Pub Date : 2019-03-15DOI: 10.15226/jnhfs.2019.001152
Iombor Tt, Yaaya Aa
The study evaluated the possibility of using cissus populnea mucilage flour as a colloid in beverage production and its influence on proximate composition, functional properties and sedimentation rate of millet kunu during storage at ambient temperature. Hot water (80 90 0C) extraction method was used to extract the mucilage from fresh stem cuttings of cissus populnea plant. Freeze (100g,-400C, 48 hr) drying method was used in mucilage flour production. Standard methods were used in millet-cissus kunu production and determination of the proximate composition, functional properties and sedimentation rates of the beverage samples. Results showed that addition of freeze dried cissus populnea mucilage flour to millet kunu significantly decreased its moisture content but increased its protein, fat, fibre, ash and carbohydrate contents, when compared to 100% millet kunu (control). Similarly, the addition of freeze dried cissus populnea mucilage flour to millet kunu significantly elevated the viscosity, pH, and tritratable acidity of the beverage samples when compared to control. The addition of C. populnea mucilage flour to millet kunu equally reduced the rate of dissociation of the starch granules from the beverage during 8 hr storage at ambient temperature. Freeze dried C. populnea mucilage flour has the potentials of serving as a colloid in beverages and improving its nutritional and functional attributes.
{"title":"Cissus Populnea Flour Addition and Proximate Composition, Functional and Sedimentation Properties of Millet Kunu","authors":"Iombor Tt, Yaaya Aa","doi":"10.15226/jnhfs.2019.001152","DOIUrl":"https://doi.org/10.15226/jnhfs.2019.001152","url":null,"abstract":"The study evaluated the possibility of using cissus populnea mucilage flour as a colloid in beverage production and its influence on proximate composition, functional properties and sedimentation rate of millet kunu during storage at ambient temperature. Hot water (80 90 0C) extraction method was used to extract the mucilage from fresh stem cuttings of cissus populnea plant. Freeze (100g,-400C, 48 hr) drying method was used in mucilage flour production. Standard methods were used in millet-cissus kunu production and determination of the proximate composition, functional properties and sedimentation rates of the beverage samples. Results showed that addition of freeze dried cissus populnea mucilage flour to millet kunu significantly decreased its moisture content but increased its protein, fat, fibre, ash and carbohydrate contents, when compared to 100% millet kunu (control). Similarly, the addition of freeze dried cissus populnea mucilage flour to millet kunu significantly elevated the viscosity, pH, and tritratable acidity of the beverage samples when compared to control. The addition of C. populnea mucilage flour to millet kunu equally reduced the rate of dissociation of the starch granules from the beverage during 8 hr storage at ambient temperature. Freeze dried C. populnea mucilage flour has the potentials of serving as a colloid in beverages and improving its nutritional and functional attributes.","PeriodicalId":90609,"journal":{"name":"Journal of nutritional health & food science","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49442554","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 : 2019-02-05DOI: 10.15226/jnhfs.2019.001151
M Zakir Hossain Howlader, F. Nusrat, Alauddin Alauddin, T. Rahman, Mohammad Ali Zinnah, Tanzir Ahmed Khan
Rice bran (RB) is a natural source of nutrients that help to reduce oxidative-stress related diseases. But stability-indicating stabilization of RBfood values are still challenging due to degradation of excessive lipid contents eventually produces off-flavors and odors. This study aims stability-indicating stabilization of RB food value by heating such as autoclave (1200C, 180min by HICLAVETM,HVE-50instrument), roasting (1500C, 10min by Heating oven), steaming (1200C, 120min by Domestic cooking steamer) and microwave (1500C, 3min by Domestic microwave oven, WALTON, Bangladesh)followed by stability testing at -200C and 40C for 16 weeks. We measured the proximate composition, phenolic content, tannic acid, flavonoid, antioxidant activity, IC50 value, oxidative stability, peroxide and acid value, oil extraction before and after aforementioned treatment of RB. It was found that roasting and microwave treatment significantly (P < 0.05) increased the stability of macronutrients as well as corresponding oil extraction yield. Moreover, roasting and microwave treatment significantly (P < 0.05) increased the stability of total tannin, flavonoid and antioxidant activity. Though roasting technique decreased the stability of monounsaturated fatty acid but increased gamma-oryzanol content and poly unsaturated fatty acid. In conclusion, the technique of roasting and microwave heating are more efficient for stability-indicating stabilization of RB food value.
