Pub Date : 2018-03-02DOI: 10.4172/2155-9600.1000670
Kirby A, D. E
Helping children to learn and focus is a central part of educational pedagogy. Given that the human brain is around 60 per cent fat the present review sets out to evaluate the role of omega-3/6 fatty acids in relation to aspects of classroom learning. This is particularly relevant in modern day given that there has been a shift in children’s fatty acids profiles, with movement towards an increased ratio of omega-6 to 3. Using the National Centre for Biotechnology Information PubMed database, a search was made for all studies published between 2012 and 2017 that met defined inclusion criteria. A total of 29 Randomised Controlled Trials (RCT) were identified which used Omega 3/6 fatty acids as interventions. Twenty-two studies (n=3,336) showed overall benefits, ranging from improvements in blood fatty acid levels to improved sleep. Eight trials (n=768) recruiting children and young people with ADHD at baseline reported specific improvements in ADHD symptoms. Six studies (n=1092) showed that omega 3/6 fatty acids can support learning (improved reading ability, spelling, behaviour, attention and reduced hyperactivity and aggression). Strongest benefits are seen amongst those with: 1) ADHD or comorbid learning conditions, 2) suboptimal omega-3 status or 3) who underperform at baseline. RCTs focusing on vulnerable groups such as Looked After Children (LAC) and those with specific learning difficulties such as dyslexia and dyscalculia who could also potentially benefit from omega-3/6 fatty acids warrant further investigation.
{"title":"Omega-3/6 Fatty Acids and Learning in Children and Young People: A Review of Randomised Controlled Trials Published in the Last 5 Years","authors":"Kirby A, D. E","doi":"10.4172/2155-9600.1000670","DOIUrl":"https://doi.org/10.4172/2155-9600.1000670","url":null,"abstract":"Helping children to learn and focus is a central part of educational pedagogy. Given that the human brain is around 60 per cent fat the present review sets out to evaluate the role of omega-3/6 fatty acids in relation to aspects of classroom learning. This is particularly relevant in modern day given that there has been a shift in children’s fatty acids profiles, with movement towards an increased ratio of omega-6 to 3. Using the National Centre for Biotechnology Information PubMed database, a search was made for all studies published between 2012 and 2017 that met defined inclusion criteria. A total of 29 Randomised Controlled Trials (RCT) were identified which used Omega 3/6 fatty acids as interventions. Twenty-two studies (n=3,336) showed overall benefits, ranging from improvements in blood fatty acid levels to improved sleep. Eight trials (n=768) recruiting children and young people with ADHD at baseline reported specific improvements in ADHD symptoms. Six studies (n=1092) showed that omega 3/6 fatty acids can support learning (improved reading ability, spelling, behaviour, attention and reduced hyperactivity and aggression). Strongest benefits are seen amongst those with: 1) ADHD or comorbid learning conditions, 2) suboptimal omega-3 status or 3) who underperform at baseline. RCTs focusing on vulnerable groups such as Looked After Children (LAC) and those with specific learning difficulties such as dyslexia and dyscalculia who could also potentially benefit from omega-3/6 fatty acids warrant further investigation.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"57 1","pages":"1-10"},"PeriodicalIF":0.0,"publicationDate":"2018-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85617082","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 : 2018-02-19DOI: 10.4172/2155-9600.1000669
T. B. Elema, B. N. Olana, Abite Bekele Elema, Habtamu Fekadu Gemeda
Consuming of alcoholic beverage from different sources or product have several injurious possessions like conceptual and intellectually, work suffering, loss of control, wrong conclusion in humans and undependable behaviours. Different areas alcoholic beverage of Ethiopia was chronicled regarding methanol and ethanol content. The Oromos traditional drinking are coffee (Bunaa) or Buna qalaa and Booka in Gujii Communities. Booka is more than a drink to the Gujii people, but a symbol of their culture and important aspects of their lives, such as their cattle, land and bees. The objective of this research was to identify the indigenous processing methods, physical characteristic and nutritional composition of Booka honey wine in Gujii communities. To complete the research, questionnaire were distributed to gather indigenous knowledge of preparation and samples of Booka were collected from Bule Hora and Dugda Dawwa. Regarding processing method the bladder were carefully removed, cleaned and filled with honey and water. Then, the supernatant ready to drink after 2-3 days. PH and proximate analysis were completed using pH meter and AOAC official methods. Booka drink pH content ranges between 2.903 to 3.123. The moisture, ash, Fat, protein and total carbohydrate were recorded as 82.18, 0.82, 1.43, 7.01 and 8.56% respectively. Except the moisture content all the proximate analyses were significantly higher than the previously documented alcoholic beverage of Ethiopia. Booka honey wine is the first animal origin fermented alcoholic beverage to be introduced scientifically. Further analysis will be required to enhance the Medical importance and toxicity of these traditional drinking.
