Pub Date : 2021-01-01DOI: 10.35248/2155-9600.21.11.E02
N. Jones
{"title":"Editorial Note on Journal of Nutrition and Food Sciences","authors":"N. Jones","doi":"10.35248/2155-9600.21.11.E02","DOIUrl":"https://doi.org/10.35248/2155-9600.21.11.E02","url":null,"abstract":"","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"12 1","pages":"1-1"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78723272","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 : 2021-01-01DOI: 10.35248/2155-9600.21.11.785
Abu Ansar Md. Rizwan, SM ZafrullahShamsul, BM AlauddinChowdhury, Ryan Basith Fasih Khan
Background: The Chittagong Hill Tracts (CHT) is the least developed in all aspects of life and livelihoods in comparison with other parts of Bangladesh. People of this area suffer from extreme poverty due to different natural and man-made disasters resulting in increasing vulnerability, food insecurity and malnutrition, particularly for women, youth and children. In CHT, Bandarban district has a high proportion of people living in extreme poverty, combined with high rates of stunting, under-nutrition and food insecurity along with maternal under-nutrition, low birth weight, preterm birth, maternal anemia. The dietary behavior of the people living here is a major factor of these nutritional disasters. Thus, this study was conducted to assess the dietary behavior of selected pregnant/lactating women from different sub-districts of Bandarban hill district. Method: A cross sectional study was conducted from September 2018 to December 2018 at Lama & Rowangchori sub-districts of Bandarban hill district with participation of 126 pregnant women and lactating mothers. For the study, those were selected who were in their early pregnancy or lactation stage by simple random sampling. Findings: The study findings show that 34% respondents consume 3 or less food groups, 29% respondents consume 4 food groups, 25% respondents consume 5 food groups, 7% respondents consume 6 food groups and 5% respondents consume 7 or more food groups. The study also found significant relationship among the dietary diversity with the respondent’s income, household size and the level of education of the respondents. Conclusion: As dietary behavior is a major factor to trigger good nutritional status, thus it can be concluded that awareness and nutrition education programme implementation in the Bandarban hill district area can help to achieve favorable dietary behavior of the pregnant and lactating women as well as good nutritional status.
{"title":"Dietary Behavior of Pregnant and Lactating Women of Bandarban Hill District, Bangladesh","authors":"Abu Ansar Md. Rizwan, SM ZafrullahShamsul, BM AlauddinChowdhury, Ryan Basith Fasih Khan","doi":"10.35248/2155-9600.21.11.785","DOIUrl":"https://doi.org/10.35248/2155-9600.21.11.785","url":null,"abstract":"Background: The Chittagong Hill Tracts (CHT) is the least developed in all aspects of life and livelihoods in comparison with other parts of Bangladesh. People of this area suffer from extreme poverty due to different natural and man-made disasters resulting in increasing vulnerability, food insecurity and malnutrition, particularly for women, youth and children. In CHT, Bandarban district has a high proportion of people living in extreme poverty, combined with high rates of stunting, under-nutrition and food insecurity along with maternal under-nutrition, low birth weight, preterm birth, maternal anemia. The dietary behavior of the people living here is a major factor of these nutritional disasters. Thus, this study was conducted to assess the dietary behavior of selected pregnant/lactating women from different sub-districts of Bandarban hill district. Method: A cross sectional study was conducted from September 2018 to December 2018 at Lama & Rowangchori sub-districts of Bandarban hill district with participation of 126 pregnant women and lactating mothers. For the study, those were selected who were in their early pregnancy or lactation stage by simple random sampling. Findings: The study findings show that 34% respondents consume 3 or less food groups, 29% respondents consume 4 food groups, 25% respondents consume 5 food groups, 7% respondents consume 6 food groups and 5% respondents consume 7 or more food groups. The study also found significant relationship among the dietary diversity with the respondent’s income, household size and the level of education of the respondents. Conclusion: As dietary behavior is a major factor to trigger good nutritional status, thus it can be concluded that awareness and nutrition education programme implementation in the Bandarban hill district area can help to achieve favorable dietary behavior of the pregnant and lactating women as well as good nutritional status.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"16 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79735906","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 : 2021-01-01DOI: 10.35248/2155-9600.21.11.799
Yemesrach Tiruneh, K. Urga, Abebe Bekerie, Geremew Tassew
