Behbood 

About: Behbood is an academic journal. The journal publishes majorly in the area(s): Emotional intelligence & Protein efficiency ratio. It has an ISSN identifier of 1735-093X. Over the lifetime, 3 publications have been published receiving 21 citations.

The effect of nutritional intervention and physical activities on weight reduction

Abstract: Background: Overweight and obesity increasing world wide because of changing life style and dietary habits. Diet therapy plays an important role to prevent obesity outcomes. The aim of this study was determining the effects of diet therapy on weight reduction and fitness. Methods: A clinical trial study was conducted using convenient sampling method and 216 subjects (190 female and 26 male) were recruited using BMI > 27 cut-off. After primary examinations all subjects received a low calorie diet for six months. Weight, height, BMI, percent of body fat, fat free mass and total body water were determined and body composition were measured and recorded following six months nutritional intervention. Data was analyzed using repeated measure ANOVA. Results: The mean age of participants was 37.5+12.1 in women and 38.18+15.3 year in men. There was significant weight reduction between admission and six months after treatment 84.7+17.9 vs. 77.3+3.2kg (p<0.003). Significantly decrease in BMI before and after six months intervention 31.7+5.6 vs. 28.5+4.4 (p<0.003) was observed. The study showed more than 10% weight reduction after six months diet therapy (p<0.01). Conclusion: The study confirmed the effect of low calorie diet on weight reduction both in male and female which may reduce cardio vascular disease risk factors. Increasing public knowledge about healthy eating, weight management and obesity side effects as well as referring high-risk subjects to nutritionists for treatment highly recommended. Keywords: obesity, overweight, diet therapy, BMI, physical activity

The effectiveness of the emotional intelligence training on the aggressiveness among adolescent boys

Abstract: Background: The aggression is one of the most important problems among the adolescences in relation with the others. Aggression is an emotion and researches showed that the emotional intelligence might help to better manage. The purpose of this research was to investigate the effectiveness of the emotional intelligence training on the aggression. Methods: An experimental design was conducted using pre and post-test including control group. The statistical population included 420 adolescent boys. 120 students were selected and asked to complete Boss and Perry’s aggression questionnaire. 30 students who have got highest scores were selected and randomly divided into two the experimental and the control group. The experimental group received eight teaching sessions of the emotional intelligence training while the control group did not. At the end the aggression questionnaire completed again. The collected data were analyzed using covariance and t-student test. Results: The results showed that the emotional intelligence training decreased the physical, verbal and anger aggression. There was not changed in the level of the student's hostility. Conclusion: We can confirm that the emotional intelligence training may reduce aggression in adolescent boys. Introducing emotional intelligence training in the national educational system for secondary school boys highly recommended.

The protein quality value of two homemade cereals legume mixtures compare to a commercial baby food sample

Abstract: Background: Mixed cereals and legumes products enhance protein quality. This study has been conducted to compare the protein value of two homemade foods (a mixture of beans and rice and a mixture of vetch and rice) with a commercial baby food (wheat- based Cerelac) in rats. Methods: An experimental study has been conducted on 80 male rats, which divided into 8 subgroups. Five different diets including3 3 test diets (Cerelac and two of the homemade foods), 1 standard diet (casein) and 1 basic diet (protein free) were admitted to determine the TPD (True protein Digestibility), AD (Apparent Digestibility). Furthermore, 3 test diets, 1 standard diet and 1 basic diet used to determine the NPR (Net protein ratio), PER (Protein Efficiency Ratio) and FER (Food Efficiency Ratio). Difference between values of TPD, NPR and PER among the groups was analyzed using ANOVA and SPSS software. Results: Our findings indicated that the TPD for Cerelac, bean+rice and vetch+rice (87.7, 80.2 and 81.9; respectively) were statistically different. The NPR for Cerelac, bean+rice and vetch+rice were 4.6, 4 and 4.5; respectively. There was significant difference for PER between three groups (2.5, 2.9 and 2.8; respectively). Conclusion: The findings showed that the protein value of homemade foods is acceptable in comparison to commercial products such as Cerelac.