Presentation by Flavia Mori Sarti at the symposium, "Innovative ways for conserving the ecosystem services provided by bushmeat" in the 51th Annual Meeting ATBC 2014 in Cairns, Australia.
Yogurt consumption for a healthier diet and lifestyle: overview from cohorts ...Yogurt in Nutrition #YINI
Yogurt is generally considered as a healthy food because of its nutrient composition, its profile of fermented food, and its link with an improved metabolic fitness. Population studies show that yogurt consumers report a greater intake of some nutrients,
e.g. calcium and protein, and fruits and vegetables compared to non-consumers. This is concordant with recent data demonstrating that diet quality is improved in yogurt consumers. Other cohort studies have shown that yogurt consumption is
associated with a reduced body weight over time. Our research experience with the Quebec Family Study reveals that yogurt consumption might be the “signature of a healthy lifestyle”. Indeed, female yogurt consumers report a better macronutrient
composition of the diet than non-consumers; they are also more physically active and display feeding behaviors which are more compatible with body weight stability. This agrees with results of the Infogene Study demonstrating that yogurt consumers
are more prone to adhere to a Prudent dietary pattern whereas non-consumers tend to exhibit a Western pattern. In summary, currently available cohort studies tend to show that yogurt consumption is associated with a healthy eating pattern
and lifestyle.
Animal Source Foods in the UK Diet: A Nutritional Overview - Joe Millward, Pr...guycollender
During a workshop at the London International Development Centre on 12 June 2009, Joe Millward gave a nutritionist's overview of animal source foods, illustrated from a UK diet perspective.
Expert Consultation on Nutrient Risk Assessment for Determination of Safe Upper Levels for Nutrients held on 4th December, 2015 by International Life Sciences Institute, India
Expert Consultation on Nutrient Risk Assessment for Determination of Safe Upper Levels for Nutrients held on 4th December, 2015 by International Life Sciences Institute, India
YOGURT CONSUMPTION IS ASSOCIATED WITH LESS WEIGHT GAIN OVER TIME - Professor ...Yogurt in Nutrition #YINI
Latest studies confirm association of yogurt consumption with less weight gain over time and a reduced risk of becoming overweight or obese. The potential benefits of yogurt consumption to reduce weight gain over time have been confirmed in several recently-reported studies discussed today (1,2). Scientists have found that regular yogurt consumption is associated with less weight gain and a reduced risk of becoming overweight or obese. Speaking to public health officials at the III World Congress of Public Health Nutrition in Spain, Professor Frans J Kok from the Division of Human Nutrition at Wageningen University in the Netherlands, underlined the potentially unique role of daily yogurt consumption for weight management. However, he also highlighted the need for randomized controlled trials and mechanistic studies to help understand how this might occur.
Yogurt consumption for a healthier diet and lifestyle: overview from cohorts ...Yogurt in Nutrition #YINI
Yogurt is generally considered as a healthy food because of its nutrient composition, its profile of fermented food, and its link with an improved metabolic fitness. Population studies show that yogurt consumers report a greater intake of some nutrients,
e.g. calcium and protein, and fruits and vegetables compared to non-consumers. This is concordant with recent data demonstrating that diet quality is improved in yogurt consumers. Other cohort studies have shown that yogurt consumption is
associated with a reduced body weight over time. Our research experience with the Quebec Family Study reveals that yogurt consumption might be the “signature of a healthy lifestyle”. Indeed, female yogurt consumers report a better macronutrient
composition of the diet than non-consumers; they are also more physically active and display feeding behaviors which are more compatible with body weight stability. This agrees with results of the Infogene Study demonstrating that yogurt consumers
are more prone to adhere to a Prudent dietary pattern whereas non-consumers tend to exhibit a Western pattern. In summary, currently available cohort studies tend to show that yogurt consumption is associated with a healthy eating pattern
and lifestyle.
Animal Source Foods in the UK Diet: A Nutritional Overview - Joe Millward, Pr...guycollender
During a workshop at the London International Development Centre on 12 June 2009, Joe Millward gave a nutritionist's overview of animal source foods, illustrated from a UK diet perspective.
Expert Consultation on Nutrient Risk Assessment for Determination of Safe Upper Levels for Nutrients held on 4th December, 2015 by International Life Sciences Institute, India
Expert Consultation on Nutrient Risk Assessment for Determination of Safe Upper Levels for Nutrients held on 4th December, 2015 by International Life Sciences Institute, India
YOGURT CONSUMPTION IS ASSOCIATED WITH LESS WEIGHT GAIN OVER TIME - Professor ...Yogurt in Nutrition #YINI
Latest studies confirm association of yogurt consumption with less weight gain over time and a reduced risk of becoming overweight or obese. The potential benefits of yogurt consumption to reduce weight gain over time have been confirmed in several recently-reported studies discussed today (1,2). Scientists have found that regular yogurt consumption is associated with less weight gain and a reduced risk of becoming overweight or obese. Speaking to public health officials at the III World Congress of Public Health Nutrition in Spain, Professor Frans J Kok from the Division of Human Nutrition at Wageningen University in the Netherlands, underlined the potentially unique role of daily yogurt consumption for weight management. However, he also highlighted the need for randomized controlled trials and mechanistic studies to help understand how this might occur.
Dr. Pedro Urriola - Feed efficiency: Measuring, Genetic Trends, and Current S...John Blue
Feed efficiency: Measuring, Genetic Trends, and Current State of the Industry - Dr. Pedro Urriola, Department of Animal Science, College of Food, Agricultural and Natural Resource Sciences, University of Minnesota, from the 2016 Allen D. Leman Swine Conference, September 17-20, 2016, St. Paul, Minnesota, USA.
