Effects of ingesting low glycemic index carbohydrate food for the sahur meal on subjective, metabolic and physiological responses, and endurance performance in Ramadan fasted men

To investigate the effect of low glycemic index (LGI) carbohydrate meal on subjective, metabolic and physiological responses, and endurance performance in the Ramadan fasted state.

Hungry for change: the food banking industry in Australia

Purpose – Over the last 20 years, food banks in Australia have expanded nationwide and are a well-organised “industry” operating as a third tier of the emergency food relief system. The purpose of this paper is to overview the expansion and operation of food banks as an additional self-perpetuating “tier” in the response to hunger.

Design/methodology/approach – This paper draws on secondary data sourced from the internet; as well as information provided by Foodbank Australia and Food Bank South Australia (known as Food Bank SA) to outline the history, development and operation of food banks. Food banking is then critically analysed by examining the nature and framing of the social problems and policies that food banking seeks to address. This critique challenges the dominant intellectual paradigm that focuses on
solving problems; rather it questions how problem representation may imply certain understandings.

Findings – The issue of food banks is framed as one of food re-distribution and feeding hungry people; however, the paper argue that “the problem” underpinning the food bank industry is one of maintaining food system efficiency. Food banks continue as a neo-liberal mechanism to deflect query, debate and structural action on food poverty and hunger. Consequently their existence does little to ameliorate the problem of food poverty.

Practical implications – New approaches and partnerships with stakeholders remain key challenges for food banks to work more effectively to address food poverty.

Social implications – While the food bank industry remains the dominant solution to food poverty in Australia, debate will be deflected from the underlying structural causes of hunger.

Originality/value – This paper contributes to the limited academic literature and minimal critique of the food bank industry in Australia. It proposes that the rapid expansion of food banks is a salient marker of government and policy failure to address food poverty.

Reducing the risk of heart disease among Indian Australians: knowledge, attitudes, and beliefs regarding food practices - a focus group study

BACKGROUND: Australia has a growing number of Asian Indian immigrants. Unfortunately, this population has an increased risk for coronary heart disease (CHD). Dietary adherence is an important strategy in reducing risk for CHD. This study aimed to gain greater understanding of the knowledge, attitudes and beliefs relating to food practices in Asian Indian Australians. METHODS: Two focus groups with six participants in each were recruited using a convenience sampling technique. Verbatim transcriptions were made and thematic content analysis undertaken. RESULTS: Four main themes that emerged from the data included: migration as a pervasive factor for diet and health; importance of food in maintaining the social fabric; knowledge and understanding of health and diet; and elements of effective interventions. DISCUSSION: Diet is a complex constructed factor in how people express themselves individually, in families and communities. There are many interconnected factors influencing diet choice that goes beyond culture and religion to include migration and acculturation. CONCLUSIONS: Food and associated behaviors are an important aspect of the social fabric. Entrenched and inherent knowledge, attitudes, beliefs and traditions frame individuals' point of reference around food and recommendations for an optimal diet.

Assessment of eating rate and food intake in spoon versus fork users in a laboratory setting

Accumulating evidence show positive relationships between eating rate and body weight. Acute food intake is affected by eating rate, bite size, and palatability. The objective was to assess differences between participants who chose to use a spoon vs. fork in eating rate and food intake of four meals that differ in palatability (low vs. high salt) and in energy density (low vs. high fat). Forty-eight healthy adults (16 males, 18-54 y, BMI: 17.8-34.4 kg/m2) were recruited. Participants attended four lunch time sessions after a standardised breakfast. Meals were either (1) low-fat/low-salt, (2) low-fat/high-salt, (3) high-fat/low-salt, or (4) high-fat/high-salt. Nineteen participants (6 males) consistently used a fork and 21 (8 males) used a spoon, 8 participants were inconsistent in cutlery use and excluded from analyses. Spoon users had on average a higher BMI than fork users (p=0.006). Effects of cutlery use, BMI status (BMI<25 vs. BMI>25), salt, and fat, and their interactions were assessed in a General Linear Model. Spoon users consumed faster (fork: 53±2.8g/min; spoon: 62±2.1g/min, p=0.022) and tended to consume more (p=0.09), whereas the duration of the meals were similar (fork: 6.9±0.3min; spoon: 6:7±0.2min, p=0.55). BMI status affected both eating rate and food intake (p=0.005). There were no significant two-way or three-way interactions between salt, fat, and cutlery use on eating rate or food intake. In conclusion, participants who chose to consume with forks ate slower compared to spoon users.

Sensory and consumer research update : Umami to better balance emotional satisfaction from food

Monosodium glutamate, also known as sodium glutamate or MSG, is the sodium salt of glutamic-acid or glutamate, the most abundant naturally occurring non-essential amino-acids and can be found in many protein-rich food products such as meat, poultry, fish, eggs, dairy products and other plant sources. Glutamic-acid was discovered and isolated from wheat gluten and identified in the year 1866, by the German chemist Karl Heinrich Leopold Ritthausen.

Sensory science in Australia

Sensory and consumer sciences are vital for the success of the food industry. To ensure its success, food industry and sensory providers need to work closely together.

Analytical methodology for the determination of urea: current practice and future trends

The determination of urea is important in a wide range of fields, including clinical diagnostics, environmental monitoring and food science. Numerous analytical techniques have been developed for the determination of urea, with no single technique dominant in all areas because of the diversity of applications. An overview of the existing analytical methodologies for urea is presented, and some new approaches are discussed, particularly those based on chemiluminescence detection to improve the sensitivity and the selectivity for the determination of this important analyte.

The promise of plant based foods - new directions?

The consumption of a plant based diet has important implications for health and the environment, yet little is known about the attitudes of the food industry and media personnel towards plant foods and the barriers they face to the production, retail and promotion of such foods. Therefore, 32 Australian food industry and media representatives participated in individual interviews on plant foods. Participants saw strong health benefits associated with the consumption of plant foods. Barriers to production or retail of plant foods that were identified included drought and lack of grower control over the distribution and marketing of their product. Participants believed that we are in the early stages of learning about consumer attitudes and preferences to plant foods. In addition to the greater financial resources necessary to be able to compete with less healthy foods, better cooperation within and between industry and non-industry groups was identified as a key factor that could help in their endeavours to promote plant foods.

Preservation of fresh coconut gratings by hurdle technique

Hurdle technology employs the intelligent combination of different preservation factors to achieve mild but reliable preservation effects. Fresh coconut gratings treated with different combinations of hurdles such as acidulants, humectants, preservatives, antioxidants, a mild heat treatment and packaging were evaluated for changes in physicochemical and sensory properties. It is possible to preserve the grating for four weeks in laminated polythene packages at 5 degrees C in combination with 3% sodium chloride, 0.3% citric acid, 0.009% sodium citrate, 0.02% butylated hydroxyanisole.

Flavour as an analytical tool : an anti-inflammatory compound in olive oil

The chemical senses have been underutilised as analytical instruments, although as detectors of chemicals our senses are highly specialised biological machines. This paper reviews the current state of knowledge of the chemical senses. A novel technique was used to isolate and identify a flavour-active non-steroidal antiinflammatory compound in virgin olive oil.

'Social drivers' as predictors of yoghurt consumption in China

A survey of yoghurt consumption by female consumers in Beijing showed 42% consuming often, 26% occasionally and 32% never. Consumers were generally younger and more driven by materialistic values than non-consumers. "Social drivers" are presented as a 1001 for marketers to predict the use of consumer
products.