{"title":"Stability-Indicating Stabilization of Rice Bran Food Value by Heat Treatment","authors":"M Zakir Hossain Howlader, F. Nusrat, Alauddin Alauddin, T. Rahman, Mohammad Ali Zinnah, Tanzir Ahmed Khan","doi":"10.15226/jnhfs.2019.001151","DOIUrl":"https://doi.org/10.15226/jnhfs.2019.001151","url":null,"abstract":"Rice bran (RB) is a natural source of nutrients that help to reduce oxidative-stress related diseases. But stability-indicating stabilization of RBfood values are still challenging due to degradation of excessive lipid contents eventually produces off-flavors and odors. This study aims stability-indicating stabilization of RB food value by heating such as autoclave (1200C, 180min by HICLAVETM,HVE-50instrument), roasting (1500C, 10min by Heating oven), steaming (1200C, 120min by Domestic cooking steamer) and microwave (1500C, 3min by Domestic microwave oven, WALTON, Bangladesh)followed by stability testing at -200C and 40C for 16 weeks. We measured the proximate composition, phenolic content, tannic acid, flavonoid, antioxidant activity, IC50 value, oxidative stability, peroxide and acid value, oil extraction before and after aforementioned treatment of RB. It was found that roasting and microwave treatment significantly (P < 0.05) increased the stability of macronutrients as well as corresponding oil extraction yield. Moreover, roasting and microwave treatment significantly (P < 0.05) increased the stability of total tannin, flavonoid and antioxidant activity. Though roasting technique decreased the stability of monounsaturated fatty acid but increased gamma-oryzanol content and poly unsaturated fatty acid. In conclusion, the technique of roasting and microwave heating are more efficient for stability-indicating stabilization of RB food value.","PeriodicalId":90609,"journal":{"name":"Journal of nutritional health & food science","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48190665","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 : 2019-01-11DOI: 10.15226/jnhfs.2019.001150
E. Dieme, I. Sarr, M. diop, C. Ndiaye, M. Seydi, D. Traoré
Contrasting with the favorable climatic and environmental conditions, improper post-harvest management of cereals is often responsible for high levels contamination of aflatoxin in Africa. This study aimed at identifying critical periods of aflatoxin concentrations in cereals. Thus, a survey followed by sampling at each stage of production for aflatoxin quantification using the AFLA-V AQUA test procedure (0100 ppb) was carried out at different farmer sites in Velingara. The survey revealed that only 9.36% of farmers were aware of molds and aflatoxin. Quantification of aflatoxin revealed that only 4.9% of farmers had contaminated crops in the first stage of harvest (ears drying). However, during traditional storage, the contamination rate increased up to 39%, proportional to the aflatoxin level that reaches 70 ppb. Two stages of the post-harvest management were particularly critical in the accumulation of aflatoxin in cereals: drying, especially the bare cobs and storage.
