Pub Date : 2016-10-18DOI: 10.4172/2324-9323.1000208
G. Tawodzera, L. Riley, J. Crush
Following the Crisis: Poverty and Food Security in Harare, Zimbabwe Household food security in African cities has received increasing academic and policy attention in the past decade as the continent rapidly urbanizes. The African Food Security Urban Network has played a leading role in producing empirical research on the extent of household food insecurity and on its causal factors, but to date it has produced little longitudinal data. This paper addresses this gap by presenting the results of household food security surveys conducted in low-income neighbourhoods in Harare, Zimbabwe in 2008 and 2012. The analytical focus is on the changes that took place from the “crisis” situation in 2008, when the formal sector economy virtually ceased to function, to the situation in 2012 after new economic policies and a political detente had led to economic stabilization. The results show an overall improvement in food security but with important qualifications, such as the continued importance of non-monetized and informal food sources, continued problems with access to basic services and infrastructure, and the accrual of food security gains mostly among wealthier households.
{"title":"Following the Crisis: Povertyand Food Security in Harare,Zimbabwe","authors":"G. Tawodzera, L. Riley, J. Crush","doi":"10.4172/2324-9323.1000208","DOIUrl":"https://doi.org/10.4172/2324-9323.1000208","url":null,"abstract":"Following the Crisis: Poverty and Food Security in Harare, Zimbabwe \u0000Household food security in African cities has received increasing academic and policy attention in the past decade as the continent rapidly urbanizes. The African Food Security Urban Network has played a leading role in producing empirical research on the extent of household food insecurity and on its causal factors, but to date it has produced little longitudinal data. This paper addresses this gap by presenting the results of household food security surveys conducted in low-income neighbourhoods in Harare, Zimbabwe in 2008 and 2012. The analytical focus is on the changes that took place from the “crisis” situation in 2008, when the formal sector economy virtually ceased to function, to the situation in 2012 after new economic policies and a political detente had led to economic stabilization. The results show an overall improvement in food security but with important qualifications, such as the continued importance of non-monetized and informal food sources, continued problems with access to basic services and infrastructure, and the accrual of food security gains mostly among wealthier households.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126937845","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 : 2016-09-22DOI: 10.4172/2324-9323.1000119
Agustin Leon-Alonso-Cortes, G. S. Perez-Minayo, J. López-Robles
The Thermal Kinetic Parametersof Vegetable Canned Food Preservation Processes Food canning preservation makes extensive use of food thermal preservation to eliminate microbial agents, thereby ensuring that products remain microbiologically safe. The aim of the present study is to assess the sterilization treatment of canned foods-beans, chickpeas and lentils-and to determine the D, z and C parameters of their thermal process kinetics. The food samples underwent several sterilization (autoclave) treatments at working temperatures(Tai) for different time periods. The D and z values of the beans were higher than those of the chickpeas and the lentils. When applied to bean and chickpea samples, the Bigelow model performed better assays at lower temperatures.
{"title":"The Thermal Kinetic Parametersof Vegetable Canned Food Preservation Processes","authors":"Agustin Leon-Alonso-Cortes, G. S. Perez-Minayo, J. López-Robles","doi":"10.4172/2324-9323.1000119","DOIUrl":"https://doi.org/10.4172/2324-9323.1000119","url":null,"abstract":"The Thermal Kinetic Parametersof Vegetable Canned Food Preservation Processes \u0000Food canning preservation makes extensive use of food thermal preservation to eliminate microbial agents, thereby ensuring that products remain microbiologically safe. The aim of the present study is to assess the sterilization treatment of canned foods-beans, chickpeas and lentils-and to determine the D, z and C parameters of their thermal process kinetics. The food samples underwent several sterilization (autoclave) treatments at working temperatures(Tai) for different time periods. The D and z values of the beans were higher than those of the chickpeas and the lentils. When applied to bean and chickpea samples, the Bigelow model performed better assays at lower temperatures.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114010776","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 : 2016-06-30DOI: 10.4172/2324-9323.10001205
Takuo Yoshimoto, H. Imachi, Fumi Kikuchi, Kensaku Fukunaga, Tomohiro Ibata, Toshihiro Kobayashi, Kazuko Yonezaki, Yuki Sawatari, Takeshi Arai, M. Ueta, K. Murao
{"title":"Konjac-Glucomannan Smoothie with Rare Sugar Improved on the Postprandial Glycemic Response to Oral Glucose Tolerance Test","authors":"Takuo Yoshimoto, H. Imachi, Fumi Kikuchi, Kensaku Fukunaga, Tomohiro Ibata, Toshihiro Kobayashi, Kazuko Yonezaki, Yuki Sawatari, Takeshi Arai, M. Ueta, K. Murao","doi":"10.4172/2324-9323.10001205","DOIUrl":"https://doi.org/10.4172/2324-9323.10001205","url":null,"abstract":"","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"63 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132777025","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 : 2015-04-06DOI: 10.4172/2324-9323.1000167
