<?xml version="1.0" encoding="utf-8"?>
			<journal>
			<title>Journal of Nutrition,Fasting and Health</title>
			<title_fa></title_fa>
			<short_title>JNFH</short_title>
			<subject>Medical Sciences</subject>
			<web_url>https://jnfh.mums.ac.ir/</web_url>
			<journal_hbi_system_id>0</journal_hbi_system_id>
			<journal_hbi_system_user></journal_hbi_system_user>
			<journal_id_issn></journal_id_issn>
			<journal_id_issn_online>2821-2746</journal_id_issn_online>
			<journal_id_pii></journal_id_pii>
			<journal_id_doi></journal_id_doi>
			<journal_id_iranmedex></journal_id_iranmedex>
			<journal_id_magiran></journal_id_magiran>
			<journal_id_sid></journal_id_sid>
			<journal_id_nlai></journal_id_nlai>
			<journal_id_science></journal_id_science>
			<language>en</language>
			<pubdate>
				<type>jalali</type>
				<year>0</year>
				<month>0</month>
				<day>1</day>
			</pubdate>
			<pubdate>
				<type>gregorian</type>
				<year>2022</year>
				<month>10</month>
				<day>1</day>
			</pubdate>
			<volume>10</volume>
			<number>4</number>
			<publish_type>online</publish_type>
			<publish_edition>1</publish_edition>
			<article_type>fulltext</article_type>
			<articleset><article>
				<language>en</language>
				<article_id_issn></article_id_issn>
				<article_id_issn_online></article_id_issn_online>
				<article_id_pubmed></article_id_pubmed>
				<article_id_pii></article_id_pii>
				<article_id_doi></article_id_doi>
				<article_id_iranmedex></article_id_iranmedex>
				<article_id_magiran></article_id_magiran>
				<article_id_sid></article_id_sid>
				<title_fa></title_fa>
				<title>COVID-19 Pandemic Challenges for Nutrition Research</title>
				<subject_fa></subject_fa>
				<subject></subject>
				<content_type_fa></content_type_fa>
				<content_type></content_type>
				<abstract_fa><![CDATA[]]></abstract_fa>
				<abstract><![CDATA[The coronavirus disease 2019 (Covid-19) became a global health concern and dramatically affected many aspects of life on earth. The effects of COVID-19 and its preventive strategies during 2019-2020 have been studied in the fields of psychology, sociology, economy, and politics (1-4). Although the world health organization and regional health authorities responded promptly to the pandemic, but most of the recommendations especially in the prevention and treatment of the disease were based on animal studies and studies conducted on other coronavirus diseases or influenza (5). ]]></abstract>
				<keyword_fa></keyword_fa>
				<keyword>Coronavirus, COVID-19, Nutrition, Research</keyword>
				<start_page>250</start_page>
				<end_page>251</end_page>
				<web_url>https://jnfh.mums.ac.ir/article_21311.html</web_url>
			<author_list><author>
				<first_name>Ali</first_name>
				<middle_name></middle_name>
				<last_name>Jafarzadeh Esfahani</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>jafarzadehea982@mums.ac.ir</email>
				<code>92414</code>
				<coreauthor>No</coreauthor>
				<affiliation>Metabolic Syndrome Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Mohsen</first_name>
				<middle_name></middle_name>
				<last_name>Nematy</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>nematym@mums.ac.ir</email>
				<code>92472</code>
				<coreauthor>Yes</coreauthor>
				<affiliation>Metabolic Syndrome Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.|Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author></author_list>
				</article><article>
				<language>en</language>
				<article_id_issn></article_id_issn>
				<article_id_issn_online></article_id_issn_online>
				<article_id_pubmed></article_id_pubmed>
				<article_id_pii></article_id_pii>
				<article_id_doi></article_id_doi>
				<article_id_iranmedex></article_id_iranmedex>
				<article_id_magiran></article_id_magiran>
				<article_id_sid></article_id_sid>
				<title_fa></title_fa>
				<title>A Pilot Randomized Comparative Study of Short-Term Response to Yoga and Diet Intervention on Myopia among College Students</title>
				<subject_fa></subject_fa>
				<subject></subject>
				<content_type_fa></content_type_fa>
				<content_type>Short Communication</content_type>
				<abstract_fa><![CDATA[]]></abstract_fa>
				<abstract><![CDATA[Introduction: Uncorrected refractive error is the leading cause of vision impairment in India. Myopia is a common refractive error that can also be defined by a spherical equivalent (SE) ≤−0.5 dioptre (D). To explore the combined effect of Yogic eye exercise and Diet compared with Yogic eye exercise in the management of myopia. Method: A comparative study with 28 students diagnosed with myopia was randomly assigned into two groups. Group A received a naturopathic diet protocol and Yoga eye exercises, and Group B received Yogic eye exercises. Improvement in myopia was assessed as the mean change in refractive error -Spherical equivalent (SE) from baseline. Result: The mean SE values were reduced post-intervention in both groups. Within-group comparison of SE pre- and post-intervention showed a significant reduction in SE measures in Yoga and diet (Group A) for the right and left eye at 95% CI with a p-value of 0.003 and 0.01 respectively. There were no significant changes in SE values in the Yoga-only group. When compared between groups, no statistically significant changes were observed in SE.  Conclusion: The group that followed the diet combined with Yoga showed better improvement in pre-and post-assessments for both eyes. But when compared between the two groups there were no statistically significant changes in SE. Yogic eye exercise proved beneficial in both groups, but the results are better when combined with diet. The findings need to be verified further by conducting a large-scale placebo-controlled clinical trial with a wider population base on diverse age groups.]]></abstract>
