The positive benefits of consumption fruit and vegetable are well documented in studies of health and body weight maintain. A cross sectional study was conducted utilized street based survey among 960 female students at King Faisal University in AL-Hasa, Saudi Arabia, to investigate the daily consumption of fruits and vegetables and the psychosocial factors related to the consumption. Seventy-eight percent of students consuming <5 servings/day of fruit and vegetable with only 22% of them consuming ≥5 servings/day, majority of them are in the normal BMI category. For psychosocial factors the higher consumption group more knowledgeable about the daily consumption of fruit and vegetable, and had more confidence in eating fruit and vegetables under difficult circumstances with significant differences between the groups (P=0.000, P=0.045; respectively). Self efficacy was significantly predictor for recommended daily fruit and vegetable consumption (β=0.303, SE=0.023, P=0.000), but perceived barriers and knowledge not predictor for recommended daily consumption. The results of this study can be useful to design an intervention to promote fruit and vegetable intake among this target group.

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Prickly pear peel makes up around half of the fruit and is typically thrown away, creating an environmental issue. Due to its high bioactive chemical content, prickly pear peel can easily be used as a functional and nutraceutical ingredient in several food recipes, such as baked products. This study’s objective was to determine whether prickly pear peel flour (PPPF) could successfully be combined (5, 10, and 15%) with wheat flour to make cakes, by analyzing the physical and chemical characteristics of the cakes and performing a descriptive sensory analysis. Prickly pear peel flour contains high amounts of fiber, ash, carbohydrate, phenolic, flavonoid compounds, or antioxidant activity. In addition, PPPF contains high amounts of magnesium, calcium, sodium and potassium. The ethanolic extract of prickly pear peel revealed the presence of 11 phenolic compounds using UPLC-MS/MS. The main constituents in the peel extract were isorhamnetin (27.1%), eucomic acid (19.6%), kaempferol (14.07%), 3-O-Methylquercetin (13.7%), Feruloyl-D-glucose (10.01%) and piscidic acid (8.89%). Results showed that adding PPPF significantly enhanced the amount of fibers, total polyphenols, flavonoids and minerals in the cakes prepared by the addition of 5, 10 and 15% PPPF as compared to the control cake. Moreover, the addition of different levels of PPPF increased antioxidant activity (DPPH and ABTS%) and decreased thiobarbituric acid reactive substances (TBARS) in cakes as compared to the control cake. The descriptive sensory analysis ultimately revealed that cakes made with 10% prickly pear flour received a higher score for their smell, taste or color. In conclusion, prickly pear peel has antioxidant potential and contains biochemical compounds that can be utilized in the enhancement of functional foods and also help to reduce the waste accumulation that causes environmental issues.

The purpose of this study was to examine the prevalence of body shape dissatisfaction, weight and physical activity status among university students and predictors for body shape dissatisfaction. A cross sectional study was carried out in a sample comprising of 368 female and male university students aged 18 years or more at King Faisal University, Saudi Arabia. Body weight, height, Body Shape Questionnaire (BSQ) and physical activity level were used as assessment tools. Chi-square and independent sample T-test were used to assess gender difference. Linear regression analysis was conducted to examine predictors of the body shape dissatisfaction. Overall, 65% of students had normal BMI, more males then females overweight (23%), while more females underweight (16.8%). Females have higher body shape dissatisfaction (33.5%) then males (21.4%), half of males inactive and this percentage increased in females to (73.8%). Overweight males were more dissatisfied with their body shape (10.7%) than females (6.3%). Almost one fifth of inactive males dissatisfied comparable to quarter inactive females dissatisfied with their body shape. Younger age is predictor for body shape dissatisfaction in both genders, also weight in males. BMI and being married female was predictor for body shape dissatisfaction. Collectively results indicate that body shape dissatisfaction and inactive lifestyle were prevalent among females than male’s age, weight; BMI and marital status was the most predictor for body shape dissatisfaction. However developing educational program to promote body shape satisfaction and active lifestyle will be very useful especially among females