Pub Date : 2019-05-28DOI: 10.33552/GJNFS.2019.01.000523
M. Uchenna
Nutrition can be explained in different ways depending on the context at which one wants to use it for. Nevertheless, it can be said to be the study of nutrients and its roles to the body. According to the above definition, it directs to knowing the nutrients needed by the body and their roles when taken. As it is, there are six (6) nutrients in which the body needs which equally correspond with the six classes of food; protein, carbohydrates, fat and oil, vitamins, mineral salt and water.
{"title":"Fruits and Vegetables, The Best Alternative to Hospital","authors":"M. Uchenna","doi":"10.33552/GJNFS.2019.01.000523","DOIUrl":"https://doi.org/10.33552/GJNFS.2019.01.000523","url":null,"abstract":"Nutrition can be explained in different ways depending on the context at which one wants to use it for. Nevertheless, it can be said to be the study of nutrients and its roles to the body. According to the above definition, it directs to knowing the nutrients needed by the body and their roles when taken. As it is, there are six (6) nutrients in which the body needs which equally correspond with the six classes of food; protein, carbohydrates, fat and oil, vitamins, mineral salt and water.","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":"85522190","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 : 2019-05-16DOI: 10.33552/GJNFS.2019.01.000522
A. I. Airaodion
Monosodium glutamate (MSG) is a sodium salt of glutamic acid. It is usually a white powder. Water ionizes it into free sodium ions and glutamic acid, which is an organic compound consisting of five carbon atoms. It has a carboxylic (-COOH) group and an amino (-NH2) group attached to an “alpha” carbon atom (a carbon atom joined directly to the -COOH group) (David, 2008). It is an alpha amino acid. The molecular formula of MSG is C3H8NNaO4 and its molecular mass is 169.11 gmol-1. MSG has the same basic structure of amino acids, with an amine group (-NH2) and carboxylate ion instead of the carboxylic group (-COO-). MSG has almost same structure with glutamate. The difference is that one hydrogen atom at the carboxylic chain has been replaced with a sodium atom, hence, the name monosodium glutamate [1] (Figure 1&2).
{"title":"Toxicological Effect of Monosodium Glutamate in Seasonings on Human Health","authors":"A. I. Airaodion","doi":"10.33552/GJNFS.2019.01.000522","DOIUrl":"https://doi.org/10.33552/GJNFS.2019.01.000522","url":null,"abstract":"Monosodium glutamate (MSG) is a sodium salt of glutamic acid. It is usually a white powder. Water ionizes it into free sodium ions and glutamic acid, which is an organic compound consisting of five carbon atoms. It has a carboxylic (-COOH) group and an amino (-NH2) group attached to an “alpha” carbon atom (a carbon atom joined directly to the -COOH group) (David, 2008). It is an alpha amino acid. The molecular formula of MSG is C3H8NNaO4 and its molecular mass is 169.11 gmol-1. MSG has the same basic structure of amino acids, with an amine group (-NH2) and carboxylate ion instead of the carboxylic group (-COO-). MSG has almost same structure with glutamate. The difference is that one hydrogen atom at the carboxylic chain has been replaced with a sodium atom, hence, the name monosodium glutamate [1] (Figure 1&2).","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76259056","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 : 2019-05-16DOI: 10.33552/GJNFS.2019.01.000521
A. Dauda
Tomato (Lycopersicon esculentum) is regarded as one of the most important vegetable crops grown all over the world and Nigeria in particular, after onions and pepper [1]. In Nigeria, tomato accounts for about 18% of the average daily consumption of vegetables [2]. Tomatoes are a good source of vitamin C and vitamin A equivalents (in the form of β-carotene) and provide some vitamin E, folic acid, potassium and other trace elements. One of the most well-known tomatoes eating benefits is its lycopene content. Lycopene is a vital anti-oxidant that helps in the fight against cancerous cell formation as well as other kinds of health complications and diseases. Diets that include tomato have been linked with reduced risk of obesity and some neurological diseases including Alzheimer’s disease.
