Search results

1 – 10 of 52
Article
Publication date: 5 September 2012

Muhammad Muzaffar Ali Khan Khattak, Samsul Draman, Alam Khan and Muhammad Usman Khattak

The purpose of this paper is to compare energy and macro‐nutrients intake in university hostel students in two countries of Asia.

755

Abstract

Purpose

The purpose of this paper is to compare energy and macro‐nutrients intake in university hostel students in two countries of Asia.

Design/methodology/approach

Female students from the hostels of International Islamic University, Malaysia (IIUM), Kuantan Campus and NWFP, Agricultural University Peshawar, Pakistan were assessed for energy and macro‐nutrients intake. A total of 140 students were registered who volunteered to participate in this study. The age range of the registered students was 22‐26 years. On the day of the registration, age, height and weight were recorded; also, food frequency questionnaires (FFQs) were provided. The participants were asked to record alternately for three days whatever they ate during the prescribed week. Out of 140 students 139 returned the FFQs. From the anthropometry, the BMI was used to assess the under, ideal, over‐weight and obese students. From the FFQs, energy and nutrient intakes were calculated using the food composition tables for Malaysia and Pakistan and compared with the recommended nutrients intakes (RNIs).

Findings

The body weight for the required height among the Malaysian students was lower by 7.81 per cent than the reference value, whereas the body weight of Pakistani students matched to the reference weight for height. The Malaysian students were 28.0, 61.0, 5.5 and 0.9 per cent under, ideal, over‐weight and obese, respectively, whereas Pakistani students were 100 per cent in the category of ideal‐body weight. The total energy consumption was higher among Malaysian students by 9.93 per cent compared to the reference requirements, whereas the Pakistani students claimed to meet the requirements. In terms of nutrients balancing the Malaysian students were having the ideal combination of the macro‐nutrients and it was within the recommended range of 55‐60, 15‐20 and 25‐30 per cent for carbohydrates, protein and fat, respectively; whereas the balancing of the macro‐nutrients was poor among the Pakistani students and met the energy requirements at the expense of fat consumption.

Originality/value

The paper suggests that there is imbalance in macro‐nutrients intake among the students.

Details

Nutrition & Food Science, vol. 42 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 17 May 2013

Muhammad Muzaffar Ali Khan Khattak, Nik Mazlan Mamat, Wan Azdie Mohd Abu Bakar and Mohd Firdaus Nazri Shaharuddin

This study was designed with the aim of assessing the energy and nutrient intakes of male university students before and during Ramadan and comparing it with the Recommended…

1732

Abstract

Purpose

This study was designed with the aim of assessing the energy and nutrient intakes of male university students before and during Ramadan and comparing it with the Recommended Nutrient Intake (RNI) of Malaysia.

Design/methodology/approach

A total of 30 male students aged between 19‐24 years from International Islamic University Malaysia (IIUM) Kuantan Campus were recruited before Ramadan. The height, weight, waist and hip circumferences were recorded on day one of Ramadan and also recorded on day 21 of Ramadan to assess the changes. From the weight and height, the body mass index was calculated and from the waist and hip circumference, the waist‐to‐hip ratios were calculated. The respondents were requested to keep three days food record in household measurements; once prior to fasting and once during the third week of Ramadan. The records were then analyzed using Malaysian Food Composition Table and Food Atlas to get the averages of energy and macronutrients intakes of the subjects.

Findings

After 21 days of Ramadan, the results revealed that there was reduction in the body weight and there was significant (P<0.05) improvement in the waist‐to‐hip ratio of the subjects. The effect was more prominent in the normal‐weight compared to overweight respondents. The mean energy and protein intakes were significantly (P<0.001) lower than the RNI for Malaysians of similar age group. However, mean energy and protein intakes increased during Ramadan compared to the first day of Ramadan. This study indicates that Ramadan fasting does not affect energy and macronutrients intake but only the routine of intake is affected.

