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Food and Nutrition Sciences (FNS) is an international journal dedicated to the latest advancements in related areas. The goal of this journal is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in different areas of food and nut…
Gaonyadiwe Lubinda
Background: Non-communicable diseases are increasing among adolescents. The decision about diet is the foundation of eating habits that could persist to adulthood. Dietary decisions, which usually are hard to change later in life, make nutrition education at…
Philip John Kanu, Hamid Turay, 1 1, 1 1
Food safety and hygiene practices require a multisectoral approach including food, water, sanitation, waste management, transport, education, trade, policies and programs that enable safe food preparation, storage and service. Unsafe food can cause illness ke…
Alain Hien, Jérome W. Somé, Olivier O. Sombié, Isidore Traoré, Augustin N. Zeba, Georges Anicet Ouedraogo, Roland Nâg-Tiero Meda, 1 1, 1 1, 1 1
<b>Background: </b>This study assessed the effect of a nutrition education intervention. This intervention aimed to improve the knowledge, attitudes, and practices of mothers on food safety in the peri-urban areas of Bobo-Dioulasso in Burkina Faso. <b>Methods…
Djiby Sow, Nafy Ndiaye, Mouhamed Yakham Leye, Maty Diagne Camara, Michel Assane Ndour, Mouhamed Dieng, Houleye Saou, Ndiouga Fall, Boundia Djiba, Demba Diédhiou, Im Diallo, Anna Sarr, Mbaye Maimouna Ndour, Abdoulaye Leye
<b>Introduction</b><b>:</b> Obesity and overweight are a public health problem. The general objective was to determine the epidemiological aspects of obesity, overweight and associated risk factors in a semi-urban environment. <b>Patients and </b><b>Methods</…
Lassana Bamba, Gervais Melaine M’Boh, N’Gbésso Amos Ekissi, Kipré Laurent Séri, Gnogbo Alexis Bahi, Koffi Pierre Valery Niaba, Allico Joseph Djaman, Grah Avit Maxwell Beugre, 1 1, 1 1
<b>Purpose:</b> Diet and eating habits are major risk factors for the health and the development of disease, such as, for example, metabolic disorder leading to cardiovascular pathology and cancer, decreased immunity exposing to infections. This study of the…
Weiléko Hélène Dougba, Djedjro Clément Akmel, Emmanuel Aya Diane Boudouin Dibi, Nogbou Emmanuel Assidjo
Attieke is an Ivorian semolina which obtained by fermenting, pressing and steaming cassava dough. Attieke production remains a traditional activity carried out by less literate women. However, perceived differences in measurable factors and attieke qualities…
Maurice Jean François Sylvestre Lopy, Ndèye Fatou Ndiaye, Malick Mbengue, Mamadou Salif Sow, Abdou Diouf
This study aimed to evaluate the nutritional and sensory characteristics of penne-type pasta produced from locally sourced cereals, tubers, and legumes. To achieve this, we formulated four different types of pasta with varying levels of incorporation ranging…
Gillian Nkeudem Asoba, Fidelis Sameh Ebong, Samuel Metuge, Etchu Kaptai Tabe, Teh Rene Ning, Sumbele Irene Ngole
Appropriate feeding practices are important during infancy for good health, growth and development of infants and children. WHO revised its earlier recommendation of Exclusive Breastfeeding (EBF) of infants from 4 to 6 months of age to EBF until about 6 month…
Doreen Dedo Adi
Plantain is a food security crop of significant nutritional value in the global south. Yet there are significant post-harvest losses, especially at the senescent stage. This review seeks to give a general overview of the crop, its nutritional significance and…
Roseline Mwihaki Kiama, Mary Omwamba, George Wafula Wanjala, Symon Maina Mahungu
Dough improvers are substances with functional characteristics used in baking industry to enhance dough properties. Currently, the baking industry is faced with increasing demand for natural ingredients owing to increasing consumer awareness, thus contributin…
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Food and Nutrition Sciences (FNS) is an international journal dedicated to the latest advancements in related areas. The goal of this journal is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in different areas of food and nut… All articles are open access under a CC BY 4.0 licence, with authors retaining copyright.
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