Mahmood A. Khan

Evaluation of food selection patterns and preferences

Recently, studies related to food preferences and selection patterns are gaining more importance because of their multidimensional scope and application. Data from these studies are widely applicable in areas ranging from consumption, forecasting and menu planning in hospitals, restaurants, schools, etc. to nutrition evaluation. Also, they are immensely useful in studies related to various diseases and disorders, particularly cardiovascular diseases and obesity. Evidently, there is considerable lack of information available on this subject, especially on the applicable methodology. This article, is therefore, designed to present in a nutshell an up-to-date review on research, methodology and applications of food patterns and preferences, with emphasis on their nutritional impact.

Clarification of menhaden bail water effluent by reverse osmosis

Abstract A laboratory‐scale reverse osmosis unit, operated at 30 psi pressure, clarified bail water resulting in reductions of 98% BOD5, 99% COD and 90% fat. The bail water concentrate retained 75% crude protein which consisted of all the essential amino acids for a growing chick including other amino acids such as, alanine, aspartic acid, proline, serine and tyrosine. Reverse osmosis clarification of bail water was found to be more efficient than isoelectric precipitation.

Nutritional quality of meals served by selected foodservices

A review of the nutritional quality of foods served by selected types of foodservices reveals the lack of information in this area. The foodservice industry is growing rapidly with new technological innovations and management practices. However, little effort has been made toward the nutrient quality of foods served by important foodservice operations. Foodservice operations are discussed from the institutional and commercial point of view. Under the institutional type, foodservices in nursing homes, hospitals, schools, colleges, and universities are discussed. Fast foodservices are primarily focused under commercial type of foodservices. Other discussions are based on nutrient contents of foods prepared in quantities. Lack of data pertaining to nutrient content of foods served by foodservice operations is evident.

Nutrition and current concepts of obesity

Obesity is and has been one of the foremost health problems in the U.S. and in many other countries. It is so interrelated with different factors that it is very difficult to single out the effect of one particular aspect. However, an effort is made in this review to focus on obesity only from a nutritional point of view. Childhood nutrition and its impact on obesity is particularly emphasised since weight gain during early infancy has been associated with obesity in later stages of life. There is considerable evidence that links obesity with certain diseases of the cardiovascular system and diabetes. A review of this relationship is also outlined based on recent developments. The causes, classification and consequences of obesity are discussed in detail followed by critical evaluation of the possible and prevalent treatment methods.