Microscopia elettronica a scansione per l’analisi morfologica e ultrastrutturale di cariossidi di frumento duro

Marco Giammanco, Danila Di Majo, Garaguso, Acquistucci, Nobili

Risultato della ricerca: Other

Abstract

Cereals are an important source of carbohydrates in the human contributing to a certain extent also to the need of protein. They constitute a rich source of both nonstarch polysaccharides (dietary fiber) and starch, which together comprise 70-77% of kernel. The Guidelines for a Healthy Diet in Italy define the opportunity to take, on a daily basis, at least 60% of energy from carbohydrates, and particularly 45% from complex carbohydrates. In Italy, especially in Sicily, these nutrients are contained in traditional food as pasta and bread made starting from durum wheat as grow material. Recently, especially in the bigger towns, there is also widespread consumptionof bread made with soft wheat.2,3In the last decade, consumer behavior is changing in Italy4 and it isclear a trend of decline in consumption of pasta and bread, insteadthere is an opposite trend for the consumption of products consideredas a substitute for bread (brioches, crackers, biscuits, and other bakedgoods). It is evident how the nutritional profile of the latter productsdeviates from the bread due to the fat content, that ranges from 5 to20%. It is also known as the derivatives of durum wheat, preferablywhole grain products, are also characterized by a lower glycemic indexthan products of soft wheat.So cereals are a key component to set a proper diet. Some studiesalso report that influence of aregular and correct consumption of cereals may contribute to reachand to maintain normal weight.5In 2011 was carried out investigations with the aim to understandbetter the relationship and the presence of cereals in the diet of preteen.Moreover, it is known as in Sicily, as well as other areas of southernEurope, there is a serious problem of childhood obesity,6,7 mainlyrelated to lifestyles considered incorrect and a lower level of educationof the population than other European areas that do not registers thisphenomenon.The investigation involved a sample of 1335 subjects, aged between10 and 13 years, identified through the involvement of 62 schools distributedthroughout the region. The sample involved in the investigationwas extrapolated according to a stratification that has taken intoaccount the size of the population under study, age ,sex, and distributionby province. For each individual was recorded during the first halfof December 2011, thanks to personnel appropriately trained to collectinformation in a standardized way, a 24-h recall questionnaire (notingthe foods eaten in the last 24 hours from the individual). In addition tothe parents were asked to complete a questionnaire on the frequencyto record information on lifestyle, frequency of intake of cereals. Foreach individual was recorded weight (kg), height (cm) and body massindex (BMI, Body Mass Index), according to the standards proposed bythe International Obesity Task Force.8 About frequency of the conditionsof the weight of the individuals in the sample, the results haveconfirmed what was already mentioned by other authors for Sicily.6,7Results of the study shows as the population sample, in the variousdaily meals, have not a correct relationship with cereals, considering themodels known for the Mediterranean population. In particular, it is clearthe high frequency of subjects who have not took any kind of cereals atbreakfast (n=699, 52%) or at morning-snack (n=396, 30%). Moreover17% of individuals (n=228) has neither taken any kind of breakfastcereal nor at morning-snack; these individuals have access to the primarysource of complex carbohydrates, needed daily, only with lunch.The individuals who regularly eat
Lingua originaleItalian
Pagine105-106
Numero di pagine2
Stato di pubblicazionePublished - 2015

All Science Journal Classification (ASJC) codes

  • Biochemistry, Genetics and Molecular Biology(all)
  • Plant Science
  • Biochemistry, medical