{"title":"Processing Methods, Physical Properties and Proximate Analysis of Fermented Beverage of Honey Wine Booka in Gujii, Ethiopia","authors":"T. B. Elema, B. N. Olana, Abite Bekele Elema, Habtamu Fekadu Gemeda","doi":"10.4172/2155-9600.1000669","DOIUrl":"https://doi.org/10.4172/2155-9600.1000669","url":null,"abstract":"Consuming of alcoholic beverage from different sources or product have several injurious possessions like conceptual and intellectually, work suffering, loss of control, wrong conclusion in humans and undependable behaviours. Different areas alcoholic beverage of Ethiopia was chronicled regarding methanol and ethanol content. The Oromos traditional drinking are coffee (Bunaa) or Buna qalaa and Booka in Gujii Communities. Booka is more than a drink to the Gujii people, but a symbol of their culture and important aspects of their lives, such as their cattle, land and bees. The objective of this research was to identify the indigenous processing methods, physical characteristic and nutritional composition of Booka honey wine in Gujii communities. To complete the research, questionnaire were distributed to gather indigenous knowledge of preparation and samples of Booka were collected from Bule Hora and Dugda Dawwa. Regarding processing method the bladder were carefully removed, cleaned and filled with honey and water. Then, the supernatant ready to drink after 2-3 days. PH and proximate analysis were completed using pH meter and AOAC official methods. Booka drink pH content ranges between 2.903 to 3.123. The moisture, ash, Fat, protein and total carbohydrate were recorded as 82.18, 0.82, 1.43, 7.01 and 8.56% respectively. Except the moisture content all the proximate analyses were significantly higher than the previously documented alcoholic beverage of Ethiopia. Booka honey wine is the first animal origin fermented alcoholic beverage to be introduced scientifically. Further analysis will be required to enhance the Medical importance and toxicity of these traditional drinking.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"44 1","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2018-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88947524","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 : 2018-02-12DOI: 10.4172/2155-9600.1000687
J. A. Neira-Mosquera, S. Sánchez-Llaguno, F. Pérez-Rodríguez, R. Moreno-Rojas
There is little information on diet of Ecuadorian immigrant population in Spain. The study carried out a nutritional assessment of the diet of the Ecuadorian immigrant population in Spain to determine differences in food patterns and possible nutritional deficiencies. The nutritional assessment was based on a 24-h food recall survey applied to the Ecuadorian population residing in Murcia (Spain) in combination with the application of national and international food composition data bases. Nutrient intake levels and fulfillment of Dietary Reference Intakes (DRIs) were estimated and statistically tested for social, sex, age and geographical factors. Macronutrient distributions and nutrient intake levels in relation with DRIs were adequate in most cases. Importantly, Ecuadorian food habits were still present in immigrant population, with rice being the main energy source. Intakes levels were significantly different for several nutrients depending on age group, sex, place of residence and professional.
