Eating Fermented Foods with Live Microbes May Improve Dietary Health.pdf

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Fermented foods like kimchi and yogurt contain live microorganisms that have been associated with improved metabolic health and reduced disease risk. However, little is known about how much of the Western diet contains live microbes and what percentage of Americans consume them. To address this knowledge gap, Marco et al. (2022) conducted a study analyzing dietary recall data from over 74,000 adults and children in the NHANES study from 2001 to 2018. They aimed to estimate microbial content across food items, classify foods as low, medium, or high in microbes, and determine what proportion of Americans ingest live microbes through their diet.

Food

Raw and unpeeled fruits and vegetables, dairy, and certain proteins
contain dietary microbes that have been demonstrated to benefit
human health
However, compared to other macronutrients such as carbohydrates, fats, and
proteins which are reported on nutrition fact labels and databases, it is not
clear how much of the Western diet is actually composed of foods containing
live dietary microbes and, moreover, the percentage of U.S. adults and
children who consume them. Addressing this knowledge gap is not only
imperative in establishing safe daily intake values of live microbes but also
encourages further clinical studies to investigate the long-term health benefits
they may provide.

To quantify the level of microbes across food groups and the proportion of
U.S. residents that ingest them, Marco et al. conducted a 2022 study that
analyzed published dietary data from the National Health and Nutrition
Examination Survey (NHANES), an ongoing study led by the CDC’s National
Center for Health Statistics. NHANES study participants are selected through
statistical sampling and information is collected through both in-home
interviews and physical examinations at designated health centers.

For their retrospective analysis, Marco et al. used 24-hour dietary
recall results obtained from 74,466 adults and children, dating from
2001 to 2018. Their study aimed to use pre-existing data to estimate
the general amounts of microbes contained in food items reported in
the NHANES study, classify each item as low-, medium-, or high-
microbial content, and, ultimately, approximate the percentage of U.S.
adults and children who consume these live microbes.

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Purpose –This study aims to explore dietary diversity (DD) and nutritional status of adolescents among rural farm households in Southwestern Nigeria. It analyses whether higher commercialization levels of farm households translate to better nutrition. Design/methodology/approach –This study was conducted in Ogun and Oyo States of Southwestern Nigeria, using primary data from352 farm households with a total of 160 adolescent members. The individual version of dietary diversity score (DDS) of nine food groups was used to calculate adolescent DDS over a 24-h recall period. World Health Organization AnthroPlus software was used in analyzing adolescents’ anthropometric data (height-for-age z-score and body mass index-for-age z-score) while household crop commercialization index (CCI) was estimated for each farm household. Separate logit models were used to examine thedriversof adolescents’ DDandmalnutrition. Findings –Thestudyfindings indicated that 100% of the adolescents consumed starchy staples while 0%, 3.1% and 12.5% consumed organ meat, milk/milk products and eggs, respectively. Results revealed that 74.1%and21.2%ofboyswerestuntedandthinwhiletheprevalenceinadolescent girls was 50.7%and9.3%, respectively. Prevalence of stunting was found to be very high (60%–83%) in all the four CCI levels’ households indicating that belonging to highly commercialized households (CCI 3–4) may not necessarily translate to better nutrition of adolescent members. Food expenditure (p < 0.01) and access to piped water (p <0.01) negatively influenced adolescents’ stunting mainly because of lower expenditure on food items and lower percent of household having access to piped water, respectively, while education (p < 0.01) had positive effects on adolescents’ DD. Originality/value –Previous studies have contributed to the body of knowledge concerning the link between agricultural commercialization and nutrition using under-five children of the households. However, to the best of the authors’ knowledge, this is the first study that investigated the influence of CCI on DDSandnutritional status of adolescent members of farm households in Nigeria. This study fills this existing knowledge gap in investigating adolescents’ DD and malnutrition among smallholder farm households.

