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values</title> <meta name="description" content="Search results for: nutritional values"> <meta name="keywords" content="nutritional values"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none 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action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="nutritional values"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 7691</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: nutritional values</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7691</span> Perception of Rural Dwellers on the Nutritional and Social Values of Mushroom in Oyo State, Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20O.%20Odebode">S. O. Odebode</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20E.%20Adelakun"> O. E. Adelakun</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The study assessed the perception of rural dwellers on the nutritional and social values of mushroom in Oyo state, Nigeria. One hundred and forty respondents were sampled and interviewed. Results showed that majority (84.9%) had below secondary education and 81.4 % were married, with fairly large (71.4%) household size (5–8). Also, 52.1% had favourable perception toward the nutritional values and 57.1% toward the social values of mushrooms in the study area. There was significant relationship between sex (X² = 4.673), educational level (X² = 11.969) and perception on the values of mushroom. The knowledge level of respondents on mushroom utilization and production is low in the study area. Farmers’ research field should be established to educate rural dwellers on mushroom farm practices and utilization. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mushroom" title="mushroom">mushroom</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20value" title=" nutritional value"> nutritional value</a>, <a href="https://publications.waset.org/abstracts/search?q=rural%20dwellers" title=" rural dwellers"> rural dwellers</a>, <a href="https://publications.waset.org/abstracts/search?q=social%20value" title=" social value"> social value</a> </p> <a href="https://publications.waset.org/abstracts/10831/perception-of-rural-dwellers-on-the-nutritional-and-social-values-of-mushroom-in-oyo-state-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/10831.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">319</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7690</span> Use of Nutritional Screening Tools in Cancer-Associated Malnutrition</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Meryem%20Saban%20Guler">Meryem Saban Guler</a>, <a href="https://publications.waset.org/abstracts/search?q=Saniye%20Bilici"> Saniye Bilici</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Malnutrition is a problem that significantly affects patients with cancer throughout the course of their illness, and it may be present from the moment of diagnosis until the end of treatment. We searched electronic databases using key terms such as ‘malnutrition in cancer patients’ or ‘nutritional status in cancer’ or ‘nutritional screening tools’ etc. Decline in nutritional status and continuing weight loss are associated with an increase in number and severity of complications, impaired quality of life and decreased survival rate. Nutrition is an important factor in the treatment and progression of cancer. Cancer patients are particularly susceptible to nutritional depletion due to the combined effects of the malignant disease and its treatment. With increasing incidence of cancer, identification and management of nutritional deficiencies are needed. Early identification of malnutrition, is substantial to minimize or prevent undesirable outcomes throughout clinical course. In determining the nutritional status; food consumption status, anthropometric methods, laboratory tests, clinical symptoms, psychosocial data are used. First-line strategies must include routine screening and identification of inpatients or outpatients at nutritional risk with the use of a simple and standardized screening tool. There is agreement among international nutrition organizations and accredited health care organizations that routine nutritional screening should be a standard procedure for every patient admitted to a hospital. There are f management of all cancer patients therefore routine nutritional screening with validated tools can identify cancer patients at risk. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cancer" title="cancer">cancer</a>, <a href="https://publications.waset.org/abstracts/search?q=malnutrition" title=" malnutrition"> malnutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition" title=" nutrition"> nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20screening" title=" nutritional screening"> nutritional screening</a> </p> <a href="https://publications.waset.org/abstracts/95971/use-of-nutritional-screening-tools-in-cancer-associated-malnutrition" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/95971.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">205</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7689</span> Differences in Nutritional Awareness Among Urban Semi Urban and Rural Girls of South India</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=N.%20R.%20Ramkumar">N. R. Ramkumar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The foremost aim of physical education has been to inculcate a healthy mind in a healthy body. The aim of this study was to find out the differences in nutritional awareness among urban, semi urban and rural girls of South India. The investigator administered a nutritional awareness questionnaire consisting of 25 statements among 100 rural; 100 semi urban and 100 urban girls studying in different schools in South India. The filled up questionnaire were scored and the total scores for all the twenty five statements were considered as the nutritional awareness level of the subjects. The differences on nutritional awareness among urban, semi urban and rural girls were tested for statistical significance using ANOVA. In all cases 0.05 level was fixed to test the significance. The results proved that there were significant differences on nutritional awareness among urban, semi urban and rural girls (P<0.05). The paired mean comparisons proved that urban girls were having highest nutritional awareness (M: 86.86), followed by semi urban girls (M: 81.86) and then by rural girls (M: 79.48). The differences between urban and semi urban girls and urban and rural girls were significant and there was no significant differences between semi urban and rural girls. The findings of this study proved that rural girls were significantly having lesser nutritional awareness and hence the study recommends the strong need of nutritional education for rural girls in South India. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=nutrition" title="nutrition">nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=awareness" title=" awareness"> awareness</a>, <a href="https://publications.waset.org/abstracts/search?q=urban" title=" urban"> urban</a>, <a href="https://publications.waset.org/abstracts/search?q=semi%20urban" title=" semi urban"> semi urban</a>, <a href="https://publications.waset.org/abstracts/search?q=rural%20girls" title=" rural girls"> rural girls</a> </p> <a href="https://publications.waset.org/abstracts/18229/differences-in-nutritional-awareness-among-urban-semi-urban-and-rural-girls-of-south-india" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/18229.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">658</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7688</span> MEAL Project–Modifying Eating Attitudes and Actions through Learning</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Oliver">E. Oliver</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Cebolla"> A. Cebolla</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Dominguez"> A. Dominguez</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Gonzalez-Segura"> A. Gonzalez-Segura</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20de%20la%20Cruz"> E. de la Cruz</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Albertini"> S. Albertini</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20Ferrini"> L. Ferrini</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Kronika"> K. Kronika</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20Nilsen"> T. Nilsen</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Ba%C3%B1os"> R. Baños</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The main objective of MEAL is to develop a pedagogical tool aimed to help teachers and nutritionists (students and professionals) to acquire, train, promote and deliver to children basic nutritional education and healthy eating behaviours competencies. MEAL is focused on eating behaviours and not only in nutritional literacy, and will use new technologies like Information and Communication Technologies (ICTs) and serious games (SG) platforms to consolidate the nutritional competences and habits. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=nutritional%20education" title="nutritional education">nutritional education</a>, <a href="https://publications.waset.org/abstracts/search?q=pedagogical%20ICT%20platform" title=" pedagogical ICT platform"> pedagogical ICT platform</a>, <a href="https://publications.waset.org/abstracts/search?q=serious%20games" title=" serious games"> serious games</a>, <a href="https://publications.waset.org/abstracts/search?q=training%20course" title=" training course"> training course</a> </p> <a href="https://publications.waset.org/abstracts/32922/meal-project-modifying-eating-attitudes-and-actions-through-learning" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/32922.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">526</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7687</span> A Literature Review on Nutritional Supplements for the Treatment of Obesity</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Monika%20Nuffer">Monika Nuffer</a>, <a href="https://publications.waset.org/abstracts/search?q=Wesley%20Nuffer"> Wesley Nuffer</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The problem of obesity is one that continues to be faced in the United States health care system and across the developing world. Prescription medications are available, but are often very expensive with minimal insurance coverage. The over-the-counter diet aid industry is a robust one, selling billions of dollars in products every year. It is important for clinicians to understand the myriad of different nutritional supplements marketed for obesity, and to weigh the evidence behind these products. This manuscript outlines the most commonly used nutritional supplements currently marketed for weight loss, reviewing the evidence with a focus on the efficacy and safety of these products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=obesity" title="obesity">obesity</a>, <a href="https://publications.waset.org/abstracts/search?q=weight%20loss" title=" weight loss"> weight loss</a>, <a href="https://publications.waset.org/abstracts/search?q=herbal%20products" title=" herbal products"> herbal products</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20supplements" title=" nutritional supplements"> nutritional supplements</a> </p> <a href="https://publications.waset.org/abstracts/75338/a-literature-review-on-nutritional-supplements-for-the-treatment-of-obesity" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/75338.