Objective: This systematic review addressed the effects of the competency level of medical students, physicians, and practitioners in nutrition education for optimum patient care. It also addresses the perceived inadequate didactic contact hours of nutrition education. Method: Th...
Open access
Research Article10.9734/ejnfs/2023/v15i11287
Samsun Nahar Hashi, Tahmina Mostarin, Khaleda Khatun, Sayma Kabir, Shapla Akter, Khodaiza Banu, Sanchita Roy, Asif Ahmed & Md. Abdus Samad·European Journal of Nutrition & Food Safety·2023
With the use of integrated nutrient management, cauliflower the growth and yield can be boosted. Due to their complementing effects, the ideal combination of different organic and inorganic sources of nutrients may significantly boost cauliflower growth and yield. The experiment...
Open access
Research Article10.9734/ejnfs/2023/v15i11286
The study was conducted to ascertain the effect of thermal treatments on selected minerals (Ca, K, Mg, Na, P, Fe and Zn) and water soluble vitamins (B1, B2, B3, B6, B9, B12 and C) contents of chicken breast meat. Industrial skinless chicken breast meat samples were purchased, tra...
Open access
Research Article10.9734/ejnfs/2023/v15i11285
Chicken meat is highly preferred protein food worldwide. To meet the demand, huge poultry farms are established and using antibiotics as prophylaxis and treatment against the bacterial diseases. Uncontrolled usage of antibiotics has led to development of antibiotic resistance in...
Open access
Research Article10.9734/ejnfs/2023/v15i11284
Kunu-aya” is non- fermented beverage locally produced from Cyperus esculentus (Tiger nut) and Phoenix dactylifera (Dates) based milk. This study determined the proximate composition and microbial quality of laboratory produced “Kunu-aya” following standard methods. Biochemical ch...
Open access
Research Article10.9734/ejnfs/2022/v14i121292
The meat quality and sensory attributes of broilers fed diets containing garlic, ginger and their mixtures was determined. Four dietary treatments: T1- no garlic or ginger; T2- garlic only; T3 – ginger only and T4- garlic + ginger respectively were utilized in a completely random...
Open access
Research Article10.9734/ejnfs/2022/v14i121282
The need to improve and enhance the nutritional quality of locally made foods (bakery and confectionaries) cannot be overemphasized. This study set out to meet this need by producing composite flours from wheat, defatted peanut and orange peel flour blends which will serve an eve...
Open access
Research Article10.9734/ejnfs/2022/v14i121283
Polycyclic aromatic hydrocarbons, PAHs are carcinogenic and genotoxic in nature and have been of worldwide concern. This study aimed at determining the PAH contamination levels in types of wheat (Tritcum specie), bambara groundnut (Vigna subterranea) and pigeon peas (Cajanus ca...
Open access
Research Article10.9734/ejnfs/2022/v14i121280
Genetically modified crop (GMC) is a technology which includes transferring Deoxyribonucleic acid (DNA) in plant cells. On the other hand, Hybrid Crops are naturally occurring crops but it also involves manmade crosses to have at least 15-20% higher yield potential over high yie...
Open access
Research Article10.9734/ejnfs/2022/v14i121281
Food contamination with pesticide residues is a serious concern. In United Arab Emirates, ministry of climate change and environment (MOCCAE) carries out incidence/level monitoring in order to acquire data on the presence and amounts of pesticide residues in particular commodity/...
Open access
Research Article10.9734/ejnfs/2022/v14i121279
This paper aims to assess the current status and trend of food security and hunger in Nepal. Methodologically, the paper uses a descriptive research design; for this, secondary sources of data were intensively reviewed, and it draws an insightful conclusion from a variety of lite...
Open access
Research Article10.9734/ejnfs/2022/v14i121278
Background: Vitamin C is a water-soluble vitamin widely distributed in nature, mostly rich in fresh fruits and green leafy vegetables. The amount of Vitamin C in a given food depends on soil condition, climate in their area of growth, storage condition after harvest, and methods...
Open access
Research Article10.9734/ejnfs/2022/v14i121276
H. O. Stanley, F. O. Anusiobi, I. W. Okereke, A. Ebipa, B. C. Egwu, H. F. Briggs, T. P. Bestman, L. R. Dekawei & D. S. Elliot-Wokoro·European Journal of Nutrition & Food Safety·2022
The methods adopted to preserve fish can affect its nutritional quality owing to the likelihood of deposition of chemical and biological agents, which can also be injurious to health upon consumption. This study aimed to assess the impact of these preservation methods on the heal...
Open access
Research Article10.9734/ejnfs/2022/v14i121275
This study investigated the effect of extrusion process on engineering properties of noodles analogue from water yam, yellow maize, and African yam bean. Flour blend from water yam, yellow maize, and African yam bean were produced using the standard method of dry milling and was...
Open access
Research Article10.9734/ejnfs/2022/v14i111274
Aim: Though Oranges are very important crops for man both economically and in terms of nutrition, they have a short life span due to poor handling during harvesting, transporting, and storage. The ubiquitous nature of fungi makes them ready contaminants for these oranges especial...
Open access
Research Article10.9734/ejnfs/2022/v14i111273