Subjects -> FOOD AND FOOD INDUSTRIES (Total: 399 journals)
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    - FOOD AND FOOD INDUSTRIES (282 journals)

FOOD AND FOOD INDUSTRIES (282 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 70)
Advances in Nutrition     Hybrid Journal   (Followers: 58)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 9)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 16)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 1)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 57)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 14)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 2)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access   (Followers: 1)
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Food Science     Open Access   (Followers: 1)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access   (Followers: 1)
EUREKA : Life Sciences     Open Access   (Followers: 2)
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 33)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 5)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 17)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 22)
Food Chemistry : X     Open Access  
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 21)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 4)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 10)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 10)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 16)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 11)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grain & Oil Science and Technology     Open Access   (Followers: 1)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Himalayan Journal of Science and Technology     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access   (Followers: 1)
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agricultural Science and Food Technology     Open Access   (Followers: 1)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 1)
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 6)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 5)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 14)
Journal of Food Science     Hybrid Journal   (Followers: 12)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 1)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 6)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)

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Similar Journals
Journal Cover
Food and Nutrition Bulletin
Journal Prestige (SJR): 0.768
Citation Impact (citeScore): 2
Number of Followers: 6  
 
Hybrid Journal Hybrid journal   * Containing 2 Open Access Open Access article(s) in this issue *
ISSN (Print) 0379-5721 - ISSN (Online) 1564-8265
Published by Sage Publications Homepage  [1086 journals]
  • Child Dietary Diversity and Associated Factors Among Children in Somalian
           IDP Camps
    • Authors: Federica Di Marcantonio, Estefania Custodio, Yusuf Abukar
      Pages: 61 - 76
      Abstract: Food and Nutrition Bulletin, Volume 41, Issue 1, Page 61-76, March 2020.
      Background:Malnutrition and food insecurity are major challenges in Somalia, particularly among small children living in internally displaced person (IDP) camps. Poor diet has been identified as a key driver of malnutrition in young children who depend for their diets on their household’s socioeconomic standing and access to food, as well as on the family’s caring and feeding practices.Objective:To assess the dietary diversity and identify the factors associated with it among children (6-23 months) in Somalian IDP camps.Methods:We used a cross-sectional survey conducted in 11 IDP camps in Somalia in June 2014 and in June 2015. A total of 3188 children aged 6 to 23 months were surveyed. Child diets were assessed using food frequency questionnaires, and dietary diversity was categorized using the minimum child dietary diversity (MDDC) indicator. Multivariable logistic regressions were used to identify the factors associated with the children’s dietary diversity. We built and compared 2 models using alternatively the household dietary diversity score (HDDS) and the food consumption score (FCS) as food security proxies.Results:Around 15% of children in IDP camps reached the minimum dietary diversity. Overall, our results confirm that not only are food security proxies the factors most associated with MDDC, but HDDS performs better than FCS. In addition, results identify that women as key decision-maker in the household, duration of household permanence in the settlement, women’s physiological status, frequency of milk feeding to child, type of toilet, and measles vaccination are positively associated with MDDC.Conclusions:To improve child dietary diversity in IDP camps, food security interventions should be broadened to include female empowerment and inclusive nutrition education (encouraging male participation) programs, as well as initiatives targeting children who do not live with pregnant or lactating women and that can support families beyond the first months after their arrival.
      Citation: Food and Nutrition Bulletin
      PubDate: 2020-03-16T11:07:12Z
      DOI: 10.1177/0379572119861000
      Issue No: Vol. 41, No. 1 (2020)
       
  • Reviewers List
    • Pages: 147 - 148
      Abstract: Food and Nutrition Bulletin, Volume 41, Issue 1, Page 147-148, March 2020.

