Diet quality and its associated factors among adults with overweight and obesity: findings from the 2015-2018 National Health and Nutrition Examination Survey.

The rate of adult severe obesity has been continually rising in the USA. While improving diet quality has been shown to reduce the risk of obesity, few studies have explored the differences in diet quality among adults with overweight and obesity by different weight statuses along with socio-demographic factors and physical activity using data from a nationally representative survey in the USA. The main goal of the study is to assess the diet quality of adults with overweight and obesity by examining differences in the Healthy Eating Index-2015 (HEI-2015) scores, using data from the 2015-2018 National Health and Nutrition Survey. Among 6746 adults with overweight and obesity (aged ≥ 20 years), severe obesity was prevalent (27 %), particularly among females, non-Hispanic Blacks and those with lower education and income. Compared to adults with overweight, adults with severe obesity had lower HEI-2015 total scores as well as component scores for total fruits, whole fruits, greens and beans, refined grains, sodium and saturated fats. Among adults with overweight and obesity, non-Hispanic Blacks had lower diet quality than non-Hispanic Asians; females had better diet quality than males; older adults had better diet quality than younger adults; adults with a college degree and above had better diet quality than those with less than a high school degree. Socio-demographic differences in diet quality and weight status should be considered in future obesity interventions to reduce adult severe obesity in the USA.

Estimating the possible range of recycling rates achieved by dump waste pickers: The case of Bantar Gebang in Indonesia.

This article presents informal recycling contributions made by scavengers in the surrounding area of Bantar Gebang final disposal site for municipal solid waste generated in Jakarta. Preliminary fieldwork was conducted through daily conversations with scavengers to identify recycling actors at the site, and then quantitative field surveys were conducted twice. The first survey (n = 504 households) covered 33% of all households in the area, and the second survey (n = 69 households) was conducted to quantify transactions of recyclables among scavengers. Mathematical equations were formulated with assumptions made to estimate the possible range of recycling rates achieved by dump waste pickers. Slightly over 60% of all respondents were involved in informal recycling and over 80% of heads of households were waste pickers, normally referred to as live-in waste pickers and live-out waste pickers at the site. The largest percentage of their spouses were family workers, followed by waste pickers and housewives. Over 95% of all households of respondents had at least one waste picker or one small boss who has a coequal status of a waste picker. Average weight of recyclables collected by waste pickers at the site was estimated to be approximately 100 kg day(-1) per household on the net weight basis. The recycling rate of solid wastes collected by all scavengers at the site was estimated to be in the range of 2.8-7.5% of all solid wastes transported to the site.

Changes in the texture and viscoelastic properties of bread containing rice porridge during storage.

The objective of this study was to investigate the effects of rice porridge on the texture and viscoelastic properties of bread during storage. Three types of bread, wheat flour bread, 15% rice flour bread, and 15% rice porridge bread, were prepared. After baking and storing the bread for 24 h, 48 h, and 72 h at room temperature, we measured the texture and viscoelastic properties of the bread crumbs by texture profile analysis (TPA) and creep test. The 15% rice porridge bread showed a significantly higher specific volume and maintained softer crumbs than the other two types (p<0.05). It also had a slightly stickier texture than the others. It can be concluded that rice porridge improves the specific volume, texture, and viscoelastic properties of bread crumbs during storage.

Characterization of non-stoichiometric hydration and the dehydration behavior of sitafloxacin hydrate.

Sitafloxacin (STFX) hydrate is a non-stoichiometric hydrate. The hydration state of STFX hydrate varies non-stoichiometrically depending on the relative humidity and temperature, though X-ray powder diffraction (XRPD) of STFX hydrate was not affected by storing at low and high relative humidities. The detailed properties of crystalline water of STFX hydrate were estimated in terms of hygroscopicity, thermal analysis combined with X-ray powder diffractometry, crystallography and density functional theory (DFT) calculation. STFX hydrate changed the water contents continuously and reversibly from an equivalent amount of dihydrate through that of sesquihydrate depending on the relative humidity at 25°C. Thermal analysis and X-ray powder diffraction (XRPD) simultaneous measurement also revealed that STFX hydrate dehydrated into a hydrated state equivalent to monohydrate by heating up to 100°C, whereas XRPD patterns were slightly affected. This indicated that the crystal structure of STFX hydrate was retained at the dehydration level of monohydrate. Single-crystal X-ray structural analysis showed that two STFX molecules and four water molecule sites were contained in an asymmetric unit. STFX molecules formed a channel structure where water molecules were included. At the partially dehydrated state, at least two of four water molecules were considered to be disordered in occupancy and/or coordinates. Insight into the crystal structure of STFX hydrate stored at low and high relative humidities and geometry of the hydrogen bond were helpful to estimate the origin of non-stoichiometric hydration of STFX hydrate.