{"title":"Effect of Treatment on the Beta Carotene Retention of Orange Fleshed Sweet Potato Varieties grown in Hawassa, Ethiopia","authors":"Yemesrach Tiruneh, K. Urga, Abebe Bekerie, Geremew Tassew","doi":"10.35248/2155-9600.21.11.799","DOIUrl":"https://doi.org/10.35248/2155-9600.21.11.799","url":null,"abstract":"","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"48 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76352039","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 : 2021-01-01DOI: 10.35248/2155-9600.21.11.789
A. Singh, D. Punia
Amaranth grains were used in the present investigation. Amaranth grains were washed grains were spread over filter paper sheet and dried completely. After drying, the grains were ground in an electric grinder to fine powder and supplemented at 20, 40, percent and 60 per cent level in the preparation of chapatti. The chapatti prepared by using wheat flour served as control. The organoleptic evaluations showed that all chapatti prepared incorporating amaranth flour were acceptable. The nutritional analysis revealed that the protein content of control chapatti was 12.42 per cent which increased significantly up to 18.23 per cent with incorporation of amaranth grain flour. The crude fibre and ash content in chapatti incorporated with amaranth flour had increased significantly as compared to control chapatti. Total dietary fibre content ranged from 11.13 to 22.06 per cent in supplemented chapatti whereas control chapatti contained 4.80 per cent total dietary fibre. The results of the study indicated that calcium content ranged from 112.44 to 222.70 mg/100 g in supplemented chapatti, whereas control chapatti had 55.59 mg/100 g calcium. The addition of the amaranth flour to chapatti improved iron, zinc and potassium content significantly.
{"title":"Influence of Addition of Different Levels of Amaranth Grain Flour on Chapatti","authors":"A. Singh, D. Punia","doi":"10.35248/2155-9600.21.11.789","DOIUrl":"https://doi.org/10.35248/2155-9600.21.11.789","url":null,"abstract":"Amaranth grains were used in the present investigation. Amaranth grains were washed grains were spread over filter paper sheet and dried completely. After drying, the grains were ground in an electric grinder to fine powder and supplemented at 20, 40, percent and 60 per cent level in the preparation of chapatti. The chapatti prepared by using wheat flour served as control. The organoleptic evaluations showed that all chapatti prepared incorporating amaranth flour were acceptable. The nutritional analysis revealed that the protein content of control chapatti was 12.42 per cent which increased significantly up to 18.23 per cent with incorporation of amaranth grain flour. The crude fibre and ash content in chapatti incorporated with amaranth flour had increased significantly as compared to control chapatti. Total dietary fibre content ranged from 11.13 to 22.06 per cent in supplemented chapatti whereas control chapatti contained 4.80 per cent total dietary fibre. The results of the study indicated that calcium content ranged from 112.44 to 222.70 mg/100 g in supplemented chapatti, whereas control chapatti had 55.59 mg/100 g calcium. The addition of the amaranth flour to chapatti improved iron, zinc and potassium content significantly.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"40 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87003060","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 : 2021-01-01DOI: 10.35248/2155-9600.21.11.798
Siyum Shewakena Beshahwored
Home-grown fermented and distilled beverages are very popular traditional drinks in Ethiopia. Among these, Arekies, korefe, tej and tella are very common in northern part of Ethiopia. Specifically Yekoso-Arekie which is double distilled and possess unique extra ingredient which is called Yekoso-Kitel the most common beverage in Debre-Birhan town. However, there is no any report on the level of Zinc in this beverage. The purposes of this study were to determine the amounts of Zinc and to compare this parameter of selected Ethiopian traditional alcoholic beverage (Yekoso-Arekie) from Ethiopia in the specific area Debre-Birhanwith other similar beverages. A total of nine bulk samples were collected randomly from vending houses from nine different kebeles. For these purposes, two experimental parts has been implemented sequentially, the firstpart is digestion of the sample with H2O2 and conc. HNO3; the second part is absorbent measurement: the standard, blank and samples were placed in to auto sampler test tube then after placed at sampling area of FAAS in the order of analysis: first the standard solutions in increasing concentration, then the blank and the samples follow.The amount of zinc in yekossoarekie was determined. since this local drink has not standard reference in the nation, the researcher took the standard reference from WHO, Zinc, Zn (mg) Content in distilled Alcoholic beverage, all (gin, rum, vodka, whiskey) is between 0.0283 mg/l and 0.9824mg/l. The researcher concludes that Yekosso-Arekie has remarkable levels of Zinc; as a result the consumers of this beverage can get its vital for activating growth iand physical and neurological development in infants, children and teenagers since Zinc is an essential micronutrient for human health.
