International Journal of Food, Nutrition & Dietetics

Malnutrition can be caused by inadequate practices for infant and young child feeding (IYCF) and food instability. For children to survive, grow, and develop into healthy people who can lead fulfilling lives and constructively contribute to their communities, nutrition during the early years of life is essential. One of the most important aspects of children care is infant and young child feeding (IYCF). It has a significant impact on both the short and long-term health outcomes of individuals, as well as the social and economic advancement of communities and countries.The objective of the study was to assess the effectiveness of nutritional education intervention in improving knowledge and practice regarding IYCF among mothers having 6-24 months children. In this work, a quasi-experimental design and a quantitative research methodology were utilised. In the study, a convenient sampling technique with thirty samples was the method used. A structured questionnaire and an observational checklist were used to gather the data.Data was analyzed by descriptive and inferential statistics. The research findings demonstrated that the nutritional education intervention was successful in improving mothers’ knowledge, as evidenced by the mean post-test knowledge score being higher than the mean pre-test knowledge score with a mean difference of 11.67. With a mean difference of 16.75, the mean post-test practice score exceeded the mean pre-test practice score, indicating that women were following appropriate protocol post nutritional education.

The study is to determine whether eating fermented rice every day improves metabolic health. This retrospective study was conducted in order to compare two groups of people’s daily dietary consumption of fermentation rice and their metabolic health in Kolkata, West Bengal, India. The study observed patients in between the age of 35-60, from various departments, including neurology, cardiology, dermatology, gastroenterology, etc., who visited the tertiary care facility at one of the largest hospitals, SSKM, located in Kolkata from March 2022 to October 2022. Dietary. A validated questionnaire was developed to know the presence and amount of fermented rice in participant’s diet. HEI-2015 (Healthy Eating Index 2015) was used to determine the dietary quality of two groups. Then a semi food frequency questionnaire was developed. Then Man-Whitney U, Goodman Gamma, JonckhereTepstra Test were performed to know whether there was a significant difference between the two groups in terms of biochemical and clinical indicators. Goodman-Krushkal gamma test were also performed to examine the association between consumption of fermented rice and the prevalence of obesity, hypertension, cardio vascular disorders, and type II diabetes. This research is the first to demonstrate how elder persons who regularly consume fermented rice experience improved blood lipid levels and favourable impacts on body weight maintenance.

Introduction: The zinc ion plays an essential role with insulin in the pancreatic β cell, activating multiple cell signaling cascades. It also plays a relevant role in antioxidant defense in patients with type 2 diabetes mellitus. Supplementation of zinc has been found to improve insulin level and fasting glucose level. Sesame (Sesamum indicum, family Pedaliaceae) seeds are one of the richest sources of zinc, iron and also have pharmacological activities such as antidiabetic, antihypertensive, antibacterial and antioxidant effects. Objectives: the aim of present study, to evaluate serum zinc level in normal and type-2 diabetic patients and to assess the effect of zinc food supplementation in the improvement in control of blood glucose level. Methodology: In the study normal (n-30) and type-2 diabetic (n-30) volunteer subjects of both genders (age 35-50 years) enrolled for the study. All normal and diabetic subjects were screened for FBG and serum zinc level, to find out if there is any correlation between serum zinc level and FBG level. Then the group of diabetic subjects was supplemented biscuits prepared by incorporation of defatted sesame seeds powder with 3mg/day zinc content. Intervention was done for 45 days. All diabetic subjects were screened after zinc supplementation for FBG and serum Zn level, to compare both normal and diabetic subjects to assess the effect of zinc in diabetic subjects FBG level again. Results: The results revealed that the mean of serum zinc level in normal subjects was 107.34±24.04 μg/dl and diabetic subjects it was 61.37±13.86 μg/dl. The mean of FBG in non-diabetic subjects was 95.86±8.13 mg/dl and in diabetic subjects was 131.06±11.64mg/dl. After the supplementation of zinc in diabetic subjects in serum zinc level was increased to 109.53±14.79 µg/dl and FBG decreased to 115.26±13.51 mg/dl and these changed were significantly at 1% level of significance. Conclusion: Zinc supplementation in patients with diabetes improves glycemic control and promotes healthy life. So, in study the role of zinc has been found to be associated with the improvement of glycemic control.

This review-based research employs a traditional review methodology to investigate the role of dietary management in Diabetes Mellitus (DM), particularly Type 2 Diabetes Mellitus (T2DM). Through a thematic analysis of the relevant literature, the study aims to synthesize findings related to dietary interventions, on diabetes management. The qualitative approach involves identifying and reporting patterns and themes within the selected studies, highlighting the importance of personalized dietary strategies and education in enhancing patient outcomes. Limitations of this review include the exclusion of non-English articles and studies unavailable in the selected databases. Additionally, the absence of quantitative meta-analysis restricts the generalizability of some findings. Nevertheless, this research underscores the critical need for tailored dietary approaches and comprehensive management strategies in the prevention and treatment of T2DM.

Vaginal infections, particularly bacterial vaginosis (BV) and vulvovaginal candidiasis (VVC), are common health concerns for women worldwide, often leading to discomfort and complications if left untreated. Recent research has increasingly focused on the role of diet in the prevention and management of these infections. This review synthesizes current findings on how dietary components, especially probiotics and prebiotics, influence vaginal health. The review explores how probiotics, found in certain foods and supplements, can help maintain a healthy vaginal microbiota by promoting beneficial bacteria and inhibiting the growth of pathogens. Prebiotics, which nourish these beneficial bacteria, also play a critical role in supporting a balanced vaginal environment. While the evidence suggests that dietary interventions may reduce the incidence and severity of BV and VVC, the review also identifies gaps in the existing research, such as the need for more studies on the long-term impact of these interventions and the most effective strains and dosages of probiotics. In conclusion, the review highlights the potential of diet, particularly the use of probiotics and prebiotics, as a complementary approach to traditional medical treatments for vaginal infections. It calls for further research to better understand these relationships and to develop evidence-based dietary recommendations for the prevention and management of BV and VVC.

Millets, often regarded as ancient grains, have experienced a resurgence in popularity due to their remarkable nutritional profile and versatile applications in modern culinary endeavors. This review explores the diverse uses of millets in food items, shedding light on their health benefits, culinary versatility, and potential contribution to sustainable and inclusive agriculture.

Artificial sweeteners (AS) are in high demand due to their low-calorie content. They are used as sugar substitutes by diabetic and obese people, however current research indicates that NSS use may contribute to metabolic disorders. The FSSAI has cleared the use of six artificial sweeteners within acceptable amounts to improve tolerance and ensure safe use. However, many popular nutraceuticals and protein powders contain artificial sweeteners without mentioning how much are used, which may exceed the FSSAI’s limits at the expense of the consumer’s health.The health effects of these non-caloric sweeteners are still debated since they are metabolized differently, and their metabolic end products have been connected to gut microbiota, glucose intolerance, and weight gain. Although long-term human studies on artificial sweeteners are rare, an effort has been made to analyse previous evidence to consolidate the relation of AS with health issues.