To assess phosphate-binding efficacy of a new food product, bread with unusually high calcium content (Ca-bread).
The model was first designed for a solid model of foam (cellulose sponge), and then applied to a real product (bread).
Foams are very common in cookery, both as an intermediate step to a product (bread dough may be considered a foam prior to cooking), as a part of a dish (the whipped cream on top of the strawberries), or even a complete dish in its own right (soufflés).
A nearby restaurant, Gostevaya Izba, (Guest Hut) serves Russian food made from monastery produce – vegetables, dairy products, bread and local fish, as well as traditional herbal teas in real samovars.
The model is applied to three bakery products: bread, biscuit and a cake-type.
Milk and cheese products, bread and breakfast cereals and meat products were the primary source of energy and protein.
Three product categories were selected as target products: bread, cream cheese and yogurt, each associated with high content of one target nutrient.
The food consumption data were described using four food clusters: milk and cheese products; bread and breakfast cereals; meat, potatoes and cooked cereals; confectionery, buns and soft drinks.
The less sophisticated products should be intuitively the ones covering the most basic human needs, and this intuition is confirmed by the reported products: bread, water, fruits and milk.
At pre-school, all children except one ate vegetables and fruits about once a day, and all children consumed, on average, milk and cheese, meat products, bread and breakfast cereals and fats more than once a day.
Accordingly, food items which were found to contribute the most to the average daily intakes were selected and the final food basket we adopted consisted of 17 products: bread, rice, fresh cow meat, fresh chicken meat, fresh milk, powdered milk, labneha yoghurt, orange, bananas, apples, watermelon, lettuce, tomato, cucumber, potato and white cheese.
