فهرست مطالب z. latifi

Bulimia nervosa, as a common psychological disorder, negatively affects the lives of people with this disorder and reduces their quality of life. This study aimed to compare the effectiveness of cognitive-behavioral therapy and self-healing on quality of life in women with bulimia nervosa.

This study was pretest-posttest quasi-experimental research with the control group. The statistical population of the study included all women with bulimia nervosa who had been referred to specialists and medical centers in Isfahan in 1398. 45 women were selected by purposive sampling and randomly placed in experimental and control groups. Data were collected via WHO Quality of Life questionnaire. Each of the experimental groups underwent 12 sessions of cognitive-behavioral group therapy, and self-healing group therapy, but the control group did not receive any training. Analysis of Mancova in SPSS-24 software was used to analyze the data.

Based on the chi-square test, no significant difference was observed in terms of age, education, and disease duration between the three groups (p<0.05). The results showed that the cognitive-behavioral and self-healing experimental groups were significantly different from the control group in all variables of quality of life (p<0.001). Also, self-healing therapy increased the psychological, physical, and environmental dimensions of quality of life more than cognitive-behavioral therapy (p<0.05).

According to this study, cognitive-behavioral therapy and self-healing can be used to increase the quality of life of women with bulimia nervosa. However, self-healing treatment seems to be more effective than cognitive-behavioral therapy in this case.

With the increase of the world population, the worries and concerns for food supply increase too. Wheat, as one of the most important agricultural products, which is widely consumed all over the world, has a very important role in people's nutrition, particularly among Iranians, the diet of whom is highly dependent on bread. Product forecasting is critical for any country so that decisions about storage, import or export, etc. can be planned. In this paper, several univariate time series models and the Artificial Neural Network (ANN) model are used to forecast wheat production in Iran. Annual wheat production, total annual precipitation, total applied fertilizer, population, and wheat cultivated area data were used in the period between 1961-1962 to 2018-2019. With the minimum values of 1.45894, 1.00329, 1.0448, and 1.09742 obtained for RMSE, AIC, HQC, and SIBC criteria, respectively, Autoregressive Integrated Moving Average (ARIMA) (1,1,1) was selected as the best univariate model. In testing the ANN models, total annual precipitation, total applied fertilizer, population, and wheat cultivated, area as input variables, and wheat production, as output variable, were used. Among several NN models, the Multilayer Perceptron Neural Network (MLP-NN) model with five hidden layers had the lowest MSE= 0.153 and was chosen in this study. Comparison between the ANN model and the ARIMA (1,1,1) model showed that RMSE= 0.391, MSE= 0.153, and MAPE= 0.4231 in the ANN model were much lower than that of the ARIMA (1,1,1) model. The results showed the power of ANN models to predict wheat production using efficient parameters, as compared to the ARIMA model.

Pumpkin (Cucurbita moschata) is one of the vegetables that has high nutritional value and bioactive compounds. The aim of this study was to compare the effect of hydroethanolic and aqueous solvents on the functional potential and to investigate the bioactive compounds of Pumpkin extract. For functional evaluation of extracts, the amount of ascorbic acid, total phenol and flavonoids, antioxidant capacity were performed by DPPH and FRAP methods and also the chemical compounds in the extracts were identified by GC/MS. The results showed highest levels of ascorbic acid, total phenol and flavonoids in the hydroethanolic extract were 98.66±13.29 mg/100g, 1.663±0.004 mg GA/100g and 0.381±0.01 mg QU/100g, respectively. Hydroethanolic extract showed the highest ability to inhibit DPPH radicals compared to aqueous extract in all prepared concentrations; so that hydroethanolic extract with a concentration of 800 μg/ml with 61.866% inhibition had the highest inhibitory properties. Detected chemical compounds in hydroethanolic and aqueous extracts using GC/MS were identified 16 and 7 chemical compounds, respectively, when the highest compound content in hydroethanolic extract equal to 34.86767% related to D-erythro-pentose, 2-deoxy and the aqueous extract was related to 5,2-dichlorophenol (74,2053%). The results of this study suggest the use of hydroethanolic solvent for higher extraction of bioactive compounds from pumpkin.

In recent years due to the health consumers are attracted to meat products with decreased levels of fat, cholesterol and energy value. Therefore, in the present study, the feasibility of producing superfine fried fish using hydroxy propyl methyl cellulose coated and Lepidium sativum extract was studied.

Control samples (without coated), treatment 2: hydroxy propyl methyl cellulose, treatment 3: Hydroxy propyl methyl cellulose with Lepidium sativum extract of 500 ppm, treatment 4: hydroxy propyl methyl cellulose with  Lepidium sativum extract of  1000 ppm and treatment 5: hydroxy propyl methyl cellulose with Lepidium sativum extract of  2000 ppm were prepared and the oil absorption, moisture content, peroxide value, thiobarbituric acid and Sensory analysis of fried fish produced were evaluated.

The results of physicochemical test showed that hydroxy propyl methyl cellulose with Lepidium sativum extract increased the moisture content and reduced the absorption of oil compared to the control treatment, and was more effective to delay lipid oxidation in fried fish fillet by decreasing peroxide and thiobarbituric values. The best results in relation to these parameters were observed in treatment 5 and then in treatment 4. Sensory score of treatment 4 was higher than the sensory rating of treatment 5.

The results of this study indicated that hydroxypropylmethyl cellulose and 1000 ppm concentration of Royal extract can enhance the nutritional value of fish fillet by reducing the oil absorbtion and intreasing the moisture content of fried fish.