Egyptian Nutrition SocietyEgyptian Journal of Nutrition1687-123535220200601Quinoa Grain to Improve the Nutritive Value and Functional Ingredient for Breadsticks11614476110.21608/enj.2020.144761EN*Lamia. M .LotfyHome Economics Department, Faculty of Specific Education, Kafr-elsheikh UniversityMona.E.M.NagaHome Economics. Department, Faculty of Specific Education, Menoufia UniversityJournal Article20200417This investigation aimed to substitute wheat flour (72%) extraction with milled quinoa flour to breadsticks improve quality. The chemical composition of quinoa flour and wheat flour (72%) were determined, then added quinoa to wheat flour(72%) at levels of 5, 10, 15, or 20%. The results revealed that ether extract of quinoa flour had high amount of unsaturated fatty acids including the essential fatty acids such as oleic, linoleic or erucic acids . The obtained results showed that as the level of substitution increase, all components increased except total carbohydrates. The nutritive value of breadsticks enhanced due to the content of unsaturated fatty acids (oleic acid ω9 and linoleic acid ω6) in quinoa flour.Sensory evaluation of the produced of breadsticks,and the chemical ingredients of product and energy value (Cal/100g) were determined .<br /> https://ejn.journals.ekb.eg/article_144761_8374c40aba1c227c64e5ebd7a245116b.pdfEgyptian Nutrition SocietyEgyptian Journal of Nutrition1687-123535220200601A 12- week egg-based dietary intervention promotes lipid and lipoproteins profiles in older adults175114476210.21608/enj.2020.144762ENShymaa M. Ata.Department of Home Economics, Faculty of Specific Education, Menoufia University, Menoufia, EgyptJournal Article20200414Eggs are a good and an inexpensive source of important nutrients including high-quality protein, vitamins, and lutein and zeaxanthin. However, consumption of eggs is restricted due to its cholesterol content. The aim of the study was to evaluate whether consumption of one regular or lutein-fortified egg per day as part of a regular diet for 3-month would favorably affect lipid and lipoproteins profiles in apparently healthy, older adults 40-79 y. The study utilized a randomized, single-blind, placebo-controlled, parallel groups design in which subjects (n =33; 8 males, 25 females) were randomly assigned to one of the following three groups: 1) egg substitute (<strong>SUB</strong>, n =12; one egg substitute providing 0 µg lutein and 0 mg cholesterol); 2) egg (<strong>EGG</strong>, n=10; one whole egg providing 200 μg of lutein and 230 mg of cholesterol); 3) lutein-fortified egg (<strong>EGG-L</strong>, n=11; one fortified egg providing 260 μg of lutein and 230 mg of cholesterol). Following egg consumption, HDL average particle size increased (<em>P </em>= 0.03), total VLDL (<em>P </em>= 0.003) and small VLDL (<em>P</em> = 0.008) particle numbers decreased, while total LDL particle numbers tend to be decreased (<em>P</em> = 0.07). Changes in HDL average particle size associated positively with changes in serum HDL-C concentration (r = 0.55, <em>P</em> = 0.003). Changes in apB concentration were inversely related to changes in total LDL particle numbers (rho = 0.47, <em>P</em> = 0.006). This study supports that moderate egg consumption actually promotes favorable lipid and lipoprotein subfraction profiles. https://ejn.journals.ekb.eg/article_144762_6604f63e59ca787b90bf689b6ec427e2.pdfEgyptian Nutrition SocietyEgyptian Journal of Nutrition1687-123535220200601A new functional whey beverage, containing calcium and Date syrup (Dibs)537514476310.21608/enj.2020.144763ENRehab H.Gab-AllahDairy Technology Department, Food Technology Research Institute, A.R.C., Giza, Egypt.Heba A.ShehtaRegional Center for Food and Feed, A.R.C., Giza, Egypt.Journal Article20200413The study is about the use of by-products of the food industry that have functional and biological properties such as cheese whey and eggshell in the production of whey beverages. Fermented whey beverage was prepared by blending 1% eggshell, 1% egg yolk, 0.1% CMC and 0.01% vanilla