Smartphones have progressively been turned out to be the most important segment of our lives because of their several advantages but in recent modern years, the negative consequences of smartphone useage has also been raised. Intention to write this review was to summarize the evidences that have illustrated a significant influence of smartphone addiction/overuse on the dietary behavior and lifestyle of university/college/school students. Research was conducted in accordance with the principles of systematic review. Four databases were searched and found total 62 studies, and only 12 relevant observational, open access studies were extracted that included participants with smartphone addiction/overuse, and its effect on dietary behaviors, the sleep habits and physical activity or exercise pattern. All the studies stated negative correlation between smartphone addiction/overuse and dietary behavior, sleep pattern and physical activity. Investigations of all the included studies stated that, due to excessive use of smartphones, students had poor eating behavior, and were more likely to develop nutritional deficiencies and might suffer from health consequences and psychopathologies. Students wo had smartphone addiction adopted a sedentary lifestyle, and were more prone to suffer from physical fitness and might develop non-communicable diseases like CVD and obesity in future. In all studies researchers suggested the common intervention that effective nutrition education and awareness programs must be initiated to bring students toward healthy lifestyle.
The main mango (Mangifera indica L.) production area is located in the North of
Ivory Coast. But, the only quality parameters controlled for mangoes exported by packing
stations in these localities are morphological and sensory criteria. Therefore, present study
which focuses on three mango varieties (Kent, Amelie and Keitt) grown in Northern Ivory
Coast, aims to evaluate their morphological characteristics and the physicochemical
properties of their pulp. Thirty (30) mango samples constituted of ten (10) fruits of each
variety were provided by packing stations of SODIPEX Company (Korhogo, Ivory Coast).
Morphological and physicochemical characteristics of the three mango varieties were
analyzed at Laboratory of Peleforo Gon Coulibaly University (Korhogo, Ivory Coast). The
morphological parameters included caliber index, sphericity index and shape coefficient of
each mango sample were evaluated. The proportions of different parts of mangoes (kernel,
pulp and peel) were also determined. The physicochemical properties of mango pulps were
analyzed for their moisture, pH, and acidity and reducing sugar. For morphological
parameters, the results showed the caliber indexes of the three mango varieties varying from
9.01 ± 0.28 to 9.89 ± 0.50 were in range export criteria of European Union. Their sphericity
indexes were ranged from an average of 1.36 ± 0.03 to 1.49 ± 0.06 and their shape
coefficients were between 1.13 ± 0.06 and 1.29 ± 0.20. Therefore, these morphological
parameters were indicated that the three (03) mango..................
The needs to limit wheat importation into Nigeria and to develop nutritious products for celiac patients have necessitated the search for alternative flour sources to partially or wholly replace wheat in bakery products preparation. The present study was aimed at evaluating the effects of substituting 70% acha – 30 green banana composite flour with 0, 10, 20, 30, 40 and 50% cowpea flour on the pasting properties of the flour blends and on the physical properties, nutrient composition and sensory characteristics of biscuits made from the flour blends. The unfortified flour served as the control sample. The result showed that all the parameters evaluated varied with the proportion of cowpea flour incorporation. The peak, trough, final and setback viscosities significantly (p<0.05) decreased while the peak time and peak temperature increased with increase in cowpea flour substitution. Biscuit made from unfortified flour exhibited lower thickness but higher diameter and spread ratio than biscuits made from cowpea substituted flours. The protein, fat, crude fibre, calcium, iron and zinc contents in the biscuits progressively increased from 9.57 – 17.41%, 10.86 – 12.01%, 1.92 – 2.14%, 31.79 – 43.95mg/100g, 3.01 – 4.58mg/100g and 1.95 – 3.23mg/100g respectively with increase in cowpea flour substitution. Conversely, the ash, carbohydrate and potassium contents in the biscuits progressively decreased from 2.48 – 2.13%, 75.17 – 66.14% and 78.84 – 56.90mg/100g respectively with increase in cowpea flour substitution. The sensory mean scores by the panellists for the attributes evaluated showed variations among the biscuit samples. Biscuits produced from blend of 80% acha – green banana composite flour and 20% cowpea flour was the most preferred by the panellists in terms of taste, aroma, texture, and overall acceptability. Utilization of composite flour from these locally grown crops will reduce wheat importation, increase their utilization....................
