Ginger an your health

Ginger is a perennial flowering plant, native to Southern Asia, and introduced to many parts of the globe. It is now cultivated throughout the humid tropics including the Caribbean (Jamaica, Guyana and Haiti), Asia, and Africa. Ginger's botanical name is Zingiber officinale Roscoe. Though sometimes called a root, ginger is in fact a swollen underground stem - a rhizome.

Sports food

A burst of excitement on the international althletic scene has had the world wondering just how much of the althletic performance is due to nutrition. Some say the secret lies in yam, and yet others think it is in food processing and food quality that makes the difference. But is there really a link between performance and nutrition? If so, what is it?

Raw foods and you Health

Raw foods are foods (usually plant foods) that have not been cooked (heated) of processed in any way. Such foods include fresh fruits and vegetables, grains, nuts, seeds and beans.

Dietary supplements - 2

Based on the perceived need for supplementation, the consumer will be seeking a product to fill the need. While the manufacturer and the regulatory agencies must play major roles in ensuring the safety of dietary supplements available to the public, the consumer who makes the choice to purchase and use dietary supplements can be proactive and take control of what he or she purchases to consume.

Dietary supplements - 1

A dietary supplement is a product taken by mouth which is intended to increase usual intake of dietary ingredients it contains.

Nutrition through the life course: part 8 - the elderly

Aging is an inevitable natural process. It results in changes to several organs which function less efficiently leading to the development of disease. Research has shown that the risk of chronic disorders increases significantly with age.

Nutrition through the life course: part 7 - adults

Adults should choose a variety of nutrient rich foods containing vitamins, minerals, carbohydrates and proteins and food low in fat to be healthy and for the prevention of chronic diseases. Research has shown that excess intakes of fat, sugar, cholesterol, salt and alcohol are contributing factors to many illnesses including diabetes, cardiovascular disease and cancer. It is very important that adults balance their energy intake of food with physical activity in order to maintain an appropriate body weight and to prevent accumulation of fat which leads to obesity.

Nutrition through the life course: part 6 - adolescent

Adolescence is the period of transition between childhood and adulthood. It is the period where a significant growth spurt occurs. Teenagers grow rapidly and therefore their bodies have special requirement of vitamins, minerals, energy and protein in order to prevent future health problems. These requirements can only be met by eating an adequate amount of a variety of nutritious foods from six foods groups.

Nutrition through the life course: part 5 - school aged children 5-12 years

School aged children require a varied balance of foods from the six foods groups for overall health. Eating healthy assists their full potential in physical and mental development.

Nutrient content of five commonly consumed Jamaican foods

There is a dearth of food composition data for the foods and dishes most frequently consumed in Jamaica. Samples of five foods in their forms most commonly consumed by the Jamaican population (brown stewed chicken, rice and peas, boiled and roasted breadfruit, and steamed callaloo) were collected and analysed for proximates, dietary fiber, and minerals. Also determined were the cholesterol level of brown stewed chicken and the carotenoid content of steamed callaloo. National samples of mixed dishes were collected from 10 representative households while samples of single foods were purchased from 10 Jamaican markets and roadside vendors nationwide. Primary samples of each food were pooled to form composites from which analytical samples were drawn. Analytical results of brown stewed chicken and rice and peas revealed substantive amounts of protein, total fat, and several of the minerals. Steamed callaloo and boiled and roasted breadfruit were most noted for their potential contribution to dietary fiber and the minerals calcium, potassium, magnesium, and phosphorus. This is the first report on nutrient composition data for commonly consumed Jamaican foods.(Au)

Development of food frequency questionnaires in three population samples of African origin from Cameroon, Jamaica and Caribbean migrants to the UK

OBJECTIVES: To develop the methods for assessment of food and nutrient intake using standardized food frequency questionnaires (FFQ) in three African origin populations from Cameroon, Jamaica and Caribbean migrants to the United Kingdom. DESIGN: Cross-sectional assessment of diet from a representative sample in each site, using either a 2-day food dairy or a 24-h recall method to determine food for inclusion on the food frequency questionnaire. SETTING: A rural and urban site in Cameroon, Evodoula and Cite Verte in Yaounde, respectively; a district in Kingston, Jamaica; Afro-Caribbeans living in central Manchester, UK. SUBJECTS: Aged 25-79 years, 61 from the Cameroonian urban site, 62 from village site; 102 subjects from Jamaica (additional analysis on a subsample of 20): 29 subjects from Manchester, UK. MAIN OUTCOME MEASURES: Food contributing to nutrients in each site to allow the development of a FFQ. RESULTS: A high response rate was obtained in each site. Comparison of macronutrient intakes between the sites showed that carbohydrate was the most important contributor to energy intake in Jamaica (55 percent) and the least in the rural Cameroon. In rural Cameroon, fat (mainly palm oil) was the most important contributor to energy intake (44 percent). Manchester had the highest contribution of protein energy (17 percent). Food contributing to toal energy, protein, fat and carbohydrate were determined. In rural Cameroon, the top 10 food items contributed 66 percent of the total energy intake compared to 37 percent for the top 10 foods in Manchester. Food contributing to energy were similar in Jamaica and Manchester. Cassava contributed 40 percent of the carbohydrate intake in rural Cameroon and only 6 percent in urban Cameroon. One FFQ has been developed for use in both sites in Cameroon containing 76 food items. The FFQ for Jamaica contains 69 foods and for Manchester 108 food items. CONCLUSION: Considerable variations exist within sites (Cameroon) and between sites in foods which are important contributors to nutrient intakes. With careful exploration of eating habits it has been possible to develop standardized, but locally appropriate FFQs for use in African populations in different countries.(AU)