Subjects -> FOOD AND FOOD INDUSTRIES (Total: 387 journals)
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    - FOOD AND FOOD INDUSTRIES (273 journals)

FOOD AND FOOD INDUSTRIES (273 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 68)
Advances in Nutrition     Hybrid Journal   (Followers: 57)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 9)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 16)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 1)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 55)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 14)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 1)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access  
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 32)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 5)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 15)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 22)
Food Chemistry : X     Open Access  
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 21)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 4)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 10)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 10)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 15)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 11)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 5)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 14)
Journal of Food Science     Hybrid Journal   (Followers: 12)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 6)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 6)
Journal of Food Security and Agriculture     Open Access  
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal   (Followers: 1)
Journal of Functional Foods     Hybrid Journal   (Followers: 3)
Journal of Gastronomy, Hospitality and Travel     Open Access  

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Similar Journals
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Food and Public Health
Number of Followers: 17  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2162-9412 - ISSN (Online) 2162-8440
Published by SAP Homepage  [105 journals]
  • Factors Associated with Utilization of Postpartum Care Services in
           Luanshya District

    • Abstract: Publication year: 2020Source: Food and Public Health, Volume 10, Number 1Mwangala Simataa, Alfred MakakaniUtilization of postpartum services is a major concern worldwide due to the great impact it has on infant and maternal mortality. Postpartum is defined as the first six weeks (42 days) following delivery of an infant. Care during this time is for the health and survival of the mother and the new born. Current estimation of Luanshya postpartum coverage of first postpartum care is 15% which is far below the recommended 80% by WHO. This study was therefore aimed at determining the factors associated with utilization of postpartum care services in Luanshya District. An analytical cross-sectional study was conducted on 187 mothers taking the children to the clinic aged between seven weeks to three months. Data was collected using questionnaires having both closed and open-ended questions. Stata 11 was used for statistical analysis of quantitative data. Qualitative data was explored for emerging themes and the frequency of themes were quantified. Chi-square was used to determine association of the variables. Logistic Regression analysis was used to ascertain which variables significantly affected the dependent variable. The findings from this study revealed that postpartum attendance was very low and stood at 27.8%. The major factors associated with low utilization of postpartum services were: postponement of sixth day postpartum care for Bacillus Calmette Guerin (BCG) (46%), feeling ill after delivery 29.4% and tradition 62.8%. This study demonstrated that there are gaps in the utilization of postpartum care services. Capacity and accessibility of health systems as well as cultural and religious practices are areas that affect postpartum care and hence should be worked on especially at community level. Such programs should include male involvement, influential family members such as grandmothers as well as traditional and religious leaders. Newborn babies should be vaccinated with BCG vaccine at birth so that the postpartum care appointments should be specifically for postpartum care.
       
  • Comparison of Dietary Diversity among Women-Child Pairs from Households
           Participated in Integrated Agricultural Interventions: A Cross Sectional
           Study

    • Abstract: Publication year: 2020Source: Food and Public Health, Volume 10, Number 1Mengistu Fiseha Mekonnen, Derese Tamiru Desta, Zemenu Kerie TerefeImproving nutrition requires many efforts through nutrition sensitive activities. Series of inter linked intervention activities in the Ethiopian humid tropics field sites has been conducted in the Western Oromia Region, Ethiopia. This study was conducted to determine the contribution of integrated agricultural farm interventions for dietary diversity of women and children. We employed comparative cross sectional study design among the women child pair participating and not participating in the integrated agricultural interventions in Diga and Jeldu districts of Western Oromia. A total of 345 mother child pairs were included for this study. SPSS version 20 software was used for data analyses. Minimum Dietary Diversity for Women and Child were computed and tested by Chi-square and Independent Sample t-test to check the differences among the group. The majorities of mothers were married and protestant religion followers. We found that mean dietary diversity was less than the recommended intake among mother child pairs. However, the percentages of recommended minimum dietary diversity consumption across the groups of mother-child pairs were found to be different. The dietary diversity score was higher among those mother child pair participated in the integrated agricultural farming interventions. Legumes, Vitamin A rich and other Fruits & Vegetables, and Eggs consumption were higher among the children from participated in the integrated farming intervention.Considering the findings of the current study, holistic agricultural interventions aiming at improving dietary diversity of the vulnerable groups in the community has to be strengthened.
       
