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Articles by Jafar M. El-Qudah
Total Records ( 4 ) for Jafar M. El-Qudah
  Jafar M. El-Qudah , Basem F. Dababneh , Ala'a A. Al-Bakheit , Maisa M. Al-Qudah , Abdullah Al-Rawashdeh , Moayad Khataibeh , Khalid Abu-Alruz and Khalil I. Ereifej
  Jordan imports rice from different countries without any quality preferences. Twelve varieties of cooked rice marketed in Jordan were analyzed. The content per serving of these varieties were computed for energy, protein, carbohydrates, fat, calcium, sodium, potassium, magnesium, manganese, copper, iron and phosphorous. The protein content per serving found to range from 0.49 g for La Cigala rice to 6.2 g for Harvest rice. The fat content for all rice brands was less than 0.37 g per serving. The energy content ranged from 172.12 g/serving for Basmati rice to 212.25 g/serving for Sun White rice. Generally, all rice varieties contain significant amounts of minerals per serving. Ruzzana found to contain the highest level of calcium (38.2 mg/serving) and Amber the lowest calcium content (6.7 mg/serving). Magnesium content found to range from 5.7 mg/serving for Royal Umberella rice to 16.3 mg/serving for Ruzzana rice. Consumption of one serving of Harvest cooked rice will cover 13.5% of the daily requirement of protein for females and 11.1% for males. Manganese content of one serving of Harvest, Sun White, Abu bent and La Cigala will cover 22.2% of the daily requirements for females and 14.7% for males, while consumption of one of Basmati, Sos rice or Amber will cover only 11.1% and 8.75 of requirement for females and males respectively. Planning a healthful diet is not a simple task. Dietary Reference Intake planning and assessing the diets of individuals or groups of healthy individuals according to their stage of life and sex. Food choice is a function of many factors, including personal preferences, habits, ethnic heritage and tradition. Dietary guidelines for Americans, consider whole grain products like rice are among the food groups that form the basis of a healthy diet. Including rice as part of a healthy, balanced diet can be linked to overall healthier eating patterns. Rice eaters are more likely to eat a diet consistent with the 2005 Dietary Guidelines for Americans.
  Khaled Abu-Alruz , Ayman Suliman Mazahreh , Jihad M. Quasem , Ramadan K. Hejazin and Jafar M. El-Qudah
  Problem statement: Boiled white brined cheese (Nabulsi cheese) is the mostly consumed cheese in Jordan; this cheese should show meltability and high stretchability in order to fit in the production of high quality Kunafa and other popular local sweets and pastries. However, these characteristics are rarely available when usual processing and preservation method were used. Approach: This study was based on the hypothesis that it would be possible to imply meltability and stretchability to the cheese by proteolytic enzymes to the original brine that may specifically act on cross linking bonds of casein. In this study, six commercial proteases were used. It was found that Nabulsi cheese treated with papain developed an outstanding fibrous structure, this gave superiority in the application in kunafa, pizza and pastries. Results: The meltability and stretchability of Nabulsi cheese treated with papain were still excellent after 4 weeks of storage; this indicated the restricted enzyme action, probably due to high salt concentrations (18%) in storage brine. Conclusion: The meltability and stretchability of Nabulsi cheese treated with papain were still excellent after 4 weeks of storage.
  Ahmad A. Suleiman , Omar K. Alboqai , Nada Yasein , Jafar M. El-Qudah , Mo`ath F. Bataineh and Bayan A. Obeidat
  To determine the prevalence of overweight and obesity among Jordan University students and to investigate some factors that might be associated with overweight and obesity. A cross-sectional survey was conducted at Jordan University, Amman, Jordan from March to September, 2005 using a multistage stratified sampling technique to recruit the participants. A total of 1219 students aged 17-28 years completed the study procedure with a response rate of 81.3%. A self-administered questionnaire was used for data collection. The questionnaire included questions on biological and non-biological factors influencing the development of overweight and obesity. Also, height and weight were self reported to calculate the Body Mass Index (BMI) and to categorize it into normal, overweight and obese according to WHO (1997) classification. The overall prevalence rates of overweight and obesity among university students were 28.5 and 10.2%, respectively. Biological factors significantly associated with overweight and obesity were increasing age, being female and parental obesity (p<0.05). Also, non-biological factors including, physical inactivity, non-healthy diet, lower family monthly income and being non-smoker were significantly associated with overweight and obesity (p<0.05). Obesity is a problem among Jordan University students. Factors behind overweight and obesity among Jordan University students were increasing age, being female, parental obesity, physical inactivity, non-healthy diet, lower family monthly income and being non-smoker.
  Abdullah Y. Rewashdeh , Jafar M. El-Qudah , Hanee Al-Dmoor , Maisa M. Al-Qudah , Amer M. Mamkagh , Khaled A. Tarawneh , Azmi D. Hawari , Basem F. Dababneh , Alaa A. Al-Bakheit and Moawya A. Haddad
  To study the effects of dietary iron source (basal diet-FeSO4.7H2O, liver, lentil, spinach, liver + lentil, liver+spinach and lentil+spinach) on iron bioavailability, fifty-six Albino Sprague Dawley derived male 21 days old rats were fed on iron-deficient diet (7.8 mg Fe kg-1 diet) and the mentioned seven iron containing diets (40 mg Fe kg-1 diet) for 10 days. Rats fed liver diet showed higher iron apparent absorption (52.1%), hemoglobin (Hb) gain (0.94 g/100 mL), Hb-iron gain (1.2 mg), Hb-regeneration efficiency (HRE%) (50.8%), relative efficiency of HRE% (106.5%), packed cell volume gain (2.22%) and mean corpuscular hemoglobin concentration (0.64 g dL-1). Liver resulted in an increase in these parameters when mixed with lentil and spinach diets. However, rats fed iron free diet showed the higher dry matter absorption.
 
 
 
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