Journal of Nutrition and Food Sciences最新文献_第9页

Nutritional Status, Dietary Practices and Physical Activities among Female Adolescents: A Cross Sectional Study in District Okara, Pakistan 巴基斯坦Okara地区女性青少年的营养状况、饮食习惯和体育活动的横断面研究

Journal of Nutrition and Food Sciences Pub Date : 2018-01-01 DOI: 10.4172/2155-9600.1000650

Nazish Afzal, Azmat Ullah Khan, M. A. Iqbal, S. K. Tahir

{"title":"Nutritional Status, Dietary Practices and Physical Activities among Female Adolescents: A Cross Sectional Study in District Okara, Pakistan","authors":"Nazish Afzal, Azmat Ullah Khan, M. A. Iqbal, S. K. Tahir","doi":"10.4172/2155-9600.1000650","DOIUrl":"https://doi.org/10.4172/2155-9600.1000650","url":null,"abstract":"Adolescence is a period between childhood and adulthood and is important period of human growth cycle. During this significant period dietary pattern have important impact on lifetime nutritional status and health. The prevalence of overweight and obesity among children and adolescents has increased at an alarming rate in many parts of the world. The present study was designed to assess the nutritional status, physical activity pattern and dietary Practices among female adolescents in district Okara, Pakistan. A cross sectional study was designed among female adolescents of secondary school. There were 449 students from government schools and 401 were from private schools. Overall private school girls were significantly (p<0.005) taller and heavier than government school girls. Most of the private school students have sedentary lifestyle. Most of the students spend more time on screen than recommended. There was no significant difference in mean BMI of both the schools. There was significant result (p<0.005) of the dietary pattern of both the schools private school adolescents were having greater consumption of fast food than government school due to urbanization and due to socioeconomic differences. Most of the Pakistani adolescent girls do not perform physical activities adequately and have sedentary lifestyle. They spend most of their time on watching TV, using internet and other computer based activities. They also have unhealthy eating pattern. So there is need of implementing some interventions to promote physical activities and healthy eating pattern.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"8 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88539020","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: 2

Effect of Fermentation and Roasting on the Physicochemical Properties of Weaning Food Produced from Blends of Sorghum and Soybean 发酵和焙烧对高粱与大豆混纺断奶食品理化性质的影响

Journal of Nutrition and Food Sciences Pub Date : 2018-01-01 DOI: 10.4172/2155-9600.1000681

E. Msheliza, J. Hussein, I. Joy, I. Nkama

{"title":"Effect of Fermentation and Roasting on the Physicochemical Properties of Weaning Food Produced from Blends of Sorghum and Soybean","authors":"E. Msheliza, J. Hussein, I. Joy, I. Nkama","doi":"10.4172/2155-9600.1000681","DOIUrl":"https://doi.org/10.4172/2155-9600.1000681","url":null,"abstract":"This study investigated the effect of fermentation and roasting on the physicochemical properties of weaning foods produced from blends of sorghum and soybean. Sorghum and soybean were fermented, roasted and fermented/ roasted, then milled into flours. Untreated sorghum and soybean flours were also produced and serve as the control. A portion of sorghum was malted and milled to obtain malted sorghum flour of which 5% was added to each sample except the control samples. Weaning foods were prepared in the following ratios: (75:20:5), (65:30:5) and (55:40:5) of sorghum:soybean:malt for the treated samples and the control samples contained (80:20), (70:30) and (60:40) of sorghum:soybean. The physicochemical properties of the weaning food blends were determined. Moisture ranged from 5.16 to 8.03%, crude protein 11.43 to 26.72%, crude fat 5.19 to 8.03%, ash 0.91 to 2.72%, crude fibre 0.30 to 1.16% and carbohydrate 57.14 to 71.40%. The buck density ranged from 0.68 to 0.76 g/ml, viscosity 561.33 to 1065 mPas, dispersibility 63.33 to 72.67%, wettability 11.55 to 46.54s, Water absorption capacity (WAC) 8.00 to 8.41 ml/g and gelation temperature 71.00 to 77.67°C. Fermented samples showed a least gelation capacity compared to roasted, fermented/roasted and untreated samples. Fermentation and roasting used in this study showed that the processing methods had marked effect on the physicochemical properties of the weaning foods produced. Thus, its recommendation for domestic processing of weaning foods.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"1 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81999264","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: 12

