- Rise in demand within the global astaxanthin market can be attributed to advancements in biochemical research. Several new chemical compounds used in key industries have been researched across leading research laboratories. Terpene compounds, of which astaxanthin is a key classification, have gained traction from several researchers.

- The use of Terpene compounds in chemical research has gained momentum in recent years. Several applications of these compounds in food and non-food industries have come to the fore. This trend has reflected in the growth of the global astaxanthin market.

ALBANY, New York, June 8, 2020 /PRNewswire/ -- The demand for astaxanthin has increased alongside advancements in the field of chemical research. Compounds containing oxygen, hydroxyl, and ketone groups have gained popularity across the globe. These compounds are constantly being studied to explore their properties and applications. It is important for the chemical industry to acknowledge the effectiveness of these compounds in key industries. This would help in popularization of the benefits and applications of these compounds. In light of the factors stated herein, the global astaxanthin market is projected to grow along a lucrative trajectory. Astaxanthin occurs naturally in freshwater micro algae, adding to its utility and purity. Attempts to artificially synthesize the compound have also been made in the recent past. The growing relevance of the compound in key industries has created a plethora of opportunities for market growth.

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Approval by FDA as a Precursor to Popularity of Astaxanthin

In recent times, production and extraction of astaxanthin has become a matter of discussion across global research circles. It has become evident that the uses of astaxanthin in leading industries have prompted researchers to look into its chemical and physical properties. Several trends and factors have played a formative role in popularizing astaxanthin across key industries.

Gather core insights about the leading trends operating in the Astaxanthin Market (Source; Grade; Application; Form) - Global Industry Analysis, Size, Share, Growth, Trends, and Forecast, 2020 2030 at: https://www.transparencymarketresearch.com/pressrelease/astaxanthin-market.htm

Global Astaxanthin Market: Growth Drivers

The growth of the global astaxanthin market mainly depends on the use of this compound in commercial industries. Some of the leading driver of demand within the global astaxanthin market are:

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Global Astaxanthin Market: Restraints to Expansion

Despite the accepted usage of astaxanthin in feeds for aquaculture, several medical research organizations have contested the effectiveness of the compound. The compound is still under preliminary research across several research labs. The European Food Safety Authority, in the past, has asked for safety certifications from manufacturers of the compound. Vendors operating in the global astaxanthin market are looking for ways to bypass the odds to market expansion.

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Global Astaxanthin Market: Key Market Players

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Global Astaxanthin Market to Expand as Dietary Supplements Become a Part of the Food Industry: TMR - Yahoo Finance

DONNA Mitchell tried every fad diet in the book before finally finding weight-loss success with WW.

The 41-year-old school office manager, who lost nearly 4st on the plan, says WW not only changed her dress size butchanged her view on healthy eating for good.

2

Donna, who lives in Ferndown, Dorset, with husband Steve, 41, a bank worker, and sons Oscar, ten, and Archie nine, adds: Im quite short so at school I was always a little bit chubby.

In my 20s I was your classic yo-yo dieter.

I would gain weight easily then sign up to the latest fad diet, lose a few pounds, then put it all back on.

I tried low carb, Slimfast, cabbage soup, sugar-free.

Diet -before

BREAKFAST: Big bowl of porridge.

LUNCH: Cheese sandwich, packet of crisps, chocolate bar.

DINNER: Chinese takeaway, glass of wine.

SNACKS: Choccie biscuits.

Id start on a Monday and by Saturday Id be so hungry Id give up.

I also tried going to the gym, but that would just make me hungrier.

Id think, Ive earned a good dinner now, then go home and eat a pizza with a large glass of wine.

I got married in 2008 and I weighed just over 9st and wore a size 10 dress and felt really confident at this size.

2

But then things changed. We wanted a family but struggled to conceive.

We went through fertility treatment for a few years, which was tough, and I admit I comfort-ate because my focus wasnt on my diet.

When I finally fell pregnant I was high risk, and was monitored alot and told not to do any strenuous exercise.

I felt so anxious I didnt do anything at all to put the pregnancy at risk, and I just ate without thinking about calories.

Diet - after

BREAKFAST: Overnight oats.

LUNCH: Homemade soup.

AFTER: Tortilla Pizza, Vodka soda and lime.

SNACKS: Fruit.

