According to Western medicine literature regarding hypertension control, it is imperative control the consumption of salt. But dietary habits to reduce weight and the adequate ingestion of minerals such as potassium, magnesium and others has their role in control hypertension too. In traditional Chinese medicine, hypertension has many energies causes and depending on the cause that is producing hypertension, the patients’ needs to avoid some kinds of foods that could imbalance even more the energy disturbances that is generation hypertension.
The aim of this study was to determine the chemical composition and antioxidant activity of methanol extract of Chrysophyllum africanum leaves and pulp. Results revealed that the leaves contain considerable amounts of minerals and vitamins as follows: 14.14 mg/100 g for iron, 2.37 mg/100g for potassium, 1434.38 mg/100 g for manganese, 82.71 mg/100 g for magnesium, 185.49 mg/100g for calcium, 28.33 mg/kg for ascorbic acid, 13.33 mg/kg for thiamine and 55.83 mg/kg for pyridoxine. Furthermore, it was found that both the leaves and pulps were also rich in the following: 297.49-304.94 mg QE/100 g for total flavonoids, 2086.98-2304.72 mg GAE/100 g for total phenolics, 1.6-96400 mg/kg for citric acid and 130.23-515.23 mg/100 g for tannins. Our results therefore demonstrate that could serve as supplementary source of essential nutrients and antioxidant components with health benefits.
Calcium and vitamin D are essential to building strong, dense bones when you’re young and to keeping them strong and healthy as you age. The information included here will help you learn all about calcium and vitamin D – the two most important nutrients for bone health.
Fast development in the field of agriculture and food technology has held to production of large amount of industrial residues without proper treatment. So, their disposal becomes serious environment issue for developing countries. In the present study, this issue was focused and agro industrial banana peel waste was utilised for production of value added , industrially important product such as antimicrobial edible active food packaging films. The study was conducted at Foods and Nutrition department of Saurashtra University Rajkot Gujarat – 365601 .Banana peels of (Musa acuminata) variety was procured from Saurashtra region of Amreli from which a novel product like antimicrobial edible active food packaging film was prepared. Biochemical, microbiological, sensory and statistical tests were performed for developed product. Significance of study was tested by T- test at 5 % level of significance with a t value of antimicrobial edible film was 2.45. After the complete analysis, it can be concluded that the present study was successful trial for utilization of agro waste for production of value added products. As conclusion , the produced films has promising applications for food packaging industry because of its high tensile strength and solubility or biodegradability .They can serve as an innovation to current food packaging industry because of their edible and antimicrobial nature.
Statistic expectations reveal that over 1000 million people living in arid regions can be definitely challenged with unpolluted water scarcity in 2025 due to accepted solvent assets of water and urbanization, industrialization. Metal-organic frameworks (MOFs) based composite are the splendid materials used for the purification of water. In this study highly water stable Mn-PBA/GO (Manganese Prussian Blue Analoge/ Graphene Oxide) was successfully synthesized by using simple hydrothermal technique in excellent yield and characterized via the use of FTIR, SEM, BET, XPS, UV and XRD. From the characterization it was showed that this composite contains noticeably porous structure and can be castoff for the confiscation of heavy metals arsenic and lead from water by means of adsorptive method. The adsorption behavior of arsenic and lead was studied by using Mn-PBA/GO in water medium. The adsorption kinetics of arsenic and lead metals followed by kinetic model (pseudo second order). Mn-PBA and Mn-PBA/GO exhibits excellent adsorption capability 188.39 mg/g and 1162.52 mg/g for Pb(II), 56.28 mg/g and 262.36 mg/g for dimethyl arsenate (DMA), 66.65 mg/g and 383.52 mg/g for As(III), 82.19 mg/g and 497.49 mg/g for As(V) respectively. The adsorption mechanism, Langmuir was well fitted and having maximum R2 values for both metals. This selective adsorption is mostly due to existence of electrostatics, hydrogen bonding and π-π stacking interaction between composite and heavy metals present in the water. Recycling of composite (five times) also represent good results as much as 95%. From these results it was revealed that Mn-PBA/ GO composite can be used for the removal of arsenic and lead as well as organic arsenic from waste water. From this study it was established that an upsurge in the number of active sites can dramatically improve the adsorption capacity of adsorbent for the removal of pollutants from water.