      Citation: Food and Nutrition Bulletin
      PubDate: 2020-03-16T11:06:57Z
      DOI: 10.1177/0379572119900619
      Issue No: Vol. 41, No. 1 (2020)
       
  • K’iche’ Mayan Food Groups and Its implications for Guatemalan
           Food Guidelines
    • Authors: Miguel Cuj, Mareike Sattler, Sasha de Beausset
      Abstract: Food and Nutrition Bulletin, Ahead of Print.
      The anthropology of linguistics, food, and nutrition sciences has a key role with regard to taking a critical look at the Guatemalan Food Guidelines (GFG). These GFG are communicated to native communities to interpret their eating patterns and the structural cognitive interpretation of these food groups in a cultural context. Our understanding of food is informed by cognitive structure represented by language. Since food is fundamental in human cultural identities, understanding food and food categories from the perspective of Mayan indigenous groups should be a fundamental pillar of health, food, and nutrition. The purpose of this research was to explore the GFG and compare them to K’iche’ understandings of food groups in terms of cognitive structural similarities and differences. The research was carried out in the field by way of semi-structured interviews and participant observation among K’iche’ Mayan families in Nahualá (Western Guatemala) to compare and contrast data collected on K'iche' food groups and corresponding cognitive structure with previously published findings on the GFG. These findings were confirmed through fieldwork, though some of the nuances of subcategories have changed, and significant stress was placed on 2 food groups: wa (corn-based food) and ri’kil (non-corn-based food). The research concludes that the cognitive structure and understanding of food groups and their uses communicated through K’iche’ language differ significantly from the hierarchical, technical description of food groups communicated through the GFG. In order to strengthen public health approaches to food and nutrition, indigenous knowledge must be respected, learned, and integrated into GFG.
      Citation: Food and Nutrition Bulletin
      PubDate: 2020-03-25T09:23:55Z
      DOI: 10.1177/0379572120912161
       
  • Consumer Acceptance and Willingness to Pay for Instant Cereal Products
           With Food-to-Food Fortification in Eldoret, Kenya
    • Authors: Hugo De Groote, Violet Mugalavai, Mario Ferruzzi, Augustino Onkware, Emmanuel Ayua, Kwaku G. Duodu, Michael Ndegwa, Bruce R. Hamaker
      Abstract: Food and Nutrition Bulletin, Ahead of Print.
      Background:Maize is the major food staple in East and Southern Africa, where food-processing industries are emerging fast. New low-cost extrusion cookers allow small enterprises to enter the market for processed cereals, including instant, fortified, and flavored products.Objective:Assess consumers’ interest and preferences for the new products.Methods:Consumers (n = 220) in Eldoret, Kenya, were invited to evaluate 4 new cereal products: (1) sifted maize flour mixed with sorghum, (2) instant sifted mixed flour, (3) instant whole flour, and (4) instant whole flour fortified with natural ingredients and to compare them to conventional sifted maize flour, using 2 preparations: stiff porridge (ugali) and soft porridge (uji). These were followed by economic experiments to estimate consumers’ willingness to pay (WTP) for the new products and traits.Results:For ugali, consumers preferred conventional sifted maize flour, while for uji, they appreciated the new products, especially sifted mixed flour (with sorghum) and instant whole mixed flour. Fortification with food-to-food sources was not appreciated, especially for ugali. Comparing WTP for the traits with their production cost showed that mixed, whole, and instant flours were economical, but not fortification. Maize/sorghum mixtures realized a benefit of 24% over conventional maize flour, whole meal 11%, and instant mixtures 5%.Conclusions:There is a potential market for improved cereal products in Kenya, but more for uji than for ugali, especially with instant, mixed, and whole flour. Acceptable and affordable products, fortified with other foods that are locally available, however, still need to be developed, especially for ugali.
      Citation: Food and Nutrition Bulletin
      PubDate: 2020-03-16T10:42:55Z
      DOI: 10.1177/0379572119876848
       
