Introduction: According to the World Health Organization’s (W.H.O) reports, obesity and overweight are among the most health-threatening problems in many countries, including Iran. Evidence has suggested attentional bias has an important role in dieters’ failure. Also, results from previous studies show that eating style is an important factor in predicting dieters’ success. The purpose of this study was investigating these factors in an Iranian sample.Method: In the present study, food attentional bias (FAB), eating styles, and their interactions were investigated in dieters (N=34) and non-dieters (N=35). The exclusion criteria were bulimia or anorexia nervosa. FAB was assessed using a modified emotional Stroop paradigm. Dutch Eating Behavior Questionnaire (DEBQ) was used to measure the participants’ dominant eating style.Results: Results indicated that, in comparison with non-dieters, dieters show more FAB, and increases in body mass index (BMI) were associated with increases in the participants’ FAB.  The majority of overweight and obese participants had emotional and restrained eating styles.Conclusion: To increase their success rate, it seems that dieting programs should address the dieters’ dominant eating style and efforts need to be made to reduce their FAB.

Repeated diet failure leading to lowered self-esteem, a sense of guilt and even self-hatred. Studies have suggested that attentional biases for food cues may play an essential role in the development and the maintenance of maladaptive eating behaviors. This research aimed to investigate the effectiveness of attentional bias modification Food-Related stimuli and food craving in dieters. The method was quasi-experimental with two-group pretest-posttest design. 30 people were selected based on the inclusion criteria and were randomly assigned to the two groups of experiment and control. The experimental group received the intervention attentional bias modification training. To measure attentional bias and interventions Dot-probe task test (MacLeod et al, 1986) and to measure food craving, Food Craving Questionnaire (Cepeda-Benito, 2000) were used respectively. The results indicated that there was a significant difference between two groups in attention bias and food craving in the pre-test and post-test. The results also showed that there was a significant difference between the experimental and control groups in the dimensions of intention and planning to consume food, anticipation of positive reinforcement, anticipation of relief from negative feelings, lack of control over eating, thoughts or preoccupation with food, emotions before or during food craving and guilt from craving (P<0/05).

Introduction: This study was conducted to investigate motivational structure (MS) and eating behavior of the women, registered in one of the sports clubs in Mashhad city, North East of Iran. Materials and Methods: In this descriptive study, sixty overweight women (Mean of BMI=29.93 kg/m2, SD=3.71) and sixty normal weight women (Mean BMI=21.36 kg/m2, SD=1.79) completed the Personal Concern Inventory (PCI) and Dutch Eating Behavior Questionnaire (DEBQ). To test the hypotheses of the study, MANCOVA, ANOVA and Regression analysis were used.Results: The results showed that, compared with controls, overweight and obese women had a more MS (P³0.001), and on the DEBQ, they scored higher on emotional eating (P³0.001) (including confused emotions (P³0.001) and clearly labeled emotions (P³0.001)) and external eating (P=0.001). Moreover, overweight and obese women who reported frequent failures with their diet had more maladaptive MS (P³0.001) than overweight and obese who are successful in their diets. Furthermore, the results of hierarchical Regression analyses showed that motivational structure can predict the participants' BMI (P³0.001) and the number of dieters' failures (P³0.001), independent of the effects of age and education. Eating style could predict BMI (P³0.001).Conclusion: Overweight and obese women had more maladaptive MS than women with normal weight, and the two groups had a different eating behavior. Overweight and obese women who reported frequent failures with their diet had more maladaptive MS than those with successful dieting history. Moreover, motivational structure could predict the participants' BMI and the number of dieters' failures. Eating style could predict the BMI.

