كتابة النص: الأستاذ الدكتور يوسف أبو العدوس - جامعة جرش قراءة النص: الدكتور أحمد أبو دلو - جامعة اليرموك مونتاج وإخراج : الدكتور محمد أبوشقير، حمزة الناطور، علي ميّاس تصوير : الأستاذ أحمد الصمادي الإشراف العام: الأستاذ الدكتور يوسف أبو العدوس
فيديو بمناسبة الإسراء والمعراج - إحتفال كلية الشريعة بجامعة جرش 2019 - 1440
فيديو بمناسبة ذكرى المولد النبوي الشريف- مونتاج وإخراج الدكتور محمد أبوشقير- كلية تكنولوجيا المعلومات
التميز في مجالات التعليم والبحث العلمي، وخدمة المجتمع، والارتقاء لمصاف الجامعات المرموقة محليا واقليميا وعالميا.
المساهمة في بناء مجتمع المعرفة وتطوره من خلال إيجاد بيئة جامعية، وشراكة مجتمعية محفزة للابداع، وحرية الفكر والتعبير، ومواكبة التطورات التقنية في مجال التعليم، ومن ثم رفد المجتمع بما يحتاجه من موارد بشرية مؤهلة وملائمة لاحتياجات سوق العمل.
تلتزم الجامعة بترسيخ القيم الجوهرية التالية: الإلتزام الإجتماعي والأخلاقي، الإنتماء،العدالة والمساواة، الإبداع، الجودة والتميّز، الشفافية والمحاسبة، الحرية المنظبطة والمستقبلية.
B.Sc. Public Health/ Nutrition, 1985. Faculty of Public Health andAllied Medical Sciences, Yarmouk University, Irbid, Jordan.Ms. Nutritional Science, 1998. Faculty of Graduate Studies,Jordan University, Amman, Jordan.Ph.D. Nutritional Biochemistry, 2003. Faculty of Medicine,Gezira University, Wad Madni, Sudan
Employment History:17/10/2019- Present: Assistant Professor at faculty of agriculture and sciences ,Department of Nutrition and Food Science, Jerash University, Jordan1/10/2018-1/6/2019: Part time Lecturer, Faculty of pharmacy, Jadara University, JordanFollowing courses:• Clinical biochemistry• Clinical nutrition• General pathology2/10/2016-1/5/2017: Medical Project Coordinator- Al-Rukban - Jordan Health Aid Society(JIHAZ)1/10/2013- 1/10/2016: Vice Dean, Faculty of Allied Medical Sciences- Royal Universityfor Medical Sciences, Amman, Jordan.1/10/2009-1/10/2013: Assistant Professor of Clinical Nutrition, Department of Nutrition andFood Science, Jerash University, Jordan. And a Part-time lecturer fornutrition, Medical Nutrition Therapy and Biochemistry at Faculty ofAllied Medical Sciences, Calmoon University, Syria.27/8/2003 – 2/4/2009: Clinical Nutrition Consultant and Director of all Nutrition andFood Departments of Hospitals at Royal Medical Services.Lecturer, Princess Muna College of Nursing and Allied Healthprofessions Mu‘tah University, Jordan.2/12/2003 – 27/8/2008: Director of Allied Medical Division at Royal Medical ServicesCollege, Al-Balqa Applied University and part time lecturer, Facultyof Agriculture, JUST University.12/5/2003 -- 1/12/2003: Lecturer, Princess Muna College of Nursing and Allied Healthprofessions Mu‘tah University, Jordan.314/9/2002 – 8/5/2003: Lecturer, Faculty of Medicine, Gezira University,Wad Madni, Sudan.1993 – 2002: Lecturer, Royal Medical Services College for Allied MedicalProfessionals, Al-Balqa Applied University, Jordan.1989 – 1993: Head of the Nutrition Department, Royal Medical Services Hospitals1985 – 1989: Clinical Nutritionist at King Hussein Medical Center, Royal MedicalServices, Jordan
The aim of the study was to examine the effect ofnormal and high waist circumference on the risk ofcoronary heart disease within the same body massindex categories. A cross-sectional study using themultistage cluster sampling technique was used torecruit study participants. A total of 948 apparentlyhealthy adult Jordanian males aged 30-50 years wererecruited. Dietary history and smoking habits wererecorded. Body weight, height, and waistcircumference were measured and body mass indexwas calculated as an indicator of overall obesity,whereas waist circumference was used to classifycentral adiposity. Blood pressure and blood sampleswere obtained to determine metabolic abnormalitiesand to estimate the risk of coronary heart disease. Themean waist circumference and body mass index of thestudy subjects were 89.9 cm and 27.2 kg/m2,respectively. The prevalence of metabolic variableabnormalities and moderate or high risk of coronaryheart disease were significantly (P<0.05) higher in thehigh waist circumference category as compared withnormal waist circumference category within the threebody mass index categories among Jordanian adultmen. The results suggested that central adiposityrather than overall obesity contributed to the increasein the prevalence of metabolic abnormalities and riskof coronary heart disease.
