Diet Factor (journal of Nutritional & Food Sciences)

Journal Information
ISSN / EISSN: 27898091 / 27898105
Total articles ≅ 55

Latest articles in this journal

Mashal Khan, Maria Aslam, Shaista Jabeen, Sabahat Bukhari, Hooria Baloch, Syeda Alveena Naqvi, Aiman Rafique
Diet Factor (journal of Nutritional & Food Sciences) pp 17-21;

Infertility is defined as the inability to conceive following a reasonable period of unprotected sexual activity without the use of contraception. Objective: To find the determinants of infertility among married women visiting public Hospitals, Lahore. Methods: A cross sectional study was conducted at Public hospitals in Lahore during 4 months. A questionnaire was used to collect data from 100 married women. The study included all adult married women with infertility. SPSS version 21.0 was used to analyze the data. Results: The results revealed that the minimum age of participants was 20 to 30 years and the maximum was 30 to 40 years. The minimum weight of the participants in the study is 40 to 50 kg and maximum value was 50 to 60 kg. Infertility was found in 50% of women who had previously been treated for infertility, and in 52% of women who were experiencing trouble getting pregnant. Endometriosis, the most prevalent cause of infertility, was detected in 45 percent of the subjects. 57% participants has been attempting pregnancy in months and 43% were attempting in years. Conclusions: With 60% of the participants in this study developing glucose tolerance, which can result in celeic diseases, women who experience unexplained infertility or recurrent miscarriages are also more likely to experience celeic sickness. In order for medical experts and the government to be able to provide infertility care, further research is urgently required to learn more about the current state of fertility and associated risk factors.
Laiba Tariq, Shaista Jabeen, Hafsa Kamran, Areej Butt, Mahe Yemeen, Mafia Nazir, Shaista Nazir, Hira Nosheen, Tabeer e Haram, Samar Javed, et al.
Diet Factor (journal of Nutritional & Food Sciences) pp 12-16;

Association of pregnancy outcome complications among females with polycystic ovary syndrome among females of reproductive age between 18 to 55 years, in relation to their knowledge and attitude about complications in pregnancy and polycystic ovary syndrome. Objectives: To find out the complications and dietary patterns associated with pregnancy due to polycystic ovary syndrome among the reproductive age females. Methods: A cross-sectional study was carried out from the Mayo hospital Lahore. 200 participants were included in the study. The participants were assessed through a questionnaire. SPSS version 20 was used for data analysis. In inclusion criteria, female of reproductive age in Mayo hospital Lahore. Results: All of the 220 participants filled out the questionnaire under observation and with proper knowledge. The results from the questionnaire suggested that out of 220 participants 21-25 years and >30 years of females with BMI over-weight and obese have more chances on complication in pregnancy while have PCOS. While 18-20 years with under-weight BMI have 20% chances for having complications. Conclusion: This study concluded there is a high association in the pregnancy outcome complications in females with polycystic ovary syndrome. Those who have more adverse complications might have chances to have a BMI generally obese or over-weight. Our study significantly reflects that mostly women have a family of gestational diabetes, pregnancy induced hyper-tension have more chances of have preterm babies or delivery complications due to PCOS.
Taiba Tanvir, Maira Iftikhar, Komal Sajjad, Roman Ali
Diet Factor (journal of Nutritional & Food Sciences) pp 28-33;

