Fibromyalgia Syndrome (FMS) is a chronic condition causing pain, stiffness, and tenderness of the muscles, tendons, and joints. It is also characterized by restless sleep, tiredness, fatigue, anxiety, depression, and disturbances in bowel functions. The etiology of fibromyalgia remains unknown, but recent advances and discoveries have helped to unravel some of the mysteries of this disease. Research highlights some of the biochemical, metabolic, and immunoregulatory abnormalities associated with fibromyalgia. Management of FMS at the present time is very difficult as it has multiple etiological factors and psychological predispositions; however, a patient centered approach is essential to handle this problem.

Both students and teaching faculty agreed that the top most professional elements are up to date knowledge, good communication skills, and teamwork. Hence, it is important that faculty members encourage their students to improve their professional skills and attitude.

Patients with chronic liver disease (CLD) are increasing aware of the consequence of osteoporosis. Low bone turnover, impaired osteoblast function, and low blood osteocalcin levels are the hallmarks of osteoporosis in CLD, which mostly affects trabecular bone. Osteoporosis is the public health issue of metabolic bone disease among the every age group throughout the globe especially in Pakistan. The current study was conducted in DHQ, KPK, Pakistan to determine the prevalence percentage of osteoporosis in patients during July 2020-2021. Out of 548 patients, the prevalence of osteoporosis was 22.9% at a 95% Confidence Interval (5.9-12.5%), which was higher among female (57.60%) than male (42.40%). The higher prevalence rate was recorded in old patients than young patients. The lower weight, height and cholestasis in sex are risk factors of osteoporosis in chronic liver disease. The early detection of disease can help in decreasing the socio-economic burden and fracture rates.

Objective: Dietary assessment to describe eating practices and asses the nutritional status of students in relation to the cognitive performance of students by Mini-Mental State Examination. Methods: A cross-sectional study was conducted using a food frequency questionnaire, Mini mental state examination, anthropometric measurements, and blood analysis for measuring hemoglobin(Hb) and glucose levels. Third year medical students of Oman medical college Sohar campus (Sample size, N=80) were involved in this study. Statistical Analysis was done using the food frequency, MMSE and blood analysis data to study the dietary patterns, nutrition status and cognitive performance of the students. Results: The data revealed low intake of legumes, eggs and red meat (mutton/beef), hence low protein intake by majority of students. 47.5% of the students consumed only two meals in a day. 20.9% of the students were underweight, 13.4% were overweight and 9% were obese. Physical inactivity was present in 51.2% of the students. Low hemoglobin (Hb<12mg/dl) and low glucose level (<3.9mmol/L) was observed in 32% and 28.7% of study sample respectively. Low MMSE score among 11.6% subjects indicated mild cognitive impairment. A significant correlation existed between MMSE and glucose level (p<0.05). Conclusion: A strategy is required to monitor the nutrition of young Omani adults in order to improve health status and prevent deficiency diseases. There is an urgent requirement to promote healthy food choices and lifestyle among medical students.

Recent evidence gleaned from forthcoming experimental research and clinical examinations lends credence to the idea that certain dietary patterns, foods, and minerals can play a part in lowering the risk of developing type 2 diabetes and keeping the condition under control. The quality of the nutritive fats and carbs that are ingested is far more essential than the amount of these nutrients that are taken in. It has been demonstrated that diets that are high in legumes, whole grains, nuts, fruits and vegetables and low in red meats, refined grains, and beverages lessen the incidence of diabetes and better glycaemic control and blood lipids in diabetics. Diets that are high in beverages and red meats increase the risk of developing diabetes. Numerous dietary patterns, i.e., the Mediterranean diet, diets with a low glycaemic index, diets with moderately low carbs, and veggie diets, are all able to be adapted to individual and cultural food preferences while still meeting the necessary calorie requirements for weight management, diabetes prevention and management, and other related health goals.