Recent Studies demonstrate that sport supplements are moving slowly from the markets to mass markets sales. During the last decade, customers shift from body builders and weight trainers to life- style users and, hence, new market and manufactures chances. The billion dollar market for sport supplements is estimated in the USA as the biggest market around the world. These supplements are classified into three main groups; 1) functional foods, 2) beverages, and 3) supplements. Most of the users are weight trainers, athletes, recreational users and the most important consumers in recent year are “lifestyle” users.They are consumers who need to feel fit and healthy and believe that they are involved in a healthy program through utilization of these products. There is anhigher interest for sport beverages.Energy bars and high-protein content bars can be used for dieters to prevent hunger. Ingredients that claim to reduce weight and burn calories are more in demand due to the interests of customers.

Introduction: Identifying the cognitive and behavioral factors that cause obesity and overweight, as well as the variables that affect the treatment process can help improve the treatment process of obesity and achieve long-term therapeutic results. Materials and Methods: In this descriptive study in 2019, 100 female volunteers were selected using the convenient sampling method and divided equally into two groups: overweight and obese individuals and people with normal weight. G*Power software was used to determine the sample size in each group. In each group, positive implicit association, working memory capacity and impulsivity were measured. Results: Results of the univariate analysis of covariance, by controlling the effect of age, showed the effect of group on positive implicit association figures (P=0. 59, F=0. 28, ) and working memory capacity (P=0. 74, F=0. 10) was not significant. In other words, obese and non-obese groups were not significantly different in terms of positive implicit association, and working memory capacity. However, results were statistically significant for impulsivity variable (P=0. 03, F=7. 06). Conclusion: The results of this study suggested that impulsivity, as a personality trait, plays a crucial role in the success or failure of dieters. Individuals with high body mass index, who are classified as obese, are more likely to experience impulsivity.

Background and Objective: Chocolate is one of the most popular food products, which, despite its desirable nutritional and health effects, can cause health risks/problems in consumers due to its high energy content. One way to reduce these risks/problems is to replace the sucrose with low-energy prebiotic compounds. The objective of the present study wasto explore the possibility of replacing sucrose with inulin, polydextrose, and maltodextrin in producing a low-energy dark chocolate with prebiotic properties using a Simplex Lattice Mixture Design.Materials and Methods: Sucralose (an artificial sweetener substituted for sucrose), was used along with inulin (a prebiotic), polydextrose and maltodextrin (bulking agents) with different ratios (0, 25, 50, 75 and 100%) to produce samples of a dark chocolate. The physicochemical (pH, water activity, and moisture, fat, and protein contents), mechanical and rheological (hardness, viscosity and yield value), as well as sensory (sweetness, firmness, mouth coating, and color) properties of the samples were examined.Results: The results showed that chocolate samples containing high levels of sugar substitutes had the highest moisture content and viscosity, as well as lower hardness. Out of the 5 mathematical models tested to predict the rheological characteristics of the chocolates produced, the Casson model was found to be the most suitable. There were no statistically significant differences between the treated and control samples as regards sensory characteristics. Furthermore, the results of superimposed contour plot showed optimum ranges to be 0-6% and 11–15% for inulin, 22–38% and 64–79% for polydextrose and 21–31% and 62-77% for maltodextrin.Conclusion: The findings show that a low-energy dark chocolate with prebiotic functional food properties can be produced using a low-energy sweetener (substituted for sucrose) and bulking agents (to improve rheological and sensory properties). Such a chocolate can compete with ordinary dark chocolate and can be consumed by children, adults and dieters with little restriction.

