Department Of Nutrition Research Articles

Effect of Additional Shrimp Shell Flour on Characteristics and Acceptance of Cookies

The objective of the research was to study analyze the effect of adding shrimp shell flour to the manufacture of cookies on consumer acceptance. Research using this experimental method was conducted at the Food Technology Science Laboratory, Nutrition Department, Poltekkes Palembang and the Lampung State Polytechnic Laboratory from August to November 2021. The consumer acceptance test was carried out on 30 moderately trained panelists to assess cookies which included aspects of color, taste, aroma and texture. The results of consumer acceptance with the Friedman showed that there were no significant differences in aspects of aroma and texture, but there were significant differences in aspects of color and taste. After the acceptance test was carried out, the next step was to do a proximate analysis test on the most preferred formula, namely formula 2, and protein content (13.6%), fats content (18.6%), carbohydrates content (43.2%), water content (3.7%), and ash content (11.7%). The results of the proximate analysis test were compared with SNI 01-2973-1992, from the results of the analysis the product met the quality standard requirements, but the ash content exceeded the SNI standard.

Prolactinomas in Moroccan Population: Clinical, Paraclinical, Therapeutic, and Evolutionary Aspects.

Prolactinomas are usually benign tumors and are the most common type of secretory adenomas. Their diagnosis is well coded, and their severity depends on the tumor size identified by magnetic resonance imaging. The aim of this work is to study the epidemiological, clinical, paraclinical, and therapeutic profile of prolactinomas through a retrospective and descriptive study of 95 cases of prolactinomas conducted at the Endocrinology, Diabetology and Nutrition Department of the Hassan II University Hospital of Fez between January 2015 and November 2020. The mean age of patients in our series was 33.8 years (14-63) with a clear female predominance of 88.4%. Based on adenoma size, 37 cases were microprolactinomas and 58 cases were macroprolactinomas representing 38.9% and 61.1% respectively. Menstrual disorders were present in 50.5% of the women, and 68.4% had galactorrhea, while 44.2% of patients complained about local mass effects, especially headaches. The average size of adenomas was 15.7 mm (4-70 mm). The mean initial plasma prolactin (PRL) level was 423.2 ng/mL (103-7,663 ng/mL). Of our patients, 97.9% received medical therapy with dopamine agonists, particularly with cabergoline which represents the mainstay of therapy (85.3%), while 2.1% of patients underwent surgery due to resistance to treatment. In terms of evolution after treatment, three cases of resistance to treatment were reported. Thirty patients with microprolactinomas had a normalization of prolactin level within an average of five months, and we saw a regression of the size of the adenoma in 43.2% of patients, stabilization in 24.3% and a progression of the process in 5.4% of cases. Although in macroprolactinomas we found a normalization of prolactin level in 43 patients within an average of one year, the tumor syndrome disappeared in 31.6% of cases. Radiological monitoring also revealed a favorable tumor response in 82.7% of patients.

Pengaruh berbagai sumber pengasapan terhadap kadar protein, mikrobiologis dan organoleptik ikan nila (Oreochromis niloticus) asap

One of the processes of smoking fish is using organic materials. Smoking also gives a good flavor and aroma. Smoked fish can be consumed directly and also processed further. The study aimed to measure the effect of various smoke sources on microbiological, organoleptic and protein levels of smoked tilapia. The research design was experimental with a Randomized Control Trial (RCT) using coconut husk, rice husk, and bamboo leaf smoke sources. The research was conducted at the Organoleptic Laboratory of the Department of Nutrition, Health Polytechnic of Aceh, Ministry of Health, in 2021. Fish smoking uses three smoke sources burning coconut fiber, bamboo leaves and rice husks in aluminum smoke tubes. Microbiological tests and protein content in the Laboratory of the Balai Pengujian dan Sertifikasi Mutu Barang (BPSMB). Data analysis using ANOVA and Duncan tests at 95% CI. The results showed that smoking tilapia with three smoke sources had a significant effect on color, taste and aroma and protein content (p<0,05) but had no significant effect on texture and microbial count of smoked tilapia (p>0,05). In conclusion, rice husk smoked tilapia was most preferred in terms of color, taste, texture and aroma. Coconut husk smoked tilapia has the highest protein content and lowest microbial count.

