The Symbolic Meanings of “Food” and “Hunger” in The Woman Warrior

In novel the Woman Warrior,"food" and "hunger" have indispensable symbolic meanings."Hunger" becomes a symbol of women's desire and the only way to get rid of the "hunger"is the "food"——women's self-reliance.

国内外“食”旅游:“Food Tourism”“美食旅游”“饮食旅游”研究比较

基于文献研究法,对国内外1996—2020年721篇文献进行了梳理、归纳与总结,从年度载文量、来源期刊类型、基金项目资助等入手,比较了国内外“食”旅游:“Food Tourism”“美食旅游”“饮食旅游”的研究现状、热点及进展。结果表明:①国外“食”旅游研究已进入成熟阶段,国内正处拓展阶段。②国内外均采用定性与定量相结合的研究方法,国内以定性分析为主,而定量方法相对简单,国外定量方法趋于多元化、复杂化。③国内学者对“美食旅游”“饮食旅游”分别进行了研究。④文献研究得知,韩国“食”旅游研究对全球“食”旅游研究贡献巨大。

“Food Quality Management”教学方法探讨

针对"Food Quality Management"课程教学中存在的问题,提出强化教师英语授课能力、建立良性的师生互动模式、突出案例的导学作用、重点内容回顾等教学改革方法,以期提升课程的教学质量。

Physico-Chemical and Nutritional Properties of a Food Broth Based on Nere (Parkia biglobosa)

Purpose: Diet and eating habits are major risk factors for the health and the development of disease, such as, for example, metabolic disorder leading to cardiovascular pathology and cancer, decreased immunity exposing to infections. This study of the physico-chemical and nutritional properties of a soumara-based food broth was carried out with the aim of promoting the consumption of organic broth made from nere seeds (soumara). That is to alleviate certain metabolic diseases, which is a matter of food safety, and also to limit the risk for the health about the consumption of some cooking stocks on the market. Methods: Several natural ingredients such as nere seeds (soumara), ginger, black pepper, parsley and garlic were used to create a nere-based stock. All these ingredients were freeze-dried and the powder obtained was used to make the broth, regarding their physical and chemical properties. Results: The broth had a good protein content of 17.41 ± 0.367 g/100g, a lipid content of 16.80 ± 0.08 g/100g and a fiber content of 8.66 ± 0.04 g/100g. In terms of nutritional values, the broth showed good levels of calcium 184.21 ± 0.09 mg/100g, potassium 50.04 ± 1.45 mg/100g and iron and zinc. In terms of antioxidant activity, the broth also showed good antioxidant activity. Conclusion: Regarding the properties of our food broth, whose composition is based on natural ingredients, could be recommended for consumption and, its properties, could play an important role in preventing and combating certain metabolic diseases.

Assessement of Nutritional Status of Households Using Weighed Food Intake in North West Region of Cameroon

This study determined the nutritional status of households in North western region of Cameroon using weighed food intake. Twenty–two rural and 106 urban households were randomly selected for weighed food intake Descriptive and inferential statistics were used to analyze collected data and significance at p < 0.05 accepted. Corn fufu with huckleberry was the most frequently consumed meal with little or no animal-source protein. Protein and B group vitamins intake of respondents in both communities were below the FAO/WHO recommended values while energy, iron, and vitamins A and C were in excess for most age groups. Adolescents 10 - 19 years and adults 20 years and above failed to meet at least 85% of RNI for calcium.

