Short Communication: Recommended Dietary Allowance for School-Aged Children in Cambodia
Yoko Horiuchi,
Kaoru Kusama,
Hiroko Oji,
Sar Kanha,
Nobuo Yoshiike
Issue:
Volume 7, Issue 5, September 2018
Pages:
155-159
Received:
10 August 2018
Accepted:
4 September 2018
Published:
28 September 2018
Abstract: Nutrient standards have not been developed for school-aged children in Cambodia, which has led to a lack of basic nutritional education and feeding programs in schools. This article highlights the recommended dietary allowance (RDA) for school-aged children in Cambodia, which was developed by the Ministry of Health in 2016 with the participation of representatives from relevant government agencies, international organizations, and non-governmental organizations. Because of the limited amount of data and scientific knowledge specified for Cambodia, this new RDA (CAM-RDA) was based on Southeast Asian RDAs (SEA-RDA) and used extrapolation methods shown in various guidelines such as those of the World Health Organization/Food and Agriculture Organization/United Nations, Japan, or the USA/Canada. First, the Foundation for International Development/Relief (FIDR) conducted a nutritional survey using a 24-h dietary method combined with anthropometric measurements among 2,020 children aged 6–17 years throughout Cambodia between November 2014 and July 2015 (CAM-data). The body weight and height values recorded were much lower than the reference values used in SEA-RDA. Therefore, an estimated ideal weight was determined as the reference value for CAM-RDA; that is, the intermediate value between of the reference value from SEA-RDA and the median value from the CAM-data was set to the reference weight values to calculate the requirements for energy and 19 nutrients in the CAM-RDA. Because an increase in body weight of Cambodian children is expected in the future due to nutrition transition, the reference values should be reviewed. We hope that the CAM-RDA will help in guiding the national nutritional policies in Cambodia.
Abstract: Nutrient standards have not been developed for school-aged children in Cambodia, which has led to a lack of basic nutritional education and feeding programs in schools. This article highlights the recommended dietary allowance (RDA) for school-aged children in Cambodia, which was developed by the Ministry of Health in 2016 with the participation of...
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Characterization of Volatile Components of Eight FengHuang Dancong Manufactured Teas and Fresh Leaves by HS-SPME Coupled with GC-MS
Jingfang Shi,
Wenjie Huang,
Zhuang Chen,
Shili Sun,
Limin Xiang,
Qian Kong,
Xiaohui Jiang,
Dong Chen,
Shijuan Yan
Issue:
Volume 7, Issue 5, September 2018
Pages:
160-172
Received:
15 August 2018
Accepted:
4 September 2018
Published:
9 October 2018
Abstract: FengHuang Dancong tea is famous for its excellent aroma quality. In order to characterize the volatile components in different aroma types of FengHuang Dancong tea, both fresh leaves and manufactured teas of seven well-known aroma types and their ancestor variety, which were harvested from the same places and manufactured using the same procedure, were investigated using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Results indicated that the volatile composition and contents of manufactured teas and fresh leaves, including HuangZhi, XingRen, GuiHua, MiLan, JiangHua, YuLan YeLai and Fenghuang Shuixian, were obviously different. Linalool, (E)-2-hexenal, cis-3-hexenyl acetate, linalool oxide, methyl salicylate, geraniol, and nerolidol were the major volatile components in fresh leaves, and their total relative contents ranged from 78.44-90.07%. But in manufactured teas, hotrienol, linalool, β-myrcene, D-limonene, 1-ethyl-1H-pyrrole-2-carboxaldehyde, β-ocimene, linalool oxide, benzyl nitrile, indole, jasmone, and nerolidol were the major volatile components, ranged from 60.12-93.97%. Although there were some similarities in the aroma composition and content among the manufactured teas of different aroma types, each type had unique aroma characteristics. The obvious difference between FengHuang Shuixian and other aroma types of manufactured teas may be due to the higher content of alkene and pyrrole derivatives and lower content of alcohols, especial terpene alcohols. Furthermore, the correlations between manufactured teas and the fresh leaves indicated that the volatile compounds profile of fresh leaves may affect the aroma quality of the manufactured tea. This study provided a comprehensive comparison of the volatile profile in different aroma types of Fenghuang Dancong tea, which is a scientific foundation for further quality assessment of Fenghuang Dancong variety in the future.
Abstract: FengHuang Dancong tea is famous for its excellent aroma quality. In order to characterize the volatile components in different aroma types of FengHuang Dancong tea, both fresh leaves and manufactured teas of seven well-known aroma types and their ancestor variety, which were harvested from the same places and manufactured using the same procedure, ...
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Inter-Laboratory Analysis of Steviol Glycosides by an External Standard Method
Joannes Martinus Cornelius Geuns
Issue:
Volume 7, Issue 5, September 2018
Pages:
173-179
Received:
29 August 2018
Accepted:
10 September 2018
Published:
11 October 2018
Abstract: To optimise steviol glycoside analysis, several round-robin tests were organised by the European Stevia Association (EUSTAS). Seventeen laboratories participated in the testing. Only 8 laboratories have sent their results. In the first round-robin testing, 2 samples were analysed. The first sample had a purity of 96.2%. The second sample was a 4/5 dilution with NaHCO3 of sample 1. This way, the drying process itself could be checked. The purity of sample 2 was 82.35%. The reported purities of sample 1 varied between 79.8 and 96.2%, those of sample 2 varied between 58.1 and 81.8%. The drying of sample 2 showed that weight loss was between 4.9 and 12.7%, demonstrating that not all laboratories dried the sample to a constant weight. In a second round-robin testing, the purity of the sample was 91.1%. The reported purities of the sample varied between 82.74 and 95.86%. About 3% purified RebB was added to the sample to check the quality of the analysis of this compound possessing a carboxylic group. The samples contained the following steviol glycosides: Reb D, Reb E, Reb A, ST, Reb F, Reb C, Dul A, Reb G, Rub, Reb B, SB and SM (1 lab). No SV was detected. The number of SVgly analysed in the different laboratories varied between 4 and 11. One lab only analysed ST and Reb A and gave a percentage composition of these compounds. To improve the accuracy of analysis, different suggestions are made, such as controlling the drying process of samples and standards, purity of standards, injection of sufficient material and use of solvent gradients to shorten the run time and to reduce integration errors. The results of this second round-robin tests are better than those of the first one.
Abstract: To optimise steviol glycoside analysis, several round-robin tests were organised by the European Stevia Association (EUSTAS). Seventeen laboratories participated in the testing. Only 8 laboratories have sent their results. In the first round-robin testing, 2 samples were analysed. The first sample had a purity of 96.2%. The second sample was a 4/5 ...
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