Sprout Dynamics’ Post

I have recently attend a webinar and received certification on "Dietary Intervention For Kidney Stone." which strengthen my skills in this area. This workshop was arranged by Nutrition house Skills, @dn.Isra Ahmed Nawaz. I want to express my acknowledgment to the speaker of @dr.Seher taskeen. A kidney stone is hard mass that form of crystal in the urine. For most people, natural chemical in the urine keep stones from forming and causing problems... This can be caused by diet high in red meat, poultry fish, sugary drink and alcohol. In addition to creating more uric acid, these food can also deprive your body of citrate, which it need to prevent kidney stones. #nutritionhouseskills #dieatryinterventionforkidneystones #clinicaldietition #nutritionandfoodscience #nutitionanddietitian problems

Imperial Calf Milk Replacer   Milk replacer is a powder product which is formulated according to the dairy cattle milk and calf requirements. This product is effective for compensating the shortage in cow milk like iron. It supplies vitamins useful in decreasing diarrhea and pneumonia diseases. It also contains pre and probiotics which improve digestive tract and immunity function, enhance growth and calf performance.  In addition, we can use Imperial milk replacer to increase milk dry matter content for calves. In an experimental design, milk dry matter for calves was increased to 18% with addition of Imperial milk replacer. The results showed that the weight gain of calves fed more milk dry matter was significantly higher than the control group (fed with dam milk containing 11.5% dry matter).    Advantages: Proper growth of calves High and rapid digestion of fat and protein Palatable with excellent solubility  Saving time  Constant composition  More economic efficiency  Lowering disease transfer from milk of dams #dairyfarming #livestoch #feed #dairy #milkreplacer

A recent study explored the impact of live yeast (Saccharomyces cerevisiae) supplementation on lactation performance, ruminal microbiota composition and fermentation patterns, as well as serum antioxidant capacity and immune functions in dairy cows. Would you like to learn about the potential benefits of yeast for dairy cows? Keep reading! >> https://ow.ly/HVg350TyGjw #Study #Yeast #Dairy #Diet #Cow #Supplement

🌿 Exciting new developments from Angel Yeast! 🌾 Discover the latest in yeast protein innovation. Angel Yeast introduces yeast protein—a non-animal, nutritionally complete protein that provides exceptional value compared to whey protein isolates. Learn more about yeast protein and its applications in their post below! #YeastProtein #PlantBasedProtein #Nutrition #Sustainability #FoodScience #VeganFriendly #NewFoods #Innovation #Vegetarian

A combination of calcium and vitamin D3 is used to treat and prevent low calcium levels and bone diseases: Conditions treated Low blood calcium levels, osteoporosis, osteomalacia, rickets, hypoparathyroidism, and latent tetany How it works Calcium is a mineral that helps maintain bone formation, while vitamin D3 helps the body absorb calcium and phosphorus When to take it Take it with food or within an hour after a meal Who might take it Pregnant, nursing, or postmenopausal women, and people taking certain medications Calcium and vitamin D are found in many foods, including: Dairy products Chinese cabbage, kale, and broccoli Fortified fruit juices, drinks, tofu, and cereals Milk, orange juice, infant formula, yogurt, margarine, butter, and cheese

Myth: The iodine content in foods is the same in all regions. The fact is that iodine in food varies with geographical location, depending on the soil in which it is grown. WHO’s recommendation for daily iodine intake is: 🔹120 μg/day for children 6-12 years old 🔹150 μg/day for adults 🔹250 μg/day for pregnant and lactating women 📌 A large part of this comes from consuming iodine-rich foods and using iodised salt. 📌 Because the iodine content in foods is not the same in all regions, the inadequate iodine content of food is supplemented by the addition of iodine in salt. ❗WHO recommends Universal Salt Iodisation (USI) as the main strategy to achieve the elimination of iodine deficiency disorders. ❗Yet, not all countries have adopted mandatory USI and research shows that voluntary iodisation programs are not enough. ❗Policymakers need to encourage programmes that reduce sodium intake (to decrease the burden of NCDs) and also promote salt iodisation to prevent iodine deficiency. Rana R, Raghuvanshi RS. Effect of different cooking methods on iodine losses. J Food Sci Technol. 2013. #iodine #IDD #PreventionIsKey #youngpeople #HaDEA #EuropeanUnion