  • Multisectoral Integration of Nutrition, Health, and Agriculture:
           Implementation Lessons From Ethiopia
    • Authors: Ashley Bach, Erin Gregor, Shela Sridhar, Habtamu Fekadu, Wafaie Fawzi
      Abstract: Food and Nutrition Bulletin, Ahead of Print.
      Background:The Government of Ethiopia and development partners have invested heavily in nutrition through multisectoral nutrition programs and the recently announced Food and Nutrition Policy. By making nutrition a political priority, the government has enabled multisectoral collaboration.Objective:To trace the development of multisectoral nutrition policy in Ethiopia and identify lessons learned from implementation.Methods:We utilize the literature and stakeholder interviews across government ministries, donors, and nongovernmental organizations (NGOs) to analyze Ethiopia’s progress toward multisectoral nutrition governance through 5 lenses: coordination and structural accountability, political commitment, financing, human resources, and data monitoring and transparency.Results:Despite significant progress, coordination and structural accountability for nutrition activities and outcomes across and within sectors remain challenges. While political will is strong, financing is often insufficient. Ethiopia has a shortage of nutrition policy makers and experts but is investing in education to close this gap. Finally, wider sharing of data across ministries and partners would enable enhanced feedback and improvement upon existing programs. Several lessons are notable for policy makers and partners: (1) making nutrition a national political priority is key to fostering multisectoral collaboration and improving nutrition outcomes; (2) nutrition champions are critical for political prioritization of nutrition; (3) multisectoral collaboration has helped reduce undernutrition in Ethiopia, due to expansion from nutrition-specific to nutrition-sensitive strategies; and (4) accountability structures are vital to effective coordination, monitoring, and evaluation in multisectoral nutrition governance.Conclusions:Ethiopia has made significant progress toward multisectoral integration for nutrition. Despite contextual differences, lessons learned from Ethiopia may guide other countries aiming to reduce malnutrition.
      Citation: Food and Nutrition Bulletin
      PubDate: 2020-03-13T10:25:54Z
      DOI: 10.1177/0379572119895097
       
  • INCAP Longitudinal Study: 50 Years of History and Legacy
    • Authors: Manuel Ramirez-Zea, Mónica Mazariegos
      Abstract: Food and Nutrition Bulletin, Ahead of Print.

      Citation: Food and Nutrition Bulletin
      PubDate: 2020-03-09T09:46:36Z
      DOI: 10.1177/0379572120907756
       
  • Dietary Magnesium, Vitamin D, and Animal Protein Intake and Their
           Association to the Linear Growth Trajectory of Children from Birth to 24
           Months of Age: Results From MAL-ED Birth Cohort Study Conducted in Dhaka,
           Bangladesh

         This is an Open Access Article Open Access Article

    • Authors: Subhasish Das, J. Johanna Sanchez, Ashraful Alam, Ahshanul Haque, Mustafa Mahfuz, Tahmeed Ahmed, Kurt Z. Long
      Abstract: Food and Nutrition Bulletin, Ahead of Print.
      Background:Evidence suggests lack of understanding of the association of specific nutrients with different time points of linear growth trajectory.Objective:We investigated the role of dietary macro- and micronutrients on length-for-age z (LAZ) score trajectory of children across first 24 months of their life.Methods:The MAL-ED Bangladesh birth cohort study recruited 265 healthy newborn children after birth. The linear growth trajectory of those children was modeled using latent growth curve modeling (LGCM) technique.Results:Dietary magnesium intake at 9 to 11 months was positively associated (coefficient β = 0.006, P < .02) with LAZ at 12 months. Animal protein intake at 15 to 17 months, in turn, was positively associated (β = 0.03, P < .03) with LAZ at 18 months. However, vitamin D intake at 15 to 17 months was negatively associated (β = −0.06, P < .02) with LAZ at 18 months. Other micro- and macronutrients did not show any statistically significant association with the linear growth trajectory. We also found that birth weight (β = 0.91, P < .01), treating water (β = 0.35, P < 0.00), and maternal height (β = 3.4, P < .00) were positively associated with intercept. Gender had a significant negative association with the intercept, but a positive association with the slope (β = −0.39, P < .01; β = 0.08, P < .04), respectively. Conversely, birth weight had negative association with the slope (β = −0.12, P < .01).Conclusions:Dietary magnesium and animal protein were positively and vitamin D was negatively associated with the linear growth trajectory. Maternal height, birth weight, gender, and treatment of drinking water also played significant roles in directing the trajectory.
      Citation: Food and Nutrition Bulletin
      PubDate: 2020-02-17T11:13:33Z
      DOI: 10.1177/0379572119892408
       
