Nutrition and Food Technology: Open Access最新文献

The Impact of School Feeding Programmes in Reducing Iron Deficiency Anaemia among Primary School Children in Developing Countries: A Systematic Review and Meta-Analysis of Randomized Controlled Trials 学校供餐计划对减少发展中国家小学生缺铁性贫血的影响:随机对照试验的系统回顾和荟萃分析

Nutrition and Food Technology: Open Access Pub Date : 2020-06-15 DOI: 10.16966/2470-6086.165

Yussif Mt, Vong L, Pilkington K

引用次数: 0

Relationship among Food Intake, Dietary Habit and Immunity among Different Age People in West African Countries during the Covid-19 Pandemic 新冠肺炎大流行期间西非国家不同年龄段人群食物摄入、饮食习惯与免疫的关系

Nutrition and Food Technology: Open Access Pub Date : 1900-01-01 DOI: 10.16966/2470-6086.179

O. O., Ademuyiwa O, Kosoko B, Elemo G

{"title":"Relationship among Food Intake, Dietary Habit and Immunity among Different Age People in West African Countries during the Covid-19 Pandemic","authors":"O. O., Ademuyiwa O, Kosoko B, Elemo G","doi":"10.16966/2470-6086.179","DOIUrl":"https://doi.org/10.16966/2470-6086.179","url":null,"abstract":"Poor dietary habits are one of the leading risk factors associated with morbidity, mortality, and disability in the world. Different regions/continents of the world have different dietary patterns which are based on environmental, cultural, technological and socio-economic factors. However, due to urbanization, there has been a steady nutrition transition in many West African countries including Nigeria, Ghana, Cote d’Ivoire and Senegal from their traditional diet made up of traditional staple foods like maize, yam, cassava, plantain, cocoyam, beans, and nuts with vegetables as soups to Westernized diet made up majorly of processed pre-packaged foods which are energy-dense foods or high-fat diet especially among urban dwellers. This transition has in turn had a negative effect on the health and well-being of the populace which can be seen in terms of susceptibility to infection and severity of infection. West Africa has also been reported to have a prevalence of people suffering from malnutrition either due to over-nutrition (over-consumption of high caloric foods with little micronutrients) or under-nutrition (inadequate consumption of both energy and micronutrients) based on nutritional status. This review attempts to show the role of good dietary habits as a means of protecting against Covid-19 infection across different age groups in four major West African countries.","PeriodicalId":129242,"journal":{"name":"Nutrition and Food Technology: Open Access","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128158154","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Molecular Detection of Aflatoxin Producing Aspergillus species Isolates in some Chicken Meat Cuts in Gharbiya Governorate, Egypt 埃及Gharbiya省部分鸡肉中产黄曲霉的分子检测

Nutrition and Food Technology: Open Access Pub Date : 1900-01-01 DOI: 10.16966/2470-6086.178

S. F., Heikal Gi, Ghanem Am

{"title":"Molecular Detection of Aflatoxin Producing Aspergillus species Isolates in some Chicken Meat Cuts in Gharbiya Governorate, Egypt","authors":"S. F., Heikal Gi, Ghanem Am","doi":"10.16966/2470-6086.178","DOIUrl":"https://doi.org/10.16966/2470-6086.178","url":null,"abstract":"Contamination with fungi and their toxins is considered one of the most dangerous hidden pollutants that threaten the health of the consumer. The presence of mycotoxins in various foods has been recorded, despite their apparent safety for human consumption. The current study was conducted to evaluate the prevalence of Aspergillus species and aflatoxin producing genes using culture and molecular methods, respectively. A total of 75 samples of chicken cuts, represented by wing, breast, and thigh (25 of each), were randomly collected from various grocery and poultry shops located at Gharbiya governorate, Egypt. Results of culture and isolation techniques revealed the detection of Aspergillus sp. in 36, 48 and 44% of the examined wing, breast and thigh samples, respectively. Moreover, microbiological identification of the isolated strains showed presence of A. niger, A. flavus, A. fumigatus, A. terreus and A. parasiticus in 16, 13.3, 10.6, 1.3 and 1.3% of the total population of the examined samples. Molecular detection of some aflatoxin production regulating genes (OmtA, Nor1 and Ver1) in ten aspergillus sp. isolates revealed their detection in 8/10 (80%), 8/10 (80%) and 7/10 (70%) represented by positive bands at molecular weight of 1024, 400 and 537 bp, respectively. Referring to the recorded results, chicken cuts may possess a great silent hazard to human being under improper good manufacturing practices and inadequate hygienic conditions during handling and storage.","PeriodicalId":129242,"journal":{"name":"Nutrition and Food Technology: Open Access","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114998800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Tea and Wellness throughout Life 茶与健康贯穿一生

