Aim: Emerging evidence highlights the impact of stressful conditions on eating behaviours, particularly the consumption of foods high in salt, sugar and fat. The impact of the Coronavirus disease-19 (COVID-19) pandemic on food addiction is still un-estimated. This study aimed to examine the prevalence of food addiction among the Jordanian population during the quarantine. Materials and methods: A Cross-sectional study has been conducted between the 27th of April and the 4th of June of 2020. An online survey of Yale food addiction scale v.2.0 (YFAS 2.0) was distributed. A convenience sample was collected through social media sites. Differences in socio-demographic characteristics were analysed using t-test and chi-square tests. Food addiction was classified based on the scoring scale. Determinants of food addition were predicted by using multivariate logistic regression. Results: The results revealed that the prevalence of food addiction was 21.5% among adults. Among food addiction participants, 76.4% were diagnosed as severely food addicted. More than 50% of the participants reported high consumption of foods rich in sugar, salt, and fat (48.2%, 51.8%, and 52.5%, respectively). Overweight and obese young adults were more likely to have food addiction compared to normal weight. The multinominal logistic regression model revealed that there was no determinants of food addiction among adults. Conclusion: During the first months of the quarantine, the prevalence of food addiction was higher among obese and overweight adults compared to normal-weight adults.
{"title":"Prevalence of Food Addiction during Covid-19 Pandemic in Amman, Jordan: A Cross Sectional Study","authors":"Ruba Musharbash","doi":"10.31579/2637-8914/050","DOIUrl":"https://doi.org/10.31579/2637-8914/050","url":null,"abstract":"Aim: Emerging evidence highlights the impact of stressful conditions on eating behaviours, particularly the consumption of foods high in salt, sugar and fat. The impact of the Coronavirus disease-19 (COVID-19) pandemic on food addiction is still un-estimated. This study aimed to examine the prevalence of food addiction among the Jordanian population during the quarantine. Materials and methods: A Cross-sectional study has been conducted between the 27th of April and the 4th of June of 2020. An online survey of Yale food addiction scale v.2.0 (YFAS 2.0) was distributed. A convenience sample was collected through social media sites. Differences in socio-demographic characteristics were analysed using t-test and chi-square tests. Food addiction was classified based on the scoring scale. Determinants of food addition were predicted by using multivariate logistic regression. Results: The results revealed that the prevalence of food addiction was 21.5% among adults. Among food addiction participants, 76.4% were diagnosed as severely food addicted. More than 50% of the participants reported high consumption of foods rich in sugar, salt, and fat (48.2%, 51.8%, and 52.5%, respectively). Overweight and obese young adults were more likely to have food addiction compared to normal weight. The multinominal logistic regression model revealed that there was no determinants of food addiction among adults. Conclusion: During the first months of the quarantine, the prevalence of food addiction was higher among obese and overweight adults compared to normal-weight adults.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74258563","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}
A greenhouse is essentially an enclosed structure, which traps the short wavelength solar radiation and stores the long wavelength thermal radiation to create a favourable microclimate for higher productivity. The sun’s radiation incident on the greenhouse has two parts: direct radiation and an associated diffuse sky radiation. The diffuse part is not focused by the lenses and goes right through Frensel lenses onto the surface of the absorbers. This energy is absorbed and transformed into heat, which is then transported via the liquid medium in copper pipes to the water (heat) storage tanks or, if used, open fish tanks. In this way, an optimal temperature for both plant cultivation and fish production can be maintained. Stable plant growth conditions are light, temperature and air humidity. Light for the photosynthesis of plants comes from the diffuse radiation, which is without substantial fluctuations and variation throughout most of the day. The air temperature inside the greenhouse is one of the factors that have an influence on the precocity of production. The selective collector acts in a more perceptible way on extreme air temperatures inside the greenhouse. Hence, the system makes it possible to avoid the excessive deviation of the temperature inside the greenhouse and provides a favourable microclimate for the precocity of the culture. Sediment and some associated water from the sediment traps are used as organic fertiliser for the plant cultivation. The present trend in greenhouse cultivation is to extend the crop production season in order to maximise use of the equipment and increase annual productivity and profitability. However, in many Mediterranean greenhouses, such practices are limited because the improper cooling methods (mainly natural or forced ventilation) used do not provide the desired micro-climatic condition during the summer of a composite climate. Also, some of these greenhouses have been built where the meteorological conditions require some heating during the winter, particularly at night. The worst scenario is during the winter months when relatively large difference in temperature between day and night occurs. However, overheating of the greenhouse during the day is common, even in winter, requiring ventilation of the structure. Hence, several techniques have been proposed for the storage of the solar energy received by the greenhouse during the day and its use to heat the structure at night. Reviews of such techniques are presented in this article. Air or water can be used for heat transport. The circulating water is heated during the day via two processes. The water absorbs part of the infrared radiation of the solar spectrum. Since the water is transparent in the visible region, they do not compete with the plants that need it. Alternatively, the water exchanges heat with the greenhouse air through the walls. At night, if the greenhouse temperature goes down below a specified value, the water begins to circulate
