Journal of Food and Nutrition Research

ISSN (Print): 2333-1119

ISSN (Online): 2333-1240

Editor-in-Chief: Prabhat Kumar Mandal




Nutrition among Adolescent Spaniards: Healthy and Non-healthy Motives of Food Choice

1Marketing Department, University of Valencia, Valencia, Spain

Journal of Food and Nutrition Research. 2016, 4(3), 178-184
doi: 10.12691/jfnr-4-3-8
Copyright © 2016 Science and Education Publishing

Cite this paper:
Pedro Canales, Asunción Hernández. Nutrition among Adolescent Spaniards: Healthy and Non-healthy Motives of Food Choice. Journal of Food and Nutrition Research. 2016; 4(3):178-184. doi: 10.12691/jfnr-4-3-8.

Correspondence to: Asunción  Hernández, Marketing Department, University of Valencia, Valencia, Spain. Email:


Health is one of the issues which most concern both the general public and institutions. Correct nutrition is a fundamental variable due to its medium and long term effects. The present work focuses on examining the nutrition among adolescent Spaniards, especially the healthy and non-healthy motives of food choice, as well as the effect of this choice on future health problems. In order to confirm the Food Choice Questionnaire's (FCQ) applicability to the sample of young people polled, and examine the possible differences related to the socio-demographic and anthropometric variables (weight and height (BMI)), a two phase methodology was used (Principal Component Factor Analysis (PCFA); ANOVA, t-test, Pearson Chi-Square). Selection of the respondents has been carried out with multistage random sampling in two stages, stratified and cluster, taking into account the type of high school (public or private). The sample was composed of 590 pupils from different high schools in the city of Valencia (Spain), aged between 13 to 18 years old. Our findings show that Spaniards young people choose their food in terms of the sensory aspects and price, without concerning themselves with the effects that their eating habits may have on their weight. Moreover, the findings showed significant differences taking into account gender of the participants and the type of high school they attend. In all the socio-demographic groups studied, the aspects related to the senses are the most important factor in the food choice. The least important factor is related to ethical characteristics of the food producers.



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Effect of Different Sources of Dietary Starch on Meat Quality, Oxidative Status and Glycogen and Lactate Kinetic in Chicken pectoralis Muscle

1Departamento de Producción Animal & Pasturas, Laboratorio Calidad de Alimentos y Calidad de Productos, Facultad de Agronomía. Universidad de la República (UDELAR). E. Garzón 809. Montevideo. Uruguay

2Fisiología & Nutrición, Facultad de Ciencias, Universidad de la República (UDELAR). Iguá 4225. Montevideo. Uruguay

Journal of Food and Nutrition Research. 2016, 4(3), 185-194
doi: 10.12691/jfnr-4-3-9
Copyright © 2016 Science and Education Publishing

Cite this paper:
Marta del Puerto, Alejandra Terevinto, Ali Saadoun, Roberto Olivero, M. Cristina Cabrera. Effect of Different Sources of Dietary Starch on Meat Quality, Oxidative Status and Glycogen and Lactate Kinetic in Chicken pectoralis Muscle. Journal of Food and Nutrition Research. 2016; 4(3):185-194. doi: 10.12691/jfnr-4-3-9.

Correspondence to: M.  Cristina Cabrera, Departamento de Producción Animal & Pasturas, Laboratorio Calidad de Alimentos y Calidad de Productos, Facultad de Agronomía. Universidad de la República (UDELAR). E. Garzón 809. Montevideo. Uruguay. Email:


We studied the effects of different dietary starch sources fed to poultry on the quality attributes and oxidative damage in fresh and aged chicken pectoralis muscle. In a corn-soya diet, 300 of the starch from ground corn was replaced by starch from broken corn, ground sorghum or pure starch, and fed for 11 days prior to slaughter to male broilers. In pectoralis muscle, pH rate, colour, drip loss, glycogen and lactate were measured at 10, 45, 90 minutes and 24 hours postmortem. Protein, lipid oxidation and haem iron were measured in fresh and aged meat. Sorghum starch caused a lower initial pH, while broken corn and pure starch gave higher pH in the pectoralis muscle. Ground corn and pure starch sources showed the lowest pH (45 min postmortem) indicating faster decline curves. Ground sorghum produced a lower level of residual glycogen in muscle and a lower rate of protein oxidation while the highest glycogen and a higher protein oxidation rate was observed with pure starch Type of starch sources in diet received prior to slaughter affect the quality parameters in poultry meat. Particularly, ground sorghum improved meat quality whereas pure starch provoked a higher protein oxidation.



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Impact of Point of Sale Nutritional Information and Dietary and Exercise Habits of College Students in Missouri

1Department of Business, Columbia College, 1001 Rogers Street, Columbia, MO 65216, USA

2Division of Nutritional Sciences, Cornell University, 412 Savage Hall, Ithaca, NY 14850, USA

Journal of Food and Nutrition Research. 2016, 4(3), 195-200
doi: 10.12691/jfnr-4-3-10
Copyright © 2016 Science and Education Publishing

Cite this paper:
David Ruggeri, Rebecca Seguin. Impact of Point of Sale Nutritional Information and Dietary and Exercise Habits of College Students in Missouri. Journal of Food and Nutrition Research. 2016; 4(3):195-200. doi: 10.12691/jfnr-4-3-10.

Correspondence to: David  Ruggeri, Department of Business, Columbia College, 1001 Rogers Street, Columbia, MO 65216, USA. Email:


Poor dietary and exercise habits can lead to many negative health outcomes later in life. The eating and exercise behaviors of college students are of particular importance as many life-long habits are formed during this period in their lives. This study examined the current eating and exercise habits of traditional college students at a small liberal arts college in Columbia, Missouri. Traditional day students (N=884) were e-mailed a survey to their college assigned e-mail address, with 96 students completing the survey. Those who received the survey link had access to all campus resources, such as the gymnasium, dorms, and dining halls. 55.21% of respondents indicated that their current level of physical activity was less now than when they were a senior in high school. Even though the dining hall displayed nutritional information for all entrees, 26.32% of the students indicated that they were aware that the nutritional information was posted, 23.16% of students indicated that no nutritional information was posted, and 50.53% stated that they didn’t know. Students who indicated that they were aware that the nutritional information was posted reported exercising on average 5.29 hours per week compared to 4.72 hours for those who reported no nutritional information was posted and 3.81 hours per week for those who reported they did not know. Students who were aware of the posted nutritional information also ate at fast food restaurants less often (2.68 times per week) than those who stated no information were posted (3.52 times per week) and those who did not know (4.38 times per week). Of the participants 25% reported that they are unaware of their daily-recommended caloric intake.



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