When Oscar was born in December 2009 I was so relieved.

Id put on 3st during the pregnancy and so, with all the worry gone, I felt like I needed to take back control of my body and lose weight this time for good.

In January 2010 I signed up to WW, weighing 12st 8lbs and a size 16.

I wanted something long-term this time, not a quick fix. The first week was an eye-opener for me.

I could still have the foods that were familiar to me, like spag bol and pizza, but homemade versions that my husband could enjoy, too.

It took me back to basics with food and cooking and I understood that small changes made a big difference overall.

Swapping wine for a vodka soda and lime, or full-fat cream for light creme fraiche, for example.

I could make my favourite take-aways as fakeaways and loved the banana pancakes I cooked up at the weekends.

I lost 3st 8lb in four months and felt amazing.

I felt like me again and I felt confident and happy with all my food choices for the first time in years.

I fell pregnant again naturally in July 2010, which came as a shock.

I put on weight again with this pregnancy, but this time I knew I had my WW plan to go back to after the birth, and I lost the weight back to mygoal again.

I never thought Id find a diet that became my lifestyle as I was so used to starving myself on these awful fads, but WW is just a way of life now.

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I can still eat out, and still cook for my whole family, I just make smart choices.

I now wear a size 8, I feel confident in who I am, and I know Im a positive role model for my kids, which is really important.

I recommend WW to anyone who needs to kick-start a weight loss I never went hungry and Im in the best shape of my life.

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I tried every fad diet in the book but now Im happy and confident after my four stone weight loss - The Sun

Several hospitalized COVID-19 patients, particularly those admitted to intensive care units (ICUs) have been diagnosed with vitamin K deficiency, raising hopes that dietary changes might be a significant way to combat the pandemic.

COVID-19 patients admitted to the Canisius Wilhelmina hospital in the Dutch City of Nijmegen praised the benefits of vitamin K after discovering an association between deficiency of the vitamin and worst coronavirus outcomes.

COVID-19 has been reported to cause blood clots and degradation of elastic fibers in the lungs. Vitamin K which plays a major role in blood clotting is required by the body to produce prothrombin- a protein and clotting factor that is vital in the blood clotting mechanism.

And dietary vitamin K which is absorbed in the gastrointestinal tract is important for the production of these proteins that regulate clotting as well as protecting against lung disease.

The researchers urge everyone, other than those who are on blood-thinning medications like warfarin to consume adequate vitamin K-rich foods.

We are in a terrible, horrible situation in the world. We do have an intervention which does not have any side effects, even less than a placebo. There is one major exception: people on anti-clotting medication. It is completely safe in other people, Dr. Rob Janssen, one of the researchers, told The Guardian.

He urged people to take vitamin K supplements, whether or notit helps protect against severe COVID-19. He emphasized that the vitamin is not only good for your blood vessels and bones but probably for the lungs as well.

Janssen also pointed out the health benefits of consuming foods enriched with vitamin K. We have vitamin K1 and K2. K1 is in spinach, broccoli, green vegetables, blueberries, all types of fruit and vegetables. K2 is better absorbed by the body. It is in Dutch cheese, I have to say, and French cheese as well, he told the Guardian.

Foods rich in Vitamin K

The Study:

The researchers who collaborated with the cardiovascular research institute Maastricht studied 134 COVID-19 patients between 12 March and 11 April alongside a control group of 184 participants in the same age group who werent diagnosed with the coronavirus infection.

The researchers wantto give vitamin K in a significantly high dose and check whether it will activate the protein associated with blood clotting. They want to conduct clinical trials and find out if the protein which is important to protect their lungs is safe.

Foods rich in vitamin K can fight COVID-19 Photo: whui1818, Pixabay

Read the rest here:
Dietary Interventions For COVID-19: Researchers Recommend Vitamin K-Rich Foods Like Cheese And Natto - International Business Times

While feed conversion and average daily gains have more often been used as measurements of success, Dr Russell Fent, Director of the Swine Technical Group at Ralco, a global nutrition company that focuses on natural approaches to improve nutrient conversion in plants and animals, argues that mortality and full market value hogs are greater indicators of success.

Currently, only 64 percent of hogs raised in the US reach market at full value.

This is something that has been commonly accepted over time, said Fent. No matter what type of production or industry that you are in, the fact of losing 30 percent of product that becomes low value or no value is really inefficient.

