Nutrition & Food Science: Volume 36 Issue 6


Table of contents

Diabetes risk factors and chromium intake in moderately obese subjects with type 2 diabetes mellitus

Vijaya Juturu, Anne Daly, Jeff Geohas, Manley Finch, James R. Komorowski

Many foods naturally contain dietary Cr, but lost during processing and cooking. Type 2 diabetes mellitus (T2DM) has been associated with poor glycemic control and low Cr status…


Physical activity effect on snacks choice of children

V. Klonaridou, S.K. Papadopoulou, A. Fahantidou, M. Hassapidou

Snacks cover an important percentage of children's energy intake. Children prefer and select, tasty and attractive snacks, without noticing their dietary value. The purpose of…


Fatty acid oxidation and other biochemical changes induced by cooking in commonly used Indian fats and oils

Priyanka Rastogi, Beena Mathur, Shweta Rastogi, V.P. Gupta, Rajeev Gupta

Cooking can adversely affect chemical characteristics of edible oils. The purpose of this paper is to determine biochemical changes due to cooking in commonly used Indian fats and…


Nutritional evaluation of rumen epithelial tissue scrapings in goat nutrition

Toheeb Oluwakemi Bawala, Akintunde Olaleye Akinsoyinu

High cost of feed forms a major constraint to livestock production in Nigeria. The purpose of this paper is to show how improved nutritional strategies such as incorporation of…


Cyngor i Fusnesion Bwyd – advice for food businesses in Wales

Denise Worsfold

The purpose of this review was to assess the guidance packs provided by local authorities to small food businesses in Wales to assist them comply with new food safety legislation.


Effects of calcium supplementation on iron bioavailability from spirulina

Su Peng Loh, Hishamuddin Omar, Abdul Salam Abdullahl, Maznah Ismail

The purpose of this study is to determine the effect of calcium supplementation on the iron bioavailability from spirulina (SP) and ferrous sulphate (FE) as reference in iron…

Preparation of low calorific fiber rich cakes by wheat bran supplementation

Faqir Muhammad Anjum, Muhammad Rauf, Muhammad Issa Khan, Shahzad Hussain

This study was designed to incorporate untreated and alkaline hydrogen peroxide treated wheat bran into wheat flour and to access the appropriate type of bran and its optimum…



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  • Dr Vijay Ganji