{"title":"Critical Periods of Aflatoxin Contamination of Maize during Post-Harvest Management in Velingara (Senegal)","authors":"E. Dieme, I. Sarr, M. diop, C. Ndiaye, M. Seydi, D. Traoré","doi":"10.15226/jnhfs.2019.001150","DOIUrl":"https://doi.org/10.15226/jnhfs.2019.001150","url":null,"abstract":"Contrasting with the favorable climatic and environmental conditions, improper post-harvest management of cereals is often responsible for high levels contamination of aflatoxin in Africa. This study aimed at identifying critical periods of aflatoxin concentrations in cereals. Thus, a survey followed by sampling at each stage of production for aflatoxin quantification using the AFLA-V AQUA test procedure (0100 ppb) was carried out at different farmer sites in Velingara. The survey revealed that only 9.36% of farmers were aware of molds and aflatoxin. Quantification of aflatoxin revealed that only 4.9% of farmers had contaminated crops in the first stage of harvest (ears drying). However, during traditional storage, the contamination rate increased up to 39%, proportional to the aflatoxin level that reaches 70 ppb. Two stages of the post-harvest management were particularly critical in the accumulation of aflatoxin in cereals: drying, especially the bare cobs and storage.","PeriodicalId":90609,"journal":{"name":"Journal of nutritional health & food science","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48862727","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 : 2018-12-26DOI: 10.15226/jnhfs.2019.001149
M. diop, M. Sow, E. Dieme, C. Ndiaye, M. Gaye, D. Traoré
Instant compound flours were developed from local Senegalese plants, using a single-screw extruder (Technochem brand) previously designed for soybean processing. Adapting the parameters of the equipment to our local cereals (sorghum, millet, and maize), legumes and oleaginous plants was the first technical step performed. We modified the parameters of the extruder and then carried out several tests to determine the best blend obtained from several combinations of co-extruded raw materials that led to compound flour (70% millet, 15% peanut, and 15% cowpea) of high nutritional value. Prior to this step, analyses were run on each compound of the blend to determine their selected macro (moisture, ash, acidity, protein and lipid) and micro composition (iron, magnesium, and zinc). For a good result, the extruder parameters were set at a frequency of 48.2 Hz and a temperature of 280°F. Three shear rings of 1.47 mm of diameter each, followed by a bigger one (1.59 mm), were respectively inserted along the end of the screw; the rotational speed of the screw was set at 900 rpm and total liquid content was 30%. The final instant flour obtained was composed of 13.99% protein, 9.37% fat, 4.10% moisture, 1.64% ash and 0.08% acidity. The flour was split in four different batches and each was flavored with one of four powders (mango, papaya, baobab fruit or carrot). On a hedonic scale from 1 to 9, the results of the organoleptic tests performed by 21 trained panelists showed that all four samples received a score higher than 5 in all three categories (taste, color, and texture). However, taste wise papaya flavor received a better score followed by mango, carrot and baobab fruit flour. In conclusion, changing the parameters of the extruder helped obtain a well-accepted instant blend from local plants when local fruits were used to enhance flavors.
{"title":"Development of Extruded Senegalese Infant Formula from Mixtures of Pearl Millet and Grain Legumes","authors":"M. diop, M. Sow, E. Dieme, C. Ndiaye, M. Gaye, D. Traoré","doi":"10.15226/jnhfs.2019.001149","DOIUrl":"https://doi.org/10.15226/jnhfs.2019.001149","url":null,"abstract":"Instant compound flours were developed from local Senegalese plants, using a single-screw extruder (Technochem brand) previously designed for soybean processing. Adapting the parameters of the equipment to our local cereals (sorghum, millet, and maize), legumes and oleaginous plants was the first technical step performed. We modified the parameters of the extruder and then carried out several tests to determine the best blend obtained from several combinations of co-extruded raw materials that led to compound flour (70% millet, 15% peanut, and 15% cowpea) of high nutritional value. Prior to this step, analyses were run on each compound of the blend to determine their selected macro (moisture, ash, acidity, protein and lipid) and micro composition (iron, magnesium, and zinc). For a good result, the extruder parameters were set at a frequency of 48.2 Hz and a temperature of 280°F. Three shear rings of 1.47 mm of diameter each, followed by a bigger one (1.59 mm), were respectively inserted along the end of the screw; the rotational speed of the screw was set at 900 rpm and total liquid content was 30%. The final instant flour obtained was composed of 13.99% protein, 9.37% fat, 4.10% moisture, 1.64% ash and 0.08% acidity. The flour was split in four different batches and each was flavored with one of four powders (mango, papaya, baobab fruit or carrot). On a hedonic scale from 1 to 9, the results of the organoleptic tests performed by 21 trained panelists showed that all four samples received a score higher than 5 in all three categories (taste, color, and texture). However, taste wise papaya flavor received a better score followed by mango, carrot and baobab fruit flour. In conclusion, changing the parameters of the extruder helped obtain a well-accepted instant blend from local plants when local fruits were used to enhance flavors.","PeriodicalId":90609,"journal":{"name":"Journal of nutritional health & food science","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46338658","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 : 2018-12-12DOI: 10.15226/jnhfs.2018.001148
