Day :
- Nutritional Value & Quality of Foods | Sports Nutrition & Kinesiology | Dietary Supplements & Functional Foods | Public Health Nutrition| Food Processing & Technology | Food Safety & Standards | Nutrition Education
Location: Palin 1
Session Introduction
Reis Lima MJ
Polytechnic Institute of Viseu, Portugal
Title: Nutritional composition of Serra Estrela cheese: A paradigm to overcome
Biography:
M João Reis Lima is currently the Vice-President of Agricultural Scholl of Viseu in Portugal. She has completed her PhD in Biotechnology at Universidade Católica and graduated in Pharmacy at Universidade of Porto. She has made investigation works in the fields of analytical chemistry, food science and nutrition.
Abstract:
The Serra da Estrela (SE) cheese is an unique and singular product which was the first traditional Portuguese sheep cheese with a demarcated region (regulatory decree 42/85 of 5 July) to benefit from the status of Protected Denomination of Origin - PDO. Although SE production is very ancient, there are few studies concerning its nutritional composition. To perform the present study a total of 24 SE cheeses (in duplicate) were evaluated. A NIR Master 500 FT-NIR standalone spectrometer was used to perform this analysis. A Gas Chromatography with Flame Ionization Detection (GC-FID) was used to perform the lipid fraction study. Cheese samples were evaluated in terms of salt, moisture, protein and fat content. In all the cheeses studied the moisture varied between 42% and 53%, the fat content between 19.6 and 33.3%, the protein content between 18.6 and 26.7% and the salt between 0.7 and 2.2%. The analyzed samples presented considerable values regarding the content of short chain fatty acids (butyric, capronic, caprilic and capric acids) as well as of monounsaturated (oleic acid, palmitoleic acid, eicosenoic acid) and polyunsaturated fatty acids (alpha-linolenic acid, gamma-linnolenic acid, arachidonic acid). These results, although preliminary, allow us to infer the potentiality of the SE cheese as a potential functional food, with characteristics that promote health, especially when regarding the lipid fraction. However, the future study of the reference dose becomes essential, in order to demonstrate the dose that may have beneficial effects on health, in terms of consumption.
Thilini Piushani Keerthirathne
Flinders University, Australia
Title: Potential control of Salmonella enterica serovar typhimurium in shell eggs using sous-vide pasteurisation
Biography:
Thilini Keerthirathne is currently a PhD student in the College of Science and Engineering, Flinders University, Australia. She has completed her BSc in Genetics from the Bangalore University, India and completed her Postgraduate studies in Biochemistry and Molecular Biology at the University of Colombo, Sri Lanka. She has worked as a Research Assistant at the National Institute of Fundamental Studies, Kandy, Sri Lanka.
Abstract:
Salmonellosis is a foodborne illness of public health significance. In Australia the incidence of salmonellosis has been significantly increasing over the last decade with eggs and raw egg products identified as the main source of outbreaks. The primary cause of salmonellosis in Australia is S. typhimurium. This study investigated the effectiveness of sous vide pasteurization to provide whole intact table eggs free from Salmonella contamination. During this study the optimum conditions for the control of S. typhimurium and the influence on the eggs properties was explored. Whole shell eggs were inoculated with the S. typhimurium in the concentration of 105 CFU/ml. Three eggs were tested at each time point and the experiment was repeated three times. The intact shell, internal contents and crushed shells were processed separately and the remaining viable Salmonella were enumerated via culture on XLD agar. Egg Albumen pH, weight before and after heat treatment, thermo coagulation of proteins, Haugh unit, egg yolk index, volume of foam and volume of drainage was measured to test the egg quality following the pasteurization process. The optimum conditions for the control of S. typhimurium and the influence on the eggs properties, including viscosity, color, thermal coagulation and the egg protein quality was explored. This research demonstrates the potential for sous vide to be used as a simple method for the preparation of microbiologically safe eggs, which can be used for the production of food containing raw eggs. The widespread use of pasteurized eggs would significantly reduce the incidence of salmonellosis.