Nutrition and Food Technology: Open Access Pub Date : 1900-01-01 DOI: 10.16966/2470-6086.172

Mason P, B. T

{"title":"Tea and Wellness throughout Life","authors":"Mason P, B. T","doi":"10.16966/2470-6086.172","DOIUrl":"https://doi.org/10.16966/2470-6086.172","url":null,"abstract":"Tea (Camellia sinensis) is the most commonly consumed beverage globally after water, with black tea being the most popular type of tea drunk in Britain by people of all ages. The potential for tea to contribute to health and wellness throughout life is worthy of consideration. Tea is a low calorie drink with several bioactive polyphenol ingredients which are well known to have antioxidant activity. Black tea in particular is a source of the amino acid L-theanine which has been linked with benefits for mental, immune and cardiovascular health. Prevalence of poor health, including poor cardiovascular, metabolic, mental, brain, bone and immune health, which may result in serious outcomes, including heart disease, type 2 diabetes, osteoporosis, cognitive decline and an inability to fight infection, is high in the UK and the European region. Interest in safe, natural ingredients for promoting health and wellness is growing. Whilst tea has been consumed for centuries, its health benefits have emerged more powerfully during recent decades giving scientific credence to the traditional perception that tea makes those who include it in their pattern of daily life feel good. This review collates evidence from human studies which evaluate the health and wellness impacts of tea consumption throughout life including into old age. It explores the evidence available on tea and mental and cognitive health, cardiovascular health, metabolic health, bone health, gut health and immune health. It identifies the bioactive ingredients which are likely contributors to these health impacts and includes evidence from laboratory studies that help to explain the mechanisms by which these benefits may occur. Overall, this review concludes that tea consumption contributes to health and wellness throughout life and that everyone should be encouraged to enjoy three cups daily as part of a healthy lifestyle pattern.","PeriodicalId":129242,"journal":{"name":"Nutrition and Food Technology: Open Access","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126984029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Tea for Minds and Hearts: A Scoping Review 茶的思想和心灵:范围审查

Nutrition and Food Technology: Open Access Pub Date : 1900-01-01 DOI: 10.16966/2470-6086.176

D. E, Bond Tj, J. G

引用次数: 0

Colorants in the Food Industry: Are they Really Necessary? 食品工业中的着色剂:它们真的必要吗?

Nutrition and Food Technology: Open Access Pub Date : 1900-01-01 DOI: 10.16966/2470-6086.180

Pinto Lp

引用次数: 0

Nutritional Value of a Mushroom Fortified Maize Porridge for Complementary Feeding in Siaya County Kenya 肯尼亚Siaya县补饲蘑菇强化玉米粥的营养价值

Nutrition and Food Technology: Open Access Pub Date : 1900-01-01 DOI: 10.16966/2470-6086.160

O. Fo, Chegemova Pm, Munyaka Aw

{"title":"Nutritional Value of a Mushroom Fortified Maize Porridge for Complementary Feeding in Siaya County Kenya","authors":"O. Fo, Chegemova Pm, Munyaka Aw","doi":"10.16966/2470-6086.160","DOIUrl":"https://doi.org/10.16966/2470-6086.160","url":null,"abstract":"The overall objective of the study was to develop a fortified complementary porridge formulation based on maize and mushroom flours that would enhance IYCN in Siaya County, Kenya. The study assumed a single factor completely randomized experimental research design. Standard and validated procedures were used for nutrient analysis of samples; determinations were done in triplicates and means computed. Data was analyzed using SPSS Version 17. Independent t-test was used to compare mean values of samples at p value <0.05 significance level. The results show significant mean compositional differences between fortified porridge and control porridge. Fortified porridge had significantly higher content of proteins, Iron, Zinc, Thiamine, Riboflavin, Niacin and folate compare to control porridge (p<0.05). Control porridge had higher energy value than fortified porridge but the difference was not significant. The fortified porridge formulation had the capacity to enhance nutritional adequacy of infants and young children diet. The study recommends that mushroom be considered as a component in formulation of complimentary porridge flours.","PeriodicalId":129242,"journal":{"name":"Nutrition and Food Technology: Open Access","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123204616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Contaminations in Wild and Farmed Fish and Influence of Traditional Cooking Methods 野生和养殖鱼类中的污染物及传统烹饪方法的影响

Nutrition and Food Technology: Open Access Pub Date : 1900-01-01 DOI: 10.16966/2470-6086.181