				<keyword_fa></keyword_fa>
				<keyword>Myopia, Refractive errors, Diet, Yoga, Nutrition</keyword>
				<start_page>271</start_page>
				<end_page>275</end_page>
				<web_url>https://jnfh.mums.ac.ir/article_21444.html</web_url>
			<author_list><author>
				<first_name>Naresh Kumar</first_name>
				<middle_name></middle_name>
				<last_name>Panneerselvam</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>naresh2009@gmail.com</email>
				<code>93067</code>
				<coreauthor>Yes</coreauthor>
				<affiliation>Department of Community Medicine, JSS Institute of Naturopathy and Yogic Sciences, Coimbatore, India.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Tharima</first_name>
				<middle_name>Kaliyanthil</middle_name>
				<last_name>Leela</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>drtharima@gmail.com</email>
				<code>93068</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Nutrition, JSS Institute of Naturopathy and Yogic Sciences, Coimbatore, India.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Jenie</first_name>
				<middle_name></middle_name>
				<last_name>Ravi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>jeniedaniel1996@gmail.com</email>
				<code>93069</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Yoga, JSS Institute of Naturopathy and Yogic Sciences, Coimbatore, India.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Dhilip</first_name>
				<middle_name>V</middle_name>
				<last_name>Ravi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>dhilipravi@gmail.com</email>
				<code>93070</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Hydrotherapy, JSS Institute of Naturopathy and Yogic Sciences, Coimbatore, India.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author></author_list>
				</article><article>
				<language>en</language>
				<article_id_issn></article_id_issn>
				<article_id_issn_online></article_id_issn_online>
				<article_id_pubmed></article_id_pubmed>
				<article_id_pii></article_id_pii>
				<article_id_doi></article_id_doi>
				<article_id_iranmedex></article_id_iranmedex>
				<article_id_magiran></article_id_magiran>
				<article_id_sid></article_id_sid>
				<title_fa></title_fa>
				<title>Probiotics and Their Conceivable Part within the Avoidance or Treatment of Covid-19: A Systematic Review</title>
				<subject_fa></subject_fa>
				<subject></subject>
				<content_type_fa></content_type_fa>
				<content_type>Review Article</content_type>
				<abstract_fa><![CDATA[]]></abstract_fa>
				<abstract><![CDATA[Introduction: Today, the use of probiotics is very popular among the public, which has recently been tested in COVID-19. The aim of this study was to collect all studies related to the immune effects of probiotics and their possible role in the prevention or treatment of COVID-19 achieve a comprehensive result. Method: The article is a systematic review that uses the PRISMA checklist to extract articles. After searching for the keywords probiotics, treatment, prevention, coronavirus, and covid-19 and combining them in databases (Google Scholar, PubMed, and Science Direct) according to the inclusion and exclusion criteria, 18 articles were finally reached. Therefore, the articles of the last 10 years (2012-2012) that have been scientifically published in databases were qualitatively analyzed by reviewing both authors. Results: Through the qualitative analysis of most articles, we can mention that the modulation of the gut or lung microbiome is an adjuvant treatment or prevention of COVID-19, due to the immunomodulating properties of probiotics. As well as, based on the results of these articles, probiotics can be effective in reducing the secondary infection caused by Covid-19, modulating the inflammatory response, and reducing the duration of the disease. In addition, the administration of probiotics can be useful as an alternative to ameliorate COVID-19 disease and increase the effectiveness of the vaccine. Conclusion: Based on the evidence, probiotics boost the immune system and could be useful in the prevention or adjunctive treatment of COVID-19. More randomized trials are required to support these findings.]]></abstract>
				<keyword_fa></keyword_fa>
				<keyword>Probiotics, Treatment, Prevention, Coronavirus, COVID-19</keyword>
				<start_page>276</start_page>
				<end_page>281</end_page>
				<web_url>https://jnfh.mums.ac.ir/article_21401.html</web_url>
			<author_list><author>
				<first_name>Mojtaba</first_name>
				<middle_name></middle_name>
				<last_name>Hajipoor</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>mojtabah607@gmail.com</email>
				<code>92886</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Nutrition Sciences, Varastegan Institute for Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Fateme</first_name>
				<middle_name></middle_name>
				<last_name>Moghbeli</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>moghbelif@varastegan.ac.ir</email>
