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In recent years, natural health products in food formats with higher levels of added vitamins and minerals, amino acids, herbal ingredients and bioactives sought and were granted market access in Canada. Since these food products, referred to as supplemented foods (SFs), are sold alongside conventional foods and lack features that clearly distinguish them from other foods, there is a potential for confusion among consumers as to the appropriate use of these products. There is no research evaluating the nutrition labelling approaches for these foods, and what consumers need in a labelling approach to be able to identify these food products and distinguish them from other foods, determine what the supplemental ingredients are and understand any directions or cautions for use of these foods. To determine key components of an appropriate labelling approach, interviews and discussion groups were conducted in the National Capital Region and the surrounding area to assess consumer access, understanding and appraisal of these foods, using current and tested labelling strategies. Consumer feedback consistently indicated that the current labelling is insufficient for awareness, understanding, appraisal and appropriate use of supplemented foods. Tested labelling components that facilitated awareness, understanding, and appraisal of supplemented foods included a symbol based supplemented food product identifier with the wording “Supplemented” on the front of the package, a “Supplemented” information box containing a listing of the name and amount of each supplemental ingredient and cautionary labelling in proximity to the supplemental ingredient labelling. These key labelling components are to be integrated into a web-based mock-package trial that will objectively test these labelling tools on a large sample of Canadian consumers (n=4000).

Using ethnobotanical, anthropological and social science theory and methods this work illustrates significance of studying traditional foods and their medicinal qualities for maintaining health. Set in the background of the communities¿ practises and rituals specific plant-based items, used by Sikh and Ukrainian migrant communities, are a central focus to understanding the significance of practises and related knowledge for maintaining health and the broader concept of ¿well-being¿. Literature review, participant observation and in-depth interviewing techniques were used to identify 126 species of plants mentioned. These illustrate what was a primarily female domain of knowledge now becoming superficial and spread over domains of both men and women. This study notes convenience in terms of time and transport, changes in markets in the UK, importation of goods and the use of machinery and techniques such as freezing, and intervention by healthcare professionals have all affected the way traditional foods and remedies are perceived and practised. There are key foods which will remain important for generations to come whilst the domains are changing. Specific community structures support maintenance of food practises, including langar within the Sikh community and the regular OAP Ukrainian lunchtime club and numerous food events where foods with particular religious and cultural significance are made by at least two generations. These events involve transmission of knowledge related to foods and their health qualities, including images of strength as a ¿people¿. By questioning the significance of emic perspectives healthcare professionals and policymakers could learn much from practises developed over centuries or millennia.

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Background: The introduction of solid foods is an important dietary event during infancy and is associated with a time of dramatic shifts in gut microbial composition. The influence of solid food introduction on gut bacterial dynamics remains understudied. Methods: 15 healthy, full-term, vaginally born, and breast-fed infants of the Baby, Food and Mi sub-study of the Baby & Mi Study were investigated. Caregivers were asked to collect daily stool samples and food diaries for 17 days, commencing three days prior to the introduction of solids. Additional stool samples were available up to one year as part of the Baby and Mi study. The exposure of interest, nutritional patterns, was analyzed using food composition output from ESHA’s Food Processor. The number of food items and food groups introduced were used to calculate dietary diversity scores. The outcome of interest, gut bacterial dynamics, was analyzed using RStudio. Results: The mean (SD) age at the introduction of solid foods is 5.5 (0.66) months (n = 15). Over the study period, the proportion of estimated energy intake from solid foods was low (7.5%; SD 6.74%) (n = 14). Alpha diversity increased over time and was highest at 1 year. The gut microbial community influenced by dominant bacterial taxa changed with increasing age. With introduction of solids, individual community composition changed, though to a varying extent. Shannon alpha diversity was directly associated with calories from carbohydrates, particularly daily fiber intake. The infant’s dietary diversity score was directly associated with alpha diversity and was also positively associated with the degree of change occurring in this time period. Conclusion: Fiber intake and the dietary diversity scores had the closest relationships to the gut microbiome’s alpha diversity and community structure in infants at the time of solid food introduction. / Thesis / Master of Science (MSc) / The introduction of solid foods is an important life-event during infancy. This is also when the gut microbiome is developing to its mature state. Since nutrition is an important factor influencing the microbiome, investigating the dietary choices at the introduction to solid foods is the aim of the following study. Here, daily stool samples and food diary entries were collected for 15 healthy, breast-fed infants. It is important to measure the diversity of the bacteria in the gut of an individual (alpha) and between people (beta), as well as bacteria present. Carbohydrates drive the change in alpha diversity, especially fiber. Feeding infants a diet with many different foods shows increased alpha diversity and change in the microbiome immediately after introduction. Interestingly, the infant gut microbiome reacts to fiber in a manner comparable to the adult gut microbiome, i.e. increased bacterial diversity, which is associated with better health outcomes in adults.

