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Articles Related to Food

Gout Friendly Foods that Reduce Urate - Review

Dietary treatment for patients with gout/hyperuricemia places emphasis on avoidance of excess intake of certain types of food. However, foods that help to reduce serum uric acid levels and gout risk have recently been recognized: thus should be considered for their positive influence. In the present study, food factors known to decrease serum uric acid level and gout flare risk were reviewed.
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Exploring the Behavioral Drivers of Antibiotic Prescription in Food Animal’s Practitioners

Irrational use of antimicrobials in food animals is reported as a primary cause of antibiotic resistance (AMR) at the animal human interface with detrimental public health implications. Veterinarians are the main player for antimicrobial usage in food producing animals (FPAs). Therefore, this study was aimed to explore the key determinants of antibiotic prescription behavior among FPAs practitioners and its public health implications. For the purpose, a pre-tested questionnaire was presented to FPAs veterinarians.
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Nutritional Status and Cognitive Value of Egg White, Egg Yolk Whole Egg based Complementary Food

Prominent among animal proteins, Eggs are one of the only foods that naturally contain vitamin D and Choline, that are essential for normal physiology, psychology reasoning and functioning of all children cells, but particularly important during pregnancy to support healthy brain development of the foetus and it is liking to a Mothers ‘breast milk.
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Using Community-Based Participatory Research to Identify and Prioritize Interventions for Ameliorating Food Security and Health in Chacraseca, Nicaragua

In this study, we report the results of a needs assessment conducted using community-based participatory research (CBPR) and concept mapping to identify and prioritize interventions for improved food security and health in Chacraseca, Nicaragua. The study involved stakeholders from Auburn University, a non-profit organization (JustHope, Inc.), medical doctors, and community members from Chacraseca.
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A Review on How Animals Contribute as a Factor to Antibiotic Resistance

The development and spread of antibiotic resistance have become a major cause of concern. Over a past few decades, no major new types of antibiotics have been produced and almost all known antibiotics are losing their activity against pathogenic organisms. Overuse and misuse of antimicrobials in animals and humans is contributing to the rising threat of antibiotic resistance as some types of infections in humans have already developed resistance to most of the antibiotics available for treatment.
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Encapsulation Applications and Production Techniques in the Food Industry

The encapsulation method is a process applied to increase the shelf life of the active food components, ensure their stability, perform their controlled release and improve their functional properties. Active particles such as fatty acids, peptides, vitamins and probiotics are coated with coating materials such as starch derivatives, gelatin, gum arabic to eliminate external effects.
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Assessment of the Food Base and Eating Behaviour of Camels in Different Regions of the World

Present study was planned in order understand the surveillance, browsing behavior and nutritive value of camel browse vegetations. Review of literatures indicated that camel is mostly found at arid and semi-arid areas of the world where average rain fall becomes less than 350 mm per year. The estimated population in the world is 19 million, among which 17 million are supposed to be one-humped dromedary camels (Camelus dromedarius) and 2 million two-humped Bactrian camels (Camelus bactrianus).
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Occurrences of Dairy Calf Mortality and Morbidity and the Associated Risk Factors in Sululta and its Environs, Central Ethiopia

Calf morbidity and mortality are important causes of economic losses on dairy farms worldwide. A cross-sectional study and clinical observation was conducted from November 2016 to April 2017 with the objective of determining calf morbidity and mortality and to investigate the potential risk factors for mortality and morbidity in Sululta and its environs. A total of 312 respondents engaged in market oriented small holder dairying were interviewed using a structured questionnaire survey about their farm and calf management practices and major calf health problems encountered and diseases that causes mortality. The overall magnitude of morbidity and mortality of calves were 31.0% and 58.37%, respectively. The major calf diseases found were diarrhea (69.34%), pneumonia (16.54%), liver fluke (2.4%), bloat (2.0%), joint ill (2.4%) and other cases (8.04%). Risk factors such as weaning age, breed and awareness of colostrums, feeding of calf and overall farm management were included. In this study 80.3% of calf mortality occurs under age 3 month and 19.42% is above 3 month. Based on laboratory examination, Salmonella and E.coli were detected from diarrheic calves. Salmonella found at rate of 2/29 (3.6%) and E.coli found at only genus level. In conclusion, the magnitude of calf morbidity and mortality found in this study were much higher than economically tolerable level and could greatly affect the productivity of the dairy farms through mainly decreasing the availability of replacement stock and production of milk. It is therefore, suggested that implementation of improved calf and farm management practices and proper environmental protection in the study areas would significantly reduce calf mortality and morbidity.
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Knowledge Level of University Students on Food Additives and their Perceptions Regarding Food Safety

