Adelia C. Bovell-Benjamin

Sweet potato: a review of its past, present, and future role in human nutrition.

The overall objective of this chapter is to review the past, present, and future role of the sweet potato (Ipomoea batatas [L.] Lam) in human nutrition. Specifically, the chapter describes the role of the sweet potato in human diets; outlines the biochemical and nutritional composition of the sweet potato with emphasis on its beta-carotene and anthocyanin contents; highlights sweet potato utilization, and its potential as value-added products in human food systems; and demonstrates the potential of the sweet potato in the African context. Early records have indicated that the sweet potato is a staple food source for many indigenous populations in Central and South Americas, Ryukyu Island, Africa, the Caribbean, the Maori people, Hawaiians, and Papua New Guineans. Protein contents of sweet potato leaves and roots range from 4.0% to 27.0% and 1.0% to 9.0%, respectively. The sweet potato could be considered as an excellent novel source of natural health-promoting compounds, such as beta-carotene and anthocyanins, for the functional food market. Also, the high concentration of anthocyanin and beta-carotene in sweet potato, combined with the high stability of the color extract make it a promising and healthier alternative to synthetic coloring agents in food systems. Starch and flour processing from sweet potato can create new economic and employment activities for farmers and rural households, and can add nutritional value to food systems. Repositioning sweet potato production and its potential for value-added products will contribute substantially to utilizing its benefits and many uses in human food systems. Multidisciplinary, integrated research and development activities aimed at improving production, storage, postharvest and processing technologies, and quality of the sweet potato and its potential value-added products are critical issues, which should be addressed globally.

Novel approaches and application of contemporary sensory evaluation practices in iron fortification programs

Referee: Dr. Carol Yackinous, Frito-Lay, Inc., 7701 Legacy Drive, Plano, TX 75024 Iron deficiency is the leading nutritional deficiency in the U.S. and the rest of the world, with its highest prevalences in the developing world. Iron fortification of food has been proposed as a strategy to reduce the high prevalence of iron deficiency. Poor consumer acceptance, unacceptable taste, and discoloration of the iron-fortified foods have been frequently listed as causes of unsuccessful iron fortification programs. An excellent prospect for improving consumer acceptance of iron-fortified foods is the incorporation of a thorough, organized, and unified approach to sensory evaluation practices into iron fortification programs for product optimization. The information gained from systematic sensory evaluation allows for the manipulation of the sensory attributes, and thus improvement of the sensory properties of the fortified food. However, iron fortification programs have not systematically measured the effect of fortification on the sensory quality of the food. Because sensory evaluation is an important criterion in successful iron fortification, an integrated approach is necessary. Therefore, nutritionists and sensory scientists should work closely with each other to select the most suitable sensory tests and methods. The objectives of this article are to: (1) critically review and discuss some traditional and contemporary approaches and applications of sensory evaluation practices in iron fortification programs, and (2) demonstrate the importance of incorporating a multidisciplinary, systematic sensory evaluation approach in iron fortification programs.

Dietary Consumption Practices and Cancer Risk in African Americans in the Rural South

This study describes the dietary consumption practices of a sample of African Americans in the rural South. A qualitative research design involving a cross-sectional food diary was utilized. Complete datasets were collected from 114 participants, 66% female, between the ages of 19 and 79 years. The consumption of a variety of fruits, non-starchy vegetables and unprocessed cereals in daily meals was low in this sample. Frequent consumption of fried foods; fast foods; sugary, carbonated beverages; processed, high-fat and high-sodium foods; and low fruit and non-starchy vegetable intake were evident. The findings are crucial to the development for culturally-specific nutrition education intervention programs for African Americans in the rural South targeted at the modification of not only diet, but food preparation methods to reduce cancer risk.

Use of focus groups to understand African-Americans' dietary practices: implications for modifying a food frequency questionnaire.

