Ministry of Health of the Republic of Moldova [600914]

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Ministry of Health of the Republic of Moldova

Public Institution “NicolaeTestemițanu” State University of Medicine and Pharmacy
of the Republic of Moldova

FACULTY OF MEDICINE

Department of Hygiene

DIPLOMA THESIS
Peculiarities of nutrition of Israeli students
studying in the University of Medicine and Pharmacy “NicolaeTestemi țanu”

Name and surname of student_ BADARNI MOHAMAD
group 1643
Name and surname of scientific advisor__ ALEXEI CHIRLICI
position and scientific degree associate professor dr. med.

Chisinau, 2015

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CONTENT
Page No
Introduction 3
Review of the literature 4
Material and research methods 16
Personal results and discussion 24
General conclusions and recommendations 34
Bibliographic references 36

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1. INTRODUCTION
As molecular biology, biochemistry and genetics advance, nutrition has become more
focused on the steps of biochemical sequences through which substances inside us
and other living organisms are transformed from one form to another – metabolism
and metabolic pathways.
Nutrition also focuses on how diseases, conditions and problems can be prevented or
lessened w ith a healthy diet.
In addition, nutrition involves identifying how certain diseases, conditions or
problems may be caused by dietary factors, such as poor diet ( malnutrition ), food
allergies , metabolic diseases, etc.
The goal of the work
To study the eating of Israeli students which study in the University of Medicine
and Pharmacy “NicolaeTestemițanu” and to compare obtained data with data from
literature concerning the eating of general population in Israel and with data
concerning t he eating of other students.
Theobjectivesofthework
1. To study literature about the eating of general population in Israel
2. To study literature about the eating of students in different countries,
inclusively in Republic of Moldova.
3. To questionnaire the group of Israeli students, which study in the University of
Medicine and Pharmacy “NicolaeTestemițanu” and to analyze obtained results
4. To propose recommendations directed to the improvement of situation with
eating of students

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2. REVIEW OF THE LITERATURE

Energy macronutrients – these provide energy, which is measured either in
kilocalories (kcal) or Joules. 1 kcal = 4185.8 joules.
 Carbohydrates



The roles of carbohydrate in the body includes providing energy for working
muscles, providing fuel for the central nervous system, enabling fat metabolism,
and preventing protein from being used as energy. Carbohydrate is the preferred
source of energy or fuel for muscle contraction and biologic work.
 Proteins – 4 kcal per gram

Protein is an impor tant substance found in every cell in the human body. In fact,
except for water, protein is the most abundant substance in your body. This protein
is manufactured by your body utilizing the dietary protein you consume. It is used
in many vital processes an d thus needs to be consistently replaced. You can
accomplish this by regularly consuming foods that contain protein.
 Fats – 9 kcal per gram



The main function of fats in the body is to provide energy: By supplying energy,
fats save proteins from being us ed for energy and allow them to perform their more
important role of building and repairing tissues. Fats on oxidation provide almost
twice as much energy as that given by carbohydrates.

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 Water


About 70% of the non -fat mass of the human body is water. Nobody is
completely sure how much water the human body needs – claims vary from
between one to seven liters per day to avoid dehydration . We do know that water
requirements are very closely linked to body size, age, environmental
temperatures, physical activity, different states of health, and dietary habits.

Somebody who consumes a lot of salt will require more water than another person
of the same height, age and weight, exposed to the same levels of outside
temperatures, and similar levels of physical exertion who consumes less salt. Most
blanket claims that 'the more water you drink the healthier your are' are not backed
with scientif ic evidence. The variables that influence water requirements are so
vast that accurate advice on water intake would only be valid after evaluating each
person individually.
Micronutrients – nutrients required in small quantities throughout a person's
life
Minerals
Majorminerals
Mineral Function Sources
Sodium Needed for proper fluid
balance, nerve
transmission, and muscle
contraction Table salt,
soy sauce;
large
amounts in
processed
foods; small
amounts in
milk,

