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Article
Publication date: 13 March 2017

Suvasish Das Shuvo, Tanvir Ahmad, Dipak Kumar Paul and Md. Ashrafuzzaman Zahid

Breast cancer is the most increasing female cancer worldwide, including Bangladesh. The purpose of this study was to investigate the association between dietary patterns and…

393

Abstract

Purpose

Breast cancer is the most increasing female cancer worldwide, including Bangladesh. The purpose of this study was to investigate the association between dietary patterns and knowledge perception of breast cancer risk patients in Bangladesh.

Design/methodology/approach

A questionnaire survey about 27 frequently consumed food items was conducted among 140 patients in Amader Gram Cancer Care & Research Center. A logistic regression was applied to estimate breast cancer risk. Dietary patterns were analyzed by the principal component analysis: the fat-rich foods (meat, oil, etc.), fruits, vegetables, sugar, tea, coffee, eggs and fish patterns.

Findings

The marginal effect of the logit model estimated an increased risk of breast cancer for a“Fatty Diet”, characterized by a higher consumption of milk (1.2 per cent, p < 0.01), vegetable oils and fats, butter (3.7 per cent, p < 0.05) and red meat (4.9 per cent, p < 0.05), but a decreased risk of breast cancer for a “Fruity and Vegetable Diet”, characterized by a higher consumption of fish (1.3 per cent, p < 0.01), chicken and eggs (5.1 per cent, p < 0.05), fruits (0.05 per cent, p < 0.01) and vegetables (2.9 per cent, p < 0.05). The findings of this study also suggested that weight (0.07 per cent, p < 0.01) and age (19 per cent, p < 0.05) were associated with an increased risk of breast cancer, but exercise (13 per cent, p < 0.05) reduced breast cancer risk. The findings also showed that maximum patients had inadequate knowledge on dietary and clinical factors of breast cancer risk, in addition to poor cancer screening practice. Poor knowledge and practice of breast screening were likely to lead to late stage presentation of breast cancer.

Originality/value

The authors found an association between the prudent dietary patterns and breast cancer risk and poor knowledge on nutrition and breast cancer.

Details

Nutrition & Food Science, vol. 47 no. 2
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 12 February 2018

Suvasish Das Shuvo

The purpose of this cross-sectional study was to evaluate the level of knowledge, attitudes and practices of food handlers about food hygiene and sanitation in biscuit industry of…

946

Abstract

Purpose

The purpose of this cross-sectional study was to evaluate the level of knowledge, attitudes and practices of food handlers about food hygiene and sanitation in biscuit industry of central marketing company in Jessore, Bangladesh.

Design/methodology/approach

A self-administered, structured questionnaire was designed and data were collected during the period of April to July 2016 from 110 food handlers using simple random sampling.

Findings

The results show that the food handlers had excellent knowledge, attitude and good practices toward food hygiene and sanitation and food contamination related to food safety. The mean score (standard deviation) of knowledge, attitudes and practices were 20.1 (3.9), 18.6 (3.1) and 16.7 (3.3), respectively (p < 0.007). There was significant correlation between food safety training and knowledge, knowledge and attitude or knowledge and practices (p < 0.001). The majority (90.9 per cent) of the respondents stated that they intended to make sure that the prepared food was safe for consumers, which was significant (p < 0.007). Almost all of the food workers were aware of the critical role of general sanitary practices in the work place. The study suggests that the knowledge, attitude and practice level of food handlers were satisfactory.

Originality/value

Continuous education and training should be organized to strengthen food handlers’ knowledge in areas which seem to be deficient.

Details

Nutrition & Food Science, vol. 48 no. 1
Type: Research Article
ISSN: 0034-6659

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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

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Article
Publication date: 12 February 2018

Hasan Mahfuz Reza, Suvasish Das Shuvo and Tanvir Ahmad

The purpose of this study is to evaluate the nutritional status of patients with end-stage kidney disease undergoing hemodialysis.

243

Abstract

Purpose

The purpose of this study is to evaluate the nutritional status of patients with end-stage kidney disease undergoing hemodialysis.

Design/methodology/approach

End-stage renal failure outpatients on hemodialysis were selected using simple random sampling technique from the dialysis unit of Sono Hospital Limited, Kushtia, Bangladesh. The nutritional status of 142 participant, of age 18-65 years, was screened. A direct method of nutritional assessment including anthropometric measurement, biochemical measurement, clinical assessment and dietary method was conducted. A logistic regression was applied to estimate the prevalence of malnutrition in hemodialysis patients.

Findings

In total 69.0 per cent participants were men and 31.0 per cent were women, whereas about 65.5 and 16.9 per cent patients of this study had a BMI of less than 23 kg/m2 and 18.5 kg/m2 (p < 0.05) where malnutrition was significantly prevalent. Mean ± SD hemoglobin level of both men and women participants was below the normal level which might increase the risk of malnutrition (p < 0.05). Of the total number of participants, 97.2 per cent were anemic, 66.9 per cent had anorexia, 63.4 per cent complained of nausea, 58.5 per cent complained of vomiting and 26.1 per cent complained of diarrhea, factors that can increase the risk of malnutrition in hemodialysis patients (p < 0.05). The creatinine and urea levels were higher in both men and women participants (p < 0.05). Results show significant difference in albumin levels among men and women (p < 0.05). The bicarbonate level was lower in both men and women, and the participants were suffering from metabolic acidosis (p < 0.05). About 87.3 per cent participants were taking inadequate amounts of protein which was a significant risk factor of malnutrition in hemodialysis patients (p < 0.01).

Originality/value

The result shows that renal failure is prevalent more in men than in women. The majority of patients on hemodialysis were at a risk of malnutrition including being underweight. Most of the patients were anemic. Malnutrition is related to low nutrient intake.

Details

Nutrition & Food Science, vol. 48 no. 1
Type: Research Article
ISSN: 0034-6659

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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

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