Motivation Mediates the Influence of the Knowledge of Nutrients’ Function on Diet
Michael Lindbloom,
Jebaraj Asirvatham,
Wanki Moon,
Ira Altman
Issue:
Volume 9, Issue 1, January 2021
Pages:
1-9
Received:
9 December 2020
Accepted:
5 January 2021
Published:
18 January 2021
Abstract: Unhealthful diets are strongly linked to health problems, including obesity, cancer, heart disease, and diabetes. Past efforts to improve population diet centered on conveying the importance of nutrition and nutrition knowledge. This study examines if the effect of the knowledge of specific nutrient’s function on dietary behavior is mediated by motivation towards better health. Survey data used in this study was obtained via a web-panel survey that was conducted by Ipsos-Observer. We employed the mediation analysis method that is established in the literature. We find that motivation mediates the influence of the knowledge of nutrients’ function on dietary behaviors. Individuals with high health-motivation and higher levels of the knowledge of nutrients’ dietary functions exhibit healthier dietary behaviors than individuals with low-health motivation but high levels of nutrients’ functional knowledge. Furthermore, individuals with health problems exhibited higher motivation to maintain healthy diet. A key implication is that efforts to promote healthy dietary behaviors should consider motivation in addition to providing tools, such as nutrients’ functional knowledge and nutrition labels. Simply conveying the importance of nutrition itself may not be enough to motivate people to affect diet changes. Educating about the specific role of nutrients’ in human health might motivate more individuals to modify diet.
Abstract: Unhealthful diets are strongly linked to health problems, including obesity, cancer, heart disease, and diabetes. Past efforts to improve population diet centered on conveying the importance of nutrition and nutrition knowledge. This study examines if the effect of the knowledge of specific nutrient’s function on dietary behavior is mediated by mot...
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Primary Volatile Aroma Compounds in Phka Rumduol, Cambodia
Kong Thong,
Nobuko Egi,
Tadayoshi Tanaka,
Kazuko Hirao,
Ek Sopheap,
Huon Thavrak,
Masahiro Murakami,
Kyoko Saio
Issue:
Volume 9, Issue 1, January 2021
Pages:
10-15
Received:
25 January 2021
Accepted:
2 February 2021
Published:
26 February 2021
Abstract: Phka Rumduol is a leading variety in Cambodian rice. Analysis and qualification of volatile aroma compounds of Cambodian rice were not reported yet, limiting a few papers about only 2-acetyl-1-pyrroline (2-AP). Although Cambodia has been very impressive and progressed for milling rice exports over the last 10 years, rice qualities in her value chain are still remained much more improvement, especially in domestic market. In this paper, volatile aroma compounds in Phka Rumduol (brown rice), cultivated by Cambodian Agricultural Research and Development Institute (CARDI) was analyzed by gas chromatograph mass spectrum (GCMS) and aroma extract dilution analysis (AEDA). As the results, 2-AP and other 21 aroma compounds were detected. Its flavor dilution (FD) factor of 2-AP was extremely high at 10,000. Since 2-AP was dominant aroma in Phka Rumduol, the analytical measure of 2-AP by solid phase micro extraction (SPME) and gas chromatograph (GC) in rice kernels were investigated. With the purpose to compare qualities between Phka Rumduol (CARDI) and Phka Rumduol purchased in a Cambodian market (commercial), 2-AP concentration of both samples, the changes of 2-AP by different milling degrees, using both samples and 2-AP concentration in red kernels in commercial were analyzed. The results showed that 2-AP of Phka Rumduol (CARDI) and Phka Rumduol (commercial) were 800 and 380 ppb respectively, that after 0, 1, 2, 3 and 4 minutes-milling, the 2-AP in CARDI ranged in 800 to 420 ppb, while commercial did in 380 to 250 ppb and that 2-AP of whole red kernels in commercial was 50 ppb. From the results changes of milling time, 2-AP was located more in out-layer than inside of rice kernel. Phka Rumduol (CARDI) was very good qualities, while Phka Rumduol (commercial) showed less 2-AP concentration with larger percentages of broken, red kernels and lower qualified kernels like immature, chalky, damaged ones etc. Aroma which is one of important factors for Cambodian consumers will be decreased by rice type and grade of processing in market. This paper also referred a little to decrease in qualities by excess milling and/or polishing.
Abstract: Phka Rumduol is a leading variety in Cambodian rice. Analysis and qualification of volatile aroma compounds of Cambodian rice were not reported yet, limiting a few papers about only 2-acetyl-1-pyrroline (2-AP). Although Cambodia has been very impressive and progressed for milling rice exports over the last 10 years, rice qualities in her value chai...
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Associations Between Yogurt Consumption and Obesity Risk: A Systematic Review and Meta-analysis of Observational Studies
Junhao Wang,
Yongjuan Xin,
Qianwen Li,
Lingling Li,
Hongbing Zhang,
Hao Wang,
Junxia Min,
Fudi Wang
Issue:
Volume 9, Issue 1, January 2021
Pages:
16-33
Received:
1 February 2021
Accepted:
17 February 2021
Published:
26 February 2021
Abstract: Background: Plenty of studies have shown that yogurt have specific benefits for human health, but the association between yogurt consumption and obesity risk is still indistinct from previous research. Objectives: The aim of this study was to make a systematic review of recent epidemiological studies about yogurt consumption and obesity risk, and conduct a meta-analysis. Methods: Related studies were searched in electronic databases up to 1 November 2020. The meta-analyses synthesize included obesity, overweight and abdominal obesity comparing extreme categories of yogurt consumption. Results: A total of 35 studies from 27 articles were carried out in the review. Yogurt intake could decrease the risk of obesity (OR:0.83, 95% CI: 0.79-0.87), and abdominal obesity (OR: 0.80, 95% CI: 0.69-0.92), but showed no associations with overweight happen (OR: 0.88, 95% CI: 0.58-1.36). A dose-response analysis shows that the risk of obesity de-creased by approximately 44% with increasing intake of yogurt up to ~165 g/day. Moreover, most prospective cohort studies reveal that the intake of yogurt in a long term can reduce weight and waist circumference, but not affect the change of BMI. Conclusions: The meta-analysis indicates that yogurt consumption would reduce the overall obesity and abdominal obesity. In addition, long term consumption of yogurt may contribute to some obesity-related anthropometry change.
Abstract: Background: Plenty of studies have shown that yogurt have specific benefits for human health, but the association between yogurt consumption and obesity risk is still indistinct from previous research. Objectives: The aim of this study was to make a systematic review of recent epidemiological studies about yogurt consumption and obesity risk, and c...
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