Eke- Ejiofor J
{"title":"Evaluation of the Nutrient Content and Sensory Properties of Spiced Ogi (Gruel) Produced From Different Cereal Blends","authors":"Eke- Ejiofor J","doi":"10.15226/jnhfs.2018.001148","DOIUrl":"https://doi.org/10.15226/jnhfs.2018.001148","url":null,"abstract":"","PeriodicalId":90609,"journal":{"name":"Journal of nutritional health & food science","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48023881","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}
In Cameroon, pepper is consumed either fresh, in powder form, as pepper oil or as pepper sauce. The aim of this work was to propose added value of spices by formulated ready to use cubes facilitating the consumption of pepper and reducing its post-harvest losses. A survey was carried out in Ngaoundere-Cameroon to know the level of pepper consumption, and the ingredients commonly added in pepper sauces. A simplex lattrice mixture design was carried out to optimise the pepper cube formulation, which was further characterized. The sensory evaluation was done to select the best sample among those produced. From the survey, 76.92% of the population consume pepper. Onion, garlic, white pepper, and pebe were found to be the spices commonly used along with pepper sauces preparation. The pepper cubes were obtained by incorporating onion and pebe as additives into the pepper enrichment at different proportions. The pepper enrichment was formulated at the optimal condition of the basic ingredients which were 0.817, 0.133 and 0.05% respectively for pepper, white pepper and garlic. Sample 107 with the colours ranging between orange yellow and yellow, made up of 50 % pepper enrichment, 32.5% onion and 17.5% pebe was selected through sensorial analysis by the panellist as the best specimen. This retained product exhibited about 50% of DPPH scavenging activity compare to ascorbic acid taken as control.
{"title":"Valorization of Pepper (Capsicum Chinenses Linn) Through Formulation and Production of Ready to Use Cubes from Cameroonian Local Spices","authors":"Kensah Marianne Mugob Bonyesih, Mezajoug Kenfack Laurette Blandine, Ngangoum Eric Serge, Djiazet Stève, Tchiegang Clergé","doi":"10.15226/JNHFS.2018.001147","DOIUrl":"https://doi.org/10.15226/JNHFS.2018.001147","url":null,"abstract":"In Cameroon, pepper is consumed either fresh, in powder form, as pepper oil or as pepper sauce. The aim of this work was to propose added value of spices by formulated ready to use cubes facilitating the consumption of pepper and reducing its post-harvest losses. A survey was carried out in Ngaoundere-Cameroon to know the level of pepper consumption, and the ingredients commonly added in pepper sauces. A simplex lattrice mixture design was carried out to optimise the pepper cube formulation, which was further characterized. The sensory evaluation was done to select the best sample among those produced. From the survey, 76.92% of the population consume pepper. Onion, garlic, white pepper, and pebe were found to be the spices commonly used along with pepper sauces preparation. The pepper cubes were obtained by incorporating onion and pebe as additives into the pepper enrichment at different proportions. The pepper enrichment was formulated at the optimal condition of the basic ingredients which were 0.817, 0.133 and 0.05% respectively for pepper, white pepper and garlic. Sample 107 with the colours ranging between orange yellow and yellow, made up of 50 % pepper enrichment, 32.5% onion and 17.5% pebe was selected through sensorial analysis by the panellist as the best specimen. This retained product exhibited about 50% of DPPH scavenging activity compare to ascorbic acid taken as control.","PeriodicalId":90609,"journal":{"name":"Journal of nutritional health & food science","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48277242","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 : 2018-10-31DOI: 10.15226/jnhfs.2018.001145
Seye Sene, M. Guèye, F. Sarr, Younoussa Diallo, M. Sow, A. Faye, D. Min, M. Gaye
Millet (Pennisetum glaucum) is a rich source of nutrients compared to other cereal crops. However, its use is limited by the presence of antinutritional factors including phytates that reduce the availability of minerals. Thus, several treatment methods have been used to reduce these antinutritional factors. However, our study investigated the effect of parboiling on the phytate concentrations of two varieties of millet GB 87-35 and ICRI-TABI in Senegal. Theses two varieties of pearl millet contain 981.82 and 928.71 mg / 100g of phytates, respectively and were comparable to other cereals. The results revealed that for the GB 87-35 millet variety, phytate content varied from 795.88 mg / 100g for unparboiled and decorticated millet to 531.28; 511,614 and 483.60 mg / 100 g, respectively for parboiled and decorticated millets at 60 and 70 and 80 °C. As for the ICRITABI variety, the phytate concentrations are 791.40 mg / 100g for unparboiled and decorticated millet, 656.58 mg / 100g for parboiled and decorticated millet at 60 °C; 567.08 mg / 100g for parboiled and decorticated millet at 70 °C and 526.48 mg / 100 g for parboiled and decorticated millet at 80 °C. Thus, parboiling including hot soaking, steaming and drying before milling resulted in a decrease in the phytate content of two varieties of millet and 80 °C would be the best soaking temperature for a significant (p < 0.05) reduction phytate concentrations. Parboiling can become one of the efficace methods of technological treatment used to reduce phytates in millet grains.
