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Journal articles on the topic 'Traditional nutrition'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Abbas, Basim Aboud. "Traditional and Non-Traditional Feeds in Poultry Feeding: A review." RADINKA JOURNAL OF SCIENCE AND SYSTEMATIC LITERATURE REVIEW 1, no. 2 (2023): 111–27. http://dx.doi.org/10.56778/rjslr.v1i2.139.

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Quite a few nations have a thriving poultry feed sector. This essay focuses on Feed, which is regarded as the most expensive component of poultry production. Feed processing also raises the price of feed, in addition to the cost of ingredients. The population of the world is projected to rise to 9.1 billion people by the year 2050. Meat and egg consumption from chicken is rising worldwide, primarily in developing nations. As a result, there would be a rise in the demand for poultry feeds worldwide. Due to their significance in improving the general health of birds, additives in poultry feeding

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Shen, Mingyue, Minyan Wu, and Jing Gu. "Nutrition Based on the Traditional Chinese Medicine and Complications of Subclinical Gestational Hypothyroidism." CURRENT TOPICS IN NUTRACEUTICAL RESEARCH 21, no. 2 (2023): 144–49. http://dx.doi.org/10.37290/ctnr2641-452x.21:144-149.

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We have explored the effect of nutrition management based on the principles of traditional Chinese medicine nutrition on the complications of subclinical gestational hypothyroidism. A total of 228 pregnant women from the Affiliated Hospital of Jiangnan University and the Wuxi Xishan People’s Hospital who were diagnosed with subclinical hypothyroidism between June 2020 and April 2022 were recruited. The patients were divided into the control group (n = 120) and intervention group (n = 108) using the historical control method. The intervention group adopted the traditional Chinese medicine nutri

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ÖZMUTAF, Melis. "Nutrition and Nutritional Problems in Multiple Sclerosis Disease: Traditional Review." Turkiye Klinikleri Journal of Health Sciences 7, no. 3 (2022): 909–18. http://dx.doi.org/10.5336/healthsci.2022-88830.

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M., Manichithra, and S. Rukshana Devi K. "Assessment of Nutritional Knowledge, Attitude and Practices of Class IV Women Labourers (Sweepers and Aayas) before and after Imparting Nutrition Education." Shanlax International Journal of Arts, Science and Humanities 7, S4 (2020): 20–23. https://doi.org/10.5281/zenodo.6351229.

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Adequate nutrition is needed for all the living being to lead a good quality of life. The causes of malnutrition have been traced to poverty, ignorance, traditional beliefs and customs, faulty feeding practices, poor hygiene, unsanitary conditions and lack of adequate nutritional knowledge. The present study was undertaken to impart nutritional education to class IV women labourers (Sweepers and aayas) in order to improve their nutritional needs stemming from their economic, health and nutrition background. The general objective of the study is to bring about a positive change in the target gr

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Yang, Shang-Ho, Ardiansyah Azhary Suhandoko, and Dennis Chen. "Impact of Nutritional Information on Consumers’ Willingness to Pay for Meat Products in Traditional Wet Markets of Taiwan." Foods 9, no. 8 (2020): 1086. http://dx.doi.org/10.3390/foods9081086.

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The application of nutritional labels provides information regarding the health and nutritional value of products and allows consumers to engage in healthier dietary habits. However, not all types of retail markets provide full nutrition information for meat products. Since there is no nutritional information for fresh meat products in traditional wet markets, this study aimed to investigate consumer purchasing intention and willingness to pay (WTP) for this nutritional information in Taiwanese traditional wet markets. A total of 1420 valid respondents were examined using the random utility th

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Veronika Fejes, Zoltán Győri, and Zsuzsa Bardócz. "Study of traditional folk foods from the point of view of nutrition in Hajdú-Bihar County." Acta Agraria Debreceniensis, no. 41 (December 15, 2010): 47–51. http://dx.doi.org/10.34101/actaagrar/41/2679.

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Healthy nutrition is one of the major topics of our days. The occurrence of the so called “civilization diseases” is increasing continuously as a result of the changes in our nutritional habits and life-style. It was thought that folk nutrition at the beginning of the 19. Century had several beneficial effects on health. For this reason it was decided to study the food and nutritional habits of the population of Hajdu-Bihar County around the 1930s on thebasis of literary sources to see how well they do match with modern requirements of healthy nutrition.

