Current Nutrition & Food Science最新文献

{"title":"Role of Availability on Actual Purchase Behavior of Organic Food Products: An Application of Theory of Planned Behavior","authors":"Poonam Painuly, Prachi Pachaury","doi":"10.2174/0115734013269025231126033736","DOIUrl":"https://doi.org/10.2174/0115734013269025231126033736","url":null,"abstract":"\u0000\u0000This paper examines how consumers' purchase intentions and actual purchase behavior\u0000for organic food products are related to the moderating effect of availability and its relationship\u0000with those two variables.\u0000\u0000\u0000\u0000The study used a structured questionnaire based on primary data, with 250 respondents drawn from the Delhi NCT region. Using the theory of planned behavior, a questionnaire was developed to gather customer responses regarding the availability of organic food goods as well as their actual purchase behavior. To obtain data from respondents and the Delhi NCT region, simple random sampling was utilized. Partial least squares equation modeling (PLS-SEM) was utilized in the study.\u0000\u0000\u0000\u0000Using structural equation modeling, a structured survey of 250 participants revealed\u0000that the three components of the theory of planned behavior-attitude, subjective norm, and perceived\u0000behavior control impacted consumers' purchase intentions.\u0000\u0000\u0000\u0000Findings revealed a strong correlation between purchase intention and actual purchase behavior\u0000of the consumers towards organic products. Furthermore, it identifies a few areas for future\u0000work that would benefit wholesalers, retailers, marketers, consumers, and scholars.\u0000\u0000\u0000\u0000Food provides indispensable nourishment, which leads to a healthy life. However, it\u0000has recently come to light that many food products have become unhealthy due to farmers' excessive\u0000use of pesticides and chemical-based fertilizers, resulting in several illnesses. Currently, it has\u0000been observed that many consumers are attracted to organic food that is healthy, tasty, and free\u0000from chemicals, pesticides, and fertilizers. To increase the study's accuracy and utility, further research\u0000might be done on additional aspects, such as significant price premiums, a lack of knowledge,\u0000confidence in organic certification programs, and quality.\u0000\u0000\u0000\u0000Findings revealed a strong correlation between purchase intention and actual purchase behavior of the consumers’ towards organic products. Furthermore, it identifies a few areas for future work that would benefit wholesalers, retailers, marketers, consumers, and scholars.\u0000\u0000\u0000\u0000Food provide indispensable nourishment, which leads to a healthy life. However, it has recently come to light that a lot of food products have become unhealthy as a result of farmers' excessive use of pesticides and fertilizers with chemical bases, which has resulted in several illnesses. Currently environment, it has been observed that many consumers are attracted to purchase organic food such as it is healthy, tasty, and free from chemicals, pesticides, and fertilizers. Further research might be done on additional aspects, such as large price premiums, a lack of knowledge, a lack of confidence in organic certification programmes, and quality, to increase the study's accuracy and utility.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"59 19","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139960778","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}

{"title":"Physicochemical Characteristics and Antioxidant Activity of Some\u0000Algerian Extra Virgin Olive Oils (Olea europaea L.)","authors":"Boudjema Saoudi, L. Tichati, Azzeddine Lachraf, Mohammed Kuddus, M. Touarfia, Soumaya Haberra","doi":"10.2174/0115734013273929231220044011","DOIUrl":"https://doi.org/10.2174/0115734013273929231220044011","url":null,"abstract":"\u0000\u0000The present work was conducted to investigate the quality and antioxidant\u0000properties of some Algerian extra virgin olive oils (EVOOs).\u0000\u0000\u0000\u0000In this paper, the physicochemical characteristics and antioxidant properties of four\u0000EVOOs of monovarietal samples (Chemlal) from East Algeria were studied\u0000\u0000\u0000\u0000Physicochemical characteristics, which include free acidity, peroxide index, saponification\u0000index, specific extinction coefficients, water content, refractive index, relative density,\u0000and chemical composition, in addition to their antioxidant activity, were investigated based on\u0000DPPH free radical-scavenging activity (DPPH-SA).\u0000\u0000\u0000\u0000The results of physicochemical and quality parameters proved that all samples are\u0000EVOOs with highly nutritious and health benefits for the consumer, as per the recommendation\u0000of the International Olive Council (IOC). The results showed that the olive oils from the southern\u0000arid region of Algeria (Sahara), have a high antioxidant activity than the samples from the\u0000Northern regions.\u0000\u0000\u0000\u0000These findings revealed a significant influence of geographic location on the\u0000chemical characteristics and antioxidant activities of olive oil from the same cultivar (Chemlal).\u0000These olive oils from the arid Saharan region may be used as a functional food with great\u0000antioxidant potential.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"266 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139841740","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}