				<code>92887</code>
				<coreauthor>Yes</coreauthor>
				<affiliation>Department of Health Information Technology, Varastegan Institute for Medical Sciences, Mashhad, Iran</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Mahla</first_name>
				<middle_name></middle_name>
				<last_name>Chambari</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>chambarim@varastegan.ac.ir</email>
				<code>92888</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Nutrition Sciences, Varastegan Institute for Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author></author_list>
				</article><article>
				<language>en</language>
				<article_id_issn></article_id_issn>
				<article_id_issn_online></article_id_issn_online>
				<article_id_pubmed></article_id_pubmed>
				<article_id_pii></article_id_pii>
				<article_id_doi></article_id_doi>
				<article_id_iranmedex></article_id_iranmedex>
				<article_id_magiran></article_id_magiran>
				<article_id_sid></article_id_sid>
				<title_fa></title_fa>
				<title>Health Risk Assessment and Evaluation of Nitrate And Nitrite in Salad Vegetables of Mashhad City</title>
				<subject_fa></subject_fa>
				<subject></subject>
				<content_type_fa>مقاله پژوهشی</content_type_fa>
				<content_type>Research Paper</content_type>
				<abstract_fa><![CDATA[]]></abstract_fa>
				<abstract><![CDATA[Introduction: Nitrate and nitrite are parts of the nitrogen cycle and can enter human body through eating and drinking. In spite of the fact that nitrate is characterized as a safe compound,  it may turn into nitrite form in the body and react with amines to form dangerous compounds like nitrosamines, preventive cautions; therefore, the intake of nitrate should be controlled. The aim of this research was to analyze data and risk assessment of nitrate/nitrite content in four commonly used salad vegetables (onion, cucumber, lettuce, and, tomato) that were sold in the Mashhad central vegetable market. Methods: In this study, data from 1008 samples between 21st March 2019 to 20th March 2022 that were tested based on spectrophotometric method were analyzed by SPSS version 22 and compared with the Iranian National Standard and WHO limits. Results: Nitrate and Nitrite mean values of four analyzed vegetables were: onion = 76±6 mg/ kg; 1.45±0.99 mg/kg, tomato = 95±15 Mg/kg; 2.35±1.28 Mg/kg cucumber 216±30 Mg/kg, 2.50 ±1.30 mg/kg, lettuce 1050±234 mg/kg;2.89±1.54 respectively.  There was an increasing trend in nitrate levels over the 3 surveyed years.  The Mean increase was significantly different between vegetables in 3 years (p&lt;0.01). Mean daily intake of nitrates from vegetables was within acceptable daily intake (ADI) limit and the Noncarcinogenic index was less than EPA limits for children and adults. Target hazard quotient (THQ) and estimated daily intake (EDI) of nitrite and nitrate were less than the EDI value (1 mg/kg bw/day) and 3.70 mg/kg bw/day, respectively. But lettuce consumption should be controlled among children (THQ=0.95). Conclusion: Nitric compounds intake from salad vegetables is considered safe for Iranian consumers. However, the EDI of nitrate from other sources, including processed meat products and drinking water, should be regarded. ]]></abstract>
				<keyword_fa></keyword_fa>
				<keyword>Nitrate, Nitrite, Salad vegetables, Risk Assessment</keyword>
				<start_page>252</start_page>
				<end_page>257</end_page>
				<web_url>https://jnfh.mums.ac.ir/article_21004.html</web_url>
			<author_list><author>
				<first_name>Mahdi</first_name>
				<middle_name></middle_name>
				<last_name>Ram</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>ramm1@mums.ac.ir</email>
				<code>90874</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Asma</first_name>
				<middle_name></middle_name>
				<last_name>Afshari</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>afsharias@mums.ac.ir</email>
				<code>90876</code>
				<coreauthor>No</coreauthor>
				<affiliation>Food Safety Specialist, Department of Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Seyedeh Belin</first_name>
				<middle_name></middle_name>
				<last_name>Tavakoly Sany</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>belintavakoli332@gmail.com</email>
				<code>90877</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Health Education and Health Promotion, Faculty of Health, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Abdollah</first_name>
				<middle_name></middle_name>
				<last_name>Jamshidi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>jamshidi39@gmail.com</email>
				<code>90875</code>
				<coreauthor>Yes</coreauthor>
				<affiliation>Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author></author_list>
				</article><article>
				<language>en</language>
				<article_id_issn></article_id_issn>
				<article_id_issn_online></article_id_issn_online>
				<article_id_pubmed></article_id_pubmed>
				<article_id_pii></article_id_pii>
				<article_id_doi></article_id_doi>
				<article_id_iranmedex></article_id_iranmedex>
				<article_id_magiran></article_id_magiran>
				<article_id_sid></article_id_sid>
				<title_fa></title_fa>
				<title>Evaluation of Pre-Sarcopenia and Sarcopenia in a Well-Nourished Late-Middle-Aged Population: A Feasibility Study of a Registry</title>
				<subject_fa></subject_fa>
				<subject></subject>
