Food and Health Project Longford/Westmeath

The Food and Health Project offers practical healthy eating and lifestyle courses to groups cooking on a lower income. Courses offered include: C/O Athlone Community Taskforce Ball Alley Lane Athlone Westmeath HSE and community group Initiative Type Nutrition Education and Training Programmes Location Longford Westmeath Funding HSE and community group Partner Agencies HSE

Food and Health Project

Provision of community based Healthy Food Made Easy, Cool Dude and related courses. Based at Birchgrove Community Centre, Birchgrove, Portlaoise. HSE Initiative Type Nutrition Education and Training Programmes Location Laois Offaly Funding HSE Partner Agencies HSE Health Promotion

5th Food Safety and Security Symposium: food and health

Abstract The 5º Simpósio de Segurança Alimentar (5th Food Safety and Security Symposium) was held in May, 2015, in Bento Gonçalves, RS, Brazil with the objective of discussing the interrelation between food and health, in various perspectives. This paper reviews the state of the art regarding all the issues discussed during the Symposium, connecting them with the lectures presented at the conference. As final remarks, it was perceived that the interrelation between food and health is growing stronger and cannot be discussed without involving the different areas involved.

Food and Health Forum meeting - nutritional approaches to cardiovascular health: workshop report

This report summarises the proceedings of a meeting held by the Food and Health Forum at the Royal Society of Medicine, London, on 12 October 2011. The objective of the meeting was to highlight nutritional strategies targeted at cardiovascular health. This included a review of the effects of various foods, nutrients and ingredients on maintenance of healthy cholesterol levels, endothelial function and blood pressure

Food and health expenditure patterns in urban and rural Ecuador : analysis of household budget survey data /

"July 1, 1984."

Nutrition and health: the issue is not food, nor nutrients, so much as processing [Invited commentary]

Orthodox teaching and practice on nutrition and health almost always focuses on nutrients, or else on foods and drinks. Thus, diets that are high in folate and in green leafy vegetables are recommended, whereas diets high in saturated fat and in full-fat milk and other dairy products are not recommended. Food guides such as the US Food Guide Pyramid are designed to encourage consumption of healthier foods, by which is usually meant those higher in vitamins, minerals and other nutrients seen as desirable.What is generally overlooked in such approaches, which currently dominate official and other authoritative information and education programmes, and also food and nutrition public health policies, is food processing. It is now generally acknowledged that the current pandemic of obesity and related chronic diseases has as one of its important causes increased consumption of convenience including pre-prepared foods(1,2). However, the issue of food processing is largely ignored or minimised in education and information about food, nutrition and health, and also in public health policies.A short commentary cannot be comprehensive, and a general proposal such as that made here is bound to have some problems and exceptions. Also, the social, cultural, economic and environmental consequences of food processing are not discussed here. Readers comments and queries are invited

Food, mood and health: a neurobiologic outlook

Hippocrates was the first to suggest the healing power of food; however, it was not until the medieval ages that food was considered a tool to modify temperament and mood, although scientific methods as we know them today were not in use at the time. Modern scientific methods in neuroscience began to emerge much later, leading investigators to examine the role of diet in health, including mental well-being, with greater precision. This review shows how short- and long-term forced dietary interventions bring about changes in brain structure, chemistry, and physiology, leading to altered animal behavior. Examples will be presented to show how diets alter brain chemistry, behavior, and the action of neuroactive drugs. Most humans and most animal species examined in a controlled setting exhibit a fairly reproducible pattern of what and how they eat. Recent data suggest that these patterns may be under the neurochemical and hormonal control of the organisms themselves. Other data show that in many instances food may be used unconsciously to regulate mood by seemingly normal subjects as well as those undergoing drug withdrawal or experiencing seasonal affective disorders and obesity-related social withdrawal. We will discuss specific examples that illustrate that manipulation of dietary preference is actually an attempt to correct neurochemical make-up.

Development of prebiotic food products and health benefits

In the current context from the nutritional and epidemiological point of view, it can be seen an occurrence increase of Chronic Non-Communicable Diseases, as well as the inflammatory ones, ordinarily associated to a wrong feed, poor in fibers and rich in fats and simple and refined carbohydrates. This view has evidenced a progressive increase of diseases, highlighting the importance of colonic microbiota as an active mechanism of infectious processes control and modulation of immunologic answer. Therefore, constant the worries related to recovering and maintenance of healthy intestines, stocked with prebiotic nutrients that support the survival of beneficial health agents. This way, researchers and the segment of food industry has encouraged the development of products with prebiotic properties, looking for the health promotion, treatment and diseases prevention, besides the strengthening on the competitive market. This article will embrace the contents about physiologic effects of the main known prebiotic, their potential in relation to fermentatives bacterias, new developed products and used methodologies to the recognition of pre and probiotic functions.

OCR Home Economics for A2: Food, nutrition and health today.

Este libro está diseñado para apoyar a los estudiantes en el estudio y preparación de la asignatura economía doméstica para OCR nivel A2 de enseñanza secundaria. Los temas del libro son: introducción a la nutrición (concepto de nutrición, alimentación equilibrada, malnutrición), los nutrientes y la energía (las proteínas, las grasas, los hidratos de carbono, los minerales: calcio, potasio, sodio, las fuentes de energía), necesidades nutricionales y dietéticas de los diferentes grupos (niños, adolescentes, adultos, vegetarianos, mujeres embarazadas), propiedades de la comida, diseño, desarrollo y producción de nuevos productos.

Food and dietary fiber intake by children with or without constipation. Assessment according to the food guide pyramid and the American Health Foundation (AHF)

We studied the ingestion of 54 children with functional constipation (CC) and 41 without (Control), according to the Food Pyramid. A food frequency questionnaire was used, analyzing fruits with or without peel/bagasse, grains whole or refined, and beans separately. Total subjects and 2-6y CC ingested less DF (g/day) than Control (p < 0.05). The majority had high n degrees of dairy and of the meat group servings, but most groups/subgroups did not meet recommendation for fruit and vegetable. A greater proportion of fruit with peel/bagasse in Control than in CC was almost the only difference for 6-12y. There was a discrepancy between the high percentage of children with DF above AHF recommendation and the high percentage of children who did not meet Pyramid recommendations.