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A Multi-Site, International Audit Of Malnutrition Risk And Energy And Protein Intakes In Patients Undergoing Treatment For Head Neck And Esophageal Cancer: Results From Inform, Lisa Martin, Merran Findlay, Judith D. Bauer, Rupinder Dhaliwal, Marian De Van Der Schueren, Alessandro Laviano, Adrianne Widaman, Vickie E. Baracos, Andrew G. Day, Leah M. Gramlich
A Multi-Site, International Audit Of Malnutrition Risk And Energy And Protein Intakes In Patients Undergoing Treatment For Head Neck And Esophageal Cancer: Results From Inform, Lisa Martin, Merran Findlay, Judith D. Bauer, Rupinder Dhaliwal, Marian De Van Der Schueren, Alessandro Laviano, Adrianne Widaman, Vickie E. Baracos, Andrew G. Day, Leah M. Gramlich
Faculty Research, Scholarly, and Creative Activity
Patients with foregut tumors are at high risk of malnutrition. Nutrition care focuses on identifying individuals at risk of malnutrition and optimizing nutrient intake to promote the maintenance of body weight and lean body mass. This multi-center prospective, longitudinal study audited nutrition care practices related to screening for risk of malnutrition (Patient-Generated Subjective Global Assessment Short Form; PG-SGA SF), and nutrition interventions prescribed (route; adequacy of energy and protein intakes). Audits occurred at four time periods: baseline (before treatment) and at 2, 4, and 6 months after starting cancer treatment; 170 patients (esophageal (ESO; n = 51); head and neck …
Impact Of Covid-19 On Health Risk Behaviors In Northern California: A Cross-Sectional Survey, Adriana Telias, Marcelle M. Dougan, Giselle A.P. Pignotti
Impact Of Covid-19 On Health Risk Behaviors In Northern California: A Cross-Sectional Survey, Adriana Telias, Marcelle M. Dougan, Giselle A.P. Pignotti
Faculty Research, Scholarly, and Creative Activity
The COVID-19 pandemic has been disruptive, unevenly impacting health behaviors in different geographical regions and population groups. We examined how COVID-19 affected perceived changes in physical activity, sleep, and diet and the impact of socio-demographic variables on a calculated health risk behavior score. In this cross-sectional study, 505 residents of northern California completed a web-based survey from August to November of 2020. Chi-square and multivariable linear regression analyses examined the association between socio-demographic variables and the health risk behavior score. Approximately 84 % of respondents experienced at least one unfavorable behavior change after the pandemic, with 49.5 % indicating a …
Analysis Of Volatile Compounds In Jinhua Ham Using Three Extraction Methods Combined With Gas Chromatography–Time-Of-Flight Mass Spectrometry, Dengyong Liu, Cong Yang, Lu Bai, Xi Feng, Yanping Chen, Yin Zhang, Yuan Liu
Analysis Of Volatile Compounds In Jinhua Ham Using Three Extraction Methods Combined With Gas Chromatography–Time-Of-Flight Mass Spectrometry, Dengyong Liu, Cong Yang, Lu Bai, Xi Feng, Yanping Chen, Yin Zhang, Yuan Liu
Faculty Research, Scholarly, and Creative Activity
The volatile compounds in Jinhua ham samples after different aging times were characterized using solvent-assisted flavor evaporation (SAFE), solid-phase microextraction (SPME), and needle trap (NT) extraction methods combined with gas chromatography–time-of-flight mass spectrometry (GC–TOF/MS). Hundreds of aroma compounds were identified, including aldehydes, alcohols, ketones, furans, esters, acids, pyrazines, and sulfides. The results showed that NT extracted the greatest number of volatile compounds, whereas the extraction efficiency of SPME headspace adsorption was highest among the three sample preparation methods. Principal component analysis of SPME effectively distinguished the variation in the aroma of the Jinhua hams specific to aging time. Butyrolactone, 2,6-dimethylpyrazine, …
The Flavor Profiles Of Highland Barley Fermented With Different Mushroom Mycelium, Kai Wang, Cuicui Yang, Ziyan Dai, Zhenxiang Wen, Yin Liu, Xi Feng, Ying Liu, Wen Huang
The Flavor Profiles Of Highland Barley Fermented With Different Mushroom Mycelium, Kai Wang, Cuicui Yang, Ziyan Dai, Zhenxiang Wen, Yin Liu, Xi Feng, Ying Liu, Wen Huang
Faculty Research, Scholarly, and Creative Activity
Highland barley was fermented with Cordyceps militaris, Stropharia rugoso-annulata, Morchella esculenta, Schizophyllum commune and Tremella sanguinea. The flavor profiles were investigated by electronic nose (E-nose), headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and sensory evaluation by train panel. Fermentation with mushroom mycelium was able to change the aroma profile of highland barley. The original strong grassy taste was reduced due to a decrease in hexanal, decanal and 2-pentylfuran, and new aromatic flavors (floral, sweet and mushroom fragrance) were acquired after fermentation. The overall flavor of the fermented highland barley varied with mushroom strains. Schizophyllum commune gave a heavier sour taste …