More presentations at http://www.swinecast.com/2016-leman-swine-conference-material
Investigating the current and potential role of local biodiversity in meeting nutritional requirements from complementary foods of infants and young children (6-23 months) in Southern Benin. West Africa, Gervais Ntandou-Bouzitou, Bioversity International
Importance of Tropical tubers in solving global hunger by Pallavi Wani.pptxPallavi Wani
Tropical root and tuber crops are the second most important group of crop plants after cereals. Tuber crops occupy remarkable position towards food security of the developing world due to their high calorific value and superior CHO content. In world the total productivity of tuber crops of about 10.88 t/ha and in India tuber crops total production of about 6.58 mt from an area of 0.24 mha. Among tuber crops sweet potato, cassava and elephant foot yam are cultivated commercially in considerable area. These commodities are grown by small scale farmers and more yield than other food crops.
Root and tuber crops are known as energy banks of nature providing staple food, meet the calorie needs of about one fifth of word’s population. These crops have complex role to play in food security, reduction hunger and elimination of poverty. Tuber crops were well adapted to diverse soil and environment condition with wide farming system by this that can enable all year round production. And Tuber crops are efficient source of CHO compared to other food crops. Apart from that also good source of vitamins, minerals which helps in several health problems, also used for various medicinal purpose (Sanket J et al., 2019).
Sweet potato is important tropical tuber crop. It is herbaceous perennial but cultivated as annual. And Botanically called Ipomoea batatas belongs to Family Convolvulaceae having its hexaploid Chromosome number is 90.
Another important tuber crop is cassava next to sweet potato. Cassava is perennial, monoecious shrub. Botanically called Manihot esculenta belongs to family Euphorbiaceae having its diploid chromosome number is 36.
BIOFORTIFICATION OF CASSAVA:3. Yam:
Dioscorea is a perennial deciduous vine belongs to family dioscorea. It is recognized as the fourth most important tuber crop.
It contributes about 10% of the total root and tubers production around the world.
Yams also considered as famine food and play a prime role in the food habit of small and marginal rural families and forest-dwelling communities during the food scarcity periods.
4. Taro:Taro is staple and subsidiary food crop, botanically called colocasia esculenta, belongs to family Araceace. Tubers are low in fat, high in vit A & abundant in complex carbohydrates.
5. Elephant foot yam
Elephant tuber manly raised as cash crop, It is botanically called Amorphophallus paeoniifolius belongs to family Aracea, having its diploid chromosome number is 28.
Corm and pseudostem are the edible part of EFY.
6. Arrowroot
Botanically called Maranta arundinacea belongs to family marantaceae, having its diploid chromosome is 24.
Anti-Nutritional Factors:
VALUE ADDITION:
Major Tuber crops research centers in India
o CTCRI REGIONAL CENTER, BHUBANESWAR, ORISSA
o CTCRI, TRIRUVANANTHAPURAM, KERALA
o 19 AICRP Centers.
Conclusion:
Tropical root and tuber crops play a major role in food security, culture and economic propesperity in many Asian, African countries.
BIO150 – Nutrition Unit 3 Assignment NutritionCalc PluChantellPantoja184
BIO150 – Nutrition
Unit 3 Assignment: NutritionCalc Plus Report
Copyright 2022 Post University, ALL RIGHTS RESERVED
Due Date: 11:59 pm EST Sunday of Unit 3
Points: 50
Overview:
For this assignment, you will follow the NutritionCalc Plus Instructions document to input
the information from your Food Journal assignment in Unit 2. You will analyze your
report using the information from NutritionCalc.
Instructions:
• Using the Word document attached to this assignment, create your NutritionCalc
profile.
o Enter your data from the Food Journal assignment into NutritionCalc.
• View and save your All Daily Reports in a PDF document. This document should
include:
o Recommendations.
o Bar Graph Report.
o Spreadsheet Report.
o Macronutrient Distribution.
o Calorie Assessment.
o Nutrition Facts.
o My Plate.
o Food List Report.
• Include the following information in a separate document:
o Refer to your All Daily Report from NutritionCalc. On the MyPlate Report, you will
see Intake vs. Recommendation.
§ Take a look at either the fruit or vegetable category.
§ Explain why underconsumption of this food group can be a concern for
well-being.
§ Discuss how this food group functions in relation to health.
§ Identify and discuss two specific nutrients found in this food group. What
health issues or symptoms can arise if these nutrients are missing from
the diet?
§ Compare and contrast your intake vs. the recommendation.
• How do you plan to increase your consumption if necessary?
Copyright 2022 Post University, ALL RIGHTS RESERVED
Requirements:
• Submit a Word document in APA format for the questions.
• Submit a PDF document containing all of the areas listed for the NutritionCalc
Report.
Be sure to read the criteria below by which your work will be evaluated before
you write and again after you write.
Copyright 2022 Post University, ALL RIGHTS RESERVED
Evaluation Rubric for Unit 3 Assignment
CRITERIA Deficient Needs
Improvement
Proficient Exemplary
(0-25 points) (26-49 points) (50-69 points) (70-80 points)
NutritionCalc
Report
The
NutritionCalc
Report is not
attached or is
missing most
of the key
components.
The
NutritionCalc
Report is
missing some
of the key
components.
The
NutritionCalc
Report is
missing one or
two key
components.
The
NutritionCalc
Report
includes all of
the key
components.
