DIET FACTOR (Journal of Nutritional and Food Sciences)
type: channel
description: Title of Journal: DIET FACTOR (ISSN Online:2789-8105, Print:2789-8091) Frequency: Quarterly (w.e.f September Issue, 2023) DIET FACTOR (Journal of Nutritional & Food Science ) is an Official Journal of "Rotogen Biotech (Pvt) Ltd". DF is an international, double-blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage, and nutrition research. Diet Factor offers scientists and food professionals the prospect of sharing scientific encroachments in the myriad of disciplines affecting their work, to help advance the science of food and food innovation across the globe. The aim of the Diet Factor is to offer scientists and researchers an international forum to enable the rapid dissemination of practical and social applications of research at the forefront of food and nutritional sciences as well as interdisciplinary research that spans these two fields. The journal publishes double-blind peer-reviewed articles that covers all the aspects of food science, including the interface between production agriculture and food, as well as how food science influences health and nutrition. In all cases, the key findings in multidisciplinary articles must address some innovative or controversial practices and points of view of the science of food. Diet Factor is committed to maintaining the highest standards of professional ethics, accuracy, and quality in all matters related to handling manuscripts and reporting scientific information. The journal welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews, mini reviews and letters to the editors that take a scientific approach to the following topics: Dietetics, Community Nutrition, Obesity and Weight loss, Molecular Nutrition, Nutrigenomics, Metabolic, Molecular, and Genetic Mechanisms of Nutrients, Disease Prevention, Nutritional Methodologies and Modeling, Nutritional Epidemiology, Clinical Nutrition, Nutriti…
publisher: CrossLinks International Publishers
language: en
publication name: DIET FACTOR (Journal of Nutritional and Food Sciences)
issn: 2789-8091
copyright: This is an open-access journal and all the published articles / items are distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. For comments editor@dietfactor.com.pk
items: Low Calcium Intake of Pre-Adolescent Girls from Customary Diets in A Semi-Rural Setting in Khyber Pakhtunkhwa, Pakistan
items: The Rising Trend of Energy Drink Consumption among University Students: A Hidden Health Risk
items: Factors Affecting Obesity Among Adults Attending the University of Lahore Teaching Hospital, Pakistan
items: Determination of Calcium Content in a Cocktail of Calcium Supplemented Biscuits and Dry Milk
items: Nutritional and Vitamin D Status of University Students in Khyber Pakhtunkhwa, Pakistan: A Cross-Sectional Study
items: Evaluation of Nutritional Knowledge and Lifestyle Habits of Orphan Children Residing in Different Institutes of Peshawar City
items: A Comprehensive Survey Report On Caffeine Effect On Academic Performance
items: Experimental Trial on Ginger Plus Lemon Shots
items: Plant-Based Diet Adherence and Type 2 Diabetes Risk Factors
items: Association Between Plant-Based Dietary Intake and Anthropometric Measurements
items: Relationship Between Bone Mass Density and Nutritional Status of Women Diagnosed with Type 2 Diabetes Mellitus in Charsadda
items: Impact of Breakfast Skipping on Functional Capacity and Productivity among Office Workers with Standard Working Hours (9 AM–5 PM)
items: Artificial intelligence and revolutionization in the field of food science
items: Nutritional, Antioxidative and Aflatoxin Safety Assessment of Ginger-Turmeric Tea: A Functional Herbal Beverage Tea
items: Quality Assurance of Commercial Dog Food in Terms of Proximate and Aflatoxins Analysis
items: A Review on Nutritional Composition and Bioactive Compounds of Black Wheat (Triticum aestivum L)
items: Synergistic Role of Probiotic Based Diet in Managing IBD
items: A Diminutive Review on "Quinoa Seed's Nutrient Content, Biological Active Compounds and Potential Food Applications
items: Exploring Relationships between Common Healthy Behaviors in Adolescents Using Innovative Social Network Analysis
items: Anthropometric and Socio-Economic Determinants of Dietary Diversity Scores in University Students
items: Knowledge About Calcium-Rich Foods in Adolescent Girls in Charsadda – A Cross-Sectional Study
items: Melamine a Potent Carcinogen: Detection in Packed and Unpacked Milk Samples Collected from Different Regions of Lahore, Pakistan by ELISA Method
items: Development of an Excel Spreadsheet for Dietary Data Analysis and Calculation of Dietary Inflammatory Index Value for Researchers
items: Whole Orange Powder as A Rich Source of Polyphenols, Flavonoids and Antioxidants
items: Tech-Driven Evolution of Trait Performance in Oilseed Crops: A Contemporary Perspective
items: The Diet Dynamics in Holy Month of Ramadan
items: Assessment of Stunting and Its Associated Factors in Children Under 2 Years of Age in Tehsil Umerkot
items: Addressing Food Security and Nutritional Challenges: A Comprehensive Systematic Review of Health Administration Strategies for Vulnerable Communities in South Asia
items: Determination of the Temperature and Time Required for Formation of Safe Levels of Acrylamide in Bakery Products
items: Development and Evaluation of Cookies Made with Different Ratios of Red Beans and Chia Seeds

Low Calcium Intake of Pre-Adolescent Girls from Customary Diets in A Semi-Rural Setting in Khyber Pakhtunkhwa, Pakistan
type: item
description: Calcium is a critical nutrient for adolescent bone development and overall health, yet intake often remains below recommended levels in many populations. Objectives: To assess the calcium intake of pre-adolescent girls, their calcium fortified preferences, and perceived barriers to calcium-rich foods to inform targeted nutritional interventions. To assess the calcium intake of adolescent girls, their calcium fortified preferences, and perceived barriers to calcium-rich foods. Methods: A descriptive cross-sectional study was conducted, where 78 school girls aged 9-14 years completed FFQ with a focus on foods rich in calcium. The questionnaire also contained questions inquiring about the perceived barriers which could result in low intake/no intake of calcium-dense foods. Results: A total of 174 calcium-rich foods and products were available in Charsadda city. Mean intake of calcium (275 ± 52) was well below the RDI. Notable gaps in students' awareness of calcium sources and their importance existed. The top 8 Key barriers that potentially hinder the intake of nutritious foods were identified, including cost, low availability in the school environment, low awareness, inappropriate storage facilities at school, food habits, low nutrition education, food stigma, and junk food pressure. The data highlights a clear preference among students for certain calcium-fortified food types over others. Conclusions: Mean calcium intake from foods available to pre-adolescent girls was low, with numerous barriers identified that hinder calcium intake in this age group. Further, pre-adolescent girls preferred a variety of calcium-fortified foods, biscuits and milk on top of the list.
subject: Original Article
  topic: section
subject: Pre-Adolescents
  topic: keywords
subject: Calcium
  topic: keywords
subject: Barriers
  topic: keywords
subject: Food Preferences
  topic: keywords
subject: Calcium-Rich Foods
  topic: keywords
creator: Sana Shah
creator: Alfan Alketbi
creator: Iftikhar Alam
rights: Copyright (c) 2025 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2025-06-30
publication date: 2025-06-30
starting page: 15
ending page: 19
doi: 10.54393/df.v6i2.168