with sweet whey. <em>Bifidobacteriumanimals</em> ssp. <em>Lactis</em>Bb-12 was used as a probiotic organism. Date syrup (Dibs) was used as a natural sweetener in different levels 10, 12.5 and 15% v/v of the beverage and analyzed for various physicochemical, microbiological properties as well as sensory properties for its overall acceptability during cold storage at 4 ± 1ºC for 21 days.The obtained results indicated that pH values were decreased graduallyduring cold storage while the viscosity was increased. The viability of <em>Bifidobacterium</em>animals ssp. <em>Lactis</em> remained high up to 14 days then started to decrease. The study revealed that the fermented whey beverage containing 12.5% dibs showed superiorityin almost all physicochemical, microbialand sensory properties as compared to the other treatmentshttps://ejn.journals.ekb.eg/article_144763_57629cd9cf0848b3bbb80a5653f60d39.pdfEgyptian Nutrition SocietyEgyptian Journal of Nutrition1687-123535220200601The potential effects of lemon and cumin on weight reduction and blood sugar in obese and overweight patients7710014476410.21608/enj.2020.144764ENSamah, A.S.Abdel-ShafyGraduate Student, Nutrition and Food Science Dept. Faculty of Home Economics. Helwan University Egypt.Seham A.M.TharwatDepartment of Nutrition and Food Science, Faculty of Home Economics, Helwan University Egypt.Ashraf. A.Abdel-MegedDepartment of Nutrition and Food Science, Faculty of Home Economics, Helwan University Egypt.RandaSalamDepartment of Internal Medicine, Cairo University.Rehab H.GaballahFood Technology Research Institute,Cairo, Egypt.Journal Article20200419This study was undertaken to determine the effects of regimen diet with or without containing yogurt supplemented with lemon or cumin and mixture of them on body weight reduction, fasting blood glucose and glucated hemoglobin HbA<sub>1c</sub> levels. A random sample of 100 patients (50 male and 50 female) with obesity or overweight, were selected from Kasr El-Aini Hospital out patients, with age from 30-45 years. Randomly patients were devided into 5 groups, each group includs 20 patients 10 male and 10 female. Body weight and blood samples were collected from all participants at baseline and after 12 weeks to determine BMI, the fasting blood glucose and Hb A<sub>1c</sub>. The first group kept on their usual diet and considered as control (+ve) group. <br />The second group treated only with regimen diet depend on BMI (1200 K.Cal(60gm protein ,40gm fat &150 carbohydrate) or 1500 K.Cal (75 gm protein,50gm fat & 187.5 carbohydrate)for overweight or obese patients) the third group treated with the same (RD) plus a dose of cumin in amount of 5g/d for 12 weeks. The fourth group received (RD) plus a dose of lemon 5g/ d. The fifth group received (RD) containing a dose of cumin 2.5g/d mixed with 2.5 g lemon/d (1:1w/w).<br /> <br />After 12 weeks of regimen dietary treatments, Results revealed that regimen diet (1200 or 1500 K.Cal/d) containing skim milk yogurt supplemented with cumin, lemon and mixture of them (1:1w/w) induced a high significant decrease in BMI, Fasting blood glucos and glycated hemoglobin HbA<sub>1c</sub> levels as compared to at baseline and as compared to control which treated with only regimen diet. In conclusion, or results showed that regimen diet containing skim milk yogurt supplemented with a mixed of cumin plus lemon (1:1w/w) induced a high significant (P<0.01) decrease in BMI, fasting blood glucose and glycated hemoglobin in obese and over weight patients. Therefore mixed cumin and lemon (1:1w/w) may represent a potentially therapeutic effect on decreasing BMI in obese and overweight patients.