2026-05-09T15:12:33Z https://www.dietfactor.com.pk/index.php/df/oai

oai:ojs2.www.dietfactor.com.pk:article/1 2022-04-13T15:01:51Z df:O.A driver

Assessment of biochemical profile among patients of Microbiological Quality Assessment of Bakery Products Available in Lahore, Pakistan: Microbiological Quality Assessment of Bakery Products Available in Lahore, Pakistan Gill, Anil John, Akash Iqbal, Neelam Faridi, Tallat Anwar Noor, Sofia Bakery products, Microbial assessment, Coliform bacteria, Fecal Coliform bacteria, Yeast. Bakery items are a vital element of a well-balanced diet, and supermarket shelves now stock a wide range of them. Bakery items are the most popular ready-to-eat foods (REF).Objective:To assess the microbial quality of bakery foods (Bread, Cake and patties) and check the total plate count (TPC), bacterial and yeast count Methods:The analysis of the microbial quality of bakery products was determined for three different bakery products (bread, cake and patties) at ten different locations collected from a renowned bakery in Lahore, Pakistan. The samples were assessed under complete hygienic conditions by standardized plate count (TPC) and MPN method. Micro-organisms (Coliform, Fecal Coliform and Yeast) were lately confirmed by their morphological characteristics and biochemical tests Results: Among the three commodities, bread was found to be highly contaminated by micro-organisms and the total plate count recorded was 4.7 x 105cfu g-1collected from sector I9 which is not consumable. Whereas Patties showed the number of TPC as 1.6 x 105 cfu g-1also collected from sector I9. Cake was revealed as least infected bakery product i.e., 5.7 x 104 cfu g-1. The above results showed that sector I9 is highly contaminated and a threat for health. Bacterial plate count (Coliform and Fecal Coliform count) was highly measured in bread as 460 MPN g-1 taken from sector I5 where as it remains under the permissible limit determined by WHO, 1994 in remaining sectors Conclusions:In conclusion the bakery food is contaminated by the use of un-hygienic water, miss handled during the process after baking i.e., slicing, serving and packaging. To avoid a possible epidemic of food borne illness, competent authorities should conduct a stricter and more stringent inspection of  REFs sold to clients in bakeries. CrossLinks International Publishers 2020-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/1 10.54393/df.v1i01.1 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 01 Issue 01; 24-29 2789-8105 2789-8091 10.54393/df.v1i01 en https://www.dietfactor.com.pk/index.php/df/article/view/1/21 10.54393/df.v1i01.1.g21 Copyright (c) 2020 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/2 2025-01-22T13:55:13Z df:O.A driver

oai:ojs2.www.dietfactor.com.pk:article/3 2022-04-13T14:56:11Z df:O.A driver

Assessment of Dietary Practices Among Pregnant Anemic Females: Dietary Practices Among Pregnant Anemic Females Ashraf, Kiran Talat, Aiza yousaf , Saba Jamshaid, Iraj Zaidi, Farheen Intoduction: Anemia is interpreted as low blood hemoglobin values. This medical condition can both developed and underdeveloped countries. The ability of blood to transfer oxygen to tissues is affected when the hemoglobin is low, which in turn develops symptoms such as fatigue, compromised physical work capacity, and shortness of breath. Objective:This study was conductedto find out the dietary practices among pregnant females. Methods: It was a comparative cross-sectional study. The substantial data was collected from the gynecology department, vaccination department of Tertiary Care Hospitals, Lahore.Nonprobability convenient sampling criteria were utilized in the study. 150 participants were selected for the study. This sample was finalized based on exclusion and inclusion criteria. Out of 150 pregnant females, 75 anemic pregnant females were placed in the experimental group and 75 non-anemic pregnant females were assigned to the control group. The exclusion criteria suggested that non-pregnant and non-cooperative patients will not be included in the study.Results:Maximum women belonged to the age group 26-30 years, and the employment status of the women was a housewife. 45% of women also had craving for pica because of the anemia. 68% of women were falling in the category of moderate anemia. The malpractices in diet were also inducing iron deficiency like 59% of women took tea after the meal. It was also interpreted that non-consumption of beef (41% of women), chicken (22% of women), fish (58% of women), and egg (34% of women) were recorded to be more anemic.Conclusion: The current study investigated the causative factors of anemia. It was inferred that low socio-economic status and less consumption of iron-rich foods make women prone to anemia. Pregnant women are also not cognizant wit iron-absorption inhibiting foods which leads to complications and abnormalities in pregnancy outcomes. CrossLinks International Publishers 2020-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/3 10.54393/df.v1i01.3 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 01 Issue 01; 09-13 2789-8105 2789-8091 10.54393/df.v1i01 en https://www.dietfactor.com.pk/index.php/df/article/view/3/22 10.54393/df.v1i01.3.g22 Copyright (c) 2020 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/4 2022-04-13T15:00:33Z df:O.A driver

Assessment of biochemical profile among patients of gestational diabetes mellitus: Biochemical profile of GDM patients Rehman, Umna Arshad , Misbah Iqbal, Amir Gestational diabetes mellitus, Biochemical profile, HbA1c Gestational diabetes mellitus is common but a major health problem in pregnant women. The rate of gestational diabetes mellitus has increased globally from 3% to 14% within last 10 years. Objective: To assess the biochemical profile of women with gestational diabetes mellitus visiting public hospitals, Lahore city. Methods: A cross-sectional study was carried out at gynae department of Sir Ganga Ram Hospital, Lahore and Services Institute of Medical Sciences, Lahore within 4 months using the convenient sampling technique. The data of 100 patients were collected through pre-tested questionnaire. Data were analyzed statistically using SPSS version 21.0. Frequencies were calculated, Pearson’s chi-square test was applied. Results: According to the results, 81% patients were not having insulin therapy during pregnancy and only 19% were having insulin.  73% patients had OGTT values above 200 mg/dl during pregnancy while 27% had values above 140 mg/dl. An insignificant association was found between HbA1c test results and cereal food (paratha) consumption (p< .72). Conclusions: Study concluded that more than half of female had high OGTT rate. Improper medication, irregular treatment and lack of proper medication to control diabetes during pregnancy were a major cause of high clinical test values of diabetes in pregnant women. There was no significant association between HbA1c test results and cereal food consumption CrossLinks International Publishers 2020-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/4 10.54393/df.v1i01.4 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 01 Issue 01; 20-23 2789-8105 2789-8091 10.54393/df.v1i01 en https://www.dietfactor.com.pk/index.php/df/article/view/4/18 10.54393/df.v1i01.4.g18 Copyright (c) 2020 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/5 2022-04-13T15:17:43Z df:O.A driver

Misconceptions about Fruits Consumption among Nursing Mothers: Fruits Consumption among Nursing Mothers Arshad, Misbah Bashir, Shahid Khalid, Sidra Misconceptions, fruit consumption, nursing mothers, pregnancy fruit misconceptions Abstract: Poor nutritional practices especially in pregnancy and early childhood can result in dire consequences in the growth and development of a child. The nutritional status of nursing children can be determined by maternal knowledge, attitudes, and perceptions towards certain foods.Objective:This study was conducted to find out the existing beliefs and practices about food misconceptions among nursing mothers at the Sir Ganga Ram Hospital, Lahore. Methods:Data size was 100 nursing mothers and they were selected through non probability convenient sampling technique. SPSS version 21.0 was used to analyze data. Results:Findings showed that majority of mothers were practiced false dietary habits for the sake of good health of their children. Total 83 nursing mothers were practiced these misconceptions because their family elders told them. It was considered that banana increase mucus production(89), oranges increase soreness of throat(76), mango increase the chance of allergy in children, dates are hot(70) and papaya can cause miscarriage(58). Conclusions:Current Study concluded that existence of food myths and taboos was very common among nursing mothers and they also practiced it. Fruits such as papaya, mango and saffron were practiced as hot and also considered as anti-pregnancy fruits. CrossLinks International Publishers 2020-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/5 10.54393/df.v1i01.5 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 01 Issue 01; 04-08 2789-8105 2789-8091 10.54393/df.v1i01 en https://www.dietfactor.com.pk/index.php/df/article/view/5/23 10.54393/df.v1i01.5.g23 Copyright (c) 2020 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/6 2022-04-13T15:20:31Z df:O.A driver

Association of Dietary Practices with Mental Health Problems among Geriatrics: Dietary Practices with Mental Health Problems among Geriatrics Aslam, Maria Murtaza, Farwa Murtaza, Sana Azhar, Natasha Abbas, Nasir Saleem, Samia Manzoor, Fareena Geriatrics, Dietary Practices, Malnutrition, Depression Identification of elderly people dietary practices is the first step towards encouraging healthy diet in them. Proper diet, special care and supplementation are very necessary for effective physical or mental survival of older people with the age of 60-95 years.Objective:To find out the association of dietary practices with mental health problems among geriatrics. Methods:A Cross-sectional Study was operated to assess the dietary practices through pretested Questionnaire (MNA) on the basis of 24 hours’ recall method among Older Adults. The study duration was 4 months and the technique was Non probability convenient sampling.The sample size was 290 older people out of which 48% were males and 52% were females aged between 60-95 years residing in different Old Age Homes of Lahore. The data were analyzed with SPSS version 21.0. The qualitative variables were reported using percentages and frequencies. Chi-square test was applied and p-value less than 0.05 was considered significant.Results:The results revealed that out of 290 respondents; 81(30%) of them were skipping breakfast, 133 (46%) were skipping lunch, 31(11%) were skipping dinner. There were 115(40%) geriatrics which were suffering from depression, 101(35%) were suffering from dementia, 29(10%) were suffering from Insomnia, 45(15%) had Dizziness/Irritability. Only 35(12%) older adults who were taking Supplements. On daily basis, 198(68%) of elderly people were incorporating Chapatti/rice into their diet as the best source of energy, 61(21%) respondents were preferring Milk/yogurt, 22(8%) of older people were consuming fruit juices and salad, 8(3%) of older people were those whose daily food was Soup/porridge. Conclusions:The study concluded that most of the older adults were skipping their meals on daily basis and were suffering from depression, dementia, Insomnia, Dizziness/Irritability. They were less focusing on supplements. The elderly people were mostly consuming Chapatti/rice on daily basis from all of the food groups, they were observed in stressful situations during the meal, when most of the people had reduced their food, there were some who stopped eating. In both males and females, a trend of sweet and salty cravings was mostly seen. CrossLinks International Publishers 2020-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/6 10.54393/df.v1i01.6 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 01 Issue 01; 14-19 2789-8105 2789-8091 10.54393/df.v1i01 en https://www.dietfactor.com.pk/index.php/df/article/view/6/17 10.54393/df.v1i01.6.g17 Copyright (c) 2020 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/7 2022-09-07T09:05:52Z df:G.Edt driver

Bulimia Nervosa: A Psychological Eating Disorder: A Psychological Eating Disorder Tauseef, Aneeza Hayee, Sara Eating disorders are multifaceted mental health problems which require medical treatments and counseling from a psychological expert.In extreme condition,these eating disorders can cause serious health problems and may be lethal if these are not diagnosed and treated timely.Eating Disorder Hope organization has conducted a survey which revealed thatalmost 40% of teen age girls were suffering from at least one kind of eating disorder while91% of young females do dieting to reduce their weight. It has been estimated that about one million males and ten million females suffer from various types of eating disorders.  Bulimia nervosa is one of the eating disorders. It oftens develops in teenage or early adulthood.It is common in women than men. In bulimia nervosa, a person usually eats a lot in a short period of time. It seems that the personcannot control himself fromeating food. It happens until they are painfully full and then they will purge to end their discomfort and to compensate their calories. They will purge by forced vomitinglaxatives,diuretics or excessive exercise.Frequent self-induced vomiting can contribute to inflammation of parotidgland and can result in hand calluses. It is more common in families appearing in generations.There are many risk factors for this disease like being overweight/obesity, socio-cultural pressures to have a well tonned body, psychological impacts resulting in stress and poor self-esteem. Dieting has become a part of our culture. There are manysymptoms of bulimia. For example, patients live in a fear of gaining weight, they go through the repeated episodes of abnormal eating large amounts of food in single sitting. There is a feeling which develops in patients that they cannot control what they eat and what type of food they eat, and after bingering they are forcing themselves to vomit and do more exercise to stop weight gain. If we leave bulimia untreated it will cause kidney problems, irregular heart rhythms, digestive issues and dental problems etc. In time treatment and diagnosis of bulimia helps the person to recover well and quick and the person can get rid of this disorder completely otherwise it can be life threatening. A person experiences bulimia to manage the emotional pain he is undergoing but it only worsens the condition and the response may be to ramp up obsessive thoughts and compulsive behaviors. Nearly half of bulimia patients have a co-occuring mood disorder and more than half of bulimia patients have co-occuring anxiety disorders. Self-harm is a common condition affecting 34% of those with bulimia. Recent studies on bulimia show that in 10-15% of male members of our society who are living with this disorder, risk of suicide has increased. Statistics show that relapse of this disorder isvery common.Relapse is occurring in about30-50% of the cases, and it isleading to common cause of death in suicide.For treatment of bulimia nervosa, you may need to go for several types. Bulimia can be reduced by taking anti-depressants or psychotherapy, but using both in combination is more fruitful to overcome this disorder. Psychotherapy is very important for patients, in which the person goes to the psychiatrist to discuss the issues related to bulimia. Educating the patient on nutrition also helps in this regard. Anutritionist can prescribe the food by which a person will feel the cravings for food to a lesser extent. In severe conditions,the patient can be admitted to a hospital because sometimes there is a need fortreatment in a hospital. In many cases it is not possible to eradicate it completely.But before the situation goes wrong, we can guide a person to lead a healthier life with the help of professionally used treatments. Since we are living in an era where everyone is busy, it is important to guide and educate the children about a healthy lifestyle. There is a need to give them confidence about their physical appearance, no matter what their weight, size and shape is. Enjoyable family meals should be arranged on daily basis or regularly. Talks on physical appearances, body weight and dieting should be discouraged at home. Exercise, walk, activities like sports and swimming can help young generation to adopt a healthy lifestyle and streamline their daily life. If you observe that someone in your friends or relatives is having issues related to food which is indicating thathe or she can possibly has an eating disorder, you should talk to the person supportively and discuss the issue and help them in any way you can before the situation gets worse. CrossLinks International Publishers 2020-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/7 10.54393/df.v1i01.7 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 01 Issue 01; 02-03 2789-8105 2789-8091 10.54393/df.v1i01 en https://www.dietfactor.com.pk/index.php/df/article/view/7/14 10.54393/df.v1i01.7.g14 Copyright (c) 2020 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/8 2022-04-13T10:49:53Z df:G.Edt driver

Poverty and Malnutrition: Poverty and Malnutrition Tanweer Hameed, Syed Abdul Wasay A diet is considered balanced when it contains adequate amounts of carbohydrates, proteins, fats, vitamins, minerals, fiber and water. A well balanced diet fulfills an individual’s daily metabolic requirements. In order to live a healthy life one must eat a balanced diet at all times, and to eat a balanced diet one should incorporate a variety of foods in one’s daily routine. Complications arise when these daily nutritional requirements are not met, and over a prolonged period of time certain diseases arise as a result of absolute deficiency or excess of one or more essential nutrients. Malnutrition is a common condition caused by poorly balanced diet or a diet that is unable to meet an individual’s daily nutritional needs. It often manifests in children and in poverty-stricken areas. The major forms of malnutrition are undernutrition, overnutrition, imbalance and specific deficiency. According to WHO guidelines, a balanced diet must contain sixty percent of carbohydrates, twenty percent of proteins, ten percent of fats and remaining percentage of vitamins and minerals. The sources from which one can obtain certain nutrients solely depend on one’s socioeconomic background status. Poverty is the main reason behind malnutrition in Pakistan, especially in the rural areas of Sindh and Punjab. The factors that lead towards malnutrition are closely intertwined with geopolitical, social and economical conditions of an individual. According to National Nutrition Survey Pakistan, thirty-one percent of children are underweight, forty-three percent have stunted growth, fifteen percent show wasting, fifty percent are anemic and almost all of them live in poverty. Complications like stunted growth, mental retardation and poor health in children are common. The data also shows that the young children are most vulnerable to malnutrition and majority of children under the age of five are severely affected. Chronic diseases like kwashiorkor, marasmus, anemia and several vitamin deficiencies develop at an early stage of life. Inadequate food intake, poor food habits and scarcity of food leads towards such dire conditions of children in rural areas of Pakistan. Socioeconomic status of these children hinders their growth as their families are unable to provide them with proper nutrition. Their bodies require proper nutrition and diet to grow. Disproportionate diet and deficiency of certain nutrients result in a variety of complications and diseases. Deficiency of vitamin A can cause eye problems, similarly deficiency of vitamin B complex can result in impaired mental health development, weakness and anemia. Vitamin C deficiency causes scurvy and vitamin D deficient diet can cause rickets in children. Several minerals like calcium, iron, sodium, iodine and magnesium are also vital for one’s life. Deficiencies of such vital minerals can result in tetany, goiter and several other problems as well. Poor socioeconomic background and ever increasing inflation rate of the country makes it impossible for an impoverished family to fulfill it’s basic nutritional requirement. More than sixty percent of rural population live below poverty line in Pakistan. They are unable to afford and buy meat or fruits on regular basis. Their staple diet consists mainly of carbohydrates and some fats. Meat, fruits and some Vegetables are too expensive for an individual to buy and almost out of their reach. From the very beginning a child is deprived of essential micronutrients and macronutrients unintentionally. Poor maternal health also contributes towards the problem. Mothers who are malnourished at the time of their child’s birth, can experience several complications. It can result in abortion,  premature birth, low birth weight of the baby or the baby could face problems such as mental retardation and developmental difficulties. Malnourished mothers are also unable to breastfeed their children without risking their own nutritional status. Lack of knowledge and lack of resources also contribute towards such pathological conditions. Half of the problem would be solved if one knew the importance of nutrition in one’s daily life. A proper diet should include all the essential nutrients. If meat or fruits are out of reach, one can resort to less expensive but fulfilling alternates. Protein’s main sources are meat, poultry and dairy products. Nonetheless, proteins can also be obtained from legumes, grains and several green vegetables, which are less expensive and easily available. Health education and information can be provided to people that will allow them to make healthy choices. Government should also play it’s part and help them reach their goal, and eradicate malnutrition from the country. CrossLinks International Publishers 2020-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/8 10.54393/df.v1i02.8 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 01 Issue 02; 03-04 2789-8105 2789-8091 10.54393/df.v1i02 en https://www.dietfactor.com.pk/index.php/df/article/view/8/24 10.54393/df.v1i02.8.g24 Copyright (c) 2020 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/9 2022-04-13T15:15:13Z df:Edt driver

Welcome Note From the Editor-in-Chief Mehboob, Riffat It gives me immense pleasure to welcome you to our new journal, Diet Factor, a journal of diet and nutritional sciences. This journal is initiated with an intention of creating, gathering, introducing and sharing the latest knowledge, nutritional value of different foods, healthy dietary practices, dietary habits and its consequences on health as well as research related to food sciences technology, preservation methods for food, increasing shelf life of edibles, storage and production of nutritious food and preservation of its nutrients. As we all know that, ‘Prevention is better than cure’, selection of healthy food with good nutrition value can prevent diseases. Food is a compulsory component of everyone’s life and a healthy diet is a major key for a healthy life. Healthy diet keeps you healthy, energetic and boosts your mood. Composition of food, its macronutrients such as protein, carbohydrates, fats and fiber as well as micronutrients i.e. calcium, magnesium, iron, zinc and vitamins are very important to be taken in balanced amount. Similarly, processed food should be replaced by natural diet. However, it is also necessary to preserve the food, increase the shelf life and process it in such a way that the nutritious value is maintained and it can be kept for longer durations to withstand higher temperature and moisture conditions. In this way, wastage of food is avoided, it can be used for longer durations, and provide the same nutrition. We intend to publish high quality research in the above-mentioned areas. Researches will be published as original research, review articles, letter to the editor and case control studies. This inaugural issue will provide a flavor of up-to-date researches in diet, nutrition and food sciences on national and international level. We hope to receive a lot of publications in this field and our strong editorial board and reviewerswill work togather to make it a great success! Suggestions and comments to improve this journal are always welcome from the authors and readers. CrossLinks International Publishers 2020-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/9 10.54393/df.v1i01.9 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 01 Issue 01; 01 2789-8105 2789-8091 10.54393/df.v1i01 en https://www.dietfactor.com.pk/index.php/df/article/view/9/26 10.54393/df.v1i01.9.g26 Copyright (c) 2020 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/10 2022-04-12T19:44:50Z df:G.Edt driver

Gut microbiota link nutrition with immune system: Gut microbiota link nutrition with immune system Yasmin, Nighat The crippling truth of today’s world is the lack of food that is often linked to poverty. A survey showed that about 1 in nine people are chronically undernourished and about 3.1 million children worldwide die due to malnutrition annually. People usually do not understand the two terms properly: malnutrition and undernutrition. Malnutrition is a condition that develops when a person’s diet does not contain the right amount of nutrients required for proper body functioning. It includes undernutrition, overnutrition, or an incorrect balance of nutrients. On the other hand, undernutrition is a type of malnutrition when essential nutrients are missing from one’s diet. It results in several diseases depending upon the key missing nutrients from the diet. Malnutrition comprise of  metabolic and disgestive health issues, which may lead to deficiency of vital micronutrients in body. However, undernourishments means refers to insufficiency of food. One of the globally serious health problems in children is malnutrition, resulting in increased mortality from infectious diseases. The nutritional status of children less than five years of age is very poor. According to the recent estimates by the United Nations Food and Agriculture Organization (FAO), 37.5 million people in Pakistan are not getting sufficient nourishment, leading to the development of infectious diseases. Thus, diet is critical in shaping one’s immune system. The immune system gives us the strength to fight against diseases. Diet directly affects the mucosal immune system by altering the gut microbiome. Therefore, diet is referred to as the major source in determining the composition of the gut microbiota. On the contrary, malnutrition results in disturbances of the gut microbial ecosystem, leading to the aberrant immune system that results in the onset of diseases. The human gastrointestinal (GI) tract microbiota forms a very complex ecosystem, comprising of diverse varieties of microorganisms that help to regulate normal metabolic functions and mucosal immune homeostasis. A complex inter-relationship exists between nutrition and the immune system. For example, malnutrition results in the reduction of leptin. Leptin is a pleiotropic cytokine that is important for maintaining a good appetite and helps in the Th1 immune cell responses while maintaining Treg cell responses. On the other hand, neutrophils, dendritic cells, and macrophages are activated to initiate a gut immune response in the presence of leptin. Therefore, leptin deficiency due to malnutrition results in the dysregulation of the mucosal immune system and gut inflammation. Furthermore, malnutrition affects hematopoiesis. Therefore, it is very important to understand the role of gut microbiota in establishing the inter-relationship between nutrition and the immune system. Given the fact that inter-individual variation of the bacterial species within a population existed, it indicates the differences in dietary intake of the different individuals influence the composition of gut microbiota and thus the immune system. In Pakistan, our diet is totally different than the rest of the world. Therefore, it is plausible to suggest that our gut microbiota should be different and its effect on the immune system. It can be our future direction for research to link the gut microbiota with the nutritional status and the immune system within the Pakistani population.   CrossLinks International Publishers 2021-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/10 10.54393/df.v2i2.10 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 02 Issue 02; 02 2789-8105 2789-8091 10.54393/df.v2i02 en https://www.dietfactor.com.pk/index.php/df/article/view/10/30 10.54393/df.v2i2.10.g30 Copyright (c) 2021 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/11 2022-04-13T15:13:13Z df:cmntry driver

