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Understanding Challenges Faced By Street Food Vendors to Maintain Street Food Hygiene in Dhaka City
Issue:
Volume 4, Issue 4, July 2016
Pages:
78-85
Received:
8 May 2016
Accepted:
24 May 2016
Published:
4 June 2016
Abstract: In many parts of the world, particularly in the developing countries, street food vending also makes an important contribution to employment, household revenue and food security. While street foods are an important source of ready-to-eat nutrition and provides low cost meal for the urban poor population, the health risks possessed by such foods may outweigh their benefits. Dhaka city is the capital of Bangladesh and is one of the most densely populated cities of the world. At present Dhaka is the residence of approximately 14 million people and it has been estimated that there are around 2 million street food vendors currently engaged in food vending in the city. A few published reports on street food vendors in Dhaka suggests poor microbial quality of street food and bear the risk of transmitting enteric disease in the communities. Therefore the aim of this study is to explore the challenges faced by the street food vendors to maintain food hygiene while vending in Dhaka city. Semi structured interview approach was chosen for its suitability for exploring attitudes, values, beliefs and motives. The street food vendors were first categorized into four categories based on the food item they sell. All 26 interviews were tape-recorded, transcribed and content analysis with inductive coding was used to code the transcribed interview data. Qualitative, inductive coding methods were used to explore the challenges faced by the street food vendors to maintain street food safety while vending in Dhaka city. The study revealed that lack of education, training and experience and lack of infrastructural support all together acts as major challenges for these street food vendors to ensure food safety while vending in Dhaka city. The interviewed street food vendors gave their opinion that proper training about safe food handling and proper financial and infrastructural support like loans for starting a business, fixing a site for the street food vendors in different places of the city with all sorts of support available like supply of purified water, proper toilet facility and proper garbage disposal might be helpful to overcome the challenges faced by them to maintain hygiene of the food sold by them.
Abstract: In many parts of the world, particularly in the developing countries, street food vending also makes an important contribution to employment, household revenue and food security. While street foods are an important source of ready-to-eat nutrition and provides low cost meal for the urban poor population, the health risks possessed by such foods may...
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Knowledge of the Digestive Microflora: Evaluation of Breastfeeding on the Establishment of the Gut Microbiota of the Newborn
Souad Bouchachia,
Hassiba Mahdjoub Bessam
Issue:
Volume 4, Issue 4, July 2016
Pages:
86-90
Received:
24 May 2016
Accepted:
2 June 2016
Published:
17 June 2016
Abstract: At birth, the newborn has no bacteria in its gut. This last is rapidly colonized by microbial flora (microbiota) from, mainly of the mother and environment. The main objective is the study of the influence of breastfeeding in the establishment of the intestinal microbial flora in the newborn. The secondary objective of this work was to analyze the bacterial diversity in feces of breast-fed infants and to compare it with that of formula-fed ones. Five pairs of mother-child and 5 fed formula have participated in the study. The Samples were taken at 1, 7, 30 and 90 days and plated out on various culture media. The present study shows that breast milk plays a major role in the development of the intestinal microbiota of the child. The results of this comparative study showed that the fecal matter of a mother breast-fed infants are more rich in probiotics and less rich in pathogenic bacteria that infants receiving infant formula.
Abstract: At birth, the newborn has no bacteria in its gut. This last is rapidly colonized by microbial flora (microbiota) from, mainly of the mother and environment. The main objective is the study of the influence of breastfeeding in the establishment of the intestinal microbial flora in the newborn. The secondary objective of this work was to analyze the ...
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Effect of Traditional Cooking on In Vitro Bioaccessibility and Microstructure of β-Carotene and Starch, in Yellow-Fleshed Manihot esculenta
Akurange Sujeevi Dammadinna Wickramasinghe,
Alahendra Acharige Navinda Kalpitha,
Poruthotage Pradeep Rasika Perera,
Udumalagala Gamage Chandrika
Issue:
Volume 4, Issue 4, July 2016
Pages:
91-97
Received:
31 May 2016
Accepted:
12 June 2016
Published:
23 June 2016
Abstract: Identification of traditional cooking methods of food that can be used as dietary interventions helps improve quality of life. This study evaluates the effects of different traditional preparation methods on in vitro bioaccessibility and microstructure of β-carotene and starch in yellow-fleshed manioc (YFM) found in Sri Lanka. Preparation methods included, boiling with water and cooking with coconut milk. The content of β-carotene and in vitro bioaccessibility of β-carotene were determined by high-performance liquid chromatography with photo Diode array detection (HPLC-DAD). Estimated glycaemic index (EGI) was determined as a measure of bioaccessibility of starch, using in vitro digestion procedures. Under Bright field microscopy it was observed that cooking with coconut milk has made much vigorous cell disruption, causing the release of starch and β-carotene out of the cells through disrupted cell walls. According to results β-carotene content was 1.04 μg/g DW (dry weight) in ‘Swarna’ variety of raw YFM. Content of β-carotene for boiled YFM and YFM curry were 0.34 and 1.07 μg/g DW respectively, but in vitro accessible β-carotene content was not detectable. EGI of YFM curry was higher (50.3) than the EGI of boiled YFM (24.6). Thus among above mentioned preparations, the best method of preparation for obese and diabetic population is boiled YFM and there is no benefit of consuming any of the above mentioned preparations of YFM as a source of vitamin A.