{"title":"The Level of Zinc (Zn) in Yekoso-Areke Ethiopian Distilled TraditionalBeverage","authors":"Siyum Shewakena Beshahwored","doi":"10.35248/2155-9600.21.11.798","DOIUrl":"https://doi.org/10.35248/2155-9600.21.11.798","url":null,"abstract":"Home-grown fermented and distilled beverages are very popular traditional drinks in Ethiopia. Among these, Arekies, korefe, tej and tella are very common in northern part of Ethiopia. Specifically Yekoso-Arekie which is double distilled and possess unique extra ingredient which is called Yekoso-Kitel the most common beverage in Debre-Birhan town. However, there is no any report on the level of Zinc in this beverage. The purposes of this study were to determine the amounts of Zinc and to compare this parameter of selected Ethiopian traditional alcoholic beverage (Yekoso-Arekie) from Ethiopia in the specific area Debre-Birhanwith other similar beverages. A total of nine bulk samples were collected randomly from vending houses from nine different kebeles. For these purposes, two experimental parts has been implemented sequentially, the firstpart is digestion of the sample with H2O2 and conc. HNO3; the second part is absorbent measurement: the standard, blank and samples were placed in to auto sampler test tube then after placed at sampling area of FAAS in the order of analysis: first the standard solutions in increasing concentration, then the blank and the samples follow.The amount of zinc in yekossoarekie was determined. since this local drink has not standard reference in the nation, the researcher took the standard reference from WHO, Zinc, Zn (mg) Content in distilled Alcoholic beverage, all (gin, rum, vodka, whiskey) is between 0.0283 mg/l and 0.9824mg/l. The researcher concludes that Yekosso-Arekie has remarkable levels of Zinc; as a result the consumers of this beverage can get its vital for activating growth iand physical and neurological development in infants, children and teenagers since Zinc is an essential micronutrient for human health.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"27 1","pages":"1-3"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84360588","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 : 2021-01-01DOI: 10.35248/2155-9600.21.11.791
A. D. Diwan, S. Harke
Generally our human body contains large number of bacteria, viruses and fungi and they are collectively known as the microbiome community. While some bacteria are associated with disease, others are actually very important for strengthening of our immune system, proper functioning of the body organs including heart, maintenance of body weight and many other aspects of health. Trillions of these microbes exist in our body system particularly in the intestines and skin. Most of the microbes are associated in the large intestine in the form of a pocket called the cecum, and they are referred to as the gut microbiome. Although many different types of microbes are present in our body, however most of the studies have been carried on bacterial composition of the digestive gut system. In fact, there are several reports that the human body contains more number of bacterial cells than the actual human cell counts. It has been estimated that roughly 40 trillion bacterial cells are present in our body whereas human cells counts are around 30 trillion. Scientists all over the world have reported about 1,000 species of bacteria in the human gut microbiome, and each of them plays a different role in the body. Most of them are extremely important for maintaining our body health, while few species may be harmful in creating some serious diseases. Altogether, these microbes may weigh as much as 2-5 pounds (1-2 kg), which is roughly the weight of our brain.