Mental health and health behaviours among patients with eating disorders: a case–control study in France

BackgroundEating disorders (ED) are a public health concern due to their increasing prevalence and severe associated comorbidities. The aim of this study was to identify mental health and health behaviours associated with each form of EDs.MethodsA case–control study was performed: cases were patients with EDs managed for the first time in a specialized nutrition department and controls without EDs were matched on age and gender with cases. Participants of this study filled self-administered paper questionnaire (EDs group) or online questionnaire (non-ED group). Collected data explored socio-demographics, mental health including anxiety and depression, body image, life satisfaction, substances and internet use and presence of IBS (Irritable Bowel Syndrome).Results248 ED patients (broad categories: 66 Restrictive, 22 Bulimic and 160 Compulsive) and 208 non-ED subjects were included in this study. Mean age was 36.0 (SD 13.0) and 34.8 (SD 11.6) in ED and non-ED groups, respectively. Among patients and non-ED subjects, 86.7% and 83.6% were female, respectively. Body Shape Questionnaire mean score was between 103.8 (SD 46.1) and 125.0 (SD 36.2) for EDs and non-ED group, respectively (p < 0.0001). ED patients had a higher risk of unsatisfactory friendly life, anxiety, depression and IBS than non-ED s (all p < 0.0001) Higher risk of anxiety, depression and IBS was found for the three categories of EDs. Higher risk of smoking was associated only with restrictive ED, while or assault history and alcohol abuse problems were associated only with bulimic ED. The risk of binge drinking was lower in all EDs categories than in non-ED.ConclusionThis study highlights the common comorbidities shared by all EDs patients and also identifies some specific features related to ED categories. These results should contribute to the conception of future screening and prevention programs in at risk young population as well as holistic care pathways for ED patients.Plain English summaryThis case–control study evaluated mental health and health behaviours associated with the main categories of Eating Disorders (EDs). Cases were patients with EDs initiating care in a specialized nutrition department and controls without ED were matched on age and gender with cases. Self-administered paper questionnaires were filled by ED 248 patients (66 Restrictive, 22 Bulimic and 160 Compulsive) and online questionnaire by 241 non-ED controls. Body image satisfaction was significantly worse in ED patients than in controls. (p < 0.0001). Dissatisfactory life, anxiety, depression and irritable bowel syndrome were more found in patients with all EDs categories than in non-ED (p < 0.0001). Smoking risk was increased only in restrictive patients while and assault history and alcohol abuse was increased only in bulimic patients. These results highlight the global burden of ED and related comorbidities and provide useful information for future screening, prevention and care programs.

Blood Ammonia Concentration in Children with Chronic Liver Disease: A Tool for Prediction of Esophageal Varices

