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Abstract: This research aimed at analyzing household consumers’ food safety awareness level regarding milk and milk products in Khartoum state - Sudan. Study was based on primary data collection using a scientifically structured questionnaire that addressed food safety parameters. A total of 150 consumers located in various geographical areas in the state were the sample of the study where they were chosen on a stratified random base. Collected data was analyzed using Statistical Package for Social Science (SPSS), to obtain frequency of distributions and chi- square values. Main results showed that 17.3 % of respondents purchased processed milk; 60.7% of these respondents purchased processed milk based on product brand; while 82.7% purchase frsh raw milk, Most of the consumers under study 79.8 % favored fresh raw milk over processed milk for their belief in its high quality compared to 20.2 % who favored fresh raw milk over processed milk due to its affordable price .100% paid considerable attention to post purchase milk treatment; 50.7 % of respondents assured they were not satisfied with safety of milk in Khartoum state . 61.5% of consumers indicated they trust raw milk quality. Education level had non-significant effect on type of milk purchased, place of milk purchase -whether groceries or street vendor, type of utensils used- whether plastic or stainless steel and Product label reading. The study was concluded that more effort to be performed in understanding consumer perceptions and preferences to enable policy makers and dairy industry players to make practical decisions that could leverage food safety and awareness programs to avoid hazards and risks associated with contaminated milk and milk products consumption hence insuring a healthy society.

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.

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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.

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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..................

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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....................

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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.

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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.