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breads,
vegetables,
and
unprocessed
meats
Chloride Needed for proper fluid
balance, stomach acid Table salt,
soy sauce;
large
amounts in
processed
foods; small
amounts in
milk, meats,
breads, and
vegetables
Potassium Needed for proper fluid
balance, nerve
transmission, and muscle
contraction Meat s,
milk, fresh
fruits and
vegetables,
whole
grains,
legumes
Calcium Important for healthy
bones and teeth; helps
muscles relax and
contract; important in Milk and
milk
products;
canned fish

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nerve functioning, blood
clotting, blood pressure
regulation, immune
system health with bones
(salmon,
sardines);
fortified
tofu and
fortified soy
milk;
greens
(broccoli,
mustard
greens);
legumes
Phosphorus Important for healthy
bones and teeth; found in
every cell; part of the
system that maintains
acid-base balance Meat, fish,
poultry,
eggs, milk,
processed
foods
(including
soda pop)
Magnesium Found in bones; needed
for making protein,
muscle contraction,
nerve transmission,
immune system health Nuts and
seeds;
legumes;
leafy, green
vegetables;
seafood;
chocolate;
artichokes;

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"hard"
drinking
water
Sulfur Foundinproteinmolecules Occurs in
foods as
part of
protein:
meats,
poultry,
fish, eggs,
milk,
legumes,
nuts

Traceminerals (microminerals)
 The body needs trace minerals in very small amounts. Note that iron is
considered to be a trace mineral, although the amount needed is somewhat
more than for other microminerals.
Traceminerals
Mineral Function Sources
Iron Part of a molecule
(hemoglobin) found
in red blood cells that
carries oxygen in the Organ
meats; red
meats; fish;
poultry;

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body; needed for
energy metabolism shellfish
(especially
clams); egg
yolks;
legumes;
dried fruits;
dark, leafy
greens; iron –
enriched
breads and
cereals; and
fortified
cereals
Zinc Part of
many enzymes ;
needed for
making protein and
genetic material; has
a function in taste
perception, wound
healing, normal fetal
development,
production of sperm,
normal growth and
sexual maturation,
immune system
health Meats, fish,
poultry,
leavened
whole
grains,
vegetables

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Iodine Found in thyroid
hormone, which helps
regulate growth,
development, and
metabolism Seafood,
foods grown
in iodine –
rich soil,
iodized salt,
bread, dairy
products
Selenium Antioxidant Meats,
seafood,
grains
Copper Part of many
enzymes; needed for
iron metabolism Legumes,
nuts and
seeds, whole
grains, organ
meats,
drinking
water
Manganese Partofmanyenzymes Widespread
in foods,
especially
plant foods
Fluoride Involved in formation
of bones and teeth;
helps prevent tooth Drinking
water (either
fluoridated
or naturally

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decay containing
fluoride),
fish, and
most teas
Chromium Works closely
with insulin to
regulate blood sugar
(glucose) levels Unrefined
foods,
especially
liver,
brewer's
yeast, whole
grains, nuts,
cheeses
Molybdenum Partofsomeenzymes Legumes;
breads and
grains; leafy
greens;
leafy, green
vegetables;
milk; liver
 .
Vitamins 


 Vitamin A helps form and maintain healthy teeth, bones, soft tissue, mucus
membranes, and skin.
 Vitamin B6 is also called pyridoxine. Vitamin B6 helps form red blood cells
and maintain brain function. This vitamin also plays an important role in the

