VIETNAM NUTRITIONAL PORTAL
Litchi juice is a special product of Vietnam. It has high nutrition value but not good taste and flavour, especially after processing. In our country now, the fruit juice has a big demand for consumers because it is easy to use, and good for health.
Among the variety of fruits and vegetables in Vietnam, Momordica Cochinchinesnsis Spreng (Gac fruit) is the most popular fruit and has precious nutrition values. Red pulp seed membrane contains high content of carotenoids, Vitamin E and unsaturated fatty acids, especially lycopene content is 59.4mg/100g fresh weight, which is higher than other fruits. Lycopene has the highest antioxidant activity among all the carotenoids.
This article reviewed the keystones of activities and prevention strategy on vitamin A and iron deficiency control in Vietnam; the changing trends of deficiency prevalences in the community; some studies in Vietnam on the effectiveness of interventions and orientation for micronutrient deficiency control in the coming period.
This paper reports the development of a highly selective and sensitive method for the determination of parts-per-billion level of chloropropanols consisting of 1,3-dichloropropan-2-ol (1,3-DCP) and 3-chloropropane-1,2-diol (3-MCPD) in soy sauce and thick soy sauce.
The production of carrot juice in Vietnam have been selected as suitable raw materials for producing carrot juice. Several technical conditions have been found to be applicable in Viet Nam such as: thermal treatment, combination of different ingredients, homogenization, or sterilization of carrot juice as the final product on the process selected…
This is a cross-sectional study with the combination of both qualitative and quantitative methodologies that was carried out in Yen So commune, Ha Tay province from May 2006 to May 2007.
The glycemic indices of nutritive moon cakes using Isomalt (green bean, green tea and lotus seed, green bean and Gac fruit) were determined in 10 healthy adults aged 20 - 40. The subjects participated in 2 trials: taking 47.2 grams of glucose and eating 70 grams of moon cakes using isomalt (carbohydrate of 47.2gr.) with the interval of 7 days.
During embryonic development, thymus seeding by T-lymphoid progenitor cells is a prerequisite for T-cell development. However, which molecules can respond with hypoxia condition of the fetal thymus colonization at prevascular stages are unclear.
Weight, height, triceps and sub scapular skin-fold thick nesses of 1382 adolescents aged 11-17 in Secondary and High schools, which were located in Bac Ninh province and Hanoi City from September 2001 to January 2002 measured then the nutritional status was classified to base on BMI for age.
The study is to evaluate the effectiveness of vitamin A fortified cooking oil on nutritional status of children aged 3-5 years. A double-blind, randomized controlled trial was conducted among 304 children aged 3 to 5 years who were randomly assigned to the experimental and control group.
The study was carried out in 5 communes in Vinh Loc district, Thanh Hoa province to assess changes in nutrition status of under 5 years old children and maternal behaviors on child and maternal health care after 8 years of intervention.
The study among 599 people including 295 men and 304 women from 24 to 74 years old at 4 old urban districts of Hanoi aimed to identify nutritional conditions, blood lipid indices and some factors associated with lipid disorder. The information on education levels, daily activities, and eating and drinking habits was collected by a questionnaire.
The study aimed to evaluate nutritional status and anemia in pregnant women and the association between this status and economic, social factors and maternal knowledge on anemia prevention. A cross sectional survey was conducted in 450 pregnant women in 10 communes of Khoai Chau district – Hung Yen province in 2007.
Background: Iron deficiency anemia is a public health problem in Vietnam. Pregnant women (PW) are vulnerable to anemia in community. Up to now, there are no data on anemia in PW in HCMC. Objectives: To identify the prevalence of anemia, iron deficiency, iron deficiency anemia and iron supplementation in PW in HCMC.
Based on the evidence of the role of diet and lifestyle in the prevention of type II diabetes, it is recommended to maintain weight at the lower limit of normal BMI (21-23), active regular physical activities, belly fat, maintain a diet low in saturated fatty acid (less than 7% of total energy).
Plants used for medication purposes contain some specific chemical compositions in different parts of the plant such as in roots, leaves, bloom, stem, fruits, seeds… Sulfur containing compounds (alline, ajoene) in garlic (allium sativum), unsaturated fatty acids, vitamin E in wheat oil (triticum sativum), lecithine compounds in soya bean oil (glycine Max.)…all have effects on cardiovascular treatment.
Toxigenic E.coli is one baterium causing diarrhea in children. Enterotoxigenic E.Coli (ETEC) is a causative agent of diarrhea, producing enterotoxin in small intestines of human and animals that causes dehydrated cholera-like diarrhea. There are several methods to identify E.Coli toxin, such as: ELISA, Latex agglutination and PCR (polymerase chain reaction).
Objective: To evaluate the prevalence of obesity the elderly and related disorders: hypertension, diabetes and dyslipidaemia. Design: Cross-sectional community survey in Phuong Mai-Ha Noi, Phu Xuan-Hue, Hoa Long-Ba Ria-Vung Tau, in 2000-2001. Subjects: 1277 Persons ≥ 60 years old.
English summary: Cocoa Bean after Fermentation has became the important raw material for the production of some kinds of Soft drinks, Milk. Chocolate, Creme etc… Some factors in the cacao fermentation process were tested as: the temperature, duration of fermentation, aeration of fermentation and time - pod storage. The main results were: The first trial showed that: the temperature and duration of fermentation have affected cocoa bean quality. The treatment of 500C and 6 days during fermentation is better than others with brown bean: 71.7%, pH = 5.62, TA = 0.75ml NaOH 0.1N/g, flavor is normal. The second trial showed that: the number of turning time and the duration of pod storage have affected the cocoa bean quality. The treatment of 9 days pod storage, 2 times of turning during fermentation was better than others with brown bean: 79.7%, mould bean: 1%, pH = 5,41, TA = 0,63ml NaOH 0.1N/g, Flavor is better than the first trial. As a whole, the method of fermentation recommended is 9 days pod store, 500C ambience temperature, 6 days duration of fermentation, 2 turning times/ 6 days.
Isomalt là loại đường có chỉ số đường huyết và năng lượng thấp (2Kcal/g), vì vậy không những giúp kiểm soát đường huyết ở người có rối loạn dung nạp, đái tháo đường mà còn có lợi cho người thừa cân- béo phì.