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">241</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7686</span> Reproductive Health Behavior and Nutritional Status of Plain Land Ethnic Women in Bangladesh</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zainal%20Abedin">Zainal Abedin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Reproductive health is one of the major priorities of global health and is a fundamental and inalienable part of women’s health due to childbearing, and it is closely associated with nutritional status. Objective: This study was done to assess reproductive health behavior and nutritional status of reproductive-age ethnic women residing in plain land. Method: It was a cross-sectional study conducted among conveniently selected 120 reproductive-aged ethnic women at three Upazila of Rajshahi District. Nutritional status was determined by the WHO cut-off value of BMI for the Asian population. Results: About 88% of respondents noticed that they seek treatment in response to disease, and most of them seek treatment from the pharmacy attendant. Two-thirds of women used contraceptives, and 76% of women received antenatal care visits from Govt health centers, private clinics, and NGO clinics, but 86% of respondents delivered at home. In terms of nutritional status, 70% were normal, 23% underweight, and 7% overweight. Conclusion: Though most of them were normal regarding nutritional status but one-fourth were still underweight. Local pharmacy/quack-dependent treatment should be reduced. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=reproductive%20health%20behavior" title="reproductive health behavior">reproductive health behavior</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20status" title=" nutritional status"> nutritional status</a>, <a href="https://publications.waset.org/abstracts/search?q=plain%20land" title=" plain land"> plain land</a>, <a href="https://publications.waset.org/abstracts/search?q=ethnic%20women" title=" ethnic women"> ethnic women</a> </p> <a href="https://publications.waset.org/abstracts/160443/reproductive-health-behavior-and-nutritional-status-of-plain-land-ethnic-women-in-bangladesh" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/160443.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">81</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7685</span> Validation of Nutritional Assessment Scores in Prediction of Mortality and Duration of Admission in Elderly, Hospitalized Patients: A Cross-Sectional Study </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Christos%20Lampropoulos">Christos Lampropoulos</a>, <a href="https://publications.waset.org/abstracts/search?q=Maria%20Konsta"> Maria Konsta</a>, <a href="https://publications.waset.org/abstracts/search?q=Vicky%20Dradaki"> Vicky Dradaki</a>, <a href="https://publications.waset.org/abstracts/search?q=Irini%20Dri"> Irini Dri</a>, <a href="https://publications.waset.org/abstracts/search?q=Konstantina%20Panouria"> Konstantina Panouria</a>, <a href="https://publications.waset.org/abstracts/search?q=Tamta%20Sirbilatze"> Tamta Sirbilatze</a>, <a href="https://publications.waset.org/abstracts/search?q=Ifigenia%20Apostolou"> Ifigenia Apostolou</a>, <a href="https://publications.waset.org/abstracts/search?q=Vaggelis%20Lambas"> Vaggelis Lambas</a>, <a href="https://publications.waset.org/abstracts/search?q=Christina%20Kordali"> Christina Kordali</a>, <a href="https://publications.waset.org/abstracts/search?q=Georgios%20Mavras"> Georgios Mavras</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Objectives: Malnutrition in hospitalized patients is related to increased morbidity and mortality. The purpose of our study was to compare various nutritional scores in order to detect the most suitable one for assessing the nutritional status of elderly, hospitalized patients and correlate them with mortality and extension of admission duration, due to patients’ critical condition. Methods: Sample population included 150 patients (78 men, 72 women, mean age 80±8.2). Nutritional status was assessed by Mini Nutritional Assessment (MNA full, short-form), Malnutrition Universal Screening Tool (MUST) and short Nutritional Appetite Questionnaire (sNAQ). Sensitivity, specificity, positive and negative predictive values and ROC curves were assessed after adjustment for the cause of current admission, a known prognostic factor according to previously applied multivariate models. Primary endpoints were mortality (from admission until 6 months afterwards) and duration of hospitalization, compared to national guidelines for closed consolidated medical expenses. Results: Concerning mortality, MNA (short-form and full) and SNAQ had similar, low sensitivity (25.8%, 25.8% and 35.5% respectively) while MUST had higher sensitivity (48.4%). In contrast, all the questionnaires had high specificity (94%-97.5%). Short-form MNA and sNAQ had the best positive predictive value (72.7% and 78.6% respectively) whereas all the questionnaires had similar negative predictive value (83.2%-87.5%). MUST had the highest ROC curve (0.83) in contrast to the rest questionnaires (0.73-0.77). With regard to extension of admission duration, all four scores had relatively low sensitivity (48.7%-56.7%), specificity (68.4%-77.6%), positive predictive value (63.1%-69.6%), negative predictive value (61%-63%) and ROC curve (0.67-0.69). Conclusion: MUST questionnaire is more advantageous in predicting mortality due to its higher sensitivity and ROC curve. None of the nutritional scores is suitable for prediction of extended hospitalization. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=duration%20of%20admission" title="duration of admission">duration of admission</a>, <a href="https://publications.waset.org/abstracts/search?q=malnutrition" title=" malnutrition"> malnutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20assessment%20scores" title=" nutritional assessment scores"> nutritional assessment scores</a>, <a href="https://publications.waset.org/abstracts/search?q=prognostic%20factors%20for%20mortality" title=" prognostic factors for mortality "> prognostic factors for mortality </a> </p> <a href="https://publications.waset.org/abstracts/62222/validation-of-nutritional-assessment-scores-in-prediction-of-mortality-and-duration-of-admission-in-elderly-hospitalized-patients-a-cross-sectional-study" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/62222.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">346</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7684</span> Effect of Different Processing Methods on the Proximate, Functional, Sensory, and Nutritional Properties of Weaning Foods Formulated from Maize (Zea mays) and Soybean (Glycine max) Flour Blends</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=C.%20O.%20Agu">C. O. Agu</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20C.%20Okafor"> C. C. Okafor</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Maize and soybean flours were produced using different methods of processing which include fermentation (FWF), roasting (RWF) and malting (MWF). Products from the different methods were mixed in the ratio 60:40 maize/soybean, respectively. These composites mixed with other ingredients such as sugar, vegetable oil, vanilla flavour and vitamin mix were analyzed for proximate composition, physical/functional, sensory and nutritional properties. The results for the protein content ranged between 6.25% and 16.65% with sample RWF having the highest value. Crude fibre values ranged from 3.72 to 10.0%, carbohydrate from 58.98% to 64.2%, ash from 1.27 to 2.45%. Physical and functional properties such as bulk density, wettability, gelation capacity have values between 0.74 and 0.76g/ml, 20.33 and 46.33 min and 0.73 to 0.93g/ml, respectively. On the sensory quality colour, flavour, taste, texture and general acceptability were determined. In terms of colour and flavour there was no significant difference (P < 0.05) while the values for taste ranged between 4.89 and 7.1 l, texture 5.50 to 8.38 and general acceptability 6.09 and 7.89. Nutritionally there is no significant difference (P < 0.05) between sample RWF and the control in all parameters considered. Samples FWF and MWF showed significantly (P < 0.5) lower values in all parameters determined. In the light of the above findings, roasting method is highly recommend in the production of weaning foods. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermentation" title="fermentation">fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=malting" title=" malting"> malting</a>, <a href="https://publications.waset.org/abstracts/search?q=ratio" title=" ratio"> ratio</a>, <a href="https://publications.waset.org/abstracts/search?q=roasting" title=" roasting"> roasting</a>, <a href="https://publications.waset.org/abstracts/search?q=wettability" title=" wettability"> wettability</a> </p> <a href="https://publications.waset.org/abstracts/5626/effect-of-different-processing-methods-on-the-proximate-functional-sensory-and-nutritional-properties-of-weaning-foods-formulated-from-maize-zea-mays-and-soybean-glycine-max-flour-blends" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/5626.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">304</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7683</span> Drying Kinetics of Okara (Soy Pulp) Using the Multi-Commodity Heat Pump Dryer (MCHPD)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lorcelie%20B.%20Taclan">Lorcelie B. Taclan</a>, <a href="https://publications.waset.org/abstracts/search?q=Jolly%20S.%20Balila"> Jolly S. Balila</a>, <a href="https://publications.waset.org/abstracts/search?q=Maribel%20Balagtas"> Maribel Balagtas</a>, <a href="https://publications.waset.org/abstracts/search?q=Eunice%20M.%20Aclan"> Eunice M. Aclan</a>, <a href="https://publications.waset.org/abstracts/search?q=Myrtle%20C.