{"title":"Cultivation of Organics in Controlled Environment Greenhouse","authors":"A. Omer","doi":"10.31579/2637-8914/056","DOIUrl":"https://doi.org/10.31579/2637-8914/056","url":null,"abstract":"A greenhouse is essentially an enclosed structure, which traps the short wavelength solar radiation and stores the long wavelength thermal radiation to create a favourable microclimate for higher productivity. The sun’s radiation incident on the greenhouse has two parts: direct radiation and an associated diffuse sky radiation. The diffuse part is not focused by the lenses and goes right through Frensel lenses onto the surface of the absorbers. This energy is absorbed and transformed into heat, which is then transported via the liquid medium in copper pipes to the water (heat) storage tanks or, if used, open fish tanks. In this way, an optimal temperature for both plant cultivation and fish production can be maintained. Stable plant growth conditions are light, temperature and air humidity. Light for the photosynthesis of plants comes from the diffuse radiation, which is without substantial fluctuations and variation throughout most of the day. The air temperature inside the greenhouse is one of the factors that have an influence on the precocity of production. The selective collector acts in a more perceptible way on extreme air temperatures inside the greenhouse. Hence, the system makes it possible to avoid the excessive deviation of the temperature inside the greenhouse and provides a favourable microclimate for the precocity of the culture. Sediment and some associated water from the sediment traps are used as organic fertiliser for the plant cultivation. The present trend in greenhouse cultivation is to extend the crop production season in order to maximise use of the equipment and increase annual productivity and profitability. However, in many Mediterranean greenhouses, such practices are limited because the improper cooling methods (mainly natural or forced ventilation) used do not provide the desired micro-climatic condition during the summer of a composite climate. Also, some of these greenhouses have been built where the meteorological conditions require some heating during the winter, particularly at night. The worst scenario is during the winter months when relatively large difference in temperature between day and night occurs. However, overheating of the greenhouse during the day is common, even in winter, requiring ventilation of the structure. Hence, several techniques have been proposed for the storage of the solar energy received by the greenhouse during the day and its use to heat the structure at night. Reviews of such techniques are presented in this article. Air or water can be used for heat transport. The circulating water is heated during the day via two processes. The water absorbs part of the infrared radiation of the solar spectrum. Since the water is transparent in the visible region, they do not compete with the plants that need it. Alternatively, the water exchanges heat with the greenhouse air through the walls. At night, if the greenhouse temperature goes down below a specified value, the water begins to circulate","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90361242","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}
A. V. de Wiel, T. Lammers, Zhili Cai, Antonia Bert Wolterbeek
Rice is the most widely consumed food for a large part of the world containing a variety of essential nutrients, but can also be contaminated with toxics like arsenic. This study analyzes the effect of cooking and frying, processed in the consumer’s kitchen, on arsenic concentrations Firstly, arsenic concentrations were measured in a number of rice species from Thailand and Turkey, available in supermarkets. The effect of cooking was studied in both white and brown rice with time of cooking and rice: water ratio as recommended by the producer. Part of the cooked rice was fried together with other ingredients for the preparation of the popular dish nasi goreng. Arsenic concentrations were measured with instrumental neutron activation analysis. Only one of the ten analyzed species contained an arsenic concentration beyond the European maximum limit of 0.3 mg/kg. Cooking of white rice resulted in a decrease of the arsenic concentration by 46%, while the concentration in brown rice was reduced by 27%. The preparation of the fried rice dish nasi goreng resulted in an additional reduction by 20% per weight unit, which should be attributed for the most part to a diluting effect by the addition of the other ingredients. Heating of rice without water reduced the arsenic concentration only by 10%. Cooking and frying of rice according to recommendations by the producer, result in a significant reduction of the arsenic concentration.
