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Article ; Online: Exploring the potential of meeting adolescent girls' nutrient needs in urban Colombia using food-based recommendations.

Knight, Frances / Kuri, Sabrina / Damu, Claudia / Mejia, Carla / Correa Guzmán, Nathalia / Bergeron, Gilles / Restrepo-Mesa, Sandra L

Annals of the New York Academy of Sciences

2023 Volume 1528, Issue 1, Page(s) 58–68

Abstract: During adolescence, many young people gain greater food choice agency but also become increasingly exposed and susceptible to environmental pressures that influence their food choices. This coincides with increased nutritional needs, especially for girls. ...

Abstract	During adolescence, many young people gain greater food choice agency but also become increasingly exposed and susceptible to environmental pressures that influence their food choices. This coincides with increased nutritional needs, especially for girls. In urban Colombia, adolescent diets are often high in undesirable foods and low in nutritious foods, contributing to overweight and micronutrient deficiencies. This study aimed to explore the potential of improving diet quality using food-based recommendations (FBRs) within the parameters of local food systems and adolescents' existing dietary patterns to inform context-specific programmatic responses to malnutrition. We applied linear programming analysis to dietary data from 13- to 20-year-old girls in Medellin to identify problem nutrients, local micronutrient sources, and promising FBRs. Iron and, to a lesser extent, calcium targets were difficult to meet using optimized diets based on local foods, especially for 13- to 17-year-olds. High habitual consumption of foods with excessive salt, fat, or sugar provided >5% of micronutrients in optimized diets. Otherwise, significant micronutrient sources included legumes, meat, dairy, bread, potatoes, and fruit. FBRs met targets for 10 micronutrients but only 32%-39% recommended nutrient intake for iron. FBRs, including occasionally consumed foods and supplements, met all intake targets for less cost, indicating a need to increase access to nutrient-dense products.
Language	English
Publishing date	2023-08-17
Publishing country	United States
Document type	Journal Article
ZDB-ID	211003-9
ISSN	1749-6632 ; 0077-8923
ISSN (online)	1749-6632
ISSN	0077-8923
DOI	10.1111/nyas.15050
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Article ; Online: Tropical arthritogenic alphaviruses.

Mejía, Carla-Ruth / López-Vélez, Rogelio

Reumatologia clinica

2017 Volume 14, Issue 2, Page(s) 97–105

Abstract: Tropical alphaviruses have special tropism for bone and joint tissue. Patients can develop chronic rheumatic disorders similar to rheumatoid arthritis and ankylosing spondylitis. The prototype is Chikungunya virus, although other lesser known viruses in ... ...

Title translation	Alfavirus tropicales artritogénicos.
Abstract	Tropical alphaviruses have special tropism for bone and joint tissue. Patients can develop chronic rheumatic disorders similar to rheumatoid arthritis and ankylosing spondylitis. The prototype is Chikungunya virus, although other lesser known viruses in our environment such as Sindbis, Ross River, Mayaro, O'nyong nyong and Barmah Forest viruses have the potential to be sped through vectors and cause chronic rheumatic disease. International population movements have increased the numbers of patients diagnosed with these tropical viruses in areas in which they are not endemic. Since they can leave persistent symptoms and affect the quality of life of the patients, it is important that we be aware of them. Changes in ecosystems have favored the expansion of competent mosquitoes, making fears of local transmission in southern Europe a reality. The objective of this review is to provide a clinical approach to the different arthritogenic tropical alphaviruses, especially those in which chronic rheumatic disease is more frequent.
MeSH term(s)	Alphavirus Infections/diagnosis ; Alphavirus Infections/epidemiology ; Alphavirus Infections/physiopathology ; Alphavirus Infections/therapy ; Arthritis, Infectious/diagnosis ; Arthritis, Infectious/epidemiology ; Arthritis, Infectious/physiopathology ; Arthritis, Infectious/therapy ; Global Health ; Humans ; Rheumatic Diseases/diagnosis ; Rheumatic Diseases/epidemiology ; Rheumatic Diseases/physiopathology ; Rheumatic Diseases/therapy
Language	Spanish
Publishing date	2017-03-30
Publishing country	Spain
Document type	Journal Article ; Review
ISSN	2173-5743
ISSN (online)	2173-5743
DOI	10.1016/j.reuma.2017.01.006
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Factors Associated With Dietary Quality During Initial and Later Stages of the COVID-19 Pandemic in Mexico.