{"title":"Nutritional Assessment of the Immigrant Ecuadorian Population in Spain Based on a 24-h Food Recall","authors":"J. A. Neira-Mosquera, S. Sánchez-Llaguno, F. Pérez-Rodríguez, R. Moreno-Rojas","doi":"10.4172/2155-9600.1000687","DOIUrl":"https://doi.org/10.4172/2155-9600.1000687","url":null,"abstract":"There is little information on diet of Ecuadorian immigrant population in Spain. The study carried out a nutritional assessment of the diet of the Ecuadorian immigrant population in Spain to determine differences in food patterns and possible nutritional deficiencies. The nutritional assessment was based on a 24-h food recall survey applied to the Ecuadorian population residing in Murcia (Spain) in combination with the application of national and international food composition data bases. Nutrient intake levels and fulfillment of Dietary Reference Intakes (DRIs) were estimated and statistically tested for social, sex, age and geographical factors. Macronutrient distributions and nutrient intake levels in relation with DRIs were adequate in most cases. Importantly, Ecuadorian food habits were still present in immigrant population, with rice being the main energy source. Intakes levels were significantly different for several nutrients depending on age group, sex, place of residence and professional.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"419 2-3 1","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2018-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77849543","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 : 2018-02-10DOI: 10.4172/2155-9600.1000667
I. Télessy
Medication induced hemorrhage during therapy with vitamin K antagonists (VKAs) is a relatively frequent adverse drug reaction. In order to minimize the risk for bleedings patients should take care of their concomitant medication and diet inclusive the dietary supplements. Here we address the question of risk factors of bleeding in patients taking warfarin and other VKAs. Special attention is paid to interactions between food ingredients and the anticoagulant therapy.
{"title":"Hemorrhage After Lunch","authors":"I. Télessy","doi":"10.4172/2155-9600.1000667","DOIUrl":"https://doi.org/10.4172/2155-9600.1000667","url":null,"abstract":"Medication induced hemorrhage during therapy with vitamin K antagonists (VKAs) is a relatively frequent adverse drug reaction. In order to minimize the risk for bleedings patients should take care of their concomitant medication and diet inclusive the dietary supplements. Here we address the question of risk factors of bleeding in patients taking warfarin and other VKAs. Special attention is paid to interactions between food ingredients and the anticoagulant therapy.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"51 1","pages":"1-3"},"PeriodicalIF":0.0,"publicationDate":"2018-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86628893","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 : 2018-02-10DOI: 10.4172/2155-9600.1000e141
A. Cebi
Acrylamide is formed in certain types of food during the thermal process by the Maillard reaction which asparagine, a non-essential amino acid for human, reacts with reducing sugar at temperatures above 120°C [1]. Swedish scientists have carried out extensive studies to elucidate the acrylamide formation machanism in some foods cooked at high temperatures in 2002 [1,2]. Later, numerous scientific studies continued to elucidate the mechanisms of acrylamide formation. Some cooking methods such as baking, frying and overcooking etc. produce acrylamide in foods. However, boiling is not a way to produce acrylamide in food.
{"title":"Acrylamide in Nutrition","authors":"A. Cebi","doi":"10.4172/2155-9600.1000e141","DOIUrl":"https://doi.org/10.4172/2155-9600.1000e141","url":null,"abstract":"Acrylamide is formed in certain types of food during the thermal process by the Maillard reaction which asparagine, a non-essential amino acid for human, reacts with reducing sugar at temperatures above 120°C [1]. Swedish scientists have carried out extensive studies to elucidate the acrylamide formation machanism in some foods cooked at high temperatures in 2002 [1,2]. Later, numerous scientific studies continued to elucidate the mechanisms of acrylamide formation. Some cooking methods such as baking, frying and overcooking etc. produce acrylamide in foods. However, boiling is not a way to produce acrylamide in food.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"3 3 1","pages":"1-1"},"PeriodicalIF":0.0,"publicationDate":"2018-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76061946","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 : 2018-01-05DOI: 10.4172/2155-9600.1000652
Tiwo Tsapla Cristelle, Womeni Hilaire Macaire, N. Serge, Tchoumbougnang François, M. Fani, Linder Michel, Nayak Binay
This work was focused on the determination of the in vivo nutritional value of some boiled freshwater fishes. Four freshwater fish species, collected in Batie (Division of the Western region of Cameroon) were boiled according to the method used in our households and then used for the composition of rats’ feed. Five iso-protein diets were prepared and used for the evaluation of growth parameters of young male and female Wistar albino rats. The effects of these diets on growth performance, as well as on feed intake and digestibility were determined. The serum lipid profile and some biochemical parameters were also obtained from these rats. The results showed that, feed intake of the experimental diets were similar to those of the positive control rats. The biometry of the bodies revealed a normal evolution except for those of the negative control diet which presented renal hypertrophies. Protein Efficiency Ratio (PER) of rats that ate feed based on Heterotis niloticus was the best. The serum total cholesterol rates, HDL-Cholesterol, LDL-Cholesterol and (LDL VLDL)-Cholesterol revealed some significant differences, in rats fed with diets based on Silurus glanis and Cyprinus carpioio whereas the others remained close to the values obtained with the positive control especially in females. These results make it possible to conclude that freshwater fish collected in the locality of Batie are of good nutritional quality.