Background: Esophageal varices (EVs) are a serious complication of portal hypertension in patient with chronic liver disease (CLD). The major portion of ammonia carried by portal blood is shunted into systemic circulation in chronic liver disease. The upper GI endoscopy is currently the best reliable method to diagnose the presence of esophageal varices. But it is invasive, relatively expensive and not easily available. Blood ammonia is a noninvasive and easily accessible laboratory parameter that can predict the presence of esophageal varices.&#x0D; Objectives: To observe the blood ammonia concentration in children with chronic liver disease: a tool for prediction of esophageal varices.&#x0D; Methods: This cross sectional observational study was conducted at the Department of Paediatric Gastroenterology and Nutrition, BSMMU, Dhaka, Bangladesh from January 2018 to December 2019. A total of 63 cases of CLD were selected. Study sample were selected according to the inclusion and exclusion criteria. Along with proper clinical history, examination &amp; initial investigation, fasting venous blood ammonia level and upper GI endoscopy were done in all patients. Receiver-Operator Characteristic (ROC) curve was analysis to set up a cut-off value of blood ammonia for prediction of esophageal varices. Sensivity, specificity, positive predictive value, negative predictive value and accuracy were determined to see the performance of blood ammonia value as a diagnostic test for esophageal varices.&#x0D; Results: Among the 63 patients, (74.6%) had esophageal varices. Wilson disease was the most common etiology of CLD (43; 68.3%) among the studied patients. The mean blood ammonia level were 40.5± 18.0 (µmol/L), 50.5± 14.3 (µmol/L), 50.7± 9.9 (µmol/L), 53.1± 26.9 (µmol/L) and 71.9± 19.0 (µmol/L) in absent esophageal varices, grade-I, grade-II, grade-III and grade-IV esophageal varices respectively. The difference was statistically significant (&lt;0.05). Moderate correlation (r= 0.452; p value = 0.001) between blood ammonia level and grades of esophageal varices was found. It was observed that wasting of thenar and hypothenar muscle was the most common stigmata, seen in 15 (23.8%) cases, 2 (3.2%) had clubbing, 7 (11.1%) had leuconychia, 1 (1.6%) had palmer erythema, 3 (4.8%) had gynacomasia and 1 (1.6%) had testicular atrophy. Wilson disease was the most common 43 (68.3%). It was observed that 45 (71.4 %) patients had raised serum ALT and 45 (71.4%) had low serum albumin (&lt;3.5 g/dl). Low haemoglobin (&lt;9 gm/dl) was found in 47 (74.6%) cases, raised serum bilirubin level (&gt;1.2 mg/dl) in 29 (46.03%) cases, thrombocytopenia (platelet count &lt;1.50×109/mm3) in 36 (57.1%) patients and prolonged INR (&gt;1.5) in 29 (46.03%) cases, blood ammonia was raised (&gt;32 µmol/L) in 52 (82.5%) cases. It was observed that the mean ± SD blood ammonia level was 56.2± 17.9 µmol/L in esophageal varices present group (n = 47) and 40.5± 18.0 µmol/L in absent esophageal varices group (n = 16). Here p value is 0.004, which is statistically significant.&#x0D; Conclusion: Blood ammonia concentration is a biochemical predictor for assessing the grading of esophageal varices. In the present study, a moderate positive correlation was found between blood ammonia concentration and grades of esophageal varices in children with CLD.

Determination of the relationship between dietary inflammatory index and depression status in female students.

Background: The relationship between diet, inflammation and mental health has been receiving increasing interest. However, limited data are available on the inflammatory role of diet in university students, among whom depression is commonly observed. Aim: The aim of our study is to investigate the relationship between dietary inflammatory index (DII) and depression among female students of nutrition and dietetics department, whom we assume to be conscious about health. Methods: DII scores were determined by averaging the 3-day dietary records. Depression status of the students was determined by using Beck Depression Inventory (BDI). Results: Our study was conducted with 122 female university students. The mean total BDI score of the students in the first tertile (more anti-inflammatory effect) was found significantly lower than those of the students in the second and third tertiles (p = 0.001). In addition, there were no significant difference between the depression scores of the students and their grade level (p = 0.114) and place of residence (p = 0.866). We found a positive association between DII and depressive symptoms (Model 1, B = 0.512, %95 CI: 0.236-0.789, p = 0.000). This relationship was also found when adjusting for age, weight, body mass index, smoking status, and presence of chronic disease (Model 2, B = 0.496, %95 CI: 0.217-0.776, p = 0.006; Model 3, B = 0.493, %95 CI: 0.210-0.777, p = 0.024. Conclusion: Supporting that the inflammatory burden of diet is associated with mental health, our findings are of significance for the development of anti-inflammatory nutritional approaches among students who are prone to depression.

