Food Preparation Research Articles

Household food expenditures and socioeconomic status in relation to dietary nutrient intake in Iranian families

PurposeExamining the impact of socioeconomic status (SES) and expenses spent on food preparation on nutritional intake has always been one of the critical concerns for policymakers. This study aims to investigate the association between household food expenditure as well as SES and dietary nutrient intake in Kermanshah, Iran.Design/methodology/approachIn this cross-sectional study, households were randomly selected from different strict in Kermanshah, Iran. Data were collected with an SES questionnaire, a demographic data collection form, a weekly food purchase checklist and a food record. The authors performed the analysis of covariance to determine the relationship of dietary nutrient intake of study participants across quintile categories of SES and total food expenses per day.FindingsOut of 125 households, 119 households including 401 people finished the study. A significant association was observed between higher SES and higher intake of vitamin B2 (p-value = 0.03). Moreover, the household members at the top level of total food expenses per day had significantly greater dietary nutrient intake of energy (p < 0.001), potassium (p < 0.001), magnesium (p < 0.001), calcium (p < 0.001), zinc (p < 0.001), vitamin B2 (p < 0.001), B6 (p < 0.001), B12 (p = 0.002) and vitamin C (p = 0.04).Originality/valueIn our study, higher dietary nutrient intake was observed in the household members at the highest level of total food expenses daily as well as SES. Therefore, governments and policymakers should pay basic attention to optimizing food costs and improving the economic status of people.

Astilbin Inhibits the Proliferation and Induces Apoptosis of Gastric Cancer Cells (AGS) by Targeting the Key Inflammatory Markers

Background The predisposition toward gastrointestinal disease is increasing as a result of dietary changes and overindulgence in food preparation. Ninety percent of stomach cancers are adenocarcinomas, a type of cancer of the gastrointestinal tract that is the leading cause of mortality worldwide. Purpose Astilbin, a natural dihydroflavonol substance derived from a range of foods and medicinal herbs, has been shown in the current study to have anticancer potential against gastric cancer in AGS cell lines. Materials and Methods The half maximal inhibitory concentration value was determined after astilbin was given to AGS cell lines at various doses. To verify apoptosis, the astilbin-treated cell line was subsequently stained with the dual dye acridine orange/ethidium bromide. AGS cell lines, the enzyme-linked immunosorbent assay (ELISA) approach was also used to investigate the inflammatory cytokines. Using ELISA, apoptotic marker expression including Bcl-2-associated X-protein, caspase-9 proteins, and B-cell lymphoma 2 was assessed in gastric cancer cells treated with astilbin. Results The study’s findings reveal that astilbin is a prime candidate for gastric cancer therapy since it causes apoptosis in AGS cells and has a stronger effect on the major inflammatory markers of the disease. Conclusion The study provides comprehensive methodologies and tools for predicting absorption, distribution, metabolism, excretion, and toxicity properties, facilitating informed decision-making in the development and optimization of astilbin as a gastric cancer therapy.

Integration of Animal Behavioral Assessment and Convolutional Neural Network to Study Wasabi-Alcohol Taste-Smell Interaction.

The commercial wasabi pastes commonly used for food preparation contain a homologous compound of chemosensory isothiocyanates (ITCs) that elicit an irritating sensation upon consumption. The impact of sniffing dietary alcoholic beverages on the sensation of wasabi spiciness has never been studied. While most sensory evaluation studies focus on individual food and beverages separately, there is a lack of research on the olfactory study of sniffing liquor while consuming wasabi. Here, a methodology is developed that combines the use of an animal behavioral study and a convolutional neural network to analyze the facial expressions of mice when they simultaneously sniff liquor and consume wasabi. The results demonstrate that the trained and validated deep learning model recognizes 29% of the images depicting co-treatment of wasabi and alcohol belonging to the class of the wasabi-negative liquor-positive group without the need for prior training materials filtering. Statistical analysis of mouse grimace scale scores obtained from the selected video frame images reveals a significant difference (P < 0.01) between the presence and absence of liquor. This finding suggests that dietary alcoholic beverages might have a diminishing effect on the wasabi-elicited reactions in mice. This combinatory methodology holds potential for individual ITC compound screening and sensory analyses of spirit components in the future. However, further study is required to investigate the underlying mechanism of alcohol-induced suppression of wasabi pungency.

