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Publication date: 1 February 2004

A.H. Subratty, A. Seebhujun, N. Khadaroo, A. Fakira‐Jhurry, C. Reesaul and F.B.H. Gunny

This article focuses on the selenium (Se) content of 29 legumes and grains available in Mauritius. Selenium was determined using an ultraviolet/visible spectrophotometric method…

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Abstract

This article focuses on the selenium (Se) content of 29 legumes and grains available in Mauritius. Selenium was determined using an ultraviolet/visible spectrophotometric method. Results showed that there was considerable variation in the Se content of the legumes and grains that varied from 0.009 ± 0.003μg/g in Dhall Mung (Phaseolus areus) to 1.380 ± 0.003μg/g in Gram Noir (Cicer arietinum). The overall mean Se content of the legumes and grains analysed was 0.231 ± 0.00μg/g. In conclusion, the present study tends to show that legumes and grains are important vehicles of Se intake in the Mauritian diet.

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Nutrition & Food Science, vol. 34 no. 1
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 June 2004

A.H. Subratty, R. Cheekoory and A. Fakira‐Jhurry

This paper focuses on the assessment of educational need of diabetic in‐patients in medical wards in a regional hospital in Mauritius. Based on a questionnaire survey among 50…

876

Abstract

This paper focuses on the assessment of educational need of diabetic in‐patients in medical wards in a regional hospital in Mauritius. Based on a questionnaire survey among 50 diabetic patients admitted to medical wards in a hospital, the present findings showed that the majority of the patients did not know what constitutes a fibre rich diet and were not even aware of their weight or recommended weight. Only half of the study population confirmed that they exercised regularly. Moreover cigarette smoking and alcohol consumption were also found to be common among male patients. It was evident from the findings that despite the fact that the patients were aware of the nature of their disease they did not have adequate knowledge regarding the disease state and complications and risks associated with diabetes mellitus. Finally, the present study supports the need for a structured health education programme for in‐patients suffering from diabetes.

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Nutrition & Food Science, vol. 34 no. 3
Type: Research Article
ISSN: 0034-6659

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