Public Health


Recent Submissions

Now showing 1 - 3 of 3
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    Food Addiction and its Association with BMI, Stress and Emotional Eating in a Group of Students at Al –Quds University
    (Al-Quds University, Deanship of Scientific Research, 2020-12-22) Radaydeh, Salsabeel; Sbaih, Ala’a; Farraj, Nermeen
    Background: Food addiction is a behavioral addiction that is characterized by the compulsive consumption of palatable foods (e.g., high fat and high sugar), which markedly activate the reward system in humans despite adverse consequences. The goal of this study is to assess the Food addiction and its association with BMI, stress and emotional eating in a group of students at Al-Quds University. Goal: The goal of this study is to assess the Food addiction and it's association with BMI, stress and emotional eating in a group of students at Al-Quds University. Objectives: To investigate the relationship between food addiction and both stress and emotional eating in a group of students at Al-Quds University. To assess the association between BMI and each of food addiction, stress and emotional eating in a group of students at Al-Quds University. Subjects and methods: A cross-sectional study that included 472 students (343 females and 129 males) aged 18-25 years at Al-Quds University. A set of questionnaires were used (general questionnaires,Yale Food Addiction Scale (YFAS) version 2.0, Emotional Eating Questionnaire (EEQ) and Stress Questionnaire). In addition, weight scale and stadiometer (In Body BSM370, bio space, Korean) for anthropometric measurement (weight, height and BMI). Results: Food addiction was found to be significantly associated with body mass index, stress and emotional eating. When there is food addiction, it will affect the body mass index. No significant association between stress and BMI was found. There is a significant association between stress and emotional eating. Conclusion: People who are most prone to stress tend to be addicted to food. Also, those who eat emotionally tend to have an addiction to food. Moreover, people who are overweight or obese tend to have a food addiction.
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    Evaluation of Infection Control Adherence Among Health Care Workers at Hemodialysis Units
    (2020-12-22) Elmanama, Abdelraouf A.; Abu Sedo, Nour Maher; Alshami, Salsabeel Ehab; Al-Reefi, Mariam
    Background: Patients with chronic renal insufficiency suffer from abnormalities of the immune system, making them more susceptible to infections. Renal disease patients and health care workers are at high risk for infection due to frequently repeated exposure to contaminants in dialysis units. The microbiological monitoring used for hemodialysis is extremely important, especially because of the debilitated immune system of patients suffering from chronic renal insufficiency. Objectives: The purpose of this study to investigate Infection Control Adherence among Health Care Workers at Hemodialysis Units. Methods and Materials: The study was performed from Jun 2019 to 2019. Environmental and air samples were collected. The media used were nutrient agar for the total bacterial count, MacConkey agar for Gram-negative count. Colonial morphology, Gram staining and biochemical test were used for the identification and characterization of the microorganisms. Demographic, environmental, behavioral and some risk factors associated with the patients (N=205) and the HCW (N=32) in haemodialysis units were recorded in a separate questionnaire. Results: The isolates were predominantly gram-negative bacteria, with Enterobacter being the most common followed by Staphylococcus spp. One isolate each of Klebsiella pneuminiae, Salmonella sp. and Citrobacter diversus was obtained. Only 80% of haemodialysis patients received hepatitis B vaccine. Adherence to infection control measures among health care workers was low in 31.2%, moderate in 34.4% and high in 34.4%. Conclusion: The study showed low adherence to infection control measures among patients receiving maintenance HD and HCW in Gaza Strip.
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    Assessing Nutritional Knowledge, Attitudes and Practices and their Association with Body Mass Index Among a Group of Students at Al-Quds University
    (Al-Quds University, Deanship of Scientific Research, 2020-12-22) Mansour, Iman; Njoom, Njood; Ghrayeb, Afnan; Agha, Hazem
    Background: Good nutrition is essential for the growth, development and maintenance of health throughout life. Beyond the negative impact, malnutrition has on socio-economic development, lack of sufficient foods and quality food undermines the quality of health and the wellness of the population of all ages. Development in nutrition science has continued to show a linkage between health and nutrition since the 20th-century discovery on the consequences of malnutrition. Objective: The main objective of the study was to assess the nutritional knowledge, attitude and practices and their association with body mass index among a group of students from Al- Quds University. Method: A descriptive cross-sectional study was conducted through a self-administered questionnaire given to a group of students from Al-Quds University. The questionnaire was designed based on earlier studies to meet the study objectives. The questions were translated into Arabic. The Inclusion criteria in this study included Bachelors's students from different faculties at Al-Quds University. The exclusion criteria included academic staff, pregnant and lactating females, higher studies students and administrative. The data were analyzed by using the Statistical Package for the Social Software (SPSS) version 20 using descriptive statistics and Chi-square test. Results: Four hundred and nighty out of 500 distributed questionnaires were returned successfully. Over half (50.2%) of them were males. 66.3% of the participants had good nutritional knowledge, 61.8% had a positive attitude regarding healthy eating and 31.2% had good practices regarding healthy eating. The demographic character was not a significant predictor of nutritional attitude. However, there was a significant predictor between demographic character and nutritional knowledge and practices. There was a positive relationship at the level of significance p-value 0.005 or less and the alpha sign between attitude and practices, knowledge and attitude. Most of the students (53.35%) exhibited normal weight. Health professions and medical students had good nutritional knowledge compared to education science and business & economics students. Conclusion: The majority of the sample had good nutritional knowledge and practices. However, most of them shown a negative nutritional attitude regarding healthy eating. The university should develop a nutritional course to be taught as a university requirement course.