The future of sport and exercise nutrition is bright. There have been tremendous advances in knowledge and its application, particularly in the last 15 years, and more advances are expected. The number of full-time jobs is slowly increasing. Athletes at all levels are looking seriously at the role nutrition plays in training, recovery, and performance.As athletes compete at the professional level for longer periods of time than in the past, nutrition becomes particularly important because of its role in recovery and good health.Although no one can predict the future with accuracy, some likely developments in the field of sport and exercise nutrition are outlined here.Recent Studies demonstrate that sports supplements moving slowly from the markets to mass markets sales. In this decade, customers shift from body builders and weight trainers to life- style users and, hence, new market and manufactures chances. The billion dollar market for sport supplements estimated in USA as a biggest market around the world is estimated nearby five billion $. These supplements classified in three main groups; functional foods, beverages, and supplements. Most of the users are: weight trainers, athletes, recreational users and the most important consumers in recent year categorized as “lifestyle”users.They are consumers that need to feel wellness and wellbeing and have a good sense that they are involved in a healthy program through utilization of these products. There is an advance interest for sport beverages. Energy bars and high protein content bars can use for dieters that prevent hunger.Ingredients that reduce weight and burning calories are one of the main reasons of interests of customers.Job Opportunities: The number of full-time jobs in sport nutrition is expected to slowly increase. A major issue is credentialing and the distinction between sport nutritionists and sport dietitians. In the United States, there is no requirement for people who work in the field of sports nutrition to be licensed. Thus, individual employers set the qualifications for the job. At the present time, the strongest credential in terms of education and experience appears to be the boardcertified specialist in sports dietetics (CSSD), which requires that the person be a registered dietitian.Dual Areas of Expertise: Most athletes would benefit from the expertise of a sport dietitian. Unfortunately, budgets at the high school and club levels are usually small and strained, so it is beyond the budget to hire such a person. Being certified in two areas, such as sport dietetics and strength and conditioning, could be beneficial because there may be enough money in the budget for a full-time person who is qualified to work in both areas.Entrepreneurial Skills: An entrepreneur is someone who sets up and finds financing for new commercial enterprises.The field of sport and exercise nutrition is ripe for entrepreneurs.New forms of communication such as video conferencing, text messaging, and social networking Web sites may provide the platform for some creative ways to counsel athletes about nutrition.

