en jalali 1404 8 1 gregorian 2025 11 1 10 4 online 1 fulltext

en The Arbaeen pilgrimage, one of the largest religious gatherings, exposes millions of participants to extreme physical and environmental challenges (Yousefi and Hasani, 2024). Among the most pressing health concerns is heat exhaustion, caused by prolonged exposure to high temperatures, physical exertion, and inadequate fluid intake. While environmental factors contribute to this condition, proper hydration and nutrition play a crucial role in mitigating risks (Moulaei et al., 2024). This letter highlights the importance of hydration and nutrition in preventing heat exhaustion among Arbaeen pilgrims and proposes practical interventions to enhance their safety.    heat exhaustion, hydration Status, nutrition, Arbaeen pilgrims, mass gatherings 484 485 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-123-39&slc_lang=en&sid=1 2025/04/25 1404/2/5 2025/07/21 1404/4/30 Ameneh Marzban Department of Health in Disasters and Emergencies, School of Health Management and Information Sciences, Iran University of Medical Sciences, Tehran, Iran. amenemarzban@yahoo.com 0000-0002-8111-3319 Yes

en In today’s digital age, adolescents are increasingly exposed to a variety of advertising messages that influence their daily decisions, including those related to food consumption . The role of advertising and media in shaping dietary habits has gained significant attention; particularly as unhealthy eating patterns contribute to rising rates of obesity and related health issues among youth . This letter seeks to highlight the profound impact of advertising and media on adolescents' food choices, underscore the potential consequences of such influence, and propose recommendations for mitigating its negative effects.  Advertising, Adolescents, Food Choices, Nutrition, Media Influence 486 488 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-123-38&slc_lang=en&sid=1 2025/04/252025/04/22 1404/2/2 2025/07/212025/07/25 1404/5/3 Ameneh Marzban Department of Health in Disasters and Emergencies, School of Health Management and Information Sciences, Iran University of Medical Sciences, Tehran, Iran. amenemarzban@yahoo.com 0000-0002-8111-3319 Yes

en In recent years, Climate change has become one of the most urgent global crises, with far-reaching consequences for food security, affordability, and accessibility . The increasing frequency and intensity of extreme weather events, shifting agricultural zones, and changing precipitation patterns have significantly impacted food production and distribution . This, in turn, has led to higher food prices and reduced access to essential nutrients for many communities . As a result, climate anxiety has become a growing concern, influencing the behavior and mental well-being of individuals and communities . In this letter, I aim to explore the impact of climate change on food prices and access, discuss the role of climate anxiety in shaping community reactions, and propose strategies to address these challenges.   Keywords: Climate Change, Food Prices, Food Access, Climate Anxiety, Sustainable Agriculture 489 491 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-123-37&slc_lang=en&sid=1 2025/04/252025/04/222025/02/18 1403/11/30 2025/07/212025/07/252025/05/23 1404/3/2 Ameneh Marzban Department of Health in Disasters and Emergencies, School of Health Management and Information Sciences, Iran University of Medical Sciences, Tehran, Iran. amenemarzban@yahoo.com 0000-0002-8111-3319 No Abed Khanizade Department of Health in Disasters and Emergencies, School of Health Management and Information Sciences, Iran University of Medical Sciences, Tehran, Iran. 0000-0003-1653-1976 Yes