Dr John Deen at the University of Minnesota has conducted work that looks at attrition in pigs, and although his work included stillborn piglets and mummies, he found that most attrition comes in the form of mortalities, culls and lightweight pigs at market.

Deen has also looked at what components contribute to variation in profitability. The most common parameters used to measure success in pig production are average daily gain and feed conversion rates, but those components might not be the most important, said Fent.

The impact of mycotoxins through losses in commodity quality and livestock health exceeds $1.4 billion in the United States alone, according to the Council for Agricultural Science and Technology. This guide includes:

Dr Deen points out that while those components are certainly components of profitability, what contributes most to variation in profitability are mortalities, culls and lightweight pigs, and certainly, an eye opener in terms of how to address that from a profitability standpoint, said Fent.

The swine sector in the US has focused, in recent years, on growing more pigs and increasing productivity. While the sector has done an excellent job in improving selection for litter size, it has led to some challenges. As litter size increases, for instance, average birth weight per piglet drops. Furthermore, the percentage of pigs born at under one 900 grams of body weight has increased linearly as litter size has increased.

Fent presented data on the distribution of piglets by birth weight. Broken down into increments of half pounds of body weight, the data reveals that more than 10 percent of the studied population fell under 2.5 lbs. (1.1 kg) of body weight. Mortality rates correspond with birth weights and were as high as 59.4 percent in piglets born under 1.5 lbs., 35.1 percent in piglets born at body weights of 1.51.9 lbs., and 22.7 percent in piglets born at 2.02.4 lbs.

Piglets born at very low birth weights ranging from 1.5 lbs. to 1.9 lbs. are rare, though, and would normally be considered non-viable.

Really, we would have a tougher time of dealing with those pigs and improving their liveability and success after that, said Fent.

Beyond that, though, there are opportunities to improve success through interventions, especially those born in the 22.9 lbs. range.

The greatest points for intervention to improve the number of full-value market pigs occur in the early stages of growth, especially at the start at lactation and in the nursery. In fact, the greatest percentage of body weight variation throughout the growth cycle occurs during lactation and in the nursery phase.

In a 2018 study that looked at the long-term performance of pigs, it was determined that in a normal growth cycle, pigs born at less than 2.65 lbs. were 1.5 times as likely to be in the last group that goes to market, said Fent. Furthermore, pigs that were less than 10.74 lbs. at weaning were 7 times more likely to be in the last group that goes to market, he said.

To reiterate, what they found was that lactation and nursery phases were the two most critical periods in relation to growth suppression and also increasing weight variability, and so those would be areas that we could focus on, said Fent.

Management can impact piglet health, growth and liveability during gestation as well. Gestation diet composition, feed amount and sow body condition all contribute to piglet health and viability. Research conducted at the University of Minnesota shows that boosting health and immunity in the sow through the use of oregano essential oils can also boost health in piglets. Specifically, essential oils, according to their studies, improve colostrum quality and passive immunity in piglets.

The study tracked the same piglets from start to finish and found those that came from sows that were fed oregano essential oil had greater body weight throughout the entire growth cycle. The study also showed advantages in terms of curbing pre-weaning mortality.

This is an example of an early intervention upstream, before the pigs are born, giving an intervention to sows, have an effect in piglets all the way downstream until market, said Fent.

Piglets are born with very little stored energy in their bodies, which means it is critical to get them nursing as soon as possible. At this critical stage, Fent offered another intervention that could aid in piglet development. When given to all piglets at birth, bioactives from bovine colostrum administered to piglets on day one in a single dose have been shown to improve weaning weight and lower pre-weaning mortality by as much as 3 percent. But when given to the bottom 20 percent of pigs by birth weight only, results improve substantially, said Fent. In fact, studies showed that pigs at an average birth weight of 2.59 lbs. showed an increased weaning weight of 0.6 lbs. over the control, but pre-weaning mortality was reduced from 12 percent (control) to 4 percent (with intervention).

Supplemental milk replacers in the farrowing crate have also been show to improve weaning weight. Furthermore, the percentage of pigs that were weaned at less than 8 lbs. of body weight was reduced by more than half. Their growth was tracked through to finishing where the percentage of pigs that reached full market value increased by 7.64 percent.