Research limitations/implications

This research was limited to a specific group of normal and overweight students who were residing on campus of the IIUM. Their intakes might not be consistent with those at home or living outside the university campus. Another thing is that the students might have over‐reported their energy and macro‐nutrients intakes compared to what they have consumed in reality. So, the self‐reported intakes could not be ascertained. The stated factors might have confounding effects on the finding of this research.

Practical implications

Most research argues that the body weight loss during Ramadan fasting is due to reduced energy consumption; however, this is not true in all cases. This study infers that there is no reduction in the total energy consumption, rather there is a change in the pattern of energy intake. This brief study would help researchers planning to conduct research on Ramadan fasting and will caution fasting readers about the intakes.

Originality/value

This study indicates that during Ramadan fasting does not affect energy and macro‐nutrients intake but only the schedule of intake is affected.

Details

Nutrition & Food Science, vol. 43 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 February 2003

M. Jaffar and Khalid Masud

Levels of selected essential and non‐essential metals (Cd, Cr, Pb, Cu, Fe and Zn) and those of macro‐nutrients (Ca, K, Mg and Na) are estimated in 15 different seasonal fruits…

869

Abstract

Levels of selected essential and non‐essential metals (Cd, Cr, Pb, Cu, Fe and Zn) and those of macro‐nutrients (Ca, K, Mg and Na) are estimated in 15 different seasonal fruits available in local Pakistan markets. The wet digestion oxidation method was used for the analysis of samples by the flame atomic absorption technique. The results indicated almost 100 percent incidence of occurrence of trace metals and macro‐nutrients in all fruits. The highest concentration was observed for zinc, ranging between 0.13 and 79.9mg/kg, wet weight, respectively for banana and mango. The iron levels ranged from 0.55 to 44.8mg/kg, wet weight, for pomegranate and mango. The concentrations of Cd, Cr, Pb and Cu remained at marginal levels, except for certain fruits where the concentrations were very high. The data are compared with allowed safe limits laid down by WHO.

Details

Nutrition & Food Science, vol. 33 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 October 2004

S.L. Reeves, E. Newling‐Ward and C. Gissane

The aim of this study was to investigate the effect of shift work on food intake and eating patterns in order to assess the impact of this on health. A total of 36 shift workers…

5181

Abstract

The aim of this study was to investigate the effect of shift work on food intake and eating patterns in order to assess the impact of this on health. A total of 36 shift workers were measured anthropometrically and were asked to complete food diaries for six consecutive days, and a lifestyle questionnaire. The results revealed night workers did not eat more than day workers, but ate smaller meals and snacks over a greater time frame. Night‐shift workers revealed significant differences (p< 0.05) in food intake patterns on work and rest days, while day workers did not. Because shift work is a factor in the timing of food consumption, and typically there is a lack of good food facilities at night, it is suggested that this has the potential to cause difficulties in the establishment of healthy eating patterns. Employers may wish to review the food and dining facilities available for night staff to maximize healthy eating options.

Details

Nutrition & Food Science, vol. 34 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 December 1998

I.V. Suresh, C. Padmakar, Prabha Padmakaran, M.V.R.L. Murthy, C.B. Raju, R.N. Yadava and K. Venkata Rao

The potential problems and their consequences due to fly ash disposal have been well studied around the world. Ash pond is a common available disposal facility for thermal power…

2158

Abstract

The potential problems and their consequences due to fly ash disposal have been well studied around the world. Ash pond is a common available disposal facility for thermal power plants. The pond ash is subjected to weathering and the ions present in ash migrate to the soil and subsequently to the ground water over a period of time. A study has been carried out at Vijayawada Thermal Power Station (VTPS), Andhra Pradesh, India, to monitor the ground water quality in order to determine the potential impact of ash ponds. It has been found that ground water quality is deteriorated due to the presence of fly ash ions (macro and micro such as Fe, Ca, Mg etc.) which were leached out from the ash up to some extent. The contamination is likely to increase in the case of toxic and other ions with the passage of time. The presence of vegetative cover and plant growth on the down stream slope and fly ash ponds which are covered by soil may effectively control the leaching of ions.