{"title":"Parboiling Effect on Phytate Contains of Two Senegalese Pearl Millet Varieties (pennisetum glaucum [L.] R.Br.) GB 87-35 and ICRITABI","authors":"Seye Sene, M. Guèye, F. Sarr, Younoussa Diallo, M. Sow, A. Faye, D. Min, M. Gaye","doi":"10.15226/jnhfs.2018.001145","DOIUrl":"https://doi.org/10.15226/jnhfs.2018.001145","url":null,"abstract":"Millet (Pennisetum glaucum) is a rich source of nutrients compared to other cereal crops. However, its use is limited by the presence of antinutritional factors including phytates that reduce the availability of minerals. Thus, several treatment methods have been used to reduce these antinutritional factors. However, our study investigated the effect of parboiling on the phytate concentrations of two varieties of millet GB 87-35 and ICRI-TABI in Senegal. Theses two varieties of pearl millet contain 981.82 and 928.71 mg / 100g of phytates, respectively and were comparable to other cereals. The results revealed that for the GB 87-35 millet variety, phytate content varied from 795.88 mg / 100g for unparboiled and decorticated millet to 531.28; 511,614 and 483.60 mg / 100 g, respectively for parboiled and decorticated millets at 60 and 70 and 80 °C. As for the ICRITABI variety, the phytate concentrations are 791.40 mg / 100g for unparboiled and decorticated millet, 656.58 mg / 100g for parboiled and decorticated millet at 60 °C; 567.08 mg / 100g for parboiled and decorticated millet at 70 °C and 526.48 mg / 100 g for parboiled and decorticated millet at 80 °C. Thus, parboiling including hot soaking, steaming and drying before milling resulted in a decrease in the phytate content of two varieties of millet and 80 °C would be the best soaking temperature for a significant (p < 0.05) reduction phytate concentrations. Parboiling can become one of the efficace methods of technological treatment used to reduce phytates in millet grains.","PeriodicalId":90609,"journal":{"name":"Journal of nutritional health & food science","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47329255","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 : 2018-10-04DOI: 10.15226/JNHFS.2018.001144
M. Kanauchi, K. Kanauchi
Objective: The American Heart Association-recommended healthy diet (AHA-HD) is one of 7 ideal cardiovascular health metrics. Few studies have focused on use of the AHA-HD in Asian subjects. This study reports on the prevalence of adherence to the AHA-HD and examines the association between adherence to this diet and the risk for metabolic syndrome in male Japanese workers. Design: A cross-sectional study provided data from 508 male workers, aged 25 to 63 years. Participants completed a 58-item brieftype, self-administered dietary history questionnaire. The AHA-HD score include 8 components (fruits and vegetables, fish, whole grains, salt, sugar-sweetened beverages, processed meat, legumes, and saturated fatty acids). Results: The AHA-HD score of all subjects ranged from 0 to 7; no participant had a full score for all 8 components. The prevalence of metabolic syndrome was significantly lower in subjects with high adherence to AHA-HD (met ≥4 components) than in those with low adherence (21.8% vs. 30.1%, respectively). High adherence to the AHA-HD was significantly associated with a low prevalence of metabolic syndrome (OR, 0.64; 95%CI, 0.42-0.97; p=0.038) after adjustment for age, total energy intake, smoking habit, and alcohol drinking. Conclusions: Improving adherence to the AHA-HD recommendations may be an effective approach to promoting better health. Achievement of eating behaviors that meet ≥4 components of the AHA-HD may lead to a reduction in the risk for metabolic syndrome.
