Abstract: At least 10% of children worldwide are diagnosed with overweight. Part of this problem is attributed to low vegetable intake, for which preference at a younger age is an indicator. Few studies examined long-term effects of school garden interventions on the knowledge about and preference for vegetables. Therefore, in this study, an intervention period of 7 months (17 lessons) was organized for primary school students ( n = 150) of age 10–12 years in the Municipality of Nijmegen (the Netherlands). Surveys were conducted before and after the intervention period to test the ability of students to identify vegetables, to measure their self- reported preference for vegetables, and to analyze students’ attitudes toward statements about gardening, cooking, and outdoor activity. The long-term effects were measured by repeating the survey 1 year after the intervention ( n = 52). Results were compared with a control group of students ( n = 65) with similar background and tested for significance with α = 0.05. School gardening significantly increases the knowledge of primary school - children on 10 vegetables as well as their ability to self- report preference for the vegetables. The short-term ( n = 106) and long- term ( n = 52) preference for vegetables increased ( p < 0.05) in comparison with the control group. The latter did not show a significant learning effect ( p > 0.05). This implies that the exposure to vegetables generated by school gardening programs may increase willingness to taste and daily intake of vegetables on the long term. Students’ attitudes toward gardening, cooking, and outdoor activity were unaffected by the intervention.
Drew, R. \ International Society for Horticultural Science. \ ISHS Section Vegetables, Quality Production Systems, Leafy Green and Non-Root Vegetables, \ ISHS Section Vegetables, Roots, Tubers, Edible Bulbs, Brassica, Asparagus. \ International Society for Horticultural Science. \ International Society for Horticultural Science. \ International Society for Horticultural Science. \ International Society for Horticultural Science. \ International Society for Horticultural Science. \ International Society for Horticultural Science. \ ISHS Commission Plant Genetic Resources, \ International Society for Horticultural Science. \ International Society for Horticultural Science. \ International Society for Horticultural Science. \ International Society for Horticultural Science. \ International Society for Horticultural Science. \ International Society for Horticultural Science. \ International Society for Horticultural Science. \ ISHS Working Group Quality Management in Plant Propagation. \ International Society for Horticultural Science. \ 2018
Soundy, P. \ Slabbert, R. \ Kleyhans, R. \ ISHS Section Vegetables, Quality Production Systems, Leafy Green and Non-Root Vegetables, \ International Society for Horticultural Science. \ International Society for Horticultural Science. \ 2018
Cartea, M. E.. \ Velasco, P. \ Soengas, P. \ Rodríguez, V. M.. \ Francisco, M. \ ISHS Section Vegetables, Roots, Tubers, Edible Bulbs, Brassica, Asparagus. \ International Society for Horticultural Science. \ International Society for Horticultural Science. \ 2018
Abstract: This course focuses on a wide range of dietary exposures (including vegetables, meat, dietary supplements, alcohol) and lifestyle factors (including body composition and physical activity) in relation to the occurrence and progression of the most common types of cancer, such as large bowel , breast, prostate, and lung cancer.
Abstract: A case study on the Food Production Chain of frozen French fries was performed. The process was described as a multi - step manufact u ring process involving a series of pre - treatments such as sorting, washing, pee ling and cutting, followed by blanching and hot air drying. This is followed by pre - baking after which the French fries are cooled, frozen and packaged. Intermediary sorting steps based on both size and colour guarantee that only products with the appropri ate quality attributes progress through the production process. The production process is energy - and resource intensive due to the energy requirements o f the heating and cooling steps and the significant raw material losses that occur during cutting and s orting. Moreover, the two washing steps in the process consume significant amounts of water. A total water usage of 1820.85 kg per cycle of 1000 kg product for the washing and blanching processes was identified. This value was significantly lower than the values as suggested by literature , most likely because it does not account for the water used during high - velocity cutting . Important quality parameters, such as vitamin C and acrylamide content, are also influenced by processing. Production yield and effi ciency is largely dependent on the raw material . The potato raw material should have proper shape, size, low reducing sugar content and high dry matter content. The production yield of the investigated reference production process of frozen French fries is 43.40%, which is in line with values as suggested by literature . In si ghts into the production process provide information where potential process optimizations could exert the biggest effects. Energy - intensive processing steps , such as conventional oil frying and air cooling , could be replaced by vacuum frying and vacuum cooling. Not only do these processes provide good quality products, but they also require less energy which is beneficial in terms of sustainability. Additionally , innovations can be fou nd in raw material usage. Using vegetables other than pot atoes to fry is a popular trend. This is evident through the implementation of for example sweet potato fries by manufacturers, fas t food chains and supermarkets who join this trend by selling fries in a mixed bag with different varieties of vegetables. Vegetable fries already are a proven concept and their production may a lso be performed using some of the more innovative processing techniques.