Nutritional Value of Canteen Menus and Dietary Habits and Intakes of University Students in Indonesia.

A comprehensive assessment of the dietary status of university students in Indonesia is lacking. Hence, this study aims to assess students' dietary habits, status, and the nutritive value of meals offered at university canteens. This was a cross-sectional study based on the dietary habits of 333 students, 26 of whom were interviewed for the dietary survey. The nutritional value of canteen menus used by nearly half of the students (44%) was also examined. Most menus lacked macro and micronutrients (i.e., calcium, 15.5%) and were high in salt (181.5%). BMIs showed malnutrition among students (38.5%). The protein, fat, carbohydrate (PFC) ratio showed a high proportion of fat (32.4%) in the diets of female students. The level of salt intake (96.2%) was above the Indonesian recommended dietary allowance (RDA). Most students had unhealthy dietary patterns, including a high consumption of sweet beverages and instant noodles and a low intake of fruits, vegetables, animal protein, and milk. The lack of nutrients in canteen menus might lead to a nutrient deficiency among the students, which underlines the important role of canteens in the students' dietary intake. Optimizing the nutritional profile of menus, labeling based on nutrient profiling, and promoting nutrition education should be addressed to improve students' diets.

Ethnobotanical study of wild edible fruits in eastern Bhutan.

BACKGROUND: In the past, wild edible fruits (WEFs) were a significant source of food and nutrition in Bhutan. These nutrient-rich species can enhance food security and alleviate poverty in Bhutan. However, recent developments like the introduction of improved fruit varieties, changes in dietary choices, and infrastructure development are expected to influence indigenous knowledge and consumption of WEFs. We aimed to document the species diversity of WEFs and their uses in eastern Bhutan and examine how the knowledge and consumption of WEFs vary with socio-demographic factors. METHODS: A total of 97 households in two districts were selected to participate in the survey. A semi-structured questionnaire was used to interview a selected adult from each household. Comparative analysis of indigenous knowledge and consumption of WEFs among the socio-demographic factors was performed using one-way ANOVA and a Chi-square test on R software. RESULTS: The present study reported 52 species of WEFs belonging to 35 families. The prevalence of WEF consumption was found to be 42%. WEF consumption differed significantly between districts, age groups, and indigenous knowledge levels. Similarly, indigenous knowledge of WEFs was significantly associated with districts and age groups. CONCLUSIONS: Eastern Bhutan has a rich diversity of WEFs, but their consumption has been decreasing. Recent agricultural and infrastructure developments may have impacted the consumption and indigenous knowledge of WEFs in this region. Thus, domestication and agro-processing of WEFs should become a major focus in Bhutan to utilize their nutritional value and potential economic benefits to enhance food security in the country. Additionally, incorporating WEF-related knowledge in the school curriculum is essential to educate younger generations on WEFs.

Utilization and evaluation of Citrus natsudaidai peel waste as a source of natural food additives.

This study aims to obtain beneficial ingredients from Citrus natsudaidai (CN) peel waste. The yields of ingredients were 26.2-31.6 mg/g dried material (DM) in pectin, 466-581 mg/g DM in insoluble dietary fiber, 5.56-7.15 g/kg fresh material (FM) in the hexane extracts obtained from CN peels, 23.8-27.0 mg/g DM in naringin, and 8.30-10.2 mg/g DM in neohesperidin. A sensory evaluation and instrumental assays using an Electronic nose and Electronic tongue were performed to evaluate aqueous solutions flavored with 0.02% hexane extracts obtained from CN peels. CN-flavored solutions had a preferred smell over commercial citrus-flavored drinks and were classified into the same group as commercial citrus juices in the Electronic nose assay. In addition, CN-flavored solutions showed sourness, bitterness, and orange-like taste, and the overall acceptance of CN-flavored solutions did not significantly differ from commercial citrus-flavored drinks. CN peel waste can be industrially utilized as a source of natural food additives.

Characteristic coloring curve for white bread during baking.

The effect of heating conditions on the crust color formation was investigated during the baking of white bread. The surface temperatures were monitored with thermocouples attached to the inside surface of the loaf pan cover. The trace of the surface color in the L(*)a(*)b(*) color coordinate system is defined as the characteristic coloring curve. The overall baking process was classified into the following four stages based on the characteristic coloring curve: i) pre-heating (surface temperature < 110 °C), ii) Maillard reaction (110-150 °C), iii) caramelization (150-200 °C), and iv) over-baking (surface temperature>200 °C). A linear relationship was observed between the L(*) decrease and the increase in weight loss of a sample at each oven air temperature. The L(*) value appeared to be suitable as an indicator to control the surface color by baking conditions.