en High sodium intake is linked to increased blood pressure and a higher risk of cardiovascular diseases. The purpose of this study was to investigate the sodium content in Biryani and grilled lungs as the traditional food in Isfahan, Iran.  Methods: The sodium content in 25 samples of these dishes was analyzed using inductively coupled plasma optical emission spectrometry (ICP-OES), with results converted to salt equivalents using a 2.5 multiplication factor. Additionally, a Monte Carlo Simulation using the Target Hazard Quotient (THQ) method was employed to evaluate the non-carcinogenic health risks associated with sodium intake from Biryani and grilled lungs. Results: The mean concentrations of sodium in Biryani and grilled lung samples were 347.4±170.7 and 377.4±287.1 mg/100 g, respectively. The study's findings revealed that children who consume Biryani may be at risk of non-carcinogenic health effects due to excessive sodium exposure (THQ>1), whereas adults are not. Conclusions: Totally, these traditional dishes can be prepared with lower sodium content based on the variable levels of sodium. Sodium, salt, traditional food, Biryani, grilled lungs, risk assessment, Isfahan, Iran 492 502 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-354-2&slc_lang=en&sid=1 2025/04/252025/04/222025/02/182025/03/5 1403/12/15 2025/07/212025/07/252025/05/232025/07/21 1404/4/30 Zahra Abbasi Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran 0000-0002-3579-7641 Yes Zahra Esfandiari Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran 0000-0003-2399-2762 No Yadolah Fakhri Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran 0000-0002-3579-7641 No Marjan Mansourian ediatric Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran 0000-0002-7217-0282 No Farzaneh Vaseghi Baba Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran 0000-0002-5208-5996 No Zeinab Mokhtari Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran 0000-0001-9485-9454 No mansour siavash Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran siavah@med.mui.ac.ir 0000-0003-0590-6410 No

en Papaya (Carica papaya) is a highly valued medicinal plant with significant bioactive properties. This research aims to evaluate the processing of papaya leaf tea, assess the impact of different processing methods on the quality of black tea, green tea, and instant tea. Methods: In this study, three types of tea - black tea, green tea, and instant tea - were prepared using papaya leaves. Initially, the bioactive compounds and antioxidant potential of both green and yellow papaya leaves were assessed. Results: Green papaya leaf powder (GLP) exhibited the highest concentrations of phenolic compounds (55.93±0.08 mg GAE/100 g), flavonoids (2192.93 mg QE/100 g), anthocyanins (282.66 mg/100 g), and antioxidant activity (182.86 mg TE/100 g). Green leaf paste (GLPa) and yellow leaf powder (YLP) also demonstrated significant levels of these compounds, while yellow leaf paste (YLPa) showed the lowest concentrations across all measurements. Black tea prepared from green papaya leaves contained the highest levels of phenolics (94.45 mg GAE/100 g), flavonoids (1026.24 mg QE/100 g), anthocyanins (1993.02 mg/100 g), and displayed the strongest DPPH inhibition (26.147%). While there were minor variations in the nutritional composition among the different tea types, they all exhibited similar profiles, with slight differences in ash and carbohydrate content. Sensory evaluation, using a 9-point hedonic scale and 10 panelists, revealed that black tea and green tea brewed for 2 minutes (B2) had the highest color intensity, flavor, taste, and acceptability compared to those brewed for 1 minute (B1) and 5 minutes (B3). Conclusion: These findings suggest that black tea made from green papaya leaves may offer the greatest health benefits due to its higher antioxidant content and activity compared to green tea and instant tea. Papaya leaf, tea, bioactive compounds, antioxidant activity, brewing time 503 513 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-1267-1&slc_lang=en&sid=1 2025/04/252025/04/222025/02/182025/03/52024/11/19 1403/8/29 2025/07/212025/07/252025/05/232025/07/212025/06/15 1404/3/25 Md Kauser-Ul-Alam Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh Yes Shireen Akther Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh No Meher Nahid Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh No Md Fahad Bin Quader Department of Applied Chemistry and Chemical Technology, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh No Suresh Chakma Department of Physiology, Biochemistry and Pharmacology, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh No Hamimur Rahman Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh No Tasnim Siddiqui Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh No Nahidur Rahman Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh nahid@cvasu.ac.bd https://orcid.org/0000-0003-4797-2803) No