{"title":"Effects of Boiled Fish (Silurus glanis, Heterotis niloticus, Cyprinus carpio and Oreochromis niloticus) Ingestion on the Growth of Young Male and Female Wistar Albino Rats","authors":"Tiwo Tsapla Cristelle, Womeni Hilaire Macaire, N. Serge, Tchoumbougnang François, M. Fani, Linder Michel, Nayak Binay","doi":"10.4172/2155-9600.1000652","DOIUrl":"https://doi.org/10.4172/2155-9600.1000652","url":null,"abstract":"This work was focused on the determination of the in vivo nutritional value of some boiled freshwater fishes. Four freshwater fish species, collected in Batie (Division of the Western region of Cameroon) were boiled according to the method used in our households and then used for the composition of rats’ feed. Five iso-protein diets were prepared and used for the evaluation of growth parameters of young male and female Wistar albino rats. The effects of these diets on growth performance, as well as on feed intake and digestibility were determined. The serum lipid profile and some biochemical parameters were also obtained from these rats. The results showed that, feed intake of the experimental diets were similar to those of the positive control rats. The biometry of the bodies revealed a normal evolution except for those of the negative control diet which presented renal hypertrophies. Protein Efficiency Ratio (PER) of rats that ate feed based on Heterotis niloticus was the best. The serum total cholesterol rates, HDL-Cholesterol, LDL-Cholesterol and (LDL VLDL)-Cholesterol revealed some significant differences, in rats fed with diets based on Silurus glanis and Cyprinus carpioio whereas the others remained close to the values obtained with the positive control especially in females. These results make it possible to conclude that freshwater fish collected in the locality of Batie are of good nutritional quality.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"41 1","pages":"1-10"},"PeriodicalIF":0.0,"publicationDate":"2018-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80838268","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 : 2018-01-01DOI: 10.4172/2155-9600.1000683
Baptiste Qs, M. Knights, Felton Eed
The effects of fat (F), protein (PR), and fat enriched protein (FP) soybean-based supplements on growth performance and muscle fatty acid profile of lambs were investigated. Thirty-three lambs (19.71 ± 1.74 kg) were randomly assigned to receive one of three supplements for the final 29 days of an 81-day stay on mixed pastures and then for an additional 39 days finishing period on drylots. During this latter period, lambs were fed orchard grass and alfalfa hay (1:1) along with the supplement. At the end of the study overall ADG, HCW and the fatty acid profile of lamb muscle were determined for 3 lambs in each treatment group. The quantity and quality of forage available to lambs while on pasture and accessibility to that forage ere similar across treatments. The average quantity of supplement and hay consumed daily was above 80% of what was offered and was similar across treatments. Daily gains of lambs after 29 days supplementation while on pasture differed (F=0.30, PR=0.22, FP=0.27 ± 0.02 kg/d, P=0.05). During the first 2 weeks in the drylot, ADG differed amongst treatments (F=-0.05, PR=0.23, FP=0.11 ± 0.05 kg/d, P 0.05), but dressing percentage tended to be higher in PR than in F and FP wethers (46.62, 44.27 and 43.85 ± 0.76%, P=0.08). The SFA: UFA of lamb muscle was lower in the F and FP than in PR treatments (0.98 vs. 1.38 and 1.22 ± 0.07, P=0.02). Feeding of soybean based non-commercial fat supplements achieved targeted increases in average daily gains in high forage fed lambs and influenced fatty acid profile of lamb muscle.
