Journal of Food & Nutritional Disorders (JFND) is a peer-reviewed, scholarly journal which publishes the most complete and reliable source of information on the discoveries and current developments in the mode of original articles, review articles, case reports, short communications, etc. in the interdisciplinary areas of Food & Nutrition Disorders. JFND is an online Hybrid Model journal which offers authors a choice in publishing their research through subscription as well as open access for high visibility, unlimited access, usage, increased citations.
Journal of Food & Nutritional Disorders primarily focuses on the topics:
Review processing is performed by the editorial board members of Journal of Food & Nutritional Disorders or outside experts; at least two independent reviewers approval followed by editor approval is required for acceptance of any citable manuscript. Authors may submit manuscripts and track their progress through the online tracking system, hopefully to publication.
*Unofficial 2014 Impact Factor was established by dividing the number of articles published in 2012 and 2013 with the number of times they are cited in 2014 based on Google search and the Scholar Citation Index database. If ‘X’ is the total number of articles published in 2012 and 2013, and ‘Y’ is the number of times these articles were cited in indexed journals during 2014 than, impact factor = Y/X
Usage of food additives has become more and more frequent. Possible incorporation of genotoxic chemicals in dietary products, especially in food snacks, urges the need for their assessment. A total of 127 samples of food snacks, retailed on the Lebanese market, were screened for mutagenic activity towards Salmonella typhimurium strains TA98 and TA100 using Muta-ChromoPlate assay. The food items fall into two separate categories: the first category abides by high standards internationally approved; the second category is of a lower cost and a general poor quality. The first category was found to show no mutagenic activity even after exogenous S9- mix activation. However, 35.8% of the second category samples exhibited mutagenicity at 99% of significance, although without metabolic activation. These alarming results imply that drastic measures should be undertaken in order to protect the Lebanese consumers from being exposed to a potential risk of mutagenicity induced by such a dietary source.
The purpose of this study was to investigate the prevalence of eating disorders, body image dissatisfaction and exercise dependency in female age group Ironman triathletes. A cross sectional examination was performed to determine whether the difference between preferred or aversive body type (somatotype), was associated with more prevalent eating disorder, body image dissatisfaction, and exercise addiction. Relationships between preferred/aversive somatotype and eating disorders, body image dissatisfaction and exercise dependency were explored. Data was collected from female age-group triathletes at the 2012 Ironman Arizona Triathlon. Body image dissatisfaction, eating disorders and exercise dependency were assessed via electronic capture questionnaires.
Manufacturer instructions for beverage thickeners have been shown to sometimes produce fluids that do not meet National Dysphagia Diet (NDD) recommendations for nectar- and honey-like viscosities.To demonstrate variances in viscosity between brands of thickener and even variances using the same thickener among different beverages, at different time intervals and temperature.Nectar- and honey-like beverages were prepared using manufacturer directions from three brands with five beverage types. Viscosities were measured at multiple time and temperature intervals and compared to the nectar- and honey-like recommended ranges. Recipes were modified for fluid/time/temperature combinations with various viscosities. Costs using modified recipes were compared to original costs.
In this work, drying experiments were conducted for one variety of apple (Fuji) and three varieties of potato, namely, Kufri Chipsona-1, Kufri Himsona and Kufri Bahar at temperature 60, 70 and 80ºC in the tray dryer. The effect of temperature on drying characteristics and quality parameters of the dried apple and potato slices was determined. For investigating the drying characteristics of apple and potato, an appropriate drying model was presented by modifying existing drying model. A non-linear regression procedure was employed to fit several drying models available in the literature to the experimental data. The models were compared according to chi-square ( χ 2 ), coefficient of determination ( R2 ) and root mean square error (RMSE). Results based on our model had close resemblance with experimental observations. Drying constant was correlated with temperature by using exponential equation.