arab journal of food & nutrition

المجلة العربية للغذاء والتغذيةArab Journal of Food & Nutrition

مجلة ف�سلية محكمة ت�سدر مرتين في العام موؤقتا مع ملحق �سنوي

ت�سدر عن مركز البحرين للدرا�سات والبحوث

من الغذائي في الوطن العربي تعني ب�سوؤون الغذاء والتغذية والأ

ال�سنة التا�سعة، العدد الع�سرون 2008م

رئي�س التحرير

اأ. د.عبدالرحمن عبيد م�صيقر

مركز البحرين للدرا�سات والبحوث-مملكة البحرين

هيئة التحرير

رب��اح تكروري ردناأ.د.ح��ام��د الأ ردن��ي��ة- الأ الج��ام��ع��ة

طربو�ش اأب��و ال�سعوديةاأ.د.ح��م��زة ��س��ع��ود- الم��ل��ك ج��ام��ع��ة

ج��ام��ع��ة ق��ط��ر-ق��ط��رد.ع��ب��دالم��ن��ع��م ��ص��ادق

للتغذية-م�سرد.��ص��م��ر ��ص��الم الم��ي��ادي ال��ع��رب��ي الم��رك��ز

�صكرتارية المجلة

ال�صكرتارية والطباعة: اأ.فاطمة علي اإ�صماعيل

المراجعة اللغوية: د.حامد رباح تكروري

المرا�صات

رئي�س التحرير،المجلة العربية للغذاء والتغذية

مركز البحرين للدرا�سات والبحوث

�س.ب:496 المنامة-مملكة البحرين

هاتف:-0097317754948فاك�س: 0097317754822

[email protected]:البريد اللكتروني

SSRM 255 الت�سجيل في وزارة الإعلام-البحرين

ISSN 1608-8352 :الرقم الدولي الموحد للمجلة

راء الواردة في المقالت المن�سورة بالمجلة تعبر عن وجهة نظر اأ�سحابها ،الآ

ولتعبر بال�سرورة عن راأي مركز البحرين للدرا�سات والبحوث

المجلة العربية للغذاء والتغذية المجلة العربية للغذاء والتغذية

3ال�سنة التا�سعة - العدد الع�سرون - 2008م ال�سنة التا�سعة - العدد الع�سرون - 2008م2

المجلة العربية للغذاء والتغذية

محكمة، ف�سلية مجلة والتغذية للغذاء العربية المجلة

ت�سدر عن مركز البحرين للدرا�سات والبحوث في مملكة

بالغذاء المتعلقة والبحوث بالدرا�سات تهتم البحرين،

والتغذية في الدول العربية، اأو تلك التي لها علاقة بالعالمين

�سلامي، وبرغم تركيز المجلة على �سئون البلاد العربي والإ

اأنها ت�ستقبل الدرا�سات الر�سينة �سلامية، اإل العربية والإ

المحاور اأهم تق�سيم ويمكن كافة، العالم مجتمعات عن

التي تهتم بها المجلة كالتالي:

التغذية في المجتمع والتغذية التطبيقية . 1-

التغذية العلاجية والطبية. 2-

غذية وتركيبها. تحليل الأ 3-

�سحة الغذاء و�سلامته. 4-

غذية وتاأثيره في القيمة الغذائية. ت�سنيع الأ 5-

الموؤثرة والنف�سية والقت�سادية الجتماعية -6 العوامل

في ال�سلوك الغذائي.

اقت�ساديات الغذاء. 7-

مرا�ض المرتبطة بالتغذية. الأ 8-

)Review paper( كما تقوم المجلة بن�سر المقالت المكتبية

�سافة ن�سان وتغذيته، بالإ التي تهتم بموا�سيع تم�ض �سحة الإ

اإلى ذلك تقوم المجلة بن�سر التقارير العلمية عن الموؤتمرات

والندوات والحلقات العلمية، ومراجعات الكتب والدرا�سات

الدول في والتغذية الغذاء علوم مجال في ت�سدر التي

�سلامية، والتعليقات على البحوث العلمية التي العربية والإ

�سبق ن�سرها في المجلة، كما يتم اإ�سدار ملحق اأو عدد خا�ض

بمو�سوع يتعلق بالغذاء اأو التغذية عند الحاجة اإلى ذلك.