{"title":"Chemical and Microbiological Evaluation of Dried Tomato slices for Nigerian System","authors":"A. Dauda","doi":"10.33552/GJNFS.2019.01.000521","DOIUrl":"https://doi.org/10.33552/GJNFS.2019.01.000521","url":null,"abstract":"Tomato (Lycopersicon esculentum) is regarded as one of the most important vegetable crops grown all over the world and Nigeria in particular, after onions and pepper [1]. In Nigeria, tomato accounts for about 18% of the average daily consumption of vegetables [2]. Tomatoes are a good source of vitamin C and vitamin A equivalents (in the form of β-carotene) and provide some vitamin E, folic acid, potassium and other trace elements. One of the most well-known tomatoes eating benefits is its lycopene content. Lycopene is a vital anti-oxidant that helps in the fight against cancerous cell formation as well as other kinds of health complications and diseases. Diets that include tomato have been linked with reduced risk of obesity and some neurological diseases including Alzheimer’s disease.","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76442157","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 : 2019-05-02DOI: 10.33552/GJNFS.2019.01.000520
Chandrika Murugaiah
{"title":"Beetroot Based ORS for Treatment of Cholera","authors":"Chandrika Murugaiah","doi":"10.33552/GJNFS.2019.01.000520","DOIUrl":"https://doi.org/10.33552/GJNFS.2019.01.000520","url":null,"abstract":"","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80377326","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 : 2019-04-26DOI: 10.33552/GJNFS.2019.01.000519
A. I. Airaodion, O. Ewa, O. Awosanya, E. O. Ogbuagu, U. Ogbuagu, D. Okereke
{"title":"Assessment of Sachet and Bottled Water Quality in Ibadan, Nigeria","authors":"A. I. Airaodion, O. Ewa, O. Awosanya, E. O. Ogbuagu, U. Ogbuagu, D. Okereke","doi":"10.33552/GJNFS.2019.01.000519","DOIUrl":"https://doi.org/10.33552/GJNFS.2019.01.000519","url":null,"abstract":"","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79865449","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 : 2019-04-26DOI: 10.33552/GJNFS.2019.01.000518
M. Uchenna
{"title":"How Accessible is Clean Water to the Rural Area in this Modern Era?","authors":"M. Uchenna","doi":"10.33552/GJNFS.2019.01.000518","DOIUrl":"https://doi.org/10.33552/GJNFS.2019.01.000518","url":null,"abstract":"","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82626605","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 : 2019-04-17DOI: 10.33552/GJNFS.2019.01.000517
Katarzyna Jakubowska Gawlik, J. Trafiałek
{"title":"The Role of Suppliers of Raw Materials in Ensuring Food Safety","authors":"Katarzyna Jakubowska Gawlik, J. Trafiałek","doi":"10.33552/GJNFS.2019.01.000517","DOIUrl":"https://doi.org/10.33552/GJNFS.2019.01.000517","url":null,"abstract":"","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76916248","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 : 2019-04-09DOI: 10.33552/GJNFS.2019.01.000516
P. Panda
The 2030 Agenda for Sustainable Development is a landmark agreement negotiated and approved by the 193 Member States of the United Nations. Comprised of 17 Sustainable Development Goals (SDGs), 169 targets and 232 indicators, it aims to address the economic, social, environmental and political dimensions of sustainable development in a comprehensive and integrated way. Building on a long history of international human rights and gender equality commitments, its universal approach recognizes the common challenges faced by all countries, developed and developing alike, and reaffirms the responsibility of governments to address them. The 2030 Agenda is clear that achieving gender equality is not only an important goal in and of itself but also a catalyst for achieving a sustainable future for all [1,2]. While this bold vision has the potential to transform the lives of women and girls across the world, it is being implemented at a time of global uncertainty and multiple challenges. Climate change and environmental degradation are advancing at an unprecedented pace; the global economy remains volatile after nearly a decade of crisis; a shift towards exclusionary and fear-based politics is deepening societal divisions, breeding conflict and instability; and millions are being forcibly displaced due to conflict and humanitarian catastrophes. In the midst of global socio-economic and political turmoil, not only does the promise of gender equality remain unfulfilled but women’s rights are also facing renewed resistance from different kinds of fundamentalisms [3]. *Corresponding author: Pradeep Kumar Panda, School of Social Sciences, IGNOU, India. Global Journal of Nutrition & Food Science Open Access
