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... it also suggested strengthening global governance mechanisms, stating that the whole food production system would have to be redesigned and regulated in view of greater accessibility, sustainability and nutritional quality

... jacobson suggested a system with green, yellow and red dots to indicate whether a food has a good middling or poor nutritional quality would "probably be a lot more effective" or alternatively, numerical ratings would allow people to compare brands

... in today’s announcement, wal-mart said it would work with suppliers to improve the nutritional quality of national food brands and its own great value private-label brand in key product categories to complete the reformulations

... mycotoxins until now, physicians thought the growth retardation of children in developing countries was due to the poor nutritional value of the maize porridge they receive when breast milk is no longer sufficient, but the scientists now point to mycotoxins as a factor contributing to these problems ... in 2004, the same researchers reported that improving the nutritional quality of complementary foods does not reduce stunting and underweight in tanzanian toddlers ... the body said its development of quality assurance tools helps labs meet eu regulations on ensuring contaminants in foods do not exceed maximum limits

... lipid oxidation is a problem in roasted peanuts and peanut product safety, and also reduces their shelf life and nutritional quality ... about 80 per cent of the fat in the peanut kernels comprises unsaturated fatty acids, making it prone to oxidative and hydrolytic changes, thus affecting its quality and desired nutty flavour

... the report said that temperature changes could have an impact on where we source our food from and this in itself could affect nutritional quality

... improving the nutritional quality of school meals and the school food environment is a top public policy priority for united fresh and is critically important to promoting children’s health and reducing risk of obesity

... innovation in health the nine new projects being undertaken are: can bioactive compounds from the diet prevent the onset or slow the progression of osteoarthritis? mining diversity in cereal (wheat) fibre to improve the nutritional quality of bread reducing saturated fatty acids in the food chain through alteration of milk fat composition dietary polyphenols as modulators of redox signalling pathways to reduce chronic inflammation in the elderly establishing the cardiovascular bioactivity of food-based phytochemicals ergocalciferol (d2) vs

... the findings are likely to add fuel to the ongoing debate about the relative nutritional quality of organic and conventional foods in general ... ” the researchers note that over the past ten years there have been ten reviews of the scientific literature comparing the nutritional value of organic or non-organic foods ... eight of the ten have found some evidence that organic foods are more nutritious, while the other two have found no evidence of nutritional difference ... however, the researchers behind this latest study examined both fruit quality and soil quality and found that organic strawberries had 8 ... in terms of the soil quality, the organic soil was found to be superior in terms of total carbon and nitrogen, as well as overall enzymatic activity ... the authors concluded: “our findings show that the organic strawberry farms produced higher quality fruit and that their higher quality soils may have greater microbial functional capability and resilience to stress

... nutritional snacks could profit from lower glycemic index values from the addition of galactomannan gums, according to a new study ... the research, published in the journal food chemistry, suggests that the addition of galactomannan gums as a functional ingredient in health snacks could boost nutritional values, whilst providing snacks with gi values as low as 44 ... functional properties the new study aimed to compare the functional characteristics of fg, gg, and lbg in pea-rice blends – testing their functional properties as part of a nutritional snack product ... the research found that the addition of the gums (gg, lbg and fg) altered the physicochemical and nutritional quality of the extruded pea-rice snack products