en Tamarillo (Solanum betaceum) is a small but fast-growing, underexploited and seasonal fruit providing significant amounts of micronutrients and bioactive compounds which may produce a range of possible effects. The present study was conducted to determine the effects of processing techniques on the functional properties and bioactive compounds present in Tamarillo. Methods: The procured fruits were cleaned and subjected to two different processing methods; steam cooking directly under liquid boiling at 100 ℃ for 5 minutes and the fruits which were frozen below -45 °C for 42 hours and then lyophilized. Fruit samples were extracted using methanol by ultrasonication. Moreover, functional groups were identification and quantification of phytonutrients by Fourier Transform- Infrared Spectroscopy and UV-Spectrophotometer. Results: The spectra obtained by FTIR allowed identification of functional groups and secondary metabolites in Tamarillo. Fourier Transferred Infrared Spectroscopy revealed the presence of OH stretching alcoholic/phenolic - (3400-3200 cm-1), C=C stretching aromatic - (1650-1600 cm-1), C-H bending aromatic - (700-420 cm-1) compounds in their respective peaks. The study revealed that total phenolic content of 56.4 and 88.5 mg GAE/g, flavonoids 45.8 and 28 mg QE/g, glycosides 10.6 and 14.5 mg/g and carotenoids content was 0.36 and 0.46 mg/g respectively for both freeze-dried and steamed cooked Tamarillo fruit. Regarding processing of bioactive compounds, the significant differences (P=0.1) were observed. Conclusion: Both the freeze drying and steam cooking effectively preserve its bioactive properties. The functional group and polyphenols present in the fruit confirms the presence of antioxidants which protects cells from free radical damage. Finally, the underexploited fruit may be utilized for its nutritional benefits and nutraceutical potential in treating degenerative diseases. Tamarillo (Solanum betaceum), Bioactive compounds, Freeze-drying,Steam-cooking, Antioxidant, 514 523 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-1132-1&slc_lang=en&sid=1 2025/04/252025/04/222025/02/182025/03/52024/11/192024/06/4 1403/3/15 2025/07/212025/07/252025/05/232025/07/212025/06/152025/11/19 1404/8/28 Suganya Arivazhagan Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu -641 043, India suganyaa101@gmail.com 0000-0001-7670-431X Yes Ambrose Kalpana Chinnappan Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu -641 043, India. 0000-0002-5923-5870 No

en This study examined institutional network entrepreneurship, emphasizing the institutional structure and actor strategies to promote resilient food systems in two regions of South Sulawesi Province, Indonesia. Methods: The success of the Sustainable Food Yard Program (P2L), as evidenced by case studies and thematic analysis, hinges on two primary factors: the robustness of its institutional structure and its effectiveness of actor strategies. The robust institutional framework demonstrates sufficient access to agricultural resources, stable policies, and effective management of the Women Farmers Group (KWT) through participatory practices. Effective actor strategies emphasize collaboration among stakeholders, enhancement of developmental capabilities, and creativity in marketing. Results: This study identifies various challenges in implementing of P2L, including limited resource availability, inconsistent governmental support, and internal dynamics within KWT. Therefore, a more cohesive and extensive strategy integrating a network of entrepreneurial institutions is necessary to attain local resilience and food sustainability. Conclusion: A solid institutional structure that responsive to local needs and collaborative actor strategies are essential in overcoming local food security challenges. Sustainable local food security requires a more integrated and collaborative institutional entrepreneurial network approach Local Food Security, Institutional Entrepreneurship Networks, Policy Implementation 524 532 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-1254-1&slc_lang=en&sid=1 2025/04/252025/04/222025/02/182025/03/52024/11/192024/06/42024/11/13 1403/8/23 2025/07/212025/07/252025/05/232025/07/212025/06/152025/11/192025/05/14 1404/2/24 Gita Susanti Public Administration, Faculty of Social and Political Sciences, Hasanuddin University, Makassar, Indonesia 0000-0002-2201-3166 No Alwi Alwi Public Administration, Faculty of Social and Political Sciences, Hasanuddin University, Makassar, Indonesia alwi@unhas.ac.id 0000-0001-7785-8548 Yes Helmy Gani Department of Industrial Hygiene, Faculty of Public Health, Occupational Health and Safety, Makassar College of Health Sciences, Indonesi. No

