Search results

1 – 2 of 2
Per page
102050
Citations:
Loading...
Access Restricted. View access options
Article
Publication date: 9 August 2021

Suvasish Das Shuvo, Md. Eunus Ali, Md. Masudur Rahman, Abu Taher, Md Asaduzzaman, Md. Toufiq Elahi, Md. Ashrafuzzaman Zahid, Dipak Kumar Paul and Deepa Roy

This study aims to evaluate the association between dietary patterns with health status and smoking-related knowledge, attitudes and practices (s-KAP) among Bangladeshi adolescent…

175

Abstract

Purpose

This study aims to evaluate the association between dietary patterns with health status and smoking-related knowledge, attitudes and practices (s-KAP) among Bangladeshi adolescent smokers.

Design/methodology/approach

An analytical cross-sectional study was conducted among 205 randomly selected adolescents. Socio-demographic, health status, s-KAP related data were collected in face-to-face interviews. Dietary intake data were calculated using the food frequency questionnaire.

Findings

The practices score (44.8%) was comparatively poor among adolescent smokers. Among the respondents, around 56.1%, 38.1% and 49.3% were suffering from gastric problems, nausea and the loss of appetite, respectively, because of smoking. There was a significant relationship between dietary diversity and the occurrence of several diseases such as gastric problems, nausea and loss of appetite. The respondents who consumed fresh fruits and vegetables regularly might reduce gastric problems (OR: 0.53, 95% CI: 0.27–1.04 and OR: 0.64, 95% CI: 0.25–1.65), nausea (OR: 0.72, 95% CI: 0.38–1.37 and OR: 0.28, 95% CI: 0.13–0.84) and loss of appetite (OR: 0.52, 95% CI: 0.32–1.21 and OR: 0.16 95% CI: 0.27–0.68).

Originality/value

In conclusion, smoking has been associated with multiple health problems because of poor practices score. Consumption of a balanced diet, better smoking-related knowledge, attitudes and practices needs to be improved among adolescents.

Details

Nutrition & Food Science , vol. 52 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Access Restricted. View access options
Article
Publication date: 11 November 2019

Suvasish Das Shuvo, Md. Shahariea Karim Josy, Rashida Parvin, Md. Ashrafuzzaman Zahid, Dipak Kumar Paul and Md. Toufiq Elahi

The purpose of this study is to develop a hazard analysis and critical control point (HACCP)-based approach to control risk factors associated with biscuit manufacturing plant.

752

Abstract

Purpose

The purpose of this study is to develop a hazard analysis and critical control point (HACCP)-based approach to control risk factors associated with biscuit manufacturing plant.

Design/methodology/approach

Methodology was developed to achieve and implement the food safety and quality requirements. Procedure for hazard analysis and risk assessment was based on ISO 22000:2005 and codex standard. The HACCP Plan was summarized in comprehensive figures and tables. Biological, chemical and physical hazards that could exist in every step of biscuits production were identified. Moreover, the critical control points were selected and the critical limits, monitoring, corrective measures, records and verifications were established using risk analysis and decision tree.

Findings

With the implementation of HACCP system, it could be possible to reduce the food safety hazard and provide safe food and increase customer satisfaction. The critical control points were identified in sieving, sugar crushing, baking and detecting metal through the use of risk analysis and decision-making tree to control the biological, physical hazards along with monitoring through the control sheets. Critical limits, monitoring methods and frequency, responsibilities and corrective actions of the processes are also presented. This measuring instrument could be used by a food company as assessment tool and a benchmarking tool.

Originality/value

Applying the HACCP system in food manufacturing can effectively assure food safety and quality, as well as expand the market and improve the manufacturers’ management level. In doing so, suitable strategies can be selected by a food company to allocate resources, increase HACCP effectiveness and improve its product safety.

Details

Nutrition & Food Science, vol. 49 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

1 – 2 of 2
Per page
102050