Impact Assessment of Culturally Competent Nutrition Trainings on Diabetes Type II Control to Male Latinos/Hispanics 文化素质营养培训对男性拉丁裔/西班牙裔糖尿病控制的影响评估

Journal of Nutrition and Food Sciences Pub Date : 2018-01-01 DOI: 10.4172/2155-9600.1000671

Marcia Almuina Guemes, Yuliette Gonzalez, Yanelis Gonzalez

{"title":"Impact Assessment of Culturally Competent Nutrition Trainings on Diabetes Type II Control to Male Latinos/Hispanics","authors":"Marcia Almuina Guemes, Yuliette Gonzalez, Yanelis Gonzalez","doi":"10.4172/2155-9600.1000671","DOIUrl":"https://doi.org/10.4172/2155-9600.1000671","url":null,"abstract":"Culturally competent health education can potentially save lives and overall improve quality of life. Health conditions such as diabetes, heart disease and blood pressure, if identified early, can possibly be controlled and less likely to become a major health problem. The present study was conducted to assess the impact of culturally competent health and nutrition education trainings on diabetes type II control directed to male Latinos/ Hispanics living in Atlanta, Georgia. United States. The five-week long education trainings were offered weekly to 50 volunteer participants that had been diagnosed with diabetes type II by their primary physician for over a year. Other than receiving diabetes prescription medication, the participants were not engaging in any other specific health activity intended to support diabetes type II control. Three other health factors were taken in consideration: height, weight, and Body Mass Index (BMI), which were measured at the beginning of each session. After each session, the participants were asked to implement the lessons learned at home, individually monitor blood glucose levels and record results in a tracking sheet provided. Results of the study include a stabilization and/or decline in glucose levels for the participants who reported to have continued their prescribed medications and implemented the knowledge learned in the education trainings. Weight loss was also noted the participants who were intentionally interested in losing weight as a result of the program. The results of the study thus conclude that culturally competent health and nutrition education trainings on diabetes type II control can make a significant impact in the health and nutritional status of male Latino/Hispanics.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"54 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73251059","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

A Few Words about Properties of Inulin Controlling Weight and Health Function 浅谈菊粉的控制体重和保健功能

Journal of Nutrition and Food Sciences Pub Date : 2018-01-01 DOI: 10.4172/2155-9600.1000E144

I. Rybakowska

引用次数: 0

Comparison of Meat Quality from Three-way Crossbred Pigs 三元杂交猪肉质的比较

Journal of Nutrition and Food Sciences Pub Date : 2018-01-01 DOI: 10.4172/2155-9600.1000710

Y. Xue, Haoming Wu, Shenghui Lei, Hejun Li, Lele Zhao, Jinlong Li, Xuelin Lu

引用次数: 0

Development of Iron Fortified Chocolate Flavoured Rice Flakes 铁强化巧克力味米片的研制

Journal of Nutrition and Food Sciences Pub Date : 2018-01-01 DOI: 10.4172/2155-9600.1000649

G. Shinde, M. Durgadevi

{"title":"Development of Iron Fortified Chocolate Flavoured Rice Flakes","authors":"G. Shinde, M. Durgadevi","doi":"10.4172/2155-9600.1000649","DOIUrl":"https://doi.org/10.4172/2155-9600.1000649","url":null,"abstract":"Flaked or beaten rice is a very popular traditional product in India and other rice consuming countries. This product consumed as snack after roasting/frying and spiced or after soaking in water and seasoning with spices and vegetables. In order to re-introduce rice flakes, value addition in terms of flavor and taste will aid in consuming rice flakes as a major cereal breakfast. Iron deficiency and anemia are important problems affecting billions of people throughout the world. These are more prevalent in underdeveloped countries, during rapid growth periods and when nutritional requirements and/or losses are higher. This research work has investigated the effect of flavour addition on the quality of rice flakes with iron fortification. The results from the physical properties of flaked rice and raw rice indicated that there was an increase in water holding capacity, sedimentation volume as compared to raw rice based on the gelatization of starch. Another attempt was made to add chocolate flavour to rice flakes as result of coating. Chocolate sauce was coated to rice flakes using enrober. During the coating process rice flakes were fortified with fortificant Ferrous fumarate in three concentrations. Chocolate-coated rice flakes were having high iron compound than another variation. As the flakes were coated with cocoa powder, the Catechin content was also eniriched in the flakes. The storage stability study of coated rice flakes was conducted for one month at ambient temperature. The values obtained for Free Fatty Acid (FFA) and Peroxide Value (PV) were in acceptable range. After storage, sensory evaluation indicates that there was no change in flavour, taste, and overall acceptability on quality of product.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"50 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86591053","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: 1