Awareness Regarding the Dietary Practices Among Osteoarthritis Patients: Dietary Practices Among Osteoarthritis Patients Ashfaq, Maimoona Rizwan, Bahisht Farooq, Sana Raheem, Anum Arshad, Misbah Osteoarthritis is a significant outset of pain, incapacity, and financial cost around the world[[i]]. By 2050 people aging above 60 years will represent over 20% of the total population[[ii]]. In Pakistan 28.1% urban population and 25.07% rural population has been affected by knee osteoarthritis[[iii]]. Elderly people are more affected as compared to younger population. Obesity and overweight are major risk factors of osteoarthritis[[iv]]. Other contributing factors are smoking, gender, sarcopenia, regular stairs climbing and vitamin D deficiency[[v]]. Nowadays different studies are conducted to check the relation between life style and dietary factors with the occurrence of osteoarthritis[[vi]]. Losina E et al., in 2013 concluded that patients above 50 years of age have more incidence rate of osteoarthritis about 57.16%[[vii]]. Statistical analysis of this study showed that 61% patients with osteoarthritis were overweight or obese. Out of these 35% were overweight and 26%were obese. Pereira D et al., in 2017 concludedin their study 68.3% patients were overweight and obese. Total 43.3% individuals were overweight with BMI less than 30 mg/m2 and individuals with BMI greater than 30 were 24.9% [[viii]]. Socioeconomical status was considered as a major factor when knowledge, attitude and practices were being discussed, in a study 45% osteoarthritis patients were from lower class and lower middle class and 40% patients were from middle class. Out of these, 75% patients were from urban areas while 25% osteoarthritis patients came from rural areas. The association of socioeconomic status with respect to knowledge, attitude and practices was also shown by Cleveland RJ and colleagues. It concluded that the socioeconomical status played a role in increasing pain caused by osteoarthritis in lower class, were more prone towards developing osteoarthritis as compared to upper class, as they were performing more heavy domestic work as compared to upper class [[ix]]. Perruccio AV et al., in 2016 investigated that knowledge played a major role, there was a significant association between lower education and increased pain. A person with knowledge, avoid excessive work out which is directly linked with pain intensity.Lower level of awareness and education about how to cope up with disease symptoms also played an important role in osteoarthritis[[x]]. Jones AC et al., in 2017 concluded that carbonated drinks played a major role in reducingbone mineral density (BMD) because of phosphoric acid present in it which leech out calcium from bones making them fragile and porous[[xi]].Based on results it was concluded that lack of knowledge and awareness about diet, disease, life style modifications, obesity, false, low income, gender, age, poor socioeconomic status and attitude and beliefs proved to be directly related with  osteoarthritis. Majority of patients had inappropriate knowledge about disease which aggravate the symptoms of the disease. It was found that majority of patients follow inappropriate attitude and practices towards disease   CrossLinks International Publishers 2020-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/11 10.54393/df.v1i01.11 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 01 Issue 01; 33-34 2789-8105 2789-8091 10.54393/df.v1i01 en https://www.dietfactor.com.pk/index.php/df/article/view/11/55 Copyright (c) 2020 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/12 2023-02-22T07:44:28Z df:Rew.Art driver

Phytochemicals And Nutraceuticals as A Promising Drug Candidate in Autism Spectrum Disorder: Phytochemicals and Nutraceuticals Aslam, Maria Barkaat Azam, Muhammad Autism, neurological disorders, children, stress, neurodevelopmental disorders Autism is a wide range of neurological illnesses with an unknown etiology that are solely diagnosed based on behavioral testing. The prevalence and frequency of autism spectrum disorder (ASD) have increased during the past twenty years. This condition has been linked to increased oxidative stress and decreased antioxidant capacity. Furthermore, oxidative stress vulnerability in autism may increase due to genetic and environmental factors. ASD develops this disorder in terms of both clinical symptoms and pathological process due to elevated oxidative stress. Changes in complex human behaviors, such as social interaction, communication, and stereotypes, are features of autism. Additionally, autistic children may not be able to handle anxiety and behave inappropriately even in the presence of stimuli that are generally benign. Growing data suggests that epigenetic pathways contribute to the etiology of autism. Many research have tried to find epigenetic biomarkers for ASD up till now. Children with autism spectrum disorder (ASD) typically exhibit pronounced behavioral challenges coupled with social connection problems. CrossLinks International Publishers 2022-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/12 10.54393/df.v3i1.12 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 03 Issue 01; 05-09 2789-8105 2789-8091 10.54393/df.vi en https://www.dietfactor.com.pk/index.php/df/article/view/12/60 10.54393/df.v3i1.12.g60 Copyright (c) 2022 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/13 2022-04-12T22:33:27Z df:Edt driver

Nutritional Iron Requirements and Deficiency: Nutritional Iron Requirements and Deficiency Mehboob, Riffat Iron requirements Iron supplements Iron Deficiency Deficiency of iron is a major cause for disability and mortality globally and it occurs due to non-absorption of iron from diet. Hence, the physiological requirements of human body cannot be met leading to various conditions of health concern such as gestational complications, poor pregnancy outcome, decreased educational and occupational performance. Usually, the dietary iron bioavailability is low in populations consuming vegetarian diet. This iron deficiency can cause several health and economic losses. At large, whole nation and country suffers as a consequence. Iron requirements are at specified upward extent in adolescents, particularly during the rapid growth period [1]. Overweight children and adolescents are at higher risk of iron deficiency due to insufficient dietary intake of iron and use of those foods which are unbalance in nutrition [2]. Menstrual blood iron losses varies markedly from one woman to another but these losses are very constant for an individual from month to month [3]. Even in geographically widely separated populations of the world, the central part of the variation of menstrual blood losses is controlled genetically by fibrinolytic activators in the uterine mucosa. The variations in iron contents in different populations are related to a variation in the absorption of iron from the diets but not related to a variation in iron requirements [4,5]. Iron supplementation and flour fortification can control iron deficiency in populations. Governments should take initiatives by monitoring the health status of populations by adopting various methodologies and conducting surveys, follow ups and then providing fortified foods to deficient populations, taking special care of pregnant anemic women and devising a proper policy and guidelines in this regard. CrossLinks International Publishers 2020-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/13 10.54393/df.v1i02.13 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 01 Issue 02; 01-02 2789-8105 2789-8091 10.54393/df.v1i02 en https://www.dietfactor.com.pk/index.php/df/article/view/13/48 10.54393/df.v1i02.13.g48 Copyright (c) 2020 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/14 2022-04-13T10:51:12Z df:Rew.Art driver

Pathology and Epidemiology of Oral Squamous Cell Carcinoma Asif, Hina Dar, Ali Junaid Pasha, Muhammad Omer John, Akash Iqbal, Neelam Oral squamous cell carcinoma, oral cancer, substance abuse, smoking, pan Oral squamous cell carcinoma(OSCC) is the epithelial tumor of oral cavity and is the most common malignant tumor among all. Oral Squamous Cell Carcinoma (OSCC) is more existing and occuring in old men. It may involve lip and internal structures and may show clearly with exophytic, endophytic, leukoplakic or erythroplakic act of appearing. Occurrence of oral squamous cell carcinoma is in mouth, lip, tongue, floor of the mouth, Sulcus, hard palate, tonsils and 95% squamous cells. There is low survival rate have reported in females, ascribed to delay in availing medical care and seeking less acceptance of treatment, although there are no predictive differences between males and females. CrossLinks International Publishers 2020-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/14 10.54393/df.v1i02.14 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 01 Issue 02; 05-08 2789-8105 2789-8091 10.54393/df.v1i02 en https://www.dietfactor.com.pk/index.php/df/article/view/14/49 Copyright (c) 2020 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/15 2022-04-13T10:53:42Z df:Rew.Art driver

Therapeutic Potential of Curcumin in Curcuma Longa: Therapeutic Potential of Curcumin in Curcuma longa Arif, Amara Fatima, Maham Mehmood, Sana Curcumin, Therapeutic potential, Poly-phenol, Reactive oxygen species, Anti-oxidant, Anti-inflammatory Curcumin is a polyphenolic active ingredient found in the Curcuma Longa plant (Turmeric). It is a member of the Zingiberaceae family. Turmeric and its compounds are used to treat a variety of diseases in underdeveloped nations because to their low cost. It's a common ingredient in herbal medicine. As an antioxidant, antifungal, antibacterial, anti-inflammatory, and anti-cancer agent, it has a lot of promise. Diabetes mellitus, arthritis, diabetic microangiopathy, gastro-intestinal illness, psoriasis, diabetic nephropathy, anxiety, bacterial infection, hyperlipidemia, acute cardiac disease and inflammation are only of few the disorders and symptoms for which it is very helpful. Although curcuma longa is safe to use and has no negative effect or any toxic response on human health, it is best known for its positive effect in reducing infertility, lowering blood glucose level, reduce bleeding issue and heavy menstruation in some people. Curcumin is an anti-oxidant that played a vital role in the prevention of many illnesses. CrossLinks International Publishers 2020-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/15 10.54393/df.v1i02.15 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 01 Issue 02; 13-22 2789-8105 2789-8091 10.54393/df.v1i02 en https://www.dietfactor.com.pk/index.php/df/article/view/15/52 Copyright (c) 2020 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/16 2022-04-13T10:54:57Z df:Rew.Art driver

Therapeutic role of Omega-3 fatty acids in improving PCOS and PCOS related complications Irfan, Tabeen Rizwan, Bahisht Seher, Kinza Aslam, Mahwish Bashir, Shahid To our insight, despite a few preliminaries investigating the helpful impact of n-3 polyunsaturated unsaturated fats (PUFA) on polycystic ovary disorder (PCOS), not many studies are done to examine the impacts of n-3 PUFA utilization on PCOS inconveniences. In this manner, our point was to write a review to explore the potential impact of omega 3 and related components. An extensive, precise search was led in Embase, MEDLINE/PubMed, Google Scholar, and SCOPUS to recognize n-3 unsaturated fats are helpful for improving PCOS complications. In this review, the effect of omega-3 on PCOS, mechanism of omega 3, omega-3 and insulin obstruction, omega-3 and adipokines, omega-3 and lipid metabolism, omega-3 and endothelial capacity, and omega-3 and hormonal elements are mentioned. There are various systems by which n-3 PUFAs might apply their valuable consequences for PCOS, including weight loss, glycemic and hormonal hemostasis, mitigating, the guideline of adipokine creation, and improvement of endothelial capacity. N-3 PUFAs are promising in easing inconveniences related to PCOS. The majority of the examinations in patients with PCOS showed an improvement in many Pcos related complications by the use of omega-3. Also, positive impacts regarding the improvement of dyslipidemia, guideline of adipokines, guideline of hormonal elements, and upgrade of endothelial capacity are restricted. Accordingly, more preliminaries are justified to examine attractive instruments for explaining the metabolic and hormonal impacts of these specialists in PCOS. CrossLinks International Publishers 2020-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/16 10.54393/df.v1i02.16 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 01 Issue 02; 23-29 2789-8105 2789-8091 10.54393/df.v1i02 en https://www.dietfactor.com.pk/index.php/df/article/view/16/57 Copyright (c) 2020 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/17 2022-04-13T10:52:36Z df:Rew.Art driver

Diet, Life Style and Immunity Hasnain, Ammarah Kabir, Mahvish Siddiqui, Maria Fareed Jafferi, Aroosa Rafi, Uzma Diet immunity life style Immunity is a balanced condition in which multicellular organisms have sufficient biological defences to resist infection, illness, or other undesirable biological invasions while also having sufficient tolerance to prevent allergies and autoimmune disorders. Several factors like sleep, diet, stress, hygiene, physical activity and lifestyle can affect the immune system’s performance, and any offsets in these behaviours can cause havoc to immune functions. In this review, will discuss the association of Immunity with autoimmune diseases, and impact of diet, physical activity, aging and lifestyle factors on immunity. We discuss that how diet and Physical activity can help in immunity management, also the significant effect of nutrient, i.e., vitamins and minerals in improving and balancing immunity. 8-10hrs sleep and brisk walking for 20-30min at least and eating organic have been considered very effective. CrossLinks International Publishers 2020-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/17 10.54393/df.v1i02.17 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 01 Issue 02; 09-12 2789-8105 2789-8091 10.54393/df.v1i02 en https://www.dietfactor.com.pk/index.php/df/article/view/17/56 Copyright (c) 2020 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/18 2022-04-13T14:51:43Z df:Edt driver

Gestational Diabetes Mellitus Khalid, Sidra Gestational diabetes mellitus (GDM) refers to chronic hyperglycemia during pregnancy in women with no diabetic history before pregnancy. As per the surveys it is estimated that gestational diabetes affects 16% of pregnancies worldwide. This percentage is increasing day by day. Most of the cases of GDM suffer from glucose intolerance because of impaired pancreatic β-cell during pregnancy. Although GDM vanishes after delivery but may cause fetal macrosomia, type-2 diabetes, and maternal CVD are some of the main outcomes of gestational diabetes. In the long-term effect of GDM, a child may suffer from obesity, type-2 diabetes as well as heart diseases at later ages [1]. Several factors work as a root cause of GDM like pregnancy after 35 years of age, genetic history of diabetes, obesity, nutrients deficiency (especially micronutrients), and high consumption of western diet. Gestational diabetes opens ways for diabetes and obesity from generation to generation. At present time, under advanced medical technologies, we still have no instant procedure for treating gestational diabetes completely except modifying diet and physical activity to maintain GDM till delivery. Oral medications of gestational diabetes work well but can cause long-term health issues in both mother and child. To manage these consequences of GDM and to develop the latest strategies it is important to understand gestational diabetes from its roots [2-3]. Public health researchers and clinicians are highly concerned about the alarming situation of the increased number of gestational diabetes all over the world. This condition is directly causing economic crisis as well as declining health conditions of the vast number of populations. Due to the lack of treatments for GDM, researchers often debate upon several interventions to treat gestational diabetes mellitus. The main concern for researching GDM is higher complications during pregnancies due to gestational diabetes. These complications include higher chances of C-sections, shoulder dystocia in case of vaginal delivery, and more chances that the infant is born with a hypoglycemic condition. Medical petitioners often recommended oral glycemic control medications, healthy weight management, and exercise to females diagnosed with GDM but, these strategies are not enough. It is mandatory to rule out more possible causes and indicators of gestational diabetes mellitus before it appears. It is a need of hours to upgrade strategies and interventions to protect future generations from the outcomes of GDM. It can only be possible with advanced research, experiments and surveys so we can play a potent role in developing emerging techniques for the best possible treatment of gestational diabetes mellitus for future generations [4]. CrossLinks International Publishers 2021-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/18 10.54393/df.v2i2.18 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 02 Issue 02; 01 2789-8105 2789-8091 10.54393/df.v2i02 en https://www.dietfactor.com.pk/index.php/df/article/view/18/29 10.54393/df.v2i2.18.g29 Copyright (c) 2021 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/19 2022-04-13T15:35:01Z df:O.A driver

Association of Hygiene and Hand Washing on Severity of Acute Diarrhea among Children Under Five Years of Age Jabeen, Shaista Shafique, Tanzeel Basharat, Shahnai Khalil, Anees Ahmed Ali, Muhammad Saeed, Mudasir Choohan, Numan Corn Silk, Maydis Stigma, Maysin, Therapeutic Effects, Renal Injury, Nephrotoxicity According to World Health Organization (WHO) approximately four million children less than 5 years of age in Asia, Africa, and Latin America die annually from diarrhea; and 80% of these deaths occur in the first year of life. Objective: To evaluate the frequency of hygiene and hand washing among children under the age of five years with acute diarrhea. Methods: A cross-sectional study was conducted in the Department of Pediatrics, Mansora Hospital, Lahore. The duration of the study was 3 months. Children who were suffering from acute diarrhea, aged 1-5 years were selected. A questionnaire was used to take the history of the participants. The results are presented in the form of descriptive and inferential statistics. Results: A total of 176 male and 126 female participants were included in this study. The results of the study showed that 184 out of 302 participants were having a hand wash routine, 188 out of 302 were used to wash their hands with soap and water, and 43 out of 302 were used to wash fruits and vegetables before eating. Conclusions: It is concluded that a majority of the participants were having good hand wash practices while only a few participants used to wash fruits and vegetables before eating which can be a reason for diarrhea among that age group.  CrossLinks International Publishers 2020-12-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/19 10.54393/df.v1i02.19 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 01 Issue 02; 39-43 2789-8105 2789-8091 10.54393/df.v1i02 en https://www.dietfactor.com.pk/index.php/df/article/view/19/53 10.54393/df.v1i02.19.g53 Copyright (c) 2020 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/20 2022-04-13T14:56:43Z df:O.A driver

Effect of maternal vaccination on the occurrence of orofacial cleft in children Kabir, Mahvish Hasnain, Ammarah Siddiqui, Maria Fareed Raees, Umar Asif, Hina Orofacial cleft, vaccination, slow growth, eating An orofacial cleft is one of the major genetic disorders in children that can occur due to various malpractices and negligence by mothers during the gestational period towards factors crucial for giving birth to a healthy infant. One of these factors includes incomplete vaccination during pregnancy which can lead to the malformation of the oral cavity. Children with orofacial cleft suffer from multiple problems, especially in eating and encounter a slow growth rate along with the inability to perform competently in doing physical activity and other social aspects. Objective: To evaluate the effect of vaccination on the occurrence of an orofacial cleft in children. Methods: A sample of 100 children aged between 1-12 years using non-probability sampling was selected from 2 hospitals in Lahore, Pakistan. A pre-tested questionnaire was used to gather information and data was analyzed by using SPSS version 21.0. Results: Mothers of 60% of children suffering from orofacial cleft did not get vaccinated during pregnancy whereas more than 50% of affected children were having slow growth according to their age along with facing problems in eating and normal food intake. Conclusion: The effect of maternal vaccination on the occurrence of an orofacial cleft in children is quite clear. Orofacial cleft also significantly affects the lives of children by declining their growth and overall personal and social life activities. CrossLinks International Publishers 2021-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/20 10.54393/df.v2i2.20 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 02 Issue 02; 09-12 2789-8105 2789-8091 10.54393/df.v2i02 en https://www.dietfactor.com.pk/index.php/df/article/view/20/36 10.54393/df.v2i2.20.g36 Copyright (c) 2021 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/21 2022-04-13T14:58:11Z df:O.A driver

Dietary Pattern Among Infertile Women: A Cross-sectional Study: Dietary Pattern Among Infertile Women Asif, Hina Kabir, Mahvish Ashfaq, Maimoona Arshad, Misbah Saeed, Saman BMI (Body Mass Index), Infertility, Live Birth, Premenopausal, Reproductive Age, Ovarian Function. Infertility is one of the leading disorders and effecting large number of populations. Imbalanced dietary pattern can disturb fertility in women. The diet we consumed has huge input in the occurrence of fertility or infertility in women. Objective: To determine the role of dietary pattern in the occurrence of infertility among married women. Methods: Cross-sectional study was conducted in public sector hospital of Lahore on 100 infertile females from reproductive age to premenopausal years of life in married women. Results: Age group ranges from 27-32 years female were infertile. 56/100 females consumed refined carbohydrate and 89 out of 100 consumed sugar daily in diet. Several dietary factors were found to be involved in infertility among women. Conclusions: It has been concluded that imbalanced dietary routine can directly cause infertility in women of various age. Women who consumed refined carbs, high fat and low dairy items, thus results in failure to conceive or have a successful pregnancy. CrossLinks International Publishers 2021-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/21 10.54393/df.v2i2.21 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 02 Issue 02; 13-18 2789-8105 2789-8091 10.54393/df.v2i02 en https://www.dietfactor.com.pk/index.php/df/article/view/21/31 10.54393/df.v2i2.21.g31 Copyright (c) 2021 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/22 2022-04-13T15:00:05Z df:O.A driver

A Comparative Analysis Between Two Varieties of Wheat By Means of in-vitro Propagation: Comparison B/W 2 Varieties of Wheat by in-vitro Propagation Baig, Ameer Hamza Hasnain, Ammarah Kanwal, Shazia wheat, callogenesis, PGR, in vitro, embryo With increasing population, world is facing a decrease in food production and increase in huger. Scientist and researchers are now trying to developing techniques to isolate the high yield varieties of staple food crops and enhance the cropping structure. In this study two varieties of wheat (T. aestivum L.) are selected and made a comparative analysis of them is carried out by making callus culture. Callus culture will give the idea about growing capabilities of each variety. Methods: In vitro propagation technique is used to induce callogenesis with the help of PGR. Auxin is used as a PGR, whereas embryos were explants used for the experiment. The experiment is divided into these stages: Surface sterilization, Stock solution formation, Media formation, Embryo excision and Frequency of Callogenesis (%). Results: Out of 60 excised embryos 18 and 12 calli were formed for Galaxy-2013-2013 and Faisalabad-2008-2008 respectively. Calli of Galaxy-2013-2013 was visible after 8 days and calli of Faisalabad-2008 were visible after 14 days.  The frequency of callogenesis of both varieties was found to be 30 and 20% respectively. Conclusion: Both varieties of wheat can be cultivated on large scale and are able to generate greater yields as compared to other wheat varieties. CrossLinks International Publishers 2021-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/22 10.54393/df.v2i2.22 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 02 Issue 02; 19-23 2789-8105 2789-8091 10.54393/df.v2i02 en https://www.dietfactor.com.pk/index.php/df/article/view/22/32 10.54393/df.v2i2.22.g32 Copyright (c) 2021 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/23 2022-10-14T08:14:52Z df:Edt

oai:ojs2.www.dietfactor.com.pk:article/24 2022-04-12T14:12:00Z df:O.A driver

Assessment of Dietary Patterns Among Patients Suffering From Fatty Liver Disease Attending Tertiary Care Hospitals, Lahore: Dietary Patterns Among Patients Suffering from Fatty Liver Disease Afif, Atif Mazhar, Zergham Nazir, Muhammad Asad Bashir, Shahid Fatty Liver disease, Overweight, Dietary patterns, Patients, Physical activity Non-alcoholic fatty liver disease (NAFLD) is one of the most prevailing liver diseases worldwide. NAFLD is a defect at metabolic level that includes steatosis or hepatic fatty infiltration. Besides liver related mortality and morbidity, non-alcoholic fatty disease is also associated with serious complications of other organs, such as heart diseases. Objective: To assess the dietary patterns among patients suffering from fatty liver disease. Method: It was a cross sectional study conducted at Sir Ganga Ram Hospital and Shaikh Zayed Hospital, both are Tertiary care hospital of Lahore. Data was collected by self made questionnaire 270 patients were selected between the age of 19-65 years. A non probability convenient sampling technique was used and data was further analyzed by mean of SPSS v.25.0. Result: It was observed that 65.2% patients were consumers of cold drink, 56.4% patients were consumer of fatty food , 64.8% patients were skipping their meal.74.6% patients have no physical activity, 69.7%patients were overweight ,61% fatty liver patients were diabetic and 71.2% patients were not taking any type of supplements.  Conclusion: Current study concluded that less physical activity, consumption of fatty food, cold drinks and less intake of nutritional supplements were responsible for this disease. CrossLinks International Publishers 2021-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/24 10.54393/df.v2i01.24 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 02 Issue 01; 15-20 2789-8105 2789-8091 10.54393/df.v2i01 en https://www.dietfactor.com.pk/index.php/df/article/view/24/43 10.54393/df.v2i01.24.g43 Copyright (c) 2021 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/25 2022-04-12T19:56:27Z df:O.A driver

Prognostic Significance of Cellular Iron Metabolism in Breast Cancer Hassan, Amber Faridi, Tallat Anwar Tanvir, Imrana Rafi, Uzma breast cancer, iron, cellular iron, biopsy Cancer is caused due to rapid and uncontrolled growth of cells. Among females, breast cancer is one of the most prevalent types of cancer globally. The most common risk factors for developing breast cancer are family history and estrogens. Radiation exposure, alcohol use, tobacco smoking, age and race are other risk factors of developing breast cancer. Objective: Aim of the present study was to check iron expression in the biopsies of patients with different grades of breast cancer and to see the prognostic significance of cellular iron metabolism in breast cancer. Methods: A total of 24 breast biopsies were studied using cross sectional study design, among which 19 cases were poorly differentiated, 5 cases were moderately differentiated and there was no case of well differentiated breast carcinoma. These total 24 biopsies were taken between age 20 to 80 years and all patients were females. Results: Among the 5  moderately differentiated cases ,2 cases  (40%) were positive for iron staining and among 19 poorly differentiated cases, 8 cases (42%) were positive for iron staining. patients between age group 41-80 were more iron positive. Conclusion: It has been concluded that iron plays a significant role in the development of breast cancer. Both excess and deficient iron levels can potentially affect prognosis of breast cancer. CrossLinks International Publishers 2021-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/25 10.54393/df.v2i2.25 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 02 Issue 02; 29-33 2789-8105 2789-8091 10.54393/df.v2i02 en https://www.dietfactor.com.pk/index.php/df/article/view/25/35 10.54393/df.v2i2.25.g35 Copyright (c) 2021 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/26 2022-04-13T16:06:08Z df:O.A driver

Demographic variables associated with oral squamous cell carcinoma in a small subset of population at a tertiary care hospital of Lahore: Demographic OSCC Faridi, Tallat Anwar Mumtaz, SamiUllah Raees, Umar Rafi, Uzma Siddiqui, Maria Fareed Khan, Muhammad Azzam Hamid, Iqra oral cancer, gutka, pan, sapari, Substance abuse Oral Squamous Cell Carcinoma (OSCC) is life-threatening disease in South-Asian Countries where there is more consumption of tobacco, gutka and other substance of abuse. Objective: To evaluate the demographic variables in a small subset of population at a tertiary case hospital of Lahore Methods: This cross-sectional study was conducted in a tertiary care hospital of Lahore, Pakistan and a designed proforma was used for data collection after consent of patients. Results: Majority of the patients were males, frequent age group was 60-80 years and well differentiated carcinoma patients were more as compared to other grades Conclusions: Regular oral checkup for smokers and drinkers and preventive measures should be taken for discouraging and giving up the smoking. CrossLinks International Publishers 2021-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/26 10.54393/df.v3i01.26 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 02 Issue 01; 21-25 2789-8105 2789-8091 10.54393/df.v2i01 en https://www.dietfactor.com.pk/index.php/df/article/view/26/44 10.54393/df.v2i01.26.g44 Copyright (c) 2021 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/27 2022-04-13T10:56:19Z df:O.A driver

