Pub Date : 2019-07-31DOI: 10.33552/gjnfs.2019.02.000532
M. Sheykhi
The survey intends to investigate the financial status of the youth, i.e. age groups 18-29 of both genders in developing world. The survey aims to serve for the socio-financial empowerment of youth and will eventually contribute to the implementation and realization of the youth who need effective and influencing policies to improve their quality of life. Based on Iran’s national census in 2011, approximately youth include 33% or 25 million of the total population of the country. The demographic profile of the increasing youth at the age of employability and income indicates that a large number of the educated and skilled youth do not enjoy adequate financial and intellectual opportunities available to their counterparts in developed and newly emerging economies. However, social and economic hazards and disparities have their effects on the quality of life of the young men and women of Iran. Such a situation makes the youth of both genders very vulnerable. High and rising figures of unemployment especially within the youth have contributed to serious concerns. Sociologically speaking such issues will cause long-term challenges if not addressed in time and in place.
{"title":"State of Food vs Income-Expenditure Gap in Developing World with a Focus on Iran","authors":"M. Sheykhi","doi":"10.33552/gjnfs.2019.02.000532","DOIUrl":"https://doi.org/10.33552/gjnfs.2019.02.000532","url":null,"abstract":"The survey intends to investigate the financial status of the youth, i.e. age groups 18-29 of both genders in developing world. The survey aims to serve for the socio-financial empowerment of youth and will eventually contribute to the implementation and realization of the youth who need effective and influencing policies to improve their quality of life. Based on Iran’s national census in 2011, approximately youth include 33% or 25 million of the total population of the country. The demographic profile of the increasing youth at the age of employability and income indicates that a large number of the educated and skilled youth do not enjoy adequate financial and intellectual opportunities available to their counterparts in developed and newly emerging economies. However, social and economic hazards and disparities have their effects on the quality of life of the young men and women of Iran. Such a situation makes the youth of both genders very vulnerable. High and rising figures of unemployment especially within the youth have contributed to serious concerns. Sociologically speaking such issues will cause long-term challenges if not addressed in time and in place.","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85239256","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 : 2019-07-31DOI: 10.33552/gjnfs.2019.02.000533
O. Mukuku
Breastfeeding provides many health benefits by protecting the mother and child. Optimal breastfeeding is one of the most effective preventive health measures against diarrheal diseases and infant mortality. Studies indicate that breast milk protects infants against infectious and chronic diseases [1,2]. Globally, 60% of infant and young child deaths occur as a result of inappropriate infant feeding practices and infectious diseases, two-thirds of which are attributable to poor breastfeeding practices [2]. Infant feeding practices may have a negative effect on children’s growth and development, particularly in developing countries where access to basic health services is not sufficient [3]. In developing countries, feeding practices are very often inadequate and inconsistent with World Health Organization (WHO) recommendations and are the main factors affecting the physical growth and mental development of the child [4]. Poor nutritional status in early childhood also affects health in adulthood [5]. Nutritional status is the best indicator of child well-being and, indirectly, the well-being of the community.
