Background: The Dietary Guidelines for Americans (DGA) 2015-2020 supports that healthy eating patterns should include a variety of vegetables from all five of the following vegetable subgroups: dark green, red and orange, legumes, starchy, and others. Aims and Objective: To determine the approximate composition and nutritive values of edible portions of different varieties of popular seeds and to identify the heavy metals contents of these seeds. Materials and Methods: Five different seeds were collected from traditional supermarkets in Benghazi. Moisture and Ash contents in the samples were determined by A.O.A.C method. Total fat and the crude protein content in the seed sample were measured by using soxhlet extraction, and the Kjeldahl method of AOAC, respectively. The mineral content in seeds also determined by Atomic Absorption, spectrophotometer. Result: Five different seeds (pumpkin, sunflower, watermelon seeds, corn and chickpea) were analyzed for determination their protein, fat, energy and moister contents. The highest and signifi cant protein contents found in sunflower seeds 27.5% (p=0.001) whilst the lowest content was observed in corn. The highest fat and carbohydrate contents found in sunflower seeds and in the corn, 50%; 50% (P= 0.014) and (72.4%) (P=0.0005) respectively. In compared to other seeds, the moisture contents of pumpkin seeds presented the highest amount with signifi cant values (p=0.0001). The energy contents of sunflower seeds were the predominant value 626.28 kcal/100 g followed by both pumpkin seeds and watermelon seeds 591.2 and 585.89 kcal/100g respectively. The ash content of pumpkin seeds was approximately 5.87%. Furthermore, Pumpkin seeds had higher amounts of potassium 871 mg/100g, and watermelon seed was the highest sources of calcium (86 mg/100g) than other seeds. Magnesium, Iron and copper signifi cantly found higher in sunflower seeds. Conclusion: Overall seeds could be one of the good sources of food staple for macro and micronutrients, and may have health and economic benefi cial. Consumption of such seeds should be at recommended levels due to presences some quantities of lead and cadmium,which could have detrimental health effect.

Background: University students are more exposed to new individual and environmental influences. This transition period is considered as a risky life phase because it’s characterized by changing in physical and social status as well as changing in the lifestyle that will affect the eating behavior of students. Aims and Objectives: The current study aimed to determine the factors influencing the eating behaviors of Benghazi University students. Materials and Methods: A cross sectional study was undertaken for a period from January to May 2019 in Benghazi University. Samples of 300 students were requested to fill out a questionnaire. SPSS was used to analyze the data. Results: After starting university, (64%) of students stated that they had a change in eating behavior and (59%) of participants reported unhealthy eating pattern. About (67%) of students had a sedentary lifestyle with the majority of them were having unhealthy eating patterns (P value = 0.000). According to the BMI the majority of students had normal weight (62.6%). About (80%) of student reported that the lack of time to prepare a healthy meal during study period was effective and More than half of the students reported that inaccessibility of healthy food, student’s positive emotions, poor knowledge of healthy food, and stress associated with exams period were effective. There was a statistical difference between student’s eating patterns and poor knowledge, lack of time, stress, body weight concerns, negative emotions, peer pressure, lack of parental control, mass media and social life (P value < 0.05). Conclusion: This study concluded that the majority of students undergo a negative shift in their eating and lifestyle after starting university, and there is statistical difference between many factors and student’s eating pattern.

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.