Dental caries in children less than 5 years of age and its impact on Quality of Life Batool, Aqsa Faridi, Tallat Anwar Perveen, Ishrat Khan, Salsabeel Khan, Muhammad Azzam Hassan, Syed Bilal Dental Caries, Quality of life, DMFT, ECOHIS Dental caries may have a huge and direct impact on quality of life of an individual. In case of children, it is even more important to have healthy teeth Objective: To evaluate the impact of dental caries on quality of life in children less than 5 years of age Methods: In this cross-sectional analytical study conducted in DHQ Hospital, Hafizabad, Pakistan, 370 children of both genders and within age range of 1-5 years during a period of 9 months. Decayed Missing Filled (DMF) Index was used for the assessment of dental caries. Data was analysed by using SPSS version 23.0 Results: There was high frequency (243, 65.7%) of dental caries in children. Mostly their parents were illiterate (70%) and children were not brushing their teeth regularly (93.8%). Conclusions: Poor oral hygiene and dental caries was associated with low quality of life. CrossLinks International Publishers 2020-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/27 10.54393/df.v1i02.27 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 01 Issue 02; 30-33 2789-8105 2789-8091 10.54393/df.v1i02 en https://www.dietfactor.com.pk/index.php/df/article/view/27/50 Copyright (c) 2020 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/28 2022-04-13T10:57:21Z df:O.A driver

Comparison between the dietary practices among females giving birth to normal and low birth weight babies Zahoor, Mishab Saeed, Saman Jafri, Syeda Uroosa Arshad, Misbah Neonates dietary practices Low birth weight babies In malnourished people low birth weight is frequent mainly due to intrauterine growth limitation. Low birth weight is linked with high rates of fetal deaths, poor growth in childhood, abnormal brain development and long term illness in adulthood. Maternal poor dietary intake,  habits  and practices are directly associated with low birth weight Objective: To Compare the dietary practices among females giving birth to normal and low birth weight babies Methods: A Comparative cross-sectional study was conducted at Pediatric and Gynea departments of Sir Ganga Ram hospital and the University of Lahore Teaching Hospital, Lahore. Study duration was 4 months and sample size was 100 females and divided into two groups, Group I 50 females giving birth to normal weight babies Group II 50 females giving birth to low birth weight babies. Data collection was carried out by using pre-tested questionnaire/Performa. Data were analyzed with the help of SPSS version 21.0.   Data were compared by applying chi-square test Results: Current result showed that anemia was more common in pregnant females giving low birth weight babies as compared to females with normal weight babies. Analysis revealed that there was a significant association between mothers dietary intake and birth weight of child Conclusions: LBW were more prevalent amongst all the pregnant females, with inadequate dietary practices, inappropriate food choices, myths or restricted diet during pregnancy due to peer pressure leading to low birth weight babies. The rate of LBW were more affected by their food choices as compared to mothers with normal weight babies. CrossLinks International Publishers 2020-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/28 10.54393/df.v1i02.28 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 01 Issue 02; 34-38 2789-8105 2789-8091 10.54393/df.v1i02 en https://www.dietfactor.com.pk/index.php/df/article/view/28/51 Copyright (c) 2020 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/29 2022-04-13T16:13:33Z df:O.A driver

Assessment of dietary intake among patients with peptic ulcer: Dietary intake in peptic ulcer patients Kabir, Mahvish Ashfaq, Maimoona Saeed, Saman Arshad, Misbah Asif, Hina peptic ulcers, dietary intake, carbohydrates, proteins, fats, fruits, vegetables One of the major and most common diseases of the stomach is peptic ulcer. It occurs when the mucus secretion in the stomach decreases, acid secretion increases or both at the same time. There are multiple dietary and lifestyle factors that can cause peptic ulcers. However, peptic ulcers can be treated by consuming a balanced diet along with medications. Objective: Assessment of dietary intake among patients with peptic ulcers. Methods: The assessment was carried out at Services hospital, Lahore.  A sample of 100 patients aged between 20-80 years was taken by using non-probability convenient sampling. Data was collected with the help of pre-tested questionnaire and was analyzed by using SPSS version 21.0. Results: The results showed that chapatti was most commonly consumed by peptic ulcer patients from the carbohydrates group. Most patients consumed milk and chicken from the protein group while fats were not consumed in abundance. Fruits and vegetables made an integral part of the weekly dietary intake of the patients. Conclusions: Patients with peptic ulcers cannot consume spicy foods and fried items. In order to achieve complete cure, they tend to consume foods that provide satiety and do not cause any discomfort. A balanced diet along with proper medication can help alleviate symptoms of peptic ulcers. CrossLinks International Publishers 2021-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/29 10.54393/df.v3i01.29 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 02 Issue 01; 26-29 2789-8105 2789-8091 10.54393/df.v2i01 en https://www.dietfactor.com.pk/index.php/df/article/view/29/45 10.54393/df.v2i01.29.g45 Copyright (c) 2021 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/30 2022-04-12T14:10:26Z df:O.A driver

Health Concerning Lifestyle and Risky Behaviours in University Going Female Students Residing In The Hostels of Lahore: Lifestyle and Risky Behaviours in Female Hostel Students Shabbir, Tayyaba Aslam, Maria Kamran, Hafsa Liaqat, Mishal Khan, Rija Saleem, Maham Stress, Fast food, Smoking, Dietary habits, Physical activity Health behaviors are actions that have an impact on one's health or illness risk. There are two types of hazardous behaviors: those that are harmful to one's health and those that are beneficial to one's health. Unhealthy habits tend to cluster in young people, according to a growing body of data. Health-related behavior patterns fluctuate greatly between nations and even within a single country's regions. Many factors like food safety, cultural, socio-economic factors, age, sex, nutrition, behavior, physical activity and diseases were assessed among female students with the age of 19 to 25 years. Objective: To assess the health concerning practices among university going Hostelite girls in Lahore. Methodology: A cross-sectional study was conducted among the girls residing at the hostel of University of Lahore, Lahore with the duration of 04 months. The non-probability convenient sampling technique was used to choose 272 university students in this cross-sectional study. Pre-tested questionnaire was used to assess the health-related lifestyle and behaviors of university going Hostelite girls and data were analyzed with SPSS version 21.0. Results: 76.4% of female students were belonged from middle class, 61.7% girls experienced normal living experience in hostels, while 57.7% students found hostels environment restricted, 43.0% female students found hotels mess food tasteless and 68.8% preferred homemade food. 22.8% of students smoked on a regular basis, while 81 percent of the students said they engaged in frequent physical activity and exercise. The majority of female students had unhealthy eating habits, with a high intake of fast food and salt. Conclusion(s): Knowledge, practices, and attitudes, as well as legal constraints, social environment, and economic position, may all influence good and bad health behaviors. Lower health literacy, on the other hand, leads to more unhealthy habits.   CrossLinks International Publishers 2021-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/30 10.54393/df.v2i01.30 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 02 Issue 01; 09-14 2789-8105 2789-8091 10.54393/df.v2i01 en https://www.dietfactor.com.pk/index.php/df/article/view/30/46 10.54393/df.v2i01.30.g46 Copyright (c) 2021 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/31 2022-08-12T09:18:30Z df:G.Edt driver

GASTROESOPHAGEAL REFLUX DISEASE : Gastroesophageal Reux Disease (gerd) Tufail, Tabassum Gastroesophageal reflux disease (GERD) is a chronic disease usually caused by the reflux of acidic gastric and duodenal contents into the distal esophagus. Major symptoms of GERD are acidity, heartburn, acid regurgitation, and chest pain. It is a digestive disease with the direct medical costs estimated around 9.3 billion dollars annually, and with the symptoms portending a low quality of life. The most common and known phenotype of GERD is Reflux esophagitis (RE). Many countries has a high prevalence of GERD, Especially in USA, about 44% of Americans suffer from GERD symptoms at least once monthly, 17% once weekly, and 7% once daily. Traditionally, GERD is less common in Asians. The overall prevalence of RE in Japanese adults is about 16%. Aging causes various physiologic changes in GIT that may increase the risk of developing complications such as GERD. Age-related changes in the physiology of the esophagus can be divided into two categories: motility and sensory. In general, changes in esophageal motility are mild and tend to be quiet in an older patient. It is possible that both the motility and nerve changes observed in the esophagus of older patients, combined with lower comorbidities and medication use, lead to a higher risk of esophageal mucosa to reflux and cause inflammation and development of GERD-related problems. Previously, it was thought that gastric acid release decreased with age, but further research revealed that the underlying mechanism may have been Helicobacter pylori infection that eventually developed atrophic gastritis. As the prevalence of Helicobacter pylori infection has decreased over the last 3-4 decades, more recent studies have shown that gastric acid secretion is maintained normally in more than 80% of elderly subjects. Comorbidity and commonly used drugs can reduce esophageal sphincter tone, esophageal clearance mechanisms, and saliva production. A low-fat diet likely contributes to a more favorable stomach distribution. Male gender, civil servant, smoking, strong tea, alcohol consumption, meat diet and body mass index (BMI) are risk factors associated with GERD. In many countries, dietary fat, cholesterol, saturated fatty acid (SFA), dietary fiber, and other nutrients are associated with GERD. An epidemiological study showed a link between high fat intake and GERD. Also, dietary fiber, particularly cereal fiber, has been found to reduce the risk of adenocarcinoma of the esophagus and stomach, of which GERD is a well-known risk factor. The mechanism may be that dietary fiber reduces the intake of gastric nitrites, which is thought to promote reflux by relaxing the lower esophageal sphincter (LES). A high-fiber diet has played a protective role in GERD. However, dietary fiber reduced the number of gastroesophageal refluxes, but increased their duration, and had no significant effect on gastric emptying and gastric acid secretion. Diet plays an important role in controlling acid reflux symptoms and is the first line of treatment used for people with GERD. Foods high in fiber make you feel full, so you're less likely to overeat, which can contribute to heartburn. So get healthy fiber from these foods, such as whole grains like oatmeal, couscous, and brown rice, root vegetables like sweet potatoes, carrots, and beets, and green vegetables like asparagus, broccoli, and green beans. Lemon juice is generally considered very acidic, but a small amount of lemon juice mixed with warm water and honey has an alkalizing effect, neutralizing stomach acid. In addition, honey has natural antioxidants that protect the health of cells. On the other hand, Ginger is another top digestive aid due to its medicinal properties. It is alkaline in nature and anti-inflammatory, which eases irritation in the digestive tract. Try sipping ginger tea whenever you feel heartburn. The goal is to create a diet based on a healthy variety of foods, including fruits and vegetables, lean protein sources, complex carbohydrates, and healthy fats. If you suspect that food may be triggering or worsening your GERD symptoms, try keeping a daily, weekly diary. CrossLinks International Publishers 2022-01-20 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/31 10.54393/df.v3i1.31 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 03 Issue 01; 02-02 2789-8105 2789-8091 10.54393/df.vi en https://www.dietfactor.com.pk/index.php/df/article/view/31/63 10.54393/df.v3i1.31.g63 Copyright (c) 2022 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/32 2022-04-13T15:49:53Z df:Edt driver

Iron overload, its causes and complications Mehboob, Riffat Iron overload shows bioaccumulation of iron in the cells of body due to any reason or factor in the field of biology and medicine. The underlying mechanisms and causes may vary and also the physiology and pathology. The most prominent causes of iron overload are hereditary haemochromatosis (HHC) and iron overload due to blood transfusions [1]. These two causes of iron overload can result from repeated blood transfusions. Iron overload can be prevented by regulating iron absorption in most humans. People with elevated levels of iron in the body get disorders of iron overload and iron overload in the body is the risk factor for many cancers. Iron overload happens in those persons with impaired iron absorption regulation mechanisms. Iron overload caused by transfusions causes malfunctions of the liver, heart and endocrine organs. Problems may begin after 30 units of red blood cells or even earlier [2]. Human body has the regulatory mechanism to lessen the amount of iron that is absorbed by the cells through digested food. However, it doesnot completely ceases or blocks the iron transportation pathway, even in the circumstances, where the extra iron deteriorates the linings of intestine e.g. if children consume heavy dosage of iron tablets produced for adults, even this more quantity of iron may cause fatal syndrome of iron overload via bloodstream. Increased amounts of free iron in blood stream will damage the hepatic, cardiac and other cells which are involved in metabolic pathways. Iron overload also causes hepatocellular carcinoma [3]. Generally iron overload is a risk factor for cancer and this hypothesis is supported and accepted by many experiments, studies and human data. An overproduction of reactive oxygen species and free radicals could explain its oncogenic effect. Among the many factors (viral hepatitis, alcohol, tobacco etc.) which play a role in carcinogenesis, iron overload is probably an important one and therefore should be diagnosed and treated well especially at their early stages treated [4]. CrossLinks International Publishers 2021-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/32 10.54393/df.v2i01.32 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 02 Issue 01; 01-01 2789-8105 2789-8091 10.54393/df.v2i01 en https://www.dietfactor.com.pk/index.php/df/article/view/32/39 10.54393/df.v2i01.32.g39 Copyright (c) 2021 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/33 2022-04-22T14:04:22Z df:O.A driver

Nutritional Assessment of Liver Cirrhosis Patients Visiting Public Hospital, Lahore: Nutritional Assessment of Liver Cirrhosis Patients Fatima, Ishrat Aslam, Maria Asif, Hina Kabir, Mahvish Hayee, Sara liver cirrhosis, hepatitis C, nutrition Cirrhosis is defined as the development of regenerative nodules surrounded by fibrous bands and inflammation of liver, which can cause portal hypertension or hepatic insufficiency that causes jaundice, hepatic encephalopathy or various complications. The important function of liver is to maintain the body metabolic homeostasis. It also helps in protein, carbohydrate, and fat metabolism, due to which the diet of a person is fully affected Objective: To assess the nutritional status of liver cirrhosis patients, visiting Public Hospitals, Lahore Methods: A cross-sectional study was performed at Sir Ganga Ram Hospital Lahore, for a period of 4 months and 100 patients of liver cirrhosis were selected by non-probability convenient sampling to conduct the study. Results: Of total 100 patients, 53% were males and 47% were females. The mean of age, body mass index and calories intake were (53.17±18.414), (19.12±4.743) and (544.88±437.195). Out of 100 patients only 7% of the patients were nourished, 58% are malnourished, and 35% patients were severely malnourished. Mostly patients were malnourished and lost weight due to disease. The mean BMI of patients was19.12±4.743, which shows that mostly patients were malnourished and undernourished. Sarcopenia was common in patients suffering from liver cirrhosis.  Conclusions:  Cirrhosis is complication of liver disease that involves loss of liver cells and irreversible scarring of the liver. It is more prevalent in males as compared to females. CrossLinks International Publishers 2020-12-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/33 10.54393/df.v1i02.33 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 01 Issue 02; 44-47 2789-8105 2789-8091 10.54393/df.v1i02 en https://www.dietfactor.com.pk/index.php/df/article/view/33/54 10.54393/df.v1i02.33.g54 Copyright (c) 2020 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/34 2022-04-13T14:54:35Z df:Rew.Art driver

Nutraceutical Properties of Water Chestnut: Nutraceutical Properties of Water Chestnut Alam, Hajra Mir Nadeem, Rubab Rubab, Ghulam Bilal, Hania Arooj, Huria Ashraf, Iqra Hassan, Mashal Nasir, Laiba Rizwan, Bisma Shehzad, Shehreen Tariq, Rameesha Water chestnut, Phytochemicals, Photochemical properties, Phenols, Flavonoid Trapa natans or Water chestnut is a significant plant because of its unconditional benefits it has great importance in Indian Ayurvedic medication that is being used in the issues of the stomach, genitourinary framework, liver, kidney, and spleen. It could be severe, astringent, stomachic, diuretic, febrifuge, and disinfectant. Synthetic investigation of the fresh fruits and nuts having a significant amount of water content citrus extract and new organic product which validates its significance as dietary food additionally detailed low unrefined lipid, and significant mineral present with affirming great measure of minerals as an iron and manganese potassium were contained in the natural fruit. In this paper, the ongoing reports on dietary, phytochemical, and pharmacological parts of Trapa natans, as a neutraceutical and nourishing food, are reviewed. CrossLinks International Publishers 2021-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/34 10.54393/df.v2i2.34 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 02 Issue 02; 03-08 2789-8105 2789-8091 10.54393/df.v2i02 en https://www.dietfactor.com.pk/index.php/df/article/view/34/38 10.54393/df.v2i2.34.g38 Copyright (c) 2021 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/35 2025-01-22T13:55:49Z df:L.E driver

Pre-History and History of legumes to 1900: Pre-History and History of legumes to 1900 Badar Ul Ain, Huma Legumes are thought to be one of the earliest human-domesticated plants. We know from Bible that Lentils were also the ingredient of the cultivation and food of ancient Egypt. In Turkey, fossilized seeds of pea, lentils and other leguminous plants have been discovered from the fire places of Neolithic age, approximately 7000 to 8000 years B. C. ago. The human population inhabiting around the lakes during 4000-5000 B.C. in Switzerland, grew peas and a dwarf field bean. Farmers in China started to cultivate soy bean during 2000-3000 B.C. These crops were introduced and then started to cultivate in America and Asia nearly 3,000 years ago. For soil improvement Romans used used legumes in pastures dating 37 B. C. [1]. In Finland, pea cultivation has been documented since the 17th century it was common in the southwest, where soils contained enough clay and arable fields were available, and spread slowly throughout the country [2]. In Sub-Saharan Africa regarding the trends in production, distribution, trade of legumes, the approximate used area for total harvesting of all the leguminous crops was 20 million ha in 2006-2008, which is 28% of total area used for cultivating crops worldwide. From this area, 54% of the area was used for cow peas, 28% for dry beans and 18% for all other lentils. West and Central Africa produced estimated 2.6 million tons of cowpeas on 7.8 million ha  per annum in 1990s, which was about 69% of the global production and harvesting [3].             There is an estimated 10% of pulse contributions to protein intake and the top 16 developing countries out of 28, that are producing these crops, are from Sub-Saharan Africa. The top 5 countries in this list (Braudi, Rwanda, Uganda, Kenya, Comoros) are also in Sub-Saharan Africa. For the production of lentils in Sub- Saharan Africa, the area specified for this purpose is 17% while it is 10% in rest of the world [4]. The land required for the cultivation of legumes is of poor quality, meaning that there are no strict criteria for land and can be grown easily on any type of land. On the other hand, cereals such as wheat, maize, rice, barley requires fertilized land, temperature and humidity-controlled conditions for proper growth and they are also very sensitive crops. Legumes can be grown in areas with scarcity of water and are resistant to tough weather and land conditions. Unfortunately, the pulses and legumes do not get investment, resources and the Governments in most of the countries do not pay much attention to these crops as they are mostly consumed as secondary food while cereals are mostly assumed as priority attention crop. Cereals are considered as food security crops and policies are devised for their growth and protection [5]. The proportions of cultivated legumes have great differences across the world. The cultivation of legumes uses 16% of total cultivated land globally and the soybean crop among these is the most important crop in America in terms of food choice, trade and financial impact. In Europe the area of grain legumes is about 4 million, in this area 8 million t legume seeds are produced. Pea is the dominant legume seed in Europe, which is cultivated on about 1 million ha [6]. Regular consumption o legumes are highly recommended due to their nutritional value among the food stuffs. In Middle Ages, they were one of the most important sources of energy (starch) and protein in the human diet. Winsgoal tidak hanya menyediakan kemudahan deposit qris, tetapi juga tersedia deposit slot idn pulsa tanpa potongan, e-wallet dan transfer bank yang tidak kalah menarik. But now legumes have been replaced by potatoes, food of animal origin or cereals by their role [7]. However, attitudes towards legumes have been improving for some time now, and they are no longer consistently viewed as old-fashioned. The reasons for this are health benefits of legumes are being increasingly recognized and acknowledged [8]. CrossLinks International Publishers 2022-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/35 10.54393/df.v3i1.35 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 03 Issue 01; 03-04 2789-8105 2789-8091 10.54393/df.vi en https://www.dietfactor.com.pk/index.php/df/article/view/35/59 10.54393/df.v3i1.35.g59 Copyright (c) 2022 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/36 2022-04-12T19:56:27Z df:O.A driver

Squamous Cell Carcinoma and its Association to different chewing Habits in Punjab, Pakistan Siddiqui, Maria Fareed Raees, Umar Hassan, Bilal OSCC, tobacco, smoking, alcohol Oral squamous cell carcinoma is the world’s most prevalent and alarming cancerous disorder. Primarily it was found that elderly men are mostly affected by this disease due to tobacco and excessive use of alcohol. However, some studies also show a higher incidence of OSCC among young patients less than 40 years of age. Objective: To assess the risk factors for oral squamous cell carcinoma in Lahore. Methods:  A randomized retrospective study was performed at Mayo hospital, Lahore. 52 patients suffering from diagnosed oral squamous cell carcinoma were selected as sample from different districts of Punjab, Pakistan. Data was collected by using pre-tested questionnaire. Results: Among all patients 87.50 % patients were addicted to different habits i.e. smoking (23.07%) and some chewing habits such as Paan (8.65%), Sapari (2.88%), Naswar (16.34%) and some patients were found to be addicted to a combination of factors like (Smoking and Paan 2.88%), (Smoking and Naswar 18.26%), (Smoking and Sapari 3.84%), (Paan and naswar 4.80%) and (Paan and Supari 6.73%). The ages of patients were mostly above than 35 years; only 4 patients were below than 35 years. Conclusion: Present data and measures to gratify and slow down the progress of OSCC are scarce. Steps should be taken to create awareness regarding risk factors of OSCC, early diagnosis and how effective treatment can make a difference. CrossLinks International Publishers 2021-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/36 10.54393/df.v2i2.36 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 02 Issue 02; 24-28 2789-8105 2789-8091 10.54393/df.v2i02 en https://www.dietfactor.com.pk/index.php/df/article/view/36/34 10.54393/df.v2i2.36.g34 Copyright (c) 2021 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/37 2022-04-13T15:52:00Z df:G.Edt driver