The Rising Trend of Energy Drink Consumption among University Students: A Hidden Health Risk
type: item
description: Energy drinks, highly caffeinated beverages marketed to combat fatigue, are a global public health concern due to their association with adverse effects like insomnia and cardiovascular symptoms, particularly among young adults. Objective: To determine the prevalence, predictors, and self-reported health effects of energy drink consumption among university students in Pakistan. Methods: A cross-sectional online survey was conducted among 460 students at the University of the Punjab, Lahore. Data on consumption patterns, knowledge, and health effects were collected. First, bivariate analyses were performed to identify factors associated with frequent energy drink use. Subsequently, multivariable logistic regression was used to identify predictors of frequent energy drink use (≥3 times/week). The AOR from this test quantifies the strength of association between a predictor and the outcome, after controlling for the influence of other variables in the model. Results: The prevalence of current energy drink use was 175 (38.0%), with 22.9% of users classified as frequent consumers. Common consumption triggers were exam preparation (65.1%) and late-night studying (52.0%). Notably, 44.6% of users reported adverse effects, primarily insomnia (29.7%) and anxiety/jitters (18.2%). Knowledge about safe caffeine limits was low (28.5%). Significant predictors of frequent use included male gender (AOR=1.9; 95% CI: 1.1–3.3), residing in a university hostel (AOR=2.4; 95% CI: 1.4–4.2), and part-time employment (AOR=1.7; 95% CI: 1.0–2.9). Conclusions: The findings highlight an urgent need for targeted university-level health promotion interventions to educate students, particularly those in high-risk groups, about the potential dangers of energy drinks and to promote healthier alternatives for managing academic stress.
subject: Original Article
  topic: section
subject: Energy Drinks
  topic: keywords
subject: University Students
  topic: keywords
subject: Caffeine
  topic: keywords
subject: Sleep Disturbance
  topic: keywords
subject: Academic Stress
  topic: keywords
subject: Adolescent Health
  topic: keywords
creator: Irzah Farooq
creator: Manahl Imran
creator: Nadeem Ahmad
rights: Copyright (c) 2025 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2025-09-30
publication date: 2025-09-30
starting page: 12
ending page: 17
doi: 10.54393/df.v6i3.181

Factors Affecting Obesity Among Adults Attending the University of Lahore Teaching Hospital, Pakistan
type: item
description: Obesity is one of the major problems these days, and it is the root cause of many fatal health conditions, including hypertension, diabetes, and cardiovascular diseases. Objective: To find out the factors affecting obesity among Adults aged between 20-60 years attending the University of Lahore Teaching Hospital, Pakistan. Methods: A cross-sectional study based on a sample size of 100 participants was conducted. Non-probability convenience sampling was used. Adults of both genders aged 20-60 years attending the University of Lahore Teaching Hospital, Pakistan, were selected. SPSS version 21.0 was used to analyze the data. Results: In a sample of 100, 78% of them were found to be obese, and 22% of them were overweight. Female were more inclined to obesity (53%) in comparison to male (47%); married people (57%) were more predisposed to obesity in comparison to those who were single (43%). Obesity was statistically linked with psychological determinants (Stress, emotional eating), fast food consumption, consumption of sugary foods, high levels of cholesterol, and physical inactivity (p<0.05), and junk food preference, cholesterol levels, and daily exercise, as the p-value was <0.05. Conclusions: The study observed obesity as a major issue among the adult population and identified major correlations of obesity with marital status, BMI, physical inactivity, stress, and diet.
subject: Original Article
  topic: section
subject: Obesity
  topic: keywords
subject: Adults
  topic: keywords
subject: Dietary Habits
  topic: keywords
subject: Body Mass Index
  topic: keywords
subject: Risk Factors
  topic: keywords
creator: Rabia Shah
creator: Amir Iqbal
creator: Sana Farooq
creator: Sidra Khalid
creator: Shaista Jabeen
creator: Zarmina Mehmood
creator: Nadeem Ahmad
rights: Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2024-09-30
publication date: 2024-09-30
starting page: 35
ending page: 39
doi: 10.54393/df.v5i03.177

Determination of Calcium Content in a Cocktail of Calcium Supplemented Biscuits and Dry Milk
type: item
description: Calcium is a critical mineral crucial to bone formation, muscle contraction, nerve impulse transmission, and enzyme function. Low calcium consumption is a chronic public health problem, especially in groups with poor access to dairy foods or calcium-enriched diets. Objectives: To determine the calcium content of a fortified food cocktail containing calcium-fortified biscuits and commercial dry milk powder by using Atomic Absorption Spectroscopy (AAS) as the analytical tool. Methods: These selected samples (biscuits, dry milk, individual ingredients of biscuits) were homogenized and processed with wet acid digestion, followed by analysis on atomic absorption spectrophotometry as per the standard protocols. Calcium content of fortified biscuits was also estimated from its ingredients for comparison was also AAS. Results: Dry milk had the maximum calcium content, followed by the calcium fortified biscuits. As expected, calcium non-fortified biscuits had the least calcium content. The composite beverage, made from an equal ratio of calcium fortified milk and calcium fortified biscuits, provided a mean calcium content of 545 ± 19 mg/100g, representing over 50% of the Recommended Daily Allowance (RDA) for children and adults in a single 100 g serving. Calcium contents calculated and measured on AAS were comparable. Conclusion: Food fortification practices are an effective method, and calcium fortified biscuits and dry milk samples analyzed in this study have calcium levels enough to be in targeted clinical trials as calcium-fortified dietary interventions, particularly in nutritionally at-risk groups.
subject: Original Article
  topic: section
subject: Calcium Fortification
  topic: keywords
subject: Biscuits
  topic: keywords
subject: Dry Milk
  topic: keywords
subject: Mineral Analysis
  topic: keywords
subject: Nutrition
  topic: keywords
creator: Sana Shah
creator: Iftikhar Alam
rights: Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2024-12-31
publication date: 2024-12-31
starting page: 31
ending page: 37
doi: 10.54393/df.v5i04.166

Nutritional and Vitamin D Status of University Students in Khyber Pakhtunkhwa, Pakistan: A Cross-Sectional Study
type: item
description: Data on Vitamin D level and nutritional status of Pakistani university students are limited. Objective: To find dietary habits of the university students with special focus on vitamin D levels. Methods: This descriptive cross-sectional study included a total of 400 students (272/128 male/female) 18-26 years old students from Bacha Khan University Charsadda were included in this descriptive cross-sectional study. Socio-demographic, selected anthropometrics, dietary food intake, blood chemistry (lipid profile and CRP), and vitamin D status were measured. Results: Moderate energy deficiencies, particularly males (73% of RDA), and protein was meeting requirements in females but marginally short in males. Calcium (65% RDA), vitamin A (41% female, 30% male), and vitamin D (20% RDA) intake were significantly low. Iron intake was marginal in females (60%) but over met in males (135%). Low milk/dairy, egg, fish, and fruit/vegetable consumption reflected low micronutrient variety. Regular consumption of fast foods (3.4 times/week) and limited consumption of fish (0.5 servings/week) also indicated a shift toward nutrient-scarce dietary habits. Mean serum 25(OH) D level of 26.1± 12.6 ng/mL with A high number (32% ;95% CI: 13.5–27.3) of respondents were vitamin D deficient; 42% (95% CI: 35.3–52.8) were vitamin D insufficient; and only 26% (95% CI: 20.1 – 32.2) of the participants had normal vitamin D. In addition, high levels of inflammatory and lipid markers were observed. Conclusion: In summary, university students exhibited poor vitamin D status with high levels of CRP and blood lipid profile such that interventions are warranted.
subject: Original Article
  topic: section
subject: Vitamin D Deficiency
  topic: keywords
subject: Dietary Habits
  topic: keywords
subject: Inflammatory Markers
  topic: keywords
subject: Nutritional Status
  topic: keywords
creator: Haseeb Ur Rahman
creator: Iftikhar Alam
rights: Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2024-12-31
publication date: 2024-12-31
starting page: 19
ending page: 24
doi: 10.54393/df.v5i04.159

Evaluation of Nutritional Knowledge and Lifestyle Habits of Orphan Children Residing in Different Institutes of Peshawar City
type: item
description: The nutritional status of orphaned children residing in Peshawar orphanages is scantily documented. Objectives: To assess the eating habits, awareness of nutrition, and dietary status of children living in orphanages in the Peshawar area of Pakistan. Methods: The study involved 120 children, ages 5 to 15, and was conducted at three separate orphanages in Peshawar city. Food frequency questionnaires were used to collect data on the orphan children's socioeconomic situation, anthropometric measures (weight and height), eating patterns, physical activity, and food preferences. Additionally, data on biochemical tests used to measure hemoglobin levels (Hb) were gathered. To determine the orphans' knowledge, attitudes, and behaviours about dietary guidelines, another Knowledge, Attitude, and Practice (KAP) questionnaire was used. SPSS-26 was used to analyze the data that were collected. Results: According to the findings, 4%, 9%, and 3% of the children in the study were underweight, overweight, and obese, respectively. Additionally, 12% of the orphans were anemic, and 13% were stunted. Carbohydrates, fruits, vegetables, meat, legumes, dairy products, nuts, and beverages were consumed by the majority of the orphans. However, they also have a great preference for chips, pickles, and fast food. Conclusions: It was concluded that the current findings indicated poor diet habits and the occurrence of malnutrition among various children's orphanages of Peshawar. The present study reveals the link between malnutrition in orphans and the absence of particular care, which indicates the importance of intervention strategies to diminish the risk of malnutrition for this vulnerable group in the district of Peshawar.
subject: Original Article
  topic: section
subject: Orphaned Children
  topic: keywords
subject: Anemia
  topic: keywords
subject: Obesity
  topic: keywords
subject: Micronutrient Deficiency
  topic: keywords
creator: Abdul Basit
creator: Iftikhar Alam
rights: Copyright (c) 2025 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2025-03-31
publication date: 2025-03-31
starting page: 35
ending page: 39
doi: 10.54393/df.v6i1.158

