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Association Between Anthropometric Measurements and Dietary Habits in a Young Adult Female Population in Selected Areas in the Southern Province of Sri Lanka
Samamalee Upekshi Kankanamge,
Sameera Ariyarathna,
Poruthotage Pradeep Rasika Perera
Issue:
Volume 2, Issue 3, November 2016
Pages:
24-29
Received:
8 October 2016
Accepted:
2 November 2016
Published:
30 November 2016
Abstract: Obesity and abdominal obesity are becoming major public health problem in certain countries. Causes for obesity are multi-factorial; among them various dietary factors play an important role. The main cause of obesity‐related deaths is cardiovascular disease, for which abdominal obesity is a predisposing factor [1]. Abdominal obesity is defined as Waist to Hip Ratio (WHR) above 0.90 for males and above 0.85 for females [2]. Body Mass Index (BMI) is a parameter that is useful in assessing obesity, overweight and malnutrition. The study aimed to assess the association between anthropometric measurements and the dietary habits in a female population of two study areas. A cross-sectional study was conducted separately at Hungama and Hiththatiya-Middle areas within Hambantota and Matara districts of Southern province of Sri Lanka. 304 healthy females between 20-50 years of age were selected by systematic random sampling method. For the calculation of BMI and WHR, height and weight, Waist Circumference (WC) and Hip Circumference (HC) of each individual were measured. The World Health Organization cut-off points were used to categorize BMI and WHR. An interviewer administered questionnaire was used to assess dietary habits. There is a statistically significant difference between the WHR and consumption of potato (p= 0.002) in Hungama as well as significant difference can be seen between WHR and consumption of red raw rice (p= 0.022) and white raw rice (p= 0.020) in Hiththatiya middle. Present study shows statistically positive relationship between the BMI and consumption of potato (p= 0.002) yogurt (p= 0.046) and fried food (p=0.033) in the total study population. Prevalence of obesity (6.6%) and abdominal obesity (47%) in whole population are higher with compared with other similar studies [3].
Abstract: Obesity and abdominal obesity are becoming major public health problem in certain countries. Causes for obesity are multi-factorial; among them various dietary factors play an important role. The main cause of obesity‐related deaths is cardiovascular disease, for which abdominal obesity is a predisposing factor [1]. Abdominal obesity is defined as ...
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Research on Design and Implementation of Intelligent Warehouse Management System in Z Company
Jie Zhu,
Xianzhong Qi,
Ying Huang
Issue:
Volume 2, Issue 3, November 2016
Pages:
30-35
Received:
14 August 2016
Accepted:
14 November 2016
Published:
29 December 2016
Abstract: This paper aims at the practical problems of warehouse in Z enterprise, constructing the intelligent storage system, through the use of RFID technology, sensor technology, ZigBee technology to improve information transmission efficiency of the system, shortening the system response time. The paper solved the problem which the warehousing activities can’t be real-time controlled in the drawbacks of the product information in the warehouse.
Abstract: This paper aims at the practical problems of warehouse in Z enterprise, constructing the intelligent storage system, through the use of RFID technology, sensor technology, ZigBee technology to improve information transmission efficiency of the system, shortening the system response time. The paper solved the problem which the warehousing activities...
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Elaboration and Characterization of Li (Ni1/3Co1/3Mn1/3) O2 Intrinsic and Cu Doped
Gharibi El Khadir,
Hatim Oumaima,
El Bekkaye Yousfi,
Oumnih Safae,
Abou-salama Mohamed
Issue:
Volume 2, Issue 3, November 2016
Pages:
36-40
Received:
27 October 2016
Accepted:
10 November 2016
Published:
30 December 2016
Abstract: In this work we have synthesized Li (Ni1/3Co1/3Mn1/3) O2 using sulfates metals Ni, Co and Mn and LiCl salt. The used method is easy and led to yield higher than 75%. Identification and lamellar α-type NaFeO2 of the composite synthesized were demonstrated by X-ray diffraction and FTIR spectroscopy. We demonstrated that the product is pure and its crystallinity changes according to the parameters of the annealing step. The electronic structure of the compound has been modified by doping with monovalent Cupper cation. The results are encouraging and show that the lamellar structure is not altered. We noticed an increase in infill distances that can affect the mobility of lithium cations during the insertion cycles / extraction. Indeed, the charge on the surface of the doped product is -90mV after 60 minutes and that of the undoped compound is -241mV.
Abstract: In this work we have synthesized Li (Ni1/3Co1/3Mn1/3) O2 using sulfates metals Ni, Co and Mn and LiCl salt. The used method is easy and led to yield higher than 75%. Identification and lamellar α-type NaFeO2 of the composite synthesized were demonstrated by X-ray diffraction and FTIR spectroscopy. We demonstrated that the product is pure and its cr...
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Effect of Three Different Water Sources on the Functional, Proximate, and Sensory Properties of an Abakaliki Milled Rice
Alaka Ignatius Chukwuemeka,
Agomuo Jude Kelechi,
Ezeakor Stephanie Chinyere
Issue:
Volume 2, Issue 3, November 2016
Pages:
41-46
Received:
11 August 2016
Accepted:
2 November 2016
Published:
30 December 2016
Abstract: He aim of his work is o determine the effect of different water sources on the cooking quality of an Abakaliki milled rice sample. A popular rice variety (306) was bought from Abakaliki rice mill in Ebonyi State and cooked with three different sources of water (tap, borehole and distilled). The cooked samples were analysed for their functional, proximate and sensory properties. The cooking time of the rice variety (306) was 15 minutes. The swelling capacity of the rice samples ranged from 107.8 to 190.0% with 306DW having the highest value for both raw and cooked samples. The water absorption capacity of the rice samples varied for both raw and cooked samples with 306BW having the highest (2.00ml) value while Cooked sample 306DW (47.3ml) have the highest. Gelatinization temperature of the raw rice samples ranged from 94-96°C and there is no significant difference (p>0.05) between the samples. The moisture content of the rice samples ranged from 11.70-68.0% for the raw and cooked samples. The percentage ash content of the rice samples varied from 2.16-3.75% with 306raw having the highest value. The percentage ash content of the cooked rice samples ranged from 2.16-2.38% with 306BW having the highest. Fat content of the rice samples ranged from 1.15-1.4 with the raw sample having the highest. The fibre content of the rice samples ranged from 1.00-1.20% with 306raw and 306BW having equal highest. The percentage protein content of the sample ranged from 2.45-4.55 with 306BW having the highest value. The percentage carbohydrate of the rice samples ranged from 20.8-80.1 with 306raw having the highest value. In sensory analysis, the sample 306TW was generally preferred for all sensory attributes carried out. It was concluded that, irrespective of the different cooking water used, the ability of the rice to gel and also its fibre and protein content was not affected.
Abstract: He aim of his work is o determine the effect of different water sources on the cooking quality of an Abakaliki milled rice sample. A popular rice variety (306) was bought from Abakaliki rice mill in Ebonyi State and cooked with three different sources of water (tap, borehole and distilled). The cooked samples were analysed for their functional, pro...
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