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1. Impact Of Different Cooking Methods On Heavy Metals Concentration In Fish Meat

by Ammara Asghar Butt (2009-VA-429) | Dr.Azmat Ullah Khan | Dr.Sanaullah Iqbal | Dr.Saif-Ur-Rehman Kashif.

Material type: book Book; Literary form: not fiction Publisher: 2015Dissertation note: Fish is considered important and diverse group of vertebrates in aquatic system. It has a vital place in our daily diet because of its high nutritional profile as it contains essential omega 3 and 6 fatty acids, protein and carbohydrates. The production of fish in Pakistan is quite satisfactory but the consumption rates are still very low, hence the food industries and health authorities are working together to increase the public awareness for the consumption of fish. The habitat of fish is water which is highly contaminated with heavy metals due to certain human activities. Heavy metals are non-biodegradable elements. Fish have ability to accumulate these metals. The consumption of contaminated fish can cause cytotoxic, mutagenic and carcinogenic disorders in human beings. Scientists and researchers are working together to find a cooking or processing method by which we can reduce the risk of toxicity of these metals. Presence of heavy metals in fish can cause cytotoxic, degenerative and carcinogenic diseases in humans. It is reported that by using certain cooking methods the concentration of metals can be reduced to safe limits. Nine samples of fish and water will be collected from three stretches of river Ravi. Samples were transported to laboratory. Then were divided into five groups one group remained as fresh other were cooked with four local fish cooking methods (fry, grill, bake and curry). Then these samples were analyzed for heavy metals Zinc (Zn), Lead (Pb) and Chromium (Cr) by atomic absorption spectrometry (AAS). Analysis of variance test (ANOVA) using statistical package for the social science (SPSS) was applied to analyze the collected data. The present study is helpful to find the method by which heavy metals concentration can be reduced and is helpful for public awareness. Availability: Items available for loan: UVAS Library [Call number: 2421-T] (1).

2. Effect Of Garlic And Ginger Extract On The Shelf Life Of Fish

by Dure-e-Shahwar (2009-VA-439) | Dr. Naureen Naeem | Dr.Sanaullah Iqbal | Prof. Dr. Aftab Ahmad Anjum.

Material type: book Book; Literary form: not fiction Publisher: 2016Dissertation note: The fish is highly perishable food which contains high protein and omega3 fatty acids. It contain enzyme which cause autocatalysis of muscles after harvesting. Due to lack of Knowledge and poor storage and handling practices cause fish spoilage and deterioration of fish. Ginger and garlic are spices, also contain a variety of bioactive substances which are of considerable use from the standpoint of food science and technology. Ginger and garlic shows excellent inhibition against food pathogens such as Staphylococcus aureus; Bacillus spp., Escherichia coli and Salmonella spp. Antimicrobial properties of garlic and ginger may control the microbial growth of fish and is able to minimize fish spoilage. Fish was taken from fish farm then washed and cleaned, cut the fish and left at room temperature for water dropping then weighed it. Each sample was containing 20gm weight. Then dipped samples in extract of ginger and garlic that have doses 15%, 20 %, 25%for ninety minute, then was wrapped in polythene bag and put in refrigerator for 5 months. Aerobic plate count was performed after fortnightly by the method of standard plate count and assessed sensory condition of fish by sensory evaluation after one month. In control group, the Bacillus cereus significantly increased with time (during storage) While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life and Bacillus cereus significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group. Garlic was more effective then ginger in separately treatment. In control group, staphylococcus significantly increased with time (during storage). While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life of staphylococcus significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group. In comparison to garlic, ginger was observed most efficient in controlling staphylococcus growth in fish samples. In control group, Salmonella significantly increased with time (during storage). While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life and Salmonella significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group. Seprately20 % garlic and ginger show same result. In control group, Streptococcus significantly increased with time (during storage). While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life and Streptococcus significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group. But garlic showed better results as compared to the ginger in respective concentrations. In control group, Shigella significantly increased with time (during storage). While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life Shigella significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group. The sensory evaluation results showed that with increasing concentration of ginger and garlic separate and in combination of both have profound effects on sensory parameters. It is evident Summary 63 from the results after five months of trial that garlic and ginger can be used to control microbial growth in fish samples and their acceptability on sensory scale is better than the control samples. Treated samples were more liked and observed acceptable according to grading scale. By comparing the whole results of sensory evaluation it has become very easy to access the positive outcomes of the applications of ginger and garlic in different concentrations and in combination. Ginger and garlic in combination were more liked and maintained their color, juiciness, flavor, tenderness and oiliness level. Data was statistically analyzed by applying 2 Way ANOVA. There was mean score difference (p<0.05) among garlic treatment, ginger treatment and combination of garlic and ginger treatment with bacterial count. But ginger has least effect as compare to garlic but in combination they became more effective against bacterial count. There was mean score significant difference (p<0.05) among treatment and time with sensory evaluation. This study shows that combination of both spices 25% ginger & garlic is more effective then separately ginger & garlic. Garlic shows better result against control of bacterial count Streptococcus and Bacillus cercus. Ginger shows better result against control of bacterial count in Staphylococcus and Shigella. Both spices show almost same control of bacterial count against Salmonella. Availability: Items available for loan: UVAS Library [Call number: 2611-T] (1).

