Brown rice

About: Brown rice is a research topic. Over the lifetime, 8180 publications have been published within this topic receiving 81079 citations.

Characteristics for the Efficiency of Spikelet Production and the Ripening in High-Yielding Japonica-Incdica Hybrid and Semidwarf Indica Rice Varieties

Abstract: Three high-yielding japonica-indica hybrid (JIH) and semidwarf indica (SDI) rice varieties, and ten japonica (J) rice varieties, including different plant types, were cultivated under sparse (30×30 cm) and dense (20×20 cm) conditions to clarify the characteristics for the efficiency of spikelet production and the ripening in these high-yielding rice varieties in comparison with japonica rice varieties. 1) Brown rice yields in JIH and SDI were generally higher than those in J in both planting densities, because the number of spikelets per m2 of JIH and SDI, which mainly depended on the number of spikelets per panicle, especially those on the secondary rachis-branch, were greater than those of J. 2) The number of spikelets per m2 for the same level of leaf area index, top dry weight or top nitrogen content at heading stage was greater in JIH and SDI bearing bigger panicles than in J bearing smaller ones. 3) The number of spikelets per m2 of JIH and SDI, or that of J showed significant negative correlation with the percentage of ripened grains. Although the decline of percentage of ripened grains in each varieties was due to the increase of spikelets on the secondary rachis-branch, the percentage of ripened grans in JIH and SDI was higher than that in J at the same level of the spikelets number. 4) From the results mentioned above, it was suggested the high-yielding character in JIH and SDI was based on the greater spikelets per m2 due to the higher number of spikelets per panicle, and the less decline of percentage of ripened grains at this greater spikelets, in spite of the increase of the spikelets on the secondary rachis-branch, as compared with J.

Small retailer perspectives of the 2009 Women, Infants and Children Program food package changes.

Abstract: The relationship between poor dietary intake and adverse health outcomes has been well established. For example, diets rich in fruits and vegetables and whole grains and low in saturated fat have been associated with a lower risk of a number of conditions including obesity, cardiovascular disease, diabetes, and some cancers.1 Low-income and minority populations are disproportionately at risk for poor dietary intake.2-5 Socioeconomic disparities in dietary quality start in early childhood, and dietary intakes of lower income children fall short of recommended levels for several food groups and nutrients including fruits and vegetables, vitamin A, vitamin E, calcium, zinc, and iron.6-9 Dietary patterns adopted in early life can provide the foundation for food habits in later childhood and adulthood. Consequently, early childhood is a critical time to improve diets among low-income populations overall and reduce related health disparities. Federal food and nutrition assistance programs play a vital role in shaping the diets of low-income children and their families. Established in 1972, the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) is one of the largest nutrition assistance programs in the United States. In 2010, WIC provided supplemental foods, health care referrals, and nutrition education to 9.2 million low-income pregnant and post-partum women, infants, and children up to age 5 who were found to be at nutritional risk.10 Until 2009, the WIC food package relied heavily on dairy products (cheese and milk) and juice; it included little in the way of fruits and vegetables. Other WIC-authorized foods included infant formula, iron-fortified cereals, eggs, legumes, canned tuna, and peanut butter.11 Despite improved knowledge about nutrition, shifts in dietary deficiencies and obesity rates, and increasing racial and ethnic diversity in the WIC population, the food package had not been updated since 1980.12 In 2009, the USDA implemented new WIC food packages based on the Institute of Medicine's recommendations.12 The revisions aligned the packages with the 2005 Dietary Guidelines of Americans and infant-feeding practice guidelines of the American Academy of Pediatrics.13 They addressed dietary imbalances among young children and women, such as excessive intake of saturated fat and sodium and low intake of fiber, vitamin E, and iron.14 Fruits, vegetables, and whole grains were added; and the quantity of fruit juice was cut in half. Saturated fat and cholesterol content of the packages was lowered by reducing the amount of milk, cheese, and eggs, as well as allowing whole milk only for children under 2 years.14 State agencies were given flexibility in prescribing food packages to accommodate the cultural food preferences of WIC participants.15 For example, in addition to whole-wheat bread, states could choose to include one or more options of whole-grain tortillas, brown rice, oats, and other whole grains.15 The revision recognized that WIC participants, like the population at large, increasingly rely on convenience foods. Therefore, states could offer canned beans—in addition to dried—as well as frozen, canned, and dried varieties of fruits and vegetables.14 Poor diet among low-income populations is partially attributed to the low availability of healthy foods.16,17 Previous studies show associations between food environments and healthy eating, obesity, and chronic diseases in low-income urban populations.18-21 Changes to WIC policy have the potential to improve the food environment for low-income communities by increasing the availability of healthy foods. In most states, food packages are redeemed at authorized retailers, or “WIC vendors.” Understanding vendor perspectives on program implementation is crucial for successful outcomes and sustainability.22,23 The Institute of Medicine's report, WIC Food Packages: Time for a Change, discussed positive perspectives (eg, increased sales of high profit margin groceries, new customers) as well as negative perspectives (eg, increased costs) on what vendors may experience from the new WIC food package.12 Now that the new WIC food packages have been implemented, it is important to explore implementation successes and challenges across the United States so that additional changes can be made. We located only 2 published studies that looked at vendor perspectives on the new WIC food package, particularly among vendors operating small food stores, and only one has taken a qualitative approach.24 A recent study assessed Connecticut retailers' perspectives on the new WIC program through structured, in-person interviews before and after the change (n=68). Most retailers (71%) were happy or very happy to participate in the new WIC program because of additional sales, financial stability in economic downturns, and spillovers into non-WIC products.25 A report based on interviews of small store-owners in Colorado, New Hampshire, Pennsylvania, and Wisconsin before (n=35) and after (n=43) the WIC food package change revealed generally positive perceptions of the changes, though a number of owners reported difficulty with limited refrigeration equipment and the ability to keep foods fresh.24 Given state-level variability in the WIC program and stocking requirements, as well as the known differences in healthy food availability in small, urban corner stores across the United States,26 it is important to expand our understanding by conducting additional research across a wide array of geographic regions, focusing on the experiences of small stores. This paper sought to explore the perceptions of owners and managers of small food stores about the new WIC packages through in-depth interviews of 52 store owners/managers across 7 states.