The objective of this study was to determine the changes in water activity and moisture content in the dry fermented sausages Herkules, a typical multicomponent food, during ripening and storage. The sausages were made with lean beef, lean pork, pork fat, nitrite salt mixture, and sugars, and fermented with two starter cultures (Pediococcus pentosaceus + Staphylococcus carnosus and S. carnosus + S. xylosus + Lactobacillus farciminis). The samples were taken and tested during ripening (21 days) and storage (91 days). The water activity was measured by indirect manometric method in a static environment, the moisture content by halogen dryer. The water activity and moisture content decreased considerably, but very irregularily during the ripening, whereas they declined only slowly and linearly during the storage. The decrease during the storage was expressed by mathematical equations describing the changes of water activity and moisture content in function of the time. The use of different starter cultures had no influence on the two variables studied.

1. The effects on food intake and weight gain of offering broiler chickens (2 to 7 weeks of age) dry food, wet food, wet food containing whey, whey as drinking liquid and combinations of two of these were studied in 5 experiments. 2. Wet feed generally improved both weight gain and feed efficiencies significantly. Feeding whey also improved weight gain and feed conversion efficiency, but whey offered as a drinking fluid had an adverse effect on broiler performance. 3. When whey was offered both as drinking liquid and added to the food it had a deleterious effect. 4. When whey was offered from 4 or 6 weeks of age, it had a better effect than when offered from 2 weeks of age. 5. There was better performance when whey in the drinking water was diluted and/or offered on alternate days or half-days. 6. Broilers allowed to choose between wet and dry feed when water was freely available chose mostly dry feed; in the absence of drinking water they chose mostly wet food. Birds offered water and liquid whey avoided whey completely. 7. It is concluded that whey can be used in diets for broiler chickens by incorporating it in the food as long as drinking water is offered ad libitum. Whey may be offered as a drink if the food is mixed with 1.8 times its weight of water but it is better to dilute the whey with an equal volume of water whether it is added to food or given as drink. Good results can also be obtained when undiluted whey is offered alternately with water, either in half-day or full-day periods.

It is the position of the Academy of Nutrition and Dietetics that all people should have consistent access to an appropriately nutritious diet of food and water, coupled with a sanitary environment, adequate health services, and care that ensure a healthy and active life for all household members. The Academy supports policies, systems, programs, and practices that work with developing nations to achieve nutrition security and self-sufficiency while being environmentally and economically sustainable. For nations to achieve nutrition security, all people must have access to a variety of nutritious foods and potable drinking water; knowledge, resources, and skills for healthy living; prevention, treatment, and care for diseases affecting nutrition status; and safety-net systems during crisis situations, such as natural disasters or deleterious social and political systems. More than 2 billion people are micronutrient deficient; 1.5 billion people are overweight or obese; 870 million people have inadequate food energy intake; and 783 million people lack potable drinking water. Adequate nutrient intake is a concern, independent of weight status. Although this article focuses on nutritional deficiencies in developing nations, global solutions for excesses and deficiencies need to be addressed. In an effort to achieve nutrition security, lifestyles, policies, and systems (eg, food, water, health, energy, education/knowledge, and economic) contributing to sustainable resource use, environmental management, health promotion, economic stability, and positive social environments are required. Food and nutrition practitioners can get involved in promoting and implementing effective and sustainable policies, systems, programs, and practices that support individual, community, and national efforts.