I would point out that the Birthright milk-fed pigs were actually five days less on feed when they went to market, on average, than the no-milk fed pigs, said Fent.

Results are greater when targeting opportunity pigs, said Fent. In a study that looked specifically low birth weight piglets that were pulled off the sow and raised exclusively on milk replacers, the pigs that received milk replacement were almost 3 lbs. heavier at weaning than those left on the sow. But probably the biggest advantage was in mortality rates. On average, the study showed that mortality of low birth weight piglets exclusively on milk replacer decreased to 5 percent, while those left on the sow had a mortality of 26 percent. At finishing, the milk replacer piglets showed a 10 lb advantage over those left on the sow.

Creep feeding is another lactation intervention that could impact later development, said Fent. While studies show that there is no statistical difference in terms of average daily gain and mortality when creep feeding is used as a lactation intervention, growth performance improves significantly.

This tells us that those pigs that have been fed creep feed in the crate, they knew what feed was and recognised what it was when they went to the nursery, said Fent. When they went to the nursery they could then eat feed quicker, and they got on feed sooner.

Getting onto feed quicker did translate into greater average daily gains once in the nursery, he added. Pigs that lose weight in their first week in the nursery will take more time to get to market.

In the nursery, research shows that complex diets have an advantage over simple diets, said Fent. Simple diets are those made up of less digestible and less palatable ingredients, such as corn, soybean meal and DDGS. Complex diets, on the other hand, include highly digestible, easily utilised and highly palatable ingredients, including dried whey/whey permeate, plasma protein, oat ingredients, fishmeal, highly palatable simple sugars and yeast products.

Complex early nursery diets, said Fent, improve overall health and nutrition and minimise overall health challenges. Utilising purified amino acids and easily digestible protein sources helps to support optimal gut health and promote gut barrier function and nutrient absorption. The result, according to a University of Nebraska study, is improved weight growth by as much as 26.3 lbs. when compared to pigs on simple diets.

More recent data shows that pigs that were fed a complex diet in the early nursery phase had a 4 lb. weight advantage when they got to that later finishing phase.

Before implementing any of these strategies, Fent advises growers to first identify their appropriate sub-population of opportunity pigs. This might mean tracking pigs by birth weight or body weight to see where they are within the population. Once opportunity pigs are identified, producers should choose intervention strategies that best fit their farm, their management style and overall economics, and track those pigs to see what impact their interventions had on full market value.

While feed conversion and average daily gains have more often been used as the greatest measures of success, if the pig doesnt make it to market, ultimately, its just money lost.

The greatest potential for profitability can be looking at the number of mortalities, culls and lightweight pigs and improving the number of full value market hogs that get to market at the end of the day, Fent concluded.

Melanie Epp is a freelance agricultural journalist from Ontario, Canada.

Read the original here:
Getting more full market value hogs through early intervention - The Pig Site

Those over 70 years are the most vulnerable population group in this coronavirus health crisis, both in number of infected and deaths. After weeks of confinement, the quality of life of this group has improved significantly with lack of confidence. Currently, these people can walk in two hours, from ten to twelve in the morning and from seven to eight in the afternoon. But to stay in good shape they have to keep an eye on more factors.

The fact that the elderly can get out has been a breath of fresh air, especially in the case of the most fragile and vulnerable people. A vicious cycle of sarcopenia (loss of muscle mass) occurs, associated with mood disorders and with alterations in nutrition. The fact of being able to go out, with the feeling of freedom, generating movement and therefore strength and muscle mass, without a doubt means an improvement in the quality of life, especially that related to health, explains Javier Gmez Pavn, Geriatric doctor member of the Spanish Nutrition Foundation (FEN) and the Spanish Society of Geriatrics and Gerontology. An aspect that also coincides Paula Rodrguez, dietitian-nutritionist also a member of the FEN.

According to experts, daily walks not only improve the psychological and cognitive part of the relationship with the environment, but also and especially the functional one: Walking outdoors, enjoying the environment after staying more than a month without leaving home, it generates the muscle and with it the bone and with them the coordination, and therefore, the brain improves rapidly and intensely, with improvement in sleep, the feeling of physical and emotional well-being, the desire to do things, projects , in short, to continue living. And with all this it improves the appetite .

