Topics

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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 / 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 / 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 / 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 / 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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Nutrition and Food Engineering / How to deal with health complications arise from fasting

« on: July 27, 2013, 09:30:04 AM »

Some common health complications that can arise from fasting and how to prevent and deal with them….
Heartburn
Fasting usually reduces the amount of stomach acid, which digests food and kills bacteria. However, thoughts of food, or the smell of it, make the brain tell the stomach to produce more acid, which can lead to heartburn. People who regularly take medicine for indigestion – such as antacids, antihistamines or proton pump inhibitors – are advised to continue taking them. A good time to do this could be with the pre-dawn meal. The control of heartburn or belching can be aided by eating in moderation and avoiding oily, deep-fried or very spicy food. Reducing your caffeine intake and stopping smoking can also be of benefit. Sleeping with your head raised on a few pillows and long-term weight loss may also help prevent heartburn.
Poor control of diabetes
People who regularly inject insulin are advised not to fast, as the potential risk to health – both in the short and long term – of not taking insulin is too great. People who have their diabetes under control using tablets should seek careful advice from their GP before starting a fast. Regular self-monitoring of your blood glucose is strongly advised. Low blood sugar levels (a ‘hypo’) are dangerous, and if untreated may lead to fainting or fits. Feeling dizzy, sweaty and disoriented may all suggest a hypo. If a person with diabetes has these symptoms, they should immediately have a sugary drink, or place sugar or a sugar-rich sweet below their tongue.
Headache
This common problem has many causes. Headaches during a fast could be due to dehydration or hunger, poor rest, or the absence of addictive substances such as caffeine or nicotine. A moderate and balanced diet, especially not missing the pre-dawn meal, taking in enough fluids and, if necessary, some painkillers such as paracetamol, can help prevent or reduce the risk of headache. Headaches can also be prevented by not exposing yourself to direct sunlight, wearing a hat when out, using sunglasses to reduce the effect of glare from the sun and relieving any tense muscles with a short, gentle massage.
Dehydration
Dehydration is common during a fast. The body continues to lose water and salts through breathing, perspiring and urinating. If you don’t drink sufficiently before a fast your risk of dehydration is increased. This risk is higher in older people and in those taking tablets such as diuretics. If you are unable to stand up due to dizziness, or you are disoriented, you should urgently drink regular, moderate quantities of water – ideally with sugar and salt – or Dioralyte or Lucozade.If you faint due to dehydration, your legs should be raised above your head by others, and when you awake, you should urgently rehydrate as outlined above.
Constipation
When you are fasting, being active, drinking regularly and eating healthily will help to keep your bowel motions regular. Include lots of fruit and vegetables in your diet and increase the fibre content of your food using bran. If the problem persists, a short course of laxatives may help.
Stress
Lack of food and water, changes of routine and shorter periods of sleep can cause stress. It’s important to deal with any potential sources of stress to stop any harmful effects. This can be helped by not taking on more than you can handle, not playing sports in the hot sun, controlling your anger and not smoking.
Weight control
Food consumed during the pre-dawn and dusk meals may lead to some unintended weight gain. But if you approach the fast with discipline, it can be an opportunity to lose weight and become healthier.

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Nutrition and Food Engineering / Chickpeas- an integral part of your diet during ramadan

« on: July 12, 2013, 06:32:24 PM »

During ramadan, Chickpeas(chola) are more common on your dining with lots of health benefit though you can add it through the year round considering unique health issue.
Health Benefits of Chickpeas
•   Fiber Advantage and Weight Loss: Like other beans, Chickpeas, are rich in both soluble and insoluble dietary fiber. Soluble fiber forms a gel-like substance in the digestive tract that snares bile (which contains cholesterol) and ferries it out of the body. Research studies have shown that insoluble fiber not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders.
•   Protein for Vegetarians: Chickpeas are a good source of protein. Combined with a whole grain such as whole-wheat protein, they provide amount of protein comparable to that of meat or dairy foods without the high calories or saturated fats.
•   Manganese for Energy Production: Garbanzos are an excellent source of the trace mineral manganese, which is an essential cofactor in a number of enzymes important in energy production and antioxidant defenses. Just one cup of garbanzo beans supplies 84.5% of the daily value for this mineral.
•   Iron Boost: Garbanzos can boost your energy because of their high iron content. This is particularly important for menstruating women, pregnant or lactating women and growing children. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is part of key enzyme systems for energy production and metabolism.
•   Stabilizing Blood Sugar and Low Glycaemic Index (GI): Soluble fiber helps stabilize blood sugar levels. If you have insulin resistance, hypoglycemia or diabetes, beans like garbanzos can help you balance blood sugar levels while providing steady, slow-burning energy. They have low GI value of 28 – 32 means the carbohydrate in them is broken down and digested slowly. This is helpful for weight loss as it controls appetite.
•   Heart Healthy: Regular intake of Chickpeas can lower LDL (bad) and total cholesterol. Garbanzos contain the significant amounts of folate and magnesium. Folate lowers the levels of the amino acid, homocysteine and strengthens the blood vessels. Studies have found chickpeas lower the risk of heart attack
•   For Women: Garbanzo contains phytochemicals called saponins, which can act as antioxidants. It could lower the risk of breast cancer, protect against osteoporosis and minimizes hot flushes in post-menopausal women.
•   Weight Loss: Due to high fiber content and low GI, chickpeas are excellent for weight loss diets. Salads with chickpeas are tasty and can keep you full longer, controlling the appetite.