(0-8 points) (9-14 points) (15-18 points) (19-20 points)
NutritionCalc
Analysis
Questions
The follow-up
questions
about the
NutritionCalc
report are not
answered.
Some of the
follow-up
questions
about the
NutritionCalc
report are
answered.
Most of the
follow-up
questions
about the
NutritionCalc
report are
answered.
All of the
follow-up
questions
about the
NutritionCalc
report are
answered.
The discussion of socialization theories, such as social control and social learning, have focus ...
BIO150 – Nutrition Unit 4 Assignment Functions of Fats.docxSusanaFurman449
BIO150 – Nutrition
Unit 4 Assignment: Functions of Fats Assignment
Copyright 2022 Post University, ALL RIGHTS RESERVED
Due Date: 11:59 pm EST Sunday of Unit 4
Points: 50
Overview:
For this assignment, you will analyze good fats and bad fats.
Instructions:
• Watch the “7 Ways to Optimize Your Cholesterol” video in this week’s Readings
and Resources.
• Name and describe five functions of fat.
• List the five different types of fat.
• From the video, choose and describe two pieces of information that surprised
you about lowering cholesterol.
o Include in your description an explanation about why each surprised you.
• Choose three healthy cooking oils/fats and explain how you can incorporate them
into your daily diet.
• Reviewing your All Daily Report, identify where the majority of your fats come
from.
o Are they healthy fats or unhealthy fats?
o List the benefits of increasing your healthy fats and the health issues that
can arise from eating too many unhealthy fats.
Requirements:
• Submit a Word document in APA format.
• RE-submit the PDF document containing all of the areas listed for the
NutritionCalc Report.
Be sure to read the criteria below by which your work will be evaluated before
you write and again after you write.
Copyright 2022 Post University, ALL RIGHTS RESERVED
Evaluation Rubric for Unit 4 Assignment
CRITERIA Deficient Needs
Improvement
Proficient Exemplary
(0-8 points) (9-14 points) (15-18 points) (19-20 points)
Five
Functions of
Fats and Five
Different
Types of Fat
The five
functions of fat
and the five
different types
of fat are not
listed.
One or two of
the five
functions of fat
and the five
different types
of fat are listed.
Three or four of
the five
functions of fat
and the five
different types
of fat are listed.
All five
functions of fat
and the five
different types
of fat are listed.
Lowering
Cholesterol
The
information
about lowering
cholesterol is
not included.
The
information
about lowering
cholesterol is
included but is
missing an
explanation.
The
information
about lowering
cholesterol is
included, but
lacks details.
The
information
about lowering
cholesterol is
written in a
clear and
detailed
manner.
Healthy
Cooking
Oils/Fats
The healthy
cooking
oils/fats are not
included.
The healthy
cooking
oils/fats are
included, but
no explanation
about
incorporation
into the diet is
written.
The healthy
cooking
oils/fats are
included, but
the section is
lacking details.
The healthy
cooking
oils/fats and
explanation
about
incorporation
into the diet are
written in a
clear and
detailed
manner.
Analysis of
All Daily
Report
The analysis of
the All Daily
Report is not
included.
The analysis of
the All Daily
Report is
included, but
only some
areas are
addressed.
The analysis of
the All Daily
Report is
included, and
mo.
Dr. Brian Richert - Alternative Feed Ingredients: Real Options or Just a Nice...John Blue
Alternative Feed Ingredients: Real Options or Just a Nice Idea? - Dr. Brian Richert, Associate Professor of Animal Sciences, Department of Animal Sciences, Purdue University, from the 2012 Minnesota Pork Congress, January 18-19, Minneapolis, MN, USA.
Participatory monitoring of the bushmeat trade in the Amazonian Trifrontier (...Fundsi88
Participatory monitoring of the bushmeat trade in the Amazonian Trifrontier (Colombia, Peru, Brazil).
Daniel Cruz-Antia, Maria Paula Quiceno, Nathalie van Vliet, Lindon Jonhson Neves & Robert Nasi
Invisibility of bushmeat trade chains and participatory monitoring in the ama...Fundsi88
Invisibility of bushmeat trade chains and participatory monitoring in the amazonian trifrontier region of Colombia, Peru and Brazil
Nathalie van Vliet, Daniel Cruz-Antia, María Paula Quiceno, Lindon Jonhson Neves, Blanca Yague, Sara Hernández & Robert Nasi
More Related Content
Similar to Beyond protein intake: Bushmeat as source of micronutrients in the tri-frontier region
Dr. Pedro Urriola - Feed efficiency: Measuring, Genetic Trends, and Current S...John Blue
Feed efficiency: Measuring, Genetic Trends, and Current State of the Industry - Dr. Pedro Urriola, Department of Animal Science, College of Food, Agricultural and Natural Resource Sciences, University of Minnesota, from the 2016 Allen D. Leman Swine Conference, September 17-20, 2016, St. Paul, Minnesota, USA.
More presentations at http://www.swinecast.com/2016-leman-swine-conference-material
Investigating the current and potential role of local biodiversity in meeting nutritional requirements from complementary foods of infants and young children (6-23 months) in Southern Benin. West Africa, Gervais Ntandou-Bouzitou, Bioversity International
Importance of Tropical tubers in solving global hunger by Pallavi Wani.pptxPallavi Wani
Tropical root and tuber crops are the second most important group of crop plants after cereals. Tuber crops occupy remarkable position towards food security of the developing world due to their high calorific value and superior CHO content. In world the total productivity of tuber crops of about 10.88 t/ha and in India tuber crops total production of about 6.58 mt from an area of 0.24 mha. Among tuber crops sweet potato, cassava and elephant foot yam are cultivated commercially in considerable area. These commodities are grown by small scale farmers and more yield than other food crops.