A huge increase in mobile health applications and wearable technologies has been seen in young individuals to track the records of progress in healthy lifestyle adaptation. Objective: To determine the role of advanced technologies and tools in affecting the nutritional wellness and lifestyle behaviors among university students. Methods: A cross sectional study was done at University of Lahore, Lahore Campus for duration of 4 months, using convenient sampling technique. Data were collected from 100 university students by a self-governing questionnaire. Different statistical tools were applied using SPSS version 21.0 software to analyze the data which included descriptive statistics and cross tabulation. Results: Out of 100 participants, 56% used wearable technology and 32% did not use while 12% used it in the past. On the contrary, 36% maintained weight and 27% did not maintain. 33% used this technology for awareness against diseases and 36% found no use in awareness out of 100. 52% got help in choosing portion sizes, 48% maintained hydration and joined exercise programs. 40% participants reduced interactions with their doctors due to this technology. 26% participants found that it reduces public health cost while 26%used it for detection of drug cravings. Conclusions: The results of this research conclude that there were a large number of participants use fitness apps and watches. Individuals mostly use these technologies for weight loss tracking and to improve their health. A positive impact of these tools and technologies is hence found upon healthy lifestyle adaptation among university students.
Ayat Qureshi, Maria Aslam, Hafsa Kamran, Kainat Sandhu, Dania Fatima
Diet Factor (journal of Nutritional & Food Sciences) pp 22-27;

A student's transition to college is marked by a new phase of independence, joyous activities, lifestyle changes, and behavior that includes eating habits. Eating habits have a long-term effect on a person health. Objective: To assess and compare dietary habits among day scholar and hostelites and their psychological outcomes. Methods: Using the Kessler Psychological Distress Scale (K10) and the Global Sleep Assessment Questionnaire (GSAQ), a cross-sectional study with a sample size of 100 students was carried out at the University of Lahore over a period of four months. Results: Frequency of normal BMI was more in hostelites as compared to Day scholars. The comparison of day scholars and students living in hostels also revealed that hostelites have more psychological distress, their sleeping quality is worse and they have bad eating habits. Several aspects were assessed by questionnaires in the study which find out that Lifestyle and dietary habits have an effect on the psychological health among university students. Conclusions: This study highlighted the difficulties college students have in leading nutritionally healthy lives, particularly when they reside in dorms. The current findings point to a worryingly high incidence of psychological discomfort, as well as unhealthy eating, sleeping, and lifestyle choices that need o0to be targeted and changed.
Madiha Khan Niazi, Farooq Hassan, Sahar Imran, Zainab Saeed, Khadija Riaz, Zuha Sohail, Muhammad Amjed Ismail
Diet Factor (journal of Nutritional & Food Sciences) pp 03-06;

Barley is a fantastic food option for those with various illnesses as well as for those who want to lead a healthy lifestyle. This cereal is a great source of soluble dietary fiber, particularly beta glucans, and it also includes vital vitamins and minerals. For its excellent antioxidant activity and as a source of vitamins and minerals, green barley is advised. Depending on phytonutrients such as -glucan, phenolics, flavonoid, lignans, tocols, sitosterol, and folic, regular consumption of whole wheat grain and its hydroethanolic extracts decreases the risk of chronic ailments (hyperglycemia, malignancy, overweight, cardiac disease. Barley and its products in a recent year had gain an importance due to its counteractive components which play potent role against cardiovascular diseases by lowering down the oxidative stress and improving High density lipoprotein further Lowering down low-density lipoprotein, VLDL ratios further regulating insulin levels and lowering down the spike in blood glucose levels showing potent anti-oxidative and cardiovascular functions. Due to their abundance in these nutrients, barley is effective in promoting healthy bodily function. To enjoy all of the advantages of barley, barley grain is a wonderful option.
Maria Kanwal
Diet Factor (journal of Nutritional & Food Sciences) pp 07-11;