A Comprehensive Survey Report On Caffeine Effect On Academic Performance
type: item
description: Caffeine is consumed by students and is very common in different forms worldwide. While it has been researched to increase alertness and focus, it also imparts negative effects, such as disturbing a person’s sleep cycle. Objective: To assess how much people are aware of drinks containing caffeine and also their consumption of it. Methods: This was based on a report of 100 university-going students aged between 17 to 28 years who are the potential subjects to assess how the consumption of caffeine affects academic performance. The data were collected from The University of Lahore students. Results: Caffeine consumption was widespread among university students (71%), mainly through tea. While most saw no impact on academics, 31.6% noted improvements, and 6.5% reported declines. Nearly half experienced sleep issues, and over a third reported side effects like anxiety. Despite high awareness, many noted peer over-reliance, with 40.7% open to healthier alternatives. Conclusion: caffeine use among students reflects a balance between perceived cognitive benefits and potential health risks. Its mixed effects suggest the need for greater awareness and informed decision-making. Social influences and habitual use further highlight the importance of education on healthier alternatives.
subject: Original Article
  topic: section
subject: Caffeine
  topic: keywords
subject: Consumption
  topic: keywords
subject: Academic Performance
  topic: keywords
subject: Healthier Alternatives
  topic: keywords
creator: Maria Aslam
creator: Anoosha Daud
creator: Laiba Khursid
creator: Maryam Naseem Lodhi
creator: Nashima Zahid
creator: Minahil Aftab Rai
creator: Amina Khalid
rights: Copyright (c) 2025 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2025-09-30
publication date: 2025-09-30
starting page: 22
ending page: 26
doi: 10.54393/df.v6i3.190

Experimental Trial on Ginger Plus Lemon Shots
type: item
description: Acne vulgaris is a widespread skin disease that is affected by several factors, such as inflammation, hormonal status, and dietary factors. Natural products like ginger and lemon, which contain anti-inflammatory and antioxidant phytochemicals, have been potential in controlling symptoms of acne. Objectives: To examine the impact of the ginger plus lemon shot intervention on the severity of acne and associated hematological parameters in young adult women. Methods: This interventional study included 100 female volunteers between 21–24 years of age with mild to moderate acne who were included in a 10-day interventional trial. All volunteers took 100 mL each of fresh ginger and lemon shots once a day. Clinical evaluation by the Global Acne Grading System (GAGS), complete blood count (CBC), and sensory questionnaires were performed before and after the intervention. Dietary consumption and compliance were observed during the study. Results: The intervention significantly decreased acne lesions and redness of the skin, backed by hematological improvement. Reduction in white blood cell (WBC) count, erythrocyte sedimentation rate (ESR), and C-reactive protein (CRP) levels reflected a reduction in systemic inflammation. Sensory evaluation revealed excellent acceptability with scores higher than 4 on a 5-point hedonic scale for taste, aroma, color, and overall acceptability. Conclusions: Intake of ginger along with lemon shots on a daily basis for 10 days showed favorable results in alleviating acne symptoms and systemic inflammation markers without any side effects.
subject: Original Article
  topic: section
subject: Acne Vulgaris
  topic: keywords
subject: Ginger
  topic: keywords
subject: Lemon
  topic: keywords
subject: Anti-inflammatory
  topic: keywords
subject: Antioxidants
  topic: keywords
subject: Natural Remedies
  topic: keywords
creator: Maria Aslam
creator: Afnan Fatima
creator: Nimra Waseem
creator: Hina Ikram
creator: Schar Irfan
creator: Esma Asghar
creator: . Quratulain
creator: Iqra Ghulam Hussain
creator: Tanzeela Asghar
creator: . Mahnoor
rights: Copyright (c) 2025 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2025-06-30
publication date: 2025-06-30
starting page: 35
ending page: 38
doi: 10.54393/df.v6i2.189

Plant-Based Diet Adherence and Type 2 Diabetes Risk Factors
type: item
description: Type 2 diabetes (T2D) prevalence is increasing worldwide. Dietary patterns, particularly plant-based diets, have been linked to improved glycemic control and lower T2D risk. Objectives: To analyze the relationship between plant-based dietary patterns and risk factors for T2D using publicly available secondary data. Methods: This cross-sectional secondary data analysis utilized data from the 2019 National Health and Nutrition Examination Survey (NHANES). Adults aged 20–65 years were categorized into four dietary patterns based on 24-hour dietary recalls: vegan, vegetarian, semi-vegetarian, and omnivore. Risk factors analyzed included body mass index (BMI), fasting blood glucose, and HbA1c. Statistical analyses were performed using SPSS version 27.0. ANOVA and post-hoc tests assessed differences among groups, while Spearman correlation evaluated associations between plant-based diet adherence and T2D risk factors. The p-values <0.05 were considered statistically significant. Results: The study included 5,200 adults (52% female; mean age 42.3 ± 12.5 years Mean BMI differed significantly among dietary groups, with vegans showing the lowest (23.1 ± 2.9 kg/m²; 95% CI: 22.9–23.3) and omnivores the highest (27.2 ± 3.7 kg/m²; 95% CI: 27.0–27.4). Fasting glucose and HbA1c were also lowest among vegans and highest in omnivores, indicating better glycemic control with higher adherence to plant-based diets. Higher plant-based diet adherence was associated with lower BMI, fasting glucose, and HbA1c, suggesting reduced metabolic risk. Conclusions: Plant-based diets are associated with reduced T2D risk factors. Public health strategies should promote plant-based eating patterns to mitigate the growing burden of T2D.
subject: Original Article
  topic: section
subject: Plant-Based Diet
  topic: keywords
subject: Type 2 Diabetes
  topic: keywords
subject: BMI
  topic: keywords
subject: Fasting Glucose
  topic: keywords
subject: HbA1c
  topic: keywords
creator: Tehmina Bashir
creator: Adnan Mehmood
creator: Rabia Nazeer
rights: Copyright (c) 2025 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2025-06-30
publication date: 2025-06-30
starting page: 31
ending page: 34
doi: 10.54393/df.v6i2.187

Association Between Plant-Based Dietary Intake and Anthropometric Measurements
type: item
description: The benefits of plant-based diets in enhancing health and lowering the risk of chronic illnesses are becoming more widely acknowledged. Objectives: To establish a correlation between a plant-based dietary intake and anthropometric measurements among adults. Methods: This cross-sectional study was conducted on 200 adults (20–50 years old) from community centers in Lahore. The validated food frequency questionnaire was used to measure dietary intake of foods. Anthropometric Indicators were measured. Groups of participants were organized according to how much or how little they consume plant-based foods. SPSS version 26.0 was used to analyze the data, and independent t-tests were used for comparison. Results: Among 200 participants, 55% consumed legumes three or more times per week, 40% had three or more servings of whole grains daily, 70% consumed at least two servings of vegetables per day, and 65% had three or more servings of fruit daily. Conclusions: Individuals with higher intake of plant-based foods had significantly lower waist-to-hip ratio, body mass index, and lower waist circumference than those with lower intake.
subject: Original Article
  topic: section
subject: Plant-Based Diet
  topic: keywords
subject: Dietary Intake
  topic: keywords
subject: Nutritional Status
  topic: keywords
subject: Anthropometric
  topic: keywords
creator: Tehmina Bashir
creator: Adnan Mehmood
creator: Rabia Nazeer
rights: Copyright (c) 2025 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2025-09-30
publication date: 2025-09-30
starting page: 18
ending page: 21
doi: 10.54393/df.v6i3.188

