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Nutritional Behaviour of Adolescents and the Impact of COVID-19 on a Diet in Saudi Arabia
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Introduction Over the past five decades, a dramatic transition has occurred in global diet and activity levels. During the 1970s, the consumption of processed foods, the emergence of fast-food restaurants, and the global availability and use of cheap edible oils and sweetened drinks began to change the dietary habits of many population groups1. Increased consumption […]
An Analysis of the Contributors and Factors Influencing Dietary Patterns among the Elderly Population
Introduction Dietary habits have shifted dramatically over the last few decades.1-3 Changes between our ancestral ancestors’ eating patterns and the patterns nowadays prevalent in developed countries appear to have significant health repercussions. Humans are now dealing with diet-related issues which were previously unimportant. Chronic illness in elderly people may have had little impact during evolution, […]
Fragile Effects of Climatic Variation on Goat Protein and its Products: A Review
Introduction Since the beginning of human history, people have relied on goats for both their milk and their meat. Goats have numerous characteristics that are advantageous to smaller communities, including as cheap production costs, minimal feed needs, short generation intervals and the ability to provide a steady supply of tiny volumes of milk that is […]
A Review on the Application of Nanotechnology in Food Industries
Introduction A nanoparticle is a tiny particle which ranges between 1 to 100 nanometers in size. It exhibits distinct physical and chemical properties and is undetectable to the human eye. The nanomaterials occur naturally, either as by-products of the combustion reaction or as by-products of being intentionally produced to perform peculiar functions. Because of the […]
Bacillus Coagulans and its Spore as Potential Probiotics In the Production of Novel Shelf- Stable Foods
Introduction Novel foods enriched with probiotic organisms or their spores are the emerging concept to develop functional foods. Since current food processing technology enables the manufacture of processed foods with health benefits besides that of native food with basic nutrients, which meets the demand of present day consumers. 1 It is important to consume functional […]
Studies on the Synergistic Interplay of Vitamin D and K for Improving Bone and Cardiovascular Health
Introduction As the human population is becoming more and more sensitive to a wide array of diseases, including a huge rise in lifestyle disorders such as hypertension, diabetes, obesity, and cancer, the awareness regarding food as a means of disease prevention and treatment is increasing. Consequently, the use of food and dietary supplements as preventive […]
A Review on Antifungal Green Preservatives: An Aspect of Food Industry
Introduction A better yield, pathogen resistance and nutritive value of crops are the main goals of agriculture. However, cereals are susceptible to various pathogens that can deteriorate all of the above-mentioned characteristics. Fungi are resilient microorganisms and omnipresent on many foodstuffs, starting from raw materials to the final product. They can survive the different process […]
Why Fermented Foods are the Promising Food Trends in the Future ?
Fermentation is a biotechnological process that exploits microbial metabolism to transform raw food matrices into complex foods or feeds. Many archaeological discoveries have shown that fermented food is one of the most important components of the human diet throughout history. Therefore, the role of fermented food is not limited to its nutritional importance only, but […]
Reviewers-2021
A review is an integral part of maintaining the content quality of any journal. We recognize the selfless and diligent efforts of our reviewers in the quality refinement of the journal’s content. Reviewers for Previous Issues Reviewers (2013) Reviewers (2014) Reviewers (2015) Reviewers (2016) Reviewers (2017) Reviewers (2018) Reviewers (2019) Reviewers (2020) Reviewers (2021) Reviewers (2022) Reviewers […]
Factors Affecting Muscle Mass Loss Following Laparoscopic Sleeve Gastrectomy and Laparoscopic Mini Gastric Bypass Surgeries
Introduction In morbidly obese patients, bariatric surgery (BS) has proven to be a more effective therapy than lifestyle intervention and pharmacotherapy. Weight loss after BS is maintained over the long term, helping to control obesity-associated comorbidities such as type-2 diabetes, dyslipidemia, and hypertension. 1 Current guidelines recommend BS for patients with BMI greater than 40 […]
Functional and Biochemical Properties of some Economically Important Edible Seaweeds
Introduction Depleting natural resources and increasing population has awakened concerns towards human health globally. While population rise has caused a hike in the demand for food grain production, the emerging climatic change and lack of availability of land, impede production of adequate terrestrial food crop. With the rise in consumer awareness, people seek a healthy, […]