Bartels, P. \ Rijgersberg, H. \ Groot, J. \ Bos-Brouwers, H. \ Gogh, B. van \ 2018
Abstract: Research by Wageningen University & Research (WUR) on global food and nutrition security focuses on the question how to achieve transitions to a food system that will be adequately equipped to nourish the growing world population. One of the challenges of this transition is to evolve to a food system that will be sustainable (resource-efficient and with minimal impact on climate change and global warming), yielding affordable, trustworthy (safe), high-quality food products. This particular report is part of a study on the redesign of food value chains from linear value chains into circular adaptive value chain networks for nutrition and food security (Redesign or Adaptive Value Chain Networks for food and nutrition security (AdVaNs)). In view of the global trends of world population growth, urbanization, the efficient use of natural resources, mitigation of the impact of food production on climate change and global warming, this research addresses global food and nutrition security by developing a forecast model for the content and composition of local food baskets. Enablers of changes in these future food baskets are the growing economic welfare, advancing information technologies and sustainability issues that affect regional and global value chains. Knowledge about these trends in this future demand on food is searched for by policy makers and governments that are in need of accurate and reliable quantitative information for strategic decision-making. By developing forecasting models that are dedicated to human nutritional needs and consumption patterns, historic quantitative data can be transferred into future trends and predictions regarding food demand in specific regions. A methodology, using autonomous time based linear regression, was developed by the authors to predict a future food basket in terms of energy, composition and products for the near future in 2030 based on available historical data. The methodology was used for 4 regions in Mexico (Mexico City, North-, South- and Central Mexico). Also the amount of micro-nutrients, including vitamins and minerals, in the food was estimated. The forecasted results were also categorised by two demographic characteristics: income class (low income vs. high income) and the residential environment (urban vs. rural environment). The forecasting is based on FAO data in combination with national data for the prediction of the specific regional food baskets in Mexico. The results show that the urban region obtains more energy and vegetables, fruit and meat, having also the more wealthy class of the population. Also in Mexico most proteins and carbohydrates are consumed as part of staple foods. In this research validation of the methodology was carried out by using data from the past to predict the situation in 2011 of the composition of the food basket. This comparison of the present data with the forecasted data shows that this linear regression method can be used to forecast the food basket in 2030 for a majority of product groups, but to a smaller extent for milk and pulses in particular
Abstract: Food that is produced for human consumption but discarded by consumers contributes highly to the amount of food waste along the supply chain. In order to reduce food from being wasted, suboptimal fruits and vegetables should be prevented from being perceiv ed as having lower quality compared to optimal fruits and vegetables. This research aims to investigate how quality perceptions of consumers for suboptimal fruits and vegetables could be increased, and subsequently their purchase intentions for these foods . With the use of an experiment, the influence of increasing the availability of suboptimal fruits and vegetables and adding an authenticity message to these foods is being measured. By analyzing 221 respondents the main findings of this st udy are that adding an authenticity message to the shelf of suboptimal fruits and vegetables will increase consumers’ quality perceptions and purchase intentions as well. Besides, increasing the availability of these foods did not have any influence on consumers’ quality perceptions or purchase intentions. Hence, supermarkets should use the authenticity message as a marketing strategy to increase the quality perceptions of consumers and therefore prevent these foods from being wasted.
Abstract: CGN’s mission is to contribute to the conservation and use of plant genetic diversity on a world scale. We guarantee availability of viable, healthy seeds for professional users. CGN holds about 23.000 accessions of 30 crops, focussing on vegetables. We aim to obtain as much information on our samples as possible to assist users in their search for material. We distribute seed to users all over the world.
Abstract: This clear-sighted volume synthesizes wide-ranging knowledge of human food consumption, food production systems, and sustainability to offer methods of improving the impact of food choices on people and the environment. The comprehensive coverage addresses myriad challenges and paradoxes (e.g., health-conscious food choices that put greater stress on the planet, hunger amidst plenty) associated with the production of sustainable, nutritious food. Direct and complex links between local and global issues are highlighted in innovative approaches to transforming food production from the farm to the table and from the policy desk to the real world. Chapters identify, examine, and offer realistic recommendations for achieving critical goals, among them: Supporting healthy people and communities within planetary boundaries Reduction and prevention of food waste Combining health and sustainability on the plate “Serving sustainable and healthy food to consumers and decision makers”: from commitment to action. Investing in healthier and more sustainable production. Ensuring a healthy sustainable diet is a goal of all public policies. Towards Healthy and Sustainable Diets is geared toward professionals and policymakers dealing with food, nutrition, and environmental topics seeking new perspectives on longstanding issues in these interrelated areas. It also makes a suitable reference for students studying and conducting research in these areas.
deMan, John M. \ Finley, John W. \ Hurst, W. Jeffrey \ Lee, Chang Yong \ 2018
Chemistry - Food Analysis - Food Composition
Abstract: Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference. .
Pérez-Rodríguez, Fernando \ Skandamis, Panagiotis \ Valdramidis, Vasilis \ 2018
Life sciences - Public health - Microbiology - Food contamination Prevention - Food industry and trade Safety measures - Food Safety measures
Abstract: This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and suggests ways in which such methods can be applied for risk assessment. Examples of application of food safety objectives and other risk metrics for microbial risk management in the vegetable industry are presented. The work also introduces readers to new preservation and packaging methods, advanced oxidative processes (AOPs) for disinfection, product shelf-life determination methods, and rapid analytic methods for quality assessment based on chemometrics applications, thus providing a quantitative basis for the most important aspects concerning safety and quality in the vegetable sector.
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