  • Socioeconomic and Demographic Differences in Food Group Intakes of
           Adolescents in Urban Benin

    • Abstract: Publication year: 2019Source: Food and Public Health, Volume 9, Number 5Eunice Nago, Saturnin Houndji, Sherifath Mama ChabiAdolescence constitutes a good period to shape lifelong healthy eating habits to prevent excess weight and related chronic diseases. This study identified socioeconomic and demographic factors associated with the consumption of healthy and potentially harmful food groups among adolescents in urban Benin, as a contribution for the development of diet promotion interventions. Data were collected from 408 participants aged 13 to 19 years in 12 secondary schools in Cotonou, the biggest city in Benin. Food intake was assessed by two 24-hour dietary recalls and demographic and socioeconomic characteristics, using a questionnaire. Predictors of the consumption of healthy and potentially unhealthy food groups were identified using multilevel regression analysis. Adolescents from wealthier households ate 28g more meat and 122g more sweet foods than those from poor households. Females ate 23g more meat than males, and younger adolescents consumed 144g more sweet foods than the older. It was concluded that in urban Benin, the diet of younger female adolescents from wealthier households is more indicative of changes towards a western diet associated with the risk of obesity and related chronic diseases. This subgroup needs be targeted in priority during promotional activities to improve adolescents’ diet.
       
  • Heterogeneous Catalysts for Biodiesel Production: A Review

    • Abstract: Publication year: 2019Source: Food and Public Health, Volume 9, Number 4Ramon Sousa Barros Ferreira, Rafaela Menezes dos Passos, Klicia Araujo Sampaio, Eduardo Augusto Caldas BatistaBiodiesel is a biofuel and appears on the world energy scene as a strong substitute for petroleum diesel for its renewable and less environmentally polluting character. It can be obtained from transesterification reaction of triacylglycerol from vegetable oils or animal fats with short chainalcohol in the presence of homogeneous or heterogeneous catalysts. In recent years the production of alkyl ester by using heterogeneous catalysts it has excelled due to their capacity for regeneration, reuse and reduction of processing stages. Several parameters have been evaluated in the reaction steps, such as amount of catalyst, molar ratio of alcohol:oil, temperature, agitation speed and reaction duration. Intrinsic properties of catalysts are also studied, such as porosity, surface area, catalytic activity and others. Therefore, this review presents the transesterification reaction of several raw materials, as sources of triacylglycerols, using short chain alcohols and different heterogeneous catalysts. Optimal conditions for each catalyst, as well as its respective reaction mechanisms, were summarized.
       
  • Degumming Alternatives for Edible Oils and Biodiesel Production

    • Abstract: Publication year: 2019Source: Food and Public Health, Volume 9, Number 5Rafaela Menezes dos Passos, Ramon Sousa Barros Ferreira, Eduardo Augusto Caldas Batista, Antonio J. A. Meirelles, Guilherme J. Maximo, Marcela Cravo Ferreira, Klicia Araujo SampaioVegetable oils are predominantly composed of triacylglycerols (>95%), besides that, a wide variety of minor components including free fatty acids, phystosterols, tocopherols, colour pigments, metals and phospholipids are present in oils and fats. The presence of phospholipids in vegetable oils can cause oil darkening during the deodorization step and the inactivation of the lipases during the enzymatic transesterification process. The first step of the refining process is the degumming, which is designed to remove phospholipids. Traditional degumming processes such as water degumming and acid degumming cannot guarantee the low phosphorus content required for physical refining. Enzymatic degumming is a new process that uses enzymes known as phospholipases, which hydrolyze the phospholipids releasing fatty acids or diacylglycerols, thus increasing the oil yield. Moreover, due to the reduced reaction time and/or to the increased productivity, the ultrasonic technique has also been recently employed in association with degumming processes. Therefore, the purpose of this review is to present relevant studies on enzymatic degumming for edible oils and biodiesel production, from enzymatic catalysis, considering the most recent alternatives for product quality improvement and process costs reduction, with a focus on the simultaneous use of enzymatic degumming and ultrasonic technique.
       
  • Socio-cultural Determinants of Food Security and Consumption Patterns in
           Kisumu, Kenya

    • Abstract: Publication year: 2019Source: Food and Public Health, Volume 9, Number 4Fredrick Omondi OwinoFood security is an important measure of well-being of a household or community. It takes into consideration three dimensions namely availability, access and utilization. Even though it may not contain all dimensions of poverty, the inability of these households or communities to obtain access to enough food for a productive healthy life is an important component of their poverty. People from diverse backgrounds eat different types of food so as to retain their cultural identity. These communities living in Kisumu are defined by their own food culture. This study looked at production, distribution and storage of food among the communities living in Kisumu. It also examined the food habits, practices and beliefs associated with the households living in Kisumu. The research employed both qualitative and quantitative methods of data collection. Content analysis was also used in the study. The research revealed that there is a food culture which has rich cultural practices which defines the community. At the same time, different cultures interact with one another and thus interfering with some of these traditional practices and beliefs.
       
