scholarly journals Microbial profile of some ready-to-cook frozen food items sold in Dhaka city, Bangladesh

2022 ◽  
Vol 11 (2) ◽  
pp. 289-296
Author(s):  
Md. Shamimuzzaman ◽  
Rajib Kanti Roy ◽  
Toma Rani Majumder ◽  
Nirmal Chandra Barman ◽  
Nazia Nawshad Lina ◽  
...  
Keyword(s):  
Dhaka City ◽  
Frozen Food ◽  
Food Items ◽  
Microbial Profile

scholarly journals Changing Patterns in Lifestyle, Food Intake and Health Status between Selected Beneficiary People and Non-beneficiary People of Urban Slum in Dhaka City

2013 ◽  
pp. 15-22 ◽  
Author(s):  
MS Islam ◽  
AAM Kurshed ◽  
TMA Azad ◽  
MAH Bhuyan
Keyword(s):  
Food Intake ◽  
Nutritional Status ◽  
Poor People ◽  
Dhaka City ◽  
Z Score ◽  
Monthly Income ◽  
Full Stomach ◽  
Food Items ◽  
Significant Difference ◽  
Weight For Age

To see the improvement in lifestyle, food intake and nutritional status of Beneficiary people of Shiree Project under Dushtha Shasthya Kendra, a comparative cross sectional study was done in Kamrangirchar slum among extreme poor people of Dhaka city and compared with non–beneficiary households. Beneficiary households of MDG-1 under Shiree Project got household economic intervention packages. In this stuy it is found that mean monthly income of the family was 6175.65 Tk in beneficiary group and 4288.14 Tk in non-beneficiary group. The mean monthly expenditure on food items of family was 3787.83 Tk in beneficiary group and 2796.61 Tk in non-beneficiary group. About 34 percent beneficiary households and 75 percent of all non-beneficiary households were poor having household’s monthly income less than 3000 taka. Some 15.7 percent beneficiary households had five amenities out of selected six and only 1.7 percent non-beneficiary households had five amenities. So, socio-economic condition of beneficiary extreme poor people has improved. Consumption of food items was significantly more in beneficiary households than non-beneficiary ones. Some 74 percent beneficiary households consumed four or more food items daily and 26 percent non-beneficiary households consumed four or more food items daily. On average 3.37 food items were consumed by beneficiary households and 2.49 food items by non-beneficiary households daily. More than 60% of the beneficiary people ate full stomach meals and less than 25 % of non-beneficiary people could afford to eat the same. So, beneficiary people were more food secure and more food diversified than non-beneficiary people. Nutritional status of the children by MUAC, Weight for Age Z-score, and Height for Age Z-score showed no significant difference between beneficiary and non-beneficiary group. Prevalence rate of underweight (Weight for Age Z-score) was 60.5% in beneficiary children and 65.9% in non-beneficiary children. Significant difference (P=0.044) was found by Weight for Height Z-score in both beneficiary and non-beneficiary group. The difference of mothers’ nutritional status by BMI between beneficiary group and non-beneficiary group was not statistically significant, though percentage of CED was lower and overweight was higher in beneficiary mothers than non-beneficiary ones. Though socio-economic status, food security and food intake were better in beneficiary people than non-beneficiary ones, the outcome of these factors were not significant in clinical and anthropometric status. Beneficiary households were on the way to meet first target of MGD-1 which is related to poverty reduction. But they were far away from reaching the second target and halving prevalence of underweight as described in MDG-1. DOI: http://dx.doi.org/10.3329/bjnut.v24i0.14033 Bangladesh J. Nutr. Vol. 24-25 Dec 2011-2012 pp.15-22

scholarly journals Impact of Online Purchase of Food Items on Diet Pattern of Adults between 25-35 Years of Age in Central Mumbai

2021 ◽  
Vol 9 (VII) ◽  
pp. 447-453
Author(s):  
Muntaha Khan
Keyword(s):  
Body Mass Index ◽  
Body Mass ◽  
Fast Food ◽  
Weight Status ◽  
P Value ◽  
Monthly Basis ◽  
Frozen Food ◽  
Food Items ◽  
Online Purchase ◽  
The Difference