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INTRODUCTIONFood is important for survival. It provides necessary nutrition for the body of the human being. Fast food, which is available readymade and easy to eat is now a day’s an important item of food. It often termed as food away from home FAFH Jahan, et al., 2020 . Junk food was first popularized in 1950s in the United States. The first Junk food restaurants were established in the United States with White Castle in 1916. Now a days McDonald’s, KFC and Pizza Hut are multinational corporations with outlets across the globe. At present fast food restaurants are one of the largest segments of the food industry with over 200,000 restaurants and 120 billion in sales in the U.S. alone10. International chains including McDonald’s and Yum Brands have 65 percent and 50 percent of their sales overseas respectively which indicates that fast food has a great demand all over the worldSTATEMENT OF THE PROBLEMA study to assess the knowledge on hazards of junk food among adolescents.OBJECTIVESTo assess the level of knowledge regarding hazards of junk food among adolescents.To associate the level of knowledge regarding hazards of junk food among adolescents with their selected demographic variables.RESEARCH METHODOLOGYA descriptive design with simple random research design was used to assess the assess the knowledge on hazards of junk food among adolescents at rural areas After obtaining permission from the Department of Community Heath Nursing, the investigator selected 30 samples by using purposive sampling technique. The samples who met the inclusion criteria were selected by convenience sampling technique. The purposes of the study to the samples and obtained the written informed consent. The nature and purpose of the study was explained to the women. Questionnaire was used to collect the demographic variables of adolescents.MAJOR FINDING OF THE STUDY The study shows that 15 50 had moderate level of knowledge, 8 26.67 had inadequate knowledge and 7 23.33 had adequate knowledge regarding health hazards of the fast food consumption among adolescents. The mean score of knowledge score was 8.50Â±2.86. The median score was 9.0 with minimum score of 4.0 and maximum score 13.0The demographic variable pocket money per month 2=10.243, p=0.037 had shown statistically significant association with level of knowledge regarding health hazards of the fast food consumption among adolescents at p 0.05 level and the other demographic variables had not shown statistically significant association with level of knowledge regarding health hazards of the fast food consumption among adolescents.CONCLUSIONThe findings of the study conclude that the adolescents had moderate to inadequate level of knowledge on health hazards of the junk food consumption. The study suggest that health education on consumption of fast food should be imparted to the adolescents at the community and school level. Meena. P | Francis Nath | F. J. David "Assess the Knowledge on Hazards of Junk Foods am

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Wellness Nutrients Nutritional Supplementation SWU 351 Sustainable Living and Mindful Eating Objectives By the end of class you should be able to: Identify a variety of “wellness supplements” Identify populations who may and may not benefit from taking a multivitamin Define “functional foods” The Problem The vast majority of Americans do not meet minimum RDA standards of vitamins and minerals 93% of vitamins D and E miss recommendations from diet 61% not enough magnesium 50% not enough Vitamin A and Calcium Many subpopulations have lower than recommended intake older adults (over 65+) African Americans Obese individuals Those who are ill or injured Do We Need Supplements to be “Well”? Health maintenance and prevention of disease Almost 1/2 of the adult population takes supplements of one form or another What supplements do people take to be well? Deficiency Issues Micronutrients (vitamins and minerals) provide: maintenance of normal cell and tissue function, metabolism, growth and development True Deficiency Diseases are Rare in the United States more problems from over nutrition, not malnutrition Supplements offer an unregulated promise of health in a bottle It is BIG BUSINESS, with BIG PROFITS Can a healthful diet provide adequate protection? Or, are supplements the answer? Common Wellness Supplements MVI’s Fish Oil and Flax Oil Vitamin D Antioxidants such as vitamins C and E and beta carotene Gene Polymorphisms Since the mapping of the human genome, multiple single nucleotide polymorphisms (SNPs) have been identified that can affect nutritional status and potentially, overall health Common SNPs MTHFR Vitamin D receptor Fatty Acid Desaturases (FADS) PEMT (choline) Lipoprotein polymorphisms… FASEB J. 2005 Oct;19(12):1602-16 Healthy Eating Index 2005 Measures adequacy, moderation and variety (fat, cholesterol, sodium , FGP…) Data set is from 1999 - 2000 74% of population has a diet that “needs improvement” 10% have a “good diet” 16% of population has a “poor diet” http://www.cnpp.usda.gov/publications/HEI/HEI99-00report.pdf Americans Do Not Meet Federal Dietary Recommendations 2001 – 2004 NHANES (16,338 ppl aged 2 and older) 24 hr recall translated into food groups using My Pyramid Equivalents Database The population did not meet recommendations for all of the nutrient rich food groups except for total grains, meat and beans (categories: fruits, veg, dark green veg, orange veg, legume, starchy veg, other veg, milk, total grains, meat and beans, oils) Dark greens, orange veg, legumes and whole grains had the poorest showing and 90% of the population did not meet recommendations for total veg and milk. 80 – 90% of Americans are over-consuming fat, sugar, & ETOH Krebs-Smith et al. J Nutr. 2010 Oct;140(10):1832-8. Toxic World? Textbook of Functional Medicine. Institute for Functional Medicine. Gig Harbor, WA. 2005 Do we have evidence that taking MVI’s / Supplements provide benefit? ...

