Nutrition Science Journals Impact Factors | Open Access Nutrition Journal

Scholarly Journal of Food and Nutrition (SJFN) is an open access scientific journal, which covers high quality of manuscripts which are both relevant and applicable to the broad field of applied life sciences. Journal aims to reflect contemporary thinking so that professionals can keep pace with the developments in the field of nutrition and food sciences. Nutrition is a multidisciplinary journal, peer reviewed, which focuses on the interaction of nutrients and other substances in food in relation to growth, maintenance, reproduction, health and disease of an organism and also applying knowledge in food and nutrition to improving and maintaining good health. It provides an opportunity to share the information among the medical scientists, researchers, students. The Journal of Nutrition is one of the best Open Access journals of scholarly publishing. The main aim is to publish most complete and reliable source of information on the discoveries and current developments. It also publishes papers on all ranges of cutting edge research conveyed in its field. Aside from this it covers development and specialized advances in the interaction of nutrients and other substances in food. Nutrition Journal invites all types of Outstanding Manuscripts like Research articles, Review articles, Short Communication, Case reports, Opinion articles in all areas of the field and making them freely available through online without any restrictions or any other subscriptions to researchers worldwide.

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Research Article

September 09, 2020

Fortification of Rice with Iron and Zinc-A Tool to Improve Nutritional Profile of Rice for Intended Consumers

Syed Junaid-ur-Rahman

DOI : 10.32474/SJFN.2020.03.000162
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The present study was carried out on different fortification techniques and salt combinations to select optimum technique and fortificant salt for fortification. Three techniques namely parboiling, dusting and extrusion technology were employed with reference to comparison between them. Four salts namely FeSO4 , ZnSO4 , ZnO and NaFeEDTA sourcing iron and zinc at different levels were utilized to fortify rice. It was found that best level of fortification for iron and zinc salts is 350mg/kg is 300mg/kg respectively and best suitable salts for fortification of rice are FeSO4 and ZnO. The best technique for fortification is parboiling...... ReadMore
Review Article

September 07, 2020

Asparagus Racemosus: A Therapeutic Herb

Muhammad Farhan Jahangir Chughtai

DOI : 10.32474/SJFN.2020.03.000161
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Asparagus racemosus has been successfully used as herbal medicine and also served as food. All the parts of this plant have therapeutically importance for treatment of stomach ulcer, liver disorders, inflammation, stress-related immune disorders, dyspepsia, can also act as galactogogue and decreases apoptosis. Its water and alcohol based extracts act as strong antioxidant, immunity booster and also have antitussive effects. It regulates blood fat and cholesterol levels. Its bioactive moieties like phytochemicals (saponins and flavonoids) used in various pharmacological activities. This mini review is enlightening the importance and its pragmatic approaches to cure many diseases...... ReadMore
Research Article

September 03, 2020

Association of Sedentary Behavior with Obesity and Comorbities In Omani Women (Age 30-49 Years): A CrossSectional Study

Monika Seth

DOI : 10.32474/SJFN.2020.03.000160
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Thealarmingriseandincreasingprevalenceofobesityindevelopedaswellasdevelopingnations has made obesity as a major health concern globally. Obesity not only predisposes to life threateningconditionslikehypertension,cardiovasculardiseases,diabetesmellitus,andcancerbut also leads to premature mortality. Physical inactivity is a matter of grave concern globally as the wholeworldhasswitchedfromademandingphysicallyactivelifetoasedentarylifestyleexposing the populations to a myriad of healthcomplications...... ReadMore
Research Article

August 26, 2020

Staphylococcus Aureus Health Risk from Ready-To-Eat Raw Beef Meat and Associated Risk Factors in North West Ethiopia

