Manal M E M Shehata’s research while affiliated with Zagazig University and other places

Nutritional awareness may reduce the likelihood of cancer risk or death. The present study was a descriptive study aimed to evaluate awareness of cancer-causing and preventive foods, screening eating habits among females. Sample including 895 girls and women from Al-Hassa in the eastern province of Saudi Arabia were participated in the study. Data were collected using self-administered questionnaire. Body weight and height were measured to calculate the BMI. Sources of nutritional knowledge were also evaluated. Data indicated that the major source of nutritional knowledge about cancer was the different stages of education 62.3% and the lowest source of nutritional knowledge was family and friends 20.7%. The general knowledge about cancer as definition and some facts about it was also studied. Generally, knowledge level of participants was good. Nearly half of participants had wrong responses about smoked foods, processed meat and artificial sweeteners. Results showed that approximately 60-80% of the sample had wrong responses about the impact of the following foods: fried foods-preserved juices-pickles and salty foods-stored nuts on cancer risks. Evaluation of the awareness of cancer preventing foods indicated that knowledge of sample was good in vegetables and fruits consumption but they had wrong responses about vegetable oils, legumes and green tea. Results indicated that awareness about preventive-cancer foods was good but, awareness about foods causing-caner was low. Eating habits of girls and women under study were very low. Data also indicated that there was a correlation between females BMI and Σ measures of nutritional awareness at p<0. 0001. Chi-square proved that there were significant relationships between Σ measures of nutritional awareness about cancer and age, occupation, income, residence area, education level of girls and woman. Although, nutritional awareness of females increase in 18-28 years, between students, low income, in cities, higher education level but it still remains insufficient. So, Saudi girls and women need plans and programs to raise their nutritional awareness and instill healthy eating habits especially for the younger girls in primary, preparatory and secondary schools.

School meals have increase the nutritional status of school-age children by reduction in malnutrition. In this study, a school meal (pie) was prepared. The main objective of this study was to enhance the nutritional value of pies by fortification with different levels of soy protein concentrate SPC and/or casein as a source of good quality proteins. The study was conducted including two parts. At the first part fortification processes were conducted by substituting specified concentrations (5% and 10%) of SPC and/or casein from the total percent of wheat flour (100%) in compare with control. The pie was evaluated for nutritional and sensory quality. Various nutritional parameters, such as protein, fat, carbohydrate and ash were determined in fortified and control pie. The results indicated that fortification of pie with either SPC or casein showed significant (p<0.05) increase in protein content of the pie and this increase was associated with the level of fortification. Pie fortified with 10% casein showed the significant (p <0.05) highest protein content in compare with the control pie. Result of sensory evaluation showed that the pie fortified with 10% of 1:1 mixture of SPC and casein was most acceptable. So, it was used as a control pie in the second part of study. During this part pie was padded with minced date paste and/or processed cheese at different levels. The protein contents of the pies increased significantly (p <0.05) with the increase of processed cheese levels whereas there was reduction in carbohydrate content as compared with control pie. The carbohydrate contents of the pies increased significantly (p <0.05) with the increase in padding level by minced date paste as compared to the control pie. Results of sensory evaluation showed that pie which contains mixture 5% of minced date paste and 5% of processed cheese, gained the most acceptability regarding to the other pies. Fortification of pies with SPC and/or casein increased protein quality by improving essential amino acid profile. Also, addition of SPC and processed cheese increased the calculated energy values of resultant pies. It could be concluded that good quality pie could be obtained by fortification with mixture 5% of SPC and 5% casein padding the pie with mixture 5% of minced date paste and 5% processed cheese.

Vinegar is a traditional remedy for aliments including diabetes. This study was conducted to investigate the effects of different types of vinegar (sugarcane, apple, grape, coconut, artificial and palm vinegar) on serum Biochemical and Histopathological of pancreas and stomach of diabetic rats for 6 weeks at 15% concentration. The results indicated that, all of vinegar caused significant decrease P< 0.05 in glucose, TC , LDL-c and significant increase in HDL cholesterol. Apple vinegar was the most effective to decrease glucose, TC and LDL-c followed by grape, sugarcane, coconut, artificial and palm vinegar. Apple vinegar contained the higher concentration of organic acid and phenolic compound compared to other vinegar. Apple vinegar and grape vinegar were the most effective to decrease liver and kidney function. Administrating 15% vinegar with diet for 6 weeks decrease the food intake and feed efficiency ratio compared to control group. Moreover, administration different types of vinegar showed that no histopathological change in stomach and has protected effect of pancreas from undesirable change in B cells. In conclusion, using the different types of vinegar with diet for 6 weeks have beneficial effects on diabetic rats and have hypocholesterolemic effect. The vinegar did not effect on stomach histopathological structure and have protective effect of pancreas from damage. [Sahar S.A. Soltan and Manal M. E. M. Shehata. Antidiabetic and Hypocholesrolemic effect of Different Types of Vinegar in Rats. Life Sci J 2012;9(4):2141-2151] (ISSN: 1097-8135). http://www.lifesciencesite.com. 319