Best Practices for Culinary Medicine Programming

Nutrition and lifestyle habits are recognized as essential for health across the lifespan. A new approach to promote healthy practices is through culinary medicine (CM) or culinary nutrition (CN) programs. The optimal content, format, and timing varies across types of CM/CN programs. The purpose of this new 6-page publication of the UF/IFAS Food Science and Human Nutrition Department is to provide an overview of CM/CN and best practices for implementation by nutrition educators with a range of populations. Written by Andrea Krenek, Anne Mathews, and Wendy Dahl.https://edis.ifas.ufl.edu/fs445

Correlation between Blood Ammonia Level and Grading of Esophageal Varices in CLD Patients

Introduction: Chronic liver disease is an important cause of morbidity and mortality in Bangladeshi children. Development of esophageal varices and bleeding is one of the major complications of CLD. The mortality from each episode of variceal bleeding is 30-50% depending on the clinical status of the patient. The upper GI endoscopy is currently the best reliable method available to diagnose the presence of esophageal varices. Objective: To Assess the correlation between blood ammonia level and grading of esophageal varices in CLD patients. Methods: This cross sectional observational study was conducted at the Department of Paediatric Gastroenterology and Nutrition, BSMMU, Dhaka from January 2018 to December 2019. A total of 63 cases of CLD were selected. Study sample were selected according to the inclusion and exclusion criteria. Along with proper clinical history, examination &amp; initial investigation, fasting venous blood ammonia level and upper GI endoscopy were done in all patients. Receiver-Operator Characteristic (ROC) curve was analysis to set up a cut-off value of blood ammonia for prediction of esophageal varices. Sensivity, specificity, positive predictive value, negative predictive value and accuracy were determined to see the performance of blood ammonia value as a diagnostic test for esophageal varices. Results: Among the 63 patients, (74.6%) had esophageal varices. Wilson disease was the most common etiology of CLD (43; 68.3%) among the studied patients. Among the studied patient, the mean ± SD blood ammonia level was 40.5± 18.0 µmol/L in absent esophageal varices group, 50.5± 14.3 µmol/L in grade I varices group, 50.7± 9.9 µmol/L in grade II esophageal varices group, 53.1± 26.9 µmol/L in grade III varices group and 71.9± 19.0 µmol/L in grade IV esophageal varices group. Here p value is 0.002, which is statistically significant. It was observed that the mean ± SD blood ammonia level was 56.2± 17.9 µmol/L in esophageal varices present group (n = 47) ....

Clinical manifestations and associated factors in acquired hypoaldosteronism in endocrinological practice.

IntroductionHypoaldosteronism can be congenital or acquired, isolated or part of primary adrenal insufficiency, and caused by an aldosterone deficit, resistance, or a combination of both. Reduced mineralocorticoid action can induce a decrease in urine K+ and H+ excretion and an increase in urine Na+ excretion, leading to hyperkalemia, and/or hyponatremia, often combined with metabolic acidosis. We aimed to characterize the clinical manifestations of hypoaldosteronism, and their associated factors.MethodsRetrospective analysis of 112 episodes of hypoaldosteronism diagnosed in 86 adult patients from 2012-2019 by the Endocrinology and Nutrition Department of a tertiary hospital. The frequency of hyperkalemia, hypovolemic hyponatremia (HH) and metabolic acidosis (MA), and their associated factors were evaluated.ResultsPatients had a median age of 77 [65 – 84], 55.4% were male. 94.6% cases showed hyperkalemia, 54.5% HH, and 60.3% MA. The mean serum K+ of all cases was 5.4 ± 0.5 mmol/L, Na+: 132.1 ± 6.3 mmol/L, HCO3: 22.6 ± 3.3 mmol/L. Hypoaldosteronism was isolated in the majority of cases: only 6/112 (5%) had primary adrenal insufficiency. Hypovolemia was associated with hyponatremia and a more florid clinical presentation. HH was associated with a combined presence of aldosterone-lowering and mineralocorticoid resistance factors. MA was associated with the presence of mineralocorticoid resistance factors.ConclusionsHypoaldosteronism in adult endocrinological clinical practice is primarily isolated, and acquired. It predisposes not only to the development of hyperkalemia and MA, but also to that of HH. Hypoaldosteronism must be considered in the differential diagnosis of HH with urinary sodium wasting.