  • A Pilot School-based Intervention to Increase Fruit Intake in Adolescents
           in Urban Benin

    • Abstract: Publication year: 2019Source: Food and Public Health, Volume 9, Number 4Eunice Nago, Sherifath Mama ChabiLow- and middle-income countries are encountering notable dietary and lifestyle changes referred to as the nutrition transition, as it happened in high income countries many decades ago. These changes are especially noticeable in urban areas and characterized by poorer quality diet, among others. The present study aimed at testing the ability of a school-based fruit intervention to increase the daily fruit intake of adolescents in Cotonou, a city of Benin, a low-income country. The study also examined whether the intervention affected overall daily diet, particularly intakes of vegetables and sweet foods. The intervention was designed based on findings of a previous study. It lasted 2 months and consisted in operating a fruit stall under strict hygiene conditions, in a school selected by convenience. The study used a pre-post design without controls. Baseline and follow-up anthropometric and 24-hour dietary recall data were analysed in 229 participants. Mean fruit consumption at school was 175g higher at follow-up in consumers, identified as students who ate fruits from the stall. Consumers’ daily fruit intake increased by 166g, significantly more than in non-consumers. The contribution of fruit consumption at school to consumers’ daily fruit intake rose from 3% at baseline to 78%. On average, their daily fiber intake increased significantly and fat energy contribution in their daily diet declined from 33 to 28%, a level in the normal range. Hence, the intervention is promising and could be an efficient and sustainable means to promote fruit consumption and healthy diet in adolescents in urban Benin.
       
  • Effect of Avocado Pear Inclusion on Nutrient Composition and Sensory
           Qualities of a Complementary Food

    • Abstract: Publication year: 2019Source: Food and Public Health, Volume 9, Number 4B. K. Adeoye, N. O. Philips, I. F. Ani, E. O. Ngozi, N. C. Ajuzie, A. R. AkinladeThe study determined effect of avocado pear inclusion on the quality of complementary food made from sorghum and soybean using roasting method. Sorghum, soybean and avocado pear were all processed into powder separately and three blends were produced from them. The blends were; sample A (control) which contained 60% sorghum and 40% soybean), sample B (sorghum 60%, soybean 35%, avocado pear 5%) and sample C (sorghum 60%, soybean 30%, avocado pear 10%). The functional properties, nutrients composition and anti-nutritional contents of the samples were determined. The sensory attributes were determined using 9-point hedonic scale and the results were analyzed using analysis of variance (ANOVA) at P
       
  • Factors Associated with Adherence to Iron-Folic Acid Supplementation among
           Pregnant Women Attending ANC Clinic North Shewa Health Institution,
           Ethiopia 2016

    • Abstract: Publication year: 2019Source: Food and Public Health, Volume 9, Number 3Asnakech Sisay, Nitsubirhan Asres, Mikyas AregaBackground:- Anemia is a global public health problem affecting both developing and developed countries with major consequences for human health as well as social and economic development. It occurs at all stages of the life cycle, but is more prevalent in pregnant women and young children. Iron deficiency anemia (IDA) was considered to be among the most important contributing factors to the global burden of disease and folic acid deficiency is also the major contributing factor for congenital anomalies. Objective:-To assess the factors associated with adherence to iron-folic acid supplementation among pregnant women attending ANC clinic in selected governmental health institution, North shewa, Ethiopia 2016. Methodology: - Institutional based cross sectional study design was employed. On this study 693 respondents was participated. Data was collected using interview pre-tested and semi structured questionnaire of Amharic version. The data was cleaned, coded and entered into EPi info versions 3.1 and transferred to SPSS version 21 windows for analyses. Both Bivariate and multivariate logistic regression analysis was carried out to see significant association. Result: - It was intended to distribute 702 targeted sample questionnaires of this 693 were completed and returned with a response rate of (98.7%). Pregnant women who had less than 30 min waiting time were 5.93 times more likely to be adhered to IFAS than who take greater than 30 min in health facility (AOR=5.93, 95% CI: 3.4-10.1). Pregnant women who take health education were 6.25(2.5-15.4) times more likely to be adhered to IFAS than who didn’t take health education (AOR=6.25, 95% CI: 2.5-15.4). Conclusion: - This study show that only 25% of the pregnant women were adhered to iron folic acid supplementation. Recommendation: - Sensitization of pregnant women by health providers is very important to continue supplements of iron and folate throughout pregnancy. Provision of health education on anemia and importance of FANC are necessary.
       
  • Prevalence of Stunting, Overweight and Obesity among Egyptian Primary
           School Children in Behera Governorate

    • Abstract: Publication year: 2019Source: Food and Public Health, Volume 9, Number 3Nesrin K. Abd El-Fatah, Mira M. Abu-EleninNutritional status is a primary determinant of a child’s health and well-being; Malnutrition negatively influences physical and mental development. This study aimed to assess the prevalence of stunting, overweight and obesity among primary school children in Behera Governorate, Egypt. A cross-sectional study was carried out on 2027 students. Anthropometric profile was assessed by calculating height for age, weight for age and BMI for age and gender Z scores. The prevalence of stunting and severely stunting growth were (11.3% and 1.15%). It was significantly associated with rural location, poorly educated mothers and birth order≥ 4. Thinness, overweight and obesity were (4.5%, 11% and 8.2%).
       
 
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