{"title":"Bank on Microbiome to keep the Body Healthy","authors":"A. D. Diwan, S. Harke","doi":"10.35248/2155-9600.21.11.791","DOIUrl":"https://doi.org/10.35248/2155-9600.21.11.791","url":null,"abstract":"Generally our human body contains large number of bacteria, viruses and fungi and they are collectively known as the microbiome community. While some bacteria are associated with disease, others are actually very important for strengthening of our immune system, proper functioning of the body organs including heart, maintenance of body weight and many other aspects of health. Trillions of these microbes exist in our body system particularly in the intestines and skin. Most of the microbes are associated in the large intestine in the form of a pocket called the cecum, and they are referred to as the gut microbiome. Although many different types of microbes are present in our body, however most of the studies have been carried on bacterial composition of the digestive gut system. In fact, there are several reports that the human body contains more number of bacterial cells than the actual human cell counts. It has been estimated that roughly 40 trillion bacterial cells are present in our body whereas human cells counts are around 30 trillion. Scientists all over the world have reported about 1,000 species of bacteria in the human gut microbiome, and each of them plays a different role in the body. Most of them are extremely important for maintaining our body health, while few species may be harmful in creating some serious diseases. Altogether, these microbes may weigh as much as 2-5 pounds (1-2 kg), which is roughly the weight of our brain.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"29 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82297341","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 : 2021-01-01DOI: 10.35248/2155-9600.21.11.794
Seid Legesse, M. Marru, Tefera Alemu, D. Dagne, Birtukan Shiferaw, Seid Ali
Background: Infant and young child feeding (IYCF) is a cornerstone of care for ensuring optimal child growth and development during the first 2 years of life. Scientific evidence indicates that various poor IYCF practices have been shown to have numerous negative effects on children’s health. Therefore, Improving IYCF practice is critical to improved nutrition, health, and development of these age group children. This study aims to assess IYCF practices and associated factors among mothers of children aged 0-23 months in Kalu district, Northeast Ethiopia. Methods: A community based cross-sectional study was conducted from 15 to 05/2019-15/06/2019. A total of 605 mothers who had a child aged 0-23 months were included in the study using multi-stage sampling followed by a simple random sampling technique. Data were collected using a pretested semi-structured interviewer-administered questionnaire. Bi-variate and multivariate logistic regression models were used to identify factors associated with IYCF practices. Statistical significance was determined at the p-value < 0.05 Result: Of six hundred five (605) sampled mothers having an IYC age 0 to 23 months, 589 were successfully included in the study making the response rate of 97.35 %. The overall prevalence of appropriate complementary and breastfeeding practices was 9.6% and 32.1% respectively. Place of delivery (AOR=1.653; 95% Cl (1.044, 2.615)), fathers occupation (AOR =2.278; 95% Cl:(1.156, 4.489)) and age of child (AOR =0.634 95% CI: (0.409, 0.983) were independently associated with appropriate breastfeeding practice. On the other hand,PNC service (AOR =2.972; 95% CI: (1.229, 7.186), place of residence(AOR =2.473; 95% CI: (1.275, 4.797), age of child (AOR =3.015; 95% CI: (1.282, 7.092) and household family size (AOR=2.398; 95% CI (1.062, 5.416) were factors significantly associated with appropriate complementary feeding practices in Kalu district. Conclusion: Both the breastfeeding and complementary feeding practices were inappropriate (sub-optimal) in Kalu district. As a result, interventional initiatives should focus on improving the coverage of PNC, institutional delivery service are crucial to implementing appropriate IYCF practice. Standardizing the basic health care elements and PNC package are also critical in addition to increasing service utilization.