Relationship Between Bone Mass Density and Nutritional Status of Women Diagnosed with Type 2 Diabetes Mellitus in Charsadda
type: item
description: The prevalence of low bone density among women is common but remains under-documented. Objectives: To assess bone mass density (BMD) levels and their relationship with nutritional status in type 2 diabetes mellitus (T2DM) women visiting the NEAT Clinic in Charsadda, Khyber Pakhtunkhwa (KPK). Methods: Using an observational, cross-sectional design, data were collected from 408 women through a structured self-reported questionnaire covering osteoporosis risk factors, sociodemographic information, anthropometrics, general health, BMD, and dietary intake. BMD was measured via Quantitative Ultrasound Scan (QUS) at the calcaneus using the Sahara clinical bone sonometer. Initially, 605 women expressed interest, but data were collected for 450 participants due to drop-out and incomplete questionnaires. Results: The mean T-score was –1.76 ± 0.81 (median: –1.72), ranging from –3.5 to 1.4. Women classified as normal, osteopenic, and osteoporotic had mean T-scores of –0.42 ± 0.43, –1.66 ± 0.34, and –2.66 ± 0.25, respectively. The prevalence of osteopenia was 59.8% and that of osteoporosis was 22.2%, while only 18% had normal BMD. QUS scores showed significant correlations (p<0.05) with age, menopausal duration, BMI, waist-hip ratio (WHR), and education level. Nutritional factors such as energy, protein, calcium, and phosphorus intake were also positively associated with QUS scores. Conclusions: The study reveals a high prevalence of osteopenia and osteoporosis among women in this population, with bone health strongly linked to both demographic and dietary factors.
subject: Original Article
  topic: section
subject: Bone Mass Density
  topic: keywords
subject: Quantitative Ultrasound Scan
  topic: keywords
subject: Calcium
  topic: keywords
subject: Nutrition
  topic: keywords
subject: Type 2 Diabetes Mellitus
  topic: keywords
creator: Aneesa Zeb
rights: Copyright (c) 2025 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2025-06-30
publication date: 2025-06-30
starting page: 20
ending page: 25
doi: 10.54393/df.v6i2.174

Impact of Breakfast Skipping on Functional Capacity and Productivity among Office Workers with Standard Working Hours (9 AM–5 PM)
type: item
description: Abstract Background: Breakfast skipping is a prevalent behavior among working adults, yet its impact on workplace productivity in 9–5 office workers remain underexplored. This study aimed to assess the prevalence of breakfast skipping and its association with productivity, cognitive function, and well-being in this population. Methods: A cross-sectional study was conducted among 540 full-time office workers. Data were collected via an online questionnaire assessing breakfast habits, self-rated productivity (WHO-HPQ), presenteeism, and energy levels. A subset (n=312) completed an objective psychomotor vigilance task (PVT). Habitual breakfast skipping was defined as skipping breakfast ≥3 workdays/week. Multivariable regression analyses adjusted for age, sex, sleep duration, and caffeine intake. Results: The prevalence of habitual breakfast skipping was 39%. The most common reasons were lack of time (63%) and absence of morning hunger (41%). Habitual skippers reported significantly lower morning productivity (mean score 6.2 vs. 7.4, p<0.001) and higher rates of presenteeism (28% vs. 14%, p=0.002) compared to regular consumers. They were also more likely to experience low energy before lunch (52% vs. 29%, OR=2.45). Objectively, skippers demonstrated slower reaction times on the PVT (median 345 ms vs. 310 ms, p=0.01). These associations remained significant after adjusting for confounders. Conclusion: Breakfast skipping is common among office workers and is significantly associated with reduced productivity, increased fatigue, and poorer cognitive performance. Workplace wellness initiatives should prioritize promoting regular breakfast consumption to enhance employee health and organizational efficiency.
subject: Original Article
  topic: section
subject: Breakfast Skipping
  topic: keywords
subject: Workplace Productivity
  topic: keywords
subject: Cognitive Performance
  topic: keywords
subject: Occupational Health
  topic: keywords
subject: 9-5 Employment
  topic: keywords
creator: Manahl Imran
creator: Irzah Farooq
rights: Copyright (c) 2025 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2025-06-30
publication date: 2025-06-30
starting page: 26
ending page: 30
doi: 10.54393/df.v6i2.182

Artificial intelligence and revolutionization in the field of food science
type: item
description: The trend of AI gradually becoming prominent in most disciplines of science and it was not long before it affected biology. It is revolutionizing every aspect of animals concerning health, nutritional status, and productivity in the course of animal agriculture. For instance, the requirements for food and animal products are increasing day by day which is increasing the demand for operational effectiveness. People are using Artificial Intelligence in feeding strategies to improve and also to advance the health of the animals within farms and to increase food production thus bringing visions and innovations for a sustainable agriculture sector. Animal nutrition did not meet individual demands based on some of the standards that were provided. AI presents various solutions since, through the use of big data, it is possible to identify animal responses to various feeding regimens. This makes it possible to come up with diets depending on individual animals which are a healthier way to make the animals more productive. It also helps in tracking other factors such as feed consumption, weight gain, feed-to-gain ratio, and general production proficiency. In such cases feeding adjusting strategies can be ensured in the best way possible to suppress the given condition in the shortest period. An efficient feeding system in our software makes sure that the animals get the right feed at the right time to maximize its/her growth and minimal wastage likely to pollute the environment. This precise feeding practice enhances feed usage by the animals, which is another factor that contributes to the economic feasibility of the animal farming business. One of the major innovations in refined livestock farming is precision farming which focuses on feeding processes whereby feeds are prescribed depending on the needs of particular animals. An automated feeding model was devised that was able to avoid either underfeeding or overfeeding, the nutrient intake, and the time at which the foo…
subject: Editorial
  topic: section
creator: Shakira Ghazanfar
rights: Copyright (c) 2025 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2025-09-30
publication date: 2025-09-30
starting page: 01
ending page: 01
doi: 10.54393/df.v6i3.180

Nutritional, Antioxidative and Aflatoxin Safety Assessment of Ginger-Turmeric Tea: A Functional Herbal Beverage Tea
type: item
description: Turmeric and ginger belong to the family Zingiberaceae, which contains bioactive chemicals with a variety of uses. Ginger (Zingiber officinale) has several bioactive components, such as gingerols, zingiberene, caffeic acid, salicylate and capsaicin. It is utilized in a wide range of food and beverages. Turmeric (Curcuma longa) contains numerous physiologically active substances, including Curcumin, dimethoxycurcumin and bis-demethoxycurcumin.Both ginger and turmeric have been used to treat nausea, indigestion, stomachaches, toothaches, insomnia, asthma, diabetes, infertility, neurological issues, rheumatism and memory loss. Apart from water, tea is the most popular beverage in the world. Objectives: To develop ginger-turmeric tea and assess of nutritional facts, aflatoxin and antioxidant potential. Methods: The nutritional facts and aflatoxin were determined by standard AOAC methods, and the antioxidant activity of the ginger-turmeric tea was evaluated by DPPH assay. Results: The results of this study revealed that ginger-turmeric tea has 7.5 ± 0.84% moisture, 5.12 ± 0.65 ash, 0.22 ± 0.01% fat, 14.75 ± 1.67% fiber, 8.10±0.82% protein, carbohydrates 64.25 ± 3.90, and energy 292 ± 5.30 kcal/100g, while the results of aflatoxin study showed that aflatoxins (B1, B2, G1 and G2) were absent. The significant antioxidant capacity DPPH (% inhibition) was found to range from 25.50 ± 1.20–74.80 ± 2.77% at concentrations of 0.2–1.0 mg/mL, significant differences in various concentrations p<0.05 were found. Conclusions: This study concluded that the developed ginger-turmeric tea is a good source of protein, fiber and has a high content of natural antioxidants, making it advantageous for treating oxidative stress.
subject: Original Article
  topic: section
subject: Ginger
  topic: keywords
subject: Turmeric
  topic: keywords
subject: Herbal Tea
  topic: keywords
subject: Nutritional Facts
  topic: keywords
subject: Aflatoxin
  topic: keywords
subject: Antioxidant Activity
  topic: keywords
creator: Muhammad Khalid Saeed
creator: Naseem Zahra
creator: Hafiza Kainat Anwar
creator: Shaheena Anjum
creator: Amara Khan
creator: Asma Saeed
creator: Sadaf Javeria
rights: Copyright (c) 2025 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2025-09-30
publication date: 2025-09-30
starting page: 06
ending page: 11
doi: 10.54393/df.v6i3.176