OBJECTIVE To generate information about dietary practices, food preferences and food preparation methods from African-Americans in Macon County, Alabama, as a precursor to an intervention designed to modify an existing dietary health questionnaire (DHQ). METHOD African-American males (30) and females (31) ages 20 to 75 years participated in eight focus groups in Macon County Alabama between June and July, 2007. RESULTS The core topics identified were dietary practices; food preferences; food preparation methods; fast food practices; and seasonal/specialty foods. The younger focus group participants reported consuming mostly fast foods such as hamburgers for lunch. Fruits, vegetables, salads, fish, chicken and sandwiches were the most common lunch foods for the older males and females. Across the groups, rice, cornbread and potatoes were reportedly the most commonly consumed starchy foods at dinner. Frying and baking were the most common cooking methods. Fewer participants reported removing the skin when cooking chicken versus those who did not remove. Traditional foods including fried green tomatoes and cracklings were selected for addition to the modified DHQ, while those not commonly consumed, were deleted. CONCLUSIONS Participants described high-fat traditional food preferences, common frying and addition of salted meats to vegetables, which informed the modification of a DHQ.

Nutritional, physical, and sensory evaluation of hydroponic carrots (Daucus carota L.) from different nutrient delivery systems.

Carrot (Daucus carota L.) has the highest carotenoid content among foods and is consumed in large quantities worldwide, while at the same time its market demand continues to increase. Carotenoids have also been associated with protective effects against cancer and other chronic diseases. The most predominant carotenoids in carrots are beta- and alpha-carotenes. Moisture, ash, fat, texture, color, carotene content, and consumer acceptance of carrots grown in a hydroponic system with nutrient film technique (NFT) and microporous tube membrane system (MTMS) were evaluated. The moisture contents of the NFT- and MTMS-grown carrots ranged from 86.8 +/- 0.13% to 92.2 +/- 2.25% and 80.9 +/- 0.31% to 91.6 +/- 1.01%, respectively. Fat and ash contents of the carrots were negligible. NFT-grown Oxheart had the most beta-carotene (9900 +/- 20 microg/100 g) while Juwaroot had the least (248 +/- 10 microg/100 g). However, the beta-carotene content of Juwaroot from the NFT batch II carrots was 3842 +/- 6 microg/100 g. MTMS-grown carrots had less variation in the total beta-carotene contents (2434 +/- 89 to 10488 +/- 8 microg/100 g) than those from NFT. Overall, Nantes Touchan (4.8 +/- 2.3) and Nevis-F (7 +/- 1.4) from NFT were the least and most preferred by consumers. Mignon was also acceptable to consumers, and significantly (P < 0.05) more preferred than the other carrots in that NFT batch. MTMS-grown Kinko and Paramex, which were significantly (P < 0.05) more preferred than Nandrin-F and the commercial field-grown carrot, were equally liked by consumers. Nevis-F, Mignon (NFT), Paramex, and Kinko (MTMS) are potentially good cultivars to be included in NASAs food system.

Breastfeeding Knowledge and Beliefs Among Adults in Eastern Tobago

Using a cross-sectional survey, the knowledge and beliefs about breastfeeding were evaluated among adults in Eastern Tobago (N = 509). Of the respondents, 95%, 69%, and 48% indicated that a baby should be exclusively breastfed at birth, 3 months, and 6 months, respectively. The babys mother was thought to have the greatest influence on breastfeeding decisions. Of the respondents, 63% and 80% were unaware of expressed breast milk and cup-feeding a neonate, whereas 82% believed that a solely breastfed baby should receive water. Additionally, 23% and 44% felt that breastfeeding should be terminated before 6 months and between 6 and 12 months, respectively. Inadequate maternal nutrition and employment were reported as the principal factors affecting breastfeeding. There is a lack of knowledge about the anatomy and physiology of lactation and about the benefits of exclusive breastfeeding. These findings are useful for guiding the development and implementation of interventions to promote breastfeeding in Tobago.