{"title":"Infant and Young Child Feeding Practices and Associated Factors Among Mothers of Children Aged 0-23 Months in Kalu District, North-East Ethiopia: Community Based Cross-Sectional Study","authors":"Seid Legesse, M. Marru, Tefera Alemu, D. Dagne, Birtukan Shiferaw, Seid Ali","doi":"10.35248/2155-9600.21.11.794","DOIUrl":"https://doi.org/10.35248/2155-9600.21.11.794","url":null,"abstract":"Background: Infant and young child feeding (IYCF) is a cornerstone of care for ensuring optimal child growth and development during the first 2 years of life. Scientific evidence indicates that various poor IYCF practices have been shown to have numerous negative effects on children’s health. Therefore, Improving IYCF practice is critical to improved nutrition, health, and development of these age group children. This study aims to assess IYCF practices and associated factors among mothers of children aged 0-23 months in Kalu district, Northeast Ethiopia. Methods: A community based cross-sectional study was conducted from 15 to 05/2019-15/06/2019. A total of 605 mothers who had a child aged 0-23 months were included in the study using multi-stage sampling followed by a simple random sampling technique. Data were collected using a pretested semi-structured interviewer-administered questionnaire. Bi-variate and multivariate logistic regression models were used to identify factors associated with IYCF practices. Statistical significance was determined at the p-value < 0.05 Result: Of six hundred five (605) sampled mothers having an IYC age 0 to 23 months, 589 were successfully included in the study making the response rate of 97.35 %. The overall prevalence of appropriate complementary and breastfeeding practices was 9.6% and 32.1% respectively. Place of delivery (AOR=1.653; 95% Cl (1.044, 2.615)), fathers occupation (AOR =2.278; 95% Cl:(1.156, 4.489)) and age of child (AOR =0.634 95% CI: (0.409, 0.983) were independently associated with appropriate breastfeeding practice. On the other hand,PNC service (AOR =2.972; 95% CI: (1.229, 7.186), place of residence(AOR =2.473; 95% CI: (1.275, 4.797), age of child (AOR =3.015; 95% CI: (1.282, 7.092) and household family size (AOR=2.398; 95% CI (1.062, 5.416) were factors significantly associated with appropriate complementary feeding practices in Kalu district. Conclusion: Both the breastfeeding and complementary feeding practices were inappropriate (sub-optimal) in Kalu district. As a result, interventional initiatives should focus on improving the coverage of PNC, institutional delivery service are crucial to implementing appropriate IYCF practice. Standardizing the basic health care elements and PNC package are also critical in addition to increasing service utilization.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"11 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82951001","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 : 2021-01-01DOI: 10.35248/2155-9600.21.11.800
G. Daradkeh, H. Abuzaid, Asmaa AL-Muhannadi, Mohammad Abuhmaira, Michelle Calapano, Abdolrazagh Khalili, Hanna Acido, Marwa Rustom, Cheryl Cajayon, A. Hérn
Background: During Ramadan, Muslims abstain from eating and drinking from sunrise to sunset. This long fasting period may cause changes in body weight, body composition, eating behaviors and nutrient intake. The purpose of this study was to assess the effects of Ramadan fasting on nutrient intake and changes in body weight and composition in fasting people in the state of Qatar. Methods: Weight, height, waist, and hip circumferences were measured, while body mass index (BMI), waist hip ratio (WHR), and waist height ratio (WHt.R) were calculated. Fat mass, fat free mass, muscle mass, and percentage body fat were assessed by body analyzer. Measurements were taken before, during and after Ramadan. Energy and macronutrient intakes were assessed using a 24 hour recall through a face to face interview in each stage. Results: Weight, BMI, fat mass, fat free mass were significantly reduced in most of the participants (P<0.05). Fat mass reduced in more than half of participants, ranging from 4.3% to 6.7% from baseline, while, non-significant reduction in muscle mass was noticed. Waist and hip circumferences insignificantly decreased in most participants. Dietary intake of most nutrients except protein including fat, saturated fat, fiber, sodium, and calcium were significantly increased during Ramadan fasting among most of the participants. On the other hand, a significant reduction in carbohydrate intake (25%) and energy consumption (10%) were reported (P<0.05). Conclusion: Ramadan fasting leads to weight loss and body composition changes including fat mass and fat free mass. Dietary intake varies depending on age, sex, culture, and dietary behavior of participants.