�سيا�سة الن�سر

قبل من للتحكيم المن�سورة البحوث جميع -1 تخ�سع

متخ�س�سين من ذوي الخبرة البحثية والمكانة العلمية

المتميزة.

لتقل درجة المحكم العلمية عن درجة موؤلف البحث. 2-

بحث، لكل قل الأ على اثنين بمحكمين المجلة -3 ت�ستعين

ويجوز لرئي�ض التحرير اختيار محكم ثالث في حالة رف�ض

البحث من قبل اأحد المحكمين، ويعتذر للموؤلف عن عدم

ن�سر البحث في حالة رف�سه من قبل المحكمين.

وتقرير للبحث ولي الأ الف�سل حق التحرير -4 لرئي�ض

اأهليته للتحكيم اأو رف�سه.

-5 يعد راأي المحكمين ا�ست�ساريا لرئي�ض التحرير وهيئته،

راأي قبول في التقديرية ال�سلطة وحدهم ولهم

المحكمين اأو رف�سه .

-6 حر�ض رئي�ض التحرير على اإفادة موؤلف البحث غير

ذكر دون خلا�سته اأو المحكمين براأي للن�سر المجاز

اأ�سمائهم، ودون اأي التزام بالرد على دفوعه.

البحث موؤلف اإفادة على التحرير رئي�ض -7 يحر�ض

خلال للن�سر �سلاحيته عدم اأو البحث ب�سلاحية

ا�ستلام تاريخ من اأ�سهر ثلاثة على لتزيد فترة

البحث.

قواعد الن�صر

اأن يكون البحث مكتوبا باللغة العربية. 1-

األ يكون البحث قد �سبق ن�سره. 2-

-3 األ يزيد عدد �سفحات البحث على 30 �سفحة �ساملة

الجداول والمراجع، ويجوز في بع�ض الحالت التغا�سي

عن هذا ال�سرط في بع�ض البحوث الخا�سة.

بعد اأخرى علمية مجلات في البحوث ن�سر -4 ليجوز

اإذن على الح�سول بعد اإل المجلة في ن�سرها اإقرار

كتابي بذلك من رئي�ض التحرير.

وينبغي لي، الآ بالحا�سب مطبوعة البحوث -5 تقدم

مراعاة الت�سحيح الدقيق في جميع الن�سخ.

-6 اأ�سول البحث التي ت�سل اإلى المجلة لترد �سواء ن�سرت

اأم لم تن�سر.

اأن يرفق الملف نبذة تعريفية عنه 7-

في العربية باللغة عنه ملخ�ض بالبحث يرفق -8 اأن

باللغة ملخ�ض اإلى �سافة بالإ واحدة، �سفحة حدود

النجليزية.

-9 يمنح كل باحث ثلاث ن�سخ من عدد المجلة التي ن�سر

فيها بحثه.

على الموافقة يتم بحث لكل رمزية مكافاأة -10 ت�سرف

ن�سره في المجلة.



تر�صل البحوث اإلى العنوان التالي :

رئي�ش التحرير المجلة العربية للغذاء والتغذية

مركز البحرين للدرا�صات والبحوث �ش.ب 496

المنامة- مملكة البحرين

هاتف: 0097317754948

فاك�ش: 0097317754822

[email protected] :البريد الالكتروني

قواعد كتابة البحث

اأولا: تعليمات عامة

العربية مكتوبة على باللغة ن�سخ محررة -1 تقدم ثلاث

29.7*21 مقا�ض ورق على وذلك واحدة م�سافة

ال�سفحات ترقيم ويجب واحدة جهة على )A4(

�سكال ترقيما م�سل�سلا. والجداول والأ

كلمة 200 يتجاوز البحث موجز ل يت�سدر اأن -2 يجب

يو�سح الهدف والنتائج المهمة والخلا�سة، كما يذيل

200 حدود وفي النجليزية باللغة �سامل بملخ�ض

كلمة.

المقدمة- مثل رئي�سية عناوين تحت الكتابة -3 تن�سيق

طريقة ومواد البحث –النتائج ومناق�ستها-المراجع.