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Nurul Hidayat, Gea Dilah Hermila, Muhammad Chaidir, et al. "Gizi Seimbang dari Dapur Nusantara : Edukasi dan Berbagi Bubur Manado di RT.01, Kelurahan Selumit." Jurnal Kemitraan Masyarakat 2, no. 2 (2025): 12–19. https://doi.org/10.62383/jkm.v2i2.1439.

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The "Balanced Nutrition from the Archipelago’s Kitchen" initiative is an educational and practical effort aimed at increasing community awareness of the importance of consuming balanced nutritious foods through a local culinary approach. This program was conducted in RT.01, Selumit Urban Village, focusing on nutrition education and the distribution of Bubur Manado (Manado porridge) as an example of a healthy traditional dish. The methods included nutrition counseling, cooking demonstrations, and food distribution to residents. The results showed improved community understanding of balanced nut

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Afni Nurvita Sari and Amalia Rahma. "PERAN EDUKASI GIZI BERBASIS BUDAYA DALAM MENINGKATKAN KESADARAN REMAJA TERHADAP ASUPAN MAKANAN LOKAL." Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) 19, no. 3 (2024): 307–14. https://doi.org/10.36911/pannmed.v19i3.2203.

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Nutritional problems among adolescents in Indonesia, especially in developing areas, are a serious concern with the prevalence of malnutrition reaching 9.2% at the age of 13-15 years. This research aims to analyze the role of culture-based nutrition education in increasing local food consumption and adolescent awareness of food intake. Using a quasi-experimental design, research was conducted in Sugihwaras Village, Tuban Regency, involving 38 teenagers as subjects. The education is carried out through the traditional game called Sri Gendem, which integrates material about teenagers' behavior t

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Suarez, Camila, and Sasan Adibi. "Integrating Traditional Nutritional Wisdom into Digital Nutrition Platforms: Toward Culturally Adaptive and Inclusive Health Technologies." Nutrients 17, no. 12 (2025): 1978. https://doi.org/10.3390/nu17121978.

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Background/Objectives: Traditional nutritional knowledge, shaped by centuries of cultural and ecological adaptation, offers holistic and sustainable dietary frameworks that remain highly relevant to modern health challenges. However, current digital nutrition platforms often fail to reflect this diversity, relying instead on standardized models with limited cultural sensitivity. This paper aims to explore how traditional nutritional wisdom can be integrated into digital health platforms to promote more inclusive and effective approaches to personalized nutrition. Methods: This perspective pape

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Caroline Jeba R, Priyanka S, and Priyanka M. "Production and Nutritional Quality of Traditional Indian Millet Mixture of Rice, Pearl Millet and Urad Dal." International Journal of Research in Pharmaceutical Sciences 11, no. 4 (2020): 5076–81. http://dx.doi.org/10.26452/ijrps.v11i4.3104.

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Millet mix was prepared for its traditional values. The prepared sample was analyzed for its chemical and nutritional value, and by using the cost-efficient method, the nutritional content of the final product was enhanced. The improved sample was checked for its nutritional content. The objective is to make a comparison between standard and enhanced samples. ingredients were prepared in a powdered form of a sample in four different ratios. The standardized ratio of the ingredients used to make the samples were found by using tests. In the standardized ratio normal (S1) and nutrition enhanced

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Muranaka, Satoru. "Harnessing Traditional Foods for Nutrition and Health." Indian Journal of Plant Genetic Resources 29, no. 3 (2016): 358. http://dx.doi.org/10.5958/0976-1926.2016.00068.1.

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Rudrawalambi, Ashwitha. "Nutritional Analysi from Food Images." INTERNATIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 09, no. 06 (2025): 1–9. https://doi.org/10.55041/ijsrem49918.

