http://41.74.91.244:8080/handle/123456789/48 Sun, 05 Apr 2026 14:26:44 GMT 2026-04-05T14:26:44Z 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/123456789/619 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 http://41.74.91.244:8080/handle/123456789/600 Bound water: Its definition, estimation and characteristics Caurie M. Parameters of Caurie's [International Journal of Food Science and Technology40 (2005) 283] unimolecular adsorption equation have been used to calculate total bound water to equal the square of the primary water capacity or m02 grams. Current freezing methods predict bound water up to nm0grams which leaves a fraction of the total bound water with limited freezing properties unaccounted for. From these studies three types of bound water have been identified at room temperature along a decreasing energy gradient. It has been shown that the stability of processed and blended foods will improve with formula modifications consistent with expansion of type II bound water molecules and processed foods will be more stable the smaller the fractional ratio of type III to type II bound water molecules. � 2011 The Author. International Journal of Food Science and Technology � 2011 Institute of Food Science and Technology. Caurie, M., Department of Home Economics Education, University of Education Winneba, P.O. Box 25, Winneba, Ghana Sat, 01 Jan 2011 00:00:00 GMT http://41.74.91.244:8080/handle/123456789/600 2011-01-01T00:00:00Z