our H. Abdelhai, A. Sulieman, Ei Rakha B Babiker
Some Chemical and Microbiological Characteristics of Shawerma Meat Product This study aimed to determine the chemical and microbiological quality characteristics of Shawerma meat product which is consumed largely as snack food in many Arabic countries including Sudan. Fifteen samples of Shawerma were collected from various sites in Wad Madani (central Sudan). These sites included, AlsugAlkabeer (A), AlsugAlsageer (B) and AlsugAlshabi (C). In addition, control samples of Shawerma were prepared at the laboratory using the most common method followed in Wad Madani. The results indicated that there were notable differences in most of the chemical components of raw and cooked Shawerma. The pH value of the various Shawerma samples falls between 4.8 � 0.1 and 5.4 � 0.05. However, the protein content of raw Shawerma (19.25 � 0.9 to 23 � 0.41%) was lower than that of cooked Shawerma (22.75 � to 28 � 0.9%). The fat content in raw Shawerma ranged between 3.44 � 0.32 and 6 � 0.1%, while in cooked Shawerma, it ranged between 4.76 � to 10 � 0.15%.
{"title":"Some Chemical and Microbiological Characteristics of Agashi Meat Product","authors":"our H. Abdelhai, A. Sulieman, Ei Rakha B Babiker","doi":"10.4172/2324-9323.1000167","DOIUrl":"https://doi.org/10.4172/2324-9323.1000167","url":null,"abstract":"Some Chemical and Microbiological Characteristics of Shawerma Meat Product \u0000This study aimed to determine the chemical and microbiological quality characteristics of Shawerma meat product which is consumed largely as snack food in many Arabic countries including Sudan. Fifteen samples of Shawerma were collected from various sites in Wad Madani (central Sudan). These sites included, AlsugAlkabeer (A), AlsugAlsageer (B) and AlsugAlshabi (C). In addition, control samples of Shawerma were prepared at the laboratory using the most common method followed in Wad Madani. The results indicated that there were notable differences in most of the chemical components of raw and cooked Shawerma. The pH value of the various Shawerma samples falls between 4.8 � 0.1 and 5.4 � 0.05. However, the protein content of raw Shawerma (19.25 � 0.9 to 23 � 0.41%) was lower than that of cooked Shawerma (22.75 � to 28 � 0.9%). The fat content in raw Shawerma ranged between 3.44 � 0.32 and 6 � 0.1%, while in cooked Shawerma, it ranged between 4.76 � to 10 � 0.15%.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"73 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131569200","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 : 2015-04-03DOI: 10.4172/2324-9323.1000166
L. Rogers, S. Verhulst, Krishna Rao, J. Malone, R. Robbs, Robbins Kt
Developing Theory-Based Measurement Tools for Improving Diet Compliance in Head and Neck Cancer Patients Increasing compliance with diet recommendations is critical for improving health, quality of life, and survival among head and neck cancer (HNCa) patients. The social cognitive theory is a potentially useful behavioral theory framework for improving compliance but measurement tools assessing theory constructs related to diet compliance in HNCa patients are needed. Therefore, our study aim was to pilot test social cognitive theory construct measures, including prevalence and preliminary associations with self-reported compliance with physician or dietitian diet recommendations.Cross-sectional survey completed by 33 HNCa patients followed in an out-patient academic otolaryngology clinic.T
{"title":"Developing Theory-Based Measurement Tools for Improving Diet Compliance in Head andNeck Cancer Patients","authors":"L. Rogers, S. Verhulst, Krishna Rao, J. Malone, R. Robbs, Robbins Kt","doi":"10.4172/2324-9323.1000166","DOIUrl":"https://doi.org/10.4172/2324-9323.1000166","url":null,"abstract":"Developing Theory-Based Measurement Tools for Improving Diet Compliance in Head and Neck Cancer Patients \u0000Increasing compliance with diet recommendations is critical for improving health, quality of life, and survival among head and neck cancer (HNCa) patients. The social cognitive theory is a potentially useful behavioral theory framework for improving compliance but measurement tools assessing theory constructs related to diet compliance in HNCa patients are needed. Therefore, our study aim was to pilot test social cognitive theory construct measures, including prevalence and preliminary associations with self-reported compliance with physician or dietitian diet recommendations.Cross-sectional survey completed by 33 HNCa patients followed in an out-patient academic otolaryngology clinic.T","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"73 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132831417","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 : 2015-02-16DOI: 10.4172/2324-9323.1000163
Júlia Carvalho Andrade, M. Araújo, Jamacy Costa-Souza, Ana Marlucia de Oliveira Assis
Factors Associated with Hypertension and Overweight in Metallurgical Workers: A Cross-Sectional Study The prevalence of overweight and hypertension have increased among Brazilian workers. There are evidences that chronic exposure to stressful working conditions. Furthermore,it is believed that such conditions may favor the occurrence of unhealthy behaviors such as smoking, excessive alcohol consumption and hyperalimentation, which are risk factors for hypertension and overweight. This study aims to identify factors associated with overweight and hypertension in metallurgical workers of the state of Bahia - Brazil. It's a crosssectional study conducted with 139 workers.