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proteins that are part of man y chemical reactions in the body. Eating larger
amounts of protein may reduce vitamin B6 levels in the body.
 Vitamin B12 , like the other B vitamins, is important for metabolism. It also
helps form red blood cells and maintain the central nervous system .
 Vitamin C , also called ascorbic acid, is an antioxidant that promotes healthy
teeth and gums. It helps the body absorb iron and maintain healthy tissue.
Italsopromoteswoundhealing.
 Vitamin D is also known as the "sunshine vitamin," since it is made by the
body after being in the sun. Ten to 15 minutes of sunshine three times a week
is enough to produce the body's requirement of vitamin D. Peo ple who do not
live in sunny places may not make enough vitamin D. It is very difficult to get
enough vitamin D from food sources alone. Vitamin D helps the body absorb
calcium, which you need for the normal development and maintenance of
healthy teeth and bones. It also helps maintain proper blood levels
of calcium and phosphorus .
 Vitamin E is an antioxidant also known as tocopherol. It plays a role in the
formation of red blood cells and helps the body use vitamin K.
 Vitamin K is not listed among the essential vitamins, but without it blood
would not stick together (coagulate). Some studies suggest that it is important
for promoting bone health.
 Biotin is essential for the metabolism of proteins and carbohydrates, and in the
production of hormones and cholesterol.
 Niacin is a B vitamin that helps maintain healthy skin and nerves.
Itisalsohascholesterol -loweringeffects.
 Folate works with vitamin B12 to help form red blood cells. It is needed for the
production of DNA, w hich controls tissue growth and cell function. Any
woman who is pregnant should be sure to get enough folate. Low levels of
folate are linked to birth defects such as spina bifida .
Manyfoodsarenowfortifiedwithfolicacid.

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 Pantothenic acid is essential for the metabolism of food. It is also plays a role
in the production of hormones and cholesterol.
 Riboflavin (vitamin B2) works with the other B vitamins. It is important for
body growth and the production of red blood cells.
 Thiamine (vitamin B1) helps the body cells change carbohydrates into energy.
Getting plenty of carbohydrates is very important during pregnancy and breast –
feeding. It is also essential for heart f unction and healthy nerve cell

The food pyramid building in Israel.

Pyramid head
Concentrated in the top of the pyramid food (sweets and candies, Muslaat and
sweetened beverages), which include, for example, sugar, cakes, jam, ice cream and

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sweetened beverages. These foods provide energy usually does not usually provide
additional nutritional compounds such as vitamins and minerals. This food
consumption c ontractile can get the recommended amount of various nutrients
without excess calories. According to the new food pyramid should be a separation
between groups of sugars in order to emphasize the importance of this group to
reduce food consumption.

The be nefits of eating family meals :
Multi eating habits has become the focus of attention at a conference in America, and
the bottom line is that collectively healthy meals and the best, not only on holidays. It
also prevents the family food intake of young peo ple from drug or alcohol abuse.
New studies published, reviewed and criticized the dietary habits in America. These
studies itself is not optimistic, and indicate the presence of obesity, unhealthy and
ignore the recommendations of doctors and nutrition ex perts.
68 study were reviewed at the conference. Studies have shown that the American
family abandon the family dinner. In the state of New Jersey, for example, about 40%
of the family budget allocated for family entertainment outside the home. Choose to
eat outside of the home includes a list Gmaah non -diversified and is usually
unhealthy.
Studies have shown that family meals for a lot of health benefits, especially in
children. In these diets eat more fruits and vegetables, fiber, vitamins and calcium –
rich foods.
Teenagers who eat with their families food larger, tend to show less signs of
depression, compared to their friends who eat family meals are less. And also the
consumption of fast food and leisure time in front of the TV was less.

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Studies did not find any evidence of the relationship between obesity and family
meals, but it was observed that children who eat with their families frequently have
low body mass more.
Verde Jaffa Hayek, an expert therapeutic feeding says: "Many studies have shown
that f amily meals of great importance, Fast rich family with iron, vitamins and
calcium, usually salt and sugars which is less. Eating around the dining table helps
the child to internalize healthy eating habits more and eat healthy foods and fresh
foods that ha s been processed or less rich in saturated fat. "
She adds: "We live in contemporary society, and the family meal is a good time to
listen, talk, and a chance to stop the busy agenda. It's no wonder that every one of the
studies confirm the importance of f amily meals.

