RÉSUMÉ
Exam stress is an unpleasant emotional reaction to the process of assessment. It is considered as a serious and common educational problem. Exam stress causes eating disorders, including binge eating, which can lead to obesity and complications that usually accompany it. This study investigated the correlation between food intake and exam stress in 3rd-grade high school female students in Educational district 3 of Tehran, 2010. A cross-sectional study was conducted, in which 140 high school female students in the third grade of Educational District 3 of Tehran participated. Data was collected through interviews, one dietary recall and 3 food record questionnaires during a week. Exam stress was assessed by the Test Anxiety Inventory. Data on 10 students were excluded because of unriable/inappropriate responses. Therefore, data analysis was done on the data collected on 130 subjects, using the SPSS 16 program. There were no relationships between food intake and the 4 exam stress groups or stress scores. The food subgroups which were found to have a significant association with exam stress were bread [p=0.003], rice [p=0.035], processed meats [p=0.031], dairy products [p=0.029] and industrially produced fruit juices [p=0.049]. However, after adjustment for body mass index [BMI] and changes in food intake at stress time, the only food subgroup which had a significant positive relationship with stress scores was industrially produced fruit juices. The average intakes of energy, carbohydrate, and protein in the 4 stress groups differed significantly, but here again, after adjustment for BMI and changes in food intake at the time of stress, the differences disappeared. Consumption of industrially produced fruit juices increases with increases in exam anxiety. Since such juices have a high content of sugar, this observation can be said to confirm the hypothesis of existence of a positive association between anxiety and carbohydrate consumption
RÉSUMÉ
Inadequate intake of Calcium and vitamin D is one of the common health problems, especially among the children in developed as well as developing countries, including Iran. Fortification of foodstuff, specially milk and dairy products, is being used as a major strategy to combat this problem in many countries. This study aimed to evaluate sensory desirability and compliance with vitamin D and Calcium-fortified milk, among 9-11 year-old schoolchildren in the city of Tehran. This cross sectional study was conducted in two phases including sensory evaluation and compliance with vitamin D and Calcium fortified-milk in schoolchildren. The first phase was performed by a panel of 212 schoolchildren from both sexes using a 5- point hedonic questionnaire with both images and words. And, the second phase was carried out on 200 children using an 8-item questionnaire. In sensory evaluation 44.4% of the students described the taste of the fortified milk as bad, while in the compliance study 85% of children were satisfied with the taste of vitamin D and Calcium - fortified milk. Only less than half of the students agreed with the continuation of the fortification program. Calcium and vitamin D fortification, resulting in unpleasant changes in the taste of milk, can challenge fortified milk distribution program for children. Further study is needed to provide a formulation that would result in a higher compliance among schoolchildren
RÉSUMÉ
Periodic assessment is a useful strategy for analyzing the situation of nutrition research, and its results would help direct any future study. This study was conducted to assess Farsi nutrition articles in Iranian scientific journals, during 2006-2011 on the basis of the study design, publication type and subject headings. In a descriptive study, Farsi articles during 2006-2011 were searched and collected using "Iran's Nutrition Publication abstracts" database, and their study design, publication type and subject headings were determined. The data were analyzed using ?2, PASW Statistics 18 to find the significant differences of the study design, publication type and subject headings of the selected articles. The number of Farsi articles was 1518. There was a maximum number of original research articles [98.7%]; while, the number of systematic reviews was only two. "Clinical nutrition" [42.1%] and "techniques and methods" [3.4%] were the most and the least frequent topics respectively. The most frequent articles in study design were descriptives then trials. There was no significant difference in publication patterns of the study design, publication type and subject headings of the articles. Although the number of descriptive research articles has decreased during this period, it is still more than that of analytical articles. The consistent pattern of study design, publication type and subjects, beside the high number of descriptive publications show the necessity of revising the nutrition research policies
RÉSUMÉ
This study compared the effects of oat and barley bread on lipid profiles and blood glucose of type 2 diabetic patients. In a double blind cross over trial, 36 type 2 diabetic patients were selected based on fasting blood sugar above 126 mg/dl and one lipidemic index that was not within the normal limits, and then randomly assigned into 2 bread groups. Patients were given 250gr oat or barley bread daily for 3 weeks. A 5cc sample of venous blood was taken before, after 10 days and at the end of the trial for assay. After a washout period for 3 weeks, each group was transferred into the opposite group and all underwent the previous phase of that group. A 3 day food recall questionnaire was completed on the 1[st], 10[th] and 21[st] days in both phases of the trial. Findings indicated that all metabolic and anthropometric indicators were improved in both groups except for WHR. The mean differences of serum fasting glucose in the barley and the oat bread groups were -32 +/- 2.7 and 6.2 +/- 9.2 mg/dL and for serum HDL in the barley and the oat bread groups were 9.2 +/- 1.8 and 1.34 +/- 0.2 mg/dL, respectively; however the differences in fasting glucose and HDL were significant between the two groups [P=0.001]. This study showed that both oat and barley bread are effective in improving of anthropometric and metabolic indicators, the effects of oat bread being more effective in reducing blood glucose and HDL cholesterol
RÉSUMÉ
School buffets are considered as important facilities in providing snacks for students. In addition, the consumption of junk and unhealthy foods in the snacks is prevalent. This qualitative study was carried out to identify the views and performance of students concerning having breakfast as well as snacks and assessing school buffets in Tehran in 2006. 240 students from 12 secondary schools in district 4 of Tehran were selected by purposive sampling method. 24 focus group discussion sessions, each lasted 60 minutes with 8-10 students were held and recorded for each group. All session notes were compared and controlled by recorded files for identifying the main themes to be encoded, classified and analyzed. More than half of the students ate snacks to reduce lack of energy and satisfy hunger. About 50% of girls took cake, waffle and milk while some boys ate fruits, sandwich and cake. Most students believed that buffet is necessary at school and considered its condition from moderate to bad. More than half of them stated that the snacks and foods in buffets were invariable, expensive, unhealthy and nonnutritive. With respect to undesirable snack patterns of students, improving the condition of school buffets to have more nutritious foods is a significant step in altering eating habits of them