The ASK Network: developing a virtuous cycle of subsurface data and knowledge exchange

Knowledge of the subsurface is essential in delivering successful construction and regeneration projects. Inadequate understanding of subsurface ground conditions can constrain effective development of urban areas and is a key factor in project delay and overspending. Improving this situation demands much better use, and re-use, of subsurface data and knowledge. The establishment of ASK subsurface data and knowledge exchange network has led to substantial improvements in how urban subsurface data is reported and exchanged between the public and private sectors. Implementation of the GSPEC standardised digital data reporting format has improved the integrity and accessibility of data. ASK and GSPEC are enabling the expansion and exchange of high quality systematic subsurface datasets, improving development of robust 3D ground models which can be used to promote more cost effective and better informed ground engineering investigations, and monitoring and regulation of resources in the urban environment. The work underway in Glasgow is acting as a standard for change, both within the UK and Europe

Dietary protein quality and malnutrition in Africa

The WHO (2007) Technical Report on protein and amino acid requirements in human nutrition states that the best estimate for a population average requirement is 105mg nitrogen/kg body weight per day, or 0•66 g protein/kg body weight per day. In many developing countries protein intake falls significantly short of these values. Apart from protein quantity, protein quality including bioavailability and digestibility, from different food sources, are currently on the global agenda. The 1st International Symposium on Dietary Protein for Human Health held in Auckland, in March 2011, and the consecutive Food and Agricultural Organization of the United Nations (FAO) Expert Consultation on Dietary Protein Quality, both highlighted the importance of assessing the quality of protein from different food sources through determination of amino acid content. Throughout the developed world, animal products and cereals are the two most important sources of protein; in developing countries this order is reversed. In low income countries only 3% of total dietary energy, as an indicator of diet composition, is derived from meat and offal, 11% from roots and tubers and 6% from pulses, nuts and oilseeds. The remainder of the dietary energy is mainly derived from cereal-based staple food. Although the production of livestock has increased in developing countries, the consumption of protein in these countries with people consuming the most limited amounts of protein are continually decreasing. Undernutrition, including insufficient consumption of protein, remains a persistent problem in the developing world, and although many diets within these developing countries are deficient in the quantity of protein compared to recommendations, the quality of the protein also strongly comes into focus.http://journals.cambridge.org/action/displayJournal?jid=bj

Capacity building in food composition for Africa

Capacity building in food and nutrition involves more than formal training and individual development. Such a process is long term and continues, requiring lasting mentorship, coaching and leadership development, including individual commitment to continued self-development. It expands to include the development of knowledge and skills of an individual within his/her organizational or institutional arrangements, and requires buy-in and support from his/her institution or organization, as well as other funding bodies involved in agriculture and health. It needs to be supported by government and be part of the regional and international agenda for agriculture and health. Under the auspices of International Network of Food Data Systems (INFOODS), an African Network of Food Data Systems (AFROFOODS) was established in September 1994, and a number of training courses, educational and scientific publications, posters, presentations and visits were hosted, organized and delivered with the aim to build enthusiasm, long term commitment and capacity in food composition within the AFROFOODS region. Formal training and human resource development were the major focus to take food composition forward in Africa. Significant progress was made in food composition activities, but constraints including lack of organizational and institutional commitment and financial support are straining the pace of progress.http:// www.elsevier.com/locate/foodchemhb201

Contexting Koreans: Does the High/Low Model Work?

South Korea is assumed to be a high-context culture with extensive shared information and an emphasis on relationships in doing business. The follow ing study reported here tests this assumption and illustrates similarities and differences between Korean and American writers in an attempt to document language differences between high- and low- context societies. Data in the texts studied did not confirm the high/low contextfeatures expected. South Korean texts showed more similarities to than differences from the American texts, and the language features found suggest a more complex context situa tion than the high/low context model may be able to accommodate.Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/66563/2/10.1177_108056999806100403.pd

Nutrient content of South African red meat and the effect of age and production system

Feeding systems, slaughter age and other production techniques notably influence the nutrient content of red meat. The modernization of the different South African production systems since the previous nutrient composition studies, justifies the necessity to update existing knowledge on the nutritional profile of South African produced beef. In addition, a need was identified to extrapolate the effect of the two different feeding systems (extensive and intensive) on this nutritional profile. Results indicate that the total lipid content of marketable young carcasses (age A, fat code 2) has decreased over time, in line with global health and nutrition trends for leaner foods. With the majority of beef from these young carcasses being produced on intensive grain-based feeding systems, South Africa has a unique advantage in terms of total lipid content of such grain-fed produce. Internationally, grain-fed red meat is in most cases higher in total and saturated fat content compared to grass-fed counterparts, while in South African the opposite was observed. In addition to total fat content, the role of various lipid fractions in human health has often been associated with specific produce positioning and marketing. South African grass-fed beef is significantly higher in healthy omega 3 fatty acids and conjugated linoleic acid, irrespective of degree of fat trimming. From a human nutrition perspective, it should be kept in mind that the total amount of omega 3 fatty acids per edible portion of beef produced in either production system is low in comparison to human dietary recommendations.Red Meat Research and Development South Africa (RMRDSA), the National Research Foundation (NRF) THRIP programme under grant number TP1208076284 and the University of Pretoria Institutional Research Theme on Food Nutrition and Well-being.http://www.sasas.co.zaam201