In the context of online purchasing of Grocery and other food items it was observed that the major advantage was the ability to purchase things from any location at any time with convenience and reduced use of time which made it more practical than visiting stores and very easy. Objectives:- To know the type and quantity of food purchased online and assess the effect of online food purchasing on body composition and Body Mass Index. Methodology:- The respondents being studied belonged to the age group of 25-35 years, the samples were selected by purposive random sampling. The number of participants were 100. Food frequency questionnaire was the tool used and The frequency of the food products that the participants purchase online and consume included categories such as groceries, frozen food, canned foods, ready to cook meals, packaged foods, chocolates and candies, desserts, jams and conserves, beverages, fast food. Results:- It was observed from BMI (Body Mass Index) that 23% of the participants were overweight and 51% of were Pre obese indicating that their consumption of processed energy dense food was high. It was observed that more than (50%) participants preferred to Purchase food items online on a monthly basis and (28%) preferred it on a weekly basis. Thus Indicating that the participants are used to purchasing food items online and find it more convenient Than offline shopping. When BMI was correlated with the frequency of Online purchase of food items it was not significant (p-value=0.29). Also participants mostly preferred to purchase Fast food (34%) online followed by Grocery (29%) on the other hand the least purchased food item Was frozen food indicating that the consumption of Frozen food is not much. The difference in Percentage of Body Mass Index (BMI) in relation to the purchase of groceries and other food items was not significant (p-value= 0.43). It was also noted that (41%) of the participants gained weight after purchasing food items online however there was no significant relation in the BMI and weight status of the respondents.

scholarly journals Presence of Coliforms and Fecal Coliforms in Fast Food Items of Local Restaurants and Fast Food Outlets of Dhaka City

2012 ◽  
Vol 28 (1) ◽  
pp. 49-51 ◽  
Author(s):  
Mohammad Omar Faruk ◽  
Marufa Zerin Akhter
Keyword(s):  
Middle Class ◽  
Fast Food ◽  
Elevated Temperatures ◽  
Total Coliform ◽  
Food Samples ◽  
Fecal Coliforms ◽  
Human Consumption ◽  
Dhaka City ◽  
Salmonella Spp ◽  
Food Items

The Microbiological status of 50 fast food samples collected from middle class and lower middle class retail outlets of fast food shops and restaurants at New Market and Dhanmondi area of Dhaka city were assessed. Eighty four percent of the samples were found to be satisfactory and 16% of the samples were found to be unsafe for human consumption. Total coliform, fecal coliform, Salmonella spp, Staphylococcus aureus and    fungal count in 12%, 8%, 16%, 14% and 14% samples respectively have crossed the recommended limits and were unsafe for human consumption. Bare-handed handling of foods and use of unsafe water for dish  washing and hand washing by food handlers, keeping food for long time under lighting in display glass boxes with elevated temperatures and storage of uncooked and half cooked meat items side by side in the refrigerator    were noticed to be the possible sources and causes of microbiological contamination of the fast food items. DOI: http://dx.doi.org/10.3329/bjm.v28i1.11810 Bangladesh J Microbiol, Volume 28, Number 1, June 2011, pp 49-51    

scholarly journals Preying frequency of white-throated kingfisher, Halcyon smyrnensis (Linnaeus, 1758)

2016 ◽  
Vol 22 ◽  
pp. 39-49
Author(s):  
Habibon Naher ◽  
Noor Jahan Sarker
Keyword(s):  
Breeding Season ◽  
Sampling Method ◽  
Dhaka City ◽  
Feeding Patterns ◽  
Food Items

A study was conducted on ‘Preying frequency of White-throated Kingfisher, Halcyon smyrnensis (Linnaeus 1758) in Bangladesh’ from September 2008 to September 2011 at Nikunja-1 in Dhaka City Corporation area. The objectives of the study were to know the average preying frequency per day in different months and seasons. Scan sampling method was followed to study the kingfishers’ behaviour. At regular interval (5 minutes), day long observation was made with some observatory equipments. It preyed 4.1± 2.3 times per day on an average. They had bimodal feeding patterns, at morning (0701-1200 h) and afternoon (1401-1800 h). At noon they avoided preying. December was the highest preying month and summer was the highest unsuccessful preying season in the year. The food items composed of 36.6% arthropods and 61.1% fishes. Arthropods were preyed for 1.5 times and fishes for 2.5 times on an average per day. In association with arthropods and fishes they also preyed on amphibians and reptiles occasionally. Arthropods were preferred highly during non breeding season but fishes were preferred in breeding season for saving time and energy.ECOPRINT 22: 39-49, 2015

scholarly journals Food and feeding habits of white-throated kingfisher (Halcyon smyrnensis) in Bangladesh

2015 ◽  
Vol 42 (2) ◽  
pp. 237-249
Author(s):  
Habibon Naher ◽  
Noor Jahan Sarker
Keyword(s):  
Water Body ◽  
Labeo Rohita ◽  
Feeding Habits ◽  
Dhaka City ◽  
Food Items ◽  
The Family ◽  
Feeding Activities ◽  
Food And Feeding