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Abstract— Accurate dietary assessment is essential for managing nutrition-related diseases. However, traditional methods, such as food frequency questionnaires and recalls, are often time-consuming and biased. This project, "Nutritional Analysis from Food Images," offers an AI-driven solution to automate food identification and nutrition estimation from photographs. We aimed to address the limitations of conventional methods by developing a system that uses a pre-trained DenseNet-161 architecture along with data augmentation techniques and transfer learning to classify food items from the FOOD

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Asmirani Alam, Ratnah Kurniati MA, Sitti Fatimah Kamaruddin, et al. "Pemberian Makanan Bergizi Berupa Olahan Daging Sapi kepada Anak-Anak Dusun Toinaman Pulau Moa." Jurnal Pengabdian Masyarakat Sains dan Teknologi 3, no. 3 (2024): 64–74. http://dx.doi.org/10.58169/jpmsaintek.v3i3.539.

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Toinaman Hamlet is located on Moa Island, the condition of the hamlet is remote, limited infrastructure, minimal access to basic services and is an isolated hamlet. Most of the residents in this hamlet are very dependent on the weather and natural products to survive. When natural conditions are unfavorable, such as storms, drought or rough seas, their source of livelihood is significantly disrupted. This of course greatly affects the ability of local hamlet communities to be able to meet their nutritional food needs, especially to fulfill their children's nutrition. Fulfilling nutrition for c

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Gradinaru, Natalia. "Traditional nutrition as a mechanism for adaptation to the natural and socio-economic environment." JOURNAL OF ETHNOLOGY AND CULTUROLOGY 31 (2022): 116–23. http://dx.doi.org/10.52603/rec.2022.31.13.

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The paper deals with the phenomenon of traditional nutrition of Romanians from the Prut-Dniester region as an important mechanism of ethno-ecological adaptation serving as regulation of energy exchange between the human body and the environment. It will also reflect the interdependent relations between nutrition and food products obtained in the households and determined by the natural conditions of living. It should be mentioned that the principal occupations of the population: agriculture, cattle breeding, fishery, beekeeping etc., develop in line with the natural conditions. Therefore, we w

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Mulyaningsih, Tri, Amalina Shabrina, Yunastiti Purwaningsih, and Ika Alicia Sasanti. "Nutrition transition and the risk of over-nutrition among female adolescents in Indonesia: analysis of Indonesian family life survey data 2007 and 2014." Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) 13, no. 1 (2024): 1–8. https://doi.org/10.14710/jgi.13.1.1-8.

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Background: Global changes and urbanisation cause nutrition transition which holds a crucial factor to nutritional status. Nutrition transition manifests in increased access to unhealthy and highly processed food, as well as reduced physical activity that may lead to over-nutrition.Objectives: This study aimed to measure the proportions of food consumption expenditure by food groups, identify nutrition transition by comparing the proportions of food expenditure namely modern, traditional, plant-based, meat-based, ready to eat and processed foods, and investigate association between nutrition t

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Chellam, N. "Traditional Foods for Athletic Sports." ComFin Research 12, S2-Feb (2024): 45–50. http://dx.doi.org/10.34293/commerce.v12is1-feb.7558.

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The appetite for ethnic foods in world got up with the reinvention of traditional cultural recipes and the possible application in all sectors. In the recent years, there has been increasing interest towards traditional foods throughout the world due to their importance in health, nutrition as well as their immense commercial potentials. In addition there has also been an initiative to conserve these ethnic foods before they become extinct. Athletics isan endurance game needs more specific dietary planning as per the requirement of activity schedule. Athletes today follow a vague diet and mis-

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EFE, Esra, Duygu KÜTÜKÇÜ, and Mehmed Kürşad TÜRKDOĞAN. "Medical Nutrition Therapy in Gallstone Disease: Traditional Review." Turkiye Klinikleri Journal of Internal Medicine 6, no. 3 (2021): 124–27. http://dx.doi.org/10.5336/intermed.2021-83835.

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Atnagulov, Irek R. "THE NAGAYBAKS’ TRADITIONAL NUTRITION SYSTEM: A STRUCTURAL ANALYSIS." Ural Historical Journal 83, no. 2 (2024): 62–70. http://dx.doi.org/10.30759/1728-9718-2024-2(83)-62-70.