Objective. This study assesses the anthropometric parameters concerning the nutritional status of and establishes the prevalence of excessive weight, obesity, and malnutrition among schoolchildren in an educational institution on Colombia’s northern coast. Materials and methods. A quantitative correlational research was conducted. The sample included 556 children aged between 6 and 11 years (310 boys and 246 girls). Their weight, height, BMI, and nutritional status were evaluated, and the BMI/age variable (Z-score) was studied to determine the nutritional categories of underweight, normal, and excess weight (overweight and obese) through a descriptive analysis and analysis of variance (ANOVA) using an unbalanced factorial design. Results. Thinness and obesity cases were reported, with 21.43% (119/556) of the students experiencing some kind of nutritional disorder. Although no statistically significant differences were observed between the gender factor levels, ANOVA showed that male students tend to move farther from the expectedZ-scores. Conclusion: The average Z-score of young students is usually closer to the expected score, whereas that of older students is farthest from expectation, in addition to showing greater variability between measures.
An Analysis of the need of creating microalgae library for future global research Studies on single cell creatures will be important for the development of the future technologies ranging from food, nutrients, pharmaceuticals, energy, to the environmental protection (greenhouse gas and more). Algae have long been touted as a source of novel functional ingredients and bioactive compounds, and while great progress has been made in commercialising certain nutraceutical ingredients, there are many challenges ahead. In this special edition article we explore the situation for nutritional oils, alginates, and carotenoids extracted from algae. Sustainability concerns regarding global fish stocks, together with ever-growing demand from the aquaculture industry have been key factors in driving the demand for alternative sources of the long chain polyunsaturated fatty acids (LC-PUFAs) eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Microalgae are the prime source of LC-PUFAs for fish and other organisms. Fish oils are abundant in both EPA and DHA because they reflect the trophic integration of diatom and flagellate type algae, which are rich in EPA and DHA respectively. Early production of algal sourced LC-PUFAs involved predominantly DHA. The principal species used were from either fermentation of Schizochytrium sp. or the heterotrophic Crypthecodinium cohnii. Other DHA-rich species include Thraustochytrium aggregatum and Ulkenia sp. Martek Biosciences (acquired by Royal DSM NV in 2011) developed commercial edible DHA from both the main algal sources mentioned above. One of Martekâ??s proprietary products was demonstrated to have similar nutritional properties to cooked salmon. The companyâ??s DHASCO product, derived from C. cohnii, has a DHA content of over 40% and its safety and bioaccessibility has enabled its use in infant formula, baby foods, dietary supplements and pharmaceuticals.
Introduction: The way that food is produced and distributed has undergone fundamental changes in recent decades particularly in Dubai and Middle Eastern region. The food safety area has become more complex, driven by widespread changes in methods of food production and processing, coupled with rapid increases in global food trade and increased tourism. Consumers today are demanding more meaningful information about food safety and quality. To meet this demand, some companies are engaging third-party audit bodies to provide greater assurance that their products meet quality and safety requirements. Purpose: The purpose of the study was to evaluate the level of implementation and operation of hazard analysis critical control points (HACCP) and PRPs (Prerequisite Programme) as per the codex alementarious commission protocol of 12 logical steps and codex GHP(Good Hygiene Practices) Methods: Both qualitative and quantitative analysis techniques of in-depth interviews, observations and review of documents were used in this study to complement each other The triangulation method used in this research was to look at the problems from different angles, Five cluster random samples were collected from the sampling frame of 112 food manufacturing companies of DM FCD(Dubai Municipality Food Control Department) list. Results: Research identified lower compliance rates of Good Hygiene practices (PRPs) which compromise 37.4% for the sampled factories and 31.8% compliance rate for HACCP protocol logical step. A number of barriers to the successful implementation and operation of HACCP and also perceived benefits. Barriers included various aspects like difficulties in identifying hazards, an inadequacy of knowledge. Significance: Findings from this study is aimed to provide insights into a fairly new but evolving research area of HACCP Implementation in the food manufacturing sector in the Emirates. The outcomes of this study are expected to have national implications for the enhancement of food safety management system implementation through effective training and enforcement.