{"title":"Physicochemical Characteristics and Antioxidant Activity of Some\u0000Algerian Extra Virgin Olive Oils (Olea europaea L.)","authors":"Boudjema Saoudi, L. Tichati, Azzeddine Lachraf, Mohammed Kuddus, M. Touarfia, Soumaya Haberra","doi":"10.2174/0115734013273929231220044011","DOIUrl":"https://doi.org/10.2174/0115734013273929231220044011","url":null,"abstract":"\u0000\u0000The present work was conducted to investigate the quality and antioxidant\u0000properties of some Algerian extra virgin olive oils (EVOOs).\u0000\u0000\u0000\u0000In this paper, the physicochemical characteristics and antioxidant properties of four\u0000EVOOs of monovarietal samples (Chemlal) from East Algeria were studied\u0000\u0000\u0000\u0000Physicochemical characteristics, which include free acidity, peroxide index, saponification\u0000index, specific extinction coefficients, water content, refractive index, relative density,\u0000and chemical composition, in addition to their antioxidant activity, were investigated based on\u0000DPPH free radical-scavenging activity (DPPH-SA).\u0000\u0000\u0000\u0000The results of physicochemical and quality parameters proved that all samples are\u0000EVOOs with highly nutritious and health benefits for the consumer, as per the recommendation\u0000of the International Olive Council (IOC). The results showed that the olive oils from the southern\u0000arid region of Algeria (Sahara), have a high antioxidant activity than the samples from the\u0000Northern regions.\u0000\u0000\u0000\u0000These findings revealed a significant influence of geographic location on the\u0000chemical characteristics and antioxidant activities of olive oil from the same cultivar (Chemlal).\u0000These olive oils from the arid Saharan region may be used as a functional food with great\u0000antioxidant potential.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"35 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139782051","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}

{"title":"Production of Probiotic Yogurt Enriched with Laden (Cistus incanus)","authors":"Sevtap Kamçı, Sibel Bölek","doi":"10.2174/0115734013276815231129103609","DOIUrl":"https://doi.org/10.2174/0115734013276815231129103609","url":null,"abstract":"\u0000\u0000Thanks to its rich polyphenols and antioxidant content, Cistus incanus\u0000is a natural healthy ingredient.\u0000\u0000\u0000\u0000This study aimed to evaluate the effect of 0-7.5 (v/v) C. incanus extract supplementation\u0000on probiotic yogurt's physicochemical, sensory, and microbiological characteristics.\u0000\u0000\u0000\u0000Color, pH, texture profile analysis, total phenolic content, antioxidant activity,\u0000fat, protein, syneresis, water holding capacity, and scanning electron microscopy analyses\u0000were performed, as well as rheological, microbiological, and sensory analyses.\u0000\u0000\u0000\u0000As the amount of extract increased, dry matter, protein, fat, water holding capacity,\u0000phenolic content, antioxidant activity, pH, ash, a*, b*, and firmness values increased,\u0000whereas titrable acidity and syneresis values of yogurts significantly decreased (p< 0.05).\u0000The probiotic bacteria count of the yogurts enriched with C. incanus was >7 log CFU/mL.\u0000The samples containing 5 % extract received the highest scores from the panelists.\u0000\u0000\u0000\u0000It is possible to produce probiotic yogurt with functional properties using C. incanus\u0000extract, which is a rich source of antioxidant compounds.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition &amp; Food Science","volume":"78 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139601835","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}