Quality Assurance of Commercial Dog Food in Terms of Proximate and Aflatoxins Analysis
type: item
description: The domestication of the dog has been extensive and continues to grow, predominantly in terms of their dietary habits. Primarily, wild dogs depended exclusively on hunting for their food, but with the passage of time and domestication, they started consuming meals provided by humans. Objective: To evaluate the quality of dry dog food, focusing particularly on evaluating its aflatoxin contamination and proximate analysis comparable to established nutritional standards for dogs. Methods: This experimental research was conducted at the Food Department within the PCSIR Laboratories Complex in Lahore, Pakistan. The sample was chosen purposively to check the quality of pet dog food. The analysis included determining the moisture content, ash, crude fiber, and crude protein levels of the dog food using standardized methods. Results: The purchased dog food exhibited a protein content of 20.64 ± 0.40% and a calculated energy value of 376.50 ± 0.25 Kcal/100g. The results were evaluated against the nutrient benchmarks established by AAFCO (Association of American Feed Control Officials). The minimum protein level in adult dog food, calculated on a dry matter basis, must be no less than 18% according to AAFCO guidelines. Conclusion: Conspicuously, the analysis depicted that aflatoxins (B1, B2, G1, G2) were not present in the dog food, confirming its safe consumption by dogs based on the aflatoxin assessment. So, it was revealed that according to nutritional and aflatoxin analysis of dog food obtained from the market, it was for the dog’s health.
subject: Original Article
  topic: section
subject: Dog Food
  topic: keywords
subject: Proximate Analysis
  topic: keywords
subject: Aflatoxins
  topic: keywords
subject: Threat
  topic: keywords
creator: Naseem Zahra
creator: Muhammad Khalid Saeed
creator: Shumaila Usman
creator: Asma Saeed
creator: Saima Nazir
creator: Ammara Yasmeen
rights: Copyright (c) 2025 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2025-09-30
publication date: 2025-09-30
starting page: 02
ending page: 05
doi: 10.54393/df.v6i3.175

A Review on Nutritional Composition and Bioactive Compounds of Black Wheat (Triticum aestivum L)
type: item
description: Black wheat (Triticum aestivum L) is a pigmented wheat type that is nutritionally superior. It is packed with bioactive chemicals, such as anthocyanins. Black wheat has different nutritional properties and medicinal potential, and more iron (60%), zinc (35% more), vitamin B3, vitamin B5, vitamin E, vitamin K, dietary fiber, and antioxidants than the average food. The high concentrations of phenolic acids, carotenoids, flavonoids and essential amino acids in black wheat provide it with powerful antioxidant, anti-inflammatory and antibacterial capabilities. With anthocyanin levels up to 28 times greater than standard white wheat, this kind of wheat is effective against oxidative stress-related metabolic syndrome and chronic medical issues like diabetes, cancer, obesity and heart disease. Additional compounds like tricin derivatives, ferulic acid, quercetin and luteolin present in black wheat help neuroprotection, manage blood sugar and boost immunity. Due to its diverse composition, black wheat shows promise as a nutritional supplement, therapeutic diet, and long-term answer to today's food problems.
subject: Review Article
  topic: section
subject: Black Wheat
  topic: keywords
subject: Bioactive Compounds
  topic: keywords
subject: Nutritional Composition
  topic: keywords
subject: Therapeutic Potential
  topic: keywords
creator: Muhammad Khalid Saeed
creator: Naseem Zahra
creator: Asma Saeed
creator: Shaheena Anjum
creator: Hattaf Khan
creator: Muhammad Zeeshan Kazim
creator: Qurtulain Syed
creator: Syed Hussain Imam Abdi
rights: Copyright (c) 2025 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2025-06-30
publication date: 2025-06-30
starting page: 02
ending page: 08
doi: 10.54393/df.v6i2.165

Synergistic Role of Probiotic Based Diet in Managing IBD
type: item
description: Inflammatory bowel disease (IBD) is characterized by repetitive episodes of inflammation of the gastrointestinal tract caused by an abnormal immune response to gut microflora. Gut flora and diet act as vital role for cause and management of Inflammatory bowel disease as the gut microbiota variety and richness is determined by food we eat on daily basis. High fiber diet and fermented products increase the amount of beneficial bacteria Lactobacillus and Bifidobacterium in the gut while high fats, sugar or processed food increase the amount of pathogenic bacteria and they are responsible for gut inflammation. In Pakistan rising cases of inflammatory bowel disease are due to unhealthy diets, sedentary lifestyles, stress, and misuse of widespread use of antibiotics for self-medication disrupts gut balance, leading to adverse side effects, increased costs, and complications in managing disease. An imbalance between the types of organism present in a body’s natural microflora, especially that of the gut, contribute to a range of conditions of ill health or dysbiosis Many cases of inflammatory bowel disease in Pakistan go undiagnosed, which may be linked to the rising number of colorectal cancer. Studies show that ulcerative colitis is more common among South Asians, including Pakistanis, than in Europeans. It is expected that in 2030 the prevalence of IBD, will be significantly increasing with some of the highest rates of increase seen within pediatrics and the elderly populations due to consumption of junk foods. IBD growing issue demands sustainable and targeted solutions to ease the healthcare burden and improve quality of life. In current years, probiotic-based therapies have emerged as promising adjuncts in IBD management. Probiotics are live beneficial microorganisms that work by restoring microbial balance, enhancing mucosal barrier function, and modulating the immune response. Several clinical and preclinical studies have demonstrated that certain probiotic strains…
subject: Editorial
  topic: section
creator: Shakira Ghazanfar
rights: Copyright (c) 2025 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2025-06-30
publication date: 2025-06-30
starting page: 01
ending page: 01
doi: 10.54393/df.v6i2.169

A Diminutive Review on "Quinoa Seed's Nutrient Content, Biological Active Compounds and Potential Food Applications
type: item
description: Cereals are regarded as a vital component of the human diet. They supply roughly half of the world's energy. Quinoa (Chenopodium quinoa Wild) is a very nutritious plant that has been dubbed "one of the grains of the 21st century" due to its nutritional and functional qualities as well as its ability to withstand harsh weather conditions. It has gained widespread recognition as a superfood due to its significant nutritional and physiological benefits. The current review offers a brief introduction to the nutrients, mineral makeup, amino acids, polyphenols, and bioactive ingredients of quinoa. It is revealed that quinoa contains a wealth of essential components, including vitamins, minerals and amino acids, which directly contribute to its remarkable nutritional value. Its antioxidant properties and unique composition of physiologically active chemicals, such as polyphenols and other compounds, increase its potential as a functional meal. The conclusion of this review is to provide a useful understanding of the potential nutritional and health benefits of quinoa as well as its potential culinary usage. Furthermore, fermented quinoa has a high biological and nutritional value that may be utilized to create a variety of functional food products that are highly palatable to consumers and have positive health effects.
subject: Review Article
  topic: section
subject: Quinoa
  topic: keywords
subject: Nutrients
  topic: keywords
subject: Bioactive Compounds
  topic: keywords
subject: Potential Food Applications
  topic: keywords
creator: Muhammad Khalid Saeed
creator: Hafiza Madiha Jaffar
creator: Naseem Zahra
creator: Shaheena Anjum
creator: Kaneez Fatima
creator: Amara Khan
rights: Copyright (c) 2025 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2025-06-30
publication date: 2025-06-30
starting page: 09
ending page: 14
doi: 10.54393/df.v6i2.170