Production of Bambara Groundnut Substituted Whole Wheat Bread: Functional Properties and Quality Characteristics 班巴拉花生替代全麦面包的生产:功能特性和品质特征

Journal of Nutrition and Food Sciences Pub Date : 2018-01-01 DOI: 10.4172/2155-9600.1000731

Yu Mi, Ejeh Dd

引用次数: 11

Cannabinoids and food preference: The role of the endocannabinoid system on chemosensory perception 大麻素与食物偏好:内源性大麻素系统在化学感觉知觉中的作用

Journal of Nutrition and Food Sciences Pub Date : 2018-01-01 DOI: 10.4172/2155-9600-C12-085

pGrace Georgep

引用次数: 0

Tracking and Changes in Dietary Patterns of Adolescents: A Longitudinal Study in Southern Brazil 跟踪和改变青少年饮食模式:在巴西南部的一项纵向研究

Journal of Nutrition and Food Sciences Pub Date : 2018-01-01 DOI: 10.4172/2155-9600.1000656

B. Schneider, S. Dumith, G. A. França, C. Lopes, M. Severo, M. Assunção

引用次数: 2

A Crosstalk between Melatonin and Taste-Receptors’ Signaling Tunes Quinine-Induced Gut Hormone Secretion in Mice 褪黑素与味觉受体信号传导调节奎宁诱导小鼠肠道激素分泌之间的串扰

Journal of Nutrition and Food Sciences Pub Date : 2018-01-01 DOI: 10.4172/2155-9600.1000664

G. Tenore, Sara Bottone, Gennaro Riccio, Nadia Badolati, M. Stornaiuolo, E. Novellino

{"title":"A Crosstalk between Melatonin and Taste-Receptors’ Signaling Tunes Quinine-Induced Gut Hormone Secretion in Mice","authors":"G. Tenore, Sara Bottone, Gennaro Riccio, Nadia Badolati, M. Stornaiuolo, E. Novellino","doi":"10.4172/2155-9600.1000664","DOIUrl":"https://doi.org/10.4172/2155-9600.1000664","url":null,"abstract":"Quinine consumption has been shown to reduce appetite and food intake in human and mice. Here, tested on two common mouse strains, C3H/lbg and C57BL/6J, it exerted a different effect. While quinine reduced weight gain in C3H/lbg mice, C57BL/6J were unaffected by the bitter molecule. Among the differences between the two strains, C57BL/6J present a blunted Melatonin production. In this study, we investigate if endogenous Melatonin is playing any role in the different response of C57BL/6J mice to quinine. The effect of dietary supplementation with Melatonin as well as of endogenous gastrointestinal and pineal produced Melatonin was investigated by supplementing quinine diet with pure Melatonin, L-Tryptophan or by reversion of light/dark cycle, respectively. The consumption of Melatonin reverts the phenotype and makes C57BL/6J mice sensitive to quinine. Similarly, quinine potency in C3H/ Ibg mice augments upon supplementation with exogenous Melatonin or upon increase of Melatonin endogenous levels. In vivo, as well as in in vitro cell cultures, Melatonin Receptor modulation inhibits quinine dependent secretion of Ghrelin, while potentiates quinine dependent secretion of Cholecystokinin. Acting via Melatonin Receptors, Melatonin tunes the effect of quinine, reducing and potentiating its effect in enteroendocrine cells of the upper and the lower digestive tract, respectively. Our results indicate that signaling pathways activated by Melatonin tunes the activity of Bitter Receptors located in the gastrointestinal tract.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"9 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87000935","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