{"title":"Adherence to the American Heart Association Recommended Healthy Diet and Prevalence of Metabolic Syndrome in Male Japanese Workers","authors":"M. Kanauchi, K. Kanauchi","doi":"10.15226/JNHFS.2018.001144","DOIUrl":"https://doi.org/10.15226/JNHFS.2018.001144","url":null,"abstract":"Objective: The American Heart Association-recommended healthy diet (AHA-HD) is one of 7 ideal cardiovascular health metrics. Few studies have focused on use of the AHA-HD in Asian subjects. This study reports on the prevalence of adherence to the AHA-HD and examines the association between adherence to this diet and the risk for metabolic syndrome in male Japanese workers. Design: A cross-sectional study provided data from 508 male workers, aged 25 to 63 years. Participants completed a 58-item brieftype, self-administered dietary history questionnaire. The AHA-HD score include 8 components (fruits and vegetables, fish, whole grains, salt, sugar-sweetened beverages, processed meat, legumes, and saturated fatty acids). Results: The AHA-HD score of all subjects ranged from 0 to 7; no participant had a full score for all 8 components. The prevalence of metabolic syndrome was significantly lower in subjects with high adherence to AHA-HD (met ≥4 components) than in those with low adherence (21.8% vs. 30.1%, respectively). High adherence to the AHA-HD was significantly associated with a low prevalence of metabolic syndrome (OR, 0.64; 95%CI, 0.42-0.97; p=0.038) after adjustment for age, total energy intake, smoking habit, and alcohol drinking. Conclusions: Improving adherence to the AHA-HD recommendations may be an effective approach to promoting better health. Achievement of eating behaviors that meet ≥4 components of the AHA-HD may lead to a reduction in the risk for metabolic syndrome.","PeriodicalId":90609,"journal":{"name":"Journal of nutritional health & food science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67333600","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 : 2018-08-31DOI: 10.15226/JNHFS.2018.001143
Iwona Lizończyk, J. Jośko-Ochojska
Background: Overweight and obesity are key health problems in many countries that affect an increasing number of teenagers. Among Polish children and adolescents, the most rapid weight gain, compared to other European countries has been noted. In addition, this excessive body weight usually coexists with depressive disorders. The epidemiological scale of the problem is worrisome. Objectives: Assessment of the prevalence of overweight, obesity and depressive disorders in adolescents, and identifying correlations between these disorders. Materials and Methods: A group of 1002 high school students was analyzed. Eating habits, regularity of meals and inclination towards snacking were assessed with the author’s survey, while depressive disorder was evaluated with The Beck Depression Inventory questionnaire. Data were processed with STATISTICA 12.0. Results: In the study group of adolescents, 24.7% suffered from overweight and obesity. Excessive body weight was associated with poor nutritional habits and the problem of excess body mass in the participants’ families. In addition, overweight and obesity were more pronounced in boys (28,5%) and the type of school also played a role. Depressive disorders were revealed in 43.3% of the students, in which case girls were more affected (49.9%). More depressive disorders were reported in overweight and obese students (60.4%), including 71.1% of girls. Among adolescents with depressive disorders, 62.8% reported emotional eating, while excessive body weight exacerbated that problem (76.4%). Nearly 62.7% of the students with depressive disorder showed reduced concentration and learning difficulties. Similarly, up to 70% of overweight and obese students revealed learning problems. Conclusions: Rates of overweight and obesity among adolescents are alarming, and nearly half of them suffer from depressive disorders, reduced concentration and learning difficulties. Moreover, excessive body weight exacerbates depressive disorders, concentration and learning difficulties. There is a necessity to provide health education to adolescents, their parents, and teachers at an early stage of the development.