Exploring Intuitive Eating

Intuitive eating is an eating framework created by two dietitians integrating instinct, emotion, and rational thought. Through ten principles, intuitive eating can help individuals become more in tune with the physical sensations of their bodies and adequately meet their biological and physiological needs. Additionally, intuitive eating helps to remove obstacles such as food rules and thought patterns instilled by diet culture. This new 8-page publication of the UF/IFAS Food Science and Human Nutrition Department explains the ten principles of intuitive eating in detail to help people searching for peace with food find practices that honor their physical and mental health. Written by Jennifer Campestrini, Amber Fritsche, Kelsi Garcia, Kaitlyn Grange, Kaylan Hebert, Anastasia Narizhnaya, Diannette Osorio Rexach, Rebecca Preece, and Wendy J. Dahl.https://edis.ifas.ufl.edu/fs443

Mitochondrial neurogastrointestinal encephalomyopathy in a Pakistani female: a case report

BackgroundMitochondrial neurogastrointestinal encephalopathy is a rare multisystem autosomal recessive disease caused by mutations in the TYMP gene, that encodes for thymidine phosphorylase. Mitochondrial neurogastrointestinal encephalopathy is a progressive degenerative disease characterized by a distinctive tetrad of gastrointestinal dysmotility, peripheral neuropathy, ophthalmoplegia with ptosis, and asymptomatic leukoencephalopathy. It provides a diagnostic dilemma to physicians in regions like Pakistan because of a lack of genetic study availability and associated financial constraints of the population. However, with careful examination and a few basic investigations, mitochondrial neurogastrointestinal encephalopathy can be diagnosed by ruling out most of the close differentials.Case presentationWe report the case of a 23-year-old Asian female whose chief complaints were epigastric pain, bilious emesis, weight loss for 3 months, and bilateral lower limb weakness for 20 days. All clinical signs and symptoms along with relevant investigations including nerve conduction studies, electromyography, and magnetic resonance imaging of the brain were highly suggestive of mitochondrial neurogastrointestinal encephalopathy syndrome. Because of financial constraints, genetic studies could not be performed. The patient was managed with a multidisciplinary approach involving gastroenterology, physiotherapy, and nutrition departments. Currently, therapeutic options for the disease include allogeneic hematopoietic stem cell transplant and carrier erythrocyte entrapped thymidine phosphorylase; however, these could not be provided to the patient owing to certain limitations.ConclusionsAs misdiagnosis and delayed diagnosis are quite common in this disease, the prime objective of this case report is to increase the basic understanding of this disease, especially its signs and symptoms, and address the limitations regarding the diagnostic investigations and management of patients with mitochondrial neurogastrointestinal encephalopathy.

Nutritional Service Experienced During Hospital Stay: Comparison between Centralized Operating System and Contracted Operating System

The provision of good healthcare including nutritional services is a challenge for the management of hospitals and health centers. Thus, this study was carried out to measure and compare the performance of the Department of Food and Nutrition in two hospitals with two different operating systems: a centralized operating system and a contracted operating system. A cross-sectional comparative design was used to investigate in-ward food services from the patient’s perspective. Ninety patients participated from Hospital A, a hospital with a centralized operating system, and 125 patients participated from Hospital B, a hospital with a contracted operating system. The result showed that the centralized operating system had inherent advantages over the other system in all dimensions. Specifically, the dimensions of "Staff/Service issues" and "Physical Environment " were identified as the areas that differed between the two hospitals and need to be further developed in the contracted operating system.