Abstract: Identification of traditional cooking methods of food that can be used as dietary interventions helps improve quality of life. This study evaluates the effects of different traditional preparation methods on in vitro bioaccessibility and microstructure of β-carotene and starch in yellow-fleshed manioc (YFM) found in Sri Lanka. Preparation methods i...
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Association Between Glycaemic Control and Serum Lipid Profile of Type 2 Diabetic Patients in University College Hospital Ibadan, Oyo State, Nigeria
Funmilayo Esther Omotoye,
Grace Tanimoowo Fadupin
Issue:
Volume 4, Issue 4, July 2016
Pages:
98-102
Received:
14 June 2016
Accepted:
24 June 2016
Published:
6 July 2016
Abstract: Diabetes mellitus is a chronic disease that requires long term medical attention both to limit the development of its devastating complications and manage them when they occur. Lowering high blood sugar in patients with diabetes (glycaemic control) is essential to reduce their risk of complications associated with diabetes. This study was designed to assess the effect of glycaemic control on the serum lipid profile of type II diabetic patients in the university college hospital Ibadan, Oyo State. The study was descriptive cross sectional in design to assess the effect of glycaemic control on serum lipid profile of the participants. A total of 50 consenting adults, aged 40-72 years, 20 (40%) males and 30 (60%) females, type II diabetic patients were studied between March and August 2006. The demographic characteristics and dietary pattern of the participants were assessed through a semi-structured interviewer administered questionnaire and food frequency questionnaire. The serum lipids of participants for the last six months and the mean of their last four fasting blood glucose (FBG) levels were assessed from their hospital records. The effect of the glycaemic index on their lipid profile was determined using correlation coefficient and chi-square. The mean age of the respondents was 57.82±3.3 years. They were predominantly 45 (90%) Yorubas. A total of 68% had either secondary or post secondary/tertiary education. Their main source of energy was from cereals, grains and tuber crops while legumes were their major source of protein. A total of 33 (66%) had controlled (normal) fasting blood glucose while 17 (34%) did not have their FBG controlled. Only 17 (34%) had normal high density lipoprotein (HDL) cholesterol while 35 (70%) and 33 (66%) had normal low density lipoprotein (LDL) cholesterol and total cholesterol respectively. The FBG of participants had an inverse relationship with HDL but positive relationship with LDL, total cholesterol and triglyceride levels of the participants. However, the effect of FBG was only significant on triglyceride level of respondents (P=0.033) and not significant on HDL, LDL, and total cholesterol (P>0.05). Good glycemic control significantly improves dyslipidemia in type 2 diabetic patients.
Abstract: Diabetes mellitus is a chronic disease that requires long term medical attention both to limit the development of its devastating complications and manage them when they occur. Lowering high blood sugar in patients with diabetes (glycaemic control) is essential to reduce their risk of complications associated with diabetes. This study was designed ...