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Nutrition and Food Engineering / Mindful Eating

« on: June 04, 2013, 10:36:35 PM »

7 habits of mindful eating
1. Honor the food. Simply unplug daily distractions during mealtime.

2.     Engage all six senses. Notice the sounds, colors, smells and textures as well as your mind’s response to them, not just the taste.

3.     Be mindful of size of the food. Serve in modest (small) portions.

4.     Chew the food thoroughly in your mouth. Consciously choose small bits.

5.     Eat slowly and enjoy your food; avoid overeating

6.     Don’t skip meals. Later when hungry, you may end up grabbing more food.

7.     Eat a plant-based diet for your health. There are higher risks of colon cancer from red meat and processed meats; or the higher risk of heart disease from the saturated fat found in meat and dairy products.

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Nutrition and Food Engineering / This summer weight gain will be an achievement through MANGO!

« on: June 02, 2013, 09:46:51 PM »

1.   Mangoes are high in fiber but low in calories and sodium. But eating mango can give you a slight weight gain though it should be taken positively.  They are also rich in vitamin A and have good amounts of vitamins B and C as well as Potassium, Calcium and Iron.
2.   It has been found that the phenols and several enzymes in mangoes have healing as well as anti-cancer properties.
3.   The phenols in mango and enzymes besides promoting healthy skin and hair, help in diabetes control and improve overall immunity. Vitamin B3 and B-Complex strengthen hair. Mangiferin, the enzyme, has skin and other cancer benefits.
4.   Vitamin A is the greatest friend to good skin and its deficiency can cause dull skin, open pores, acne, as well as horny eruptions on the arms, elbows and knees.
5.   Consuming mango regularly makes the complexion fair and the skin soft and shining say experts. Mango is effective in relieving clogged pores of skin. It is high in antioxidants and low in carbohydrates. This fruit contains a lot of tryptophan, which helps in the formation of the 'happiness-hormone' serotonin."
6.   Mango has iron, so, pregnant women and people with anaemia are advised to eat this fruit.
So, what are you waiting for? Include those ripe and juicy mangoes in your daily diet and begin leading a healthy and beautiful life!

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Nutrition and Food Engineering / Extend your Lifespan with selenium rich diet

« on: May 26, 2013, 08:36:17 AM »

Selenium is required for the functioning and development of certain areas of the brain that open a person to higher emotions and higher thought.  Selenium supplementation is always included in nutritional balancing programs and everyone needs a supplement.

Why selenium should be incorporated in regular diet?

1.   Mental health.  Selenium, along with silicon helps impart a silky, smooth quality to the personality. Selenium and silicon are absolutely essential for mental health today.  They help with feelings of joy and happiness, and give certain lightness to the personality as well.
2.   Thyroid activity.  Selenium is required to produce thyroid hormone and also needed for the conversion of T4 to the more active form of the hormone, T3. 
3.   Anti-oxidant activity and glutathione synthesis.  Glutathione is a substance produced in the liver and elsewhere that is critical for detoxification within the liver and in every body cell. When glutathione production is low, detoxification in the liver is seriously impaired.  This means the body is less able to eliminate all toxic metals, many toxic chemicals and other substances such as biological toxins.
4.   Heavy metal detoxification.  This has to do with glutathione production, mainly, although thyroid activity and other functions related to selenium are required for all metal detoxification.
5.   Infection-fighting ability.  Selenium enhances the immune response in most cases.  This has to do with thyroid enzymes and other factors as well.
6.   Cancer prevention and possibly correction. Selenium reduces toxic metals and other problems that can lead to cancer.
7.   Etheric development and life extension.  Selenium is absolutely essential for the development of the etheric body. As this body develops, it is helpful to improve health dramatically, which extends the lifespan rather dramatically in some cases.

Way to get selenium from common food sources
1.   Nuts     
2.   Pumpkin and sunflower Seeds
3.   Fish
4.   Shellfish (shrimp)
5.   Meat (Beef, liver, lamb, pork)
6.   Poultry (chicken)
7.   Eggs
8.   Mushrooms (button, crimini, shiitake)
9.   Grains (wheat germ, barley, brown rice, oats)
10.   Onions and garlic