-4 تر�سل الن�سخ الثلاث من البحث الى رئي�ض التحرير

بقبول يبلغ كما ، البحث با�ستلام الباحث ويخطر

من اأ�سهر ثلاثة غ�سون في رف�سه اأو للن�سر البحث

ا�ستلام البحث.

ثانيا: المراجع

ي�سار اإليها في المتن با�سم الموؤلف وال�سنة على اأن تجمع في

الموؤلف، ل�سم طبقا اأبجديا مرتبة قائمة في المتن نهاية

الموؤلف ا�سم ي�سمل وبحيث الواحد للموؤلف طبقا و�سنويا

)اأو الموؤلفين( و�سنة الن�سر وعنوان البحث ثم ا�سم الدورية

ورقم المجلد واأرقام ال�سفحات المن�سور تحتها البحث.

وفي حالة الكتب يذكر ا�سم الموؤلف )اأو المحرر( و�سنة الن�سر

وعنوان الكتاب وا�سم النا�سر ومدينة الن�سر، اأما الر�سائل

النا�سر اإلى �سارة الإ مع الموؤلف ا�سم بعد عنوانها فيذكر

وتاريخ الن�سر.

مثال: المبروك، اأ.ع )1980(.. مجلة كلية الزراعة،3،6 .

ثالثاً: الوحدات

.)SI( يجب اإتباع الوحدات العالمية في ذلك

رابعا: الاخت�صارات

تخت�سر عناوين المجلات والدوريات طبقا للقائمة العالمية

للدوريات العلمية.

خام�صاً: الجداول

تو�سع عناوين اإ�سارة في المتن تو�سح موقع كل جدول ح�سب

رقمه )جدول رقم )1( هنا(.

�صكال وال�صور �صاد�صا: الاأ

كلك اأبي�ض ورق على ال�سيني بالحبر �سكال الأ تر�سم

وتكون الخطوط بال�سمك النا�سب للظهور بو�سوح- ويجب

اأن تكون ال�سور وا�سحة التفا�سيل، ويكتب خلف كل �سكل

)مخت�سراً( البحث عنوان الر�سا�ض بالقلم �سورة اأو

ورقم ال�سكل اأو الم�سل�سل.

�صابعاً: تعليمات الطباعة طبقا للبرنامج

)IBM-MS Word Version 6 or the Latest(

نوع الخط Traditional Arabic على اأن يكون حجم

طرف في )Bold( واأ�سود 16 الرئي�سي العنوان خط

ال�سفحة، وحجم الخط 14 عادي وحجم الخط للحوا�سي

)م�سافة مفردة الخطوط بين الم�سافة وتكون عادي، 12

واحدة(، ويتم اإر�سال الن�سخة النهائية للبحث مع ا�سطوانة

تت�سمن جميع الت�سليحات.

المحتويات

بحوث اأ�صيلة

- تقييم قابلية الحديد للامت�سا�س من الخبز العربي الم�سنع من دقيق القمح المدعم ببع�س

6�� مركبات الحديد ومحفزات امت�سا�سه

عبدالله محمد الم�ساجرة، �سلاح محمد العيد

مرا�س القلبية الوعائية �سابة بالأ - اأثر برنامج للتدريب الهوائي على عوامل الخطورة للاإ

31�� ردنيين الم�سابين بالبدانة المفرطة لدى عينة من الرجال الأ

جعفر فار�ض عبد الرحيم العرجان

طفال في مدار�س متلازمة داون بمدينة الريا�س��56 - الحالة الغذائية للاأ

منال محمد �سمرقندي، عادل بن عبدالوهاب الحمدان

بحوث ق�صرة

طعمة المقدمة لهن في ال�سكن الجامعي ومقدار الفائ�س مارات للاأ - اآراء طالبات جامعة الإ

74�� طعمة من هذه الأ

عبدالرحمن عبيد م�سيقر


ال�سنة التا�سعة - العدد الع�سرون - 2008م4

بحوث اأ�صلية

• •

disodiumethylenediaminetetraacetic acid (Na2EDTA)

p 0.05p 0.05

p 0.05(Na2EDTA)p 0.05

p 0.05

(Na2EDTA)



• •

Hurrell and Jacobs, 1996

�WHO, 1998

(Binata and Madhavan, 2003)

Hurrell, 1999

(FAO)Food Agriculture Organization

(WHO)World Health Organization

(Bothwell et al. 1979 ; DeMaeyer and Adiels-Tegman

1985)Musaiger (2002)

(IDA)Iron Deficiency Anemia




9ال�سنة التا�سعة - العدد الع�سرون - 2008م •ال�سنة التا�سعة - العدد الع�سرون - 2008م8 •

WHOWorld Health Organization

Hurrell,

1997, 1998World Bank, 1994

Dallman, 1990.

