Pub Date : 2020-06-10DOI: 10.33552/GJNFS.2020.02.000550
A. C. Degebasa
Potato (Solanum tuberosum L.) ranked as the third most important food crop following rice and wheat and is consumed by over a billion people throughout the world [1,2]. Potato serves as a food and income security source and provides important nutrients. Potato has a high content of carbohydrates, significant amounts of quality protein, and substantial amounts of vitamins, especially vitamin C [3]. Potato production is expanding strongly in many developing countries accounting for more than half of the global harvest [4]. In Ethiopia, root and tuber crops are the third largest national food commodity, after maize and wheat, in terms of production [5,6]. Potato promises higher calorie per unit area production potential than any grain and can be produced, stored, and consumed without major technological inputs. Recent trends indicate that potato production in densely populated developing nations is *Corresponding author: FAbebe Chindi Degebasa, Department of Agricultural Research, Holetta Agricultural Research Center, Ethiopia. ISSN: 2644-2981 DOI: 10.33552/GJNFS.2020.02.000550
{"title":"Prospects and Challenges of Postharvest Losses of Potato (Solanum Tuberosum L.) in Ethiopia","authors":"A. C. Degebasa","doi":"10.33552/GJNFS.2020.02.000550","DOIUrl":"https://doi.org/10.33552/GJNFS.2020.02.000550","url":null,"abstract":"Potato (Solanum tuberosum L.) ranked as the third most important food crop following rice and wheat and is consumed by over a billion people throughout the world [1,2]. Potato serves as a food and income security source and provides important nutrients. Potato has a high content of carbohydrates, significant amounts of quality protein, and substantial amounts of vitamins, especially vitamin C [3]. Potato production is expanding strongly in many developing countries accounting for more than half of the global harvest [4]. In Ethiopia, root and tuber crops are the third largest national food commodity, after maize and wheat, in terms of production [5,6]. Potato promises higher calorie per unit area production potential than any grain and can be produced, stored, and consumed without major technological inputs. Recent trends indicate that potato production in densely populated developing nations is *Corresponding author: FAbebe Chindi Degebasa, Department of Agricultural Research, Holetta Agricultural Research Center, Ethiopia. ISSN: 2644-2981 DOI: 10.33552/GJNFS.2020.02.000550","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84372444","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}
Pub Date : 2020-06-10DOI: 10.33552/GJNFS.2020.02.000548
N. Alexandre
Rice (Oryza sativa) is among the seven crops of priorities in Rwanda that play a role in food security within household. Different varieties of rice both short and long are grown in Rwanda, among them Zong zeng, Yune Eritian and XY are grown and consumed in almost all parts of the country. The same for other crops, a huge amount of rice produced is lost during handling activities before reaching the consumer. The loss includes breakage, and loss of nutrients due to the removal of bran and husk. Different techniques are used for the reduction of such post-harvest losses of rice and rice parboiling is among the most useful techniques applied to reduce postharvest losses of rice and is now applied in different parts of the world. However, this technique has not yet been adopted by Rwandans for prevention of loss of rice after harvesting. Therefore, the objective of the present study was to assess the effects of parboiling technique on physico-chemical parameters of different rice varieties grown in Rwanda and to do its awareness for Rwandan population. Three new varieties: Zong Zeng, Yune Eritian, and XY were further prepared and analysed in comparing with the same rice varieties that is not parboiled. Paddy was weighed, cleaned 3 times, pre-steamed, soaked in water of 80 0C at ratio of 1: 2.5 in water bath set at 800C for 4 and 6 hours, and then the steaming was done for 10 min at 100 0C. Drying followed in order to reduce the moisture content using the dryer set at (20-25°C) and the the final moisture content was13%. Dried rice was then milled in a mortar by use of a pestle to remove husks. Nutritional analysis was done by measuring Ash, protein, fat and Vitamin B1. The findings of the present study show that parboiling resulted in increase of Fat, Vitamin B1, Protein and Ash content. 4 hours soaking time showed effect on the acceptability as the rice soaked for 4hours has been more accepted compared to the one soaked for 6 hours. 6 hours soaking time resulted in considerable increase of B1 compared to other used soaking times. Therefore, we can conclude that parboiling method is a good method for reduction of rice lost during rice processors and fighting against diseases such as beriberi caused by deficiency of Vitamin B1 due to its associated increase in B1. parboiling techniques, which result in improving of the quality of rice in line with rising nutrition content and shelf life. Therefore, the information from this report based on above mentioned benefits for improvement of consumer health (fight against diseases) and reduction of postharvest losses (reduc tion of rice breakability during postharvest handling) of parboiling technic will be useful for rice processors, consumers, extension workers for awareness of such technic among different stakeholders and beneficiaries.
