فهرست مطالب behrooz moraadi

Ramadan fasting is a major challenge for exercising Muslims especially in warm seasons. There is some evidence to indicate that Ramadan fasting causes higher subjective ratings of perceived exertion (RPE) in fasting Muslims. The mechanisms of this phenomenon are not known exactly. The role of respiratory muscle strength in this regard has not been studied yet..
The aim of this study was investigation of the effects of Ramadan fasting on respiratory muscle strength..
Patients and In a before-after study, from 35 fasting, apparently healthy, male adults who had fasted from the beginning of Ramadan, maximal inspiratory muscle pressure (MIP) and peak inspiratory flow (PIF) were measured in the last week of Ramadan month in summer. At the time of test, there was not any sleep problem in participants and all of them had good cooperation. Three months later, after exclusion of incompatible persons mainly because of change in their physical activity level, smoking behavior or drug consumption, the measurements were repeated in 12 individuals..
Weight, MIP and PIF data had normal distribution (Kolmogorov-Smirnov Test). There was a significant increase in MIP (mean 8.3 cm H2O with 95% confidence interval of 2.2 - 14.3) and PIF (mean 0.55 lit/s with 95% confidence interval of 0.02 - 1.07) and weight (mean 3.4 Kg with 95% confidence interval of 2.2 - 4.5) after Ramadan (Paired t test with P Ramadan fasting may cause reduction of respiratory muscle strength through reduction of body weight..

Increasing urbanization, immigration and tourism has changed the human lifestyle. This modern lifestyle has demanded safety, quality, and fast availability of ready to eat (RTE) foods like chicken sandwiches.. For presentation of proper solutions regarding food safety, identification of pathogens in different foods is necessary. Therefore, the present study was carried out to assess the microbiological quality of chicken sandwiches distributed in Tehran province, Iran.. A total of 200 chicken sandwich samples (chicken sausage, chicken fillet, minced chicken fillet) were purchased from different supermarkets in Tehran city randomly during 2013 and transported to the laboratory of food hygiene of Islamic Azad University, Karaj branch under temperature-controlled conditions for bacteriological examination by American Public Health Association (APHA) method.. The average count ± standard error (and percent of unacceptable samples) of S. aureus, B. cereus and Coliform were 1.6 ± 0.56 (28%), 2.0 ± 0.62 (10%), 4.2 ± 1.12 (50%) CFU/g, respectively. Moreover, E. coli and Salmonella spp. were identified in 21% of chicken sandwich samples.. The large number of foodborne pathogens detected in this study, represented a potential health hazard to consumers. Thus, it is necessary to employ, Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Points (HACCP) in order to minimize the risk caused by secondary contamination..