Premature and high-risk infants require accurate delivery of nutrients to promote appropriate growth. Continuous enteral feeding methods may result in significant fat and micronutrient loss. This study evaluated fat loss in enteral nutrition using current strategies for providing high-risk infants fortified human milk (HM). The fat content of HM was measured by IR analyzer in a simulated feedin...

Purpose: To evaluate the effect of a w/o cream of turmeric (Curcuma longa Zingiberaceae) extract on skin sebum secretion in human volunteers. Methods: Two w/o cream formulations were prepared one contained 5% extract prepared from the rhizomes of the plant, turmeric, and the second was similar except that it did not contain the extract and served as control. The antioxidant activity of the extr...

BACKGROUND Dental caries is one of the most common health problems in the world. Probiotics are one the various preventive methods to reduce dental caries. The aim of this study is to compare the effectiveness of probiotic ice cream and drink on salivary Streptococcus mutans levels in children of 6-12 years age group. MATERIALS AND METHODS A three phase study was carried out in children (n = ...

BACKGROUND Painful procedures for premature infants in neonatal intensive care units remain inevitable. The goal of this study is to evaluate the effect of an eutectic mixture of local anesthetic (EMLA) cream for minimizing pain in premature infants during venipuncture in neonatal intensive care units. METHODS This study enrolled 32 premature infants. A repeated-measures design was used. The ...

Background: Despite the popularity of ice cream, its high content of sugar and fat is worrisome. Substituting sugar with natural and useful resources is one possible solution. Dates (Phoenix dactylifera) are rich in carbohydrates and are a good source of energy; they also have a large amount of phenolic compounds and anthocyanin. Aims: The aim of this ...

yoghurt ice cream (yic) or frozen yoghurt dessert can be regarded as a healthy alternative to plain ice cream. also use of soy derived products in food formulations can lead to the development of products of improved nutritional and health promoting values. yoghurt ice cream was prepared using full-fat soy flour to substitute 55% of non fat dry milk content. product formulation comprised of 12%...

the purpose of this study was to develop sunless tanning cosmetic creams from green coffee beans. chlorogenic acid, which was extracted from green coffee beans, performed the change of the color of keratin in stratum corneum, used as active ingredient in the formulation. extracted chlorogenic acid from green coffee beans were incorporated into four cosmetic cream bases, and then the tanning eff...