Root and tuber crops are known as energy banks of nature providing staple food, meet the calorie needs of about one fifth of word’s population. These crops have complex role to play in food security, reduction hunger and elimination of poverty. Tuber crops were well adapted to diverse soil and environment condition with wide farming system by this that can enable all year round production. And Tuber crops are efficient source of CHO compared to other food crops. Apart from that also good source of vitamins, minerals which helps in several health problems, also used for various medicinal purpose (Sanket J et al., 2019).
Sweet potato is important tropical tuber crop. It is herbaceous perennial but cultivated as annual. And Botanically called Ipomoea batatas belongs to Family Convolvulaceae having its hexaploid Chromosome number is 90.
Another important tuber crop is cassava next to sweet potato. Cassava is perennial, monoecious shrub. Botanically called Manihot esculenta belongs to family Euphorbiaceae having its diploid chromosome number is 36.
BIOFORTIFICATION OF CASSAVA:3. Yam:
Dioscorea is a perennial deciduous vine belongs to family dioscorea. It is recognized as the fourth most important tuber crop.
It contributes about 10% of the total root and tubers production around the world.
Yams also considered as famine food and play a prime role in the food habit of small and marginal rural families and forest-dwelling communities during the food scarcity periods.
4. Taro:Taro is staple and subsidiary food crop, botanically called colocasia esculenta, belongs to family Araceace. Tubers are low in fat, high in vit A & abundant in complex carbohydrates.
5. Elephant foot yam
Elephant tuber manly raised as cash crop, It is botanically called Amorphophallus paeoniifolius belongs to family Aracea, having its diploid chromosome number is 28.
Corm and pseudostem are the edible part of EFY.
6. Arrowroot
Botanically called Maranta arundinacea belongs to family marantaceae, having its diploid chromosome is 24.
Anti-Nutritional Factors:
VALUE ADDITION:
Major Tuber crops research centers in India
o CTCRI REGIONAL CENTER, BHUBANESWAR, ORISSA
o CTCRI, TRIRUVANANTHAPURAM, KERALA
o 19 AICRP Centers.
Conclusion:
Tropical root and tuber crops play a major role in food security, culture and economic propesperity in many Asian, African countries.
BIO150 – Nutrition Unit 3 Assignment NutritionCalc PluChantellPantoja184
BIO150 – Nutrition
Unit 3 Assignment: NutritionCalc Plus Report
Copyright 2022 Post University, ALL RIGHTS RESERVED
Due Date: 11:59 pm EST Sunday of Unit 3
Points: 50
Overview:
For this assignment, you will follow the NutritionCalc Plus Instructions document to input
the information from your Food Journal assignment in Unit 2. You will analyze your
report using the information from NutritionCalc.
Instructions:
• Using the Word document attached to this assignment, create your NutritionCalc
profile.
o Enter your data from the Food Journal assignment into NutritionCalc.
• View and save your All Daily Reports in a PDF document. This document should
include:
o Recommendations.
o Bar Graph Report.
o Spreadsheet Report.
o Macronutrient Distribution.
o Calorie Assessment.
o Nutrition Facts.
o My Plate.
o Food List Report.
• Include the following information in a separate document:
o Refer to your All Daily Report from NutritionCalc. On the MyPlate Report, you will
see Intake vs. Recommendation.
§ Take a look at either the fruit or vegetable category.
§ Explain why underconsumption of this food group can be a concern for
well-being.
§ Discuss how this food group functions in relation to health.
§ Identify and discuss two specific nutrients found in this food group. What
health issues or symptoms can arise if these nutrients are missing from
the diet?
§ Compare and contrast your intake vs. the recommendation.
• How do you plan to increase your consumption if necessary?
Copyright 2022 Post University, ALL RIGHTS RESERVED
Requirements:
• Submit a Word document in APA format for the questions.
• Submit a PDF document containing all of the areas listed for the NutritionCalc
Report.
Be sure to read the criteria below by which your work will be evaluated before
you write and again after you write.
Copyright 2022 Post University, ALL RIGHTS RESERVED
Evaluation Rubric for Unit 3 Assignment
CRITERIA Deficient Needs
Improvement
Proficient Exemplary
(0-25 points) (26-49 points) (50-69 points) (70-80 points)
NutritionCalc
Report
The
NutritionCalc
Report is not
attached or is
missing most
of the key
components.
The
NutritionCalc
Report is
missing some
of the key
components.
The
NutritionCalc
Report is
missing one or
two key
components.
The
NutritionCalc
Report
includes all of
the key
components.
(0-8 points) (9-14 points) (15-18 points) (19-20 points)
NutritionCalc
Analysis
Questions
The follow-up
questions
about the
NutritionCalc
report are not
answered.
Some of the
follow-up
questions
about the
NutritionCalc
report are
answered.
Most of the
follow-up
questions
about the
NutritionCalc
report are
answered.
All of the
follow-up
questions
about the
NutritionCalc
report are
answered.
The discussion of socialization theories, such as social control and social learning, have focus ...
BIO150 – Nutrition Unit 4 Assignment Functions of Fats.docxSusanaFurman449
BIO150 – Nutrition
Unit 4 Assignment: Functions of Fats Assignment
Copyright 2022 Post University, ALL RIGHTS RESERVED
Due Date: 11:59 pm EST Sunday of Unit 4
Points: 50
Overview:
For this assignment, you will analyze good fats and bad fats.
Instructions:
• Watch the “7 Ways to Optimize Your Cholesterol” video in this week’s Readings
and Resources.
