-dried. Consequently, sensory evaluation was used to select most favored PVS; PVS2 contains 25% broccoli which superior model this study analyzed further. moisture crude protein, fat, ash, fiber, available carbohydrates 74.80, 3.40, 28.18, 4.97, 7.86, 3.69, 51.89 g 100 g−1 PVS2BBS2 (containing either or chickpeas), respectively. results showed that highest content macro-elements sodium, followed potassium. formula provides 95.24 Kcal 54.28 mg vitamin C on weight (fw). TPC, TCs, TF, TFL, AOA exhibited valuable content. HPLC analysis revealed fifteen phenolics quantified, with predomination chlorogenic (1741.60 μg g−1), phenolic acid, naringenin (302.38 g−1) as flavonoids, well Daidzein (22.27 an isoflavone. GC-MS quantification volatiles more components; at least 37 displayed concentrations higher than 0.1%. predominant cis-13-octadecenoic acid. percentage essential acids (EAAs) 25%, non-essential (NEAAs) 75%. Among EAAs NEAAs, phenylalanine glutamic highest, (FAs) profile saturated (SFA) unsaturated (USFA) 20.2% 79.2%, FA cis-11,14,17-Eicosatrienoic a 37.13%, cis-8,11,14-Eicosatrienoic 36.02%. Omega-3 reached 39.04%, omega-6 38.95%. degree degradation values for sample 292.09 NH3 before increased 2106.77 after enzymatic digestion. glycemic index (GI) estimated be 21.12, slightly individual vegetables’ GI. Finally, PVS may advantageous recommending enhancement further development diverse satisfy needs healthy persons patients across various age demographics.

Language: Английский

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Pauca verba on the association between protein intake and sarcopenia in older adults

The journal of nutrition health & aging, Journal Year: 2024, Volume and Issue: 29(2), P. 100448 - 100448

Published: Dec. 7, 2024

Language: Английский

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