Other Nutrition Commons^™

Anatomy And Physiology Preparatory Course Textbook (2nd Edition), Carlos Liachovitzky

Open Educational Resources

The goal of this preparatory textbook is to give students a chance to become familiar with some terms and some basic concepts they will find later on in the Anatomy and Physiology course, especially during the first few weeks of the course.

Organization and functioning of the human organism are generally presented starting from the simplest building blocks, and then moving into levels of increasing complexity. This textbook follows the same presentation. It begins introducing the concept of homeostasis, then covers the chemical level, and later on a basic introduction to cellular level, organ level, and organ system level. This …

Assessing The Release Of Microplastics And Nanoplastics From Plastic Containers And Reusable Food Pouches: Implications For Human Health, Lucia Fernandez-Ballester, Yusong Li, Yongfeng Lu, Bing Wang, Mathias Schubert, Svetlana Romanova, Xi Huang, Kazi Hussain, Ilhami Okur, Jesse Kuebler

Department of Civil and Environmental Engineering: Faculty Publications

This study investigated the release of microplastics and nanoplastics from plastic containers and reusable food pouches under different usage scenarios, using DI water and 3% acetic acid as food simulants for aqueous foods and acidic foods. The results indicated that microwave heating caused the highest release of microplastics and nanoplastics into food compared to other usage scenarios, such as refrigeration or room-temperature storage. It was found that some containers could release as many as 4.22 million microplastic and 2.11 billion nanoplastic particles from only one square centimeter of plastic area within 3 min of microwave heating. Refrigeration and room-temperature storage …

Urolithin A, A Gut Metabolite, Improves Insulin Sensitivity Through Augmentation Of Mitochondrial Function And Biogenesis, Soonkyu Chung, Virginia Chaidez, Amanda Ramer-Tait, Ashley Toney, Ashley Toney

Nutrition and Health Sciences -- Faculty Publications

Objective: Urolithin A (UroA) is a major metabolite of ellagic acid produced following microbial catabolism in the gut. Emerging evidence has suggested that UroA modulates energy metabolism in various cells. However, UroA’s physiological functions related to obesity and insulin resistance remain unclear. Methods: Male mice were intraperitoneally administrated either UroA or dimethyl sulfoxide (vehicle) along with a high-fat diet for 12 weeks. Insulin sensitivity was evaluated via glucose and insulin tolerance tests and acute insulin signaling. The effects of UroA on hepatic triglyceride accumulation, adipocyte size, mitochondrial DNA content, and proinflammatory gene expressions were determined. The impact of UroA on …

Sugar-Sweetened Beverages Consumption Based On Individual And Environmental Factors Among The Faculty Of Public Health Universitas Indonesia’S Students In 2023, Asih Setiarini, Wahyu Putra, Safira Aranis

Indonesian Journal of Public Health Nutrition (IJPHN)

Sugar-sweetened beverages (SSB) are beverages that contain added sugars. Excessive consumption of SSB can have an impact on health. Some of the effects caused by SSB include obesity, fatty liver, type II diabetes, hypertension, heart disease, nutritional deficiencies, and dental caries. This research aims to determine the differences in the proportion of SSB consumption based on individual and environmental factors among students of the Faculty of Public Health UI (FPH UI) in 2023. This study uses a cross sectional design with a sample size of 194 individuals. The researcher collected data including respondent’s identities, habits of reading food labels, knowledge …

Position Of The Academy Of Nutrition And Dietetics: Dietary Fatty Acids For Healthy Adults, Heather Rasmussen

Nutrition and Health Sciences -- Faculty Publications

It is the position of the Academy of Nutrition and Dietetics (the Academy) that dietary fat for the healthy adult population should provide 20% to 35% of energy, with an increased consumption of n-3 polyunsaturated fatty acids and limited intake of saturated and trans fats. The Academy recommends a food-based approach through a diet that includes regular consumption of fatty fish, nuts and seeds, lean meats and poultry, low-fat dairy products, vegetables, fruits, whole grains, and legumes. These recommendations are made within the context of rapidly evolving science delineating the influence of dietary fat and specific fatty acids on human …