%20Orbon"> Myrtle C. Orbon</a>, <a href="https://publications.waset.org/abstracts/search?q=Emson%20Y.%20Taclan"> Emson Y. Taclan</a>, <a href="https://publications.waset.org/abstracts/search?q=Irenea%20A.%20Centeno"> Irenea A. Centeno</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Okara (soy pulp), a by-product and waste from the production of soymilk, tufo and tokwa and soybean-based vegan food products is readily available in the university thrice a week. The Food Factory owned and managed by AUP produces these food products weekly. Generally the study was conducted to determine the drying kinetics of soya pulp using the MCHPD. Specifically, it aimed to establish the time of drying; moisture loss per hour and percent moisture content of soya pulp and to establish the dried okara as an ingredient to other foods. The MCHPD is drying equipment that has an ideal drying condition of 50.00C and 10.0% relative humidity. Fresh and wet soya pulp were weighed at 1.0 kg per tray (21 drying trays), laid on the trays lined with cheese cloth. The MCHPD was set to desired drying conditions. Weight loss was monitored every hour and calculated using standard formulas. Research results indicated that the drying time for soya pulp was 19.0 hours; the % moisture content was reduced from 87.6.0% to 9.7.0% at an average moisture loss of 3.0 g/hr. The nutritional values of okara were favorably maintained with enhanced color. The dried okara was added as an ingredient to other healthy bakery products produced by the AUP Food Factory. Making use of okara would add nutritional values to other food products and would also help waste management concerns inside the university. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=okara" title="okara">okara</a>, <a href="https://publications.waset.org/abstracts/search?q=MCHPD" title=" MCHPD"> MCHPD</a>, <a href="https://publications.waset.org/abstracts/search?q=drying%20kinetics" title=" drying kinetics"> drying kinetics</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20values" title=" nutritional values"> nutritional values</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20management" title=" waste management"> waste management</a> </p> <a href="https://publications.waset.org/abstracts/14359/drying-kinetics-of-okara-soy-pulp-using-the-multi-commodity-heat-pump-dryer-mchpd" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/14359.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">395</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7682</span> Impulsivity and Nutritional Restrictions in BED</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jaworski%20Mariusz">Jaworski Mariusz</a>, <a href="https://publications.waset.org/abstracts/search?q=Owczarek%20Krzysztof"> Owczarek Krzysztof</a>, <a href="https://publications.waset.org/abstracts/search?q=Adamus%20Miros%C5%82awa"> Adamus Mirosława</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Binge eating disorder (BED) is one of the three main eating disorders, beside anorexia and bulimia nervosa. BED is characterized by a loss of control over the quantity of food consumed and the lack of the compensatory behaviors, such as induced vomiting or purging. Studies highlight that certain personality traits may contribute to the severity of symptoms in the ED. The aim of this study is to analyze the relationship between psychological variables (Impulsivity and Urgency) and Nutritional restrictions in BED. The study included two groups. The first group consisted of 35 women with BED aged 18 to 28. The control group - 35 women without ED aged 18 to 28. ED-1 questionnaire was used in a study to assess the severity of impulsivity, urgency and nutritional restrictions. The obtained data were standardized. Statistical analyzes were performed using SPSS 21 software. The severity of impulsivity was higher in patients with BED than the control group. The relation between impulsivity and nutritional restrictions in BED was observed, only taking into consideration the relationship of these variables with the level of urgency. However, if the severity of urgency in this relationship is skipped, the relationship between impulsivity and nutritional restrictions will not occur. Impulsivity has a negative relationship with the level of urgency. This study suggests the need to analyze the interaction between impulsivity and urgency, and their relationship with dietary behavior in BED, especially nutritional restrictions. Analysis of single isolated features may give erroneous results. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=binge%20eating%20disorder" title="binge eating disorder">binge eating disorder</a>, <a href="https://publications.waset.org/abstracts/search?q=impulsivity" title=" impulsivity"> impulsivity</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20restrictions" title=" nutritional restrictions"> nutritional restrictions</a>, <a href="https://publications.waset.org/abstracts/search?q=urgency" title=" urgency"> urgency</a> </p> <a href="https://publications.waset.org/abstracts/27885/impulsivity-and-nutritional-restrictions-in-bed" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/27885.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">469</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7681</span> Nutritional Status of Surgical and Orthopedic Patients: 3B Ward</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jitaree%20Tantiyasawatdikul">Jitaree Tantiyasawatdikul</a>, <a href="https://publications.waset.org/abstracts/search?q=Bantita%20Jadnok"> Bantita Jadnok</a>, <a href="https://publications.waset.org/abstracts/search?q=Sarunya%20Tijana"> Sarunya Tijana</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Nutritional status is an important factor before, during, and after an operation. It can help wound healing. If the patients have good nutritional status before and after an operation, wound healing can occur more easily. It can strengthen the immune system leading to decreased infection, reduced length of stay, and reducing the cost to patients and caregivers. Therefore, screening to evaluate the nutritional status of patients in 3B becomes the database for further developing the treatment and also will lead to excellent service from the interdisciplinary team. Objective: To study the nutritional status of patients in surgical ward 3B at Surgical and Orthopedics Nursing Division, Srinagarind Hospital. Method: A descriptive study, to evaluate the nutritional status of 86 patients admitted in 3B between October 2014 and March 2015.The instruments used in this study consisted of two parts: 1) personal data, 2) Screening nutritional status. The data were analyzed by percentage and mean. Results: A sample population of 86 patients aged 22-81 years old, mean age 52.59years, 90.69% are married, female were 55.81%, regular diet 70.93%, patients with no problem oral cavity was 87.21%.The sample population had high incidence of CA 47.67% and secondly cardiovascular disease 36.05 %. Patients with high-risk nutrition was 12.79 % including 45.45% cardiovascular disease and 36.36% CA. Screening of nutritional status of high-risk nutrition was 39.36% severe triceps skinfold (TSF), severe mid-arm muscle circumference(MAMC) 9.09% and severe total lymphocyte 39.36%. Conclusion: The result of nutritional status screening of surgical ward 3B found 12.79% patients with high-risk nutrition including 45.45% with cardiovascular disease .There was no problem with oral cavity and eating. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=nutritional%20status" title="nutritional status">nutritional status</a>, <a href="https://publications.waset.org/abstracts/search?q=screening" title=" screening"> screening</a>, <a href="https://publications.waset.org/abstracts/search?q=surgical%20patients" title=" surgical patients"> surgical patients</a>, <a href="https://publications.waset.org/abstracts/search?q=3B%20ward" title=" 3B ward"> 3B ward</a>, <a href="https://publications.waset.org/abstracts/search?q=Srinagarind%20Hospital" title=" Srinagarind Hospital"> Srinagarind Hospital</a> </p> <a href="https://publications.waset.org/abstracts/41618/nutritional-status-of-surgical-and-orthopedic-patients-3b-ward" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41618.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">326</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7680</span> Effect of Golden Oyster Mushroom (Pleurotus citrinopileatus) Powder on Physiochemical, Antioxidative, and Sensory Properties of Noodles</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Giap%20Pham%20Ngoc%20Tram">Giap Pham Ngoc Tram</a>, <a href="https://publications.waset.org/abstracts/search?q=Tran%20Hong%20Quan"> Tran Hong Quan</a>, <a href="https://publications.waset.org/abstracts/search?q=Tran%20Tieu%20Yen"> Tran Tieu Yen</a>, <a href="https://publications.waset.org/abstracts/search?q=Nguyen%20Phung%20Tien"> Nguyen Phung Tien</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The use of natural ingredients to enhance the nutritional and sensory properties of food products has gained significant interest in recent years. This study focuses on the effect of Golden oyster mushroom powder (GOMP) on the physiochemical, antioxidative, and sensory properties of noodles. The aim of this study is to investigate the influence of GOMP on the nutritional, antioxidant, and sensory properties of noodles. The study determined the color, moisture, total ash, protein, total phenolic, flavonoid contents, water activity, and antioxidant activity of GOMP and noodles. The incorporation of GOMP at levels of 5-15% increased the ash, protein, flavonoid, and total phenolic contents of the noodles. It also enhanced their antioxidant activities, as evidenced by improved DPPH radical scavenging activity and metal chelating activity. However, the incorporation of GOMP resulted in a decrease in the L* and b* values of the noodles. Furthermore, the GOMP-enriched noodles exhibited a lower cutting force compared to the control. This study highlights the potential of GOMP as a nutritional and antioxidant ingredient in noodle preparation. It adds to the existing literature by providing evidence of the positive effects of GOMP on the nutritional and functional properties of noodles. The researchers collected data on the physiochemical properties, nutritional contents, and antioxidant activities of GOMP and noodles. Statistical analysis was then performed to assess the differences between the control and GOMP-enriched noodles. The results of this study demonstrate that the inclusion of GOMP at the amount of 5-15% can increase the nutritional and antioxidant properties of noodles without significantly impacting sensory attributes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=oyster%20mushroom" title="oyster mushroom">oyster mushroom</a>, <a href="https://publications.waset.org/abstracts/search?q=noodles" title=" noodles"> noodles</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title=" antioxidant activity"> antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=phytochemical" title=" phytochemical"> phytochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20property" title=" sensory property"> sensory property</a> </p> <a href="https://publications.waset.org/abstracts/178292/effect-of-golden-oyster-mushroom-pleurotus-citrinopileatus-powder-on-physiochemical-antioxidative-and-sensory-properties-of-noodles" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/178292.