جستجوی مقالات مرتبط با کلیدواژه "tayyib" در نشریات گروه "پزشکی"

Islam has provided the highest standards in the field of food hygiene and safety under the title of halal and Tayyib, providing all qualitative aspects in terms of cleanliness, health, safety, and nutrition. The aim of this study was to determine the evaluation and ranking pattern of the palm grove and date fruit by deleaniatining the Tayyib indicators and preparing the checklist of date production from the construction stage of the grove to harvest.

For this purpose, first, all necessary steps, rules, and standards for the construction of groves, planting palm, harvesting the date fruit as well as individual and working conditions of human resources were reviewed, a checklist of these steps was prepared, and the necessary requirements were defined.

Components were also defined and weighed for the characteristics of Tayyib including being halal, attractiveness, health, originality and blessing. Using the obtained information, the patterns of evaluating the quality and ranking were designed based on specific criteria. The criteria were coded based on the components of Tayyib principles and most optimally scored according to the necessity. Then, in order to rank the grove, the score obtained for each criterion was multiplied by the component coefficient related to that criterion, and the total score of the criteria in each grove was calculated.

Thus, based on the obtained scores, the rank of the evaluated groves was determined in three levels: moderate (third degree), good (second degree), high (first degree) or none.

 From the Islamic point of view, food quality standards are expressed based on the concept of Halal and Tayyib. A food is Tayyib when it is pure and pure from all material and spiritual aspects. Due to the long history of date palm trees in Iran, the purpose of this study was to develop a model for evaluating the quality and ranking of dates based on good indicators.

 For this purpose, first, the stages of cold storage and packaging of date palm were evaluated in detail. In the next section, the existing national and international laws, standards, and challenges in the field of date fruit production, processing and packaging were discussed based on AHP method. Tayyib's parameters include being Halal, attractiveness, health, originality, and efficiency which for each of them were defined components and they were given weight. In the next step, checklists were prepared for all stages of cold storage, processing and packaging, based on the studies performed, and the main features and requirements were defined.

 With the obtained information, the quality and ranking evaluation patterns were designed with specific criteria. In order to rank the units, first the evaluation points were given to each of the studied criteria using evaluation and scoring tables. Then the score of each criterion was multiplied by the coefficient of the relevant component and the total score of the criteria was obtained in each unit.

Based on the results, Thus, the rank of the units (Tayyib class 1, Tayyib class 2, Tayyib class 3 and none) were specified.

Saffron is known as one of the strategic and precious agricultural products in Iran. Since this product has an appropriate market in Anatolia and Europe, it is possible for Iran to produce high quality products through observing different standards and quality control systems and be able to compete by producing countries such as Italy and Spain. Religious rites also emphasize the importance of the effectiveness of food on the body and soul. One of the Qur'anic propositions in this regard is the word Tayyib.

In this paper, by emphasizing religious advice on the importance of the effect of diet quality on the health of mind and body, it is possible to develop a comprehensive quality control system to achieve Tayyib products based on the teachings of Salam sharia.

In the present paper, the concept of Tayyib saffron is explained and so on the model of quality control and rating of Tayyib saffron was designed based on the five main components of Tayyib product (Halaness, Originality, Healthiness, Efficiency and Desirability and Attractiveness) for different stages of saffron production or supply.  

The results of the study showed, benefiting from mechanized and efficient manner, conducting more research in order to improve the rules and standards and optimal use of facilities for more productivity can be effective in achieving Tayyib saffron. Certainly, this will not be possible except with the participation of saffron producers and officials and proper planning in different stages of crop product.

In Islamic ideology, nutrition impacts man's body, mind, and faith. In Islamic resources, there are many propositions regarding food, nutrition and food technology, which could be considered as the basis of designing processes and food systems to develop a superior brand named as Tayyib food on a national and international scale. This paper reviews and analyzes the opinion of Islam on Tayyib food, the necessity of standardization of Tayyib food, determination of Tayyib food indicators, and comparison of the obtained indicators with Halal, organic, and functional food standards. Halal brand is the result of converting the Islamic criteria in the context of foods to food products and standards. Deeper analysis of religious propositions directs us to the higher presumptions, using which leads to the formation of a superior food brand, named as Tayyib brand with a quality far higher than the Halal brand. Holy Quran offers the highest standards for food hygiene and safety entitled as Tayyib to reach all aspects of quality in terms of cleanliness, health, safety, and nutrients. The implementation of such standards depends on precise realization of Quran, knowledge of modern sciences, education, promotion of the culture of Halal and Tayyib, as well as the implementation of safety and quality assurance systems