THE DESIGN AND ANALYSIS OF EXPERIMENTS. By Oscar Kempthorne. New York, John Wiley and Sons, Inc., 1952. 631 pp. $8.50. This book by a teacher of statistics (as well as a consultant for \"experimenters\") is a comprehensive study of the philosophical background for the statistical design of experiment. It is necessary to have some facility with algebraic notation and manipulation to be able to use the volume intelligently. The problems are presented from the theoretical point of view, without such practical examples as would be helpful for those not acquainted with mathematics. The mathematical justification for the techniques is given. As a somewhat advanced treatment of the design and analysis of experiments, this volume will be interesting and helpful for many who approach statistics theoretically as well as practically. With emphasis on the \"why,\" and with description given broadly, the author relates the subject matter to the general theory of statistics and to the general problem of experimental inference. MARGARET J. ROBERTSON

The Design and Analysis of Experiments

XI. STRATEGIES FOR IMPROVING DIABETES CARE D iabetes is a chronic illness that requires continuing medical care and patient self-management education to prevent acute complications and to reduce the risk of long-term complications. Diabetes care is complex and requires that many issues, beyond glycemic control, be addressed. A large body of evidence exists that supports a range of interventions to improve diabetes outcomes. These standards of care are intended to provide clinicians, patients, researchers, payors, and other interested individuals with the components of diabetes care, treatment goals, and tools to evaluate the quality of care. While individual preferences, comorbidities, and other patient factors may require modification of goals, targets that are desirable for most patients with diabetes are provided. These standards are not intended to preclude more extensive evaluation and management of the patient by other specialists as needed. For more detailed information, refer to Bode (Ed.): Medical Management of Type 1 Diabetes (1), Burant (Ed): Medical Management of Type 2 Diabetes (2), and Klingensmith (Ed): Intensive Diabetes Management (3). The recommendations included are diagnostic and therapeutic actions that are known or believed to favorably affect health outcomes of patients with diabetes. A grading system (Table 1), developed by the American Diabetes Association (ADA) and modeled after existing methods, was utilized to clarify and codify the evidence that forms the basis for the recommendations. The level of evidence that supports each recommendation is listed after each recommendation using the letters A, B, C, or E.

Standards of Medical Care in Diabetes

Assay for lipid peroxides in animal tissues by thiobarbituric acid reaction

Dietary fiber intake provides many health benefits. However, average fiber intakes for US children and adults are less than half of the recommended levels. Individuals with high intakes of dietary fiber appear to be at significantly lower risk for developing coronary heart disease, stroke, hypertension, diabetes, obesity, and certain gastrointestinal diseases. Increasing fiber intake lowers blood pressure and serum cholesterol levels. Increased intake of soluble fiber improves glycemia and insulin sensitivity in non-diabetic and diabetic individuals. Fiber supplementation in obese individuals significantly enhances weight loss. Increased fiber intake benefits a number of gastrointestinal disorders including the following: gastroesophageal reflux disease, duodenal ulcer, diverticulitis, constipation, and hemorrhoids. Prebiotic fibers appear to enhance immune function. Dietary fiber intake provides similar benefits for children as for adults. The recommended dietary fiber intakes for children and adults are 14 g/1000 kcal. More effective communication and consumer education is required to enhance fiber consumption from foods or supplements.

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Health benefits of dietary fiber

The biological properties of dietary polyphenols are greatly dependent on their bioavailability that, in turn, is largely influenced by their degree of polymerization. The gut microbiota play a key role in modulating the production, bioavailability and, thus, the biological activities of phenolic metabolites, particularly after the intake of food containing high-molecular-weight polyphenols. In addition, evidence is emerging on the activity of dietary polyphenols on the modulation of the colonic microbial population composition or activity. However, although the great range of health-promoting activities of dietary polyphenols has been widely investigated, their effect on the modulation of the gut ecology and the two-way relationship "polyphenols ↔ microbiota" are still poorly understood. Only a few studies have examined the impact of dietary polyphenols on the human gut microbiota, and most were focused on single polyphenol molecules and selected bacterial populations. This review focuses on the reciprocal interactions between the gut microbiota and polyphenols, the mechanisms of action and the consequences of these interactions on human health.