Complementary Food Situation in Sierra Leone: Nutritional Problems and Possible Strategies—A Review

Low nutrient density and bulkiness of complementary foods, early introduction of solid foods, and unhygienic practices during weaning stage of a child predispose infants to malnutrition, growth retardation, infection and high mortality. In most West African countries, especially in Sierra Leone, the use of a variety of home-made complementary foods prepared from locally grown foodstuffs during the weaning process is popular, with products traditionally known as pap (mesh rice water) fofo from cassava, ogi, gari, akamu and couscous. Sierra Leone is one of the countries in West Africa that has been reported to have a challenging situation with regards to complementary foods, and little effort has so far been done to improve the situation. Despite these challenges, very little work has been directed towards the development of complementary foods using local foodstuffs as practiced in some other African countries. This situation has serious impact on the lives of infants in Sierra Leone, thus increasing the rate of mortality in the country. Complementary food situation in Sierra Leone was reviewed in terms of the past and present practices as well as the types of complementary foods used in Sierra Leone. Thus, the objective of this review was to discuss the complementary food situation in Sierra Leone: Nutritional problems and possible strategies. Formulation of high nutritive value home-made complementary foods in the country was recommended using traditional food processing techniques such as fermentation and germination, since these methods are simple, and could easily be employed at household and community levels without the use of sophisticated machinery. Nonetheless, it was recently reported that a product from the orange-flesh sweet potato could address the issue of complementary food in the country as it is easy to prepare, and the products are easily available in the rural area and even urban settings. Other recommendations made include: community nutrition education, the development of weaning recipe book, reduction in the workload of the suckling mother, promotion of breastfeeding and increased maternity leave period, which were suggested to be the most immediate possible strategies for the problems highlighted.

Food Hygiene and Safety Practices amongst Food Vendors in the Western Area, Sierra Leone

Food safety and hygiene practices require a multisectoral approach including food, water, sanitation, waste management, transport, education, trade, policies and programs that enable safe food preparation, storage and service. Unsafe food can cause illness keeping people from achieving their full potential and death. This was a descriptive study that uses a mixed method approach to derive insights into the characteristics of food vendors related to demography, knowledge, practices, infrastructure, compliance and recommendation for a policymaking framework. Using the Lemeshows’ sample size formula, 473 vendors from formal (restaurants) and informal (cookri-baffa/table top) sites were interviewed and observed. We found from discussions that respondents had a good understanding on how to keep food safe. However, observed practices were poor 93% handled food with their bare hands, 83% did not cover their hair, and 76% did not wear an apron whilst handling, preparing or serving food, 61% did not keep their finger nails clean or short and 57% did not wash their hand before preparing or serving food. Over half (51%) had access to a toilet but 32% reported their use required payment and emphasized their poor condition/inadequate management. Nearly half (47%) of the vending sites did not have a handwashing facility, with soap and water available. Only 7% reported having any authority oversight of food safety. Food safety and hygiene practices in most cookri shops and restaurants was ‘poor’ with very limited surveillance system in place by competent authorities for compliance of food operators. Hand washing, clean surroundings, and covered food were the most common and emphasized practices to mitigate the risks associated with unsafe food.

Nutritional Characterization of Traditional Foods Based on Millet, Sorghum and Cowpea from the North-Central Region of Burkina Faso

The food and nutrition situation in Burkina Faso, like most developing countries in sub-Saharan Africa, is marked by growing food vulnerability. The majority of local dishes are being abandoned in favor of a minority of imported cereal dishes and other ultra-processed foods. This minority of cereal foods is blamed for stunted growth in children, while ultra-processed foods are linked to chronic diseases such as hypertension, certain types of diabetes and cancer. Knowledge of the nutritional value of local foods is needed to determine their nutritional quality. The aim of this study was to determine the nutritional values of local dishes based on millet, sorghum and cowpea in the Centre-North region. The methodology consisted of making an inventory of millet-, sorghum- and cowpea-based dishes using focus groups made up of women and men from three age groups comprising young people, adults and the elderly in the communes of Lebda and Boussouma. The dishes were reproduced, and standard biochemical methods were used for nutritional characterization. A total of 34 dishes were inventoried, including 16 millet/sorghum-based dishes, 8 cowpea-based dishes and 10 dishes composed of millet/sorghum and cowpea or leaves. The mean protein, carbohydrate, ash and iron contents per 100 g DM of the three types of dishes were significantly different (p ≤ 0.05), ranging respectively from 13.61 to 22.63 g, 70.76 to 80.88 g, 1.87 to 5.96 g and 7.67 to 12.06 mg. Those for lipid, energy and zinc were not significantly different, ranging from 5.51 to 6.56 g, from 427 to 433 Kcal and from 2.98 to 3.32 mg respectively. Cowpea-based and mixed dishes cover the nutritional requirements for protein, carbohydrates, iron, zinc and energy recommended for children and adults. The consumption of mixed dishes and cowpea-based dishes could be promoted by nutritional policy to reduce stunting and recommended to obese, hypertensive and diabetic people as part of their diet.