Sociocultural perceptions of physical activity and dietary habits for hypertension control: voices from adults in a rural sub-district of South Africa

BackgroundOver half of adults from rural South Africa are hypertensive. Apart from pharmaceutical treatment, lifestyle changes such as increasing physical activity and reducing dietary salt have been strongly advocated for the control of hypertension. However, the control rates of hypertension for adults in rural South Africa are low. In this paper we explore whether this is due to the recommended lifestyle intervention not aligning with the individual’s socio-cultural determinants of behaviour change.AimTo explore the social and cultural beliefs, perceptions and practices regarding physical activity and diet as a hypertension control intervention on hypertensive adults living in a rural sub-district in South Africa.MethodsNine focus group discussions were conducted with hypertensive adults aged 40 years and above from Bushbuckridge sub-district in Mpumalanga Province of South Africa using a semi-structured interview guide. Each session began with introductions of the discussion theme followed by a short discussion on what the participants know about hypertension and the normal blood pressure readings. Physical activity and dietary habits were then introduced as the main subject of discussion. Probing questions were used to get more insight on a specific topic. A thematic analysis approach was used to generate codes, categories, and themes. A manual approach to data analysis was chosen and data obtained through transcripts were analysed inductively.FindingsParticipants had a lack of knowledge about blood pressure normal values. Perceived causes of hypertension were alluded to psychosocial factors such as family and emotional-related issues. Physical activity practices were influenced by family and community members’ attitudes and gender roles. Factors which influenced dietary practices mainly involved affordability and availability of food. To control their hypertension, participants recommend eating certain foods, emotional control, taking medication, exercising, praying, correct food preparation, and performing house chores.ConclusionLifestyle interventions to control hypertension for adults in a rural South African setting using physical activity promotion and dietary control must consider the beliefs related to hypertension control of this population.

Liver response to the consumption of fried sunflower oil

Sunflower oil is one of the most commonly used fat sources in Argentina, and deep-fat frying is the popular food preparation process. The liver response of feeding a diet containing fried sunflower oil (SFOx) on growing rats was studied. Thirty-nine male weanling Wistar rats were randomly assigned to one of three diets for 8 wks: control (C), sunflower oil (SFO), and a diet containing SFOx, both of the sunflower diets were mixed with a commercial rat chow at weight ratio of 13% (w/w). Body weight and food consumption were recorded weekly. At t=8 wk, lipid profile and glycemia were measured. Visceral adiposity was registered. Liver was weighed and preserved for histological analysis, relative fatty acid profile, fibrosis markers and oxidative status.The three diets did not alter body weights; however, the SFOx fed rats showed increased energy intake and visceral fat; therefore, in liver saturated fat content, trans fatty acids, plus other unidentified minor components, such as hydroperoxides, hydroxides, epidioxides, hydroperoxy epidioxides, hydroxylepidioxides, and epoxides, were detected. The hepatosomatic index of SFOx rats was altered and showed hepatic steatosis. SFOx rats exhibited increased liver dichlorodihydrofluorescein-diacetate and thiobarbituric acid substance levels and oxidized-proteins content. Their livers had lower relative levels of monounsaturated, polyunsaturated fatty acids and catalase activity, but matrix metalloproteinase-9 activity was unchanged.Consumption of a diet rich in fried oil during growth could induce liver damage due to steatosis, excessive lipid toxicity and the accumulation of reactive oxygen species. Further progression could lead to hepatic fibrosis.

Adenosine Triphosphate and Adenylate Energy Charge in Ready-to-Eat Food.