When a person overweight and obese, it means he is near from many health problems that are causes to more morbidity and mortality. So, there are a lot of risks factors for overweight and obesity, some of it can change such as lifestyle and environment and other cannot be changed such as age, gender and family history. The primary objective of this research is to determine the risks factors for overweight and obesity and linked to health problems. Then, brief explain some of common disease those are strong relationship with obesity and it will be mentioned some way to management weight and prevention weight gain. Example for the diseases that are related with obesity are: Cancer, diabetes, high blood pressure, cardiovascular disease, dyslipidemia, gallbladder disease, osteoarthritis and sleep apnea. As it has been reviewed in many researches, obesity have strong association with an increased risk of many of diseases and causes of mortality. In spite of the considerable effects of obesity, losing weight and management the healthy weight can reduce the risks significantly. In the past few years, it is estimated that there exist 1.6 billion adults were overweight and 650 million were obese around the worldwide. On the other hand, food experts suggested that 41 million children under 5 to 15 years of age were in fact overweight in 2018. Overweight and obese persons are at risk of a number of medical conditions which can lead to further morbidity and mortality. From 1997 overweight and obesity have been considered a serious health problem around the world. Experiencing increasing rates of overweight and obesity happened on both developed and developing countries. Also, obesity caused several chronic diseases. Depend on the WHO report, in 2016 more than 340 million
Malnutrition is an unspecific term used to define an inadequate nutritional condition. It is characterized by either a deficiency or an excess of energy with measurable adverse effects on clinical outcome. Malnutrition describes the consequences of insufficient pr otein-energy in take.
Globally arising current issues in the field of Diet and Nutrition affecting wellbeing and prosperity. It is well established, engineered and constructed of the finest quality materials in the industry that Nutricraft cookware allows individual to cook with little no oil, and the minimum moisture method of cooking can retain up to 98% of the natural nutrients from the food with three in one whistle, lock and seal such as our accu-tone whistle is an indicator to prevent overcooked vegetables leading to nutrition loss in. And you need to fill the pan with vegetable at least 2/3 full to create enough moisture to enable the whistle feature if you wish to cook waterless vegetable. Our vent setting allows for simmering with less mess and more flavour and our nutri-seal allows true semi vacuum that increases flavour, reduces energy use, and retains more essential vitamins and minerals. AIM: This study aims to determine the relationship of Nutricraft Cookware in Diet and Nutrition and how can it be the solution. Specifically, it investigates whether the Nutricraft cookware has an influential impact on health with proper diet and nutrition as it can be a solution. In this context, Nutricraft cookware is an art cooking system ensures highly nutritious foods that are flavourful and non-toxic. MATERIALS AND METHODS: To test the hypothesis that Nutricraft cookware can be the solution in diet and nutrition, an online survey was distributed to the Nutricraft cookware users and non-Nutricraft cookware users. Respondents were randomly divided into two (Nutricraft user and non-Nutricraft user) and asked to respond on the set of questions and state their experience. Responses were analyzed using statistical treatment to answer the items proposed in the questionnaire accurately.
In the context of Food Process technology, there is a continuous requirement for the generation and scale up of Novel Product Development in the quest for Holistic Wellness Management. Food and its univocal synergy with Disease is so well documented scientifically, that it is now almost a cliche. Dietary interventions are needed in preventive, curative and managerial stances in the context of disease. Hence, plant products are constantly being studied as viable and promising candidates for Novel Product development. The plant world represents Nature’s true givers and the intricate and exquisitely ramified metabolic profile of plants is both fascinating and a challenging area of research. The rationale of the present research endeavor is to address five otherwise unusual plant products and explore their possible use in the development of convenient and unreservedly acceptable food products with robust health benefits. We have revisited our rich Indian heritage and imbibed the use of these plant products as cited in Vedic Scriptures. The Novel products proposed, have been sensorily evaluated by Trained Organoleptic Panelists for their expertise towards the spearheaded improvement of the simulated Product profile. This exercise was executed through a careful structured Questionnaire which was administered in a Protocol oriented manner. The raw data was appropriately analyzed using the required Biostatistical tools and well-defined conclusions have been arrived at and discussed. Significantly, the research outcome has been instrumental in generating five Novel Food products with a tangible culinary, gastronomical and wellness potential.
