scholarly journals Saudi Arabia’s Healthy Food Strategy: Progress & Hurdles in the 2030 Road

Nutrients ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 2130
Author(s):  
Faisal Fahad Bin Sunaid ◽  
Ayoub Al-Jawaldeh ◽  
Meshal Wasel Almutairi ◽  
Rawan Abdulaziz Alobaid ◽  
Tagreed Mohammad Alfuraih ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Food Products ◽  
Healthy Food ◽  
Public And Private ◽  
The Public ◽  
Key Stakeholders ◽  
Food And Beverage ◽  
Hydrogenated Oils ◽  
Heavy Burden

The Kingdom of Saudi Arabia (KSA) is a leading country worldwide in the prevalence of non-communicable diseases (NCDs), which alone can explain 73% of mortality in the country. In response to the heavy burden of NCDs, the Saudi Food and Drug Authority (SFDA), in collaboration with other government entities, developed a healthy food strategy (HFS) aimed at enhancing healthy lifestyles and reducing the intake of salt, sugar, saturated fatty acids (SSF) and trans fatty acids (TFA). The objectives of the HFS, to facilitate consumers’ identification of SSF and reduce the SSF and TFA content in food items, were addressed in collaboration with key stakeholders in the public and private sectors of the food industry. These reforms included voluntary and mandatory schemes to display nutrition information in food and beverage establishments, display allergens on food menus, encourage the adoption of front of pack nutrient labels (FoPNLs) on food products, ban the use of partially hydrogenated oils and establish limits for sodium composition in breads and selected food products. This manuscript contextualizes the HFS and presents the results of monitoring initiatives undertaken by the SFDA to assess compliance with these reforms.

Strategies to Mitigate the COVID-19 Challenges of Universities in Bangladesh

2021 ◽  
pp. 563-587
Author(s):  
Sheikh Mohammed Rafiul Huque ◽  
Tasnima Aziza ◽  
Tahira Farzana ◽  
Mohammad Nazmul Islam
Keyword(s):  
Graduate Students ◽  
Psychological Health ◽  
Private Universities ◽  
Mitigation Strategies ◽  
Public And Private ◽  
The Public ◽  
Key Stakeholders ◽  
Teaching Learning ◽  
Privately Owned ◽  
Depth Interviews

The education sector in Bangladesh has been affected severely by the COVID-19 pandemic crisis like many other countries around the globe. Both the public and private universities faced different types of challenges to continue the teaching-learning process during this time. The chapter has explored these challenges and mitigation strategies based on quantitative and qualitative studies with undergraduate and graduate students of public and private universities. The study has covered both public and privately owned general and engineering universities to explore more specific issues and directives. Moreover, in-depth interviews were conducted with teachers to learn the problems they faced and subsequent strategies to cope with the challenges to minimize these challenges and educational loss. The study identified the infrastructural, technical, psychological, health, educational policy, and financial-related challenges faced by key stakeholders. The study incorporated directives to overcome these challenges and provide guidelines for policymakers at home and abroad.

scholarly journals Valorization of Wild Apple (Malus spp.) By-Products as a Source of Essential Fatty Acids, Tocopherols and Phytosterols with Antimicrobial Activity

Plants ◽  
2018 ◽  
Vol 7 (4) ◽  
pp. 90 ◽  
Author(s):  
Vitalijs Radenkovs ◽  
Jorens Kviesis ◽  
Karina Juhnevica-Radenkova ◽  
Anda Valdovska ◽  
Tõnu Püssa ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Food Products ◽  
Reversed Phase ◽  
Bioactive Molecules ◽  
Gas Chromatography Mass Spectrometry ◽  
Fluorescence Detector ◽  
Lipophilic Compounds ◽  
By Products

