FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN PENGGUNAAN FOOD SUPPLEMENT PADA ATLET SEPEDA

Latar Belakang : Sebagian besar atlet mengkonsumsi food supplement karena pengaruh dari iklan-iklan dan pendapt dari atlet lain serta pelatih tentang efek food supplement pada performa tubuh mereka. Banyak yang percaya bahwa food supplement akan meningkatkan performa mereka dan mempercepat masa penyembuhan. Tujuan : Penelitian ini bertujuan untuk mengetahui faktor-faktor yang berhubungan dengan penggunaan food supplement Metode : Penelitian ini merupakan deskriptif analitik dengan pendekatan Cross-Sectional. Populasi penelitian ini adalah semua atlet sepeda jawa tengah dan DIY . Jumlah sampel yang ada sebanyak 42 orang. Data dikumpulkan melalui wawancara dengan menggunakan kuesioner meliputi identitas sampel, umur, berat badan, pengetahuan gizi, motivasi berprestasi, persepsi, recall asupan zat gizi dan recall aktifitras fisik selama 3x24 jam. Analisis uji statistik yang digunakan Kolmogorov Smirnov, uji bivariat menggunakan uji Pearson Product Moment dan uji multivariat dengan menggunakan uji regresi linear ganda. Hasil : Terdapat hubungan antara pengetahuan gizi dengan konsumsi food supplement. Terdapat hubungan antara persepsi dengan konsumsi food supplement. Terdapat hubungan antara aktifitras fisik dengan konsumsi food supplement. Tidak terdapat hubungan antara motivasi berprestasi dengan konsumsi food supplement. Tidak terdapat hubungan antara asupan zat gizi dengan konsumsi food supplement. Simpulan : Faktor- faktor yang berhubungan dengan penggunaan food supplement adalah pengetahuan gizi, asupan energi, protein dan aktivitas fisik

Research Into Technological Indicators of a Rye-wheat Dough Semi-finished Product with the Addition of the Polyfunctional Food Supplement "Magnetofооd"

We studied influence of the polyfunctional food supplement "Magnetofооd" on the technological parameters of rye-wheat dough semi-finished product and the finished product. A positive effect of the supplement "Magnetofооd" on the technological parameters of dough and the bread baked using it, is shown. It was established that adding the food supplement "Magnetofооd" in the amount of 0.15 % of the weight of flour reduces dough fermentation time by 13.0 on average %. The introduction of the food supplement "Magnetofооd" also increases the yield of a dough semi-finished product by 2.9 % on average and improves the yield of the finished product by 3.45 % on average. It was revealed that the multifunctional food supplement "Magnetofооd" enhances the quality of rye-wheat dough semi-finished product and the finished product due to its capacity of moisture retention and the inhibition of hydrolysis processes of the basic ingredients of dough.The obtained experimental data could be used to develop a technology of rye-wheat bread, enriched with the polyfunctional food supplement "Magnetofооd"

Potassium food supplement

Potassium gluconate is considered best supplementary source for potassium. Gluconate consistently received highest taste rating and was indistinguishable from nonsupplemented samples. No unfavorable side effects were found during use, and none are reported in literature. Gluconate is normal intermediary metabolite that is readily adsorbed and produces no evidence of gastrointestinal ulcerations

Improving the Technique of Scrambled Desserts Using the Food Supplement “Magnetofood”