Asparagus Vs Broccoli Hasnain, Ammarah Cancer preventing agent action of asparagus, broccoli and their juices was assessed. Asparagus demonstrated more prominent cell reinforcement movement than broccoli. Asparagus squeeze additionally had more prominent cancer prevention agent action than broccoli juice. Methanol and acetone concentrates of asparagus and broccoli had altogether more prominent cancer prevention agent action than their water extricates. Asparagus and broccoli separates, and in addition their juices, demonstrated no critical contrast in all out phenolics . Be that as it may, asparagus contained a bigger number of flavonoids than broccoli. The cancer prevention agent movement of asparagus and broccoli separates showed a direct association with their flavonoid [1]. Green asparagus that is Asparagus officinalis L., as a solid and perishable vegetable, is handled after collect to limit the decay of its physical and compound quality. In our examination, new asparagus was sanitized utilizing a few strategies, including a microwave-circled water mix warming framework, constrained high temp water warming and steam-warming in an answer. Rutin substance of asparagus handled by these strategies did not demonstrate critical distinction. However, cancer prevention agent action of asparagus after microwave-flowed water blend warming framework treatment was essentially more noteworthy than that handled by different techniques. In spite of the fact that the shear worry of asparagus lances was fundamentally diminished by eight times after disinfection, no critical distinction existed among the surfaces of asparagus handled by these strategies. Asparagus handled by microwave-flowed water blend warming framework demonstrated greener shading with negative  esteem and more prominent tinge an incentive than did boiling water-and counter treated asparagus. In this way, asparagus disinfected by microwave-circled water blend warming framework demonstrated more noteworthy cancer prevention agent movement and greener shading than did asparagus handled by the ordinary strategies [2]. CrossLinks International Publishers 2021-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/37 10.54393/df.v2i01.37 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 02 Issue 01; 02-02 2789-8105 2789-8091 10.54393/df.v2i01 en https://www.dietfactor.com.pk/index.php/df/article/view/37/40 10.54393/df.v2i01.37.g40 Copyright (c) 2021 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/38 2022-03-02T16:37:24Z df:cmntry

oai:ojs2.www.dietfactor.com.pk:article/39 2022-07-19T10:18:43Z df:Rew.Art

oai:ojs2.www.dietfactor.com.pk:article/40 2022-04-13T15:11:47Z df:cmntry driver

Polysaccharides in Asparagus and Asparagus Juice Arshad, Misbah The polysaccharides in asparagus are additionally peremptory to incorporate into this area on cancer prevention agent and calming medical advantages. Polysaccharides are an exceptionally regular kind of complex sugars, and you will in some cases hear them being suggested to just as starches [1]. The majority of the polysaccharides dissected in asparagus to date include the inulins and heteroxylans. These two huge groups of polysaccharides are not as regular in sustenances, particularly in concentrated sums. In creature contemplates, the polysaccharides in asparagus have been show to have both cell reinforcement and antitumor properties.As for the inulins, it is likewise important here that while asparagus isn't exactly as rich in these polysaccharides as chicory root or Jerusalem artichoke, it is as yet a very focus source [2]. Asparagus racemosus has a place with the family Liliaceae, and is regularly known as Satavari. In Thai, it is named Rak‑Sam‑Sib or on the other hand Sam‑Roi‑Rak. The plant is every now and again found at low heights in shaded territories and in tropical atmospheres all through Asia, Australia furthermore, Africa [3]. Steroidal saponins are the real constituents of the plant. The pharmacological exercises of A. racemosus root extricates have been accounted for, including antiulcer, cancer prevention agent, immunomodulatory, antidiabetic, antidiarrhoeal, phytoestrogenic, against maturing and adaptogenic properties [4]. Base of A. racemosus can be utilized as a tonic, and is thought to be mixed with emollient, cooling, nerve tonic, obstructing, galactagogic, Spanish fly, diuretic, restoring, carminative, stomachic and germicide properties. The foundation of A. racemosus has a few helpful impacts that are proposed for the treatment of apprehensive issue, dyspepsia, the runs, tumors and irritation [5]. Asparagus along with cell reinforcement action is also a vegetable. Asparagus juice was created with new asparagus macerate treated with a carbohydrases blend at 37 °C for up to 8 h. Rutin , cancer prevention agent movement, yield, solvent strong substance, and shade of the delivered asparagus juice were resolved [6]. The outcomes demonstrated that Viscozyme, especially in the first hour, asparagus juice yield was higher than the control, but the juice was basically less rutin than the control and had most anti cancerous agents movement than control only in the first two hours.The juice treated with viscosity has a soluble strong substance that is significantly higher than the control [7]. The green part of asparagus juice is rapidly weakening both for the collection and control of Viscozyme. It had the advantage of creating a highly viscous juice cell reinforcement movement, and dissolvable strong substance in shorter time of treatment contrasted with control [8]. A pectolytic protein readiness from Aspergillus nigerimpaired most rutin substance and cell reinforcement movement of asparagus juice. To research the system of such misfortune, we dissected a few conceivable related chemical exercises in pectinase AN. It is seen that movement of pectinase A to oxidize guaiacol had no huge distinction by the nearness of H 2 O 2; in this manner it can be laccase action, not peroxidase action, that pectinase A contained [9]. It didn't discover any polyphenol oxidase action in pectinase AN. Laccase in pectinase A are the real reason for rutin lose and cancer prevention agent movement of asparagus juice. At the point where many laccase action of pectinase A was inactivated subsequent to warming at seventy degree for one point five minutes and brooded with asparagus squeeze, rate of rutin was  just nine percent of that treated with unheated pectinase AN, and the cancer prevention agent action was also expanded [10]. The effect of ramnosidase has been described in pectinase AN, and it can convert rutin into quercetin-3-glucoside, which has a higher cellular supplement action in asparagus juice. This can clarify the expansion of the cellular reinforcement movement of asparagus juice treated with heated pectinase A, which still contains the ramnosidase effect [11].  The revelation of our exploration is useful to create juice with higher cancer prevention agent movement and high medical advantages in the juice business [12]. It is found that business pectolytic chemical arrangement from Aspergillus Niger which contains laccase action which diminished rutin substance and cell reinforcement movement in asparagus juice. Exploration examined impacts of pH, temperature, and grouping of pectinase AN on pectinase A's laccase movement to diminish rutin substance and cell reinforcement action of asparagus juice [13]. Asparagus juice was hatched with pectinase AN at various pHs , temperatures and compound fixations. Rutin substance and cancer prevention agent movement of tests was dictated by HPLC and free radical technique, individually [14]. Rutin loss rate and cancer prevention agent action of asparagus juice was little at pH 3.2 than at pH 4.5 and pH 5.8, littler for 0.1% pectinase A than 0.5% and 1% pectinase AN. Rutin loss rate of asparagus drink was more prominent at 25 °C than at the other two temperatures [15]. Pectinase A can diminish rutin substance and cell reinforcement action of asparagus drink in chose conditions. Be that as it may, rutin substance and cell reinforcement movement of asparagus drink delivered utilizing pectin’s A can be less diminished at pH 3.2 and 0.1% of protein under two hours of pondering time. The data was useful for drink industry to create drinks with higher cell reinforcement action utilizing pectin’s AN [16]. The polysaccharides in asparagus are additionally imperative to incorporate in cancer prevention.Asparagus contains rich numbers of  B vitamins that helps maintain healthy homocysteine levels. The rich folate present in asparagus helps reduce the risk of low birth weight and birth defects. Asparagus contains a large amount of inulin supplements, a type of complex sugar, ordinarily referred to as prebiotic. CrossLinks International Publishers 2020-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/40 10.54393/df.v1i01.40 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 01 Issue 01; 30-32 2789-8105 2789-8091 10.54393/df.v1i01 en https://www.dietfactor.com.pk/index.php/df/article/view/40/27 10.54393/df.v1i01.40.g27 Copyright (c) 2020 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/41 2022-04-12T14:08:36Z df:O.A driver

Determinants of Infertility Among Married Women Visiting Public Hospitals of Lahore: Infertility among married women Imran, Rabiya Asif, Hina Ayub, Hafsa Khan, Salsabeel Hassan, Syed Bilal Infertile, Polycystic Ovary Syndrome, Pregnancy, Menstruation, Contraceptives Infertility can be explained as unable to get pregnant after a sensible period of time of unprotected intercourse without contraception. Objective: To find out the determinants of infertility among married women visiting public Hospitals, Lahore Methods: A cross-sectional study was conducted by visiting Public Hospitals, Lahore. 100 married women were selected through non-probability convenient sampling technique. Data was collected through pretested questionnaire. All adult married women of infertility from both indoor and outdoor department of medical and gynae units were included. The data were analyzed by SPSS version 21.0. Results: Among the participants, 22% of infertile females were between 20-26 years, 54% infertile females were between 27-32 years, 20% infertile females were between 33-38 years, 3% infertile females were between 39-44 years and 1% infertile females were above 45 years. The prevalence of infertility was high in females aged between 27-32 years. 42% were overweight, underweight were 19%, 13% were normal and obese were 26% Conclusions: Study concluded that obesity, overweight, underweight, poor eating habits, low socioeconomic status, low family income, repeated mumps, stress, smoking, work overload, polycystic ovary syndrome, use of protection to avoid pregnancy and use of contraceptive pills were the risk factors of infertility. Lack of physical activity, inadequate intake of nutrients, dysmenorrhea, stress, bathing too much, exposure to chemicals through work or lifestyle, increasing age, irregular menstrual cycle, pain or cramps during menstrual cycle were also responsible for infertility. Majority of infertile females were not consuming meat, chicken, nuts, eggs, milk, fruits in adeqate amount needed by the body for   proper functioning. CrossLinks International Publishers 2021-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/41 10.54393/df.v2i01.41 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 02 Issue 01; 03-08 2789-8105 2789-8091 10.54393/df.v2i01 en https://www.dietfactor.com.pk/index.php/df/article/view/41/47 10.54393/df.v2i01.41.g47 Copyright (c) 2021 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/42 2022-04-13T15:58:05Z df:Rew.Art driver

Pharmacological Potential of Sweet Violet (Banafsha) on Human Body: Pharmacological Potential of Sweet Violet Ashfaq, Maimoona Arshad, Misbah Rizwan, Bahisht Viola odorata, Ethnomedicine, Anti-Oxidant, Anti-Fungal, Dyslipidemia, Pharmacological Potential Sweet violet commonly known as Gul-e-Bafasha or Banafsha is a herb widely used as ethnomedicine in dried form in Pakistan for the treatment of various disease or symptoms. Viola odorata had phytochemicals constituents (flavonoids, flavanols, ascorbic acid, phenolics) and antioxidative property Objective: The goal of this research is to emphasize Viola Odorat's (Gul-e-Banafsha) therapeutic benefits on human health. Methods: This review literature is assessed from the previous data available from google scholar, Medline and PubMed. After going through the published articles, researches and literature, initially 104 articles were included, after excluding irrelevant and repeated articles, 37-full text articles and abstract were relevant and found eligible for the study. Results: Sweet violet scientifically known as Viola odorata  has been widely used as ethnomedicine in rural areas of Pakistan for the treatment of skin infection, insomnia, inflammation, cough, fever and Cardio Vascular Diseases (CVD) with very low adverse side effects. Its leaves are used as antiseptic used as ointment and its flower has a laxative effect.  It is rich in flavonoids like widely known for its therapeutic properties. Due to its phenolic property, it had antioxidant and antimicrobial property, presences of flavonoids had an anti-cancerous effect, it had tannins which reduces the mutagenic activity and it had saponins which reduces blood glucose levels in body. Presence of saponins in Sweet violet lead to the anticarcinogens, melanogenesis, neuroprotective, antimicrobial and anti-inflammatory property. Presence of Isoquinoline alkaloids constituent led to expectorant and antipyretic effect. Viola odorata is used as phytopharmaceuticals and nutraceutical agent. Conclusions: Sweet Voila had acclaimed the therapeutic effect on human health as antiseptic, antifungal, anti-inflammatory, antioxidant, antilipidemic and hepatoprotective activity due to the presences of phenolics, flavonoids, tannins, saponins, alkaloids and coumarins.     CrossLinks International Publishers 2021-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/42 10.54393/df.v2i01.42 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 02 Issue 01; 30-36 2789-8105 2789-8091 10.54393/df.v2i01 en https://www.dietfactor.com.pk/index.php/df/article/view/42/42 10.54393/df.v2i01.42.g42 Copyright (c) 2021 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/44 2025-01-22T13:54:45Z df:O.A driver

Evaluation of Pregnancies with Pre-existing Hypertension and Diabetes: Pregnancies with Pre-existing Hypertension and Diabetes Qaiser, Hateem John, Akash Ali, Abid Bano, Shehr Ashfaq, Nayyar Diabetes mellitus, hypertension, pregnancy, polyhydramnios, oligohydramnios The complications in  pregnancy can happen due to diabetes and hypertension which may affect the mother or the fetus. Objective: To evaluate pregnancy in hypertensive and diabetic pregnant women to detect associated risk factors and complications. Methods:The research was a cross-sectional method of study, conducted over 4 months from December 2021 to March 2022 in a private hospital in Gujranwala, Pakistan. A sample size of 50 was considered as per convenience. The data was analyzed using SPSS V20 software. The age of patients considered was  minimum 18 years to maximum 50 years . The scan was done using greyscale type 2D Mindary ultrasound equipment. A written consent form was also taken from patients. Results:  The results showed that 15(30%)  patients were presented with diabetes mellitus, 32(64%) has hypertension and 3(6%) has both hypertension and diabetes mellitus. The complications included low lying placenta and placental abruption in 1(2%), polyhydramnios in 3(6%) and oligohydramnios in 1(2%). Microcephaly was found in 1(2%) and hydrocephalus was seen in 2(4%). Fetal abortion was found in 7(14%) and only 3(6%) have  chance of  having a fetus with abnormalities due to hypertension and diabetes whereas most of them have normal birth 43(86%) with no complications. Winsgoal adalah slot mahjong gacor dengan fitur scatter hitam winrate kemenangan tinggi. Daftar dan nikmati fitur situs jackpot terbesar hari ini! Conclusion: In conclusion, the majority of women with diabetes mellitus and  hypertension can have a normal pregnancy and birth, but some may face difficulties such as intrauterine fetal mortality, fetal congenital abnormalities and defects and still birth CrossLinks International Publishers 2022-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/44 10.54393/df.v3i1.44 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 03 Issue 01; 10-13 2789-8105 2789-8091 10.54393/df.vi en https://www.dietfactor.com.pk/index.php/df/article/view/44/61 10.54393/df.v3i1.44.g61 Copyright (c) 2022 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/45 2022-08-12T09:18:30Z df:O.A driver

Evaluation of Liver Changes in Type-2 Diabetes Mellitus Patients using Computed Tomography: Liver Changes in Type-2 Diabetes Mellitus Patients using Computed Tomography Ashfaq, Nayyar John, Akash Ali, Abid Sharif Bhatti, Amina Qaiser, Hateem Fatty liver disease, Diabetes mellitus , Hypertension, Computed tomography There is an association between hypertension, non-alcoholic fatty liver, and diabetes mellitus. Diabetic patients commonly have fatty liver and heart problems. Objective: To evaluate the adverse effects of diabetes on the liver, and to determine the association between diabetes and metabolic associated fatty liver disease using Computed Tomography. Methods: It was a cross-sectional study conducted on 50 diabetic patients using convenient sampling method. The research was carried out in CT Department of Radiology of Tertiary care hospital in Gujranwala, Pakistan. Males and females between the ages of 30-80 who had undergone abdominal CT scans were included in this study. A written consent form was also signed by patients. This study was conducted over 4 months from December 2021 to March 2022. Data were entered and analyzed using SPSS version 20.0. Results: The current study revealed that male diabetic patients have more chances to have non-alcoholic fatty liver disease 33(66%) than females 17(34%). The diabetic patients of in senior age group (50-60) years were most commonly affected by 27(54%) with metabolic-associated fatty liver disease. According to findings diabetic patients frequently had fatty liver disease 22(44%) and fatty liver disease along with cardiovascular disease was 11(22%). Some other findings with less occurrence of non-alcoholic fatty liver disease were hypertension and hyperlipidemia 7(14%). Conclusion: In conclusion, diabetic patients are more common to be related with fatty liver disease. There was strong connection between diabetes mellitus and fatty liver disease. Elderly patients are more commonly affected. CrossLinks International Publishers 2022-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/45 10.54393/df.v3i1.45 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 03 Issue 01; 14-18 2789-8105 2789-8091 10.54393/df.vi en https://www.dietfactor.com.pk/index.php/df/article/view/45/62 10.54393/df.v3i1.45.g62 Copyright (c) 2022 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/48 2022-08-12T09:18:30Z df:O.A driver

Physical And Sensory Evaluation of Peanut Yogurt: Physical and Sensory Evaluation of Peanut Yogurt Arshad, Misbah Sharmeen, Zainab Nawaz, Asad Iqbal, Amir Yogurt, jaukurt, skimmed milk, peanut milk, skimmed milk powder The word “yogurt” is related to the Turkish word “jaukurt” which means thick milk. Yogurt refers to a fermented milk product made by using selected microorganisms to develop not only the characteristic flavor but also body and texture. Peanut is one of the important nutrients which has significant amount of all essential nutrients. Objective: In this study physical and sensory properties of peanut yogurt are evaluated by using different scientifically proved sensory evaluation methods.  Methods: Organoleptic evaluation of yogurt showed that storage as well as treatments had significant effect on all sensory parameters and a progressive deterioration in flavor, body & texture and appearance of yogurt under various preparatory treatments. Results: Among treatments, highest scores were awarded to treatment containing 10 % peanut milk, 80 % skimmed milk liquid, 9 % skimmed milk powder and 1 % sugar, for all parameters and minimum changes were noted in it during the whole period of study. Recent investigation revealed that treatment T1 (10 % peanut milk) was comparatively best for manufacturing of peanut milk yogurt followed by T2 (20 % peanut milk + 70 % skimmed milk liquid + 9 % skimmed milk powder + 1 % sugar) while peanut milk yogurt from (30 % peanut milk + 60 % skimmed milk liquid + 9 % skimmed milk powder + 1 % sugar) had the lowest degree of firmness and organoleptic acceptance. Conclusion: It was noticed that correlation among fat, total solids and protein contents in peanut milk affect the extent of serum separation and pH of yogurt and ultimately the texture and overall acceptability of yogurt. CrossLinks International Publishers 2022-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/48 10.54393/df.v3i1.48 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 03 Issue 01; 24-28 2789-8105 2789-8091 10.54393/df.vi en https://www.dietfactor.com.pk/index.php/df/article/view/48/65 10.54393/df.v3i1.48.g65 Copyright (c) 2022 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/49 2022-08-12T09:18:30Z df:O.A driver

Chemical Characterisation of Tamarind Plum Squash: Chemical characterisation of tamarind plum squash Yasir Rafique, Muhammad Arshad, Misbah Sharmeen, Zinab Umar Nasib, Majida Bashir, Shahid Huda, Noor ul Storage stability, Functional drink, Tamarind Plum Quality Characterisation Tamarind plum containing red flesh when peeled is very intriguing fruit due to its high content of bioactive compounds, such as the anthocyanins and other polyphenolic compounds with a high antioxidant capacity. These natural substances found in plum acts to prevent diseases, including diabetes and cancer. Objective: In this study squash was prepared with tamarind plum to evaluate the quality and shelf-life extension of the fruit at different concentrations. Methods: The tamarind plum was used to prepare squash with different percentages of tamarind juice and plum juice but at same percentages of sugar, water, and sodium benzoic acid. Prepared squash was filled in polyethylene terephthalate bottles and analysed after 0, 15, 30, 45, 60, 75, and 90 days of storage. The tamarind plum squash was subjected to total phenolic compounds, pH, TSS, Titratable acidity, reducing and non-reducing sugar, and sugar acid ratio. Result: Maximum TSS (49.54), ascorbic acid (33.46), pH (2.29), titratable acidity (2.11), reducing sugar (24.29), and non-reducing sugar (37.64) was observed in squash prepared using tamarind juice (350ml), plum juice (400), sodium benzoic acid, sugar and water (2g, 1kg and 250ml). Storage showed significant effect on reducing sugar and non-reducing sugar, ascorbic acid, pH and titratable acidity during nineteen-day storage. Conclusion: On the basis of above results it was concluded that sample TPS3 show best in keeping quality during storage time intervals. Hence, the results of sample TPS3 of tamarind plum blended squash is more recommended in terms of commercial use and for large scale industrial production. Squash prepared from tamarind and plum are more acceptable to consumers because of sour test, need commercialisation. CrossLinks International Publishers 2022-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/49 10.54393/df.v3i1.49 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 03 Issue 01; 29-32 2789-8105 2789-8091 10.54393/df.vi en https://www.dietfactor.com.pk/index.php/df/article/view/49/66 10.54393/df.v3i1.49.g66 Copyright (c) 2022 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/51 2022-08-12T09:18:30Z df:Edt driver

Eating Disorders: Eating Disorders Mehboob, Riffat A much discussed and worrisome topic today is growing ratio of eating disorders among people especially youth. Eating disorders are characteristic behavioral disorders which present persistent disturbances in eating behavior with body weight, body image and body shape continuously preoccupying an individual’s mind. These behavioral disorders affect a person’s social life along with affecting physical and psychological health. Excessive food intake, compulsive strenuous exercise, food restriction, starvation, use of laxatives, vomiting immediately after eating, binging and purging are some behaviors which depict the presence of an eating disorder. Collectively, up to 5% population, mostly adolescents and young adults suffer from eating disorders. Usually both male and female of any age and ethnicity are at equal risk of having an eating disorder but generally women suffer more as compared to men. Of eating disorders, anorexia and bulimia nervosa are common among females but can also occur in males. Psychiatric problems also occur hand in hand with eating disorders such as disproportionate mood swings, OCD, anxiety and panic attacks and different drugs abuse. Treatment of eating disorders involves treating psychological as well as physical complications along with addressing malnutrition, GERD and other gastrointestinal problems. Out of other eating disorders bulimia nervosa has shown increasing trends among youth. Binge eating or Bulimia nervosa is eating larger quantity of foods in shorter time span. A binge eater firstly binges on food, feels ashamed of his/her action and weight, purges secretly and also feels guilty for eating too much. While binging is done with consuming large quantity of food or filling up to the throat within short time, associated discomfort, nausea and vomiting source the purging phase. Occurrence of bulimia nervosa among young females and adolescents is high but statistics also indicate increasing ratios in young adolescent males. Although bulimia is common among youth, it can affect individuals of all ages and gender having low, normal or high weight. Adolescents and young adults suffering from bulimia nervosa are often those who are mentally preoccupied with weight issues, fear to gain weight, have a dreadful urge to lose weight, are super conscious and discontented with their body image, size and shape. An emblematic case of an individual with bulimia nervosa is often an adolescent to young adult female or male having an enthusiastic, goal oriented, perfectionist, and diligent, introverted and stubborn personality. Such individuals are also awful self-critics and tend to have low self-esteem based on body image distortion. Regardless of the physical parameters, binging on large quantities of food and then purging them out gives the person a sense of satisfaction by eating the desired type of food in hefty amounts along with a sense of control and relief by throwing up or excreting it out as an attempt to maintain weight. Generally the affected individuals do this to eat whatever they want while maintaining or losing weight upon wish. This mechanism also relieves stress, anxiety and reduces negative moods for them, keeping them calm and composed by giving the person a sense of control in at least one aspect of his/her life, which largely explains reason for the increased ratios of bulimia among youth who are constantly subjected to body shaming, peer pressure, fear of being left out, sky rocketing pressure from social media to be and look perfect and to be up to the mark with the societal beauty standards. CrossLinks International Publishers 2022-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/51 10.54393/df.v3i1.51 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 03 Issue 01; 01-01 2789-8105 2789-8091 10.54393/df.vi en https://www.dietfactor.com.pk/index.php/df/article/view/51/58 10.54393/df.v3i1.51.g58 Copyright (c) 2022 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/52 2023-02-16T12:25:21Z df:O.A driver

Awareness Regarding Colostrum Feeding Among Nursing Females: Colostrum feeding in Females Murtaza Malhi, Zainab Shah, Faiz-ul-Hassan Huda, Noor ul Aslam, Maria Arshad, Misbah Colostrum, Breast feeding, Females, Children The significance of colostrum in promoting infant growth and development and fighting infections is widely recognized, but its acceptance and feeding frequency vary across different ethnicities across Pakistan. Objective: To assess the awareness of females regarding colostrum feeding and breast feeding. Methods: Location of the study was Sheikh Zaid Hospital Rahim Yar Khan. Sample size was 100 and was calculated using non-probability convenient sampling technique. A questionnaire was used to obtain data from females that visited the hospital. Results: The findings indicated that 79 of the 100 women had knowledge of breastfeeding, whereas 21 did not. Only 33 women immediately began breastfeeding after giving birth, as opposed to 67 who did not. The research also showed that just 10 women thought of colostrum as a comprehensive source of nutrients, whereas the other 90 did not. Conclusions: Based on these results, it can be concluded that there is a need to improve the knowledge, attitude, and practice of colostrum feeding among mothers, as many of them are unaware of its importance and the need for initiating breastfeeding soon after delivery. CrossLinks International Publishers 2022-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/52 10.54393/df.v3i1.52 DIET FACTOR (Journal of Nutritional and Food Sciences); Volume 03 Issue 01; 19-23 2789-8105 2789-8091 10.54393/df.vi en https://www.dietfactor.com.pk/index.php/df/article/view/52/64 10.54393/df.v3i1.52.g64 Copyright (c) 2022 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/56 2023-01-26T13:08:46Z df:O.A driver

Assessment of Hygienic conditions of Street Food Vendors and Identification of Hazardous points involved during Street Food Vending: Hygienic conditions of Street Food Vendors Kanwal, Maria Hygiene, Street Food, Vendors, Hazards, Contamination The provision of safe and nutritious food is a fundamental human right that contributes to good health, efficiency, and provides a foundation for people' sustainable development and poverty reduction. Objectives: To analyze the sanitary conditions of street food sellers and to identify potential hazards during street food vending. Methods: A cross-sectional study was carried out. Between September and November 2013, 100 street food vendors in three heavily populated neighborhoods of Lahore (Ravi town, Data Ganj Baksh, and Shahdara town) were assessed using a questionnaire and a food safety checklist. For the production of safe street food, hazards were identified along the phases involved in street food selling. The SPSS software was used to analyze the data. Results: 89% of vendors lacked hygiene and proper clothing, and 71% did not wash their hands before food preparation. 36% of vendors were afflicted with various diseases. Only 27% of the vending units were sufficiently clean and well maintained. The biggest concern with unsanitary food served by street food sellers was that only 19% purchased raw items from trusted sources. Only 18% of respondents used separate utensils for raw and RTE food storage, while 49% did not. The presence of fungal growth (26%) indicated the source of food-borne infections. There were six primary points/steps in street food vendors where contamination and hazardous threats existed. Conclusions: Most street foods were found unsanitary and hazardous. The food vendors were mainly ignorant and uninformed about food safety. Basic GHP and HACCP related precautionary measures should be taken. CrossLinks International Publishers 2022-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/56 10.54393/df.v3i02.56 DIET FACTOR (Journal of Nutritional and Food Sciences); 2022: Volume 03 Issue 02 (July-Dec); 07-11 2789-8105 2789-8091 10.54393/df.v3i02 en https://www.dietfactor.com.pk/index.php/df/article/view/56/69 10.54393/df.v3i02.56.g69 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/57 2023-01-26T13:08:46Z df:Edt driver