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The ethnic processes that took place in the Southern Urals since the mid-18th century had been accompanied by Slavic-Turkic contacts and the emergence of new identities. One of these was the Nagaybaks, baptized Tatars who were transferred to the Cossacks. Their ethno-cultural image was formed during contacts with unbaptized groups — the Chuvash people, the Transkama Udmurts and the Eastern Mari. From the mid-19th century, Russian influences increased, and relations with the Kazakhs appeared. As a result, by the beginning of the 20th century, the Nagaybaks had developed their own original compl

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Yulia, Cica, H. Hasbullah, E. E. Nikmawati, S. R. Mubaroq, Cep Ubad Abdullah, and Isma Widiaty. "Augmented reality of traditional food for nutrition education." MATEC Web of Conferences 197 (2018): 16001. http://dx.doi.org/10.1051/matecconf/201819716001.

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This study aims to develop an augmented reality medium of traditional Sundanese food for nutrition education for teenagers. The media designed also consists of values of local wisdom education. The application is named AR Ma'Ugiz. The making of the application starts with story board design, 3D objects of traditional Sundanese food design using blender software and making videos about the making of the food. To make the videos, this paper uses Wondershare Filmora software. In an attempt of making AR Ma'Ugiz compatible to many platform, a Unity 3D is employed. The results of the research show t

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Shcherban, Olena. "POTTERS «NA OKAZIIU» IN UKRAINIAN TRADITIONAL NUTRITION CULTURE." Ethnology Notebooks 136, no. 4 (2017): 843–45. http://dx.doi.org/10.15407/nz2017.04.843.

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Emami, Morteza, Mohammad Ali Nazarinia, Hussein Rezaeizadeh, and Mohammad M. Zarshenas. "Standpoints of Traditional Persian Physicians on Geriatric Nutrition." Journal of Evidence-Based Complementary & Alternative Medicine 19, no. 4 (2014): 287–91. http://dx.doi.org/10.1177/2156587214543289.

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The present article aimed to compile information on the nutritional management for geriatric people. Popular textbooks of Persian medicine from 10th to 18th century were studied to derive relative viewpoints and considerations. The temperament, which is defined as the combination of 4 main elements (fire, air, water, and soil) and 4 humors made subsequently (black bile, yellow bile, phlegm, and blood), changes during age periods. Imbalance in proportional amounts of humors in elderly should be corrected with food and medicaments having opposite nature to the current condition. Traditional food

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Warpeha, Annette, and Jeannette Harris. "Combining traditional and nontraditional approaches to nutrition counseling." Journal of the American Dietetic Association 93, no. 7 (1993): 797–800. http://dx.doi.org/10.1016/0002-8223(93)91755-f.

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Shaaban, M., and M. E. Belyshkina. "Non-traditional sources of protein in animal nutrition." Agrarian science, no. 3 (March 21, 2025): 69–75. https://doi.org/10.32634/0869-8155-2025-392-03-69-75.

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Currently, animal husbandry is one of the fastest growing agricultural subsectors worldwide. This requires an increase in feed production, which in turn will require an increase in the base of feed ingredients, mainly protein. One of the current global problems in animal husbandry is the shortage of feed protein. Therefore, the feed industry should be aware of the trends, problems and opportunities existing in the field of protein feed production.The aim of the study is to consider alternative protein sources that can partially or completely replace the usual protein in animal feed.The search

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Shamsher, Alam. "Food Habits and Nutritional Challenges Among Tribal Communities of Jharkhand, India." INTERNATIONAL JOURNAL OF INNOVATIVE RESEARCH AND CREATIVE TECHNOLOGY 1, no. 1 (2015): 170–82. https://doi.org/10.5281/zenodo.13370000.

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This explorative study investigates the nutritional deficiencies prevalent among tribal communities in Jharkhand, India, focusing on the impact of traditional dietary habits on the growth and health of children, adults, and women. The research involved 72 participants from diverse tribal groups across multiple districts, utilizing semi-structured interviews and focus group discussions to gather qualitative data. The study revealed that traditional foods, such as millets and wild greens, remain central to these communities’ diets, but environmental degradation, economic pressures, and cul

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Tallant, April, Brenda Marques, and Nicole Martinez. "Dietary Changes Among First Year University Students: The Peer-to-Peer (P2P!) Nutrition Project." Open Nutrition Journal 9, no. 1 (2015): 22–27. http://dx.doi.org/10.2174/1876396001509010022.