Odorant transfer characteristics of white bread during baking.

The potent odorants in the crust and crumb of white bread were identified and quantified by gas chromatography-mass spectrometry and gas chromatography/olfactometry. The weight loss ratio of the samples baked at 220 °C was controlled in the range of 0-28%. The odorants were classified into 5 types by the transfer characteristics: i) All amounts of odorant transferred from the crust to external space (type-I). ii) All transferred from the crust to the crumb and external space (type-II). iii) Certain amount remaining in the crust and the rest transferred to the crumb and external space (type-III). iv) All transferred from the crumb to external space (type-IV). v) Certain amount remaining in the crumb and the rest transferred to the crust and external space (type-V). The odorants of type-IV were not apparent after the crust had formed. The results indicate that the crust could be a barrier to prevent the odorants from being transferred to external space.

Visualization of gluten and starch distributions in dough by fluorescence fingerprint imaging.

A novel method combining imaging techniques and fluorescence fingerprint (FF) data measurement was developed to visualize the distributions of gluten and starch in dough without any preprocessing. Fluorescence images of thin sections of gluten, starch, and dough were acquired under 63 different combinations of excitation and emission wavelengths, resulting in a set of data consisting of the FF data for each pixel. Cosine similarity values between the FF of each pixel in the dough and those of gluten and starch were calculated. Each pixel was colored according to the cosine similarity value to obtain a pseudo-color image showing the distributions of gluten and starch. The dough sample was then fluorescently stained for gluten and starch. The stained image showed patterns similar to the pseudo-color FF image, validating the effectiveness of the FF imaging method. The method proved to be a powerful visualization tool, applicable in fields other than food technology.

Evaluation of Disparities in Adults' Macronutrient Intake Status: Results from the China Health and Nutrition 2011 Survey.

Little is known about the macronutrient intake status of adult Chinese people. This cross-sectional study assessed the macronutrient intake status of adults (aged ≥20 years) by comparing their intake level of macronutrients against the Dietary Reference Intakes (DRI). It further explored the associations between macronutrient intake status and age groups, genders, education levels, smoking status, drinking frequency, social classes, knowledge of Chinese Dietary Guidelines 2016 (CDGs), healthy diet priorities, and areas (urban and rural) within two regions (northern and southern). The analysis includes the dietary intake data of 7860 Chinese adults, with complete data entries in the China Health and Nutrition 2011 survey. Dietary data were obtained through the 24 h recall method. More than half had carbohydrate intake below the recommended level of intake, and more than half had fat intake above the recommended level of intake. There were significant associations between three macronutrient intakes and education levels, social classes, healthy diet priorities, areas, and regions. Disparities in macronutrient consumptions revealed geographical and socioeconomic variations in dietary patterns, as well as risks for many different noncommunicable diseases. Public health and nutrition interventions should take notice of regional differences in dietary intake and place more emphasis on vulnerable populations including women, rural residents, and people with lower education level.

Factors affecting the use of herbal medicines in the universal health coverage system in Indonesia.

ETHNOPHARMACOLOGICAL RELEVANCE: Medicinal plants play an essential role in primary healthcare practices in Indonesia, particularly in rural areas. While medicinal plants are broadly used in Indonesia, the country has made a commitment to healthcare services based on modern medicine through the provision of universal health coverage (UHC). AIM OF THE STUDY: In the context of the UHC system in Indonesia, we explore the utilization of medicinal plants in rural West Java by examining how herbal medicine use varies with socio-economic and demographic factors and whether herbal medicine use remains important when modern healthcare becomes available. MATERIALS AND METHODS: A total of 634 households in the two rural communities were randomly selected to participate in the survey. A semi-structured questionnaire was administered to a randomly selected adult in each household. RESULTS: Herbal medicine use prevalence was found to be 68% (431/634). Out of 549 total respondents with perceived illness, 40% (219/549) self-medicated with herbal medicines in the last six months. A total of 102 medicinal plant species belonging to 43 families were reported, each with their local names, medicinal use, and parts used. We found that herbal medicine use was significantly associated with the area of residence, age, education level and occupation, and was not correlated to gender or health insurance possession. CONCLUSION: Medicinal plant remains a significant aspect of healthcare for rural communities in the West Java area. The presence of healthcare services under the UHC system is not a critical determining factor for treatment-seeking and may have less impact on the pervasive practice of herbal medicine use in rural areas.

