Messages

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Nutrition and Food Engineering / Beat the popularity of HORLICKS!

« on: July 04, 2014, 11:23:10 AM »

Protein, Iron, Calcium, Zinc… at regular basis? How’s possible? - Then go for Horlicks!- Please, do not get bluffed ….Here are some solutions meeting you with your daily requirements for all of those nutrients, obviously not with Horlicks. Remember, these are low in fat also.

1.   Add a boiled egg in your breakfast ( Whole egg-4/week and Egg white- 3/week): Source of protein, iron and good fat
2.   In mid morning, you can take 50 gm cottage cheese- source of protein, calcium
3.   At lunch, add any kind of dal or mixed dal- source of protein, zinc
4.   At evening, you can take 50 gm of nuts( any kind)- calcium, zinc, protein, iron
5.   After dinner, take yogurt ( calcium, protein, probiotic)
Therefore, what’s next…. get started without Horlicks! You can save your money as well as health

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Nutrition and Food Engineering / Cold-brewed iced coffee: a summer pleasure

« on: May 10, 2014, 11:48:14 AM »

The benefits of cold coffee go well beyond cool refreshment on a hot summer’s day.
1.   Cold coffee drinkers tend to suffer less from depression and have lower suicide rates.
2.   Cold coffee can aid in fat loss.
3.   Cold coffee produces an environment in the mouth that actually inhibits the growth of odor causing bacteria, resulting in fresher breath.
4.   Much healthier for your stomach and bones as the acid content is low in cold coffee
5.   Less caffeine in cold coffee compared to hot one
6.   Cold brewing retains more of the valuable antioxidants inherent in the coffee bean


 

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Nutrition and Food Engineering / Research paper has been published

« on: March 15, 2014, 09:35:14 PM »

http://www.pakinsight.com/pdf-files/JFTR-2014-1%281%29-21-26.pdf

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Nutrition and Food Engineering / Research paper on smoking

« on: March 10, 2014, 06:39:49 PM »

A new paper has been published today!

http://www.la-press.com/prevalence-and-pattern-of-smoking-among-bus-drivers-of-dhaka-banglades-article-a4103-abstract

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Nutrition and Food Engineering / Re: Research paper has been published

« on: February 22, 2014, 11:17:52 AM »

Hard copy will be available also

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Nutrition and Food Engineering / Research paper has been published

« on: February 22, 2014, 09:57:03 AM »

Another research paper has been published recently. Here is the link:

http://www.iaesjournal.com/online/index.php/IJPHS/article/view/5653

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Nutrition and Food Engineering / Another Research on Fast food

« on: January 23, 2014, 09:10:56 PM »

One of my research papers has been published recently in South East Asia Journal of Public Health.
Fast food preferences and food habits among students of private universities in Bangladesh.
http://www.banglajol.info/index.php/SEAJPH/article/view/17713

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Nutrition and Food Engineering / Re: Research paper has been published

« on: January 01, 2014, 08:53:23 PM »

Thank u sir

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Nutrition and Food Engineering / Research paper has been published

« on: December 12, 2013, 11:35:00 AM »

One of my paper has been published recently entitled " Prevalence of obesity among Bangladeshi pregnant women at their first trimester of pregnancy". Here is the link given below: http://cajgh.pitt.edu/ojs/index.php/cajgh/article/view/70

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Nutrition and Food Engineering / Combining foods- A new start to good health

« on: October 03, 2013, 09:05:40 PM »

New research shows that some food combinations are more nutritious when eaten together.
For example:
1.   Cruciferous vegetables (Cauliflower, cabbage and broccoli) + Mustard seeds (paste/seeds itself)- Combine cruciferous vegetables with mustard will help you absorb more sulforaphane, the cancer preventing property.
2.   Coffee+ Sugar-If you take your coffee with sugar, good news—it may make you more productive on the job, suggests a small 2010 study published in the journal Human Psychopharmacology: Clinical and Experimental. When study participants drank the two together, researchers found that areas of the brain associated with attention worked more efficiently than when sipped solo.
3.   Dal(legumes)+ Cruciferous vegetable: Add more fibre and reduce the consumption of more fat
4.   Fish+ Turmeric - Curcumin (a component of turmeric) and DHA (an omega-3 fat in oily fish) protect against certain cancers by keeping cancer cells from multiplying. DHA helps cells to utilize curcumin.
5.   Chicken / Beef + Sour curd- Reduce the saturated fat intake
6.   Beans+ Tomato- they help boost your iron intake for better brain and muscle function.
7.   Iced tea+ Lemon juice- they help you get more from antioxidants.
8.   Yogurt+ Banana+ apple- These repair muscles after a workout.
9.   Salad+ olive oil/mustard oil- Add some good fat to keep skin glowing
10.   Fish+ tea- You should drink a cup of iced tea right after fish intake to reduce the heavy metal ingestion found in fish
11.   Peanut+ Semolina(Suji)- add some healthy fat in cereals

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Nutrition and Food Engineering / Re: Dynamic uses of Prawn shell

« on: August 22, 2013, 11:37:41 AM »

Thank you sir, got it. Hope for better future in this sector.