It is commonly accepted that dietary nucleotides should be considered as essential nutrients originating mainly but not exclusively from meat and fish dishes. Most research in food science related to nutrition nucleotides is focused on raw products, while the effects of thermal processing of ready-to-eat food on nucleotide content are largely overlooked by the scientific community. The aim of this study is to investigate the impact of thermal processing and cold storage on the content of dietary nucleotides in freshly prepared and canned ready-to-eat meat and fish food. The concentrations of ATP, ADP, AMP, IMP, Ino, and Hx were determined using NMR, HPLC, FPMLC, and ATP bioluminescence analytical techniques; freshness indices K and K1 and adenylate energy charge (AEC) values were estimated to assess the freshness status and confirm a newly unveiled phenomenon of the reappearance of adenylate nucleotides. It was found that in freshly prepared at 65 °C ≤ T ≤ +100 °C and canned food, the concentration of free nucleotides was in the range of 0.001-0.01 µmol/mL and remained unchanged for a long time during cold storage; the correct distribution of mole fractions of adenylates corresponding to 0 < AEC < 0.5 was observed compared to 0.2 < AEC < 1.0 in the original raw samples, with either a high or low content of residual adenylates. It could be assumed that heating at nonenzymatic temperatures T > 65 °C can rupture cell membranes and release residual intracell nucleotides in quite a meaningful concentration. These findings may lead to a conceptual change in the views on food preparation processes, taking into account the phenomenon of the free adenylates renaissance and AEC bioenergetics.

Occupational inequalities in mortality from cardiovascular disease, 2020-2021.

In recent years previous declines in cardiovascular disease (CVD) have stalled. There are occupational risk factors for CVD mortality. This study seeks to examine inequalities in CVD mortality for working-age adults in the United States by occupation. Death certificate data for CVD deaths were obtained from the National Center for Health Statistics. Occupation data from these death certificates were coded to major occupation groups. Using information about the number of workers employed in these occupations obtained from the American Community Survey, we calculated mortality rates and rate ratios (RRs), adjusted for covariates associated with CVD mortality. After adjusting for age, sex, race/ethnicity, and educational attainment, workers in 11 occupations had significantly elevated RRs: food preparation and serving; construction and extraction; arts, design, entertainment, sports, and media; life, physical, and social science; farming, fishing, and forestry; legal; protective services; building and grounds cleaning and maintenance; healthcare practitioners and technical; personal care and service; and community and social services. Occupation appears to be a significant predictor of CVD mortality. Further research is needed to assess how occupational risk factors contribute to changing trends for CVD mortality. Interventions are needed to address workplace risk factors for CVD.

The effect of Jordanian essential oil from coriander seeds on antioxidant, anti-inflammatory, and immunostimulatory activities using RAW 246.7 murine macrophages.

Coriander (Coriandrum sativum L.) is a member of the Umbelliferae/Apiaceae family and one of the well-known essential oil-containing plants, in which the seeds are used in traditional medicine, and as flavoring in food preparation. Knowing the diverse chemical components of different parts of the plant, this work aims to investigate the antioxidant, the anti-inflammatory, and the immunostimulatory modulator effects of the Jordanian C. sativum's seed extracted essential oil (JCEO). Coriander oil extract was prepared by hydro-distillation method using the Clevenger apparatus. Different concentrations of coriander oil were examined by using DPPH radical scavenging assay, MTT assay, pro-inflammatory cytokine (Tumor Necrosis Factor-TNF-alpha) production in RAW264.7 murine macrophages in addition, scratch-wound assessment, NO level examination, Th1/Th2 assay, phagocytosis assay, and fluorescence imaging using DAPI stain were conducted. JCEO had a potential metabolic enhancer effect at a concentration of 0.3 mg/mL on cell viability with anti-inflammatory activities via increasing cytokines like IL-10, IL-4, and limiting NO, INF-γ, and TNF-α release into cell supernatant. Antioxidant activity was seen significantly at higher concentrations of JCEO reaching 98.7% when using 100mg/mL and minimally reaching 50% at 12.5mg/mL of the essential oil. Treated macrophages were able to attain full scratch closure after 48-hrs at concentrations below 0.3mg/mL. The seed-extracted JCEO showed significant free radical scavenging activity even at lower dilutions. It also significantly induced an anti-inflammatory effect via an increase in the release of cytokines but reduced the LPS-induced NO and TNF-α production at 0.16-0.3mg/mL. In summary, coriander essential oil demonstrated antioxidant, anti-inflammatory, and immunostimulatory effects, showcasing its therapeutic potential at specific concentrations. The findings underscore its safety and metabolic enhancement properties, emphasizing its promising role in promoting cellular health.