Factors Contributing to Contamination of Street Foods in Bamako, Mali

The World Health Organization states that foodborne diseases are a worldwide public health issue. Although street foods can provide nutritious and affordable ready-to-eat meals for city dwellers, their health risks can outweigh the benefits. A cross-sectional study was conducted in the Bamako district, focusing on street food vendors near schools, universities, extensive markets, administrative centers, and major roads. We aimed to sample fifty (50) sellers per municipality, making 300 sellers for the Bamako district. We developed a survey sheet to collect data, and six teams rotated between the municipalities each month. Before starting the collection, the teams were provided administrative papers approved by the municipal authority. The survey revealed three types of sales sites: fixed (65%), semi-fixed (30%), and mobile (4.40%). The proportion of sellers was 26.8%, 23.2%, 19.7%, and 4.2% in municipalities III, IV, and I. In municipalities I, II, III, IV, and VI, respectively, 92%, 95.70%, 93%, 87.2%, and 100% of the sellers were female. The age distribution of sellers was 65.63%, 46.81%, 40.82%, 38.30%, 36.17%, 36%, and 32% in the 25-34 and 35 - 44 age groups. Illiteracy rates were 59.20%, 61.70%, 55.30%, 75%, and 56% in municipalities I, II, III, IV, and VI, respectively. The study identified two categories of sellers: 48.3% in type 1 and 51.7% in type 2. The first category comprised 154 sellers, and the second 165 sellers. The survey found that 66.00%, 56.00%, 48.90%, 44.90%, 38.30%, and 34.40% of municipal V, VI, III, I, II, and IV sales sites were open-air. In municipality I, 63.30% of the sites were under hangars, while in municipalities II and IV, the corresponding percentages were 51.10% and 59.40%, respectively. Moreover, 46.00%, 31.90%, 31.30%, 30.60%, and 27.70% of the sites in municipalities VI, II, IV, I, and III were located next to gutters. In conclusion, this study identified several factors that could compromise the quality of street foods sold in the six municipalities of Bamako.

The Role of Plantain in Promoting Food Security: A Review

Plantain is a food security crop of significant nutritional value in the global south. Yet there are significant post-harvest losses, especially at the senescent stage. This review seeks to give a general overview of the crop, its nutritional significance and the technologies that can be adopted to enhance its utilisation at its senescent stage. In West Africa, plantains are eaten at all ripening stages, yet processing is limited to the unripe and semi-ripe. Adoptable technologies such as foam-mat drying will enhance its utilisation in indigenous meals and other food applications. This review provides useful insight to optimize the use of plantain to prevent food waste.

Wild Nutrition’s Food-Grown® Magnesium Supplementation Increases Sleep Quality and Sleep Duration and Reduces Stress in a Healthy Adult Population: A Double-Blind, Randomised, Placebo-Controlled Study