{"title":"Factors Associated with Hypertension and Overweight in Metallurgical Workers: A Cross- Sectional Study","authors":"Júlia Carvalho Andrade, M. Araújo, Jamacy Costa-Souza, Ana Marlucia de Oliveira Assis","doi":"10.4172/2324-9323.1000163","DOIUrl":"https://doi.org/10.4172/2324-9323.1000163","url":null,"abstract":"Factors Associated with Hypertension and Overweight in Metallurgical Workers: A Cross-Sectional Study \u0000The prevalence of overweight and hypertension have increased among Brazilian workers. There are evidences that chronic exposure to stressful working conditions. Furthermore,it is believed that such conditions may favor the occurrence of unhealthy behaviors such as smoking, excessive alcohol consumption and hyperalimentation, which are risk factors for hypertension and overweight. This study aims to identify factors associated with overweight and hypertension in metallurgical workers of the state of Bahia - Brazil. It's a crosssectional study conducted with 139 workers.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"107 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124116365","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 : 2015-01-30DOI: 10.4172/2324-9323.1000E110
Bryn L. Yeomans, N. Bello
What’s Bugging you and your Diet? Trillions of microorganisms live in and on our bodies. These are active communities of bacteria, viruses, archaea, and unicellular eukaryotes, collectively known as the microbiota. These organisms are involved in the development and regulation of host immunity, digestion and absorption, metabolism, behavior, and protection from pathogens. The microbiota inhabits all external surfaces of the body. These include the skin, and the urogenital, respiratory, and gastrointestinal tracts, with an estimated 70% of the microbiota residing in the colon . While the human gut microbiota is comprised of more than 50 bacterial phyla, the two that predominate are Bacteroidetes and Firmicutes, with Proteobacteria, Verrucomicrobia, Actinobacteria, Fusobacteria, and Cyanobacteria having a lesser presence.
{"title":"What's bugging you and your diet?","authors":"Bryn L. Yeomans, N. Bello","doi":"10.4172/2324-9323.1000E110","DOIUrl":"https://doi.org/10.4172/2324-9323.1000E110","url":null,"abstract":"What’s Bugging you and your Diet? \u0000Trillions of microorganisms live in and on our bodies. These are active communities of bacteria, viruses, archaea, and unicellular eukaryotes, collectively known as the microbiota. These organisms are involved in the development and regulation of host immunity, digestion and absorption, metabolism, behavior, and protection from pathogens. The microbiota inhabits all external surfaces of the body. These include the skin, and the urogenital, respiratory, and gastrointestinal tracts, with an estimated 70% of the microbiota residing in the colon . While the human gut microbiota is comprised of more than 50 bacterial phyla, the two that predominate are Bacteroidetes and Firmicutes, with Proteobacteria, Verrucomicrobia, Actinobacteria, Fusobacteria, and Cyanobacteria having a lesser presence.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"105 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133228202","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 : 2013-12-01DOI: 10.4172/2324-9323.1000125
C. I. Vénica, C. Bergamini, C. Zalazar, M. Perotti
Effect of Lactose Hydrolysis during Manufacture and Storage of Drinkable Yogurt Reduced-lactose yogurts are still not available in the Argentinean market despite the fact in Latin America the incidence of deficient-lactose individual is very high. In this work, variables to hydrolyze the lactose (three levels of β-galactosidase enzyme and the time of its addition) were evaluated during manufacture of natural and sweetened (8% p/v) drinkable yogurts. Experimental yogurts (with enzyme) were compared with controls (without enzyme). The evolution of lactose content, pH, titratable acidity and syneresis were analyzed during 28 days of storage at 5oC.