Food items, preying and feeding activities of white-breasted Kingfisher, Halcyon smyrnensis were studied from September 2008 to September 2011 at Nikunja-1 in Dhaka City Corporation area. A total of 16 species of food items were recorded from the observation. Fishes (more than 60%) were mostly preferred item. The highest preference was fry of Labeo rohita (30.6%). They highly preferred the species belonging to the Family Cyprinidae and Order Cypriniformes. The length of the food items varied from 2.0 to 12.3 cm. Surface dweller species (85.8%) was highly preferred. During preying, they used 0.3 to 2.25 m height, among which the highest preference was 0.9 m (32%). H. smyrnensis targeted the food items before catching while they took 9 sec to 15 min 17 sec. After catching they either engulfed the prey immediately or hold it at their beak for 2 sec to 30 min 30 sec before engulfing. Bamboos found in the water body were mostly preferred (65.9%) as perching places during preying.Bangladesh J. Zool. 42(2): 237-249, 2014

Thermal Technologies and Systems for Food Preservation

2019 ◽  
pp. 140-159
Author(s):  
Siva Kalaiselvam ◽  
Dinesh Rajan ◽  
Imran Hussain Showkath Ali
Keyword(s):  
Protein Denaturation ◽  
Food Products ◽  
Food Preservation ◽  
Freezing Process ◽  
Frozen Food ◽  
Food Items ◽  
Flavor Release ◽  
Quality Of Food ◽  
Physical And Chemical

Thermal technologies for food preservation prevent the degradation of desired properties of the perishable food items for a longer duration to fulfill the needs of the consumers in the aspects of nutrition, safety, and price. Each freezing method has its distinct characteristics on quality of frozen food products. The major physical and chemical changes observed during the freezing process were freezer burns, recrystallization, protein denaturation, color, flavor, release of enzymes, etc. These will be detailed with appropriate examples. The comparative analysis of the aforementioned thermal technologies based on the quality of food products will be discussed with the recommendations for the selection of appropriate thermal technologies. It will guide the practicing engineers and researchers to understand the drawbacks of conventional thermal technologies and how they affect food qualities along with the advancements made to overcome the drawbacks.

Microbiological analysis of popular spreads used in restaurants inside Dhaka city, Bangladesh

2020 ◽  
Vol 10 (1) ◽  
pp. 16-19
Author(s):  
Tasnia Ahmed ◽  
Md Aftab Uddin
Keyword(s):  
Raw Materials ◽  
Peanut Butter ◽  
Food Additives ◽  
Microbiological Analysis ◽  
Dhaka City ◽  
Acceptable Result ◽  
Fast Foods ◽  
Public Consumption ◽  
Viable Bacteria ◽  
Almost All

Spreads are used widely for making the fast foods more amazing and tasty. Varieties and cross combinations of ingredients are used to make many flavours of fast foods. Different restaurants prepare their signature spreads for attracting people but this can cause opposite result if not prepared using high quality raw materials and proper hygienic conditions are not maintained. Current study was conducted on ten different types of spreads (pesto, cilantro, queso, tomato sauce, peanut butter, honey, mustard, cream cheese, chocolate sauce and butter) which are used by the local restaurants in Dhaka city, Bangladesh. Almost all the samples (nine out of ten) harbored total viable bacteria exceeding the standard limit. Four spread samples showed high fungal count (102 cfu/gm). Four samples showed to be positive (˃101/ml recommended acceptable count) for Escherichia coli and Klebsiella spp. which indicates that these spread cannot be recommended for public consumption. Among all the samples examined, only chocolate sauce showed acceptable result without the presence of coliforms, Staphylococcus spp. and Pseudomonas spp. This finding suggests proper maintenance of sanitation in spread preparation and selling area. A proper guidelines and monitoring can help keep up the quality of food additives. Stamford Journal of Microbiology, Vol.10 (1) 2020: 16-19

Dhaka City Solid Waste Treatment for Saving the Surface Water

2016 ◽  
Vol 2 (05) ◽  
pp. 312-320
Author(s):  
Mohammad Asaduzzaman ◽  
June-ichiro Giorgos Tsutsumi ◽  
Ryo Nakamatsu ◽  
Shokory Jamal Abdul Naser
Keyword(s):  
Surface Water ◽  
Solid Waste ◽  
Waste Treatment ◽  
Dhaka City ◽  
Solid Waste Treatment
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