For improving the technology of scrambled dessert products, a food supplement, based on the nanopowder of oxides of two- and trivalent iron “Magnetofood” was introduced in the recipe composition. The object of the studies is base recipes: one of mousse “Cranberry” and sambuk “Apple”. For determining technological characteristics and quality parameters, conventional standard methods were used.It has been established, that introduction of the food supplement “Magnetofood” in amount 0,1 %, 0,15 %, 0,2 % of the recipe mixture mass improves consumption properties of scrambled desserts. The mean value of the organoleptic analysis increases by (1,25±0,1) points. The density also decreases by (29±1) kg/m3 for mousses, by (26±1) kg/m3 for sambuks, and scrambling duration – by ~ 3 minutes. At storing during 24 hours at h=(90±2) %, the microbial contamination of the surface of samples decreases – QMAFAnM in 10 times, yeasts – in 2 times, molds – in 2 times.It has been established, that introduction of the supplement “Magnetofood” favors the growth of the foam-creating ability in average: by (40±2) % for mousses, by (55±3) % for sambuks. The porosity increases by (14,3±0,7) % for mousses, by (12,7±0, 6) % for sambuks. The foam structure stability of scrambled desserts improves by (14±1,1) %. The food supplement “Magnetofood” also raises the effective viscosity by (32 ±1) Pa·s for mousses and by (41±2) Pa·s for sambuks and the mechanical strength of scrambled desserts in 1,23 times.The highest parameters were inherited to mousses and sambuks with supplement “Magnetofood” mass share 0,15 %.There have been experimentally substantiated scrambling technological parameters and regimes of recipe mixtures of berry-fruit mousses and sambuks, modified by the food supplement “Magnetofood”. The total scrambling duration is (14–16) minutes. The initial scrambling speed of the berry-fruit base is (2,0–2,2) s-1, at that the scrambling time is (5–6)·60s. Then the recipe mixture is scrambled at speed (3,3–3,5) s-1 during (3–4)·60s. Scrambling is finished at speed (2,0–2,2) s-1. The distinctive feature of the improved technology is premixing of the food supplement “Magnetofood” with gelatin, realized before the technological operation of soaking gelatin in cold water.The obtained experimental data may be used at developing innovative technologies of scrambled dessert products with the food supplement “Magnetofood”

Analysis of food supplement with unusual raspberry ketone content

In recent years food supplement market increased constantly, including slimming products and against obesity. The case of rasberry ketone (RK) is here reported. HPTLC and HPLC-DAD analyses on a marketed product containing raspberry juice evidenced an abnormal quantity of RK, not in accordance with the juice natural content. The reported data confirm the need of adequate controls on marketed food supplements and the necessity of a complete adherence between labelling and real constitution of the product. Practical Applications: Determining the natural origin and assuring the consumers' safety for raspberry-based food supplement

Investigation of the Water-retaining Capacity of the Carbohydrate Complex of Rye-wheat Dough with Addition of Polyfunctional Food Supplement “Magnetofооd”

Today in Ukraine the share of low-quality bakery products is near 20–25 %, because they often don\u27t correspond to quality standards and sanitary norms, because of being produced of flour with low bakery properties. That is why new raw material sources, functional ingredients and so on are searched for in bread technologies. For using new raw material and food supplement types, it is necessary to know their functional-technological properties (FTP) that allows to prognosticate the behavior of powder-like raw materials and food supplements in food masses at technological processing and storage of ready products.The water-retaining capacity (WRC) is one of main functional-technological parameters of carbohydrate-containing raw materials, because it favors the outcome, structural-mechanical properties and quality characteristics of ready products.The authors introduced “Magnetofood” polyfunctional food supplement for increasing WRC of rye-wheat dough. For grounding the mechanism of forming supramolecular groups in carbohydrate food systems: Magnetofood-polysacharide-water, there was studied the influence of “Magnetofood” food supplement on processes of hydration, swelling and water-retention by rye-wheat starch and rye-wheat flour.It was established, that introduction of “Magnetofood” food supplement in rye-wheat starch and flour in amounts: 0,10; 0,15; 0,20 % to the mass of starch or flour increases swelling and water-retaining capacity (WRC) of starch and flour: swelling in 1,3–1,5 and 1,5–2,25 times, respectively; WRC in 1,10–1,15 and 1,1–1,3 times, respectively.The rational dose of “Magnetofood” food supplement – 0,15 % to the mass of dry raw material was experimentally set. There was studied the influence of “Magnetofood” food supplement on rheological properties of water suspensions of rye-wheat starch and flour at different temperatures and different speeds of shift.It was established, that adding “Magnetofood” in amount 0,15 % favors increasing the effective viscosity of suspensions of experimental samples of starch and flour at temperatures: (23±2) ºС and (40±2) ºС comparing with control samples in average by 29,0 % – for starch and by 22,0 % – for flour at 23 °С and by 16,0 % – for starch and by 10,0 % – for flour at 40 °С.There was studied the dynamics of changing viscosity of colloid solutions of starch and flour, enriched with “Magnetofood” in amount 0,15 % to the mass of dry raw material in the keeping process at different temperatures and shift speed 9 s-1.There was established the increase of viscosity of suspensions of rye-wheat starch and flour in the process of infusion (especially at adding “Magnetofood”) that is connected with continuing hydration and swelling process.It was demonstrated, that the temperature increase of the colloid system from (23±20) ° С to (40±2) °С favors the increase of its viscosity – both at the initial moment and in infusion process during 30 min in average by 20,0–25,0 % at the expanse of the aforesaid processes. Moreover, adding “Magnetofood” accelerates and intensifies the processes of swelling and hydration of experimental samples of rye-wheat starch and flour comparing with control ones.The received experimental data may be used at elaborating the technology of rye-wheat bread, enriched with “Magnetofood” food supplement; and also at elaborating innovative technologies of carbohydrate food systems.The results of this study may be used at elaborating recipes and technologies of carbohydrate-containing food products for increasing their viscosity, water-retaining and stabilizing capacities

