Publications by authors named "S A Jadayil"
Background: Chickpea and broad bean dips are among the most popular legume-based dishes in the Middle Eastern countries. They are either made freshly by restaurants or sold in cans. Various manufacturing processes may enhance or reduce the chemical compositions of any food products, including these dips, which in turn can affect their nutritional values and health benefits.
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- Dietary supplements (DSs) are increasingly used by university students in Jordan, with a prevalence rate of over 60%, primarily motivated by health maintenance.
- Despite their widespread use, students demonstrated poor knowledge and a negative attitude towards DSs, alongside risky consumption practices.
- Factors influencing DS use included being of normal weight or overweight, lower family income, and being an undergraduate student, indicating a need for better nutrition education to promote safe DS practices.
Background And Aims: A common practice in the assessment of vitamin D is to measure its blood level in the morning after overnight fasting. The aim of this study was to measure vitamin D during different times of the day and night for a random sample of healthy individuals, to see if there are significant changes throughout the day and night.
Methods: A cross sectional study was carried out on a total of 52 randomly selected Jordanian healthy volunteers (26 women and 26 men) aged between 18 and 45 years.
Bioavailability of iron from four different local food plants in Jordan.
Plant Foods Hum Nutr
May 2000
The bioavailability of iron from local plants (black cumin seeds, milk thistle seeds, sesame seeds and thyme leaves) was investigated. Apparent absorption of iron was calculated by subtracting fecal iron (using total collection of feces) from iron intake in Sprague-Dawley rats. Two trials of animal feeding were performed.
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