7.Hsien Wu, the founder of Chinese biochemistry and nutriology.
Protein & Cell 2012;3(5):323-324
9.Clinical Application of Nutrigenomics.
Mi Sun KWAK ; Ki Baik HAHM ; H J JOUNG
Journal of the Korean Medical Association 2006;49(2):163-172
Nutritional genomics (nutrigenomics) is the application of high-throughput functional genomics technologies to nutritional science lying in the interface between the nutritional environment and genetic process. It seeks to provide a molecular genetic understanding of how common dietary nutrition affects health by altering the expression or structure of an individual's genetic makeup. On the other hand, nutrigenetics is significantly different from nutrigenomics since nutrigenetics has been used for decades in certain rare monogenic diseases such as phenylketonuria, and has the potential to provide a basis for personalized dietary recommendation based on the individual's specific genetic background in order to prevent common multifactorial disorders decades before their clinical manifestation. The human genome maps and SNP databases, together with the rapid development of tools suitable for investigating genetic and epigenetic changes in small tissue biopsies provide the means to begin the test hypothesis about the mechanisms by which diet influences disease risk including cancer directly in human subjects, could be inevitable flatforms for clinical application to achieve targeted therapy in near future.
Biopsy
;
Deception
;
Diet
;
Epigenomics
;
Genetic Processes
;
Genome
;
Genome, Human
;
Genomics
;
Hand
;
Humans
;
Molecular Biology
;
Nutrigenomics*
;
Nutritional Sciences
;
Phenylketonurias
10.Effect of nutrition and food safety education among middle school students in a poverty-stricken county in west China.
Donghong HUANG ; Zhenqiu SUN ; Jingxuan HU ; Minxue SHEN ; Zhen PENG ; Na ZENG
Journal of Central South University(Medical Sciences) 2014;39(3):313-319
OBJECTIVE:
To evaluate the effect of nutrition and food safety education among middle school students in a poverty-stricken county in west China, and to explore the better education model for further education.
METHODS:
Students of grade 7 to 9 were selected from 4 middle schools in the country through multi-stage cluster sampling for the questionnaire, and the schools were assigned into an intervention group or a control group. After students in the intervention schools completed one year nutrition and food safety education with the textbooks, students were chosen from the same 4 schools to finish the same questionnaire again.
RESULTS:
A total of 410 students from grade 7 to 9 were selected at the baseline study, and 474 students in the final study. The essential characteristics of the 2 groups were not statistically significant (P>0.05). In the baseline investigation, the differences in the scores on nutrition and food safety knowledge, attitude and practice between the 2 groups were not significant (P>0.05). In the final study, the scores on the knowledge, attitude of nutrition knowledge learning, and dietary habits among students in the intervention group were significantly higher than those in the control group (P<0.05). School-students mixed model demonstrated that the intervention was protective factor on scores of knowledge, in particular with nutrition related diseases and reasonable diet (P<0.05). But the intervention didn't affect the scores on attitude in both ways (P>0.05).
CONCLUSION
Nutrition and food safety education can improve the nutrition and food safety knowledge effectively. The curriculum should be further standardized and different emphases should be set up to different grades to cultivate healthy diet behaviors.
China
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Diet
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Food Safety
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Health Education
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Health Knowledge, Attitudes, Practice
;
Humans
;
Nutritional Sciences
;
education
;
Poverty
;
Schools
;
Students
;
Surveys and Questionnaires
Result Analysis
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