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">65</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7679</span> Utilization of Rice and Corn Bran with Dairy By-Product in Tarhana Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K%C3%BCbra%20Akta%C5%9F">Kübra Aktaş</a>, <a href="https://publications.waset.org/abstracts/search?q=Nihat%20Akin"> Nihat Akin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Tarhana is a traditional Turkish fermented food. It is widely consumed as soup and includes many different ingredients such as wheat flour, various vegetables, and spices, yoghurt, bakery yeast. It can also be enriched by adding other ingredients. Thus, its nutritional properties can be enhanced. In this study, tarhana was supplemented with two different types of brans (rice bran and corn bran) and WPC (whey protein concentrate powder) to improve its nutritional and functional properties. Some chemical properties of tarhana containing two different brans and their levels (0, 5, 10 and 15%) and WPC (0, 5, 10%) were investigated. The results indicated that addition of WPC increased ash content in tarhanas which were fortified with rice and corn bran. The highest antioxidant and phenolic content values were obtained with addition of rice bran in tarhana formulation. Compared to tarhana with corn bran, rice bran addition gave higher oil content values. The cellulose content of tarhana samples was determined between 0.75% and 2.74% and corn bran showed an improving effect on cellulose contents of samples. In terms of protein content, addition of WPC into the tarhana raised protein content for the samples. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=corn" title="corn">corn</a>, <a href="https://publications.waset.org/abstracts/search?q=rice" title=" rice"> rice</a>, <a href="https://publications.waset.org/abstracts/search?q=tarhana" title=" tarhana"> tarhana</a>, <a href="https://publications.waset.org/abstracts/search?q=whey" title=" whey"> whey</a> </p> <a href="https://publications.waset.org/abstracts/63106/utilization-of-rice-and-corn-bran-with-dairy-by-product-in-tarhana-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/63106.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">334</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7678</span> Nutrition and Food Safety as Strategic Assets</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Daniel%20C.%20S.%20Lim">Daniel C. S. Lim</a>, <a href="https://publications.waset.org/abstracts/search?q=W.%20Y.%20Tan"> W. Y. Tan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The world is facing a growing food crisis. The concerns of food nutritional value, food safety and food security are becoming increasingly real. There is also a direct relationship to the risk of diseases, particularly chronic diseases, to the food we consume. So, there are increasing concerns about the modern day food ecosystem creating foods that can provide the nutritional components for organ function sustenance, as well as, taking a serious view on diet-related diseases. This paper addresses some of the above concerns and gives an overview of the current global situation relating to food nutrition and safety. The paper reviews nutritional aspects of food today compared to those of the last century, compares whole foods found in supermarkets versus those organically grown, as well as population behaviour towards food choices. It provides scientific insights into the effects of some of the global trends such as climate change and other changes environmental changes, and presents what individuals and corporations are doing to use the latest nutritional technologies as strategic assets. Finally, it briefly highlights some of the innovative solutions that are being applied to address several of the above concerns. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20crisis" title="food crisis">food crisis</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20safety" title=" food safety"> food safety</a>, <a href="https://publications.waset.org/abstracts/search?q=global%20trends" title=" global trends"> global trends</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20aspects" title=" nutritional aspects"> nutritional aspects</a> </p> <a href="https://publications.waset.org/abstracts/61758/nutrition-and-food-safety-as-strategic-assets" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61758.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">387</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7677</span> The Nutritional Value of Peanut Seeds Grown in Wetlands Var, Petite Kaloise</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ati%20Sabrina">Ati Sabrina</a>, <a href="https://publications.waset.org/abstracts/search?q=Arbouche%20Fodil"> Arbouche Fodil</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Petite Kaloise is an endemic variety of peanut in El Kala region preceding was grown dry around the three lakes (Mellah, obeira, and Tonga) was threatened by extinctions whose study of its nutritional value allows us to initiate its recovery and revive its culture. the results of the study showed that the rate of the mineral is low due to the absence of fertilization , the fat is between (48.79, 32.33, and 43.07) % respectively for sites (EL KALA, Frine, and OUM TEBOUL). Nitrogen matter is of the order of 29.86 %. lignin remains low, the rate is around 3.94 % promoting good digestibility of organic matter. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=digestible" title="digestible">digestible</a>, <a href="https://publications.waset.org/abstracts/search?q=lakes" title=" lakes"> lakes</a>, <a href="https://publications.waset.org/abstracts/search?q=petite%20kaloise" title=" petite kaloise"> petite kaloise</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20value" title=" nutritional value"> nutritional value</a> </p> <a href="https://publications.waset.org/abstracts/23703/the-nutritional-value-of-peanut-seeds-grown-in-wetlands-var-petite-kaloise" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23703.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">415</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7676</span> Effects of Transtheoretical Model in Obese and Overweight Women Nutritional Behavior Change and Lose Weight</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abdmohammad%20Mousavi">Abdmohammad Mousavi</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohsen%20Shams"> Mohsen Shams</a>, <a href="https://publications.waset.org/abstracts/search?q=Mehdi%20Akbartabar%20Toori"> Mehdi Akbartabar Toori</a>, <a href="https://publications.waset.org/abstracts/search?q=Ali%20Mousavizadeh"> Ali Mousavizadeh</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohammad%20Ali%20Morowatisharifabad"> Mohammad Ali Morowatisharifabad </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effectiveness of Transtheoretical Model (TTM) on nutritional behavior change and lose weight has been subject to questions by some studies. The objective of this study was to determine the effect of nutritional behavior change and lose weight interventions based on TTM in obese and overweight women. This experimental study that was a 8 months trial nutritional behavior change and weight loss program based on TTM with two conditions and pre–post intervention measurements weight mean. 299 obese and overweight 20-44 years old women were selected from two health centers include training (142) and control (157) groups in Yasuj, a city in south west of Iran. Data were analyzed using paired T-test and One–Way ANOVA tests. In baseline, adherence with nutritional healthy behavior in training group(9.4%) compare with control(38.8%) were different significantly(p=.003), weight mean of training(Mean=78.02 kg, SD=11.67) compared with control group(Mean=77.23 kg, SD=10.25) were not (P=.66). In post test, adherence with nutritional healthy behavior in training group(70.1%) compare with control (37.4%) were different significantly (p=.000), weight mean of training (Mean=74.65 kg, SD=10.93, p=.000) compare with pre test were different significantly and control (Mean=77.43 kg, SD=10.43, p=.411) were not. The training group has lost 3.37 kg weight, whereas the control group has increased .2 kg weight. These results supported the applicability of the TTM for women weight lose intervention. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=nutritional%20behavior" title="nutritional behavior">nutritional behavior</a>, <a href="https://publications.waset.org/abstracts/search?q=Transtheoretical%20Model" title=" Transtheoretical Model"> Transtheoretical Model</a>, <a href="https://publications.waset.org/abstracts/search?q=weight%20lose" title=" weight lose"> weight lose</a>, <a href="https://publications.waset.org/abstracts/search?q=women" title=" women"> women</a> </p> <a href="https://publications.waset.org/abstracts/21859/effects-of-transtheoretical-model-in-obese-and-overweight-women-nutritional-behavior-change-and-lose-weight" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21859.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">484</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7675</span> Evaluation of the Nutritional Potential of a Developed Spice Formulation for nah poh (An Emulsion-Based Gravy): Physicochemical and Techno-Functional Characterisations</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Djiazet%20St%C3%A8ve">Djiazet Stève</a>, <a href="https://publications.waset.org/abstracts/search?q=Mezajoug%20Kenfack%20Laurette%20Blandine"> Mezajoug Kenfack Laurette Blandine</a>, <a href="https://publications.waset.org/abstracts/search?q=Ravi%20Pullakhandam"> Ravi Pullakhandam</a>, <a href="https://publications.waset.org/abstracts/search?q=Bethala%20L.%20A.