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Research is lacking in whether college nutrition courses lead to dietary improvements. Literature indicates that behavioral theory-based interventions can lead to nutritional improvements and that motivational interviewing and peer teaching can be effective for student-learning, but interventions combining these findings is scarcely reported in the literature. The purpose of this study was to evaluate dietary and nutrition self-efficacy changes among first year students (n=35) throughout a semester enrolled in a first-year university personal nutrition seminar course; and to assess whether int

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Chen, Yanli, Zhihui He, Ruirui Liu, Haoyue Zhang, and Wenxin Jia. "Effect of Traditional Chinese Emotional Nursing Combined with Lung Rehabilitation Training and Oral Nutrition Preparation on Improving the Nutritional Status and Lung Function in Elderly Patients with Chronic Obstructive Pulmonary Disease." Current Topics in Nutraceutical Research 22, no. 4 (2023): 1169–76. http://dx.doi.org/10.37290/ctnr2641-452x.22:1169-1176.

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This study aimed to investigate the effect of traditional Chinese emotional nursing combined with lung rehabilitation training and oral nutrition preparation on improving the nutritional status and lung function of elderly patients with chronic obstructive pulmonary disease. The control group received conventional Western medicine and lung rehabilitation training, while the observation group received traditional Chinese emotional nursing combined with oral nutrition preparation. After nursing, the self-rating depression scale and self-rating anxiety scale scores in the observwere lower than th

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Nyakayo A., Omutindo. "From Garden to Pharmacy: The Nutritional Benefits and Therapeutic Applications of Edible Plants in Traditional and Modern Medicine." INOSR SCIENTIFIC RESEARCH 12, no. 1 (2025): 48–52. https://doi.org/10.59298/inosrsr/2025/12.1.485200.

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Edible plants have long been recognized for their nutritional and therapeutic benefits, forming an essential part of both traditional and modern dietary practices. These plants, rich in vitamins, minerals, fiber, and phytochemicals, particularly antioxidants, promote health and overall well-being. Notable examples such as quinoa, moringa, and various wild edible plants demonstrate the intersection of nutritional science and cultural wisdom. These plants offer a wide range of health benefits, from addressing malnutrition and aiding weight control to preventing chronic diseases such as cancer an

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Oloyede, Olufemi, Tobi Israel Akinremi, Oluwafemi Julius Olagunju, Iyanu Caleb Alagbe, Roseline Olufeyisayo Olarinde, and Grace Oluwatoyin Idowu-Mogaji. "Sustainable culinary tourism in Osogbo integrating ecotourism, nutrition, and gastronomy for holistic destination experiences." Toros University Journal of Food, Nutrition and Gastronomy 3, no. 2 (2024): 147–61. https://doi.org/10.58625/jfng-2668.

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Sustainable culinary tourism offers a unique opportunity to merge nutrition, local gastronomy, and ecotourism for holistic tourism experiences. This study explores the potential of Osogbo’s traditional dishes to enhance sustainable tourism through nutritional awareness, cultural heritage, and environmental conservation. Key objectives include assessing the nutritional profiles of local cuisines, evaluating their impact on tourist satisfaction, and formulating strategies for sustainable culinary tourism. The study hypothesizes that nutritional awareness significantly influences tourist satisfac

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Caglarirmak, Necla. "Obesity and traditional nutrition: introduction of Turkish traditional foods, functional properties and biochemistry." Advances in Obesity, Weight Management & Control 9, no. 6 (2019): 162–66. http://dx.doi.org/10.15406/aowmc.2019.09.00293.

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T., K. Bhoomika S. Suhas*. "Job's Tears: A Comprehensive Review of Its Traditional Uses, Nutritional Composition, And Pharmacological Potential." International Journal of Scientific Research and Technology 2, no. 5 (2025): 417–26. https://doi.org/10.5281/zenodo.15426595.

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Job’s Tears (Coix lacryma-jobi L.) is a perennial grass from the Poaceae family, recognized as both a nutritious cereal grain and a medicinal crop with deep roots in traditional Asian medicine. It has been widely consumed in forms such as porridge, beverages, and as a rice substitute, while also being used therapeutically for wounds, urinary tract infections, and inflammatory disorders. Rich in proteins, lipids, carbohydrates, and bioactive compounds, Job’s Tears holds promise as a functional food and a potential alternative to staple grains. Its pharmacological properties includin

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Пономарева, Елена, Elena Ponomareva, Андрей Кривошеев, et al. "Breadsticks with enhanced nutritional value for salt-free nutrition." Food Processing: Techniques and Technology 48, no. 1 (2019): 114–24. http://dx.doi.org/10.21603/2074-9414-2018-1-114-124.