In recent years, the awareness that nutrition is not just a diet. Proper nutrition helps to
maintain a healthy lifestyle and balanced, enhances and promotes the growth,
development and health and preventing disease.
"Good nutrition and balanc ed" is a basic concept, relating to the general public, not
just those who want to reduce weight or those who are at risk of a disease. Awareness
of the importance of proper nutrition needed to maintain a healthy body, became the
preoccupation with food co mbinations and the correct food groups combined, the
field supplementary to medicine, which requires learning, deepening and catching
activities.
Nutrition Israel in 2014 – the conference and exhibition of Nutritional Sciences in
Israel, engage in a variet y of areas and aspects of nutrition and its impact on health
and quality of life, law and fact. Conference of medical experts will take part
alongside a clinical dietitian leading in their field.

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Innovations will be presented at the conference and updates pertaining to eating
disorders, diet therapy, nutritional supplements and treatment of obesity, diabetes and
cholesterol. The seats will be held on the following topics: cholesterol, sensory
regulation and eating disorders in children, obesity, nutritional supplements medicine
approaches to treating obesity, cancer and nutrition, and public health regulation,
carbohydrate / Innovations / exercise, nutrition and memory and epigenetic.

3. MATERIAL AND RESEARCH METHODS
We used aspecial questions for 50 students from Israel who study in Moldova for
nutritional daily programs .
Questionnaire for study of nutrition in adults

Data of completion of Questionnaire _________201_ I. General Information
1. Age _______ years
2. Sex – Men Women
3. Height ________ cm; Body weight _________ kg
4. Body mass index (BMI) = actual body mass, kg / Height (m2)
II. Information about real nutrition
1. How many times during a day you eat
_____________________________________
2. What is the interval between meals?
a) During the day ______________________
b) Since the last evening meal to breakfast ___________________

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3. Do you use the dining room: YES NOT
If YES:
a) How many times during a day_______________
b) How many times per week? _________________
4. When you eat more:
a) At breakfast
b) At the dinner
c) At the supper
5. Prefer food:
a) Salt
b) Seasoned
c) Oily
d) Sweet
6. Favorite food ____________________________________________
__________________________________________
7. Use of alcoholic beverages during meals (l, ml):
a) Wine __________
b) Brand _________
c) Beer ___________
8. Do you smoke?
a) YES

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b) NOT
9. Do you use nutritional supplements?
a) With vitamins
b) With iron
c) Protein preparations
d) Natural extracts
e) Vegetable fibers
f) Other supplements
10. Do you have a strict diet?
a) YES
b) NOT
11. How many dishes served at a table?
a) At br eakfast – 1 2 3 4 5
b) In the second breakfast – 1 2 3 4 5
c) Noon – 1 2 3 4 5
d) At snack – 1 2 3 4 5
e) At dinner – 1 2 3 4 5
12. The variety of dishes throughout the week:
a) The dishes are varied
b) Monotonous meals, the dishes are not varied
13. Do you use fruit and vegetables in the diet?

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a) From Moldova
b) Import
14. How many kinds of vegetables do you consume?
a) On the day
b) Weekly
c) Favorite Vegetables
15. How many kinds of fruit have you?
a) Per day
b) Per week
c) Favorite Fruit
16. What fruit and vegetables do you prefer?
a) Fresh
b) Heat – treated
c) Preserved
17. How much bread do you consume?
a) Per day
b) Per week
18. What kind of bread do you consume?
a) White
b) Black
c) And black and white

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19. What kind of milk and dairy products do you consume?
a) Milk
b) Acidic liquid dairy products (yogurt, kefir and others)
c) Cream
d) Cottage cheese
e) Cheese
f) Condensed milk (canned)
j) Milk powder
20. How often do you consume milk and dairy produ cts?
a) Per day
b) Per week
21. How often you eat meat and meat products
a) Per day
b) Per week
22. Do you consume meat and meat products?
a) Fresh meat (beef, poultry and a.)
b) Frozen meat (beef, poultry and a.)
c) Boiled sausages (baloney)
d) Smoked sausage, semi smoked, raw smoked ham
e) Sausages
23. How often do you eat fish and fish products?