%20Prabhavathi%20Devi"> Bethala L. A. Prabhavathi Devi</a>, <a href="https://publications.waset.org/abstracts/search?q=Tchiegang%20Clerg%C3%A9"> Tchiegang Clergé</a>, <a href="https://publications.waset.org/abstracts/search?q=Prathapkumar%20Halady%20Shetty"> Prathapkumar Halady Shetty</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The nutritional potential of a developed spice formulation for nah poh was evaluated. It was found that when spices were used for the formulation for nah poh, the concentration of some nutrients is diluted while that of some of them increases. The proportion of unsaturated fats was estimated to be 76.2% of the total fat content while the chemical score varied between 31 to 39%. The contents of some essential minerals of nutritional interest in mg are as follows for 100g of spice: 2372.474 ± 0.007 for potassium, 16.447 ± 0.010 for iron, 4.772 ± 0.005 for zinc, 0.537 ± 0.001 for cupper, 0.138 ± 0.005 for selenium, and 112.954 ± 0.003 for manganese. This study shows that the consumption of these spices in the form of formulation significantly contributes to meet the mineral requirements of the populations whose food habits regularly require these spices. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=spice%20formulation" title="spice formulation">spice formulation</a>, <a href="https://publications.waset.org/abstracts/search?q=characterisation" title=" characterisation"> characterisation</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20potential" title=" nutritional potential"> nutritional potential</a>, <a href="https://publications.waset.org/abstracts/search?q=nah%20poh" title=" nah poh"> nah poh</a>, <a href="https://publications.waset.org/abstracts/search?q=techno%20functional%20properties" title=" techno functional properties"> techno functional properties</a> </p> <a href="https://publications.waset.org/abstracts/142085/evaluation-of-the-nutritional-potential-of-a-developed-spice-formulation-for-nah-poh-an-emulsion-based-gravy-physicochemical-and-techno-functional-characterisations" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/142085.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">226</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7674</span> Correlation of Nutritional Status and Anemia Among School-Aged Children in Indonesian Urban Area</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=William%20Cheng">William Cheng</a>, <a href="https://publications.waset.org/abstracts/search?q=Yuni%20Astria"> Yuni Astria</a>, <a href="https://publications.waset.org/abstracts/search?q=Rini%20Sekartini"> Rini Sekartini</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Prevalence of anemia among school-aged children is relatively high (25.4%). This condition can affect children’s life, including cognitive function. One of the most common factors that is associated with anemia in children is nutritional status. This simple indicator will be very helpful in identifying more population at risk. The aim of this study is to correlate the clinical implication of nutritional status to the prevalence of anemia in children, with intention to determine a more effective nutritional status indicator in detecting anemia. Method: Anthropometric and haemoglobin status were gathered from children between 5 to 7-years-old in one of the urban areas in Jakarta in 2012. We identified children with haemoglobin level under 11.5 as anemia and correlated them to their WHO z-score from each of these indicators: Body Weight for Age (normal weight and underweight), Height for Age (not stunted and stunted), and Body Mass Index for Age (not wasted and wasted). Results: A total of 195 children were included in this research and 57 of them (29,2%) were diagnosed as anemia. The majority of the children had good nutritional status, however, 30 (15,4%) of them were found to be underweight, 33 (16,9%) were stunted, and 1 children (0,5%) was wasted. There were no overweight result found in this population. From the three nutritional status indicators, none proved to be statistically significant in relation to the incidence of anemia (p>0.05). Out of 33 children who were diagnosed as stunted, 36.36 % were found to have anemia, in comparison to 27,7% of children who were not stunted. Meanwhile, among 30 children who were diagnosed as underweight, 33,3 % of them were anemic whereas only 28,4% of the normal weight group were anemic. Conclusion: In this study, there is no significant correlation between anemia with any nutritional status indicator. However, more than a third of the stunted children are proven to have low haemoglobin status. The finding of stunting in children should be given more attention to further investigate for anemia. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=school-aged%20children" title="school-aged children">school-aged children</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20status" title=" nutritional status"> nutritional status</a>, <a href="https://publications.waset.org/abstracts/search?q=anemia" title=" anemia"> anemia</a>, <a href="https://publications.waset.org/abstracts/search?q=pediatrics" title=" pediatrics"> pediatrics</a> </p> <a href="https://publications.waset.org/abstracts/22947/correlation-of-nutritional-status-and-anemia-among-school-aged-children-in-indonesian-urban-area" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/22947.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">559</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7673</span> A Multi-Beneficial Gift of Nature (Noni Fruit): Nutritional, Functional, and Post-Harvest Aspects</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mahsa%20Moteshakeri">Mahsa Moteshakeri</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Morinda citrifolia L., a miracle fruit with common name of Noni, has been widely used as food and traditional medicine in the Polynesians culture. Current scientific evidences have proved the therapeautical and nutritional properties of this fruit so that its extensive production in tropical regions in recent years has emerged a competitive global Noni market mainly as a dietary supplement in the form of juice or tablet. However, there is not much record on the processing method applied on fresh fruit postharvest or even its mechanism of action in controlling diseases. This review aimed to provide a comprehensive data on phytochemicals, technical, and nutritional advances on Noni fruit and recent patents published, as well as medicinal properties of the fruit in order to benefit future investigations on this precious fruit either in industrial or therapeautical section. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=noni%20fruit" title="noni fruit">noni fruit</a>, <a href="https://publications.waset.org/abstracts/search?q=phytochemicals" title=" phytochemicals"> phytochemicals</a>, <a href="https://publications.waset.org/abstracts/search?q=therapeautic%20properties%20of%20fruit" title=" therapeautic properties of fruit"> therapeautic properties of fruit</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20properties%20of%20fruit" title=" nutritional properties of fruit"> nutritional properties of fruit</a> </p> <a href="https://publications.waset.org/abstracts/12591/a-multi-beneficial-gift-of-nature-noni-fruit-nutritional-functional-and-post-harvest-aspects" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/12591.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">365</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7672</span> Nutritional Evaluation of Different Quercus Species in Temperate Regions of Himachal Pradesh</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ankush%20Verma">Ankush Verma</a>, <a href="https://publications.waset.org/abstracts/search?q=Rohit%20Bishist"> Rohit Bishist</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The present investigation was carried out at different locations of Shimla and Kinnaur district and nutrient analysis was done in the laboratory of Department of Silviculture and Agroforestry, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Distt. Solan, Himachal Pradesh during 2019-2020 with the objectives to study the seasonal variation in the nutritive value of different Quercus species and to study the farmers’ preference rating of fodder tress species. From each location leaf samples were collected at 3 months interval from each Quercus spp. The findings of the present study revealed that the nutritional traits of leaves of different Quercus species varied among different seasons throughout the year. The dry matter (61.12 to 64.99%), ether extract (4.07 to 4.42%), crude fibre (34.38 to 37.85%), neutral detergent fibre (57.70 to 61.54%), acid detergent fibre (44.64 to 48.51%), total ash (3.57 to 3.91%), acid insoluble ash (44.64 to 48.51%) and calcium (1.31 to 1.53%) increased with the maturity in the leaves of different Quercus species. While, crude protein (9.10 to 10.61%), nitrogen free extract (44.73 to 47.41%), organic matter (96.09 to 96.43%), and phosphorus (0.16 to 0.31%) decreased with the advancing maturity in the leaves of different Quercus species. Maximum mean values for dry matter (65.05%), ether extract (4.45%), crude fibre (40.82%), neutral detergent fibre (61.48%), acid detergent fibre (48.44%), and organic matter (96.67%) among different Quercus species were recorded in Quercus ilex, while, Maximum mean values for crude protein (10.54%), nitrogen free extract (50.53%), total ash (4.05%), acid insoluble ash (0.59%), calcium (1.61%) and phosphorus (0.40%) were recorded in Quercus leucotrichophora. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=nutritional%20evaluation" title="nutritional evaluation">nutritional evaluation</a>, <a href="https://publications.waset.org/abstracts/search?q=fodder%20species" title=" fodder species"> fodder species</a>, <a href="https://publications.waset.org/abstracts/search?q=crude%20protein" title=" crude protein"> crude protein</a>, <a href="https://publications.waset.org/abstracts/search?q=carbohydrates" title=" carbohydrates"> carbohydrates</a> </p> <a href="https://publications.waset.org/abstracts/166922/nutritional-evaluation-of-different-quercus-species-in-temperate-regions-of-himachal-pradesh" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/166922.