International Journal of Food, Nutrition & Dietetics

Ensuring food safety and hygiene practices in the dairy industry is crucial for the production of safe and reliable dairy products. This research paper aims to assess the knowledge and hygiene practices of dairy plant workers regarding food safety. The study was conducted at Saachi Doodah Dairy in Indore, Madhya Pradesh, with a sample size of approximately 49 workers involved in various roles. A self-structured and pre-tested questionnaire was used to collect data on food safety knowledge and hygiene practices. The research revealed that dairy plant workers have a strong understanding of food safety principles and good hygiene practices. However, there were knowledge gaps regarding food borne illnesses and pest control measures. Immediate action is required to address these gaps through regular training programs coverin essential topics.

A survey was conducted among they younger population residing in the Bhanwar kuan zone of Indore city region, aimed to assess their level of awareness and comprehension regarding food labelling, as well as evaluate the effectiveness of different components of food labelling. The current research focuses on evaluating the behavior, consciousness, and understanding of young individuals when it comes to food labeling. This is crucial because young people represent the future consumer base. The main objective of this study is to gain insights into how well people, especially the youth, comprehend the information provided on nutritional labels and whether they consider it when making purchasing decisions. Additionally, the study aims to educate participants on the importance of inter preting nutritional information from labels effectively.

Dietary fats comprise of saturated and unsaturated fats. High consumption of saturated fats is implicated in coronary artery diseases. With this background the current research work was envisaged with an intention of knowing the type of fats and oils consumed by CAD subjects, as dietary fats and oils are the vehicle for saturated and unsaturated fatty acids in our diet. The polyunsaturated fatty acids especially omega 3 has shown cholesterol lowering action therefore encouraged to be consumed by CAD subjects. This study was conducted to identity the consumption pattern of fats and oils rich in omega 3 fatty acids. The results show that the majority of cardiac subjects neither consumed or were aware of nutritional benefits of omega fatty acids. Lipid profile was collected to know the lipid profile of the subjects and it showed that majority of subjects were dyslipidemic.

It is possible to infer a person's nutritional status and the presence or absence of certain health conditions by analyzing their body composition. Furthermore, it externally represents aspects of the body. This retrospective analysis compared the means of two groups (male 51 and female 29) with 80 participants aged 21-60 from the northern area in Kolkata and 24 PGS (N). They all had visited a dietitian in north Kolkata to treat obesity and related lifestyle issues. From January 2022 through January 2023, Dr. Trust used his body composition analysis equipment (model 509) to take readings across 12 different body composition variables. Every patient's age, height, and weight had to be recorded before any other composition measurements could be taken. The food plan was then tailored to their specific needs, considering their current weight and any co-morbidities. We conducted an independent sample T-test to compare the male and female groups' means. Therefore, the research hypothesis states that men and women in West Bengal have distinct average body compositions. In contrast, the null hypothesis states that the two populations have similar mean body compositions.

Large amount of farm produces, particularly vegetables and fruits, are processed. Tomato is processed mainly into puree, paste, ketchup, juice. During that a by product, known as tomato pomace (TP), is generated. Drying increase the shelf life of TP. Dried TP is carrier of numerous health beneficial bioactive substances. Consumption of bakery products is increasing. Increasing health consciousness and easy modification of bakery products has led to their development as therapeutic products. Thus proposed study was planned to utilize TP for development of biscuit and evaluate its nutritional composition and shelf life. Dried TP was powdered (TPP) and used for product optimization. For that, Maida was replaced with TPP at various levels in the commercial biscuit formula and evaluate sensorily (6 penalists x 3 times) using composite scoring test. Later on, spices were added at different levels to improve test. Ten percent TPP along with Oregano powder, Chilli flax and Garlic powder at 1% level and Black pepper powder at 0.5% scored the highest thus considered as Experimental Biscuit (EB). The biscuit could store up to two months at room temperature in plastic bag. Raw material, CB and EB were analysed for various nutrients using standard methods. The fiber content were increased by 2023% in TPP biscuit as compared to control. Thus developed biscuit could be useful for person suffering from lifestyle diseases. The mineral control was also increased by 227% that make biscuit more nutritious.

National Nutrition Week is celebrated in India from 1 September to 7 September to create awareness about good nutrition and health by goverment of India since 1982. The objective of the study is to assess the impact and functioning of National Nutrition Week in India. The method of the current study is a narrative review based and data were abstracted from an online data source like research articles, intuitional reports, and press releases. The available study on the relevant topic shows that National Nutrition Week has helped to bring a strong focus on improving nutrition outcomes during the first 1,000 days. National Nutrition Week has enabled a nationwide Jan-Andolan to catalyzing nutrition related behavior change at scale for a positive impact on feeding and health care practices.

Current projections indicate that the world is not on track to accomplish the global nutrition targets, because the Global Nutrition Report says malnutrition in every country on earth. In order to address this malnutrition issue, spirulina can be a better choice as a supplement diet that also fulfills India's protein consumption gap. Spirulina is microalgae that thrive in saline water and gained popularity as one of the "superfoods" due to a range of nutrient content such as proteins, minerals, carbohydrates, and many phytopigments. Medicinal use of the algae has been also mentioned in some ancient texts and formulations of Ayurveda. It is highly sought after in the food industry for coloration and food fortification purposes. The current review aims to provide a pharmaco-nutraceutical approach with all the information on its various characteristics such as nutraceuticals, cosmeceuticals, and pharmacological importance including possible advantages of Spirulina’s potential to enhance healthcare. Key Messages: As befits a Journal devoted to food, nutrition & dietetics information, for well being and is committed to improving quality of life. This article provides a bag of information for researchers & Health professionals, about Spirulina's high content of macro-micronutrients, and active compounds with their pharmacological properties. As proven by its long history of food uses and recent scientific findings, spirulina is considered safe for human consumption and also considered a future meal to combat malnutrition.