Aim: Emerging evidence highlights the impact of stressful conditions on eating behaviours, particularly the consumption of foods high in salt, sugar and fat. The impact of the Coronavirus disease-19 (COVID-19) pandemic on food addiction is still un-estimated. This study aimed to examine the prevalence of food addiction among the Jordanian population during the quarantine. Materials and methods: A Cross-sectional study has been conducted between the 27th of April and the 4th of June of 2020. An online survey of Yale food addiction scale v.2.0 (YFAS 2.0) was distributed. A convenience sample was collected through social media sites. Differences in socio-demographic characteristics were analysed using t-test and chi-square tests. Food addiction was classified based on the scoring scale. Determinants of food addition were predicted by using multivariate logistic regression. Results: The results revealed that the prevalence of food addiction was 21.5% among adults. Among food addiction participants, 76.4% were diagnosed as severely food addicted. More than 50% of the participants reported high consumption of foods rich in sugar, salt, and fat (48.2%, 51.8%, and 52.5%, respectively). Overweight and obese young adults were more likely to have food addiction compared to normal weight. The multinominal logistic regression model revealed that there was no determinants of food addiction among adults. Conclusion: During the first months of the quarantine, the prevalence of food addiction was higher among obese and overweight adults compared to normal-weight adults.

Nowadays, due to the pandemic, preventive medicine also plays a prominent role in medical science. In addition to physical activity or techniques used in alternative medicine (acupuncture, forms of massage, yogic exercise etc.), the science of meditation has become the part of preventive medicine thanks to quantum physics, epigenetics, metaphysics, neuroplasticity, and psychoneuroimmunology. Firstly, we examined the role of nutrition science in preventive medicine in the manuscript. Therefore, we present foods that reinforce the street food philosophy while being healthy and promoting health improvement. Furthermore, these foods can be used as part of various diets. The manuscript contributes to the health promoting effect of nutrition science and gastronomy and its role in preventive medicine.

With the growing importance of gastronomic science, gastronomic workshops are also playing an important role worldwide. These workshops do not only specialize in the preparation and presentation of healthy eating, sports nutrition, or special diets. Gastronomy experts and nutritionists are also turning to the cuisines of nations with increasing curiosity. In order to provide a comprehensive overview of this, we present the characteristics of French, Italian, Hungarian, Indian, and Chinese cuisine in our manuscript. In addition, we prepare and present dishes that also serve as the basis of gastronomic workshops in accordance with international cuisines. These dishes include: Croassant with almond plant-based drink; Home-made pizza with basil, tomatoes and mozzarella; Hungarian Bean Soup; Home-made kebab with spicy chicken; Chinese noodles. We hope to contribute to the knowledge of international gastronomy and to the global health development with the prepared food.

Background and aim: Osteoarthritis (OA) is a chronic degenerative disease characterized by an inflammatory state and significant oxidative stress. As curcuma is known for its anti-inflammatory and antioxidant activities, it could be used as alternative therapy next to or together with the standard treatment. This treatment consists of analgesics, steroids or non-steroidal anti-inflammatory drugs (NSAIDs) to reduce pain and inflammation related symptoms. The current study investigates the effect of bio-optimized curcuma on genetic (SIRT1) and metabolic regulation of inflammation and associated symptomatology in patients with osteoarthritis. Materials and methods: In the in vitro study, Hela human cells were seeded in 12-well plates, incubated with curcuma at different concentrations and incubated for 3, 6 and 24 hours. The targeted protein expression/phosphorylation was evaluated by immunoblotting, while cytotoxicity tests were performed by CellTiter-Blue Cell Viability Assay. In the in vivo study, a total of 33 patients were recruited and divided into 3 subgroups based on the treatment: standard treatment (ST), ST + curcuma and ST + curcuma + Vitamin D (2000UI). The health status (SF36) and osteoarthritis index (WOMAC score) were analyzed at 0; 1,5 and 3 months with blood sampling at 0 and 3 months for the evaluation of inflammation markers, 25 (OH) VitD and SIRT1. Results: in vitro data showed no statistically significant decrease (p>0.05) in the number of viable cells. The expression of SIRT1 and the activation of AMP activated protein kinase (AMPK) were significantly increased in all experimental groups compared with the control group (p<0.001). A significant increase in 25(OH) VitD values in the ST + curcuma + VitD group (p <0.007) and in SIRT1 in all groups taking curcuma (p <0.001) was shown. Also for IL-1 (p=0.031), IL-6 (p=0.031) and IFN-? (p=0.013), all groups taking curcuma showed significantly lower inflammatory markers with no added value of vitamin D. Conclusions: Curcuma as an adjuvant to ST leads to a positive modulation of the SIRT1 pathway, a significant decline of blood inflammatory markers and a better osteoarthritis outcome.

A greenhouse is essentially an enclosed structure, which traps the short wavelength solar radiation and stores the long wavelength thermal radiation to create a favourable microclimate for higher productivity. The sun’s radiation incident on the greenhouse has two parts: direct radiation and an associated diffuse sky radiation. The diffuse part is not focused by the lenses and goes right through Frensel lenses onto the surface of the absorbers. This energy is absorbed and transformed into heat, which is then transported via the liquid medium in copper pipes to the water (heat) storage tanks or, if used, open fish tanks. In this way, an optimal temperature for both plant cultivation and fish production can be maintained. Stable plant growth conditions are light, temperature and air humidity. Light for the photosynthesis of plants comes from the diffuse radiation, which is without substantial fluctuations and variation throughout most of the day. The air temperature inside the greenhouse is one of the factors that have an influence on the precocity of production. The selective collector acts in a more perceptible way on extreme air temperatures inside the greenhouse. Hence, the system makes it possible to avoid the excessive deviation of the temperature inside the greenhouse and provides a favourable microclimate for the precocity of the culture. Sediment and some associated water from the sediment traps are used as organic fertiliser for the plant cultivation. The present trend in greenhouse cultivation is to extend the crop production season in order to maximise use of the equipment and increase annual productivity and profitability. However, in many Mediterranean greenhouses, such practices are limited because the improper cooling methods (mainly natural or forced ventilation) used do not provide the desired micro-climatic condition during the summer of a composite climate. Also, some of these greenhouses have been built where the meteorological conditions require some heating during the winter, particularly at night. The worst scenario is during the winter months when relatively large difference in temperature between day and night occurs. However, overheating of the greenhouse during the day is common, even in winter, requiring ventilation of the structure. Hence, several techniques have been proposed for the storage of the solar energy received by the greenhouse during the day and its use to heat the structure at night. Reviews of such techniques are presented in this article. Air or water can be used for heat transport. The circulating water is heated during the day via two processes. The water absorbs part of the infrared radiation of the solar spectrum. Since the water is transparent in the visible region, they do not compete with the plants that need it. Alternatively, the water exchanges heat with the greenhouse air through the walls. At night, if the greenhouse temperature goes down below a specified value, the water begins to circulate acting as heat transfer surfaces heating the air in the greenhouse.