The changes in electrode potential recorded by a platinum foil electrode, and in pH, during the incubation of chstridium butyricum spores in a medium continuoudy sparged with a sterile gas mixture have been correlated with the biological events occurring simultaneously. The marked fall in Eh which occurs during incubation is recorded by this type of electrode w occurring during the period of rapid cell replication; this observation may be an artefact associated with foil electrodes and the authors feel that results obtained with such electrodes should be interpreted with caution. The stimulating effect of GO, and the increasingly inhibitory effect on germination of 0,, as the concentration of the latter in the gas mixture is increased, have been noted. The inhibitory effect is thought t o be due to the Oa itself and not t o the high En produced in the medium by the 0,.
A key challenge to curbing excessive energy intake is the public's significant underestimation of the calorie content of food (1) . Calorie labelling on menus (CLM) has been proposed to correct misperceptions and to assist consumers with making more informed choices at point-of-purchase. Recently, Irish consumers and food businesses (FBs) demonstrated support for CLM (2) . However, FBs expressed concerns around their lack of expertise in calculating the calorie content of foods sold and the potential costs involved in hiring experts every time menus change. Subsequently an online calorie calculator (MenuCal) was developed by the Food Safety Authority of Ireland (FSAI) to be used by FBs who have no nutritional science background. The aim of this study was to evaluate the accuracy and ease-of-use of MenuCal.The accuracy of MenuCal was tested using recipes (n 750) reflective of those sold in FBs in Ireland. The recipes were analysed by trained nutritionists using the MenuCal system to provide the 'benchmarked recipes' (ingredient weights and calories). The testing was conducted in two phases by catering students and FBs, with refinements made to the system following phase 1 testing. For both phases, accuracy was determined by the % difference for recipe ingredient weights and calorie content. An evaluation questionnaire was completed to assess ease-of-use.During phase 1, student participants (n 75) entered a total of 525 recipes. When compared with the benchmarked recipes, the overall median difference for both calories and weight was 0·5%and 0·13% respectively. Eighty-six percent and 81% of recipes differed from the corresponding benchmarked recipes, with the error for half of the recipes ranging from-12% to +12% for calories and −5% to +13% for weight. The differences were mainly due to portion size, selection of different ingredients (e.g. raw beef instead of cooked beef) and typing errors (e.g. 5,000 g instead of 500 g). In phase 2, FBs (n 54) entereda further 159 recipes and the median % calorie and weight difference was zero and 1% respectively. Similar to phase 1, 89% and 87% of recipes varied from the corresponding benchmarked recipes, with the error for half of the recipes in the order of −14% to +12% for calories and −6% to +15% for weight. The main reason for the discrepancies in % calorie and weight was due to difference in portion size due to limited information being provided in the recipe (e.g. 2 potatoes in the recipe rather than 150 g potatoes, i.e. portion size estimation variations).MenuCal was rated by 84% of students and 86% of FBs as an 'easy' to 'very easy' system to use. Furthermore, 88% of students and 84% of FBs indicated they were 'likely' or 'very likely' to use MenuCal when launched. Participants requested more information on calculating weight loss/gain on cooking, simplification of food descriptions and incorporation of branded products used in the catering industry to make MenuCal more user-friendly.In conclusion, MenuCal was found by FBs and catering students to be a user-friendly s...