  • Nutrients Essential for Cognitive Function Are Typical Problem Nutrients
           in the Diets of Myanmar Primary School Children: Findings of a Linear
           Programming Analysis
    • Authors: Le Thandar Soe, Umi Fahmida, Ali Nina Liche Seniati, Agus Firmansyah
      Abstract: Food and Nutrition Bulletin, Ahead of Print.
      Background:Good cognitive function is important for school-age children. Although essential fatty acids play a main role in cognitive functions, their intakes are assumed as inadequate among developing countries including Myanmar. However, there is still lack of evidence to show whether they are problem nutrients.Objective:This study aimed to determine the problem nutrients in the diets of Myanmar primary schoolchildren and to formulate food-based recommendations (FBR) to optimize the intake of these micronutrients.Methods:A cross-sectional study was conducted at 3 primary schools in Nyaungdon Township of Myanmar. A 1-week dietary intake assessment was done on 7- to 9-year-old (n = 100) primary schoolchildren. A linear programming approach using the World Health Organization Optifood software was used to assess the nutrient intake and develop FBRs.Results:The prevalence of stunted growth, wasting, and being underweight in the students were 28%, 18%, and 28%, respectively. The intake of calcium, vitamin B1, folate, iron, omega-3 fatty acids, eicosapentaenoic acid, and docosahexaenoic acid was insufficient. Locally available nutrient-dense foods that include water spinach, carp fish, duck egg, garden pea, and shrimp were selected to develop FBR to increase the intake of problem nutrients.Conclusion:The linear programming analysis showed that the primary schoolchildren have difficulty meeting nutrient recommendations given locally available foods, especially iron and essential fatty acids which are important for cognitive performance of schoolchildren.
      Citation: Food and Nutrition Bulletin
      PubDate: 2020-02-04T09:31:20Z
      DOI: 10.1177/0379572119878070
       
  • Addressing Nutrition and Chronic Disease: Past, Present, and Future
           Research Directions
    • Authors: Barbara A. Bowman, Ali H. Mokdad
      First page: 3
      Abstract: Food and Nutrition Bulletin, Ahead of Print.

      Citation: Food and Nutrition Bulletin
      PubDate: 2020-02-04T09:28:00Z
      DOI: 10.1177/0379572119893904
       
  • Trends in the Intake of Fatty Acids and Their Food Source According to
           Obese Status Among Korean Adult Population Using KNHANES 2007-2017
    • Authors: Jaeouk Ahn, Nam Soo Kim, Byung-Kook Lee, Sunmin Park Kim
      First page: 77
      Abstract: Food and Nutrition Bulletin, Ahead of Print.
      Background:Increasing obesity rates are related to energy intake with carbohydrate and fat ratio. Using Korean National Health and Nutrition Examination Survey 2007-2017, we examined the hypothesis that the fat intake and food sources of dietary fats had changed over the last 10 years according to gender and obesity status in adult population ≥19 years.Methods:The food intake of each participant was collected by the 24-hour recall method, and nutrient intake including different fatty acids was calculated. The fatty acid intakes from 7 food groups were determined according to gender and obesity status.Results:Body mass index increased in both genders of the obese group last decade, but it decreased in the normal-weight group. In men, energy intake was higher in the obese group than in the lean group, but the opposite trend was shown in women. Total fat intake including various fatty acids continuously and sharply increased in both men and women until 2016, then slightly declined only in men. The source of saturated fatty acid (SFA) intake was mainly from the animal food group in men and women regardless of obese status, and SFA and monounsaturated fatty acid from the animal food group gradually increased over time in both genders. N-3 fatty acid intake markedly decreased from fish and crabs and increased from sauces and nuts regardless of genders and the obese status from 2008 to 2017. Polyunsaturated fatty acid and N-6 fatty acid intake increased from bread, cookies, sauces, and nuts regardless of genders and obesity status.Conclusion:Fat intake was higher in obese men but this trend was opposite in women. The N-3 fatty acid intake from seafood should increase, and the fat composition in sauce needs to be modulated to increase N-3 fatty acids.
      Citation: Food and Nutrition Bulletin
      PubDate: 2020-01-21T10:24:57Z
      DOI: 10.1177/0379572119898323
       
