Articles by Fereshteh Safarzadeh Markhali on ArticleSnatch.com

Factors involved in quality and nutritional value of fruits and vegetables during processing

Thu, 05 Nov 2009 07:04:59 -0500

Various parts of different plants can be used as fruits or vegetables for human consumption. They can be roots, tubers, bulbs, stems and shoots, flowers, leaves and fruits, or pods and seeds. It is crucial to study and learn about the plant cell and compounds responsible for flavour, texture and colour to obtain reliable information about the effects of different treatments on these quality characteristics. Structure of Plants: Cells Cell components are divided into two categories; protoplasmic and non-protoplasmic. The protoplasm is the living active section of the cell and it contains certain components. The nucleus than controls the metabolic activities of the cell. The cytoplasm is an undifferentiated constituent of the protoplasm surrounding the nucleus and creating a relatively thin layer inside the cell wall. The plasma membrane (plasmalemma), is a thin membrane on the external surface of the cytoplasm. The plasmic membranes are permeable and can help separating and transporting metabolites and allow the enzymes to distribute regularly. There are some arranged bodies within the cytoplasm called plastids which are classified in three groups; leucoplasts, chloroplasts and chromoplasts. Leucoplasts are poor in pigmentation and are related to food storage. Many of them produce and store starch. **End Summary** Topics: fruits]]> vegetables]]> nutrition]]> food processing]]> cellulose]]> cell]]> hemicelluloses]]> Lignin]]> gums]]> ]]> About the Author: ]]> Fereshteh is a Human Nutrition and Food Bioscience specialist. | North Grange Hotel | Cavalier House Hotel

Low fat - meat based main meal products for children

Thu, 05 Nov 2009 05:08:18 -0500

The issue of children’s eating habits and their effects on obesity is constantly researched and discussed by food scientists.A nutritionally well balanced diet develops growth and can also reduce / prevent the risk of developing diseases such as heart disease and some types of cancer. Low fat diet High-fat diets are linked with increased hazard of several serious medical conditions consisting of obesity, cancer, and heart disease. As a result, current public health recommendations highlights the importance of reducing total fat consumption to no more than 30% of total calories, or 60 grams of fat per day in an 1800 calorie diet. The type of fat is also very important. Saturated fats in foods such as meats products raise cholesterol more than unsaturated fats, which are found in olive, peanut, canola oil or polyunsaturated fats in safflower, sunflower, corn, soybean and cottonseed oils. Consumption of saturated fats to no more than 10% of daily calories is recommended. Although cholesterol is important for rapid growth, children over age 2 should consume it in moderation. Meat products provide protein, and vitamins and minerals, including B vitamins, iron and zinc. **End Summary** Topics: low fat diet for children]]> diet for children]]> omega 3]]> food Labelling]]> Nutrition information]]> cancer]]>]]> About the Author: ]]> Low fat meals for children | The Brayton | Thistle Birmingham City

Inhibiting effects of fruits and vegetables on cancer and heart disease

Thu, 05 Nov 2009 03:59:19 -0500

Aim The purpose of this report is to analyse the role of fruits and vegetables in the prevention of cancer and cardiovascular disease. Introduction Recent studies have indicated strong relationship between fruit and vegetable consumptions and reduced risk of certain cancers and cardiovascular disease. A diet high in vegetables and fruits is believed to be associated with reducing the risk of cancer of the mouth, oesophagus, stomach, lung, colon, rectum and some other cancers. However there is no specific reason or evidence to clarify the mechanism and also the results of various researches in the roles of fruit and vegetables do not all agree. Nutritionists recommend the consumption of a minimum of 400g of fruit and vegetables per day (except for potatoes and other starchy tubers) for the prevention of chronic diseases such as heart disease, cancer, diabetes and obesity, in addition to the prevention and reduction of several micronutrient deficiencies, especially in less developed countries. A number of scientific evidences have implied low fruit and vegetable intake is a major risk factor for several non-communicable diseases. Increasing fruit and vegetable intake by as little as one serving per day can have a great influence on heart disease risk. **End Summary** Topics: cancer]]> high blood pressure]]> cardiovascular disease]]>]]> About the Author: ]]> Fereshteh is an expert in Human Nutrition and Food Bioscience. | Windsor Hotel | Quality Hotel Birmingham

The Atkins Diet - Pros and Cons

Wed, 04 Nov 2009 11:13:41 -0500

The Atkins diet is a low-carbohydrate diet invented by Robert Atkins resulting from his analysis to reduce his own weight. The concept of Atkins is in relation to a high protein / low carbohydrate diet in order to lose a significant amount of weight in a short amount of time. The diet is based on: not consuming starchy foods such as bread, pasta, potatoes, cereal, any foods containing sugar, high sugar fruits and vegetables, and even fruit juices. dieter is allowed no more than 30g carbohydrates a day; the equivalent of a few pieces of lettuce or less than one apple. Atkins dieter is restricted to eat only meat and dairy products, including chicken, fish, and milk, and even bacon, eggs, cheese, and butter. Principle: There are two main ways: The body goes into ketosis and burn the fat as energy (as it has no more carbohydrates). Ketosis is when there are no glycogene reserved in the liver so the body breaks down muscle mass in order to make energy. Carbohydrates are digested quicker than protein and fat. **End Summary** Topics: diet]]> atkins]]> lose weight]]> atkins diet]]> low carbohydrate]]> robert atkins]]>]]> About the Author: ]]> Fereshteh | Menzies Strathallan | Calypso Hotel