Fatty acids are important in nutrition and health. Previously, we reported that the concentration range per se may explain positive and negative correlations between percentages of fatty acids. We now present additional data to explain such correlations. With 3 positive scale variables, A, B, and C, dependency between their percentages is: %A + %B + %C = 100, or %B = - %A + (100 - %C), each variable with a particular range. The equation may be simplified by making the expression (100 - %C) approach zero (high %C, low %A and %B values), i.e. %B = %A (giving positive %A vs. %B), and by making %C approach zero, giving %B = - %A + 100 (giving negative %A vs. %B). In the current work we present data showing that skewness of the %A (B, C) histograms may serve as a mediator of correlations between %A and %B.
{"title":"Body Fatty Acids, Nutrition, and Health: Is Skewness of Distributions a Mediator of Correlations?","authors":"A. Høstmark","doi":"10.31579/2637-8914/009","DOIUrl":"https://doi.org/10.31579/2637-8914/009","url":null,"abstract":"Fatty acids are important in nutrition and health. Previously, we reported that the concentration range per se may explain positive and negative correlations between percentages of fatty acids. We now present additional data to explain such correlations. With 3 positive scale variables, A, B, and C, dependency between their percentages is: %A + %B + %C = 100, or %B = - %A + (100 - %C), each variable with a particular range. The equation may be simplified by making the expression (100 - %C) approach zero (high %C, low %A and %B values), i.e. %B = %A (giving positive %A vs. %B), and by making %C approach zero, giving %B = - %A + 100 (giving negative %A vs. %B). In the current work we present data showing that skewness of the %A (B, C) histograms may serve as a mediator of correlations between %A and %B.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89154453","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}
{"title":"Improvement of the Technology of Catalytic Hydrogenization of Cotton Oil","authors":"Majidova Nargiza Kahramonovna","doi":"10.31579/2637-8914/006","DOIUrl":"https://doi.org/10.31579/2637-8914/006","url":null,"abstract":"","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"129 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89213571","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}
Introduction: The objective of this study was to define the prevalence of metabolic syndrome (MS)is procreative women and its relationship with obesity in the eastern region of Morocco. The purpose of our work and to determine the prevalence of MS and its relation to obesity in the eastern region of Morocco Materials and methods: Our study was conducted in the oriental region of Morocco (Oujda-Angad). The study included 624 women aged 20-49 years healthy and non-pregnant. Anthropometric measurements were determined according to World Hearth Organization (WHO) standards.The medical tests were conducted in a private testing laboratory in Oujda. Data of demographic and socioeconomic level were collected using a questionnaire.The data were processed on SPSS. Results: The average age of the women surveyed was 33.42 ± 8.02 years. The BMI values indicated that the prevalence of obesity among women surveyed was 30,61% and the prevalence of overweight was 38,78%. The abdominal obesity affects 79,10% of women. The MS affects 21% (according to the definition of NCEP-ATP III) of women surveyed, while according to the definition of the International Diabetes Federation (IDF) prevalence increases to 35%. The MS increases with age, was affects 25% of women aged between 20 and 29 years, and 37,5% of women aged between 40 and 49 years. All women with MS were overweight (obesity included) (p = 0.004). With the exception of level of education all socio-demographic factors were not associated with the MS. Conclusion: The prevalence of metabolic syndrome in our study was higher. The MS was more pronounced among obese and illiterate women. The results of this study will help in the planning of control of these problems in the future
{"title":"Research Article : Metabolic Syndrome And Its Relationship With Obesity In Procreative Women In Morocco","authors":"E. Sellam","doi":"10.31579/2637-8914/005","DOIUrl":"https://doi.org/10.31579/2637-8914/005","url":null,"abstract":"Introduction: The objective of this study was to define the prevalence of metabolic syndrome (MS)is procreative women and its relationship with obesity in the eastern region of Morocco. The purpose of our work and to determine the prevalence of MS and its relation to obesity in the eastern region of Morocco Materials and methods: Our study was conducted in the oriental region of Morocco (Oujda-Angad). The study included 624 women aged 20-49 years healthy and non-pregnant. Anthropometric measurements were determined according to World Hearth Organization (WHO) standards.The medical tests were conducted in a private testing laboratory in Oujda. Data of demographic and socioeconomic level were collected using a questionnaire.The data were processed on SPSS. Results: The average age of the women surveyed was 33.42 ± 8.02 years. The BMI values indicated that the prevalence of obesity among women surveyed was 30,61% and the prevalence of overweight was 38,78%. The abdominal obesity affects 79,10% of women. The MS affects 21% (according to the definition of NCEP-ATP III) of women surveyed, while according to the definition of the International Diabetes Federation (IDF) prevalence increases to 35%. The MS increases with age, was affects 25% of women aged between 20 and 29 years, and 37,5% of women aged between 40 and 49 years. All women with MS were overweight (obesity included) (p = 0.004). With the exception of level of education all socio-demographic factors were not associated with the MS. Conclusion: The prevalence of metabolic syndrome in our study was higher. The MS was more pronounced among obese and illiterate women. The results of this study will help in the planning of control of these problems in the future","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88765690","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}
Nutrition is one of the oldest sciences that aims to study the interactions between food, nutrients and human health. This fact can be checked from the famous citation of Hippocrates, considered the father of the modern medicine “Let food be thy medicine and medicine be thy food”. In the last decades several studies have attributed to foods the ability to provide benefits which go beyond its macronutrient content, being able to act on cellular signaling pathways reducing the incidence of many chronic diseases, including cardiovascular diseases (CVD).
