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   Table of Contents - Current issue
Coverpage
October-December 2020
Volume 9 | Issue 4
Page Nos. 39-59

Online since Friday, April 9, 2021

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REVIEW ARTICLES  

Changing food trend and associated health risks p. 39
Akhilesh Shukla, Anupama Shukla
DOI:10.4103/IJFNS.IJFNS_29_20  
Global food consumption patterns have changed over time. Our eating regimens consistently are altogether different from what our parents or grandparents consumed. The food people consume, in the entirety of their social assortment, define to a large extent people's well-being, growth, and development. Traditional, generally plant-based diets have been gradually replaced by high-fat, energy-dense diets with a significant amount of animal-based foods. There are several health conditions that can be caused or aggravated by such a shift from the traditional dietary practices. This is identified as one of the chief factors contributing to the increasing prevalence of noncommunicable diseases. Conditions such as high cholesterol, high blood pressure, heart ailments, gout, and even cancer are directly linked with an individual's diet. The present review is intended to explore the health hazards of unhealthy food practices prevalent today by providing scientific reasons. Our food practices are the chief factors for the preservation and promotion of good health throughout the life course and it may also determine whether or not a person is going to suffer from the diseases in future life.
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Does Vitamin C therapy play a role in the management of lung pathology in COVID-19? A review of current evidence p. 42
Seema Goel, Paramjit Singh Dhot, Preeti Sharma, Mayurika Tyagi
DOI:10.4103/IJFNS.IJFNS_14_20  
Ongoing pandemic COVID-19 has posed a huge challenge in the treatment of patients throughout the world. No specific therapy or vaccine has been developed so far. The role of antivirals and antimalarials has been debated; hence, search for an alternative regimen has been going on with Vitamin C showing promising results. Here, we review the role of Vitamin C as an antioxidant, antiviral, anti-inflammatory agent which counteracts the cytokine release that occurs during the development of Acute Respiratory Distress Syndrome in COVID-19 infection.
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ORIGINAL ARTICLES Top

Qualitative analysis of low calorie cake formulated with whole wheat flour and its cost-effectiveness p. 44
Chandrashree Lenka, Tripti Kumari, Trupti Pradhan, Achyuta Kumar Biswal, Pramila Kumari Misra
DOI:10.4103/IJFNS.IJFNS_31_20  
Aim: The prime objective of the present endeavor is to develop the value-added and low-calorie cake using whole wheat flour as base material through the sensible incorporation of the requisite ingredients. Materials and Methods: To accomplish the objective, four cakes were formulated including the control developed from the 100 g of refined wheat flour exclusively (cake V0), and the rest three (cakes V1, V2, and V3) consisting of the whole wheat flour along with the other ingredients such as sugar, oil, milk, baking soda, baking powder, and vanilla essence in different proportions. Results and Discussion: Out of these four cakes, the cake V3 topped the list on the basis of the nine-point Hedonic scale and numerical scoring test with respect to the color, flavor, texture, taste, appearance, and overall acceptability The protein, fat, carbohydrate, phosphorus, iron, and the crude fiber per 100 g of the V3 cake were determined to be 5.69 g, 12.27 g, 31.75 g, 133.68 mg, 1.45 mg, and 0.42 g crude fiber, respectively. The energy content of the V3 cake was estimated to be 258.49 kcal which was less than about 150 kcal per 100 g of cake in comparison to the market cake. The mean score for the overall acceptability of cake V3 was found to be 7.56 ± 0.932. Significant difference at P ≤ 0.05 among these cakes in terms of their color, flavor, and appearance was observed, whereas the overall acceptance and the texture among these cakes differed moderately from each other. The cost of the prepared cake was found three times less than the cake available in the market. Conclusion: Thus, the prepared cake with whole wheat flour with minimal sugar and oil content can be recommended to elderly persons, obese, and diabetic patients contentedly.
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Antioxidant activities in stem bark, leaves, and fruits of Olea ferruginea Royle grow in Himachal Pradesh, in relation to altitudinal changes p. 48
Neha Sharma, Indrajeet Kumar, Rajesh Kumar Sharma
DOI:10.4103/IJFNS.IJFNS_33_20  
Background: Olea ferruginea Royle is one of the important plant which is commonly used by local people for their health benefits as folk medicine. The secondary metabolites of plants vary due to different abiotic and biotic stresses. In the present study, variation in phenolics and flavonoids content and antioxidant activity due to altitude, variation has been studied. Aim: The aim of the study was to investigate the phytochemical content and antioxidant activity of the stem bark, leaf, and fruits of O. ferruginea collected from five populations (Thalaut, Sapangi, Suind, Kolibeher, and Kais) of North-west Indian Himalayan. Materials and Methods: Stem bark, leaf, and fruit extracts were prepared by the maceration process using 80% (v/v) methanol and phytochemicals (phenolics and flavonoids) contents as well as their antioxidant activities were analyzed using in vitro assays, namely DPPH (2, 2-Diphenyl-1-picrylhydrazyl) ABTS (2, 2'-Azino-bis 3-ethylbenzothiazoline- 6-sulfonic acid), and ferric-reducing antioxidant power (FRAP). Results: The results revealed that phenolics (mg GAE/g fw) and flavonoids (mg QE/g fw) varied between 5.2–9, 5.1–9.4 and 4.6–8, and 0.8–1.8, 8.8–22.8 and 0.8–1.1, respectively, in stem bark, leaf, and fruits. Average DPPH, ABTS, and FRAP activities were found highest in the methanol extracts of stem bark, leaf, and fruits, respectively, of O. ferruginea plants. The biochemical attributes of the test plant's parts showed positive and significant correlations with altitudes (R2 = 0.86–0.99; P < 0.01). Principal component analysis showed that Sapangi and Kais population is biochemically different from other populations (Thalaut, Kolibeher, and Suind). Conclusion: The present study reveals that stem bark, leaf, and fruits of the O. ferruginea are a rich source of natural antioxidants and may be exploited for commercial and health benefits.
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Evaluation of efficacy of Nutritional screening tools to assess Malnutrition among Elderly patients in a tertiary hospital in Telangana, India p. 54
Syeda Nasreen, Sara Maryam, S Uzma Nabeela
DOI:10.4103/IJFNS.IJFNS_34_20  
Background: Malnutrition among elderly population is very common and often studied less. Aims and objectives: The present article studies the malnutrition risk among elderly patients using various nutritional assessment tools and to find which is more efficient in identifying the patient at risk. Materials and Methods: Different tools used were Malnutrition Universal screening tool (MUST), Mini-Nutritional Assessment (MNA), Nutritional Risk Screening (NRS) 2002, and Geriatric Nutritional Risk Index (GNRI) on eighty elderly patients for 6 months. Results: It was observed from the study that among the four nutritional screening tools the sensitivity and specificity were in the order of NRS > MNA > GNRI > MUST, i.e., highest validity with NRS (93.88% and 96.77%) and the least with MUST tool (38.78% and 9.68% specificity). In contrast, the results were different when it comes to the reliability of the tools where MNA > MUST > GNRI > NRS. The prevalence of malnutrition among the patients with these screening tools varied ranging from 58.75% (GNRI) to 80% (MNA). Conclusion: Thus, it was difficult to judge one particular screening tool as a standard to detect malnutrition among elderly patients. Hence, it can be concluded that all nutrition screening tools should be selected and used depending on the ease of convenience.
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SHORT COMMUNICATION Top

Potential of millet as an immune booster to fight against COVID-19 p. 58
Mrinal Samtiya, Tejpal Dhewa
DOI:10.4103/IJFNS.IJFNS_25_20  
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