				<content_type_fa>مقاله پژوهشی</content_type_fa>
				<content_type>Research Paper</content_type>
				<abstract_fa><![CDATA[]]></abstract_fa>
				<abstract><![CDATA[Introduction : Sarcopenia is characterized by weakness of the skeletal muscles. This study aimed to evaluate the prevalence of sarcopenia and its relationship with dietary intake, socioeconomic status, depression, lifestyle, and physical activity for the first time in a well-nourished over 55 year’s old population. Methods: This study was conducted on a well-nourished above 55 years old population. The European Working Group on Sarcopenia in Older People-2 (EWGSOP-2) guideline was used to determine the prevalence of sarcopenia. Muscle mass was assessed using bioelectrical impedance analysis. Muscle strength and performance were evaluated using handgrip and gait speed, respectively. The dietary intake, socioeconomic status, psychological health, lifestyle, clinical factors, and physical activity were examined using valid tools. Results: A total of 766 well-nourished individuals (mean age=65.14±6.84 years old; male:female ratio= 1:1.99) were evaluated for sarcopenia. The prevalence of pre-, confirmed-, and severe sarcopenia were 23.9%, 1.8%, and 1.3%, respectively. Age was significantly related to sarcopenia (OR=1.096 (95% CI: 1.069-1.124), p&lt;0.001). Females had an increased risk of pre-sarcopenia (OR=2.189 [95% CI: 1.48-3.239], p=0.002), while males were at higher risk of confirmed and severe sarcopenia (OR=15.102 [95% CI: 4.461-51.131], p&lt;0.001). The decision tree model of sarcopenia indicated age as the main predictor for sarcopenia. Conclusion: According to EWGSOP-2, the overall prevalence of sarcopenia was 27% among well-nourished almost healthy elderly population. There was a relationship between age and sarcopenia. Females and males were at higher risk of pre-sarcopenia and confirmed and severe sarcopenia; respectively. Further research is strongly suggested to asses pre-sarcopenia. ]]></abstract>
				<keyword_fa></keyword_fa>
				<keyword>sarcopenia, Geriatric, Aging, Prevalence, Iran, Pre-sarcopenia</keyword>
				<start_page>258</start_page>
				<end_page>270</end_page>
				<web_url>https://jnfh.mums.ac.ir/article_21283.html</web_url>
			<author_list><author>
				<first_name>Mohammed  Reza</first_name>
				<middle_name></middle_name>
				<last_name>Shadmand Foumani Moghadam</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>mrsh13713@gmail.com</email>
				<code>92268</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Nutrition Sciences, Varastegan Institute for Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Sharif</first_name>
				<middle_name></middle_name>
				<last_name>Etemadi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>etemadi7798@gmail.com</email>
				<code>92269</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Nutrition Sciences, Varastegan Institute for Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Federico</first_name>
				<middle_name></middle_name>
				<last_name>Bozzetti</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>federicobozzetti@gmail.com</email>
				<code>92270</code>
				<coreauthor>No</coreauthor>
				<affiliation>Faculty of Medicine, University of Milan, Milan, Italy.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Mohammad</first_name>
				<middle_name></middle_name>
				<last_name>Amushahi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>amushahim@varastegan.ac.ir</email>
				<code>92271</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Nutrition Sciences, Varastegan Institute for Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Reyhane</first_name>
				<middle_name></middle_name>
				<last_name>Bakhshipour</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>bakhshipourr@varastegan.ac.ir</email>
				<code>92272</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Nutrition Sciences, Varastegan Institute for Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Parnian</first_name>
				<middle_name></middle_name>
				<last_name>Pezeshki</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>pezeshkip@varastegan.ac.ir</email>
				<code>92273</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Nutrition Sciences, Varastegan Institute for Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Majid</first_name>
				<middle_name></middle_name>
				<last_name>Ghayour-Mobarhan</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>ghayourm@mums.ac.ir</email>
				<code>92274</code>
				<coreauthor>No</coreauthor>
				<affiliation>Metabolic Syndrome Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.|Department of Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Majid</first_name>
				<middle_name></middle_name>
				<last_name>Khadem-rezaiyan</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>khademrm@mums.ac.ir</email>
				<code>92275</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Community Medicine and Public Health, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Khashayar</first_name>
				<middle_name></middle_name>
				<last_name>Khanizade</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>khashayar.khanizadeh98@gmail.com</email>
				<code>92276</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Nutrition Sciences, Varastegan Institute for Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Luciana</first_name>