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Benefits of polyphenols on gut microbiota and implications in human health.

Neurological disorders are increasing at a faster pace due to oxidative stress, protein aggregation, excitotoxicity, and neuroinflammation. It is reported that the Mediterranean diet including olives as a major dietary component prevents and ameliorates neurological anomalies. Oleuropein is the major bioactive component in different parts of the Olive (Olea europaea L.) tree. Several mechanisms have been reported for the neuroprotective role of oleuropein including induction of apoptosis and autophagy, enhancing the antioxidant pool of the cerebral region, decreasing the unnecessary release of proinflammatory cytokines and chemokines by deactivating the microglia cells and astrocytes thus preventing the occurrence of neuroinflammation. Regular intake of oleuropein seems to be correlated with decreased risks of neural disorders including Alzheimer's, Parkinson's, strokes, depression, anxiety, epilepsy, and others. This review majorly discusses the chemistry, biosynthesis, and metabolism of oleuropein along with an updated vision of its neuroprotective role in counteracting the acute and chronic neurodegenerative and neuropsychiatric disorders. Moreover, mechanisms by which oleuropein may prevent neurodegeneration are reviewed. PRACTICAL APPLICATION: Neurological disorders are negatively affecting the health and life quality of individuals around the globe. Although various medicinal solutions are available to tackle such ailments, none has proven to fully cure and being deprived of side effects. In this respect, the prevention of such disorders using natural remedies may be an effective strategy to overcome the incidence of the increasing cases. Furthermore, the natural compounds provide a safer alternative to pharmaceutical drugs. Hence, oleuropein from olive tree products is found to be efficacious against neurological disorders. This review provides an updated insight on the positive effects of oleuropein against neurodegenerative and neuropsychiatric disorders. The diet practitioners and nutraceutical companies may benefit from the provided information to design and develop strategies to improve the mental health of suffering individuals.

Neuroprotective effects of oleuropein: Recent developments and contemporary research.

Varying consumption trends and poor dietary habits had led to widespread prevalence of various lifestyles related disorders including obesity, diabetes and dyslipidemia. The reliance of communities on processed foods is also detrimental factor in their progression. The concerted efforts are required in order to eliminate these problems. In this project, efforts were directed to prepare nutritious dietetic cookies using Black Cumin Fixed Oil (BCFO). Accordingly, formulations of cookies were modified to reduce the fats, sugar and energy level along with provision of some bioactive molecules from BCFO. The results indicated that reduction in fat and sugar levels provided less calorific value to cookies. However, utilization of BCFO (~4%) resulted in some quality retention even at reduced levels of fats and sugars. Furthermore, reducing the level of shortening and sugars resulted in decreased fat contents (45.61%) as compared to control. Similarly, total sugar levels were decreased by 43.17%. These cumulative factors led to dwindled calorific value by 37.98%. The reduction in fats and sugars led to decreased sensory appraisal from trained taste panel. However, at 40% reduction in fats and sugars were quite acceptable owing to presence of BCFO. It further provided protection against lipid per-oxidation as indicated from peroxide value. In the nutshell, preparation of nutritious and dietetic cookies using BCFO is feasible approach to reduce the calorific value of cookies and such novel products hold potential to reduce the obesity and related disorders.