  • Zinc Supplementation and Fortification in Mexican Children
    • Authors: Yanelli Rodríguez-Carmona, Edgar Denova-Gutiérrez, Edgar Sánchez-Uribe, Paloma Muñoz-Aguirre, Mario Flores, J Salmerón
      First page: 89
      Abstract: Food and Nutrition Bulletin, Ahead of Print.
      Background:Zinc is an essential micronutrient for human health. Approximately, 1.4% of deaths worldwide are related to zinc deficiency. In Mexico, 33% of children younger than 5 years are zinc deficient.Objective:To give an overview of zinc supplementation and fortification in children younger than 5 years through the analysis of current regulations in Mexico, the availability of these products, and the opinion of Mexican experts in this field.Methods:We gave an overview of zinc supplementation and fortification strategies in the Mexican pediatric population by conducting a literature review of Mexican studies and national standards concerning zinc supplementation and fortification. Semistructured interviews were conducted with personnel from the main producers of zinc supplements and fortified products and from social assistance programs in Mexico.Results:Zinc supplementation in Mexico has been associated with reduction in the duration and incidence of diarrhea. Through interviews with experts, we identified several barriers in achieving adequate zinc consumption such as problems in social assistance programs that distribute zinc-fortified foods, lack of specific dietary recommendations regarding the intake of zinc, lack of regulation of nonpatented zinc supplements, and inconsistencies in public health actions due to political and administrative changes.Conclusion:Despite current regulation and efforts made by social assistance programs, zinc deficiency continues to be a prevalent public health issue. Mexico requires an in-depth analysis of existing barriers and alternatives in order to reduce zinc deficiency.
      Citation: Food and Nutrition Bulletin
      PubDate: 2020-01-20T09:33:35Z
      DOI: 10.1177/0379572119877757
       
  • Are Low-Income Consumers Willing to Pay for Fortification of a
           Commercially Produced Yogurt in Bangladesh
    • Authors: Jessica Agnew, Spencer Henson, Ying Cao
      First page: 102
      Abstract: Food and Nutrition Bulletin, Ahead of Print.
      Background:There is an active debate over the potential for market-based strategies to address micronutrient deficiencies in low- and middle-income countries. However, there are questions over the viability of market-based strategies, reflecting limited evidence on the value that low-income households attach to the nutritional attributes of processed foods.Objective:The objective of this article is to investigate the willingness to pay of primary food purchasers in low-income households in rural Bangladesh for Shokti+, a nutritionally fortified yogurt produced and distributed by Grameen Danone Foods Limited.Methods:A real choice experiment with economic incentives was conducted with 1000 rural food purchasers sampled from the distribution area of Shokti+ in rural Bangladesh. The choices of respondents revealed attribute nonattendance, favoring the fortification attribute over price.Results:Results from a random parameter logit model found that respondents were willing to pay an average of 18 BDT (US$0.22) for fortification and 6 BDT (US$0.073) for brand name. The market price for Shokti+ at the time of the study was 10 BDT (US$0.12). The results from a random effects model suggest the magnitude of willingness to pay for fortification was primarily driven by the nutritional awareness of respondents but offset by household food insecurity.Conclusions:The article concludes that, while there is a viable market for fortified yogurt in rural Bangladesh, efforts to promote this product as a strategy to address micronutrient deficiency are best targeted at low-income households with some capacity to pay for low priced commercially produced foods.
      Citation: Food and Nutrition Bulletin
      PubDate: 2020-01-29T09:10:17Z
      DOI: 10.1177/0379572119895860
       
