Hassan Ahmed
Biographic Data
| ID | 7930689 |
|---|---|
| NAME | Hassan Ahmed |
| GIVEN NAMES | Hassan |
| FAMILY NAME | Ahmed |
| SIGNATURE | AHMED H |
| AFFILIATIONS | University of Gezira |
| ORCID | 0000-0003-1003-1399 |
| VERIFIED | Yes |
| TOTAL WORKS | 6 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 6 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 1990 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 0 |
Burnout among surgeons before and during the Sars-CoV-2 pandemic
The study was registered on clicaltrials.gov "NCT04433286" on 16/06/2020
Metabolic Syndrome and Cardiometabolic Risk Factors in the Mixed Hypercholesterolemic Populations with Respect to Gender, Age, and Obesity in Asir, Saudi Arabia
This record study aimed to investigate the prevalence of metabolic syndrome (MetS) profiles regarding sex, age, and obesity for the riskier factor of cardiovascular diseases in a general population in Saudi Arabia. Laboratory and anthropometric measurements were performed on non-specific participants with variant ages and BMI in either sex. Serobiochemical changes were measured for metabolic profiles, i.e., A1C/FSG, TC, TGC, HDLC/LDLC, Vit.D, TSH…
Home based dialysis systems in developing countries
Composition of foods and dishes commonly consumed in villages of the Gezira area of Sudan. III. Fatty Acids, Retinol, α‐, β‐ Carotene and Tocopherols
It is known that the fat content of ready‐to‐eat dishes of the people in the Gezira area of Sudan is low. In order to judge the adequacy intake of the essential fatty acids (FA), the FA composition of foods and dishes commonly consumed was analysed. Percentages of fatty acids are given for several types of sorghum, millet, sesame, fenugreek, different sorts of peas, as well as for processed foods like gruels, sauces, local thin‐leaf bread and veg…
Composition of foods and dishes commonly consumed in villages of the Gezira area of Sudan ii. Amino acids and protein quality
The amino acid contents of foodstuffs and ready‐to‐eat meals commonly consumed in the Gezira area of the Sudan were chemically analyzed. The biological quality of the different dishes with respect to amino acid composition was calculated using the amino acid scoring pattern proposed by the FAO/WHO/UNU Expert Consultation in 1985. Results reveal that the amino acid composition of most Sudanese meals is not adequate. Deficits were found especially …
Composition of foods and dishes commonly consumed in villages of the Gezira area of Sudan
The water, protein, fat, glucose, fructose, sucrose, lactose, starch and energy contents of the important grains, seeds, legumes, fruits, vegetables and dishes are given. These values may be used for nutritional surveys and for nutritional recommendations in future. The composition of foodstuffs and ready‐to‐eat‐meals of the Gezira area of the Sudan is insufficiently known. Therefore, the main foodstuffs and ready‐to‐eat‐meals have been collected…
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Composition of foods and dishes commonly consumed in villages of the Gezira area of Sudan
The water, protein, fat, glucose, fructose, sucrose, lactose, starch and energy contents of the important grains, seeds, legumes, fruits, vegetables and dishes are given. These values may be used for nutritional surveys and for nutritional recommendations in future. The composition of foodstuffs and ready‐to‐eat‐meals of the Gezira area of the Sudan is insufficiently known. Therefore, the main foodstuffs and ready‐to‐eat‐meals have been collected…
Composition of foods and dishes commonly consumed in villages of the Gezira area of Sudan. III. Fatty Acids, Retinol, α‐, β‐ Carotene and Tocopherols
It is known that the fat content of ready‐to‐eat dishes of the people in the Gezira area of Sudan is low. In order to judge the adequacy intake of the essential fatty acids (FA), the FA composition of foods and dishes commonly consumed was analysed. Percentages of fatty acids are given for several types of sorghum, millet, sesame, fenugreek, different sorts of peas, as well as for processed foods like gruels, sauces, local thin‐leaf bread and veg…
Composition of foods and dishes commonly consumed in villages of the Gezira area of Sudan ii. Amino acids and protein quality
The amino acid contents of foodstuffs and ready‐to‐eat meals commonly consumed in the Gezira area of the Sudan were chemically analyzed. The biological quality of the different dishes with respect to amino acid composition was calculated using the amino acid scoring pattern proposed by the FAO/WHO/UNU Expert Consultation in 1985. Results reveal that the amino acid composition of most Sudanese meals is not adequate. Deficits were found especially …
Home based dialysis systems in developing countries
Metabolic Syndrome and Cardiometabolic Risk Factors in the Mixed Hypercholesterolemic Populations with Respect to Gender, Age, and Obesity in Asir, Saudi Arabia
This record study aimed to investigate the prevalence of metabolic syndrome (MetS) profiles regarding sex, age, and obesity for the riskier factor of cardiovascular diseases in a general population in Saudi Arabia. Laboratory and anthropometric measurements were performed on non-specific participants with variant ages and BMI in either sex. Serobiochemical changes were measured for metabolic profiles, i.e., A1C/FSG, TC, TGC, HDLC/LDLC, Vit.D, TSH…
Burnout among surgeons before and during the Sars-CoV-2 pandemic
The study was registered on clicaltrials.gov "NCT04433286" on 16/06/2020
Biology (4 works) · Animal Diversity and Health Studies (3 works) · Composition (language (3 works) · Food Science (3 works) · Medicine (3 works) · Agronomy (2 works) · Biochemistry (2 works) · Chemistry (2 works) · Internal Medicine (2 works) · Sorghum (2 works)