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A Rochester Institute of Technology researcher has validated a tool measuring adherence to a popular child feeding approach used by pediatricians, nutritionists, social workers and child psychologists to assess parents feeding practices and prevent feeding problems.
The best-practice approach, known as the Satter Division of Responsibility in Feeding, has now been rigorously tested and peer reviewed, resulting in the quantifiable tool sDOR.2-6y. The questionnaire will become a standard parent survey for professionals and researchers working in the early childhood development field, predicts lead researcher Barbara Lohse, director of RIT s Wegmans School of Health and Nutrition. We ve shown that the Satter survey can be used to measure that a child from 2 to 6 years old is at nutrition risk, Lohse said. It s important to identify that early and prevent it from continuing because the last thing we want to have is a child at nutrition risk. They re not going to grow o
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Which bananas end up in your shopping basket the uniformly yellow ones or those with brown spots?
If you are like most people, you skip the spotted ones and select those that are perfectly yellow. This is because emotions play an an oversized role in our shopping decisions, according to a new study by Danish and Swedish researchers. We choose food based upon an expectation of what it will taste like that is bound to our feelings. So, if we expect a brown banana to not match the taste of a yellow one, we opt for the latter, explains Karin Wendin, an associate professor at University of Copenhagen s Department of Food Science, and one of the researchers behind the study.
Through the study of ancient DNA from 50,000-year-old Neanderthal faecal sediments, an international research group isolated a group of micro-organisms whose characteristics are similar to those of modern Sapiens: such findings can be instrumental to the protection of our gut microbiota
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IMAGE: Representative images of 3D printed shapes with five formulations of one food ink type, images with box drawn around them represent the optimised formulations of the inks. Print scores represented. view more
Credit: SUTD / NTU / KTPH
Researchers from Nanyang Technological University, Singapore (NTU Singapore), Singapore University of Technology and Design (SUTD) and Khoo Teck Puat Hospital (KTPH) have developed a new way to create food inks from fresh and frozen vegetables, that preserves their nutrition and flavour better than existing methods.
Food inks are usually made from pureed foods in liquid or semi-solid form, then 3D-printed by extrusion from a nozzle, and assembled layer by layer.
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IMAGE: Rice Investigation, Communication and Education (RICE) Facility at the University of Delaware where the Seyfferth Lab conducts rice experiments in outdoor rice paddies. view more
Credit: Matt Limmer
When most people hear food contamination, they think of bacteria present on unwashed fruits or vegetables, or undercooked meat. However, there are other ways for harmful contaminants to be present in food products.
Angelia Seyfferth, a member of the Soil Science Society of America, investigates food contamination coming from the soil where the plants grow. It all comes down to the chemistry of the soil, explains Seyfferth.
Most recently, Seyfferth has been studying rice. The elements arsenic and cadmium can be present in the paddies where rice is grown. She presented her research at the virtual 2020 ASA-CSSA-SSSA Annual Meeting.