Role of Kindergarten Teachers During the mealtime in achieving the nutritional knowledge of Kindergarten Children in Afif city, Kingdom of Saudi Arabia
Soheir
El-deab
Assistant Professor and Head of Home Economics, Faculty of Education of Afif, Shakra University, Saudi Arabia
author
text
article
2019
eng
he study aimed to identify the role of kindergarten teachers during the mealtime in providing nutritional knowledge of the kindergarten child. To achieve this, a descriptive method was used. The questionnaire was used as data collection tool. The sample consisted of (60) Kindergarten Teachers. In the analysis of the data, the study showed that the tool obtained an average of (2. 95 from 4. 00) and at the field level Axis concept of nutritional knowledge (2. 88). Followed by the difficulty of kindergarten teachers during the mealtime, teachers were at an average of (2.49). Both of which are rated (High), while very high on (kindergarten teacher practices during the mealtime at an average of (3.46).The teachers also showed that the meals attended by the children are healthy and that there is awareness among the families about the type of food provided to the children. In the light of the results of this study, a number of recommendation and suggestions are made to introduce the food culture of the child as judges in the rehabilitation and training of nannies and teachers.
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt
The National Nutrition Institute
1110-0974
53
v.
1
no.
2019
1
22
https://bnni.journals.ekb.eg/article_55477_125b3d632cba6949f40c50721596703e.pdf
dx.doi.org/10.21608/bnni.2019.55477
Food safety system application during production of ice cream
Mohamed
Moahmmady
National Nutrition Institute
author
Asmaa
Abdel Wahid
National Nutrition Institute
author
Aliaa
Aliaa Mohamed Hashem
National Nutrition Institute
author
text
article
2019
eng
Ice cream is one of the main dairy products and a nutritionally food.It is one of the favorite food items to a large segment of the population particularly by children. This study investigates to hygienic quality of ice cream through the application of Food Safety System. Ninety samples were collected during the production of ice cream. Thirty samples were collected before the application of the system; thirty samples were collected after the application of the system and thirty samples were collected from swabs. The samples were examined for the presence of, coliforms, fecal coliforms, Bacillus cereus, Staphylococcus aureus, mold, and yeast count. The obtained results indicated that the microbial count of samples before the application of the Food Safety System was higher than those after the application of the system. They ranged between 1.2 x 106 to 1.8 x 103, 8.0 x 101 to negative, 2 x 102 to negative, 7.0 x 102 to 1.9 x 102 and 2.4 x 105 to 2.3 x 103 / gm in the packaging stage at aerobic total count, coliforms, Bacillus cereus, Staphylococcus aureus, mold and yeast count respectively, while fecal coliforms were not detected in both before and after system application.
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt
The National Nutrition Institute
1110-0974
53
v.
1
no.
2019
23
40
https://bnni.journals.ekb.eg/article_55469_f03a083fe3c63b8b1f47cb56348c14db.pdf
dx.doi.org/10.21608/bnni.2019.55469
Vitamin D Status among First Grade University Female Students
Dina
IS
Department of Clinical Nutrition;National Nutrition Institute, Cairo, Egypt
author
Nefisa
HB
Department of Nutrition and Food science; Faculty of Home Economics; HelwanUniversity, Egypt.
author
Afaf
HS
Department of Nutrition and Food science; Faculty of Home Economics; HelwanUniversity, Egypt.
author
Mohamed
MS
Ph.D. Student, Department of Nutrition and Food science; Faculty of Home Economics; Helwan University, Egypt.
author
text
article
2019
eng
The present work was carried out to study the vitamin D status among first grade university female students.125First grade university apparently healthy female youth who were attending Helwan University were conveniently selected. A written consent was obtained. They were subjected to: anthropometric measurements, Dietary assessment by 24 hours dietary recall, frequency food sheet, and laboratory evaluation of vitamin D, parathyroid hormone, calcium, phosphorus and alkaline phosphatase. The energy and nutrients’ content were analyzed using the food composition table of the National Nutrition Institute.Food intake was also compared to the recommended dietary allowances by WHO/FAO.This result revealed that 53.0% of the participants were interviewed in autumn; of them 26.0% had normal serum vitamin D level, 62.0% had insufficient values and 12.0% had their results in the deficient range.40.0% of participants were interviewed in spring and their vitamin D results had nearly the same distribution. In addition to there was a significant correlation between vitamin D metabolic state and season of the year.This study concluded that there was a high prevalence of low vitamin D levels among a group of apparently healthy university undergraduate in Helwan University in Cairo, Egypt. There is an urgent need for public education about the vital role of vitamin D to minimize the complications of its deficiency.This study emphasized the need for further vitamin D assessment and interventions targeted at all people.
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt
The National Nutrition Institute
1110-0974
53
v.
1
no.
