摘要:

Many approaches are needed to improve child survival and growth in developing countries. Among these are improved sanitation, breast‐feeding promotion, immunizations, diarrheal disease control, and the provision of safe and nutritious weaning foods. This review considers weaning food developments in the context of aggregate data on changes in the nutrition situation in developing countries. Infant and child mortality and growth data are reviewed. These data reveal that progress has been made in many regions of the developing world in reducing infant and child mortality over the last 20 years. Less success is apparent in reducing the prevalence of linear growth retardation of preschool children. The importance of breast‐feeding and improved sanitary practices is stressed. This review is focused on the important role weaning foods can play in addition to other cultural and health inputs in improving growth and child survival in the developing world. Following a brief introduction to the weaning period, breast‐feeding and weaning practices in all regions of the developing world are reviewed. Weaning food developments, including compositional and processing alternatives, are then discussed in the context of nutritional requirements. Particular attention is devoted to various technologies to increase the energy density of weaning foods. In the context of all these factors, product specifications for weaning foods, as promulgated by the Codex Alimentarius Commission, are presented and discussed. Finally, studies in which supplementary feeding programs have been evaluated are reviewed. The data discussed in this review suggest strongly that the timely introduction of properly prepared weaning foods has an important role to play in improving child survival and growth in the developing world. Emphasis in this review is placed on the advantages of centrally processed weaning foods, but clearly home/village‐prepared foods also have an important role to play. The review emphasizes elementary principles of home sanitation in the proper use of weaning foods. Also, other elements of successful child health programs need to be present, including encouragement of breast‐feeding, child spacing, immunization, growth monitoring, and provision of and instruction in the use of oral rehydration therapy when needed.

ISSN:8755-9129    

DOI:10.1080/87559129209540945

出版商:Taylor & Francis Group    

年代:1992

数据来源: Taylor

摘要:

Consumption of acidophilus milk products as a dietary adjunct is considered to impart many health benefits. These include (i) control of intestinal infections, (ii) stabilization of intestinal micro‐flora, (iii) control of serum cholesterol level, (iv) prevention of colon cancer, and (v) enhanced availability of nutrients. However,L. acidophilusgrows slowly in milk, which results in overgrowth of other microorganisms present. Hence, acidophilus milk products are characterized by an unpleasant flavor and are not acceptable as a normal component of diet. Attempts have, therefore, been made to manufacture acceptable acidophilus milk products possessing wider consumer appeal. The manufacturing and therapeutical aspects of acidophilus milk products are discussed in this review.

ISSN:8755-9129    

DOI:10.1080/87559129209540946

出版商:Taylor & Francis Group    

年代:1992

数据来源: Taylor

摘要:

5,6‐Dihydro‐2,4,6‐trialkyl‐4H‐1,3,5‐dithiazines play an important role in food flavors and particularly in heated food products. They are formed from thermal interaction of aldehydes, hydrogen sulfide, and ammonia resulting from degradation components of lipids, amino acids, and thiamin. Many of them have interesting organo‐leptic properties and relatively low flavor threshold values, and deserve particular attention. This review describes all alkyl‐substituted and bicyclic 1,3,5‐dithiazines identified in the flavor of foodstuffs as well as in model systems. Furthermore, this review provides a general description of the sensory properties of 1,3,5‐dithiazines and additionally reports on new results and recent research developments in order to update information in the area of this hitherto almost overlooked chemical class of flavor compounds.

ISSN:8755-9129    

DOI:10.1080/87559129209540947

出版商:Taylor & Francis Group    

年代:1992

数据来源: Taylor

摘要:

The history, nomenclature, and compositional properties, emphasizing the nutritional and antinutritional components, associated with taro are reviewed based on the scientific literature. In addition, the use of taro in both traditional and nontraditional foods is discussed as well as compositional changes as influenced by processing.

ISSN:8755-9129    

DOI:10.1080/87559129209540948

出版商:Taylor & Francis Group    

年代:1992

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129209540949

出版商:Taylor & Francis Group    

年代:1992

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129209540944

出版商:Taylor & Francis Group    

年代:1992

数据来源: Taylor