{"title":"Health Risk Assessment of Synthetic Tartrazine Dye in some Food\u0000Products in Qom Province (Iran)","authors":"R. Aali, A. Yari, Y. Ghafuri, Somaye Behnamipoor","doi":"10.2174/0115734013198317231206044640","DOIUrl":"https://doi.org/10.2174/0115734013198317231206044640","url":null,"abstract":"\u0000\u0000There is extensive evidence of tartrazine dye being used in foodstuff\u0000of Qom markets in Iran.\u0000\u0000\u0000\u0000This study evaluates the synthetic tartrazine dye in some food products and the\u0000health risks caused by tartrazine consumption in Qom province.\u0000\u0000\u0000\u0000The study has two stages: First, 125 food product samples, including confectionary\u0000products (e.g., candy (Nabat), Poolaky, Charkhandi, cream, and non-cream sweets) and restaurant\u0000products (barbecued chicken), were tested. In the second stage, the risk of exposure to tartrazine\u0000was evaluated.\u0000\u0000\u0000\u0000The results showed that 36.8% of samples in confectionery products (15.8 ± 5.1\u0000mg/kg) and 41.3% of samples in restaurant food (41.5±7.9) were colored with tartrazine dye.\u0000Based on the obtained results, all values of tartrazine levels in the food samples had not exceeded\u0000the maximum tartrazine limit (mg/kg) in food products. Also, the results of exposure\u0000estimation and hazard quotient of tartrazine in age groups revealed that the HQ for age groups\u0000was smaller than 1. Therefore, they show no considerable risk for tartrazine dye intake according\u0000to the food samples in Iran’s market. The probability of total risk (95%) was calculated using\u0000Monte Carlo simulation. Finally, the mean risk calculated for childhood (5 -12) and adult\u0000years (36-55) were determined as 9.35 E-5 and 9.24 E-5, respectively.\u0000\u0000\u0000\u0000This study showed the nonsignificant health risk of exposure to tartrazine in all\u0000study groups according to the amount and frequency of exposure. However, it is recommended\u0000to raise awareness among people concerning the health risks of artificial dye (especially tartrazine\u0000in food), conduct more research for risk assessment of tartrazine, and monitor related data.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition &amp; Food Science","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139601225","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}

{"title":"A Brief Meta-analysis and Health Risk Assessment of Lead and Cadmium\u0000in Meat, Liver, and Kidney of Livestock in Iran","authors":"Mohammad Hassan Emami, Samane Mohammadzadeh, R. Karimi, A. Amerizadeh, Alireza Fahim, Sayed Ali Ehsan Dehkordi, Fatemeh Maghool","doi":"10.2174/0115734013270111231116072113","DOIUrl":"https://doi.org/10.2174/0115734013270111231116072113","url":null,"abstract":"\u0000\u0000Red meat from livestock is an excellent source of high-quality protein, vitamins, and minerals.\u0000\u0000\u0000\u0000This meta-analysis aimed to investigate the levels of two of the most toxic heavy metals; lead (Pb) and cadmium (Cd) in meat and edible offal (liver and kidney) of livestock (sheep,\u0000buffalo, and cow) in Iran with assessing their health risk of developing cancer.\u0000\u0000\u0000\u0000A systematic search was conducted covering ISI Web of Science, PubMed, and Google\u0000Scholar. Finally, data from 4 articles including 624 samples were analysed\u0000\u0000\u0000\u0000Pooled results show that the mean concentrations of Pb and Cd were 0.18 mg/kg and\u00000.13 mg/kg respectively which were both higher than their eligible maximum limits by\u0000FAO/WHO. The Estimated Daily Intake (EDI) of Pb and Cd in meat, liver, and kidney for adults\u0000and children was lower than the Total Daily Intake (TDI) limits. The consumers' non-carcinogenic\u0000risk (THQ) for meat consumption was generally safe in terms of Cd and Pb in all cities except for\u0000Pb in Hamadan which was greater than one (unsafe) for both adults and children. Carcinogenic\u0000Risk (CR) for meat consumption was generally safe or within the acceptable range in terms of Cd\u0000and Pb in all cities except for Pb in Hamadan which had a Pb-CR greater than safe/permissible level for children.\u0000\u0000\u0000\u0000It can be concluded that the dangerous levels of CR and THQ of meat in terms of Pb\u0000in Hamadan warrant concern and further study.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition &amp; Food Science","volume":"77 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139606395","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}