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a) Per day
b) Per week
24. What kind of fish and fish products do you consume?
a) Fresh fish
b) Frozen fish
c) Smoked fish
d) Salted fish
e) Dried fish
f) Marinated fish
25. How many eggs do you consume?
a) Per day
b) Per week
26. Do you consume canned goods – YES, NO
27. If you eat canned foods, how often do you consume
a) Per day
b) Per week
28. Do you eat fast food – food … .YE S NOT
29. If you eat fast food – how often
a) Per day
b) Per week
30. What drinks do you consume during meals?

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a) Coffee
b) Tea
c) Cocoa
d) Compote
e) The juice
f) Bottled water
j) Milk
i) Acidic liquid dairy products (yogurt, kefir)
31. What drinks do you consumed in the intervals between meals?
a) Coffee
b) Tea
c) Juice
d) Mineral water
e) Coca – Cola
f) Others (write, please)
32. The total volume of drinks consumed in the interval between meals
a) 0.5 liter
b) 1.0 liter
c) 1.5 liters
d) 2.0 liters
e) More

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33. The feeling of satiety after eating
a) Yes
b) Not
c) Discomfort
34. Your stat after meals:
a) Active
b) Passive
35. Over how long after eating are you hungry:
a) Over one hour
b) Over two hours
c) Over three hours
d) Over four hours
e) More
36. How would you like to eat?

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4.PERSONAL RESULTS AND DISCUSSION
Statistics for Israel student who study in Moldova and how there nutritional diet
change :
 We took 50 Israeli student who study in Moldova.

25 Males 25 Females
 The age of this category : 20 -30 years old.
 I Ask them the most important questions about there nutritional diet and
it appear the following :

1) BMI : Body Mass Index : Body mass index (BMI) is a measure of body fat based
on height and weight that applies to adult men and women.
BMI Categories:
Underweight = <18.5
Normal weight = 18.5 –24.9
Overweight = 25 –29.9
Obesity = BMI of 30 or greater

Underweight =
<18.5 Normal weight =
18.5–24.9 Overweight = 25 –
29.9 Obesity = BMI of
30 or greater
– 16 30 4

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 According the BMI that we calculated it appear the result of this student
.the student measures there :

The most basic definition of overweight and obesity is having too much body fat —so
much so that it “presents a risk to health.” ( 1) A reliable way to determine whether a
person has too much body fat is to calculate the ratio of their weight to their height
squared. This ratio, called the body mass index (BMI) , accounts for the fact that
taller people have more tissue than shorter people , and so they tend to weigh more.
 You can calculate BMI on your own, or use an online calculator such as this
one, by the National Heart, Lung, and Blood Institute.
BMI is not a perfect measure, because it does not directly assess body fat. Muscle and
bone are denser than fat, so an athlete or muscular person may have a high BMI, yet
not have too much fat. Bu t most people are not athletes, and for most people, BMI is
a very good gauge of their level of body fat.
 Research has shown that BMI is strongly correlated with the gold -standard
methods for measuring body fat. ( 2) And it is an easy way for clinicians to
screen who might be at greater risk of health problems due to their weight .
2) How many times during the day you eat ?
How many
meals 2 3 4 5
person 12 25 10 3

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Percentage % 24% 50% 20% 6%

 The student here trying very hard to organized there meals the majority
eat 3 meals times per day and this something normal and there
percentage 50% of the student.
 Other student (12) eat 2 times per day and they complains from the
busy daily and stress there percentage 24%.
 The student who having 4 times meals not regulate there time and meals
20%.
 The other student there percentage 6%.