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Caffeine intake in children in the United States and 10-y trends: 2001–20101–4 Namanjeet Ahluwalia, Kirsten Herrick, Alanna Moshfegh, and Michael Rybak ABSTRACT Background: Because of the increasing concern of the potential adverse effects of caffeine intake in children, recent estimates of caffeine consumption in a representative sample of children are needed. Objectives: We provide estimates of caffeine intake in children in absolute amounts (mg) and in relation to body weight (mg/kg) to examine the association of caffeine consumption with sociodemo- graphic factors and describe trends in caffeine intake in children in the United States. Design: We analyzed caffeine intake in 3280 children aged 2–19 y who participated in a 24-h dietary recall as part of the NHANES, which is a nationally representative survey of the US population with a cross-sectional design, in 2009–2010. Trends over time between 2001 and 2010 were examined in 2–19-y-old children (n = 18,530). Analyses were conducted for all children and repeated for caffeine consumers. Results: In 2009–2010, 71% of US children consumed caffeine on a given day. Median caffeine intakes for 2–5-, 6–11-, and 12–19-y olds were 1.3, 4.5, and 13.6 mg, respectively, and 4.7, 9.1, and 40.6 mg, respectively, in caffeine consumers. Non-Hispanic black children had lower caffeine intake than that of non-Hispanic white counterparts. Caffeine intake correlated positively with age; this association was independent of body weight. On a given day, 10% of 12–19-y-olds exceeded the suggested maximum caffeine intake of 2.5 mg/kg by Health Canada. A significant linear trend of decline in caffeine intake (in mg or mg/kg) was noted overall for children aged 2–19 y during 2001–2010. Specifically, caffeine intake declined by 3.0 and 4.6 mg in 2–5- and 6–11-y-old caffeine consumers, respectively; no change was noted in 12–19-y-olds. Conclusion: A majority of US children including preschoolers consumed caffeine. Caffeine intake was highest in 12–19-y-olds and remained stable over the 10-y study period in this age group. Am J Clin Nutr 2014;100:1124–32. INTRODUCTION Caffeine is a commonly consumed stimulant present naturally in or added to foods and beverages. Caffeine consumption in children has received considerable interest because of the concern of adverse health effects. Caffeine intake of 100–400 mg has been associated with nervousness, jitteriness, and fidgetiness (1, 2). Because of the continued brain development involving myelination and pruning processes, children may be particularly sensitive to caffeine (3, 4). There has been some evidence that has linked caffeine intake in children to sleep dysfunction, el- evated blood pressure, impairments in mineral absorption and bone health, and increased alcohol use or dependence (1, 5–7). In addition, the routine use of caffeinated sugar-sweetened beverages may contribute to weight gain and dental cavities (8). Caffeine toxicity in children has also ...

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Nutrition and Food Science (NFS) July, 2022: DOI: https://doi.org/10.1108/NFS-03-2022-0104 Purpose: This study explored dietary diversity and nutritional status of adolescents among rural farm households in Southwestern Nigeria. It analyses if higher commercialization levels of farm households translate to better nutrition. Design/methodology/approach: The study was conducted in Ogun and Oyo States of Southwestern Nigeria, utilizing primary data from 352 farm households with a total of 160 adolescent members. The individual version of dietary diversity score (DDS) of nine (9) food groups was used to calculate adolescent DDS over a 24-h recall period, World Health Organization (WHO) AnthroPlus software was used in analyzing adolescents’ anthropometric data (height-for-age z-score and BMI-for-age z-score) while household crop commercialization index (CCI) was estimated for each farm household. Separate logit models were used to examine the drivers of adolescents’ dietary diversity and malnutrition. Findings: The study findings indicated that 100% of the adolescents consumed starchy staples while 0%, 3.1% and 12.5% consumed organ meat, milk/milk poducts, and eggs respectively. Results revealed that 74.1% and 21.2% of boys were stunted and thin while the prevalence in adolescent girls was 50.7% and 9.3% respectively. Prevalence of stunting was found to be very high (60-83%) in all the four CCI levels’ households indicating that belonging to highly commercialized households (CCI 3-4) may not necessarily translate to better nutrition of adolescent members. Food expenditure (p< 0.01) and access to piped water (p< 0.01) negatively influenced adolescents’ stunting mainly due to lower expenditure on food items and lower percent of household having access to piped water respectively while education (p< 0.01) had positive effect on adolescents’ dietary diversity. Originality/value: Previous studies have contributed to the body of knowledge concerning the link between agricultural commercialization and nutrition using under-five children of the households. However, this is the first study that investigated the influence of CCI on DDS and nutritional status of adolescent members of farm households in Nigeria. Our study fills this existing knowledge gap in investigating adolescents’ dietary diversity and malnutrition among smallholder farm households.

