http://41.74.91.244:8080/handle/123456789/46 Sun, 05 Apr 2026 14:26:43 GMT 2026-04-05T14:26:43Z http://41.74.91.244:8080/handle/123456789/4607 Menopause and food among women in a perl-urban community in Ghana Forster, P; Aggrey, M.A; Amoah, A.N In a descriptive survey, this study explored menopausal symptoms of 120 women aged 40 60 years and the food they ate among the Six Food Groups of Ghana. Questionnaire was used to collect the data which were analysed with the SPSS to generate frequencies an percentage tables for discussion. More than half of the menopausal women experienced mood swings; hot flashes; reduced work output; fatigue; sleeplessness; and weight gain.The main vegetables consumed by all the women were tomatoes, onions, pepper, gard and kontomire (cocoyam leaves). Majority ate fish; maize; banana, and palm oil. A moderate percentage ate rice, wheat, cow peas, soy oil and frytol; minority ate animal foods other than fish; starchy roots and plantain seeds, carrots cabbage, cucumber, French beans and spring onions, green pepper and lettuce; beverage, fruit drink and fresh fruit juice. The women restricted themselves to a few of the nutritious local foods among the Ghana six food advantage of to reduce or prevent their menopausal challenges. that menopausal women increase the variety, frequency and portions of fruits and vegetables consumed especially because of their phyto topics on nutrition and menopause should be included in the Home Economics curriculum; and Home Economists and Nutritionists in the community should organize talks on Nutrition and Menopause for women groups. Article Fri, 01 Jun 2018 00:00:00 GMT http://41.74.91.244:8080/handle/123456789/4607 2018-06-01T00:00:00Z http://41.74.91.244:8080/handle/123456789/829 Availability and efficiency among food industries in Ghana Ababio, P. F; Adi, D.D; Commey, V Food traceability systems availability and efficiency was investigated using 74 food businesses along the food chain in Ghana. Questionnaire with closed and open ended questions were given to purposefully sampled staff in key positions in the food businesses to answer on qualification of technical personnel, availability of documentation procedure and how these businesses were controlling traceability systems. Most food businesses were using Higher National Diploma graduates in the technical/supervisory positions. Documentation was poor and although there was awareness on trace ability across the food businesses, implementation and maintenance was not effective. Only 23.8% manufactur ing/processing units, 20% hospitals, 16.7% hotels and 14.8% schools could complete traceability test within 4 hours. It was recommended that more short training programmes on quality and safety be designed for workers in the food in dustry by appropriate institutions while science students from the Senior High Schools are encouraged to enroll on food science and food manufacturing technology programs to improve on the current situation. Research Article Tue, 01 Jan 2013 00:00:00 GMT http://41.74.91.244:8080/handle/123456789/829 2013-01-01T00:00:00Z http://41.74.91.244:8080/handle/123456789/623 The derivation of the GAB adsorption equation from the BDDT adsorption theory Caurie M. The BET-like adsorption equation, popularly known as the GAB equation, was derived from the BDDT adsorption equation without changes to the bulk liquid properties of multilayer molecules. Without these changes the third parameter K in the GAB equation cannot be said to measure changes in the bulk liquid properties of the multilayer molecules. Instead K measures the range of application of the GAB equation and differentiates multilayer adsorption, when K > 0.5, from singular layer adsorption, when K ? 0.5. The GAB equation, derived from and based on the BDDT theory is argued, in this paper, to provide a greater insight into the mechanism of water adsorption than the same equation derived from and based on the BET theory. � 2005 Institute of Food Science and Technology Trust Fund. Caurie, M., Department of Home Economics Education, University of Education, Winneba, PO Box 25, Winneba, Ghana Sun, 01 Jan 2006 00:00:00 GMT http://41.74.91.244:8080/handle/123456789/623 2006-01-01T00:00:00Z http://41.74.91.244:8080/handle/123456789/619 Hysteresis phenomenon in foods Caurie M. It has been explained that hysteresis is a sorption phenomenon, which rests on temperature, Aw, moisture content and on surface energy Q. As temperature and Aw as environmental variables have opposite effects on moisture content the isobar and isotherm methods are bound to have opposite effects on the hysteresis loop. Using Caurie's equation it has been shown that the desorption isotherm of the hysteresis loop is always at a higher energy level than the adsorption isotherm. This energy difference is stated to arise from physical changes in the adsorbent matrix which expose new energetic sites which adsorb moisture on return to lower Aws rather than desorb moisture and this is indicated to be responsible for the hysteresis phenomenon. It has also been argued that hysteresis may be used as an index of food quality. � 2006 Institute of Food Science and Technology Trust Fund. Caurie, M., Department of Home Economics Education, University of Education, Winneba, PO Box 25, Winneba, Ghana Mon, 01 Jan 2007 00:00:00 GMT http://41.74.91.244:8080/handle/123456789/619 2007-01-01T00:00:00Z