Supplemental Nutrition Assistance Program (Snap)-Authorized Retailers Received A Low Score Using The Business Impact Assessment For Obesity And Population-Level Nutrition (Bia-Obesity) Tool, Bailey Houghtaling, Tessa Englund, Susan Chen, Nila Pradhananga, Vivica I. Kraak, Elena Serrano, Samantha M. Harden, George C. Davis, Sarah Misyak
Supplemental Nutrition Assistance Program (Snap)-Authorized Retailers Received A Low Score Using The Business Impact Assessment For Obesity And Population-Level Nutrition (Bia-Obesity) Tool, Bailey Houghtaling, Tessa Englund, Susan Chen, Nila Pradhananga, Vivica I. Kraak, Elena Serrano, Samantha M. Harden, George C. Davis, Sarah Misyak
Faculty Research, Scholarly, and Creative Activity
Background: The Supplemental Nutrition Assistance Program (SNAP) supports Americans with lower income to purchase dietary products at authorized retailers. This research aimed to evaluate SNAP-authorized retailers’ public commitments in support of nutrition security and to examine differences between traditional grocers and nontraditional (e.g., convenience, drug, dollar) SNAP-authorized retailers’ public commitments. Methods: Prominent United States (U.S.) SNAP-authorized retailers nationally and in two U.S. states (California and Virginia) were identified based on number of store locations (n = 61). Public information available in grey literature were reviewed and scored using the Business Impact Assessment for Obesity and population-level nutrition (BIA-Obesity) tool. SNAP-authorized …
Carbohydrate Knowledge Observed To Be Low In Vietnamese Women With Gestational Diabetes Mellitus, Lily Phan, Jamie Kubota, Giselle Adriana Pereira Pignotti
Carbohydrate Knowledge Observed To Be Low In Vietnamese Women With Gestational Diabetes Mellitus, Lily Phan, Jamie Kubota, Giselle Adriana Pereira Pignotti
Faculty Research, Scholarly, and Creative Activity
Objective: To assess carbohydrate knowledge of Vietnamese women with gestational diabetes mellitus (GDM) and explore factors associated with carbohydrate knowledge. Methods: Vietnamese women (n = 100) with GDM completed an online questionnaire about self-efficacy in managing blood glucose, the habit of regularly self-monitoring blood glucose activities at home, and an adapted culturally tailored carbohydrate quiz for the target population. Results: Participants (30 ± 4 years) answered on average 51% of the carbohydrate knowledge questions correctly, showing most difficulty in identifying honey, milk, and orange juice as carbohydrate sources. Only 46% of participants correctly identified carbohydrate content on nutrition labels, and …
A Review Of Factors Influencing The Quality And Sensory Evaluation Techniques Applied To Greek Yogurt, Rabin Gyawali, Xi Feng, Yan Ping Chen, Jose M. Lorenzo, Salam A. Ibrahim
A Review Of Factors Influencing The Quality And Sensory Evaluation Techniques Applied To Greek Yogurt, Rabin Gyawali, Xi Feng, Yan Ping Chen, Jose M. Lorenzo, Salam A. Ibrahim
Faculty Research, Scholarly, and Creative Activity
Greek yogurt is one of the fastest growing products in the dairy industry. It is also known as strained yogurt, which is obtained after draining the whey. As a result of the draining process, Greek yogurt has higher total solids and lower lactose than regular yogurt. Since it is a concentrated yogurt, its sensory characteristics are different from regular yogurt. However, there is little information about factors influencing the quality of Greek yogurt and sensory evaluation techniques applied to Greek yogurt. This review aims to describe the effects of ingredients, starter cultures, processing techniques and other parameters on quality characteristics …
Blackcurrants: A Nutrient-Rich Source For The Development Of Functional Foods For Improved Athletic Performance, Ali Ali Redha, Shahida Anusha Siddiqui, Reza Zare, Daniele Spadaccini, Silvia Guazzotti, Xi Feng, Nur Alim Bahmid, Yuan Seng Wu, Fathima Zahraa Ozeer, Rotimi E. Aluko
Blackcurrants: A Nutrient-Rich Source For The Development Of Functional Foods For Improved Athletic Performance, Ali Ali Redha, Shahida Anusha Siddiqui, Reza Zare, Daniele Spadaccini, Silvia Guazzotti, Xi Feng, Nur Alim Bahmid, Yuan Seng Wu, Fathima Zahraa Ozeer, Rotimi E. Aluko
Faculty Research, Scholarly, and Creative Activity
Blackcurrants are nutrient-rich fruits with a significant amount of bioactive compounds including vitamin C and polyphenols, especially anthocyanins. The high phytochemical content of blackcurrants promotes this fruit to become a valuable functional food ingredient with varying health-promoting activities targeting different consumers including athletes. Athletes experience oxidative stress during intense exercise, which can result in inflammation and reduced exercise performance. Antioxidants such as vitamin C and polyphenols can restore the regular oxidative status of the body. Blackcurrant supplementation has shown potential ergogenic activity to improve athlete performance during high-intensity training. Clinical trials have evaluated the effectiveness of blackcurrant supplementation on exercise …