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Prevalence of Risk Factors of Under-Nutrition Among Children 1 to 5 Years in Eastern, Sri Lanka
Thilini Herath,
Josepha Joseph
Issue:
Volume 4, Issue 4, July 2016
Pages:
103-107
Received:
30 May 2016
Accepted:
8 June 2016
Published:
18 July 2016
Abstract: Global studies have shown that under-nutrition, results for at least half of all childhood death worldwide and it has identified as a major cause of morbidity and mortality in children under five years of age. According to the UNICEF conceptual framework, there is a multifactorial causality for under-nutrition. The objective of this study was to assess the prevalence of risk factors of under-nutrition among children aged one to five years in the Batticaloa Medical Officer of Health area in Eastern province of Sri Lanka. A cross-sectional study was carried out among 1-5 year old in the Batticaloa Medical Officer of Health area (n=500) recruited using multistage cluster sampling method. Data were collected from mothers by using an interviewer administered questionnaire. Data were analyzed by using descriptive statistics using SPSS V20. More than 50% of the children had gotten infections during past two weeks prior to the data collection and had an exposure to child abuse. Similarly, more than 50% of the children had parents whose education levels up to primary or less, a father who consumes alcohol and a mother who exposed to intimate partner violence. The majority of mothers (more than 50%) showed a satisfactory level of knowledge on essential nutrients to the child. But, in contrast to that, a similar percentage of the children were fed animal source food, legumes, dark green leaves, yellow color vegetables and yellow color fruits one time per day. Nutrition interventions should be targeted on high prevalent factors and further research is needed to investigate the causes of knowledge and practice gap in relation to child feeding.
Abstract: Global studies have shown that under-nutrition, results for at least half of all childhood death worldwide and it has identified as a major cause of morbidity and mortality in children under five years of age. According to the UNICEF conceptual framework, there is a multifactorial causality for under-nutrition. The objective of this study was to as...
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Estimation of Vitamin C in Carrot Before Cooking and After Cooking
Md. Iqbal Hussain,
Amir Hamza,
M. A. Rashid
Issue:
Volume 4, Issue 4, July 2016
Pages:
108-112
Received:
21 February 2016
Accepted:
28 February 2016
Published:
21 July 2016
Abstract: The change of vitamin C content of fresh and cooked carrot (Daucus carota) is a subject of considerable concern and investigation. In the last few years, some research is showing the changes of the vitamin C content of fresh and cooked foods. This study has been aimed to present the estimation vitamin C content of fresh and cooked carrot. Vitamin loss can be induced by a number of factors. Obviously, losses of vitamins depend on cooking time, temperature, and cooking method. Some vitamins are quite heat-stable, whereas others are heat-labile. Many other factors than heat can destroy (some) vitamins, such as: solubility in water, exposure to air (oxidation), exposure to light (UVs), heat, acid and alkaline solutions, storage losses, etc. An essential nutrient found mainly in vegetables. The body requires vitamin C to form and maintain bones, blood vessels, and skin. Vitamin C is also known as ascorbic acid. Vitamin C is a water-soluble vitamin. It must be replenished daily. Vitamin C helps make collagen, a protein needed to develop and maintain healthy teeth, bones, gums, cartilage, vertebrae discs, joint linings, skin and blood vessels etc. From our study, we observed that vitamin C contains 5.8% in uncooked carrot and after cooking the content of vitamin C is 2.6%. From the study, we can say that the content of vitamin C decreases with respect to cooking. So if we heat foods for long time then the content of vitamin C becomes low.
Abstract: The change of vitamin C content of fresh and cooked carrot (Daucus carota) is a subject of considerable concern and investigation. In the last few years, some research is showing the changes of the vitamin C content of fresh and cooked foods. This study has been aimed to present the estimation vitamin C content of fresh and cooked carrot. Vitamin l...
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Improvement of Lipid Metabolism and Ovalbumin-Induced Type I Allergy by Use of Soybean Milk Fermented by 16 Indigenous Lactic Acid Bacteria
Yuichi Nodake,
Ryoko Miura,
Hirokazu Ryoya,
Rina Momii,
Satomi Toda,
Ryuzo Sakakibara
Issue:
Volume 4, Issue 4, July 2016
Pages:
113-119
Received:
10 July 2016
Accepted:
18 July 2016
Published:
29 July 2016
Abstract: A new fermented product of soybean milk (designated “PS-B1”) was prepared by a four-step complex culture using 16 lactic acid bacteria of human intestinal origin. Because living lactic acid bacteria are completely removed by filtration of the fermented product, PS-B1 can be classified as a biogenic food. In the present study, we found that lipid accumulation was reduced significantly in 3T3-L1 adipocytes treated with PS-B1. Moreover, the production of IgE in response to ovalbumin was attenuated in rats fed with a diet containing PS-B1. Thus, PS-B1 represents one of the few biogenic food able to alter both lipid metabolism and ovalbumin-induced type I allergies, and is expected to find application in preventive medicine.
Abstract: A new fermented product of soybean milk (designated “PS-B1”) was prepared by a four-step complex culture using 16 lactic acid bacteria of human intestinal origin. Because living lactic acid bacteria are completely removed by filtration of the fermented product, PS-B1 can be classified as a biogenic food. In the present study, we found that lipid ac...
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