{"title":"Effect of Parboiling Technique on the Nutritional Quality of Rice","authors":"N. Alexandre","doi":"10.33552/GJNFS.2020.02.000548","DOIUrl":"https://doi.org/10.33552/GJNFS.2020.02.000548","url":null,"abstract":"Rice (Oryza sativa) is among the seven crops of priorities in Rwanda that play a role in food security within household. Different varieties of rice both short and long are grown in Rwanda, among them Zong zeng, Yune Eritian and XY are grown and consumed in almost all parts of the country. The same for other crops, a huge amount of rice produced is lost during handling activities before reaching the consumer. The loss includes breakage, and loss of nutrients due to the removal of bran and husk. Different techniques are used for the reduction of such post-harvest losses of rice and rice parboiling is among the most useful techniques applied to reduce postharvest losses of rice and is now applied in different parts of the world. However, this technique has not yet been adopted by Rwandans for prevention of loss of rice after harvesting. Therefore, the objective of the present study was to assess the effects of parboiling technique on physico-chemical parameters of different rice varieties grown in Rwanda and to do its awareness for Rwandan population. Three new varieties: Zong Zeng, Yune Eritian, and XY were further prepared and analysed in comparing with the same rice varieties that is not parboiled. Paddy was weighed, cleaned 3 times, pre-steamed, soaked in water of 80 0C at ratio of 1: 2.5 in water bath set at 800C for 4 and 6 hours, and then the steaming was done for 10 min at 100 0C. Drying followed in order to reduce the moisture content using the dryer set at (20-25°C) and the the final moisture content was13%. Dried rice was then milled in a mortar by use of a pestle to remove husks. Nutritional analysis was done by measuring Ash, protein, fat and Vitamin B1. The findings of the present study show that parboiling resulted in increase of Fat, Vitamin B1, Protein and Ash content. 4 hours soaking time showed effect on the acceptability as the rice soaked for 4hours has been more accepted compared to the one soaked for 6 hours. 6 hours soaking time resulted in considerable increase of B1 compared to other used soaking times. Therefore, we can conclude that parboiling method is a good method for reduction of rice lost during rice processors and fighting against diseases such as beriberi caused by deficiency of Vitamin B1 due to its associated increase in B1. parboiling techniques, which result in improving of the quality of rice in line with rising nutrition content and shelf life. Therefore, the information from this report based on above mentioned benefits for improvement of consumer health (fight against diseases) and reduction of postharvest losses (reduc tion of rice breakability during postharvest handling) of parboiling technic will be useful for rice processors, consumers, extension workers for awareness of such technic among different stakeholders and beneficiaries.","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74618246","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}
Pub Date : 2020-06-10DOI: 10.33552/GJNFS.2020.02.000549
Faiz-Ul-Hassan Shah
Billions of people in the world are suffering from malnutrition. Malnutrition is widely prevalent in under-develop world especially South Asia and Africa where more than half of the world’s malnourished children are found. There are variety of nutritional deficiency outcomes such as stunting, wasting, low birth weight and overweight. Consequently, low productivity, poverty and low standard of living are widespread. This review provides an overview of global scenario of malnutrition.
