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关键词： 高校学生食堂   大学生   食品营养学   营养成分  

摘要： 高校学生食堂是众多大学生饮食生活的保障之地,其食物的健康营养状况直接影响学生的身体素质和日后发展。本文主要从采购、储存、加工等环节着手,运用食品营养学相关理念指导加工,对可能造成食品营养成分流失的环节进行改善,希望最大程度地保留食物中的营养成分。此外,从加强对食堂从业人员和学生的食品营养知识培训教育入手,一方面,鼓励高校食堂人员自发生产健康营养的食物;另一方面,引导学生进行合理健康饮食,养成良好的饮食习惯,从而达到学生与食堂共建营养体系的效果。通过对高校食堂食品营养方面存在的主要问题进行分析研究,笔者结合营养学理论与实践经验,提出可行性建议,指导学生食堂科学化、营养化生产,以期提高大学生的身体素质、推进高校食堂健康发展。

关键词： 食品添加剂史   课程思政   发明家   科学素养  

摘要： 本文在国家提出强化高校课程思政背景下,选取食品添加剂史上3位著名发明家,在介绍他们的发明故事与杰出贡献的基础上,深挖其德育元素,开展食品添加剂思政教学实践,实现食品添加剂课程教书与育人的融合。

关键词： 高效液相色谱   食品添加剂   食品质量  

摘要： 近些年来,食品安全成了人们广泛关注的话题,食品安全问题和人们的健康息息相关,因此需要采用合理的检测方法对食品进行检测,从而判断被检测的食品是否存在安全问题。高效液相色谱法在食品安全检测过程中被广泛使用,因为这种检测方法准确度高且可以在较短时间内得出检测结果,在一定程度上避免食品安全问题的出现。此文着重介绍了高效液相色谱法的特点以及在食品安全领域发挥的作用。

关键词： Carmine red   Cochineal red   Food dye   Hypersensitivity   Allergy   Children   CARMINE RED E120   ALLERGY   ANAPHYLAXIS   COLORANTS   HYPERSENSITIVITY   INTOLERANCE  

摘要： Background: Allergic reactions to food additives are often suspected by families. The aim of this study was to describe oral food challenge (OFC) outcomes in a pediatric cohort with a suspected diagnosis of allergy to food additives (food dyes or sodium benzoate). Methods: All patients who underwent an open OFC to carmine red, cochineal red, erythrosine, patent blue V, tartrazine, yellow sunset S, and/or sodium benzoate were included. A survey was sent to families after testing to evaluate whether the OFC results had altered feeding behaviors with food additives. Results: Twenty-three patients were included. The main suspected food was candy (n = 11/23; 48%). Only one OFC out of 45 was formally positive for the carmine and cochineal red. Subsequently, most OFCs were negative (44/45; 97.8%). Despite the negativity of the challenge, four families out of 14 reported occurrences of supposed allergic reactions to food additives and six out of 15 continued to completely avoid the additive of concern in their children's diet. Conclusions: Allergies to food additives remain rare. Even if an IgE-mediated allergy was excluded with a negative OFC, families remained suspicious about ready-made products. Health professionals and parents should be reassured about the low risk of food dye intolerance or allergies. (C) 2020 French Society of Pediatrics. Published by Elsevier Masson SAS. All rights reserved.

关键词： Food additives   Microbiota   Fermentation capacity   Fibre   Gut microbiome   CHAIN FATTY-ACIDS   CROHNS-DISEASE   COLITIS   CARRAGEENAN   OBESITY  

摘要： Purpose This study investigated the effect of food additives, artificial sweeteners and domestic hygiene products on the gut microbiome and fibre fermentation capacity. Methods Faecal samples from 13 healthy volunteers were fermented in batch cultures with food additives (maltodextrin, carboxymethyl cellulose, polysorbate-80, carrageenan-kappa, cinnamaldehyde, sodium benzoate, sodium sulphite, titanium dioxide), sweeteners (aspartame-based sweetener, sucralose, stevia) and domestic hygiene products (toothpaste and dishwashing detergent). Short-chain fatty acid production was measured with gas chromatography. Microbiome composition was characterised with 16S rRNA sequencing and quantitative polymerase chain reaction (qPCR). Results Acetic acid increased in the presence of maltodextrin and the aspartame-based sweetener and decreased with dishwashing detergent or sodium sulphite. Propionic acid increased with maltodextrin, aspartame-based sweetener, sodium sulphite and polysorbate-80 and butyrate decreased dramatically with cinnamaldehyde and dishwashing detergent. Branched-chain fatty acids decreased with maltodextrin, aspartame-based sweetener, cinnamaldehyde, sodium benzoate and dishwashing detergent. Microbiome Shannon alpha-diversity increased with stevia and decreased with dishwashing detergent and cinnamaldehyde. Sucralose, cinnamaldehyde, titanium dioxide, polysorbate-80 and dishwashing detergent shifted microbiome community structure; the effects were most profound with dishwashing detergent (R-2 = 43.9%,p = 0.008) followed by cinnamaldehyde (R-2 = 12.8%,p = 0.016). Addition of dishwashing detergent and cinnamaldehyde increased the abundance of operational taxonomic unit (OTUs) belonging toEscherichia/ShigellaandKlebsiellaand decreased members of Firmicutes, including OTUs ofFaecalibacteriumandSubdoligranulum. Addition of sucralose and carrageenan-kappa also increased the abundance ofEscherichia/Shigellaand sucralose, sodium sulphite and polysorbate-80 did lik

关键词： 食堂食品   消毒   承包   应急  

摘要： 学校食堂服务对象主要为校内师生，食堂食品质量直接关系到师生身体健康。文中选择学校食堂食品为对象，分析卫生安全管理中存在的问题，结合实际情况给出应对措施，以提高学校食堂食品卫生安全管理质量。