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Nutrition and Food Engineering / Its necessary to improve your HDL level

« on: August 15, 2013, 08:03:05 PM »

Identification
o   Blood cholesterol is made up of two types: HDL, which is helpful to your body, and LDL, which is harmful. They each have separate functions within your system.
Significance
o   LDL facilitates the buildup of plague in your arteries by transporting fat and dropping it off there. HDL facilitates the removal of plague in your arteries by transporting fat away. The less plague you have in your arteries, the less at risk you are for heart attack and stroke.
Potential
o   The more HDL you have, the more carriers you have to take unhealthy plague out of your arteries. The optimal level is 60 mg per deciliter of blood. Levels below 40 mg per deciliter of blood for men and 50 mg per deciliter of blood for women are considered high risk.
Prevention/Solution
To help raise your HDL levels, eat a diet full of nuts, grains and vegetables and get in a minimum of 30 minutes of exercise at least three days a week. In general, focus on eating only fresh, whole, unprocessed foods: meats, fish, eggs, vegetables, legumes, fruits, and nuts.

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Nutrition and Food Engineering / Re: Dynamic uses of Prawn shell

« on: August 12, 2013, 08:03:48 PM »

Sir
I have some enquirers regarding your 'Prawn Shell' project
1. You have mentioned that prawn shell would be effective to remove the harmful metal ions, Does it indicate the removal of toxins from body acting as antioxidant or something like that?
2. It works as 'Fat trapper'.  How does it work to reduce the harmful effect of fat from body? Where does it keep the fat residue for metabolism after trapping from the blood? Is it effective to trap all kind of fat?
3. Does it work to trap the fat accumulated in different organ? For an example: Fatty liver

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Nutrition and Food Engineering / Vote for potatoes!

« on: July 29, 2013, 08:22:11 PM »

Potatoes can safely be included in any weight-loss programme without the guilt. Potatoes are a ‘wonder food’. One medium potato contains more potassium than bananas, provides half the daily requirement for Vitamin C a day. Potatoes are heart healthy as they are high in fibre, if the skin is kept on, and contains no cholesterol, fat or sodium. The bad connotation given to potatoes is it is classed as a high glycemic index food; it’s usually cooked in plenty of fat, and believed to cause weight gain.
Ignored by dieters because they are 'fattening', few would class the potato as a 'wonder food' packed full of vitamins, minerals and nutrients. But the spud is actually better for the body than traditional super foods - such as bananas, broccoli, beetroot, nuts and avocado, a study has found. The researchers said people are wrong to shun it in favor of modern and more expensive alternatives. Surprisingly rich in immune-boosting Vitamin C, a medium potato (150g) with the skin provides 27mg, almost half of the recommended daily intake.
Potatoes are also a rich source of Vitamin B, folate and minerals such as potassium, magnesium and iron. Potatoes are underground tubers, meaning that they store all the vitamins and minerals needed for growing new potato plants in spring. The B vitamins in potatoes also protect arteries. Vitamin B6 and choline, found in potatoes, reduces levels of a molecule called homocysteine which is involved in inflammation and the furring up of arteries. High homocysteine levels are associated with a significantly increased risk of heart attack and stroke. A single baked potato will provide nearly 12 per cent of the daily recommended amount of fiber, giving similar levels to whole grain breads, pastas and cereals.
High levels of dietary fiber and 'bulking agents' support healthy digestion and regular bowel movements, while giving a protective effect from colon cancer.
Potatoes are exceedingly rich in Vitamin B6, a substance needed for cellular renewal, a healthy nervous system and a balanced mood. Just  100g of baked potato contains 21 per cent of the daily value of the vitamin.
It is used to make neurotransmitters --substances that deliver messages from one cell to the next.
Neurotransmitters such as serotonin and dopamine are needed for the regulation of mood and Vitamin B6 is needed to make them.
It is also used to make adrenaline, hormones that help us respond to stress, and GABA, a substance linked to relaxation and a feeling of well being.
Potato skins contain fiber and flavonoids and other nutrients, so keeping them on if you boil or mash potatoes will give extra nutrition. As Vitamin C leaches into water, bake your potatoes if you want to get the most of this vitamin.

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Public Health / Re: Wanna strong hair?- Follow the proper diet

« on: July 27, 2013, 09:38:09 AM »

Thank you all