[Predicting of changes in obesity indices regarding to dietary patterns in longitudinal Tehran lipid and glucose study]

This study aimed at investigating the association between obesity indices [Body Mass Index [BMI], Waist Circumference [WC], Waist to Hip Ratio [WHR]] and dietary patterns derived from Reduced Rank Regression [RRR] analysis among Tehranian adults in a cohort study. Over a duration of 6 years, 141 adults were examined before and after 6 years for obesity indices. Dietary intakes were recorded at baseline by two 24 hour dietary recalls. RRR analysis derived five patterns with respect to total fat, polyunsaturated-to-saturated fat ratio, cholesterol, fiber and calcium intakes. The calculated factor scores were categorized in quintiles and changes in obesity indices were scrutinized within these quintiles. The first pattern [traditional] showed high loadings on refined carbohydrates, whole grain, vegetables, red and processed meat, saturated and trans fat, egg, showing significant high positive correlation with fat, cholesterol and calcium intakes [r=0.478, 0.626, and 0.486, respectively; p<0.001]. All obesity indices had an increasing trend across quintiles of pattern score [p<0.05 for BMI and WHR, p<0.001 for WC]. The fifth pattern [egg] had high loading for eggs, salty snacks, and fruits, and negative loadings for red and processed meat, saturated and trans fat, plant oil, and dairy products, indicating increasing trends for WC [p<0.001] and WHR [p<0.05] after adjustment for potential confounders. Other patterns showed non-significant trends for obesity indices. RRR analyses were indicative of two dominant dietary patterns correlated with increase in obesity indices in Tehran

[Teaching the entrepreneurship in medical universities: a strategy for brining up the health service entrepreneurs]

Entrepreneurship is an essential part of todays economy which is based on sophisticated scientific methodology. Universities as the main educational organizations for manpower training and one the bodies responsible for social culture development are obliged to do a reengineering in their programs and processes to fulfill entrepreneurship culture development in the society. Entrepreneurship produces new ideas and changes them to products or services. This in addition to increased performance and social welfare will lead to lowered unemployment rates. All sectors of our society including health need entrepreneurship promotion. Lowering unemployment rates as a consequence of entrepreneurship is the main focus of interest. Changing universities policies programs and processes are prerequisites of this reengineering to provide the society with new trainees who are qualified in both knowledge in their specialty field and expertise in business. This article discusses different issues of entrepreneurship in Iran and among universities of medical sciences