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  Subjects -> NUTRITION AND DIETETICS (Total: 201 journals)
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Pakistan Journal of Nutrition
Journal Prestige (SJR): 0.216
Number of Followers: 2  

  This is an Open Access Journal Open Access journal
ISSN (Print) 1680-5194 - ISSN (Online) 1994-7984
Published by ANSInet Homepage  [33 journals]
  • Pervasiveness of Anaemia and Vitamin A Deficiency among Females Aged 15-45
           Years in Urban and Riverine Rural Areas of Anambra State, Nigeria

    • Abstract: Background and Objective: Micronutrient deficiencies among females has posed both health and economic challenges in the developing countries of the world. The present study assessed the prevalence of anaemia and vitamin A deficiency among females in urban and riverine rural communities in Anambra State, Nigeria. Materials and Methods: A total of 586 females aged 15-45 years participated in the study. The participants filled a self-reported questionnaire which covered items related to anaemia, vitamin A and frequency of consumption of iron and vitamin A rich foods. Serum iron and retinol levels of sub-sample of participants were measured. Descriptive and inferential statistics were used to analyze the data using SPSS, version 22. Significance was set at p0.05) relationship between location and the respondents’ serum retinol and iron status. Overall, daily consumptions of meat, fish and vegetables were low in the urban and riverine rural communities (24.7% vs. 21.7%, 20.3% vs. 28.0% and 51.3% vs 48.2%, respectively). Many (78.7%) respondents in riverine rural area reported skipping meals. Conclusion: Anaemia, vitamin A deficiency and low consumption of micronutrient rich foods were observed among the respondents. Behaviour change communication is required to improve the micronutrient status of the women.
      PubDate: 15 June, 2022
  • Pattern of Risk Factors Clustering Among Diabetes, Hypertension, Chronic
           Kidney Disease and Apparently Healthy Subjects with the Metabolic Syndrome

    • Abstract: Background and Objective: Metabolic syndrome (MS) is a health condition associated with several factors including central obesity, glucose intolerance, dyslipidaemia, (low HDL-C, hypertriglyceridaemia) and elevated blood pressure. The aim of this study was to determine the pattern of clustering of these factors in diabetes, hypertension (HBP), chronic kidney disease, (CKD) and apparently healthy subjects, (AH), with the MS. Materials and Methods: A cross-sectional study was carried out. A total of 531 subjects including 174 diabetics, 136 hypertensive, 84 with CKD and 137 apparently healthy (37-72 years of age) participated in this study. Fasting plasma glucose level and lipids were analyzed while waist circumference and blood pressure was measured using standard procedures. MS was diagnosed according to the National Cholesterol Education/Adult Treatment Panel 111, (ATP 111), criteria. Graphs and logical binary regression were utilized to assess the validity of each parameter and metabolic syndrome. Results: Frequency of MS in this study were 68, 47, 35 and 26% for diabetes, hypertension, CKD and AH subjects respectively. Among the subjects with the MS, 52, 71, 65.5 and 78.8% of DM, HBP, CKD and AH subjects had three factors; correspondingly 39.7, 27.4, 34.5 and 21.2% had four factors and 8.2, 1.6, 0, 0 had five factors. Central obesity was diagnosed in 96, 76, 60 and 61%; hyperglycaemia was diagnosed in 100, 65, 76 and 77%; hypertriglyceridaemia was diagnosed in 82, 73, 54 and 43%; low HDL-C in 88, 85, 65 and 52% while elevated blood pressure was diagnosed in 84, 100, 43 and 36% of the DM, HBP, CKD and AH subjects with the MS respectively. Conclusion: Results suggested that MS could be caused by the central obesity and since waist circumference can easily and accurately be measured, it is an easier and definite method of screening for the MS in the population.
      PubDate: 14 March, 2022
  • Actualizing Sustainable Development Goal Using Meal Replacement Diet to
           Improve Health Status