(Ferrous sulfate - 7H2 O)

(Ferrous fumarate)Elemental Fe powders

(Electrolytic)(Hurrell, 1999)

Recommended Intake (DRI)Dietary

(WHO, 1998)

(Barrett and Ranum, 1985; Hurrell and Jacobs, 1996)



Sustain, 2000

Hurrell et al, 2000

(pH)

Na2EDTA

(Rao and Rao, 1984; MacPhail et al. 1994)

Lynch and Stoltzfus, 2003

EDTA

Na2EDTA

(Hurrell et al , 2000 ; Davidsson et al. , 2001)

(pH)

(Rao and Prabhavathi, 1978)

pH

pH

(Binata and Madhavan,2003)

(Yecora



rago)

Saf-instant (Saccharomyces cerevsiae) France

Farinograph

Al-Eid and Dogan (2003)

(Ferrous sulfate - 7H2 O)

Sigma-Aldrich Chei. Germany)(Ferrous

fumarate)Sigma-Aldrich ChemiGermany

(Elemental Fe powders)Panreac Quimica SA Spain

(Vit C)

Nen Tech Ltd Brixworth-Northants U.K

(Na2EDTA)disodium ethylenediaminetetraacetic

acidPharmacia Biotech Uppsala, Sweden

44-16A08-0356-81B46-1340-70

American Association of Cereal

Chemists(AACC International 2000)

Elemental iron

ferrous sulfate (FeSO4.7H2O)ferrous fumarate

(Na2EDTA)

Na2EDTA



Fe %Na2EDT

A

Atomic Absorption

40-70(AACC International 2000)

Rao and Prabhavati (1978)

944.02

(AOAC,2000), '-dipyridyl

Steel and Torrie (1980)

LSD



Experimental RunEDTANa2

Control

Factorial Randomized Complete

Block Design

(ANOVA)Interactions

Error term

LSDPC-SAS (SAS software ver. 6.11. SAS

Institute, Cary, NC, USA)

Petersen, 1985)



Quail (1990)(Khatchadourian et al. 1985 ; Mousa1989)

ppm

(WHO, 1998 ; Binata and

Madhavan, 2003)

WHO,1998



�

p 0.05

p 0.05

p 0.05

(Rao and Rao,1984,1985 ; Rao and Prabhavathi, 1983 ; Binata and

Madhavan,2003)p 0.05

(Na2EDTA)

(Rao and Rao,1984,1985 ; Binata and

Madhavan,2003)

(Na2EDTA)

p 0.05(Na2EDTA)

(Rao and Rao ,1985)p 0.05

(Na2EDTA)

(Na2EDTA)

(Na2EDTA)

p 0.05

p 0.05

p 0.05p 0.05


15ال�سنة التا�سعة - العدد الع�سرون - 2008م •ال�سنة التا�سعة - العدد الع�سرون - 2008م14 • • •

(Na2EDTA)p 0.05

p 0.05

(Na2EDTA)

p 0.05

p 0.05

(Na2EDTA)

(Na2EDTA)

LSD

Na 2

ED

TA

ppm

ppm



P(Na2EDTA)disodium

ethylenediaminetetraacetic acidControl

p 0.05p 0.05

(Gillooly et al. 1984 ; Stekel et al. 1986 Hallberg et al. 1989 ; Siegenberg et al. 1991; Davidsson et al. 1994 ; 1998 a,b ; Binata and Madhavan, 2003)

(Hazell and Johnson, 1987)

(Hurrell, 1992)p 0.05

(Na2EDTA)

(Na2EDTA)EDTA

(West and Sykes, 1960)

EDTA(Candela, 1984)

EDTA

Na2(MacPhail et al. 1994 ;

