Sport supplements classified as foods (and not as medicine) must contain specified amounts and qualities of protein before a prescribed list of health-benefit claims may be made on labels or in marketing activities. The ...

Partial Least Squares regression (PLS) was used to understand the relationship between 15 sensory attributes of potatoes boiled in their skins as dependent variables (Y), and six objective (chemical and physical) measurements ...

INTRODUCTION : Understanding the affordability of healthy eating has always been a critical question but has escalated in importance considering the global context of more recent soaring food prices and the worsening of ...

Red meat often evokes a wide array of complex and contradictory arguments. It is viewed as the most expensive component of any diet, supplying many essential nutrients as part of a healthy, prudent eating plan. Yet, red ...

Dietary fats may affect blood lipid levels and the development of cardiovascular diseases. Offal, may contribute to food security in marginalised communities and information on the contribution to dietary fat intake is ...

This study examined the acceptability and perceptions of traditionally prepared maize meal porridge, cooked from commercial roller-mill white maize meal and hammer-mill white and yellow maize meal (with and without fibre), ...

The South African consumer market is characterised by socio-economic and cultural diversity. Food expenditure patterns, behaviour and preferences differ significantly between the various socio-economic sub-groups. Packaging ...

Consumption of processed meats is reported to be the second largest contributor to total dietary sodium intake. This study aims to describe the contribution of commonly consumed processed pork products to total salt intake. ...

This study aims to design an educational framework based on the utilization cycle as a food-based strategy, integrating both agricultural and nutritional components, and also to empower people to improve their food security ...

The glycemic index (GI) is a measurement used to classify foods according to their potential for raising blood glucose levels. The GI of a foodstuff is generally measured by determining the increment in blood glucose ...