{"title":"Effects of Soybean Based Supplements on Lamb Growth Performance and Muscle Fatty Acid Composition of Pasture Reared Lambs Finished on a Hgih Forage Diet","authors":"Baptiste Qs, M. Knights, Felton Eed","doi":"10.4172/2155-9600.1000683","DOIUrl":"https://doi.org/10.4172/2155-9600.1000683","url":null,"abstract":"The effects of fat (F), protein (PR), and fat enriched protein (FP) soybean-based supplements on growth performance and muscle fatty acid profile of lambs were investigated. Thirty-three lambs (19.71 ± 1.74 kg) were randomly assigned to receive one of three supplements for the final 29 days of an 81-day stay on mixed pastures and then for an additional 39 days finishing period on drylots. During this latter period, lambs were fed orchard grass and alfalfa hay (1:1) along with the supplement. At the end of the study overall ADG, HCW and the fatty acid profile of lamb muscle were determined for 3 lambs in each treatment group. The quantity and quality of forage available to lambs while on pasture and accessibility to that forage ere similar across treatments. The average quantity of supplement and hay consumed daily was above 80% of what was offered and was similar across treatments. Daily gains of lambs after 29 days supplementation while on pasture differed (F=0.30, PR=0.22, FP=0.27 ± 0.02 kg/d, P=0.05). During the first 2 weeks in the drylot, ADG differed amongst treatments (F=-0.05, PR=0.23, FP=0.11 ± 0.05 kg/d, P 0.05), but dressing percentage tended to be higher in PR than in F and FP wethers (46.62, 44.27 and 43.85 ± 0.76%, P=0.08). The SFA: UFA of lamb muscle was lower in the F and FP than in PR treatments (0.98 vs. 1.38 and 1.22 ± 0.07, P=0.02). Feeding of soybean based non-commercial fat supplements achieved targeted increases in average daily gains in high forage fed lambs and influenced fatty acid profile of lamb muscle.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"49 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79124224","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 : 2018-01-01DOI: 10.4172/2155-9600.1000654
L. Mutuli, P. Bukhala, G. Nguka
Background: Alcoholism is a disorder of severe detrimental impact on the nutritional status of an alcoholic causing malnutrition that impairs the metabolic system and body organs. Sub-optimal dietary intake amongst alcoholics inhibits effective rehabilitation and complete recovery from alcoholism.Objective: This study aimed at evaluating the impact of instructional intervention on improving the dietary intake of recuperating alcoholics under three months’ rehabilitation in Asumbi Center.Methods: This was an experimental (pre & post) study design of 207 alcoholics under rehabilitation at Asumbi Center recruited within one week of admission and re-assessed after three months of rehabilitation. A food frequency questionnaire was used to collect information on food consumed. Descriptive statistics was calculated as mean ± SD for the frequency questionnaire data captured on an Excel spread sheet. ANOVA was used to compare the scores of pre-test (baseline) to the corresponding scores of the posttest (intervention) for the frequency questionnaire data.Results: The mean Food Variety Scores (± SD) for all foods consumed from the food groups was 16.02 (± 7.43) at baseline, indicating a low food variety, and 67.32 (± 34.24) after intervention representing a high food variety. After intervention (88.1%, n=182) were classified with a good dietary diversity score consuming more than 4 food groups while at baseline (77%, n=80) scored a poor dietary diversity score. At follow up, 89.4% (n=185) were eating more than 4 meals/day and 94% (n=195) reported no alcohol craving.Conclusion: Alcoholics are receptive to instructional messages regarding the importance of nutrition on their health status particularly during rehabilitation and enhancing complete recovery from alcoholism. Dietary intake has a significant role in the effective rehabilitation of alcoholics.