{"title":"Short Review : Açaí: An Ally For Human Health?","authors":"R. Freitas","doi":"10.31579/2637-8914/004","DOIUrl":"https://doi.org/10.31579/2637-8914/004","url":null,"abstract":"Nutrition is one of the oldest sciences that aims to study the interactions between food, nutrients and human health. This fact can be checked from the famous citation of Hippocrates, considered the father of the modern medicine “Let food be thy medicine and medicine be thy food”. In the last decades several studies have attributed to foods the ability to provide benefits which go beyond its macronutrient content, being able to act on cellular signaling pathways reducing the incidence of many chronic diseases, including cardiovascular diseases (CVD).","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89831107","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}
The purpose of this report is to explain, in easy to understand outline form, the basic principles of controlling Clostridium botulinum in heat-preserved food. There are three major parts to the story: (1) Truths regarding the Clostridium botulinum problem, (2) Controlling the Clostridium botulinum hazard; and (3) Estimating the probability of process failure. The later includes errors that may occur in the process design area and errors that may occur in the process delivery area. In the report, "Science, Practice and Human Errors in Controlling Clostridium botulinum in Heat-Preserved Food in Hermetic Containers," by Pflug, Irving J., Journal of Food Protection, 73(5):993-1002 (2010), the important story of Clostridium botulinum has been told in detail, but the important results have been hidden by the author's syntax. In this manuscript, "Controlling Clostridium botulinum in Heat-Preserved Food," we hope to make available the details of Clostridium botulinum control. The purpose of this report is to explain, in easy to understand, outline form, the basic principles of controlling Clostridium botulinum in heat-preserved food. Quite simply, there are three major aspects to Clostridium botulinum control: (1) Facts regarding the Clostridium botulinum organism and its spores; (2) How to control the Clostridium botulinum hazard; and (3) Estimating the probability of process failure.
{"title":"Report: Controlling Clostridium Botulinum In Heat-Preserved Food","authors":"I. Pflug","doi":"10.31579/2637-8914/003","DOIUrl":"https://doi.org/10.31579/2637-8914/003","url":null,"abstract":"The purpose of this report is to explain, in easy to understand outline form, the basic principles of controlling Clostridium botulinum in heat-preserved food. There are three major parts to the story: (1) Truths regarding the Clostridium botulinum problem, (2) Controlling the Clostridium botulinum hazard; and (3) Estimating the probability of process failure. The later includes errors that may occur in the process design area and errors that may occur in the process delivery area. In the report, \"Science, Practice and Human Errors in Controlling Clostridium botulinum in Heat-Preserved Food in Hermetic Containers,\" by Pflug, Irving J., Journal of Food Protection, 73(5):993-1002 (2010), the important story of Clostridium botulinum has been told in detail, but the important results have been hidden by the author's syntax. In this manuscript, \"Controlling Clostridium botulinum in Heat-Preserved Food,\" we hope to make available the details of Clostridium botulinum control. The purpose of this report is to explain, in easy to understand, outline form, the basic principles of controlling Clostridium botulinum in heat-preserved food. Quite simply, there are three major aspects to Clostridium botulinum control: (1) Facts regarding the Clostridium botulinum organism and its spores; (2) How to control the Clostridium botulinum hazard; and (3) Estimating the probability of process failure.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80077090","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}
Urban areas are hot spots of consumption of products and disposal of waste. Societies have focused on access to food and goods, but today urbanisation forces them to engage in managing waste flows. In particular, to allow safe recovery and recycling of nutrients for agricultural usage in order to feed us all. Recycling presupposes reduction of harmful chemical substances and pathogens in waste in order to secure public and environmental health. Here, a five-step extended waste hierarchy is introduced to guide measures to be taken to reduce waste generation and to increase reuse and recycling. For instance, by substituting the mined phosphorus (P) in detergents and P in food and feed additives and reduce food waste over 40 % of currently used mined P can be saved. Another 15 to 30% can be recovered through reuse and recycling of solid and liquid organic waste. Such measures will make P almost limitless. Simultaneously, the secured food production will lead to reduced malnutrition and, together with a cleaner environment, to improved public health.
{"title":"A Systems Approach To Secure Food, Good Health And A Healthy Environment","authors":"J. Drangert","doi":"10.31579/2637-8914/001/","DOIUrl":"https://doi.org/10.31579/2637-8914/001/","url":null,"abstract":"Urban areas are hot spots of consumption of products and disposal of waste. Societies have focused on access to food and goods, but today urbanisation forces them to engage in managing waste flows. In particular, to allow safe recovery and recycling of nutrients for agricultural usage in order to feed us all. Recycling presupposes reduction of harmful chemical substances and pathogens in waste in order to secure public and environmental health. Here, a five-step extended waste hierarchy is introduced to guide measures to be taken to reduce waste generation and to increase reuse and recycling. For instance, by substituting the mined phosphorus (P) in detergents and P in food and feed additives and reduce food waste over 40 % of currently used mined P can be saved. Another 15 to 30% can be recovered through reuse and recycling of solid and liquid organic waste. Such measures will make P almost limitless. Simultaneously, the secured food production will lead to reduced malnutrition and, together with a cleaner environment, to improved public health.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87951409","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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