Exploring Relationships between Common Healthy Behaviors in Adolescents Using Innovative Social Network Analysis
type: item
description: Data on the interrelationship between common healthy behaviors is not available for adolescents. Objective: To explore the relationships among common healthy behaviors in a population sample using network analysis. Methods: A random sample of 250 adolescents (34% female) was selected from a population of adolescents, who visited the Nutrition, Education, Awareness and Training (NEAT) Clinics during January-March, 2024. Data was collected on a validated questionnaire. This study applied network centrality analysis to investigate six health related behaviors non-smoking, fruit intake, vegetable intake, proper sleep, eating breakfast, and walking. Centrality measures (betweenness, closeness, strength, and expected influence) were used to assess the role and influence of each behavior within health behavior networks. Results: The overall network density was high (0.80; 12 edges out of total 15 possible edges), suggesting that the healthy behaviors in the sample population were tightly interconnected. Such a dense network indicates that changes in one behavior may potentially influence others, supporting the need for multi-behavior interventions. With mean scores grouped between 2.3 and 2.6, moderate variability, symmetric distributions, and full-scale utilization, descriptive analysis showed that teenagers modestly engaged in six fundamental health behaviors. This suggests that while these behaviors are present, they are not widely adopted in the population. Conclusion: Walking and eating breakfast were identified as key lifestyle habits in adolescent health networks, suggesting that they may be targeted strategically for treatments aimed at preventing obesity.
subject: Original Article
  topic: section
subject: Adolescent Health
  topic: keywords
subject: Healthy Behaviors
  topic: keywords
subject: Network Analysis
  topic: keywords
subject: Lifestyle Habits
  topic: keywords
subject: Centrality Measures
  topic: keywords
creator: Iftikhar Alam
rights: Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2024-09-30
publication date: 2024-09-30
starting page: 29
ending page: 34
doi: 10.54393/df.v5i03.172

Anthropometric and Socio-Economic Determinants of Dietary Diversity Scores in University Students
type: item
description: Eating habits, particularly, diversity of diets of university students, are not reported. Objectives: To investigate the dietary habits with special consideration of the dietary diversity score of university students at Bacha Khan University Charsadda (BKUC). Methods: A cross-sectional study design was conducted on a sample (n=200) of students from various teaching departments. Data on anthropometry and dietary intake were collected. Dietary diversity score (DDS) was calculated by employing a normal food category score scheme. Data on anthropometrics (height, weight, BMI, waist circumference (WC), and waist-to-hip ratio (WHR), and socioeconomic were recorded in a questionnaire. Group differences were evaluated using one-way ANOVA and t-tests for evaluating differences in DDS based on SES and the anthropometric measures. Results: As expected, significantly higher scores of DDS were found in the subjects who had higher economic status (p<0.001). A high negative relationship existed between DDS and anthropometrics (BMI, WC, and WHR), especially in the female students (p<0.05). The intake of grain, fruit, vegetable, dairy, and protein, and an improved intake in DDS quartiles (p<0.01), once again validated DDS as a solid measure of dietary diversity and intake. Conclusions: It was concluded that higher DDS are associated with better intake of special food categories and better anthropometric indicators. These findings reinforce the importance of promoting dietary diversity to promote health and prevent chronic disease.
subject: Original Article
  topic: section
subject: Nutrition
  topic: keywords
subject: Anthropometry
  topic: keywords
subject: Socioeconomic Status
  topic: keywords
subject: Dietary Diversity Score
  topic: keywords
creator: Shamal Taher
creator: Aneesa Zeb
creator: Iftikhar Alam
rights: Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2024-09-30
publication date: 2024-09-30
starting page: 24
ending page: 28
doi: 10.54393/df.v5i03.171

Knowledge About Calcium-Rich Foods in Adolescent Girls in Charsadda – A Cross-Sectional Study
type: item
description: Calcium is a critical nutrient for adolescent bone development and overall health, yet intake often remains below recommended levels. Objectives: To identify and list calcium-containing foods available in Charsadda and to assess the knowledge level of adolescent girls about calcium foods and calcium nutrition. Methods: A cross-sectional study was conducted to list all foods and food products available in Charsadda. This study was conducted at two different time points in the same year, in the summer months and in the winter months of 2021. The purpose of the survey at two different time-points was to recognize and list all possible available calcium-rich foods in the locality throughout the year. This phase of the study was followed by cross-sectional surveys to find out pre-adolescent girls’ knowledge about calcium-rich foods already identified in the first phase of the study. A multi-stage stratified sample (n=78) of pre-adolescent school-going girls completed the survey using a pre-tested questionnaire. Results: A high number (174) of calcium-rich foods and products were available at the local market and households of Charsadda city. Overall, pre-adolescent girls’ knowledge about calcium-rich foods was poor. Only 60%, 45.3%, 46.7%, and 42.7% of the girls could identify, respectively, milk, cheese, yoghurt and lassi/malt-drink as calcium-rich foods. Most plant-based items were poorly recognized. Conclusions: Despite a high number of calcium-rich foods available in the local market of Charsadda, the knowledge level of school-going pre-adolescent girls was poor, warranting further community-based awareness and education programs on calcium nutrition.
subject: Original Article
  topic: section
subject: Pre-Adolescent
  topic: keywords
subject: Calcium
  topic: keywords
subject: Knowledge
  topic: keywords
subject: Calcium-Rich Foods
  topic: keywords
creator: Sana Shah
creator: Alfan Al Ktebi
creator: Iftikhar Alam
rights: Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2024-12-31
publication date: 2024-12-31
starting page: 25
ending page: 30
doi: 10.54393/df.v5i04.167

Melamine a Potent Carcinogen: Detection in Packed and Unpacked Milk Samples Collected from Different Regions of Lahore, Pakistan by ELISA Method
type: item
description: Melamine is a nitrogen-rich compound often added to milk to enhance its protein contents. The European Commission has established a permissible limit of 2.5mg/kg for melamine, as excessive amounts can lead to kidney stones and other health risks for both infants and adults. Objective: To assess melamine concentrations in both packed and unpacked milk samples from various regions in Lahore, Pakistan. Methods: An experimental study was conducted using the Enzyme-Linked Immunosorbent Assay (ELISA) technique to detect melamine levels in milk samples. Measurements were obtained at a wavelength of 450 nm, following standard ELISA protocols. Results: The analysis revealed that one unpackaged milk sample contained melamine levels exceeding the permissible limit at 6.3+0.1mg/kg, while the other samples were deemed safe for consumption. Additionally, while melamine was detected in packed milk samples, all were within safe consumption levels. Conclusions: In conclusion, melamine was not found in the packaged milk samples, adhering to the acceptable limits set by the European Commission in 2009; however, one unpackaged milk sample showed a concerning level of melamine.
subject: Original Article
  topic: section
subject: Melamine
  topic: keywords
subject: Milk Safety
  topic: keywords
subject: Packaged Milk
  topic: keywords
subject: Food Contamination
  topic: keywords
subject: Enzyme-Linked Immunosorbent Assay
  topic: keywords
creator: Naseem Zahra
creator: Muhammad Khalid Saeed
creator: Areeba Javaid
creator: Muntaha Shahid
creator: Shamakh Naveed
creator: Asma Saeed
rights: Copyright (c) 2025 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2025-03-31
publication date: 2025-03-31
starting page: 19
ending page: 23
doi: 10.54393/df.v6i1.163

