Changing Chinese Diets to Achieve a Win-Win Solution for Health and the Environment

Diets are key determinants of nutrition and health and play a significant role in the environment.In this article,we aim to(i)describe dietary transitions and health in China and the consequent environmental challenges;(ii)identify differences between current Chinese diets and healthy reference diets;(iii)conduct a systematic review assessing the health impacts of four reference diets on the Chinese population,and(iv)simulate changes in greenhouse gas emissions under different diet scenarios.The results show differences between the Chinese diets and reference diets,with the current Chinese diet including mainly grains(especially refined rice),excessive meat consumption,and insufficient consumption of fruit and milk.If all Chinese consumers adopt one of the healthy reference diets all the time,the incidence of diet-related chronic disease and mortality would be significantly reduced.Such dietary shifts would also reduce greenhouse gas emissions by 146-202 million tons(18-25 percent)compared with the projected emissions level in 2030.

Functional Ice Cream with Coffee-Related Flavor

In this study, Siwi roasted date seeds (pits) as a by-product of the date factories were used in powder form for ice cream fortification to produce a new product with coffee-like flavor. Also, this product possesses functional, nutritional and health benefits as it contains, minerals, phenolic compounds and possess antioxidant activity. Six ice cream mixes were prepared: plain ice cream without additives (control), five ice cream treatments supplemented with powder of the Nescafé (3%), Coffee (3%) and Roasted Date Seeds Powder (RDSP) with ratio of 3%, 4% and 5%, respectively. The results showed that increasing the added percentage of Roasted Date Seeds Powder (RDSP) to the ice cream mixes leads to an increase in the total solids, fibers, total nitrogen and ash content of the final product. It also increases viscosity, specific gravity, weight per gallon and increase the depression of freezing point of the mixes. The overrun and melting resistance of the final ice cream also increased compared with the control. The sensory evaluation was improved by adding RDSP comparing to control. So in this study, it is recommended to use RDSP as the source of minerals and health-promoting for ice cream making, as it contains bioactive compounds and also gives the ice cream desirable color and coffee-like flavor, but free of caffeine.

Studies on Nutritional Effects of Traditional Chinese Tonics with Nutrients Fortification on Pregnant Women and Pregnant Rats

Objective: To explore the nutritional and health promoting effects of nutrient mixture (traditional Chinese tonics ＋ nutrient fortification). Methods: (1) One hundred and three primigravid women were divided randomly into the test group and the control group treated with nutrient mixture and vitamins respectively and the effects of treatment were observed. (2) Effects of nutrient mixture were also observed in pregnant rats. Results: (1) Clinical study showed the serum levels of iron, zinc, hemoglobin of the test group were allraised after treatment, and these parameters and the concentration of iron in umbilical cord blood as well as the weight of the new-born baby of the test group were higher than those of the control group (P ＜0. 05 or P＜0. 01). (2) Results of the experimental study showed that the food utilization rate, hemoglobin level, fetal growth and developing parameters of the test group were all higher than those of the control group significantly (P ＜0. 05 or P＜ 0. 01 ). Conclusion: The nutrient mixture has a good nutritional and health promoting effect on pregnancy.