• Name and describe five functions of fat.
• List the five different types of fat.
• From the video, choose and describe two pieces of information that surprised
you about lowering cholesterol.
o Include in your description an explanation about why each surprised you.
• Choose three healthy cooking oils/fats and explain how you can incorporate them
into your daily diet.
• Reviewing your All Daily Report, identify where the majority of your fats come
from.
o Are they healthy fats or unhealthy fats?
o List the benefits of increasing your healthy fats and the health issues that
can arise from eating too many unhealthy fats.
Requirements:
• Submit a Word document in APA format.
• RE-submit the PDF document containing all of the areas listed for the
NutritionCalc Report.
Be sure to read the criteria below by which your work will be evaluated before
you write and again after you write.
Copyright 2022 Post University, ALL RIGHTS RESERVED
Evaluation Rubric for Unit 4 Assignment
CRITERIA Deficient Needs
Improvement
Proficient Exemplary
(0-8 points) (9-14 points) (15-18 points) (19-20 points)
Five
Functions of
Fats and Five
Different
Types of Fat
The five
functions of fat
and the five
different types
of fat are not
listed.
One or two of
the five
functions of fat
and the five
different types
of fat are listed.
Three or four of
the five
functions of fat
and the five
different types
of fat are listed.
All five
functions of fat
and the five
different types
of fat are listed.
Lowering
Cholesterol
The
information
about lowering
cholesterol is
not included.
The
information
about lowering
cholesterol is
included but is
missing an
explanation.
The
information
about lowering
cholesterol is
included, but
lacks details.
The
information
about lowering
cholesterol is
written in a
clear and
detailed
manner.
Healthy
Cooking
Oils/Fats
The healthy
cooking
oils/fats are not
included.
The healthy
cooking
oils/fats are
included, but
no explanation
about
incorporation
into the diet is
written.
The healthy
cooking
oils/fats are
included, but
the section is
lacking details.
The healthy
cooking
oils/fats and
explanation
about
incorporation
into the diet are
written in a
clear and
detailed
manner.
Analysis of
All Daily
Report
The analysis of
the All Daily
Report is not
included.
The analysis of
the All Daily
Report is
included, but
only some
areas are
addressed.
The analysis of
the All Daily
Report is
included, and
mo.
Dr. Brian Richert - Alternative Feed Ingredients: Real Options or Just a Nice...John Blue
Alternative Feed Ingredients: Real Options or Just a Nice Idea? - Dr. Brian Richert, Associate Professor of Animal Sciences, Department of Animal Sciences, Purdue University, from the 2012 Minnesota Pork Congress, January 18-19, Minneapolis, MN, USA.
Participatory monitoring of the bushmeat trade in the Amazonian Trifrontier (...Fundsi88
Participatory monitoring of the bushmeat trade in the Amazonian Trifrontier (Colombia, Peru, Brazil).
Daniel Cruz-Antia, Maria Paula Quiceno, Nathalie van Vliet, Lindon Jonhson Neves & Robert Nasi
Invisibility of bushmeat trade chains and participatory monitoring in the ama...Fundsi88
Invisibility of bushmeat trade chains and participatory monitoring in the amazonian trifrontier region of Colombia, Peru and Brazil
Nathalie van Vliet, Daniel Cruz-Antia, María Paula Quiceno, Lindon Jonhson Neves, Blanca Yague, Sara Hernández & Robert Nasi
Bushmeat research in the past 3 decades: What has it changed for sustainable ...Fundsi88
Presentation by Nathalie van Vliet at the symposium, "Innovative ways for conserving the ecosystem services provided by bushmeat" in the 51th Annual Meeting ATBC 2014 in Cairns, Australia.
Towards sustainable bushmeat procurement to improve food and income security ...Fundsi88
Presentation by Miguel Pinedo Vasquez at the symposium, "Innovative ways for conserving the ecosystem services provided by bushmeat" in the 51th Annual Meeting ATBC 2014 in Cairns, Australia.
Certifying bushmeat: an option for sustainable hunting in colombian amazon?Fundsi88
Presentation by Maria Paula Quiceno at the symposium, "Innovative ways for conserving the ecosystem services provided by bushmeat" in the 51th Annual Meeting ATBC 2014 in Cairns, Australia.
Learning our lessons: The effectiveness of alternative livelihood projects in...Fundsi88
Presentation by Lauren Coad at the symposium, "Innovative ways for conserving the ecosystem services provided by bushmeat" in the 51th Annual Meeting ATBC 2014 in Cairns, Australia.
Changes in game harvest composition, southeastern Cameroon: A potential indic...Fundsi88
Presentation by Hirokazu Yasuoka at the symposium, "Innovative ways for conserving the ecosystem services provided by bushmeat" in the 51th Annual Meeting ATBC 2014 in Cairns, Australia.
Predicting hunting behavior among indigenous communities in Ecuador: insights...Fundsi88
Presentation by Enrique de la Montaña at the symposium, "Innovative ways for conserving the ecosystem services provided by bushmeat" in the 51th Annual Meeting ATBC 2014 in Cairns, Australia.
Should African governments pull bushmeat trade out the shadows in the Congo B...Fundsi88
Presentation by Daniel Cornélis at the symposium, "Innovative ways for conserving the ecosystem services provided by bushmeat" in the 51th Annual Meeting ATBC 2014 in Cairns, Australia.
Health and economic valuation of the subsistence harvest of wildlife in Madag...Fundsi88
Presentation by Christopher Golden at the symposium, "Innovative ways for conserving the ecosystem services provided by bushmeat" in the 51th Annual Meeting ATBC 2014 in Cairns, Australia.
