ABSTRACT
Worms, grubs, insects and insects larvae are traditionally important foods and tasty treats for many cultures and individuals around the world and are gaining popularity for their high nutritional values. Their potential is seriously being considered in food security and poverty alleviation strategies in many communities around the world. The nutritional and economic potentials of these abundant creature are yet to be fully realized and tapped especially in the face of climate change. Varies coleoptera is one of the grub worms commonly found in animal dung. The study was aimed at evaluating the nutrient composition of V.coleoptera and to unveil its potential as a strategy to mitigate nutritional and food insecurity. Live grub worms were hand-picked from animal dung dumps in the months of July/August. They were washed, gut squeezed out, boiled in saltwater for three minutes, set out to dry and rusted in an oven at 60oC for ten minutes. The processed sample was analyzed for its proximate nutrient content, amino acid, fatty acid and mineral element profiles using standard procedures. Proximate composition showed that processed ready-toeat V.coleoptera contains 49.2% crude protein, 26.34% crude fat, 19.2% Nitrogen Free Extract(NFE), 2.1% crude fibre,5.48% ash and caloric value of 509.8 Kcal. All the essential and non essential amino acids and some fatty acids were found to be present in the grub worms. Mineral elements range between 0.06% - 22.9%. These include sodium, sulphur, iron, zinc, calcium, phosphorus, magnesium and copper. It is concluded that processing and consumption of grub worms could supplement nutrient contents and intake of a variety of staple foods of indigenous communities where it is found and consumed. When properly harnessed and large scale production and commercialization are explored, it can be a source of livelihood for families especially in poor resource settings that can help mitigate food insecurity.

ABSTRACT
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.

ABSTRACT
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.

ABSTRACT
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.

ABSTRACT
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.

ABSTRACT
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....................

ABSTRACT
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.

ABSTRACT
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..................

ABSTRACT
Abstract: Inadequate nutrition awareness and many other risk factors contribute to severe disorders or diseases. Nowadays, individuals are more concerned about better taste and presentation than health. Advertisements and peer pressure play a vital role, and also other factors lead to many diseases related to obesity. The study was conducted to evaluate the fast-food consumption and factors influencing fast food consumption; moreover, to assess health complications related to obesity among university students suffering from obesity. A cross-sectional study was conducted at Fatima Memorial College of Medicine and Dentistry, and The University of Lahore, Lahore, over four months. A total number of 200 adolescent females were selected through a non-probability convenient sampling technique. Data were collected through a self-structured questionnaire. SPSS version 21.0 was used. Out of 200 students, 56% of students preferred to eat fast food over healthy food while 44% of students did not prefer. Moreover, 63% of students consumed fast food daily. 37% of students ate healthy food, 57% of students consume junk food daily, 43% of students preferred to eat junk food daily, while 57% of students liked sugary food daily.