Impact of Nutrition Education on University Students’ Eating Behavior among Higher Education Institutions in Malaysia

Young adults in Malaysia are suffering from alarmingly high rates of obesity, and more than half of the students do not consume enough essential nutrients, according to Malaysian recommendations. There are indicators of links between nutrition education and eating behavior, but the results are lacking in the body of knowledge. Hence, this study is to ascertain this hypothesis. In terms of methodology, this study was conducted using a quantitative research design and was based on the opinions of 222 university students studying in the faculties or departments of food science or nutrition at two public universities and two private universities. The instrument was modified to measure the students' eating behaviors and a nutrition education program for data collection. Non-parametric statistics, descriptive statistics, the chi-square test, and the t-test were employed in the analysis. Most students were found to "strongly agree" with their nutrition education program, and they exhibited acceptable eating behaviors. There is no statistically significant link between a nutrition education program and eating behaviors in terms of the relationship between the variables. Additionally, the variation in eating behaviors between private and public universities is not noticeably different.

Reducing Sodium Content of Foods Served in Arkansas's Largest School District: Evaluation of the Sodium Reduction in Communities Program.

Purpose and ObjectivesThe Centers for Disease Control and Prevention’s Sodium Reduction in Communities Program aims to reduce dietary sodium intake through policy, systems, and environmental approaches. The objective of our study was to evaluate changes in sodium levels over 5 years (2016–2021) in food served in school lunches as an outcome of a Sodium Reduction in Communities program in Arkansas’s largest school district.Intervention ApproachWe collaborated with Springdale Public Schools (SPS) to reduce dietary sodium intake in school lunches through increased implementation of 1) food service guidelines, 2) procurement practices, 3) food preparation practices, and 4) environmental strategies. These activities were maintained from year 1 through year 5. Implementation priorities were informed each year by evaluation findings from the preceding year.Evaluation MethodsWe collected lunch service records and information on nutritional content of menu items for the 30 schools under the direction of SPS’s Child Nutrition Department. We used a pretest–posttest quantitative evaluation design to analyze annual changes in the sodium content of meals, from baseline through year 5.ResultsFrom baseline through year 1, SPS reduced sodium served per diner, per entrée offered, and per entrée served. These reductions were maintained from baseline through 5 years of follow-up. Mean sodium per 1,000 kcal per diner served was 1,740 mg at baseline and was lower in each of the 5 follow-up years: 1,488 mg (14% decrease) in year 1; 1,495 mg (14% decrease) in year 2; 1,612 mg (7% decrease) in year 3; 1,560 mg (10% decrease) in year 4; and 1,532 mg (12% decrease) in year 5. Energy served per diner remained stable.Implications for Public HealthOur study provides evidence for sustained sodium reduction strategies in a large ethnically and socioeconomically diverse school district, pointing to the potential benefit of implementing similar strategies in other school districts. The study also shows how program evaluation can be used to support sustainability.

THE RELATIONSHIP OF THE INFLAMMATORY POTENTIAL OF DIET WITH EATING ATTITUDES AND APPETITE: A STUDY ON NUTRITION AND DIETETICS STUDENTS