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At present moment it is essential to produce food which not only satisfies people’s needs, but also has a particular nutritional value and vitamin and mineral content. Introduction of non-traditional types of plant materials in the recipes of baked goods for preventive and therapeutic nutrition is a promising direction for enhancing their nutritional value. Consumption of these products improves the balance of vitamins, amino acids, trace elements, macronutrients, food fibers and has a positive effect on human health. The article presents the development of breadstick recipe for salt-free nutr

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Jin, Hengyu, Jianxin Liu, and Diming Wang. "Antioxidant Potential of Exosomes in Animal Nutrition." Antioxidants 13, no. 8 (2024): 964. http://dx.doi.org/10.3390/antiox13080964.

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This review delves into the advantages of exosomes as novel antioxidants in animal nutrition and their potential for regulating oxidative stress. Although traditional nutritional approaches promote oxidative stress defense systems in mammalian animals, several issues remain to be solved, such as low bioavailability, targeted tissue efficiency, and high-dose by-effect. As an important candidate offering regulation opportunities concerned with cellular communication, disease prevention, and physiology regulation in multiple biological systems, the potential of exosomes in mediating redox status

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Nale, Komal Dilip. "Food detection and volume estimation for nutritional analysis." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 09, no. 02 (2025): 1–9. https://doi.org/10.55041/ijsrem41677.

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A healthy lifestyle and the prevention of chronic illnesses like diabetes and obesity depend on the precise calculation of dietary nutrition values, including calories, proteins, and carbs. Automated food recognition and volume estimate from photos is a viable solution to the problems with traditional nutritional assessment approaches, which rely on self-reporting and are prone to mistakes. Real-time nutrition estimate smartphone apps have been made possible by recent developments in machine learning (ML) and deep learning (DL). Techniques for food categorization, segmentation, and volume esti

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Fine, Suwidari, AASP Chandradewi, Lalu Khairul Abdi, and Yuli Laraeni. "EXPLANATION THROUGH THE MEDIA OF CULTURAL FIGURE BAYAN (WETUTELU) ON KNOWLEDGE OF MOTHERS TO CHILDREN ABOUT BALANCED NUTRITION MESSAGES." Jurnal Gizi Prima (Prime Nutrition Journal) 7, no. 1 (2022): 1. http://dx.doi.org/10.32807/jgp.v7i1.349.

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Background: One of the efforts to overcome nutritional problems is to increase knowledge about nutrition through nutrition counseling. Learning can be influenced by education. People with higher education tend to have a broader understanding and an openness to accept new things. Meanwhile, someone with low education tends to have old thinking patterns and is less open to new things, including powerful areas in holding their customs. One way to influence the community's mindset in such conditions is to use a trusted communication facilitator who can be a role model for the community. So that in

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Widyartini, Ni Putu, I. Gst Putu Sudita Puryana, and Anak Agung Nanak Antarini. "TINJAUAN KEAMANAN PANGAN, HYGIENE SANITASI DAN KANDUNGAN GIZI MAKANAN TRADISIONAL DI KABUPATEN TABANAN." Meditory : The Journal of Medical Laboratory 8, no. 2 (2021): 76–84. http://dx.doi.org/10.33992/m.v8i2.1136.

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Traditional food is food made in the traditional way using traditional materials and equipment. Traditional foods consist of complete meals, side dishes, vegetables and traditional snacks that are in high demand by local and national tourists so that their safety needs to be tested. The purpose of this study is to determine the Food Safety, Sanitation Hygiene and Nutrition Content of Traditional Traditional Foods Tabanan Regency. This type of research is observational with cross sectional study design. Traditional Foods of Tabanan Regency there are 103 food samples and the sample size used is

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Kordafshari, Gholamreza, Hoorieh Mohammadi Kenari, Mohammad Mehdi Esfahani, et al. "Nutritional Aspects to Prevent Heart Diseases in Traditional Persian Medicine." Journal of Evidence-Based Complementary & Alternative Medicine 20, no. 1 (2014): 57–64. http://dx.doi.org/10.1177/2156587214553939.

