Initial implicit association between whole grains and taste does not predict consumption of whole grains in low-whole grain consumers: a pilot randomized controlled trial.

Background: Health benefits of whole grain (WG) consumption are well documented. Current Dietary Guidelines for Americans recommend at least half of total grains consumed be WG; however, Americans consume less than one serving of WG per day. Inferior taste of whole grain products as compared with refined grain products has been reported as one of the main barriers to acceptability and consumption of whole grains.

Guardian or threat: does golden eagle predation risk have cascading effects on forest grouse?

Previous studies on intraguild predation have mainly focused on within-class assemblages, even though avian top predators may also influence mammalian mesopredator prey. By using nation-wide long-term data from Finland, northern Europe, we examined the impacts of golden eagles (Aquila chrysaetos) together with red foxes (Vulpes vulpes) and pine martens (Martes martes) on forest-dwelling herbivores, black grouse (Tetrao tetrix) and hazel grouse (Tetrastes bonasia). We hypothesized that eagles may alleviate the overall predation pressure on grouse by imposing intraguild predation risk on mesopredators.

Avian top predator and the landscape of fear: responses of mammalian mesopredators to risk imposed by the golden eagle.

Top predators may induce extensive cascading effects on lower trophic levels, for example, through intraguild predation (IGP). The impacts of both mammalian and avian top predators on species of the same class have been extensively studied, but the effects of the latter upon mammalian mesopredators are not yet as well known. We examined the impact of the predation risk imposed by a large avian predator, the golden eagle (Aquila chrysaetos, L.

Vegetable variety is a key to improved diet quality in low-income women in California.

Primary prevention education interventions, including those sponsored by the US Department of Agriculture for low-income families, encourage and support increases in vegetable intake. Promoting vegetable variety as a focal point for behavior change may be a useful strategy to increase vegetable consumption. A simple vegetable variety evaluation tool might be useful to replace the time-intensive 24-hour dietary recall.

Varying impacts of cervid, hare and vole browsing on growth and survival of boreal tree seedlings.

The negative impacts of mammalian herbivores on plants have been studied quite extensively, but typically with only a single herbivore species at a time. We conducted a novel comparison of the browsing effects of voles, hares and cervids upon the growth and survival of boreal tree seedlings. This was done by excluding varying assemblages of these key mammalian herbivores from silver birch, Scots pine and Norway spruce seedlings for 3 years.

Psychobehavioural factors are more strongly associated with successful weight management than predetermined satiety effect or other characteristics of diet.

This study aimed to investigate factors associated with weight management, especially whether satiety value of food as a part of a weight-maintenance diet would affect self-regulation of food intake and weight management. Altogether 82 obese subjects completed the study consisting of weight-loss and weight-maintenance (WM) periods. During the WM, subjects were randomized into higher- and lower-satiety food groups.

Semisolid meal enriched in oat bran decreases plasma glucose and insulin levels, but does not change gastrointestinal peptide responses or short-term appetite in healthy subjects.

Background And Aims: Dietary fibre (DF) may play an important role in weight control. The amount, type and way of processing of DF modify food structure and subsequent postprandial appetitive, metabolic and hormonal effects, but current understanding about the magnitude of effects that specific types and amounts of DF exert are still poorly understood.

Methods And Results: We investigated the effects of wheat and oat brans alone and as combination in semisolid food matrix on postprandial appetite profile and gastrointestinal (GI) hormonal responses.

The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety.

Background: Soluble fibre has been proposed to suppress appetite-related perceptions and it could thus contribute favourably to the regulation of energy intake and the increasing obesity problem.

Objective: To investigate the effect of an oat ingredient rich in beta-glucan on perceived satiety at different dietary fibre (DF) concentrations, energy levels and viscosity levels.

Design: A total of 29 healthy volunteers, age 19-39, mean BMI 23.

[Can health claims made on food be scientifically substantiated? Review on satiety and weight management].

Obesity is becoming an increasing health problem and results when energy intake exceeds energy expenditure. Food has a crucial role in weight management. The new EU legislation on nutrition and health claims permits the use of weight regulation and satiety related health claims on foods, if they are based on generally accepted scientific evidence.

Fibre in beverages can enhance perceived satiety.

Background: A high intake of dietary fibre has been suggested to support the regulation of energy intake and satiety, which could contribute favourably to the increasing obesity problem.

Aim Of The Study: To investigate the effects of three fibres differing in chemical and physical properties on perceived satiety and hunger-related attributes.

Methods: A total of 19 healthy volunteers, age 18-30, mean BMI 23.

A method for partitioned fluid-structure interaction computation of flow in arteries.

In this paper we apply the artificial compressibility method (ACM) in strongly coupled fluid-structure interaction (FSI) computation of blood flow in an elastic artery. Previously published and here referred to as the ACM/FSI method uses the idea of artificial compressibility by Chorin 1967, except the term of pressure time derivative in the continuity equation is used to mimic the response of the walls, thereby stabilizing the iterative coupling. To reach the aim, we present a new way, the test load method, to improve ACM/FSI computations.

Efficacy of disinfectants to reduce Listeria monocytogenes on precut iceberg lettuce.

The efficacy of water, chlorinated water (100 ppm), peracetic acid solution (0.05%), and commercial citric acid-based produce wash (0.25%) to reduce the population of Listeria monocytogenes on precut lettuce was tested.

Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties.

This study investigated the effect of formulation on quality characteristics of low-sodium ground meat patties. The variation in sodium content was achieved by varying the NaCl content. The formulation variables studied were sodium and fat content and the use of phosphate.

Perceived role of fibre in a healthy diet among Finnish consumers.

Objective: The aim was to study how Finnish consumers perceive the role of fibre in the diet, which foods are regarded as good sources of fibre and the relationship between the respondents' self-estimated fibre intake and their measured intake.

Methods: A semistructured interview was conducted with 125 volunteers, including a background information questionnaire and an easy-to-use self-administered paper-and-pencil form estimating fibre intake.

Results: According to the self-administered form about half of the respondents had adequate fibre intake.

Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages.

Quality characteristics of low-salt bologna-type sausage manufactured with sodium citrate (NAC), carboxymethyl cellulose (CMC) and carrageenan (CAR) were examined. Three levels of salt, NAC, CMC and CAR, and two levels of fat were used. Batter and sausage pH values were measured and the frying loss of sausages was analysed by frying slices in an electric grill.

Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients.

The physical properties and sensory attributes of phosphate-free frankfurters were examined using response surface methodology by varying the amounts of five compositional variables: salt, modified tapioca starch-, sodium citrate (NaC)- and wheat bran and fat in the batter. Altogether, 20 different types of frankfurters were prepared. When the frankfurters were made without phosphate, additional non-meat ingredients were needed at salt contents of less than 1.