Objective: The dietary inflammatory index (DII) is an index that examines the effects of dietary components on serum pro-inflammatory and anti-inflammatory indicators. The aim of this study was to examine the relationship between dietary inflammatory potential, eating attitude and appetite of the students of the Department of Nutrition and Dietetics.&#x0D; Method: Questions including sociodemographic characteristics and nutritional status, EAT-40 to evaluate eating attitudes, Simplified Nutritional Appetite Questionnaire (SNAQ) for assessment of appetite, and a questionnaire containing 3-day dietary recall record were applied to calculate the dietary inflammatory indices of the participants.&#x0D; Results: The median age of the students was 22 years and 91.9% of them were female. The frequency of the normal weight group was 69.4% and 78.3% of the students skipped meals, the most frequently skipped meal was lunch with 40.5%. Most of the students (92.3) had a normal eating attitude with. It was found that 95.1% of the students with normal eating attitudes were female, 49.3% were 4th-grade undergraduates and 70% were of normal weight. It was found that 91.1% of the students whose appetite status was not impaired were women and 48.9% were 4th-grade undergraduates. Most of the students with anti-inflammatory diet potential were female with 93% and, 45% were 4th-grade undergraduates while 70% of them were of normal weight. No statistically significant correlation was found between the students' EAT-40 scores and BMI, between EAT-40 and DII scores, and between BMI and DII scores (p&gt;0.05). &#x0D; Conclusion: Dietary inflammatory potential has no relationship between eating attitude and appetite.

Assessment of the Correlation Between Anthropometric Measurements, Mediterranean Diet and Nutritional Habits of Students

Aim: In the study, the aim was to assess the possible correlation between the Mediterranean diet quality index with anthropometric measurements by identifying the ability of students attending Tekirdağ Namık Kemal University Department of Nutrition and Dietetics to apply academic knowledge related to healthy lifestyles to their own lives and their healthy eating obsessions.Method: The sample for the study comprised a total of 174 students who volunteered to participate, aged between 18-24 years abiding by the study participation criteria, including 54 in the fourth year, 65 in the third year, and 59 in the second year of university. The survey form was applied to students participating in the research with the face-to-face interview method. Additionally, the anthropometric measurements and body composition of students completing the survey form were determined.Results: As a result of these assessments, students had a mean Mediterranean Diet Quality Index of 5.3±2.95 and mean ORTO-11 scale point of 24.75±6.48. The mean body weight of students was 59.7±11.1 kg and mean BMI was 21.72±3.1. In our study, it was determined that as the level of class increased, compliance with the Mediterranean diet increased. It was found that as the Mediterranean diet quality index scores of the students increased, BMI values and the ORTO-11 scale scores decreased (p&amp;lt;0.05).Conclusion: It has been determined that compliance with the Mediterranean diet positively affects the body weight, BMI and body composition of individuals. Moreover, there was a determined positive correlation between the orthorexic behaviors and compliance with the Mediterranean diet.

Beslenme ve Diyetetik Öğrencilerinin Beslenme ve Biyokimya Öğrenimlerinin Ağız ve Diş Sağlığına Etkisi Hakkında Bilgi Düzeyleri

Aim: The aim of the study is to evaluate the practices, knowledge, and attitudes of the students of the Department of Nutrition and Dietetics at Burdur Mehmet Akif Ersoy University toward oral and dental health. &#x0D; Material and Method: 140 volunteers participated in the study. In the study, a total of 22 questions were asked about their knowledge, education, and thoughts on biochemistry and oral and dental health. In the information questions, students were grouped as 3rd and 4th-grade students who completed biochemistry courses and 1st and 2nd-grade students who did not complete them.&#x0D; Results: It was statistically observed that the biochemistry and other courses taken by the students in the 1st and 2ndgrades increased their knowledge of oral and dental health (p˂0.05). While 67.85% of the students in the study stated that the education they received on oral and dental health was not sufficient, 84.24% stated that they would be sensitive about protecting oral and dental health in the diet lists they would write to their clients.&#x0D; Conclusion: Relevant courses can be added to the curriculum for students to receive comprehensive education on oral and dental health. It is crucial that they transfer this knowledge to society throughout their professional life.

Predictors of Tri-council Funding Among Nutrition Researchers in Canada.

