Food and nutrition research

Food safety is currently one of the top concerns of society members as it is directly related to people's health. This study was conducted to determine the level of knowledge, attitudes and practices of food handlers regarding food safety at catering cooking factories in Chau Doc city, An Giang province. 

A intervention study in the community with control groups conducted through nutrition education, introduction practices for teachers and mothers and exercise for 90 children with overweight 4 - 5 of ages at kindergarten Hoa Sen (intervention) and Thanh Cong A (control), Ba Dinh district, Hanoi city from 12/2002 to 6/2003. 

A cross sectional descriptive study was conducted on 153 heart failure patients treated in Hanoi heart hospital in 2018 to describe the patient’s nutritional status. 

The study applied non-controlled clinical intervention with direct counseling on nutrition treatment for 131 hypertensive patients that were treated in the clinical cardiovascular department of Thai Binh General Hospital from February to April, 2019. 

The study was carried out on 126 type 2 diabetes patients that were treated inpatient in Hue Central Hospital. Those patients were directly consulted about nutrition treatment at the first day of hospital admission. And after 15 days of follow up, a cross section treatment compliance after consulting in type 2 diabetes patients. 

A cross – sectional study was conducted from September 2018 to March 2019. 126 patients diagnosed with type 2 diabetes during the first day of treatment at Hue Central Hospital were recruited. Research objectives: to describe nutritional status and clinical and subclinical characteristics of patients with type 2 diabetes. 

A cross – sectional study of 221 patients with pulmonary tuberculosis at the Respira – tory Tuberculosis Department, National Lung Hospital in 2019 – 2020 was conducted to describe nutritional status of the patient before admission. 

The study was conducted to describe the quality of medical examination and nutrition counseling services by evaluating customer satisfaction at nutrition center of Ho Chi Minh City in 2019. 

A cross-sectional descriptive method was used to determine the nutritional status of 203 thyroid cancer patients preparing for treatment I-131 at the Department of Nuclear Medicine and Oncology in the National Hospital of Endocrinology in 2020-2021, applying questionnaires and anthropometric indicators and the PG SGA toolkit. 

Aimes: To describe nutritional status and dietary characteristics before stomach surgery.

Frozen Pangasius fish fillet is one of the highest export value produts of the aquaculture industry in Vietnam. The meat scraps which are eliminated from this fillet production process hold about 10% the total weight of raw material but have a low nutritional value (high in fat, low in protein).

Sweet potatoes are a staple food with high starch content and large yield in Vietnam. However, the production of products such as starch, maltodextrin from sweet potatoes FOR food industry is still limited. 

Fermented scallion heads are an indigenous and traditional food product in Vietnam. This product is produced at the home by processing without time control. This leads to negative changes in texture and color of the product. 

 The study was conducted to diversify the production of cookies from CK92 glutinous rice, which is grown in Phu Tan district, An Giang province, contributing to increase the economic value of this variety of rice. 

The study was conducted by using red dragon and “sim” fruit juice wine fermented by Saccharomyces cerevisiae for low alcohol content (about 5% Vol.) to create value-added products as well as contribute to improving business value for these two materials. 

The study was carried out to investigate the effect of the drying temperature; the ratio of water to soursop flesh; the extraction temperature and time; the pasteurization temperature and time on the content of bioactive compounds (phenolic, tannin, flavonoid, alkaloid and saponin), and on the DPPH free radical scavenging activity of product. 

“Lap xuong” (sausage) is a popular food product in Vietnam. However, in the market, “Lap xuong” is mainly made from pork, beef, shrimp, chicken, fish ... The processing of “Lap xuong” from goat meat to create a product with high nutritional value, typical flavor, and taste would create more choices for consumers as well as contribute to the diversification of the sausage product market in our country.

The objectives of this study were to isolate and select the yeast strain from citrus sinensis bought in My Xuyen market, Long Xuyen city in An Giang province which exposed the yeast strains from orange to high quality orange wine. 

There were 1074 food samples with 5 foods groups (bottles drinking water, natural mineral water, soft drinks, alcoholic beverages, powder milk), which have been circulated in the market at Tay Nguyen provinces were inspected for food quality from May 2014 to Dec 2015. 

Results of a cross-sectional study on 300 samples of food in 5 districts of Vinh Long in 2015 showed that Coliforms and E. coli contamination rate was 48% and 38% in meat and fish group, respectively, in which the fish cake had the highest rate of contamination with Coliforms of 96% and E. coli of 64%. The rate of using borax was 30% in meat and fish, and 17% in starchy foods, in which it was found in 77% of fresh pasta, 23% in lot cake; and non in other cakes. 100% starchy cakes did not have formaldehyde for preservation. 100% of the fermented samples from lotus stems, bamboo shoot, and lotus root had Sulfite bleach. Sulfite bleach was not found in bean sprouts, banana flower and morning glories used as salads. Research found the contamination of Coliforms , E. coli in meat and fish; Borax in meat and fish; Sulfite bleach in fermented vegetables in the province of Vinh Long.

Results of the study in 71 kitchens showed that most of collective kitchens met the requirements (73.1%). There were 94% of collective kitchens with equipments and food contacting tools meeting the requirements.

Results of a cross – sectional study on managers of school collective kitchens.

A descriptive cross-sectional survey was conducted on 335 street food business ad 221 street food establishments in Dong Hoi city, Quang Binh province in 2016. Findings from the study showed that percentage of the correct knowledge of food safety was 27.2%. The proportion of correct practices, such as participating in food safety training class was 15.5% and having periodic health check was 17.6%. 15.1% knew how to choose safe food materials. Evaluating the actual situation of conditions for food safety assurance for street food establishments was complied with the requirements specified in Circular No.30/2012/TT-BYT: The percentage of qualified person directly involved in food processing was 9.5%. Qualified processing area was in 11.3%; wastage treatment area was in 5.9%; 6.3% food material at street food establishments had the clear origin and was safe as prescribed. Beside, the proporition of qualified food processing equipments and devices was 23.5% and that of qualified storage equipments and devices was 23.5% and that of qualified storage equipments was 4.1%

Objective: To describe knowledge on food safety and hygiene of food handlers working in kitchens of semi-boarding schools in Thanh Hoa city in 2020.