Culture has an enormous impact on individuals’ food choices and practices. This research aimed to screen cultural eating practices among Jordanians. Jordanian adults (N = 4750) completed a survey with regard to common eating practices in Jordan. Practices were classified into 4 themes, namely regular eating practices (7 practices), seasonal eating practices (4 practices), eating practices in social occasions (6 practices), and eating practices in religious occasions (10 practices). Interestingly, most nutritional practices during Ramadan and Eids (religious occasions) were agreed upon from 100% of the participating sample. In conclusion, culture in Jordan has a huge influences eating practices and food choice. Negative culture’s influence over eating practices may exist, thus increasing awareness about unhealthy eating practices related to culture is necessary
Background. Raising the knowledge level though education for a celiac disease patient’s parents could improve the parent’s adherence and practice and consequently recover the patient’s adherence and symptoms and increase the patient’s compliance. Aim. The present study was aimed at assessing the knowledge, attitudes, and practices (KAP) of parents who have children with celiac disease aged from 2 to 15 years old and the change in self-reported patient’s adherence pre-/posteducational intervention. Method. This intervention study was designed as a quasiexperiment with evaluation pre-/post intervention analyses. Two educational sessions were carried for the parents of CD patients. A reliable and valid questionnaire was used to assess all independent variables pre-/post intervention. The parents were asked to complete the questionnaire pre and post the education sessions. The time between the sessions was two weeks. Results. 100 parents were recruited, and 40 parents participated and completed the study. Baseline parent’s knowledge was significantly associated with the source of information (p value = 0.02), while the patient’s adherence was associated with the onset of disease (p value = 0.04). There were significant differences in the parent’s KAP and patient’s adherence between pre- and posteducational intervention (p value was ≤0.001, for all variables). Conclusion. Based on the results, this study suggested that the educational intervention increased the parent’s KAP and improved the patient’s adherence to the gluten-free diet significantly, which may lead to improvement in the celiac disease patients’ health outcomes.
PurposePeople with food allergies rely to a great extent on restaurant staff to have a safe meal. The purpose of this paper is to acquire novel data to evaluate knowledge, attitudes and practices of food allergy among the restaurant's staff and factors that could be associated with these domains.Design/methodology/approachA cross-sectional study involving 306 restaurant staff in Amman City, Jordan was conducted using a validated self-reported questionnaire. Logistic regression analysis was performed to identify factors independently associated with knowledge, attitude and practices (KAP).FindingsThe results showed that most restaurant staff had moderate to excellent knowledge, positive attitudes, low to moderate risk practices regarding food allergy. Knowledge level was significantly associated with the staff's age, position, education level and restaurant class. Further, attitude level was significantly associated with staff age, experience, gender, education level, restaurant class and whether the restaurant held food safety certificates. Similarly, staff behavioral practices were significantly associated with staff position, restaurant class and the presence of valid food safety certificates.Practical implicationsThis study suggests that more training for the staff in restaurants would be associated with a lower risk of providing unsafe meals.Originality/valueThis study demonstrated the need for the pre-employment theoretical and practical tests for restaurants’ staff to determine their knowledge level and provide them mandatory developing training programs to support and facilitate food allergy risk management and to develop food allergy policies.
Total phenolic compounds (TPC), antioxidant activity (AA), lipid peroxidation inhibition (percent) (LPOIP), free fatty acid and peroxide values were measured in olive oil samples over the period of 12 months in comparison with oil samples extracted from amurca (olive oil lees) and olive oil samples taken from the bottom of the canister (near amurca) after 12 months of storage. Olive oil samples taken over the period of 12 months possessed decreasing amounts of TPC, AA and LPOIP, which led to increased peroxide and free fatty acid values. In contrast, oil extracted from amurca and olive oil samples taken from the bottom of the container after 12 months of storage possessed significantly higher TPC, AA, LPOIP and consequently lower free fatty acid and peroxide values. These results show that the presence of naturally occurring amurca (sediment) in stored olive oil stabilizes olive oil quality during storage.
Amurca (olive oil lees) is one of olive oil byproducts which is a watery bitter tasting and dark colored sediment that settles at the bottom of crude olive oil containers over time. In this study, gross composition, total phenolic compounds, antioxidant activity, HPLC profile of phenolic compounds, lipid peroxidation inhibitory activity, free fatty acid and peroxide values of amurca were determined. The gross composition of Jordanian amurca was as follows: carbohydrates 0.74 ± 0.02%, proteins 0.7 ± 0.02%, fats 49.43 ± 0.29%, moisture 47.33 ± 0.30%, ash 0.89 ± 0.05% and fiber 0. 92 ± 0.03%. Total phenolic compounds content was 289 mg GAE/100 g of amurca and antioxidant activity was 22.3 ± 0.21 mg vitamin E equivalent/100 g. Peroxide value was 1.78 ± 0.03 meqO 2 /kg amurca, free fatty acid value was 1.62 ± 0.029 (oleic acid%) and LPO inhibition was 95.7%. The most abundant phenolic compounds detected by HPLC were oleuropen, gallic acid, 3-hydroxyphenol, sinapic acid, kaempherol, isopropyl-5-methyl phenol and luteolin.
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