eng
The National Nutrition Institute
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt
1110-0974
2537-0987
2018-12-01
52
1
1
13
10.21608/bnni.2018.31430
31430
Original Article
Good Manufacturing Practices (GMP) during the Production of Mango Juice and Mango Pulp
Mohamed Mohammady
1
Kassem M
2
National Nutrition Institute.
National Nutrition Institute.
ABSTRACTFifty five sample (40 sample from juices and 15 swab)collected from juices company in Cairo that wereexamined during the application of Good ManufacturingPractices (GMP) of mango juices and mango pulp includedswabs of the food handlers, equipment and walls. The aerobictotal count was 3x103 cfu from wall, 5x103 cfu from food handlersand was 5x104 from equipment coliform count was 3x103 fromwall, 2x103 cfu from food handler and 5x105 from equipmentwhile mold and yeast was 5 x 105 from walls, 3 x 104 from foodhandlers and 5x104 from equipment. After application of thosepractices, the samples from mango juices and mango pulpbecame safe and free from pathogenic microorganisms. Also,theresults show the final products were safe.
https://bnni.journals.ekb.eg/article_31430_50afa914e1f1f35db26bf0f23f71c058.pdf
manufacturing practices- mango juice
mango pulp
eng
The National Nutrition Institute
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt
1110-0974
2537-0987
2018-12-01
52
1
1
21
10.21608/bnni.2018.31432
31432
Original Article
Evaluation of feeding prickly pear peels to ameliorate the effect of Carbon tetrachloride in rats
Hanady Sheha
1
Hoda El Gezery
2
National Nutrition Institute, Cairo, Egypt.
National Nutrition Institute, Cairo, Egypt.
ABSTRACTPrickly pear peels contain essential compounds such as taurine, amino acids, readily absorbable carbohydrates, minerals, vitamin C, flavonoids, tocopherols, and carotenoids. These compounds and derivatives were shown to be endowed with biologically relevant activities including anti-inflammatory, antioxidant, hypoglycemic and antimicrobial properties. The present study was designed to investigate some parameters of the chemical composition of prickly pear peels and the effect of their nutritional status on liver and renal injury in rats. Thirty adult male albino rats Sprague–Dawley strain were classified into 2 main groups fed several diets for 28 days as follows: The first negative control group (6 rats / normal group) fed on standard diet. The second group (24rat) injected by carbon tetrachloride (CCl4); 6 rats presented as a positive control group fed on basal diet. 18 rats were as subgroups 1, 2 and 3 fed on basal diet with 5, 10 and 15% prickly pear peels respectively. At the end of the experimental period (4 week) biological parameters; some biochemical parameters and the histology for liver and renal were evaluated. The results showed a high value of moisture, carbohydrates, protein in prickly pear peels. The positive control group had a significantly lower value of the body weight gain. Liver enzymes and renal parameter of positive control group were higher significantly than negative control group and treated groups. Prickly pear peel ameliorates the effect CCl4 on liver and kidney in rats.
https://bnni.journals.ekb.eg/article_31432_b74322b994f1f24f923530dd25ab11c8.pdf
eng
The National Nutrition Institute
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt
1110-0974
2537-0987
2018-12-01
52
1
1
27
10.21608/bnni.2018.31434
31434
Original Article
Relation between nutritional status and inherited disorders of hemoglobin (thalassemia) in Egyptian children
Heba A
1
Baseem Z
2
Abdelhamid E
3
PhD Nutrition, Clinical nutrition Dep. NNI.
PhD Nutrition, Cairo University Hospitals,
MD in pediatrics., Hid of Ped Dep. Banha University.
ABSTRACThe thalassemias are a group of inherited disorders of hemoglobin, first reported independently from the United States and Italy in 1925. The word ‘thalassemia’, derived from Greek roots for ‘the sea’ and ‘blood’, was invented under the mistaken belief that these disorders were confined to the Mediterranean region. The thalassemia’s are the commonest genetic disorders in humans and represent an increasing public health problem in the tropical countries in which they occur at a high frequency. A retrospective design was used in the study. This design according to the available literature is considered to be appropriate as it allows the researcher to assess the dependent variable in the present (thalassemia) and then links this factors that affecting occurring on the sample, socioeconomic and physical parameters. The total sample size was 100children (50Boy) and (50 Girl). Their ages ranged 6-12 years. The study showed that the changes in physical, physiological, anthropometrics measurement, laboratory investigation of blood and behavioral affected by the nutritional status of them.
