Arab Traditional Foods: Preparation, Processing and Nutrition

Al-Khusaibi, Mohammed

doi:10.1007/978-3-030-24620-4_2

Cited by 9 publications

(6 citation statements)

References 79 publications

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“…Lamb and goat are the most popular meats used in Arab countries, where there are some popular street-prepared dishes such as Shawarma (a food made with marinated cuts of meat skewered on a vertical rotary roasting fork (spit) and baked by radiant heat), Kibbeh or kebbah (a traditional food consisting of a mixture of ground bulgur and minced lamb or beef meat, which are made as a dough) or the Kofta (another dish made with minced meat) [43].…”

Section: Cooked or Precooked Prepared Productsmentioning

confidence: 99%

Sheep and Goat Meat Processed Products Quality: A Review

Teixeira

Silva

Guedes

et al. 2020

Foods

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Even though sheep and goat processed meat products are not as popular as pork, beef or poultry and are generally considered not as important, they have a very important role in meat consumption around the world. A concise review of the origin and type of the most important sheep and goat processed meat products produced in different countries and world regions is made. The manuscript also summarizes the most recent studies on sheep and goat processed meats on the physicochemical characterizations, sensory quality, microbiological quality and safety. Some conclusions and future trends in production, processing and commercial potentiality for sheep and goat processed meat products are discussed. Several possibilities exist to make them more diversified and appealing to the market. Processing meat from culled animals is an interesting way to value animals with low market acceptability. Some as fermented sausages, cured legs and pâtés have great commercial potential as highly acceptable consumer commodities. An interesting field of food research is the rediscovery of a new generation of goat and sheep meat products as functional foods that will respond to the constant innovation required by the meat industry. Everything related to food safety must be considered in the future.

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Section: Cooked or Precooked Prepared Productsmentioning

confidence: 99%

Sheep and Goat Meat Processed Products Quality: A Review

Teixeira

Silva

Guedes

et al. 2020

Foods

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“…Frequencies, percentages, and Ca2 values of the study sample responses on the fi rst axis: dietary elements It is clear from Table (3) that there is a statistically signifi cant difference in students' information about nutrients at a level of signifi cance (0.05) in all statements of the axis except statements (8,12,14,20).Through this, the researcher believes that the information available to the students found (11) correct information and ( 14) wrong nutritional information, and therefore they are in dire need of nutritional information since the fi rst year. This is confi rmed by Willett (2017) (20) that the mother has a great role in the formation of the nutritional culture, as the mother's education has a positive role in choosing balanced nutrition for her child, which makes him enjoygood health (20,21) .…”

Section: Table (1): Correlation Coeffi Cients Between the Terms Of Each Axis And The Degree Of The Axis To Which Thementioning

confidence: 99%

“…Increased lipids in the blood, dental diseases, and many chronic diseases. 8) that there is a statistically signifi cant difference in the students 'information about the nutritional culture of the athletes at a level of signifi cance (0.05) in all the statements of the axis except for the phrases (8,11,14). Through this, the researcher believes that the students have (11) information.…”

Section: Table (4): Frequencies Percentages and Ca2 Values Of The Study Sample Responses On The Fourth And Fi Fth Axis: General Correct Wmentioning

confidence: 99%

“…(5,6) . Duyff(2012) and Al-Khusaibi(2019) (7,8) agree that the overall goal of nutritional education is to reach the individual, the family, and then the community, to a better life and stronger health, by summarizing the goals of nutritional education as follows: -1-Clarify the relationship between balanced nutrition and body safety.…”

Section: Introductionmentioning

confidence: 99%

“…6-Starting to educate the individual, then the community, and create groups to help the food guide in his work. (7)(8)(9) .…”

Section: Introductionmentioning

confidence: 99%

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The Effectiveness of Project-Based Learning atThe Level of Health and Sports Awareness for Students of The College of Applied Studies and Community Service

Alshehri,

Abdo Sakoury,

Mahmoud Akl

et al. 2021

Indian Journal of Forensic Medicine & Toxicology

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Effectiveness of project-based learning at the level of health and sports awareness for students of the College of Applied Studies and Community Service. the research aims to identify the effectiveness of projectbased learning at the level of health and sports awareness for students of the College of Applied Studies and Community Service. researchers used the experimental method for its suitability to the research. The research sample was deliberately chosen from first-level students, who are (113) students from the College of Applied Studies and Community Service, whose ages range from (18-20) years. Measurements were taken and data collected through questionnaire forms.Among the most important findings of the research is the existence of a statistically significant relationship at the level of (0.05) in all aspects of students' health and sports awareness, the effectiveness of the project learning method as one of the health education methods in the learning process.Through this, the following recommendations were reached to activate the project learning method for different academic courses and use it on different groups in society, to pay attention to the practical aspect as a basic method in teaching health and fitness, which helps to confirm the practical practice of information related to sports and health in the daily life of students andintegrating educational messages in the curricula courses at different academic levels.

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