  • Are Households in Kiribati Nutrition Secure' A Case Study of South
           Tarawa and Butaritari
    • Authors: Paul Eze Eme, Nick D. Kim, Jerone Douwes, Barbara Burlingame, Sunia Foliaki, Carol Wham
      First page: 131
      Abstract: Food and Nutrition Bulletin, Ahead of Print.
      Background and Objectives:This study assessed the nutritional status among householders in urban South Tarawa and rural Butaritari in Kiribati.Methods and Study Design:In this cross-sectional study, we assessed energy and nutrient intakes, food variety scores, and dietary diversity scores of men and women from 468 households randomly selected in South Tarawa (n = 161) and Butaritari (n = 307) using a 24-hour dietary recall. Nutrient adequacy ratios and mean adequacy ratios of selected nutrients were also determined from 3-day weighed food records collected among participants living in a further 28 households from South Tarawa (n = 29) and Butaritari (n = 44).Results:Based on the 24-hour dietary recall, the average energy intake for men and women was 2536 kcals and 2068 kcals, respectively. Carbohydrate (CHO), fat, and protein intakes for men and women were 332.5 g, 76.5 g, and 130.4 g and 291.7 g, 55.1 g, and 103.5 g, respectively. The mean and standard deviation of household Food Variety Score and Dietary Diversity Score was 3.90 ± 1.25 and 5.44 ± 1.92, respectively. Intakes of vitamin A, calcium, and iron, and zinc were notably deficient in both locations, with the urban participants having lower intakes of vitamin B-1, vitamin B-2, magnesium, and potassium than their rural counterparts. Mean sodium intakes exceeded recommendations for all age groups in South Tarawa except children aged 4 to 6 years.Conclusions:Food consumption patterns of the households in South Tarawa and Butaritari reflected high consumption of nontraditional diets and refined foods, which manifested in inadequate micronutrient intake estimates and low dietary diversity: strong risk factors for noncommunicable diseases such as obesity and diabetes.
      Citation: Food and Nutrition Bulletin
      PubDate: 2020-02-12T04:01:18Z
      DOI: 10.1177/0379572119891024
       
  • Advancing Nutrition in the International Food Assistance Agenda: Progress
           and Future Directions Identified at the 2018 Food Assistance for Nutrition
           Evidence Summit
    • Authors: Lindsey Ellis Green, Ilana R. Cliffer, Devika J. Suri, Kristine R. Caiafa, Beatrice L. Rogers, Patrick J. R. Webb
      First page: 8
      Abstract: Food and Nutrition Bulletin, Ahead of Print.
      Background:Global food insecurity persists despite continued international attention, necessitating evidence-based food assistance interventions that adequately address nutritional concerns. In June 2018, the US Agency for International Development’s Office of Food for Peace through the Food Aid Quality Review (FAQR) project sponsored a “Food Assistance for Nutrition Evidence Summit” to share evidence relevant to policy and programmatic decision-making and to identify critical evidence gaps.Objective:This article presents 4 priority areas to advance nutrition in the international food assistance agenda generated through presentations and discussions with the food assistance community at the Evidence Summit.Methods:Priority areas were identified after the Evidence Summit using a combination of FAQR team discussions, review of presentations and official notes, and supporting literature.Results:Key priority areas to advance nutrition in the international food assistance agenda are as follows: (1) increase research funding for food assistance in all contexts, paying particular attention to emergency settings; (2) research and adopt innovative ingredients, technology, and delivery strategies in food assistance products and programs that encourage long-term well-being; (3) redefine and expand indicators of nutritional status to capture contextual information about the outcomes of food assistance interventions; and (4) augment communication and collaboration across the food assistance ecosystem.Conclusions:These priorities are critical in a time of increased humanitarian need and will be key to fostering long-term resilience among vulnerable groups.
      Citation: Food and Nutrition Bulletin
      PubDate: 2019-09-13T04:24:12Z
      DOI: 10.1177/0379572119871715
       