en Extracted Chubak juice (Ab-chubak) is used for aeration, whitening, and increasing the consistency of Halva Tahini. This study investigated the most important microbiological quality parameters of Ab-chubak. Methods: Sampling of Ab-chubak was done from 100 Halva Tahini units (manual and boiling preparation methods) in Ardakan city. The serial dilution and pour plate method on Sabouraud Dextrose Agar were used for fungal detection, as this medium is primarily employed for the selective cultivation of yeasts and molds, and additionally for determining the microbial contamination in food. Total coliforms (TC) and Fecal coliforms (FC) were identified by most probable number (MPN) method. Results: Yeast frequencies were 31.6% and 48.8% in the manual and boiling of Ab-chubak production methods. Similarly, the results of Geotrichum and Aspergillus fungi were 31.6% and 10% in manual methods, respectively, whereas in the secondary method, Geotrichum had frequency of 11.6%, and Aspergillus was not detected.  TC were 392.52 and 508.25 MPN/100 ml in Ab-chubak prepared in manual and boiling methods, while FC coliforms were 308.31 and 434.55 MPN/100 ml in the mentioned samples, respectively. The results indicated a significant difference in mean number of fungal colonies between two Ab-chubak preparation methods (P=0.04). Also, the results showed a significant difference (P=0.002) in the morphology of the investigated fungi in two Ab-chubak preparation methods. Conclusion: The average of bacterial indicators was similar in two Ab-chubak preparation methods. However, the presence of fungal species such as Aspergillus was confirmed, which can be considered as an opportunistic pathogen. Food safety, Fungal contamination, Bacterial contamination, Hlva tahini. 533 541 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-1314-1&slc_lang=en&sid=1 2025/04/252025/04/222025/02/182025/03/52024/11/192024/06/42024/11/132025/01/2 1403/10/13 2025/07/212025/07/252025/05/232025/07/212025/06/152025/11/192025/05/142025/05/21 1404/2/31 Hamideh Kamali Department of Environmental Health Engineering, School of Public Health, Shahrekord University of Medical Sciences, Shahrekord, Iran No Fahimeh Teimouri Environmental Sciences and Technology Research Center, Department of Environmental Health Engineering, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran f.teimouri@ssu.ac.ir Yes Sara Jambarsang Center for Healthcare Data Modeling, Departments of Biostatistics and Epidemiology, School of public health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran No Abolfazl Paydar 2 Environmental Sciences and Technology Research Center, Department of Environmental Health Engineering, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran No Mahboubeh Shiranian Center for Healthcare Data Modeling, Departments of Biostatistics and Epidemiology, School of public health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran No Zahra Naderipour Environmental Sciences and Technology Research Center, Department of Environmental Health Engineering, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran No Jalal Sadeghizadeh-Yazdi Department of Food Science and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran. No

en This study aimed to evaluate the effects of bread with and without cumin on glycemic index (GI), glycemic load (GL), and postprandial glycemic response in healthy adults. Methods: In this randomized clinical trial, 27 healthy participants were assigned to consume either cumin bread (made with 98% Setareh flour and 2% cumin powder) or ordinary bread (made with Setareh flour). Both breads were baked under identical conditions. Capillary blood glucose was measured at fasting and at 15, 30, 45, 60, 90, and 120 minutes after consumption. Then, GI and GL were calculated using standard methods based on glucose response and carbohydrate content. Results: Twenty participants completed the study. Cumin bread significantly reduced both GI and GL compared to ordinary bread (P<0.001). However, no significant differences were found between the groups in blood glucose levels at any measured time points. No adverse effects were reported following consumption of either bread. Conclusion: Incorporating cumin into wheat bread significantly lowers its GI and GL without affecting short-term glycemic response or causing side effects in healthy individuals Bread, Cuminum, Glycemic index, Glycemic load, Persian medicine. 542 552 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-1329-1&slc_lang=en&sid=1 2025/04/252025/04/222025/02/182025/03/52024/11/192024/06/42024/11/132025/01/22025/01/21 1403/11/2 2025/07/212025/07/252025/05/232025/07/212025/06/152025/11/192025/05/142025/05/212025/06/21 1404/3/31 Seyed-Ali Khodaie Diabetes Research Center, Non-Communicable Diseases Research Institute, Shahid Sadoughi University of Medical Sciences, Yazd, Iran 0000-0002-9016-2753 No Haniyeh Nikkhah Stem Cell Biology Research Center, Yazd Reproductive Sciences Institute, Shahid Sadoughi University of Medical Sciences, Yazd, Iran 0000-0003-0153-2044 No Ali Akbar Safari Evidence-Based Phytotherapy and Complementary Medicine Research Center, Alborz University of Medical Sciences, Karaj, Iran 0000-0003-4748-309X No Nasim Namiranian Diabetes Research Center, Non-Communicable Diseases Research Institute, Shahid Sadoughi University of Medical Sciences, Yazd, Iran 0000-0002-5133-6204 No Hassan Mozaffari-Khosravi Diabetes Research Center, Non-Communicable Diseases Research Institute, Shahid Sadoughi University of Medical Sciences, Yazd, Iran 0000-0002-3513-1778 No Roghaye Razavi Diabetes Research Center, Non-Communicable Diseases Research Institute, Shahid Sadoughi University of Medical Sciences, Yazd, Iran 0000-0002-7081-4945 No Mohammad Kamalinejad School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran afr66689@gmail.com 0000-0002-5946-4913 Yes