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Cardiovascular diseases are major health complications currently in various societies. Management of heart diseases as a prevention step or as treatment with low-cost procedures like lifestyle modifications including nutrition are important current trends. Although the term nutrition dates back to 2 past centuries, Persian physicians contributed to this term at least from 1000 years ago. Rhazes (865-925 AD) was one of the pioneers in this field. He preferred using foods in treating illnesses. “Foods and drinks” were 1 subject from 6 principles ( Setteh Zarorieh) that Persian physicians believe

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Makhatbek, Iliyas, and Symbat Kabdrakhova. "KAZAKH TRADITIONAL FOOD IMAGE CLASSIFICATION USING CNNS." Journal of Problems in Computer Science and Information Technologies 3, no. 2 (2025): 45–58. https://doi.org/10.26577/jpcsit20253204.

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Obesity is becoming an increasingly serious global health issue with severe consequences. Effective nutrition management is crucial in combating this epidemic. In Kazakhstan, traditional foods are a central part of the culture, yet comprehensive data and tools for analyzing dietary habits are lacking. Leveraging advances in computer vision, we developed a convolutional neural network (CNN) based approach to automatically classify images of traditional Kazakh dishes. We compiled a new dataset of 9,577 images across 22 categories of Kazakh foods and used it to train and evaluate several CNN mode

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Zeel Chaudhari, Zeel Chaudhari, Karan Sharma Karan Sharma, and Dr I. S. Anand Dr. I.S. Anand. "Nutrition and Dietary Patterns: A Comprehensive Review of Awareness, Guidelines, and Healthful Practices”." International Journal of Pharmaceutical Research and Applications 10, no. 2 (2025): 1499–503. https://doi.org/10.35629/4494-100214991503.

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Nutrition forms the foundation of health and wellbeing, influencing both physical and mental performance across all stages of life. In the face of changing dietary patterns, increased consumption of processed foods, and limited nutritional awareness—especially in developing regions like India—there is a critical need to reinforce the value of balanced eating. This review provides a comprehensive overview of nutrition, exploring the components of a healthy diet, the importance of nutritional knowledge, and the impact of dietary habits on overall health. Drawing on national and international gui

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Chanu, Chingakham Sima, and N. B. Yenagi. "Nutritional and antioxidant profile of black rice-based (Poireiton Chak-hao and Chak-hao Amubi) traditional foods of Manipur." Journal of Applied and Natural Science 17, no. 2 (2025): 713–19. https://doi.org/10.31018/jans.v17i2.6254.

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Black rice becomes a potential source of phytonutrients among the grains. Traditional food is crucial for food and nutrition security in the present food system. It is necessary to have scientific information on the nutritional profile of black rice-based traditional foods to promote the consumption of black rice. Hence, the present study aimed to evaluate the nutritional and antioxidant content of black rice-based traditional foods. In Manipur’s Andro Village, black rice is consumed in traditional foods such as kheer, thaotan, tanphut, kabok matum, etc. Two black rice cultivars Poireiton Chak

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Raj, Pratiksha, and Arunima Paliwal. "Quinoa’s (Chenopodium quinoa Willd.) Nutraceutical Properties and Traditional Lore." Environment and Ecology 42, no. 4A (2024): 1670–76. http://dx.doi.org/10.60151/envec/muip3692.

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Quinoa, the ancient Andean grain, has evolved into a superfood celebrated for its medicinal and nutraceutical properties. Rooted in the cultural heritage of indigenous communities like the Quechua and Aymara, quinoa’s history reaches back to 5000 B.C., and it was esteemed by the Incas as the “Mother Grain.” Today, its cultivation is prominent in countries such as Ecuador, Peru and Bolivia, its worldwide presence keeps growing. Quinoa’s remarkable versatility and nutrient density make it a valuable agricultural resource. Thriving in challenging environments, from high altitudes to freezing clim

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Kerber, Charlotte, Lisa A. Kessler, Sharonda P. Wallace, and Bonny Burns-Whitmore. "Cultural and Dietary Factors Influencing Traditional Latino Meal Patterns." Californian Journal of Health Promotion 12, no. 2 (2014): 42–54. http://dx.doi.org/10.32398/cjhp.v12i2.2149.