Cita questo

@conference{0a2a4f4791ec4b2e96c2d7df7febb3a7,
title = "Microscopia elettronica a scansione per l’analisi morfologica e ultrastrutturale di cariossidi di frumento duro",
abstract = "Cereals are an important source of carbohydrates in the human contributing to a certain extent also to the need of protein. They constitute a rich source of both nonstarch polysaccharides (dietary fiber) and starch, which together comprise 70-77{\%} of kernel. The Guidelines for a Healthy Diet in Italy define the opportunity to take, on a daily basis, at least 60{\%} of energy from carbohydrates, and particularly 45{\%} from complex carbohydrates. In Italy, especially in Sicily, these nutrients are contained in traditional food as pasta and bread made starting from durum wheat as grow material. Recently, especially in the bigger towns, there is also widespread consumptionof bread made with soft wheat.2,3In the last decade, consumer behavior is changing in Italy4 and it isclear a trend of decline in consumption of pasta and bread, insteadthere is an opposite trend for the consumption of products consideredas a substitute for bread (brioches, crackers, biscuits, and other bakedgoods). It is evident how the nutritional profile of the latter productsdeviates from the bread due to the fat content, that ranges from 5 to20{\%}. It is also known as the derivatives of durum wheat, preferablywhole grain products, are also characterized by a lower glycemic indexthan products of soft wheat.So cereals are a key component to set a proper diet. Some studiesalso report that influence of aregular and correct consumption of cereals may contribute to reachand to maintain normal weight.5In 2011 was carried out investigations with the aim to understandbetter the relationship and the presence of cereals in the diet of preteen.Moreover, it is known as in Sicily, as well as other areas of southernEurope, there is a serious problem of childhood obesity,6,7 mainlyrelated to lifestyles considered incorrect and a lower level of educationof the population than other European areas that do not registers thisphenomenon.The investigation involved a sample of 1335 subjects, aged between10 and 13 years, identified through the involvement of 62 schools distributedthroughout the region. The sample involved in the investigationwas extrapolated according to a stratification that has taken intoaccount the size of the population under study, age ,sex, and distributionby province. For each individual was recorded during the first halfof December 2011, thanks to personnel appropriately trained to collectinformation in a standardized way, a 24-h recall questionnaire (notingthe foods eaten in the last 24 hours from the individual). In addition tothe parents were asked to complete a questionnaire on the frequencyto record information on lifestyle, frequency of intake of cereals. Foreach individual was recorded weight (kg), height (cm) and body massindex (BMI, Body Mass Index), according to the standards proposed bythe International Obesity Task Force.8 About frequency of the conditionsof the weight of the individuals in the sample, the results haveconfirmed what was already mentioned by other authors for Sicily.6,7Results of the study shows as the population sample, in the variousdaily meals, have not a correct relationship with cereals, considering themodels known for the Mediterranean population. In particular, it is clearthe high frequency of subjects who have not took any kind of cereals atbreakfast (n=699, 52{\%}) or at morning-snack (n=396, 30{\%}). Moreover17{\%} of individuals (n=228) has neither taken any kind of breakfastcereal nor at morning-snack; these individuals have access to the primarysource of complex carbohydrates, needed daily, only with lunch.The individuals who regularly eat",
keywords = "Microscopia elettronica, analisi ultrastrutturale, frumento duro",
author = "Marco Giammanco and {Di Majo}, Danila and Garaguso and Acquistucci and Nobili",
year = "2015",
language = "Italian",
pages = "105--106",

}

TY - CONF

T1 - Microscopia elettronica a scansione per l’analisi morfologica e ultrastrutturale di cariossidi di frumento duro

AU - Giammanco, Marco

AU - Di Majo, Danila

AU - Garaguso, null

AU - Acquistucci, null

AU - Nobili, null

PY - 2015

Y1 - 2015

N2 - Cereals are an important source of carbohydrates in the human contributing to a certain extent also to the need of protein. They constitute a rich source of both nonstarch polysaccharides (dietary fiber) and starch, which together comprise 70-77% of kernel. The Guidelines for a Healthy Diet in Italy define the opportunity to take, on a daily basis, at least 60% of energy from carbohydrates, and particularly 45% from complex carbohydrates. In Italy, especially in Sicily, these nutrients are contained in traditional food as pasta and bread made starting from durum wheat as grow material. Recently, especially in the bigger towns, there is also widespread consumptionof bread made with soft wheat.2,3In the last decade, consumer behavior is changing in Italy4 and it isclear a trend of decline in consumption of pasta and bread, insteadthere is an opposite trend for the consumption of products consideredas a substitute for bread (brioches, crackers, biscuits, and other bakedgoods). It is evident how the nutritional profile of the latter productsdeviates from the bread due to the fat content, that ranges from 5 to20%. It is also known as the derivatives of durum wheat, preferablywhole grain products, are also characterized by a lower glycemic indexthan products of soft wheat.So cereals are a key component to set a proper diet. Some studiesalso report that influence of aregular and correct consumption of cereals may contribute to reachand to maintain normal weight.5In 2011 was carried out investigations with the aim to understandbetter the relationship and the presence of cereals in the diet of preteen.Moreover, it is known as in Sicily, as well as other areas of southernEurope, there is a serious problem of childhood obesity,6,7 mainlyrelated to lifestyles considered incorrect and a lower level of educationof the population than other European areas that do not registers thisphenomenon.The investigation involved a sample of 1335 subjects, aged between10 and 13 years, identified through the involvement of 62 schools distributedthroughout the region. The sample involved in the investigationwas extrapolated according to a stratification that has taken intoaccount the size of the population under study, age ,sex, and distributionby province. For each individual was recorded during the first halfof December 2011, thanks to personnel appropriately trained to collectinformation in a standardized way, a 24-h recall questionnaire (notingthe foods eaten in the last 24 hours from the individual). In addition tothe parents were asked to complete a questionnaire on the frequencyto record information on lifestyle, frequency of intake of cereals. Foreach individual was recorded weight (kg), height (cm) and body massindex (BMI, Body Mass Index), according to the standards proposed bythe International Obesity Task Force.8 About frequency of the conditionsof the weight of the individuals in the sample, the results haveconfirmed what was already mentioned by other authors for Sicily.6,7Results of the study shows as the population sample, in the variousdaily meals, have not a correct relationship with cereals, considering themodels known for the Mediterranean population. In particular, it is clearthe high frequency of subjects who have not took any kind of cereals atbreakfast (n=699, 52%) or at morning-snack (n=396, 30%). Moreover17% of individuals (n=228) has neither taken any kind of breakfastcereal nor at morning-snack; these individuals have access to the primarysource of complex carbohydrates, needed daily, only with lunch.The individuals who regularly eat