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">87</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7671</span> Chemical Composition and Biological Properties of Algerian Honeys</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ouchemoukh%20Salim">Ouchemoukh Salim</a>, <a href="https://publications.waset.org/abstracts/search?q=Amessis-Ouchemoukh%20Nadia"> Amessis-Ouchemoukh Nadia</a>, <a href="https://publications.waset.org/abstracts/search?q=Guenaoui%20Nawel"> Guenaoui Nawel</a>, <a href="https://publications.waset.org/abstracts/search?q=Moumeni%20Lynda"> Moumeni Lynda</a>, <a href="https://publications.waset.org/abstracts/search?q=Zaidi%20Hicham"> Zaidi Hicham</a>, <a href="https://publications.waset.org/abstracts/search?q=Otmani%20Amar"> Otmani Amar</a>, <a href="https://publications.waset.org/abstracts/search?q=Sadou%20Dyhia">Sadou Dyhia</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Honey is a hive food rich in carbohydrates and water and it also has a lot of nutrients (enzymes, minerals, organic acids, phytochemicals...). It is used in different nutritional and therapeutic fields. Algerian honey was studied for its physicochemical parameters, nutritional values (moisture, brix, pH, electrical conductivity, and amounts of HMF, proteins, proline, total phenolic compounds and flavonoids) and some biological activities (antioxidant, anti-inflammatory and enzymatic anti-browning). The antioxidant activities of the samples were estimated using different methods (ABTS, DPPH free radicals scavenging, reducing power, and chelating ferrous activity). All honeys were acidic (3.45≤pH≤4.65). The color varied from mimosa yellow to dark brown. The specific rotation was levorotatory in most honey samples, and the electrical conductivity, hydroxymethylfurfural, and proline values agreed with the international honey requirements. For anti-inflammatory activity, the results showed that the inhibiting capacity of the denaturation of the BSA of the honey analyzed varied from 15 to 75 % with a maximum of activity at the concentration of 0,5 mg/ml. All honey exhibited enzymatic anti-browning on different slices of fruits. In fact, the results showed that the controls have the greatest browning unit compared to the honeys studied and PPO and POD enzymes had the lowest enzyme activity. High significant correlations were found between the color of honey, its antioxidant content and its biological activities (antioxidant, anti-inflammatory and enzymatic anti-browning). The dark color of honey is a good indicator of the best biological properties, therefore, the best nutritional and therapeutic values. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=honey" title="honey">honey</a>, <a href="https://publications.waset.org/abstracts/search?q=physico-chemical%20parameters" title=" physico-chemical parameters"> physico-chemical parameters</a>, <a href="https://publications.waset.org/abstracts/search?q=bioactive%20compounds" title=" bioactive compounds"> bioactive compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=biological%20properties" title=" biological properties"> biological properties</a> </p> <a href="https://publications.waset.org/abstracts/185000/chemical-composition-and-biological-properties-of-algerian-honeys" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/185000.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">55</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7670</span> A Cross-Sectional Study on the Nutritional Status of School Going Children From Urban and Rural Populations of Pakistan</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aftab%20Ahmed">Aftab Ahmed</a>, <a href="https://publications.waset.org/abstracts/search?q=Farhan%20Saeed"> Farhan Saeed</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Afzaal"> Muhammad Afzaal</a>, <a href="https://publications.waset.org/abstracts/search?q=Shinawar%20Waseem%20Ali"> Shinawar Waseem Ali</a>, <a href="https://publications.waset.org/abstracts/search?q=Ali%20Imran"> Ali Imran</a>, <a href="https://publications.waset.org/abstracts/search?q=Sadaf%20Munir"> Sadaf Munir</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Malnutrition is a globally increasing public health concern among children; it affects number of school children influencing their growth, development and academic performance. The tenet of the current cross sectional study was to assess the nutritional biomarkers of school going children of age 12-15 years resulting in stunting, underweight, overweight, bone deformities and other health disparities in nutritionally deprived urban and rural populations of Pakistan. A sample size comprising of 180 school going children was stipulated from the targeted urban and rural populations. The fallouts of investigation unveiled that both rural and urban populations were experiencing nutritional challenges however; on account of awareness paucity the rustic population was nutritionally more compromised. Hematological tests elucidated 16.7% and 7.8% cases for high glucose level, 35.6% and 27.8% cases for low hemoglobin levels, 14.4% and 15.6% cases for low calcium indices, 12.2% and 4.4% high white blood cell count (WBC), 20% and 14.4% low red blood cell count, 76.7% and 74.4% low hematocrit (HCT) values, among the rural and urban populations respectively. The above mentioned outcomes can serve as a way forward for policy and law maker institutions to curb the possible barricades in the way of healthy nutritional status in these areas <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=malnutrition" title="malnutrition">malnutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=hematological%20study" title=" hematological study"> hematological study</a>, <a href="https://publications.waset.org/abstracts/search?q=child%20nutrition" title=" child nutrition"> child nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=bone%20mineral%20density" title=" bone mineral density"> bone mineral density</a>, <a href="https://publications.waset.org/abstracts/search?q=calcium" title=" calcium"> calcium</a>, <a href="https://publications.waset.org/abstracts/search?q=RBC" title=" RBC"> RBC</a> </p> <a href="https://publications.waset.org/abstracts/168216/a-cross-sectional-study-on-the-nutritional-status-of-school-going-children-from-urban-and-rural-populations-of-pakistan" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/168216.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">86</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7669</span> Nutritional Supplement Usage among Disabled Athletes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aylin%20Hasbay%20B%C3%BCy%C3%BCkkarag%C3%B6z">Aylin Hasbay Büyükkaragöz</a>, <a href="https://publications.waset.org/abstracts/search?q=Zehra%20B%C3%BCy%C3%BCktuncer"> Zehra Büyüktuncer</a>, <a href="https://publications.waset.org/abstracts/search?q=Tu%C4%9F%C3%A7e%20Nur%20Balc%C4%B1"> Tuğçe Nur Balcı</a>, <a href="https://publications.waset.org/abstracts/search?q=Nevin%20Ergun"> Nevin Ergun</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Purpose: Nutritional supplement usage is widespread among athletes all over the world. However, the usage among disabled athletes is not well-known. This study aimed to evaluate dietary supplement use in disabled athletes, their motivation for consuming supplements, sources of information, and their side effect. Methods: A total of 75 Turkish National Team's disabled athletes (38 female, 37 male) from 5 sport branches (soccer, weight lifting, shooting, table tennis and basketball), aged 13- 55 years, were participated in the study. Nutritional supplement usage was inquired using a questionnaire by a dietitian at their preparation camps. Results: A total of 22.7% of the athletes (18.4% and 27% of, respectively females and males) used some type of dietary supplements. Protein (35.3%), amino acid (29.4%), carnitine (29.4%), creatine (23.5%) and glucosamine (23.5%) were mostly preferred nutritional supplements by all athletes. The most common supplements use was obtained among weightlifters (71.4%), followed by the athletes of soccer (23.5%), table tennis (15.4%), and basketball (6.7%). No nutritional supplement usage was observed among shooters. Total of 41.2% consumers declared more than one reason for taking nutritional supplements. The main motivation for supplement usage was improving athletic performance (63.5%). Other reasons were weight loss, weight gain, muscle development, health protection and nutritional support. Athletes were more likely to get recommendation about nutritional supplement usage from team coaches (48.9%). Of 35.6% athletes reported that they made their own decision about using supplements. Other information sources were health professional, family member, friend and sale manager of sport retail store. Only 3 of 17 athletes reported side effects which were increased urine output, weight gain, loss of appetite and intestinal gas. Conclusions: Nutritional supplement usage was not common among disabled athletes. However, getting information from incompetent sources is disquieting. Considering their health problems, accurate information from competent sources should be provided to disabled athletes. Moreover, long term effects of nutritional supplements among disabled athletes should be examined in further studies. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=disabled%20athletes" title="disabled athletes">disabled athletes</a>, <a href="https://publications.waset.org/abstracts/search?q=ergogenic%20aid" title=" ergogenic aid"> ergogenic aid</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20supplement" title=" nutritional supplement"> nutritional supplement</a>, <a href="https://publications.waset.org/abstracts/search?q=vitamin%20supplementation" title=" vitamin supplementation"> vitamin supplementation</a> </p> <a href="https://publications.waset.org/abstracts/44115/nutritional-supplement-usage-among-disabled-athletes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/44115.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">324</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7668</span> Evaluation of Scenedesmus obliquus Carotenoids as Food Colorants, and Antioxidant Activity in Functional Cakes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hanaa%20H.%20Abd%20El%20Baky">Hanaa H. Abd El Baky</a>, <a href="https://publications.waset.org/abstracts/search?q=Gamal%20S.%20El%20Baroty"> Gamal S. El Baroty</a>, <a href="https://publications.waset.org/abstracts/search?q=Eman%20A.%20Ibrahem"> Eman A. Ibrahem</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Microalgae Scenedesmus obliquus, the carotenoides (astaxanine and β-caroteine) were identified as the major bioactive constituents. In this work we prepared functional pre-biotic cakes to increase general mental health. Functional cakes were formulated by adding algal caroteinods at 2 and 4 mg/100g to flower and the cakes were storage for 20 days. Oxidative stability of both function cakes products were examined during storage periods by DPPH and TBA assays, and the results revealed that both values in function food products were significantly much low than that in untreated food products. Data of sensory evaluation revealed that treated biscuit and cakes with algae or algae extracts were significantly acceptable as control for main sensory characteristics (colour, odour/aroma, flavour, texture, the global appreciation, and overall acceptability). Thus, it could be concluded that functional biscuits and cakes (very popular and well balanced nutritional food) had good sensory and nutritional profiles and can be developed as new niche food market. