ABSTRACT
Introduction and Aims: breakfast is the most important meal that plays an important role in adolescents' health. Eating breakfast caused to increasing the diet quality and preventing chronic diseases. This study examines not having breakfast and some related demographic factors in 14-18 years old adolescents of Sanandaj
Materials and Methods: in this study, 553, 14-18 years old students of Sanandaj's high schools were selected randomly. Providing a checklist, demographic and anthropometric information of all participant were collected. Data were analyzed using SPSS v.16 software, Chi-square test and t-test
Results: 41 [7.5%] of teens didn't have eat breakfast, and 59 [10.7%] had breakfast one or two days a week. Breakfast consumption was significantly higher in boys than girls [P < 0.001]. The results showed that the level of parental education was correlated with eating breakfast by adolescents [P < 0.05]. There was no significant relationship between body mass index in adolescents with eating breakfast [P = 0.16]. Breakfast consumption declined with age in adolescents [P < 0.003]
Conclusion: breakfast consumption in adolescents is influenced by demographic factors. Parents' high level of education, as well as higher employment levels influences the perseverance of having breakfast in adolescents during the week. Thus, parents play a decisive role in habits formation of eating breakfast in their teens
ABSTRACT
Introduction and Aims: olive oil is one of the important parts of Mediterranean diet. It is considered as unique edible for a single unsaturated fatty acids [oleic acid], pleasant flavor, good stability and special effects of well-being. According to compounds found in olive oil and its impact on human health, this study was conducted to investigate the effect olive oil on Human health
Materials and Methods: in this study, to access the available studies, searching was carried out in valid scientific databases using the key words Olive Oil, Mediterranean diet, and a total of 76 articles were selected and evaluated
Results: olive oil contains sterol, phenol compounds and A and E vitamins with useful effects on body and significant reduction of cardiovascular diseases. Olive oil also contributes on chronic diseases prevention such as diabetes, obesity, cancer, oxidation, aging and memory decline
Conclusion: substituting olive oil instead of other edible ones may protect people against chronic diseases