Effectiveness of cell phones and mypyramidtracker.gov to estimate fruit and vegetable intake.

Aim And Background: Inadequate fruit and vegetable intake is linked to leading causes of global mortality and rise in obesity. Measuring fruit and vegetable intake is problematic. Advances in cell phone technologies may improve the accuracy and ease of recording diet.

Technology-based methods of dietary assessment: recent developments and considerations for clinical practice.

Purpose Of Review: The objective of this review is to provide an overview of recent findings in technology-based methods for the collection and analysis of dietary information, and explore the potential implications of these technologies for dietary assessment in a clinical setting.

Recent Findings: Numerous technology-based methods for dietary assessment have emerged in recent years. These methodologies have the potential to enhance the dietary assessment process, and overall appear to yield valid results in a wide variety of populations.

Evidence review of technology and dietary assessment.

Significance: Diets high in fruit and vegetable consumption are associated with a decrease in chronic diseases. Dietary factors are linked to 4 of the 10 leading noncommunicable causes of death: cardiovascular disease, some cancers, stroke, and type 2 diabetes. Accurately measuring dietary patterns has many challenges.

Examining intentions to use CoQ10 amongst breast cancer patients.

Objective: To determine factors that influence breast cancer patients' intentions to supplement with CoQ10.

Methods: A survey based upon the expanded rational expectations intentions model was completed by breast cancer outpatients (N=160).

Results: A significantly positive relationship existed between referent other (the influence specific people have in terms of an individual's behavior) and subjective norm (subject's perception of how people view a behavior).

Nonhydrogenated cottonseed oil can be used as a deep fat frying medium to reduce trans-fatty acid content in french fries.

Objective: The purpose of this research study was to evaluate the fatty acid profile, in particular trans-fatty acids, of french fries fried in nonhydrogenated cottonseed oil as compared with french fries fried in partially hydrogenated canola oil and french fries fried in partially hydrogenated soybean oil.

Design: Cottonseed oil, partially hydrogenated canola oil, and partially hydrogenated soybean oil were subjected to a temperature of 177 degrees C for 8 hours per day, and six batches of french fries were fried per day for 5 consecutive days. French fries were weighed before frying, cooked for 5 minutes, allowed to drain, and reweighed.