{"title":"Global Scenario of Malnutrition: A Review","authors":"Faiz-Ul-Hassan Shah","doi":"10.33552/GJNFS.2020.02.000549","DOIUrl":"https://doi.org/10.33552/GJNFS.2020.02.000549","url":null,"abstract":"Billions of people in the world are suffering from malnutrition. Malnutrition is widely prevalent in under-develop world especially South Asia and Africa where more than half of the world’s malnourished children are found. There are variety of nutritional deficiency outcomes such as stunting, wasting, low birth weight and overweight. Consequently, low productivity, poverty and low standard of living are widespread. This review provides an overview of global scenario of malnutrition.","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75616366","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}
Prediabetes was a condition where a person has abnormal blood sugar levels but was not yet categorized as diabetes (140-199 mg / dl). The increased incidence of prediabetes affects the increasing number of cases of diabetes, unhealthy diet and irregular exercise models are factors that cause weight problems and blood sugar levels that increase cases of prediabetes to have an impact on diabetes cases. The research purpose was the effect of diet menus and exercise models on reducing blood sugar levels and body weight in the prediabetes group. The method research was the analytical method with the design of quasi-experimental, the population was 20 people, and the sample was total population or sample of 20 people by dividing 2 groups with different interventions, the technique with accidental sampling, and tool with SPSS 20, the data analyzed with independent t test. The result of research was the influence in group jasmine (diet and exercise menu (jogging)) (P value = 0.001 <α = 0.05), and in group rose (diet and exercise menu (casual walk)) (P value = 0.004 <α = 0.05) to reduce blood sugar levels and body weight. The conclusion of research was that the diet control and exercise menu models were able to influence the decrease in blood sugar levels and body weight in the prediabetes group, group a had a more significant effect because of jogging so that more calories burned.
{"title":"The Influence of Diet Menus and Sports Models on Decreased Blood Sugar Levels and Body Weight of Prediabetes Group","authors":"E. Putri, Rina Wati, D. Fera","doi":"10.35308/jns.v1i1.2218","DOIUrl":"https://doi.org/10.35308/jns.v1i1.2218","url":null,"abstract":"Prediabetes was a condition where a person has abnormal blood sugar levels but was not yet categorized as diabetes (140-199 mg / dl). The increased incidence of prediabetes affects the increasing number of cases of diabetes, unhealthy diet and irregular exercise models are factors that cause weight problems and blood sugar levels that increase cases of prediabetes to have an impact on diabetes cases. The research purpose was the effect of diet menus and exercise models on reducing blood sugar levels and body weight in the prediabetes group. The method research was the analytical method with the design of quasi-experimental, the population was 20 people, and the sample was total population or sample of 20 people by dividing 2 groups with different interventions, the technique with accidental sampling, and tool with SPSS 20, the data analyzed with independent t test. The result of research was the influence in group jasmine (diet and exercise menu (jogging)) (P value = 0.001 <α = 0.05), and in group rose (diet and exercise menu (casual walk)) (P value = 0.004 <α = 0.05) to reduce blood sugar levels and body weight. The conclusion of research was that the diet control and exercise menu models were able to influence the decrease in blood sugar levels and body weight in the prediabetes group, group a had a more significant effect because of jogging so that more calories burned.","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79206612","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}
Jun Musnadi Is, Liza Sartika, Zakiyuddin Zakiyuddin
Introduction on food sanitation hygiene is an effort to control the factors of food, people, places and equipment that can or may cause illness or health problems. The purpose of this research is to find out how the Analysis of Food Sanitation Hygiene at Sultan Iskandar Muda Regional General Hospital, Nagan Raya Regency. This research is a qualitative study conducted at Sultan Iskandar Muda Regional General Hospital, Nagan Raya Regency, when the research was conducted in January 2019. Research informants as many as 12 people namely, 9 food handlers, 1 program implementer, and 2 patients, taken by purposive sampling. The results showed the overall results of food sanitation hygiene, especially in the room, were quite good because they had storage, cooking and serving food, but still had water deposits because they did not have slope / slope so the floor was slippery, infrastructure was inadequate because of the aids used, PPE that has not been well used, the food is counted pretty good because the storage is separate but certainly not contaminated because the food served is sometimes in direct contact with hands, and HR food handlers are inadequate because each sift consists of three people who process, serve and deliver food. Conclusion sanitation hygiene has been counted as good, however it is necessary to make improvements to be declared good overall. It is recommended to the officers in charge of the hospital to pay more attention to sanitary hygiene, both food and others.