{"title":"Arsenic concentrations in at home prepared cooked and fried rice","authors":"A. V. de Wiel, T. Lammers, Zhili Cai, Antonia Bert Wolterbeek","doi":"10.31579/2637-8914/030","DOIUrl":"https://doi.org/10.31579/2637-8914/030","url":null,"abstract":"Rice is the most widely consumed food for a large part of the world containing a variety of essential nutrients, but can also be contaminated with toxics like arsenic. This study analyzes the effect of cooking and frying, processed in the consumer’s kitchen, on arsenic concentrations Firstly, arsenic concentrations were measured in a number of rice species from Thailand and Turkey, available in supermarkets. The effect of cooking was studied in both white and brown rice with time of cooking and rice: water ratio as recommended by the producer. Part of the cooked rice was fried together with other ingredients for the preparation of the popular dish nasi goreng. Arsenic concentrations were measured with instrumental neutron activation analysis. Only one of the ten analyzed species contained an arsenic concentration beyond the European maximum limit of 0.3 mg/kg. Cooking of white rice resulted in a decrease of the arsenic concentration by 46%, while the concentration in brown rice was reduced by 27%. The preparation of the fried rice dish nasi goreng resulted in an additional reduction by 20% per weight unit, which should be attributed for the most part to a diluting effect by the addition of the other ingredients. Heating of rice without water reduced the arsenic concentration only by 10%. Cooking and frying of rice according to recommendations by the producer, result in a significant reduction of the arsenic concentration.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87187064","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}
Dehydration is an important health issue and is more commonly observed in older people than younger ones. Dehydration occurs when there is excess fluid loss of fluid from the body, as a result of exposure to high temperatures, sickness, inadequate fluid intake and use of diuretic medicines. The symptoms of dehydration can range from simple dizziness and confusion to seizures and death. Elderly people should avoid coffee, tea, and alcohol in large quantizes, and also must get enough fruits and vegetables in their daily diet. It is imperative that water and healthy drinks should be made easily available to the elderly at all times. In addition to water, fruit and juice, syrups, vegetables, vegetable juice and pottages, tea, milk, and dairy products, plant-based beverages and also soups should be given to the elderly people. It is advised that elderly must consume more fluid during the summer season.
{"title":"Role of liquid foods and beverages to prevent dehydration especially in elderly people","authors":"J. Molnár, M. Pal","doi":"10.31579/2637-8914/031","DOIUrl":"https://doi.org/10.31579/2637-8914/031","url":null,"abstract":"Dehydration is an important health issue and is more commonly observed in older people than younger ones. Dehydration occurs when there is excess fluid loss of fluid from the body, as a result of exposure to high temperatures, sickness, inadequate fluid intake and use of diuretic medicines. The symptoms of dehydration can range from simple dizziness and confusion to seizures and death. Elderly people should avoid coffee, tea, and alcohol in large quantizes, and also must get enough fruits and vegetables in their daily diet. It is imperative that water and healthy drinks should be made easily available to the elderly at all times. In addition to water, fruit and juice, syrups, vegetables, vegetable juice and pottages, tea, milk, and dairy products, plant-based beverages and also soups should be given to the elderly people. It is advised that elderly must consume more fluid during the summer season.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"147 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76745648","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}
Studies on plantain chips fried with varietal stored tiger nut oil were studied. Three different tiger nut cultivars were sourced from Benue state and their oil extracted using hexane in an extractor. The stored oils were used to fry plantain chips after potatoes slicing and oil quality and stability analyzed. The moisture values of the chips from 0 week to week 12 for sample (A) ranged between 2.09-2.41 and 2.08-3.48 for samples (B) and (C) respectively .The thiobarbituric acid value from zero week - week12 for sample B O ranged between 0.19-0.21malon mg, sample BO ranged between 0.27-0.36 malon mg, while sample C ranged between 0.23-0.24malom mg. The appearance, aroma, taste, texture and overall acceptability of the chips ranged between 6.25-7.40, 6.20-6.55, 6.30-6.45, 6.20-6.55 and 6.15-6.55 respectively. Sample A and CKO (control) was most preferred in terms of appearance, aroma, taste, texture (crispness) and overall acceptability while sample A and C was least preferred. The sensory scores of the plantain chips fried with the oil were high for taste and aroma. During the storage, moisture values and thiobarbituric acid values of the chips were within the limits as recommended by CODEX Alimentarius.