In the current situation, efforts must be made to maintain the quality of life of older people so that they remain healthy and can face this pandemic with strength. And one of these aspects, as both experts indicate, is also taking care of food.

The Spanish Nutrition Foundation has published some recommendations, which are included in the White Paper on Nutrition for the Elderly in Spain (2019), so that they eat correctly in these days of confinement. FEN experts argue that older people should follow the Mediterranean diet, a diet that, as they explain, is rich in complex carbohydrates which we find in peas, whole grains and vegetables, among others, and it has a low contribution of saturated fats. Which means that foods such as red meat, butter, palm oil or coconut, etc., should be avoided or consumed in low doses, added Javier Gmez Pavn and Paula Rodrguez.

In addition, they indicate that food must have a high nutritional density, that is, that they have a high proportion of nutrients with respect to their amount of calories. Legumes are also recommended. As experts explain, they are an important source of protein, complex carbohydrates and fiber, just like fish and shellfish. Foods in this group should be consumed two to three times a week.

Like the rest of the population, older people have to eat five servings of fruits and vegetables a day; make sure there is a high protein content in food; and they should drink at least two liters of water a day. We must not forget that our elders have a greater decrease in the perception of thirst and, therefore, a greater risk of dehydration. The advisable thing is that, at least 80% of the ingested liquid is direct consumption water intake and the other 20% is from solid foods (vegetables, fruits) , explain the experts.

Similarly, it is important that food encourages chewing and the sensory capacity of the elderly, such as the senses of taste or smell.

According to both professionals, throughout the day the elderly person can divide the intake into four or six intakes, appropriately distributing the energy contribution, and giving more value to breakfast, lunch and dinner: An adequate menu for the intake of the lunch and dinner could be distributed as follows: a first plate of foods that provide carbohydrates such as legumes, potatoes, rice ; a second plate of foods rich in protein (fish, lean meat, eggs) and accompanied by a garnish of vegetables, with fresh fruit for dessert and water as the main drink, using virgin olive oil as the main culinary fat .

In addition, they advise that lunch and dinner be structured as a single dish, containing the same groups previously proposed: the composition of the menu will depend on the habits of each person.

To prevent fractures, experts say it is essential to be active and consume foods such as dairy, cereals (preferably whole grains), blue fish and small fish (for example canned sardines) and egg yolks. All of the above has the objective of providing sufficient amounts of critical nutrients such as calcium and vitamin D. They also point out that, if the intake of this vitamin is not enough, you could opt for fortified foods, such as milk. adapted. And as far as possible, remember, a daily sun exposure on hands, face and arms of at least 10 minutes is advisable.

Finally, the FEN recalls that motivation is essential for everyone during this pandemic, but it is especially important for our elders. And they conclude that diet, among other factors, positively influences healthy life, and more if it can be done in company.

The main risk [de mala alimentacin] It falls on the frail elderly, elderly, with difficulties in walking and carrying out instrumental activities such as shopping, cleaning the house, etc. and who live alone, explains the FEN.

Furthermore, according to Javier Gmez Pavn and Paula Rodrguez, these people present a high risk of isolation and loneliness, a situation that the pandemic and confinement have worsened, resulting in mood disorders that are mainly reflected in greater asthenia and anorexia, with a less varied and easily prepared diet and, therefore, worse nutrition . According to they maintain, if all this is accompanied by little movement, the sarcopenia is served, entering vicious circles of less movement, less activity, more asthenia, more anorexia, and worse nutrition.

For this reason, the Spanish Society of Geriatrics and Gerontology and the Spanish Nutrition Foundation insist on taking special care of nutrition in this population group at risk and carrying out representative dietary and nutritional assessment surveys, both for those who live in their homes and in residences. And, especially, in a population group as vulnerable as those over 80 years of age, conclude the experts.

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Original post:
Legumes, yes; no red meat; this is the ideal diet for the elderly during confinement | Blog Sixty-something - The Union Journal

But is there a place for good diet and nutrition in the management of COVID-19 spread and treatment according to experts. They have argued that malnutrition severely weakens immunity, increasing peoples chances of getting ill, staying ill, and dying because of illness

President, Federation of African Nutrition Societies and the immediate past President, Nutrition Society of Nigeria, Professor Ngozi Nnam stated that though diet is not a risk factor in contracting Coronavirus, diet can help in curbing it, as it plays a significant role in helping individuals recovery process.