Diet Intervention: Choice for Cancer Prevention and Patients Survival Mukhtar, Hina Cancer remains a second leading cause of death in the world, despite significant advances in treatment. It is well known that diet has a significant impact on overall health, calorie restriction may be beneficial for treating a number of diseases and even lengthening patients survival. Obesity and cancer have been shown to have strong epidemiological links, and healthy diets have been shown to lower the risk of developing cancer. There is also evidence that obese patients have a worse outcome and a higher mortality rate after being diagnosed with breast, colon, prostate, pancreatic, ovarian, and hematologic cancers. However, little is known about how nutrition may affect cancer once it has been detected, particularly how diet may influence cancer therapy [1]. The American Institute for Cancer Research (AICR) developed lifestyle recommendations based on the most recent evidence. Following these suggestions may increase overall survival after cancer diagnosis: preserving a healthy body weight; engaging in physical activity; eating a diet high in fiber and soy; and limiting the consumption of fats, particularly saturated fatty acids. Previous study also supports the clinical utility of diet interventions in cancer patients. These interventions aim to ensure adequate energy and nutrient intake during chemotherapy, which may also improve patient response to and alleviate the toxicity of pharmacological anti-cancer therapies. Furthermore, by reducing cancer comorbidities, modifications in lifestyle, like as diet and exercise, might lessen the long-term negative effects of treatment regimens and improve general health over the long term [2]. Consumption of lignans, raw vegetables, dietary fiber, the Mediterranean diet, various dietary sources, low meat consumption, vegetarianism, or veganism, dietary intake (or biomarkers) of specific vitamins, like vitamin D, vitamin K2, or vitamin C, were all linked to a lower risk of developing cancer. An increased risk of cancer mortality was associated with poor food quality, alcohol usage, the intake of soft beverages like juice, and to a lesser extent, the consumption of certain fatty acids. The risk of dying from cancer was significantly enhanced by obesity [3]. The diet play important role in the lifestyle, disease prevention and may act as an immune booster but diet intervention is not surprising topic of discussion in the therapy of cancer. If the dietary intervention found beneficial in cancer treatment and prevention with therapeutic efficacy, it may have little or no toxicity. At this point, it is impossible to be sure which dietary strategy is best, and diet efficacies are likely to vary depending on patient, therapeutic regimen and cancer type. When implementing these strategies in the clinic, some personalization may be required because physician who treat overweight and obese patients are aware that sometimes the best diet is the one the patient is willing and able to follow. Further studies are needed on better diet intervention to cancer patients in order to improve cancer prognosis and patients survival CrossLinks International Publishers 2022-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/57 10.54393/df.v3i02.57 DIET FACTOR (Journal of Nutritional and Food Sciences); 2022: Volume 03 Issue 02 (July-Dec); 01-02 2789-8105 2789-8091 10.54393/df.v3i02 en https://www.dietfactor.com.pk/index.php/df/article/view/57/67 10.54393/df.v3i02.57.g67 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/58 2023-02-22T07:42:15Z df:Rew.Art driver

Potential Therapeutic Effect of Barley on Cardiovascular Diseases: Therapeutic Effect of Barley Niazi, Madiha Khan Hassan, Farooq Imran, Sahar Saeed, Zainab Riaz, Khadija Sohail, Zuha Amjed Ismail, Muhammad Barley, Medicinal, Therapeutic, Cardiovascular Disease Barley is a fantastic food option for those with various illnesses as well as for those who want to lead a healthy lifestyle. This cereal is a great source of soluble dietary fiber, particularly beta glucans, and it also includes vital vitamins and minerals. For its excellent antioxidant activity and as a source of vitamins and minerals, green barley is advised. Depending on phytonutrients such as -glucan, phenolics, flavonoid, lignans, tocols, sitosterol, and folic, regular consumption of whole wheat grain and its hydroethanolic extracts decreases the risk of chronic ailments (hyperglycemia, malignancy, overweight, cardiac disease. Barley and its products in a recent year had gain an importance due to its counteractive components which play potent role against cardiovascular diseases by lowering down the oxidative stress and improving High density lipoprotein further Lowering down low-density lipoprotein, VLDL ratios further regulating insulin levels and lowering down the spike in blood glucose levels showing potent anti-oxidative and cardiovascular functions. Due to their abundance in these nutrients, barley is effective in promoting healthy bodily function. To enjoy all of the advantages of barley, barley grain is a wonderful option. CrossLinks International Publishers 2022-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/58 10.54393/df.v3i02.58 DIET FACTOR (Journal of Nutritional and Food Sciences); 2022: Volume 03 Issue 02 (July-Dec); 03-06 2789-8105 2789-8091 10.54393/df.v3i02 en https://www.dietfactor.com.pk/index.php/df/article/view/58/68 10.54393/df.v3i02.58.g68 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/60 2023-01-26T13:08:46Z df:O.A driver

Comparison of Dietary Habits and Psychological Outcomes in Hostelites and Day Scholars : Dietary Habits and Outcomes in Hostelites and Day Scholars Qureshi, Ayat Aslam, Maria Kamran, Hafsa Sandhu, Kainat Fatima, Dania Dietary Habits, Hostelites, Day Scholars, Lifestyle, Psychological Health A student's transition to college is marked by a new phase of independence, joyous activities, lifestyle changes, and behavior that includes eating habits. Eating habits have a long-term effect on a person health. Objective: To assess and compare dietary habits among day scholar and hostelites and their psychological outcomes. Methods: Using the Kessler Psychological Distress Scale (K10) and the Global Sleep Assessment Questionnaire (GSAQ), a cross-sectional study with a sample size of 100 students was carried out at the University of Lahore over a period of four months. Results: Frequency of normal BMI was more in hostelites as compared to Day scholars. The comparison of day scholars and students living in hostels also revealed that hostelites have more psychological distress, their sleeping quality is worse and they have bad eating habits. Several aspects were assessed by questionnaires in the study which find out that Lifestyle and dietary habits have an effect on the psychological health among university students. Conclusions: This study highlighted the difficulties college students have in leading nutritionally healthy lives, particularly when they reside in dorms. The current findings point to a worryingly high incidence of psychological discomfort, as well as unhealthy eating, sleeping, and lifestyle choices that need o0to be targeted and changed. CrossLinks International Publishers 2022-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/60 10.54393/df.v3i02.60 DIET FACTOR (Journal of Nutritional and Food Sciences); 2022: Volume 03 Issue 02 (July-Dec); 22-27 2789-8105 2789-8091 10.54393/df.v3i02 en https://www.dietfactor.com.pk/index.php/df/article/view/60/72 10.54393/df.v3i02.60.g72 Copyright (c) 2022 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/62 2023-02-22T07:20:14Z df:O.A driver

Causes of Infertility Among Married Women Visiting Outdoor Hospitals in Lahore, Pakistan: Infertility Among Married Women Khan, Mashal Aslam, Maria Jabeen, Shaista Bukhari, Sabahat Baloch, Hooria Alveena Naqvi, Syeda Rafique, Aiman Infertility, Married women, Endometriosis, Miscarriages, Glucose intolerance Infertility is defined as the inability to conceive following a reasonable period of unprotected sexual activity without the use of contraception. Objective: To find the determinants of infertility among married women visiting public Hospitals, Lahore. Methods: A cross sectional study was conducted at Public hospitals in Lahore during 4 months. A questionnaire was used to collect data from 100 married women. The study included all adult married women with infertility. SPSS version 21.0 was used to analyze the data. Results: The results revealed that the minimum age of participants was 20 to 30 years and the maximum was 30 to 40 years. The minimum weight of the participants in the study is 40 to 50 kg and maximum value was 50 to 60 kg. Infertility was found in 50% of women who had previously been treated for infertility, and in 52% of women who were experiencing trouble getting pregnant. Endometriosis, the most prevalent cause of infertility, was detected in 45 percent of the subjects. 57% participants has been attempting pregnancy in months and 43% were attempting in years. Conclusions: With 60% of the participants in this study developing glucose tolerance, which can result in celeic diseases, women who experience unexplained infertility or recurrent miscarriages are also more likely to experience celeic sickness. In order for medical experts and the government to be able to provide infertility care, further research is urgently required to learn more about the current state of fertility and associated risk factors. CrossLinks International Publishers 2022-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/62 10.54393/df.v3i02.62 DIET FACTOR (Journal of Nutritional and Food Sciences); 2022: Volume 03 Issue 02 (July-Dec); 17-21 2789-8105 2789-8091 10.54393/df.v3i02 en https://www.dietfactor.com.pk/index.php/df/article/view/62/71 10.54393/df.v3i02.62.g71 Copyright (c) 2022 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/63 2023-01-26T13:08:46Z df:O.A driver

Association of Pregnancy Outcome Complications Among Females with Polycystic Ovary Syndrome: Complications Among Females with Polycystic Ovary Syndrome Tariq, Laiba Jabeen, Shaista Kamran, Hafsa Butt, Areej Yemeen, Mahe Nazir, Mafia Nazir, Shaista Nosheen, Hira Haram, Tabeer e Javed, Samar Ali, Hafsa Ghouri, Shahzaib Hayat Khan, Hashim Pregnancy Complication, Polycystic Ovary Syndrome, Body Mass Index, Mayo Hospital Lahore Association of pregnancy outcome complications among females with polycystic ovary syndrome among females of reproductive age between 18 to 55 years, in relation to their knowledge and attitude about complications in pregnancy and polycystic ovary syndrome. Objectives: To find out the complications and dietary patterns associated with pregnancy due to polycystic ovary syndrome among the reproductive age females. Methods: A cross-sectional study was carried out from the Mayo hospital Lahore. 200 participants were included in the study. The participants were assessed through a questionnaire. SPSS version 20 was used for data analysis. In inclusion criteria, female of reproductive age in Mayo hospital Lahore. Results: All of the 220 participants filled out the questionnaire under observation and with proper knowledge. The results from the questionnaire suggested that out of 220 participants 21-25 years and >30 years of females with BMI over-weight and obese have more chances on complication in pregnancy while have PCOS. While 18-20 years with under-weight BMI have 20% chances for having complications. Conclusion: This study concluded there is a high association in the pregnancy outcome complications in females with polycystic ovary syndrome. Those who have more adverse complications might have chances to have a BMI generally obese or over-weight. Our study significantly reflects that mostly women have a family of gestational diabetes, pregnancy induced hyper-tension have more chances of have preterm babies or delivery complications due to PCOS. CrossLinks International Publishers 2022-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/63 10.54393/df.v3i02.63 DIET FACTOR (Journal of Nutritional and Food Sciences); 2022: Volume 03 Issue 02 (July-Dec); 12-16 2789-8105 2789-8091 10.54393/df.v3i02 en https://www.dietfactor.com.pk/index.php/df/article/view/63/70 10.54393/df.v3i02.63.g70 Copyright (c) 2022 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/64 2023-01-26T13:08:46Z df:O.A driver

Role of Advanced Tools and Technologies (M-Health Apps & Fitness Watches) in Affecting the Nutritional Wellness and Lifestyle Behaviors of University Students: Role of Advanced Technologies in Affecting Wellness of Students Tanvir, Taiba Iftikhar, Maira Sajjad, Komal Ali, Roman Tools, Technologies, Nutrition, Wellness, Lifestyle Behaviors A huge increase in mobile health applications and wearable technologies has been seen in young individuals to track the records of progress in healthy lifestyle adaptation. Objective: To determine the role of advanced technologies and tools in affecting the nutritional wellness and lifestyle behaviors among university students. Methods: A cross sectional study was done at University of Lahore, Lahore Campus for duration of 4 months, using convenient sampling technique. Data were collected from 100 university students by a self-governing questionnaire. Different statistical tools were applied using SPSS version 21.0 software to analyze the data which included descriptive statistics and cross tabulation. Results: Out of 100 participants, 56% used wearable technology and 32% did not use while 12% used it in the past. On the contrary, 36% maintained weight and 27% did not maintain. 33% used this technology for awareness against diseases and 36% found no use in awareness out of 100. 52% got help in choosing portion sizes, 48% maintained hydration and joined exercise programs. 40% participants reduced interactions with their doctors due to this technology. 26% participants found that it reduces public health cost while 26%used it for detection of drug cravings. Conclusions: The results of this research conclude that there were a large number of participants use fitness apps and watches. Individuals mostly use these technologies for weight loss tracking and to improve their health. A positive impact of these tools and technologies is hence found upon healthy lifestyle adaptation among university students. CrossLinks International Publishers 2022-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/64 10.54393/df.v3i02.64 DIET FACTOR (Journal of Nutritional and Food Sciences); 2022: Volume 03 Issue 02 (July-Dec); 28-33 2789-8105 2789-8091 10.54393/df.v3i02 en https://www.dietfactor.com.pk/index.php/df/article/view/64/73 10.54393/df.v3i02.64.g73 Copyright (c) 2022 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/65 2023-07-05T11:32:40Z df:O.A driver

Insomnia Related to Stress and Anxiety in Adolescence: Insomnia related to Stress and Anxiety in Adolescence Khan, Mashal Aslam, Maria Naqvi, Alveena Baloch, Hooria Rafique, Aiman Bukhari, Sabahat Insomnia, Stress, Anxiety, Adolescence, Behavior, Emotional Insomnia, anxiety, and sadness are all linked in adolescence, according to the research. Anxiety and depression disorders are common and are linked with undesirable consequences. Objective: To better understand the interconnection between sleeplessness, anxiety disorders, and major depression in a community-based sample of adolescents. Methods: A cross sectional study was conducted at The University of Lahore, Lahore, during 4 months. A pre-tested questionnaire was used to collect data from 100 students through convenient sapling technique. SPSS version 21.0 was used to store and analyze the data. Results: The results revealed that insomnia is not common in mostly students but they have sleep issue due to exam disturbance and their diet. Late night phone usage is also a major cause in this study. Many students are worried about their current life situation and mostly have snore and choking issues due to worries. In general, the link between sleeplessness and depression was stronger and more constant in patients with serious depression than in those with depression symptoms. Conclusion: Adolescent insomnia has a significant impact on future health and functioning, and it is thought to cause and perpetuate a variety of emotional and behavioral issues, notably anxiety and sadness CrossLinks International Publishers 2023-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/65 10.54393/df.v4i01.65 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 01 (January-June 2023); 13-16 2789-8105 2789-8091 10.54393/df.v4i01 en https://www.dietfactor.com.pk/index.php/df/article/view/65/76 10.54393/df.v4i01.65.g76 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/67 2023-07-05T11:32:37Z df:O.A driver

Knowledge, Attitude and Practices Regarding Dietary Salt Intake among University Students : Dietary Salt Intake among University Students Zafar, Ayesha Rizwan, Bahisht Jaffar, Hafiza Madiha Ullah, Asad Akhtar, Hamza Ghulam Ghous, Saiwa Ali, Syeda Samia Ali, Zain Knowledge, Attitude, Practices, Salt, Dietary Habits, Students High salt intake is associated with an increased risk of hypertension, which is a major risk factor for cardiovascular diseases. Objective: To investigate the knowledge, attitudes and practices (KAP) for dietary salt intake among university students. Methods: A cross-sectional study was carried out from The University of Lahore. Total 100 students were selected through non-probability convenient sampling technique. SPSS Version 25.0 was used for data analysis. Inclusion Criteria included participants between the ages of 18 to 30 and also healthy individuals. Results: 40 participants were underweighted, 44 normal-weight, and 16 were over-weight of BMI. 80 respondents were under-graduated and 20 respondents were post graduated, 90 unmarried and 10 married respondents, 83 belonged to middle class, 23 participants felt warning signs before the start of blood pressure. 60 was affecting the quality of life, 28 were affecting on daily activities. In knowledge based, 95% agreed high salt cause health problems, 23 consumed high salt. In Attitude based, 50 participants were right amount of salt, 35 participants consumed salty snacks and 32 consumed pickle foods. In practices based, 31 participants rarely tried to reduce spices, 41 participants were trying to buy low salt foods, 23 consumed or added soy sauce to food at the table, and 20 consumed pasta and noodles less than 1-2 times weekly, 59 consumed fast foods. Conclusions: The study showed that all of the participants consume sauces, pickles and salty snacks which are major dietary sources of salt. Public education initiatives should promote less use of “hidden salt”. High salt intake is associated with an increased risk of hypertension, which is a major risk factor for cardiovascular diseases. Objective: To investigate the knowledge, attitudes and practices (KAP) for dietary salt intake among university students. Methods: A cross-sectional study was carried out from The University of Lahore. Total 100 students were selected through non-probability convenient sampling technique. SPSS Version 25.0 was used for data analysis. Inclusion Criteria included participants between the ages of 18 to 30 and also healthy individuals. Results: 40 participants were underweighted, 44 normal-weight, and 16 were over-weight of BMI. 80 respondents were under-graduated and 20 respondents were post graduated, 90 unmarried and 10 married respondents, 83 belonged to middle class, 23 participants felt warning signs before the start of blood pressure. 60 was affecting the quality of life, 28 were affecting on daily activities. In knowledge based, 95% agreed high salt cause health problems, 23 consumed high salt. In Attitude based, 50 participants were right amount of salt, 35 participants consumed salty snacks and 32 consumed pickle foods. In practices based, 31 participants rarely tried to reduce spices, 41 participants were trying to buy low salt foods, 23 consumed or added soy sauce to food at the table, and 20 consumed pasta and noodles less than 1-2 times weekly, 59 consumed fast foods. Conclusions: The study showed that all of the participants consume sauces, pickles and salty snacks which are major dietary sources of salt. Public education initiatives should promote less use of “hidden salt”. CrossLinks International Publishers 2023-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/67 10.54393/df.v4i01.67 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 01 (January-June 2023); 17-24 2789-8105 2789-8091 10.54393/df.v4i01 en https://www.dietfactor.com.pk/index.php/df/article/view/67/77 10.54393/df.v4i01.67.g77 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/68 2023-07-05T11:32:34Z df:O.A driver

Effectiveness of Atenolol on the Basis of Pattern of Side Effects in Hypertensive Patients: Effectiveness of Atenolol in Hypertensive Patients Fareed Siddiqui, Maria Rasheed, Mehreen Alwazzan, Ahmad Sarwar, Sadia Hypertension, Atenolol, Insulin Hypertension plays a significant role in changing Insulin parameter. They are taken as valid diagnostic markers in determining side effects of anti-hypertensive drugs. These parameters are grossly affected by the use of beta blockers which are used to control hypertension. Objective: To determine the effects of atenolol, a beta blocker on insulin when taking alone in hypertensive patients. Methods: A total of 80 patients participated in this study of which 43 patients were taking atenolol alone while 37 were taking atenolol in combination with other anti-hypertensive drugs and 20 healthy controls were included of all age groups population to make a comparison and to find variation in values of insulin levels, in patients experiencing hypertension. Medical efficacy was evaluated on the basis of variations in insulin levels upon use of anti-hypertensive medications. ELISA technique was used for conducting insulin levels. Results: We found significant results of insulin values because atenolol cause hyperglycemia Atenolol was non-significant in both groups of patients having low insulin levels due to use of atenolol alone or use of atenolol in combination therapy. Other anti-hypertensive drugs did not affect the insulin levels therefore variation is basically because of atenolol so the main focus of our study was atenolol. Conclusions: Atenolol prove efficacy but it also causes the disturbance in insulin levels therefore we recommend use of any other drug in conjunction with atenolol to avoid insulin variation due to atenolol. Further these results may be employed on large patient population for strengthening our evidences.   CrossLinks International Publishers 2023-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/68 10.54393/df.v4i01.68 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 01 (January-June 2023); 32-36 2789-8105 2789-8091 10.54393/df.v4i01 en https://www.dietfactor.com.pk/index.php/df/article/view/68/79 10.54393/df.v4i01.68.g79 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/69 2023-07-05T11:32:31Z df:Rew.Art driver

Cashew Nut Allergy: Cashew Nut Allergy Niazi, Madiha Khan Hassan, Farooq Cashew, Allergens, Food, Nuts A severe health problem brought on by increased cashew nut use and dietary and cooking changes is cashew nut allergy. It is brought on by the use of trace amounts of Ana-o 3, Ana-o 1, and Ana-o 2 allergens from cashew nuts. Enzymatic processing, oral immunotherapy, and adrenaline auto-injector devices are effective treatment options. The labelling of foods containing cashew nuts is crucial for prevention CrossLinks International Publishers 2023-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/69 10.54393/df.v4i01.69 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 01 (January-June 2023); 02-05 2789-8105 2789-8091 10.54393/df.v4i01 en https://www.dietfactor.com.pk/index.php/df/article/view/69/75 10.54393/df.v4i01.69.g75 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/70 2023-07-05T11:32:28Z df:Edt driver

The Impact of Ultra-Processed Foods on Diet Quality and Health Outcomes Mehboob, Riffat In recent decades, there has been a notable shift in dietary patterns, with an increased consumption of ultra-processed foods. These foods, characterized by their high levels of added sugars, unhealthy fats, and chemical additives, have become a prevalent part of modern diets. However, mounting evidence suggests that the excessive intake of ultra-processed foods can have profound implications for diet quality and long-term health outcomes. Ultra-processed foods are often low in essential nutrients while being energy-dense, leading to overconsumption and imbalanced diets. The high levels of added sugars, sodium, and unhealthy fats contribute to the rising rates of obesity, cardiovascular diseases, and metabolic disorders. Studies have shown a strong association between the consumption of ultra-processed foods and an increased risk of developing chronic conditions such as type 2 diabetes and certain types of cancers. Moreover, the processing techniques used in the production of these foods can result in the loss of natural nutrients and the formation of potentially harmful substances. The reliance on refined grains, artificial additives, and preservatives in ultra-processed foods further compromises their nutritional value. These factors, combined with the addictive nature of some ultra-processed foods, make it challenging for individuals to maintain a healthy and balanced diet. The impact of ultra-processed foods extends beyond individual health to societal and environmental dimensions. The high demand for these products has led to unsustainable agricultural practices, increased food waste, and a strain on natural resources. Addressing the pervasive influence of ultra-processed foods requires a multifaceted approach that includes public awareness campaigns, improved food labeling, and policies aimed at promoting the availability and affordability of healthier options. As the consumption of ultra-processed foods continues to rise, it is imperative to recognize the detrimental impact they have on diet quality and long-term health outcomes. Efforts should focus on promoting whole, minimally processed foods and educating individuals about the importance of a nutrient-rich diet. By addressing the root causes of excessive ultra-processed food consumption, we can empower individuals to make informed dietary choices, improve diet quality, and mitigate the burden of chronic diseases. Additionally, policy interventions that support sustainable and healthier food systems are crucial in creating environments that promote the availability and accessibility of wholesome food choices. CrossLinks International Publishers 2023-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/70 10.54393/df.v4i01.70 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 01 (January-June 2023); 01 2789-8105 2789-8091 10.54393/df.v4i01 en https://www.dietfactor.com.pk/index.php/df/article/view/70/74 10.54393/df.v4i01.70.g74 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/71 2025-01-22T13:56:59Z df:O.A driver

Development and Quality Evaluation of Non-Dairy Yogurts: Evaluation of Non-Dairy Yogurts Naz, Hina Raza, Nighat Murtaza, Shamas Naz, Ambreen Farooq, Umar Dairy Alternatives, Synbiotic Foods, Functional Foods, Fermentation, Plant-Based Yogurts Development of fermented vegetarian milk based food will be important to fulfill nutritional value of both elderly and individuals that require more energy intake. Objective: To develop non-dairy vegan yogurts from soy milk, oat milk and coconut milk in conjunction with lactic acid fermentation. Methods: Soy yogurt, oat yogurt and coconut yogurt was analyzed for crude protein, crude fat, crude fiber, carbohydrates, ash contents, moisture contents, titratable acidity, total soluble solids and pH analysis and to check its quality and acceptability by sensory evaluation for color, aroma, taste, consistency and acidity. Results: The mean values of crude protein of yogurts showed that soy yogurt contain more protein contents than other yogurts that was 6.0±0.1. The mean values for crude fat contents showed that maximum value 8.5±0.65 was noticed in the coconut yogurt and lowest value 3.1±0.1 was observed in soy yogurt. Mean values of crude fiber showed that fiber contents are present in more amount in soy yogurt (1.93±0.152). The mean maximum value for moisture contents was 84.43±4.007 that was noticed in soy yogurt and lowest value 66.69±0.164 was observed in oat yogurt. Winsgoal adalah situs raja slot gacor hari ini terbaik yang terdaftar sebagai salah satu platform judi slot online terpercaya di indonesia semenjak tahun 2010. Mean values for carbohydrate in soy, oat and coconut yogurt was 9.28±0.01, 20.76±0.659 and 16.16±1.258. Mean results of overall acceptability of soy yogurt, oat yogurt and coconut yogurt was 7±0.35, 7.25±0.36 and 8±0.4 respectively. Conclusions: The study's findings demonstrated that it is possible to make plant-based yoghurt to meet the organoleptic needs of consumers, particularly those who are lactose intolerant or follow a vegan diet. CrossLinks International Publishers 2023-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/71 10.54393/df.v4i01.71 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 01 (January-June 2023); 06-12 2789-8105 2789-8091 10.54393/df.v4i01 en https://www.dietfactor.com.pk/index.php/df/article/view/71/80 10.54393/df.v4i01.71.g80 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/72 2023-07-05T11:32:00Z df:O.A driver