				<middle_name></middle_name>
				<last_name>B Sutanto</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>lcsutanto@yahoo.com</email>
				<code>92277</code>
				<coreauthor>No</coreauthor>
				<affiliation>Faculty of Medicine, Krida Wacana Christian University, Jakarta, Indonesia.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Gordon</first_name>
				<middle_name></middle_name>
				<last_name>Ferns</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>g.ferns@bsms.ac.uk</email>
				<code>92278</code>
				<coreauthor>No</coreauthor>
				<affiliation>Division of Medical Education, Brighton, and Sussex Medical School, Falmer, Brighton, BN1 9PH, Sussex, UK.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Zohreh</first_name>
				<middle_name></middle_name>
				<last_name>Hosseini</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>hosseiniz@varastegan.ac.ir</email>
				<code>92279</code>
				<coreauthor>Yes</coreauthor>
				<affiliation>Department of Nutrition Sciences, Varastegan Institute for Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author></author_list>
				</article><article>
				<language>en</language>
				<article_id_issn></article_id_issn>
				<article_id_issn_online></article_id_issn_online>
				<article_id_pubmed></article_id_pubmed>
				<article_id_pii></article_id_pii>
				<article_id_doi></article_id_doi>
				<article_id_iranmedex></article_id_iranmedex>
				<article_id_magiran></article_id_magiran>
				<article_id_sid></article_id_sid>
				<title_fa></title_fa>
				<title>Cooking Process Optimization in Canned Beef Production Using the Response Surface Method</title>
				<subject_fa></subject_fa>
				<subject></subject>
				<content_type_fa>مقاله پژوهشی</content_type_fa>
				<content_type>Research Paper</content_type>
				<abstract_fa><![CDATA[]]></abstract_fa>
				<abstract><![CDATA[Introduction: Canning food is one of the good methods of food preservation. This method will create a good shelf if the principles of preparation are observed. In this regard, the present study aimed to optimize the cooking time and pressure for canned beef production. Methods: In this study, three levels of pressure (1, 1.2 and 1.4 bars) and three cooking times (9, 15 and 18 minutes) were applied. Response surface method was used for pH, phloem weight, water-soluble solids (Brix), and protein content and sensory examinations in the produced products.Results: The results showed that the phloem, weight and the general acceptance of the samples decreased with the increasing of processing time and pressure. Only the linear parameter of process time had a significant effect on the pH at the level of 5%, which increased slightly with the pH of the samples. Conclusion: The results of process optimization showed that the surface response method is an appropriate approach for optimizing the cooking process in the preparation of canned veal.]]></abstract>
				<keyword_fa></keyword_fa>
				<keyword>optimization, Cooking process, Canned, Beef, Response Surface Method</keyword>
				<start_page>282</start_page>
				<end_page>289</end_page>
				<web_url>https://jnfh.mums.ac.ir/article_21324.html</web_url>
			<author_list><author>
				<first_name>Mohsen</first_name>
				<middle_name></middle_name>
				<last_name>Dolkhani</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>rkbs_kh@yahoo.com</email>
				<code>92477</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Food Science and Technology, Maku Branch, Islamic Azad University, Maku, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Ahmad</first_name>
				<middle_name></middle_name>
				<last_name>Gharekhani</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>a.gharekhani@yahoo.com</email>
				<code>92478</code>
				<coreauthor>Yes</coreauthor>
				<affiliation>Department of Veterinary Medicine, Maku Branch, Islamic Azad University, Maku, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Reza</first_name>
				<middle_name></middle_name>
				<last_name>Kazempoor</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>r.kazempoor@riau.ac.ir</email>
				<code>92479</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Biology, Roudehen Branch, Islamic Azad University, Roudehen, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author></author_list>
				</article><article>
				<language>en</language>
				<article_id_issn></article_id_issn>
				<article_id_issn_online></article_id_issn_online>
				<article_id_pubmed></article_id_pubmed>
				<article_id_pii></article_id_pii>
				<article_id_doi></article_id_doi>
				<article_id_iranmedex></article_id_iranmedex>
				<article_id_magiran></article_id_magiran>
				<article_id_sid></article_id_sid>
				<title_fa></title_fa>
				<title>A Correlation between Nutritional Adequacy and Clinical Outcomes among Children Critically Hospitalized with COVID-19</title>
				<subject_fa></subject_fa>
				<subject></subject>
				<content_type_fa>مقاله پژوهشی</content_type_fa>
				<content_type>Research Paper</content_type>
				<abstract_fa><![CDATA[]]></abstract_fa>