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Scenedesmus%20obliquus" title="Scenedesmus obliquus">Scenedesmus obliquus</a>, <a href="https://publications.waset.org/abstracts/search?q=carotenoids" title=" carotenoids"> carotenoids</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20cakes%20antioxidant" title=" functional cakes antioxidant"> functional cakes antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20profiles" title=" nutritional profiles"> nutritional profiles</a> </p> <a href="https://publications.waset.org/abstracts/16287/evaluation-of-scenedesmus-obliquus-carotenoids-as-food-colorants-and-antioxidant-activity-in-functional-cakes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16287.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">283</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7667</span> Assessment of Nutrient Intake, Nutritional Knowledge and Dietary Habits of Omani University Student Athletes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Amanat%20Ali">Amanat Ali</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20S.%20Al-Siyabi"> Muhammad S. Al-Siyabi</a>, <a href="https://publications.waset.org/abstracts/search?q=Mostafa%20I.%20Waly"> Mostafa I. Waly</a>, <a href="https://publications.waset.org/abstracts/search?q=Hashem%20Al-Kilani"> Hashem Al-Kilani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In a cross-sectional research design, we assessed the nutrient intake, nutritional status, nutritional knowledge and dietary habits of Sultan Qaboos University (SQU) student athletes. A total of 71 (49 male and 22 female) student athletes with a mean age of 21.0 ± 1.81 and 19.32 ± 0.72 years and body mass index (BMI) of 22.51 ± 1.98 and 20.34 ± 2.97 kg/m2 for male and female respectively, participated in this study. A study questionnaire consisting of 2 sections was distributed to the participants. Section I included 18 questions regarding the demographic information, whereas the Section II consisted of 20 questions regarding the nutrition knowledge. The dietary intake of participants was collected by using a 7-days food diary identifying the frequency as well as the variety of food consumption. Significant differences (P < 0.05) were observed in the main sources of nutrition information used by the male and female athletes. Male athletes mainly had most of the nutrition information from friends (17%) whereas female athletes relied mainly on the family (20%). More female athletes (20%) were using TV as a source of nutrition information as compared to male athletes (15%). Both male and female athletes had the minimum nutrition information from dietitians and physicians. Significant (P < 0.05) differences were also observed in the nutritional knowledge and dietary habits scores of male and female athletes, which were 57 % and 49 %, respectively. Male athletes were classified to have fair nutritional knowledge and dietary habits, whereas the female athletes had poor nutritional knowledge and dietary habits. The average daily energy intake of male athletes was 2595 ± 358 kcal/day. Carbohydrate, fat, and protein contributed 64%, 22%, and 14%, of the total energy intake for the male athletes, respectively. The energy and macronutrients intake of male athletes was within the recommended dietary intake. The results indicated some gaps in the nutritional knowledge of SQU student athletes and suggest that there is a need for developing strategies in counseling and teaching the athletes to improve their nutritional knowledge and dietary habits. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=nutrient%20assessment" title="nutrient assessment">nutrient assessment</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20knowledge" title=" nutritional knowledge"> nutritional knowledge</a>, <a href="https://publications.waset.org/abstracts/search?q=dietary%20habits" title=" dietary habits"> dietary habits</a>, <a href="https://publications.waset.org/abstracts/search?q=Omani%20University%20athletes" title=" Omani University athletes"> Omani University athletes</a> </p> <a href="https://publications.waset.org/abstracts/12459/assessment-of-nutrient-intake-nutritional-knowledge-and-dietary-habits-of-omani-university-student-athletes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/12459.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">509</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7666</span> Correlations and Impacts Of Optimal Rearing Parameters on Nutritional Value Of Mealworm (Tenebrio Molitor)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Fabienne%20Vozy">Fabienne Vozy</a>, <a href="https://publications.waset.org/abstracts/search?q=Anick%20Lepage"> Anick Lepage</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Insects are displaying high nutritional value, low greenhouse gas emissions, low land use requirements and high food conversion efficiency. They can contribute to the food chain and be one of many solutions to protein shortages. Currently, in North America, nutritional entomology is under-developed and the needs to better understand its benefits remain to convince large-scale producers and consumers (both for human and agricultural needs). As such, large-scale production of mealworms offers a promising alternative to replacing traditional sources of protein and fatty acids. To proceed orderly, it is required to collect more data on the nutritional values of insects such as, a) Evaluate the diets of insects to improve their dietary value; b) Test the breeding conditions to optimize yields; c) Evaluate the use of by-products and organic residues as sources of food. Among the featured technical parameters, relative humidity (RH) percentage and temperature, optimal substrates and hydration sources are critical elements, thus establishing potential benchmarks for to optimize conversion rates of protein and fatty acids. This research is to establish the combination of the most influential rearing parameters with local food residues, to correlate the findings with the nutritional value of the larvae harvested. 125 same-monthly old adults/replica are randomly selected in the mealworm breeding pool then placed to oviposit in growth chambers preset at 26°C and 65% RH. Adults are removed after 7 days. Larvae are harvested upon the apparition of the first nymphosis signs and batches, are analyzed for their nutritional values using wet chemistry analysis. The first samples analyses include total weight of both fresh and dried larvae, residual humidity, crude proteins (CP%), and crude fats (CF%). Further analyses are scheduled to include soluble proteins and fatty acids. Although they are consistent with previous published data, the preliminary results show no significant differences between treatments for any type of analysis. Nutritional properties of each substrate combination have yet allowed to discriminate the most effective residue recipe. Technical issues such as the particles’ size of the various substrate combinations and larvae screen compatibility are to be investigated since it induced a variable percentage of lost larvae upon harvesting. To address those methodological issues are key to develop a standardized efficient procedure. The aim is to provide producers with easily reproducible conditions, without incurring additional excessive expenditure on their part in terms of equipment and workforce. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=entomophagy" title="entomophagy">entomophagy</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20value" title=" nutritional value"> nutritional value</a>, <a href="https://publications.waset.org/abstracts/search?q=rearing%20parameters%20optimization" title=" rearing parameters optimization"> rearing parameters optimization</a>, <a href="https://publications.waset.org/abstracts/search?q=Tenebrio%20molitor" title=" Tenebrio molitor"> Tenebrio molitor</a> </p> <a href="https://publications.waset.org/abstracts/136092/correlations-and-impacts-of-optimal-rearing-parameters-on-nutritional-value-of-mealworm-tenebrio-molitor" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/136092.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">111</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7665</span> Factors Affecting Nutritional Status of Elderly People of Rural Nepal: A Community-Based Cross-Sectional Study</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Man%20Kumar%20Tamang">Man Kumar Tamang</a>, <a href="https://publications.waset.org/abstracts/search?q=Uday%20Narayan%20Yadav"> Uday Narayan Yadav</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background and objectives: Every country in the world is facing a demographic challenge due to drastic growth of population over 60 years. Adequate diet and nutritional status are important determinants of health in elderly populations. This study aimed to assess the nutritional status among the elderly population and factors associated with malnutrition at the community setting in rural Nepal. Methods: This is a community-based cross-sectional study among elderly of age 60 years or above in the three randomly selected VDCs of Morang district in eastern Nepal, between August and November, 2016. A multi stage cluster sampling was adopted with sample size of 345 of which 339 participated in the study. Nutritional status was assessed by MNA tool and associated socio-economic, demographic, psychological and nutritional factors were checked by binary logistic regression analysis. Results: Among 339 participants, 24.8% were found to be within normal nutritional status, 49.6% were at risk of malnutrition and 24.8% were malnourished. Independent factors associated with malnutrition status among the elderly people after controlling the cofounders in the bivariate analysis were: elderly who were malnourished were those who belonged to backward caste according to traditional Hindu caste system [OR=2.69, 95% CI: 1.17-6.21), being unemployed (OR=3.23, 95% CI: 1.63-6.41),who experienced any mistreatment from caregivers (OR=4.05, 95% CI: 1.90-8.60), being not involved in physical activity (OR=4.67, 95% CI: 1.87-11.66) and those taking medication for any co-morbidities. Conclusion: Many socio-economic, psychological and physiological factors affect nutritional status in our sample population and these issues need to be addressed for bringing improvement in elderly nutrition and health status. