A nutritionist is a key person who advises on matters of food and nutrition and their impacts on human health. Nutrition is a very essential part of science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion. For humans, a healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce risk of foodborne illness. An unhealthy diet can cause deficiency-related diseases such as blindness, anaemia, scurvy, preterm birth, stillbirth and cretinism, nutrient excess health-threatening conditions such as obesity and metabolic syndrome and such common chronic systemic diseases as cardiovascular disease, diabetes and osteoporosis. Undernutrition can lead to wasting in acute cases and the stunting of marasmus in chronic cases of malnutrition.
Timely measures and awareness in terms of nutrition, food and diet advances the understanding of nutrients and health protectants in food for improving the human condition.
Subject areas include, but are not restricted to the below themes:
Advanced Food Processing Technologies, Balanced Eating, Biochemistry and Cellular Metabolism of Nutrients, Dangers of Poor Nutrition, Diabetes Nutrition, Diet Therapy, Dietary Strategies, Effect of Nutrition on Metabolic Control, Food Biotechnology and Nutrition, Food Chemical Engineering, Food Chemistry, Food Engineering, Food Hygiene, Food Microbiology, Food Packaging, Food Physics, Food Preservation, Food Process Engineering, Food Science, Food Toxicology, Health Nutrition, Impact of Hormones and Genetics on Nutrient Handling, Macronutrients, Micronutrients, Malnourishment, Mass Spectrometry in Food Technology, Meat Science, Molecular Nutrition, Nutritional Epidemiology, Obesity and Weight loss, Public Health Policy & Health Economics, Sensory analysis.
The desire of CPQ Nutrition is to publish articles in all the related arenas.
Cocoa (Theobroma cacao L.) pulp, a by-product of cocoa beans processing, constitute about 10 % of total cocoa beans, which is rich in micronutrients and macronutrients mostly sugars. Saccharomyces cerevisiae was used for wine fermentation which last for 15 days. [...] READ MORE
Proximate and mineral analyses of sorghum grain treated with ethanolic leaf extracts of Euphorbia balsamifera Aiton, Lawsonia inermis L., Mitracarpus hirtus (L.) DC and Senna obtusifolia L were determined before and after being infested by S. zeamais. Twenty grams of sorghum were treated with the aforementioned botanicals at the concentrations of 25, 50 and 100mg/g. [...] READ MORE
Mothers and caregivers typically feed infants according to their culture, purchase power and level of awareness with no due diligence to nutritional quality of the diet. Scientific evidence on nutritional adequacy of predominant complementary foods is critical for planning and prioritizing interventions. [...] READ MORE
The impact of soy isoflavones on the intestinal microbiota has been investigated in different situations of dysbiosis, such as the type of diet adopted, medications taken, intestinal mucosa, immune system and the microbiota itself. Thus, we aim to describe, through a literature review, [...] READ MORE
Death and morbidity due to Protein Energy Malnutrition in infancy continue to scourge populations in developing countries, thus the aim of this study. A total of 123 children below 2 years of age were recruited in this descriptive cross-sectional study. Socio-demographic data and information on the different infant feeding habits were obtained by the use of semi-structured questionnaire. [...] READ MORE
The new pandemic COVID-19, caused by the coronavirus SARS-CoV-2, has already affected millions of people from the majority of world countries, with a mortality rate of 3.1%. We know that the virus does not similarly affect all population groups and the severe or very severe forms of the disease are well-identified among the risk groups. Obesity, type 2 diabetes, chronic kidney disease, or cardiovascular disease are known as risk factors for severe illness for COVID-19 at any age. [...] READ MORE
Stress can be described as ‘any provocation to homeostasis’ or the body’s internal balance feeling. It can reveal itself either as eustress or as distress. Eustress is interpreted as ‘good stress.’ It is a simple form of stress that motivates a person to maintain performance, but it influences physical or psychological when being chronic issues. Stresses are issues due to the external environment, psychological or social situations or internal illness, or medical procedures [...] READ MORE
Domestication of the giant African land snail, Archachatina marginata, requires diets of a good quality to balance the nutrient requirement. Therefore, this study examined the effect of leaves of forest tree, Gliricidia sepium as a diet (GSLM) on the growth, performance and proximate composition of meat of A. marginata. Ninety (90) giant African land snails, Archachatina marginata, were randomly allotted into five (5) experimental treatments. [...] READ MORE
This paper provides effective guidelines to control postprandial plasma glucose for type 2 diabetes (T2D) patients. Most food nutrition literatures use terminologies for measurements such as serving size, grams, calories that can be difficult for T2D patients to understand and let alone to be used as a guide. [...] READ MORE
Investigating the relationship between meals and postprandial plasma glucose by using glucose responses due to solid food. The author used a continuous glucose monitor device to collect data by focusing on different food inputs for 647 days. [...] READ MORE