The amplified production of fruit as well as burgeoning demand for plant-made food products have resulted in a sharp increase of waste. Currently, millions of tons of by-products are either being discarded or utilized rather ineffectively. However, these by-products may be processed and further incorporated as functional ingredients in making high-value food products with many physiological and biochemical effects. The chemical analysis of pomace oils using gas chromatography-mass spectrometry (GC/MS) and reversed-phase-liquid chromatography coupled with fluorescence detector (RP-HPLC/FLD) systems led to the identification and quantification of 56 individual lipophilic compounds including unsaturated, polyunsaturated and saturated fatty acids, as well as phytosterols and four homologs of tocopherol. The oils recovered from by-products of Malus spp. (particularly cv. “Ola”) are rich in fatty acids such as linolenic (57.8%), α-linolenic (54.3%), and oleic (25.5%). The concentration of total tocopherols varied among the Malus species and dessert apples investigated, representing the range of 16.8–30.9 mg mL−1. The highest content of total tocopherols was found in M. Bernu prieks, followed by M. cv. “Ola”, and M. × Soulardii pomace oils. A significantly higher amount of δ-tocopherol was established in the oil of M. Bernu prieks, indicating that this species could be utilized as a natural and cheap source of bioactive molecules. β-Sitosterol was the prevalent compound determined in all tested pomace oils with a percentage distribution of 10.3–94.5%. The main triterpene identified in the oils was lupeol, which varied in the range of 0.1–66.3%. A targeted utilization of apple pomace would facilitate management of tons of by-products and benefit the environment and industry.

scholarly journals Oleogels in Food: A Review of Current and Potential Applications

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 70 ◽  
Author(s):  
Andreea Pușcaș ◽  
Vlad Mureșan ◽  
Carmen Socaciu ◽  
Sevastița Muste
Keyword(s):  
Fatty Acids ◽  
Industrial Application ◽  
Saturated Fatty Acids ◽  
New Products ◽  
Meat Products ◽  
Food Products ◽  
Biodiesel Production ◽  
Negative Effects ◽  
Potential Applications ◽  
Environmental Considerations

Legislative limitations of the use of trans and saturated fatty acids, the rising concerns among consumers about the negative effects of some fats on human health, and environmental and health considerations regarding the increased use of palm fat in food and biodiesel production drove to innovations in reformulating fat-containing food products. Oleogelation is one of the most in-trend methods for reducing or replacing the unhealthy and controversial fats in food products. Different edible oleogels are being formulated by various techniques and used in spreads, bakeries, confectioneries, and dairy and meat products. This review exclusively focuses on up-to-date applications of oleogels in food and mechanisms of gelation, and discusses the properties of new products. Research has produced acceptable reformulated food products with similar technological and rheological properties as the reference products or even products with improved techno-functionality; however, there is still a high need to improve oleogelation methods, as well as the technological process of oleogel-based foods products. Despite other strategies that aim to reduce or replace the occurrence of trans and saturated fats in food, oleogelation presents a great potential for industrial application in the future due to nutritional and environmental considerations.

scholarly journals Pengaruh Sertifikasi Halal Terhadap Kesetiaan Konsumen Pada Produk Makanan dan Minuman: Studi Kasus Konsumen Non-Muslim di Daerah Istimewa Yogyakarta

2021 ◽  
Vol 7 (1) ◽  
pp. 285
Author(s):  
Agus Susetyohadi ◽  
Mufti Alam Adha ◽  
Afrilia Dwi Utami ◽  
Dwi Esti Sekar Rini
Keyword(s):  
Product Quality ◽  
Structural Equation ◽  
Transition Period ◽  
Food Products ◽  
Equation Modeling ◽  
Consumer Loyalty ◽  
The Public ◽  
Analysis Technique ◽  
Food And Beverage ◽  
The Right