One advantage of eating three meals a day is that you are spreading your calories
across your day, so you don't get too hungry between meals. Another is that you
aren't spreading your calories too thin, so you are more likely to feel satisfied after
each m eal. Grazing all day may cause you to loose track of calories, especially if you
choose high -calorie snacks, while having fewer than three meals a day may leave you
so hungry that it's hard to make healthy food choices

3) When you eat more ?

Meal Breakfas t Lunch Dinner
persons 8 12 30
Percentage% 16% 24% 60%

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 If we look to the result here we will see that the majority o f the student
who eat at dinner and having Obesity according the BMI and eating fast
food and not healthy the percentage : 60 %.
 The percentage of the student : 24%.
 The last category of the student the minority who organized there
sleeping with waking up and eat breakfast ,percentage : 16%.

Breakfast provides many benefits to our health and wellbeing
Breakfast provides the body and brain with fuel after an overnight fast – that's where
its name originates, breaking the fast! Without breakfast you are effectively running
on empty, like trying to start the car with no petrol!
Nutritionists advise that breakfast should be eaten within two hours of waking and a
healthy breakfast should provide calories in the range of 20-35% of your guideline
daily allowance (GDA).
Apart from providing us with energy, breakfast foods are good sources of important
nutrients such as calcium, iron and B vitamins as well as protein and fibre. The body
needs these essential nutrients and research shows that if these are missed at
breakfast, they are less likely to be compensated for later in the day. Fruit and
vegetables are good sources of vitamins and minerals so try to include a portion of
your daily five at breakfast, whether that be a banana or glass of fruit juice.
Breakfast can be good for waistline too, research shows those who eat breakfast are
less likely to be overweight and more likely to be w ithin their ideal weight range
compared with breakfast skippers. If you skip breakfast, you're more likely to reach
for high sugar and fatty snacks mid -morning.

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4) Preferring food :
Preferring food Salt Seasoned Oily Sweet
Person 9 31 6 4
Percentage% 18% 62% 12% 8%

 Percentage of student : 62% this kind of food lead to several harmful
things for the body healthy .
 Percentage of student : 18% this kind of food lead to several diseases but
f someone eat it in low amount will not be harmful for his healthy.
 Percentage of student who eat Oily : 12%. This kind if food dangerous
for healthy and obvious the student now the effect of oily in ou r
organisms.
 Percentage of sweet food : 8%.

Common herbs and spices may help protect against certain chronic conditions, such
as cancer , diabetes , and heart disease .
Herbs, including basil and parsley, are from plants and plant parts. Spices often come
from the seeds, berries, bark, or roots of plants.
Seasonings, such as cinnamon, often lead lists of commonly eaten foods with the
highest levels of measured antioxidant activity.
“Studies show that many different herbs and spices offer health benefits,” says David
Heber, MD, PhD, professor of medicine, and director of the UCLA Center for Human

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Nutrition. Most of the evidence exists for cinnamon, chili peppers, turmeric, garlic,
oregano, basil, thyme, and rosemary.
Polyphenols, a type of plant compound, provide one of the main health benefits
associated with herbs and spices. Polyphenols are also abundant in certain fruits and
vegetables , tea, and red wine.
Certain herbs and spices curb inflammation in the body, which may give rise to heart
disease and cancer. F or example, antioxidants in cinnamon have been linked to lower
inflammation, as well as reductions in blood glucose concentrations in people with
diabetes.
5) Favorite food :
Kind of food Fast Food Organic Healthy
Food Homemade Food
Persons 35 5 10
Percentage % 70% 10% 20%

 The percentage of student who eat fast food 70% and this the majority .
 The percentage of eating healthy organic food : 10% .
 The percentage of eating homemade food 20%.