Application of cell-surface engineering for visualization of yeast in bread dough: development of a fluorescent bio-imaging technique in the mixing process of dough.

Cell-surface engineering (Ueda et al., 2000) has been applied to develop a novel technique to visualize yeast in bread dough. Enhanced green fluorescent protein (EGFP) was bonded to the surface of yeast cells, and 0.5% EGFP yeasts were mixed into the dough samples at four different mixing stages. The samples were placed on a cryostat at -30 degrees C and sliced at 10 microm. The sliced samples were observed at an excitation wavelength of 480 nm and a fluorescent wavelength of 520 nm. The results indicated that the combination of the EGFP-displayed yeasts, rapid freezing, and cryo-sectioning made it possible to visualize 2-D distribution of yeast in bread dough to the extent that the EGFP yeasts could be clearly distinguished from the auto-fluorescent background of bread dough.

Effect of the grain boundary of ice crystals in a frozen gelatin solution on the dielectric properties at a subzero temperature.

The effect of the grain boundary of ice crystals in a frozen gelatin solution on the dielectric properties was investigated by the combination of a dielectric spectrometer and image analysis. A micro-slicer image processing system (MSIPS) was applied to measure the grain boundary properties as the perimeter density and number density of ice crystals. The perimeter density and number density of the ice crystals increased with increasing freezing rate. The dielectric properties of the frozen gelatin solution at various freezing rates were measured in the frequency range of 100 Hz to 100 kHz at -40 degrees C. The relaxation time did not affect the grain boundary properties. The perimeter density and number density significantly affected dielectric parameter epsilon(0)-epsilon(infinity) and electrical conductivity sigma(0). These results indicate that the dielectric spectrometer could be used to estimate the grain boundary properties in a frozen gelatin solution.

Visualization and quantification of three-dimensional distribution of yeast in bread dough.

A three-dimensional (3-D) bio-imaging technique was developed for visualizing and quantifying the 3-D distribution of yeast in frozen bread dough samples in accordance with the progress of the mixing process of the samples, applying cell-surface engineering to the surfaces of the yeast cells. The fluorescent yeast was recognized as bright spots at the wavelength of 520 nm. Frozen dough samples were sliced at intervals of 1 microm by an micro-slicer image processing system (MSIPS) equipped with a fluorescence microscope for acquiring cross-sectional images of the samples. A set of successive two-dimensional images was reconstructed to analyze the 3-D distribution of the yeast. The average shortest distance between centroids of enhanced green fluorescent protein (EGFP) yeasts was 10.7 microm at the pick-up stage, 9.7 microm at the clean-up stage, 9.0 microm at the final stage, and 10.2 microm at the over-mixing stage. The results indicated that the distribution of the yeast cells was the most uniform in the dough of white bread at the final stage, while the heterogeneous distribution at the over-mixing stage was possibly due to the destruction of the gluten network structure within the samples.

Proximate composition and profiles of free amino acids, fatty acids, minerals and aroma compounds in Citrus natsudaidai peel.

Bulky hard peel of Citrus natsudaidai is discarded and not utilized enough in Japan. In this study, the nutritional composition and volatile components of three cultivars of C. natsudaidai peel were determined. Considering the proximate composition and minerals, C. natsudaidai peels showed good carbohydrate and potassium content. The peel color varied probably due to the difference of cultivars. C. natsudaidai peels were extracted and analyzed for free amino acids and for fatty acids and volatile compounds. The amount of free amino acids in the extracts was not enough to affect the taste of extracts. The proportion of individual fatty acid was not comparable to other plant oils, however, typical aroma compounds with citrusy smell were identified. C. natsudaidai extracts could contribute for the utilization as flavoring additives without affecting taste.

Studies on mechanism of thermal crystal transformation of sitafloxacin hydrates through melting and recrystallization, yielding different anhydrates depending on initial crystalline forms.

The polymorphic and pseudopolymorphic forms of sitafloxacin, a novel fluoroquinolone antibiotic, were characterized by infrared spectroscopy, X-ray diffractometry, and thermal analysis. Hydrates of sitafloxacin underwent thermal transformation during the course of heating to 300°C. Monohydrate melted at 130°C and crystallized at 147°C to yield α-form (anhydrate) while sesquihydrate melted at 127°C and crystallized at 146°C to yield ß-form (anhydrate). The crystal structural analysis revealed that monohydrate and sesquihydrate had opposite torsion at quinolone ring and the conformation of quinolone ring tended to be retained during hydrates to anhydrates crystal conversion. The infrared spectroscopy showed that hydrates and anhydrate α-from exists in zwitterion while ß-from is consist of neutral molecule. Detail investigation of thermal behavior of hydrates suggested that water vapor also affected anhydrous crystal forms obtained by heating hydrates, though promoting ionization at carboxyl group and amine group.

