International Journal of Food and Nutrition Research


EATING DISORDERS AND THEIR RISK FACTORS IN UNIVERSITY STUDENTS: AN INTEGRATIVE REVIEW

Review Article of International Journal of Food and Nutrition Research EATING DISORDERS AND THEIR RISK FACTORS IN UNIVERSITY STUDENTS: AN INTEGRATIVE REVIEW Lívia Lócio Rosado de Oliveira¹*; William Barros Agrelli Girão2; Eduardo Tomilheiro de Farias3; Mateus Cotias Filizola4, Wirley Matias Alves Martins Duarte5; Edmundo de Oliveira Gaudêncio6 1Estudante do Curso de Medicina da Faculdade Pernambucana de Saúde,2, 3,4 Estudante do Curso de Medicina da Universidade Federal de Pernambuco – UFPE; 5Estudante do Curso de Medicina da Universidade UFCG,  6Professor Associado II da Universidade Federal de Campina Grande Introduction: Eating disorders are psychiatric disorders that lead to biopsychosocial impairment with high rates of morbidity and mortality in the population. The prevalence of eating disorders in college students is quite significant, especially in health and female courses, associated with poor diet, and the influence of the media on the perfect body, becoming a social problem and public health that should be addressed in the daily lives of health professionals. Objectives: Analyze in literature the risk factors in college students for eating disorders. Methodology: The research took place in the CAPES Periodicals, PubMed and VHL Regional Portal. Descriptors were the terms: "Eating Disorders and Food Intake", "Risk Factors" and "Students". Articles published between 2014 and 2018 were included. Results: Of the 3287 articles found, only eleven were included in the review. Evidence was found that eating disorders may result from personal body perception associated with poor diet and excessive alcohol consumption. It can be expressed through the personal need to satisfy the physical image with the psychological, almost always unreachable. Evidence was also found that eating disorders are associated with higher parental education, living in urban areas, eating outside the home and the first two years after college entry. Conclusion: The literature on the interaction between eating disorders and risk factors is still incipient ...

Fast Food: “The Real Costs Never Appear on the Menu”

Review Article of International Journal of Food and Nutrition Research Fast Food: “The Real Costs Never Appear on the Menu” Abdul Kader Mohiuddin Dr. M. Nasirullah Memorial Trust, Tejgaon, Dhaka 1215, Bangladesh Menus, as lists of prepared foods, provides origin of the food items (Thai, Chinese, Continental), restaurant’s mission, chef’s philosophy of cooking, brief idea about food processing, special combo offers along with their cost. The colorful menu or flyers attracts fast food lovers to spend more and more in their favorite restaurants for both its decadent yumminess and its ultra-convenience. Calculation of monetary cost gets more priorities than the actual hidden health costs, as usual. Food that is fried such as in a fast food restaurant is usually cooked in oil that has been heated and used multiple times. One serving in a fast food restaurant may has 100 times the level of aldehydes designated as safe by the WHO. Although there are a growing number of healthier fast food options, most fast food can still be classified as junk food. Eating a poor-quality diet high in junk food is linked to a higher risk of obesity, depression, digestive issues, heart disease and stroke, type 2 diabetes, cancer, and early death. Keywords: Fast Food, health ...

Impacts of Climate Change on Fish Production and Its Implications on Food Security in Developing Countries

Review Article of International Journal of Food and Nutrition Research Impacts of Climate Change on Fish Production and Its Implications on Food Security in Developing Countries Tsedeke Debebe Tefera and Selamawit Fentahun Ali School of Veterinary Medicine, Wollo University Fish plays a great role on nutritional status by providing essential amino acids, vitamin and nutrients that are deficient in staple foods. The review was conducted to review the potential physical and biological impacts of climate change on fisheries and to highlights some mitigation and adaptation measures to promote fish production. The impacts of climatic change on fisheries in developing countries classified as physical and biological changes. Physical changes including water surface temperature rise, ocean acidification, sea level rise, salinity, flooding and change in harvesting sector. Biological changes including changes in primary production change in fish distribution and fish diseases. Elevated water temperatures affect fish physiological processes, there by affecting reproduction and survival of the fish larvae. The impacts of increased flooding of the freshwater bodies will be negative through destruction of fish feeding and breeding habitats, or positive in expansion of aquatic habitats for primary production. Rise in the sea level lead to intrusion of more salty water into the river areas thus affecting distribution of fish and high wind can interfere catching and trade activities. These climatic factors interferes food security directly through limiting the availability of fishes to human diet and indirectly by reducing cash revenue obtaining from fish trade to purchase other food items. Therefore, implementing adaptation and mitigation pathways safeguard this sector and improve food security. Keywords: climate change, fisheries, food security, mitigation ...

Optimization of Local Wort and Fermented Beer from Barley as Substitute Raw Material for Ethanol Production Using Response Surface Methodology

Research Article of International Journal of Food and Nutrition Research Optimization of Local Wort and Fermented Beer from Barley as Substitute Raw Material for Ethanol Production Using Response Surface Methodology Zinabu Hailu, Basha Mekonnen Chemical Engineering Department, Adigrat University The research work was aimed to find the exact optimized operating temperature, time, pH and substrate which is important for the production of wort and fermented beer in both mashing and fermentation processes. Here, the barley was used as a basic source of substrate and enzymes. To determine the optimum operating temperature, pH, time and substrate under mashing and fermentation processes, Central Composite Experimental Design (CCD) was used. The results showed that, the maximum % malt extracts (92.36 %), fermentable sugar (10.53 oBx) were observed at 70oC, 120 min., pH value of 4.5 and 30 gm substrate source addition. After optimizing the wort, the fermentation experiment was conducted accordingly the combination which was given by design expert software. The maximum degree of attenuation value (86 %) was observed at 20oC, 96 hr, and pH value of 4.4 and 75 gm substrate source added. Therefore, good barley type and optimum condition for mashing and fermentation process were found to be significant effect for high wort, and distillery beer. Keywords: Mashing, Attenuation, Fermentable sugar, Optimization, Wort ...

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International journal of food and nutrition research

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