Nutritional Science is the study of the effects of food components on the metabolism, health, performance and disease resistance of human and animals. It also includes the study of human behaviors related to food choices. Food and nutrition science exhibits a process by which a living organism assimilates food and uses it for growth and for replacement of tissues.
Archive of Food and Nutritional Sciencep... Readmore
Giuseppe Maurizio Campo | Editor-in-Chief
Aggregate Professor of Biochemistry, Clinical and Experimental Medicine, Messina, Italy, Tel: +39 0902213330; Fax: +39 0902213898; Email: email@example.com
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2019-06-27 Review Article
Mohammad Raies Ul Haq*, Asima H, Aarif B
During the last three decades, there has been an interesting debate on the intake of A1 ‘like” milk and incidence of type 1 diabetes (T1D) in genetically predisposed individuals. The epidemiological, ecological and case-control studies have concrete pieces of evidences in favor of ...
2019-01-14 Research Article
Asad Ashour and Jamal Safi*
The study aimed to identify possible environmental risk factors for breast cancer among women in Gaza Strip and conducted in 2010. A case- control study design was used with face to face interviews by structured questionnaire with breast cancer patient women as well as healthy women. Statistic...
2018-12-31 Research Article
Christopher E Ekpenyong
The consumption of dietary herbs and supplements may be associated with several physiological consequences including, but not limited to disturbances of acid-base homeostasis, minerals and electrolytes wasting, gastrointestinal disturbances as well as hemodynamic changes. Plants food based nut...
Motahar Heidari-Beni* and Seyedeh-Masomeh Derakhshandeh-Rishehri
Roux-en-Y Gastric Bypass surgery is superior to medical treatment for short- to medium-term remission of Type 2 diabetes (T2DM) . Recent research indicates that the improvements in insulin sensitivity following bariatric surgery are associated with elevated circulating bile acid concentrati...
2018-12-04 Research Article
Lenient MO Ibiyo*, Rowland MO Kayode, A Oresegun, Oluwaseyi Mogaji and Felicia O Joshua
Two experimental feeding trials were conducted concurrently to study the growth response of African catfish Clarias gariepinus fingerlings to graded levels (0, 5, 10, 15 or 20%) of clupeids in Danish fish meal (DFM) based diets. Chemical analysis of the DFM and clupeids fish meal (CFM) was car...
2018-11-03 Research Article
Christopher Edet Ekpenyong*
Emerging evidence indicates that micronutrient deficiency could play a significant role in the pathogenesis and progression of many chronic diseases including diabetes mellitus, hypertension, obesity, dyslipidemia, hyperuricemia, kidney disease, cancer, anemia and other cardio-metabolic and ne...
2018-10-10 Research Article
Ogori AF, Makinde JO, Ogori J
A study on growth and carcass performance was conducted to evaluate the effect of Balanites aegyptiaca seed cake meal (BASCM) as a substitute for groundnut cake in the diet of growing rabbit. Five experimental diets were formulated representing the following treatments: T1, T2, T3, T4 and T5 r...
2018-03-12 Research Article
Kavitha B*, Sugasini D*, Poorna CR Yalagala, Hemalatha C, Kanchana S, Meenakshi V and Umamaheswari R
The quality characteristics of selected black gram varieties viz., VBN 5, VBN 7, ADT 3, T9 and CO 6 and were evaluated for their suitability for the preparation of thick pancake. The foaming stability and foaming capacity were found to be maximum in VBN 5, CO 6 and T9. Maximum rise in volume w...
2017-11-28 Research Article
Adedeji Temileye Omotayo*
The seasonal nature of most fruits available in the market coupled with inadequate storage and processing facilities has limited their consumption by majority of the people in the country. Jams made from fruits are good bread spread rather than any other food products because they serve as ade...
2017-11-13 Research Article
Adedeji Temileye Omotayo*
Noodles are strips or strands cut from a sheet of dough made from flour, water and either common salt or a mixture of alkaline salt. Noodles consumption represents about 40% of the total wheat flour which are mainly consumed by school children. The use of composite flour has been encouraged si...