Food insecurity in veteran households: findings from nationally representative data

OBJECTIVE: The present study is the first to use nationally representative data to compare rates of food insecurity among households with veterans of the US Armed Forces and non-veteran households. DESIGN: We used data from the 2005-2013 waves of the Current Population Survey - Food Security Supplement to identify rates of food insecurity and very low food security in veteran and non-veteran households. We estimated the odds and probability of food insecurity in veteran and non-veteran households in uncontrolled and controlled models. We replicated these results after separating veteran households by their most recent period of service. We weighted models to create nationally representative estimates. SETTING: Nationally representative data from the 2005-2013 waves of the Current Population Survey - Food Security Supplement. SUBJECTS: US households (n 388 680). RESULTS: Uncontrolled models found much lower rates of food insecurity (8·4 %) and very low food security (3·3 %) among veteran households than in non-veteran households (14·4 % and 5·4 %, respectively), with particularly low rates among households with older veterans. After adjustment, average rates of food insecurity and very low food security were not significantly different for veteran households. However, the probability of food insecurity was significantly higher among some recent veterans and significantly lower for those who served during the Vietnam War. CONCLUSIONS: Although adjusting eliminated many differences between veteran and non-veteran households, veterans who served from 1975 and onwards may be at higher risk for food insecurity and should be the recipients of targeted outreach to improve nutritional outcomes

Food Spending Declined and Food Insecurity Increased for Middle-Income and Low-Income Households From 2000 to 2007

From 2000 to 2007, median spending on food by U.S. households declined by 12 percent relative to the (rising) cost of USDA’s Thrifty Food Plan, and by 6 percent relative to the (rising) Consumer Price Index (CPI) for Food and Beverages. Over the same period, the national prevalence of very low food security increased by about one-third, from 3.1 percent of households in 2000 to 4.1 percent in 2007. The deterioration in food security was greatest in the second-lowest income quintile, in which the prevalence of very low food security increased by about half. These estimates, based on data from the nationally representative Current Population Survey Food Security Supplement, are corroborated by corresponding declines in food expenditures by middle- and low-income households in the U.S. Bureau of Labor Statistics’ Consumer Expenditure Survey. The decline was largest in the second-lowest income quintile, in which average CPI-inflation-adjusted spending for food declined by 16 percent. The declines in food spending by middle- and low-income households were accompanied by increases in spending for housing and, in the two lowest income quintiles, by declines in income and total spending.Food spending, food expenditures, food security, food insecurity, consumer expenditure survey, current population survey food security supplement, Agricultural and Food Policy, Consumer/Household Economics, Food Consumption/Nutrition/Food Safety, Food Security and Poverty,

Food Supplement 20070721-GX May Increase CD34+ Stem Cells and Telomerase Activity

Few rejuvenation and antiaging markers are used to evaluate food supplements. We measured three markers in peripheral blood to evaluate the antiaging effects of a food supplement containing placental extract. Samples were evaluated for CD34+ cells, insulin-like growth factor 1 (IGF1), and telomerase activity, which are all markers related to aging. To control the quality of this food supplement, five active components were monitored. In total, we examined 44 individuals who took the food supplement from 1.2 months to 23 months; the average number of CD34+ cells was almost 6-fold higher in the experimental group compared with the control group. Food supplement intake did not change serum IGF1 levels significantly. Finally, the average telomerase activity was 30% higher in the subjects taking this food supplement. In summary, our results suggest that the placental extract in the food supplement might contribute to rejuvenation and antiaging