{"title":"Effect of Ramadan Fasting on Body Composition and Dietary Intake: AProspective Study in the State of Qatar","authors":"G. Daradkeh, H. Abuzaid, Asmaa AL-Muhannadi, Mohammad Abuhmaira, Michelle Calapano, Abdolrazagh Khalili, Hanna Acido, Marwa Rustom, Cheryl Cajayon, A. Hérn","doi":"10.35248/2155-9600.21.11.800","DOIUrl":"https://doi.org/10.35248/2155-9600.21.11.800","url":null,"abstract":"Background: During Ramadan, Muslims abstain from eating and drinking from sunrise to sunset. This long fasting period may cause changes in body weight, body composition, eating behaviors and nutrient intake. The purpose of this study was to assess the effects of Ramadan fasting on nutrient intake and changes in body weight and composition in fasting people in the state of Qatar. Methods: Weight, height, waist, and hip circumferences were measured, while body mass index (BMI), waist hip ratio (WHR), and waist height ratio (WHt.R) were calculated. Fat mass, fat free mass, muscle mass, and percentage body fat were assessed by body analyzer. Measurements were taken before, during and after Ramadan. Energy and macronutrient intakes were assessed using a 24 hour recall through a face to face interview in each stage. Results: Weight, BMI, fat mass, fat free mass were significantly reduced in most of the participants (P<0.05). Fat mass reduced in more than half of participants, ranging from 4.3% to 6.7% from baseline, while, non-significant reduction in muscle mass was noticed. Waist and hip circumferences insignificantly decreased in most participants. Dietary intake of most nutrients except protein including fat, saturated fat, fiber, sodium, and calcium were significantly increased during Ramadan fasting among most of the participants. On the other hand, a significant reduction in carbohydrate intake (25%) and energy consumption (10%) were reported (P<0.05). Conclusion: Ramadan fasting leads to weight loss and body composition changes including fat mass and fat free mass. Dietary intake varies depending on age, sex, culture, and dietary behavior of participants.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"52 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91170216","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 : 2021-01-01DOI: 10.35248/2155-9600.21.S6.816
M. Siddique, Sammatul Ferdaous Maya, Subed Ch, Ra Sharma, N. Roy, Habiburrahman, M. S. Shovon
Various parts of Ocimum sanctum Linn. Such as leaves, seeds, roots, fruits, barks, flowers etc., were widely used in traditional medicine to cure a wide range of diseases over the decades. Although several studies include phytochemical screening, antibacterial, antifungal and hyperglycemic activity of Ocimum sanctum. Some parts of Ocimum sanctum remain to be elucidated. The present study includes nutritional analysis, antibacterial activity, antifungal activity and antidiabetic effect of Ocimum sanctum leaves and flowers. From nutritional investigation, the proximate composition moisture, ash, lipid, total sugar, crude fiber, starch, total phenols, vitamin C, vitamin B1 and vitamin B2 contents of leaves were 84.78%, 12.72%, 0.5%, 60%, 14.8%, 13.90%, 0.37%, 14%, 0.48%, 0.24% respectively. On the other hand, moisture, ash, lipid, total sugar, crude fiber, starch, total phenols, vitamin C, vitamin B1, and vitamin B2 contents of flowers were 71.56%, 25.56%, 0.02%, 77%, 5.38%, 16.10%, 0.25%, 42%, 0.27%, 0.33%, respectively. The leaves and flowers also contain significant amounts of Ca, Zn, P, and iron. Ocimum sanctum showed activity against both gram negative bacteria and pathogenic fungi. Leaves and stem extracts showed antibacterial activity against Staphylococcus aureus, Bacillus subtilis, Sarcina lutea, Pseudomonas aeruginosa. These extracts also showed antifungal activity against Aspergillus niger, Candida albicans and Saccharomyces cerevisiae. Both leaves and flowers showed significant weight gains in Steptozotocin-induced diabetic rats compared to vehicle control rats. Finally, the extract treatment remarkably reduced blood glucose level in diabetic rats compared to vehicle control rats. Therefore, Ocimum sanctum could be considered as an effective and alternative treatment for bacterial, fungal infections and diabetes.
