Journal of Food Science and Nutrition Therapy最新文献_第2页

The nutrition and life-style of mothers from industrial and nonindustrial regions related to their economic situation 工业地区和非工业地区母亲的营养和生活方式与其经济状况有关

Journal of Food Science and Nutrition Therapy Pub Date : 2022-08-13 DOI: 10.17352/jfsnt.000034

Baloun Ingrid, Dvorackova Olga, Simkova Simona, Sram Radim J

{"title":"The nutrition and life-style of mothers from industrial and nonindustrial regions related to their economic situation","authors":"Baloun Ingrid, Dvorackova Olga, Simkova Simona, Sram Radim J","doi":"10.17352/jfsnt.000034","DOIUrl":"https://doi.org/10.17352/jfsnt.000034","url":null,"abstract":"Aim: The study analyzed the nutrition and lifestyle of mothers related to air pollution in industrial and non-industrial regions, taking into account the economic situation of households. Methods: The respondents were a deliberate sample of mothers from two regions of the Czech Republic – districts of Ceske Budejovice (CB, N=376) and Karvina (KA, N=449). Selected districts were chosen for their difference in the air pollution, with CB being one of the least polluted and KA one of the most polluted regions/districts in the Czech Republic. Data were collected in maternity hospitals in the years 2019 and 2020. Results: The majority of respondents (98.5%) described their economic situation at least as average. They also consumed daily at least one hot meal. In Karvina mothers more often eat fish, poultry, legumes and also sweet meals and fried food than in Ceske Budejovice, where are more often consumed dairy products. Information about health risk are important for change of their habits. Conclusion: Most mothers in our study subjectively evaluated their economic situation as moderately good in both regions. Better economic situation was correlated with healthy nutrition, including higher consumption of fruits and vegetables, wholegrain bread, beef and fish and lower consumption of sweet drinks and produced meats. Notably the consumption of fruits and vegetables in the industrial region has risen in comparison with previous data, which is an improvement promising a better starting position for the new generation.","PeriodicalId":188479,"journal":{"name":"Journal of Food Science and Nutrition Therapy","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123270469","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

Vitamin D and safe journey 维生素D，安全出行

Journal of Food Science and Nutrition Therapy Pub Date : 2022-03-26 DOI: 10.17352/jfsnt.000033

Shakiba Shamim, S. Mehrdad

引用次数: 0

Effects of Extraction Temperature and Particle Size on Quality of Edible Oil from Podocarpus Falcatus Seed by Aqueous Method, Ethiopia 萃取温度和粒度对水法制备镰形足柏籽食用油品质的影响

Journal of Food Science and Nutrition Therapy Pub Date : 2022-03-25 DOI: 10.17352/jfsnt.000032

Gobena Daniel Alemu, A. Solomon, Shewa Anbesse Girma, Feleke Sisay

{"title":"Effects of Extraction Temperature and Particle Size on Quality of Edible Oil from Podocarpus Falcatus Seed by Aqueous Method, Ethiopia","authors":"Gobena Daniel Alemu, A. Solomon, Shewa Anbesse Girma, Feleke Sisay","doi":"10.17352/jfsnt.000032","DOIUrl":"https://doi.org/10.17352/jfsnt.000032","url":null,"abstract":"Objective: The kernel from Podocarpus falcatus has potential for the production of edible oil. The oil is currently extracted using a traditional inefficient method for the purpose of household consumption. The objective of this study was to investigate the effects of particle size and extraction temperature on the yield and quality of oil extracted from P. Falactus seeds by the aqueous method. The experiment was carried out in a completely randomized design that comprised of three aqueous temperatures (70, 80, and 900C) and three particle sizes (0.25, 0.50, and 0.75mm). Results: The maximum oil yield in this study was obtained at 22.29 and 22.38±2.10% at an extraction temperature of 70°C and the particle size of 0.5mm respectively. Particle size and oil yield have a correlation in that higher extraction were obtained (25%) as the particle size decreased. The particle size and temperature interaction had a positive effect on yield and maximum oil yield (25.25%) was obtained by the combination of 0.25mm particle size and 70°C. The peroxide, iodine, and saponification values were obtained with an acceptable range by the combination of 0.25mm and within the acceptable limit of edible oil 70°C. Yield and oil quality were influenced by extraction particle size and temperature.","PeriodicalId":188479,"journal":{"name":"Journal of Food Science and Nutrition Therapy","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130170573","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