Nutritional compositions, microbial quality, bioactivities, and volatile compounds of a novel vinegar from wild edible mushroom, Russula delica Fr

Vinegar is commonly utilized in cooking and food preparation as a flavoring, preservative, and condiment. It can be made from various sources, including fruits, grains, and vegetables. This study produced vinegar from a wild edible mushroom, Russula delica Fr., using microwave-assisted enzymatic hydrolysis extraction. The nutritional composition, bioactivities, microbial quality, and volatile compounds were analyzed in the production process and final vinegar product. Sugar syrup as total soluble solids (TSS) and total phenolic content (TPC) were extracted from mushroom powder using commercial enzymes and yielded 5.60 ± 0.10°Brix and 7.01 ± 0.06 mg GAE/g substrate, respectively. The extracted syrup was rich in amino acids such as aspartic and glutamic acid, with glucose as the main type of sugar. Maximum alcohol content at 10.95 ± 0.21% (w/v) with 1.28 ± 0.23 mg GAE/mL TPC was obtained from Saccharomyces cerevisiae fermentation after 21 days, while highest acetic acid was obtained at 5.60 ± 0.42% w/v with 1.87 ± 0.14 mg GAE/mL of TPC content and 74.85 ± 1.24% of DPPH radical scavenging activity after surface fermentation using Acetobacter aceti TISTR 354. Thirteen volatile compounds, including acids, alcohols, and aldehydes, were found in the wild edible mushroom vinegar, contributing to the unique aroma of the product. This study presented the first report on the analysis of vinegar from a wild edible mushroom, R. delica Fr. which showed high nutritional value, antioxidant activity and volatile compounds, with the potential for future commercial production.Graphical

Advances in space food processing: From farm to outer space

Space is the final frontier and mankind has long desired to explore the vast expanse of the universe in the pursuit of finding new worlds. The need for nutritious and long-lasting food during deep space missions have however, been an impediment to this quest. Although challenging, researchers from different public and private space organizations and institutes have come together striving hard to develop food processes, product quality and safety protocols for advancing the field of space foods. Even NASA has proposed nanomaterial-based packaging to preserve space foods longer than 5 years. Therefore, a fresh outlook is required on processing and packaging technologies currently adopted for the preparation of space foods. This review provides an overview of the inception of space foods followed by its physico-chemical and microbiological quality considerations, and processing and packaging technologies. The market opportunities available for space foods has also been covered highlighting the major players in the space food processing sector. Literature review indicates that freeze-drying has been used as a space food preservation technology of choice for years, but the combination of high-pressure processing and thermal treatment is now gaining attention due to its potential in extending the shelf life of space foods upto 5 years. Besides, 3D printing has also emerged as an economically viable technology for producing more nutritious and organoleptically appealing space foods. Currently, the major constraint for space food research is simulating the environment of space for testing food processes and packaging materials which could be explored.

Edukasi Makanan dan Jajanan Sehat Serta Bergizi Pada Anak Sekolah Dasar

Processed food with an attractive appearance which is often sold by traders in the school environment is a special attraction for students to consume, including at SD Negeri 1 Bandar Batauga. The large number of cases of health problems such as poisoning due to children consuming food and snacks sold in the area around the school without knowing whether the food is good for consumption or not is the basis for this activity to be carried out. The service activity aims to educate elementary school-age children about healthy and nutritious food and snacks for consumption in the form of education which consists of four stages, namely observation, implementation of activities (education), evaluation, and reporting of activity results. This activity took place at SD Negeri 1 Bandar Batauga and was attended by 22 students. Service activities in the form of education have a positive influence on students' understanding and knowledge about healthy and nutritious food preparations. This is based on the results of activity evaluations which show that 81% of participants are in the good category (understand), 14% are in the sufficient category (somewhat understand) and 5 % are categorized as lacking (lack of understanding). Overall, service activities run in accordance with the stated objectives.

Comparative growth kinetics of Listeria monocytogenes and Salmonella enterica on dehydrated enoki and wood ear mushrooms during rehydration and storage.