{"title":"A Study on Achievement of Sustainable Development Goals from a Gender Equality Perspective","authors":"P. Panda","doi":"10.33552/GJNFS.2019.01.000516","DOIUrl":"https://doi.org/10.33552/GJNFS.2019.01.000516","url":null,"abstract":"The 2030 Agenda for Sustainable Development is a landmark agreement negotiated and approved by the 193 Member States of the United Nations. Comprised of 17 Sustainable Development Goals (SDGs), 169 targets and 232 indicators, it aims to address the economic, social, environmental and political dimensions of sustainable development in a comprehensive and integrated way. Building on a long history of international human rights and gender equality commitments, its universal approach recognizes the common challenges faced by all countries, developed and developing alike, and reaffirms the responsibility of governments to address them. The 2030 Agenda is clear that achieving gender equality is not only an important goal in and of itself but also a catalyst for achieving a sustainable future for all [1,2]. While this bold vision has the potential to transform the lives of women and girls across the world, it is being implemented at a time of global uncertainty and multiple challenges. Climate change and environmental degradation are advancing at an unprecedented pace; the global economy remains volatile after nearly a decade of crisis; a shift towards exclusionary and fear-based politics is deepening societal divisions, breeding conflict and instability; and millions are being forcibly displaced due to conflict and humanitarian catastrophes. In the midst of global socio-economic and political turmoil, not only does the promise of gender equality remain unfulfilled but women’s rights are also facing renewed resistance from different kinds of fundamentalisms [3]. *Corresponding author: Pradeep Kumar Panda, School of Social Sciences, IGNOU, India. Global Journal of Nutrition & Food Science Open Access","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84615558","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 : 2019-03-28DOI: 10.33552/GJNFS.2019.01.000515
J. G. D. C. F. Machado
The use of Quick Response Code (QR code) in agri-food products packaging has been providing a new channel of communication and relationship between company and consumer. In food retailing, in the absence of sellers packs communicate with consumers and, when used as a marketing strategy or tool facilitating traceability, can help consumers interpret the available information on the labels. The mobile tagging strategies allow available information and entertainment with innovative actions to different segments, expanding the labels communications capabilities beyond traditional information weight, validity, and nutritional data. Although the growth potential of this technology is significant, use the packaging still limited, and companies lose the opportunity to differentiate the offer, providing additional content and sometimes customized. However, to leverage its use is necessary for companies to show clearly the QR code on packaging and also indicate to consumers how to make use of this technology, taking advantage of the available information so that in future they may use them in the decision shopping process.
{"title":"Using Quick Response Code in Food Packaging for Traceability and Marketing Strategies","authors":"J. G. D. C. F. Machado","doi":"10.33552/GJNFS.2019.01.000515","DOIUrl":"https://doi.org/10.33552/GJNFS.2019.01.000515","url":null,"abstract":"The use of Quick Response Code (QR code) in agri-food products packaging has been providing a new channel of communication and relationship between company and consumer. In food retailing, in the absence of sellers packs communicate with consumers and, when used as a marketing strategy or tool facilitating traceability, can help consumers interpret the available information on the labels. The mobile tagging strategies allow available information and entertainment with innovative actions to different segments, expanding the labels communications capabilities beyond traditional information weight, validity, and nutritional data. Although the growth potential of this technology is significant, use the packaging still limited, and companies lose the opportunity to differentiate the offer, providing additional content and sometimes customized. However, to leverage its use is necessary for companies to show clearly the QR code on packaging and also indicate to consumers how to make use of this technology, taking advantage of the available information so that in future they may use them in the decision shopping process.","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83210840","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 : 2019-03-20DOI: 10.33552/GJNFS.2019.01.000514
T. Tefera, N. Bussa, S. Abera, G. Bultosa
{"title":"Effect of Papaya Juice and Gelatine on the Physicochemical and Acceptability of Yoghurt","authors":"T. Tefera, N. Bussa, S. Abera, G. Bultosa","doi":"10.33552/GJNFS.2019.01.000514","DOIUrl":"https://doi.org/10.33552/GJNFS.2019.01.000514","url":null,"abstract":"","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85119484","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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