The Cultural Connections of Urban and Periurban Indigenous Communities to Tro...Fundsi88
Presentation by Blanca Yagüe at the symposium, "Innovative ways for conserving the ecosystem services provided by bushmeat" in the 51th Annual Meeting ATBC 2014 in Cairns, Australia.
Economic value of bushmeat and poverty alleviation in the Amazonian regionFundsi88
Presentation by Sarah Hernandez at the symposium, "Innovative ways for conserving the ecosystem services provided by bushmeat" in the 51th Annual Meeting ATBC 2014 in Cairns, Australia.
(May 29th, 2024) Advancements in Intravital Microscopy- Insights for Preclini...Scintica Instrumentation
Intravital microscopy (IVM) is a powerful tool utilized to study cellular behavior over time and space in vivo. Much of our understanding of cell biology has been accomplished using various in vitro and ex vivo methods; however, these studies do not necessarily reflect the natural dynamics of biological processes. Unlike traditional cell culture or fixed tissue imaging, IVM allows for the ultra-fast high-resolution imaging of cellular processes over time and space and were studied in its natural environment. Real-time visualization of biological processes in the context of an intact organism helps maintain physiological relevance and provide insights into the progression of disease, response to treatments or developmental processes.
In this webinar we give an overview of advanced applications of the IVM system in preclinical research. IVIM technology is a provider of all-in-one intravital microscopy systems and solutions optimized for in vivo imaging of live animal models at sub-micron resolution. The system’s unique features and user-friendly software enables researchers to probe fast dynamic biological processes such as immune cell tracking, cell-cell interaction as well as vascularization and tumor metastasis with exceptional detail. This webinar will also give an overview of IVM being utilized in drug development, offering a view into the intricate interaction between drugs/nanoparticles and tissues in vivo and allows for the evaluation of therapeutic intervention in a variety of tissues and organs. This interdisciplinary collaboration continues to drive the advancements of novel therapeutic strategies.
Seminar of U.V. Spectroscopy by SAMIR PANDASAMIR PANDA
Spectroscopy is a branch of science dealing the study of interaction of electromagnetic radiation with matter.
Ultraviolet-visible spectroscopy refers to absorption spectroscopy or reflect spectroscopy in the UV-VIS spectral region.
Ultraviolet-visible spectroscopy is an analytical method that can measure the amount of light received by the analyte.
This presentation explores a brief idea about the structural and functional attributes of nucleotides, the structure and function of genetic materials along with the impact of UV rays and pH upon them.
Introduction:
RNA interference (RNAi) or Post-Transcriptional Gene Silencing (PTGS) is an important biological process for modulating eukaryotic gene expression.
It is highly conserved process of posttranscriptional gene silencing by which double stranded RNA (dsRNA) causes sequence-specific degradation of mRNA sequences.
dsRNA-induced gene silencing (RNAi) is reported in a wide range of eukaryotes ranging from worms, insects, mammals and plants.
This process mediates resistance to both endogenous parasitic and exogenous pathogenic nucleic acids, and regulates the expression of protein-coding genes.
What are small ncRNAs?
micro RNA (miRNA)
short interfering RNA (siRNA)
Properties of small non-coding RNA:
Involved in silencing mRNA transcripts.
Called “small” because they are usually only about 21-24 nucleotides long.
Synthesized by first cutting up longer precursor sequences (like the 61nt one that Lee discovered).
Silence an mRNA by base pairing with some sequence on the mRNA.
Discovery of siRNA?
The first small RNA:
In 1993 Rosalind Lee (Victor Ambros lab) was studying a non- coding gene in C. elegans, lin-4, that was involved in silencing of another gene, lin-14, at the appropriate time in the
development of the worm C. elegans.
Two small transcripts of lin-4 (22nt and 61nt) were found to be complementary to a sequence in the 3' UTR of lin-14.
Because lin-4 encoded no protein, she deduced that it must be these transcripts that are causing the silencing by RNA-RNA interactions.
Types of RNAi ( non coding RNA)
MiRNA
Length (23-25 nt)
Trans acting
Binds with target MRNA in mismatch
Translation inhibition
Si RNA
Length 21 nt.
Cis acting
Bind with target Mrna in perfect complementary sequence
Piwi-RNA
Length ; 25 to 36 nt.
Expressed in Germ Cells
Regulates trnasposomes activity
MECHANISM OF RNAI:
First the double-stranded RNA teams up with a protein complex named Dicer, which cuts the long RNA into short pieces.
Then another protein complex called RISC (RNA-induced silencing complex) discards one of the two RNA strands.
The RISC-docked, single-stranded RNA then pairs with the homologous mRNA and destroys it.
THE RISC COMPLEX:
RISC is large(>500kD) RNA multi- protein Binding complex which triggers MRNA degradation in response to MRNA
Unwinding of double stranded Si RNA by ATP independent Helicase
Active component of RISC is Ago proteins( ENDONUCLEASE) which cleave target MRNA.
DICER: endonuclease (RNase Family III)
Argonaute: Central Component of the RNA-Induced Silencing Complex (RISC)
One strand of the dsRNA produced by Dicer is retained in the RISC complex in association with Argonaute
ARGONAUTE PROTEIN :
1.PAZ(PIWI/Argonaute/ Zwille)- Recognition of target MRNA
2.PIWI (p-element induced wimpy Testis)- breaks Phosphodiester bond of mRNA.)RNAse H activity.