				<abstract><![CDATA[Introduction: Malnutrition is a prominent cause of mortality and morbidity in hospitalized children. Comorbidity of infection and malnutrition can exacerbate nutritional deficiencies and worsen healing. This study aimed to evaluate nutritional status, dietary intake adequacy, and their correlation with clinical outcomes among children diagnosed with coronavirus disease 2019 (COVID-19). Methods: This prospective observational study was conducted on 30 children admitted to the pediatric intensive care unit (PICU) ward of Akbar Hospital, Mashhad University of Medical Sciences, Mashhad, Iran, for eight weeks. Age, gender, and nutritional status (weight-for-lengths/heights z-scores, based on the World Health Organization child growth standards) of critically ill children with COVID-19 were recorded and evaluated upon admission. Dietary intake and its adequacy were also calculated during hospitalization. Then, the correlation between mentioned variables with clinical outcomes was examined. Results: Out of 30 patients, malnutrition was severe in 16.7%, moderate in 16.7%, while nutrition status was normal in 66.7% of patients. There was no significant correlation between z-scores and mortality or length of stay. However, significant differences were found between energy intake adequacy and length of hospitalization (p&lt;0.001), as well as protein intake adequacy and mortality (p=0.008). Conclusion: The study showed a significant correlation between dietary intake adequacy and clinical outcomes, suggesting the role of optimizing nutrition therapy in ameliorating clinical consequences in critically ill children.]]></abstract>
				<keyword_fa></keyword_fa>
				<keyword>Adequacy, energy, Protein, Mortality, Pediatric intensive care unit</keyword>
				<start_page>290</start_page>
				<end_page>294</end_page>
				<web_url>https://jnfh.mums.ac.ir/article_21402.html</web_url>
			<author_list><author>
				<first_name>Effat</first_name>
				<middle_name></middle_name>
				<last_name>Saghi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>sghie941@mums.ac.ir</email>
				<code>92890</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Majid</first_name>
				<middle_name></middle_name>
				<last_name>Sezavar</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>sezavardm@mums.ac.ir</email>
				<code>92891</code>
				<coreauthor>No</coreauthor>
				<affiliation>Clinical Research Development Unit of Akbar Hospital, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Mohammad</first_name>
				<middle_name></middle_name>
				<last_name>Safarian</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>safarianm@mums.ac.ir</email>
				<code>92892</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Gholamreza</first_name>
				<middle_name></middle_name>
				<last_name>Khademi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>khademigh@mums.ac.ir</email>
				<code>92893</code>
				<coreauthor>No</coreauthor>
				<affiliation>Clinical Research Development Unit of Akbar Hospital, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Maryam</first_name>
				<middle_name></middle_name>
				<last_name>Naseri</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>maryamnaseri63@yahoo.com</email>
				<code>92894</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Pediatrics, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Samin</first_name>
				<middle_name></middle_name>
				<last_name>Hejazi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>samin.hejazi.93@gmail.com</email>
				<code>92895</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Fatemeh</first_name>
				<middle_name></middle_name>
				<last_name>Roudi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>roudielham@gmail.com</email>
				<code>92889</code>
				<coreauthor>Yes</coreauthor>
				<affiliation>Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author></author_list>
				</article><article>
				<language>en</language>
				<article_id_issn></article_id_issn>
				<article_id_issn_online></article_id_issn_online>
				<article_id_pubmed></article_id_pubmed>
				<article_id_pii></article_id_pii>
				<article_id_doi></article_id_doi>
				<article_id_iranmedex></article_id_iranmedex>
				<article_id_magiran></article_id_magiran>
				<article_id_sid></article_id_sid>
				<title_fa></title_fa>
				<title>The Effect of High- and Low-Intensity Interval Training on Myostatin Gene Expression Levels in Muscles Fibers of Rats with Myocardial Infarction</title>
				<subject_fa></subject_fa>
				<subject></subject>
				<content_type_fa>مقاله پژوهشی</content_type_fa>
				<content_type>Research Paper</content_type>
				<abstract_fa><![CDATA[]]></abstract_fa>
				<abstract><![CDATA[Introduction: Myocardial infarction (MI) is an essential coronary artery disease, which affects mitochondrial function and causes muscle atrophy due to vessel blockage and disruption in blood transfusion and oxygen transfer. Interval exercises reduce muscle atrophy, but the appropriate exercise intensity is still unknown. This study aimed to evaluate the effect of interval training with two for six weeks on Myostatin gene expression levels in slow (ST) and fast (FT) twitch muscles in rats with MI. Method: Eighteen ten-week male Wistar rats with MI were randomly assigned into high- (HIIT) (90-85% VO2max) and low-intensity interval training (LIIT) (50-60% VO2max) with a control group (CG, without training). Myostatin gene expression of FT and ST was investigated as a stimulant of muscle atrophy. The training protocol was 30-minute intermittent jogging sessions on a treadmill. Each interval included 4 min of running (85-90% VO2max for HIIT and 55-60% for LIIT) and 2-minute active recovery (50-60% for HIIT and 45-50% for LIIT) three days a week for six weeks. Results: LIIT significantly decreased myostatin expression in both ST and FT while HIIT only decreased myostatin expression in ST compared to CG (P = 0.002, P = 0.016, and P=0.011, respectively). HIIT induced myostatin expression reduction was higher in FT compared to CG (P = 0.078). There was a significant difference in myostatin expression between CG (8.87) and the two training groups (HIIT [0.949] and LIIT [3.11]) in ST (P≤0.05), and between  CG and LIITs and HIIT (1.22) and LIIT (0/975) in FT (P&lt;0.05). Conclusion: Six weeks of HIIT and LIIT reduced myostatin gene expression and decreased ST and FT atrophy in rats with MI. ]]></abstract>
