Gizi Seimbang pada saat Puasa untuk Meningkatkan Imunitas di Masa Pandemi Covid-19 pada Ibu di Desa Tonasa Kabupaten Gowa

Fasting Ramadan as worship has many benefits for health, so that these two goals can be achieved, it is necessary to regulate diet specifically, especially regulating nutritional intake during iftar and sahur. During fasting the diet will change, because it is only allowed to eat in the morning before dawn and at night. The stomach is left empty for about 13 hours. Generally, the body takes 3-5 days to adapt to a new diet. From the nutritional aspect, fasting will at least reduce nutritional intake, especially energy by around 20-30 percent. This community service activity is carried out using an action study method where mothers in Tonasa Village will practice cooking food according to the nutritional needs needed according to age, then increase knowledge and understanding of balanced nutrition during fasting for PKK mothers in RW 01 In addition, we as a service team will provide tips so that families can continue to do activities without feeling weak. The education provided is about balanced nutrition when fasting through Pre and Post Tests. The implementation time of the service is carried out for 4 months. The expected result of this service is that it can increase the knowledge and skills of mothers regarding a balanced nutritional menu during fasting.

Stage- and Rearing-Dependent Metabolomics Profiling of Ophiocordyceps sinensis and Its Pipeline Products

Cordyceps, a parasitic complex of the fungus Ophiocordyceps sinensis (Berk.) (Hypocreales: Ophiocordycipitaceae) and the ghost moth Thitarodes (Lepidoptera: Hepialidae), is a historical ethnopharmacological commodity in China. Recently, artificial cultivation of Chinese cordyceps has been established to supplement the dwindling natural resources. However, much is unknown between the natural and cultivated products in terms of nutritional aspect, which may provide essential information for quality evaluation. The current study aims to determine the metabolic profiles of 17 treatments from 3 sample groups including O. sinensis fungus, Thitarodes insect and cordyceps complex, using Gas Chromatography - Quadrupole Time-of-Flight Mass Spectrometry. A total of 98 metabolites were detected, with 90 of them varying in concentrations among groups. The tested groups could be separated, except that fungal fruiting body was clustered into the same group as Chinese cordyceps. The main distinguishing factors for the groups studied were the 24 metabolites involved in numerous different metabolic pathways. In conclusion, metabolomics of O. sinensis and its related products were determined mainly by the fruiting bodies other than culture methods. Our results suggest that artificially cultured fruiting bodies and cordyceps may share indistinguishable metabolic functions as the natural ones.

Bioactive Compounds, Cosmeceutical And Nutraceutical Applications of Green Seaweed Species (Chlorophyta)

Seaweeds are valuable marine plants that have garnered much attention from the public due to their high bioactive, nutrients and minerals content. Seaweeds have been used in multiple applications, including in cosmeceutical, nutraceutical and pharmaceutical industries. Nevertheless, this review will focus on the bioactive compounds of Chlorophyta and their potential application in nutraceutical and cosmeceutical industries. Chlorophyta are believed to possess a significant amount of nutrients and minerals, sufficient to meet the daily requirements of nutrients and minerals in the human body. Considering the nutritional aspect, deficiency in nutrients may lead to severe ailments, including heart disease, neurological disorder and cancer. The main compounds studied in this review are polysaccharides, proteins, amino acids, lipids, fatty acids, pigments, minerals, vitamins and secondary metabolites. Among all, polysaccharides are the most exploited compounds and used in many advanced applications in the nutraceutical and cosmeceutical industries. This review also offers insights into the beneficial biological properties of Chlorophyta, highlighting their potential in cosmeceutical and nutraceutical applications. Further research is required to highlight the Chlorophyta sp. aquaculture, its extraction method, and the most targeted bioactive compounds from the species. Therefore, the challenge is to increase public awareness of the promising application of this species in the nutraceutical and cosmeceutical industries.

The Effect of NaCl Concentration and Incubation Time on Oxalate and Total Acid in Fermented Cabbage using Various Microorganisms

As the highest agrocultural product, cabbage (Brassica oleracea var. capitata) remain consider as perishable vegetable and also known to contain an antinutritional compound, called oxalate. The oxalate salts is non-soluble compound in water, and thus settle on human kidney. The preservation and improvement of the nutritional aspect of cabbage can be achieved by fermentation through the enzyme production. Therefore, we study the effect of salt addition and incubation time, as the two important factor in commonly cabbage-based fermentation, combined with someoxalate-degrading bacteria, which wasL. plantarum, L. plantarum – S. cerevisiae, and A. aceti – S. cerevisiae on the oxalate and total acid level in cabbage fermentation. The fermentation was conducted in submerged system at room temperature (25 – 27 °C) with the NaCl concentration addition ranging from 0 – 5% until 10 days. Those condition was carried out for the three types of the tested cultures. The oxalate and total acid level was measured using the permanganometric and acid base titration, respectively. The results indicated that L. plantarum-induced fermentation combined with 3% NaCl during 10 days gave the lowest oxalate level in the fermented cabbage biomass,which was 0.005 mg/100 g FW. Moreover, these single-cultured fermentation was able to produce the highest total acid level in the brine solution, 1.270% at the 8 days of fermentation. This fermentation serves as an alternative method to improve cabbage consumption.