Davidsson et al. 2001)

(El Guindi et al. 1988 ; Whittaker and Vanderveen, 1990)

(Binata and Madhavan, 2003)

(Rao and Rao, 1985 ; Davidsson et al. 1998b ; Hurrell et

al. 2000)



(Na2EDTA)p 0.05

(Na2EDTA)

(Rao and Rao, 1985 ; Binata and Madhavan,2003)

(Sayers et al. 1974)EDTA

(MacPhail et al. 1981)

pH

(Na2EDTA)

pH

(Heimbach

et al. 2000)EDTA

EDTA

(Candela et al. 1984)

p 0.05(Na2EDTA)

(Sustain, 2000)

(Na2EDTA)

(Lynch and Stoltzfus, 2003)

(Davidsson et al.2001)



(Lynch and Stoltzfus, 2003)

(WHO, 1998)

(Hurrell,2002)

(Marignani et al. 1997)

(Hurrell, 2002)

ANOVA

ANOVA

(p 0.01)

(p 0.01)

(p 0.05)

p 0.01

(Na2EDTA)

p 0.01

(Na2EDTA)



(Na2EDTA)

ANOVAN

a2E

DT

A

Na2

ED

TA

Na2

ED

TA

Na2

ED

TA

Na2

ED

TA

Na2

ED

TA

ppm

ppppp

(Na2EDTA)ethylenediaminetetraacetic aciddisodium

ppm



�p 0.05

p 0.05

(Na2EDTA)(Rao

Rao,1984,1985 ; Binata and Madhavan,2003)

(Na2EDTA)p 0.05

(Na2EDTA)p 0.05

(Na2EDTA)

(Na2EDTA)

p 0.05

p 0.05

(Na2EDTA)

(Na2EDTA)

(Na2EDTA)(El Guindi et al. 1988 ; Hurrell et al. 2000 ; Davidsson et al. 2001; Binata and Madhavan, 2003)

(Na2EDTA)p 0.05

(Na2EDTA)(Na2EDTA)



(Rao and Rao, 1985 ; Binata and Madhavan,2003)

(Sayers et al. 1974)EDTA

(Layrisse and martinez-Torres, 1977.; Viteri et al. 1978.; MacPhail et al. 1981)

pH

(Na2EDTA)

(Heimbach et al. 2000)EDTA

EDTA(Candela et al. 1984)

p 0.05

(Na2EDTA)

(Na2EDTA)

(Sayers et al. 1974)

(Lynch and Stoltzfus,

2003)



(Siegenberg et al. 1991)

(Hurrell, 2002)

(Sustain,

2000)

(Na2EDTA)

(Lynch and Stoltzfus, 2003)(Davidsson et al.2001)

(WHO, 1998)

(Hurrell, 2002)

(Marignani et al. 1997)

(Hurrell, 2002)



LSD

Na 2

EDTA

ppm

ppm

P

(Na2EDTA)

disodium ethylenediaminetetraacetic acid

Control

ANOVA

ANOVA



p 0.01

(Na2EDTA)

p 0.01

(Na2EDTA)

ANOVA

Na 2

EDTA

Na 2

EDTA

Na 2

EDTA

Na 2

EDTA

Na 2

EDTA

Na 2

EDTA

ppm

ppp

p

(Na2EDTA)ethylenediaminetetraacetic aciddisodium

ppm



(ppm)

WHO,1998

(Rao and Prabhavathi,

1978)



Hurrell,

1999Hallberg et

al.1989)Rao and Prabhavathi,

1978 ; Siegenberg et al. 1991; Agte and Joshi, 1997)

(Simpson et al 1981; ElGuindi et al 1988)

(Simpson et al. 1981)

(Kobza and Steenblock , 1977)

(Miller et al. 1981)Hallberg et al.

(1989)



AACC International. (2000). Approved Methods of the American Association of Cereal Chemists, 10th Ed. American Association of Cereal Chemists, St. Paul, MN. Methods 40-70. 46-13. 56-81B. 08-03. 44-16A. 54-21. 44-16. 40-70.

Agte, V. Joshi, S. R. (1997). Effect of traditional food processing on phytate degradation in and millets. Journal of Agriculture and Food Chemistry, 45, 1659�1661.