Total nitrogen vs. amino-acid profile as indicator of protein content of beef

In most cited food composition studies and tables, the proximate system measures protein as total nitrogen (N) (determined by Kjeldahl or Dumas method) multiplied by a specific factor. A factor of 6.25 is used for determining total protein from total N (Jones, Munsey, & Walker, 1942). Although more expensive, it is considered more accurate to base protein content of foods on amino acid data (Greenfield & Southgate, 2003). A study on the nutrient composition of beef analysed the full amino-acid profile of fifteen retail cuts from three age groups and six fat codes, as well as determined total nitrogen content to determine proximate protein composition. For all cuts, the correlation coefficient of total amino acids to protein (N × 6.25) was 0.635. This indicates a poor correlation for predicting actual protein content (as determined by total amino acid count), based on the nitrogen factor of 6.25. On average, the sum of amino acids per cut amounted to 91% of total determined protein (N × 6.25) for the same cut.http://www.elsevier.com/locate/foodchemhb201

Consumer education on the health benefits of red meat - a multidisciplinary approach

This paper first presents food quality trends observed in the international context and the manifestation of these and other trends within the food industry. From a consumer perspective, improved knowledge on the composition and function of foods has contributed to many of the changes in these qualities. This is due to an increased demand, and a subsequent response from the food science industry. Science based education on health could continue these positive changes in nutritional behaviour (demand), and continue the development of healthier food options provided by industry (supply). Changing agents in this process should be seen as believable and trustworthy. In the case of health and well being, health influencers, such as scientists and medical practitioners, are seen as the key towards change.http://www.elsevier.com/locate/ foodresnf201

Fatty acids in beef from grain- and grass-fed cattle : the unique South African scenario

OBJECTIVE : Different fatty acids elicit different responses in the human body once ingested. Although red meat is often considered to be a source of fatty acids which has a negative impact on human health, many studies have reflected variability in the quantity and quality of fatty acids found in red meat produced on different production systems in different countries. This study evaluated the fatty acid profile of beef, produced by the grass- and grain-fed production systems practised in South Africa. DESIGN : Data are reported as a percentage of lipid per 100 g total fat to enable a comparison with international findings. Furthermore, the findings are translated into edible meat portions, taking fat trimming (often associated with red meat intake) into consideration in order to determine the contribution which the different products can make to the human diet. SUBJECTS AND SETTING : Three cuts of beef from cattle from four production groups were sampled and the fatty acid composition analysed for the meat and fat fractions. RESULTS : Notable differences were found in the quantity and quality of different fatty acids in beef from the different production systems. When untrimmed, no statistically significant difference was found in the total fat between beef produced on the different production systems. Differences became more significant as trimming was performed. When trimmed of all visible fat, beef from young cattle fed according to a grain-based feeding system contained less total fat (6.96 g), and less saturated fat (2.16 g) per 100 g, than beef produced from their grass-fed counterparts (9.77 g and 3.30 g, respectively). There was a more favourable omega-6 to omega-3 fatty acid ratio, i.e. 2.0–2.5:1.0 for grassfed cattle, compared to 8–30:1 for grain-fed cattle, irrespective of the degree of trimming. The beef from the grass-fed cattle also contained a higher quantity of conjugated linoleic acid. CONCLUSION : A unique classification system for red meat has been implemented in South Africa and dictates the characteristics of the fresh meat that is available to consumers. The results of this study consequently indicate distinctive differences between the fatty acid profile of local red meat and that of beef produce from other countries; often used as a reference for dietary guidance.Red Meat Research and Development South Africa, the National Research Foundation, Technology and Human Resources for Industry Programme, and University of Pretoria’s Institutional Research Themes of Food, Nutrition and Well-being.http://www.sajcn.co.za/index.php/SAJCNam2016Animal and Wildlife Science

Total and haem iron content lean meat cuts and the contribution to the diet

This study provides data on the total and haem iron contents in raw lean beef, chicken, lamb and pork meat samples. Total iron, expressed as mg/100 g edible portion on fresh weight basis in raw lean beef (A-age), lamb, pork and chicken average 1.58, 1.64, 0.81 and 0.78, respectively. The haem iron content in beef (A-age), lamb, pork and chicken are 77%, 81%, 88% and 74% respectively of total iron. This has important dietary implications in calculating haem iron fractions of meat as this is higher than the common value used in the Monsen equation.© National Research Foundation of South Africa (UID: 83896) and Red meat Research and Development South Africa (RMRD SA).http://www.elsevier.com/locate/foodchem2017-02-28hb201