Nutritional Assessment and Clinical Determinants in Patients Awaiting Liver Transplant
Introduction ESLD patients waiting for transplantation will often have metabolic alterations of nutrients, leading to a decline in the outcome and patient wellness. 1,2 Liver decompensation causes less nutritional consumption and metabolic changes characterized by accelerated calorie utilization, less glycogen storage, elevated starvation reaction, and protein catabolism, promoting wasting of fat and muscles. Malabsorption renders […]
Association between Menus’ Calorie Labels and Students’ Food Choices: A Cross-sectional Study
Introduction Obesity is defined as abnormal or excessive body fat accumulation that could adversely affect an individual’s health.1 According to the World Health Organization, the global obesity rate nearly tripled between the years 1975 and 20161. More specifically, a significant increase in obesity rates has been observed in the Kingdom of Saudi Arabia (KSA), with […]
Study of Protein Concentrate from Flying Fish Roe Filament and Its Application for Nutrified Rice-Corn Milk
Introduction Exploration of nutritional compounds and bioactive compounds in foodstuffs is always interesting to study. Some research results even show some sources that are not considered, such as waste and by-products of food products, to extract or isolate for something new in nutrition or functional food process. Other than agricultural materials, marine products can be […]
Shelf-life Extension of Spring Roll Wrappers Using Acidification Combined with Sodium Benzoate Addition
Introduction Roti saimai (Ayutthaya’s cotton candy) is a popular dessert composed of spring roll wrappers and cotton candy in Phra Nakhon Si Ayutthaya Province, Thailand. However, shelf-life of spring roll wrappers with no preservative treatment is less than 1 day because of high carbohydrate content, favourable acidity and high water activity (aw) that promote microbial […]
In Vivo Immune Study of Achillea fragrantissima Extract Versus Echinaid and Endoxan in Wistar Rats
Introduction In the concept of nutrition, the connection between diet and health is a major area of research; however, enhancing immunity is a major interest in the human diet. Indeed, an array of plants and their components hold immunomodulatory properties1. Plants containing functional ingredients can be utilized as prophylaxis for preventing infections2. An emerging epidemic […]
Human Health Risk Assessment through the Detection of Organochlorine Pesticides in Vegetables and Fruits from Dhaka, Bangladesh by Gas Chromatography Tandem Mass Spectrometry (GC-MS/MS)
Introduction In agricultural productions, pesticides are using worldwide to resist pest attacks and prevent diseases. The excessive use of pesticides is the cause of spreading environmental contamination in developing countries 1, 2. Recently, the determination of the traces of pesticide residues in food becoming the primary concern in pesticide research, to obtain a comprehensive assessment […]
Pangasius Hypophthalmus Viscera as a Potential Vector of Bacterial Cross-Contamination and Resistance of Escherichia coli to Antibiotics
Introduction With the aquaculture industry’s rapid development, the probability of fish serving as a vector for human enteropathogenic bacteria has received increased attention 1. Enteric and other infectious diseases have been linked to the existence of certain bacterial species such as Listeria, Aeromonas, Pseudomonas, Staphylococcus, Salmonella and Escherichia, on the flesh of fish, indicating that […]
Physicochemical, Phytochemical, and Shelf-Life Studies of a Functional Jelly from Banana (Musa paradisiaca) and Malaysian Stingless Bee Honey (Trigona sp.)
Introduction The application of the jelly processing method in functional food industries is vital in reducing the losses of fruit production, preventing the fruit from spoilage, and improving the nutritional qualities of the food.1 Functional jelly is defined as a mixture; that brings to a suitable gelled consistency of sugars, the pulp of one or […]
Effects of Storage, Prepration and Heat Treatment on Water-Soluble Vitamins and Minerals of Sauropus Androgynous
Introduction Vegetables are essential for human health because of their phytochemical compounds, especially antioxidant vitamins and minerals. 1 They are necessary for organisms’ metabolism and energy exchange. Sauropus androgynous L. Merr belongs to the Euphorbiaceae family, widely distributed in Southeast Asia and South Asia. 2 It seemed to have originated in Borneo’s hot, humid lowland […]
Trends and Associated Factors of Intergenerational Obesity Mother-Child Pairs in Low-Income Households in Malaysia: Evidence from the National Health and Morbidity Survey.
Introduction The epidemic of overweight and obesity (OW/OB) is a worrying public health issue that affects adults and children across the globe.1–7 A recent estimate indicated that 39% of adults worldwide were overweight or obese.8 Among children aged between 5 to 19 years, there was a four-fold increase in the worldwide prevalence of OW/OB over […]
The Development of Moringa oleifera Leaves Cereal Using Full Cream and Soy Milk as Fillers.