We aimed to assess the level of knowledge regarding food additives among medical and engineering students.This cross-sectional descriptive study included students from Inonu University Medicine and Engineering Faculty. The sample size was calculated considering the prevalence rate of food additive knowledge as 22.3%, with a 95% confidence interval, 80% power and 918 individuals. A questionnaire was used to collect the socio-demographic characteristics of the students and their knowledge regarding food additives. Scores for knowledge regarding food additives were created; eight questions were posed to the students, and each known correct answer was given a score of 1. Pearson’s chi-square test, Mann–Whitney U test and Kruskal–Wallis test were used for data analysis.Mean age of the students was 21.74 ± 2.56 years, and 51.7% of them were males. Knowledge level regarding the definition of food additives was not different between genders (p > 0.05). Medical students had significantly higher knowledge levels (92.2%) about the definition of food additives compared to those of engineering students (80.4%) (p < 0.05). More males (52.8%) than females (49.3%) and more medical students (51.6%) than engineering students (50.7%) stated a significantly higher rate of daily consumption of processed foods containing additives (p < 0.05). The median scores of knowledge regarding food additives were not significantly different between gender and faculty (p > 0.05).The present study demonstrated that the rate of the participants who knew the definition of food additives as well as those who perceived food additives to be unsafe were high. Although the knowledge levels on FAs of the students were high in general, it was observed that the frequency of food consumed daily was high This suggests that further research and effective interventions are required to ensure that knowledge turns into behaviour.
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Are Insects a Good Alternative in Human Food?. Nutritional Value

Entomophagy refers to the dietary intake of insects and supplements practiced by millions of people worldwide. It has always been present in the eating behaviours of regions in Asia, Africa, and Latin America. Entomophagy is on the rise both in the feeding of humans and in animal feed. Insects are powerful bio converters that can transform the low quality biomass of nature into proteins of high nutritional value. The recent introduction of the consumption of insects in new types of restaurants and supermarket chains in Western cultures has led us to conduct a review of the subject to see if the myths our Western conceptions can be overcome.
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Nutritional Quality of Inventory at a Milwaukee Food Pantry

Little information exists about the nutritional quality of foods distributed at pantries. Therefore, studies are needed to assess the quality of foods offered by pantries to those lacking consistent access to adequate food. To evaluate the quality of inventory at Food Pantry, Milwaukee as it compares to nutrient recommendations outlined in the USDA Dietary Guidelines for Americans 2010. We performed a cross-sectional analysis of the pantry’s February 2015 inventory. A computer algorithm was developed to measure the nutrient density of individual items based on percent daily values per 2000 calorie diet for calcium, fiber, protein, sodium, trans fat, and saturated fat; and added sugar composition.
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Assessment of Physico-Chemical Properties, Pasting Profiles and Sensory Scores of Co-Processed Quality Protein Maize and Carrot Complementary Food

The aim of this study is to determine the physico-chemical properties, pasting profiles and sensory scores of complementary food from co-processed maize and carrot. TZE-YPOP-DT-STR-QPM and normal maize; SUWAN-ISR were selected for this study. Each variety was divided into two portions; a portion was co-milled with 20% carrot while the other portion was co-fermented with 20% carrot.
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Tio2/Polymer Nanocomposites for Antibacterial Packaging Applications

Packaging material should meet many requirements for safe preservation of food and extend shelf life. Utilization of nanoparticles to prepare active packaging films has been widely investigated. This review deals with food packaging films modified with nano titania to enhance mechanical, barrier and antibacterial properties of the packages.
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The 2015 Dutch Food-Based Dietary Guidelines on Alcohol Consumption - A Critical Review

Background: Recently the Dutch Health Council has issued a revised alcohol guideline stating: Do not drink alcohol, or if any only drink one glass daily. The current guidelines are intended to obtain the lowest disease burden of the most burdensome diseases in The Netherlands. The current paper aims to estimate the overall impact of alcohol consumption on these diseases.
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The Specific Composition of Micromycetes Contaminants of Children Foods in Syria and there Toxigenic Activity

For the investigation of micromycetes-contaminants in children foods and their toxigenic activity, 173 samples of children foods traded in local markets in al-Hasakah governorate -northeastern Syria- were collected and tested during the period (2011-2012). The tested samples were included in 4 food groups: oily seeds (35 samples), potato & maize chips (53 samples), biscuits (45 samples) and powdered milk & sugars (40 samples).The Sample investigation was undertaken in the plant diseases laboratory in Al-Qamishli Agricultural Research Center. The results of the analysis showed that most of the samples tested were contaminated with fungi in varying degrees ranged between 1× 10² and 5×10⁷ spore / gram of food substance. Only 2.3% of the samples tested exceeded 10⁴ spore / gram of food substance.
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Editorial Board Members Related to Food

Ramesh C. Gupta

Department of Chemistry
Nagaland University
India

Andrzej Wernicki

Professor
Faculty of Veterinary Medicine
University of Life Sciences
Poland

ADELIA C BOVELL-BENJAMIN

Professor
Department of Food and Nutritional Sciences
Tuskegee University
United States

Salam A. Ibrahim

Professor
Food and Nutritional Sciences
North Carolina A&T State University
USA

JOE DEUTSCH

Associate Professor
Department of Health, Nutrition and Exercise Sciences
North Dakota State University
United States

Jurgen Konig

Professor
Department of Nutritional Sciences
University of Vienna
Austria

Ann Gaba

Assistant Professor
City University of New York
United States

CARLOS ALBERTO NOGUEIRA DE ALMEIDA

Professor
Department of Paediatric Nutrition
Brazilian Association of Nutrology
University of Ribeirao Preto
Brazil

Angela Myracle

Assistant Professor
School of Food and Agriculture
University of Maine
United States

Sheila Barrett

Assistant Professor
Department of Nutrition
Northern Illinois University
United States
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