The Journal of Food & Nutritional Disorders promotes rigorous research that makes a significant contribution in advancing knowledge in field of food and nutrition. It aims to publish high quality of articles in journal. It invites the reports of theoretically informed and empirically grounded research which focuses on important issues related to food and nutrition. Journal of Food & Nutritional Disorders includes a wide range of fields in its discipline like Food Safety, Malabsorption & Nutritional, Food Allergies, Food Microbiology, Eating Concerns/Eating Disorders, Diet supplements and Disorders, Food, Health & Wellness, Child Nutrition & Health.
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Efficacy of a Minimal Dose School Fruit and Vegetable Snack Intervention
Fruits and vegetables are important to health but the majority of Canadian children are not consuming enough of them. The provision of free fruit and vegetables at school over a school year significantly increases fruit and vegetable intake but the costs may prohibit adoption or sustained implementation of this approach. To address the issue of cost we evaluated the impact of a minimal dose free school fruit and vegetable snack intervention (4 months of intervention, 14 servings, 2 times/week every second week).
Prevalence and Predictors of Geophagy among Adolescent Girls in Likuyani District of Kakamega County
Geophagy is the regular and deliberate eating of soil by humans. Geophagy is a widespread practice in western Kenya. Geophagy significantly increases the risk of infestation with Ascaris, impair the absorption of micronutrients and cause micronutrient deficiency, particularly iron. It is estimated that approximately half of adolescent girls living in sub-Saharan Africa are anemic. Adverse effects of anemia range from severe morbidity to decreased physical work capacity to deficits in cognitive development and potentially school performance. The relationship between geophagy with iron status and anaemia is still obscure, it has not been clearly elucidated whether it is geophagy that causes iron deficiency, or it is iron deficiency that causes geophagy. The objective of this study was to determine the prevalence and predictors of geophagy among adolescent girls. .
Blackberry (Rubus sp. var. Loch Ness) Extract Reduces Obesity Induced by a Cafeteria Diet and Affects the Lipophilic Metabolomic Profile in Rats
Blackberries (Rubus sp. var. Loch Ness) contain large amounts of anthocyanins and flavonols, which have several health benefits. The present study was designed to determine the effects of a methanolic blackberry extract in rats fed a cafeteria diet. Weaned female rats were assigned to one of three dietary groups: standard pellet diet (SD), cafeteria diet (CD) and cafeteria diet supplemented with Rubus extract (CRD) for 90 days. Plasma metabolites and insulin were analyzed with commercial kits and fatty acid profile was measured by gas chromatography whereas other aliquots were subjected to metabolomics fingerprinting analysis using ultra high efficiency liquid chromatography. Lipoprotein lipase (LPL) activity was determined in fat depots by a radiochemical method. In comparison to the SD group, rats of the CD and CRD groups had increased plasma myristic, palmitic and oleic acids and those of the CD group had increased liver and different adipose tissue weights; t .
Evaluation of Dietary Formulation of Vitellaria paradoxa and Rana headactyla Oils on Albino Rats
This study is aimed at evaluating the effect of dietary formulation of both crude and refined sheabutter (Vitellaria paradoxa) and frog (Rana hexadactyla) oils on laboratory rats. Both crude and refined oil samples were initially analyzed for their physico-chemical properties reported as follows; table 1 presents the changes in the physicochemical of both CSO and CFO with refining. The RI was high in RSB (1.470) against CSO (1.4690) and was similar to RFO (1.4680). A similar trend was observed in FFA (mg NaOH/g) where CSO (2.188) while RSB (0.112) and CFO (3.891) against RFO (0.954). The results also showed a reduction in SV (mg KOH/g) in CSO (246.84) to RSB (109.40) and CFO (280.50) to RFO (175.31). The PV (meQ/g) presented a decrease from CSO (7.30) to RSB (2.50) and from CFO (7.40) to RFO (2.00). The final part of the results presented the IV (meQ/g) for CSO (72.00), RSB (54.00) and CFO (37.00) reduced to RFO (32.00).Similarly, the feed formulations were done using standard method and thereafter a pathological study was carried out on the organs.
Olive Cake Reduce Lipid Peroxidation Associated with Antioxidant Defense in Red Blood Cell and Heart, in Rats Fed a Cholesterol-Enriched Diet
FBackground: In Mediterranean areas, the olive oil industry produces substantial amounts of by-products, with one of the most important being the olive cake (OC). OC is the solid residue obtained after oil extraction. We hypothesized that administration of OC would prevented hypercholesterolemia and oxidative stress in rats fed a cholesterol-rich diets.
Methods: Male Wistar rats (n=24) weighing 45 ± 5 g were divided into four groups fed diet with 1% cholesterol (HC) and supplemented or not with OC at 2.5%, 5% and 7.5% (OC2.5-HC, OC5-HC and OC7.5-HC or HC, respectively) for 28 days.
Results: Compared with the HC group, serum total cholesterol values were respectively lower in the OC2.5-HC, OC5-HC and OC7.5-HC groups. Red Blood cells (RBC) thiobarbituric acid reactive substances (TBARS) were 1.3-fold lower in the OC7.5-HC group. In heart, TBARS concentration was significantly lower. In RBC, superoxide dismutase (SOD) activity was 1.13-fold increased in the OC5-HC group. Glutathione peroxidase (GSH-Px) activity was higher in all the OC groups. Glutathione reductase (GSSH-Red) activity was 2.3-fold higher in the OC5-HC and OC7.5-HC. Catalase activity was 1.3-fold increased in the OC2.5-HC and OC5-HC groups. Liver SOD and GSH-Px activities were significantly higher in all groups consumed the OC. Catalase activity was 1.5- fold increased in the OC7.5-HC group. In heart, SOD activity was significantly higher in all OC groups.