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Ensuring Nutritional Security for Better Health
Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Editor Note - (2016) Volume 6, Issue 3

Ensuring Nutritional Security for Better Health

Weiqun George Wang*
Department of Human Nutrition, Kansas State University, USA
*Corresponding Author: Weiqun George Wang, Department of Human Nutrition, Kansas State University, USA, Tel: 7855320153

Editor Note

Nutrition as a science deals with the interpretation of the interaction of nutrients in growth, reproduction, health, maintenance, and disease of an organism, that includes intake, absorption, assimilation, catabolism and excretion of dietary factors. Nutrition and food science is an international open access journal that publishes scientific articles related to food sciences and nutrition. The current volume no. 6, issue 3 published nine research articles, six review articles along with mini review and commentary articles.

Author Osman in his research article studied about the relation between malnutrition and susceptibility to infectious diseases. Author found a direct relationship between malnutrition and immunodeficiency as protein energy malnutrition increases the susceptibility of infection by influenza and Zika viruses [1]. Obert et al. in the research article studied the growth and cultivaiton of Tepary bean. The study concluded that rhizobium application can be used for optimum production of Tepary bean, in variable climate and drought seasons with a good yield [2].

Roba et al. discussed about the nutritional factors among adolescent girls in Adama city of Ethiopia [3]. Imai et al. in their studies examined the prevalence of anemiaamong Japanese elderly population and evaluated the association between hemoglobin concentrations and diet factors. Their studies showed improved nutritional status of the Japanese elderly adults [4].

Kawano et al. studied the effect of Vitamin D supplementation on nephrolithiasis in rats [5]. In the research article Sofi et al. studied the protective effect of buckwheat products on the development of cardiovascular disease by reducing oxidative stress [6]. Kim et al. in their research article showcased the weight loss effect of Undaria pinnatifida and Laminaria japonica in rats through the regulation of intestinal or gut flora [7].

Garcia et al. in their research article determined the nutritional potential of four micro algae species namely Codium spp., Halymeniafloresia , Saccorhizapolyschides and Ulva spp. Collected from Gulf of Cádiz [8]. Atallah successfully prepared bio-yoghurt using probiotic bacteria Lb. rhamnosus DSM 20245 Lb. gasseri ATCC 33323, and/or Lb, delbrueckii subsp. bulgaricus and Bif. angulatum DSM 20098 and Streptococcus thermophilus as yoghurt starter; bee pollen grains (0.8%) and royal jelly (0.6%) [9].

Koyama, Vernekar et al., Kagawa et al., Bastidas et al., Cheng and Zachara in their review articles discussed about the Collagen Ingestion, Diet-Gene Interplay, Polymorphism in the Fatty Acid Desaturase, Nutritional Value of Quinoa and its Potential Health Benefits, Lipid Oxidation in Meat and role of Selenium in Pregnant Women respectively [10-15].

Kumar et al., Aslam et al., Vetvicka et al., Kim et al., Eriksen, Sevastianos et al. and Rojekarhave briefly discussed about Anti-Nutritional Factors in Finger Millet, Western-Style Diet, Immuno- Nutrition, Periodontitis Pathogenesis, Microalgal Pigments, Alcoholic Liver Disease, and the Role of Vitamin D in disease management respectively [16-22].

References

  1. Osman AH (2016) Protein Energy M alnutrition and Susceptibility to Viral Infections as Zika and Influenza Viruses. J Nutr Food Sci 6:489
  2. Obert J, Mafongoya P (2016) Tepary Bean: A Climate Smart Crops for Food and Nutritional Security. J Nutr Food Sci 6:490.
  3. Roba KT, Abdo M, Wakayo T (2016) Nutritional Status and Its Associated Factors among School Adolescent Girls in Adama City, Central Ethiopia. J Nutr Food Sci 6:493.
  4. Imai E, Nakade M, Kasaoka T, Takimoto H (2016) Improved Prevalence of Anemia and Nutritional Status among Japanese Elderly Participants in the National Health and Nutritional Survey Japan, 2003-2009. J Nutr Food Sci 6:495.
  5. Kawano PR, Cunha NB, Silva IBL, Amaro CRP, Callegari MA, et al. (2016) Effect of Dietary Supplementation of Vitamin D on Ethylene Glycol-Induced Nephrolithiasis in Rats. J Nutr Food Sci 6:499.
  6. Sofi F, Ghiselli L, Dinu M, Whittaker A, Pagliai G, et al. (2016) Consumption of Buckwheat Products and Cardiovascular Risk Profile: A Randomized, Single-Blinded Crossover Trial. J Nutr Food Sci 6:501.
  7. Kim JY, Yu DY, Kim JA, Choi EY, Lee CY, et al. (2016) Effects of Undariapinnatifida and Laminaria japonica on Rat’s Intestinal Microbiota and Metabolite. J Nutr Food Sci 6:502.
  8. Garcia JS, Palacios V, Roldán A (2016) Nutritional Potential of Four Seaweed Species Collected in the Barbate Estuary (Gulf of Cadiz, Spain). J Nutr Food Sci 6:505.
  9. Atallah AA (2016) The Production of Bio-yoghurt with Probiotic Bacteria, Royal Jelly and Bee Pollen Grains. J Nutr Food Sci 6:510.
  10. Koyama Y (2016) Effects of Collagen Ingestion and their Biological Significance. J Nutr Food Sci 6:504.
  11. Vernekar M, Amarapurkar D (2016) Diet-Gene Interplay: An Insight into the Association of Diet and FADS Gene Polymorphisms. J Nutr Food Sci 6:503.
  12. Kagawa Y, Nishijima C, Nakayama K, Iwamoto S, Tanaka A, et al. (2016) Nutrigenetics of Japanese Vegetarians with Polymorphism in the Fatty Acid Desaturase. J Nutr Food Sci 6:498.
  13. Gordillo-Bastidas E, Díaz-Rizzolo DA, Roura E, Massanés T, Gomis R (2016) Quinoa (ChenopodiumquinoaWilld), from Nutritional Value to Potential Health Benefits: An Integrative Review. J Nutr Food Sci 6:497.
  14. Zachara BA (2016) Selenium in Pregnant Women: Mini Review. J Nutr Food Sci 6:492.
  15. Kumar SI, Babu CG, Reddy VC, Swathi B (2016) Anti-Nutritional Factors in Finger Millet. J Nutr Food Sci 6:491.
  16. Aslam MN, Varani J (2016) The Western-Style Diet, Calcium Deficiency and Chronic Disease. J Nutr Food Sci 6:496.
  17. Vetvicka V, Vetvickova J (2016) Concept of Immuno-Nutrition. J Nutr Food Sci 6:500.
  18. Kim HD, Naiyeam K, Warner S, Heck DE (2016) Omic Paradigms Enhance Interface between Periodontitis Pathogenesis and Human Health. J Nutr Food Sci 6:506.
  19. Eriksen NT (2016) Research Trends in the Dominating Microalgal Pigments, β-carotene, Astaxanthin, and Phycocyanin Used in Feed, in Foods, and in Health Applications. J Nutr Food Sci 6:507.
  20. Sevastianos VA, Dourakis SP (2016) Alcoholic Liver Disease: A Clinical Review. J Nutr Food Sci 6:508.
  21. Rojekar MV, Rojekar AA (2016) Vitamin D and Spectrum of Its Roles. J Nutr Food Sci 6:509.
Citation: Wang WG (2016) Ensuring Nutritional Security for Better Health. J Nutr Food Sci 6:e125.

Copyright: © 2016 Wang WG. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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