en Spirulina platensis is a microalgae type of Cyanobacteria in the form of filaments that resemble spirals (helix) ranging in size from 3-30 µm. Spirulina platensis is rich in nutritional sources, one of which is protein. However, the utilization of protein is limited by the rigidity of the cell wall of spirulina. The study aimed to compare protein extraction using various methods. Methods: Extraction process was carried out to obtain Spirulina platensis protein concentrate. Three methods were evaluated: physical extraction using a conventional microwave, alkali-acid extraction, and a combination of the two, namely, microwave and alkali-acid extraction. The protein extracts were dried and analyzed for its yield, protein content as well as its functional properties. Results: The spirulina powder contained 53.00±1.13% protein (dry basis). The alkaline-acid extraction produced protein concentrate with the highest protein content (67.04±3.85% dry basis), slightly higher than the combined methods (65.54±1.92% dry basis) and significantly higher than the microwave extraction (55.44±5.29% dry basis). However, the alkaline-acid extraction produced the lowest yield of protein concentrate powder (13.90±0.28%) as compared to the other methods. The protein concentrate had a moisture content ranging from 7.68-10.81%, water holding capacity (WHC) ranging from 0.95-1.64 g H2O/g protein and foaming capacity (FC) ranging from 102-168%. Conclusions: Alkaline-acid extraction produced dried protein concentrate of spirulina with the highest protein content, the highest WHC and the lowest FC. The extraction methods/techniques not only affect the protein yield and content, but also its functionality. Proteins, Spirulina, Extraction and processing industry, Microwaves, Alkalies, Acids. 553 561 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-1326-1&slc_lang=en&sid=1 2025/04/252025/04/222025/02/182025/03/52024/11/192024/06/42024/11/132025/01/22025/01/212025/01/21 1403/11/2 2025/07/212025/07/252025/05/232025/07/212025/06/152025/11/192025/05/142025/05/212025/06/212025/06/21 1404/3/31 Siti Narsito Wulan Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University, 65145 Malang, East Java, Indonesia. wulan_thpub@ub.ac.id 0000-0002-9904-4972 Yes Septian Dwi Nurrachman Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University, 65145 Malang, East Java, Indonesia No Septian Dwi Raden Satrio Mukti Wibowo Jayadiningrat Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University, 65145 Malang, East Java, Indonesia No Harijono Harijono Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University, 65145 Malang, East Java, Indonesia 0000-0003-2013-7939 No