This research was carried out to introduce single seed descent as an applied wheat breeding for accelerating the development of pure lines. Twenty five crosses between durum wheat cultivars and landraces and four crosses between bread wheat cultivars were performed and F1 and F2 generations were produced under field conditions in 2021-2022 and 2022-2023 cropping cycles. Ninety populations of durum wheat and four population of bread wheat, in total 23 populations, were used for producing seed of F2 segregating populations, which led to pure lines using the single seed descent (SSD) method in controlled conditions in greenhouse. Each generation cycle was approximately 70–80 days. To maintain and transfer genetic variation between and within generations, a single seed was harvested from each spike in the F₂, F₃, and F₄ generations and replanted to produce the subsequent generation. In the F₅ generation, all seeds from each spike were harvested separately, and stored in individual envelopes and considered as F₆ pure lines. At the conclusion of the three-year study, a total of 1,456 F6 pure lines were developed from the 23 successful wheat crossing programs. Keywords: Wheat, hybridization, segregating generations, desirable traits, seed number.   IntroductionRecently, speed breeding has emerged as a novel strategy to shorten the time required to achieve pure lines and develop new crop varieties. In this method, plants are grown in controlled growth chambers or greenhouses under optimized light intensity, quality, photoperiod, and temperature, accelerating physiological processes such as photosynthesis and flowering, thereby reducing the seed-to-seed cycle. Researchers have introduced speed breeding as a powerful method to accelerate cultivar development in crop plant breeding programs (Watson et al., 2018; Hickey et al. 2019; Jin-Kyung et al., 2023). Among speed breeding techniques, the single seed descent (SSD) method has proven highly effective. In SSD method, a single seed is harvested from each self-pollinated plant per generation. This approach not only reduces generational turnover time but also minimizes inter-plant competition and natural selection pressures, thereby preserving maximal genetic diversity until homozygous purity is achieved (Watson et al., 2018). The present research was designed and implemented in greenhouse conditions with the aim of reducing the time required to develop and release of durum and bread wheat cultivars resulting from different crosses using the single seed descent breeding method. Materials and MethodsIn this research, 25 crosses were made between durum wheat and four crosses between bread wheat cultivars. The F₁ and F₂ generations were produced under field conditions in 2021-2022 and 2022-2023 crop seasons, respectively. From the F₂ populations, 19 durum wheat and four bread wheat populations, totally 23 segregating populations, were kept, which led to pure lines using the single seed descent (SSD) method in controlled conditions in greenhouse. Greenhouse conditions were maintained with 22 hours of light (16,000 lux) and two hours of dark periods per day. The temperature ranged from 22–25°C during the light period and 17–18°C during the dark period. Relative humidity was maintained 60–70% in all growth stages. Results and DiscussionIn this research, 1456 pure lines were successfully developed from 23 crosses of durum and bread wheat using single seed descent (SSD) in Karaj, Iran. The process involved: 1) Crossing and F₁ seed production (Year 1), 2) Field cultivation of F₁ to generate 19 segregating F₂ populations (Years 2), 3) Handling the F3, F4, and F5 generations in the greenhouse under optimized conditions (22-hour light/2-hour dark, 23–25°C day/17–18°C night, 70% RH) to produce pure lines (Year 3). While these steps need six years in the conventional wheat breeding methods. In other words, three years were saved to produce pure lines in SSD method. No plants were removed in this method, therefore, the maximum genetic was maintained and transferred to subsequent generations. In addition, significant savings were made in irrigation water consumption, which is commonly used for managing the segregating generations in the field as well as in human resources costs in conventional wheat breeding.Different light sources including SMD lamps with purple and yellow light with intensity of 10-13 thousand lux, LED strip lights with white, blue and purple light with intensity of 6-4 thousand lux, and conventional LED lamps with intensity of 13-16 thousand lux had no significant effect on the grain physiological maturity. However, our observation showed that the white light with an intensity of 16,000 lux led to larger wheat spikes, higher thousand-grain weight, and more grains. Also, these lamps were easier to obtain and install, and their costs was much lower than other lamps.The pure lines produced in this research will be advanced the national wheat breeding programs for target environments in southern warm and dry and temperate agro-climatic zones. It is expected that commercial cultivars will released within the next few years. ReferencesHickey, L.T., Hafeez, A.N., Robinson, H, Jackson, S.A., Leal- Bertioli S.C.M., Tester, M., Gao, C., Godwin, I.D., Hayes, B.J. and Wulff, B.B.H. 2019. Breeding crops to feed 10 billion. Nature Biotechnology, 37, pp.744–754. DOI: 038/s41587-019-0152-9Jin-Kyung, C., Hyeonjin, P., Changhyun, C., Youngho, K., So-Myeong, L., Ki-Won, O., Jong-Min, K., Soon-Wook, K. and Jong-Hee, L. 2023. Acceleration of wheat breeding: enhancing efficiency and practical application of the speed breeding system. Plant Methods, 19(18), pp.1-9. DOI: 10.1186/s13007-023-01083-1Watson, A., Ghosh, S., Williams, M.J., Cuddy, W. S., Simmonds, J., Rey, M.D., Md Hatta, M.A., Hinchliffe, A., Steed, A., Reynolds, D., Adamski, N.M., Breakspear, A., Korolev, A., Rayner, T., Dixon, L.E., Riaz, A., Martin, W., Ryan, M., Edwards , D., Batley, J., Raman, H., Carter, J., Rogers, C., Domoney, C., Moore, G., Harwood, W., Nicholson, P., Dieters, M. J., Lacy, I.H., Zhou, J., Uauy, C., Boden, S.A., Park, R.F., Wulff, B.H. and Hickey L.T. 2018. Speed breeding is a powerful tool to accelerate crop research and breeding. Nature Plants, 4, pp.23-29. DOI: 10.1038/s41477-017-0083-8Yao, Y., Zhang, P., Liu, H., Lu, Z., and Yan, G. 2016. A fully in vitro protocol towards large scale production of recombinant inbred lines in wheat (Triticum aestivum L.). Plant Cell, Tissue and Organ Culture, 128, pp.655– 661. DOI: 10.1007/s11240-016-1145-8