Journal of Food Science and Human Nutrition

The Effect of Caffeine Consumption on Alertness: A Review of Literature

2023-11-09T16:31:59+00:00

Aim: The aim of this study was to examine the role of caffeine consumption on alertness, particularly in relation to cognitive performance and sleep-wake regulation.

Methods: The study adopted secondary research approach to review previous literature on the topic under study.

Results: The study found that caffeine consumption can significantly increase alertness by blocking adenosine receptors in the brain, leading to increased arousal, vigilance, and cognitive performance. The study also noted that the effects of caffeine on alertness are amount-dependent and can vary based on individual factors such as genetics, tolerance, and sensitivity. However, excessive caffeine consumption disrupts sleep patterns and negatively impact overall alertness and cognitive performance in the long term.

Conclusion: Caffeine consumption contributes to increased alertness and cognitive performance, but excessive intake leads to sleep disturbances and diminished alertness in the long run.

Recommendation: Individuals should consider their caffeine sensitivity, tolerance, and timing of consumption to optimize the alertness-enhancing effects of caffeine while minimizing potential negative consequences. Further research is needed to better understand the long-term effects of caffeine consumption on alertness and cognitive performance.

Investigation of Sustainability Challenges Faced by Food Fortification Programs Targeting Pregnant Women and Children in Developing Countries

2023-05-15T17:12:24+00:00

Aim: This review aimed to investigate the sustainability challenges faced by food fortification programs targeting pregnant women and children in developing countries.

Methods: This study employed desktop review of literature. The data sources for this study included academic databases such as Google Scholar as well as reports and policy documents from relevant international organizations such as UNICEF, WHO, and FAO. The search strategy involved a combination of keywords and phrases related to food fortification programs, sustainability, pregnant women, and children.

Results: The study found that one of the biggest challenges facing food fortification programs is funding. Many developing countries lack the resources and infrastructure necessary to establish and maintain food fortification programs. Another challenge facing sustainability of food fortification programs in developing countries is supply chain challenges. Supply chain challenges include issues related to procurement of premixes, transportation and storage of fortified foods, distribution to remote areas, and monitoring and quality control of the fortification process. The study also showed that inadequate enforcement of fortification standards and insufficient monitoring are common challenges facing food fortification programs in developing countries. The study also identified consumer acceptance as challenge facing food fortification programs in developing countries.

Conclusion: The study provides valuable insights into the sustainability of food fortification programs and highlights the need for continued efforts to address the challenges faced by these programs to ensure their long-term success.

Recommendations: To overcome funding challenge, governments, donors, and other stakeholders must work together to ensure that adequate and sustainable funding is available for food fortification programs to continue. To overcome supply chain challenges, supply chain actors must ensure that fortified foods are available and accessible to vulnerable populations.

The Effect of Boiling on the Nutritional Quality and Sensory Characteristics of Cowpeas

2023-05-17T00:25:57+00:00

Aim: This study aimed at determining the effect of boiling on the nutritional quality and sensory characteristics of cowpeas (Vigna unguiculata).

Methods: One kg of fresh cowpea pods was procured from a local market and sorted for uniform size and color, then soaked. The soaked cowpeas were divided into two halves: one half was boiled for 30 minutes, while the other half was left uncooked as a control group. The boiled cowpeas were drained and cooled to room temperature. The sensory characteristics of the cowpea seeds were evaluated using a 9-point hedonic scale. The sensory attributes evaluated included color, flavor, texture, and overall acceptability. The sensory analysis was conducted by a panel of trained sensory evaluators.

Results: The study found that the fat content remains relatively consistent between boiled and uncooked cowpeas. It was also found that the fiber content of cowpeas remains relatively stable even after boiling. The study further showed that boiling cowpeas led to a reduction in phytic acid content. The results also showed that the boiling process had a detrimental effect on the vitamin C content of cowpeas. The results further showed a significant increase in protein content of boiled cowpeas compared to uncooked cowpeas. The results also showed a significant increase in the iron content of boiled compared to uncooked cowpea. The zinc content was also significantly higher in boiled cowpeas compared to uncooked cowpeas. However, the calcium content was found to be significantly lower in boiled cowpeas. The sensory analysis showed that flavor of boiled cowpea seeds was more pronounced and developed compared to unboiled seeds.

Conclusion: The study conclude that boiling enhances the nutritional value of cowpeas by increasing their protein and mineral content but it causes a reduction in heat-sensitive vitamins, such as vitamin C.

Recommendations: This study recommend inclusion of boiling as a processing method for cowpeas to improve their nutritional value. The boiling time and temperature should be carefully controlled to avoid excessive loss of nutrients and ensure optimum nutrient retention. Based on this study, a boiling time of 60 minutes at 100°C is recommended for cowpeas.

The Impact of Nutrient Timing on Athletic Performance: A case of Hanoi Athletes in Vietnam

2023-05-14T22:31:03+00:00

Aim: The purpose of this study was to evaluate the impact of nutrient timing on athletic performance with focus on Hanoi athletes in Vietnam.

Methods: This was a randomized controlled trial (RCT). The study recruited male and female athletes between the ages of 18 and 35 years who engaged in moderate to high-intensity exercise for at least 3 hours per week. The inclusion criterion was athletes without any underlying medical conditions or dietary restrictions that would affect their ability to complete the study. Study used a sample of 80 participants, with 40 in the experimental group and 40 in the control group. The experimental group received a nutrient timing intervention while the control group maintained their regular dietary habits. The nutrient timing intervention involved consuming a specific combination of carbohydrates, protein, and fats before, during, and after exercise. The nutrient timing intervention were developed in consultation with a registered dietitian and sports nutritionist.

Results: The study found significant difference in performance between athletes who maintained a nutrient schedule and those who did not. The results showed that after adjusting for the covariates, the nutrient timing group had a significantly higher mean jumping height compared to the control group (β = 0.5, p = 0.01). A linear regression analysis showed a significant positive linear relationship between compliance rate and mean running speed (β = 0.4, p = 0.02). The findings of this study indicate that the timing and distribution of nutrient intake have a significant impact on muscle protein synthesis, glycogen replenishment, and overall athletic performance. Specifically, consuming protein and carbohydrates in the post-workout period is particularly beneficial for maximizing muscle protein synthesis and glycogen replenishment.

Conclusion: The study concludes that nutrient timing is an important consideration for athletes looking to optimize their performance and recovery.

Recommendations: Athletes should consume a protein-rich meal or snack within 30 minutes after completing a workout or competition to enhance muscle protein synthesis and promote recovery. Athletes should also take a carbohydrate-rich meal or snack in the hours after exercise to replenish glycogen stores and support performance in subsequent workouts or competitions.