{"title":"Subchronic Toxicity Assessment of Zingiber roseum Rhizome in Mice Model:\u0000Safety Evaluation at Various Doses","authors":"M. Amanat, A. S. U. Daula, Randhir Singh","doi":"10.2174/0115734013271823231120105556","DOIUrl":"https://doi.org/10.2174/0115734013271823231120105556","url":null,"abstract":"\u0000\u0000The aim of this study is to determine the potential adverse effects associated\u0000with the prolonged administration of Zingiber roseum rhizome extract.\u0000\u0000\u0000\u0000This study aimed to evaluate the sub-chronic toxicity of Z. roseum, commonly\u0000known as rosy ginger, using a mouse model. Z. roseum has been traditionally used for its medicinal\u0000properties; however, there is limited information regarding its potential toxic effects.\u0000\u0000\u0000\u0000The objective of this study is to assess the safety profile of ZRR extract at various doses\u0000and conduct a detailed analysis of hematological, biochemical, and histological parameters regarding\u0000sub-chronic toxicity.\u0000\u0000\u0000\u0000Mice were orally administered ZRR methanolic extract at doses of 300, 600, and 1200\u0000mg/kg for 14 days as per the guidelines of ‘The Brazilian Agency of National Health Surveillance.’\u0000Subchronic toxicity was conducted by monitoring multiple indicators, including changes in\u0000body weight, food and water consumption, blood profile (HB, RBC, WBC, and PLT), and biochemical\u0000markers (ALT, AST, ALP, TP, ALB, TC, TG, HDL, LDL, Creatinine, and Urea) and histopathological\u0000examination of the liver.\u0000\u0000\u0000\u0000Throughout the study, the mice showed normal behavior and appeared healthy. The administration\u0000of Z. roseum at all tested doses did not significantly affect body weight, food, and water\u0000intake, blood, biochemical markers, or liver. Z. roseum at these doses was safe, with no fatalities\u0000or harm.\u0000\u0000\u0000\u0000Lastly, the sub-chronic administration of Z. roseum at doses of 300, 600, and 1200\u0000mg/kg in a mice model did not elicit any toxic effects, indicating its potential safety as a therapeutic\u0000agent.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition &amp; Food Science","volume":" 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139622614","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}

{"title":"Overview of Dietary Supplements Use: A Narrative Review","authors":"Mariam Hasan, Sabika S. Allehdan, Tariq Alalwan, Simone Perna, Reema Tayyem","doi":"10.2174/0115734013271923231227041108","DOIUrl":"https://doi.org/10.2174/0115734013271923231227041108","url":null,"abstract":"\u0000\u0000Dietary supplements are ingestible nutrient products used in individuals’ diets to meet\u0000their adequate intake of nutrients required for general health purposes. This review aims to explore\u0000the impact of using dietary supplements in relation to communicable and non-communicable\u0000diseases, as well as some adverse effects caused by dietary supplements. Findings indicated that vitamin\u0000D supplements can aid in recovery from flu and COVID-19. Folic acid can reduce stroke incidents\u0000among adults with hypertension. Moreover, vitamin C or calcium intake is significantly associated\u0000with lowering diabetes risk. Advantageous effects have been reported of high doses of vitamin\u0000C against breast cancer. Moreover, frequent consumption of vitamin E reduced the risk of\u0000chronic lung diseases by 10%. In conclusion, the present review confirms the beneficial health effects\u0000of dietary supplement consumption and suggests further investigations for a better understanding\u0000of their mechanisms in the prevention and treatment of communicable and non-communicable\u0000diseases.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition &amp; Food Science","volume":"28 22","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139534207","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}