The time reads as 2:00 am on the corner of his mobile screen, as he is frantically typing on his phone in this wee hour of the night. The mobile screen lights up his determined face in the darkroom, sliding halfway in the bed he frantically types onto the mobile screen chatting in the Whatsapp group with his friends who are all going to be turning 40 this year. The situation looks tense which usually is for any Whatsapp group these days when the members of the group are debating about looping topics around Coronavirus or politics, but this one looks much more intense than usual. The discussion in the group is about fitness, which can be a touchy topic, for these friends in their late thirties, who has just woken up to get fit in the last few months before they soon hit their 40th milestone. And you know what happens when you are working out or get into new physical activity to get fit. Yes, you guessed it right… you talk a lot about it, a lot: you talk about the work out of the day, share pictures, compare time spent in getting fit. And it can get real touchy when the credit of a fast transition is given to the metabolism of the person instead of the hard work one puts in to get there. And this seems to be the core of the argument for these soon to be 40 dudes. This touches upon some popular beliefs, experience with metabolism, and the fitness challenges of the ’40s:
Severe acute malnutrition is defined by a very low weight for height (below-3z scores of the median WHO growth standards), by visible severe wasting or by the presence of nutritional edema. Severe acute malnutrition is a life threatening condition requiring urgent treatment
Junk food or even a single fast-food meal make a difference in your whole health Consumption a poor quality food high in junk food is related to a higher risk of obesity, depression, digestive is-sues, heart disease and stroke, type 2 diabetes, cancer, and initial death. And as you might believe, occurrence matters when it comes to the influence of junk food on your health. Short-term affects of junk food its human nature to think about profits and risks over the short term rather than see-ing the influence our choices have over the long term. So intake of junk food affects your body over the short term. Junk foods are high in calories, low nutrition fats. Surplus consumption of junk foods would guide increase to a large mixture of health disorders. To examine patterns of around junk food consumption of junk food of children, their ingredients, nutritive significance and their impact on children health. Design: Data were drawn as of consumption and action in the child, a population-based. Setting: children from 5 middle and high schools and household in Delhi Surveys Participants: Parents and their children aged 9 to 13 years were exposed to con-sumption and action in the child, a population-based. Setting: children from 5 middle and high schools and household in Delhi Subjects: A total of 200 children and Parents 200 in results age of group 9–13. Variables Meas-ured: region, Type of foods adds, Household Income, Parents education, Media, Eat at the restau-rant, Favorite, foods, Household situation, Obesity, Diabetics and cardiovascular Analysis: logistic regression models were used towards guesstimate links between health be-haviors and junk food consumption, adjusting in favors of demographics. Conclusion: The researcher analysed the data collected through the survey and plotted tables and interpretation after using the tools. In this researcher is going to give getting conclusion and recommendations depending on the results came out after in-progress research. Children should be reminded of recommendations to consume these junk foods only after protracted activity. There is also a need for future interventions designed to decrease consumption, to address the gathering of unhealthy behaviors.
In the context of Food Process technology, there is a continuous requirement for the generation and scale up of Novel Product Development in the quest for Holistic Wellness Management. Food and its univocal synergy with Disease is so well documented scientifically, that it is now almost a cliche. Dietary interventions are needed in preventive, curative and managerial stances in the context of disease. Hence, plant products are constantly being studied as viable and promising candidates for Novel Product development. The plant world represents Nature’s true givers and the intricate and exquisitely ramified metabolic profile of plants is both fascinating and a challenging area of research. The rationale of the present research endeavor is to address five otherwise unusual plant products and explore their possible use in the development of convenient and unreservedly acceptable food products with robust health benefits. We have revisited our rich Indian heritage and imbibed the use of these plant products as cited in Vedic Scriptures. The Novel products proposed, have been sensorily evaluated by Trained Organoleptic Panelists for their expertise towards the spearheaded improvement of the simulated Product profile. This exercise was executed through a careful structured Questionnaire which was administered in a Protocol oriented manner. The raw data was appropriately analyzed using the required Biostatistical tools and well-defined conclusions have been arrived at and discussed. Significantly, the research outcome has been instrumental in generating five Novel Food products with a tangible culinary, gastronomical and wellness potential.
