Food & Nutrition

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Arab Journal of Food & Nutrition Regardless the type of oil , trend analysis for data of the 4 and 8 weeks feeding period representing various levels of the oil, showed significant (p
Arab Journal of Food & Nutrition 80. Comparisons of Food and Nutrients Intake between Cigarette Smokers and Non-smokers among Jordanian Male Students in the University of Jordan (2005) Reem Mohammed Abdel-Jaleel\ University of Jordan Supervisor: Dr. Salma K. Tukan This study was conducted to compare food and nutrients intake of male Jordanian students who are cigarette smokers with those who are non-smokers. The intake of total calories, macro- and micronutrients, as well as the intake of selected food items was studied in a selected group of 400 male subjects (200 smokers and 200 nonsmokers) from the University of Jordan. Information regarding socioeconomic characteristics, health status, dietary pattern, and smoking history for the subjects were collected using a questionnaire. Food and nutrients intake were assessed using a food frequency questionnaire and 24-hour recall. Anthropometric measurements, including weight and height were obtained, and body mass index was calculated for the subjects. This study revealed that smokers had lower body mass index than non-smokers (23.93 ±0.26, and 24.54 ± 0.29, respectively). However, there was no significant (P>0.05) difference was found between means of BMI for smokers and non-smokers. The 24-hour recall method revealed that smokers had significantly (P≤0.05) lower intakes of energy, total fat, saturated fat, and cholesterol, and tended to have lower intakes of polyunsaturated fat, monounsaturated fat, carbohydrates, protein, and dietary fibers than non-smokers. Of the studied nutrients, smokers had significantly (P≤0.05) lower intakes of thiamin, niacin, vitamin B12, vitamin E, folate, calcium, phosphorous, potassium and zinc. Food frequency data showed that compared to nonsmokers, smokers consumed less fruits, vegetables, legumes, eggs and dairy products, and more of canned meats. Smokers consumed significantly (P≤0.05) higher amounts of coffee, and had significantly (P≤0.05) higher intakes of caffeine compared to nonsmokers. There were no significant differences (P>0.05) in the energy derived from all the macronutrients between smokers and non-smokers. Mean subjects› intake was below the recommended intake for dietary fiber, vitamins A, D, E, B6, C, folate, potassium, calcium, and zinc, whereas met or exceeded the recommended intake for thiamin, riboflavin, niacin, vitamin B12, iron, and phosphorus. Cholesterol intake for the sample exceeded the recommended level. These data suggest that smokers have a less healthy diet than non-smokers, placing them at a higher risk for chronic diseases as a result of both unhealthy dietary and smoking habits. 254 Volume 253 11, No. 25, 2011
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Food & Nutrition

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