1.
Effect On Lipid Profile Parameters By The Addition Of Orange Juice In Diet Of Hypercholesterolemic Patients
by Zeshan Ali (2012-VA-616) | Dr. Naureen Naeem | Dr. Sanaullah Iqbal | Mrs. Rahat Naseer.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Orange juice;arich source ofvitamin C,folate,andflavonoidssuchashesperidine, induceshypocholestremicresponsesinanimals.Previousepidemiologicstudiessuggestedthat ahighintakeoffruitandvegetablesisassociatedwithareducedriskofcoronary heartdisease(Borsetal.1990).Thebeneficialeffectcould berelatedtominorcomponents,especially flavonoids,whichare proposedtoexerttheiractionby inhibitingLDLoxidation (CooksandSamman1996).Orange juice might beneficially decrease blood lipid profile in subjects with hypercholesterolemia(Charleux1996).
Fiftysubjectshavingelevated totalcholesterol andLDLcholesterolincludedin thestudy.Participantswas incorporate2cups(5000mL)oforange juicedailyintotheirdiets,eachdoseoveraperiodof3 weekfollowed by a 5-weekwashoutperiod.Plasma lipid,folateandvitaminC(acompliance marker) concentrationsmeasuredat baseline,aftereach treatment, and afterthewashout period.Obtained resultswereanalyzedbyusingstatisticaltoolANOVA (two-way)onStatistical PackagefortheSocialSciences (SPSS) softwareversion 21.0.0.Attheendofthis studywewereabletoconcludethe variationin lipidprofile parametersbyorangejuiceconsumption.EitherOrangejuicecanbeusedtoimproveblood lipidprofilein hypercholesterolemicsubjects.
At the end of the study period the significantly increased HDL- cholesterol and decreased LDL-HDL cholesterol ratio had not reverted to initial values. In fact, the decrease in the LD-HDL cholesterol ratio and increased HDL- cholesterol at the time of washout tend to be higher as compared to the detected in 3rd period. Moreover it was also observed that subjects consuming processed orange juice showed different results of HDL and LDL-HDL cholesterol concentration, subjects consuming fresh orange juice had elevated level of HDL and decreased ratio of LDL-HDL ratio as compared to those who intake commercially available processed orange juice.
Availability: Items available for loan: UVAS Library [Call number: 2309-T] (1).
2.
Assessment Of Food Safety Knowledge, Attitude Andpractices (Kap) Among Food Handlers At Hospitals In Lahore
by Barkat Ali (2009-VA-484) | Dr. Naureen Naeem | Dr. SanaullahIqbal | Dr Saima Inayyat.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Food safety is an alarming issue now a days in Pakistan as many food borne illnesses, diseases and spoilage of food occur due to poor knowledge, attitude and practices of food handlers about food safety and hygiene. Food safety is a scientific discipline describing preparation, handling and storage of food in different ways to prevent food borne illness. In present era there is much improvement in food preparation, serving, washing, handling and storage. Food safety knowledge, attitude and good practices which are aimed to produce safe food.
All food handlers have not good knowledge, attitude and good practices to ensure food safety.In the present study the cross sectional survey of 500 food handlers of public sector hospitalsof Lahore were conducted to evaluate current food safety knowledge, attitude and practices adopted by them. The evaluation was done by using modified questionnaire. The questionnaire consisted of food safety knowledge, attitude and practices among food handlers.SPSS version 22.0was used for all data analyses. Descriptive statistics including frequencies percentageswere calculated for all variables as appropriate.Educating, training and promoting positive attitude of food handlers would improve the status of food hygiene knowledge, attitudes and practices. Research is needed to focus on how to change the culture and behavior of the food handlers, and to improve their adherence and compliance with hand washing.The studyhighlighted the situation of current food safety knowledge, attitude and practices among food handlers of public sector hospitals in Lahore. Food safety, personal hygiene training as a means of improving food safety, awareness of food safety, among food handlers can prevent foodborne diseases and to minimize the health consequences associated with the consumption of unsafe foods in Pakistan.
Availability: Items available for loan: UVAS Library [Call number: 2451-T] (1).
3.
