Functional food can be defined as a food that delivers a health benefit beyond basic nutrition and makes a claim about this benefit. Functional foods can be whole foods or foods that naturally contain or have been fortified with nutrients and/or bioactive substances that provide a specific benefit to health. Epidemiological studies randomized clinical trials carried out in different countries have demonstrated numerous health effects related to functional food consumption, such as reduction of cancer risk, improvement of heart health, stimulation of immune system, decrease of menopause symptoms, improvement of gastrointestinal health, maintenance of urinary tract health, anti-inflammatory effects, reduction of blood pressure, maintenance of vision, antibacterial and anti-viral activities, reductions osteoporosis and anti-obese effect. Therefore, this review article will give an idea of functional foods from the chemical and nutritional point of view. Also, the effect of some functional foods such artichoke, milk thistle, turmeric and gum arabic on the prevention and/or treatment of some diseases will be also dicussed.

The research aims to recognize the effect of varying two navigation types (The Menu Navigation and The Hierarchical Navigation) within multimedia software in teaching "Home Economics" on academic achievement of second preparatory stage students. The research sample has been chosen randomly from Kafer Al-Batanoon preparatory school, Shebin El-Kom, Menoufiya Governorate. The participants were (75) female students; (25) for the control group, (25) for the first experimental group and (25) for the second experimental group. The tools used in the research were: tow multimedia soft wares and an academic achievement test. The results indicated that the second experimental group who studied according to the multimedia program based on hierarchical navigation type outperformed the first experimental group who studied according to the multimedia program based on menu navigation type on the academic achievement test.

Increasing the sunflower oil stability during deep fat frying by using mango peels powder (MPP) as natural source of antioxidants was evaluated. Some physical, physicochemical properties, fatty acid content and phenolics compounds were also determined. The results showed that the mango peels had contains different amount of protein, fat, ash, fiber, carbohydrates and energy value. The mean values of total phenolics, total flavonoides and scavenging activity (DPPH) of mango peels, were 18.93 mg GAE/g, 4.578mg/g DW and 90.46 %, respectively. The highest levels of mango peels phenolics compounds recorded for gallic acid and chlorogenic acid, while the lowest levels recorded for Pcoumaric acidand caffeic acid. The values of viscosity, specific gravity and refractive index wereincreased with the elongation of frying days.The highest fatty acids values of control sunflower oil and sunflower oil blended with 2000 MPP after heating and deeping frying for 1and 6 days recorded for linoleic and oleic acid, while, the lowest values recorded for palmitoleic acid and linolenic acid. The lowest increasing in peroxide value, inisidine value, saponification recorded for sunflower oil with 200 ppm BHA blended with sunflower oil with 2000 ppm MPP. While, iodine value and free fatty acid were deceased. In conclusion, addition of mango peels to sunflower oil improvement some physical, physicochemical properties and oil stability during deep-fat frying processing. Key word:Mango peels powder,Deep-fat frying process andScavenging activity.from Al-Ghomhoria Company for Trading Drugs, Chemicals and Medical Instroments, Egypt. Methods Preparation of mango peel powder (MPP)To prepare MPP, mango peels were washed thoroughly under running tap water, shade dried, and ground to a fine powder using an air mill, high speed mixture (Molunix, Al-Araby, company, Egypt, and then serving as powder seize. Oil heating processThe intermittent heating processwas done according to the procedure of Tsuzuki, et al., (2010). In this procedure a sunflower oil (750g) and variousoil samples mixed with OWC, were placed in a stainlesssteel pan fryer (50cm diameter and 30cm height) providedwith thermostat to control in the heating temperature,individually to a temperature of 180±5°C. The various oilsamples were heated continuously at 180±5°C for 4 hr.every day, for 5 consecutive days. At certain periods ofheating (4, 8, 12, 16 and 20 hrs), aliquots from the oilsamples were removed and stored at 5°C until analyzed. Analytical MethodsMoisture, Protein (N x 6.25 Kjeldahl method), fat (hexane solvent, Soxhielt apparatus), fiber and ash were determined according to the method recommended by A. O. A. C. (2005). Carbohydrates and energy valueCarbohydrate calculated by differences as follows: % Carbohydrates = 100 -(% moisture + % protein + % fat + % ash + % fiber).Energy value was estimated by the sum of multiplying protein and carbohydrates by 4.0 and fat by 9.0 according to FAO (1982). Determination of viscosityThe viscosity of oil samples (50 ml) was measured accordin...

This observation aimed to study the dietary pattern and quality of life of obese children. 90children with of both sexes aged from 6-12 years old, recruited from National Nutrition Institute outpatient clinics. The study was conducted on two groups a) case group: included 48 children with simple obesity. b) Control group: included 42 normal weight children. Children with pathological cause obesity (endocrinal, congenital syndromes, chromosomal defects) were excluded. A Sociodemographic characteristic of the studied cases and control groups, PedsQL 4.0 version questionnaire and anthropometric measures was taken. Results of the mean ages in normal and obese groups were (8.1 ± 1.6 and 9.7 ± 2.0) years. The obese group had more consumption of sweets, chips, and cola and fast foods compared to the normal group. Normal weight children consumed an acceptable ranges carbohydrate (45.2%) whereas; the obese children had overconsumption (43.7%). The consumption of calcium and vitamin A were at the unsafe level for the two groups (33.3,61.1)% and 29.2% of obesity groups were at an unacceptable level .The normal group was at an unsafe level in vitamin C (42.8%) and vitamin B1(38.1%) compared to (43.8%) of obese children were at overconsumption level in vitamin C. According to The quality of life: there were significant differences between the normal weight and obese children in all categories of the quality of life questionnaire. Forty four percent of the obese group were in between the bad and fair quality of life, whereas 48.0% and 46.0% of the normal group were a good and very good quality of life.

This study was conducted to find out the effect of coconut fruits and their milk on biological and biochemical changes of hypercholesterolemic rats. Therefore, Thirty-six male albino rats, weighing 140-150g, were used. They were divided into two main groups. The first main group (6 rats) was used as a negative control group,which were fed the basal diet. The second main group (30 rats) was fed a basal diet supplemented with powdered cholesterol and a ahigh-fat diet (10% animal lipid) to induce hypercholesterolemia and were divided into five equal subgroups. One group was placed as a positive control group who were continuously fed the basic diet. The rest four groups were fed the basic diet with coconut fruits at a concentration of 2.5 and 5% and coconut milk at levels of 250 and 500 ml per kg of feed for 28 days. The data obtained indicated that both coconut powder and coconut milk resulted in a significant decrease (P≤0.05) in serum TC, TG, LDL and VLDL with increased HDL. Both coconut powder and coconut milk also improve liver and kidney function. These data confirmed the hypothesis that both coconut powder and coconut milk contain several bioactive compounds capable of mitigating the harmful effects of high cholesterol and inhibiting high blood cholesterol in rats. Therefore, we recommend using such fruits in moderate quantities in our daily diets to benefit from its health benefits.