Sentences with phrase «food content decreases»
The economic ills resulting from low - grade fertilizers are not confined to the matter of fillers, but include distribution charges, since freight is charged against gross weight, not quality, and, therefore, increases progressively as plant - food content decreases.
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Furthermore, studies have shown that foods with a higher protein content (103 g / 1000 kcal, or ∼ 31 % for a 3000 kcal / kg diet), in addition to higher fiber content, decrease voluntary intake, increase the amount and rate of weight loss, and increase fat mass loss during weight loss in dogs (59, 60).
«The guidelines decrease the sodium content over time to help Americans adjust their palette to healthier foods gradually.»
Producers of dehydrated culinary products associated in the Food Federation of the Czech Republic voluntarily committed in 2008 to gradually decrease the sodium content in their branded dehydrated culinary products (mainly soups and ready meals) in 2011 — 14.
It found that after the healthier standards were in place, the overall nutritional quality of the foods chosen by students increased by 29 percent, and the calorie content per gram decreased by 13 percent.
If reduction of the lactose content in cow's milk (by providing mixtures containing milk and staple food products, or by decreasing the lactose in animal milk - for example by traditional fermentation) does not bring any improvement, the next step in management would be to give a milk - free diet using soya based formula, or a cereal based diet.
The average sodium content of households» purchases decreased for all top food sources of sodium between 2000 and 2014, including declines of more than 100 mg / 100 g for condiments, sauces and dips and salty snacks.
The CO2 content of the oceans decrease, pulling CO2 out of the atmosphere, depriving plants of their food source, causing agriculture to fail, and the dreams of the humanity - is - a-cancer-on-the-face-of-the-planet types comes true: the extinction of human life, and much animal life with it.
Decreasing vitamin and mineral content in food due to poor quality food production also means we're not getting enough of these key nutrients and supplementation might be necessary to ensure our body is running optimally.
A conscious effort was made to increase the carbohydrate content of our foods in order to decrease the percentage fat.
The nutrient content of our food has decreased significantly compared to fifty years ago.
Anyone who consumes moderate amounts of cooked foods in their diet as the enzyme content decreases during cooking
Cooking certain foods can increase their nutrient content, and in addition, help to decrease «anti-nutrients» (that bind to essential minerals) and inactivate certain substances that may be problematic if consumed in high amounts (like goitrogens).
Omit a food group such as carbohydrates and you decrease water content in your body.
accumulating evidence that a key component of the NCD risk attributable to a «nutrition transition» in India may be a decrease in the whole plant food content of the Indian vegetarian dietary pattern due to replacement with foods with known dietary risk factors (ie, processed foods, fried foods, unrefined carbohydrates).
I think changes in wheat might be part of the issue, keeping in mind that refining itself increases the gluten content (which is in the endosperm, the part retained during refining), but I also think decreasing resistance to food sensitivities for other reasons is a factor as well.
Although the vitamin content of vegetables are decreasing, eating a diet rich in those foods that made the 10 Healthiest Foods is always good for optimal wellness.
Dairy is another example of a potentially harmful food that can be made beneficial by fermentation, since fermentation breaks down lactose in dairy and decreases the sugar content of dairy, which is great news for anyone who is lactose intolerant or trying to limit sugar consumption.
There are lots of other changes this represents too, such as the presence of chemicals in our food supply (pesticides, herbicides, xenoestrogens, etc) that didn't exist in the ancient diet, as well as the dramatic changes caused by hybridization of many of our foods, which creates versions of fruits and vegetables bred more for size, sweetness, and appearance as opposed to natural nutrition... this aspect has decreased micronutrient content in the modern day food supply (just look at wild blueberries vs cultivated blueberries as an example of that with wild berries coming in at more than DOUBLE the antioxidants from ORAC testing).
The evident ability of fiber - rich cereal products to decrease diabetes risk, as documented in prospective epidemiological studies, may be mediated primarily by the superior magnesium content of such foods.
Nutrient - based standards aim to make the food offered healthier by increasing the vitamin and mineral content and decreasing fat, saturated fat, non-milk extrinsic sugars and sodium content.
Nutrient - based standards aim to make the food offered healthier by increasing the vitamin and mineral content and decreasing fat, saturated fat, non milk extrinsic sugars and sodium content.
The «less» or «reduced» food does not have to have as great a decrease in fat content as «lean» or «low» foods.
In some cases we have seen the animal protein content decrease as more peas and lentils are added to the foods.
Dog food ingredients are generally listed in accordance with their weight in decreasing order but don't forget to take moisture content into consideration.
Feeding an appropriate food with a different nutrient profile with respect to energy, fat, or fiber content (increased or decreased) may be needed to maintain optimal body weight and condition.
For example: If a raw carrot contains 4 mg of Vitamin C and the body absorbs 70 % of that nutrient from the raw carrot, the body is supplied with 2.8 mg Vitamin C. However, if we cook that carrot and it loses 10 % of its nutrients (now down to 3.6 mg Vitamin C), but the body now absorb 85 % of the nutrients, the body is supplied with 3.1 mg Vitamin C. Cooking also decreases the bacterial content of food, which can be beneficial to many pets» digestion and also increases the safety for handling food in your own kitchen.
High meat - content dog foods tended to decrease risk.
«As food is processed or heated, the nutrient content begins to decrease.
The numbers are very simple — we can by increasing the organic content of agricultural soils by 1 % remove 500 million tonnes of carbon dioxide from the atmosphere — and at the same time decreases costs, increase food production and build resilience to drought and flood.
Altered agricultural conditions, including extreme heat, expanded water demands, and increased severe weather events, will affect food availability and cost, particularly in vulnerable regions in which child undernutrition is already a major threat.43 The decreased protein, iron, and zinc content of certain major crops has been demonstrated for plants grown under increased CO2 conditions, 44,45 carrying significant implications for child nutrition.