The estimation of oil/fat absorption by foods during deep or shallow frying is a major challenge when calculating the calorie content of some recipes. The aim of this study was to develop and validate a method within MenuCal ©(1) for calculating calories, within a tolerance of ±30% accuracy, for recipes necessitating estimation of oil/fat absorption during frying.The amount of oil/fat absorbed during shallow and deep fat frying has been directly estimated for a variety of foods grouped into 39 categories (2) . This data was used to apply fat absorption factors to all foods in MenuCal © . A 'fat absorption' process was integrated into the MenuCal © software which prompts users to choose a method of frying, the type of fat/oil being used and, if necessary, the addition of a batter or crumb. For validation, foods that have a calorie value for both raw and fried versions were identified from CoF IDS (3) (n93 pairs) and grouped into four food types. Calorie values for the fried versions of these foods were calculated using the MenuCal © process. This is based on CoF IDS calorie values for 100 g of the raw foods plus the calorie estimation for oil/fat absorbed during frying using the fat absorption factors. The resulting calorie values were compared with calorie values for the fried versions of these food in CoF IDS (amounts equivalent to 100 g raw weight adjusted for weight yield during cooking) (2,4) . Pearson's correlation co-efficient was used to assess the relationship between the proportional variation in calorie values obtained using the two methods (% difference in values estimated by MenuCal © compared with CoF IDS values -see table) and the CoF IDS calorie values of the fried foods.As shown in the table, median calorie values for all of the food groups, estimated using MenuCal © , were comparable with CoF IDS values and, with the exception of the vegetable group, all fell within the ±30% variation tolerance limit. Overall a weak negative correlation was observed between the proportional variation in calorie values and the calorie content of the fried foods (r = − 0.28). However, this correlation was stronger for foods with a lower calorie content (r = − 0.43 for foods below the median CoF IDS calorie value). This indicates that the variation between calorie values estimated using MenuCal © compared with CoF IDS, is greatest for fried foods with a lower calorie content.The method developed to calculate the calorie content of fried food recipes in MenuCal © was comparable with CoF IDS values, within a ±30% tolerance limit, for most foods tested. As underestimation was greatest for the foods with the lowest calorie content, the impact on variation in amount of calories calculated per serving is low.
Consumers in Ireland strongly support calorie menu labelling as a supportive strategy for healthy eating and weight control (1) . However, as most of Ireland's food service businesses are small-to-medium sized enterprises, this sector needs to be supported to do the necessary calorie calculations themselves if calorie menu labelling is to be sustainable in Ireland (1) . The Food Safety Authority of Ireland developed MenuCal © -a free on-line calorie calculator designed for food service personnel, who do not have a background in nutritional science. This study determines the necessary components required to ensure MenuCal © is fit for purpose. A food composition database comprising only of foods necessary for recipe use, was developed from data appropriate for Ireland (2) . Thus foods for special uses (e.g. baby foods), supplements, branded foods and composite dishes were excluded. Energy was made available in calorie or joule units but all other nutrition information was suppressed. A user-friendly on-line interface was constructed using modern software technologies provided by Dovetail Technologies Ltd. The software was constructed to enable selection of foods in metric, imperial and average portion size (3) quantities. Three phases of testing MenuCal were conducted with end-users (catering students, food service business staff and managers) to identify necessary improvements, which were incorporated before each subsequent testing phase. Ease of use and accuracy of calorie values obtained by these non-trained end-users was assessed during testing (4) . Additional average portion sizes were developed where necessary. Refinements to searching for, and quantifying, foods were incorporated as an integrated system of 'chef's tips, prompts and guidance on portion sizes' which were linked to relevant foods. Following the final phase of testing, an advanced function was developed to estimate oil/fat absorption during frying for calculation of calories for fried dishes (5) . Finally an interactive on-line training module was developed based on all findings during testingincluding errors, inaccuracies and feedback from testers. This training module was embedded into MenuCal to provide support to users.The MenuCal food composition database is comprised of 2515 foods. Average portion sizes that were available (n173), and developed specifically for MenuCal (n54), were matched to 630 of these foods. A system of 170 'chef's tips, prompts and guidance on portion sizes' were linked to relevant foods. Testing showed acceptable levels of accuracy was achieved by end-users of MenuCal compared with nutritionists testing the same recipes (4) . Furthermore, over 84% of end-user testers described MenuCal as 'easy to use' and they 'would use it again' (4) . The final phase of testing revealed the need to develop the advanced function to calculate calories for fried foods. A validation study of this advanced function showed acceptable accuracy (±30% tolerance) was achieved for most fried foods tested (5) . In conclusion, MenuCal is a un...
Summary. The Eh fall observed during incubation of Clostridium butyricum spores occurred during germination and emergence, not during the log phase; it is attributed to the H2 tension resulting from metabolism. When the O2 tension in the medium was increased, the Eh fell only after a few spores outgrew and replicated; germination of remaining spores then followed. It is suggested that the few cells able initially to metabolize can (a) elaborate NADH etc. which reduce the O2 tension to a level non‐inhibitory for the remaining spores, and (b) produce the H2 tension recorded by the Pt electrode.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.