Introduction Moringa oleifera is an Indonesian plant with the potential to be developed as a food source and used for fortification 1. This plant contains important nutritional requirements, such as amino acids, carbohydrates, minerals such as a macro (calcium, magnesium, potassium, phosphorus, and sulfur) and microelements (iron, zinc, copper, and manganese), fatty acids, omega-6, vitamins, […]
UAE University Students’ Dietary Practices and Lifestyles at times of COVID-19: A Cross Sectional Study
Introduction and Literature Review The COVID-19 pandemic caused manifold negative shocks, impacting the worldwide economy, the environment, and most importantly people’s health. As a result of the increasing cases across the globe, the World Health Organization (WHO) announced the COVID-19 virus as a universal health emergency1 early in 2020. To contain the rapid spread of […]
Optimization of Phenolic Compounds Extraction from Wood Apple (Limonia acidissima L.) Fruit using Experimental Design Methodology
Introduction Wood apple (Limonia acidissima L.) is a tropical fruit plant native to India, Myanmar, and Sri Lanka that belongs to the Rutaceae family. It is cultivated throughout South Asia and is recognized by several names such as monkey apple, elephant apple, and kaitha1. Polyphenolics, phytosterols, flavonoids, saponin, tannins, coumarins, amino acids, vitamins, and minerals […]
Metagenomic Analysis for Indigenous Microbial Diversity in Soaking Process of making Tempeh Jack beans (Canavalia ensiformis)
Introduction Jack beans are one of the types of beans in Indonesia, especially in Java and Sumatra. Jack beans have nutritional contents, especially protein, which is relatively high at 24% 1. However, the use of products from Jack beans is very minimal, with only 25% of products 2. Dependence on the processing of legumes generally […]
Women’s Empowerment and Socio Demographic Characteristics as Determinant of Infant and Young Child Feeding Practice in Indonesia
Introduction Appropriate nutrition is essential to support a child’s health and survival. Well-nourished children were able to grow and develop optimally according to their age.1 However, the world is still facing three faces of malnutrition which robs a child’s potential growth and development. By 2020, 149.2 million children under five years old are stunted, 45.4 […]
Prevalence of Eating Disorders and Disordered Eating Attitudes in Students in Arab Countries: A scoping review
Introduction As a group of mental illnesses that affects millions of people worldwide, particularly in Western cultures and young adult and adolescent populations, eating disorders (EDs) are characterised by complex and damaging relationships with food, and eating 1. EDs are also associated with distorted body image perceptions, unsuitable weight control techniques, and severe purging or […]
The Role of Pepsin in Improving the Quality of Surimi of Red Tilapia (Orechromis niloticus)
Introduction Surimi is stabilized salt soluble protein concentrate made from deboned and washed fish meat. Industrially, fresh white flesh fishes, including threadfin bream, Pacific hake, and Alaska pollock, are widely utilized in the production of surimi-based products. Because the overexploitation affect the decrease of these stocks1 thus, requiring inexpensive raw materials from the freshwater fish […]
Effect of Drying and Maturity on the Antioxidant Properties of the Blueberry (Vaccinium Floribundum Kurth) from the Ecuadorian Moorland and Sensory Evaluation of its Infusion
Introduction The mortiño is a plant endemic to the Ecuadorian moorlands. It is widespread in the wild. The fruit has been used by locals since ancient times to prepare colada morada, a traditional drink consumed on Day of the Dead. There are three species of mortiño in Ecuador: Vaccinium floribundum, Vaccinium crenatum, and Vaccinium distichum. […]
The Effectiveness of Aloe-based Drink in Reducing Glycated Albumin and Insulin Resistance of Metabolic Syndrome: A Randomized Clinical Trial
Introduction Metabolic syndrome (MetS) is a group of risk factors related to cardiovascular disease which consists of visceral obesity, hypertension, high level of fasting blood glucose, and dyslipidemia1–3. World Health Organization (WHO) data showed a high prevalence of obesity (26%), diabetes (9%) and hypertension (22%) in adults in the world which were included in the […]
Effect of Sterility Values and Retort Temperatures on the Antioxidant Activities, Soluble Protein, and pH of Canned Mushroom
Introduction Interest in mushrooms has increased worldwide in recent years because of their nutritional and promoting health properties.1 Generally, mushrooms are rich in dietary fiber, low in fat, and some essential amino acids, including bioactive polysaccharides (lentinan), ergosterol, vitamin B1 (thiamin), B2 (riboflavin), vitamin C, and minerals. Mushrooms have a high protein content2 and highly […]
Assessment and Comparison of Nutritional Properties of Jackfruit Seed Powder with Rice, Wheat, Barley, and Maize Flour
Introduction Jackfruit seeds, like other seeds, can be enjoyed in a variety of ways. The seeds of jackfruits are traditionally eaten as a vegetable substitute in curries in South Asia.1,2 These nutty seeds can be ground into flour, roasted, or boiled for consumption. A few food industries also use seed flour as a binding agent […]
Agreement Between Different Nutritional Assessments Tools Used for Elderly Hospitalized Patients
Introduction Malnutrition refers to under-nutrition and it happened when important nutrients required for tissue maintenance and repair are not consumed or utilized properly, severely affecting physical health and body functions.1 The retirement age of 65 years to denote an older adult is commonly used. The aging phenomenon is widespread throughout the world, and the aging […]
Antioxidant and Anti-inflammatory Properties of Prunella vulgaris Tea
Introduction Oxidative stress and inflammation have been associated with the pathogenesis of cardiovascular diseases, such as atherosclerosis.1 Oxidative stress arises when the balance between the in vivo oxidants and antioxidants is distorted in favor of the oxidants.1 The excess oxidants damage essential proteins, fats, and nucleic acids, inflicting irreversible in vivo injuries.1 The overwhelmed antioxidants […]
The Association of Cholesterol Transport ABCG1 Polymorphism towards the Susceptibility of Metabolic Syndrome risk factor in Thai Adolescents
Background Metabolic syndrome (MetS) is now spreading across the nation, including Asian countries and Thailand.1,2 This problem not only affects adulthood but the sign of MetS has been shown since childhood. This condition may lead to many non-communicable diseases like cardiovascular disease, diabetes, and many others as they are getting older. The prevalence of diabetes […]