Nowadays, many countries have their own national Food Composition Databases, whose continuous updating allows the inclusion of a large number of foods, reflecting the food habits of the population and the growing number of foods on the market in the best way possible. Therefore, particular attention should be directed to the study not only of individual foods or food components but also of the ...

OBJECTIVE To estimate total polyphenol availability in fruits and vegetables commonly consumed in Brazil and its regions, and to identify the main food sources that constitute food habits in this country. METHODS Total polyphenols were determined by the Folin-Ciocalteu method and the availability estimated according to the Pesquisa de Orçamentos Familiares 2002/ 2003 (2002/2003 Family Budget ...

THE ABUNDANCE and variety of man's food depend upon his control over environment. For primitive tribes this meant success in hunting and fishing, and discovery and discriminating use of roots, leaves, fruit, and seeds of wild plants. Later, as animals were domesticated and agriculture got under way, control over environment came to mean good management of crops and flocks. Today for a large par...

OBJECTIVE To estimate the effectiveness of a short-term educational-counseling worksite program focused on lipid intake, by monitoring the possible change on nutrition knowledge and eating habits. METHODS an 8-week educational program based on the Health Belief Model was implemented in a honey packaging and sales company in Greece. 20 out of the 29 employees initially enrolled completed the p...

OBJECTIVE We evaluated the association between serum ferritin (s-ferritin), transferrin saturation and dietary patterns, in connection with ethnicity, geographical settlement and lifestyle factors. DESIGN In 2003-2004, a cross-sectional study of health and living conditions was carried out in northern Norway. SETTING A questionnaire explored, among other factors, ethnicity and food consumpt...

During stay on board, seafarers have limited influence on quality and quantity of food over several months. Furthermore, the nutrition on board is characterised by different dietary habits in the multi-ethnic crews, differential food supply in crew's and officers' mess room and irregular mealtimes due to the shifts on board. Internationally, nutritional situation on board is not standardised, b...