The provision of safe and nutritious food is a fundamental human right that contributes to good health, efficiency, and provides a foundation for people' sustainable development and poverty reduction. Objectives: To analyze the sanitary conditions of street food sellers and to identify potential hazards during street food vending. Methods: A cross-sectional study was carried out. Between September and November 2013, 100 street food vendors in three heavily populated neighborhoods of Lahore (Ravi town, Data Ganj Baksh, and Shahdara town) were assessed using a questionnaire and a food safety checklist. For the production of safe street food, hazards were identified along the phases involved in street food selling. The SPSS software was used to analyze the data. Results: 89% of vendors lacked hygiene and proper clothing, and 71% did not wash their hands before food preparation. 36% of vendors were afflicted with various diseases. Only 27% of the vending units were sufficiently clean and well maintained. The biggest concern with unsanitary food served by street food sellers was that only 19% purchased raw items from trusted sources. Only 18% of respondents used separate utensils for raw and RTE food storage, while 49% did not. The presence of fungal growth (26%) indicated the source of food-borne infections. There were six primary points/steps in street food vendors where contamination and hazardous threats existed. Conclusions: Most street foods were found unsanitary and hazardous. The food vendors were mainly ignorant and uninformed about food safety. Basic GHP and HACCP related precautionary measures should be taken.
Hina Mukhtar
Diet Factor (journal of Nutritional & Food Sciences) pp 01-02;

Cancer remains a second leading cause of death in the world, despite significant advances in treatment. It is well known that diet has a significant impact on overall health, calorie restriction may be beneficial for treating a number of diseases and even lengthening patients survival. Obesity and cancer have been shown to have strong epidemiological links, and healthy diets have been shown to lower the risk of developing cancer. There is also evidence that obese patients have a worse outcome and a higher mortality rate after being diagnosed with breast, colon, prostate, pancreatic, ovarian, and hematologic cancers. However, little is known about how nutrition may affect cancer once it has been detected, particularly how diet may influence cancer therapy [1]. The American Institute for Cancer Research (AICR) developed lifestyle recommendations based on the most recent evidence. Following these suggestions may increase overall survival after cancer diagnosis: preserving a healthy body weight; engaging in physical activity; eating a diet high in fiber and soy; and limiting the consumption of fats, particularly saturated fatty acids. Previous study also supports the clinical utility of diet interventions in cancer patients. These interventions aim to ensure adequate energy and nutrient intake during chemotherapy, which may also improve patient response to and alleviate the toxicity of pharmacological anti-cancer therapies. Furthermore, by reducing cancer comorbidities, modifications in lifestyle, like as diet and exercise, might lessen the long-term negative effects of treatment regimens and improve general health over the long term [2]. Consumption of lignans, raw vegetables, dietary fiber, the Mediterranean diet, various dietary sources, low meat consumption, vegetarianism, or veganism, dietary intake (or biomarkers) of specific vitamins, like vitamin D, vitamin K2, or vitamin C, were all linked to a lower risk of developing cancer. An increased risk of cancer mortality was associated with poor food quality, alcohol usage, the intake of soft beverages like juice, and to a lesser extent, the consumption of certain fatty acids. The risk of dying from cancer was significantly enhanced by obesity [3]. The diet play important role in the lifestyle, disease prevention and may act as an immune booster but diet intervention is not surprising topic of discussion in the therapy of cancer. If the dietary intervention found beneficial in cancer treatment and prevention with therapeutic efficacy, it may have little or no toxicity. At this point, it is impossible to be sure which dietary strategy is best, and diet efficacies are likely to vary depending on patient, therapeutic regimen and cancer type. When implementing these strategies in the clinic, some personalization may be required because physician who treat overweight and obese patients are aware that sometimes the best diet is the one the patient is willing and able to follow. Further studies are needed on better diet intervention to cancer patients in order to improve cancer prognosis and patients survival
Zainab Murtaza Malhi, Faiz-Ul-Hassan Shah, Noor Ul Huda, Maria Aslam, Misbah Arshad
Diet Factor (journal of Nutritional & Food Sciences) pp 19-23;

