The Role of Healthy Diet (HD) on Covid-19 Pandemic during and after

Diet remains a key factor that significantly influences the outcomes of the disease. There are some factors that place one at a higher risk of morbidity from the disease, with the common ones being elderly age and coexistent comorbidities. The dietary consumption of the patient is vital since some Western Diets that are largely refined predispose one to cardio-metabolic diseases. In addition to that, the consumption of such diets largely influences the immunity of the individual, whereby it reduces the disease-fighting capability of the immune system. The health education on the patient with the condition has largely widened to encompass the healthy eating habits that one should emulate to reduce the disease severity. Further, in an attempt to promote the awareness of the importance of healthy eating, Eat Well Saskatchewan (EWS) has formulated some social media outreach to ensure that the importance of healthy eating reaches a larger population.

The Accumulation of Visceral Fat and Preventive Measures among the Elderly

Visceral fat is a specifi c fat that is produced in the body,transformed into cholesterol,and circulated in the blood to other parts of the body.The circulated cholesterol usually in the form of low-density lipoproteins forms plaque on the walls of the arteries,thereby constricting and blocking them and preventing the free fl ow of nutrients to various vital organs in the body.Visceral fat is deleterious to the health of elderly people because it is mostly found in the region of the abdomen that houses vital organs such as the pancreas,liver,and digestive tract,and it further affects the normal functioning of hormones in the body.Globally,15 million people die of a noncommunicable disease(NCD)annually between the age of 30 years and the age of 69 years,and there is an increase in NCD morbidity among people older than 70 years.Accumulated visceral fat in elderly people could have deleterious health consequences,as it is a predisposing factor for many other NCDs and chronic health conditions.Sedentary lifestyle,unhealthy eating,stress,and inactivity are the major causes of excessive visceral fat.However,measures to prevent the accumulation of visceral fat are straightforward,and impressive results are achieved with regular physical exercise,healthy diet choices,and proper stress management.

Development of Lactose Free Yogurt Technology for Personalized Nutrition

Due to the widespread use of antibiotics, the bad ecological situation, fermented milk drinks are gaining more and more popularity because of associating with an array of health benefits. Fermented milk products contain a unique in its kind disaccharide of animal origin lactose, which has the ability to stimulate the development of lactic acid microorganisms that suppress the vital activity of pathogenic microflora in the human intestine, promoting the absorption of calcium, magnesium and phosphorus. A significant part of the world’s population suffers from lactose intolerance, linked to a genetically determined deficiency of the β-galactosidase enzyme, which is one of the main reasons for the decrease in demand for dairy products among consumers suffering from primary or acquired intolerance to milk sugar. Lactose is a natural disaccharide contained in dairy products. Lactase deficiency is a variant of fermentopathy caused by the inability to break down lactose due to the activity decrease of lactase—the parietal digestion enzyme in the small intestine. Lactose intolerance in the gastrointestinal tract of a person suffering from hypo- and alactasia leads to dispersion, diarrhea and other undesirable phenomena. For the successful prevention and treatment of these diseases, it is necessary to reduce or completely eliminate the lactose intake. A technology for lactose-free milk production was developed using fermentation technology. On the basis of lactose-free milk, a range of lactose-free yoghurts was developed of animal origin of the following types: natural, enriched and fortified. Flax seeds, sesame seeds and chia seeds, which are rich in vitamins, were used to produce a range of enriched yogurts. To obtain fortified yoghurts, the mineral iron was used, which prevent the development of anemia and oncological pathologies. Experimental assortment of lactose-free yoghurts was assessed by physicochemical and organoleptic methods. All developed samples meet the standards of technical documentation for this type of food product. The organoleptic characteristics were highly appreciated. Developed lactose-free products are an opportunity for many people to return to a normal healthy diet.

Changing Chinese Diets to Achieve a Win-Win Solution for Health and the Environment

Diets are key determinants of nutrition and health and play a significant role in the environment.In this article,we aim to(i)describe dietary transitions and health in China and the consequent environmental challenges;(ii)identify differences between current Chinese diets and healthy reference diets;(iii)conduct a systematic review assessing the health impacts of four reference diets on the Chinese population,and(iv)simulate changes in greenhouse gas emissions under different diet scenarios.The results show differences between the Chinese diets and reference diets,with the current Chinese diet including mainly grains(especially refined rice),excessive meat consumption,and insufficient consumption of fruit and milk.If all Chinese consumers adopt one of the healthy reference diets all the time,the incidence of diet-related chronic disease and mortality would be significantly reduced.Such dietary shifts would also reduce greenhouse gas emissions by 146-202 million tons(18-25 percent)compared with the projected emissions level in 2030.

Nutritious mushroom protein crisp–healthy alternative to starchy snack

Global salty snacks category had reached USD 137 billion in sales in 2018.Due to growing health concerns and awareness,consumers are looking for healthy snack choices by avoiding ingredients such as fat,sugar,cholesterol,and sodium and selecting baked and salt free multigrain chips.A sizable number of consumers are concerned about snack nutrition and look for quality ingredients and minimally processed foods called as“Good Health Snack(GHS)”.In this work,we present the development of method of producing and testing mushrooms protein crisps(MPC),a healthy alternative to conventional starchy snacks that are rich in protein,nutraceutical compounds,minerals,vitamin,dietary fiber,and immunity inducing beta-glucans.The methods of producing MPC with different seasoning and hydrolyzed protein,calorie,nutritional and chemical composition,consumer response,shelf life after packing and market analysis are described.These systematic studies will help to market potential of this product which is a healthy alternative to other calorie rich snacks sold in the market benefiting the consumers.