MiRNA:
The Double-stranded RNAs are naturally produced in eukaryotic cells during development, and they have a key role in regulating gene expression .
Professional air quality monitoring systems provide immediate, on-site data for analysis, compliance, and decision-making.
Monitor common gases, weather parameters, particulates.
Richard's entangled aventures in wonderlandRichard Gill
Since the loophole-free Bell experiments of 2020 and the Nobel prizes in physics of 2022, critics of Bell's work have retreated to the fortress of super-determinism. Now, super-determinism is a derogatory word - it just means "determinism". Palmer, Hance and Hossenfelder argue that quantum mechanics and determinism are not incompatible, using a sophisticated mathematical construction based on a subtle thinning of allowed states and measurements in quantum mechanics, such that what is left appears to make Bell's argument fail, without altering the empirical predictions of quantum mechanics. I think however that it is a smoke screen, and the slogan "lost in math" comes to my mind. I will discuss some other recent disproofs of Bell's theorem using the language of causality based on causal graphs. Causal thinking is also central to law and justice. I will mention surprising connections to my work on serial killer nurse cases, in particular the Dutch case of Lucia de Berk and the current UK case of Lucy Letby.
Beyond protein intake: Bushmeat as source of micronutrients in the tri-frontier region
1. Beyond protein intake: Bushmeat as
source of micronutrients in the tri-
frontier region
Flavia Mori Sarti
2. Protein availability in tropical forests
Local sources of protein
Wild animals and insects
Seasonal scarcity
Complemented by staple foods
Manioc
Sweet potatoes
Plaintains
Low dietary intake as limitation for size and
permanence of pre-contact Amazonian settlements
3. Bushmeat consumption
Central role in the diets of urban and rural
populations in tropical forests
Primary source of protein
Few evidences on micronutrients contribution
Diets in the Amazonian region
Lack of variety
Nutritional deficiencies
Low caloric content
4. Methods
Household (Hh) food intake study
Part of wider survey on bushmeat (BM) in Amazon region
Sample selection of households according to country,
location, income, and bushmeat consumption based on
Interviews among schoolchildren (16 schools)
875 interviews during dry season (September to October, 2012)
1,043 interviews during rainy season (February to March, 2013)
3 consecutive days collection of 24-hour recall (Sun-Tue)
with food items weighting in June and July, 2013
5. Methods
Household (Hh) food intake study
Household members converted into adult equivalent units
According to age and sex
Food intake converted into
Calories
Macronutrients (protein, carbohydrates, lipids)
Micronutrients (fiber, cholesterol, vitamin C, iron, sodium,
calcium)
Nutrient intake per adult equivalent compared with
nutritional requirements for evaluation of populations
6. Household sample characteristics
Characteristics
Total
Hh without BM
Cons
Hh with BM Cons
n % n % n %
Country
Brazil 20 57% 17 57% 3 60%
Bolivia 15 43% 13 43% 2 40%
Income
High 8 23% 7 23% 1 20%
Low 27 77% 23 77% 4 80%
Avg SD Avg SD Avg SD
Hh members
Individuals 6.5 3.1 6.4 3.3 7.0 2.3
AE Units 5.1 2.3 5.1 2.4 5.5 1.6
Obs.: Hh = household; BM Cons = bushmeat consumption; Hh members = household members; AE Units =
adult equivalent units; Avg = average; SD = standard deviation.
7. Results
Nutrient consumption
Caloric intake per adult barely achieves recommendations
Iron deficiency in the diets registered
Low intake of fiber, calcium, and vitamin C
Markers of healthy diets
Low consumption of fruits and vegetables
Excessive intake of cholesterol and saturated fatty acids
Nutrients related to unhealthy diets
Households that consumed bushmeat presented intake
marginally higher (+20% and +25%)
11. Nutrient intake per day per adult (2/2)
Nutrient
Total Hh without BM Cons Hh with BM Cons
DRI
Avg SD % Avg SD % Avg SD %
Protein (g) 95.93 50.61 21.8% 89.97 41.43 20.8% 131.72 86.38 26.7% 10-15%
Lipids (g) 60.22 31.01 30.7% 57.75 31.93 30.1% 75.01 21.53 34.2% 15-30%
Carbohydrates (g) 206.51 102.65 46.9% 209.59 104.40 48.5% 188.00 100.20 38.1% 55-75%
Saturated FA (g) 15.96 7.82 8.2% 15.41 7.84 8.0% 19.28 7.57 8.8% <10%
Monounsaturated FA (g) 18.97 10.44
18.2%
18.44 10.88
17.7%
22.18 7.30
20.5% >6%
Polyunsaturated FA (g) 16.62 9.57 15.62 9.53 22.64 8.17
Obs.: BM Cons = bushmeat consumption; Avg = average intake; SD = standard deviation;Adeq = adequacy in relation to nutritional
recommendations; DRI = Dietary Reference Intakes; FA = fatty acids.
12. Nutrient intake per day per adult (2/2)
Nutrient
Total Hh without BM Cons Hh with BM Cons
DRI
Avg SD % Avg SD % Avg SD %
Protein (g) 95.93 50.61 21.8% 89.97 41.43 20.8% 131.72 86.38 26.7% 10-15%
Lipids (g) 60.22 31.01 30.7% 57.75 31.93 30.1% 75.01 21.53 34.2% 15-30%
Carbohydrates (g) 206.51 102.65 46.9% 209.59 104.40 48.5% 188.00 100.20 38.1% 55-75%
Saturated FA (g) 15.96 7.82 8.2% 15.41 7.84 8.0% 19.28 7.57 8.8% <10%
Monounsaturated FA (g) 18.97 10.44
18.2%
18.44 10.88
17.7%
22.18 7.30
20.5% >6%
Polyunsaturated FA (g) 16.62 9.57 15.62 9.53 22.64 8.17
Obs.: BM Cons = bushmeat consumption; Avg = average intake; SD = standard deviation;Adeq = adequacy in relation to nutritional
recommendations; DRI = Dietary Reference Intakes; FA = fatty acids.