According to her, healthy diet is very important at this time, because consuming diet rich in food nutrients will boost the immunity. COVID-19 is a virus, with no vaccine to treat it at present, so we are relying on body immunity to fight and kill it. Some people after testing positive will receive care and days after, they will test negative, it is because their body immunity is high. Yet, some people that went to the isolation centre with them will still be receiving treatment, ten days after they are still positive.

The treatment they are getting is not for the virus, the treatment is to take care of the manifestations, as a result of the virus attacking the body system. So, the virus would be suppressed, if the individuals immune system is high, because the individual has the ability to fight back the virus.

The implication is that we should be taking adequate diet rich in nutrients that can help boost our immune system. And such nutrients are Vitamin A, B complex, D and E, because vitamins are good at boosting the immune system. And the foods that are rich in these vitamins are within reach. We have fruits and vegetable, which are often neglected in meals. So, at this time, we need to take a lot of fruits and vegetable, including avocado peer. Then, the normal legumes and cereals; all help us to grow well; rice, beans, yam very important with vegetable.

The nutritionist, nonetheless, said Nigerians should not wrongly believe that with high immune system, they cannot contract Coronavirus, good nutrition only helps to weaken the virus when it enters the body, as the high immune system will suppress and not allow it to thrive.

The professor of nutrition noted that taking unhealthy diet would lead to malnutrition, which makes the body immunity to be very low, and if such a person gets infected with COVID-19, the virus will continue to thrive and multiply in the body system, with the system unable to fight and kill it.

And the likelihood of recovery will be longer, and the person is likely to develop complications as a result of COVID-19. The numbers that are being announced is not the actual number of people that are infected with COVID-19, the number is much higher, because many people are infected without knowing, their immune system is suppressing it and there will be no manifestation of symptoms sometimes till they recover. Some may even have mild manifestation, but because they are not very sure they have it, they do not call the Nigeria Centre for Disease Control (NCDC) officials, yet they will recover, because their immune system has suppressed the virus, so that is the place of nutrition.

Mind you, we have avenues for all these nutrients, like vitamin D, just coming out during the early morning sun, the skin will synthesize enough Vitamin D from the sunlight. You dont need money for that, just stay in the sun during mid-day for 30 minutes.

Nnam said as the country continues to battle the pandemic, it is important government and all stakeholders step up nutrition advice to get people informed about healthy eating.

She noted that some Nigerians do not feed well, not necessarily because they do not have money to buy food to feed well, but because they are not well informed. They do not buy food that they can combined for adequate diet. Some will buy expensive food, thinking it will give adequate diet; it might not necessarily be, so people need to be informed.

Some people say it might be difficult for the poor to eat adequate diet, no, because not all nutritious foods are expensive. The rains are here; vegetables are cheaper in the market now. And some of the foods are still within the reach of the poor because most of the locally available foods are rich in these nutrients; the protein foods- beans and crayfish are good components, Nnam said.

Dr Patience Ikeme Ogbuli, a nutritionist, said By healthy nutrition, we mean adequate consumption of fresh fruits and vegetables, nuts, protein of high biological value, and reasonable daily calorie, less consumptions of sweet foods and beverages, and adequate intake of water daily. Safe and healthy practices that will help build immune health include limited alcohol and tobacco consumption, possibly total cut off tobacco, daily exercises, adequate sleep and less stressful lifestyle.

It is rather unfortunate that it took COVID-19 pandemic to expose the poor immune health of Nigerians. The majority of Nigerians due to insufficient finances, power failure, excessively long working hours, and lack of access to fresh fruits and vegetables depend on vendor and street foods for daily subsistence. Indomie, bread, high carbohydrate foods and snack, and sugary beverages, and low protein foods are the mainstay nutrition in Nigeria. It cannot be a mistake that hunger, malnutrition and poor unhygienic environments will kill many Nigerians before COVID-19 may find them to finish the job.

It behooves the stakeholders of our nation to consider the pandemic of hunger, starvation, and filthy environment and attack it more aggressively than the pandemic of COVID-19. The former has killed and will continue to kill more Nigerians than COVID-19.