<br /><strong><em> </em></strong>https://ejn.journals.ekb.eg/article_144764_d7414798e5bf097202288015fc001112.pdfEgyptian Nutrition SocietyEgyptian Journal of Nutrition1687-123535220200601Immunomodulatory Efficacy of Phyllanthus Emblica and Costus Speciosus Aqueous Extracts for Immunosuppressive Rats.10112314476610.21608/enj.2020.144766ENElSayed H.BakrNutrition and Food Science Department, Faculty of Home Economics, Minufiya University, EgyptMona. E.M.NagaHome Economics Department, Faculty of Specific Education, Minufiya University, Egypt.Journal Article20200409The immune system helps in eliminating toxic or allergenic substances that enter through mucosal surfaces. The immune system’s ability to mobilize a response to an invading pathogen, toxin or allergen is its ability to distinguish self from non-self. This investigation aimed to study the immunomodulatory efficacy of phyllanthus emblica and costus speciosus aqueous extracts for immunosuppressive rats. Forty two mature male albino rats weighing 150-200 g were used in this work. Rats were divided into 6 equal groups (n=7 rats); one group kept as a control negative, while the rest five groups were once injected intraperitoneally with a single dose (200 mg/kg body weight) of cyclophosphamide for immunosupprission, then devided to five equal groups, one of them left as control positive group (C +ve) while the rest four groups orally ingested with two doses (250 and 500 mg/kg) of phyllanthus emblica and costus speciosus aqueous extracts for each of them. At the end of experimental period (45 days), blood samples were collected and CD4, CD8, CD16 and CD19 were analyzed by flow cytometric analysis. IgM, IgA and IgG were determined using indirect enzyme-linked immunosorbent assay (ELISA). The levels of serum albumin and globulin were determined. The obtained results concluded that phyllanthus emblica and costus speciosus enhanced immunomodulatory efficacy by increasing blood levels of CD4, CD8, CD16, CD19, IgM and IgG, moreover, increasing serum levels of albumin and globulins. The group of costus speciosus at a dose of 500 mg/kg. b.wt., declaired the best significant results to boost immunity compared to all experimental groups. The present investigation revealed that Phyllanthus emblica and costus speciosus aqueous extracts possess immunomodulatory efficacy with regard to immunosuppressive animals.<br /> https://ejn.journals.ekb.eg/article_144766_402de2a77a812a26ad2175dfd608c474.pdfEgyptian Nutrition SocietyEgyptian Journal of Nutrition1687-123535220200601Dietary Quality and malnutrition (Stunting) in preschooler12114814476710.21608/enj.2020.144767ENNahlaAliNational Nutrition InstituteSoniaSalehFaculty of Home Economics, Helwan Abstract UniversityJournal Article20200402In communities of the poorest countries the children sufferer of malnutrition that is rapidly emerging. Inadequate dietary intake and disease may cause of malnutrition. This study amid to give knowledge about diet quality of stunted some Egyptian preschool children and designing a proper nutrition education massages and suitable prophylactic program to improve linear growth. The study was purposed as included (30) preschooler aged 2 ≤ 6 years old, with delayed linear growth, randomly selected from the stunted outpatient clinic of National Nutrition Institute (NNI) and (30) healthy case in the same age and sex as a control group. All participants were subjected to the baseline assessment (dietary intake including “Twenty four-hour recall “method; anthropometric measurements including ‘weight and height’; lab investigation including hemoglobin, serum Ca, Vit D, Vit A, TSH, T4, T3, concentration. Results showed that mean height for age Z score is significantly lower among the stunted compared to the control group. Dietary intake analysis showed that mean intake of all macronutrients and micronutrients was significantly lower among stunted; the difference was highly significant between the two groups.<br />All blood values of TSH, T3,T4,Ca, &Vit A were significantly lower among stunted group as compared to normal group. Conclusion, it seemed that dietary intake deficiency of several nutrients of stunted children intake may play an important role in their linear growth retardation. Preventive strategies to protective stunting and promote healthy eating consumption are recommended.https://ejn.journals.ekb.eg/article_144767_efb063afd1db50e3bfa3d3ec7fa80e18.pdf