{"title":"Analysis of Higyene Food Sanitation in Public Hospital in Sultan Iskandar Muda Regency Nagan Raya","authors":"Jun Musnadi Is, Liza Sartika, Zakiyuddin Zakiyuddin","doi":"10.35308/jns.v1i1.2348","DOIUrl":"https://doi.org/10.35308/jns.v1i1.2348","url":null,"abstract":"Introduction on food sanitation hygiene is an effort to control the factors of food, people, places and equipment that can or may cause illness or health problems. The purpose of this research is to find out how the Analysis of Food Sanitation Hygiene at Sultan Iskandar Muda Regional General Hospital, Nagan Raya Regency. This research is a qualitative study conducted at Sultan Iskandar Muda Regional General Hospital, Nagan Raya Regency, when the research was conducted in January 2019. Research informants as many as 12 people namely, 9 food handlers, 1 program implementer, and 2 patients, taken by purposive sampling. The results showed the overall results of food sanitation hygiene, especially in the room, were quite good because they had storage, cooking and serving food, but still had water deposits because they did not have slope / slope so the floor was slippery, infrastructure was inadequate because of the aids used, PPE that has not been well used, the food is counted pretty good because the storage is separate but certainly not contaminated because the food served is sometimes in direct contact with hands, and HR food handlers are inadequate because each sift consists of three people who process, serve and deliver food. Conclusion sanitation hygiene has been counted as good, however it is necessary to make improvements to be declared good overall. It is recommended to the officers in charge of the hospital to pay more attention to sanitary hygiene, both food and others.","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88911614","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}
Fishermen are one of the livelihoods of the people in Indonesia, they depend on sea products, referring to development priorities in improving the quality of people and society that produce superior Indonesian humans, of course, also determined by adequate nutrition and nutritional adequacy is largely determined by food security in a family. The purpose of this study to determine the association between status of fishermen with food security in fishing families in the district West Aceh. This research method uses a cross-sectional study. The sample in this study amounted to 122 fishing families. Data collection was carried out by means of direct interviews covering the status of fishermen and food security, data analysis included univariate analysis, bivariate with independent sample t-test, and multivariate regression analysis. The results of research on 122 fishing families known that 56.25% of fishermen families who have capital have good food security, while 90.48% of laboring fishing families have poor food security. Bivariate analysis shows the variable of food security, with the status of fishermen having a value of P<0.05 which can be assumed that there is a significant difference between food security and the status of fishermen.
{"title":"The Association between Fishermen Status and Food Security of Fishermen Families in the West Aceh District","authors":"Wardah Iskandar, R. Maulidya, Ishalyadi Ishalyadi","doi":"10.35308/jns.v1i1.2252","DOIUrl":"https://doi.org/10.35308/jns.v1i1.2252","url":null,"abstract":"Fishermen are one of the livelihoods of the people in Indonesia, they depend on sea products, referring to development priorities in improving the quality of people and society that produce superior Indonesian humans, of course, also determined by adequate nutrition and nutritional adequacy is largely determined by food security in a family. The purpose of this study to determine the association between status of fishermen with food security in fishing families in the district West Aceh. This research method uses a cross-sectional study. The sample in this study amounted to 122 fishing families. Data collection was carried out by means of direct interviews covering the status of fishermen and food security, data analysis included univariate analysis, bivariate with independent sample t-test, and multivariate regression analysis. The results of research on 122 fishing families known that 56.25% of fishermen families who have capital have good food security, while 90.48% of laboring fishing families have poor food security. Bivariate analysis shows the variable of food security, with the status of fishermen having a value of P<0.05 which can be assumed that there is a significant difference between food security and the status of fishermen.","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91323302","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}
Anemia in Pregnant Women is a health problem during pregnancy. Where the state of decreased hemoglobin levels and the number of red blood cells below normal values. Increased need for iron nearly tripled for the needs of mothers and fetuses during pregnancy, anemia in pregnant women has an impact on morbidity and maternal death, the risk of low birth weight, premature birth. Anemia can also be avoided by consuming foods that often contain animal protein and vegetable protein. Iron (Fe) intake, knowledge, and family support have an important role in the incidence of anemia in pregnancy. This type of research is a cross sectional survey. The study was conducted in Johan Pahlawan Sub-district, West Aceh District. The population is all pregnant women trimester II and III of 54 pregnant women. Taking in total sampling, data analysis used Univariate analysis and Bivariate (Chi-Square test). The results of the study obtained a relationship between the knowledge factor with the P-value = 0.001 and the Family Support factor with a P-value = 0.004 with the incidence of anemia in pregnant women. Expected mothers are expected to know the importance of consuming iron (Fe) intake, extensive knowledge about the dangers of anemia during pregnancy and the importance of family support for pregnant women to avoid anemia.