On availability of advice on nutrition advice, Ogbuli said advice would make sense if the people have good chance of adhering to the advice. Rather, she said government should improve food supply and make them affordable. We have enough people in the nation to do the job of nutrition education. It takes job restoration, improvement in job creation, and improved wages to begin to heal the nation. She said that it is the responsibility of all stakeholders to change the picture of the pathetic nutritional status of many Nigerians, not just that of government alone.

On her part, a Clinical Nutritionist, Funmilola Wunmi Ijiwola stated that healthy food doesnt necessarily mean expensive, as the key point in achieving healthy diet is knowing the right quantity and quality of nutrients to be included in a meal.She advised Nigerians to eat seasonal foods, which are cheaper. Beans with sweet potato and grated crayfish cooked with palm oil makes an adequate diet. Also,eating avocado pear with bread and vegetable, which is now in season, are rich in fatty acid and protein. Using fruits in season as snacks also contributes to healthy eating and good health status.

She noted that malnutrition causes a general imbalance of nutrient composition in the body, its either low nutrient, which is deficiency or too much nutrient, which is excess. If their is an imbalance, the body doesnt function well and the malfunction will eventually lead to symptoms that can be corrected with adequate diet or lead to a permanent damage of some organs or system in the body.

Ijiwola also implored government to step up advocacy for good nutrition, because food is the first drugs to make the body function well and ensure good health. If our food intake is taken care of, there wont be need for treatment of disease conditions. Good nutrition is the perfect description of prevention is better than cure

Dr Abimbola Odusote, also a nutritionist stated that a virus as COVID-19 attacks the body and the body fights back to overcome it, so if the body is not healthy and the immunity is not strong, the virus would overwhelm the person.

A person can build his immune system through what he feeds his body. It cam also be through rest, reduction of stress, adequate exercise, sunlight and fresh air. This is the time to up our micronutrients, eat lots of fruits, vegetables and remove the junk foods. Those giving out palliatives should consider what are in the packs- are they packagedprocessed foods?Why not consider adding fresh fruits and vegetables to the packs? We have lots of fruits rotting away that can be put to good use.

Odusote said it is important that people learn what foods to buy with little money, which is why nutrition advice at this time is important.

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COVID-19: Nutritionists counsel on advantages of healthy diet - Guardian

Earlier this year, the UK government issued a nationwide lockdown to respond to the coronavirus crisis.

Since then, gyms have been closed and most people have been asked to stay indoors as much as possible.

While this is sure to have got in the way of many fitness plans, slimmers can still stay healthy at home.

Jessie Pavelka, fitness and wellbeing expert who has recently launched the app, JP4, shared four ways to get into shape without leaving the house.

READ MORE: Weight loss: This is the best time to eat to burn belly fat

When it comes to changing the diet, slimmers do not need to follow restrictive plans.

In fact, eating more colourful foods, such as fresh fruit and vegetables, can change the body, the expert suggested.

Jessie told Express.co.uk: "Eat. Food heals, nourishes and nurtures our bodies and our minds. It brings us together, connecting us to ourselves and the world around us.

"Colour on your plate is always a good start to eating to feel good.

With gyms closed, finding the right exercises can be more challenging.

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However, slimmers should focus on making sure they move each day, no matter what they do.

"Focus on that sweat element," Jessie said. "Each day we have an opportunity to live through our bodies.

"We must make time to give ourselves the gift of movement. Whether thats 20 minutes or an hour, show up!

To stay on track, those hoping to slim down should make an effort to think about what they are doing.

He continued: "Keeping fit and healthy at home can be less about exercise, and more about motivation.

"Its like your choice of meals; we all have a general idea on what we need to eat to be healthy, but the question is why do we make those choices? Motivation starts with awareness.

Dieters can also focus on different goals each day to help get into a healthy routine.

The expert added: "So that you can clear away mental clutter and look at your choices with a clear perspective, using what I call the Four Elements can help.

"They give you a framework that enables you to show up as the best version of you, something you can engrain into your daily routine.

"Ask yourself each day if you have focused on each one, that is Eat (diet), Sweat (exercise), Think (awareness) and Connect (connection to your feelings, and others) and youre on the road to success.

Creating the right mindset will also help slimmers get the best results while at home.

By taking time to process, dieters could set themselves up for the day and it could promote healthy habits, the expert suggested.

