Iranian Journal of Nutrition Sciences & Food Technology最新文献

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Assessment of Validity and Reliability of Health-Related Behavior Questionnaire and Its Relationships with Overweight and Obesity in Elderly People Living in the Western Community of Mazandaran Province, Iran, 2020 伊朗马赞达兰省西部社区老年人健康相关行为问卷效度、信度评估及其与超重、肥胖的关系，2020

Iranian Journal of Nutrition Sciences & Food Technology Pub Date : 2022-04-01 DOI: 10.52547/nsft.17.1.31

Z. Goleyj, F. Ghaffari, R. Ghadimi, A. Shamsalinia

{"title":"Assessment of Validity and Reliability of Health-Related Behavior Questionnaire and Its Relationships with Overweight and Obesity in Elderly People Living in the Western Community of Mazandaran Province, Iran, 2020","authors":"Z. Goleyj, F. Ghaffari, R. Ghadimi, A. Shamsalinia","doi":"10.52547/nsft.17.1.31","DOIUrl":"https://doi.org/10.52547/nsft.17.1.31","url":null,"abstract":"Background and Objectives: Overweight and obesity are major problems within the elderly people. The aim of this study was to assess validity and reliability of the health behavior questionnaire (HBQ) and to delineate prevalence and risk factors of overweight and obesity in elderly people living in the west of Mazandaran Province, Iran. Materials & Methods: This descriptive cross-sectional study was carried out on 1004 elderly people using cluster sampling method in western Mazandaran, Iran, 2020. Data were collected through anthropometric indices, questionnaires of demographic characteristics and HBQ; through which, face, content, construct, convergent and divergent validity and reliability values were assessed. Exploratory and confirmatory factor analyses were carried out using SPSS v.26 and AMOS v.24 Software to assess construct validity. Data were analyzed using Chi-square test, Fisher's exact test, analysis of variance, independent t-test and multiple regression analysis. Results: The HBQ on the elderly people living in Iran included acceptable face and content validity and reliability (r = 0.901). Prevalence of overweight and obesity in elderly people was 25.1 and 14.9%, respectively. The most effective HB in overweight and obesity was linked to the physical activity/exercise dimension with the mean of 20.18 ±6.53 and 18.57 ±6.41 in the female and male elderly people, respectively. Overweight and obesity were higher in retirees and people with high blood pressure medications, compare to those in in people in other groups. Conclusion: The HBQ can be used to assess health behaviors affecting overweight and obesity in elderly people. Implementing targeted educational programs to manage weight and improve lifestyle is recommended, especially for nutrition and sports activities.","PeriodicalId":378980,"journal":{"name":"Iranian Journal of Nutrition Sciences & Food Technology","volume":"68 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122410738","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of Using Lime Juice and UV-B Irradiation as Pretreatments on the Quality Characteristics of Hot-air Dried Kiwifruit Slices 酸橙汁和UV-B辐照预处理对热风干燥猕猴桃片品质特性的影响

Iranian Journal of Nutrition Sciences & Food Technology Pub Date : 2022-04-01 DOI: 10.52547/nsft.17.1.77

O. Hedayati-Dezfouli, M. Hojjati, M. Noshad, H. Jooyandeh

{"title":"Effects of Using Lime Juice and UV-B Irradiation as Pretreatments on the Quality Characteristics of Hot-air Dried Kiwifruit Slices","authors":"O. Hedayati-Dezfouli, M. Hojjati, M. Noshad, H. Jooyandeh","doi":"10.52547/nsft.17.1.77","DOIUrl":"https://doi.org/10.52547/nsft.17.1.77","url":null,"abstract":"Background and Objectives: Use of appropriate pretreatments before drying process can greatly improve quality characteristics of the final dried products. In this study, effects of UV-B irradiation and lime juice as pretreatments on the quality characteristics of dried kiwifruit slices was investigated using hot-air method. Materials & Methods: Spray machine was used to spray lime juice at time intervals (0, 2.5, 5, 7.5 min) and UV-B pretreatment was used at various time intervals (zero, 60, 120 min). Results: Results showed that use of UV-B and lime juice as pretreatments significantly decreased shrinkage, color change and firmness and increased rehydration. Total phenolic compounds, antioxidant capacity and acidity in samples pretreated with UV-B and lime juice increased, compared to the control sample. Simultaneous use of lime juice and UV-B caused significant increases in vitamin C of the samples, which increased from 4.51 mg/100 g in the control sample to 36.01 mg/100 g in the treated sample for 7 min with lime juice and 1 h for UV-B. Results of the sensory evaluation showed that use of UV-B and lime juice as pretreatments resulted in significant improvement in acceptability of the sensory characteristics of dried kiwifruit slices. Conclusion: Based on the findings of this study, UV-B and lime juice as pretreatments included favorable effects on the quality characteristics of dried kiwifruit samples, which could be used as appropriate pretreatments for hot-air drying fruits.","PeriodicalId":378980,"journal":{"name":"Iranian Journal of Nutrition Sciences & Food Technology","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128311964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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Iranian Journal of Nutrition Sciences &amp; Food Technology最新文献

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