  • Leveraging an Implementation– Research Partnership to Improve
           
    • Authors: Deanna K. Olney, Quinn Marshall, Geraldine Honton, Kathryn Ogden, Mutinta Hambayi, Sarah Piccini, Ara Go, Aulo Gelli, Lilia Bliznashka
      First page: 18
      Abstract: Food and Nutrition Bulletin, Ahead of Print.
      Background:Nutrition-sensitive programs can accelerate progress in addressing malnutrition. However, evidence gaps exist related to their effectiveness and how to optimize program design and implementation.Objective:We present the process the International Food Policy Research Institute and the World Food Programme (WFP) used to develop nutrition-sensitive program guidance and plans for improving program effectiveness and contributing to the evidence base through rigorous evaluations.Methods:A 5-step process, using principles of design thinking (a systematic, iterative analytical approach to problem solving), was used to develop, test, and refine WFP’s nutrition-sensitive guidance. The guidance focuses on improving nutrition outcomes for nutritionally vulnerable groups across the life cycle: women and children in the first 1000 days, preschoolers, schoolchildren, and adolescents.Results:Through iterative consultations, we created WFP’s nutrition-sensitive guidance that includes harmonized theories of change across WFP’s programs; 7 opportunities to enhance the programs’ nutrition-sensitivity; and mapping of these opportunities to WFP programs and key evidence gaps. This guidance has been rolled out to WFP’s offices worldwide to support improved nutrition outcomes. Finally, several evaluation designs have been proposed to fill identified evidence gaps.Conclusions:By leveraging our implementation–research partnership, we expect that WFP’s programs will be more effective and cost effective for improving nutrition. This can be assessed through coupling newly designed nutrition-sensitive programs with rigorous evaluations. Evaluation results will be used to refine WFP’s nutrition-sensitive guidance and improve their programs globally. This guidance, and creation process, could be useful for others interested in designing nutrition-sensitive programs and increasing program effectiveness for nutrition.
      Citation: Food and Nutrition Bulletin
      PubDate: 2019-09-23T03:56:37Z
      DOI: 10.1177/0379572119874273
       
  • Gender Equity and Vitamin A Supplementation: Moving Beyond Equal Coverage
    • Authors: Stella Nordhagen, Aubrey Bauck, David Doledec
      First page: 38
      Abstract: Food and Nutrition Bulletin, Ahead of Print.
      Background:Vitamin A supplementation (VAS) is currently implemented in over 80 countries worldwide, but little attention has been paid to gender equity in the design or implementation of these programs.Objective:This article describes the ways in which gender equity can impact or be impacted by VAS programs and suggests ways to ensure these programs better support gender equity in the future.Methods:We undertook a desk review of research on gender equity in health services and extrapolated findings to VAS, highlighting gender equity issues throughout the VAS implementation process and across delivery platform types. We also amassed secondary data on VAS coverage from 45 surveys in 13 countries and analyzed it to examine differences in VAS coverage between boys and girls.Results:Despite few significant differences in coverage between boys and girls, we identify numerous ways in which gender equity can impact or be impacted by VAS programs, including through the choice of VAS distributors and the communication materials used to promote VAS campaigns. Examining these different entry points reveals that there are several missed opportunities for better integration of gender within VAS.Conclusions:VAS program implementers and policymakers should revisit VAS approaches to identify opportunities for advancing gender equity through this wide-reaching platform.
      Citation: Food and Nutrition Bulletin
      PubDate: 2019-10-18T06:40:20Z
      DOI: 10.1177/0379572119860310
       