Health Food:
Many foods enter the market with their producers claiming the foods have
extraordinary health benefits. Touted as " super foods ," some of these foods are
costly, unusual mixes of photochemical packaged on the shelves of health food
stores. The truly super health foods, however, are fruits, veget ables, grains and other
naturally occurring foods. The National Institutes of Health Office of Research

30
services lists fruits like kiwis, tomatoes, avocados, berries and apples; vegetables like
leafy greens; fish, yogurt and tea as super health foods becau se they promote health
benefits over and beyond being a good source of nutrients. For example, kiwis pack
more vitamin C than oranges in less than 100 calories, and contain vitamin E, a rarity
for fruits, so their antioxidant power can help you stave off d iseases like cancer,
dementia and fatty liver.
Fast Food:
Fast food products are often rumored to cause a variety of health problems.
Ingredients that are artificial, high in sugar or fat are not meant to be eaten on a
regular basis. Consuming these ingred ients regularly can lead to health issues
including heart disease, diabetes and cancers. Being aware of these effects is essential
to determining whether fast food is safe to include in your diet, particularly if you
suffer from heart or digestive issues a lready.
Facts about Fast Food:

1. More calories
Surveys estimate that snacking caused people to consume 300 additional calories than
what they normally would. The biggest contributor to this snacking culture is
McDonalds, which provides 43 percent of junk food consumption in the United
States alone.
2. Addicting ingredient
Extra sugar and food dye is put into fast food to make it more appealing, particularly
to younger viewers. Many believe that these addicting ingredients are contributing to
the growing o besity epidemic.

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6) Alcohol consumption :

 The percentage of student who not drinking 40%.
 The percentage of student who drink at weekend 24%.
 The percentage of student drink daily 20%.
 The percentage of student who drink in social event 16%.

Even a small amount of alcohol has an affect on your body. When you drink, alcohol
is absorbed into your bloodstream and distributed throughout your body. A tiny
amount of alcohol exits your body in your urine and your breath.
You absorb alcohol more slowly if you eat, especially if the food is high in fat.
However, if you drink more than your body can process, you’ll get drunk. How
quickly alcohol is metabolized depends on your size and gender, among other things.
Alcohol consumption causes physical and emotional changes that can do great harm
to yo ur body. The long -term effects of alcohol abuse are many, putting your health in
serious jeopardy and endangering your life.

Not Drinking At weekend Daily Social event
Persons 20 12 10 8
Percentage % 40% 24% 20% 16%

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7) Do You Smoke ?

Yes No
Persons 30 20
Percentage % 60% 40%

 The percentage if student who smoke 60%.
 The percentage if student who not smoke 40%.

Tobacco smoke is enormously harmful to your health. There’s no safe way to smoke.
Replacing your cigarette with a cigar, pipe, or hookah won’t help you avoid the
health risks associated with tobacco products.
Cigarettes contain about 600 ingredients. When they burn, they generate more than
7,000 chemicals, according to the American Lung Association . Many of t hose
chemicals are poisonous and at least 69 of them can cause cancer. Many of the same
ingredients are found in cigars and in tobacco used in pipes and hookahs.
8) Do you do sport ?
Answer Yes No
Persons 20 30
Percentage % 40% 60%

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 The percentage of student who doing sports : 40%.
 The percentage of student who don’t do sports : 60%.

The physical benefits of playing sports are numerous. Exercise in general controls
weight by burning calories, improves the functioning of the cardiovascu lar system,
placing a lower strain on the heart, and increases an athlete's energy level while
improving the quality of sleep. It also provides longer -term benefits, such as the
reduced risk of diseases like cardiovascular disease and diabetes, reduces the level of
body fat, improves the cholesterol makeup of the athlete's bloodstream and makes the
bones and muscles stronger.
9) What drinks do you consume ?