Objectives: To examine the relationship between obesity,lipid profile and blood pressure, and to quantify the risk ofcoronary heart disease (CHD) for the next 10 years, usingthe Framingham risk scoring scheme among Jordanianadult males.Methods: We conducted this study in Al-Sarieh, Jordanduring the period March to May 2001. A total of 306apparently healthy adult males, aged 30-50 years completedall the study procedures. We selected the participants usinga multi-stage cluster sampling design. Dietary historyand smoking habits were obtained using a pre-testedquestionnaire and interview. Blood samples were obtainedand examined for lipid profiles. We measured the bloodpressures, as well as the weight and height to calculate thebody mass index (BMI). The sample was categorized into 3groups using the World Health Organization classificationsfor BMI. The risk of CHD was calculated using a scoringscale according to Framingham scheme. Analyses of dataABSTRACTwere carried out using the Chi-square test, and the Analysisof Variance.Results: The mean age of the subjects was 39 years witha mean BMI of 28.2 kg/m2. The percentage of currentsmokers was 44.1%. The mean of serum total cholesterol,triglycerides, low density lipoprotein cholesterol andsystolic blood pressure, increased significantly withincreasing BMI categories, whereas the mean of highdensity lipoprotein cholesterol decreased with increasingBMI categories. Prevalence of medium and high risk ofCHD significantly increased as BMI categories increases.Conclusion: The prevalence of estimated CHD risk forthe next 10 years in moderate and high CHD categoriesincreases as the BMI categories increases among Jordanianadult men in Al-Sarieh area.
Objectives: To determine the prevalence, reasons, source of information of vitamin-mineral supplement uses, and their relationship with selected demographic and lifestyle characteristics among Jordan University students. Methods: A cross-sectional survey was carried out at Jordan University, Amman, Jordan from March to September 2005. The survey included 1187 students aged 17-28 years. A multistage stratified sampling technique was used to recruit the participants from differentmajorsat Jordan University. Aself-administered questionnaire containing questions on use of vitamin- mineral supplement during the last year, demographic, and lifestyle characteristics was completed. Results: The overall prevalence of vitamin-mineral supplement use during the last year reported by students was 27.4% (males 22%, and females 30.2%). Vitamin- mineral supplement use among university students was significantly (p<0.05) associated with age, gender, family monthly income, smoking status, physical activity, vegetarian status, and body mass index. The most frequently used supplements were multivitamins (10.4%) and multivitamins-multi minerals (10%). The most frequently given reason for supplement use was for treatment. The main frequently reported source of information was a physician (45.8%). Conclusion: The overall prevalence rate of vitamin- mineral supplement use is very low. Supplement users are more likely to be: females, nonsmokers, of higher income, physically active, vegetarians, and of normal body mass index. The main reason for supplement use is for treatment, and the major source of information on supplements is by physicians and pharmacists.
Abstract: This study investigated the Jordanian consumers' knowledge and self-reported practices of safefood handling. A questionnaire based on a five-point Likert scale was distributed on 300 randomly selectedconsumers. The answers of 208 respondents were analyzed. The results showed that Jordanian consumersfollow some safety rules when they prepare or purchase food products while they lack awareness of someothers. Additionally, statistically significant differences in purchasing behavior and safe food handling werefound between males and female and between respondents of different ages and income levels. Finally, amicrobial analysis of samples of the traditional dish in Jordan (Mansaf) collected from several houses indicatedlow bacterial counts. Thus, food hygiene knowledge and attitudes of Jordanian households who prepare foodwere satisfactory.Key words: Food Safety Purchasing Behavior Jordanian Consumer Safe Handling knowledgePractices Microbial Count
Abstract: The present study evaluates the fat soluble vitamins (A, E and K) intake in a selected group of femaleand male university students living in Amman and Zarqa, Jordan. Eighty subjects (40 males, 40 females), aged19-25 years,participated as random volunteers in the study. Students were asked to fill out a self- reportedquestionnaire that included questions on their eating and smoking habits. Also, their weight, height and bodymass index (BMI) were measured. Dietary intake of total fat and fat soluble vitamins (A,E and K) were evaluatedby means of a 3 days food record (2 weekdays and 1 weekend day). The nutrient calculations were carried outusing the USDA’s food composition tables. This study showed that about (36%) of the students were eitheroverweight or obese (46% male students compared to 26% female students). The mean calculated daily intakeof all vitamins for both sexes are below the recommended dietary allowances (RDA) except vitamin K intake forfemale students which was above the recommended adequate intake (AI). 90% of males and 70% of females haddaily dietary intakes below two-thirds of the recommended dietary allowances (RDAs) for vitamin A. Wile, 90%of both genders had vitamin E intakes below two-thirds of the RDAs. For vitamin K, 70% of male students andonly 30% of female students had daily intakes below two-thirds of the RDAs. Results indicate that universitystudents may be at risk of deficiencies of mentioned vitamins. They would benefit from a nutrition and healthpromotion program to reduce the tendency of overweight and obesity among students, particularly males andto improve students’ eating habits.
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