Gas chromatography/olfactometry and electronic nose analyses of retronasal aroma of espresso and correlation with sensory evaluation by an artificial neural network.

To develop a method for evaluating and designing the retronasal aroma of espresso, sensory evaluation data was correlated with data obtained from gas chromatography/olfactometry (GC/O, CharmAnalysis™) and from an electronic nose system αFOX4000 (E-nose). The volatile compounds of various kinds of espresso (arabica coffee beans from 6 production countries: Brazil, Ethiopia, Guatemala, Colombia, Indonesia, and Tanzania; 3 roasting degrees for each country: L values, 18, 23, and 26) were collected with a retronasal aroma simulator (RAS) and examined by GC/O and E-nose. In addition, sensory descriptive analysis using a 7-point scale for RAS effluent gas was performed by 5 trained flavorists using sensory descriptors selected based on the frequency in use and coefficient of correlation. The charm values of 10 odor descriptions obtained from GC/O analysis exhibited the significant (P < 0.05) differences among both roasting degrees and origins. Also, linear discriminant analysis (LDA) on the E-nose-sensor resistances and factor analysis on the sensory evaluation scores showed that the differences of aroma characteristics among the roasting degrees were larger than those among the origins. Based on an artificial neural network (ANN) model applied to the data from GC/O analyses and sensory evaluations, the perceptual factor of the RAS aroma was predicted to be mainly affected by sweet-caramel, smoke-roast, and acidic odors. Also, 3 metal oxide semiconductor sensors (LY2/Gh, P30/1, and T40/1) of E-nose were selected for analyses of RAS aroma and correlated with the sensory descriptive scores by the ANN to support sensory evaluation.

A prediction system of oxidation reaction as a solid-state stress condition: applied to a pyrrole-containing pharmaceutical compound.

Stress conditions for predicting oxidative degradation products in solid-state pharmaceutical compounds were investigated. 4-Methyl-2-(3,4-dimethylphenyl)-1-(4-sulfamoylphenyl)pyrrole, Compound A, was used as the model compound for this study and its four main degradation products were due to oxidation, as identified by LC-MS and LC-(1)H NMR. In order to develop a prediction system for the oxidation reaction, solid-state Compound A was stored under moisture-saturated conditions. Hydrogen peroxide was added to the solution used to saturate the headspace with moisture and oxygen was substituted for the headspace air, in order to stimulate the oxidation reaction. After optimizing the conditions, a similar degradation product profile to that actually observed in the stability studies was obtained in only 3 days under conditions using 3% hydrogen peroxide at 40 degrees C. The prediction of the oxidative degradation products in a solid-state pharmaceutical compound was successfully achieved in a short term utilizing this newly developed prediction system.

Photochemical behavior of sitafloxacin, fluoroquinolone antibiotic, in an aqueous solution.

Sitafloxacin (STFX) hydrate, an antimicrobial agent, is photo-labile in aqueous solutions. The photodegradation rates (k) in neutral solutions were higher than those observed in acidic and alkaline solutions and maximum at the maximum absorption wavelength of STFX. The structures of photodegradation products were elucidated as 7-[7-amino-5-azaspiro[2.4]heptan-5-yl]-6-fluoro-1,4-dihydro-4-oxo-3-quinolinecarboxylic acid and 1-(1-amino-2-[16-fluoro-1-(2-fluoro-1-cyclopropyl)-1,4-dihydro-4-oxo-3-quinolin-7-yl]-amino]ethyl)cyclopropanecarbaldehyde. This implies that dechlorination is the key step in the photodegradation of STFX. The effect of halide ions on the photodegradation of STFX was estimated by observing the increments in the photostability of STFX with the addition of chloride ions. In contrast, in the presence of bromide ions, instead of increased photostability of the STFX rate, a new photodegradation product in the presence of bromide ion was observed. The structure of this new photodegradation product was an 8-bromo form of STFX, which was substituted for chlorine at the 8-position, so the dissociation of C-Cl bond at the 8-position of STFX was the rate-limiting step in the initial process of the photodegradation. STFX generated .C (carbon centered radical) and .OH (hydroxyl radical) in the process of photodegradation in a pH 4.0 buffer. On the contrary, STFX did not generate C in the presence of chloride ion in a pH 4.0 buffer. The .C was generated and then degraded into the above degradation products by photoirradiation in the absence of chloride ion, but the .C immediately reacted with chloride when it was present. As a result, the C-Cl bond was recovered leading to a possible increase in the apparent photostability.