Background: Magnesium, an essential mineral crucial for various bodily functions, has been shown to positively influence sleep patterns. This study aimed to evaluate the efficacy of Food-Grown® magnesium in enhancing sleep quality and duration, as well as overall well-being. Methods: Eighty participants were randomly assigned to receive either 80 mg of Food-Grown® magnesium or a placebo (microcrystalline cellulose) daily for 8 weeks. Participants completed questionnaires assessing sleep quality, daytime drowsiness, quality of life, anxiety, and stress levels. Additionally, participants maintained daily sleep diaries and wore wrist-worn actigraphy devices. The primary outcome measured was the change in sleep quality and duration. Results: Seventy-one participants fulfilled all study requirements (35 in the active group and 36 in the placebo group). Magnesium supplementation significantly improved reported sleep quality, with the active group showing a 32% increase compared to 16% in the placebo group (p = 0.034). Moreover, magnesium supplementation led to a decrease in reported stress scores at week 8 compared to the placebo group (3.7 ± 2.6 vs. 5.5 ± 3.1, respectively). Both the magnesium and placebo groups exhibited significant increases in reported sleep duration and reductions in time to fall asleep, sleep disturbance, sleep latency, sleep medication usage, and total Pittsburgh Sleep Quality Index score at week 8 compared to baseline. Conclusion: Magnesium supplementation notably enhanced sleep quality and reduced stress levels compared to the placebo group. These findings highlight the potential of magnesium as a beneficial supplement for improving sleep quality and overall well-being.

Giving Food a Fiber Boost: Adding High Beta-Glucan Ingredient from Barley to Everyday Foods

Lack of dietary fiber contributes to many health issues, particularly chronic vascular diseases. Mixed linkage β-1.3 - 1.4 beta-glucan (beta-glucan, in this paper) is a confirmed beneficial ingredient for the human diet through reduction of cholesterol and the glycemic index. Barley contains the highest beta-glucan content of all the grains, and in this study, a percentage of flour from two high beta glucan lines was, each, added to an array of wheat-based food products to measure how it impacted total dietary fiber. Results showed that beta-glucan content was higher in all the products containing the added high beta-glucan flour, along with increased total dietary fiber content. Protein content in the food products is also increased with the higher protein in the barley flours added. Beta-glucan content in the barley-added products increased to 1.2% - 4.0% versus 0.2% - 0.5% in the pure wheat products, while the dietary fibers increased to 3.5% - 24.4% versus 2.1% - 9.1% in pure wheat product controls. This research provided experimental evidence that using a high beta-glucan barley ingredient in food can increase dietary fiber to benefit health.

Dietary Diversity and Food Security Status among Cameroonian Adults Living in Semi-Urban Areas: A Cross-Sectional Study

Introduction: Food security is one of the greatest challenges that most African countries face. It is a concept that considers not only food quantity but also food quality. The objective of this study was to describe dietary diversity and food security status at the individual level in Cameroonian populations. Methods: A total of 1180 men and women aged 20 and over and living in the West, North West, and Littoral regions of Cameroon were recruited. Data on dietary habits were collected through the frequency of consumption of various food groups. Dietary diversity was assessed using a 24-hour dietary recall. Food security status was determined by combining two indicators (food consumption score and individual food diversity score). Results: The mean dietary diversity score of the population was 3.53 ± 1.44, p Conclusion: The diet diversity of adults living in the West, North West, and Littoral regions of Cameroon is medium. Although half of the study population was food secure, there is a need to implement food security policies further to reduce food insecurity among the Cameroonian population.

Development of a Functional Food Snack Product Utilizing Underexplored and Underutilized Ingredients: Spirulina Microalgae and Bilberry

Spirulina, a protein-rich cyanobacterium, and Bilberry, a dark berry, have the potential to be used as functional food ingredients in the food industry. These two underexplored and underutilized ingredients were used to develop an adolescent-friendly functional snack food product in the light of food industry trends. Stages of product development, shelf life/physiochemical analysis (texture, pH, color, and water activity) and sensory evaluation were utilized in developing a functional snack mini muffin containing Spirulina and Bilberry. Aqueous (AQ) and 80% ethanol (ET) extracts of mini muffin formulations (chocolate, 1% Spirulina (S) + 4% Bilberry (B), 2% Spirulina (S) + 8% Bilberry (B)) were prepared using a standard protocol. Antioxidant potential was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Potential (FRAP) assays. Utilizing a 5-point hedonic scale (1—Dislike very much, 2—Dislike a little, 3—Neither like nor dislike, 4—Like a little, 5—Like very much), 3 mini muffin formulations (chocolate, 1% S + 4% B, 2% S +8% B), were tested among consumer panelists, with 1% S + 4% B being the most acceptable based on taste, texture, color, aroma, appearance, etc. Texture (post-peak (N) of the mini muffin did not vary between chocolate and 1 S% + 4% B formulations;however, 2% S + 8% B was 1.09 times higher compared to its counterparts. pH, color, and water activity remained constant over the 9-day shelf-life period. The Spirulina and Bilberry muffins developed exhibited antioxidant activities (highest in 2% S + 8% B), and were accepted by the sensory panelists for color, taste, mouthfeel, and aroma (panelists preferred 1% S + 4% B).