A. S, Morsy N, Habiba Ra, A. M., Zayet F

{"title":"Contaminations in Wild and Farmed Fish and Influence of Traditional Cooking Methods","authors":"A. S, Morsy N, Habiba Ra, A. M., Zayet F","doi":"10.16966/2470-6086.181","DOIUrl":"https://doi.org/10.16966/2470-6086.181","url":null,"abstract":"Due to the increasing concern of consumers about farmed fish contamination, in this study, different wild and farmed fish species (Nile tilapia (Oreochromis niloticus), gray mullet (Mugil cephalus), and thin lip gray mullet (Liza ramada) commonly consumed in Egypt, were chemically analyzed for the presence of heavy metals, antibiotics, polycyclic aromatic hydrocarbons, organochlorine pesticides residues, hormones and microbiologically evaluated for total counts of aerobic and coliform bacteria. Moreover, the influence of traditional cooking methods (i.e., grilling, frying, and baking) on these parameters were estimated. The results revealed that the polycyclic aromatic hydrocarbons and hormones were not detected in the fish species. However, heavy metals; cadmium, lead, nickel, cobalt, zinc, and mercury) were found in ranges of 0.014-0.35, 0.064-0.358, 0.027- 0.875, 0.058-0.750, 0160-1.345 and 0.062-0.426 mg/kg, respectively. In addition, the organochlorine pesticides residues (p,p1 -DDE, p,p1 -DDT, and Chlorpyrifos) in the studied fish samples ranged between 0.02-2.13 mg/kg in the marine sites only. The thermal treatments via grilling were the most effective cooking method followed by baking to decrease the heavy metals concentrations in the fish species. Also, all detected pesticide residues and antibiotics in different fish species were decreased by cooking methods. Generally, the studied cooking methods significantly (p<0.05) decreased the total bacterial count and coliform counts in all treated samples by %. The frying method was the most effective cooking method in decreasing bacterial counts. In addition, neither Escherichia coli nor Vibrio spp was detected in the fish samples. Moreover, the studied cooking methods seemed to be suitable for decreasing the studied contaminants. Consequently, the farmed and wild fish species in the studied sites in Ismailia Governorate, Egypt, were safe and suitable for human consumption. Periodical monitoring of all sites for pollutants is highly recommended to ensure consumer protection.","PeriodicalId":129242,"journal":{"name":"Nutrition and Food Technology: Open Access","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121698193","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of Pomegranate Peels and Moringa oleifera Extract on the Viability of E.coli O111:H2 (EHEC O111:H2) in Yoghurt 石榴皮和辣木提取物对酸奶中大肠杆菌O111:H2活力的影响

Nutrition and Food Technology: Open Access Pub Date : 1900-01-01 DOI: 10.16966/2470-6086.154

El-Fishawy Am, H. Hussien, Homouda Sn, Fathalla Ek

{"title":"Impact of Pomegranate Peels and Moringa oleifera Extract on the Viability of E.coli O111:H2 (EHEC O111:H2) in Yoghurt","authors":"El-Fishawy Am, H. Hussien, Homouda Sn, Fathalla Ek","doi":"10.16966/2470-6086.154","DOIUrl":"https://doi.org/10.16966/2470-6086.154","url":null,"abstract":"Pomegranate is a functional food of great interest and it has a multiple beneficial effects on human health. Moringa oleifera leaves have a high content of essential amino acids, iron protein and Vitamin B complex so the pomegranate and Moringa oleifera were used to improve the nutritional and hygienic quality of food products by using their extracts. Different ratio (1% and 2%) from ethanolic extract of pomegranate peels and from ethanolic extract of Moringa oleifera leaves were used in production of yoghurt and stored at 4 ± 1°C for 14 days then were analyzed for sensory evaluation and other groups of yoghurt with the same treatments were evaluated for the viability of EHEC O111:H2 count experimentally. The results showed that the sensory analysis of all treatments and control yoghurt were acceptable for all judgment members either fresh or during storage. The concentration 2% of both pomegranate peels and Moringa oleifera leaves had the highest inhibitory effect against the tested bacteria population (p<0.05) during the storage periods. It was concluded that the ethanolic extracts of both pomegranate peels and Moringa oleifera leaves can be used for yoghurt preservation to improve its quality.","PeriodicalId":129242,"journal":{"name":"Nutrition and Food Technology: Open Access","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126776562","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Food Security and Nutrition among Adults Living with Disability in Nakuru County, Kenya 肯尼亚纳库鲁县成年残疾人的粮食安全和营养状况

Nutrition and Food Technology: Open Access Pub Date : 1900-01-01 DOI: 10.16966/2470-6086.157

P. Chege, Gachuiri Gw, Z. Ndungu

引用次数: 0