    • Abstract: Overweight and obesity has become a global challenge in recent times. This has forced many people to seek ways to reduce excess weight along with a strategy for maintaining a healthy body weight. Presently, the growing trend in overall obesity has been observed in many advanced countries. Obesity develops due to excess build-up of fat in the tissues and fat cells. Medical weight loss remedies using gastric bypass and liposuction have not been successful in maintaining ideal body weight after such surgeries for a longer time. This study aimed to draw attention to the use of substitute meals, which are calorie-regulated weight control plans. Meal replacement diets (MRD) have received more interest and attention around the world. More trials will be done to evaluate various meal replacement diets as successful remedies for weight loss over a long duration. MRDs in the form of liquids, shakes, powders, or bars have been found convenient to replace normal meals, and consequently maintain an ideal weight. Balanced and adequate nutrients in meal replacement diets help in weight loss and weight maintenance.
      PubDate: 08 August, 2022
  • Microbiological, Nutritional and Sensory Characteristics of the Foodstuff
           “Foura” Produced From Millet in Benin

    • Abstract: Objective: The objective of study was to develop a good quality “Foura” in order to ensure the safety of consumers. Materials and Methods: A survey was conducted in the districts of Cotonou, Kandi and Malanville which are considered to be areas of high production and consumption of “Foura”. Microbiological, nutritional and sensory analysis were carried out of the unfermented “Foura” sold on the market and the fermented and unfermented “Foura” that we produced. A sensory analysis was performed after production. Results: The results of the survey showed that the production technology of the “Foura” is dependent on the empirical knowledge of the producers. Microbiological analysis revealed that unfermented “Foura” sold in the market contained thermotolerant coliforms, E. coli, yeasts, sulphite-reducing bacteria in excess of set limit values. On the other hand, the unfermented and the fermented “Foura” that we produced are of satisfactory hygienic quality because they do not contain thermotolerant coliforms, ASR, or E. coli. Nutritional analysis showed that unfermented “Foura” sold in market and the unfermented one produced contained proteins (3.77 and 2.81%), total sugars (3.29 and 2.82%), fats (5.08 and 4.23%), iron (2.10 and 2.71 mg) and an energy value (73.96 kcal/100 g and 60.5 kcal/100 g) respectively. However, the fermented “Foura” is richer in iron (3.09 mg) protein (7.13%), fat (5.93%), energy value (90.85 kcal/100 g) and more appreciated by the tasters. Conclusion: Fermented and non-fermented "Foura" produced from millet are rich in nutrients and provide the body with a very appreciable energy value.
      PubDate: 05 August, 2022
  • The Efficiency of Lactic Acid Bacteria Isolated from Pickled Local
           Vegetables to Inhibit Pathogenic Bacteria

    • Abstract: Background and Objective: Sustaining the balance of good and bad microflora in our gut to maintain a healthy digestive system has been an ongoing challenge. Conversely, there has been an increase in the reliance on functional foods fortified with beneficial microorganisms; pickled vegetables are an alternative source of natural probiotics. This study investigated the types and quantities of lactic acid bacteria (LAB) present in pickled local vegetables and their antimicrobial capabilities. Mehtodology: Thirteen colonies of LAB from three local pickled vegetables were tested against three strains of pathogenic bacteria (Staphylococcus aureus, Escherichia coli and Bacillus cereus) using agar well diffusion and the minimum inhibitory tests. Results: The results revealed four LAB isolated from the pickled tare and Look-Niang (S1, S2, N4 and N5) inhibited the growth of S. aureus while one isolate from pickled tare (S2) successfully inhibited E. coli. There were no inhibitions recorded for B. cereus. Isolate S1 exhibited the highest antimicrobial property against S. aureus (20.87±0.2 mm) and a minimum inhibitory value of 200 AU mL–1, where AU was defined as an arbitrary unit. The biochemical tests further revealed that isolate S1 was likely to be in the genus Lactobacillus. Conclusion: LAB isolated from pickled tare is a viable food source to be reproduced as a probiotic starter culture to help protect the digestive system from harmful microorganisms like S. aureus.
      PubDate: 01 January, 2022
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