Diabetes and Hypertension Are Associated with Food Insecurity in a Cameroonian Population: A Case-Control Study

Diabetes and hypertension are the most prevalent cardiovascular risk factors. Recent studies showed an increase in the prevalence of food insecurity in our country. The aim of this study was to assess how food insecurity affects the dietary habits, socio-demographic characteristics and metabolic profile of individuals with diabetes or hypertension. This case-control study was conducted among diabetic and hypertensive participants (cases) and diabetic and hypertensive normal (controls) during the screening campaigns for nutrition-related chronic diseases. The sociodemographic, clinical and biochemical parameters of the participants were analyzed. Logistic regression analyses were performed to identify factors associated with diabetes and hypertension in the study population. Bivariate analyses showed that male gender (OR = 1.972;95% CI: 1.250 - 3.089), regular alcohol consumption (OR = 2.012;95% CI: 1.294 - 3.130), low fruit consumption (OR = 1.590;95% CI: 1.016 - 2.488), low dietary diversity (OR = 2.915;95% CI: 1.658 - 5.127) and abdominal obesity (OR = 1.893, CI 95% 1.203 - 2.978) were significantly associated with hypertension. In addition, low fruit consumption (OR = 1.829;95% CI 1.092 - 3.064), low legume consumption (OR = 3.515;95% CI 1.861 - 6.635), and hypertriglyceridaemia (OR = 2.241, 95% CI 1.139 - 4.408) were significantly associated with diabetes. The indirect association observed between food insecurity and diabetes and hypertension suggests the need for nutritional policies aimed at popularizing the production and consumption of fruits and legumes. Similarly, health services need to be aware and informed of the important role that food insecurity can play in the development of diabetes and hypertension.

The Effects of Disruptive Thinking on the Food Industry*

This study aimed to understand disruptive thinking and how its ideas can change the food industry. This was achieved by identifying, studying, and understanding the impacts, current trends, and different disruptive ideas and innovations emerging in the food industry. The study was conducted through interpretive research philosophy by carrying out secondary data collection processes, where both qualitative and quantitative information was presented. Deductive approaches were also selected to apply existing theories and models, which were used to construct research hypotheses and present detailed findings. The study finds that, with disruptive thinking, enhancements in the product life cycle, new flavors, and improvements in food packaging have been possible. The supply chain, which is always considered a complex part of the food industry, has been streamlined, offering greater transparency and real-time tracking and improving quality control across distribution systems.

Will Sustainable Food Sovereignty Research Be Sustainable in the Future?

The article proposes two agricultural paradigms to address global food production sustainability. First, precision agroecology may unite production-oriented and ecological agriculture, but it offers distinct solutions based on data, innovation, and decision-analysis technologies. The author demonstrates how precision technology and agroecological principles can transform agriculture by 1) minimizing inputs with optimization prescriptions, 2) replacing self-sustaining inputs with location variable rate technology, 3) integrating functional ecosystems into agroecosystems with exact preservation technology, 4) hooking up farmers and consumers via value-based food ecosystems, and 5) establishing equitable agroecology. Hence, precision agroecology provides a rare opportunity to integrate indigenous practices and contemporary technologies to revolutionize farming practices. Precision agroecology can tackle agriculture’s most serious sustainability issues in a world in flux.

