School of Sport and Recreation - Te Kura Hākinakina
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Research in the School of Sport and Recreation covers sport and activity-related areas, as well as performance, nutrition, coaching and human potential. AUT is the home of New Zealand's top sport and fitness facility, AUT Millennium, and the Sports Performance Research Institute New Zealand (SPRINZ) is New Zealand’s number one sports research institute.
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Browsing School of Sport and Recreation - Te Kura Hākinakina by Subject "0908 Food Sciences"
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- ItemExploring Consumption of Ultra‐Processed Foods and Diet Quality in the Context of Popular Low Carbohydrate and Plant‐Based Dietary Approaches(Wiley, 2024-10-22) De La Motte, Kayla‐Anne Lenferna; Campbell, Jessica L; Zinn, CarynThis study investigates diet quality across four popular dietary patterns: Ketogenic Diet, Low‐Carbohydrate Healthy‐Fat, Vegetarian, and Vegan, employing the NOVA and Human Interference Scoring System (HISS) classification systems. Utilizing a modified Food Frequency Questionnaire (FFQ) and analyzing 168 participants' dietary habits, the research identifies notable differences in dietary quality among the dietary patterns. While all groups reported lower consumption of UPFs than the general population, plant‐based diets demonstrated higher UPF consumption than ketogenic and low carbohydrate diets. The study reveals that both NOVA and HISS effectively identify UPFs, with significant differences observed at various processing levels, except for UPFs where both systems showed similarity. This research contributes to the detailed understanding of diet quality within popular dietary patterns, highlighting the importance of considering food processing in dietary choices and the need for ongoing research to further elucidate the health implications of different types of UPFs.
- ItemVegetable-Enriched Bread: Pilot and Feasibility Study of Measurement of Changes in Skin Carotenoid Concentrations by Reflection Spectroscopy as a Biomarker of Vegetable Intake(Wiley, 2023-03-22) Amoah, I; Cairncross, C; Rush, EGlobally, bread is a staple food and thus a promising vehicle for the delivery of nutrients from vegetables including carotenoids. The aim of this pilot/feasibility, pre–post experimental study was to measure skin (Veggie Meter™) and plasma carotenoid concentrations 1 week before (week −1), immediately prior to (week 0), and after (week 2) 14 days of daily consumption of 200 g pumpkin- and sweetcorn-enriched bread (VB). At each measurement point, total vegetable and fruit intake and specific carotenoid-rich foods were assessed by questionnaire. Participants (n = 10, 8 males, 2 females) were aged between 19 and 39 years and weighed 90 ± 20 kg. Vegetable and fruit intake was low and less than one serving/day of foods containing carotenoids. Prior to the intervention, measures of carotenoid-containing foods and skin or plasma carotenoids were not different when measured a week apart. Consumption of the VB did not result in statistically significant changes in either the skin or plasma carotenoid measurements. Plasma carotenoid concentrations and the carotenoid reflection scores had a large and positive (r =.845, 95% CI 0.697, 0.924) association. The relationship between the number of servings of carotenoid-rich foods with the plasma carotenoid and carotenoid reflection scores was positive and of moderate strength. In conclusion, carotenoid status was not measurably changed with the consumption of 200 g VB each day for 2 weeks. Subjective carotenoid-rich food intake was positively associated with objective biomarkers of carotenoids. The Veggie meter™ has the potential to provide portable measurement of circulating carotenoids and be indicative of intake of carotenoid-rich foods.