A Perspective of Food Access within the Developing World

Global Journal of Nutrition & Food Science

The paper explores how food production and accessibility has become problematic within the developing nations. The problem will be more acute in the years to come due to boosting migrations from rural areas. Mismanagement of food distribution and processing is also counted as an issue. Modernization of agriculture could be recommended as a solution. Hunger and shortage of food have highly impacted the cities of developing countries to be unbearably densely populated. The UN has positively recommended that food problem within the developing world could be solved only if improved technologies are used. However, while more demands for food is observed today, more food needs to be produced. Similarly, as in urban areas more money is in circulation, people’s lifestyle is ever changing demanding more food in quantity and quality. Sustainable agricultural revolution emphasizes on efforts to be made to ever raise yields to feed the increasing population. The paper points to the increasing number of world countries facing malnutrition creating challenges. They all need solutions and remedies.

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Cholera Treatment in Malnourish Children

Global Journal of Nutrition & Food Science

Cholera is an extremely virulent disease that can kill within hours if left untreated; it is an infectious disease that can cause severe diarrhea and dehydration. Cholera is transmitted mainly through contaminated water and food. Children are the most vulnerable to infection. Most cases need rapid treatment with intravenous fluids and antibiotics. The real danger of cholera is the loss of liquid and nutrients from the child’s body. Malnutrition in children with cholera is common in under developed countries. Severe malnutrition remains an important problem in cholera cases. Liquid and nutrition lost can cause dehydration and malnutrition. It is recommended that drink lots of liquids and oral rehydration salts (ORS), properly mixed with clean water from a safe source, and take zinc tablets or syrup for 10–14 days. ORS is a special combination of dry salts that is mixed with water to replace the fluids lost due to diarrhoea.

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Collagen: Building Nature’s Infrastructure

Global Journal of Nutrition & Food Science 

Collagen has been a personal passion of mine since graduate school where my thesis tells the story of how collagen and elastin cross-links are affected by d-penicillamine, a remarkable amino acid. Collagen has been around since metazoan times. Its structure is elegantly simple and simply elegant. Glycine-proline-Any amino acid is a base unit that, when repeated about 1,000 times, becomes one strand of collagen. Three strands wind together to make a single collagen molecule. Collagen is a major part of the infrastructure of all mammals, fish, birds, and crustacean. The infrastructure includes bones and joints, arteries and veins, tendons and fascia. The orienting basement membrane that every cell receives nourishment from and exports metabolic products and wastes has a specialized collagen core.

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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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