No abstract

Background: A cross-sectional study aimed to determine the factors association with repeated weight loss attempts, and weight loss maintenance. Methods: The study was conducted in the main public hospitals in Benghazi, Libya. A total sample of 300 participants who suffered from weight gain or/ obesity and had a history of trying of weight loss. The data were collected by using a questionnaire that include all the factors that may affect the weight loss process such as social, psychological, health, factors related to diet , and daily behavior factors. Results: The majority of participants 78% were found at age group between 15-35 years, 81.7% of them were female and 18.3% were male. More than half of participants 56% had less than four times of weight loss attempts, while 43.6% of them had more than four attempts. The repetition of weight loss attempts was associated with genetic, binge eating, tension, anxiety, negative body image, duration of weight loss maintenance, watching TV or online hours, and eating rate. Around half of participant 55.6% had less than one of successful attempts, while 44.3% had more than one attempts. The factors associated with the successful attempt of weight loss were using weight loss medications, the rate of weight loss, aware food serving, eating breakfast, and exercise. The higher number of attempts of weight lose was associated with higher successful attempt (more than one attempt) P=(0.031). Conclusions: Psychological factors were the most factors affected on repeating weight loss attempts followed by behavior related factors. Practices related to self-control, mental control, stress reduction, and behavior modification should be considered at any weight loss management program. Body weight loss programs need strike follow up by dietician in order to avoid the fluctuations in body weight. Key words: The factors weight loss, weight loss attempts, successful weight loss attempts, weight loss maintenance.

Backgrounds: Milk well- known important source of human nutrition and contain considerable amounts of macro and micronutrients and have enormous health benefit. This study was performed to determine the nutritional knowledge and health benefit knowledge of diary and dairy products consumption among medical students at Benghazi university. Methodology: This a cross section study comprised of 541 students from branches of medical faculties in which 290 female and 251 male. Data were collected by using a semi-constructed questionnaire. Data was analysis by either mean ± SD or frequencies and percentages according to the natural of data. Chi-square test was used at α< 0.05. Results: The result of present work revealed that milk was consumed by one serving a day (53%) (P< 0.05), and among types of milks, whole fat milk significantly consumed (P< 0.05). Our result also shown that dairy products were highly consumed by one serving/day. Furthermore, 65.2 % of the students drink milk with tea (P=0.000). Nutrition knowledge of milk and dairy products reported that students have good knowledge score for nutritional knowledge questions and poor knowledge scores for questions related to health benefit with exception question on oral health (P< 0.05). Even though, the nutritional status of the students reveals that they fall under normal weight categories. However there were abnormal low levels of Hb, vitamin D have been found and abnormal high levels of calcium among male students. Conclusion Dairy consumption among students was relatively higher with good nutritional knowledge of dairy and dairy products consumptions and poor knowledge regarding health benefit. The result of this study suggested that nutritional education program might be in great importance of dairy and dairy product knowledge and benefit. The data of this study needed to be validated in large samples.