Specialty mushrooms have been implicated in foodborne illness outbreaks in the U.S. in recent years. These mushrooms are available to consumers in both their fresh and dried states. Dehydrating mushrooms is a convenient way to increase shelf life. The dehydration process results in a lowered water activity (aw) of the commodity, creating an environment where both spoilage and pathogenic bacteria cannot proliferate. Prior to food preparation and consumption, these mushrooms are typically rehydrated and possibly stored for later use which could lead to increased levels of pathogens. This study examined the survival and growth of Listeria monocytogenes and Salmonella enterica on dehydrated enoki and wood ear mushrooms during rehydration and subsequent storage. Mushrooms were heat dehydrated, inoculated at 3 log CFU/g, and rehydrated at either 5 or 25°C for 2 h. Rehydrated mushrooms were stored at 5, 10, or 25°C for up to 14 d. L. monocytogenes and S. enterica survived on enoki and wood ear mushroom types during rehydration at 5 and 25°C, with populations often <2.39 log CFU/g. During subsequent storage, no growth was observed on wood ear mushrooms, regardless of the rehydration or storage temperature, with populations remaining <2.39 log CFU/g for both pathogens. When stored at 5°C, no growth was observed for either pathogen on enoki mushrooms. During storage at 10 and 25°C, pathogen growth rates and populations after 14 d were generally significantly higher on the enoki mushrooms rehydrated at 25°C; the highest growth rate (3.56 ± 0.75 log CFU/g/d) and population (9.48 ± 0.62 log CFU/g) after 14 d for either pathogen was observed by S. enterica at 25°C storage temperature. Results indicate a marked difference in pathogen survival and proliferation on the two specialty mushrooms examined in this study and highlight the need for individual product assessments. Data can be used to assist in informing guidelines for time and temperature control for the safety of rehydrated mushrooms.

Cooking Well with Diabetes: A Healthy Cooking School for Diabetes Prevention and Management.

One in ten Americans suffers from type 2 diabetes, which, if not managed well, can result in severe complications, disability, and premature death. Diabetes education classes can play a pivotal role in providing practical education on diabetes and self-care behaviors, with a particular emphasis on dietary management, which is often regarded as the most demanding diabetes self-care behavior. The Texas A&M AgriLife Extension Service developed Cooking Well with Diabetes (CWWD), a four-week interactive diabetes education series, with each week consisting of a lecture on healthy eating coupled with cooking lessons featuring diabetes-friendly recipes. The current study aimed to examine the effectiveness of CWWD in improving the frequency of healthy food preparation and consumption of program participants. Secondary data from 2017 to 2023 was analyzed involving 1574 adults from 59 predominantly rural Texas counties. Data from self-reported pre and post evaluations showed improvements in healthy food preparation and consumption behaviors. The curriculum enabled Extension Educators to introduce healthful dietary behaviors to a diverse group of clients. The curriculum can be adapted by Extension Educators in other states reaching a broader audience. The findings will inform future research aimed at planning and implementing successful diabetes education programs.

Prevalence and burden of asthma among US working adults by industry and occupation—United States, 2020–2021

Objectives Assess the prevalence of current asthma, asthma attacks/episodes, and asthma-related emergency room (ER) visits by industry and occupation and estimate the proportion of current asthma cases associated with employment during 2020–2021. Methods The 2020–2021 National Health Interview Survey data for persons aged ≥18 years who were employed at any time during the 12 months prior to the interview were analyzed. Results An estimated 12.7 million US working adults had current asthma. Of those, 40% had an asthma attack/episode and 8.6% had an asthma-related ER visit. Prevalence varied by sociodemographic characteristics, industry, and occupation. Highest asthma prevalence was among workers in the administrative, support, waste management, and remediation industry and the community and social services occupation. Nearly half of workers with current asthma in the arts, entertainment, and recreation industry and arts, design, entertainment, sports, and media occupations reported having an asthma attack/episode. Workers in the accommodations and food services industry and food preparation and serving related occupation had the highest asthma-related ER visits. The proportion of current asthma cases attributable to employment was estimated to be 9.2% by industry and 12.2% by occupation. Conclusion An estimated 1.2–1.5 million asthma cases among workers might be attributable to employment by industry and occupation. Disparities in asthma prevalence, asthma attacks/episodes and asthma-related ER visits among workers exist. These findings underscore the importance of early identification of asthma cases in relation to work and implementation of targeted interventions (including, training and education, personal protective equipment use, health surveillance, workplace policies), especially among workers employed in industries and occupations with elevated asthma prevalence.

Diagnostic Signs and Symptoms of Cyanocobalamin Deficiency at Rural Setting in India: Novel Method of Supplementation.