A Moral Argument For Veganism, Nathan Nobis

Animal Agriculture, Food Choice, and Human Health

In this essay, we argue for dietary veganism. Our case has two steps. First, we argue that, in most circumstances, it is morally wrong to raise animals to produce meat, dairy products, most eggs (a possible exception we discuss is eggs from pet chickens) and most other animal food products. Turning animals into food, and using them for their byproducts, causes serious harms to animals that are morally unjustified: that is, the reasons given to justify causing these kinds of harms – goods or alleged goods that result from animal farming and slaughter – are inadequate to justify the bad …

How The U.S. Low-Fat Diet Recommendations Of 1977 Contributed To The Declining Health Of Americans, Julia Reedy

Honors Scholar Theses

In 1977, the first edition of The Dietary Goals for the United States (“The Recommendations”) was published in attempts to reduce incidence of diet-related diseases such as cardiovascular disease and diabetes. While numerous dietary adjustments were recommended in order to improve health, fat was identified as the most instrumental factor. However there exist many confounders of The Recommendations, including Medium Chain Triglycerides (MCT), fat from dairy products, eggs and the high-fat Mediterranean Diet. Nonetheless, the food industry made adjustments to acclimate to the anti-fat mentality The Recommendations initiated. Linoleic acid- (LA) rich soybean oil became heavily used, drastically altering the …

The Relationship Between Consumption Frequency And Energy Intake Of Ultra-Processed Food And Obesity Based On Body Fat Percentage Among Fph Ui Students In 2025, Asih Setiarini, Triyanti Triyanti, Sarah Budiargo, Dieta Nurrika

Indonesian Journal of Public Health Nutrition (IJPHN)

Obesity is the accumulation of excessive body fat and increases the risk of various non-communicable diseases. Obesity prevalence among FPH UI students based on health examination data in 2022-2024 has reached 13.6%, exceeding the public health concern threshold and requiring more accurate measurement than Body Mass Index. This study aimed to determine the relationship between ultra-processed food (UPF) consumption frequency and energy intake with obesity incidence based on body fat percentage among 147 FPH UI students in 2025. This cross-sectional study utilized the Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ) based on NOVA classification to assess UPF intake. Body fat percentage was …

Factors Related To The Consumption Of Sugar-Sweetened Beverages (Ssbs) Among High School Students At Sma Negeri 68 Jakarta In 2024, Wahyu Putra, Teguh Prasetyo, Debora Karyoko

Indonesian Journal of Public Health Nutrition (IJPHN)

Indonesia ranked third in Southeast Asia for Sugar-Sweetened Beverages (SSBs) consumption in 2022, with a consumption rate of 20.23 liters/person/year. According to Riskesdas in 2018, 61.3% of the Indonesian population consumed more than once a day and 47.5% in 2023. This study aims to understand the patterns and levels of SSB consumption among various factors in students of SMA Negeri 68 Jakarta in 2024. This cross-sectional study was conducted from April to May 2024 with 134 respondents using questionnaires and interviews for 24-hour food recall and SQ-FFQ. Univariate analysis showed that 12.69% of respondents had high SSB consumption. Bivariate analysis …

Processing Of Oats And The Impact Of Processing Operations On Nutrition And Health Benefits, Derek Stewart, Eric Decker, Devin Rose

Nutrition and Health Sciences -- Faculty Publications

Oats are a uniquely nutritious food as they contain an excellent lipid profile and high amounts of soluble fibre. However, an oat kernel is largely non-digestible and thus must be utilised in milled form to reap its nutritional benefits. Milling is made up of numerous steps, the most important being dehulling to expose the digestible groat, heat processing to inactivate enzymes that cause rancidity, and cutting, rolling or grinding to convert the groat into a product that can be used directly in oatmeal or can be used as a food ingredient in products such as bread, ready-to-eat breakfast cereals and …