Batis, Carolina / Irizarry, Laura / Castellanos-Gutiérrez, Analí / Aburto, Tania C / Rodríguez-Ramírez, Sonia / Stern, Dalia / Mejía, Carla / Bonvecchio, Anabelle

Frontiers in nutrition

2021 Volume 8, Page(s) 758661

Abstract: Background: ...

Abstract	Background:
Language	English
Publishing date	2021-12-15
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2776676-7
ISSN	2296-861X
ISSN	2296-861X
DOI	10.3389/fnut.2021.758661
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Article: The role of food science and technology in humanitarian response

Bounie, Dominique / Arcot, Jayashree / Cole, Martin / Egal, Florence / Juliano, Pablo / Mejia, Carla / Rosa, Donna / Sellahewa, Jay

Trends in food science & technology. 2020 Sept., v. 103

2020

Abstract: In humanitarian contexts, ensuring access to safe, nutritious, good quality and culturally appropriate food in the right quantity at the right time and place during an emergency or a protracted crisis is an enormous challenge, which is likely to increase ...

Abstract	In humanitarian contexts, ensuring access to safe, nutritious, good quality and culturally appropriate food in the right quantity at the right time and place during an emergency or a protracted crisis is an enormous challenge, which is likely to increase given uncertainties such as climate change, global political and economic instability and emerging pandemics like COVID-19. Several international organizations and non-government organizations have well established systems to respond to food security emergencies. However, the role of food science and technology in humanitarian response is not well understood and is seldom considered in humanitarian circles.The role of food science and technology in humanitarian response and the importance of addressing the requirements of the local consumers within the local food systems are discussed.Humanitarian food aid policies focus on immediate and short-term assistance to save lives. The implementation of emergency programs and projects tends to induce dependency on aid, rather than strengthening local food systems and ensuring resilience. Transformative change must embrace innovation across the whole food system with an increased emphasis on food science and technology that addresses local food security, generates employment and contributes to the local economy. There needs to be a move beyond rehabilitating and increasing agricultural production to addressing the whole food system with a view to link humanitarian assistance and longer-term support to sustainable livelihoods and resilience.
Keywords	COVID-19 infection ; climate change ; development aid ; employment ; food aid ; food science ; food security ; politics ; technology
Language	English
Dates of publication	2020-09
Size	p. 367-375.
Publishing place	Elsevier Ltd
Document type	Article
Note	NAL-AP-2-clean
ZDB-ID	1049246-x
ISSN	1879-3053 ; 0924-2244
ISSN (online)	1879-3053
ISSN	0924-2244
DOI	10.1016/j.tifs.2020.06.006
Database	NAL-Catalogue (AGRICOLA)

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Article: The role of food science and technology in humanitarian response.

Bounie, Dominique / Arcot, Jayashree / Cole, Martin / Egal, Florence / Juliano, Pablo / Mejia, Carla / Rosa, Donna / Sellahewa, Jay

Trends in food science & technology

2020 Volume 103, Page(s) 367–375

Abstract: Background: In humanitarian contexts, ensuring access to safe, nutritious, good quality and culturally appropriate food in the right quantity at the right time and place during an emergency or a protracted crisis is an enormous challenge, which is ... ...

Abstract	Background: In humanitarian contexts, ensuring access to safe, nutritious, good quality and culturally appropriate food in the right quantity at the right time and place during an emergency or a protracted crisis is an enormous challenge, which is likely to increase given uncertainties such as climate change, global political and economic instability and emerging pandemics like COVID-19. Several international organizations and non-government organizations have well established systems to respond to food security emergencies. However, the role of food science and technology in humanitarian response is not well understood and is seldom considered in humanitarian circles. Scope and approach: The role of food science and technology in humanitarian response and the importance of addressing the requirements of the local consumers within the local food systems are discussed. Key findings and conclusions: Humanitarian food aid policies focus on immediate and short-term assistance to save lives. The implementation of emergency programs and projects tends to induce dependency on aid, rather than strengthening local food systems and ensuring resilience. Transformative change must embrace innovation across the whole food system with an increased emphasis on food science and technology that addresses local food security, generates employment and contributes to the local economy. There needs to be a move beyond rehabilitating and increasing agricultural production to addressing the whole food system with a view to link humanitarian assistance and longer-term support to sustainable livelihoods and resilience.
Keywords	covid19
Language	English
Publishing date	2020-06-23
Publishing country	England
Document type	Journal Article
ZDB-ID	1049246-x
ISSN	1879-3053 ; 0924-2244
ISSN (online)	1879-3053
ISSN	0924-2244
DOI	10.1016/j.tifs.2020.06.006
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Osseous cystic echinococcosis: A case series study at a referral unit in Spain.