Nutritional and physical properties of organic Beauregard sweet potato [Ipomoea batatas (L.)] as influenced by broiler litter application rate

Organic farming has been on an upward trend in recent years. However, the manures used like broiler litter have variable nutrient content, making it important to establish optimal application rate, for maximum crop yield and quality. Additionally, some states like Alabama restricts the amount of broiler litter to control excessive nutrients accumulation which can lead to surface and ground water contamination. The current study evaluated the effect of broiler litter at rates 0, 0.5, 1, 2, and 3 t ha−1 (treatments T0, T0.5, T1, T2, and T3), on the nutritional and physical properties of Beauregard sweet potato. Analyses were performed to determine moisture, ash, fiber, vitamin C, and β-carotene contents using oven, muffler furnace, dye, and spectrophotometric methods; texture; and color using compressive strength and L, a, b system, respectively. Ash content of the samples ranged from 0.9% to 1.4% with a very strong positive linear correlation (r = 0.9) to the broiler litter rate. However, vitamin C had a quadratic relationship with the broiler litter rate with a peaking at T0.5 (15.5 mg/100 g). The yellow color (b-value) also had a strong linear relationship with the broiler litter rate (r = 0.86). However, the other measures showed moderate, weak, or negligible correlations to the broiler litter level. T0.5 had the highest β-carotene (262.0 μg/g), dry matter contents and had the most firm (0.040 kN) sweet potatoes with the deepest orange color (L = 60.7). Based on the studys findings, 0.5 t ha−1 appeared to be appropriate level of broiler litter, which is consistent with Alabamas law and is also advantageous in terms of low cost of farming practices and water pollution reduction.

Bioactivity, Benefits and Safety of Traditional and Ethnic Foods

Publisher Summary This chapter supports the idea that some traditional/ethnic foods are good sources of bioactive compounds. Bioactive food compounds are defined as naturally occurring non-essential constituents in or derived from plant, animal, or marine sources, which have the ability to modulate biochemical, physiological, and metabolic processes in the human body while exerting beneficial effects beyond basic nutritional functions. Bioactive compounds in plants are usually found in the leaves, stems, roots, tubers, buds, fruits, seeds, and flowers; they influence the color, flavor, structure, function, and defense system of plants. The bioactive compounds reported for java plum include sterols, triterpenes, coumarins, tannins, glycosides, alkaloids, reducing compounds, anthocyanin pigments, and saponins.

Naturally Occurring Toxicants: Presence in Selected Commonly Consumed Fruits

Abstract Many commonly eaten foods contain toxins as a naturally occurring constituent, which could be potentially harmful to our health. Occasionally, there have been reports of food poisoning cases suspected to have been caused by consumption of vegetables and fruits containing natural toxins. Natural toxins are poisonous substances present naturally in fruits and vegetables. This chapter takes a detailed look at the following: (1) the mamey apple (Mamea americana), a dietary constituent of the Caribbean people for many generations, known for producing discomfort in some persons, especially in the digestive system; (2) tonka beans (Dipteryx odorata), which contain high concentrations of coumarin (coumarin is banned in the United States and has negative effects on the liver); (3) ackee (Blinghia sapida); the unripe fruit contains natural toxins called hypoglycin, which can cause serious health effects; and (4) cassava (Manihot esculenta), which in its raw or unprocessed form contains cyanogenic glycoside toxins. Food poisoning from consumption of fruits and vegetables containing natural toxins is dependent on a variety of factors, such as individual susceptibility, the cooking methods, and the levels of toxin in the plant, which may vary according to the species and geographic environment. The mamey apple, tonka beans, ackee, and cassava are not commonly consumed in the developed world, so further research is needed on the regulatory aspects, especially as more and more of these fruits appear in global markets.

Nutrition and Bioavailability

Publisher Summary This chapter reviews the nutrition and bioavailability with respect to nutrition labeling. Nutrition labels are intended to educate consumers regarding the extent of salt, sugar, fat, cholesterol, minerals, some vitamins, and protein in processed foods. The intent is that people use and understand the information in the Nutrition Facts Panel to assist them in making decisions about their dietary choices to reduce the risk for chronic diseases such as some types of cancer, diabetes, obesity, and cardiovascular disease. It is crucial that nutrition labeling is combined with education on healthy lifestyles, including clear advice about the contribution that all foods make to a healthy diet and the importance of physical activity. A common framework of nutrition labeling, complete with bioavailability information, contributes to products being sold more competitively worldwide. Harmonization makes a positive contribution to global movements of foods and helps to minimize the exploitation of different national labeling regulations.