Human body composed of four components mind, heart, soul, body these all
effect on each other in different way, which may be the cause of disease or heal if we heal
ourselves right best thing s come out of us with world changing power. Microbiota the
whole colony of the microorganisms is preset in our body and performing different function
affecting our mood decision making abilities. A universe living inside us and with their
whole perfections 98% of our body contains these microorganisms, and only 2% of our own
genome present inside us which tell us how they are controlling us and if through poor food
choices how we can affect their growth and they may become cause of several inflammatory
diseases. Isalm is the absolute religion which teach us not only Spirituality but also give us
the right idea of life how to live and what is being required by a human. Because Allah
SWT makes mankind, HE knows what is beneficial for him through food or in any other
purposes. Because maker know what and how did he make a thing and what is going be its
fuel. Our food our thoughts are fuel of our life if we use rightly we will manage all the
relations we have with other humans and surroundings. Nutrients deficiencies such as
vitamin B12, B9, B1, B3, A, D, E and omega 3 fatty acids influence the neurological issues.
Diet plays a pivotal role in the management of neurological disorders.
A lot of research has been done on food service satisfaction on college campuses;
however the purpose of this study is to investigate the nutritional habits of college students
in relationship to healthy eating. The study is a qualitative research and 150 students were
randomly interviewed with an interview guide. From the data collected, the researcher was
able to draw the following conclusions from the environment studied; the restricted
environment had a lot of influence in their choice of meals. The choice of meals was mainly
motivated by price, nutritional value and taste. In summary, although the students were
limited in variety, majority (90%) of them had preference for diets prepared from the three
functional food groups, which the researcher considered healthy.
Peptic ulcer is in the study for centuries. A peptic ulcer is the formation of sores
and ulcer in the stomach and duodenum. The two main types of peptic ulcer are gastric ulcer
and duodenum ulcer. It is the multifactorial health problem in the past century; its popularity
and risk factors have changed a lot. The population is suffering from a peptic ulcer is about
4%. About 10% is the risk in the duration of a person life. To aim at the different risk
factors of peptic ulcers in this systematic review with reference to the literature. Medlin,
Embase, Science Direct, Google Scholar, and books were used to collect the data. Data were
collected from studies published between 2015-2020, and the studies published before 2015
were excluded. Studies were reviewed manually by their abstract and by full text. H pylori
and the use of NSAIDs are the main risk factors for developing peptic ulcer disease. Studies
showed that the risk of peptic ulcer disease is double in the people with these risk factors.
The result of this review concluded that the administration of all these risk factors
contributes to the increase in the number and severity of peptic ulcers. According to the
results, by overcoming all these risk factors and improving our health and living standards,
this disease can be cured.
Pesticides from decades are used not only in the agricultural fields for the
increase in food production but also for public health protection. More than 1000 different
organic and inorganic compounds are used as pesticides. Most widely used pesticides are
organochlorine pesticides, which are not only toxic but persist in the environment for
decades and are bio accumulated. Uncontrolled use of pesticides, their persistence results in
the pesticide residues or related daughter products in the soil, surface water, groundwater,
air, and in primary and derived agricultural products. Due to consumption of pesticides
contaminated rations and use of the pesticides on the animals to control ectoparasites,
application of pesticides on fruits and vegetables to control pests lead to the presence of
pesticides in milk, vegetables, and fruits. For the survival of any humankind milk,
vegetables, and fruits play a very important role as they are the sources of vitamins,
carbohydrates, essential trace metals, antioxidants. The accumulation of the pesticides in
food products adversely affects human health ranging from short term to long-term impacts.
Headaches, nausea, asthma, sore throat, eye irritation, skin irritation, diarrhoea, pharyngitis,
nasal irritation, sinusitis, contact dermatitis, inflammation, endocrine disruption are some
short-term effects of pesticides to human, while long term exposure may cause birth defects,
infertility, endocrine disruption, depression, diabetes, neurological deficits besides cancer.
This review aims to report the concentration of the commonly used pesticides in animal
milk, human milk, fruits, vegetables, grains and their impact on human.