{"title":"Innovative Technology for the Production of Gluten-free Food Products of\u0000a New Generation","authors":"O. Gorach, O. Dzyundzya, Nina Rezvykh","doi":"10.2174/0115734013280307231123055025","DOIUrl":"https://doi.org/10.2174/0115734013280307231123055025","url":null,"abstract":"\u0000\u0000The global market for gluten-free food products is constantly growing.\u0000Consumers are increasingly choosing a gluten-free diet voluntarily or due to gluten intolerance\u0000(celiac disease).\u0000\u0000\u0000\u0000The purpose of the research is scientific substantiation of the technology and recipe of\u0000gluten-free bakery products and determination of the optimal ratio of corn and rice flour in the production\u0000technology.\u0000\u0000\u0000\u0000The work used general scientific research methods, analysis of literary sources, analysis\u0000of patent and technical literature, and comparative analytical and laboratory analyses.\u0000\u0000\u0000\u0000Research results have shown that replacing wheat flour with a high gluten content in the\u0000recipe for gluten-free, namely corn and rice flour, allows obtaining high quality indicators. On the\u0000basis of the conducted organoleptic tests, it was established that according to the results of the total\u0000indicators of the organoleptic evaluation, experimental sample 3, with a ratio of corn and rice\u0000flour of 80:20, has the same average score as the control sample. The analysis of physico-chemical\u0000quality indicators confirmed the organoleptic results of the research. It was established that the\u0000ratio of corn and rice flour is the most rational (experiment 3). An increase in the amount of rice\u0000flour leads to an increase in the porosity of gluten-free bakery products. Thus, in test sample 3\u0000compared to test sample 1, the value of this indicator increased by 7%, which can be explained by\u0000a favorable nutrient environment for yeast cells due to additional water-soluble proteins and sugars\u0000present in rice flour, which is confirmed by previous studies. The acidity of gluten-free bakery\u0000products of experiment 3 also increased compared to the control sample by 0.5 degrees, which\u0000is explained by the positive effect of increasing the dosage of rice flour on the development of\u0000yeast cells in the dough. After characterizing the moisture content of the pulp after 48 hours of\u0000storage, it should be noted that increasing the amount of rice flour allows you to preserve more\u0000moisture in the finished product by an average of 1-2%. In our opinion, this is due to the fact that\u0000when rice flour is added, an additional amount of insoluble fibers is added, which by their structure\u0000have the ability to bind free moisture, which is retained by them more firmly, and when baking,\u0000a larger amount of moisture remains in the product of moisture, which is confirmed by previous\u0000studies of gluten-free raw materials. Therefore, test sample 3 with a ratio of corn and rice\u0000flour of 80:20 is recommended for the production of new-generation food products for certain\u0000groups of the population who choose a gluten-free diet by their own choice or due to gluten intolerance,\u0000namely celiac disease.\u0000\u0000\u0000\u0000The rational ratio of corn and rice flour was determined, taking into account the\u0000physicochemical properties and organoleptic indicators of the quality of finished gluten-free bakery\u0000products. It was established that the rational ratio of","PeriodicalId":130655,"journal":{"name":"Current Nutrition &amp; Food Science","volume":"71 S5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139393802","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}

{"title":"Malnutrition: A Longstanding Challenge in India","authors":"Ritu Saini, Meenakshi Bajpai","doi":"10.2174/0115734013280207231120061242","DOIUrl":"https://doi.org/10.2174/0115734013280207231120061242","url":null,"abstract":"\u0000\u0000According to the World Health Organization, “malnutrition is the “deficiencies, excesses,\u0000or imbalances in a person’s intake of energy and/or nutrients”. Indian population has the highest\u0000rate of adolescent malnutrition. Deficiency, Illness, Small level of education, and a range of\u0000other factors contribute to India's malnutrition crisis. Undernutrition, micronutrient deficiency conditions,\u0000and overnutrition are all forms of malnutrition. A malnourished always lags in every aspect\u0000of life which will eventually affect the productivity of the country. In the 2023 Global\u0000Hunger Index, India is positioned at 111th among 125 countries, reflecting a serious level of\u0000hunger with a score of 28.7. India is grappling with a substantial population affected by anemia,\u0000malnutrition, and obesity. Other than this Indian population is also affected by several other micronutrient\u0000deficiencies. The present article provides an overview of the triple burden of malnutrition\u0000in India by applying the literature review method and the data were collected from online\u0000sources such as government survey reports, articles, and publications related to nutrition, healthcare\u0000status, healthcare indicators, nutritional indicators, and healthcare survey reports, etc. A brief\u0000introduction of the strategies followed by the Government as well as global health organisations to\u0000combat the issue is also discussed.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition &amp; Food Science","volume":"201 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139011083","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}