The National Nutrition InstituteBulletin of the National Nutrition Institute of the Arab Republic of Egypt1110-097452120181201Good Manufacturing Practices (GMP) during the Production of Mango Juice and Mango Pulp1133143010.21608/bnni.2018.31430ENMohamed F.MohammadyNational Nutrition Institute.Kassem MMNational Nutrition Institute.Journal Article20190509ABSTRACT<br />Fifty five sample (40 sample from juices and 15 swab)<br />collected from juices company in Cairo that were<br />examined during the application of Good Manufacturing<br />Practices (GMP) of mango juices and mango pulp included<br />swabs of the food handlers, equipment and walls. The aerobic<br />total count was 3x103 cfu from wall, 5x103 cfu from food handlers<br />and was 5x104 from equipment coliform count was 3x103 from<br />wall, 2x103 cfu from food handler and 5x105 from equipment<br />while mold and yeast was 5 x 105 from walls, 3 x 104 from food<br />handlers and 5x104 from equipment. After application of those<br />practices, the samples from mango juices and mango pulp<br />became safe and free from pathogenic microorganisms. Also,theresults show the final products were safe.https://bnni.journals.ekb.eg/article_31430_50afa914e1f1f35db26bf0f23f71c058.pdfThe National Nutrition InstituteBulletin of the National Nutrition Institute of the Arab Republic of Egypt1110-097452120181201Evaluation of feeding prickly pear peels to ameliorate the effect of Carbon tetrachloride in rats1213143210.21608/bnni.2018.31432ENHanady GShehaNational Nutrition Institute, Cairo, Egypt.Hoda MEl GezeryNational Nutrition Institute, Cairo, Egypt.Journal Article20190509ABSTRACT<br />Prickly 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.pdfThe National Nutrition InstituteBulletin of the National Nutrition Institute of the Arab Republic of Egypt1110-097452120181201Relation between nutritional status and inherited disorders of hemoglobin (thalassemia) in Egyptian children1273143410.21608/bnni.2018.31434ENHeba SAPhD Nutrition, Clinical nutrition Dep. NNI.Baseem AZPhD Nutrition, Cairo University Hospitals,Abdelhamid SEMD in pediatrics., Hid of Ped Dep. Banha University.Journal Article20190509ABSTRACT<br />he 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.pdfThe National Nutrition InstituteBulletin of the National Nutrition Institute of the Arab Republic of Egypt1110-097452120181201The Effectiveness of Nutritional Edification Programs for Mothers and Supervisors of Autistic Children1193143610.21608/bnni.2018.31436ENMohamed MoustafaEl-SayedProf. of Nutrition and Food Science, X-dean Faculty of Home Economics,
MinufiyaUniversity.Mustafa Abdul MenemAmrProfessor of Psychiatry, Mansoura University, Consultant of Psychiatry.Tarek M.AfifiDepartment of Nutrition and Food Sciences 'Faculty of Home Economics,
Minufiya University, Shibin El-Kom, Egypt.Asmaa, A.KareeDepartment of Nutrition and Food Sciences 'Faculty of Home Economics,
Minufiya University, Shibin El-Kom, Egypt.Journal Article20190509ABSTRACT<br />The lack of health and food awareness of mothers is the uniting factors<br />affecting the nutritional status of autism children.Therefore,the<br />research sample was divided into two groups; which included the first<br />set before implementing the program of (75) mothers, a while the numbers of<br />supervisors (68) were chosen from three centers in the cities of Cairo and<br />Mansoura.The second group composed of a total number of (29) mothers and<br />(29) supervisors. The first model: a questionnaire for the mother,the second<br />model: aquestionnaire for the supervisors,the third model: A special<br />questionnaire to develop the skill of the manual study sample in the basics of<br />nutrition and meal planning.The results showed after correcting their answers<br />that the degree ranged between 12 to 21 degree, an average of 17.17±2.28,<br />which means the standard level, was average, which confirmed that more<br />advanced workshops are needed to raise the level of theknowledge. Afterwards<br />applying the workshop scheduled for extension program for the improvement<br />of knowledge in planning meals that were measured through the knowledge<br />test. The test to measure the level of knowledge is evident from these results<br />after correcting their answers and their grades ranged between 13 to 25<br />degrees, an average of 18.04±3.39 degree, which means, the standard level<br />was average.The study concluded the importance of further education<br />programs and the dissemination of food program at all extension centers in the<br />Arab Republic of Egypt.https://bnni.journals.ekb.eg/article_31436_0cee1eb571552b1b20fc7b938aaf8092.pdfThe National Nutrition InstituteBulletin of the National Nutrition Institute of the Arab Republic of Egypt1110-097452120181201Utilization of Fish Bone and Egg Shell to Nutritional support of Baton Sale1213143710.21608/bnni.2018.31437ENEl-Zainy A RMHome Economics Dept., Faculty of Specific Education, Mansoura University, Egypt.El-Kewawy H AMHome Economics Dept., Faculty of Specific Education, Mansoura University, Egypt.El-ESawey AHHome Economics Dept., Faculty of Specific Education, Mansoura University, Egypt.Journal Article20190509ABSTRACT<br />Fish 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