Evaluating the Gelling Properties of Red Kidney Beans Protein Isolates with Different Gums: Gelling Properties of Red Kidney Beans Protein Isolates Raza, Nighat Hakim, Adeel Shahbaz, Muhammad Farid, Mujahid Red Kidney Beans, Protein, Gums, Xanthan, Carrageenan, Gel, Yogurt Due to the higher consumption, increased demand of animal based hydrocolloids and problems associated with animal based hydrocolloids are religious beliefs and mad cow disease, researchers are looking for alternative sources of hydrocolloids like marine and plant based hydrocolloids. Objective: To evaluate the gelling properties of red kidney beans protein isolates with different gums. Methods: The gelling powder developed with red kidney bean protein (KPI)-carrageenan (CG) and protein-xanthan (XG) gum with six different concentrations. Results: Added protein increased the plasticity of the gel and showed a higher blooms strength and hardness in all treatments except T1. KPI-CG gel had bloom strength values 198.67 ±1.53g, 249.67 ±1.53g and 282.33 ±1.56g and respectively KPI-XG gel bloom strength values were 170.33 ±1.6g, 232.67 ±2.08g and 256.67 ±2.52g; while hardness of KPI-CG gel shows 23.5 ±0.5N, 37 ±1N, 42.33 ±1.54N and 22 ±1N, 34 ±1N, 40 ±1N of KPI-XG gel respectively. The lower Gˈˈ values than Gˈ indicate that there is gelling ability in all the concentrations. Added carrageenan-protein gelling agent with maximum gum concentration showed the highest gel strength of 1629.99±16.12 pa which is double the amount of KPI-XG gel elasticity 878.043±8.08 pa. Conclusions: These results indicate that the KPI-CG mixed gel has a better gelling strength. The outcomes of this work will be used to provide the groundwork for developing a novel designed plant protein-based gel system and the use of gel in yoghurt, which might increase functionality over protein or gums alone and replace the animal-based gelling component. CrossLinks International Publishers 2023-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/72 10.54393/df.v4i01.72 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 01 (January-June 2023); 25-31 2789-8105 2789-8091 10.54393/df.v4i01 en https://www.dietfactor.com.pk/index.php/df/article/view/72/78 10.54393/df.v4i01.72.g78 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/73 2023-10-17T12:05:02Z df:Rew.Art driver

Health Benefits, Characterization and Biochemical Analysis of Beet Root Powder: Health Benefits, Characterization and Biochemical Analysis Naeem, Nimra Bilal, Muhammad Nisar, Tahreem Akhtar, Muhammad Nadeem Beet Root Proximate Characterization Health Benefits Beet root is used since ancient times but with advancement people are moving back to organic. Among all the variety dark red color is widely used for human consumption. This study was conducted to analyze physical and chemical composition of locally harvested beet root in order to get physicochemical and mineral content present. Due to betalin it is now used in food industry as natural colorant after spray drying of powder. Health benefits of beet root are discussed in this article. It is low in calories because of low fat and high in fiber. Ash content was 1.27%, protein 1.83%, fat was 0.30%. Content of fiber was 1.9% and carbohydrates was 7.59%. pH has impact on color and it was 6.3. Vitamin A, C and E are present in significant amount in beet root along with calcium, iron, potassium and zinc. CrossLinks International Publishers 2023-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/73 10.54393/df.v4i02.73 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 02 (July-September Issue); 02-05 2789-8105 2789-8091 10.54393/df.v4i02 en https://www.dietfactor.com.pk/index.php/df/article/view/73/81 10.54393/df.v4i02.73.g81 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/74 2023-10-17T12:05:00Z df:O.A driver

Association between Academic Stress and Eating Patterns among University Students: Association between Academic Stress and Eating Patterns Maqsood, Luqman Aslam, Maria Masood, Fatima Jawad Asad, Ifrah Iqbal, Maria Sheikh, Noor ul Ain Waqar, Omama Tahir, Wardah Zafar, Zara Academic Stress Examinations Eating Habits Eating Patterns Breakfast The enhanced prevalence of symptoms of anxiety, stress and depression among university students is of great concern. Stress and lack of time due to studies puts students’ health and wellbeing at risk and the most concerning factor is how their eating patterns are being affected. Objective: To assess eating patterns and compare its association with stress among university students. Methods: A cross-sectional study was conducted in different universities of Lahore from September 2022 to December 2022. Data had been collected from 100 students by using non-probability convenient sampling, with the help of a self-constructed questionnaire. Results: Almost 70% students reported that they have one meal a day while most 2% students had 2 meals a day and 28% students had 3 meals a day under academic stress (p-value = 0.031). Approximately 61% students were having late night meals more than 2 times a week under educational pressure (p-value = 0.028). Around 68% students were missing their breakfast more than 2 times a week while worrying about the examinations (p-value = 0.03). Nearly 59% students were forgetting to take proper meals due to stress of exams preparation (p-value = 0.037). Almost 43% students were caffeine dependent due to academic stress. Conclusions: There is a significant link found between change in eating patterns due to the academic stress and pressure among university students. CrossLinks International Publishers 2023-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/74 10.54393/df.v4i02.74 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 02 (July-September Issue); 06-10 2789-8105 2789-8091 10.54393/df.v4i02 en https://www.dietfactor.com.pk/index.php/df/article/view/74/83 10.54393/df.v4i02.74.g83 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/75 2023-10-17T12:04:56Z df:O.A driver

Association Between Migraine Related Headache and Hypoglycemia due to Breakfast Skipping among Undergraduate University Students: Association Between Migraine Related Headache and Hypoglycemia Ali Chouhdary, Muhammad Haris Aslam, Maria Amjad, Aniqa Khalid, Zobiya Erum, Wardah Shehzadi, Sonia Fatima, Syeda Fidak Shahzadi Saleem, Zubaida Zahra, Syeda Nehal Ashraf, Ayesha Migraine Hypoglycemia Breakfast Skipping MIDAS Scoring Headache or migraine has emerged as a common health issue among university students. However, breakfast skipping habit is one of the common bad dietary practice among the students that is directly linked with the hypoglycemia. Whereas, hypoglycemia is one of the neglected complication that causes a person to suffer from headache/migraine related headache. Objective: To assess the link of breakfast skipping with hypoglycemia and headache/migraine among undergraduate students. Methods: A cross-sectional study was done in University of Lahore, Lahore from December 2021 to April 2022. The data were collected from 100 students by using convenient sampling method, using a self-formulated questionnaire, MIDAS tool and a glucometer. Results: Almost 69% students were suffering from headache/migraine while 46% students were suffering from hypoglycemia (p-value = 0.040). Approximately 36% students marked family history for headache/migraine. Breakfast skipping frequency among undergraduate students was 84% out of which 71% students were experiencing fatigue and lethargy (p-value = 0.039). Almost 75% students experienced hypoglycemia due to breakfast skipping and 85% students experienced headache/migraine due to hypoglycemia (p-value = 0.019). Conclusions: There is a significant link found between headache/migraine, hypoglycemia and breakfast skipping habit among undergraduate university students. CrossLinks International Publishers 2023-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/75 10.54393/df.v4i02.75 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 02 (July-September Issue); 11-15 2789-8105 2789-8091 10.54393/df.v4i02 en https://www.dietfactor.com.pk/index.php/df/article/view/75/82 10.54393/df.v4i02.75.g82 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/78 2024-01-01T21:22:56Z df:Rew.Art driver

Potent Hypoglycemic Phytochemicals from Citrus: Citrus for Diabetes Afzal, Tayyiba Bibi, Yamin Mashwani, Zia ur Rehman Gilani, Syeda Sobia Naheed, Neelum Jabeen, Aqsa Afzal, Raafia Noor Citrus Diabetes Naringenin Metabolism Hesperiden Fruits In particular, when it comes to the cure and management of chronic diseases, consuming a diet that contain natural products such as; plants is crucial for health promotion. Citrus fruit has been widely consumed and possess nutritional components that supports the management and cure of various disease conditions and the underlying metabolic changes that leads to development of long term serious diseases. Multiple citrus fruit species are analyzed for their curative effect particularly for the diseases that are associated with metabolic alterations such as diabetes, heart burn and dyspepsia. Diabetes is found to be effectively cured and allied health problems are managed by the use of citrus fruits and the specific secondary metabolites found in citrus fruits such has; hesperidin, naringenin and nobiletin. Citrus fruits primarily contain flavonoids, which have a number of advantageous properties for health promotion, especially anti-diabetic effects. Present review enlightened the specific curative potential of citrus fruits and phytochemicals on the living organisms, the potential anti-diabetic efficacy and the metabolic pathway of citrus bioactive compounds hesperidin and naringenin is explained. Mechanistic regulation of metabolic disturbances owing to various disease conditions that are root caused by diabetes are effectively done by the bioactive compounds of citrus fruits. Citrus fruits have matchless benefits when it comes the issues of hyperglycemia, while their antidiabetic effects and have ameliorative effect on diabetes related health problems remain to be verified in detail at molecular and clinical level in forthcoming studies. CrossLinks International Publishers 2023-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/78 10.54393/df.v4i03.78 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 03 (October-December 2023); 29-37 2789-8105 2789-8091 10.54393/df.v4i03 en https://www.dietfactor.com.pk/index.php/df/article/view/78/92 10.54393/df.v4i03.78.g92 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/80 2023-10-17T12:04:54Z df:Edt driver

Improving Health Through Diet Khan, Ammar Ahmad In an era marked by quick fixes and instant gratification, the age-old wisdom of "you are what you eat" holds truer than ever. Our diet is the cornerstone of our well-being, influencing every aspect of our lives, from physical health to mental clarity. It is both a simple truth and a powerful tool for improving health, and yet, it often remains underutilized in our quest for a healthier life. This editorial underscores the importance of harnessing the transformative potential of a balanced and mindful diet to enhance our health and overall quality of life. It's abundantly clear that the modern diet has strayed far from the path of whole, nutrient-rich foods. The preponderance of processed, sugary, and heavily refined foods has left a trail of health issues in its wake. Obesity, heart disease, diabetes, and a plethora of other chronic conditions are now rampant, but they are not inevitable. By embracing a diet rich in fruits, vegetables, whole grains, lean proteins, and healthy fats, we can take charge of our health. A diet centered on these elements provides our bodies with the essential nutrients needed for growth, repair, and optimal function, while also reducing the risk of chronic illnesses. Moreover, the benefits of a wholesome diet extend beyond physical health. Research continues to demonstrate the strong connection between our diet and mental well-being. The foods we consume have a profound impact on our mood, cognitive function, and emotional resilience. By choosing a diet that includes brain-boosting elements like omega-3 fatty acids, antioxidants, and a balanced intake of essential nutrients, we can significantly enhance our mental health. Additionally, practicing mindful eating – paying attention to what we consume and how it makes us feel – fosters a deeper appreciation for the nourishment we provide our bodies, reinforcing the notion that we have the power to make healthier choices. In conclusion, our diet is the bedrock of our health, affecting us in ways both seen and unseen. To embark on a journey toward improved well-being, we must recognize the profound influence of our food choices and commit to nourishing our bodies and minds wisely. By prioritizing whole, nutrient-dense foods and adopting a mindful approach to eating, we can not only prevent and alleviate health issues but also foster a greater sense of vitality and contentment. The path to improved health through diet is a choice, and it's a choice we all can make for a healthier, happier life. CrossLinks International Publishers 2023-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/80 10.54393/df.v4i02.80 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 02 (July-September Issue); 01 2789-8105 2789-8091 10.54393/df.v4i02 en https://www.dietfactor.com.pk/index.php/df/article/view/80/84 10.54393/df.v4i02.80.g84 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/82 2024-01-01T21:23:09Z df:Rew.Art driver

Juicy Gems of Nutrition: Exploring the Nutrient Profile and Antioxidant Activity of Rosaceae Fruits: Nutrient Profile and Antioxidant Activity of Rosaceae Fruits Manzoor, Maleeha Mahmood, Amna Ajaz, Malaika Rasool, Waleed Shabbir, Muhammad Aqib Rosaceae Family Rosaceae Fruits Phenolics Antioxidants Organic Acid Nutraceuticals Fruit consumption provides valuable phenolic antioxidants and nutrients that are essential to subsidize consumers' health. The functional food value of many fruits belonging to the Rosaceae family is considerably high which is derived from their medicinal and nutritional attributes. This value contributes to the overall health and dietary practice of the consumer. Apples, pears, loquats, peaches, plums and apricots are some of the most desirable and economically viable members of this family. The present review aims a detailed evaluation of the nutritional composition, organic acid, sugar contents, and phenolic antioxidants of these beneficial fruits. Sucrose occurs in plum, loquat, peach and apricot fruits predominantly, in contrast, fructose was mainly present in apples and pears. The primary organic acids were citric, tartaric and malic acid in the tested fruits. The FRAP, TEAC and ORAC values were strongly correlated and almost similar to the total phenols (TP) in the extract of the tested samples. The phenolic acid assessment indicated that p-coumaric acid is the major compound in plums, apricot; gallic acid in loquat and caffeic acid in apple, peach and pear fruits. Overall, the results indicate that these Pakistani fruits contain significant levels of phenolic antioxidants and nutritionally valuable compounds, so they can be considered advantageous ingredients for the nutraceutical and food industry. CrossLinks International Publishers 2023-10-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/82 10.54393/df.v4i03.82 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 03 (October-December 2023); 08-19 2789-8105 2789-8091 10.54393/df.v4i03 en https://www.dietfactor.com.pk/index.php/df/article/view/82/89 10.54393/df.v4i03.82.g89 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/85 2024-01-01T21:22:45Z df:O.A driver

The Relationship between Occupation and Serum Vitamin D Levels in Females during Summer in Sindh, Pakistan : Occupation and Serum Vitamin D Levels Relationship Rani, Keenjhar Fatima, Feriha Riaz, Hina Laghari, Sindhu Laghari, Hira Khuwaja, Abid Hussain Hypovitaminosis D Body Mass Index (BMI) Tukey HSD Means Separation Test Vitamin D deficiency is a considerable public health issue affecting predominantly South Asians. Objective: To determine the vitamin D levels in females related to different occupations during summer in Sindh, Pakistan. Methods: A comparative cross-sectional study was performed at Liaquat University of Medical and Health Sciences, Jamshoro.  Healthy females (n = 236) were recruited according to different occupations into four groups: outdoor workers, office workers, students, and housewives. Results: Overall, 43.6% were vitamin D deficient, 28.9% were vitamin D insufficient, and 27.5% of females had sufficient vitamin D levels. Hypovitaminosis D was highly prevalent in housewives (62.7%) compared to outdoor workers (16.9%). In general, the mean vitamin D of all examined groups was found to be less than the optimal level, and significant differences were noted between occupational groups. Conclusions: The results showed that hypovitaminosis D is prevalent among Pakistani females. Moreover, occupations associated with reduced sun exposure may pose an added risk.  CrossLinks International Publishers 2023-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/85 10.54393/df.v4i03.85 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 03 (October-December 2023); 51-56 2789-8105 2789-8091 10.54393/df.v4i03 en https://www.dietfactor.com.pk/index.php/df/article/view/85/98 10.54393/df.v4i03.85.g98 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/86 2024-01-01T21:22:34Z df:O.A driver

Assessment of Liver and Kidney Profile in Broiler Chicken Exposed to Food Azo Dye Tartrazine : Liver and Kidney Profile in Broiler Chicken Exposed to Food Azo Dye Ashfaq, Farah Hayee, Sara Kausar, Samia Bashir, Fozia Nadeem, Amir Zahid, Tehreem Tartrazine AZO Dye Creatinine Urea Alanine Aminotransferase (ALT) Aspartate Aminotransferase (AST) Food additives give the aesthetic appearance of the materials desired by consumers. These have been categorized into preservatives, antioxidants, colorants, emulsifiers, flavors, and filters. Tartrazine is one of the AZO dyes and is a commonly used food color that provides a lemon-yellow color. There is conflicting data available about the toxic effects of tartrazine. Objective: To determine the effects of tartrazine on the liver and kidney profiles of broiler chickens. Methods: For this purpose, forty-five broiler chickens were taken and divided into three groups, each with fifteen chickens. The two experimental chicken groups were treated with 5mg and 10 mg doses of tartrazine. The observed parameters included serum-level creatinine, urea, alanine aminotransferase (ALT) and aspartate aminotransferase (AST). Results: The parameters serum level urea, serum level creatinine, ALT and AST have shown significant increase in experimental group I and II as compared to control group.  Conclusions: All the parameters observed in this study were increased compared to the control group. AST and ALT parameters increased in experimental groups showing liver damage.     CrossLinks International Publishers 2023-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/86 10.54393/df.v4i03.86 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 03 (October-December 2023); 42-46 2789-8105 2789-8091 10.54393/df.v4i03 en https://www.dietfactor.com.pk/index.php/df/article/view/86/95 10.54393/df.v4i03.86.g95 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/87 2024-01-01T21:22:23Z df:Rew.Art driver

Management of Obesity through Diet and Exercise: Management of Obesity Jamil, Komal Baqir, Syeda Rida Fahim, Muhammad Faisal Lata, Prem Khan, Bismah Aziz, Muneeba Obesity Nutrition Physical Activity Exercise Caloric Requirements Worldwide, Pakistan is ranked as the 6th most highly populated country. Approximately 1.6 million deaths are due to the health problems associated with obesity. Obesity is the root cause of any health problem and can lead to many serious diseases of the heart, lungs, and kidneys, and can cause death. Lack of physical activity, excessive consumption of food, and unawareness is the main cause of obesity in Pakistan. The obesity ratio of people living in urban areas is more than people living in rural. To describe the different types of exercises and diet plans for losing weight in an obese person. This literature review is written by the collection of many search websites like Google Scholar, Pub Med, Sci-Hub, Centre of Disease Control, etc. It is used to enhance the awareness of weight management interventions with the help of evidence-based practice. Weight reduction can be accomplished by following the standard guidelines and different ways of weight management programs.   CrossLinks International Publishers 2023-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/87 10.54393/df.v4i03.87 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 03 (October-December 2023); 20-28 2789-8105 2789-8091 10.54393/df.v4i03 en https://www.dietfactor.com.pk/index.php/df/article/view/87/91 10.54393/df.v4i03.87.g91 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/91 2023-10-17T12:04:51Z df:O.A driver

Assessment of Dietary Habits of Undergraduate Students with Acne: Dietary Habits of Students with Acne Rai, Fuad Hameed Hussain, Zahra Niazi, Ayesha Maqsud, Mahliqa Akmal, Shifa Rai, Aliezeh Fatima Propionibacterium acnes Dietary Habits Students Acne vulgaris is one of the most widespread and distressing chronic skin diseases worldwide. It affects about 9.4% of the world’s population during a specific period of their life. Several underlying risk factors like poor dietary habits, family history and poor hygiene are known for acne development. Objective: To assess the dietary habits of undergraduate students with acne. Methods: It was a cross-sectional study including 173 undergraduate students from 3 colleges of Akhtar Saeed Group located at Canal Campus, Lahore. A self-designed questionnaire was used to assess dietary habits of acne participants after getting their written consent. The collected was analyzed by SPSS. Results:  The results of this study showed that 54% of selected respondents had acne, with the majority having oily skin and females. The consumption of high glycemic index fruits, junk foods, oily foods, sugary foods, especially dark chocolates, sweetened beverages and milk was found to very high among the acne respondents. They consumed vegetables and whole grains very occasionally. Conclusions: This study concluded that diet has a very high impact in causing acne. Further studies are needed to be done in order to find a more comprehensive link between acne and diet. CrossLinks International Publishers 2023-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/91 10.54393/df.v4i02.91 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 02 (July-September Issue); 16-19 2789-8105 2789-8091 10.54393/df.v4i02 en https://www.dietfactor.com.pk/index.php/df/article/view/91/85 10.54393/df.v4i02.91.g85 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/95 2025-01-22T13:56:28Z df:O.A driver

Global research trends and productivity on Honey (1900-2019): Global Research Trends on Honey Malik, Ahmad Azam Hussain, Muhammad Barkaat Honey Bibliometrics Web of Science Honey is a natural product with widespread nutritional and therapeutic potential for a long time. Despite expanding magnitude, sparse exploration of related research output is observed. This comprehensive bibliometric study evaluated the honey related literature (1900-2019) through a wide range of known metrics. Data were extracted from the Web of Science database, and the “R-Bibliometrix” package was used for analysis. The search yielded 18197 documents from 3391 sources and 160 countries led by the USA. Articles (77.7%) were the leading publication type. Six (6) authors showed ≥ 100 publications with Robinson GE (USA) as the most prolific author. Sixteen (80%) of the 20 highly cited documents were published from 2002 to 2010 with the source ‘Food Chemistry’ as the major contributor. Cuanbet88 merupakan salah satu portal link slot gacor 777 resmi untuk generasi muda, cukup dengan situs slot777 pasti gampang menang 2025. Nineteen (19) sources showed ≥ 100 publications led by the ‘American Bee Journal’. Entomology, Food Science Technology, and Chemistry were the most common research areas. Findings showed rising numbers of documents though the majority published in recent decades. The USA contributed > 1/4th of global publications, while top 20 countries shared >80% with limited contributions from other regions. Diverse coverage from basics to therapeutic levels was found, yet more clinical studies are expected and recommended. CrossLinks International Publishers 2023-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/95 10.54393/df.v4i02.95 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 02 (July-September Issue); 20-28 2789-8105 2789-8091 10.54393/df.v4i02 en https://www.dietfactor.com.pk/index.php/df/article/view/95/86 10.54393/df.v4i02.95.g86 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/96 2024-03-01T11:28:59Z df:Rew.Art driver

Revolutionizing Potato Farming: Dynamic Innovations Reshaping Late Blight Control in Pakistan: Revolutionizing Potato Farming Khan, Saadullah Iqbal, Arsalan Alam, Osama Khan, Sawaira Falah, Ummul Hashmi, Hashim Ali Khan, Qasim Ghani, Sumbal Ullah, Faheem Khan, Ibrahim Potato Late Blight Disease Crop Yield Solanum tuberosum Potato (Solanum tuberosum L.) is one of the most extensively cultivated crops around the world, and Pakistan’s weather favor production and cultivation. Despite the ease of cultivating potatoes and the nominal labor supplies, Pakistan’s output of potatoes has not yet achieved a promising level when compared to nearby nations like India and Bangladesh. The crop's low production in Pakistan is caused by several biotic and abiotic stresses that instigated several pathogenic diseases such as early blight, bacterial wilt, viral infections, nematode infestations and late blight. Late blight disease is one of the most dreaded diseases of potatoes globally. It is caused by the fungus Phytophthora infestans which is highly adaptive to fungicides. Several fungicides have been in use against this disease for a long time, however, it has developed a high degree of resistant strains to these fungicides due to their unselective use over time and ultimately may cause colossal losses to the crop. In response, scientists have developed different potato varieties like Setanta, Nicola, Cara and Acoustic that are highly resistant to late blight. Similarly, cultural methods are also employed to combat late blight disease. This article provides an overview of the implications of late blight disease in potato cultivation and explores various strategies to reduce yield losses brought on by this disease via the application of synthetic fungicides.   CrossLinks International Publishers 2023-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/96 10.54393/df.v4i03.96 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 03 (October-December 2023); 02-07 2789-8105 2789-8091 10.54393/df.v4i03 en https://www.dietfactor.com.pk/index.php/df/article/view/96/93 10.54393/df.v4i03.96.g93 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/97 2023-11-06T11:41:50Z df:O.A driver

Impact of Seasonal Variations (Aflatoxin M1 & Heavy metals) on Quality of Marketed Milk : Quality of Marketed Milk Siddique, Farzana Arshad, Muhammad Zubair, Faiza Ijaz, Aiman Tufail, Tabussam Ali, Zoha Aflatoxin Mycotoxins Maximum residual limits Milk contamination This study thoroughly examined the safety and quality of commercially accessible milk in light of the growing concerns about food safety and its effects on public health. Objective: To monitor the amount of aflatoxin and heavy metals found in commercially available milk from different cities in central Punjab, Pakistan. Method: The collection of milk samples was done from three major cities in central Punjab, including Lahore, Faisalabad, and Jhang, to measure the contamination of Aflatoxin M1 and heavy metals from 2018-2019. Results: The maximum concentration of AFM1 (0.38-1.65µg/L) was observed in the semi-flush season from Lahore, followed by Faisalabad (0.37-1.63 µg/L) and Jhang (0.35-1.62µg/L) whereas, the minimum concentration of AFM1 (0.15-0.46µg/L) was observed during the lean season in the milk samples procured from Jhang, followed by Faisalabad (0.17-0.47µg/L) and Lahore (0.18-0.49µg/L). The levels of lead and cadmium in milk samples fluctuated seasonally, with Lahore having the highest contamination (Pb: 0.062ng/L, cadmium: 0.037ng/L), followed by Faisalabad and Jhang. Milk sample %ages exceeded the national and international aflatoxin M1 (AFM1) maximum residual limits (MRL). Conclusion:  All milk samples from different milking seasons were above the EU's maximum residual level of 0.05µg/L. They were still within the Pakistan Standard and Quality Control Authority's (10µg/L) recommended range. CrossLinks International Publishers 2023-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/97 10.54393/df.v4i02.97 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 02 (July-September Issue); 29-33 2789-8105 2789-8091 10.54393/df.v4i02 en https://www.dietfactor.com.pk/index.php/df/article/view/97/87 10.54393/df.v4i02.97.g87 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/99 2023-11-23T11:59:29Z df:O.A driver

