International Journal of Food and Nutrition Research


Comparison between creatine monohydrate and creatine HCl on body composition and performance of the Brazilian Olympic team

Research Article of International Journal of Food and Nutrition Research Comparison between creatine monohydrate and creatine HCl on body composition and performance of the Brazilian Olympic team Caroline Ayme Fernandes Yoshioka1, Diana Madureira2, Paulo Carrara3, Natália Gusmão2, Kamila Santos Ressureição4, Jeferson Oliveira Santana2, Marco Aurélio Lamolha2, Renata Furlan Viebig4, Iris Callado Sanches2, Fabio Santos de Lira5, Erico Chagas Caperuto6 1UNICAMP – Brazil; 2São Judas Tadeu University – Brazil; 3São Paulo University – USP – Brazil; 2São Judas Tadeu University – Brazil; 4Mackenzie Presbiterian University – Brazil; 2São Judas Tadeu University – Brazil; 2São Judas Tadeu University – Brazil; 4Mackenzie Presbiterian University – Brazil; 2São Judas Tadeu University – Brazil; 5UNESP – Brazil; 6São Judas Tadeu University and Mackenzie Presbiterian University – Brazil Weight-dependent athletes have trouble to balance the energy consumption to the needs of the sport they practice. As performance depends on that balance, it would be ideal to find a supplement that would be ergogenic without promoting weight increase. Monohydrate creatine supplementation is effective to improve strength and power but water retention and weight gain are side effects that avoid its use. An alternative molecule, creatine HCl, proposes the same an ergogenic effects without the undesirable effects. So, this study compared the effects of both creatines on performance and body composition of elite gymnastics athletes. 11 males, 18 to 25 years old took part into the randomized cross-over model: Creatine Monohydrate Supplement (MCG), resistant starch (RS) and HCl Supplement (HClG). Pre and Post all the experimental conditions, body fat percentage, body weight, lean body mass and total water amount were measured, bench press and leg press 1RM test were also carried out. Lean mass increased with both treatments (p <0.05), fat percentage decreased only with HCl (p <0.05) and strength gains were significantly improved for both supplements. We concluded that both creatines improve strength but only HCl allows this effect without ...

Drivers of Food Choice among Lactating Women: The Case of Debrebirhan Town, North Shoa Zone, Amhara Region, Ethiopia

Research Article of International Journal of Food and Nutrition Research Drivers of Food Choice among Lactating Women: The Case of Debrebirhan Town, North Shoa Zone, Amhara Region, Ethiopia Gesessew Kibr1*, Afework Mulugeta 2, Tafese Bosha3 1Department of Food Science and Nutrition, Wollega University, Shambu, Ethiopia; 2Department of Public Health, Mekelle University, Mekelle, Ethiopia;3School of Nutrition, Food Science and Technology, Hawassa University, Hawassa, Ethiopia While access to foods and more information on healthy eating are important, decisions to adopt health-enhancing behavior of lactating women (nutritional vulnerable group) are often constrained by socio-economic barriers, personal and food related drivers that influence food choice. Therefore, this study aimed to assess drivers of food choice, & socio-economic variables associated with drivers of food choice among lactating women in Debrebirhan Town. A survey study was conducted on 423 randomly selected lactating women. Data was collected by face to face interview and analyzed via SPSS version 20. Logistic regression analysis was used to find association b/n socio-economic variables and drivers of food choice. P-value < 0.05 was taken as statistically significant. Influences of religion, price, preparation convenience, health value and taste during food choice were responded by above half of women (92%, 84%, 83%, 66% & 56%). From multivariate analysis of binary logistic regression, influence of mood in food choice was associated to age (15-25 and 26-35 years) and estimated monthly income (≤3500 vs.>3500 ETB) with AOR (95%CI) of 3.24(1.3-8.08), 3.95(1.85-8.4) and 1.83(1.03-3.24). Age (15-25 & 26-35 years) was associated to choosing of foods for weight management with AOR (95%CI) of 2.64(1.12-6.22) and 3.52(1.66-7.43). 15-25 years’ age and self-employee were linked to religion influence in food choice with AOR (95%CI) of 0.09(0.01-0.48) and 4.13(1.4-12.24). Age (15-25 & 26-35 years), education (no, primary & secondary) and being housewife were associated to choosing of foods for their health value ...

Evaluation of the Physico-chemical, Functional and sensory attributes of instant fufu developed from bitter yam (Dioscorea dumetorum)

Research Article of International Journal of Food and Nutrition Research Evaluation of the Physico-chemical, Functional and sensory attributes of instant fufu developed from bitter yam (Dioscorea dumetorum) Felix Narku Engmann1* and Rita Elsie Sanful2 1Faculty of Applied Sciences and Technology, Kumasi Technical University, Kumasi, Ghana; 2Department of Hotel, Catering and Institutional Management, Cape Coast Technical University, Cape Coast, Ghana In this study, the eating qualities and physicochemical properties of three fufu samples were produced and evaluated, while the functional properties of the fufu flours were also determined. The results obtained for the functional properties of swelling power were 12.26, 12.13, and 12.35; solubility 8.73, 6.79 and 5.27; water binding capacity 276.15, 261.02 and 280.05; bulk density 0.53, 0.56 and 0.76; pH 6.4, 6.3 and 6.8; and dispersibility 59.2, 59.8 and 8.68 for samples A, B and R, respectively. Sample R (control) had the highest mean values for water binding capacity, pH, swelling power and bulk density while sample A had the highest mean value for solubility. Sample B had the lowest mean values for all the functional properties measured while Sample R (commercial yam fufu) was liked most in terms of aroma, taste, colour, mouldability and texture. From the results, sample A (80% bitter yam flour and 20% cassava starch) had relatively better sensory attributes than sample B (70% bitter yam flour and 30% cassava starch), as well as better functional properties. Keywords: bitter yam, cassava starch, bulk density, dispersibility, swelling power, Water Binding Capacity ...

A Quantitative Assessment of the Nutritional Value of the Food for the School Nutrition Programme in KwaZulu-Natal Province, South Africa

Research Article of International Journal of Food and Nutrition Research A Quantitative Assessment of the Nutritional Value of the Food for the School Nutrition Programme in KwaZulu-Natal Province, South Africa Tafirenyika Mafugu1 and Tecklah Usai2 1Kwantebeni Comprehensive High School, Pinetown, South Africa 2Midlands State University, Zimbabwe The aim of the study was to determine the nutritional value of the food for the school nutritional programme in one district in KwaZulu-Natal Province. A positivist research paradigm and a quantitative research approach were used in the study. Furthermore, a cross-sectional research design was utilized. The quantitative data was analysed using SPSS and Excel and was presented in texts and tables. The study found that the average daily intake per learner from the school nutrition programme was 218 Kcal energy, 7.7g of protein, 1.8g of fat and 3.2g of dietary fibre. These were all below 30% of RDA values. The observed mean protein, energy and vitamin K intakes per child per day were significantly lower than the expected mean intake for the nutrients. Intakes of other nutrients were within the limits of the prescribed amounts according to the menu quantity schedule.There were variations in the nutrient intake among learners in different schools due to inconsistent supply of food items by service providers. Keywords: school feeding programme, school nutrition, nutrients, nutritional value, balanced diet, recommended dietary allowances ...

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International journal of food and nutrition research

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