https://bnni.journals.ekb.eg/article_31434_bc36f72ff900c9b34649a4d95735aa0a.pdf
thalassemia
diet
children
eng
The National Nutrition Institute
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt
1110-0974
2537-0987
2018-12-01
52
1
1
19
10.21608/bnni.2018.31436
31436
Original Article
The Effectiveness of Nutritional Edification Programs for Mothers and Supervisors of Autistic Children
Mohamed El-Sayed
1
Mustafa Amr
2
Tarek Afifi
3
Asmaa, Karee
4
Prof. of Nutrition and Food Science, X-dean Faculty of Home Economics, MinufiyaUniversity.
Professor of Psychiatry, Mansoura University, Consultant of Psychiatry.
Department of Nutrition and Food Sciences 'Faculty of Home Economics, Minufiya University, Shibin El-Kom, Egypt.
Department of Nutrition and Food Sciences 'Faculty of Home Economics, Minufiya University, Shibin El-Kom, Egypt.
ABSTRACTThe lack of health and food awareness of mothers is the uniting factorsaffecting the nutritional status of autism children.Therefore,theresearch sample was divided into two groups; which included the firstset before implementing the program of (75) mothers, a while the numbers ofsupervisors (68) were chosen from three centers in the cities of Cairo andMansoura.The second group composed of a total number of (29) mothers and(29) supervisors. The first model: a questionnaire for the mother,the secondmodel: aquestionnaire for the supervisors,the third model: A specialquestionnaire to develop the skill of the manual study sample in the basics ofnutrition and meal planning.The results showed after correcting their answersthat the degree ranged between 12 to 21 degree, an average of 17.17±2.28,which means the standard level, was average, which confirmed that moreadvanced workshops are needed to raise the level of theknowledge. Afterwardsapplying the workshop scheduled for extension program for the improvementof knowledge in planning meals that were measured through the knowledgetest. The test to measure the level of knowledge is evident from these resultsafter correcting their answers and their grades ranged between 13 to 25degrees, an average of 18.04±3.39 degree, which means, the standard levelwas average.The study concluded the importance of further educationprograms and the dissemination of food program at all extension centers in theArab Republic of Egypt.
https://bnni.journals.ekb.eg/article_31436_0cee1eb571552b1b20fc7b938aaf8092.pdf
autism
extension programs
awareness of food
food habits
eng
The National Nutrition Institute
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt
1110-0974
2537-0987
2018-12-01
52
1
1
21
10.21608/bnni.2018.31437
31437
Original Article
Utilization of Fish Bone and Egg Shell to Nutritional support of Baton Sale
El-Zainy M
1
El-Kewawy M
2
El-ESawey H
3
Home Economics Dept., Faculty of Specific Education, Mansoura University, Egypt.
Home Economics Dept., Faculty of Specific Education, Mansoura University, Egypt.
Home Economics Dept., Faculty of Specific Education, Mansoura University, Egypt.
ABSTRACTFish bone and egg shell are considered as waste products. Thus, reprocessing and eventual utilization of waste products have beneficial uses rather than their discharge to the environment which cause detrimental environmental effects. Fish bone and egg shell could be utilized as dietary calcium source and added to the produce calcium-rich bakery product (Baton sale'). Baton sale' was prepared from wheat flour supplemented by fish Tilapia bone and chicken egg shell in two concentrations 5% and 7%. Chemical composition of (wheat flour, egg shell and fish bone) and the fortified baton sale' products were measured. The nutritional value and sensorial properties were evaluated. The results indicated that addition of fish bone or egg shell powder gave a pronounced increase in gross chemical composition of baton Sale' as compared to control. Also most of the mineral increased than control especially Ca. All sensory evaluations were acceptable for all fortified baton Sale' as bakery products. The percentage calculated of the examine minerals were on percentage of RDA. Egg shell powder and fish bone are an appropriate and cheap source of calcium for human nutrition and easily prepared at home.
https://bnni.journals.ekb.eg/article_31437_4b5043602942bc4f68ab51151bbaaecb.pdf
baton Sale'
fish bone
Egg shell