Hepatoprotective Effects of Betalain Supplementation among Patients with Non-Alcoholic Fatty Liver Disease : Hepatoprotective Effects of Betalain Supplementation Arshad, Misbah Jaffar, Muntaha Khan, Shahrukh Akram, Iqra Us Sabah, Najm Saher, Sania Sheikh, Huzaefa Beetroot Betalain LDL C-Reactive Protein TNF Alpha NAFLD Pakistan has the lowest rate (13.5%) of “Non-alcoholic fatty liver disease” NAFLD meanwhile prevalence of NAFLD is 47% nationwide in Pakistan. However, betaine plays a considerable positive role in alleviating hepatic cell lipid accumulation by pacing the oxidation of fatty acid, the TCA cycle, and glycolytic processes in the liver. Objectives: To evaluate the comparative effect of conventional treatment with beetroot supplementation on inflammatory markers and the efficacy of betalain supplementation among patients with NAFLD. Methods: A total participant of 34 patients with NAFLD grade 1 older than 18 years were enrolled for the 12 weeks of the study, and participants were allocated into two groups, 17 each. In this study total of 45.6% of participants were male, and 54.4% were female. The groups G0 was considered as a control group with no supplementation, and group G1 where conventional treatment and supplementation were advised to participants. The 5g beetroot powder supplements in tablet form were given to the participants daily for 12 weeks. Results: The mean age group of NAFLD patients enrolled in the study was 43.042±3.79 years in G0, and in G1, it was 43.7±5.211. The mean BMI was 25.95 and 26 kg/m2 in both groups. There was a substantial (P<0.05) fall in cholesterol and low-density lipoprotein (LDL) levels. High-density lipoprotein levels were also improved. On the other hand, C-reactive protein and TNF alpha levels were also. Conclusions: The current study concluded that beetroot supplementation could improve NAFLD patients' inflammation and lipid profile.    CrossLinks International Publishers 2023-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/99 10.54393/df.v4i02.99 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 02 (July-September Issue); 34-39 2789-8105 2789-8091 10.54393/df.v4i02 en https://www.dietfactor.com.pk/index.php/df/article/view/99/88 10.54393/df.v4i02.99.g88 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/100 2024-01-01T21:22:02Z df:Rew.Art driver

Nutraceutical and Medicinal Uses of Aloe Vera (Aloe barbadensis) : Uses of Aloe Vera Niazi, Madiha Khan Maooz Awan, Muhammad Usama Zaidi, Syed Zahoor-Ul-Hassan Shahid, Quratul Ain Ahmed, Talha Aslam, Ayesha Imran, Sahar Hassan, Farooq Ismail, Muhammad Amjed Abid, Wajeeha Aloe Vera Phytocomponents Aloins Health Benefits Nutraceutical Potential This article elucidates the medicinal and pharmacological properties of Aloe vera, a widely recognized plant that thrives in semi-arid climates found in tropical and subtropical areas. The potential medical, therapeutic, and nutritional nutraceutical applications of A. vera components are highlighted in this article. Plants are grown for their agricultural, medicinal, and decorative qualities when kept indoors in pots. Plants are an excellent source of chemical components that exhibit a broad range of biological functions. One of Aloe Vera's most bioactive polysaccharide, acemannane, is known to modulate immunity and have anti-cancer, anti-oxidant, bone-healing, neuroprotective, and intestinal health-promoting properties. Since the beginning of time, people have employed the mucilaginous gel created by the parenchymal cells in the aloe vera pulp for a number of therapeutic purposes. Aloe vera has been utilized as a nutraceutical for many years. This page highlights significant applications of A. vera components as medicines and therapeutic foods. Aloe vera gel showed the presence of over 200 phytochemicals. Aloe vera gel is taken from the plant's leaves, and the final goods must be stabilized and prepared using the proper processing methods.   CrossLinks International Publishers 2023-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/100 10.54393/df.v4i03.100 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 03 (October-December 2023); 38-41 2789-8105 2789-8091 10.54393/df.v4i03 en https://www.dietfactor.com.pk/index.php/df/article/view/100/94 10.54393/df.v4i03.100.g94 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/102 2024-01-05T21:28:18Z df:O.A driver

Exploring the Anti-Anemic Potential of Bauhinia variegata Linn Leaves Powder Biscuits in Animal Modeling : Anti-Anemic Potential of Bauhinia variegate Linn Ahmed, Shiza Ahmad, Uswa Hameed, Saleha Azher, Sana Malik, Ayesha Anemia Vitamin C Hemoglobin Iron Biscuits Globally, Anemia is one of the most prevalent disease. In developing countries women and children suffered more from anemia. Objective: To develop and explore the anti-anemic potential of iron enriched biscuits by using Bauhinia variegata leaves powder. Methods: Longitudinal study design was followed to check the therapeutic effect of Bauhinia variegata leaves powder biscuits in anemia-induced rats. For this purpose, dried powder of Bauhinia variegata leaves powder was prepared and functional biscuits were developed by utilizing Bauhinia variegata leaves powder and lemon juice. Thirty male anemia-induced albino rats were randomly divided into three groups G1 (standard diet), G2 (biscuits with 10 g Bauhinia variegata leaves powder) and G3 (biscuits with 10 g Bauhinia variegata leaves powder and 10 mL lemon juice). Feed intake, water intake, total body weight gain and hemoglobin levels of rats were determined after an interval of 15 day for study period of two months. The results obtained was statistically analyzed. Results: The results showed that functional biscuits prepared by using Bauhinia variegata leaves powder (high in iron) and lemon juice (rich in Vitamin C) significantly improved the feed intake, water intake, total body weight gain and hemoglobin levels of rats during 60 days study period. Conclusions: Conclusively, Bauhinia variegata leaves powder and lemon juice in combination are effective against anemia.  CrossLinks International Publishers 2023-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/102 10.54393/df.v4i03.102 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 03 (October-December 2023); 57-61 2789-8105 2789-8091 10.54393/df.v4i03 en https://www.dietfactor.com.pk/index.php/df/article/view/102/99 10.54393/df.v4i03.102.g99 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/104 2024-03-31T22:56:13Z df:O.A driver

Assessment of Knowledge and Perceptions of Pakistani Adults about Non-nutritive Sweeteners : Knowledge and Perceptions of Pakistani Adults about Non-nutritive Sweeteners Naveed, Aiman Khan, Bilal Asghar, Kanza Noor, Maryam Arshad, Mahnoor Sultan, Tehmina Mazhar, Mahrukh Non-nutritive Sweeteners Pakistani Adults Weight Management Diabetes Non-nutritive sweeteners are used as a substitute for sugar and have strong sweetening properties. They can be helpful in weight management, diabetes, and other insulin sensitivity-related metabolic disorders. Objective: This survey intended to analyze the knowledge and risk perceptions related to the safety and benefits of Non-nutritive sweeteners in a population of Pakistani adults. The impact of knowledge dissemination on the consumption of Non-nutritive sweeteners was also assessed. Methods: An online survey was conducted, and 680 responses were received. Results: Results indicated that 55.7% reported Non-nutritive sweeteners consumption, while 44.3% denied any usage. Only 27.4% of respondents showed trust in regulatory bodies while only 26.2% had any idea about the laws surrounding their use. The second part of the study aimed to examine the effect of knowledge dissemination on Non-nutritive sweeteners consumption, but the result showed that the participants were still not convinced about the safety levels of Non-nutritive sweeteners (p < 0.05). The only statement that participants were persuaded by was that Non-nutritive sweeteners does not pose any risk of cancer. The main reason for consumption was attributed to the low caloric properties of Non-nutritive sweeteners. Conclusions: The results showed that effective communication by regulatory authorities and health professionals via the internet, social media and leaflets can be beneficial in educating the public about Non-nutritive sweeteners. The role of health care professionals is also important to assure the public of the safety of Non-nutritive sweeteners.  CrossLinks International Publishers 2024-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/104 10.54393/df.v5i01.104 DIET FACTOR (Journal of Nutritional and Food Sciences); 2024: Volume 05 Issue 1 (January-March Issue); 32-39 2789-8105 2789-8091 10.54393/df.v5i01 en https://www.dietfactor.com.pk/index.php/df/article/view/104/107 10.54393/df.v5i01.104.g107 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/105 2024-01-01T21:21:51Z df:O.A driver

Biochemical Analysis and Nutritional Composition of Fenugreek Extract: Biochemical Analysis of Fenugreek Extract Niazi, Madiha Khan Awan, Muhammad Osama Maooz Ejaz, Faiza Hameed, Saleha Fatima, Nimra Noor, Talha Anas, Muhammad Zaidi, Syed Zahoor-ul-Hasaan Hassan, Farooq Ismail, Muhammad Amjed Fenugreek Antioxidant Minerals Proximate Fenugreek is important herb because of their high phytochemical content, dietary fibre level, and nutritional value. Fenugreek have a wide range of nutritional and physiological benefits and its value added products have been provided in this study.  Objective: To characterize the Fenugreek seeds powder for its nutritional and chemical profile. Methods: Fenugreek was analysed for its chemical contents i.e. moisture, crude fibre, ash, crude fat and protein, minerals and antioxidants was quantified according to their procedures. Results: The results showed fenugreek had higher values of proximate testing and other nutrients like minerals. The results showed fenugreek had higher antioxidants. Conclusions: In conclusion, Fenugreek outperform most chemical, nutritional, vitamin, and outstrip Fenugreek antioxidants criteria. It is convincingly suggested that Fenugreek be included in a diet-based treatment for rheostat lifestyle-related illnesses.  CrossLinks International Publishers 2023-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/105 10.54393/df.v4i03.105 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 03 (October-December 2023); 47-50 2789-8105 2789-8091 10.54393/df.v4i03 en https://www.dietfactor.com.pk/index.php/df/article/view/105/96 10.54393/df.v4i03.105.g96 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/106 2024-01-01T21:21:40Z df:Edt driver

Shaping Diets for Gut Health: Understanding the Microbial Influence Imran, Muhammad The human gut is home to trillions of microorganisms that constitute a dynamic ecology involved in both health and disease. Although the makeup of the gut microbiota varies from person to person and is often stable over the course of a lifetime, numerous researches have noted daily variations [1]. One important modifiable factor that affects the composition of the gut microbiota is diet. It becomes clear that microbial diversity, composition, and stability can be controlled through therapeutic dietary approaches. A diverse and abundant microbial ecosystem boosts immunological responses, increases mental well-being, and maintains proper metabolic balance. The Western diet that is characterized by the high intake of artificially processed food and low fiber content has been associated with the exponential decrease in microbial diversity and consequent health issues including gastrointestinal disorders, inflammation and metabolic disturbances [2]. Contrary to it, diverse diet which includes all types of natural sources, such as fruits, vegetables, whole grain, nuts seeds and legumes has been proved to introduce an array of nutrients and fibers fueling our gut microbiota. For instance, dietary fiber aid in the growth and activity of beneficial bacteria in the gut. Moreover, polyphenols and antioxidants present in various plant-based foods exhibit pre-biotic effects, and maintain the gut environment favorable for the proliferation of microbiota [3]. This diverse intake provides a spectrum of substrates that are essential for the bacterial metabolism and also contribute in the growth of diverse range of beneficial bacteria. This dietary diversity not just includes the variety of foods but also involves mindful choices, balanced combination and understand the association of diet and microbiota. In addition, other lifestyle factors also influence over the microbial environment. Chronic stress, irregular sleep patterns and sedentary habits impact the activity and growth of the microbial diversity. It is not a ‘one-size-fits-all’ concept and personalized nutrition strategies are required depending upon the individual variations in microbial composition. Future research should incorporate long-term dietary assessments with short-term diet interventions to improve the findings of diet-microbiome relationship. Interdisciplinary collaborations are significant to navigate the complex relationships encompassing the knowledge from different disciplines such as microbiology, nutrition, behavioral and clinical sciences, allowing us to pave the way for dietary recommendations that prioritize gut health and overall well-being. CrossLinks International Publishers 2023-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/106 10.54393/df.v4i03.106 DIET FACTOR (Journal of Nutritional and Food Sciences); 2023: Volume 04 Issue 03 (October-December 2023); 01 2789-8105 2789-8091 10.54393/df.v4i03 en https://www.dietfactor.com.pk/index.php/df/article/view/106/97 10.54393/df.v4i03.106.g97 Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/107 2024-04-01T03:03:14Z df:Rew.Art driver

Biotechnological Innovations in Sustainable Food Production : Sustainable Food Production Walait, Manam Ajaz, Malaika Rasool, Waleed Irfan, Maham Fatima, Mahnoor Tariq, Faiza Food Biotechnology Zinc Finger Nucleases CRISPR Genetic Engineering This review article explores the critical role of biotechnology in addressing the global food security crisis aggravated by the COVID-19 pandemic and Eastern European conflict. It starts by examining the profound impacts of these events on food supply chains and pricing, supported by relevant statistical evidence. The study then discusses agricultural biotechnology, comparing conventional and sustainable agriculture, with an emphasis on genome editing and modification techniques such as Zinc Finger Nucleases (ZFNs), Oligonucleotide-directed mutagenesis (ODM), and CRISPR. The application of RNA interference in agriculture and microbial biotechnology in promoting soil health and sustainable food production is discussed. Furthermore, the review shifts focus to the utilization of microbial biotechnology for soil health enhancement and sustainable food production, encompassing the development of pest-resistant and drought-tolerant crops and biotechnological methods for optimizing water use efficiency. Additionally, it examines biotechnology's applications in food processing, including enhancing nutritional content and improving shelf life and safety. The European Green Deal is analyzed, particularly its influence on agriculture through strategies like Farm to Fork, Biodiversity, and Circular Economy. Finally, the review concludes by addressing policy considerations, ethical challenges, and the necessity of international cooperation in biotechnology research, exemplified by projects like the Golden Rice and Heat-Tolerant Maize for Asia (HTMA), highlighting the multidisciplinary nature and global significance of biotechnological innovations in ensuring sustainable food production.  CrossLinks International Publishers 2024-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/107 10.54393/df.v5i01.107 DIET FACTOR (Journal of Nutritional and Food Sciences); 2024: Volume 05 Issue 1 (January-March Issue); 02-09 2789-8105 2789-8091 10.54393/df.v5i01 en https://www.dietfactor.com.pk/index.php/df/article/view/107/108 10.54393/df.v5i01.107.g108 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/111 2024-08-31T09:55:34Z df:O.A driver

Therapeutic Effect of Avishan-e-Shirazi (Zataria Multiflora Boiss) Root Extract on Oxidative Stress Markers in Moderate Asthmatic Patients: Therapeutic Effect of Avishan-e-Shirazi Khanum, Farah Fatima, Noor Fatima, Noor A Munawar, Sheeza Jaffar, Muntaha Hassan, Atiqa Akbar, Alina Arshad, Misbah Zataria Multiflora Oxidative Stress Asthma Inflammation Root Extract Avishan-e-Shirazi (Zataria Multiflora Boiss) is a plant widely recognised for its medicinal and culinary purposes. Objectives: To evaluate the therapeutic effect of plant’s root extract on pulmonary function tests and oxidative stress markers among moderate Asthma tic patients. Methods: A total participant of 66 patients with pulmonary disease, 30-40 age, were selected for the 2-month research trial. Individuals were enrolled and distributed equally in two groups, 33 each. In the control group, 53.8% of individual were man, and 46.2% were women. In the treatment group, 49.1% of participants were man, and 50.9% were women. The groups G0 was considered as a control group with no root extract, and group G1 where conventional treatment and root extract were advised to participants. The participants were selected from the Jinnah Hospital, Pakistan. The 5mg/kg/day dried root extract supplements 3 times a day were given to the individuals daily for 2 months. Results: The mean age group of Asthma tic patients enrolled in the study was 35 ± 2.98 years in G0, and in G1, it was 34 ± 3.05. The mean BMI was 31.34 and 30.98 kgm-2 in both groups, respectively. There was a significant improvement in FEV1 levels and MDA enzyme levels with a p-value less than 0.05. The NO2 levels were also better. Similarly, the enzymes thiolase and SOD levels also improved with a p-value less than 0.05 in the treatment group.  Conclusions: The current study concluded that Avishan-e-Shirazi root extract could improve the pulmonary function and inflammation among Asthma patients.  CrossLinks International Publishers 2024-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/111 10.54393/df.v5i2.111 DIET FACTOR (Journal of Nutritional and Food Sciences); 2024: Volume 05 Issue 02 (April-June Issue); 19-23 2789-8105 2789-8091 10.54393/df.v5i2 en https://www.dietfactor.com.pk/index.php/df/article/view/111/116 10.54393/df.v5i2.111.g116 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/113 2024-03-31T22:55:53Z df:O.A driver

Investigating the Malnutrition in Children Under Five Years in District Umerkot, Sindh: Investigating the Malnutrition in Children Under Five Years Usman, Gulzar Khan, Muhammad Azeem Nizamani, Wali Muhammad Waqar, Muhammad Malnutrition Public Health Malnutrition no doubt has turned into a major public health problem especially in under five children of developing countries, 45% of child mortality is directly linked to malnutrition in developing countries. The malnutrition rates in Pakistan are undoubtedly high as 44% of children under five are stunted. Objective: This study aimed to determine the prevalence of malnutrition among children under five years of age in District Umerkot, Sindh. Methods: The study was designed as descriptive research and a non-probability convenient sampling technique was used to select respondents. A close-ended questionnaire was used to collect data from 164 respondents. Results: The findings of study revealed that stunting and wasting were the most frequently proved types of malnutrition which is highly prevailing among children under five years of age in District Umerkot. Conclusions: This study emphasizes the need for effective interventions to address malnutrition in this area and study to discover the cause of issue. The findings of this research might aid in directing efforts designed toward enhancing the diets of children under five in Sindh District Umerkot and might affect policy alternatives. CrossLinks International Publishers 2024-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/113 10.54393/df.v5i01.113 DIET FACTOR (Journal of Nutritional and Food Sciences); 2024: Volume 05 Issue 1 (January-March Issue); 27-31 2789-8105 2789-8091 10.54393/df.v5i01 en https://www.dietfactor.com.pk/index.php/df/article/view/113/106 10.54393/df.v5i01.113.g106 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/114 2024-03-31T22:55:44Z df:Rew.Art driver

Potential Health Benefits, Agro-Wastes and Industrial Byproducts of Mango (Mangifera Indica Linn): Health and Industrial Benefits of Mango Jabeen, Afrah Niazi, Madiha Khan Mangifera Indica Mangiferin Antimicrobial Biomass Agro-wastes Mango (Mangifera indica Linn) fruit is widely consumed around the world, but mango leaves are gaining popularity due to their numerous medicinal effects. Mangoes (Mangifera indica L.) account for about half of all tropical fruits produced worldwide, and their net output is predicted to rise rapidly over the next two decades due to improved agro-industrial technologies, the marketing of new varieties, and demand from health-conscious customers. Mango production costs are far higher than those of its edible part due to the management, recycling, and disposal of agricultural wastes and food by-products; this is even before factoring in the costs related with the environment and human health. Raw mangoes are commonly used in salads and pickles. Because mango has the unique capacity to change sour food into sweet, its prospective benefits as a potent antioxidant and sweetness enhancer are encouraging. Mango fruits, fruit pulp, and leaves were used in Ayurvedic medicine for hundreds of years to treat a wide range of health problems and diseases. According to chemical research, mango and mango leaves include a variety of polyphenolic antioxidants and micronutrients. This review looks into mangiferin and parts of mango, which have multiple health advantages for human health and illness prevention CrossLinks International Publishers 2024-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/114 10.54393/df.v5i01.114 DIET FACTOR (Journal of Nutritional and Food Sciences); 2024: Volume 05 Issue 1 (January-March Issue); 19-26 2789-8105 2789-8091 10.54393/df.v5i01 en https://www.dietfactor.com.pk/index.php/df/article/view/114/103 10.54393/df.v5i01.114.g103 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/116 2024-08-31T09:52:00Z df:O.A driver

Assessment of Nutritional Status among Tuberculosis Patients: A Survey-Based Study: Nutritional Status among Tuberculosis Patients Aslam, Tanveer Qureshi, Inaba Shujaat Ali, Aqsa Nasir, Hina Qadeer, Saman Qaisar, Farah Malik, Swaira Qureshi, Ayat Shujaat Tuberculosis Nutritional Status Dietary Habits Body Mass Index Public Health Tuberculosis (TB) remains a formidable global health challenge, representing a significant contributor to illness, mortality, and disability. Despite medical advancements, TB persists as the leading cause of death attributable to treatable infectious diseases, underscoring its enduring impact on public health worldwide. Objective: To assess the nutritional status among tuberculosis patients. Methods: A cross-sectional study encompassing both male and female participants was conducted. Out of the 205 participants involved, 115 were male and 90 were female, with an average age of 45 years. Our sample pool included both newly diagnosed and retreatment tuberculosis (TB) patients, and data gathering took place across various healthcare facilities within the Sahiwal district of Punjab, Pakistan. Results: Our research also found that patients with tuberculosis (TB) symptoms lasting over three months before diagnosis, were more prone to malnutrition compared to those with symptom durations. Additionally, our study indicated that 46.8% of the individuals involved in the research were malnourished. To sum up, our study underscores the link between health and TB among individuals. This study noted multiple factors like family size, income, education level, and other socioeconomic factors that affect tuberculosis outcomes and emphasized the importance of treatment outcomes. Conclusions: Detecting TB early and ensuring patients receive diagnosis and treatment is essential to prevent undernutrition from developing in TB patients CrossLinks International Publishers 2024-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/116 10.54393/df.v5i2.116 DIET FACTOR (Journal of Nutritional and Food Sciences); 2024: Volume 05 Issue 02 (April-June Issue); 14-18 2789-8105 2789-8091 10.54393/df.v5i2 en https://www.dietfactor.com.pk/index.php/df/article/view/116/115 10.54393/df.v5i2.116.g115 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/117 2024-03-31T22:55:34Z df:Edt driver

Click, Track and Eat: The Power of Nutrition Apps Khan, Ammar Ahmad Nutrition apps enhances the nutrition guidance and suitability in balancing and tracking food intakes. They expand knowledge and awareness about nutrition as well. The modern technologies connect users to have wearable devices and data analytics with motivations, visions and support on their journey towards healthy lifestyles. Instead of hunting through books and contacting nutritionists, you can find all information about healthy lifestyles into single solution and easily assessable platforms. As it provides more flexibility, it allows the users to interact at their own ease and make healthier choices by obtaining nutritious recipes and advices, which makes it more convenient and cost effective. In addition, these apps provide users to give real-time feedbacks and guidance, monitor their diet behaviors and physical activities and supplementation information They also facilitate them in weight calculations and calories-tracking to manage their whole diet plans. Furthermore, these offer several healthier activities like exercising and staying hydrated alerts. However, nutrition apps have many limitations and challenges; users may consider it time consuming with recent study highlighting that the calorie and fitness tracking may be related to eating disorders [1]. Additionally, another study on eating disorders found that body dissatisfaction and preoccupations with body shape tend to be high in the individuals using nutrition apps [2]. Despite these issues, the accuracy of these app can vary depending on user’s capability to record their food intake. Nevertheless, this does not deny the significance of dietary compositions in health and illness prevention and management. Appropriate nutritional intake is crucial to maintain a healthy life, avoid nutrient deficiencies and lower the risk of diseases. Therefore, it is imperative to establish effective methods so that the dietary can be tracked and thus improved. It is equally important to address the concerns related to negative impacts of nutrition apps such as unhealthy eating habits due to overdependence. In conclusion, this editorial sheds light on the significance of nutrition apps that provide user-friendly interactions for improving dietary habits. While many of nutrition apps have positively improved user behaviors and diet quality, addressing challenges such as users’ annoyance and disengagements still remains. Looking forward, prioritizing user satisfaction and enhancing functionality is crucial to unlocking the nutrition apps potential for achieving long-term impacts in diet quality and promoting healthier lifestyles. CrossLinks International Publishers 2024-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/117 10.54393/df.v5i01.117 DIET FACTOR (Journal of Nutritional and Food Sciences); 2024: Volume 05 Issue 1 (January-March Issue); 01 2789-8105 2789-8091 10.54393/df.v5i01 en https://www.dietfactor.com.pk/index.php/df/article/view/117/101 10.54393/df.v5i01.117.g101 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/119 2024-03-31T22:55:25Z df:Rew.Art driver

Healthcare Management of an Obese Person : Healthcare Management of an Obese Person Baqir, Syeda Rida Khan, Shafaque Aslam Zaman, Bushra Marium Ali, Tahira Hamid Bangash, Nazish Saeed Ali, Muhammad Amjad Zaidi, Fatima Farooq, Jahan Ara Obesity Weight Management Body Mass Index Surgical Interventions Physical Exercise Around the world, 1.6 million causalities are due to mortalities related to obesity. Obesity is the major cause of various health issues and diseases like diabetes, cancer, heart disease, hypertension, sleep loss, etc. The main causes of obesity in Pakistan are poor diet, lack of exercise, and a sedentary lifestyle. Body mass index is a measurement tool that can be used to measure the fat of the body by calculating the ratio of weight and height of males and females. The ratio of people living in urban areas is higher than people living in rural area. The objective of our study is to explore the knowledge of healthcare management of an obese person. This is an exploratory study extracted from various literatures to enhance the understanding related to multiple treatment options i.e.: surgical and non-surgical interventions for the management of obesity. It comprises of various national and international, cross-sectional surveys, and experimental researches. The study concluded that there are many conservative and non-conservative options for the management of obesity and the reduction of weight can improve the quality of life as well as reduce the risk of various diseases.  CrossLinks International Publishers 2024-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/119 10.54393/df.v5i01.119 DIET FACTOR (Journal of Nutritional and Food Sciences); 2024: Volume 05 Issue 1 (January-March Issue); 10-18 2789-8105 2789-8091 10.54393/df.v5i01 en https://www.dietfactor.com.pk/index.php/df/article/view/119/102 10.54393/df.v5i01.119.g102 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/120 2026-03-13T05:10:15Z df:Rew.Art driver

