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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…
Deepti Khanna, Jaladhi Bhatt, Jayanti Gupta, Simran Sethi, Parth Joshi, Manoj Pareek, Divya Agrawal
Background: A randomized cross-over study was conducted to assess the glycemic index (GI) of seven Oral Nutritional Supplements (ONSs). These ONSs are designed to support the nutritional requirements of different age- groups, physiological states, or health c…
Clémence Germaine Metonnou, Charles Jérôme Sossa, Lamidhi Salami, Rébécca Sabgohan, Colette Azandjeme, Camelle Mizehoun-Adossoda, Virginie Mongbo
Introduction: Their efficacy in preventing thrombotic and embolic ev ents has been proven in numerous studies, but their narrow therapeutic index requires particular vigilance, especially in terms of biology. In addition, treatment-related hemorrhagic complic…
Reynald Santos, Charles Sossa Jerome, Colette Azandjeme, Carmelle Mizehoun-Adissoda, Clémence Metonnou
In recent years, there has been growing interest in the emergence of double burden of malnutrition (DBM) in Africa. In this study, we reviewed the literature on double burden of malnutrition in households, reviewing previous studies investigating the prevalen…
Adama Sawadogo, Raoul Bazié, Hama Cissé, Latifatou Helbi, Cheikna Zongo, Aly Savadogo
Aflatoxins are toxic metabolites present in various foods, especially when production and conservation do not respect good hygiene practices (GHP). In Ouagadougou, maize flour is produced and sold in different structures by actors who do not always respect GH…
Valtemir Paula de Oliveira Junior, Daiane Costa dos Santos, Sibele Santos Fernandes, Mariana Buranelo Egea
Background: The objective of the present study was to evaluate during one year the total delivery of volume, calories, and proteins and compare them with the total prescribed to ICU patients using ENT (Enteral Nutrition Therapy) exclus ively. Methods: Data on…
Mamadou Saïdou Bah, Lebem Togtoga, Abdourahmane Ndong, Papa Djibril Ndoye, Khadim Niang, Papa Ndiaye
Introduction: Eating habits are consolidated in early childhood and continue throughout life. Adolescence is a stage of rapid growth linked to puberty affected by the nutritional transition. This study aimed to evaluate the eating habits of high school studen…
Mouhamed N. El-Hadji Alassane Moutawakilou, J. Kisito Chabi-Sika, Agossou D. P. Noumavo, Haziz Sina, Joseph Dossou, Lamine Baba-Moussa, Farid Baba-Moussa
The cereal group occupies a prominent place in the dietary habits of people in northern Benin and there is little recent information on cereal consumption. This study aims to assess the consumption, acquisition and supply of cereals to households in the commu…
Kaylin M. Chasser, Audrey F. Duff, Kate McGovern, Mike Trombetta, Lisa R. Bielke
Hatchery contamination can result in ingested or inhaled microbes that may modify colonization of the intestinal and respiratory tract, with potential to influence early growth, inflammation, and overall health. Six experiments were completed to compare chick…
Papa Guedel Faye, Lahat Niang, Edouard Mbarick Ndiaye, Oumar Ibn Khatab Cisse, Alioune Sow, Nicolas Cyrille Ayessou, Mady Cisse
Sodium bicarbonate is sometimes used to aid in the extraction of total polyphenols. Its main effect is to increase the pH of the extraction solution. Raising the pH can cause changes in the chemical structure of polyphenols. This can lead to variations in the…
Maidah Khan
In 2019, an investigation by the U.S. House of Representatives revealed major infant food conglomerates had products with high levels of arsenic, lead, cadmium, and mercury, posing concerns for infants’ vulnerability to the neurotoxic effects of these metals.…
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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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