Jocelyne Boumosleh
Notre Dame University-Louaize, Lebanon
Title: Sports nutrition knowledge among professional basketball athletes and coaches in Lebanon
Biography:
Jocelyne Boumosleh has completed her PhD in Epidemiology and Biostatistics from University of Pittsburgh, USA, Postdoctoral Training at University of Texas Southwestern Medical Center in Dallas, USA and went to the Faculty of Nursing and Health Sciences at Notre Dame Univeristy (NDU), Lebanon. She has been teaching courses in health sciences, epidemiology, biostatistics and research methods. Her areas of research interest includes nutrition and mental health, body composition/fat distribution and metabolic abnormalities, nutrition and body composition/fat distribution, addictive behaviors among adolescents (determinants and effects on health outcomes), non-communicable diseases, PCOS, cardiovascular diseases and breast cancer.
Abstract:
A total of 189 Division-I basketball players and coaches completed a self-administered questionnaire. Adequate Nutrition Knowledge (NK) (≥60% of questions answered correctly was found among about 20% and 46% of basketball players and coaches, respectively. Among basketball players, there was no significant difference in mean NK score between males and females. However, significant differences in NK status were observed between the two gender groups (Adequate NK: F, 31.4% vs. M,15.4%). Among basketball players and coaches, the top resource that participants indicated to use to obtain current nutrition information was dietician/nutritionist. Only 4.5% of the basketball players and none of the coaches said that their club has a dietitian/nutritionist and approximately 68%/66% and 91%/82% of basketball players and coaches indicated that having a dietitian/nutritionist on their team would help them in achieving a healthy diet and improving their athletic performance, respectively. Adequate NK status was found to be associated with having taken nutrition courses, had a consultation with a dietician/ nutritionist and a dietician/nutritionist spoken to team. Despite widespread lack of adequate nutrition knowledge among coaches (~55%) and basketball players (80%) in Lebanon, our sports clubs do not have dieticians/nutritionists, the top source of nutrition information as reported by our study participants. The management of each sport club should start to budget for hiring a dietitian/nutritionist and nutrition education campaigns should be designed and targeted towards groups of people at high risk of having inadequate nutrition knowledge (males, individuals with no nutrition background).
Rajasekhar Kali Venkata
University of Hyderabad, India
Title: Efficacy, safety and complexity of sports nutrition: Reference to the ultra-endurance athletes and upper respiratory tract infections
Biography:
Rajasekhar Kali Venkata is a Doctorate in Physical Education and Sports with expertise in exercise physiology and allied aspects. He possesses extensive research experience in the areas of health of elite athletes, effect of ultra-endurance sports on the health of both elite and recreational sportspersons, elite sports performances and has published several articles in international journals covering the areas of exercise metabolism, exercise endocrinology, exercise nutrition and sports medicine. He is also a Member of the prestigious European College of Sports Sciences, apart from being the Review Board Member for Athens Journal of Sports and for various lifestyle and sports performances journals of common ground research networks of Illinois University Research Park. He has accumulated more than 20 years of teaching and research in the areas of sports sciences and other inter disciplinary areas. Presently he works as the Director of Physical Education and Sports in University of Hyderabad, India.
Abstract:
High intensity sustained aerobic activities like marathon running, ultra-endurance cycling, triathlon, etc. may interfere with the functionality of systems like respiratory, hormonal causing debilities among the elite as well as the recreational sportspersons alike, due to the severe oxidative and inflammatory mechanisms that may be triggered by the high intensity sustained aerobic physical activities. Effective neutralization of these negative mechanisms may be achieved through proper scientific training programs and also through the proper sports nutrition programs. But, the development of science of sports nutrition has also brought certain challenges to the sportspersons in choosing the right kind of nutrients both for maintenance of the high intensity training programs and also to compete successfully in high intensity endurance activities. Efficacy, safety and complexity are three important elements which are highly essential ingredients of sports nutrition programs of both elite and recreational sportspersons.