Tech-Driven Evolution of Trait Performance in Oilseed Crops: A Contemporary Perspective: Advancements in Gene Editing Techniques Younas, Zohaib Ahmad, Ilyas Yousaf, Tayyaba Kazmi, Syed Aoun Abbas Hassan, Ahmad Younas, Muhammad Imran, Muhammad Rahman, Ubaidur Ahmad, Maaz Mashwani, Zia Ur Rehman Clusture Regularly Interspace Short Palindromic Repeats (CRISPR) Oilseed Crops Gene Editing Traditional Breeding Vector Construction Agrobacterium Mediated Plant Transformation 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. CrossLinks International Publishers 2025-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/120 10.54393/df.v6i1.120 DIET FACTOR (Journal of Nutritional and Food Sciences); 2025: Volume 06 Issue 01 (Jan- Mar Issue); 02-11 2789-8105 2789-8091 10.54393/df.v6i1 en https://www.dietfactor.com.pk/index.php/df/article/view/120/133 10.54393/df.v6i1.120.g133 Copyright (c) 2025 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/122 2025-08-06T05:23:13Z df:Rew.Art driver

Nanotechnology in Food: Processing, Packaging, and Preservation: Nanotechnology in Food: Processing and Preservation Jamshaid, Aqsa Ibrahim, Shumaila Ali, Adeeba Basim, Muhammad Atta, Aliyya Haseeb, Muhammad Asjad Ullah, Sami Saleem, Muhammad Bin Walait, Manam Nano-emulsions Nano-encapsulation Improved Packaging Nano-Sensors Nanotechnology entails creating, characterizing, and employing structures with sizes ranging from 1 to 100, significantly influencing medicine, engineering, agriculture, and food. Nanomaterials hold potential for the development of high-quality, healthier, and safer foods improving shelf life and reducing contaminations. Food safety and security are gaining much attention globally to maintain a consistent supply of nutrient-rich and safe food. Many disciplines of food science have been changed by the rapid growth of nanotechnology, particularly those involving food storage, processing, functioning, packaging, transportation, and other safety considerations. This review focuses on current advancements in food nano-packaging, such as active, smart, and improved packing. Nano-encapsulation improves food processing by releasing bioactive chemicals, increasing bioavailability, and extending shelf life. Additionally, applications of nanotechnology in agriculture and food, including nano-sensors, nano-encapsulation, nanocomposites, food packaging, and nano-emulsions are discussed. Despite tremendous advancements in nanotechnology in food items, nanomaterials and nanoparticle toxicity are not fully understood. If the chemical mechanisms through which nanomaterials interact with food are not completely understood, we may face a nano-toxicity catastrophe, hence they must be further characterized and their usage must be carefully controlled. CrossLinks International Publishers 2024-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/122 10.54393/df.v5i03.122 DIET FACTOR (Journal of Nutritional and Food Sciences); 2024: Volume 05 Issue 03 (July-September Issue); 02-11 2789-8105 2789-8091 10.54393/df.v5i03 en https://www.dietfactor.com.pk/index.php/df/article/view/122/147 10.54393/df.v5i03.122.g147 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/123 2024-04-16T23:17:01Z df:O.A driver

Tailoring the Use of Proso Millet in Preparation of Gluten Free Cupcakes: Tailoring Proso Millet in Gluten-Free Cupcakes Raza, Nighat Bano, Naheed Hamza, Ali Mujtaba, Ahmed Farooq, Umar Matloob, Amar Mehmood, Mirza Abid Ain, Qurat ul Munir, Muhammad Celiac Disease Gluten-Free Cupcakes Proso Millet Rice Flour Product Development Celiac disease is the disorder of small intestine. It affects about 1% of the population. To meet dietary requirements of the affected population, the food industry must develop new food items with special health-improving properties. For people who are allergic to gluten, Proso millet is the ideal cereal owing to its gluten-free nature. Objective: To make gluten-free cupcakes using varying concentrations of Proso millet and rice flour. Methods: The gluten content, total phenolic content, and particle size distribution of the raw material were all measured. Next, 100% wheat flour, 80%, 85%, and 90% Proso millet flour, and 20%, 15%, and 10% rice flour were used to make cupcakes. The nutritional makeup of the cupcakes, including their moisture content, ash content, crude fiber, crude fat, crude protein, and mineral (Fe, Zn, Ca, and P) contents, was examined. Results: Based on the results, the optimal ratio of protein and fiber was found to be 90% Proso millet and 10% rice flour. The result for the sensory score of the cupcakes showed that all the treatments were acceptable by the consumer. Conclusions: Although the treatment having high concentration of Proso millet recorded the highest acceptability score. Therefore, Proso millet is useful cereal for any product development. CrossLinks International Publishers 2024-04-15 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/123 10.54393/df.v5i01.123 DIET FACTOR (Journal of Nutritional and Food Sciences); 2024: Volume 05 Issue 1 (January-March Issue); 45-50 2789-8105 2789-8091 10.54393/df.v5i01 en https://www.dietfactor.com.pk/index.php/df/article/view/123/110 10.54393/df.v5i01.123.g110 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/124 2024-05-08T09:22:54Z df:O.A driver

Supplementation of Aloe Vera to Formulate the Fortified Bread by Managing its Nutritional Profile : Aloe Vera-Supplemented Fortified Bread Raza, Nighat Bano, Naheed Hamza, Ali Naz, Ambreen Shahbaz, Muhammad Murtaza, Shamas Khan, Maha Kaleem, Muhammad Mujtaba, Ahmed Shabbir, Bisma Aloe Vera Bioactive Compounds Fortified Bread Health Benefits Medicinal Plants Aloe vera is the medicinal plant rich in bioactive compounds. It has a potential to cure many health related problems. The challenge for the food sector is to create novel food products with health promising properties. Objective: To fortify the bread with two different varieties of Aloe vera in different treatments in varying proportion (0, 10, 20, 30%). Methods: The raw material was analyzed and compositional results of proximate analysis of Aloe vera gel indicated the moisture content (98 ± 0.081, 98.5 ± 0.816), crude protein (0.39 ± 0.008, 0.34 ± 0.0081), crude fat (0.22 ± 0.081, 0.23 ± 0.016) crude ash (0.4 ± 0.081, 0.4 ± 0.081), crude fiber (0.59 ± 0.081, 0.31± 0.0816), and NFE (0.4 ± 0.163, 0.01 ± 0.0081) % for Aloe barbedensis miller and A. barbedensis marlothi respectively. The product was developed using different proportions of both varieties of Aloe vera. The proximate, mineral, color, texture and sensory properties of the Aloe vera fortified bread samples were evaluated. Results: Results of the proximate analysis showed that addition of 20% of marlothi variety of Aloe vera enhance the texture of bread. However, the sensory evaluation indicated that the 20% Aloe vera fortified bread was not significantly different from the bread produced from 100% wheat flour in terms of quality attributes evaluated in this study. Conclusions: Fortification of bread with Aloe vera gel increased the fiber content and macronutrient of conventional bread. In addition, the Aloe vera fortified bread was rich in minerals and also acceptable to consumers at 20% fortification level.    CrossLinks International Publishers 2024-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/124 10.54393/df.v5i01.124 DIET FACTOR (Journal of Nutritional and Food Sciences); 2024: Volume 05 Issue 1 (January-March Issue); 51-57 2789-8105 2789-8091 10.54393/df.v5i01 en https://www.dietfactor.com.pk/index.php/df/article/view/124/111 10.54393/df.v5i01.124.g111 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/127 2024-04-15T23:16:06Z df:O.A driver

Extraction and Characterization of Natural Antioxidants from Olive Leaves Powder : Extraction and Characterization of Natural Antioxidants Saeed, Muhammad Khalid Shehzadi, Iram Zahra, Naseem Anjum, Shaheena Huma, Zille Ur Rehman, Khalil Olea europaea Antioxidants Polyphenols Flavonoids Olive (Olea europaea L.) leaves, which contain large amounts of phenols, are a common byproduct in the production of olive oil. When improperly processed, the by-products produced by the olive diligence can impairment the environment. Its leaves, which are made when olive trees are pruned and harvested and it is expected that foliage make up twenty five percent of pruning remains overall. These byproducts cost manufacturers money and have serious environmental implications. So, like other agronomical production wastes, partial reuse is something that should be pursued. These leftovers have a high concentration of beneficial chemicals, if isolated, may be used in food, cosmetics and nutraceutical sectors. Objectives: To extract the bioactive compounds polyphenols and flavonoids in 70% ethanol extract and its antioxidant activity was done. Methods: The polyphenols were quantified by Folin reagent and flavonoids by aluminum chloride methods respectively and the natural antioxidants were estimated by using free radical scavenging DPPH assay. Results: It was discovered that the 70% ethanol extract's total polyphenolic content was 65.50 ± 1.42 (mg GAE/g) and its total flavonoids were 11.85 ± 0.60 (mg QE/g). In 70% ethanol extract the % inhibition (DPPH) was 42.82±3.20-88.40±5.18 while BHT has the % inhibition (DPPH) 30.4 ± 2.50-80.50 ± 4.68 at concentration 0.1-0.5 mg/ml. Conclusions: The results indicating a noteworthy antioxidant activity in terms of radical scavenging activity. These results also wrapped up that the olive industry waste may be reutilized as a natural source of antioxidants in various sectors.  CrossLinks International Publishers 2024-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/127 10.54393/df.v5i01.127 DIET FACTOR (Journal of Nutritional and Food Sciences); 2024: Volume 05 Issue 1 (January-March Issue); 40-44 2789-8105 2789-8091 10.54393/df.v5i01 en https://www.dietfactor.com.pk/index.php/df/article/view/127/109 10.54393/df.v5i01.127.g109 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/128 2024-08-31T09:43:35Z df:O.A driver

Development and Characterization of Bauhinia variegata Linn leaves powder Biscuits : Characterization of Bauhinia variegata Biscuits Ahmad, Uswa Ahmed, Shiza Hameed, Saleha Azhar, Sana Malik, Ayesha Vitamin C Iron Proximate Analysis Sensory Attributes Bauhinia variegata Iron deficiency anemia is the major public health problem all over the world especially in children under 5 and pregnant females. Objective: To develop and explore the nutritional and sensory quality of iron and Vitamin C enriched biscuits by using leave powder of Bauhinia variegata and lemon juice for the study period of two months. Methods: Experimental research was performed to determine the levels of macronutrients, micronutrients and overall acceptability of Bauhinia variegata leaves powder biscuits.  For this purpose, Bauhinia variegata leaves were collected, washed with clean water, sun-dried and finely grinded to form powder. Bauhinia variegata leaves powder was analyzed for proximate analysis, iron and Vitamin C levels. Functional biscuits with treatments (T0, T1 and T2) were made by using 10 g and 10 mL of Bauhinia variegata leaves powder and lemon juice respectively. The iron-enriched biscuits were evaluated for proximate composition, iron, Vitamin C contents and sensory traits such as color, flavor, taste, texture and overall acceptability.  One-way Anova was applied on the obtained results. Results: The consequences found that Bauhinia variegata leaves powder was rich in protein and iron contents. Incorporation of Bauhinia variegata leaves powder and lemon juice in the biscuits significantly increased the nutritional composition of biscuits. The results related to sensory parameters proved that Bauhinia variegata leaves powder biscuits had high sensory acceptability as compared to control. Conclusions: It is concluded that by adding dried leaves powder of Bauhinia variegata and juice of lemon improved the nutritive value and consumer acceptability of the functional biscuits. CrossLinks International Publishers 2024-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/128 10.54393/df.v5i2.128 DIET FACTOR (Journal of Nutritional and Food Sciences); 2024: Volume 05 Issue 02 (April-June Issue); 03-07 2789-8105 2789-8091 10.54393/df.v5i2 en https://www.dietfactor.com.pk/index.php/df/article/view/128/112 10.54393/df.v5i2.128.g112 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/129 2024-08-31T09:49:20Z df:O.A driver

Eating Habits and Lifestyle Practice of Young Adults in Karachi, Pakistan; a Cross-Sectional Survey: Eating Habits of Young Adults Irfan, Fahima Mohammad Irfan, Faryal Muhammad Rehman, Sami ur Faiz, Aqsa Afzal, Mubushara Ahmed, Muhammad Cardiovascular Disease Obesity Eating Habits Lifestyle Each year in Pakistan about 35% to 40% of deaths occur due to cardiovascular disease that is mainly caused by decreased physical activity and unhealthy food consumption. Obesity among young people is a serious public health issue because it is frequently associated with multiple metabolic syndromes. Objective: To determine young adults' eating habits and lifestyle practices and compare this among male and female genders. Methods: A total of 249 participants aged between 18 to 25 years young adults were recruited from different universities using a non-probability convenient sampling technique. The participants' eating habits and lifestyle practices were analyzed using a self-designed questionnaire. Results: Among 249 students, 43.8% were male 56.2% were female. Statistically, there was a significant difference found between the two genders in the consumption of water (p<0.001), and meal consumption daily (p=0.007), Eating habits after joining university (p=0.44), thinking of physically strong (p=0.001), Physical inactivity (p<0.001) and their preferred living place in leisure time (p<0.001). Conclusions: This study concluded that most of the female were involved in unhealthy dietary habits concerning skipping meals and having fast food, whereas there is no difference found between genders in their physical activity. However further research should be conducted to explore the relation of eating habits and lifestyle in gender CrossLinks International Publishers 2024-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/129 10.54393/df.v5i2.129 DIET FACTOR (Journal of Nutritional and Food Sciences); 2024: Volume 05 Issue 02 (April-June Issue); 08-13 2789-8105 2789-8091 10.54393/df.v5i2 en https://www.dietfactor.com.pk/index.php/df/article/view/129/113 10.54393/df.v5i2.129.g113 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/134 2024-08-31T09:56:58Z df:O.A driver

Determination Of Aflatoxin in Various Spices Samples and Its Detoxification Using Black Seed Oil: A Biological Approach: Using Black Seed Oil for Detoxification of Aflatoxins Saeed, Muhammad Khalid Anjum, Shaheena Zahra, Naseem Shahzadi, Irram Huma, Zille Khan, Amara Rehman, Khalil ur Aflatoxins Spices Detoxification Biological Approach Black Seed Oil Aflatoxins are poisonous compounds generated by specific fungal species that are naturally occurring everywhere and are essentially inevitable. They can seriously endanger human health by contaminating food crops. Aflatoxin contamination of spices is a serious worldwide problem that affects trade and they are cited as the first significant risk in border rejection. Objectives: The objectives of this study were to ascertain the aflatoxin content of different spices samples and to use varying concentrations of black seed oil to detoxify positive samples. Methods: Thin Layer Chromatography (TLC) was used to determine the aflatoxins in various spices and contaminated sample were detoxified by black seed oil. Results: From this study aflatoxins were detected in 70% and 30% spices samples have no aflatoxin. Among contaminated samples 43% had aflatoxins beyond the permissible limits whereas 57% had the aflatoxins below the permissible limits. The positive samples were alleviated by biological method i.e. black seed oil (1-10%) which detoxified aflatoxin in fennel 49.52 ± 1.50 – 92.50 ± 1.94% and detoxification level was found in cumin seed 55.37 ± 1.52 – 87.32 ± 1.83 while in fenugreek it was ranging from 50.20 ± 1.50 – 82.37 ± 1.75. Conclusions: This study showed that black seed lowered aflatoxin levels in some spices. CrossLinks International Publishers 2024-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/134 10.54393/df.v5i2.134 DIET FACTOR (Journal of Nutritional and Food Sciences); 2024: Volume 05 Issue 02 (April-June Issue); 24-29 2789-8105 2789-8091 10.54393/df.v5i2 en https://www.dietfactor.com.pk/index.php/df/article/view/134/117 10.54393/df.v5i2.134.g117 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/135 2025-02-12T07:19:24Z df:O.A driver

Determination of the Temperature and Time Required for Formation of Safe Levels of Acrylamide in Bakery Products: Temperature and Time for Formation of Acrylamide in Bakery Products Qadeer, Saman Basharat, Shahnai Khan, Rameen Bukht Ishtiaq, Saman Hasan, Aisha Zahur, Mishab Ajmal, Areeba Acrylamide Temperature Time Bakery Products 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. CrossLinks International Publishers 2024-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/135 10.54393/df.v5i04.135 DIET FACTOR (Journal of Nutritional and Food Sciences); 2024: Volume 05 Issue 04 (Oct-Dec Issue); 14-18 2789-8105 2789-8091 10.54393/df.v5i04 en https://www.dietfactor.com.pk/index.php/df/article/view/135/129 10.54393/df.v5i04.135.g129 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/136 2024-08-31T09:41:44Z df:Edt driver

Nutritional Preparedness: Strengthening Immune Defenses against Biological Threats Mojgani, Naheed Ashique, Sumel As the world continues to grapple with the aftermath of the COVID-19 pandemic, it has become increasingly evident how vulnerable we are to Biological Warfare. At the time of crisis, developing effective vaccines at such short notice and distributing them equitably proved to be a significant challenge. Some governments and health policy makers were ill-equipped to handle the task effectively resulting in unnecessary delays in the process of developing effective vaccines and ineffective supply chains that consequently resulted in millions of death worldwide. All this has urged and spurred governments to prioritize bio-preparedness and enhance bio-defense measures.   However apart from the Governments and health policy makers’ preparedness, COVID 19 pandemic has taught us invaluable lessons for preparing ourselves at individual level for such threats in future. We have now become more aware of the importance of personnel hygiene and maintaining body’s resistance against the foreign agent that could protect us from the biological threat. As seen during the recent pandemic, individuals with underlying health conditions, many of which were linked to poor dietary habits were more vulnerable to the infection.  The pandemic has served as a wake-up call, highlighting the importance of prioritizing nutrition as a means of modulating our gut microbiome consequently fortifying our body's defenses against infections and diseases. A comprehensive literature survey has proven how healthy dietary choices including an adequate supply of essential and bioactive nutrients such as vitamins, proteins, Zinc etc and bioactive compounds such as probiotics, prebiotics, antioxidants, polyphenols etc, could reduce inflammations and help maintain a robust immune system. Nutrition plays a crucial role in maintaining a healthy immune system and warding off infections.  Research has consistently shown that a well-balanced diet rich in fruits, vegetables, whole grains, lean proteins, and healthy fats is essential for bolstering our immune response. These nutrient-dense foods provide our bodies with the vitamins, minerals, and antioxidants necessary to support our immune system's function. For instance, vitamin C, found in citrus fruits and leafy greens, is known for its immune-boosting properties. It aids in the production of white blood cells, which are vital for fighting off infections. Similarly, vitamin E, present in nuts, seeds, and vegetable oils, acts as an antioxidant that protects our cells from damage and strengthens our immune system. As we navigate the post-pandemic landscape, it is imperative that we draw lessons from this experience and prioritize nutrition as a fundamental aspect of public health. Healthcare professionals, educators, and policymakers must work collaboratively to integrate nutrition education into public health initiatives and empower individuals to make informed food choices. Furthermore, media outlets play a crucial role in disseminating information about the link between diet and immunity. By featuring expert opinions, sharing immune-boosting recipes, and debunking common myths surrounding nutrition, the media can help foster a culture of health-conscious eating habits. In conclusion, the COVID-19 pandemic has underscored the critical role of diet in supporting our immune system's ability to combat infections and diseases. It is imperative that we seize this opportunity to prioritize nutrition education and promote healthy eating habits as essential components of public health initiatives. By doing so, we can empower individuals to take proactive steps towards bolstering their immune health and ultimately contribute to a healthier population. Personal preparedness complements government and health policy efforts. By taking responsibility for our own health and well-being, we can create a more resilient society that is better equipped to handle future biological threats. CrossLinks International Publishers 2024-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/136 10.54393/df.v5i2.136 DIET FACTOR (Journal of Nutritional and Food Sciences); 2024: Volume 05 Issue 02 (April-June Issue); 01-02 2789-8105 2789-8091 10.54393/df.v5i2 en https://www.dietfactor.com.pk/index.php/df/article/view/136/114 10.54393/df.v5i2.136.g114 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/137 2025-08-06T05:21:13Z df:O.A driver

Nutritional Analysis of Wheat Flour at Hyderabad for Detection of Essential and Toxic Metals: Essential and Toxic Metals in Wheat Flour Mehmood, Sharmeen Shah, Afsheen Memon, Mahak Hakro, Shaheena Whole Wheat Flour Refined Wheat Flour Toxic Metals Essential Elements Wheat flour is basic diet in Asian countries. Quality of wheat flour and milling process has been changing day by day which have profound impact on nutrition value of wheat flour. Objective: To carry out Nutritional assessment of whole and refined wheat flour grinded locally at 13 mills of Hyderabad to determine presence of essential and toxic metals. Methods: Whole and refined wheat flour were randomly collected from 13 flour mills of Hyderabad for determination of moisture, ash, fat, fiber, carbohydrates, proteins, essential (Fe, Zn and Mn) and Toxic (Cd, Cr, Pb and Cu) metals with standard scientific methods. Results: High moisture has been recorded in F.M.13 mill in whole and refined flour as 12.5% and 11.8% respectively where as low moisture 7.1% has been found in whole flour in F.M.10 mill and 7.4% in refined flour in F.M.01 mill. F.M.04 contains high Iron in whole and refined wheat flour as 0.91±1.1 and 0.74±0.5mg/kg respectively. Zinc content has been high in F.M.10 and F.M.11 as 9.95±5.6mg/kg and 8.66±5.1mg/kg respectively. Cadmium has been high in F.M.09 as 0.06±0.01mg/kg in refined flour whereas Lead has been high in F.M.09 as 0.28±0.13mg/kg in whole wheat flour. Conclusions: Carbohydrates have been high whereas fiber and protein has been low in refined flour. Fe, Zn and Mn has been significantly low whereas Cd, Pb, Cr and Cu has been significantly high in refined wheat flour. It is concluded that consumption of whole wheat flour is better than refined wheat flour.    CrossLinks International Publishers 2024-09-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/137 10.54393/df.v5i03.137 DIET FACTOR (Journal of Nutritional and Food Sciences); 2024: Volume 05 Issue 03 (July-September Issue); 12-16 2789-8105 2789-8091 10.54393/df.v5i03 en https://www.dietfactor.com.pk/index.php/df/article/view/137/121 10.54393/df.v5i03.137.g121 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0

oai:ojs2.www.dietfactor.com.pk:article/138 2024-09-01T01:48:27Z df:O.A driver

Shelf Life Extension of Fresh Cut Carrot by the Application of Cinnamon Extract Infused Edible Coating: Shelf Life Extension of Fresh Cut Carrot Naeem, Hammad Noor, Hafiz Usama Rashid, Muhammad Hamdan Zulfiqar, Rabiya Rashid, Sidra Mujtaba, Ahmed Yasmeen, Zarina Shafique, Bareera Masih, Sharoon Iqbal, Zafar Edible Coating Cinnamon Extract Shelf Life Extension Antioxidant The consumer demand for fresh cut fruits and vegetables is increasing rapidly owing to fast paced life style changes. The main problem with fresh cut fruits and vegetables is deterioration in term of color, taste, firmness etc. To solve these issues, researcher and processors have been using edible coatings to maintain quality of fresh cut commodities. Objective: To assess the potential effects of cinnamon extract infused edible coating formulated for shelf life extension of fresh cut carrots. Methods: Cinnamon extract was added as an antioxidant, aimed to aid in shelf life extension of fresh cut carrots. Cinnamon extract was obtained in an aqueous medium. The treatments were stored at 5oC for 21 days for shelf life study. The treatments were assessed for weight loss%, %acidity, TSS, firmness, color and ascorbic acid content at 7 days. Results: Coated treatments had better quality after storage period in term of wt. loss %, firmness and color, as compared to non-coated control treatments. Conclusions:  Result suggests that edible coating enhanced with antioxidants have the potential to extend shelf life of fresh cut fruits and vegetables. CrossLinks International Publishers 2024-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.dietfactor.com.pk/index.php/df/article/view/138 10.54393/df.v5i2.138 DIET FACTOR (Journal of Nutritional and Food Sciences); 2024: Volume 05 Issue 02 (April-June Issue); 30-35 2789-8105 2789-8091 10.54393/df.v5i2 en https://www.dietfactor.com.pk/index.php/df/article/view/138/118 10.54393/df.v5i2.138.g118 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://creativecommons.org/licenses/by/4.0 f3be91df6f6acddca61f49756319283b