AB - Cereals are an important source of carbohydrates in the human contributing to a certain extent also to the need of protein. They constitute a rich source of both nonstarch polysaccharides (dietary fiber) and starch, which together comprise 70-77% of kernel. The Guidelines for a Healthy Diet in Italy define the opportunity to take, on a daily basis, at least 60% of energy from carbohydrates, and particularly 45% from complex carbohydrates. In Italy, especially in Sicily, these nutrients are contained in traditional food as pasta and bread made starting from durum wheat as grow material. Recently, especially in the bigger towns, there is also widespread consumptionof bread made with soft wheat.2,3In the last decade, consumer behavior is changing in Italy4 and it isclear a trend of decline in consumption of pasta and bread, insteadthere is an opposite trend for the consumption of products consideredas a substitute for bread (brioches, crackers, biscuits, and other bakedgoods). It is evident how the nutritional profile of the latter productsdeviates from the bread due to the fat content, that ranges from 5 to20%. It is also known as the derivatives of durum wheat, preferablywhole grain products, are also characterized by a lower glycemic indexthan products of soft wheat.So cereals are a key component to set a proper diet. Some studiesalso report that influence of aregular and correct consumption of cereals may contribute to reachand to maintain normal weight.5In 2011 was carried out investigations with the aim to understandbetter the relationship and the presence of cereals in the diet of preteen.Moreover, it is known as in Sicily, as well as other areas of southernEurope, there is a serious problem of childhood obesity,6,7 mainlyrelated to lifestyles considered incorrect and a lower level of educationof the population than other European areas that do not registers thisphenomenon.The investigation involved a sample of 1335 subjects, aged between10 and 13 years, identified through the involvement of 62 schools distributedthroughout the region. The sample involved in the investigationwas extrapolated according to a stratification that has taken intoaccount the size of the population under study, age ,sex, and distributionby province. For each individual was recorded during the first halfof December 2011, thanks to personnel appropriately trained to collectinformation in a standardized way, a 24-h recall questionnaire (notingthe foods eaten in the last 24 hours from the individual). In addition tothe parents were asked to complete a questionnaire on the frequencyto record information on lifestyle, frequency of intake of cereals. Foreach individual was recorded weight (kg), height (cm) and body massindex (BMI, Body Mass Index), according to the standards proposed bythe International Obesity Task Force.8 About frequency of the conditionsof the weight of the individuals in the sample, the results haveconfirmed what was already mentioned by other authors for Sicily.6,7Results of the study shows as the population sample, in the variousdaily meals, have not a correct relationship with cereals, considering themodels known for the Mediterranean population. In particular, it is clearthe high frequency of subjects who have not took any kind of cereals atbreakfast (n=699, 52%) or at morning-snack (n=396, 30%). Moreover17% of individuals (n=228) has neither taken any kind of breakfastcereal nor at morning-snack; these individuals have access to the primarysource of complex carbohydrates, needed daily, only with lunch.The individuals who regularly eat

KW - Microscopia elettronica

KW - analisi ultrastrutturale

KW - frumento duro

UR - http://hdl.handle.net/10447/121974

M3 - Other

SP - 105

EP - 106

ER -