Identification of nutritionally adequate mixtures of vegetable oils by linear programming.

OBJECTIVE: To determine the types and proportions of vegetable oils to recommend for a healthy diet. METHODS: Optimal vegetable oil combinations were designed, using linear programming and, as decision variables, nine single oils and 29 basic food items. 'Oil models' were run to determine whether reasonable amounts of individuals oils or oil mixtures satisfied a set of constraints on essential fatty acids and vitamin E. 'Meal models' were run to test whether selected mixtures could be used as the sole source of added fat in a meal that met micronutrient and macronutrient recommendations. RESULTS: The cheapest mixture (0.97 euro L(-1)) that solved the oil models contained 81% rapeseed and 19% sunflower oils. About 10-15 g of this mixture, alone or with olive, soya bean, wheat germ or walnut oils, also solved the meal models. Mixtures that contained a high proportion (>or=50%) of the tasty olive and walnut oils also solved the models but were more expensive (4.9 euro L(-1) and 8.5 euro L(-1), respectively). CONCLUSIONS: The consumption of a mixture composed of rapeseed and sunflower oils in a 4 : 1 proportion is an inexpensive and simple way to meet current dietary recommendations for essential fatty acids and vitamin E, favouring overall dietary nutrient adequacy

The comparative evaluation of the nutrient composition and sensory attributes of four vegetables cooked by different methods

Summary The following four vegetables; beans (Phaseolus vulgaris var. vulgaris), brinjal (Solanum melongena var. esculentum), knol-khol (Brassica oleracea var. caulorapa) and radish (Raphanus raphanistrum satvius) were processed either by conventional, pressure or microwave cooking methods and were analysed for their nutritional and sensory profile. Raw samples were used as controls. Microwave cooking resulted in greater moisture loss when compared with vegetables cooked by other methods. The protein, fat, total ash, calcium, phosphorus, iron, and dietary fibre contents of the vegetables did not differ significantly in raw or cooked vegetables. Ascorbic acid was destroyed to the greatest extent by pressure cooking followed by microwave and conventional method. The sensory attributes of cooked vegetables, as evaluated by a paired preference test, revealed that there were no significant differences between cooked radish and knol-khol but, in the case of beans and brinjal, microwave and conventionally cooked samples were preferred over pressure cooked ones

Importance of seafood as nutrient source in the diet of Belgian adolescents

Regular seafood consumption is recommended in dietary guidelines. The aim of this study was to investigate the importance of seafood as a nutrient source in adolescents’ diet and the extent to which seafood consumption can increase the intake of omega-3 polyunsaturated fatty acids and vitamin D. Consumption data recorded during seven consecutive days for 341 adolescents selected in Ghent (Belgium) were used to estimate the intake of vitamin D, linoleic (LA), a-linolenic (LNA), arachidonic (AA), eicosapentaenoic (EPA), docosapentaenoic (DPA) and docosahexaenoic (DHA) acid. The adolescents consumed on average 3.21 µg/day vitamin D, 11.7 g/day LA and 1.4 g/day LNA. The mean intakes of AA, EPA, DPA and DHA were 83.2, 55.9, 18.4 and 111.4 mg/day respectively. The major source of vitamin D was fortified margarine. Fats and oils were the main sources for LA and LNA. The intake of AA was mainly contributed by meat, poultry and eggs. Fish and seafood contributed for 84.1%, 59.3% and 64.4% respectively for EPA, DPA and DHA. Flemish adolescents would benefit from increased seafood consumption, as this would lead to a higher intake of EPA and DHA as well as of vitamin D. Moreover, replacement of foods rich in saturated fat (SFA) by seafood products can help to reduce SFA intake