Al-Eid, S. M. Dogan, I. S. (2003). Sensory Evaluation of Double � layered Arabic Bread Using Quantitative Descriptive Analysis. University of Khartoum Journal of Agricultural Sciences. 12(1).

AOAC International. (2000). Official Methods of Analysis. 17th ed. AOAC International, Gaithersburg, MD. method 944.02.

Barrett, F. Ranum, P. (1985). and blended cereal foods. In F. M. Clydesdale and K. L. Weiner (Eds.), Iron fortification of foods (pp. 75�109). New York: Academic Press.

Binata, N. Madhavan, N. K. (2003). In vitro bioavailability of iron from wheat flour fortified with ascorbic acid, EDTA and sodium hexametaphpsphae, with or without iron. Food Chemistry. 80:545-550.

Bothwell, T. H. Charlton, R. W. Cook, J. D. and Finch, C. A. (1979) Iron Metabolism in Man. Blackwell Scientific Publications, Oxford, UK. 401-410.

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Streja and Mymin,1979Altekruse and Wilmore,1973Lopez et al., 1974Alam et

al .,2004)Huttunen et al., 1979

Alam et al .,2004

De Glisezinski,1998Hirofumi et al.,2002Stephen

et al.,1997Gary et al., 2005Joseph et al.,1994Moshe et al.,1989Brownell et

al.,1982Ellen et al.,2005Alam et al.,2004Glen et al.,2003

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(Motoyama et al.,1995)



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(Glen et al.,2003)

William et al.,2003)

Gary et al.,2005Alam et al.,2004Glen et al.,2003

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al.,1974Ellen et al.,2005

(LDL)

Stephen et

al.,1997Brownell et al.,1982Streja and Mymin,1979



)Gary et al., 2005Ellen et al.,2005

Glen et al.,2003(Ellen et al.,2005)

(Stephen et al .,1997)Moshe et al., 1989Brownell et

al.,1982Huttunen et al., 1979Ballantyne et al., 1978Altekruse and Wilmore,1973

Lopez et al., 1974Alam et al.,2004

(Swinkels et al ., 1989, McNamara et al., 1987 Joseph et

al 1994)

(Goya and Gerald, 2001)

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Apo A1(Amphipathic Helical Regions)

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(Stephen et al.,1997)

VO2max

VO2max(Moshe et al ., 1989)

HRmax

(Apo B)

(LDL)

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(Stephen et al.,1997)

(Alam et al.,2004)

(Moshe et al., 1989)

(Wood et al., 1983, Wood,1988)



(HDL)LDL

�

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ال�سنة التا�سعة - العدد الع�سرون - 2008م72

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بحوث ق�صيرة



Othman and Hewedy (1997

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Adams et al (2005)

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\



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Opinions of Female University Students on The Food provided to them in University Hostels and the

Amount of Wastage of this Food in UAE.

Abdulrahman O. Musaiger

Scientific Research Unit, Bahrain Center for Studies and Research, Bahrain

The aim of this short report was to find out the opinions of female university students on the food provided to them in the university hostels and to determine the amount of food wastage in the three meals provided. The study included 307 female students to get their opinions on the foods provided to them and 94 students to determine the plate wastage.The results showed that breakfast was the main meal skipped by the students (43%). About 25% of students believed that the food provided to them was more than their requirements. It was found that the main reason for skipping meals was the study schedule in the university. Of the students, 20% believed that the hygienic condition of the restaurant and staff was not good. Food wastage ranged form 42% to 50%, and this mainly depended on type of foods provided. It was conclude that the university can save at least 25% of the lost of food provided to the students.



Nutritional Status of Children with Down�s Syndrome in Riyadh City

Manal M. Samerqand and Adel A. Al-Hamdan

Community Health Department, College of Allied Health Sciences, King Saud University, Riyadh, S. Arabia

The objective of this study was to evaluate of nutritional status of children with Down�s Syndrome aged 3 - 12 years. The sample was taken from one school specialized in Down�s syndrome and from the Down�s Syndrome Society in Riyadh. A control sample was taken from healthy brothers and sisters of Down�s syndrome children. About 120 children were included in the study. A pretested questionnaire was used to collect information on socio-demographic background and health history of the children. Anthropometric measurements were also taken (weight, height and skin fold). The findings revealed that overweight and obesity were highly prevalent among children with Down�s Syndrome compared with their brothers and sisters. About 36% of children with Down�s syndrome were bottle-fed compared to 5.5% of their brothers and sisters. Obesity among children with Down�s Syndrome was reported more on high-income female and families in which mothers had a higher education.