Preparation and Evaluation of Dietetic Cookies for Vulnerable Segments Using Black Cumin Fixed Oil

Instant study was conducted to elucidate the impact of storage on the quality attributes of edible-coated iron-folate fortified basmati rice. Purposely, methyl cellulose and pectin-based edible coatings were developed embedded with NaFeEDTA (20 and 40 ppm) and FeSO4 (30 and 50 ppm), applied on rice grains, stored at room temperature and assessed for quality attributes. From the results, it was observed that progression in storage led to decreased amylose contents ranging from 25.31 ± 0.83 at 0 day to 22.74 ± 0.79 g/100 g at the 90th day. Likewise, alkali spreading factor lowered from 4.23 ± 0.02 to 3.79 ± 0.02 at initiation to termination of study. Likewise, elongation (1.93 ± 0.01 to 2.50 ± 0.02), volume expansion ratio (3.55 ± 0.02 to 3.89 ± 0.01) and water absorption ratios (3.05 ± 0.02 to 3.74 ± 0.02) were improved significantly during storage. Likewise, significant variations in folic acid level were also reported during storage. It can be concluded that aging resulted in improved eating and cooking quality of stored edible-coated fortified rice.



Practical Applications

Rice is one of the leading dietary staples used across the world by a large number of consumers. Additionally, there has been an alarming increase in micronutrient deficiencies that pose serious threat to the well-being of individuals. The present research is a way forward to suggest some novel fortification method to address nutritional insecurities. Moreover, authors have attempted to relate the effects of coating on eating or cooking quality attributes of developed fortified rice. Also, the effect of coating on vitamin and mineral retention has also been studied. It is highly hoped that edible-coatings-based fortification is a way forward to accommodate an array of micronutrients that can help address the ever increasing rat of micronutrient deficiencies with minimum quality deterioration. Furthermore, the nutrition industry is expected to flourish by the launch of such health-promoting, food-based commodities.

Effect of Storage on Cooking Quality Attributes and Fortificants Stability in Edible-Coated Iron-Folate Fortified Basmati Rice

Instant research project was an attempt to address the postharvest losses in strawberry using the concept of biodegradable edible coatings. Purposely, alginate and soy based coatings were developed at various levels (2, 2.5 and 3%) and assessed for the role in controlling the moisture loss and total solids in the coated fruit. From results, it was deduced that moisture loss was lowered to 4.86% in T3 (Soy 3%) as compared to 13.45% in T0 (Control) for strawberry kept at controlled climate chamber. Likewise, 2.5 and 3% combinations of soy and alginate based coatings were found efficient in maintaining overall solids content of the coated strawberry.Based on the findings, edible coatings are suggested as an innovative, cost effective and environmental friendly preservation technique that holds potential to be used on fresh perishable commodities.

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Preserving Strawberry (Fragaria Ananasa) Using Alginate and Soy Based Edible Coatings

This project was designed to evaluate the suitability of processed and treated rice bran for the supplementation of bread. Freshly milled rice bran was treated with acetic acid and cooked by passing through an extruder cooker. The treated and extruded rice bran was supplemented @ 5, 10, 15, 20, 25 and 30% in wheat flour for the production of bread. The bread was analyzed for different physicochemical parameters and subjected to sensory evaluation. The results showed an increase in crude protein from 11.87 to 12.94%, crude fat from 3.64 to 8.63%, crude fiber 0.62 to 2.15% and ash 1.52 to 4.18%. The sensory evaluation showed significant (P≤0.01) differences in the scores for volume, color of crust, symmetry of form and character of crust. However, evenness of bake showed non-significant differences among various (PRB) breads. The breads supplemented with PRB @ 15% increased the sensoric scores. It can be concluded from the results that up to 15% PRB can be successfully incorporated in the bread to improve the sensoric and nutritional attributes.

Masood Sadiq Butt

Papers

Neuroprotective effects of oleuropein: Recent developments and contemporary research.

Preparation and Evaluation of Dietetic Cookies for Vulnerable Segments Using Black Cumin Fixed Oil

Effect of Storage on Cooking Quality Attributes and Fortificants Stability in Edible-Coated Iron-Folate Fortified Basmati Rice

Preserving Strawberry (Fragaria Ananasa) Using Alginate and Soy Based Edible Coatings

Effect of rice bran supplementation on quality of bread