{"title":"Factors Associated with the time to Breast Feeding Cessation among children aged one to four Years in a Rural area in Democratic Republic of Congo","authors":"O. Mukuku","doi":"10.33552/gjnfs.2019.02.000533","DOIUrl":"https://doi.org/10.33552/gjnfs.2019.02.000533","url":null,"abstract":"Breastfeeding provides many health benefits by protecting the mother and child. Optimal breastfeeding is one of the most effective preventive health measures against diarrheal diseases and infant mortality. Studies indicate that breast milk protects infants against infectious and chronic diseases [1,2]. Globally, 60% of infant and young child deaths occur as a result of inappropriate infant feeding practices and infectious diseases, two-thirds of which are attributable to poor breastfeeding practices [2]. Infant feeding practices may have a negative effect on children’s growth and development, particularly in developing countries where access to basic health services is not sufficient [3]. In developing countries, feeding practices are very often inadequate and inconsistent with World Health Organization (WHO) recommendations and are the main factors affecting the physical growth and mental development of the child [4]. Poor nutritional status in early childhood also affects health in adulthood [5]. Nutritional status is the best indicator of child well-being and, indirectly, the well-being of the community.","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84506995","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 : 2019-07-24DOI: 10.33552/GJNFS.2019.02.000530
Rosie. Morrell, A. Rosenthal
Carrots have been widely used as a model food in chewing studies yet inter and intra varietal variation have not been considered, treating them as a standard material whose rheological and breakdown characteristics are constant. Using a texture analyzer, we determined small strain compression (Young’s) moduli of carrot cores. We also undertook high speed, high strain compression tests to mimic the type of forces involved in chewing studies. Results suggest that for fresh carrots there is no significant difference between the textural characteristics of carrot varieties studied. Moreover, no difference exists in textural characteristics of sample cores obtained from different locations within the same carrot. As carrots are stored at temperatures between 10 and 30 °C the Young’s modulus declines exponentially with time, while the breaking stress gradually increases. Our data does suggest that the many researchers who have used carrots as consistent model food is justified in doing so as long as the produce is fresh.
{"title":"Inter and Intra Varietal Variation in Textural Characteristics of Carrots-a Standard Food in Chewing Studies","authors":"Rosie. Morrell, A. Rosenthal","doi":"10.33552/GJNFS.2019.02.000530","DOIUrl":"https://doi.org/10.33552/GJNFS.2019.02.000530","url":null,"abstract":"Carrots have been widely used as a model food in chewing studies yet inter and intra varietal variation have not been considered, treating them as a standard material whose rheological and breakdown characteristics are constant. Using a texture analyzer, we determined small strain compression (Young’s) moduli of carrot cores. We also undertook high speed, high strain compression tests to mimic the type of forces involved in chewing studies. Results suggest that for fresh carrots there is no significant difference between the textural characteristics of carrot varieties studied. Moreover, no difference exists in textural characteristics of sample cores obtained from different locations within the same carrot. As carrots are stored at temperatures between 10 and 30 °C the Young’s modulus declines exponentially with time, while the breaking stress gradually increases. Our data does suggest that the many researchers who have used carrots as consistent model food is justified in doing so as long as the produce is fresh.","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88093375","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 : 2019-07-24DOI: 10.33552/gjnfs.2019.02.000531
M. Torabi
{"title":"Follow-Up Study of Torabi et al. A Cross-Sectional Survey on the Inclusion of Tobacco Prevention/ Cessation, Nutrition/Diet, and Exercise Physiology/ Fitness Education in Medical School Curricula","authors":"M. Torabi","doi":"10.33552/gjnfs.2019.02.000531","DOIUrl":"https://doi.org/10.33552/gjnfs.2019.02.000531","url":null,"abstract":"","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77769093","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 : 2019-07-10DOI: 10.33552/gjnfs.2019.02.000529
G. Im
Soya bean paste (okara) is the by-product obtained after extraction of aqueous milk from soya bean. Large quantities of the paste are generated as by-product obtain the process of extracting the aqueous liquid from soya beans and in the production process of tofu. Several research works have reported on quantity of okara to be generated from soya beans. According to Liu [1], 1.1 pounds of okara can be generated from 1 pound of soya beans, while Riaz [2], stated that 1 kilogram of soybeans used for soymilk processing can generates between 1.4-1.8kg of okara. According to Africa Do Business Limited (2012), 1.2kg of fresh okara is produced from 1 kg of soya beans processed for manufacturing of tofu [3].
