This 11th edition of the book Modern Nutrition in Health and Disease, featuring the work of more than 190 expert authors and divided into five parts, fully explains and encapsulates the fundamentals of nutrition and its role in contemporary society, from mastering the basic science of nutrient metabolism and function to applying nutritional concepts to combat human disease. Part I comprehensively covers specific dietary components, including major dietary constituents, minerals, vitamins and other Other CABI sites 

Modern Nutrition in Health and Disease

Dietary fibre is that part of plant material in the diet which is resistant to enzymatic digestion which includes cellulose, noncellulosic polysaccharides such as hemicellulose, pectic substances, gums, mucilages and a non-carbohydrate component lignin. The diets rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption has been related to decreased incidence of several diseases. Dietary fibre can be used in various functional foods like bakery, drinks, beverages and meat products. Influence of different processing treatments (like extrusion-cooking, canning, grinding, boiling, frying) alters the physico- chemical properties of dietary fibre and improves their functionality. Dietary fibre can be determined by different methods, mainly by: enzymic gravimetric and enzymic—chemical methods. This paper presents the recent developments in the extraction, applications and functions of dietary fibre in different food products.

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Dietary fibre in foods: a review

わが国における成人市中肺炎原因微生物についてのsystematic review/meta‐analysis

Improving nutrition through biofortification: A review of evidence from HarvestPlus, 2003 through 2016.

Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities

Polyphenols and tannins in Indian pulses: Effect of soaking, germination and pressure cooking

Background: Iron deficiency is the most widespread nutritional deficiency in the world. Objective: The objective of this randomized efficacy trial was to determine the effects of iron-biofortified pearl millet (FePM) on iron status compared with control pearl millet (Control-PM). Methods: A randomized trial of biofortified pearl millet (Pennisetum glaucum), bred to enhance iron content, was conducted in 246 children (12‐16 y) for 6 mo in Maharashtra, India. Iron status [hemoglobin, serum ferritin (SF), soluble transferrin receptor (sTfR), and total body iron (TBI)], inflammation (C-reactive protein and a-1 acid glycoprotein), and anthropometric indices were evaluated at enrollment and after 4 and 6 mo. Hodges-Lehmann-Sen 95% CIs were used to examine the effect of the Fe-PM on iron status compared with commercially available Control-PM. Linear and binomial regression models were usedtoevaluatetheeffectsofFe-PM onironstatusandincidence ofanemiaandirondeficiency,compared withControl-PM. Results: At baseline, 41% of children were iron deficient (SF <15 mg/L) and 28% were anemic (hemoglobin <12.0 g/dL). Fe-PM significantly increased SF concentrations and TBI after 4 mo compared with Control-PM. Among children who were iron deficient at baseline, those who received Fe-PM were 1.64 times more likely to become iron replete by 6 mo than were those receiving Control-PM (RR: 1.64, 95% CI: 1.07, 2.49, P = 0.02). The effects of Fe-PM on iron status were greater among children who were iron deficient at baseline than among children who were not iron deficient at baseline. Conclusions: Fe-PM significantly improved iron status in children by 4 mo compared with Control-PM. This study demonstrated that feeding Fe-PM is an efficacious approach to improve iron status in school-age children and it should be further evaluated for effectiveness in a broader population context. This trial was registered at clinicaltrials.gov as NCT02152150. J Nutr doi: 10.3945/jn.114.208009.

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A Randomized Trial of Iron-Biofortified Pearl Millet in School Children in India

Nutrition at optimal levels is fundamental in the maintenance of positive health. Matemal nutrition is very important for the course and outcome of pregnancy. Lactation represents a stage wherein health and nutritional status of the infant are dependent on the mother. Successful pregnancy and lactation require adjustments in maternal body composition, metabolism and function of various physioogical systems. A diet that meets matemal nutritional needs is required for these adjustments, so that maternal well-being is safeguarded with birth of an healthy infant. Adequate nutrition supports the growth of both matemal and foetal tissues. Chronic undernutrition throughout pregnancy affects birth weights of newborns. Poor nutrition causes intra-uterine growth retardation. Specific nutrients like zinc, iodine and folate are also required for development of the foetus. Foetal iron deficiency exists in maternal iron deficiency anaemia. Maternal nutritional status, breast milk composition and volume are elaborated in the article. Proteins, fats, minerals and vitamins and their requirements are narrated in detail. Additional nutritional requirements during lactation have been tabulated in this article. Thus improving the nutrition and health of girls and younger women and of mothers during pregnancy and lactation will derive benefits in terms of improved health of their children throughout their lives.

Nutrition in pregnancy and lactation.

BACKGROUND Iron deficiency remains the most prevalent micronutrient deficiency globally, but few studies have examined how iron status relates to cognition in adolescents. Iron biofortification of staple food crops is being scaled up, yet it is unknown whether consuming biofortified crops can benefit cognition. Objective Our objective was to determine the efficacy of iron-biofortified pearl millet in improving attention and memory in Indian school-going adolescents. Methods A double-blind, randomized, intervention study was conducted in 140 Indian boys and girls, aged 12-16 y, who were assigned to consume iron-biofortified [Fe = 86 parts per million (ppm)] or conventional (Fe = 21-52 ppm) pearl millet. Hemoglobin, ferritin, and transferrin receptor (TfR) were measured and body iron (BI) was calculated at baseline and after 4 and 6 mo. Five measures of cognitive function were obtained at baseline and 6 mo: simple reaction time (SRT), Go/No-Go (GNG) task, Attentional Network Task (ANT), Composite Face Effect (CFE) task, and Cued Recognition Task (CRT). Intention-to-treat analysis was used. Results Daily iron intake from pearl millet was higher in those consuming biofortified compared with conventional pearl millet (19.6 compared with 4.8 mg/d). Effects on ferritin, TfR, and BI at 4 mo, and on TfR at 6 mo (all P < 0.05), indicated efficacy of biofortified pearl millet over conventional pearl millet in improving iron status. Compared with conventional pearl millet, the consumption of biofortified pearl millet resulted in greater improvement in attention (SRT, GNG, and ANT) and memory (CFE and CRT). Reaction time decreased twice as much from 0 to 6 mo in those consuming biofortified compared with conventional pearl millet on attention tasks (SRT: -123 compared with -63 ms; GNG: -67 compared with -30 ms; ANT double cue: -74 compared with -32 ms; all P < 0.01). Conclusion Consuming iron-biofortified pearl millet improves iron status and some measures of cognitive performance in Indian adolescents. This trial was registered at http://www.clinicaltrials.gov as NCT02152150.

Cognitive Performance in Indian School-Going Adolescents Is Positively Affected by Consumption of Iron-Biofortified Pearl Millet: A 6-Month Randomized Controlled Efficacy Trial.

Shobha Udipi

Papers

Polyphenols and tannins in Indian pulses: Effect of soaking, germination and pressure cooking

A Randomized Trial of Iron-Biofortified Pearl Millet in School Children in India

Nutrition in pregnancy and lactation.

Cognitive Performance in Indian School-Going Adolescents Is Positively Affected by Consumption of Iron-Biofortified Pearl Millet: A 6-Month Randomized Controlled Efficacy Trial.

Satiety from rice-based, wheat-based and rice-pulse combination preparations.