Jessie explained: "Think and Connect are both relative to mindfulness. When we Think, it fosters heightened awareness; consideration towards our actions.

"There is great power in simply being in the moment, especially in the challenging times that we all face, so we need to stop and just focus on the 24 hours we are in.

Connection to ourselves, another person, a group (via technology perhaps) or something greater than ourselves will help you continue to retain perspective, and ultimately together we have the opportunity to achieve more.

The rest is here:
Best weight loss: Eating more of this food can help burn fat during lockdown - expert tips - Express

LANSDALE Garden of Health, which provides food for those with special dietary needs, held a contactless free food pickup the morning of June 4 at the Lansdale Business Center.

A dozen eggs, a box of USDA produce, a box of Homefree cookies and a box of food from gluten-free food donated by Schr USA was being given to each of the vehicles coming through the drive-through pick up, Garden of Health founder Carol Bauer said.

Enough boxes for 200 pick-ups had been placed out, with additional ones available, she said.

We're prepared for 250, Bauer said.

More than 100 vehicles made pick-ups, the organization later posted on social media.

This is the first time Garden of Health held this type of food distribution, Bauer said.

Hopefully, we'll be able to do it again, she said.

Garden of Health provides allergen-friendly, gluten-free food and fresh produce to more than 25 food pantries and, since the onset of the coronavirus pandemic, has added providing food for community meal programs started or expanded during the pandemic, as well as distributing food to more than 100 private clients in need of special dietary foods, according to a Garden of Health release.

If another drive-through pick up is held, another location will have to be found for it because the Lansdale Business Center space will no longer be available after the middle of June, Bauer said.

We have another tractor trailer of Schr products waiting for us, but their (Lansdale Business Center) space is taken, so we need to find another location that can take a tractor trailer full of food, she said.

The Clemens Food Group donated the use of a refrigerated trailer for the produce and eggs in the June 4 distribution, she said.

Before the start of the food distribution, a $13,500 contribution to Garden of Health was made by the Harleysville Rotary Club.

They're doing excellent work, Gary Volpe, president of the Harleysville Rotary, said about Garden of Health.

He also lauded Bauer's leadership of the organization.

Her heart is incredible and the work she puts forward is also incredible, he said.

Bauer said the Harleysville Rotary has also assisted in other ways, including with volunteer work at Garden of Health's garden in which fresh produce is raised.

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Free food distribution for people with special dietary needs held in Lansdale - Montgomery Newspapers

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Santa Clarita Diet is a horror-comedy show. Three seasons have released till now on Netflix with a total of 30 episodes. The running time of each episode is 26 to 36 minutes.

As Sheila attempts to discover a reason for her new life, new foes show up in Santa Clarita. They are the Serbian knights and the Serbian military man Dobrivoje Popovic (Goran Visnjic). The previous has the crucial demolishing the undead to save humankind, and the last needs to acquire the dark substance that goes through the veins of zombies. This substance is fit for deferring and in any event, disposing of maturing.

Be that as it may, those are not by any means the only issues the Hammonds need to manage. They should keep Anne from educating the entire world regarding what she considers to be a marvel. Abby and Eric must conceal any proof connecting them to the blast at the site of Fracking, and Joel needs to conclude whether to be nibbled by his zombie spouse to become undead.

Toward the finish of the third period of Santa Clause Clarita Diet, Joel joins the Serbian Knights to secure Sheila. Abby murders two zombies, and in spite of the fact that Popovic gets the couple, they figure out how to get away and slaughter him.

At the point when they appeared to have a breather, Mr. Ball Legs came out of his fish tank, got into Joels ear, and executed him to control his mind? Sheila bit him in a urgent endeavor to spare him, and Joel woke up as an undead.

This consummation leaves us with a few inquiries that a fourth season could fathom: Did Joel return as undead, or is Mr. Ball Legs the person who controls him on schedule? What will befall the Knights of Serbia since Joel has gotten one of them? What will happen to Sheilas religion? Who precisely is Mr. Balls legs?

Individuals were anticipating that the fourth season should be out by March this year. However, due to the coronavirus circumstance, there is a stop in the discharge. No official declarations are out yet. We are trusting that the finish of this current year should discharge the fourth portion.

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Has the fourth season of Santa Clarita Diet been cancelled? Heres everything you should know. - Auto Freak