Biochemical applications and application of indicators in blood and lymph after a new feed additive based on bentonite 一种以膨润土为基础的新型饲料添加剂后的生化应用及血液和淋巴指标的应用

Journal of Food Science and Nutrition Therapy Pub Date : 2022-02-02 DOI: 10.17352/jfsnt.000031

G. Demchenko, E. Makashev, ShK Bachtiyarova, SN Abdreshov, L. Koibasova

{"title":"Biochemical applications and application of indicators in blood and lymph after a new feed additive based on bentonite","authors":"G. Demchenko, E. Makashev, ShK Bachtiyarova, SN Abdreshov, L. Koibasova","doi":"10.17352/jfsnt.000031","DOIUrl":"https://doi.org/10.17352/jfsnt.000031","url":null,"abstract":"The aim of the study was to assess the physiological and biochemical action the new feed additive. The studies were carried out on white laboratory rats of the Spraque Dawley line. The additive consisted of four ingredients - bentonite, barley, wheat, calcium phosphate, in the ratio (2: 8: 8: 2). The use of fortified, enriched with vegetable fat-protein components, feed additive with natural montmorillonite (bentonite) affects the protein, carbohydrate and fat metabolism in the body, contributes to an increase in the weight of the animal. After prolonged intake of the feed additive, enzymatic activity and an increase in the content of protein, glucose, and lipids in the blood were observed. The feed additive has a good adsorptive and antioxidant effect, reducing toxic products, participating in the inactivation of free radicals, and exerting a protective effect on cell membranes. When feeding with a fodder additive, the protein content in the diet increased, as compared with the control, it should be noted that the phosphorus content in the blood and lymph increased, the increase in energy costs increased with an increase in muscle mass. The supplement is high in calories, has an antioxidant and adaptogenic effect, maintains a balance of biochemical and oxidative processes and can be recommended as a safe and effective supplement to the daily diet of farm animals.","PeriodicalId":188479,"journal":{"name":"Journal of Food Science and Nutrition Therapy","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131506802","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

Microbiological evaluation of meat sold in butcheries shop of Cheleleka town in anchar woreda, West Harerge, Oromia, Ethiopia Western Ethiopia 埃塞俄比亚奥罗米亚州西哈勒热的anchar wooreda的Cheleleka镇屠宰店出售的肉类的微生物评价

Journal of Food Science and Nutrition Therapy Pub Date : 2021-11-05 DOI: 10.17352/jfsnt.000030

Mustefa Wazir Shafi

{"title":"Microbiological evaluation of meat sold in butcheries shop of Cheleleka town in anchar woreda, West Harerge, Oromia, Ethiopia Western Ethiopia","authors":"Mustefa Wazir Shafi","doi":"10.17352/jfsnt.000030","DOIUrl":"https://doi.org/10.17352/jfsnt.000030","url":null,"abstract":"Food borne infections and disease are a main international health problem with consequent economic loss and deaths. Meat is considered the most vital source of proteins consumed by humans, so far, most perishable. For highly consumable foodstuffs such as fresh red meat, the hazard of food poisoning is mainly high since it contains all the nutrients that support bacterial growth. The objective of the study was evaluated bacteriological meat quality sold in shops of Cheleleka town in west harerge zone, Oromia region, Ethiopia. Samples of kitfo and gored-gored were collected from five different meat shops. The microbial quality of raw meat sold in five most popular meat shops in the of Cheleleka Town was determined to ascertain its safety. The meat samples were taken from Genet, Wondu, Ayichuluhum, Alemayehu, and Kamil shops. A total of 10 raw meat samples were collected in two successive visits. Raw samples from Ayichuluhum had the highest mean total aerobic bacterial count of 3.3 × 106 cfu/g for kitfo and 2.8 x 106 cfu/g for gored-gored. The lowest counts were obtained from Genet (7.8 × 105 cfu/g and 7 x 105 cfu/g) for Kitifo and Gored-gored were recorded respectively. The highest mean fecal counts (2.0 × 106 cfu/g for kitfo and 1.7 × 106 cfu/g for gored-gored) were obtained also from Ayichuluhum shop. From Genet shop was seen the lowest fecal coliform bacterial counts of 4.3 × 105 cfu/g for Kitifo and 4 × 105 cfu/g for gored-gored. Bacterial species isolated from the samples were mostly Gram-positive rods and Gram-positive spherical bacteria in clumps. Some Gram-negative rods were also seen some of which may be fecal coliforms. The high bacteria count and diversity of bacterial isolates from the samples tested is an indication of its low bacteriological quality, and this can make it a potential source of food infection.","PeriodicalId":188479,"journal":{"name":"Journal of Food Science and Nutrition Therapy","volume":"82 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132458888","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