Purpose: Barriers in research for women and dietitians have been documented. We sought to describe tri-council funding awarded within the nutrition discipline according to institution type, academic rank, gender, dietitian status, and primary research methods used.Methods: Using an online search methodology, faculty members with research appointments were identified from nutrition departments offering accredited dietetic programs and/or at Canada's collective of research-intensive universities known as U15. All data regarding faculty members, their institutions, and funding were collected through publicly available websites and Scopus. Tri-council funding associated with the nominated principal investigator, from a 5-year period, 2013-2014 to 2017-2018, was extracted. Binary logistic regression was used to test for predictors of receiving any tri-council operating funds within the 5-year period.Results: Faculty members (n = 237) from 21 institutions were identified for inclusion. Those from U15 institutions, at the full professor rank, nondietitians, men, and those who engaged in primarily quantitative research methods (vs. qualitative or mixed-methods) were significantly more likely to hold any tri-council funding during the eligible period. Dietitians (n = 76) were significantly less likely to hold tri-council funding, independent of institution, rank, gender, and primary research methods utilized.Conclusions: The apparent under-funding of academic dietitians from federal tri-council sources requires exploration.

The Effect of Additional Paste of Sukari Date Fruit on Organoleptic Properties, Nutritional Value and Acceptance of Sule Sukari Ice Cream As An Alternative Food In Elementary School Children

Malnutrition in children can have a bad impact because in addition to increasing the risk of various diseases, it also tends to inhibit the growth and development of children. Various efforts to overcome the problem of malnutrition in children include providing food that contains high energy and protein, which can be obtained from Sule Sukari ice cream made from soy milk with the addition of Sukari Dates paste which is high in energy and protein. This research was conducted at the Food Science Laboratory, Department of Nutrition, Poltekkes Mataram in December 2021 using an experimental method with a completely randomized design (CRD) with one factor, namely the addition of Sukari date fruit paste consisting of 5 treatment levels (0%, 10%, 20%, 30%, 40%), 3 repetitions each. Organoleptic trait data were collected by hedonic organoleptic test and statistically processed using Analysis Of Variance (One Way Annova) at 95% confidence level (? = 0.05). Acceptability data was obtained through the acceptance test for elementary school-aged children in grades 4, 5 and 6 at SDN Bejelo, while nutrient data was obtained through a proximate test conducted at the Laboratory of Analytical Chemistry, University of Mataram. The addition of Sukari date fruit paste had a significant effect on the organoleptic properties, namely the color, taste and texture of Sule Sukari ice cream (p&lt;0.05). Based on the organoleptic test, t3(20%) was the most preferred treatment by the panelists. The proximate test results showed that the selected Sule Sukari ice cream had a moisture content of 62.64%, ash content 0.84%, fat content 10.01%, protein content 3.70% and carbohydrates 22.81%. In the acceptance test, there were 30 people (93.7%) categorized as good acceptance and 2 people (6.3%) from 32 children. Sule Sukari ice cream was given as much as 135 g with energy content of 264.7 kcal, 5 g protein, 13.5 g fat, and 30.8 g KH.

A Female Career in Research

After a long career at the National Center for Health Statistics, I retired and joined the Stanford Prevention Research Center as an unpaid associate. I was once described by a former US Food and Drug Administration commissioner as "one of the great epidemiologists." The chair of the Harvard nutrition department, speaking on National Public Radio, once described my research as "rubbish." Both may be exaggerations. Here I address some of the events that led to these contrasting descriptions. I also address the extent to which the so-called Matilda effect may have influenced my career. Are women in science on an equal footing with men? The Matilda effect suggests not. Unlike the Matthew effect for scientists, whereby those of higher prestige accrue a disproportionate share of recognition and rewards, the Matilda effect proposes that women scientists are systematically undervalued and underrecognized. I could never get a faculty job and was often treated like an underling. Nonetheless I persevered to publish highly cited research on several high-profile and sometimes controversial topics. Though overt sexism in science and workplaces has diminished over the course of my career, progress toward eliminating unconscious bias has been slower. The Matthew and Matilda effects are still powerful forces that distort incentives and rewards in science.