{"title":"Effect of Stored Tiger Nut Oil Cultivars on the quality Properties of Fried Plantain Chips","authors":"Ogori Af, Nina G.C, Ukeyima M","doi":"10.31579/2637-8914/029","DOIUrl":"https://doi.org/10.31579/2637-8914/029","url":null,"abstract":"Studies on plantain chips fried with varietal stored tiger nut oil were studied. Three different tiger nut cultivars were sourced from Benue state and their oil extracted using hexane in an extractor. The stored oils were used to fry plantain chips after potatoes slicing and oil quality and stability analyzed. The moisture values of the chips from 0 week to week 12 for sample (A) ranged between 2.09-2.41 and 2.08-3.48 for samples (B) and (C) respectively .The thiobarbituric acid value from zero week - week12 for sample B O ranged between 0.19-0.21malon mg, sample BO ranged between 0.27-0.36 malon mg, while sample C ranged between 0.23-0.24malom mg. The appearance, aroma, taste, texture and overall acceptability of the chips ranged between 6.25-7.40, 6.20-6.55, 6.30-6.45, 6.20-6.55 and 6.15-6.55 respectively. Sample A and CKO (control) was most preferred in terms of appearance, aroma, taste, texture (crispness) and overall acceptability while sample A and C was least preferred. The sensory scores of the plantain chips fried with the oil were high for taste and aroma. During the storage, moisture values and thiobarbituric acid values of the chips were within the limits as recommended by CODEX Alimentarius.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"72 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75112500","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}
Despite the enormous advances in our ability to manage the natural world, we have reached the 21st century in awesome ignorance of what is likely to unfold in terms of both the climate changes and the human activities that affect the environment and the responses of the Earth to these stimuli. Globally the prospects of increasing the gross cultivated area are limited by the decease of economically attractive sites for large-scale irrigation and drainage projects. Therefore, increase in food production will necessarily rely on a more accurate application of the crop water requirements on the one hand, and modernization and improvement of irrigation and drainage systems on the other hand. These issues have to be analysed in light of the expected impacts of climate change and environmental sustainability. The present Editorial analyses the relevant aspects of these issues in light of the need to increase food production and for sustainable agricultural environment.
{"title":"Impacts of Climate Change on Food Production and On the Agricultural Environment","authors":"De Wrachien","doi":"10.31579/2637-8914/033","DOIUrl":"https://doi.org/10.31579/2637-8914/033","url":null,"abstract":"Despite the enormous advances in our ability to manage the natural world, we have reached the 21st century in awesome ignorance of what is likely to unfold in terms of both the climate changes and the human activities that affect the environment and the responses of the Earth to these stimuli. Globally the prospects of increasing the gross cultivated area are limited by the decease of economically attractive sites for large-scale irrigation and drainage projects. Therefore, increase in food production will necessarily rely on a more accurate application of the crop water requirements on the one hand, and modernization and improvement of irrigation and drainage systems on the other hand. These issues have to be analysed in light of the expected impacts of climate change and environmental sustainability. The present Editorial analyses the relevant aspects of these issues in light of the need to increase food production and for sustainable agricultural environment.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78706663","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}
Body fatty acids are important in health and disease. We previously observed two groups of fatty acids in breast muscle of chickens: Group 1) with relative amounts correlating negatively with %AA (20:4 n6), and Group 2) with relative amounts correlating positively with %AA. Within each of the two groups, we here found positive correlations between fatty acid percentages. Accordingly, Group 1 percentages correlated negatively with those of Group 2. With random numbers in lieu of the true values of Group 2 fatty acids, we were able to reproduce the positive correlations found with true values, if the random numbers were generated with the true ranges. In contrast, with random numbers we did not succeed in reproducing all of the negative correlations between Group 1 and Group 2 fatty acid percentages. We then observed that absolute amounts (g/kg) of fatty acids in Group 1 correlated positively and strongly (r > 0.9), suggesting a coordinated regulation of these fatty acids. Thus, Group 1 fatty acids seemed to be a cluster of fatty acids. Random number cluster percentage showed nice inverse associations with random number Group 2 fatty acid percentages, like the outcome observed with the true values. We suggest that associations between fatty acid percentages are caused by their concentration distributions, and by cluster regulation. Distribution Dependent and Cluster Regulation could be an evolutionary adaptation, where a mathematical rule is utilized to e.g. balance effects of eicosanoids/docosanoids, and possibly other metabolites.