				<keyword_fa></keyword_fa>
				<keyword>Myocardial infarction, Muscle atrophy, Interval training</keyword>
				<start_page>295</start_page>
				<end_page>299</end_page>
				<web_url>https://jnfh.mums.ac.ir/article_21511.html</web_url>
			<author_list><author>
				<first_name>Sara</first_name>
				<middle_name></middle_name>
				<last_name>Karbalaeifar</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>karbalaei_s@yahoo.com</email>
				<code>93389</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Physical education University of Tehran, Kish international campus, Kish, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Mehran</first_name>
				<middle_name></middle_name>
				<last_name>Ghahramani</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>mehran.physiology@gmail.com</email>
				<code>93390</code>
				<coreauthor>Yes</coreauthor>
				<affiliation>Department of Exercise Physiology, Gilan-E-Gharb Branch, Islamic Azad University, Gilan-E-Gharb, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author></author_list>
				</article><article>
				<language>en</language>
				<article_id_issn></article_id_issn>
				<article_id_issn_online></article_id_issn_online>
				<article_id_pubmed></article_id_pubmed>
				<article_id_pii></article_id_pii>
				<article_id_doi></article_id_doi>
				<article_id_iranmedex></article_id_iranmedex>
				<article_id_magiran></article_id_magiran>
				<article_id_sid></article_id_sid>
				<title_fa></title_fa>
				<title>Identification of Coxiella Burnetti and Mycobacterium SPP through Touch-down PCR Examination in Unpasteurized Camel Milk in North-East of Iran</title>
				<subject_fa></subject_fa>
				<subject></subject>
				<content_type_fa>مقاله پژوهشی</content_type_fa>
				<content_type>Research Paper</content_type>
				<abstract_fa><![CDATA[]]></abstract_fa>
				<abstract><![CDATA[Introduction: Food-borne illness cause major international health problems and reduce economic growth. A highly prevalent zoonotic disease is Q fever, found in many areas like New Zealand, Saudi Arabia, and Egypt. Coxiella burnetii is caused by an obligate intracellular bacterium that is considered in ruminants and ubiquitous and can survive in the environment for a long time. Early and reliable diagnosis of food borne pathogens through molecular methods like polymerase chain reaction is critical to find positive outcomes in eradication programs. Method: In this study 100 milk samples obtained from 100 camels were examined in terms of C. burnetii and Mycobacterium presence through a Touch-down PCR assay. Results: In total, there were six positive specimens of Coxiella burnetii in camel milk samples. No Mycobacterium was found in the samples. Conclusions: The findings indicated that healthy camels were major sources of C. burnetii in North-East of Iran. There is a need for studies on risk of Coxiella infection in farmers, veterinarians, milk‐processing and slaughterhouse workers.]]></abstract>
				<keyword_fa></keyword_fa>
				<keyword>Coxiella burnetii, Mycobacterium camel milk, Touch-down PCR, Iran</keyword>
				<start_page>300</start_page>
				<end_page>304</end_page>
				<web_url>https://jnfh.mums.ac.ir/article_21282.html</web_url>
			<author_list><author>
				<first_name>Niloufar</first_name>
				<middle_name></middle_name>
				<last_name>Shahbazi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>niloufarshahbazi@gmail.com</email>
				<code>92264</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Food Hygiene and Food Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Bahareh</first_name>
				<middle_name></middle_name>
				<last_name>Javadi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>javadi3011@gmail.com</email>
				<code>92266</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Asma</first_name>
				<middle_name></middle_name>
				<last_name>Afshari</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>afsharias@mums.ac.ir</email>
				<code>92265</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Abdollah</first_name>
				<middle_name></middle_name>
				<last_name>Jamshidi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>ajamshid@um.ac.ir</email>
				<code>92263</code>
				<coreauthor>Yes</coreauthor>
				<affiliation>Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Mahdis</first_name>
				<middle_name></middle_name>
				<last_name>Ghavidel</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>ghavidelmd@mums.ac.ir</email>
				<code>92267</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Microbiology and Virology, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author></author_list>
				</article><article>