13. Nutrient intake per day per adult (2/2)
Nutrient
Total Hh without BM Cons Hh with BM Cons
DRI
Avg SD % Avg SD % Avg SD %
Protein (g) 95.93 50.61 21.8% 89.97 41.43 20.8% 131.72 86.38 26.7% 10-15%
Lipids (g) 60.22 31.01 30.7% 57.75 31.93 30.1% 75.01 21.53 34.2% 15-30%
Carbohydrates (g) 206.51 102.65 46.9% 209.59 104.40 48.5% 188.00 100.20 38.1% 55-75%
Saturated FA (g) 15.96 7.82 8.2% 15.41 7.84 8.0% 19.28 7.57 8.8% <10%
Monounsaturated FA (g) 18.97 10.44
18.2%
18.44 10.88
17.7%
22.18 7.30
20.5% >6%
Polyunsaturated FA (g) 16.62 9.57 15.62 9.53 22.64 8.17
Obs.: BM Cons = bushmeat consumption; Avg = average intake; SD = standard deviation;Adeq = adequacy in relation to nutritional
recommendations; DRI = Dietary Reference Intakes; FA = fatty acids.
14. Results
Nutrient consumption
Carbohydrate, protein and iron in households that did not
consume bushmeat
Higher intake of carbohydrates (+12%)
Lower intake of protein (-32%) and iron (-60%)
Food consumption
Manioc flour reported in 69 of the 302 meals registered
Protein sources in households without BM consumption
Chicken (40), fish (39), eggs (34), and processed meat (32)
Meat (18) and pork (6) were the least mentioned
15. Results
Bushmeat consumption
Registered in seven meals at five households
Represents
32% of usual caloric intake
72% of protein intake
Main food source of iron
73% of cholesterol
38% of saturated fatty acids
16. Contribution from bushmeat (1/2)
Nutrient
Hh without BM Cons BM Cons Nutr value of BM in
Avg SD Avg SD Day 3 Day Avg
Calories (Kcal) 1,971.25 700.22 628.25 571.34 28.5% 31.8%
Fiber (g) 12.66 8.77 0.00 0.00 0.0% 0.0%
Calcium (mg) 422.09 317.63 55.49 62.80 18.4% 19.5%
Iron (mg) 16.51 12.17 25.65 28.32 74.1% 139.9%
Sodium (mg) 3,952.46 2,752.37 175.86 164.63 6.1% 5.1%
Vitamin C (mg) 16.26 11.23 6.01 9.47 30.8% 41.1%
Cholesterol (mg) 437.88 280.90 317.94 323.98 59.6% 72.8%
17. Contribution from bushmeat (1/2)
Nutrient
Hh without BM Cons BM Cons Nutr value of BM in
Avg SD Avg SD Day 3 Day Avg
Calories (Kcal) 1,971.25 700.22 628.25 571.34 28.5% 31.8%
Fiber (g) 12.66 8.77 0.00 0.00 0.0% 0.0%
Calcium (mg) 422.09 317.63 55.49 62.80 18.4% 19.5%
Iron (mg) 16.51 12.17 25.65 28.32 74.1% 139.9%
Sodium (mg) 3,952.46 2,752.37 175.86 164.63 6.1% 5.1%
Vitamin C (mg) 16.26 11.23 6.01 9.47 30.8% 41.1%
Cholesterol (mg) 437.88 280.90 317.94 323.98 59.6% 72.8%
18. Contribution from bushmeat (2/2)
Nutrient
Hh without BM Cons BM Cons Nutr value of BM in
Avg SD Avg SD Day 3 Day Avg
Protein (g) 131.72 86.38 96.22 94.51 59.5% 71.4%
Lipids (g) 75.01 21.53 24.04 20.63 30.6% 34.0%
Carbohydrates (g) 188.00 100.20 0.22 0.59 0.2% 0.1%
Saturated FA (g) 19.28 7.57 6.86 6.20 35.0% 38.4%
Monounsaturated FA (g) 22.18 7.30 7.44 6.52 32.8% 35.5%
Polyunsaturated FA (g) 22.64 8.17 3.99 3.97 16.7% 20.9%
19. Contribution from bushmeat (2/2)
Nutrient
Hh without BM Cons BM Cons Nutr value of BM in
Avg SD Avg SD Day 3 Day Avg
Protein (g) 131.72 86.38 96.22 94.51 59.5% 71.4%
Lipids (g) 75.01 21.53 24.04 20.63 30.6% 34.0%
Carbohydrates (g) 188.00 100.20 0.22 0.59 0.2% 0.1%
Saturated FA (g) 19.28 7.57 6.86 6.20 35.0% 38.4%
Monounsaturated FA (g) 22.18 7.30 7.44 6.52 32.8% 35.5%
Polyunsaturated FA (g) 22.64 8.17 3.99 3.97 16.7% 20.9%
20. Discussion
Bushmeat consumption seems to be gradually
substituted by
Other protein sources
Food items that present lower protein and iron contents
Evidences supported by results of other studies
Manioc flour continues as staple food
Nutrition transition in Amazon region
Poorer diets
Susceptible to anaemia and chronic health problems
