Journal of Food Science and Nutritional Disorders

Breast feeding in refugee context: a scoping review

Juliana Vidal Vieira Guerra,Valdecyr Herdy Alves, Audrey Vidal Pereira, Gabriela Cardoso Rodrigues, Range

Integrity of women. It also contributes to maintaining the healthy state of the child, regarding immunization and the consequent reduction in the risk of developing various diseases.1-2 In addition, breastfeeding, a safe and healthy food, promotes the bond between mother and baby and the child's food and nutritional security.3 The World Health Organization recommends that exclusive breast feeding be established immediately after delivery, preferably within one hour of postpartum.4-5And that it is carried out exclusively until the age of 6 months, and after that it is completed until the child's 2 years or more. 1 Thus, as a practice solely related to the female gender, it requires knowledge, persistent learning, encouragement, and support, both by health professionals, civil society, and the family.6-7 EBF adherence rates up to six months of age vary between countries and appear to be related to health policies related to the support, promotion and protection of BF, the culture, and the financial income of families.8-9 Global rates of exclusive breastfeeding indicate that 43% of newborns are breastfed at 1 hour of life, while 41% are exclusively breastfed up to 6 months. As for the rates of BF in the 1st and 2nd year of life, they are 70% and 60% respectively. However, these rates are below expectations, and it is desirable that by 2030, these rates should be boosted in order to obtain greater protection for women and children.

Traditional weight loss and dukan diets as to nutritional and laboratory results

Patricia Naomi Sakae, Anita L. R Saldanha, Francisco Antonio Helfenstein Fonseca, Henrique Trial Bianco, Luciano Monteiro Camargo, Maria Cristina de Oliveira Izar, Ana Paula Pantoja Margeotto, Andre, L. Valera Gasparoto, Bruno Abdala, Tania Leme da Rocha Martinez,3,* Silvia Saiuli Miki Ihara

Background and Aims: Dukan diet, a popular diet with high content of protein and carbohydrate and fat restriction has been widely used for weight loss. We aimed to compare the effects of the Dukan diet with traditional low-calorie diet in nutritional, laboratory and vascular parameters in obese subjects. Methods and Results: Obese subjects classes I or II of both genders, aging 19 to 65 years were allocated into two groups: Traditional low-calorie diet (n=17) and Dukan Diet (n=17). Anthropometric, laboratory and vascular evaluations were performed at baseline, 3, 6 and 12 months. Body composition was evaluated by bioelectric impedance and endothelial function by flow-mediated dilation of the brachial artery, at same times. After 12 months, it was verified that Dukan diet was more effective (p<0.05) than traditional diet for: weight loss (-10.6 vs -2.9 kg), body mass index (-3.7 vs -1.1 kg/m2), waist circumference (-11.2 vs -2.1 cm), fat (-5.7 vs -2.0 kg) and lean mass (-4.8 vs 0.8 kg) and basal metabolic rate (-152 vs -28 cal). In Dukan diet group, improvement (p<0.05 vs baseline) was observed in triglyceride levels (172.40 to 111.90 mg/dL) and insulin resistance, based on HOMA-IR index (4.98 to 3.26). The glomerular filtration rate decreased in this group after 3 months (132.50 to 113.80 mL/min) and no changes in flow-mediated dilation were observed throughout the study with both diets. Conclusion: Dukan diet was more effective than traditional diet for weight loss and laboratory parameters and without changes in endothelial function, in the 12-months follow-up of obese subjects. 

Keywords: Obesity, Weight loss, Dukan diet, Anthropometry, Laboratory parameter, Flow- mediated vasodilation.

Will Cultivated Meat Take Over The Food Industry?

Suryakiran Navath

Ever since the corona virus pandemic began, a significant chunk of the world population has lost its life. But despite the enormous number of deaths the world has seen, its demand for food seems to be on the rise. The global health crisis has deteriorated the economies worldwide, causing people to lose their jobs at an unimaginable rate. With millions of people employed, the food insecurity graph is rapidly climbing. In October 2020, The UN’s Food and Agriculture Organization (FAO) reported that food insecurity impacts more than 2 billion people, citing an increase of 10 million from October 2019. Suffice to say that the demand for food is climbing, and studies suggest that it will continue to grow, forcing the food industry to feed 10 billion mouths by 2050.

Total arsenic, arsenic species, and trace elements in crop and vegetable grown in areas irrigated with arsenic contaminated water in Bangladesh and West Bengal-India

Uttam K Chowdhury

Food Chain Arsenic: Additional body burden on health of arsenic

Uttam K Chowdhury

Arsenic: The king of poisons, the poisons of kings, and the bane of investigators1. The IARC2 has classified arsenic as a group 1 human carcinogen. Chronic exposure to inorganic arsenic can cause cancerous2-5 and non-cancerous health hazards6,7 in humans. Arsenic can get entry into the human body via drinking water, eating food, inhaling dust, and/or ingesting soil. 

Effect of Salt and Inhibitoron the Isolation, Purification and Characterization of &alpha; -Amylase from Aspergillusniger Produced from Pigeon Pea

Adegbanke, O. R, Isimoya, P. C., Omodunoye, T. R. and Adewole, O. A.

Aspergillusniger is a common fungus in nature that belongs to the Aspergillus genus. It is an important industrial fermentation microorganism that is widely used for the production of industrial enzymes and organic acids (Schuster et al.,2002). According to Oludumilaet al. (2015), the fungus can be grown on inexpensive substrate and is capable of producing high yield and relatively stable at the operating condition. Major advantage of using fungi for the amylase production is the economical bulk production capacity (Shah et al., 2014). α-amylases are wide spread in occurrence which can be obtained by different resources e.g. microorganisms, animals and plants etc. However, fungi and bacteria are used for commercial production of amylases (Mathew et al., 2016; Singh et al., 2016), because of a few advantages i.e. reliability, less time and space, low cost required for enzyme production, ease of manipulation and economical bulk production capacity (Khan et al., 2019; Mahmoodet al., 2016). 

Importance of Food and Nutrition for Adolescents

Pranav Adithya Navath, Haris S. Ansari

A healthy diet1 requires eating various foods and consuming less salt, carbohydrates, and saturated and industrially-produced trans fats. It consists of a variety of foods, including cereals, starchy tubers, roots, legumes, fruits and veggies, and foods derived from animals. Read on to learn about the importance of food and nutrition for teenager.Adolescence is a period of rapid physiological, sexual, neurological, and behavioral changes, and it lays the foundation for adopting adult roles and responsibilities, including the transition to employment and financial independence, as well as the formation of life partnerships. Since it is a period of rapid growth, adequate nutrition is crucial for achieving full growth potential, and failure to achieve optimal nutrition may lead to delayed and stunted linear growth and impaired organ remodeling