{"title":"Distribution Dependent and Cluster Regulation of Associations between Body Fatty Acid Percentages, as observed in Chickens","authors":"A. Høstmark, A. Haug","doi":"10.31579/2637-8914/025","DOIUrl":"https://doi.org/10.31579/2637-8914/025","url":null,"abstract":"Body fatty acids are important in health and disease. We previously observed two groups of fatty acids in breast muscle of chickens: Group 1) with relative amounts correlating negatively with %AA (20:4 n6), and Group 2) with relative amounts correlating positively with %AA. Within each of the two groups, we here found positive correlations between fatty acid percentages. Accordingly, Group 1 percentages correlated negatively with those of Group 2. With random numbers in lieu of the true values of Group 2 fatty acids, we were able to reproduce the positive correlations found with true values, if the random numbers were generated with the true ranges. In contrast, with random numbers we did not succeed in reproducing all of the negative correlations between Group 1 and Group 2 fatty acid percentages. We then observed that absolute amounts (g/kg) of fatty acids in Group 1 correlated positively and strongly (r > 0.9), suggesting a coordinated regulation of these fatty acids. Thus, Group 1 fatty acids seemed to be a cluster of fatty acids. Random number cluster percentage showed nice inverse associations with random number Group 2 fatty acid percentages, like the outcome observed with the true values. We suggest that associations between fatty acid percentages are caused by their concentration distributions, and by cluster regulation. Distribution Dependent and Cluster Regulation could be an evolutionary adaptation, where a mathematical rule is utilized to e.g. balance effects of eicosanoids/docosanoids, and possibly other metabolites.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85125301","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}
There is not yet accurate and confirmed information about that emerging coronavirus (Covid-19), or about reaching an appropriate treatment that eliminates it. Till this moment, the global medical authorities have agreed that simple prevention methods are the application of precautionary measures, especially in the absence of a preventive serum, which prompted many questions about the food handling/safety issues you should deal with during this crisis. Moreover, the proper nutrition is vital and important. Thus eating a balanced diet lead to healthier and stronger immunity and less exposed to the risk of chronic and infectious diseases including viral infection. This mini-review clarifies the rules that dealing with your purchases of food in order to be safe and not be a source for the spread of the virus during this Pandemic outbreak. Also, it sheds light on types of healthy stock foods you can buy and some of the nutritional rules that must be followed in order to raise immunity, which is a key factor to resist the virus.
{"title":"Learning Food Safety, Proper Nutrition and (COVID-19)","authors":"M. El-shenawy","doi":"10.31579/2637-8914/027","DOIUrl":"https://doi.org/10.31579/2637-8914/027","url":null,"abstract":"There is not yet accurate and confirmed information about that emerging coronavirus (Covid-19), or about reaching an appropriate treatment that eliminates it. Till this moment, the global medical authorities have agreed that simple prevention methods are the application of precautionary measures, especially in the absence of a preventive serum, which prompted many questions about the food handling/safety issues you should deal with during this crisis. Moreover, the proper nutrition is vital and important. Thus eating a balanced diet lead to healthier and stronger immunity and less exposed to the risk of chronic and infectious diseases including viral infection. This mini-review clarifies the rules that dealing with your purchases of food in order to be safe and not be a source for the spread of the virus during this Pandemic outbreak. Also, it sheds light on types of healthy stock foods you can buy and some of the nutritional rules that must be followed in order to raise immunity, which is a key factor to resist the virus.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"238 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76107835","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}
This op-ed article is a metaphor, bemoaning life without the cruelty, brutality, and murder of minorities by police. It indicates the similarities in not needing milk nor police when it is intolerant to survival. Milk is an important nutrient, staple, and a source of calcium for the purpose of supplementing the health in children’s development and for adults in need of additional, calcium-rich foods. Milk is known to build bone development and density. Milk has a long history in the “western diet” (Dalsgaard, Bertram 2015) (standard American diet), as an important nutrient, representative as a valuable source for the human body. In validating food “intake biomarkers (a measurable substance in an organism whose presence is indicative of some phenomenon, such as disease, infection, or environmental exposure), milk becomes part of the human biofluid (a generic term for bio-organic fluid produced by an organism such as, serum, plasma, urine, saliva, and so on” (Dalsgaard, Bertram 2015). We are taught by our parents and advised by natal-conscious doctors, that children cannot grow or maintain a healthy life as babies, pre-k, young adults or grown-ups, if we don’t drink milk or have a diet of milk by-products. But in 1972, early research found; “Negroes” (Paige, Bayless, Graham 1972), Asians, American Indians, Hispanic, South Americans and Black Heritage (American Family Physician, 2006), had trouble digesting an enzyme that breaks down the natural sugar in milk and the same intestinal intolerance arrives in significant numbers when this same group of people within the greater population are in the presence of police.
