Methods of producing new nutrient data for popularly consumed multi ethnic foods in the UK

Minority ethnic groups in UK disproportionately suffer from nutrition related diseases compared to the mainstream population, contributing to widening health inequalities. However, reliable nutrient composition data of the traditional foods of these ethnic groups, which play an important part in their diets, is lacking. This makes it impossible to provide adequate and culturally acceptable nutrition interventions to reduce prevalent metabolic disorders. This study aimed to identify and analyse popularly consumed African and Caribbean foods in the UK for macro and micronutrients. Various approaches including focus group discussions, individual interviews and 24 hr dietary recalls were used to identify traditional foods. Defined criteria were used to prioritise and prepare 33 composite samples (26 dishes, 4 snacks and 3 beverages) for nutrient analyses in a UK accredited laboratory. This study methodology is novel because it uses various approaches to generate new data of commonly consumed ethnic foods and traditional recipes. In addition, the approach used in preparation of the food samples enhanced their authenticity and representativeness compared to previously published work. This paper describes the procedures undertaken and analytical methods used to develop a multi ethnic nutrient data for inclusion in UK food composition tables

Views on risk, prevention and management of type 2 diabetes among UK Black Caribbeans

Background: Development of effective, culturally-tailored interventions to address excess risk of type 2 diabetes among Black Caribbeans in the United Kingdom (UK) requires understanding of the views and experiences of the target population. We explored the social context of views on risk, prevention and management of type 2 diabetes among this ethnic group. Methods: The Food, Diabetes and Ethnicity (FOODEY) study included 56 Black Caribbean men and women aged 24-90 years (21 (38%) diagnosed with diabetes or pre-diabetes). Nine focus groups were conducted in community hubs in Leeds, Bradford, Birmingham, and Huddersfield, UK. Inductive themes were identified through thematic analysis of transcripts. Results: While family history was considered a key risk factor, there was a clearly articulated view of the interaction between “bad genes” and unfavourable dietary and physical activity (PA) habits. Rich descriptions of food habits and food related negotiations among family and friends included cost and low availability as barriers to maintaining traditional foodways, and high intake of convenience foods. The perception that diabetes risk was greater in the UK than in home countries was widely held, and it was felt that this was due to the lack of PA, cold weather and stress due to racism experienced in the UK. The Caribbean was deemed a suitable setting for consuming traditional foods and high sugar intake as this was mitigated by active living, organic vegetable consumption, and the hot climate. Trust in health professionals’ diabetes advice was evident, however behaviour change was preferred to medication, and the need for choice regarding healthcare decisions was emphasised. Faith beliefs coincided with acceptability of health-related advice and underpinned views on personal responsibility for health. Conclusions: Complex explanatory models of risk, encompassing lifestyle, economic, cultural, religious and psychosocial contexts, have implications for developing interventions to address type 2 diabetes among UK Black Caribbeans

Nutrient Composition of Popularly Consumed African and Caribbean Foods in The UK.

(1) Background: Traditional foods are important in the diets of Black Africans and Caribbeans and, more widely, influence UK food culture. However, little is known about the nutritional status of these ethnic groups and the nutrient composition of their traditional foods. The aim was to identify and analyse African and Caribbean dishes, snacks and beverages popularly consumed in the UK for energy, macronutrients and micronutrients. (2) Methods: Various approaches including focus group discussions and 24-h dietary recalls were used to identify traditional dishes, snacks, and beverages. Defined criteria were used to prioritise and prepare 33 composite samples for nutrient analysis in a UK accredited laboratory. Quality assurance procedures and data verification were undertaken to ensure inclusion in the UK nutrient database. (3) Results: Energy content ranged from 60 kcal in Malta drink to 619 kcal in the shito sauce. Sucrose levels did not exceed the UK recommendation for adults and children. Most of the dishes contained negligible levels of trans fatty acid. The most abundant minerals were Na, K, Ca, Cu, Mn and Se whereas Mg, P, Fe and Zn were present in small amounts. (4) Conclusion: There was wide variation in the energy, macro- and micronutrients composition of the foods analysed

Remote automatic selection of cows for milking in a pasture-based automatic milking system

ABSTRACT New Zealand pastoral dairy farming presents unique challenges for combining automatic milking systems (AMS), including long walking distances, large herds, year round pasturing and a predominately fresh pasture diet. This paper describes a system designed to minimise walking, maximise the efficiency of AMS utilisation and enable control of individual cow milking frequency by remotely selecting cows for milking up to 400 m from the dairy. Cows report to a selection unit (SU) located in the centre of a block of pasture and linked via raceways to the AMS. Entry is via one-way gates and exit via a computer controlled drafting gate, which directs the cow either to the dairy or the paddock depending on time since last milking. A communication cable connects the SU to the AMS server in the dairy. Cows wear an electronic identification device. Water and pasture access act as incentives for cows to enter the SU. Cows readily learned to use the SU and were observed visiting the unit at every hour over 24 hours. Twenty-seven cows were assigned to either a 6h or 12h minimum milking interval (MMI). On average, cows visited the SU 4.5 and 5.5 times/d for the 6h MMI and 12h MMI groups, respectively, and achieved a milking frequency of 1.9 and 1.4 milkings/d, respectively. Results showed that milking frequency can be controlled via a system for remotely selecting cows for milking and that access to fresh pasture is a strong factor in motivating cow traffic through the SU

Nutritional situation for larval Atlantic herring (Clupea harengus L.) in two nursery areas in thewestern Baltic Sea

The Greifswalder Bodden (GWB) is considered to be the most important spawning and nursery area for the western Baltic spring-spawning herring. However, the biotic and abiotic reasons for this are still unclear. Consequently, we investigated larval growth conditions in the GWB and in the Kiel Canal (KC), another nursery and spawning area of Baltic herring. We investigated prey quantity and quality [copepod abundance and essential fatty acid (EFA) concentration] as well as biochemically derived growth rates and fatty acid content of larval herring in spring 2011. A significant correlation between larval growth and larval EFA concentration could be observed in the GWB. The highest growth rates and EFA concentrations in the larval herring coincided with high food quality. Compensating effects of food quality on food quantity and vice versa could be observed in both the GWB and the KC. While larval growth rates in the KC were high early in the season, highest growth rates in the GWB were achieved late in the season. In conclusion, neither area was superior to the other, indicating similar growth conditions for larval herring within the region

Serum Uric Acid and Achievement in High School

The relationship of serum uric acid concentration and school achievement was studied in 467 high school children in Tecumseh, Michigan. Serum uric acid (SUA) was determined by the spectrophotometric method. No statistically significant relationships were found between SUA and intelligence quotient or average academic grades. There was also no significant difference in SUA among the overachievers (higher grade point average than predicted by IQ) as compared to the underachievers.Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/37724/1/1780160310_ftp.pd