There are 5 malnutrition levels of the Subjective Global Nutrition Assessment (SGNA) Re-Scoring Method based on its total score; normal (score 0-7), mild (score 8-14), moderate (score 15-21), moderate-severe (score22-28) and severe malnutrition (score 29-36). Currently, this SGNA method has been applied to determine malnutrition prevalence in various types of pediatric patients at particular hospital
Cocoa is a commodity that has very broad benefits, especially in the food, beverage, and pharmaceutical industries. Soybean is a commodity that has a high nutritional content and is a cheap source of protein. Soybeans contain an average of 35% protein and 18- 20% fat. Besides, soy fat contains several important phospholipids such as lecithin, sefalin, and lipositol. Soybeans are also a source of vitamin B, vitamin E, vitamin K, calcium, phosphorus, and phytoestrogens. Phytoestrogens, which are active substances contained in soybeans, are recommended as an alternative hormone replacement therapy to prevent osteoporosis and show beneficial effects on bone health. Therefore, it is necessary to formulate healthy food products from cocoa and soybean commodities. There are four formulas tested chocolate soy beverage. Determination of the best formula by organoleptic test in 3 age groups, adolescents, adults, and the elderly. Testing of nutritional content in the form of proximate, calcium, amino acids, isoflavones, phytate), and fatty acids. Based on the best formula organoleptic test results produced chocolate soy beverage composition consisting of 4.25% moisture content, the ash content of 2.44%, 40.71% protein, 13.9% fat, carbohydrates 37.88%, crude fiber 0.84 %, calcium 0.44%, phytic acid 0.35%, total flavonoids 0.22%, catechins 0.12%. Amino acid composition consists of L-aspartic acid 2,256%, L-serine 1,456%, L-glutamine acid 3,948%, glycine 1,463%, L-histidine 2,250%, L-arginine 2,250%, L-threonine 0,912%, L-alanine 0.777%, L-proline 0.935%, L-tyrosine 1.135%, L-valine 0.683%, L-methionine 0.345%, L-lysine HCL 1.469%, L-isoleucine 0.736%, L-leucine 1.653%, L-phenylalanine 1.761% . While the fatty acid composition consists of palmitic acid 4.27%, stearic acid 2.40%, oleic acid / ω9 8.70%, linoleic acid / ω6 8.33%, linolenic acid / ω3 0.82%, arachidic acid 0 , 13%. The selected formula can be a good supplement product to prevent osteoporosis.
Nigella sativa L., also known as black cumin or black seed, is extensively used for culinary purposes in many parts of the world. Upon roasting and grinding the seed appears dark brown with aroma and taste similar to roasted coffee bean. Since the roasted seed is rich in caffeine and bioactive compounds, the potential for utilizing it as a powdered coffee-like beverage product can be tremendous. In addition, the seed extracts could be developed into a nutraceutical product or used as a functional additive in food. The caffeine content, solubility and antioxidant activities; expressed as free radical-scavenging (DPPH) and ferric reducing antioxidant power (FRAP) of (Nigella sativa seed) roasted–NSS used in the study was 3.8 %, 72.5 %, 45 mmol/mg and 27.4% respectively. Following spray drying, the caffeine content of (Nigella sativa powder-gum arabic) NSP-AG and (Nigella sativa powder-maltodextrin) NSP-MD dropped significantly (P 0.05) on sensory acceptability, proximate composition, pH and colour of the patties.
Rice Bran Oil (RBO) is an abundant food source in Indonesia. RBO contains high levels of monounsaturated fatty acids and rich in antioxidants. However, clinical trials on this material are still very limited. This research aims to assess the differences of effect of rice bran oil (RBO) and olive oil (OO) on lipid profile alteration of hypercholesterolemia junior high school teachers. This study used a quasi-experimental method with a non-randomized pre-test and post-test design. A total of 28 junior high school teachers in the Tamalanrea District of Makassar City who experienced hypercholesterolemia were recruited in this study and were divided into 2 groups. The two groups were at different research locations and received different interventions. The intervention group was given rice bran oil (30 ml/day) while the control group was given olive oil (30 ml/day) for 30 days. The pair t test was used to determine the difference in lipid profile before and after giving RBO and OO. The analysis was continued by comparing the results in the two groups using the independent t test. The level of confidence was set at 95% with a significance value less than 0.05 (p <0.05). After giving RBO for 30 days, the results were a decrease in total cholesterol by 4.59%, triglycerides by 15.8%, LDL by 4.87%, but HDL levels also decreased, although in insignificant amounts (3.41%). Meanwhile, giving OO as a control reduced total cholesterol by 5.04% and triglycerides by 28.2%. In addition, there was also a slight increase in HDL levels by 0.45%, in contrast to LDL levels which did not show any difference at all. At the end of the study of the four lipid profile parameters observed, significant improvements were observed in the reduction of total cholesterol and triglyceride levels significantly after administration of RBO and OO (p <0.05). The results also showed that there was no significant difference between RBO and OO on changes in lipid profile (p> 0.05). From this study, we can conclude that rice bran oil and olive oil have the same effect in improving lipid profiles by significantly lowering total cholesterol and triglyceride levels.