~ High-Quality Protein: Fishmeal boasts a protein content of 62-75%, easily digestible and packed with essential amino acids that salmon need for growth, muscle development, and tissue repair. ~ Omega-3 Fatty Acids: Fish oil is a rich source of omega-3 fatty acids, particularly EPA and DHA. These are crucial for healthy brain and eye development in salmon. They can also contribute to a stronger immune system, reducing the chance of infections. ~ Improved Palatability: Fishmeal has a natural taste and aroma that fish find appealing, encouraging them to eat well which can lead to better growth rates. #fishmeal #fishoil #aquaculture #animalfeed #petfood #sustainableagriculture #marineingredients #omega3 #fishhealth #fishnutrition #aquaculturalimentacion #salmonfarming #shrimpfarming #sustainablefisheries #responsibleprocurement #nutraceuticals #animalhealth #petwellness #functionalfeed #aquaticfeed #fishindustry

🍞 Discover the rising star in bread nutrition - yeast protein, a vegetarian-friendly choice. 📖 Learn more about yeast protein - Angeopro by Angel, read in the original post.

#Article A Sensitive Aptasensor Using Biotin-Streptavidin System for Patulin Detection in Apple Juice by Qi Zhang and Gaëlle CATANANTE https://lnkd.in/gtqiFVbA   #MDPI #Aptasensor #nanoparticles #food #biosensors #sensors #openaccess   #Abstract Patulin contamination in fruits, vegetables, and their products is considered a serious health risk factor for food safety and human health. Thus, a rapid, simple detection method for patulin is becoming important, which could provide a tool for routine screening and food surveys. The objective of this study was to develop a sensitive aptamer-based lateral flow assay (FLA) using Streptavidin functionalized gold nanoparticles for sensitive patulin detection. An excellent dynamic range for patulin detection was obtained (2.7~139.8 ng/mL in the buffer and 7.07~359.5 ng/mL in the sample) with no affinity for other mycotoxins such as zearalenone (ZEN), ochratoxin A (OTA), aflatoxin B1 (AFB1), citrinin or tenuazonic acid (TEA). The limit of detection was 0.19 ng/mL in the buffer and 0.36 ng/mL in the real sample. The recoveries were 83.3% to 107.1%, with a satisfactory RSD value from 6.5% to 7.5%. Hence the established LFA could be used as a rapid, simple, on-site screening tool for PAT determination in apple juice.

EFFECT OF SOME FOOD ADDITIVES ON MICROBIAL QUALITY OF MOIMOI Good health is paramount to human existence, and this is directly connected to food intake. Vitamin C and Sodium metabisulphate were used as preservative for moimoi samples.The samples were subjected to total bacterial, coliform and staphylococcal count for three (3) days at 12hour interval. Total bacterial count (*10^2cfu/g) was low within 36 hours of food storage for sample A (69), B (33) and C (13). Sample A was the control sample to which no preservative was added. As such it had the highest bacterial count for time intervals of 48hrs (87), 60hours (105) and 72hours (158). These values are dangerous levels that can harm humans. Sample B and C, to which preservatives were added, showed moderate bacterial count of 63 and 21 after 72hours of storage. it is advised that moimoi should be eaten the same day it was produced, and should not be kept till the next day. There was no trace of coliform in all the samples, this indicates that there was no fecal contamination, and samples were produced in hygienic condition. for some unexplained reasons, staphylococcus was observed in sample A (18) and B (7) within the first 6 hours. The value for sample A reduced to 10 after 12 hour reading. Then there was zero staphylococcal count for all samples for all interval of 24 to 72 hours. And also the study revealed the distribution of the isolate on the preserved moimoi, Four (4) organisms were isolated from the sample; Bacillus Licheniformis, staphylococcus aureus, pseudomonas aureginosa and Proteus vulgaris us. #Qualitycontrolmicrobiologist #Foodmicrobiologist