Peroxidase is one of the most heat resistant enzymes and may cause undesirable quality changes in thermally processed foods. Peroxidase activity and its resistance to thermal inactivation in fresh and pasteurized lump, claw and flake meat of both male and female blue crabs was determined spectrophotometrically. Activity was greatest in the flake and least in the claw. Male crabs usually exhibited a greater initial activity (λ 0D 460/min) than did females of equal size. The larger the crab for a given sex, the greater the initial activity. Eight isozymes of peroxidase were detected in raw extracts of a 115 g female blue crab following starch gel electrophoresis and nine in a 116 g male. A smaller female crab (96 g) revealed seven bands which were less intense than those of larger females. By extending the time of electrophoresis, twelve bands were detected in the gel containing an extract from the 96 g female crab. The optimum thermal processing times needed to denature peroxidase and to prevent regeneration were studied. Heat inactivation curves indicated two straight line decreasing segments which varied by rate of descent. The first segment which decreased at a faster rate was considered due to heat-labile isozymes and the second segment which decreased at a slower rate due to heat stable isozymes. D values obtained for the enzyme based on the second straight line segment were D80=47 min, D110=18.2 min and D150=11.2 min. A "z" value of 92 F was also obtained for the enzyme. / Master of Science

The 2005 Dietary Guidelines for Americans recommend that Americans consume at least three servings of whole grain foods per day to reduce the risk of chronic disease and to help with weight maintenance. However, most Americans fall short of this recommendation. To reduce the prevalence of chronic disease, overweight, and obesity, health educators should promote healthy behaviors at young ages. The purpose of this study was to measure whole grain intake in college students and to determine its association with body mass index (BMI), a measure of overweight and obesity. The participants (N=164) were recruited from a freshmen level nutrition course (of 485 students) at Virginia Tech in spring of 2004. Students kept food records to record their usual diets for 14 days, and had their height and weight measured by the researchers in order to determine their BMI. On average, the students consumed 5.4±1.7 (mean±SD) servings of grain based foods per day, of which 13% (0.71±0.76 servings) were from whole grain foods. The students who were in the normal weight range (based on their BMI) consumed more servings of whole grains per day than the overweight and obese students (ANOVA with linear contrasts; p<0.05). Results from this study indicate that whole grain intake is low in college students, but similar to the national average, and higher in students with a normal body weight. Efforts should be made to help develop healthy eating habits in this population, including increasing whole grain intake. / Master of Science

The focus of this research was the problem of identifying the economic and demographic factors that determine household expenditure for convenience food in the United States. A major objective was to measure, for various classes of convenience food, the response of expenditures to changes in demand determinants so that food expenditure profiles can be simulated for households with different characteristics and constraints. Another major objective was to determine the effect of the meal preparer's value of time on household use of convenience food. The work of others on similar models of food demand has been extended to include analysis of the effects of the sex and employment status (market-orientation) of the meal preparer, the value of the meal preparer's time, household size, income and age-sex composition. Other factors in the models include region, race, urban setting and season. The functions were specified from a theoretical model developed from the theory of the household production function. Foods used by households as reported in the 1977-78 Nationwide Food Consumption Survey were divided into classes of nonconvenience, basic convenience, complex convenience and manufactured convenience food. Nonconvenience foods are raw, unprocessed foods or ingredient foods. Basic convenience foods are single ingredient foods with limited culinary expertise embodied, usually providing a type of preservation convenience. Complex convenience foods are multiple ingredients, highly prepared foods. Manufactured convenience foods include products which have no home prepared counterpart. For the three convenience classes, nonincome-earning female meal preparers all had positive elasticities of the value of time. Except for the basic convenience food model, the income-earning female meal preparers had positive value of time elasticities. The nonmarketoriented female meal preparers had negative elasticities of value of time in the nonconvenience class. The income elasticity for all food classes ranged from 0. 03in the nonconvenience food expenditure model to 0.08 in the complex convenience food model. The significance of statistical tests on the range of income elasticities verifies that the food categories investigated are neither inferior nor luxury goods, and that demand models for all food at home that ignore the effects of the value of time would overestimate the elasticity of expenditure with respect to income. / Ph. D.