{"title":"Factors Related with Anemia in Pregnant Women in Johan Pahlawan Sub-District, West Aceh District","authors":"Susy Sriwahyuni, F. Fitriani, A. Azwar","doi":"10.35308/jns.v1i1.2251","DOIUrl":"https://doi.org/10.35308/jns.v1i1.2251","url":null,"abstract":"Anemia in Pregnant Women is a health problem during pregnancy. Where the state of decreased hemoglobin levels and the number of red blood cells below normal values. Increased need for iron nearly tripled for the needs of mothers and fetuses during pregnancy, anemia in pregnant women has an impact on morbidity and maternal death, the risk of low birth weight, premature birth. Anemia can also be avoided by consuming foods that often contain animal protein and vegetable protein. Iron (Fe) intake, knowledge, and family support have an important role in the incidence of anemia in pregnancy. This type of research is a cross sectional survey. The study was conducted in Johan Pahlawan Sub-district, West Aceh District. The population is all pregnant women trimester II and III of 54 pregnant women. Taking in total sampling, data analysis used Univariate analysis and Bivariate (Chi-Square test). The results of the study obtained a relationship between the knowledge factor with the P-value = 0.001 and the Family Support factor with a P-value = 0.004 with the incidence of anemia in pregnant women. Expected mothers are expected to know the importance of consuming iron (Fe) intake, extensive knowledge about the dangers of anemia during pregnancy and the importance of family support for pregnant women to avoid anemia.","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78920759","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}
Nutrition problems in Indonesia are already classified as multiple nutritional problems, namely the problem of undernutrition and overweight obesity. In 2010 the prevalence of overweight and obesity in Aceh province was 11.2 percent and in 2013 was 14.8 percent (8.9 percent fat and 5.9 percent very fat) resulting in an increase of 3.6 percent. Food intake is one factor that can cause cause overweight and obesity. This study wanted to analyze the factors of food intake in children aged 7-12 years become the cause of overweight and obesity. This study was an observational analytic study with cross sectional design aimed at assessing relationship of food intake on obesity-related weight status in first-fifth grade elementary school children aged 7-12 years at Kabupaten Aceh Barat. The sample size is 289 students. Determination of child obesity status using Body Mass Index based on Age (IMT/U), that is overweight and obesity if IMT/U>1.0 SD. Data of food intake was obtained through interview using 24-hour food recall form for 3 days. From 289 respondents, 51.90% were overweight and obesity. Factors related to the incidence of overweight and obesity are energy and fat intake (OR = 4.56 and 4.03).
印度尼西亚的营养问题已经被归类为多重营养问题，即营养不足和超重肥胖问题。2010年，亚齐省的超重和肥胖患病率为11.2%，2013年为14.8%(8.9%为脂肪，5.9%为非常脂肪)，增加了3.6%。食物摄入是导致超重和肥胖的一个因素。本研究想分析7-12岁儿童食物摄入成为超重和肥胖原因的因素。本研究是一项横断面设计的观察性分析研究，旨在评估Kabupaten Aceh Barat地区7-12岁小学一至五年级儿童食物摄入与肥胖相关体重状况的关系。样本量为289名学生。基于年龄的体重指数(Body Mass Index of Age, IMT/U)测定儿童肥胖状况，IMT/U>1.0 SD即为超重和肥胖。采食量数据采用24小时食品召回表进行访谈，为期3天。289名受访者中，51.90%的人超重和肥胖。与超重和肥胖发生率相关的因素是能量和脂肪摄入(OR = 4.56和4.03)。
{"title":"Food Intake of Overweight and Obesity in Children Aged 7-12 Years at Aceh Barat District","authors":"Sri Wahyuni Muhsin, S. Elida, A. Iskandar","doi":"10.35308/jns.v1i1.2250","DOIUrl":"https://doi.org/10.35308/jns.v1i1.2250","url":null,"abstract":"Nutrition problems in Indonesia are already classified as multiple nutritional problems, namely the problem of undernutrition and overweight obesity. In 2010 the prevalence of overweight and obesity in Aceh province was 11.2 percent and in 2013 was 14.8 percent (8.9 percent fat and 5.9 percent very fat) resulting in an increase of 3.6 percent. Food intake is one factor that can cause cause overweight and obesity. This study wanted to analyze the factors of food intake in children aged 7-12 years become the cause of overweight and obesity. This study was an observational analytic study with cross sectional design aimed at assessing relationship of food intake on obesity-related weight status in first-fifth grade elementary school children aged 7-12 years at Kabupaten Aceh Barat. The sample size is 289 students. Determination of child obesity status using Body Mass Index based on Age (IMT/U), that is overweight and obesity if IMT/U>1.0 SD. Data of food intake was obtained through interview using 24-hour food recall form for 3 days. From 289 respondents, 51.90% were overweight and obesity. Factors related to the incidence of overweight and obesity are energy and fat intake (OR = 4.56 and 4.03).","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89524987","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}