{"title":"Impact of Instructional Intervention on Improving Dietary Intake of Alcoholics under Rehabilitation in Asumbi Center","authors":"L. Mutuli, P. Bukhala, G. Nguka","doi":"10.4172/2155-9600.1000654","DOIUrl":"https://doi.org/10.4172/2155-9600.1000654","url":null,"abstract":"Background: Alcoholism is a disorder of severe detrimental impact on the nutritional status of an alcoholic causing malnutrition that impairs the metabolic system and body organs. Sub-optimal dietary intake amongst alcoholics inhibits effective rehabilitation and complete recovery from alcoholism.Objective: This study aimed at evaluating the impact of instructional intervention on improving the dietary intake of recuperating alcoholics under three months’ rehabilitation in Asumbi Center.Methods: This was an experimental (pre & post) study design of 207 alcoholics under rehabilitation at Asumbi Center recruited within one week of admission and re-assessed after three months of rehabilitation. A food frequency questionnaire was used to collect information on food consumed. Descriptive statistics was calculated as mean ± SD for the frequency questionnaire data captured on an Excel spread sheet. ANOVA was used to compare the scores of pre-test (baseline) to the corresponding scores of the posttest (intervention) for the frequency questionnaire data.Results: The mean Food Variety Scores (± SD) for all foods consumed from the food groups was 16.02 (± 7.43) at baseline, indicating a low food variety, and 67.32 (± 34.24) after intervention representing a high food variety. After intervention (88.1%, n=182) were classified with a good dietary diversity score consuming more than 4 food groups while at baseline (77%, n=80) scored a poor dietary diversity score. At follow up, 89.4% (n=185) were eating more than 4 meals/day and 94% (n=195) reported no alcohol craving.Conclusion: Alcoholics are receptive to instructional messages regarding the importance of nutrition on their health status particularly during rehabilitation and enhancing complete recovery from alcoholism. Dietary intake has a significant role in the effective rehabilitation of alcoholics.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"159 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80088017","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 : 2018-01-01DOI: 10.4172/2155-9600.1000E142
I. Rybakowska
There are many fruits that are inconspicuous but they heal for example some varieties of pears, raspberries and aronia [1]. Different disease may be treated by consuming fruits and there natural components like dietary fiber, antioxidant compound, phenolic acids, flavonioids, polyphenols [1]. Fruits may also change levels of compounds which affecting the appearance of 21st century diseases related to the level of plasma lipid like cardiovascular disease but we cannot forget about benefit fruits on chronic diseases such as cancer, neurovegetative impairments [2]. Consuming fruits we must remember that the peels contain more bioactive substances than pelled fruits [2] because of this we should use as little pesticides as possible when the fruits ripen [2].
{"title":"Inconspicuous Fruits That Heal","authors":"I. Rybakowska","doi":"10.4172/2155-9600.1000E142","DOIUrl":"https://doi.org/10.4172/2155-9600.1000E142","url":null,"abstract":"There are many fruits that are inconspicuous but they heal for example some varieties of pears, raspberries and aronia [1]. Different disease may be treated by consuming fruits and there natural components like dietary fiber, antioxidant compound, phenolic acids, flavonioids, polyphenols [1]. Fruits may also change levels of compounds which affecting the appearance of 21st century diseases related to the level of plasma lipid like cardiovascular disease but we cannot forget about benefit fruits on chronic diseases such as cancer, neurovegetative impairments [2]. Consuming fruits we must remember that the peels contain more bioactive substances than pelled fruits [2] because of this we should use as little pesticides as possible when the fruits ripen [2].","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"1 1","pages":"1-2"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88311936","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 : 2018-01-01DOI: 10.4172/2155-9600.1000E145
S. Youngwanichsetha
Fatty liver is abnormal health condition causes by accumulation of excess fat in liver cells. Firstly, it is no clinical symptoms resulting in unaware and undiagnosed disease. Its pathogenesis is progressive to liver fibrosis, steatohepatitis, cirrhosis and liver cancer. Liver fibrosis and steatohepatitis is reversible conditions but cirrhosis and liver cancer is irreversible disease. Manifestations of fatty liver are abnormal liver function test, pain in liver area, stiffness of liver, and necrosis of hepatocytes [1]. There are two main risk factors: alcoholic and nonalcoholic association. This paper will discuss about risk factors and prevention of non-alcoholic fatty liver disease (NAFLD).
{"title":"Fatty Liver: Risk Factors and Prevention","authors":"S. Youngwanichsetha","doi":"10.4172/2155-9600.1000E145","DOIUrl":"https://doi.org/10.4172/2155-9600.1000E145","url":null,"abstract":"Fatty liver is abnormal health condition causes by accumulation of excess fat in liver cells. Firstly, it is no clinical symptoms resulting in unaware and undiagnosed disease. Its pathogenesis is progressive to liver fibrosis, steatohepatitis, cirrhosis and liver cancer. Liver fibrosis and steatohepatitis is reversible conditions but cirrhosis and liver cancer is irreversible disease. Manifestations of fatty liver are abnormal liver function test, pain in liver area, stiffness of liver, and necrosis of hepatocytes [1]. There are two main risk factors: alcoholic and nonalcoholic association. This paper will discuss about risk factors and prevention of non-alcoholic fatty liver disease (NAFLD).","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"1213 1","pages":"1-1"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83450505","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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