Details

Environmental Management and Health, vol. 9 no. 5
Type: Research Article
ISSN: 0956-6163

Keywords

Article
Publication date: 9 May 2019

Nicole Atkins Withrow and Leticia Alvidrez

The purpose of this paper is to develop a comprehensive eating screening inventory named the Sensory Processing, Aberrant Mealtime Behaviors, Motor, Inventory for Eating (SAMIE)…

Abstract

Purpose

The purpose of this paper is to develop a comprehensive eating screening inventory named the Sensory Processing, Aberrant Mealtime Behaviors, Motor, Inventory for Eating (SAMIE). The SAMIE will accurately screen nutritional risk by identifying the four primary domains that affect eating in children with autism spectrum disorder (ASD).

Design/methodology/approach

The development of the questions was executed in three steps. First, a review of the literature was conducted. Second, expert opinion was acquired which was critical in developing the questions. Third, ten think-aloud protocols were set up to simplify the first draft. Prior to the pilot study, four participants were recruited to complete the SAMIE online.

Findings

A total of 162 participants completed the online demographic questionnaire and the SAMIE. Overall, participants did not differ between groups for demographic characteristics, BMI status and dietary intake. After conducting a series of statistical tests, results illustrated that the SAMIE is a valid measure to screen nutritional risk in children with ASD.

Practical implications

Due to the complexities of problematic eating behaviors in ASD, there is a need for a comprehensive screening inventory that encompasses the four domains that impact eating in an ASD. These domains have been identified as, namely, aberrant mealtime behavior, eating skills, dietary intake, and sensory processing and have yet to be utilized collectively to screen for nutritional risk in children with ASD.

Originality/value

The SAMIE is a novel eating screening inventory that will standardize the methodology for screening nutritional risk that can be used in clinical, community and research settings.

Details

Advances in Autism, vol. 5 no. 4
Type: Research Article
ISSN: 2056-3868

Keywords

Article
Publication date: 1 December 1994

Jacqui R. Cotton and John E. Blundell

Excessive fat intake is a problem in the UK and other Europeancountries. Looks at the relationship between dietary fat and body fatand the body′s physiological responses to fatty…

1544

Abstract

Excessive fat intake is a problem in the UK and other European countries. Looks at the relationship between dietary fat and body fat and the body′s physiological responses to fatty food. Discusses experimental studies on fat and satiety and high fat hyperphagia.

Details

Nutrition & Food Science, vol. 94 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 October 2003

A. Zahoor, M. Jaffar and M. Saqib

Levels of the selected major and minor elements (Na, K, Ca, Mg, Ni, Cr, Cd, Pb, Zn and Fe) in 11 summer fruits grown in Pakistan were estimated by the flame AAS method based on HNO…

747

Abstract

Levels of the selected major and minor elements (Na, K, Ca, Mg, Ni, Cr, Cd, Pb, Zn and Fe) in 11 summer fruits grown in Pakistan were estimated by the flame AAS method based on HNO3/HClO4 wet‐digestion method. The metal concentrations are expressed as X for triplicate sub‐samples with a standard deviation of ±1.0‐1.5 per cent. Of all the minor elements analyzed, Fe was found to be the dominant metal on mean basis as compared with other metals in fruits, its concentration being 14.25mg/kg. The increasing order of minor‐element concentration was: Cd<Pb<Zn<Cr<Ni<Fe. While for major elements, K concentration was found to be maximum as 409.7mg/kg and increasing order was: Ca<Na<Mg<K. In general, minor‐element concentrations were found to surpass the safe limit laid down by the World Health Organization. Fruits were found to be a rich resource of major elements.

Details

Nutrition & Food Science, vol. 33 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 10 December 2019

Muhammed Adem, Sadik J.A., Admasu Worku and Satheesh Neela

This paper aims to optimize feed moisture contents, barrel temperatures, blending ratios of maize and lupine for processing of protein-rich best quality extruded product using a…

Abstract

Purpose

This paper aims to optimize feed moisture contents, barrel temperatures, blending ratios of maize and lupine for processing of protein-rich best quality extruded product using a twin-screw extruder.

