International Journal of Food and Nutrition Research


Nutritional Profile of Patients with Acquired Immunodefience Syndrome

Research Article of International Journal of Food and Nutrition Research Nutritional Profile of Patients with Acquired Immunodefience Syndrome Hérika de Cássia Alves de Brito1 *, Hannah Fernandes Cavalcanti Brandão1, Marília Tokiko Oliveira Tomiya1,2, Bruno Soares de Sousa 1,2 ¹Faculdade Pernambucana de Saúde - FPS ²Instituto de Medicina Integral Professor Fernando Figueira – IMIP Objective: To evaluate the nutritional status of patients living with the human immunodeficiency virus and making use of antiretroviral medication. Methods: This is an observational cross-sectional analytical study that was conducted from May to July 2018. The nutritional status was determined through the evaluation of anthropometric data. The anthropometric measurements collected were: body mass index, brachial circumference, triceps skin fold and waist circumference. Results: We evaluated 120 patients in regular use of antiretroviral therapy. According to the body mass index, most individuals (41.2%) presented eutrophy, followed by overweight (35.7%). Regarding waist circumference, about 30% of patients presented a much increased risk for cardiovascular diseases. It was also observed that 47.5% of the patients presented eutrophy through the arm circumference parameter. Regarding the anthropometric parameter, triceps skin fold, it was observed that 29.9% of the patients presented severe malnutrition, followed by obesity (24.2%). Conclusion: It is known that even individuals undergoing antiretroviral therapy, aiming at slowing the progression of the disease, may present a possible involuntary weight loss during treatment. When related, the parameters of arm circumference, triceps skin fold, and waist circumference characterize the clinical signs of lipodystrophic syndrome, defined as abnormal redistribution of body fat. It is concluded that constant nutritional monitoring of patients in regular use of antiretroviral therapy drugs is necessary in order to prevent possible complications in the nutritional status of patients living with the human immunodeficiency virus. Keywords: Human immunodeficiency virus. High Activity Antiretroviral Therapy. Nutritional Assessment ...

New Technologies for Ultrasonic Food Preservation

Review Article of International Journal of Food and Nutrition Research New Technologies for Ultrasonic Food Preservation Ingrid Natally dos Santos Nascimento1*; Angélica Stephanie Inácio de Souza2;, Thais Maria Nascimento3;, Janusa Iesa de Lucena Alves Vasconcelos4 1Universidade Salgado de Oliveira; Recife, Pernambuco; 2Universidade Salgado de Oliveira, Recife, Pernambuco; 3Universidade Salgado de Oliveira, Recife, Pernambuco; 4Universidade Salgado de Oliveira, Recife, Pernambuco. Objective: To review the literature on new techniques of food conservation, focusing on the use of ultrasound. Material and methods: Bibliographic survey through digital platforms such as Scielo and Pubmed between 2018-2019. Results: Ultrasound is an innovative technology with great possibilities of use on an industrial scale. The main techniques used are: 1. cooking: uniform heat transfer, increasing the quality in characteristics such as taste, color and texture, preserving properties such as essential proteins being more effective than the frying pan; 2. cutting, widely used - cavitation will generate less losses and give precise cuts than the razor ; 3. The freezing/crystallization - the temperature decreases quickly having less ice crystals and reducing the time it would take if it was a freezing process; and finally 4, the emulsification, using less energy and less separation, giving more stability than the mechanical process. The ultrasound presents its alterations in meat foods as an improvement in texture and benefits in the extraction of proteins. Conclusion: Thus, the Ultrasonic Technology has great potential in the conservation of food, by keeping them stable with its characteristics. Its applicability is still being studied for better adaptation in the industrial scale. The nutritionist should be aware of these new techniques to help in the formulation of products with better nutritional value and food safety. Keywords: Microorganism Control Agents. Nutrients. Food technology ...

Food security in the time of Coronavirus (COVID-19). The Argentine case

Research Article of International Journal of Food and Nutrition Research Food security in the time of Coronavirus (COVID-19). The Argentine case Leda Giannuzzi Toxicology Laboratory, Exacts Sciences College, National University of La Plata (UNLP), La Plata, Buenos Aires. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT-La Plata. Facultad Ciencias Exactas, Universidad Nacional de La Plata. Street 47 and 116 (1900) La Plata, Argentina. The context of pandemic of the human coronavirus COVID-19, preventive strategies based on mandatory social isolation (quarantine) were imposed by governments to reduce transmission in the community. However, they have had a strong impact on the economies of the countries and on the people as massive layoffs, decreased wages, uncertainty, inability to work formally, increasing precariousness and inequality and food insecurity. Without a doubt, the pandemic surprised Argentina without the necessary tools to amortize the attacks of the disease, and all the collateral consequences that emerge from it. The concept of food insecurity represents a situation or a process experienced by households in which there is a limited and uncertain availability of the quantity and quality of food that allow covering the nutritional requirements of people, thus as an also limited and uncertain availability of the ability to acquire them in an acceptable way from a social and cultural perspective. This work addresses household food insecurity at the micro-social level based on their own surveys and describes the strategies carried out by households in the metropolitan area of Buenos Aires city, Argentina to withstand the effect. FI status was assessed among 200 adult university students a mean age of 28±6 years (57% female, 43% male) during isolation period in April -May 2020 using the food insecurity experience scale (FIES). The students responded affirmatively and with a higher percentage value to the items related to ...

In-Vitro Starch Hydrolysis and Prediction of Glycaemic Indices of Biscuits Produced from Wheat, African Walnut and Moringa Seed Flour Blends

Research Article of International Journal of Food and Nutrition Research In-Vitro Starch Hydrolysis and Prediction of Glycaemic Indices of Biscuits Produced from Wheat, African Walnut and Moringa Seed Flour Blends Wabali, Victor Chigozie1, Giami, Sunday Yortee2, Kiin-Kabari, David Barine2* and Akusu, Ohwesiri Monday2 1Department of Food, Home Science and Nutrition, Faculty of Agriculture, University of Port Harcourt, Rivers State, Nigeria. 2Department of Food Science and Technology, Faculty of Agriculture, Rivers State University, Nkpolu-Oroworukwo, Port Harcourt, Nigeria. African walnut and moringa seed were procured and processed into flours. Biscuits were thus produced from different blends of wheat flour (WHF), African walnut flour (AWF) and moringa seed flour (MSF) in the ratios of (WHT:AWF:MSF) 100:0:0, 77.5:20:2.5, 75:20:5, 72.5:20:7.5, 70:20:10, 90:0:10, 80:20:0 and labelled from A to G, respectively. The produced biscuits were evaluated for dietary fibre content, in-vitro starch hydrolysis and predicted glycaemic indices. The results of dietary fibre content of the biscuits revealed that sample E was significantly higher with a value of 0.72g compare to other samples. Dietary fibre content of the biscuits increased as the level of substitution with moringa seed flour increased. Results of the in-vitro starch hydrolysis of the biscuits showed that the percentage starch hydrolysed reached its peak at 120 min of digestion and after which, a reduction steps in as digestion time increases. Equilibrium concentration, hydrolysis index and predicted glycaemic indices of the biscuits reduced as the level of substitution of moringa seed flour increased. It revealed sample E with Equilibrium concentration value of 48.06, hydrolysis index of 51.66% and predicted glycaemic index of 68.07. Thus, the blends of 70:20:10 (WHT:AWF:MSF) which represented sample E could be used as medium glycaemic index food. Keywords: Dietary fibre; Starch hydrolysis; Glycaemic index; Biscuits; Moringa seed; African Walnut ...

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International journal of food and nutrition research

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