Search Results - diet components

Environmental Analyses to Inform Transitions to Sustainable Diets in Developing Countries: a Component of the EATS Project by Heller, Martin C., Walchale, Abhijeet, Heard, Brent R., Hoey, Lesli, Khoury, Colin K., Haan, Stef de, Burra, Dharani Dhar, Thi, Thanh Duong, Osiemo, Jamleck, Jones, Andrew D.

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Black Soldier Fly larvae (BSF) as a substitute of protein/amino acid component in poultry diets by Esatu, Wondmeneh, Yitayih, Mulugeta, Dessie, Tadelle

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Acacia angustissima intoxication of Menz lambs requires two components by Brown, D.L., Yimegnuhal, A., McCrabb, G.J.

“…In addition, the study tried to determine if treatment of leaves with 70% acetone would destroy the activity of A. angustissima toxins, and whether extraction with 70% aqueous acetone extract would separate two components of a toxic system. Twenty-five Menz lambs were randomly assigned to one of five treatments (1) A angustissima leaves as half the diet, 2) dried extract (70% aqueous acetone) of the same quantity of leaves, 3) a corresponding amount of residues, 4) a recombination of the dried extract and dried residue, or (5) a control diet containing no A angustissima leaves or extract fractions. …”
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Food budget allocation efficiency: A missing component to help identify robust nutrition policies, with application to Rwanda by Marivoet, Wim

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Adding a nutrition behavior change communication component to an early childhood development intervention in Malawi: A cluster randomized trial by Gelli, Aulo, Gladstone, Melissa, Twalibu, Aisha, Nnensa, Theresa, Kariger, Patricia, Alderman, Harold

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Plant breeding strategies to improve bioactive food components by CGIAR Research Program on Maize

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Effects of genotype, age and feed on the fat components of egg yolk by Johansson, Anna

“…The aim of this study was to investigate if the hen’s genotype, age and diet affect fat components in egg yolk. The fat components measured were total fat content, phospholipids, cholesterol and the fatty acid profile. …”
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Genetic variability for yield and nutritional quality in yam bean (Pachyrhizus sp.) by Agaba, R., Tukamuhabwe, Phineas, Rubaihayo, P.R., Tumwegamire, Silver, Ssenyonjo, A., Mwanga, Robert O.M., Ndirigwe, J., Grüneberg, W.J.

“…The crop was recently introduced in Uganda and other East and Central African countries to supplement iron (Fe) and protein content in diets. This study aimed to estimate genetic variability for root yield and quality traits among 26 yam bean accessions in Uganda. …”
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National food systems: Inclusive transformation for healthier diets by McDermott, John, de Brauw, Alan

“…. - As food systems transform across the spectrum from traditional to modern, government policy goals need to shift from a focus on food security to healthy, bal-anced diets. - National food system frameworks are useful tools for looking at the drivers and components of these systems, identifying data gaps, and finding promising entry points for actions to increase inclusion and improve nutri-tion outcomes. - Approaches to food system transformation must be country specific, as each country’s food system is unique and countries face different opportunities and trade-offs for inclusiveness at different stages of transformation.…”
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Agricultural biodiversity, social-ecological systems and sustainable diets by Allen, T., Prosperi, P., Cogill, Bruce, Flichman, G.

“…Food systems act as complex social–ecological systems, involving multiple interactions between human and natural components. Nutritional patterns and environment structure are interconnected in a mutual dynamic of changes. …”
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Consumption patterns and diet gaps across regional Myanmar by Scott, J.M., Mahrt, Kristi, Thilsted, Shakuntala H.

“…The aim of the nutrition component of the study is to understand current diet patterns in Myanmar to determine what makes up the typical local diet and identify what the diet gap is in each location.…”
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Food environment components influencing consumption trends of neglected and underutilized species in northern Benin by Bankole, Bissola Malikath Verena, Amoussa Hounkpatin, Waliou, Bodjrenou, Sam, Bodecker, Julia, Julen, Lynn, Chadare, Flora Josiane, Termote, Celine

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Plant-source foods: Leveraging crops for nutrition and healthy diets by Boy, Erick, Brouwer, Inge D., Foley, Jennifer, Palacios, Natalia, Scott, Samuel P., Taleon, Victor

“…Plant-source foods are key components of sustainable healthy diets. This chapter examines food crops that could be leveraged to improve health outcomes, describes production systems and their role in providing populations access to highly nutritious crops, and presents examples of evidence-based technologies that improve the nutritional content of crops, especially for vulnerable populations. …”
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MSMEs and their role in encouraging sustainable healthy diets in Viet Nam by de Brauw, Alan, Huynh, Tuyen, Dao The Anh, Pham Thi Hanh Tho, Truong Tuyet Mai

“…Therefore, as Vietnam begins to implement policies to guide food systems transformation at the subnational level, it would seem worthwhile to target small groceries as a conduit for selling more components of healthy diets. De Brauw, Anh and Pham (2024) find that some business skills are particularly lacking among small groceries; for example, they find that very few small groceries have financial records, record sales, or have a written budget. …”
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QTL mapping for micronutrients concentration and yield component traits in a hexaploid wheat mapping population by Liu, Jia, Wu, Bihua, Singh, Ravi P., Velu, Govindan

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Replacement of choline chloride with natural choline in broiler chicken diets by Iglesias, Bernardo Fabricio, Charriere, Maria Viviana, Fain Binda, Virginia, Pinto, Silvina, Vicente, Gonzalo, Vagedes, Christian

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A4NH flagship 1: Food systems for healthier diets by International Food Policy Research Institute

“…Flagship 1 responds to concerns about global diet trends and demands from countries on how to transform sustainable and systemic food system transformations for healthier diets to address unabated problems of undernutrition, micronutrient deficiencies, and overnutrition. …”
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Proximate composition and seed lipid components of “kabuli”-type chickpea (Cicer arietinum L.) from Argentina by Marioli Nobile, Carla Georgina, Carreras, Julia, Grosso, Rubén, Inga, Claudia Marcela, Silva, Mercedes Pilar, Aguilar, Roxana, Allende, María José, Badini, Raul, Martinez, Maria Jose

“…The nutritional composition of chickpea genotypes developed and grown in Argentina provides useful infor- mation for breeding programs, food marketing and consumers and establishes chickpea as component of a balanced human diet.…”
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Improving diet quality and micronutrient nutrition: Homestead food production in Bangladesh by Iannotti, Lora L., Cunningham, Kenda, Ruel, Marie T.

“…A critical yet often overlooked component of food security is diet quality. Even households who have access to sufficient amounts of food and calories may still lack essential micronutrients, increasing their risk for both short- and long-term health and development consequences. …”
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A poultry value chain intervention promoting diversified diets has limited impact on maternal and child diet adequacy during the lean season in a cluster randomized controlled tria... by Becquey, Elodie, Diop, Loty, Awonon, Josué, Diatta, Ampa Dogui, Ganaba, Rasmané, Pedehombga, Abdoulaye, Gelli, Aulo

“…We found suggestive evidence that synergies between intervention components may have introduced heterogeneity in effects on diet.…”
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