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Abstract Comment by Tim Cameron: Will you be adding the title page before this? Comment by Tim Cameron: Introduction Children require different types of diets as they grow up. Every stage of development requires a specific type of diet to enhances growth and general well-being. This is why the federal government has set up rules and regulations and governs to school lunches in the United States. The government introduces updated National School Lunch and School Breakfast Programs (NSLP) in 2012 to cut down sugar, sodium and fat intake in the schools. The program included introduction of fruits, whole grains and vegetables every day. Statistics shows that nearly one third of children and adolescents in the country are obese and overweight. Poor nutrition in school lunches also increases chances of developing chronic diseases such as kidney stones, heart diseases and diabetes (Schuna, 2017). Healthy nutrition among children and adolescents enhances memory development, social skills and fine motor skills. Nutritionally sound diets in children and preadolescents plays very important roles in preparing them to (for) a healthier future. It is therefore the responsibility of the government to ensure school lunches are free of excess sugar, salt and fats. There a strong relationship between nutrition and brain development. High intake of poor diet during the earlier years in children leads to anxiety and depression in later years. It also increases emotional and behavioral problems. However, healthy diets such as vegetables, whole grains and fruits prevent children’s risk to for depression in later years. According to the U.S. Department of Agriculture (USDA, 2018), whole grains contains vitamins B, fiber and minerals that helps kids in school to concentrate in class. The government through the USDA started offering whole-grain rich food in school lunches after the enactment of the Healthy, Hunger-Free Kids Act in 2012. The problem now is that these rules have been relaxed and children and adolescents are back consuming sugary foods. Also most schools do not adhere to NLSP program expectations. You need a Population Concerns section Methods This should be Nutrition Relation Topics – what areas of your research are related to nutrition? Next should be Nutrition Interventions – what studies were conducted? The research methodology used in this nutrition research paper involved systematic reviews of various sources involving children, preadolescents and nutrition. Most of these studies were obtained from government agency databases such as United States Department of Agriculture (USDA), NHANES and other nutrition databases. The research studies reviewed were majorly conducted through Cross-sectional surveys, surveillance surveys and experimental designs. Data were obtained through admission of questionnaires and interviews. Statistical tools such as regression analysis were used in analyzing the data. Research Findings This should be Nutrition.

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Eating Fermented Foods with Live Microbes May Improve Dietary Health.pdf

1. EATING FERMENTED FOODS WITH LIVE MICROBES MAY IMPROVE DIETARY HEALTH

2. Fermented foods—like kimchi and yogurt—and probiotic supplements have been associated with improved metabolic health and, consequently, stronger immunity and reduced risk against various cancers (Savaiano et al., 2021; Wastyk et al., 2021). What these foods and supplements have in common is the presence of living microorganisms (Montville, 2004; Jeddi et al., 2014; Ziyaina et al., 2018). In fact, raw and unpeeled fruits and vegetables, dairy, and certain proteins contain dietary microbes that have been demonstrated to benefit human health (Roselli et al., 2021; Marco et al., 2022).

3. Raw and unpeeled fruits and vegetables, dairy, and certain proteins contain dietary microbes that have been demonstrated to benefit human health However, compared to other macronutrients such as carbohydrates, fats, and proteins which are reported on nutrition fact labels and databases, it is not clear how much of the Western diet is actually composed of foods containing live dietary microbes and, moreover, the percentage of U.S. adults and children who consume them. Addressing this knowledge gap is not only imperative in establishing safe daily intake values of live microbes but also encourages further clinical studies to investigate the long-term health benefits they may provide.

4. To quantify the level of microbes across food groups and the proportion of U.S. residents that ingest them, Marco et al. conducted a 2022 study that analyzed published dietary data from the National Health and Nutrition Examination Survey (NHANES), an ongoing study led by the CDC’s National Center for Health Statistics. NHANES study participants are selected through statistical sampling and information is collected through both in-home interviews and physical examinations at designated health centers.

5. For their retrospective analysis, Marco et al. used 24-hour dietary recall results obtained from 74,466 adults and children, dating from 2001 to 2018. Their study aimed to use pre-existing data to estimate the general amounts of microbes contained in food items reported in the NHANES study, classify each item as low-, medium-, or high- microbial content, and, ultimately, approximate the percentage of U.S. adults and children who consume these live microbes.

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