Design/methodology/approach

A three-factor three-level response surface methodology by Box-Behnken Design was applied to evaluate the effect of selected processing conditions of blending ratios of lupine (10-20 per cent), barrel temperatures (120°C-150°C) and feed moisture content (14-18 per cent) on functional, nutritional and sensory characteristics of produced snack food.

Findings

The results of functional properties such as radial expansion ratio, bulk density, water absorption index, water solubility index observed as 0.71-1.2, 0.33-0.92 g/cc, 4.4-6.4 per cent and 10.2-15.1 per cent, respectively. The snack food showed the moisture 5.6-7.2 per cent, protein 8.1-18.1 per cent, fiber 1.6-2.7 per cent, ash 1.6-2.2 per cent and carbohydrate 64.8-81.4 per cent. The independent variables (lupine blending ratio, barrel temperature and feed moisture content) posed significant effects on expansion ration (p = 0.0030), bulk density (p = 0.0026), water absorption index (p = 0.0075) and water-solubility index (p = 0.0116). Higher blending ratio of lupine was increase in the bulk density and water solubility index, but decrease in expansion ratio and water absorption index of snack food. Higher feed moisture content was led to a reduction in expansion ratio and water-soluble index of snack food. Whereas, higher feed moisture contents was lead to rise in bulk density and water absorption index. Fiber (p = 0.0145), ash (p = 0.0343) and carbohydrate (p = 0.0001) contents were significantly depended on blending ratio. Blending of lupine 15.06 per cent, barrel temperature of 150 °C and feed moisture content of 14.0 per cent produced the snack food with desirability value of 72.8 per cent.

Originality/value

Protein malnutrition is one of the major problems in child development in under developed countries including Ethiopia. Maize is a top producer in the country but least appreciated for cost. Lupine is one of the undervalued produce consumed in Ethiopia after boiling. Still data on the utilization of maize and lupine in the extruded snack preparation was very limited. Optimization of moisture and barrel temperatures for this snack was not reported clearly yet.

Details

Nutrition & Food Science , vol. 50 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 23 June 2020

Kiros Mezgebo, Tefera Belachew Lema and Satheesh Neela

This paper aims to assess Food Variety Score (FVS), Dietary Diversity Score (DDS) and dietary quality of collected complementary foods consumed in Jimma town, southwest Ethiopia.

Abstract

Purpose

This paper aims to assess Food Variety Score (FVS), Dietary Diversity Score (DDS) and dietary quality of collected complementary foods consumed in Jimma town, southwest Ethiopia.

Design/methodology/approach

Multi-stage stratified simple random sampling method was used to identify 384 children who were between 6 to 24 months of age living in Jimma town, Ethiopia. FVS and DDS were assessed based on 24 h recall method. Aliquot of infant’s diet samples were collected from randomly selected 30 household mothers feeding to 6-24 months aged children, and they are combined to get 15 samples by enquiring the ingredients similarly used in preparation. The major nutrients, anti-nutrients were determined with standard procedures. Further, nutrient adequacy and mean adequacy were determined for collected samples.

Findings

Results showed that mean FVS was 7.14 ± 4.07 (range 0 to 18) and DDS was 3.44 ± 1.75 (range 1 to 8). Consumption of diversified diet among the studied population significantly associated with residence areas of children’s (p = 0.001), age of the care taker (p = 0.001), occupation of care takers (p = 0.001), monthly income (p = 0.001), average money spent on food purchase per month (p = 0.001). Average mean adequacy of macronutrients (crude protein, crude fat and carbohydrate) was observed as 0.81, micronutrient (Fe, Ca, Zn) mean adequacy was 0.49 and Vitamin A adequacy was 0.34 for the complementary foods. All the complementary foods were reported mean adequacy of < 1 for macro and micro nutrients.

Originality/value

Studies on dietary diversity and dietary quality of the complementary foods were not documented in Jimma town, Ethiopia. The results of this study are highly useful to understand the complementary foods consumption pattern particularly in dietary diversity and food variety. Moreover, results obtained on dietary quality are very useful to recommend further development in complementary food preparations in the study area.

1 – 10 of 52