Background & Aims: Obesity which is produced due to excessive accumulation of fat in body compartments could result from imbalance between intake and consumption of energy and is related to the Food Habits of each person. The aim of this study was to assess obesity and its relationship with female adolescents’ Food Habits in Tehran.Material & Methods: It was a predictive correlational study. The sample consisted of 385, 14-18 year old female students in west of Tehran. The students were recruited by multistage random sampling. Data was collected by Food Frequency Questionnaire, caliper, tape measure and measurement scale and analyzed by ANOVA, Pierson correlation and multiple regression tests using SPSS-PC (v.14).Results: According to the findings, %18 of the students were overweight and obese based on Triceps skin fold thickness and %15 were overweight and obese based on body mass index. Frequency of daily consumption of bread and cereals, rice, fat, soft drinks and egg among overweight and obese students were significantly higher than other groups (p<0.05).Conclusion: Due to the high consumption of unhealthy Food among overweight and obese girls the prevalence of chronic diseases associated with obesity in the future is disturbing. Therefore, promotion of healthy nutrition and health education in schools and families by those involved in the health sector particularly community health nurses seem to be necessary.

Introduction: Cancer is one of the three health issues of the society and the third cause of mortality in Iran. Food Habits play a significant role in preventing cancer. The present study therefore, was carried out to assess Food Habits of Tehran citizens for cancer prevention. Methods: This study is a cross- sectional study was conducted with a sample of 2500 Tehran citizens who were recruited through systematic cluster random sampling. Data were collected using questionnaires including demographic factors and Food Habits. Validity and reliability of tool was gained through content validity and Alfa-Cronbach test. Data was collected in one time occasion and in person. All statistics were computed by the SPSS software using descriptive and inferential tests. Results: The showed demonstrated that the 38.2% of Tehran citizens had their BMI at the level of being overweight and upper. The Food Habits for cancer prevention were relatively appropriate for most of them (61.3%), but no one was at the desired level. Conclusion: Concerning the study results that no one had proper Food Habits for cancer prevention, public education and increasing awareness of people in this regards by ministry of health, cancer institute’s, mass media, educational system, ministry of labour and social affairs is strongly recommended.

Background: Personality plays an important role in Food choices. The aim of this study was to assess the association of personality traits with dietary Habits and Food preferences. Methods: This cross‑, sectional study was carried out on 224 healthy female students aged 18–, 30 years with a normal BMI. Dietary Habits, Food preferences, and personality were assessed using validated questionnaire. Results: Our results showed that neuroticism and openness were associated with low scores while conscientiousness was related to high scores of dietary Habits (r = ‑, 0. 33 P < 0. 001, r = ‑, 0. 13, P < 0. 05 and r = 0. 26, P < 0. 001, respectively). In addition, neuroticism was correlated with preference to salty, sour and fatty Foods and negatively associated with dairy products (P < 0. 05). Extraversion showed a positive correlation with preference to fast Foods, ice cream, chocolate, cocoa, and negative correlation with meat. Openness was positively correlated with preference for meat and biscuit and negatively correlated with fruits (P < 0. 05). Agreeableness was related to having soft drinks and sweetened fruit juices and conscientiousness had a positive association with preference to dairy products, vegetables, nuts, Food with salty tastes, and a negative association with biscuits (P < 0. 05). Conclusions: Overall, assessing personality traits could be useful to identify young women who may be at risk of unhealthy dietary Habits.

Hyperphosphoremia is one of the most important risk factors for morbidity and mortality for chronic kidney disease (CKD) patients, and also, for the general population. Excessive dietary intake of phosphate (P) is one of the key factors. In particular, P in its inorganic form, which is contained in Food additives, is more readily absorbed. Unfortunately, these Food additives are mostly present in convenience so called "fast Foods" (pre-cooked), soft drinks, which represent the typical Food consumed by our hemodialysis (HD) population, composed by elderly people, mostly low-socio economic class, who often live alone.Objectives: We performed an observational retrospective multicenter study to find any association between social, cultural and economic situation, as well as Food Habits, and P levels in a cohort of patients on HD. Secondarily; we also examined the association between the fast Food consumption and increased P levels, as well as patient compliance for P binding products.Patients and Methods: To explore the association between socio-economic factors and serum P levels, we enrolled 100 patients on periodic HD treatment from three different units. Information on social, cultural, economic, diet Habits, therapy for hyperphosphoremia and hematological and clinical parameters had been collected through specific questionnaires, administered by a physician.Results: Results showed serum P level was reduced in patients who live alone compared to patients in family (P=0.04), in self-sufficient (P=0.05) and in patients belonging to middle-upper class, versus low-class (P=0.003). Fast Foods intake correlates with increase in P serum levels (P=0.002), whilst the same correlation was not found for cheese intake. Our data show that socio-economic status and Food Habits are useful predictors of P serum levels.Conclusions: In conclusion, dietary counseling of patients on HD is mandatory. Interventions that consider the socio-economic situation allow delivering important messages on Foods with the least amount of P and adequate protein content, and they may be a successful strategy in targeting patients at a higher risk of hyperphosphoremia.

Capoeta capoeta gracillisis a herbivorous fish that has not any Food competition with other fishes due to its particular Habits in many rivers and lakes. This study was conducted in October 2007 in Zarrin-Gol Stream, a branch of the Gorgan-rood River. A hundred fish were captured by electro shockers (1.7 kw, 150-200v). In study of Food Habits of fishes, main Food item were prephytons specially Chrysophyta phylum with 97%. The rest of them were Chlorophyta, Cyanophyta and Euglenophyta. In study of Fp (possibility percent) of prey with Castello method, Diptera was main prey. It seems, that this fish has mostly herbivorous regime in Zarrin-Gol Stream, but it feed sometimes of macro benthoses and aquatic larvae.

BACKGROUND: Cigarette smoking is an important risk factor of various chronic diseases. Smokers also seem to make a lifestyle which is different from those of non-smokers. This study was conducted to compare dietary Habits of smoker and non-smoker individuals.METHODS: This cross-sectional study was conducted in 2000-2001 in Isfahan and Najaf-Abad counties. Sample size was 6300 individuals aged ³ 19 year old. The individuals’ Food Habits were assessed by using a Food frequency questionnaire.RESULTS: Smokers’ consumption of some Foods, including whole diary products, was higher than that of non-smokers (P=0.001). Also, the frequency consumption of hydrogenated oil and liquid oil in smoker men and non-smoker ones was 6.9±4.2, 6.5±4.3, 2.2±2.6 and 2.7±2.4, respectively (P=0.001). Mean consumption of fast Food in smoker men was higher than nonsmokers (1±1.4 vs.0.8±1.5, respectively, P=0.01). Non-smoking men's mean intake of fruit and vegetables was higher than that of smokers (11.7±6 vs.11±6, respectively, P=0.01).CONCLUSION: The results showed that smokers have an unhealthier dietary pattern than nonsmokers; so, this is reflected in their unhealthy Food choices, e.g. greater consumption of Food products with high levels of saturated fat and cholesterol. Smoking and unhealthy dietary behavior have synergistic effects on incidence of non-communicable diseases. Broad interventions are required in the community towards tobacco consumption control and lifestyle modification in smokers.