Colostrum is well known for helping to fight infection and promote the growth and development of the infant. The acceptance of colostrum and the frequency of colostrum feeding vary between cultures in Pakistan. Objective: To determine whether females are aware of the value of breastfeeding and colostrum feeding. Methods: Data collection was done through females attending Sheikh Zaid hospital, Rahim Yar Khan. In this cross-sectional study, non-probability convenient sampling was employed with a sample size of 100. Results: Among the women, 79 were knowledgeable about breastfeeding, whereas 21 were not. Also, 33 women started nursing right away after delivery compared to 67 who didn't. Lastly, the findings showed that just 10 women thought of colostrum as a complete source of nutrition, whereas 90 women did not have any idea. Conclusion: The findings suggests that further efforts are needed to enhance the knowledge, attitude, and practice of colostrum feeding since many mothers were unaware of the significance of colostrum and initiation of breastfeeding soon after delivery.
Muhammad Yasir Rafique, Misbah Arshad, Zinab Sharmeen, Majida Umar Nasib, Shahid Bashir, Noor Ul Huda
Diet Factor (journal of Nutritional & Food Sciences) pp 29-32;

Tamarind plum containing red flesh when peeled is very intriguing fruit due to its high content of bioactive compounds, such as the anthocyanins and other polyphenolic compounds with a high antioxidant capacity. These natural substances found in plum acts to prevent diseases, including diabetes and cancer. Objective: In this study squash was prepared with tamarind plum to evaluate the quality and shelf-life extension of the fruit at different concentrations. Methods: The tamarind plum was used to prepare squash with different percentages of tamarind juice and plum juice but at same percentages of sugar, water, and sodium benzoic acid. Prepared squash was filled in polyethylene terephthalate bottles and analysed after 0, 15, 30, 45, 60, 75, and 90 days of storage. The tamarind plum squash was subjected to total phenolic compounds, pH, TSS, Titratable acidity, reducing and non-reducing sugar, and sugar acid ratio. Result: Maximum TSS (49.54), ascorbic acid (33.46), pH (2.29), titratable acidity (2.11), reducing sugar (24.29), and non-reducing sugar (37.64) was observed in squash prepared using tamarind juice (350ml), plum juice (400), sodium benzoic acid, sugar and water (2g, 1kg and 250ml). Storage showed significant effect on reducing sugar and non-reducing sugar, ascorbic acid, pH and titratable acidity during nineteen-day storage. Conclusion: On the basis of above results it was concluded that sample TPS3 show best in keeping quality during storage time intervals. Hence, the results of sample TPS3 of tamarind plum blended squash is more recommended in terms of commercial use and for large scale industrial production. Squash prepared from tamarind and plum are more acceptable to consumers because of sour test, need commercialisation.
Misbah Arshad, Zainab Sharmeen, Asad Nawaz, Amir Iqbal
Diet Factor (journal of Nutritional & Food Sciences) pp 24-28;

The word “yogurt” is related to the Turkish word “jaukurt” which means thick milk. Yogurt refers to a fermented milk product made by using selected microorganisms to develop not only the characteristic flavor but also body and texture. Peanut is one of the important nutrients which has significant amount of all essential nutrients. Objective: In this study physical and sensory properties of peanut yogurt are evaluated by using different scientifically proved sensory evaluation methods. Methods: Organoleptic evaluation of yogurt showed that storage as well as treatments had significant effect on all sensory parameters and a progressive deterioration in flavor, body & texture and appearance of yogurt under various preparatory treatments. Results: Among treatments, highest scores were awarded to treatment containing 10 % peanut milk, 80 % skimmed milk liquid, 9 % skimmed milk powder and 1 % sugar, for all parameters and minimum changes were noted in it during the whole period of study. Recent investigation revealed that treatment T1 (10 % peanut milk) was comparatively best for manufacturing of peanut milk yogurt followed by T2 (20 % peanut milk + 70 % skimmed milk liquid + 9 % skimmed milk powder + 1 % sugar) while peanut milk yogurt from (30 % peanut milk + 60 % skimmed milk liquid + 9 % skimmed milk powder + 1 % sugar) had the lowest degree of firmness and organoleptic acceptance. Conclusion: It was noticed that correlation among fat, total solids and protein contents in peanut milk affect the extent of serum separation and pH of yogurt and ultimately the texture and overall acceptability of yogurt.
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