{"title":"Yield of Soya Paste (Okara) Influenced by Some Mechanical Parameters of an Automated Grain Drinks Production Machine","authors":"G. Im","doi":"10.33552/gjnfs.2019.02.000529","DOIUrl":"https://doi.org/10.33552/gjnfs.2019.02.000529","url":null,"abstract":"Soya bean paste (okara) is the by-product obtained after extraction of aqueous milk from soya bean. Large quantities of the paste are generated as by-product obtain the process of extracting the aqueous liquid from soya beans and in the production process of tofu. Several research works have reported on quantity of okara to be generated from soya beans. According to Liu [1], 1.1 pounds of okara can be generated from 1 pound of soya beans, while Riaz [2], stated that 1 kilogram of soybeans used for soymilk processing can generates between 1.4-1.8kg of okara. According to Africa Do Business Limited (2012), 1.2kg of fresh okara is produced from 1 kg of soya beans processed for manufacturing of tofu [3].","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82653731","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 : 2019-07-08DOI: 10.33552/gjnfs.2019.02.000528
Yimer Mihretie
Milk protein has a lot of nutritional merits. First, it is reich in amino acids essential for growing children and maintenance of a health life. Second, it is important for enhancing immune system development that is used for strong protection of harmful organisms. Milk protein can be classified into casein protein, whey protein and their derivative polypeptides on the basis of their functionality and properties. Casein proteins are acting as antiviral and immunoregulatory factors which help the human body by regulating the innate immune response both through up-regulating to increase the killing of virus and down regulating to reduce determinatal conditions such as sepsis. Like casine proteins, why proteins and peptides have been studied extensively for antiviral property.
{"title":"Effect of Vitamin D and Milk Protein on Child Growth and Health","authors":"Yimer Mihretie","doi":"10.33552/gjnfs.2019.02.000528","DOIUrl":"https://doi.org/10.33552/gjnfs.2019.02.000528","url":null,"abstract":"Milk protein has a lot of nutritional merits. First, it is reich in amino acids essential for growing children and maintenance of a health life. Second, it is important for enhancing immune system development that is used for strong protection of harmful organisms. Milk protein can be classified into casein protein, whey protein and their derivative polypeptides on the basis of their functionality and properties. Casein proteins are acting as antiviral and immunoregulatory factors which help the human body by regulating the innate immune response both through up-regulating to increase the killing of virus and down regulating to reduce determinatal conditions such as sepsis. Like casine proteins, why proteins and peptides have been studied extensively for antiviral property.","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89943387","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 : 2019-07-02DOI: 10.33552/gjnfs.2019.02.000527
Dunaev Av
During the primary distillation of fermented products, along with alcohol, a mass of harmful substances, including poisons: methanol, fuel oils, and other untreated compounds, is also distilled. The boiling point of alcohol is 78.4 °C, and in fermented products there are liquids that boil at lower (methanol, acetone, acetaldehyde, etc.) and at higher temperatures (amyl, propyl, isoamyl and other alcohols, furfural, acetyl). Many of them are poisonous and dangerous to humans. However, during the processing of fermented products with the separation of fractions, with the removal of the most toxic impurities in the final product, there are still quite a lot of harmful components called fuel oils. In a high-quality alcoholic liquid should contain as little fuel oils but should be kept harmless substances. The approximate content of fuel oils in some products (Table 1). Table 1: Approximate content of fuel oils in alcoholic liquids.
{"title":"Method of Reducing the Content of Fuel Oils Activation of the Alcohol Liquid","authors":"Dunaev Av","doi":"10.33552/gjnfs.2019.02.000527","DOIUrl":"https://doi.org/10.33552/gjnfs.2019.02.000527","url":null,"abstract":"During the primary distillation of fermented products, along with alcohol, a mass of harmful substances, including poisons: methanol, fuel oils, and other untreated compounds, is also distilled. The boiling point of alcohol is 78.4 °C, and in fermented products there are liquids that boil at lower (methanol, acetone, acetaldehyde, etc.) and at higher temperatures (amyl, propyl, isoamyl and other alcohols, furfural, acetyl). Many of them are poisonous and dangerous to humans. However, during the processing of fermented products with the separation of fractions, with the removal of the most toxic impurities in the final product, there are still quite a lot of harmful components called fuel oils. In a high-quality alcoholic liquid should contain as little fuel oils but should be kept harmless substances. The approximate content of fuel oils in some products (Table 1). Table 1: Approximate content of fuel oils in alcoholic liquids.","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73440736","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 : 2019-06-14DOI: 10.33552/gjnfs.2019.02.000526
I. Fernandes
Microalgae (i.e. the prokaryotic cyanobacteria and the eukaryotic microalgae) are a wide diversity of microscopic unicellular organisms with the ability to convert solar energy into chemical energy through photosynthesis [1,2]. Moreover, this evolutionary and phylogenetic diversity means a great diversity from the point of view of the chemical composition of these organisms. Thus, this makes them extremely attractive for potential exploitation and bioprospecting as commercial sources of a wide range of biomolecules (Table 1) [2].