Indigenous knowledge on camel milk and camel milk products hygienic handling, processing and utilization in Borana Area, Southern Ethiopia 埃塞俄比亚南部博拉纳地区关于骆驼奶和骆驼奶产品卫生处理、加工和利用的土著知识

Journal of Food Science and Nutrition Therapy Pub Date : 2021-10-28 DOI: 10.17352/jfsnt.000029

Bekele Birhanu, Oneta Anaf, Kumbe Adem, Husein Beshir

{"title":"Indigenous knowledge on camel milk and camel milk products hygienic handling, processing and utilization in Borana Area, Southern Ethiopia","authors":"Bekele Birhanu, Oneta Anaf, Kumbe Adem, Husein Beshir","doi":"10.17352/jfsnt.000029","DOIUrl":"https://doi.org/10.17352/jfsnt.000029","url":null,"abstract":"The study was conducted to assess traditional camel milk and camel milk products handling, preservation and processing, as well as utilization in Borana area. A total of 132 and 24 respondents were selected from milk producers and supplies, respectively through purposive sampling technique and interviewed on various aspects of camel milk and camel milk products using a single-visit multiple-subject diagnostic survey. Survey results revealed that the majority of camel dairying was done by women. Result showed hygienic handling of camel milk and milk products of pastoralists and agro-pastoralists was poor. Respondents reported that they preserved camel milk by washing and smoking milk vessels, keeping milk in a cold place and processing into other milk products. All most all respondents use camel milk mainly in its raw state for home consumption. Most of the respondents in the study area traditionally process camel milk into other camel milk products mainly during surplus milk production. The major product produced by respondents was fermented sour camel milk, locally named chuuchee. According to respondents lack of cooling facilities, improper collection center, lack of milk collection equipment, market milk selling shed, quick spoilage of milk due to the hot environment, seasonality of milk supply and marketing are the main constraints. Establishment of milk collection centers and introduction of small-scale milk processing plants with market linkage might help to solve camel milk hygienic handling and marketing problems in the study area.","PeriodicalId":188479,"journal":{"name":"Journal of Food Science and Nutrition Therapy","volume":"55 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134482891","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

Evaluation of Injera prepared from composite flour of Teff and Barley variety 用苔麸和大麦复合粉制备茵杰拉粉的评价

Journal of Food Science and Nutrition Therapy Pub Date : 2020-12-19 DOI: 10.17352/jfsnt.000025

Kefale Biadge

引用次数: 0

Prebiotics and their activity for the handling of diabetes: Literature review 益生元及其治疗糖尿病的活性:文献综述

Journal of Food Science and Nutrition Therapy Pub Date : 2019-07-30 DOI: 10.17352/JFSNT.000017

M. Manzoor, Ziaul Mustafa

引用次数: 0

Effects of Blending Semolina with Egg Powder on Physico- Chemical and Sensory Quality of Macaroni 小麦粉与蛋粉混合对通心粉理化品质及感官品质的影响

Journal of Food Science and Nutrition Therapy Pub Date : 2019-01-29 DOI: 10.17352/JFSNT.000016

Anbesse Girma, G. Bultosa, S. Abera

引用次数: 0

Evaluation the Viability of the Saccharomyces Boulardii Bld-3 and its Influence on the Colonic Microbiota Composition by SHIME 用SHIME法评价博拉氏酵母Bld-3的活力及其对结肠菌群组成的影响

Journal of Food Science and Nutrition Therapy Pub Date : 2018-08-20 DOI: 10.17352/jfsnt.000015

Zhang Yan

引用次数: 0