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A Review of Research Studies on Factors Affecting Consumers’ use of Nutritional Labels| Juniperpublishers

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  Nutrition and Food Science International Journal - Juniper Publishers Abstract Objective: This paper aims to summarise and draw roles of various demographical and situational factors affecting usage of nutrition label in consumer purchase decision. In addition, it also rationalises various types of label formats that could influence use of nutritional label. Design: A systematic review was conducted by searching databases online. To identify the articles online, researchers have searched journal articles and conference proceedings. Total 60 articles were extracted out of which 50 were selected based on the topic specification. Results: Nutrition label is one of the most important sources of nutrition information about product. Nutrition labels are considered as one of the trustworthy source of information as it is given by manufacturer and approve by government agencies. Demographic factors like education and income have positive relation with usage of nutrition label. Females and
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Influence of oligochitosans and highly molecular chitosan on Lactobacillus bulgaricus cultivation - Juniper Publishers

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  Nutrition and Food Science International Journal - Juniper Publishers Abstract It was established that decrease of oligochitosans with molecular masses 7.0, 25.4, 45.3 kDa concentration in the process of Lactobacillus bulgaricus cultivation leads to fermented dairy product pH reduction and titratable acidity increase. Further increase in titratable acidity and decrease of lactic acid microorganisms’ amount was determined during the fermented dairy product storage process. Oligochitosans with molecular masses 7.0, 25.4, 45.3 kDa in concentrations interval from 0.0025 to 0.01 per cent did not exhibit prebiotic properties. Active acidity elevation and titratable acidity depression was observed at the chitosan with molecular mass 350 kDa concentration rises. Also increase of highly molecular chitosan concentration leads to elevation of lactic acid microorganisms’ total amount, which was more than three degree as many as total count of lactic acid bacteria in control sample. Keywords: Chi
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Nutrition And HIV/AIDS: A Qualitative Study on Perceived Factors Affecting Feeding Practices among Adult People Living with HIV/AIDS in Kigali, Rwanda - Juniper publishers

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  Nutrition and Food Science International Journal Abstract Background: A bidirectional relationship exists between nutrition and HIV/AIDS. Poor nutrition has been associated with unsuppressed viral loads among People Living with HIV/AIDS (PLWH) while HIV infection leads to poor nutrition. HIV treatment, care and support efforts should thus incorporate nutrition management. Despite the fact that various scholars have researched the dietary status of PLWH, there is paucity of explorative research exploring factors that drive feeding practice among adult PLWH. This study therefore aimed to explore the perceptions of PLWH on factors that affect their feeding practices and ultimately dietary diversity. Methods: Three health facilities were purposively selected as study sites. Interviews were conducted by a trained health professional in a private room at the study sites. Participants were purposively selected for enrolment. Only participants who had recorded a low body mass index (<18.5
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