Kefir and its related products are renowned nutraceutical dairy products produced through fermentation of yeasts and bacteria naturally present in grains of kefir. The nutritional attributes of this self-carbonated beverage are due to presence of vital nutrients such as carbohydrates, proteins, minerals, vitamins, and some nutraceutical components. Antimicrobial activity, better gut health, anticarcinogenic activity, control on serum glucose and cholesterol, control on lactose intolerance and better immune system can be achieved through its regular consumption. Moreover, on the one side kefir is good dietetic beverage, and of particular interest of athletes, and on the other side the whole kefir is good for feeding small babies and pre-schoolers for good tolerance against disease and quick weight gain. Lots of works have been done on kefir from a health point of view. This study summarizes all the data that have been compiled to date. The purpose of this review is to gather information about microbiological, chemical, nutritional, and therapeutic aspects of kefir and kefir-like products to provide justification for its consumption. This review leads us to conclude that kefir begins a new dawn of food for the mankind.

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Different researchers have previously used surfactants for improving bread qualities and revealed that these compounds result in improving the quality of dough and bread by influencing dough strength, tolerance, uniform crumb cell size, and improve slicing characteristics and gas retention. The objective of this review is to highlight the areas where surfactants are most widely used particularly in the bread industries, their role and mechanism of interaction and their contribution to the quality characteristics of the dough and bread. This review reveals some aspects of surface-active agents regarding its role physiochemical properties of dough that in turn affect the bread characteristics by improving its sensory quality and storage stability.

AbstractWith increased use of internet in daily lives, its negative effects are also being observed on physical, psychological and social health of individuals.Objective: To determine the effect of internet addiction (IA) on dietary behavior and lifestyle characteristics among university students.Methods: In this cross-sectional study, the subjects were students selected from four universities in Lahore, Pakistan through two-stage sampling (n = 322). Levels of Internet Addiction (IA) were assessed using Young Internet Addiction Test and demographics, dietary behavior and lifestyle factors using self-reportedquestionnaire.Results: Severe and moderate IA was present in 9.6% and 41.9% of population respectively. High prevalence was found among males, Private Sector University and engineering students. Frequent breakfast skipping, increased meal size and habit of snacking while using internet was found associated with IA. Internet Addicts were also used to eat less than recommended daily servings of dairy and fruit and more servings of meat group than their no internet addict counterparts (p < 0.05). Fast food and fried items were most consumed snacks, while carbonated beverages were most consumed beverages among internet addicts. IA was found associated with lesser physically activity, shorter duration of physical activity, disorganized sleep pattern and less duration of sleep (p < 0.05).Conclusion: Unhealthy dietary behavior and lifestyle habits were exhibited by internet addicts. University students should be educated regarding importance of balanced diet and healthy lifestyle for effectual primary prevention of numerous chronic diseases

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Aim: To assess the magnitude of worm infections, their type and to correlate the impact of worm infections in children with their body mass index. Method: The study was carried out on school going children for 5-10 years of age in Tehsil Narowal, District Narowal, and Pakistan. They were of different age groups with lower socio economic status. 406 children randomly selected from various government and private schools from the various union councils for both genders (male and female). Early morning fresh stool samples were collected in sealed labeled plastic containers with lid and analyzed microscopy for the presence of eggs/ova/larvae or worm infections in laboratory. Anthropometric measurements were taken at the spot by using measuring scale for weight and height along with their mid arm circumferences. Body Mass Index was calculated and compared with standard percentile charts for age and gender. Results: 145 (35.71%) children found with various types of worm infection. 56 (35.67%) and 89 (35.74%) children were positive with helminthes male and female respectively in the studied population. Sixth and seventh year of age in both male and female were more susceptible for the infestation. Taenia saginata was the more common found organism in gastrointestinal tract of male population and Giardia lamblia in female among the children of studied area. 137 (94.48%) children were infected with the single intestinal worm while only 8 (5.52%) children with more than one intestinal worm. 57.24% had lower, 41.4% had normal and only 1.4% had above normal BMI among infected children. Majority (65.9%) had normal, 27.2% had lower than normal, and 6.9% had above normal BMI found among non-infected children. Conclusion: From the results of present study it can be concluded that intestinal worms play significant role in reducing anthropometric measurement of school going children. The factors including personal hygiene, dietary habits, type of drinking water, animals and pets keeping, overcrowded and congested living environment, large family members, toilet facility, toilet trainings, personal hygiene awareness, PICA habits and lack of de-worming contributes largely towards the worm burden in the children. A single cause is not only the attributing factor to reduce the anthropometric measurements.