Monge-Maillo, Begoña / Olmedo Samperio, María / Pérez-Molina, José Antonio / Norman, Francesca / Mejía, Carla Ruth / Tojeiro, Sandra Chamorro / López-Vélez, Rogelio

PLoS neglected tropical diseases

2019 Volume 13, Issue 2, Page(s) e0007006

Abstract: Background: Cystic echinococcosis (CE) is present in all continents, except for the Antarctica. Characteristically, CE lesions are found in the liver and the lungs, but virtually any part of the body may be affected (the spleen, kidneys, heart, central ... ...

Abstract	Background: Cystic echinococcosis (CE) is present in all continents, except for the Antarctica. Characteristically, CE lesions are found in the liver and the lungs, but virtually any part of the body may be affected (the spleen, kidneys, heart, central nervous system, bones, among others). It is estimated that the incidence of bone involvement in CE is 0.5% to 4%. Methodology: A retrospective study was performed of patients with osseous CE treated at the National Reference Unit of Tropical Diseases of the Ramon y Cajal Hospital, Madrid, Spain, between 1989 and December 2017. Epidemiological, clinical, diagnostic and therapeutic data of patients with long-term follow-up were collected. Main findings: During the study period, of the 104 patients with CE, 27 exhibited bone involvement (26%). The bones most frequently affected were the spine, followed by the ribs, pelvis, femur, tibia and the scapula. The most common symptom was pain followed by medullar syndrome and pathologic fracture. In total, 81.5% of patients underwent surgery for osseous CE at least once. As many as 96% received albendazol either in (mostly long-term) monotherapy or in combination with praziquantel. Conclusions: The diagnosis and management of osseous CE is challenging. In many cases osseous CE should be considered a chronic disease and should be managed on a case-by-case basis. Lifelong follow-up should be performed for potential recurrence and sequels.
MeSH term(s)	Anthelmintics/administration & dosage ; Anthelmintics/therapeutic use ; Bone Diseases/epidemiology ; Bone Diseases/parasitology ; Bone Diseases/pathology ; Bone Diseases/therapy ; Echinococcosis/epidemiology ; Echinococcosis/parasitology ; Echinococcosis/pathology ; Echinococcosis/therapy ; Humans ; Recurrence ; Retrospective Studies ; Spain/epidemiology
Chemical Substances	Anthelmintics
Language	English
Publishing date	2019-02-19
Publishing country	United States
Document type	Journal Article
ZDB-ID	2429704-5
ISSN	1935-2735 ; 1935-2727
ISSN (online)	1935-2735
ISSN	1935-2727
DOI	10.1371/journal.pntd.0007006
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Conference proceedings ; Online: Climate Change, Agricultural Productivity and its Impacts on the Food Industry

Ludena, Carlos E. / Mejia, Carla

A General Equilibrium Analysis

2012

Abstract: This paper analyses the impacts of climate change of food processing sectors worldwide. Specifically, we analyze the impacts that changes in agricultural productivity might have for seven food industry sectors, namely meat, vegetable oils and fats, dairy, ...

Abstract	This paper analyses the impacts of climate change of food processing sectors worldwide. Specifically, we analyze the impacts that changes in agricultural productivity might have for seven food industry sectors, namely meat, vegetable oils and fats, dairy, sugar, processed rice, other food products and beverage and tobacco products. We analyze two different scenarios of crops yield changes based on Müller et al. (2009), one with full CO2 fertilization and one without CO2 fertilization. We use a general equilibrium approach, given the advantages that this methodology provides for worldwide analysis of productivity and its impacts on production, trade and prices of primary agriculture, and ultimately, food processing sectors. We use the GTAP computable general model with version 7 of the GTAP database, with a base year of 2004. We aggregate this database into 10 regions and 12 sectors, with special emphasis on food processing sectors. The results show that overall, the impacts on food processing depends whether we consider CO2 fertilization or not.
Keywords	Climate change ; productivity ; agriculture ; food industry ; Crop Production/Industries ; Production Economics
Subject code	381
Language	English
Publishing country	us
Document type	Conference proceedings ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article: The role of food science and technology in humanitarian response

