Human nutrition. Applied nutrition 

About: Human nutrition. Applied nutrition is an academic journal. The journal publishes majorly in the area(s): Population & Breast feeding. It has an ISSN identifier of 0263-8495. Over the lifetime, 269 publications have been published receiving 4815 citations.

Footnotes to food tables. 2. The underestimations of intakes of lesser B vitamins by pregnant and lactating women as calculated using the fourth edition of McCance and Widdowson's 'The composition of foods'.

Abstract: In McCance & Widdowson's 'The composition of foods' many items lack information on the content of the lesser B vitamins, and dietary intakes can therefore be underestimated. The degree of this underestimation was assessed using data from a longitudinal study of the food intake of 63 pregnant and lactating mothers in Cambridge, UK, with a total of 3185 days of weighed diet records. The extra mean daily additional intake of each vitamin contributed by foods eaten by the mothers but lacking data in the food tables was estimated to be: vitamin B12, 0.1 micrograms, (1.5 per cent of total intake); vitamin B6, 0.04 mg (3.3 per cent); total folate, 10 micrograms (5.3 per cent); pantothenic acid, 0.6 mg (11.5 per cent); and biotin, 5 mg (14.3 per cent). Although many items in the tables lack data, most were eaten infrequently and made little contribution to vitamin intake. It was estimated that, if data were added for a limited number of frequently-eaten foods, namely, white toast, baked beans, biscuits, breakfast cereals and 'chicken with skin', then intakes of all five vitamins would be underestimated by less than 4 per cent.

A short dietary questionnaire for use in an epidemiological survey: comparison with weighed dietary records.

Abstract: Nutrient data from a short dietary questionnaire designed for self-administration in epidemiological studies of ischaemic heart disease were compared with those from 7-day weighed dietary records obtained 2 to 6 weeks later in a sample of 119 men from the general population. For the major nutrients correlation coefficients of between 0.27 (total carbohydrate) and 0.75 (alcohol) were obtained all of which were statistically significant. In the case of alcohol over 90 per cent of the weekly intake was consumed outside the home in standard measures. In the case of other nutrients improvement in the precision of the questionnaire estimates may be obtained by direct estimates of portion sizes.

Effect of ascorbic acid on iron absorption from different types of meals. Studies with ascorbic-acid-rich foods and synthetic ascorbic acid given in different amounts with different meals.

Abstract: The effect of ascorbic acid on the absorption of non-heme iron was studied in 299 subjects. Different meals in which the non-heme iron was labelled with two different radio-iron isotopes were served with and without ascorbic acid to the same subject. Other meals containing foods with a known high content of ascorbic acid were also studied. Studies were also made giving different amounts of ascorbic acid with different meals. Marked differences in the enhancement of iron absorption were seen when ascorbic acid was given in different meals. It is suggested that ascorbic acid promotes iron absorption from the diet by reducing the negative effect on iron absorption of certain ligands such as phytates and tannins present in the diet. This interpretation is supported by observations that the most pronounced effects of ascorbic acid were found in meals with a high content of ligands known to inhibit iron absorption. Crystalline ascorbic acid and native ascorbic acid in foods appeared to have the same effect in promoting absorption of iron. The results indicate that ascorbic acid has a key physiologic role in facilitating the absorption of non-heme iron from the diet and that about 50 mg of the vitamin in each main meal is desirable for optimum effect.

Effect of different drinks on the absorption of non-heme iron from composite meals.

Abstract: A study was made on the effect of various drinks on the absorption on non-heme iron. The drinks were taken with standard meals composed of a hamburger, string beans and mashed potatoes. In each series identical meals were served to the same subject either with water or with the drink under study, labelling the meals with two different radio-iron isotopes. A reduction in iron absorption was seen when serving tea (62 per cent) or coffee (35 per cent) with the meals. Orange juice increased the iron absorption (85 per cent). Pure alcohol and wine increased only slightly the percentage absorbed. Wine often has a high iron content, which increased significantly the amount of iron absorbed (three times). Milk and beer have no significant effect. Coca-Cola increased only slightly the absorption. The present studies clearly shows that the choice of drink drunk with a meal can markedly affect the absorption of non-heme iron.

Meal frequency and nutritional intake during Ramadan: a pilot study

Abstract: A study was carried out to compare the nutritional intake and meal pattern during and after Ramadan. It was found that in a sample group of 15 young Saudis there was a significant increase in caloric, fat, carbohydrate and protein intake. Although there was a significant reduction in meal frequency and the number of meals taken outside the family, a significant increase in body weight was noted during Ramadan.