Investigating the Interrelationships Between Obesity, Academic Achievement, Physical Activity, and Social Support Among Jazan University Students.

Background: In developing and developed countries, the prevalence of overweight and obesity has grown. The college phase is a critical period during which healthy behaviors are learned through lifestyle and social environment. College students are prone to increased stress, negatively affecting their daily activities and academic performance. Objective: The general study objective was to investigate the prevalence of obesity among Jazan University students. Methods: This observational cross-sectional study used a pre-tested self-administered anonymous electronic questionnaire to evaluate the prevalence of obesity among 474 Jazan University students and its association with academic performance, physical activity, and social support. Data were analyzed using the Statistical Package for the Social Sciences, and associations between variables were assessed using the chi-square test. Results: Approximately 21% and 9.2% of the male and female students were obese, respectively, and the prevalence of obesity significantly differed between them. The use of one or more tobacco products was significantly associated with the prevalence of obesity (P < 0.001); the prevalence of obesity was substantially higher among the tobacco product users than among the non-users (35.3% vs. 14.4%). The presence of a morbidity was also significantly associated with the prevalence of obesity (P = 0.007); the prevalence of obesity was significantly higher among the students with at least one comorbidity than among the medically free students (28.8% vs. 14.9%). Conversely, obesity was not associated with academic performance and depression. Specifically, the grade point average was not affected across the academic years (P = 0.085 and P = 0.308, respectively). Conclusion: Obesity is significantly associated with male sex and the use of one or more tobacco products. This finding warrants the need for strategic and multidisciplinary plans at all levels to encourage healthy behaviors among college students, including an active, healthy lifestyle.

Genetic variation of salt-stressed durum wheat (Triticum turgidum subsp. durum Desf.) genotypes under field conditions and gynogenetic capacity.

Agriculture has new challenges against the climate change: the preservation of genetic resources and the rapid creation of new varieties better adapted to abiotic stress, specially salinity. In this context, the agronomic performance of 25 durum wheat (Triticum turgidum subsp. durum Desf.) genotypes (nineteen landraces and six improved varieties), cultivated in two semi-arid regions in the center area of Tunisia, were assessed. These sites (Echbika, 2.2 g l-1; Barrouta, 4.2 g l-1) differ by their degree of salinity of the water irrigation. The results showed that most of the agronomic traits (e.g. spike per meter square, thousand kernels weight and grain yield) were reduced by salinity. Durum wheat landraces, Mahmoudi and Hmira, and improved varieties, Maali and Om Rabia showed the widest adaptability to different quality of irrigation water. Genotypes including Jneh Kotifa and Arbi were estimated as stable genotypes under adverse conditions. Thereafter, salt-tolerant (Hmira and Jneh Khotifa) and the most cultivated high-yielding (Karim, Razzak and Khiar) genotypes were tested for their gynogenetic ability to obtain haploids and doubled haploid lines. Genotypes with good induction capacity had not necessarily a good capacity of regeneration of haploid plantlets. In our conditions, Hmira and Khiar exhibited the best gynogenetic ability (3.1% and 2.9% of haploid plantlets, respectively).

Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes.

The objective of this paper is to study the effect of milk-fat replacement on Gouda cheeses composition, lipolysis and sensory characteristics. A Gouda cheese-like product was prepared from the substitution of milk fat with emulsified olive oil. For comparison, the low-fat variant without fat replacers and the full-fat cheese were also studied. Milk samples are initially pasteurized at 72 °C for 3 s, cooled to 35 °C, and added with 0.016 g L(-1) of lactic ferments and 0.30 mL L(-1) of microbial rennet. Total solids content was lower in cheeses containing fat replacers than in full and low-fat control cheeses due to the higher water-binding capacity of fat replacers. Free fatty acids rates were the highest in the case of reduced fat cheese-like product. The full-fat cheese showed a significantly higher overall impression score than all low-fat products.

Does the spicing step affect the quality and drying behaviour of traditional kaddid, a Tunisian cured meat?

BACKGROUND: The effects of spicing on the physicochemical and microbial characteristics and drying behaviour of kaddid, a Tunisian dry-cured meat, were studied. In addition, the quality characteristics of traditional sun-dried kaddid and processed convective-dried kaddid were compared. RESULTS: Spicing had no significant effect on the pH and water activity of brined beef meat at 21% (w/w), but it reduced the product water and salt contents. Effects of spicing on brined meat microbial flora were the appearance of sulfito-reducer bacteria, an increase in total mesophilic aerobic flora (+15%) and staphylococci (+26%) and a decrease in faecal coliforms (-23%). The salted beef meat sorption behaviour was affected by spicing. Besides, spicing increased the kaddid drying rate, allowing a significant decrease in the drying process time (-33%). Traditional and processed kaddid presented comparable microbial characteristics. Both drying methods led to a reduction in the number of total mesophilic aerobic flora in unspiced and spiced kaddid and of faecal coliforms in spiced kaddid. CONCLUSION: The study showed that spicing, as a step in kaddid meat processing to enhance the final product flavour, caused changes in the salted meat physicochemical and microbial characteristics and accelerated the drying rate. Convective drying at 30 °C is recommended to produce kaddid having the same characteristics as the traditional product.