Food Security in Developing Countries: Factors and Mitigation

Since 1976, eradicating hunger has become one of the priority objectives of the United Nations, which is included in the Charter of Human Rights;the right to get adequate food. The qualification of food security in time and space must analyze not only the three components it covers but also the relationships that these three components maintain. Climate change contributes to food insecurity, but it is not the only factor. To address food insecurity in various forms, greater food security must be combined with improved sustainable agricultural practices with minimal strain on the environment. This review of literature insists on the principles of food security, which in particular allows a better understanding of food insecurity in developing countries and favors a greater contribution of agriculture and food systems in general to nutritional progress.

Effect of a Nutrition Education Intervention on Food Safety Knowledge, Attitudes and Practices of Mothers of Children under 5 Years in the Peri-Urban Areas of Bobo-Dioulasso: Before and after Study

Background: This study assessed the effect of a nutrition education intervention. This intervention aimed to improve the knowledge, attitudes, and practices of mothers on food safety in the peri-urban areas of Bobo-Dioulasso in Burkina Faso. Methods: A total of 243 mothers of children under 5 years in the peri-urban of Bobo-Dioulasso were administered the FAO questionnaire for food safety knowledge, attitudes, and practices assessment during two cross-sectional surveys, before and after the intervention, in January and October 2017. The intervention included two components consisting of a theoretical phase (counselling and discussion) and cooking demonstrations implemented for ten months. To account for the before-and-after design of the study, the McNemar’s test was used to assess the effect of the intervention on food safety KAP of mothers of children under 5 years. Results: The mean age of mothers was 29 ± 6.2 years and 50.6% of them were between 20 and 29 years old. One for knowledge (cooking thoroughly with, p-value = 0.0001) and another for attitudes (perceived benefits of reheating leftovers before eating them, p-value = 0.0001), significantly increased after the intervention. In terms of food safety practices, all the indicators (cleaning of dirty surfaces, plates and utensils and storage of perishable foods) significantly increased (all p = 0.0001 Conclusion: This study provided some evidence of an effective nutrition education intervention for improving maternal KAP on food safety for their child’s feeding.

Reducing Effect of Parkia biglobosa (Jacq.) R. Br. ex G. Don Fruit Pulp on Food Intake in Healthy NMRI Mice

Obesity is a chronic condition characterised by excess body fat that leads to increased body weight. One of the most effective ways to treat obesity is to use appetite suppressants to reduce food intake. This study aimed to evaluate in vivo reduction of food intake and weight gain caused by Parkia biglobosa (Pb) fruit pulp. Twenty-four healthy NMRI mice divided into four groups were used for the experiment. Group 1, considered the negative control, received distilled water. Groups 2, 3, and 4 were administered daily with 100, 250 and 500 mg/kg body weight of Pb fruit pulp powder suspension, respectively. The reduction in food intake was assessed in two phases: acute food intake for one day (24 h) and long-term food intake for seven weeks. Nutrient parameters and phenolic compounds in Pb fruit pulp were quantified. The results showed that Pb fruit pulp had a significant effect on reducing acute food intake. At a dose of 250 mg/kg, Pb had the best activity in reducing acute food intake, with an overall reduction rate of approximately 47.98% ± 1.17% compared to the control. Repeated daily administration inhibited food intake with all three doses for 13 days compared to control. Food intake was significantly decreased for up to 31 days by taking a 100 mg/kg dose of Pb (p = 0.0174). Weight gain was significantly lower (p = 0.0003) in mice treated with 100 mg/kg Pb than in controls at the end of 7 weeks. According to the nutritional composition study, Pb fruit pulp contains an abundance of total carbohydrates (68.81% ± 0.32%) and crude fiber (14.35% ± 0.21%). This study demonstrated that Pb fruit pulp effectively reduces food intake in healthy mice. Pb pulp’s richness in crude fiber and phenolic compounds makes it a potential aid in managing obesity.