The Effects of an Aerobic Training Program on Risk Factors for Cardiovascular Disease in Obese Jordanion men

Jafar Faris AL Arjan

Faculty of Prince Abdullah Bin Ghazi for Science and Information Technology, Al- Balqa Applied University, Jordan

Thie study aimed at identifying the effects of an Aerobic training program on the risk factors of cardiovascular disease in obese Jordanian men. The training took place three times a week for 10 weeks and each session lasted 40 � 60 mimutes at (60 - 80%) of HR max. The study sample consisted of 10 men suffering from obesity with a BMI of 39.97 ± 7.13 (Kg/ m2), and aged from (37.90±3.28) years. All were similar in the variables of weigh and height. The researcher found that the training program caused a decrease in (weight, BMI, BSA), a decrease in (TC, T-C/ HDL-C Ratio, Apo B) and an increase of (HDL, Apo A1). The results also indicated that the training did not create a positive effect on the values of (SBP, DBP, LDL, and Tg). It is recommended that a longer endurance program be used in order to have a better effect on the risk factors of cardiovasculor disease.



Evaluation of Iron Bioavailability in Arabic Bread made from Wheat Flour, Fortified with Iron Absorption Promoters

Enhancer

Almoshajrah, Abdullah M and Aleid Salah M

Department of Food Science and Nutrition, King Faisal University, Saudi Arabia

The present study was conducted to evaluate the in vitro iron bioavailability of Arabic bread made from wheat flours (white and whole wheat) fortified with iron and iron absorption promoters. The absorption of iron was evaluated using ferrous sulfate, ferrous fumarate and elemental iron with and without iron absorption enhancer such as ascorbic acid and disodium ethylenediaminetetraacetic acid (Na2EDTA). Arabic bread was made from fresh and fortified flours (80% and 95% extractions) fortified with (4mg iron per 100g flour) with or without iron absorption enhancers. Breads were evaluated for iron bio-availability. There was no significant difference (p 0.05) due to iron absorption enhancers on the baking properties of Arabic breads. Moreover, the addition of iron absorption enhancers significantly increased (p 0.05) the percentage of the ionizable iron and iron bio-availability. Treatments including ferrous fumarate significantly scored the highest iron bio-availability (p 0.05) while treatments with elemental iron significantly (p 0.05) scored the lowest. The effect of Na2EDTA on the increase of iron bio-availability was significantly higher than that of ascorbic acid (p 0.05)particularly in the presence of some iron absorption inhibitors such as phytic acid. Arabic breads from white flour (80% extraction) scored significantly higher iron bio-availability (p 0.05) compared with breads from whole wheat flours (95% extraction). In conclusion, fortification of wheat flours with ferrous fumarate with the addition of ascorbic acid or Na2EDTA to improve iron bio-availability is highly recommended.

Arab Journal of

Food & Nutrition

Published temporarily two times a Year (With an annual supplement)Published by Bahrain Center for Studies and Research

Focus on Food, Nutrition, and Food Security in the Arab Countries.Volume 9, No.20,2008

Chief Editor

Abdulrahman O.MusaigerBahrain Centre for Studies and Research, Kingdom of Bahrain

Editorial Board

Jordan University-JordanHamed Rabbah Takruri

King Saud University- Saudi ArabiaHamaza Abu-tarboush

Qatar University-QatarAbdulmunem Sadiq

Arab Centre for Nutrition-EgyptSamir Al-Miladi

Secretary

Fatima Ali Esmail )Secretary(Dr.Hamed Takruri )Language assistance(

Correspondence

Chief Editor, Arab Journal of Food and NutritionBahrain Centre for Studies and Research

P.O.Box:496 Manama- Kingdom of BahrainTel:00973 17754948

Fax: 00973 17754822Email:[email protected]

SSRM 255ISSN 1608-8352

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