Zahra Negarandeh; Hossain Faramarzi; Siavash Babajafari; Mohsen Davoodi; Seyed Ali Hoseini; Omid Reza Salehi; Morteza Zare
Abstract
Background: This study aimed to investigate the relationship between nutritional performance and physical activity in patients with COVID-19.Methods: In this causal-comparative ex-post facto study, after obtaining a license from Shiraz University of Medical Sciences, 600 people who volunteered to participate ...
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Background: This study aimed to investigate the relationship between nutritional performance and physical activity in patients with COVID-19.Methods: In this causal-comparative ex-post facto study, after obtaining a license from Shiraz University of Medical Sciences, 600 people who volunteered to participate in the present study were selected as the statistical sample. After completing the demographic information and informed consent forms, subjects completed the Nutritional Knowledge Questionnaire and the International Physical Activity Questionnaire (IPAQ). Onesample t-test, Spearman correlation coefficient, Mann-Whitney U and regression tests were used to analyze the data. The data were analyzed using SPSS software version 22, and a significant level of 0.05 for data analysis was considered.Results: The levels of BMI, nutritional attitude, nutritional knowledge, and nutritional performance of men and women with COVID-19 were unsatisfactory (P≥0.05). Nutritional knowledge scores in women were significantly higher than in men (P≥0.05). With decreasing physical activity, nutritional performance levels increased in women and men; with decreasing nutritional attitudes, physical activity levels increased in men. Also, BMI levels improved with increasing nutritional knowledge scores (P≥0.05).Conclusion: It seems that lack of proper physical activity, attitude, and poor nutritional performance are the factors affecting the increase in the number of COVID-19 patients; therefore, it is recommended that health centers provide the necessary training on the optimal role of physical activity, attitude, and nutritional performance in the prevention of COVID-19 disease.
Golazin Hoseini; Zahra Esmaeilinezhad; Maedeh Gordali; Reza Barati-Boldaji; Zahra Negarandeh; Siavash Babajafari; Seyed Mohammad Mazloomi
Abstract
Aim: The aim of the present study was to investigate behavior changes related to food hygiene and safety during Covid-19 outbreak.
Methods: In this cross-sectional study, a digital questionnaire was used to collect the data. The questionnaire consisted of 36 questions in three sections: demographic ...
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Aim: The aim of the present study was to investigate behavior changes related to food hygiene and safety during Covid-19 outbreak.
Methods: In this cross-sectional study, a digital questionnaire was used to collect the data. The questionnaire consisted of 36 questions in three sections: demographic characteristics, knowledge of food hygiene during the coronavirus epidemic, and food hygiene performance before and after Covid-19 outbreaks.
Results: 675 questionnaires were completed. The ways through which foods are washed and subsequently packed, before and after the Covid-19 outbreak, have changed significantly. It was revealed that the use of dishwashing liquid, sanitizing liquid, vinegar (p<0.001), and alcohol (p=0.03) has drastically increased for washing the fruits; salt and bleach are used for washing the vegetables (p<0.05), and dishwashing liquid, sanitizing liquid and alcohol for washing egg and packaged food (p<0.001) after the outbreak. Covid-19 caused 35.5% of the participants to avoid sweetmeat, 23.7% of them did not use takeaway foods, and 21.4% of them eliminate nuts and seeds from their diet.
Conclusion: According to the results of this study, people's knowledge about coronavirus transmission and food disinfection is insufficient. Given that people's knowledge about the mentioned cases can affect the choice of food groups and the quality of people's diet, introducing valid information sources and providing necessary training to people in the community can lead to the correction of beliefs and behaviors regarding food hygiene during the Corona outbreak.
Mitra Keshavarz; Seyed Mohammad Mazloomi; Siavash Babajafari
Volume 3, Issue 3 , July 2015, , Pages 88-93
Abstract
Background: Spinach is one of the vegetables with a high concentration of nitrate which is affected by various processes such as cooking and refrigeration before consumption. The present study aimed to investigate the effect of home cooking method, which has not been studied before, on the level of nitrate ...
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Background: Spinach is one of the vegetables with a high concentration of nitrate which is affected by various processes such as cooking and refrigeration before consumption. The present study aimed to investigate the effect of home cooking method, which has not been studied before, on the level of nitrate and nitrite in spinach. The effect of refrigeration was studied, as well. Methods: After removing non-edible parts of spinach, it was cut into 4-7 cm pieces. Then, it was washed with deionized water thrice and drained. A part of raw spinach was set aside to measure the nitrate and nitrite and the other part was heated in a closed container without adding water, until almost all the water of the spinach was evaporated and then refrigerated. HPLC method was used to measure the nitrite and nitrate levels. The collected data were analyzed using Wilcoxon test by SPSS. Results: The mean concentrations of nitrate and nitrite in the raw spinach were 336.54±182.2 and 26.49±10.07 mg/kg, respectively. Cooking process caused a significant increase in the level of nitrate, while refrigeration process led to a significant decrease in this regard. Besides, a slight reduction was observed in the nitrite level after cooking, but the change was not statistically significant. Refrigeration also had no significant effects on the nitrite level of spinach. Conclusion: Considering the non-significant changes in nitrite levels, it seems that home cooking without adding water, unlike refrigeration, is not a proper method to reduce the intake of nitrates and nitrites from spinach.