Development of an Excel Spreadsheet for Dietary Data Analysis and Calculation of Dietary Inflammatory Index Value for Researchers
type: item
description: The Dietary Inflammatory Index is a measure of the inflammatory load in an individual's diet, based on intake of certain nutrients, food groups, and bioactive compounds. However, computation of the DII is time-consuming and labor-intensive, necessitating precise nutritional information. Objectives: To design an Excel spreadsheet for easy calculations of the dietary inflammatory index. Methods: Development of the tool was completed in two phases. In phase 1, the Excel spreadsheet was created for nutrients calculation using dietary data, and then using these nutrients for further calculation of dietary inflammatory index, applying a universally referenced dietary inflammatory index, and inflammatory effect scores. In phase 2, validity of the tool was evaluated through different methods, i.e., internal consistency and formula verification, test-retest Reliability, and Statistical Validation. Results: The Excel tool was created using the established dietary inflammatory index methodology in seven distinct 7 steps. Face Validity was determined by a three-member panel of expert academic nutritionists who judged the structure, reasonableness, and functionality of the spreadsheet. Content Validity was established by cross-referencing listed nutrient parameters with those that need to be included in peer-reviewed dietary inflammatory index development protocols. The mean difference between dietary inflammatory index scores from the Excel tool and reference manual calculation was near zero (mean bias=0.03), and 95% limits of agreement were -0.21 to +0.27, showing minimal systematic bias. Conclusions: It was concluded that the spreadsheet demonstrated strong agreement, high correlation, and statistical reliability, validating it as a practical tool for dietary inflammatory index computation in dietary studies.
subject: Original Article
  topic: section
subject: Dietary Inflammatory Index
  topic: keywords
subject: Excel Spreadsheet
  topic: keywords
subject: Dietary Data
  topic: keywords
subject: High Correlation
  topic: keywords
creator: Iftikhar Alam
creator: Falak Zeb
creator: Haseeb Ur Rahman
rights: Copyright (c) 2025 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2025-03-31
publication date: 2025-03-31
starting page: 29
ending page: 34
doi: 10.54393/df.v6i1.162

Whole Orange Powder as A Rich Source of Polyphenols, Flavonoids and Antioxidants
type: item
description: On a global scale, consumers’ faith in dietary therapy for illness remediation has been bolstered by health claims for phytochemical-containing foods, including fruits and vegetables. Thanks to their antioxidant capabilities and chemical variety, polyphenols gave dietary supplements and nutraceuticals new life. Objectives: To investigate the antioxidant activity and phytochemicals (TPC and TFC) of the entire orange powder while extracted in water, ethanol and methanol. Methods: Each extract was tested for its total flavonoid composition using the aluminium chloride technique and its total polyphenolic content using the Folin reagent. The DPPH test was used to measure the antioxidant activity. Results: Results demonstrated that whole orange powder water extract had the lowest total phenolic content values (167.2 ± 3.3 mg GAE/g), flavonoids (35.8 ± 0.2 mg QE/g) whereas methanol extracts displayed the highest values (350.8 ± 6.3mg GAE/g; 72.5 ± 2.2 mg QE/g) and ethanol extracts showed the moderate values (283.4 ± 5.2 mg GAE/g; 57.4 ± 1.8mg QE/g) respectively. At a concentration of 20-100μg/ml, the methanol extract had the greatest antioxidant% inhibition value, 38.50 ± 1.3-87.67 ± 2.4%, followed by the ethanol extract (28.70 ± 1.1-65.40 ± 2.1%) whereas the water extract had the lowest antioxidant% inhibition value, 17.95±0.3-52.25 ± 1.6% and it showed a statistically significant difference values (p<0.05) among the extracts. Conclusions: It was concluded that the antioxidant levels, polyphenols and flavonoids in whole orange powder were strongly affected by the solvent type employed for extraction, with methanol being the solvent of choice.
subject: Original Article
  topic: section
subject: Whole Orange Powder
  topic: keywords
subject: Polyphenols
  topic: keywords
subject: Flavonoids
  topic: keywords
subject: Antioxidants
  topic: keywords
creator: Muhammad Khalid Saeed
creator: Naseem Zahra
creator: Asma Saeed
creator: Salman Saeed
creator: Khurram Shehzad
creator: Shaista Nawaz
creator: Abdul Ahad Rasheed
creator: Syed Hussain Imam Abidi
creator: Qurat Ul Ain Syed
rights: Copyright (c) 2025 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2025-03-31
publication date: 2025-03-31
starting page: 24
ending page: 28
doi: 10.54393/df.v6i1.164

Tech-Driven Evolution of Trait Performance in Oilseed Crops: A Contemporary Perspective
type: item
description: Targeted nucleases are resilient genomic tools that accurately modify the intended genome of living cells, regulating functioning genes with great precision. Gene editing techniques (GETs), especially CRISPR-cas9, are utilized for genetic manipulation with greater efficacy, versatility, cost-efficiency, and capacity for high-throughput applications in the fields of medicine, biology, agriculture, and biotechnology. It has been successfully used for the treatment of genetic diseases in humans and oilseed crop improvements such as disease resistance, reducing seed shattering, herbicide resistance, and improving oil quality and quantity. The purpose of this review is to summarize the potential application of GETs to bring improvements to oilseed crops. In the current study, three different methodologies to incorporate desire traits in oilseed crops are discussed, mainly for the needs of farmers and consumer demands. The methodologies included conventional plant breeding (CPB), mutagenesis plant breeding (MPB), and the advanced gene editing tool CRISPR-cas9. Ongoing inventions in the agriculture field and in the last decade (ten years) are focused. Results: Mechanistic representation in detail was given for editing plant genomes using various strategies such as PEG-mediated, biolistic, and agro-bacterium-mediated plant transformation. The modification of agricultural crops was required to increase the nation's economic condition. In the future, to overcome food security issues, researchers from multidisciplinary fields can plan their work in oilseed crops or relevant disciplines for the betterment of humanity.
subject: Review Article
  topic: section
subject: Clusture Regularly Interspace Short Palindromic Repeats (CRISPR)
  topic: keywords
subject: Oilseed Crops
  topic: keywords
subject: Gene Editing
  topic: keywords
subject: Traditional Breeding
  topic: keywords
subject: Vector Construction
  topic: keywords
subject: Agrobacterium Mediated Plant Transformation
  topic: keywords
creator: Zohaib Younas
creator: Ilyas Ahmad
creator: Tayyaba Yousaf
creator: Syed Aoun Abbas Kazmi
creator: Ahmad Hassan
creator: Muhammad Younas
creator: Muhammad Imran
creator: Ubaidur Rahman
creator: Maaz Ahmad
creator: Zia Ur Rehman Mashwani
rights: Copyright (c) 2025 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2025-03-31
publication date: 2025-03-31
starting page: 02
ending page: 11
doi: 10.54393/df.v6i1.120

The Diet Dynamics in Holy Month of Ramadan
type: item
description: Ramadan, one of Islam's five pillars, is a period of frugality from dawn to sunset that lasts a lunar month (29-30 days). In Ramadan, millions of Muslims deepened their relationship with God by fasting, praying and spiritual devotion. Fasting every day before dawn and after sunset, families break their fast together shortly before sunset. Not only is this sacred practice deeply religious, it also provides health benefits that researchers are studying to see how the rhythms of fasting affect our wellbeing. Therefore, it is very helpful in understanding the routine of fasting and nourishment during Ramadan. Fasting during the whole day means going without food and water for long hours. If sufficient nutrition is not maintained throughout this time, it might result in weakness, dehydration, and a decline in energy levels. The body’s normal functioning is greatly affected due to absence of frequent meals. Hence it is essential for individuals to have nutritious foods during non-fasting hours. Many people overeat at iftar and intake high fat and sugar rich foods which causes weight gain and fatigue. It is essential to consume well-balanced diet at Suhoor that will maintain energy levels throughout the day. Mostly, it is advised to have foods high in complex carbs, proteins such as whole grains, eggs, rice that will keep one satisfied for longer and retain muscle strength. Dehydration can be prevented by the intake of plenty of fluids and eating fruits with high water content such as watermelon etc. Moreover, A balanced iftar is also recommended to avoid health haphazard. Dates and water have been traditionally used at time of iftar which have both religious and scientific benefits. Individuals should take fiber rich and healthy foods. People should avoid using fried items which will cause digestive discomfort and uneasiness later on. People should maintain proper hydration at night since fasting limits fluid intake during the day. During this Holy month, the biggest chal…
subject: Editorial
  topic: section
creator: Shakira Ghazanfar
rights: Copyright (c) 2025 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2025-03-31
publication date: 2025-03-31
starting page: 01
ending page: 01
doi: 10.54393/df.v6i1.156