{"title":"Life without Milk","authors":"J. Latimore","doi":"10.31579/2637-8914/026","DOIUrl":"https://doi.org/10.31579/2637-8914/026","url":null,"abstract":"This op-ed article is a metaphor, bemoaning life without the cruelty, brutality, and murder of minorities by police. It indicates the similarities in not needing milk nor police when it is intolerant to survival. Milk is an important nutrient, staple, and a source of calcium for the purpose of supplementing the health in children’s development and for adults in need of additional, calcium-rich foods. Milk is known to build bone development and density. Milk has a long history in the “western diet” (Dalsgaard, Bertram 2015) (standard American diet), as an important nutrient, representative as a valuable source for the human body. In validating food “intake biomarkers (a measurable substance in an organism whose presence is indicative of some phenomenon, such as disease, infection, or environmental exposure), milk becomes part of the human biofluid (a generic term for bio-organic fluid produced by an organism such as, serum, plasma, urine, saliva, and so on” (Dalsgaard, Bertram 2015). We are taught by our parents and advised by natal-conscious doctors, that children cannot grow or maintain a healthy life as babies, pre-k, young adults or grown-ups, if we don’t drink milk or have a diet of milk by-products. But in 1972, early research found; “Negroes” (Paige, Bayless, Graham 1972), Asians, American Indians, Hispanic, South Americans and Black Heritage (American Family Physician, 2006), had trouble digesting an enzyme that breaks down the natural sugar in milk and the same intestinal intolerance arrives in significant numbers when this same group of people within the greater population are in the presence of police.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74980058","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}
Foodborne diseases caused by multiple etiologic agents are prevalent worldwide affecting both sexes and all age groups. Clonorchiasis is considered as an emerging major foodborne disease of public health problem as about 35 million people are infected globally. It is a foodborne helminthic zoonosis of a greater socioeconomic importance in several countries of Asia. The disease is caused by Clonorchis sinensis, which is a trematode. The infection occurs by the consumption of raw or inadequately cooked fish contaminated with metacercaria of the parasite. The clinical spectrum of disease in humans depends on the burden of parasites. In severe infections, jaundice, cholangitis, ascites, cholecystitis, formation of gall stone, and gastrointestinal bleeding are observed. Maximum cases are observed in males than females, and infection is serious in elderly persons. The diagnosis of disease can be confirmed by parasitological technique. Presently, praziquantel is the drug of choice as it has shown high cure rates in endemic areas. The education campaigns regarding the consumption of properly cooked fish and avoidance of faecal matter to ponds as a fish food are practical strategies that may help to control the disease.
{"title":"Clonorchiasis: An emerging foodborne disease of public health concern","authors":"M. Pal","doi":"10.31579/2637-8914/021","DOIUrl":"https://doi.org/10.31579/2637-8914/021","url":null,"abstract":"Foodborne diseases caused by multiple etiologic agents are prevalent worldwide affecting both sexes and all age groups. Clonorchiasis is considered as an emerging major foodborne disease of public health problem as about 35 million people are infected globally. It is a foodborne helminthic zoonosis of a greater socioeconomic importance in several countries of Asia. The disease is caused by Clonorchis sinensis, which is a trematode. The infection occurs by the consumption of raw or inadequately cooked fish contaminated with metacercaria of the parasite. The clinical spectrum of disease in humans depends on the burden of parasites. In severe infections, jaundice, cholangitis, ascites, cholecystitis, formation of gall stone, and gastrointestinal bleeding are observed. Maximum cases are observed in males than females, and infection is serious in elderly persons. The diagnosis of disease can be confirmed by parasitological technique. Presently, praziquantel is the drug of choice as it has shown high cure rates in endemic areas. The education campaigns regarding the consumption of properly cooked fish and avoidance of faecal matter to ponds as a fish food are practical strategies that may help to control the disease.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"52 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86808048","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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