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Background: Despite a high prevalence of nutrition-related health disparities experienced by Latinos in the United States, there is limited recent information that can be used by health professionals to develop effective nutrition interventions for this diverse population. Purpose: The purpose of this study was to obtain qualitative information regarding usual dietary patterns of Latinos from Pomona, California, and utilize this data in the development of a tailored nutrition intervention. Methods: Latina women ages 30- 70, from a low socio-economic community sample, participated in one of thr

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Asgary, Sedigheh, Mehrdad Zeinalian, Mehdi Eshaghi, Mahdi Hadian, and Homayoun Naji. "Personalized nutrition: An ancient concept in Iranian traditional medicine." International Journal of Preventive Medicine 10, no. 1 (2019): 94. http://dx.doi.org/10.4103/ijpvm.ijpvm_122_18.

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Johnson Gottesfeld, Leslie M. "The role of plant foods in traditional Wet'suwet'en nutrition." Ecology of Food and Nutrition 34, no. 2 (1995): 149–69. http://dx.doi.org/10.1080/03670244.1995.9991456.

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Iwanski, G. E., K. J. Shafer, and C. D. Seaborn. "Comparison of traditional versus computerenhanced media for nutrition instruction." Journal of the American Dietetic Association 101, no. 9 (2001): A—38. http://dx.doi.org/10.1016/s0002-8223(01)80118-8.

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Rezaeizadeh, Hossein, and Maryam Abbasi. "Nutrition in the Elderly According to Traditional Persian Medicine." Galen Medical Journal 8 (May 9, 2019): 1138. http://dx.doi.org/10.31661/gmj.v8i0.1138.

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Nimrouzi, Majid, and Manijhe Zare. "Principles of Nutrition in Islamic and Traditional Persian Medicine." Journal of Evidence-Based Complementary & Alternative Medicine 19, no. 4 (2014): 267–70. http://dx.doi.org/10.1177/2156587214542006.

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Nutrition has a crucial role in maintaining body health. Eating and drinking has a special place in Islamic doctrine and traditional Persian medicine. Traditional Persian medicine is a holistic medicine and provides great attention to the spiritual aspects of life as well as somatic aspects to maintain human health. In this view, people are not going to eat and drink for pleasure but to maintain a good life and physical health, due to daily tasks, as well as observing moral aspects of a human life and spiritual satisfaction.

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Ernst, E. "Chinese Nutrition Therapy: Dietetics in Traditional Chinese Medicine (TCM)." JAMA 302, no. 20 (2009): 2260. http://dx.doi.org/10.1001/jama.2009.1735.

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AYTEPE, Hasan, and Aysel PEHLİVAN. "Nutrition and Ergogenic Aids for Rowing Athletes: Traditional Review." Turkiye Klinikleri Journal of Sports Sciences 15, no. 2 (2023): 323–30. http://dx.doi.org/10.5336/sportsci.2022-93780.

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ÇAĞAN ULUSAN, Esra, and Mustafa Numan OĞUZ. "Alternative Protein Sources Used in Animal Nutrition: Traditional Review." Turkiye Klinikleri Journal of Veterinary Sciences 15, no. 1 (2024): 30–38. http://dx.doi.org/10.5336/vetsci.2022-93492.

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Benhura, Chakare, Nyasha G. Mushonga, Amanda Muguse, et al. "Traditional cereal processing technologies and their importance to African communities: A review." International Journal on Food, Agriculture and Natural Resources 5, no. 4 (2024): 39–48. https://doi.org/10.46676/ij-fanres.v5i4.409.

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Traditional cereal technologies have long been applied in Africa since the dawn of time. Cereal technology is the processing of cereal grain into starch and other nutrients for consumption by humans or animals. The technology involves all processes that the grain is taken through from the farm till it reaches the table for consumption. Examples of traditional cereal technologies employed are sun drying, parboiling, roasting, malting and fermentation. Poor livelihoods and inadequate nutritious foods for some African communities may be alleviated through use of the indigenous cereal technologies

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