Cyanocobalamin or B12 deficiency is common in the Indian population, and responsible for anemia. Various clinical manifestations include central nervous system and cardiovascular manifestations, secondary to a rise in serum homocysteine levels. In a routine outpatient department at Bawaskar Hospital and Clinical Research Centre, Mahad, patients with suspected clinical signs and symptoms suggestive of cyanocobalamin deficiency were studied in detail regarding their dietary habits, serum hemoglobin, B12, and homocysteine levels. A total of 1,992 (female 1,009, 50.75%) were clinically examined in detail. Of these, 945 (49.94%), 999 (50.17%), and 48 (2.40%) were strict vegetarians, both vegetarian and nonvegetarian, and strict nonvegetarians, respectively. Common occupations associated with B12 deficiency include 666 (33.4%) housewives, 396 (19.9%) service workers, 316 (15.9%) businesspeople, 180 (9%), and 198 (9.9%) retired and industrial populations, respectively. Clinical manifestations include recurrent scalp hair loss in 268 (13.5%), poor memory in 240 (12%), tingling and numbness in 200 (10%), and generalized weakness in 387 (19.4%) patients. Additionally, 541 (27.15%) patients had pigmentation of the nail bed, knuckles, oral mucosa, and tongue, while 237 (10.81%) suffered from hypertension and ischemic heart disease. During the process of preparation of vegetarian and nonvegetarian food, there is a 30-48% reduction in vitamin content. Supplementation of vitamin by adding table salt to food on a plate at the time of eating improves the vitamin level in the blood. In the absence of laboratory investigations in rural settings, clinical signs and symptoms are helpful in detecting B12 deficiency. Directly adding vitamin powder, similar to table salt, to cooked food on the plate improved blood vitamin levels.

Impact of processed and ultra-processed foods on colorectal cancer risk: Mechanisms, dietary factors, and protective compound

Colorectal cancer (CRC) is the third most common malignant neoplasm worldwide, linked to behavioral factors such as a sedentary lifestyle and smoking, environmental factors like pollution, and nutritional factors including a diet rich in red and processed meats. Some foods are associated with potential carcinogenicity, while others act as protective factors. This review aims to report the contribution of processed and ultra-processed foods to the etiopathogenesis of CRC and explore the role of protective diets. The article is an integrative review conducted in PubMed and VHL databases using the descriptors “colorectal cancer” and “processed foods.” Studies published in the last five years addressing the relationship between these foods and CRC development were included. Potentially carcinogenic substances in processed foods, such as heterocyclic amines, nitrosamines, heme iron, industrial fatty acids, aromatic hydrocarbons, sialic acid sugar, and additives like titanium dioxide, were associated with colon and rectal neoplasms. Additional associations were found with the human microbiome, packaging materials, and food preparation methods. Conversely, several food components can protect against CRC. The consumption of processed and ultra-processed foods can significantly increase CRC risk through mechanisms like inflammation, oxidative stress, gene expression changes, and genetic material damage. The intestinal flora profile may be protective against CRC but is altered when processed and ultra-processed foods are included in the diet. Fiber, phytochemicals, and spices present in plant foods are consistently reported to have anticarcinogenic effects.

Three feet under: hāngī and the contemporary adaptation of indigenous culinary techniques

ABSTRACT The sharing of familiar foods is but one of the ways a cultural group identifies itself. But what happens if that cultural group begins to lose touch with, or control of, its food traditions? Worldwide, professional chefs are embracing traditional indigenous cookery techniques and ingredients in their search for national culinary identity. In doing so, the line between ownership and appropriation is becoming an increasingly fine one. Within today’s Māori society, the hāngī is one of the few remaining traditional food preparation techniques still in regular use. Yet the use of its traditional earth oven form is growing more infrequent as less labor-intensive variations grow in popularity and as the technique becomes increasingly incorporated into commercial hospitality practice. Drawing on research that explores the knowledge and personal experiences of seven hāngī practitioners, this paper examines the cultural significance of the hāngī as a traditional indigenous food preparation technique. As the hāngī increasingly crosses over into the commercial realm it questions the fine line between cookery technique and indigenous culinary property as it asks just what makes a hāngī a hāngī?