{"title":"Fatty Acids Polyunsaturated as Bioactive Compounds of Microalgae: Contribution to Human Health","authors":"I. Fernandes","doi":"10.33552/gjnfs.2019.02.000526","DOIUrl":"https://doi.org/10.33552/gjnfs.2019.02.000526","url":null,"abstract":"Microalgae (i.e. the prokaryotic cyanobacteria and the eukaryotic microalgae) are a wide diversity of microscopic unicellular organisms with the ability to convert solar energy into chemical energy through photosynthesis [1,2]. Moreover, this evolutionary and phylogenetic diversity means a great diversity from the point of view of the chemical composition of these organisms. Thus, this makes them extremely attractive for potential exploitation and bioprospecting as commercial sources of a wide range of biomolecules (Table 1) [2].","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82568705","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 : 2019-06-11DOI: 10.33552/gjnfs.2019.01.000525
Zeksarias Bassa
Modern agricultural technology defined and summarized in different major categories such as application of optimum rate of fertilizer, irrigation, intensive tillage, monoculture, use of chemical for pest control, improved soil and water conservation, improved natural resource management agronomic practices, improved value addition, improved livestock rearing and feeding, improved harvesting and post-harvest handling practices Abdul et al. [1].
{"title":"Empirical Review of food crop technologies Adoption in Ethiopia: Meta-Analysis","authors":"Zeksarias Bassa","doi":"10.33552/gjnfs.2019.01.000525","DOIUrl":"https://doi.org/10.33552/gjnfs.2019.01.000525","url":null,"abstract":"Modern agricultural technology defined and summarized in different major categories such as application of optimum rate of fertilizer, irrigation, intensive tillage, monoculture, use of chemical for pest control, improved soil and water conservation, improved natural resource management agronomic practices, improved value addition, improved livestock rearing and feeding, improved harvesting and post-harvest handling practices Abdul et al. [1].","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81812426","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 : 2019-05-28DOI: 10.33552/GJNFS.2019.01.000524
J. Ascheri, R. Colque, L. M. Borsoi, D. Ascheri, A. M. Arévalo, E. M. M. D. Silva
Several treatises describe thermoplastic extrusion as an important technology in food product development. Mainly for the possibility of using several ingredients, either alone or in formulations. Recently we have gained high market values products with greater health. In this context, the use of grains and whole grains is an important market in the preparation of breakfast foods, or special foods for children or the elderly, which contain significant nutritional values: antioxidants, fibers, vitamins and, possibly, better protein and free gluten [1].
{"title":"Extrusion Cooking using Fruits Peels, Whole Cereals and Grains","authors":"J. Ascheri, R. Colque, L. M. Borsoi, D. Ascheri, A. M. Arévalo, E. M. M. D. Silva","doi":"10.33552/GJNFS.2019.01.000524","DOIUrl":"https://doi.org/10.33552/GJNFS.2019.01.000524","url":null,"abstract":"Several treatises describe thermoplastic extrusion as an important technology in food product development. Mainly for the possibility of using several ingredients, either alone or in formulations. Recently we have gained high market values products with greater health. In this context, the use of grains and whole grains is an important market in the preparation of breakfast foods, or special foods for children or the elderly, which contain significant nutritional values: antioxidants, fibers, vitamins and, possibly, better protein and free gluten [1].","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81168986","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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