  • The Relationship Between Dietary Diversity Among Women of Reproductive Age
           and Agricultural Diversity in Rural Tanzania
    • Authors: Alexandra L. Bellows, Chelsey R. Canavan, Mia M. Blakstad, Dominic Mosha, Ramadhani A. Noor, Patrick Webb, Joyce Kinabo, Honorati Masanja, Wafaie W. Fawzi
      First page: 50
      Abstract: Food and Nutrition Bulletin, Ahead of Print.
      Background:Agriculture can influence diets through consumption of home-produced foods or increased purchasing power derived from sale of agricultural commodities.Objective:This article explores cross-sectional relationships between agricultural diversification and dietary diversity (a proxy for micronutrient adequacy) among women of reproductive age in rural Tanzania.Methods:Dietary diversity was measured using the women’s minimum dietary diversity score indicator. Data were analyzed from the baseline survey of a cluster randomized control trial in Rufiji, Tanzania. One woman of reproductive age was randomly surveyed from each eligible household, totaling 1006 individuals. Generalized linear mixed-effects models were used to estimate the relationship between agricultural indicators and dietary diversity.Results:Median dietary diversity score for women was 3.00 (interquartile range: 2-3). Approximately 73% of households grew at least 1 crop in the previous year. Women’s dietary diversity score was positively associated with cropping diversity (P for trend = .04), ownership of livestock (adjusted coefficient: 0.30; 95% confidence interval [CI]: 0.08-0.44; P = .005), cash crop production (adjusted coefficient: 0.22; 95% CI: 0.03-0.41; P = .02), and production of pulses (adjusted coefficient: 0.50; 95% CI: 0.27-0.74; P < .0001) and other vegetables (adjusted coefficient: 0.64; 95% CI: 0.11-1.17; P = .02).Conclusions:Average dietary diversity is well below the recommended 5 food groups per day, a widely used indicator of micronutrient adequacy. Since the majority of households participate in agriculture, the efforts to promote agricultural diversification and/or specialization and sale of agricultural goods may positively influence dietary diversity and associated health and nutrition outcomes.
      Citation: Food and Nutrition Bulletin
      PubDate: 2019-12-16T10:13:19Z
      DOI: 10.1177/0379572119892405
       
  • Dietary Iron Bioavailability: A Simple Model That Can Be Used to Derive
           Country-Specific Values for Adult Men and Women

         This is an Open Access Article Open Access Article

    • Authors: Susan Fairweather-Tait, Cornelia Speich, Comlan Evariste S. Mitchikpè, Jack R. Dainty
      First page: 121
      Abstract: Food and Nutrition Bulletin, Ahead of Print.
      Background:Reference intakes for iron are derived from physiological requirements, with an assumed value for dietary iron absorption. A new approach to estimate iron bioavailability, calculated from iron intake, status, and requirements was used to set European dietary reference values, but the values obtained cannot be used for low- and middle-income countries where diets are very different.Objective:We aimed to test the feasibility of using the model developed from United Kingdom and Irish data to derive a value for dietary iron bioavailability in an African country, using data collected from women of child-bearing age in Benin. We also compared the effect of using estimates of iron losses made in the 1960s with more recent data for whole body iron losses.Methods:Dietary iron intake and serum ferritin (SF), together with physiological requirements of iron, were entered into the predictive model to estimate percentage iron absorption from the diet at different levels of iron status.Results:The results obtained from the 2 different methods for calculating physiological iron requirements were similar, except at low SF concentrations. At a SF value of 30 µg/L predicted iron absorption from the African maize-based diet was 6%, compared with 18% from a Western diet, and it remained low until the SF fell below 25 µg/L.Conclusions:We used the model to estimate percentage dietary iron absorption in 30 Beninese women. The predicted values agreed with results from earlier single meal isotope studies; therefore, we conclude that the model has potential for estimating dietary iron bioavailability in men and nonpregnant women consuming different diets in other countries.
      Citation: Food and Nutrition Bulletin
      PubDate: 2019-11-20T11:30:00Z
      DOI: 10.1177/0379572119885482
       
 
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