Pub Date : 2020-02-11DOI: 10.33552/GJNFS.2020.02.000547
J. CyrilKanmony
Pesticides refer to agro-chemicals that are used for protecting plants from pests. Pesticides are classified into insecticides, fungicides, herbicides and others including plant-growth-regulators. Liberal use of agro-chemicals results in the presence of excess pesticide residues in the edible parts of plants and food grains. It is proved by many laboratory-based studies [1]. The indiscriminately sprayed pesticides and insecticides also results in the pollution of air, water and soil. Pollution reduces our life span by increasing our exposure to environment-related health hazards [2,3]. Further due to overuse of these poisonous pesticides and insecticides, these pests and insects become immune to these chemicals and become more dangerous than before. We use these poisonous chemicals to kill the damage-causing pests without knowing their impact on human health. They have the potential to kill not only pests and insects but also various beings including human beings. Why do then we use these poisonous agro-chemicals?
{"title":"Use of Pesticides on Crops and Its Impact on Health","authors":"J. CyrilKanmony","doi":"10.33552/GJNFS.2020.02.000547","DOIUrl":"https://doi.org/10.33552/GJNFS.2020.02.000547","url":null,"abstract":"Pesticides refer to agro-chemicals that are used for protecting plants from pests. Pesticides are classified into insecticides, fungicides, herbicides and others including plant-growth-regulators. Liberal use of agro-chemicals results in the presence of excess pesticide residues in the edible parts of plants and food grains. It is proved by many laboratory-based studies [1]. The indiscriminately sprayed pesticides and insecticides also results in the pollution of air, water and soil. Pollution reduces our life span by increasing our exposure to environment-related health hazards [2,3]. Further due to overuse of these poisonous pesticides and insecticides, these pests and insects become immune to these chemicals and become more dangerous than before. We use these poisonous chemicals to kill the damage-causing pests without knowing their impact on human health. They have the potential to kill not only pests and insects but also various beings including human beings. Why do then we use these poisonous agro-chemicals?","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74761861","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}
Pub Date : 2020-01-13DOI: 10.33552/GJNFS.2020.02.000546
I. Tekiner
Four thousand years later, Gilgamesh’s story still tells us valuable things about meaning of life, our inescapable mortality, and fighting for eternal life. Since the end of the World War II, food industries and stakeholders have been writing again a contemporary Epic of Gilgamesh offering nutrition and health challenges as if alleged paradigm-shifting divinity.
{"title":"Food and Nutrition Trends: Eternal Life or Our Extinction?","authors":"I. Tekiner","doi":"10.33552/GJNFS.2020.02.000546","DOIUrl":"https://doi.org/10.33552/GJNFS.2020.02.000546","url":null,"abstract":"Four thousand years later, Gilgamesh’s story still tells us valuable things about meaning of life, our inescapable mortality, and fighting for eternal life. Since the end of the World War II, food industries and stakeholders have been writing again a contemporary Epic of Gilgamesh offering nutrition and health challenges as if alleged paradigm-shifting divinity.","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83882086","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}
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