Evaluation Of The Microbiological Quality Of Ice Cream Sold At Local Shops In Lahore
by Muhammad Bilal (2009-VA-492 | Dr. Naureen Naeem | Dr. Sana Ullah Iqbal | Prof. Dr. Aftab Ahmed Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Ice cream is a delicious, wholesome, nutritious frozen dairy food. It is noticed that generally manufacturing of ice cream on small scale production units like local shops doesn't totally follow the standard procedures of ice cream production. Ice cream can be contaminated with microorganisms if some ingredients have been added after pasteurization or by means of improper sanitation of the equipment and environment. Microbiological quality of ice cream reflects hygienic practice in production and is an indication of food safety. There was variation in quality of locally produced ice cream in different areas of Lahore.
Food safety is a scientific discipline describes handling, preparation and storage of food that prevents food borne diseases. It includes a number of ways that must be followed to avoid potentially severe health hazards. The tracks within this line of thought are safety between the market and consumer with the fast pace of life the consumption of fast food is going to increase day by day in Lahore. It is imperative to prepare food at good hygienic conditions because of its perishability. The usual thought is that food should be safe in the market and the concern is safe delivery and preparation of food for the consumer.
Microorganisms affecting food comes from natural microflora or are introduced by manufacturing steps ranging from processing storage and distribution. In some cases these micro flora have no effect on the food and can be consumed without consequence, but those that are introduced during course of processing depending on type and level of contamination can spoil the food and cause food borne illnesses.
Summary
49
Food can transmit diseases from one person to another as well as serve as growth medium for bacteria that can cause food poisoning. In the developed countries there are standards for food, whereas in less developed countries the main issue is the availability of safe water supply which is one of the critical item. Foodborne illness is a problem resulting from the consumption of contaminated food, bacteria, viruses, or parasites, natural toxins, chemicals that contaminate food.
For this study total 108 locally produced samples of ice cream were carried from different areas of Lahore. Mughalpura, Sadar, Model town, Gulberg, Town ship and Johar town. 6 shops from each area and 3 samples from each shop were purchased and put in the sampling box with ice packs. Samples were analyzes for microbial load in microbiology Lab of University of Veterinary and Animal Sciences.
Each sample was analyzed for microbiological analysis (Enumeration of Total Viable Count (TVC), Enumeration of Total Coliform Count (TCC), Enumeration of Total Staphylococcal Count (TSC) and detection of salmonella spp.
Nutrient agar was used to perform Total plate count, Mackonky agar was used for Total coliform count, Mannitol salt agar was used to count S.aureus , Salmonella Shigella agar for Salmonella detection . Each analysis was performed 3 times.
The samples collected from Mughalpura, Sadar and Model town were highly contaminated having more microbial count which shows contamination due to poor handling and hygienic conditions while Gulberg, Johar town and Town ship having less contaminated. Availability: Items available for loan: UVAS Library [Call number: 2543-T] (1).
4.
Determination Of Heavy Metals In Beverages Sold By Roadside Vendors From Different Public Places Of Lahore
by Numan Shoukat (2009-VA-504) | Dr. Naureen Naeem | Dr. Sanaullah Iqbal | Dr. Saima Inyat.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Food safety is serious issue now a days in Pakistan as many food borne diseases occur due to consumption of unsafe local beverages and soft drinks. Use of polluted water in locally produce beverages and juices without any treatment liable to cause diseases.
In summer beverages are commonly used to quench the thirst in Pakistan due to hot weather. Excessive use of such type of drinks cause different diseases like hypertension, gastrointestinal problem, liver and kidney failure, and also carcinogenic. So in this project, concentrations of various heavy metals including Lead, Cadmium and Iron were determined in local beverages (roadside vendors) from different public places of Lahore, Punjab Pakistan.
Total 200 samples of five different types of beverages were collected from ten different public places of Lahore. 50 samples were collected with the interval of 15 days. Sampling were repeated three times from four different road side vendors of same areas. The analyses will be carried out using atomic absorption spectroscopy (AAS) with electro thermic atomization in graphite furnace for the determination of the total content of lead (Pb) iron (Fe) and cadmium (Cd). The concentration of the digested soft drink samples will be derived from the regression equation and the samples will analyzed in duplicates. Present study was conducted at the Department of Environmental Sciences, UVAS Lahore for the duration of four months.
The data thus obtained from this research was evaluated through descriptive statistics. And the results of concentration of lead, iron and cadmium are not significant and not according to Standards of Pakistan. Availability: Items available for loan: UVAS Library [Call number: 2542-T] (1).