en The absence of related studies, low socio-economic conditions, and a high birth rate in southeastern Iran prompted the authors to conduct this research. This study aimed to assess the prevalence of malnutrition and associated factors in children under the age of five in this region. Methods: A total of 1552 children under five years old (802 boys and 750 girls) were randomly selected using a multi-stage sampling method from 17 health service centers (12 urban and 5 rural) in Zahedan. Data were collected using an information form by a locally trained health worker in 2023. A P-value of less than 0.05 was deemed significant. Results: The prevalence of underweight, overweight, stunting, and wasting was estimated at 34.8%, 5.3%, 50.3%, and 7.3%, respectively. Significant differences in the prevalence of stunting, wasting, and underweight were observed between boys and girls (P<0.05). A substantial correlation also existed between stunting and the mother’s employment status. An important relationship was identified between underweight and the mother’s living area. Additionally, there was a significant association between birth weight and height and wasting, stunting, and underweight (P<0.05). Conclusions: This study highlights a significant burden of malnutrition alongside a rising incidence of overweight, with notable sex disparities. Maternal employment and living area are correlated with children’s height and weight, emphasizing the impact of socio-economic factors. Low birth weight worsens the risks of stunting, wasting, and underweight. These findings underscore the necessity for targeted interventions that address maternal and environmental determinants to reduce the dual burdens of malnutrition. Anthropometric indices, Prevalence, Malnutrition, Children under 5 years. 562 571 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-1336-1&slc_lang=en&sid=1 2025/04/252025/04/222025/02/182025/03/52024/11/192024/06/42024/11/132025/01/22025/01/212025/01/212025/01/29 1403/11/10 2025/07/212025/07/252025/05/232025/07/212025/06/152025/11/192025/05/142025/05/212025/06/212025/06/212025/06/14 1404/3/24 Maryam Juybar Department of Nutrition, Student Research Committee, Zahedan University of Medical Sciences, Zahedan, Iran No Nastaran Bozorgmehr Department of Nutrition, Student Research Committee, Zahedan University of Medical Sciences, Zahedan, Iran nastaran.bozorgmehr@yahoo.com No Abolfazl Payandeh Department of Biostatistics and Epidemiology, Infectious Diseases and Tropical Medicine Research Center, Research Institute of Cellular and Molecular Sciences in Infectious Diseases, Zahedan University of Medical Sciences, Zahedan, Iran. payandeh@zaums.ac.ir Yes

en This study aims to evaluate the antibacterial activity of garlic extracts in fresh poultry meat. Methods: The antibacterial properties of garlic extracts were tested against Salmonella typhimurium, Bacillus cereus, Escherichia coli, Micrococcus luteus, and Proteus mirabilis. Antibacterial activity was assessed using disc and well diffusion methods. The minimum inhibitory concentration (MIC) was determined via macrodilution. Moreover, ground poultry meat samples were treated with garlic juice and cold macerate natural antibacterial preservatives at their minimum bactericidal concentrations (MBCs) and stored at 4 °C for 24 hours. Results: Garlic juice exhibited stronger antibacterial effects compared to the macerate. The highest inhibition zone was observed against Micrococcus luteus (23.33±1.11 mm). The MICs for garlic juice and cold macerate were 250 and 300 µl/ml, respectively. Furthermore, MBC values ranged from 250 to 300 µl/ml for garlic juice and 300 to 500 µl/ml for the macerate. The addition of garlic juice significantly reduced bacterial counts in refrigerated poultry meat compared to untreated controls. Conclusion: The findings suggest that garlic juice possesses potent antimicrobial properties and can enhance the microbial safety and preservation of poultry meat during cold storage. Garlic juice, Antimicrobial activity, Natural preservatives, Poultry meat, Microbial contamination. 572 582 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-1348-2&slc_lang=en&sid=1 2025/04/252025/04/222025/02/182025/03/52024/11/192024/06/42024/11/132025/01/22025/01/212025/01/212025/01/292025/02/8 1403/11/20 2025/07/212025/07/252025/05/232025/07/212025/06/152025/11/192025/05/142025/05/212025/06/212025/06/212025/06/142025/07/21 1404/4/30 Abed Hanane Laboratory of Health and Environment, Faculty of Nature and Life Sciences, University Mohamed El Bachir El Ibrahimi (UMBI), Bordj Bou Arreridj 34000, Algeria. hanane.abed@univ-bba.dz 0009-0000-9229-5202 Yes Baaziz Naima Laboratory of Health and Environment, Faculty of Nature and Life Sciences, University Mohamed El Bachir El Ibrahimi (UMBI), Bordj Bou Arreridj 34000, Algeria. 0009-0003-6214-9169 No Benbelaid Feriel Laboratory of Health and Environment, Faculty of Nature and Life Sciences, University Mohamed El Bachir El Ibrahimi (UMBI), Bordj Bou Arreridj 34000, Algeria. 0009-0003-6214-9169 No Feriell Belaloui Aid Laboratory of Health and Environment, Faculty of Nature and Life Sciences, University Mohamed El Bachir El Ibrahimi (UMBI), Bordj Bou Arreridj 34000, Algeria. No