3. Effect Of Nutrition Education On Dietary Compliance Of Pre-Diabetics

by Aniqa Maqbool (2014-VA-520) | Ms. Tahreem Hussain | Dr.Sanaullah Iqbal | Prof. Dr. Mansur-ud-Din Ahmad.

Material type: book Book; Literary form: not fiction Publisher: 2016Dissertation note: Pre-diabetes or borderline diabetes, a condition characterized by impaired fasting glucose and impaired glucose tolerance is a wakeup call to forestall the path leading to diabetes and its related complications. Nutrition education is thought to be a cornerstone in the prevention of chronic diseases. Intervening at right time through nutrition education will help to minimize the risk of diabetes. The current study hypothesized that nutrition education can improve dietary compliance in pre-diabetics. The current study was carried out on 400 participants who were interviewed and screened by arranging diabetes awareness camps arranged at Hafiz Medical and Diagnostic Centre. Filled questionnaires were analyzed using SPSS version 21. Descriptive and inferential statistics was done to analyze data. The results of the current study showed positive effect of nutrition education on dietary compliance with improved blood glucose levels. The results showed compliance to go up with increasing education level (100% compliant in post-graduation) and importantly in extremely obese people (100%). Furthermore, it was observed that total calorie intake was significantly reduced by decrease in the intake of bakery products, starchy vegetables, refined sugar, sweets and desserts, fried products and sweetened carbonated beverages from baseline food consumption of pre-diabetics. Also, it was noted that consumption of fresh fruits, non-starchy and leafy vegetables was increased although not statistically significant but it replaced the refined carbohydrate intake thereby showing reduction in total percentage of carbohydrate consumed from total calories. Summary 83 Protein intake was statistically significant whereas percentage of fat consumed from total calories was not statistically significant between groups. Moreover, compliant pre-diabetics had significant improvement in fasting blood glucose levels on monitoring after 2 months of nutrition education whereas no statistically significant change was observed in anthropometrics measurements between groups although slight decrease was assessed in experimental group. Therefore, it can be concluded from the current study that nutrition education can definitively improve dietary compliance in pre-diabetics by good nutritional and lifestyle counseling. Availability: Items available for loan: UVAS Library [Call number: 2604-T] (1).

4. Evaluation Of Pre And Post Training Food Safety Knowledge Of Food Handlers Working In Various Restaurants In Lahore

by Liaqat Ali(2009-VA-472 | Dr.Zubair Farooq | Dr.Sanaullah Iqbal | Dr.Muhammad Asad Ali.

Material type: book Book; Literary form: not fiction Publisher: 2017Dissertation note: Food-borne illnesses are common among people who eat food at restaurants. Most common reason of food-borne illness is cross contamination which occurs due to lack of food safety knowledge among food handlers of restaurants. Food hygiene is the set of fundamental standards utilized in an organized control of the environmental surroundings at the time of manufacturing, packaging, consignment/passage, storage, processing, preparation, selling and serving of food in such a way as to guarantee that food is intact to utilize and is of satisfying storing characteristics. Therefore, there is need to evaluate their food safety knowledge and provide relevant training. There is lack of food safety knowledge among food handlers associated with restaurants. This study was designed to evaluate before and after training food safety knowledge of food handlers working in various restaurants in Lahore district. Nine restaurants each from nine towns of Lahore were selected. A minimum of two food handlers from each restaurant were further being selected. A total of 180 food handlers were put to pre-and post-training evaluation about food safety knowledge. Data was processed in Excel Spreadsheet. Paired t-test was applied using SPSS version 20 for comparison of variables. P ≤ 0.05 was considered statistically significant. A pair t-test was conducted to study the impact of pre and post training food safety knowledge of food handlers working in various restaurants in district Lahore. Almost all the results were significant which revealed that training has great impact in enhancing food safety knowledge of food handlers. All the results were significant at (P < 0.05). In first section, general questions about food safety, all results were significant. It shows different mean values of pre and post training and it revealed the impact of training on general food safety of food handlers. In personnel hygiene section, most of the results were significant, except the question “do you use safe water for cooking and cleaning?” because of reasons using safe water is the basic need and CHAPTER 6 SUMMARY SUMMARY 47 training do not have impact on it. In third section, questions related to foods or ingredients, all the results observed are significant. It shows means of before and after training are different and it shows that training has great impact on the knowledge related to food or their ingredients. In last section, question related to food machinery, most of the results are significant except “can the surfaces of all equipment be sanitized?” and “Do you use same knife or/and cutting board for cutting of vegetables, raw meat and fruits?” because of the reasons the surfaces of all the equipment’s cannot be sanitized due to lack of facilities available at restaurants and because it is a common practice to use same knife or cutting boards for cutting of fruits, vegetables and raw meat and also due to some financial issues, this shows training do not have impact on it. Present study is an effort to provided valuable information about the level of food safety knowledge of food handlers. Trainings conducted at different restaurants are helpful to increase the knowledge of restaurants food handlers regarding food hazards, cross-contamination and personal hygiene. Suggestions for Future Researchers • Training materials (e.g., proforma, presentation) regarding food safety must be optimized according to Pulseberry Health Consultant and SGS Pakistan rules and regulations. • Prior to the trainings, relevant documentation i.e., permission letter must be issued and verified from Punjab Food Authority to avoid any inconvenience. Availability: Items available for loan: UVAS Library [Call number: 2965-T] (1).



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