				<language>en</language>
				<article_id_issn></article_id_issn>
				<article_id_issn_online></article_id_issn_online>
				<article_id_pubmed></article_id_pubmed>
				<article_id_pii></article_id_pii>
				<article_id_doi></article_id_doi>
				<article_id_iranmedex></article_id_iranmedex>
				<article_id_magiran></article_id_magiran>
				<article_id_sid></article_id_sid>
				<title_fa></title_fa>
				<title>Development and Validation of Ramadan Fasting Basic Information and Nutritional Habits Questionnaire</title>
				<subject_fa></subject_fa>
				<subject></subject>
				<content_type_fa>مقاله پژوهشی</content_type_fa>
				<content_type>Research Paper</content_type>
				<abstract_fa><![CDATA[]]></abstract_fa>
				<abstract><![CDATA[Introduction: Most Ramadan fasting studies are usually conducted over one-year periods and show the short-term effects of Ramadan fasting. There is no standard tool or questionnaire to evaluate people&#039;s fasting habits and Ramadan fasting long term effects. For the first time, we designed a study to develop and validate a questionnaire to evaluate people&#039;s fasting habits as a tool for the determination of short-term and long-term Ramadan fasting effects. Methods: After designing the questionnaire, it was sent to 10 experts in this field for judging and commenting (content validity). The validity of the questionnaire was evaluated using the Content Validity Ratio (CVR) index&gt; 0.62, which includes the questionnaire&#039;s essentiality, relevancy, clarity, and comprehensiveness. In order to check the questionnaire reliability, the &quot;test-retest method&quot; was applied among 10 individuals. Results: After multiple drafts, the questionnaire contained 16 items, categorized into “Basic information on fasting (demographic information)”, and “Fasting nutritional habits” including 13 and 3 questions, respectively. The overall CVR for relevancy, clarity, and comprehensiveness of the tool were 0.92, 0.95, 0.97, and 0.95, respectively. The Pearson correlation coefficient of the test–retest stage was 0.85. Conclusions: This Ramadan fasting habits questionnaire demonstrated strong content validity and test-retest reliability. It can be an appropriate instrument for the evaluation of Ramadan fasting basic information and nutritional habits in research or practice-oriented settings for the determination of short-term and long-term Ramadan fasting effects.]]></abstract>
				<keyword_fa></keyword_fa>
				<keyword>Ramadan fasting, Questionnaire, Validity</keyword>
				<start_page>305</start_page>
				<end_page>310</end_page>
				<web_url>https://jnfh.mums.ac.ir/article_21647.html</web_url>
			<author_list><author>
				<first_name>Maryam</first_name>
				<middle_name></middle_name>
				<last_name>Alinezhad-Namaghi</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>alinezhadnm@mums.ac.ir</email>
				<code>93999</code>
				<coreauthor>No</coreauthor>
				<affiliation>Transplant Research Center, Clinical Research Institute, Mashhad University of Medical Sciences, Mashhad, Iran.|International UNESCO Center for Health-Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran.|Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Mohsen</first_name>
				<middle_name></middle_name>
				<last_name>Nematy</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>nematym@mums.ac.ir</email>
				<code>94000</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.|Metabolic Syndrome Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Toktam</first_name>
				<middle_name></middle_name>
				<last_name>Sahranavard</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>sahranavardt3@mums.ac.ir</email>
				<code>94001</code>
				<coreauthor>No</coreauthor>
				<affiliation>International UNESCO Center for Health-Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Saeid</first_name>
				<middle_name></middle_name>
				<last_name>Eslami</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>t8.sahra@gmail.com</email>
				<code>94002</code>
				<coreauthor>No</coreauthor>
				<affiliation>Pharmaceutical Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Majid</first_name>
				<middle_name></middle_name>
				<last_name>Khadem-rezaiyan</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>khademrm@mums.ac.ir</email>
				<code>94003</code>
				<coreauthor>No</coreauthor>
				<affiliation>Department of Community Medicine, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Mahdi</first_name>
				<middle_name></middle_name>
				<last_name>Afarideh Sani</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>m.afarideh@icloud.com</email>
				<code>94004</code>
				<coreauthor>No</coreauthor>
				<affiliation>Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author><author>
				<first_name>Abdolreza</first_name>
				<middle_name></middle_name>
				<last_name>Norouzy</last_name>
				<suffix></suffix>
				<first_name_fa></first_name_fa>
				<middle_name_fa></middle_name_fa>
				<last_name_fa></last_name_fa>
				<suffix_fa></suffix_fa>
				<email>norouzya@mums.ac.ir</email>
				<code>94005</code>
				<coreauthor>Yes</coreauthor>
				<affiliation>Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.|Metabolic Syndrome Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
				<affiliation_fa></affiliation_fa>
				 </author></author_list>
				</article>
			</articleset>
			</journal>