Productivity and Nutritional Trait Improvements of Different Tomatoes Cultivated with Effective Microorganisms Technology

The use of ecofriendly strategies, such as the use of Plant Growth Promoting Bacteria, to improve the yield and quality of crops has become necessary to satisfy the growing demand of food and to avoid the use of chemical fertilizers and pesticides. In this study, we report the effects of an innovative microbial inoculation technique, namely Effective Microorganisms (EM), compared with traditional approaches, on productivity and nutritional aspect of four tomato varieties: Brandywine, Corbarino Giallo, S. Marzano Cirio 3, S. Marzano Antico. Results showed an increase of plant productivity as well as an enhanced antioxidant activity mainly in San Marzano Antico and Brandywine varieties treated with EM technology. Moreover, the polyphenol and carotenoid contents also changed, in response to the plant treatments. In conclusion, the application of EM® technology in agriculture could represent a very promising strategy in agricultural sustainability.

Eating habits and lifestyle changes during the COVID-19 lockdown: A comparative study (before and during isolation) on the 9 de Julio city (Buenos Aires, Argentina) population

Following the COVID-19 proliferation beyond China’s borders at the beginning of 2020, containment measures have been taken by different countries around the globe. Citizens were forced to stay at home. Specifically, on March 19th, the Argentine Government decided to implement the “Social, preventive and mandatory isolation”, strategy that unfortunately impacts on the lifestyle, the practise of physical activity and on the nutritional aspect of the population. The aim of this study was analize eating habits and lifestyle changes during the COVID-19 lockdown on the 9 de Julio city, Bs. As., Argentina. The survey was conducted using Google Form. The questionnaire was divided into different sections: sociodemographic data, eating habits, physical activity and concepts and emotions associated with isolation. The research reached 287 responses with a medium socioeconomic level. During isolation, the frequency of purchases decreased. It was observed an increase in the consumption of pasta, bread and cakes. Concerning the physical activity, approximately 70% declared to train before the COVID-19 lockdown, decreased by 13% during the lockdown. Other activities conducted during the COVID-19 lockdown; the most mentioned were cleaning the house, cooking, watching television, series and movies. A percentage greater than 50% of the surveyed population associated the situation of lockdown with positive emotions (share with my family, stay at home); while only 24% associate it with negative emotions (anxiety, anguish, fear). It is expected that most habits will return to normal, however, it would be interesting to know which of those developed, adopted and implemented during lockdown will remain in the new normality.

Research on the Combination of Commercially Available Thickeners and Commercially Available Nursing Food - Universal Design Food: UDF (can be Crushed with Gums)

In Japan, a super-aging society, there is much debate about how to provide safe home care in the future. To provide safe nursing care food, it is necessary to consider not only the nutritional aspect of the diet but also the dietary form. In the case of diminished or impaired swallowing function, it is useful that the viscosity of the diet matches the ability of the care recipient to swallow the food. Therefore, in this study, we report the viscosity measurement using a commercially available thickener and a commercially available universal design food (which can crush with gums) by changing the blending amount and combination of them. In this study, we used commercially available thickener A, and thickener B, which can purchase at pharmacies and three types of commercially available universal design foods (which can crush with gums) can purchase at pharmacies. In the case of foods having a large amounts of carbohydrates, the thickener B (high in thickening polysaccharides) can stabilize the viscosity and is suitable for adjusting the viscosity.

Nutritional aspect for SARS-CoV-2 infection- current perspectives

SARS-CoV-2 pandemic has seeped through the world like never before. The infection count as well as mortality count is increasing day by day. Till now 9 million patients are affected worldwide and mortality count is 4 lakhs.No proven definitive curative therapy has been found out till now. Current set of management is in very early stage of development with guidelines changing very fast as newer and newer data is emerging. No drug is found to be successful in all stages of diseases and medical researchers are continuing their fight for newer curative modalities of treatment. It is a well known fact that nutritional aspect play a very important role in preventive as well as curative aspect of viral diseases, same data can be extrapolated to this newer infection. Modification of dietary habits as well as balanced diets is extremely helpful in better prognosis of the patients.