2019
41
61
https://bnni.journals.ekb.eg/article_55476_f61fcec039270aaedfc7e258f109eae1.pdf
dx.doi.org/10.21608/bnni.2019.55476
Beneficial role of quinoa and Nigella sativa seeds as antihyperuricemia in rats
El-Kewawy
HE
Nutrition and Food Science; Home Economics dep.; Faculty of Specific Education; Mansoura University
author
Morsy
GM
Department of biochemistry and Nutrition – faculty of women for Arts, Science and Education –Ain Shams university
author
text
article
2019
eng
Tsativa seeds (NSS) and their combination on hyperuricemia. Thirty male albino rats assigned to five groups (n=6). The first these fed on the standard diet as normal control rats. The other rats (n=24), received a basal diet including a 20g /kg diet potassium oxonate to create hyperuricemia. Then ill rats divided into four groups. The hyperuricemic control group and three groups treated with added to their diet 10% QS; 4% NSS and mix from10% QS plus 4%NSS respectively. After that, the researcher calculated the biological status and estimated biochemical analysis. The results appear that high uric acid groups, in which feeding remedy diets showed no significant variation in biological parameters compared with the normal rats. The same groups indicated a significant improvement in renal function when compared with the injury group. Likewise, rising kidney tissues antioxidant status “superoxide dismutase; catalase and glutathione transferase" and decrease "malondialdehyde and interleukin-1 (IL-6)". Also, the mixture diet increased antioxidant activity. This study concluded that QS and NSS may improve kidney function and may reduce oxidative stress. This article recommended that special meals of hyperuricemic patients supplemented by a blend of QS and NSS.
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt
The National Nutrition Institute
1110-0974
53
v.
1
no.
2019
62
84
https://bnni.journals.ekb.eg/article_55466_7c5e4c602ff8dc2ccb0c261c33603a26.pdf
dx.doi.org/10.21608/bnni.2019.55466
Knowledge, Attitudes, Behavior and their impact on Vitamin D Status among Undergraduate University Female Students
Dina
IS
Department of Clinical Nutrition; National Nutrition Institute, Cairo, Egypt
author
Afaf
HS
Department of Nutrition and Food science; Faculty of Home Economics; Helwan University, Egypt.
author
Nefisa
HB
Department of Nutrition and Food science; Faculty of Home Economics; Helwan University, Egypt.
author
Mohamed
MN
Ph.D. Student, Department of Nutrition and Food science; Faculty of Home Economics; Helwan University, Egypt.
author
text
article
2019
eng
The research was carried out to study the effect of some personal, behavioral, and environmental factors on vitamin D level amonguniversity female undergraduates in Egypt.A convenient sample consisted of125 first grade Egyptianuniversity female youth was selected. Written consentswerean initial basic step. They filled aknowledge, attitudes, and practice (KAP) pre-structured questionnaire and were subjected to dietary assessmentusing 24 hours recall, frequencypattern, and milk consumption sheets. Laboratory evaluation of vitamin D and related indicators were measured. Food intake was analyzed and compared to the recommended dietary allowances using the food composition table of the National Nutrition Institute and based on WHO/FAO recommendations. Resultsrevealed that majority of respondents (96.0%) were veiled and 88.0 % were exposed to sun at noon time. Face and hands were the exposed parts in 96.0% of responses and 56.0 % mentioned that sun- exposure took more than an hour. Exposure to pesticides was mentioned in 16.0% of responses. Nearly two thirds were exposed to sun while windows were closed. Only 22.0% heard about vitamin D and two thirds considered milk among un-favored food items. This study concluded that to track progress toward getting rid of a health problem, we have to raise the level of awareness of youth and young adults about this problem.This study emphasized the need for further vitamin D assessment and interventions targeted at all people. There is an urgent need for public education about the vital role of vitamin D to improve vitamin D- related practice and to minimize the complications of its deficiency.
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt
The National Nutrition Institute
1110-0974
53
v.
1
no.
2019
85
93
https://bnni.journals.ekb.eg/article_55475_152a49929b4b2137179529e08973876e.pdf
dx.doi.org/10.21608/bnni.2019.55475
Does Fresh Air make the Difference; a Comparative Study in Vitamin D Status among College Adolescent Females from Giza and Red Sea Governorates
Dina
IS
Department of Clinical Nutrition; National Nutrition Institute, Cairo, Egypt
author
El-Sayed
MM
Department of Nutrition and Food Science, Menofia University.
author
Salem
AH
M Sc student Department of Nutrition and Food Science, Menofia University.
author
text
article
2019
eng
The level of air pollution is negatively associated with the amount of solar ultra-violet ray B (UVB) that reaches earth surface. So, more pollutant areas lead to less UVB passage and consequently, 25 (OH) vitamin D cutaneous syntheses reduces. The research was carried out to study the effect of some biological, behavioral, and environmental factors on vitamin D level among college adolescent females from Red Sea and Giza governorates. A convenient sample consisted of 151 first grade university female youth was selected. Written consent was an initial basic step. Vitamin D intake was assessed and serum calcium, phosphorus, alkaline phosphatase, 25-hydroxyvitamin D [25(OH) D], and parathyroid hormone (PTH), were measured. Food intake was compared to the recommended dietary allowances. Results revealed that majority of respondents (92.0%) were veiled and exposed to sun at noon time and 61.0 % mentioned that sun- exposure took more than an hour. Waist circumference (WC) and waist to height ratio (WC to Ht) in Giza sample and increased fish consumption per week in Red Sea sample showed a positive effect on vitamin D status. Spring season had a negative influential effect on Giza participants. This study concluded that lack of sun exposure as the main cause of vitamin D deficiency in college female, there is also limited awareness of the association between sun exposure and vitamin D synthesis. Fresh air and good food practices could aid in solving health problems with such an influence as hypovitaminosis D. This study emphasized the need for further vitamin D assessment and intervention by supplementation or fortification of a staple food item. There is also an urgent need for public education to improve vitamin D- related practice and to minimize health hazards of improper exposure to UV B rays.
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt
The National Nutrition Institute
1110-0974
53
v.
1
no.
2019
94
113
https://bnni.journals.ekb.eg/article_55468_d93e8047df1ada0607b1b07182cd8829.pdf
dx.doi.org/10.21608/bnni.2019.55468