Assessment of Stunting and Its Associated Factors in Children Under 2 Years of Age in Tehsil Umerkot
type: item
description: Stunting, a key indicator of chronic undernutrition, remains a critical public health challenge in Tehsil Umerkot, Pakistan, reflecting underlying socioeconomic and nutritional deficits. Objective: To find stunting in children under 2 years old and its association with sociodemographic variables in Tehsil Umerkot Pakistan. Methods: A cross-sectional study was conducted at urban Tehsil Umerkot, Pakistan. A total of 385 respondents were selected from 4 different public healthcare facilities of District Umerkot, through a simple random sampling technique. SPSS version 26.0 was utilized for data entry and analysis. An anthropometric assessment was carried out for the children and height for age was calculated. All children with a z-score below -2 S.D of WHO standards were considered stunted. Pearson Chi-Square was used to investigate the variables linked with stunting. Results: Among the 385 respondents, the majority of the children were female (n= 202, 53%). Mothers of the majority of the children were illiterate (n= 293, 76%). It was found that the majority of the children were stunted (n=360, 96%) out of which 8% (n=30) were severely stunted. Breastfeeding, duration of exclusive breastfeeding, and fruit and vegetable consumption were found statistically significant with stunting (p value<0.05). Conclusions: The majority of the children under 2 years of age in Umerkot were stunted. Various factors were identified that play a protective role against stunting among them exclusive breastfeeding, and fruit and vegetable consumption were important. Routine nutritional assessment and interventions are needed to prevent stunting in Pakistan.
subject: Original Article
  topic: section
subject: Stunting
  topic: keywords
subject: Child Nutrition
  topic: keywords
subject: Exclusive Breastfeeding
  topic: keywords
subject: Anthropometric Assessment
  topic: keywords
creator: Shahzad Farid Khan
creator: Ume Sughra
creator: Marriam Suleman
creator: Najm Us Sabah
rights: Copyright (c) 2025 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2025-03-31
publication date: 2025-03-31
starting page: 12
ending page: 18
doi: 10.54393/df.v6i1.155

Addressing Food Security and Nutritional Challenges: A Comprehensive Systematic Review of Health Administration Strategies for Vulnerable Communities in South Asia
type: item
description: South Asia having problems with food deficiency and malnutrition, which are made more problematic by ongoing poverty, fast increase in population, environmental loss, and unstable sociopolitical circumstances. This systematic approach analyzes how good is the health administration techniques that increased food security and nutritional benefits for the region's most disadvantaged inhabitants work. It evaluated a lot of health policies and initiatives that have been seen in South Asian nations, such as Bangladesh, Nepal, Bhutan, India, Pakistan, and Sri Lanka. Material from 2013 to 2023 was included in the review, which was occurred by employing a comprehensive search plan across seven electronic databases. Studies that were relevant to South Asian countries were given favoritism when selecting the studies, which focused on peer-reviewed publications that evaluated health policies and treatments related to food security and malnutrition. Thirteen studies in all were included following accurate screening program and a quality evaluation utilizing PRISMA guidelines. The study summarized research on women's empowerment plan, integrated resource management, agricultural interventions, and direct food assistance. It highlighted both effective strategies and areas in need of development, providing evidence-based suggestions for program optimization and policy improvements. The final objective was to develop practical insights that help improve food security, strengthen health administration procedures, and boost nutritional values for the most vulnerable communities in the region.
subject: Systematic Review
  topic: section
subject: Food Security
  topic: keywords
subject: Malnutrition
  topic: keywords
subject: Health Strategies
  topic: keywords
subject: South Asia
  topic: keywords
creator: Aroob Aslam
creator: Zulekha Zameer
rights: Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2024-12-31
publication date: 2024-12-31
starting page: 38
ending page: 47
doi: 10.54393/df.v5i04.151

Determination of the Temperature and Time Required for Formation of Safe Levels of Acrylamide in Bakery Products
type: item
description: Acrylamide as a toxic and carcinogenic substance is produced naturally during high-temperature methods used in baking. Objectives: To evaluate the temperature and time required for the formation of safe levels of acrylamide in bakery products. Methods: All developed bakery products were evaluated for their chemical elements i.e. fiber, moisture, ash, protein, crude, and crude fat were calculated according to their relevant methods. Bakery product ingredients were procured from the local market of Lahore. Furthermore, developed products were quantified for acrylamide concentration using high-performance liquid chromatography (HPLC) technique. Three samples were prepared Control group (T0), Treatment plan 1 (T1), Treatment plan 2 (T2). From each group, 10g of sample was procured for analysis. Results: Pizza treated at T0 (220°C, 15min), T1 (210°C, 20 mints), and T2 (230°C, 10 min) had the following concentration of acrylamide (15.66 ± 3.05, ND, 32.33 ± 2.08 µ/kg), T0 (18°◦C, 20 mints), T1 (175°C, 25 mints), T2 (195◦C, 15 mints), showed acrylamide as (66.66 ± 2.51, 42.66 ± 3.05, 90 ± 1.73 µ/kg) and Cake T0 (160-15 mints), T1 (150-20 mints), T2 (170◦C, 10mins) acrylamide quantified (15.66 ± 2.51, ND, 34.33 ± 2.08µ/kg) and Biscuit (66.66 ± 2.51, 42.66.33 ± 3.05, 90 ± 1.73µ/kg). Conclusions: It was concluded that treating T1 (210°C for 20 mints -ND), To (175°C for 25 mints - 48.33 µ/kg), and T3 (150°C for 20 mints-ND) can reduce and mitigate the formation of acrylamide following. Low temperature and high time could serve as an efficient strategy to reduce acrylamide and optimize the process.
subject: Original Article
  topic: section
subject: Acrylamide
  topic: keywords
subject: Temperature
  topic: keywords
subject: Time
  topic: keywords
subject: Bakery Products
  topic: keywords
creator: Saman Qadeer
creator: Shahnai Basharat
creator: Rameen Bukht Khan
creator: Saman Ishtiaq
creator: Aisha Hasan
creator: Mishab Zahur
creator: Areeba Ajmal
rights: Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2024-12-31
publication date: 2024-12-31
starting page: 14
ending page: 18
doi: 10.54393/df.v5i04.135

Development and Evaluation of Cookies Made with Different Ratios of Red Beans and Chia Seeds
type: item
description: Chia seeds and red kidney beans are rich in fiber and protein content respectively and also help in the prevention of heart disease and maintaining blood glucose levels. Objectives: To alternate heavy and fatty snacking with nutritious snacking so it can be consumed by all individuals and provide nutritious benefits. Methods: The process was done by making flour of chia seeds and red kidney beans by washing and soaking them in water for 7-8 hours and after sun drying grinding them into the powder form. Then cookies were baked by using different ratios of chia seeds and red kidney beans. After their preparation, physicochemical properties, sensory evaluation and proximate analysis were also done to examine the properties of 3 control groups of cookies. Results: The sample cookie B with a ratio (60:40) has overall acceptability for appearance, texture, smell and taste. The Cookie Sample B (60:40) has the highest protein (43.30%) and fiber (24.40). The dry matter and ash% of cookie sample C (70:30) are the highest at (55.37%) and (8.86%). The fat of cookie C (70:30) is the highest (8.86) among all the three samples. The cookie sample B (60:40) has the lowest fat content of about (22.45%). Conclusions: It was concluded that cookie sample B (60:40) has overall better nutritional qualities as compared to the other two samples and all the ingredients used in making the recipe of cookies are easily available in local markets.
subject: Original Article
  topic: section
subject: Chia Seeds
  topic: keywords
subject: Red Kidney Beans
  topic: keywords
subject: Nutritious Snacking
  topic: keywords
subject: Sensory Evaluation
  topic: keywords
creator: Insharah Saleem
creator: Saba Nadeem Dar
creator: Aqsa Nadeem
creator: Malaika Ijaz
creator: Fiza Batool
creator: Iman Shahzad Awan
creator: Hanan Kanwal
rights: Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0
date: 2024-12-31
publication date: 2024-12-31
starting page: 07
ending page: 13
doi: 10.54393/df.v5i04.148