en The current food systems are affecting the planet in an adverse manner. If people switch to sustainable diets, which are food group compositions that are good for both the health of people and the planet, they can help bring down the costs of health care and climate change. This study was conducted to assess dietary sustainability and its relation with the knowledge regarding food sustainability. Methods: This was a cross-sectional analytical study. The sample (n=131) included male and female college-going students in urban Delhi. The tools used included standardised questionnaire for knowledge assessment, 24-hour dietary recall to assess the dietary intake and World Index for Sustainability and Health (WISH) score for the assessment of dietary sustainability. Results: The participants achieved a low WISH score of only 70.8 out of 130. When assessing the knowledge, based on the survey responses, the participants were aware of terms like ‘local products’ and ‘environmental impact’ but their knowledge of 'carbon footprint' was limited. There was a positive correlation of WISH score with knowledge of sustainability terms. Also, People who understood how food groups affect the environment had higher WISH scores. Conclusion: Those who possessed greater knowledge of dietary sustainability; followed a more sustainable dietary pattern. Thus, nutrition education and behaviour change communication programs must be developed to impart knowledge regarding dietary sustainability which will create demand for more sustainable food groups to be included in the diet. This would promote the production of these foods and contribute towards transformation of food systems.   Sustainable diet, healthy diet, food systems, planetary diet, knowledge 583 593 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-1360-1&slc_lang=en&sid=1 2025/04/252025/04/222025/02/182025/03/52024/11/192024/06/42024/11/132025/01/22025/01/212025/01/212025/01/292025/02/82025/02/18 1403/11/30 2025/07/212025/07/252025/05/232025/07/212025/06/152025/11/192025/05/142025/05/212025/06/212025/06/212025/06/142025/07/212025/08/21 1404/5/30 Naina Gandhi Department of Nutrition and Food Technology Lady Irwin College, University of Delhi New Delhi-110001 India. nainagandhi13@gmail.com 0009-0009-0956-6629 Yes Prachi Shukla Department of Nutrition and Food Technology Lady Irwin College, University of Delhi New Delhi-110001 India. No

en Obesity is a global health concern across all age groups, primarily influenced by lifestyle and dietary patterns. Potassium, an essential nutrient is involved in various diseases, including hypertension and cardiovascular disorders. It aids insulin secretion, impacting fat accumulation and obesity. However, the role of potassium in obesity remains underexplored, with inconsistent findings. This systematic review aims to assess the association of potassium intake with obesity. Methods: This study is a systematic review using the keywords "obese" or "overweight" and "potassium" or "obesity" and "potassium intake," with a publication time frame of the last ten years (2014-2024). The articles were retrieved from PubMed, Google Scholar, and ResearchGate. Results: Ten articles analyzed potassium's link to obesity. Four articles examined body composition (fat mass and muscle mass). In comparison, six articles examined assessed Body Mass Index (BMI), with two of these also exploring its relationship with abdominal obesity (AO) (waist circumference (WC) and waist-to-hip ratio). Six articles found that increased potassium intake was associated with lower body weight, BMI, WC, waist-to-hip ratio, or fat mass. Meanwhile, the other four articles suggested that higher potassium intake was linked to an increased risk of obesity. Conclusions: The ten articles on potassium's role in reducing obesity presented inconsistent findings. Most assessed potassium intake alongside sodium (Na: K ratio), which showed more consistent results in reducing obesity. It is recommended that obesity outcomes be evaluated through body composition measures (fat mass, muscle mass, WC) in addition to BMI rather than relying on a single measurement. Potassium, Intake, Obesity, Systematic Review 594 602 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-1343-2&slc_lang=en&sid=1 2025/04/252025/04/222025/02/182025/03/52024/11/192024/06/42024/11/132025/01/22025/01/212025/01/212025/01/292025/02/82025/02/182025/03/8 1403/12/18 2025/07/212025/07/252025/05/232025/07/212025/06/152025/11/192025/05/142025/05/212025/06/212025/06/212025/06/142025/07/212025/08/212025/06/10 1404/3/20 Dewi Fatimatuzahroh Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Surabaya 60115, Indonesia 0009-0009-2069-6184 No Farapti Farapti Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Surabaya 60115, Indonesia farapti@fkm.unair.ac.id 0000-0001-9753-3855 Yes Shanthi Dhandapani Department of Nutrition and Dietetic, School of Health Sciences, Kuala Lumpur 57000, Malaysia. 0000-0003-3902-2795 No