Bounie, Dominique / Arcot, Jayashree / Cole, Martin / Egal, Florence / Juliano, Pablo / Mejia, Carla / Rosa, Donna / Sellahewa, Jay

Trends in food science & technology

Abstract	Background: In humanitarian contexts, ensuring access to safe, nutritious, good quality and culturally appropriate food in the right quantity at the right time and place during an emergency or a protracted crisis is an enormous challenge, which is likely to increase given uncertainties such as climate change, global political and economic instability and emerging pandemics like COVID-19. Several international organizations and non-government organizations have well established systems to respond to food security emergencies. However, the role of food science and technology in humanitarian response is not well understood and is seldom considered in humanitarian circles. Scope and approach: The role of food science and technology in humanitarian response and the importance of addressing the requirements of the local consumers within the local food systems are discussed. Key findings and conclusions: Humanitarian food aid policies focus on immediate and short-term assistance to save lives. The implementation of emergency programs and projects tends to induce dependency on aid, rather than strengthening local food systems and ensuring resilience. Transformative change must embrace innovation across the whole food system with an increased emphasis on food science and technology that addresses local food security, generates employment and contributes to the local economy. There needs to be a move beyond rehabilitating and increasing agricultural production to addressing the whole food system with a view to link humanitarian assistance and longer-term support to sustainable livelihoods and resilience.
Keywords	covid19
Publisher	WHO
Document type	Article
Note	WHO #Covidence: #759382
Database	COVID19

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Article ; Online: Establishing Standards on Colors from Natural Sources.

Simon, James E / Decker, Eric A / Ferruzzi, Mario G / Giusti, M Monica / Mejia, Carla D / Goldschmidt, Mark / Talcott, Stephen T

Journal of food science

2017 Volume 82, Issue 11, Page(s) 2539–2553

Abstract: Color additives are applied to many food, drug, and cosmetic products. With up to 85% of consumer buying decisions potentially influenced by color, appropriate application of color additives and their safety is critical. Color additives are defined by ... ...

Abstract	Color additives are applied to many food, drug, and cosmetic products. With up to 85% of consumer buying decisions potentially influenced by color, appropriate application of color additives and their safety is critical. Color additives are defined by the U.S. Federal Food, Drug, and Cosmetic Act (FD&C Act) as any dye, pigment, or substance that can impart color to a food, drug, or cosmetic or to the human body. Under current U.S. Food and Drug Administration (FDA) regulations, colors fall into 2 categories as those subject to an FDA certification process and those that are exempt from certification often referred to as "natural" colors by consumers because they are sourced from plants, minerals, and animals. Certified colors have been used for decades in food and beverage products, but consumer interest in natural colors is leading market applications. However, the popularity of natural colors has also opened a door for both unintentional and intentional economic adulteration. Whereas FDA certifications for synthetic dyes and lakes involve strict quality control, natural colors are not evaluated by the FDA and often lack clear definitions and industry accepted quality and safety specifications. A significant risk of adulteration of natural colors exists, ranging from simple misbranding or misuse of the term "natural" on a product label to potentially serious cases of physical, chemical, and/or microbial contamination from raw material sources, improper processing methods, or intentional postproduction adulteration. Consistent industry-wide safety standards are needed to address the manufacturing, processing, application, and international trade of colors from natural sources to ensure quality and safety throughout the supply chain.
Language	English
Publishing date	2017-11
Publishing country	United States
Document type	Journal Article ; Review
ZDB-ID	241615-3
ISSN	1750-3841 ; 0022-1147
ISSN (online)	1750-3841
ISSN	0022-1147
DOI	10.1111/1750-3841.13927
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Article: Global regulatory policies on food nanotechnology

Bugusu, Betty / Mejia, Carla / Magnuson, Bernadene / Tafazoli, Shahrzad

Food technology. 2009 May, v. 63, no. 5

2009

Keywords	food industry ; food technology ; nanotechnology ; Food and Drug Administration Food Code ; food safety ; food security ; food pathogens ; foodborne illness ; microbial detection ; food packaging ; food processing ; ingredients ; food additives ; food policy ; Common Agricultural Policy ; Codex Alimentarius ; risk factors ; risk management ; novel foods ; United States ; Canada ; Europe ; Australia ; New Zealand ; Asia
Language	English
Dates of publication	2009-05
Size	p. 24-28.
Document type	Article
ZDB-ID	241691-8
ISSN	0015-6639
ISSN	0015-6639
Database	NAL-Catalogue (AGRICOLA)

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