English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

A study of seasonal fluctuation of serum vitamin A concentrations in children in northern China showed that the prevalence of low serum levels of vitamin A was due to seasonal changes in the intakes of carotenoids. to determine whether plant carotenoids could sustain or improve children's vitamin A status during the fall and winter seasons, we performed an intervention with vegetables starting in the fall in Shandong, China. At a kindergarten, the serum vitamin A concentration was less than 1.05 μmol/L in 39% of the children. for five days per week for 10 weeks, 22 children were each provided with approximately 238 g/day of green and yellow vegetables and 34 g/day of light-coloured vegetables. Nineteen children maintained their customary dietary intake in the fall season, which included 56 g/day of green and yellow vegetables and 224 g/day of light-coloured vegetables. Vitamins A-d  8  and Ad  4  were given before and after the interventions, respectively, and their enrichments in the circulation were determined by gas chromatography/mass spectrometry to investigate vitamin A body stores. the serum concentration of β-carotene improved in the group fed mainly green and yellow vegetables but decreased in the group fed mainly light-coloured vegetables. the serum concentration of retinol was sustained in the group fed mainly green and yellow vegetables but decreased in the group fed mainly light-coloured vegetables (p &lt; .01). the isotope dilution tests confirmed that total body stores of vitamin A were sustained in the group fed mainly green and yellow vegetables but decreased by 27 μmol (7,700 μg), on average, per child in the group fed mainly light-coloured vegetables (p &lt; .06). Dietary green and yellow vegetables can provide adequate vitamin A nutrition to kindergarten children and protect them from becoming vitamin A deficient during seasons when the provitamin A food source is limited.

Protection of Vitamin A Status in Chinese Children by a Dietary Intervention with Vegetables