{"title":"A Comparative Study on Nutritional Composition and Biological Activities of the Leafand Flower of Ocimum sanctum Linn","authors":"M. Siddique, Sammatul Ferdaous Maya, Subed Ch, Ra Sharma, N. Roy, Habiburrahman, M. S. Shovon","doi":"10.35248/2155-9600.21.S6.816","DOIUrl":"https://doi.org/10.35248/2155-9600.21.S6.816","url":null,"abstract":"Various parts of Ocimum sanctum Linn. Such as leaves, seeds, roots, fruits, barks, flowers etc., were widely used in traditional medicine to cure a wide range of diseases over the decades. Although several studies include phytochemical screening, antibacterial, antifungal and hyperglycemic activity of Ocimum sanctum. Some parts of Ocimum sanctum remain to be elucidated. The present study includes nutritional analysis, antibacterial activity, antifungal activity and antidiabetic effect of Ocimum sanctum leaves and flowers. From nutritional investigation, the proximate composition moisture, ash, lipid, total sugar, crude fiber, starch, total phenols, vitamin C, vitamin B1 and vitamin B2 contents of leaves were 84.78%, 12.72%, 0.5%, 60%, 14.8%, 13.90%, 0.37%, 14%, 0.48%, 0.24% respectively. On the other hand, moisture, ash, lipid, total sugar, crude fiber, starch, total phenols, vitamin C, vitamin B1, and vitamin B2 contents of flowers were 71.56%, 25.56%, 0.02%, 77%, 5.38%, 16.10%, 0.25%, 42%, 0.27%, 0.33%, respectively. The leaves and flowers also contain significant amounts of Ca, Zn, P, and iron. Ocimum sanctum showed activity against both gram negative bacteria and pathogenic fungi. Leaves and stem extracts showed antibacterial activity against Staphylococcus aureus, Bacillus subtilis, Sarcina lutea, Pseudomonas aeruginosa. These extracts also showed antifungal activity against Aspergillus niger, Candida albicans and Saccharomyces cerevisiae. Both leaves and flowers showed significant weight gains in Steptozotocin-induced diabetic rats compared to vehicle control rats. Finally, the extract treatment remarkably reduced blood glucose level in diabetic rats compared to vehicle control rats. Therefore, Ocimum sanctum could be considered as an effective and alternative treatment for bacterial, fungal infections and diabetes.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"28 1","pages":"1-12"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80269378","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 : 2021-01-01DOI: 10.35248/2167-0412.21.10.373
R. Mohanraj
The supply and utilizationof nutrients are of greater biological relevance during early childhood than during any other period of life.Ingrown-ups, the supplement supply should cover support prerequisites and the requirements for actual work. Conversely, youngsters need huge extra energy and substrate admissions for body development. They ought to be deliberately taken care of in order to keep up and support great development and meet their energy needs.
{"title":"Editorial Note on Nutritional Requirements among Young Children","authors":"R. Mohanraj","doi":"10.35248/2167-0412.21.10.373","DOIUrl":"https://doi.org/10.35248/2167-0412.21.10.373","url":null,"abstract":"The supply and utilizationof nutrients are of greater biological relevance during early childhood than during any other period of life.Ingrown-ups, the supplement supply should cover support prerequisites and the requirements for actual work. Conversely, youngsters need huge extra energy and substrate admissions for body development. They ought to be deliberately taken care of in order to keep up and support great development and meet their energy needs.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"1 1","pages":"1-1"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89554276","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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