 The percentage of student who drink Tea 18%.
 The percentage of student who drink Coca Cola 46%.
 The percentage of student who drink fresh juice 6%.
 The percentage of student who drink Coffee 30%.
5.GENERAL CONCLUSIONS . Kind of drinks Tea Coca cola Fresh juice Coffee
Persons 9 23 3 15
Percentage % 18% 46% 6% 30%

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1. Based on the results of BMI the majority of Israeli students are overweight
(60%), but only 8% of students are obese (the first stage).
2. A half of students have their meal 3 times during a day, at the same time a
very high part of students(24%) eat only 2 times during a day, that do n ot
correspond to recommendation for a healthy eating a part of students have their
meals only 2 times during the day. Every fifth student eats 4 times and only 6%
of students eat 5 times during a day.
3. It was revealed a great deviation in comparison with re commendations for a
healthy eating in part concerning the quantity of consumed food during a day.
The results show that 60% of students eat more in the evening. And only 24%
of students have the major part of their diet during the middle of the day.
4. In gen eral, it is high (38%) the part of students, which prefer a lot of salt, fatty
products and sweets, especially, salt (18%).
5. It is surprising, that a very high part of students (70%) prefer fast – food, this
kind of eating being considered absolutely unheal thy.
6. The majority of students (60%) use alcohol, but only, but only 20% of students
drink alcohol every day in small quantities, other 24% – only in week -end and
16% – during special events or occasions.
7. In general, the situation with smoking is the same as alcohol drinking – it was
revealed, that 60% of students are smokers, but the number of cigarettes during
a day is very different. Themajorityofsmokersareboys.
8. Unfortunately the majority of students (60%) don’t practice sport. This fact
together with co nsuming of fast – food may have a consequence – overweight
and obesity.
9. Only 6% of students prefer to drink fresh juices, but in the same time 76% of
students prefer drinks with high content of caffeine (coffee and Coca –Cola).

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6.RECOMMENDATIONS
1. To have a meal 3 -5 times a day. The students should not avoid breakfast.
2. Rationally divide the daily diet, for example in case of 3 meals during a day
is recommended 30% of energetic value to have in the morning, 45% – in
the middle of the day and 25% / – in the e vening.
3. To reduce the consumed quantities of salt, fatty products and sweets. For
example, it is recommended to consume during a day only 5 g of salt, the
lipids (the majority of them being obtained with fatty products) should not
exceed the 30% of energ etic value of the daily diet and the energetic value
of simple carbohydrates (the majority of them being obtained with sweets,
cakes, sugar) should not exceed 10% this value.
4. It is recommended to reduce drastically the consume of fast -food. The best
varia nt will be excluding this kind of meal from daily diet.
5. To reduce the alcohol drinking and smoking.
6. For a healthy lifestyle it strongly recommended to practice daily physical
exercises or, if it is possible, to practice different kinds of sport.
7. It is reco mmend to enhance the consuming of natural juices and to reduce
the consuming of drinks with high contents of caffeine.

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7.BIBLIOGRAPHIC REFERENCES
1) The American Dietetic Association’s Food Nutrition Guide Book .
2) Nutrition and Healthy book .
3) Website of Health ministry of Israel
http://www.health.gov.il/Subjects/FoodAndNutrition/Pages/de
fault.aspx

4) World Health Organization :
http://apps.who.int/nutrition/landscape/report.aspx?iso=isr
5) Clinical Nutrition Book (Wayne Billon).
6) I ask some Dietitian from Israel to give me the informational fact’s about
nutrition in Israel.
7) The Statistic result about student nutrition style .

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Declaration
I hereby declare that the diploma thesis entitled " Peculiarities of nutrition of Israeli
students studying in the State University of Medicine and Pharmacy
“NicolaeTestemițanu ”" iswritten by me and has not been presented before at another
college or institution ofhigher education in the country or abroad. Also, I declare that
all sources used,including the Internet sources, are indicated in the paper, considering
the rules fora voiding plagiarism:
– all text fragments are reproduced exactly, even the proper translations from other
languages are written in quotes and have detailed reference source;
– paraphrasing in own words of text written by other authors has detailed reference ;
– summary of the ideas of other authors has a detailed reference to the original
text.
Date
Name and surname of student__ BADARNI MOHAMAD
(Original signature )