Indonesia is serious about positioning itself as the world's halal center and a pioneer in halal certification globalization. The public as consumers also has the right to get correct information about the halal-certified food products they need. It's related to consumers' safety both Muslim and non-Muslim, both in faith, spiritually and physically, in consuming food and beverage products. It is very dependent on information on these food products. The Government's efforts related to food products that are Halal certified in the community are by issuing Law no. 33 of 2014 concerning Halal Product Guarantee, which will be enforced three years later as a transition period. Many things influence consumer loyalty to a product. Among them, product quality, price, design, promotion, brand ambassador. Consumers will have high loyalty to a product if the product is of high quality. In other words, the product can provide the satisfaction expected by consumers. Samples were taken randomly according to the criteria set by the researcher. The data analysis technique used Structural Equation Modeling (SEM). This study used 185 responses from respondents, which were obtained using a google form survey. This study indicates that the variables of product quality, price, design, promotion, and brand ambassador have a significant positive effect on consumer loyalty to halal-certified products. It shows that halal certification for non-Muslim consumers is also one factor that needs to be considered and taken into consideration for food and beverage product producers.

scholarly journals Types and Location of Nigerian Universities

2019 ◽  
Author(s):  
Emmanuel Mogaji
Keyword(s):  
Higher Education ◽  
Prospective Students ◽  
Public And Private ◽  
Tertiary Institutions ◽  
The Public ◽  
Key Stakeholders ◽  
Marketing Higher Education ◽  
Practical Implications ◽  
Education In Africa

Marketing higher education in Africa is a growing research domain, and there is a shortage of knowledge about how higher education in Africa are marketing themselves towards prospective students. Despite inadequate funding for the existing tertiary institutions, there are growing numbers of Universities to meet the quest of students for higher education. Understanding the size and key stakeholders in this market is for both administrative and research purposes. Likewise, it is essential for strategic planning and developing effective marketing communications strategies. The paper presents an overview of Universities structure in Nigeria, recognising the different classification of the public and private Universities. The number of Universities across different states and geo-political zones are presented. The analysis offers both theoretical and practical implications for researchers, University managers and policymakers.

scholarly journals Possibilities of Correction of Alimentary Status in the Era of Digitalisation

2022 ◽  
Author(s):  
Olga Musina ◽  
Mikhail Shetinin
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Nutritional Status ◽  
Raw Materials ◽  
Saturated Fatty Acids ◽  
Food Products ◽  
Raw Material ◽  
Digital Information ◽  
Digital Tool ◽  
Microsoft Excel

A balanced diet contributes to the prevention of nutritionallyrelated diseases. The purpose of this paperwas to demonstrate how tools of the digital economy could be used to help improve nutritional status, using the example of Microsoft Excel. To improve nutritional status, reliable digital information is needed on the content of macronutrients and micronutrients in raw materials and foodproducts. Then the correction of the diet or formulation of an individual product can be carried out. The database “Chemical composition of food raw materials and food products” was developed using Microsoft Excel; this database is a digital tool for quick and reliable information about the nutrient profile of Russian raw materials and food products. Itobtained official state registration under the number 2012620334. The database is a series of spreadsheets that are interconnected by common key fields. For each type of food raw material or food product, the database contains descriptors: the main chemical composition (mass fraction of water, protein, fat, saturated fatty acids, polyunsaturated fatty acids, cholesterol, mono- and disaccharides, starch, digestible carbohydrates, dietary fibre, ash, organic acids); minerals (sodium, potassium, calcium, magnesium, phosphorus, iron); vitamins (A, B1 , B2 , PP, C, beta-carotene, retinol equivalent, tocopherol equivalent, niacin equivalent); and energy value. Using the database can help to speed up and facilitate calculating individual and group diets and can assist in adjusting the nutritional status for healthier outcomes. Keywords: healthy nutrition, nutritional status, chemical composition, database, digitalisation, Microsoft Excel

scholarly journals Fatty Acids Quality in Middle Eastern Traditional Dishes, Arabic Sweets and Market Foods Frequently Consumed in Lebanon