A system dynamics modelling assessment of water-energy-food resource demand futures at the city scale: Goma, Democratic Republic of Congo

Understanding future demands of water, energy, and food (WEF) resources is essential to achieve sustainable management of these resources. Based on a survey of 90 households, this study provides an analysis of household water, energy, and food security for the city of Goma, Democratic Republic of Congo, where there is a lack of any such assessment. Water supply is largely unimproved. Electricity supply is fairly reliable in some parts of the city, but not others. Most residents rely on charcoal burning for food preparation. Dietary Diversity Scores are low indicating stable, but low food security. Data collected were used to develop an integrated WEF system dynamics model that was applied to simulate household-level resource demand. To assess future resources demand, four scenarios developed by the Global Scenario Group were simulated. Findings reveal that the 'Great Transition' scenario exerts lower impact on resources demand, representing the most likely trajectory to achieve sustainable socio-economic development and management. However, achieving the conditions required for a ‘Great Transition’ could be challenging in Goma, which is characterised by low incomes, poor access to resources, and the threat of armed conflict. To achieve greater efficiency in resources utilisation and to prepare for the future, a number of recommendations are made, including energy supply diversification, altered agricultural practices to diversify diets, and expansion and improvement of water supply infrastructure. This work provides a basis for similar assessments in DRC and central Africa, highlighting the need for integrated resources management and assessment for regional opportunities toward sustainable development.

Indigenous Knowledge on Musical Instruments of Mizo Tribe

Indigenous Knowledge refers to a distinct body of knowledge that encompasses the information held by a certain community or culture. It may also be referred to as indigenous knowledge, traditional knowledge, and local knowledge. Traditionally, indigenous knowledge has been transmitted orally from one generation to the next, since it was difficult or perhaps impossible to document throughout ancient times. It serves as the primary foundation or reference for indigenous farming methods, food preparation, and several other activities aimed at preserving and perpetuating the traditions of a certain culture or civilization. Cultural factors have a significant impact on the use of indigenous knowledge. The vast majority of indigenous knowledge has been eliminated as a result of the intrusion of advanced technological knowledge. To save traditional knowledge, it is necessary to chronicle and preserve the ancient and valuable literature. Recording indigenous knowledge is necessary to address Intellectual Property Rights concerns. The current research focuses only on the indigenous knowledge of musical instruments belonging to the Mizo people. This talk will discuss the production of Mizo musical instruments and the role of libraries in recording and conserving the indigenous knowledge of the Mizo people.

ЭФФЕКТИВНОСТЬ ПРИМЕНЕНИЯ РАЗЛИЧНЫХ ВИДОВ УДОБРЕНИЙ ПРИ ВЫРАЩИВАНИИ КНЯЖЕНИКИ АРКТИЧЕСКОЙ (RUBUS ARCTICUS L.)

The objective of research is to develop a nutrition system for Arctic brake. The paper presents the results of research on growing Arctic brake (Rubus arcticus L.) on acidic light sod-podzolic soils in the natural and climatic conditions of the Kostroma Region. Two soil fertilization options were used: 1) azophoska 400 kg/ha (N60P60K60 as the main fertilizer + N30P30K30 top dressing); 2) the developed nutrition system, including the main organomineral fertilizer containing humic substances and bacterial spores (Bacillus subtillis, Bacillus mucilaginosus) and 3 top dressings with solutions of the mineral fertilizer Akvarin in May, June and September (10 %, 6 and 3 %, respectively). Local application of organomineral fertilizers at a dose of 500 kg/ha with 3 additional feedings of water-soluble mineral fertilizers of the Akvarin brand containing macro- and microelements has a beneficial effect on increasing the microbiological activity of the soil, ammonifiers by 25.8 %, phosphate-mobilizing bacteria by 39.1 %, its agrochemical indicators, inclu¬ding the content of organic matter by 0.4 %, mobile phosphorus and exchangeable potassium by 7.6–12.4 mg/kg, the survival rate of R. arcticus plants, the formation of the bush habitus, with the additional formation of partial shoots by 35 pcs/bush, the physiological activity of plants, expressed in an increase in the productivity of photosynthesis by 38 % and a significant increase in the yield of berries to 53.2 g/m2 (by 47.6 %). Expanding the possibility of forming R. arcticus plantations on acidic sod-podzolic soils will increase the occupancy rate of fallow soils and put them into operation. Production of berry products in the Kostroma Region as an ecologically safe region will provide enterprises engaged in the preparation of baby and dietary food with high-quality medicinal raw materials.