Birhan Agmas

DOI : 10.32474/SJFN.2020.03.000159
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Assessment of the food safety status is a pro-active measure to minimize the risks foodborne intoxications resulted from foodborne pathogens like S. aureus. This study was conducted from October 2018 to April 2019 on S. aureus with the objective of assessing prevalence and associated beef contamination risk factors from ready-to-eat raw beef in Bahir Dar city with cross-sectional study design. About 101 raw beef samples were collected from butcheries using simple random sampling method for prevalence estimation of S. aureus using conventional culture method. Potential risk factors related to meat contamination were evaluated by using personal observation and questionnaire survey. The data were analyzed by using STATA software version 12.0 for descriptive statistics and logistic regression model. The prevalence of S. aureus in ready-to-ea..... ReadMore
Review Article

August 05, 2020

The Combined Effects of IgA-Mediated Immunity and Rice Consumption in Suppressing COVID-19 Infections

Shaw Watanabe

DOI : 10.32474/SJFN.2020.03.000158
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The number of COVID-19 cases in 19 major countries on 5 continents revealed a strong negative correlation with rice consumption per capita. As previously reported, the overall frequency of IgA-deficiency is inversely correlated with COVID-19 infection. We therefore studied the correlation between rice consumption and IgA-deficiency in a subset of 8 countries for which enough data were available. The results revealed a negative correlation with a coefficient of determination (R2) of 0.55. To further confirm the relationship between rice consumption and COVID-19 cases, we selected 9 Asian countries. The result was the same as described, and countries with the rice consumption more than 80-100kg/capita/year showed the lower incidence. In Japan, the specific COVID-19 infection rate by age groups was investigated, in relation with average rice..... ReadMore
Research Article

July 29, 2020

Standardization of Technology for Preparation of Sani-A Jaggery Based Crushed Sesame

DK Gojiya

DOI : 10.32474/SJFN.2020.03.000157
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Sesame seeds are used in the preparation of a number of food products. In north India, the black sesame seeds are used in preparation of Sani-Jaggery based crushed sesame. In this study an attempt was made to standardize the method for preparation of sani and enrich its quality with addition of different levels of dry fruits (cashewnuts and Almonds, date, Figures, Coconut shreds) and Honey and also assessed organoleptic and storage stability. The standardized sani was organoleptically evaluated using a sensorial affective hedonic scale. The results indicate that Sani samples prepared from raw sesame with 60% Jaggery and mixed with different level of dry fruits and packaged in PET (Polyethylene Terephthalate) container and stored at room temperature got good mean score up to 25 days storage except honey-based samples which was spoiled afte..... ReadMore
Opinion

July 06, 2020

The Climate does not Change from Carbon

Khalidullin OH*

DOI : 10.32474/SJFN.2020.03.000156
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The climate is changing from the artificial fumes that mankind has created. Artificial fumes differ from natural fumes in quality, volume and speed. Water is intended only for consumption-for drinking. But we, not understanding her essence, made her a slave. Turned into a working reagent, a means of increasing comfort. They began to use it as a liquid to wash everything and everything, move it with pumps, heat and boil, cool, dissolve all chemical elements in it, fill in the fields, destroy its molecules in the air with engines, furnaces and compressors...... ReadMore
Short Communication

June 25, 2020

Low COVID-19 Infection and Mortality in Rice Eating Countries

Shaw Watanabe* and Kazumoto Inuma

DOI : 10.32474/SJFN.2020.03.000155
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The relationship between rice consumption and the cumulative number of COVID-19/1000000 at June 6, 2020 was examined after compilation of data from 19 major countries on 5 continents. A strong negative correlation with a coefficient of determination of 0.59 was found. On the contrary, wheat consumption showed the positive correlation. This suggests that resistance to SARS-CoV-2 infection is influenced by the nature of staple foods...... ReadMore
Research Article

June 25, 2020

Quality Issues Relating to Composition of Imported Honey into Saudi Arabia

Mohammed Alnasser, Khaled Alzeer and Yunus Khatri*

DOI : 10.32474/SJFN.2020.03.000154
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This study evaluated the quality of honey imported from eighteen different countries into Saudi Arabia. Twenty pesticides, 5-hydroxymethlfurfural and the antibiotic chloramphenicol were analysed. Approximately 20% of honey was rejected out of 712 consignments. Ten countries breached the regulations for one or more of the following: exceeding the MRLs, using banned pesticides or presence of chloramphenicol...... ReadMore
Research Article