{"title":"Effect of Lactose Hydrolysis during Manufacture and Storage of Drinkable Yogurt","authors":"C. I. Vénica, C. Bergamini, C. Zalazar, M. Perotti","doi":"10.4172/2324-9323.1000125","DOIUrl":"https://doi.org/10.4172/2324-9323.1000125","url":null,"abstract":"Effect of Lactose Hydrolysis during Manufacture and Storage of Drinkable Yogurt \u0000Reduced-lactose yogurts are still not available in the Argentinean market despite the fact in Latin America the incidence of deficient-lactose individual is very high. In this work, variables to hydrolyze the lactose (three levels of β-galactosidase enzyme and the time of its addition) were evaluated during manufacture of natural and sweetened (8% p/v) drinkable yogurts. Experimental yogurts (with enzyme) were compared with controls (without enzyme). The evolution of lactose content, pH, titratable acidity and syneresis were analyzed during 28 days of storage at 5oC.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127019896","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 : 2013-08-28DOI: 10.4172/2324-9323.1000117
City Abu Dabi, Hatim Ako, S. E. Suliman, M. A. Abdalla
Implementation of HACCP and Food Safety Program in Al–Ain City Abu Dabi The purpose of this study was to determine the constraints of HACCP and food safety programs in 100 food businesses in Al– Ain city by asking the managers. Many of managers (47%) had high school education degree, but less than half (46%) of them had been employed 6-15 years in this work. Most of those managers (95%) did not send food samples or swabs (97%) to the laboratory for testing the bacterial contamination. About 84% of the employee suggested that must be given more training to improve food safety in their businesses, because 94% of those respondents were lack of prerequisite program of food safety and knowledge about HACCP (91%).
{"title":"Implementation of HACCP and Food Safety Program in Al Ain City Abu Dabi","authors":"City Abu Dabi, Hatim Ako, S. E. Suliman, M. A. Abdalla","doi":"10.4172/2324-9323.1000117","DOIUrl":"https://doi.org/10.4172/2324-9323.1000117","url":null,"abstract":"Implementation of HACCP and Food Safety Program in Al–Ain City Abu Dabi \u0000The purpose of this study was to determine the constraints of HACCP and food safety programs in 100 food businesses in Al– Ain city by asking the managers. Many of managers (47%) had high school education degree, but less than half (46%) of them had been employed 6-15 years in this work. Most of those managers (95%) did not send food samples or swabs (97%) to the laboratory for testing the bacterial contamination. About 84% of the employee suggested that must be given more training to improve food safety in their businesses, because 94% of those respondents were lack of prerequisite program of food safety and knowledge about HACCP (91%).","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123759114","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 : 2013-08-05DOI: 10.4172/2324-9323.1000116
Vedavalli Sachithananthan, Mohammed H. Buzgeia, Fadwa Awad, Rema Omran, A. Fara
Objective: Adolescents are a high-risk group for under nutrition. Hence this study assessed the nutritional status and dietary profile of adolescents and early adults. Design: A cross-sectional study was conducted in which subjects were randomly sampled from 6 higher secondary schools which were randomly sampled from three randomly sampled areas in Benghazi. Information on socioeconomic data, lifestyle, height, weight, food frequency and 24 hour food recall were collected. Setting: Schools from Benghazi city in Libya.
{"title":"Nutritional Status, Dietary Profile and Selected Lifestyle Attributes of Adolescents and Early Adults in Benghazi, Libya","authors":"Vedavalli Sachithananthan, Mohammed H. Buzgeia, Fadwa Awad, Rema Omran, A. Fara","doi":"10.4172/2324-9323.1000116","DOIUrl":"https://doi.org/10.4172/2324-9323.1000116","url":null,"abstract":"Objective: Adolescents are a high-risk group for under nutrition. Hence this study assessed the nutritional status and dietary profile of adolescents and early adults. Design: A cross-sectional study was conducted in which subjects were randomly sampled from 6 higher secondary schools which were randomly sampled from three randomly sampled areas in Benghazi. Information on socioeconomic data, lifestyle, height, weight, food frequency and 24 hour food recall were collected. Setting: Schools from Benghazi city in Libya.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"96 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121286514","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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