Effect of fermentation, malting and ultrasonication on sorghum, mopane worm and : improvement in their nutritional, techno-functional and health promoting properties.

Background: Food processing offers various benefits that contribute to food nutrition, food security and convenience. This study investigated the effect of three different processes (fermentation, malting and ultrasonication) on the nutritional, techno-functional and health-promoting properties of sorghum, mopane worm and

Methods: The fermented and malted flours were prepared at 35°C for 48 h, and for ultrasonication, samples were subjected to 10 min at 4°C with amplitudes of 40-70 Hz. The biochemical, nutritional quality and techno-functional properties of the obtained flours were analysed using standard procedures.

Diet quality, diet motives, and nutrition literacy of vegans, vegetarians, and semi-vegetarians.

Objective: Limited research is available on how motivations to adopt plant-based diets and nutrition literacy influence diet quality. This study assessed diet quality, diet motives and nutrition literacy in vegans, vegetarians, and semi-vegetarians, and investigated predictors of dietary quality.

Design: Cross-sectional study, participants completed an online survey about diet-related motives and nutrition literacy.

Measures of nutrition status and health for weight-inclusive patient care: A narrative review.

In healthcare, weight is often equated to and used as a marker for health. In examining nutrition and health status, there are many more effective markers independent of weight. In this article, we review practical and emerging clinical applications of technologies and tools used to collect non-weight-related data in nutrition assessment, monitoring, and evaluation in the outpatient setting.

Healthy Eating Index and Dietary Inflammatory Index are not correlated with body composition in female collegiate athletes.

Objective: This cross-sectional study investigated associations among the Healthy Eating Index (HEI)-2015, Dietary Inflammatory Index (DII), and body composition in female collegiate athletes.

Participants: Female NCAA Division I student-athletes (n = 41, 18-21 years old) were included from various sports and did not report any diagnosed chronic diseases.

Methods: Demographics, dietary intake, anthropometrics, and body composition, including bone mineral density, were collected utilizing a questionnaire, three interview-based multiple-pass 24-h dietary recalls, and dual-energy X-ray absorptiometry.

Conservative Clothing Effects on Body Composition Assessment by Air Displacement Plethysmography.

Form-fitting spandex swimsuits or single-layer compression shorts are recommended during BOD POD® testing to ensure accurate results. The purpose of this study was to evaluate the effects of various outfit types on body composition measurements using the BOD POD, and self-reported comfort level wearing each outfit. Twenty-one participants, 8 females and 13 males, (age 31.

Physical activity and sleep quality correlations with anthropometric measurements in young adults.

Objective: This cross-sectional study examined correlations between physical activity and anthropometrics as well as sleep quality and anthropometrics.

Participants: College students (n = 85) with average age 25.6 ± 5.

Performing nutrition assessment remotely via telehealth.

Performing nutrition assessment remotely via telehealth is a topic of significant interest given the global pandemic in 2020 that has necessitated physical distancing and virtual communications. This review presents an evidence-based approach to conducting nutrition assessments remotely. The authors present suggestions for adaptations that can be used to perform a remote nutrition-focused physical exam.

Advance Quantity Meal Preparation Pilot Program Improves Home-Cooked Meal Consumption, Cooking Attitudes, and Self-Efficacy.

Objective: To evaluate the effects of a group-based Advance Quantity Meal Preparation (AQMP) program on the consumption of home-cooked meals, cooking attitudes, and self-efficacy in healthy adults.

Methods: Participants (n = 10) in a group setting prepared healthy meals weekly consisting of 10 entrees and 5 snacks for 6 weeks. A survey assessing cooking attitudes, cooking self-efficacy, and cooking behavior and consumption at 3 time points: preprogram, postprogram (T2), and 3 months postprogram (T3).