June 16, 2020

Effects of Cattle-Cud Digester on Soil Properties and Yield of Sweet Potato on Acid Sand of Akwa Ibom State, Nigeria

Dennis Edem*

DOI : 10.32474/SJFN.2020.03.000153
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The knowledge of the physical and chemical properties of the soil can be used in developing best management practices for sustainable soil quality and maximum crop yield. This study was carried out in Uyo, Nigeria to determine the effect of cattle-cud digester on soil properties and yield of sweet potato on acid sand of Akwa Ibom State, Nigeria...... ReadMore
Research Article

June 12, 2020

Potentials of Unconventional Liming Materials in Reducing Soil Acidity Gregory Effiong

Dennis Edem*

DOI : 10.32474/SJFN.2020.03.000152
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The shells of molluscs (oyster- Spondulus spinosus and snail - Achatina achatina), which are known to contain high amounts of calcium carbonate and which are abundant in the state were compared with commercial lime in the management of soils developed on acid sands in Akwa Ibom State. Results showed high neutralizing equivalent value of 65 and 75% for oyster and snail shells...... ReadMore
Research Article

May 18, 2020

Characterization of Olive Oils Used as Medium in Canned Fish

Miklavčič Višnjevec A, Butinar B, Schwarzkopf M and Bučar Miklavčič M*

DOI : 10.32474/SJFN.2020.03.000151
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Background: The assessment of the quality extra virgin olive oils used as liquid medium in canned fish together with the levels of phenolic compounds is very important in order to evaluate if the higher price of the extra virgin olive oil in canned fish in comparison with fish in olive oil is justified...... ReadMore
Short Communication

March 16, 2020

Role of Specialized Oral Nutrition Supplementation throughout the Continuum of Care

Ling Hui Claytor*

DOI : 10.32474/SJFN.2020.02.000149
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Approximately 40% of body weight is made up of muscles and thus quantitatively it is a critical organ that should not be ignored. In addition to structural function in movement and maintenance of posture and balance, skeletal muscle also contributes to metabolic functions of the body. The muscle constitutes the main reservoir of proteins and amino acids and in particular glutamine is synthesized and stored in the muscle in large amounts. It also participates in the regulation of glucose levels...... ReadMore
Research Article

January 22, 2020

Effect of Chitosan and/or Nigella Sativa Oil on the Organoleptic Properties of Kareish Cheese

Suzan Elsayed Abdel Rassoul, Mohamed Fawzi Farahat*, Eglal Ghoneim Salem, Yousry Mahmoud Gohar and Manal Ibrahim Sheta

DOI : 10.32474/SJFN.2020.02.000141
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Background: Kareish cheese is one of the most popular and traditional soft cheese consumed in Egypt. It is commonly made in the countryside, especially in small villages. The low-income people use Kariesh cheese in their diet owing to its high protein content, low fat and reasonable price. Chitosan is a polysaccharide prepared commercially from chitin. Chitosan and its derivatives are extensively studied in medical and pharmaceutical fields due to their competitive biological properties. Nigella sativa is an annual medicinal plant has long been used as a natural medicine for the treatment of many disease conditions...... ReadMore
Mini Review

December 16, 2019

Cold Plasma for Food Processing as a Novel Technology-Mini Review

Serajoddin Razavizadeh, Saeedeh Faghih Haghani and Hamid Ghomi*

DOI : 10.32474/SJFN.2019.02.000140
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n the past decade, non-thermal plasmas such as atmospheric plasma jets, dielectric barrier discharges, corona discharges and even gliding arc discharges are widely used for food processing [1,2]. The cold plasmas are effective for food decontamination [3], food packaging modifications [4], enzyme inactivation [5], toxin removal [6] and wastewater treatment [7]. Also, the effect of cold plasma on endogenous enzymes and seed germination is widely studied [2]. The advantages of cold plasmas over the traditional methods lies with non-thermal, economical, versatile and environmentally friendly nature. The cold plasmas contain many chemical species like ions and metastable molecules that can interact with bio-surfaces and also the ultra-violet radiations can take p..... ReadMore
Case Report

November 21, 2019

Do Low Carb Diets Cause Heart Disease or Cancer?