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=elderly" title="elderly">elderly</a>, <a href="https://publications.waset.org/abstracts/search?q=eastern%20Nepal" title=" eastern Nepal"> eastern Nepal</a>, <a href="https://publications.waset.org/abstracts/search?q=malnutrition" title=" malnutrition"> malnutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20status" title=" nutritional status"> nutritional status</a> </p> <a href="https://publications.waset.org/abstracts/71095/factors-affecting-nutritional-status-of-elderly-people-of-rural-nepal-a-community-based-cross-sectional-study" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/71095.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">298</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7664</span> Nutritional Allowance Support Affecting Treatment Compliance among TB Patients in Western, Nepal</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Yadav%20R.%20K.">Yadav R. K.</a>, <a href="https://publications.waset.org/abstracts/search?q=Baral%20S."> Baral S.</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Nepal is one of the world’s least developed countries and has a high incidence of tuberculosis (TB). The TB prevalence survey in 2019 showed 69,000 Nepalese is developing TB and 4,000 die every year. Given its disproportionate impact on the impoverished segments of society, TB often thrusts patients into extreme poverty or exacerbates their existing economic struggles. Consequently, not only the patients but also their families suffer from the loss of livelihood. This study aims to assess the support of nutritional allowance on treatment compliance among retreatment tuberculosis patients in Nepal. This is a secondary analysis of data from HMIS (Health Management Information System) to investigate treatment compliance among tuberculosis patients and its association with nutritional allowance. The study population consisted of all individuals (N=2972) who had received services from July 16, 2021, to December 14, 2022. The SPSS 21version was used to conduct descriptive and bivariate analysis. Out of the total TB patients (n=2972), a third-fourth (65.9%) of TB patients were male. More than one-tenth (12.3%) of respondents received a nutrition support allowance. The TB treatment compliance rate was more (89.91%) in the nutrition support allowance group compared to the non-nutritional support group (87.98%). TB patients who received the nutritional support allowance were nearly twice as likely to have a higher TB treatment compliance rate compared to those who did not receive the nutritional support allowance. Providing nutritional allowance support to tuberculosis (TB) patients can play a significant role in improving treatment compliance and outcomes. Age and the type of TB are important factors that have shown statistical significance in relation to treatment compliance. Therefore, it is recommended to provide nutritional allowance support to both new and retreatment TB patients. To enhance treatment compliance among TB patients, it is beneficial to provide timely nutrition allowances and arrange home visits by TB focal persons. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=nutrition" title="nutrition">nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=support" title=" support"> support</a>, <a href="https://publications.waset.org/abstracts/search?q=treatment%20compliance" title=" treatment compliance"> treatment compliance</a>, <a href="https://publications.waset.org/abstracts/search?q=TB" title=" TB"> TB</a>, <a href="https://publications.waset.org/abstracts/search?q=Nepal" title=" Nepal"> Nepal</a> </p> <a href="https://publications.waset.org/abstracts/168778/nutritional-allowance-support-affecting-treatment-compliance-among-tb-patients-in-western-nepal" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/168778.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">141</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7663</span> Nutritional Status of Morbidly Obese Patients Prior to Bariatric Surgery</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Azadeh%20Mottaghi">Azadeh Mottaghi</a>, <a href="https://publications.waset.org/abstracts/search?q=Reyhaneh%20Yousefi"> Reyhaneh Yousefi</a>, <a href="https://publications.waset.org/abstracts/search?q=Saeed%20Safari"> Saeed Safari</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Bariatric surgery is widely proposed as the most effective approach to mitigate the growing pace of morbid obesity. As bariatric surgery candidates suffer from pre-existing nutritional deficiencies, it is of great importance to assess nutritional status of candidates before surgery in order to establish appropriate nutritional interventions. Objectives: The present study assessed and represented baseline data according to the nutritional status among candidates for bariatric surgery. Methods: A cross-sectional analysis of pre-surgery data was collected on 170 morbidly obese patients undergoing bariatric surgery between October 2017 and February 2018. Dietary intake data (evaluated through 147-item food frequency questionnaire), anthropometric measures and biochemical parameters were assessed. Results: Participants included 145 females (25 males) with average age of 37.3 ± 10.2 years, BMI of 45.7 ± 6.4 kg/m² and reported to have a total of 72.3 ± 22.2 kg excess body weight. The most common nutritional deficiencies referred to iron, ferritin, transferrin, albumin, vitamin B12, and vitamin D, the prevalence of which in the study population were as followed; 6.5, 6.5, 3, 2, 17.6 and 66%, respectively. Mean energy, protein, fat, and carbohydrate intake were 3887.3 ± 1748.32 kcal/day, 121.6 ± 57.1, 144.1 ± 83.05, and 552.4 ± 240.5 gr/day, respectively. The study population consumed lower levels of iron, calcium, folic acid, and vitamin B12 compared to the Dietary Reference Intake (DRI) recommendations (2, 26, 2.5, and 13%, respectively). Conclusion: According to the poor dietary quality of bariatric surgery candidates, leading to nutritional deficiencies pre-operatively, close monitoring and tailored supplementation pre- and post-bariatric surgery are required. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bariatric%20surgery" title="bariatric surgery">bariatric surgery</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20frequency%20questionnaire" title=" food frequency questionnaire"> food frequency questionnaire</a>, <a href="https://publications.waset.org/abstracts/search?q=obesity" title=" obesity"> obesity</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20status" title=" nutritional status"> nutritional status</a> </p> <a href="https://publications.waset.org/abstracts/94162/nutritional-status-of-morbidly-obese-patients-prior-to-bariatric-surgery" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/94162.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">172</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7662</span> Diversity and Quality of Food Consumption Compared to Nutritional Status in Ages 15–17 Years Old in Jakarta</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Andra%20Vidyarini">Andra Vidyarini</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Adolescence is a transition period in which various changes occur, both biologically, intellectually and psychosocially. Changes in adolescents, one of which is a change in food consumption patterns that make adolescents vulnerable to nutritional problems that can affect their growth and health in the future. Nutritional problems in adolescents have increased from year to year and one of the causes is the low diversity and quality of consumption. The diversity and quality of consumption can be seen through the Individual Dietary Diversity Score and the Healthy Eating Index. Currently, in Indonesia, data on the diversity and quality of food consumption, especially among adolescents, are still scarce. In general, the purpose of this study is to describe the diversity and quality of adolescent food consumption and the relationship between the diversity and quality of food consumption with nutritional status. This study is a cross-sectional study by looking at the diversity and quality of consumption of adolescents aged 15-17 years. The total number of subjects in this study amounted to 70 teenagers. This research was conducted online via a google form. Data analysis in this study was univariate and bivariate. The results showed that the diversity of the subject's food consumption was in the diverse and very diverse category with an average of 6. However, the quality was still not good, whereas it was still in the bad and moderate categories with an average of 12.93. The nutritional status of the majority of the subjects was in the normal category and overweight to obese. The implementation of blended learning where there are still limited face-to-face meetings at school can be the reason why teenagers' food consumption is more diverse than when they are face-to-face schools. In addition, changes in people's diet during the pandemic also influenced the results of the study. The change in pattern is a change in eating habits to three times a day with menu choices ranging from rice, meat, fish, bean and vegetables. Analysis of the relationship between the diversity and quality of food consumption shows that the diversity of consumption has a significant relationship with the quality of food consumption with a p-value of 0.002 (p<0.05). Meanwhile, the diversity and quality of food consumption have no significant relationship with nutritional status, with p values 0.777 and 0.251 (>0.05), respectively. This shows that the diversity of food consumption is directly proportional to the quality of consumption, where if you have a variety of food consumption, the quality or in terms of portions and weight are also sufficient in accordance with the recommendations of PGRS. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=healthy%20eating%20index%20%28HEI%29" title="healthy eating index (HEI)">healthy eating index (HEI)</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20diversity" title=" food diversity"> food diversity</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20of%20consumption" title=" quality of consumption"> quality of consumption</a>, <a href="https://publications.waset.org/abstracts/search?q=adolescent" title=" adolescent"> adolescent</a> </p> <a href="https://publications.waset.org/abstracts/144528/diversity-and-quality-of-food-consumption-compared-to-nutritional-status-in-ages-15-17-years-old-in-jakarta" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/144528.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">175</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=nutritional%20values&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=nutritional%20values&page=3">3</a></li> <li class="page-item"><a class="page-link" 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