Aging Vs Food Accessibility in Asia with A Focus on Iran: A Sociological Appraisal - Nutrition & Food Science

 

The paper explores how Asia as the largest continent with over fifty countries is facing food supply. While some well off and industrial countries of the continent have adequate access to food services, many others are not so. One of the social groups being seriously hurt by food problems, is the increasing aging people with no income, no pensions and isolated from work. Many Asian countries with longer life expectancy and increasing socio-economic expectations are in constant shortage of food and other items. 

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Protein for Sports Persons and Myths about Plant- Based Protein

Protein for Sports Persons and Myths about Plant- Based Protein- Nutrition & Food Science

Any of a class of nitrogenous organic compounds which have large molecules composed of one or more long chains of amino acids and are an essential part of all living organisms, especially as structural components of body tissues such as muscle, hair, etc. and as enzymes and antibodies.

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Maternal Knowledge on Complementary Feeding Practice and Nutritional Status of Children 6-23 Month in Jigjiga Town

Nutrition & Food Science

 

 

The purpose of this study was to determine mothers knowledge on complementary feeding practices and relate this to the nutritional status of their children aged 6-23 months. The study adopted a cross-sectional analytical study design and was carried out at the kebele 05 in Jigjiga town among the randomly sampled 110 mothers and their children. A researcher-administered questionnaire was used to collect data. Data was entered and analyzed using SPSS version 20 ENA [1]. Anthropometric measurements were analyzed using Microsoft Excel. The respondents were mostly young (mean age 27.7±4.7 years), married (87.3%), housewives (70%) with mainly primary school level of education (48.2%). The main sources of income for most households were business (48.6%) and casual labor (31.8%). Mothers had high knowledge on complementary feeding practice (90%) out of the 20 knowledge questions. All (100%) the children aged 6-8 had been introduced to solids, semi-solids and soft foods. Majority of the breast-fed children received minimum meal frequency were 6-8 months old (86.7%) and 9-23 months old (90%) unlike the non-breast fed children (80%). Overall, 52.7% of all the children were stunted, 49.1% wasted and 43.6% underweight. Maternal knowledge on complementary feeding was significantly associated with nutritional status of their children. Mothers knowledge on feeding the sick and recovering children was related to underweight in children. The same was true of mothers who knew that a child’s main meal should be diversified. Mothers knowledge on complementary feeding practices was not significantly related to her complementary feeding practices (p>0.05). Nutrition programme should pay attention to cultural beliefs on infant and young child feeding.

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Diet and Nutrition: Metabolic Diseases - Nutrition & Food Science

Global Journal of Nutrition & Food Science (GJNFS)

“You Are What You Eat; how to win and keep health with diet”, was the title of a book, that nutritionist Victor Lindlahr wrote in 1920s. Since then, several nutritionists have written extensively on this topic. Over the years, scientists, clinicians, policy makers, and professional societies, have offered contradictory advice of what to eat or what not to eat, and when to eat. In view of the fact, that my interests are focused on metabolic diseases, I will start this essay with some introduction to metabolism, as it modulates the activities at molecular, cellular, organ, and total body level. In brief, metabolism is the chemical process your body uses, to transform the food you eat into the fuel, that keeps you alive and well. Diet and nutrition by and large, consists of proteins, carbohydrates, fats and a variety of micronutrients. These substance’s when ingested are broken down by enzymes in our digestive system, and then carried to the cells, where they can be used as fuel. The body either uses these metabolites immediately, or stores them in the liver, body fat, and muscles for later use. A metabolic disorder occurs, when the metabolic process fails and causes body to have either too much or too little of the essential metabolites needed to stay healthy. In the ancient science of Ayurveda, the Indian Traditional Medicine, alterations in metabolism are called “doshas”, meaning metabolic defects. In the holistic approach, attempts are made to keep these dos has in a perfect balance, so that the risks for various diseases are not developed. All the known metabolic diseases, such as hypertension, excess weight, endothelial dysfunction, subclinical atherosclerosis, obesity, metabolic syndrome, and type-2 diabetes, have reached epidemic proportions worldwide. In this overview, we will discuss some of the known metabolic alterations that promote the risks for developing metabolic diseases and present our views on the subject.

 

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The Public Function in The Regulation of Food: Ethics and Prevention

Global Journal of Nutrition & Food Science (GJNFS)

The restriction of transgenic components of high toxicity, the use of contaminated irrigation water with poisonous pesticides, as well the indiscriminate comestible animals fed with synthetic hormones, should be prohibited and sanctioned by the sanitary authorities under a World Health Council of Public Health, regulated by a group of international observers, not financed by the private food industry, either by transnational linked to the edible industry, with authority to sanction irregularities and compel government media campaign disclosure to the population on consumption risks

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Acupuncture

Global Journal of Nutrition & Food Science

 

Acupuncture involves the activation of specific points of the skin, usually by inserting needles. Acupuncture was based on the principles of Chinese traditional medicine. Traditional acupuncturists perceived health in terms of a violent force or energy, called Qi, which circulates between organs along channels that are called meridians. The flow of energy “Qi” must have the right strength and quality in each of these meridians and organs, so as to maintain health. Acupuncture points are located along the meridians and can alter the flow of energy and appear to correspond to the terminal nerve endings. There is a distinct difference between traditional and western acupuncture, but the two approaches overlap significantly. Also, traditional acupuncture is not a treatment recorded sometime in history, but there are significant deviations between different acupuncture schools. Two acupuncturists may choose different points, depth of needle penetration and different needle residence times. As far as Western theories are concerned, acupuncture induces signals in central nerves that alter the transmission through the spinal cord, as well as the perception of pain in the brain. In 1987 Pomeranz suggested the theory that acupuncture stimulation stimulates muscle fibers A-δ and C, which leads to the transmission of signals to the spinal cord and this in turn leads to local release of dynorphin and enkephalin. These local processes are transmitted via centrifugal pathways to the midbrain, where they activate a series of stimulatory and inhibitory spinal cord transporters. The final release of neurotransmitters, such as serotonin, dopamine and norepinephrine in the spinal cord, leads to pre- and postsynaptic inhibition and inhibition of pain transmission. When these signals reach the hypothalamus and the pituitary, they induce the release of the coronary artery and endorphins. Pomeranz’s theory was confirmed by numerous experiments in his research laboratory, but also by other researchers. This fundamental principle for acupuncture-induced analgesia has been explored over the last three decades and with a series of neurophysiological and imaging studies.

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Toxicological Investigations in Food- Nutrition & Food Science

 

Since its inception, Global Journal of Nutrition & Food Science is going to publish reports which provides more coherent and varied viewpoints on such subjects, the journal is introducing a new feature under our editorship. Beginning with this issue and periodically hereafter, the journal will present an evaluation or planning case study along with critiques by relevant researchers or practitioners. 

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