Richard M Fleming*, Matthew R Fleming and Tapan K Chaudhuri

DOI : 10.32474/SJFN.2019.02.000138
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It is well recognized that coronary artery disease and cancer are the result of inflammatory changes, which occur within the tissues of the body - specifically the walls of the coronary arteries (CAD) and within the specific organ (e.g. breast, colon) tissue in question [1-3] – and not the blood. Despite this obvious difference between blood and tissue, medical studies looking at the impact of diets and drugs have primarily utilized changes in qualitative or at best semi-quantitative imaging [4-6], weight and blood tests to monitor presumed changes in heart disease and cancer. However, changes in heart disease and cancer cannot be measured through the mere use of blood tests alone, since these blood tests merely tell us what is happening within the blood and not what is happening in the tissues of the body proper [7,8] – hence, the pe..... ReadMore
Research Article

October 10, 2019

How Beneficial are Statins and PCSK9-Inhibitors?

Richard M Fleming*, Matthew R Fleming and Tapan K Chaudhuri

DOI : 10.32474/SJFN.2019.02.000136
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Cholesterol is a combination of cholesterol, protein and fat, assembled in different combinations, yielding various forms of cholesterol molecules. Routine evaluation of one’s risk for coronary artery disease has focused on measuring cholesterol levels in the blood. Assessment of the benefit of lowering LDL cholesterol has focused on the use of these blood tests, coronary arteriograms and CCT scores.However, evidence demonstrates that changes in blood cholesterol and other inflammatory markers does not correlate with actual changes in physiologic CAD. The use of most cholesterol lowering medications is not associated with a reduction in body LDL cholesterol, but rather a shift of LDL from the blood into the cells of the body, where actual oxidative damage is associated with inflammatory problems. Absent the demonstration of improvement ..... ReadMore
Mini Review

September 27, 2019

Autism and Food Selectivity- Mini Review

Roberto Carlos Mourão Pinho

DOI : 10.32474/SJFN.2019.02.000135
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The label “autism” has become one of the most important linguistic and conceptual creations in medical and psychological nomenclature, and has two names linked to pioneering studies: Austrian pediatrician Hans Asperger and Austrian psychiatrist Leo Kanner. Seventy years have passed since the publication of Asperger’s text on autism (1944), Kanner’s article (1943) had been known since its publication...... ReadMore
Editorial

September 27, 2019

Poultry Meat

Fahim Shaltout

DOI : 10.32474/SJFN.2019.02.000134
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Chicken meat and its products are important for human diet in all over the world because they contribute to solve the global food problems and provide the well-known protein, fat, essential amino acids, minerals, vitamins and other nutrients and they also have a milder flavor which is more readily complemented with flavoring and sauces...... ReadMore
Research Article

August 26, 2019

Does Nutrition Education Improved Complementary Feeding Practices in Ondo State, Nigeria? a Cluster Randomized Controlled Trial

Akinrinmade Remilekun*, Ogada IA, Njogu E and Keshinro OO

DOI : 10.32474/SJFN.2019.02.000132
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This study showed the effect of nutrition education on complementary feeding practices among caregivers in Ondo State, Nigeria. The study was a cluster randomized controlled-trial design. The study participants were in two groups. One was intervention and the other one was the control group in a ratio of 1:1. The sample size was 282; the intervention group was 142 and the control group was 142. Intervention on complementary feeding was carried out inform of nutrition education among the caregivers in the intervention group and the control group received no intervention. The intervention group received four 4 lesson sessions per group. The sessions were based on continued breastfeeding, timely introduction of complementary feeding, minimum meal frequency, minimum dietary diversity, minimum acceptable diet, feeding with iron rich foods, res..... ReadMore