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Articles by M.H. Eftekhari
Total Records ( 3 ) for M.H. Eftekhari
  Z. Mazloom , M. Salehi and M.H. Eftekhari
There is general believe that exercise may results in changes that likely reduce the risk of developing cardiovascular disease and may slow the progression of established coronary artery disease. Chronic cardiovascular training results in changes in lipoproteins and apolipoproteins that reflect adaptation to the increased metabolic demands imposed by frequent, vigorous exercise. Moreover, the alterations in lipoproteins vary according to level of physical conditioning and intensity of exercise. One hundred three pre-menopausal physically active women ages 20-50 years old which have been exercising for at least 6 months involve in this study. Upon entering the study subjects were asked to complete questionnaire, regarding personal health and diet history (24 h recall plus 7 days food frequency list). Total calorie intake, level of carbohydrate, protein and fat in the subjects' diet were analyzed. In addition the concentration of women's plasma triglycerides, total cholesterol, LDL-C and HDL-C were also measured and compared with normal value. The results of the present study showed that, the mean total caloric intake of women were 1812.54 kilocalories, where their carbohydrate, protein and fat intake were 67.28, 12.83 and 19.89% of their total calories, respectively. The average age, weight, height and Body Mass Index (BMI) of the women involved in the study were, 30.81±8.87 years, 57.85±7.79 kg, 160.32±5.36 cm and 22.53±2.82 kg m-2, respectively. Plasma lipid and lipoprotein concentration of women were also in normal range with the lowest in those who exercise for more than one year and physical education teacher.

  M.H. Eftekhari , H. Mozaffari Khosravi , Z. Mazloom and A. Ahmadi
  The present research was conduted to examine the relationship between thyroid function and body mass index. A cross-sectional study was carried out in Lar province and its' vicinity in south of Iran. By stepwise random sampling from all public girls' high schools, 227 high school participants (aged 12-21) were selected. Serum samples were collected and assayed for Triiodothyronine (T3), thyroxine (T4), thyroid stimulating hormone (TSH), reverse triiodothyronine (rT3), free thyroxine (FT4), free triiodothyronine (FT3). Weight and height were measured and body mass index (BMI) were calculated (weight (kg)/height2 (m)). Subgroup analysis was done according to body mass index. TSH, T4 and rT3 were correlated with BMI (r = 0.66, p = 0.001 and r = 0.12, p = 0.05 and r = 0.65, p = 0.001, respectively). Adolescent girls with BMI ≥ 25 kg m-2 showed higher serum TSH, T4 and rT 3 than subjects with BMI < 25 kg m-2 (p = 0.001, p = 0.05 and p = 0.001, respectively). Present results showed that, although thyroid function was normal in the studied participants TSH and rT3 were positively correlated to BMI. TSH and rT3 could present a marker of altered energy balance in overweight and obese adolescent girls.
  A. Ahmadi , Z. Sohrabi and M.H. Eftekhari
  The aim of this study was to evaluate the relationship between breakfast pattern and short-term memory in guidance-school students. Memory improves for subjects who have eaten breakfast. It appears that breakfast consumption influences cognition via several mechanisms. What children eat for breakfast before going to school is very important. A total of 150 junior high school girls were taken from a subject pool in four schools in Shiraz (capital of the Fars Province in Iran). They filled out the socio-economic questionnaires as well as food frequency questionnaires for breakfast and provided two-three day breakfast records in two different seasons and their short-term memories were evaluated by Weksler test socio-economic conditions and dietary intakes were analyzed. The results of the study showed that there was no correlation between parents job, students mean age and their school grades with their memory scores. Dietary analysis demonstrated a negative correlation between local soup consumption in breakfast and memory scores. Food record analysis showed no correlation between fat, cholesterol, protein, vitamin B6, B12, calorie and iodine intake in breakfast and memory scores, but there was a positive correlation between carbohydrate, iron and vitamin B3 intake in breakfast and memory scores, similarly there was a positive correlation between B12 intake in the breakfast and students’ average school grades during the year.
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