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Introduction: The present study aimed to compare hip muscle resistance training with and without feedback on trunk, pelvis, and lower extremity motions in frontal and sagittal planes among active females with dynamic valgus. Materials and Methods: Twenty-Nine active females (Mean±SD age: 22.8±2.4 years, height: 1.70±0.6 m, weight: 69±7.1 kg) were randomly assigned to a hip muscle resistance training with feedback group (n=15) or a hip muscle resistance training without feedback group (n=14). Both training programs lasted 6 weeks (3 sessions/week). The peak angles of lateral trunk flexion, contralateral pelvic drop, hip flexion, knee flexion, and valgus during single-leg drop landing and single-leg vertical drop jump were assessed in the research participants at baseline and 6 weeks post-training. Unipodal functional screening tests were captured with two standard digital video cameras. Results: After 6 weeks, significant differences were observed in knee valgus and lateral trunk flexion, contralateral pelvic drop, and knee flexion angles, i.e., compared between hip muscle resistance training with feedback and hip muscle resistance training without feedback (P<0.05), except for non-dominant leg hip flexion in single-leg vertical drop jump (P>0.05). Conclusion: In the explored active females with dynamic valgus, hip muscle resistance training with feedback seems to be better at improving trunk, pelvis, and lower extremity motions in frontal and sagittal planes, compared to hip muscle resistance training without feedback; however, no significant difference was observed concerning hip flexion during single-leg vertical drop jump between the study groups.

Culinary literary criticism is a new field which has gathered interest among many scholars around the world. The cultural significance of gastronomic representations in literary texts is usually interconnected with the issues of gender, race, and class. The current study aims to examine the relation between food and gender identity in the selected works of two prominent Nigerian female writers in terms of Susan Bordo’s views on ‘food and the ideal body image’ and ‘cooking and gender roles’. In the present age, the ideas of having an ideal gendered body and also gender obligations have permeated more deeply among individuals by the social media, including advertisements, and thus have gained increasing prominence among scholars. Employing Foucault’s terminology, Bordo criticizes the individuals’ obsession and excess to shape their bodies according to the gendered ideals and thus turning to docile bodies and also the issue of cooking as a gendered micropractice. Here, it can be argued how Buchi Emecheta and Chimamanda Ngozi Adichie, the two feminist novelists, present the motif of food and cooking in their works to question the dominant patriarchal culture and the expected gender roles.