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Pub Date : 2018-08-31DOI: 10.15226/JNHFS.2018.001141
J. Freeland-Graves, D. Jacobvitz, Prageet K. Sachdev
Introduction: Childhood obesity is a public health problem in the United States. One consideration that remains relatively unexplored is the influence of the grandparent on weight status of the grandchild in ages 0-2 years. The aim of this paper is to synthesize the literature on a) influence of grandparents’ involvement on child weight gain; b) influence of grandparents’ involvement on breastfeeding behaviors and associated obesity risk; c) effects of grandparents’ support about nutrition, cooperative co-parenting, knowledge, attitudes, beliefs and body mass index on feeding practices and weight gain; d) impact of child temperament and weight status on grandparent feeding practices; e) contribution of cultural norms and acculturation on child weight gain in ages 0-2 years. Method: A literature search of Embase, PubMed, Cochrane Library and Web of Science databases was conducted. A total of 64 studies published between January 1980 and January 2017 met the inclusion criteria. Results: At present, only few studies have investigated whether grandparent involvement is related to feeding practices and subsequent weight outcomes in children aged 0-2 years, with the actual inclusion of the grandparents. Most of these studies suggest a negative association between grandparent characteristics and child weight gain. Challenges exist in studying this topic, which include, defining a “good diet” for young children, measurement of infant diet, confounding, reporting bias, reverse causality and the difficulties of randomized intervention designs in infant feeding. Conclusion: Identification of grandparent characteristics associated with lower obesity risk may provide health professionals the tools to create effective interventions for obesity prevention.
儿童肥胖是美国的一个公共卫生问题。一个相对未被探索的考虑因素是祖父母对0-2岁孙子体重状况的影响。本文的目的是综合以下文献:a)祖父母参与对儿童体重增加的影响;B)祖父母参与对母乳喂养行为和相关肥胖风险的影响;C)祖父母的营养支持、合作共同养育、知识、态度、信仰和体重指数对喂养行为和体重增加的影响;D)儿童气质和体重状况对祖父母喂养方式的影响;E)文化规范和文化适应对0-2岁儿童体重增加的贡献。方法:检索Embase、PubMed、Cochrane Library和Web of Science数据库的文献。1980年1月至2017年1月期间发表的64项研究符合纳入标准。结果:目前，只有少数研究调查了祖父母参与是否与0-2岁儿童的喂养方式和随后的体重结局有关，并实际纳入了祖父母。这些研究大多表明，祖父母的特征与儿童体重增加之间存在负相关。研究这一主题存在挑战，包括定义幼儿的“良好饮食”，婴儿饮食的测量，混淆，报告偏倚，反向因果关系以及婴儿喂养随机干预设计的困难。结论:识别与较低肥胖风险相关的祖父母特征可能为卫生专业人员提供工具，以创建有效的肥胖预防干预措施。
{"title":"Role of Grandparents in Childhood Obesity during First Two Years of Life","authors":"J. Freeland-Graves, D. Jacobvitz, Prageet K. Sachdev","doi":"10.15226/JNHFS.2018.001141","DOIUrl":"https://doi.org/10.15226/JNHFS.2018.001141","url":null,"abstract":"Introduction: Childhood obesity is a public health problem in the United States. One consideration that remains relatively unexplored is the influence of the grandparent on weight status of the grandchild in ages 0-2 years. The aim of this paper is to synthesize the literature on a) influence of grandparents’ involvement on child weight gain; b) influence of grandparents’ involvement on breastfeeding behaviors and associated obesity risk; c) effects of grandparents’ support about nutrition, cooperative co-parenting, knowledge, attitudes, beliefs and body mass index on feeding practices and weight gain; d) impact of child temperament and weight status on grandparent feeding practices; e) contribution of cultural norms and acculturation on child weight gain in ages 0-2 years. Method: A literature search of Embase, PubMed, Cochrane Library and Web of Science databases was conducted. A total of 64 studies published between January 1980 and January 2017 met the inclusion criteria. Results: At present, only few studies have investigated whether grandparent involvement is related to feeding practices and subsequent weight outcomes in children aged 0-2 years, with the actual inclusion of the grandparents. Most of these studies suggest a negative association between grandparent characteristics and child weight gain. Challenges exist in studying this topic, which include, defining a “good diet” for young children, measurement of infant diet, confounding, reporting bias, reverse causality and the difficulties of randomized intervention designs in infant feeding. Conclusion: Identification of grandparent characteristics associated with lower obesity risk may provide health professionals the tools to create effective interventions for obesity prevention.","PeriodicalId":90609,"journal":{"name":"Journal of nutritional health & food science","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44070353","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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