سید اسد اﷲ صاحب کاظمی
افسوس ہے کہ مشہور ماہر تعلیم سید اسد اﷲ صاحب کاظمی نے کراچی میں انتقال کیا وہ مسلم یونیورسٹی کے نامور فرزند تھے حصول تعلیم کے بعد کچھ دنوں یونیورسٹی ہی میں انگریزی کے استاد رہے، پھر صوبہ متحدہ کے محکمہ تعلیمات سے وابستہ ہوگئے، اور ڈپٹی ڈائرکٹر کے عہدہ تک پہنچے، اسی زمانہ میں ریاست کشمیر کے ڈائرکٹر تعلیمات ہوگئے ملازمت سے ریٹائر ہونے کے بعد یونیسکو کی طرف سے کئی سال تک حکومت بغداد کے مشیر تعلیم رہے اس طرح ان کی پوری عمر تعلیمی تجربات میں گذری مسلمانوں میں وہ ماہر تعلیم مانے جاتے تھے، ان کو مسلمانوں کے تعلیمی مسائل سے بڑی دلچسپی تھی، اور اُن کی تعلیمی تنظیموں کو اپنے تجربات اور مفید مشوروں سے فائدہ پہنچاتے تھے، علمی و ادب کا بلند اور (ستھرا مذاق رکھتے تھے) مذہبی مطالعہ بھی وسیع تھا، راسخ العقیدہ پابند مذہب مسلمان تھے، کلام مجید کے مطالعہ کا خاص ذوق تھا، بغداد کے قیام کے زمانہ میں کچھ عربی بھی سیکھ لی تھی۔ اﷲ تعالیٰ نے اُن کو دین و دنیا دونوں سے نوازا تھا، عالم آخرت کی نعمتوں سے بھی سرفراز فرمائے۔ (شاہ معین الدین ندوی، نومبر ۱۹۷۱ء)
Background: Controversy occurs in the relationship between serum ferritin levels, insulin resistance and risk of developing anemia in adolescents with family history of diabetes. Aims & Objectives: This study was designed to find out the association between serum ferritin levels with risk of developing anemia in non-diabetic adolescents with family history of type 2 diabetes mellitus (T2DM). Materials & Methods: A descriptive cross-sectional was conducted in a local medical institute of Lahore. Study included 50 non-diabetic, non-obese male / female adolescent with family history of type 2 diabetes mellitus and 50 healthy male/female non-obese adolescents without family history of T2DM considered as controls. Level of serum ferritin and serum insulin was estimated by Enzyme Linked Immunosorbent Assay. Blood glucose was estimated by auto-analyzer. Insulin resistance was calculated by HOMA-IR index and beta cell function was assessed by HOMA- beta index. Results: Levels of fasting blood sugar, insulin resistance were found to be increased with decreased level of serum ferritin and decrease beta cell function in both male as well as female cases as compared to controls. Negative correlation was found between serum ferritin and insulin resistance while a positive correlation was found between serum ferritin and beta cell function. Conclusions: Low level of serum ferritin is associated with reduced beta cell function and increased insulin resistance. This may increase the risk of developing iron deficiency anemia that can affect both immune system as well as increase susceptibility to infections.
The dietary significance of sportsman drink can be enhanced through additional fermentation using Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophillus. Whey play important role in the sports nutrition due to high quality of proteins and essential amino acids. The present study was carried out to characterize locally available whey i.e. Cheddar, Mozzarella and Paneer whey for physico- chemical and nutritional attributes followed by manufacturing of sportsman drink with normal as well as additional fermentation. The physico-chemical analyses elucidated high pH (5.41 ± 0.16), crude protein (0.83 ± 0.03 %), fat (0.25 ± 0.01 %), lactose (4.95 ± 0.21 %) and total solids (6.55 ± 0.27 %) in Cheddar whey whereas acidity (0.30 ± 0.01) and ash content (0.56 ± 0.02) in Paneer whey while total plate count (TPC) was slightly high (3.17 ± 0.09 x 104 cfu/ml) in Mozzarella whey. The results regarding mineral analysis indicated that whey contain appreciable amount of calcium, magnesium, sodium and potassium. Furthermore, amino acid profile elucidated it a complete and balanced source of essential and non-essential amino acids. Amongst essential amino acids, highest values was recorded for branched chain amino acids like leucine (73.16±3.09) followed by lysine (61.56±0.61) and valine (44.13±1.86) mg/g protein. Nine drink formulations were prepared using Cheddar, Mozzarella and Paneer whey alone and in combination with normal fermentation as well as additional fermentation. The developed sportsman drinks were evaluated for nutritional quality with special reference to amino acids, viscosity and total plate count along with sensory response during two month storage. The results regarding hedonic response elaborated highest consumer acceptability of sportsman drink having Cheddar whey with additional fermentation. Drink having Cheddar whey with additional fermentation was further selected on the basis of nutritional, physico-chemical and sensory profiling for biological evaluation. Biological evaluation of selected sportsman drink (T4) revealed highest total digestibility (96.71±1.65%), biological value (98.01±1.55%), net protein utilization (87.31±0.86%), protein efficiency ratio (3.42±0.09), net protein ratio (5.91±0.08%) and protein digestibility corrected amino acid score (97.57±2.01%). From the instant research, it is concluded that whey based drinks have a great potential to improve the gut health and muscular mass required by the sportsman.