Extrusion cooking as an attractive process for continuous food production has been extensively developed in recent years. The high temperature–short time extrusion cooking is used in the food industry to produce direct expanded products such as snack foods, breakfast cereals and pet foods (Miller, 1990; Moore, 1994; Rokey, 1994). Extrusion of food material results in starch gelatinization, dena...

OBJECTIVE To examine the availability, quality, and price of key types of healthy and less-healthy foods found in corner stores in low-income urban neighborhoods and the associations between store characteristics and store food environments. METHOD A sample of 246 corner stores was selected from all corner stores participating in the Philadelphia Healthy Corner Store Initiative (HCSI). The Nu...

The first synthesis of bioactive long alkyl chain 5-n-alkylresorcinols, present in whole grain products, by a novel modification of the Wittig reaction is described. All the main long chain 5-n-alkylresorcinols present in rye and wheat, including C(23) and C(25) analogues and haptens, which have not been previously prepared, were synthesised. Microwave-promoted reactions of a semi-stabilized yl...

In the United States as well as many other countries, intake recommendations exist for a variety of food groups, such as fruits and vegetables, dairy products and whole grains. No such recommendation exists for soyfoods. The Chinese government recommends consuming at least 50 g of soyfoods daily as one step toward meeting nutrient needs [1]. However, this recommendation does not consider the po...

The American Diabetes Association (ADA) recommends healthful food choices; however, some geographic areas are limited in the types of foods they offer. Little is known about the role of convenience stores as viable channels to provide healthier foods in our "grab and go" society. The purposes of this study were to (1) identify foods offered within convenience stores located in two Bexar County,...

BACKGROUND Potatoes, a high glycemic form of carbohydrate, are hypothesized to increase insulin resistance and risk of type 2 diabetes. OBJECTIVE The objective was to examine prospectively the relation between potato consumption and the risk of type 2 diabetes. DESIGN We conducted a prospective study of 84,555 women in the Nurses' Health Study. At baseline, the women were aged 34-59 y, had ...

This study aimed to develop and validate whole grain KAP questionnaire among children. A guided self-administered questionnaire was developed. In this cross sectional study, a total of 207 children aged 9 to 11 years in Kuala Lumpur, Malaysia were recruited. Knowledge domain was considered as optimal level of difficulty and able to discriminate performance of good and poor children. Construct v...

Background: High body iron stores may increase the risk of several chronic diseases. Whether dietary factors contribute to the risk of high iron stores is unknown. Objective: We assessed the relation between dietary factors and the risk of high iron stores in the elderly Framingham Heart Study cohort. Design: We examined the relation between the usual intake of dietary factors (food-frequency q...

BACKGROUND The structure of whole grain cereals is maintained to varying degrees during processing and preparation of foods. Food structure can influence metabolism, including perceived hunger and satiety. A diet that enhances satiety per calorie may help to prevent excessive calorie intake. The objective of this work was to compare subjective appetite ratings after consumption of intact and mi...

OBJECTIVE To determine the level of overall diet quality, sociodemographic predictors of diet quality, and the association between diet quality and body weight status in a nationally representative sample of preschoolers. METHODS Cross-sectional study using a sample of 2-5 years old with sociodemographic, dietary, and anthropometric data (n = 1,521) in the National Health and Examination Surv...