Nutrients ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 2462
Author(s):  
Maha Hoteit ◽  
Edwina Zoghbi ◽  
Alissar Rady ◽  
Iman Shankiti ◽  
Ayoub Al-Jawaldeh
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Eastern Mediterranean ◽  
Middle Eastern ◽  
Saturated Fatty Acids ◽  
Food Products ◽  
Food Samples ◽  
Fatty Acid Profiles ◽  
Total Fatty Acids

The prevalence of diet-related non-communicable diseases is on the rise in the countries of the Eastern Mediterranean, including Lebanon. This study aimed to provide data on fatty acid profiles and ratios of Lebanese composite dishes, Arabic sweets, and market foods. Methods: Thirty types of traditional dishes, collected from five different Lebanese governorates, thirty-seven types of Arabic sweets and forty-six market food products were considered for analysis. Food samples were chemically analyzed for total, unsaturated and saturated fatty acids. The range of total fatty acids in composite dishes, Arabic sweets, and market food products was between 1.2–11.7 g/100 g, 5.3–25.8 g/100 g, and 0.5–100 g/100 g, respectively. Additionally, the range of saturated fatty acids in composite dishes, Arabic sweets, and market food products was between 0.5–4.9 g/100 g, 2.5–23.6 g/100 g and 0.1–56.4 g/100 g, respectively. Furthermore, about 75% of these foods were poor in unsaturated fatty acids. Regarding saturated fatty acid, the polyunsaturated to monounsaturated (P.M.S) ratio was lower than the recommended ratio of 1:1:1 in 96% of samples. To conclude, there is a need to prioritize fat content in foods and consider processing modifications in the food production system with the aim of achieving a higher P:M:S ratio intake among the population.

Fatty acid composition in local and international food products available in the Maldives

2021 ◽  
Vol 17 ◽  
Author(s):  
Aishath Naila ◽  
Raheema Abdul Raheem ◽  
Aishath Shaheen Ismail
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Food Products ◽  
Trans Fat ◽  
Dietary Survey ◽  
Trans Fats

Background: Consumption of food high in saturated and trans fatty acids is a risk factor associated with non-communicable diseases such as overweight, obesity and cardiovascular diseases. Till to-date, no study has been carried out to analyze fatty acid contents in the food products available in the Maldives markets. Aims and objectives: The aim of this study was to assess the fatty acid contents in the food products available in the Maldives supermarkets that are both locally produced and imported into the country. The objective of the study was to collect local and imported food products from the three island markets of the Maldives (Hdh Kulhudhufuish, Naviyani Fuvahmulah and Male’), and analyze the collected food samples for fatty acid composition. Methods: A purposive sampling was used to collect fatty food products from the markets of three major islands of the Maldives, Male’, Kulhudhufushi and Fuvahmulah. Total 180 samples were collected and analysed in an accredited laboratory situated in Sri-Lanka, SGS Lanka Laboratory Pvt Ltd. Results: The results revealed that 92% of the analyzed products did not detect trans fat and only 7% of the product contained trans fat in the range between <1 to 1.64%. The lowest and highest saturated fatty acids found were in Gulab jamun (0.18 ± 0.03%) and GRB Ghee (62.26 ± 0.68%), respectively. The total fat, mono unsaturated fatty acids, and polyunsaturated fatty acids ranged between 0.45 ± 0.07% to 99.9 ± 0.00%, 0.075 ± 0.01% to 73.58 ± 1.08%, and 0.02 ± 0% to 57.04 ± 0.16%, respectively. Conclusion: The food products available in the Maldives supermarkets contained polyunsaturated fatty acids and monounsaturated fatty acids, which are healthy for the human body. However, the food products also contained saturated fatty acids and trans fats, which may contribute to non-communicable diseases in excess consumption. However, the finding of this study did not provide the total intake of trans fat and saturated fatty acids by individuals. Thus, it is recommended to conduct a dietary survey to assess the fatty acid intake level of the population and to develop and regulate the dietary guidelines based on the dietary survey findings. Based on the findings of this study, it is suggested to conduct awareness programs on the importance of reducing the consumption of trans fats and saturated fatty acids.

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