1. Omani Studies Centre Team Visits Brunei
  2. Conference to Address Research Management and Administration
  3. Cooperation Program to Promote Date Palm Sector in Oman
  4. SQU, Orpic Sign LoA for Funding Engineering Design Lab
  5. Dead Zones of the Western Arabian Sea
  6. Conference to Address All Aspects of Unmanned Vehicle Systems
  7. SQU Gets Patent for New Antimicrobial Formula
  8. SQU Council Approves Center for Innovation & Technology Transfer
  9. SQU Signs Cooperation Agreement with Muscat Securities Market
  10. Information Systems Students ‘Capture’ the Cybersecurity Flag
  11. SQU This Week
  12. SQU, Al Buraimi Solar Energy Systems Sign Cooperation Program
  13. SQU, Oman Oil Marketing Company Sign Sponsorship Agreement
  14. “Anwaar Ramadhan” Exhibition Features Pics of the Past
  15. Association of Arab Universities Executive Council Meets at SQU
  16. CAMS Academic’s Book Deals with Food Microbial Analyses
  17. SQU This Week
  18. Good Nutrition during Ramadan
  19. Forum on Future Media Discusses Media Sector Challenges
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  21. SQU Hosts Pearl Initiative Award Ceremony
  22. Huge Enthusiasm for Blockchain Technology in Oman
  23. First Phase of Solar Parking Shades Opened
  24. MSF Students Visit Oman Aquarium Project
  25. Nursing Students Urge Evidence-based Maternity Care Practice
  26. Project Examines Population Structures of Spiny Lobster along Oman’s Coastline
  27. Workshop Sheds Light on “Integration of Technology into Nursing Education”
  28. New Patent for Invention based on “Therapeutic Composition for Treating Gangrene”
  29. SQU This Week
  30. HMTF Projects 2018 Announced
  31. 18th SQU Day Celebrated with Grandeur
  32. SQU Signs Research Cooperation Program with OAPGRC
  33. SQU Organizes First Aid Workshop for School Children
  34. New Assessment Unit Facility at CPS
  35. Statistics to become Independent Department at SQU
  36. Dr. Mona Al Said Receives Charles University’s Gold Medal
  37. SQU This Week
  38. ELT Conference Addresses Current Perspectives, Trends and Challenges
  39. Workshop Highlights Nutritional Antioxidants Therapy
  40. Academics Co-edit Volume on Cancer Prevention and Treatments
  41. Power Station and Transmission Lab Opened
  42. Conference Focuses on Law, Economic and Social Transformations
  43. SQU Marks Biomedical Laboratory Science Day
  44. SQU, RUDN University to Boost Ties
  45. Commercially Valuable Bioproducts from Waste Paper
  46. Forum Highlights Role of Information Specialists in Smart Society
  47. IS Department Holds Industry Advisory Board Meeting
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  49. Jordanian NDC Delegation visits SQU
  50. The Earthquake Monitoring Center and Seismic Hazard Studies in the Sultanate
  51. Research Workshops and Training Held
  52. The Story of a Lighting Revolution
  53. Patent for “Method of Making an Ajwa Date-Based Treatment for Snake Envenomation”
  54. SQU Holds the First Students’ Conference for Scientific Research
  55. Engineering Students Projects on Display
  56. SQU Hosts National Conference on Civil & Architectural Engineering
  57. SQU, Ministry Mark World Water Day 2018
  58. Forum Deliberates Business Intelligence and Big Data Analysis
  59. SQU-Ministry of Higher Education Joint Committee Meets
  60. Forum Addresses Soil System as Foundation of Food Security
  61. Framework for Making Oman an Innovation Hub
  62. CETL Official Opening Held
  63. SQU, University of Nizwa to Enhance Ties
  64. SQU This Week
  65. SQU Receives Egyptian Minister of Higher Education
  66. SQU Team Wins Robot Championship
  67. Conference Discusses Risk Management Practices
  68. Institutional Accreditation
  69. SQU This Week
  70. SQU Launches its New Media Identity
  71. Neuroprotective Effects of Plant Extracts
  72. Technical Festival Features 20 ICT Projects
  73. ICT Accessibility: Oman Well-positioned to Continue Playing a Leading Role
  74. SQU Team Makes Breakthrough in Breast Cancer Research
  75. Sensor-activated Taps Most Effective for Saving Water
  76. Study Underscores the Need for Stronger School-University Partnerships
  77. Study Identifies Factors Impeding Entrepreneurial Growth in Oman
  78. OCMB Hosts Frontiers in Marine Biotechnology Conference
  79. SQU Council Approves Master’s Program in Psychological Counselling
  80. Nursing Conference Focuses on Technology and Innovation
  81. Microbial Fuel Cells: A Promising Energy Source
  82. Researcher Prepares Database of Aquatic Plants in Wadis
  83. Blended Learning Approach Can Tackle Transitional Academic Challenges
  84. Medical Research Centre to Focus on Themes Relevant to Oman

Ramadan fasting is a religious obligation for every healthy adult Muslim as ordained in Al-Quran, “O you who believe, fasting is prescribed to you as it was prescribed to those before you so that you can learn “Taqwa” (meaning piety, or abstaining from wrong doings and God fearing)” (Al-Quran 2:183). In addition fasting for one month clear the souls from desires that are deviating Muslims from complying and competing in achieving all possible good deeds.

Ramadan fasting differs from the total fasting as eating is imperative at least twice in 24 hours (pre-dawn and after sunset and in between these timings) and there is no restriction on the nature of foods and drinks to be consumed provided it is otherwise permissible (Halal) by Islam. Fasting Ramadan is a self-oriented training for the whole Muslims communities to voluntary feel the pain of hunger that misfortune poor people are facing on daily basis.

There is a strong relation between fasting and health, and in this context fasting during the month of Ramadan can be good for our health because the body is starved of food and starts to burn fat so that it can make energy. This can lead to weight loss results in reducing blood pressure and control diabetes by improving blood sugar level to avoid hyperglycemia. There is a gentle transition in energy sources from glucose to fat during fasting. As the Ramadan fast only lasts from dawn till dusk, the body’s energy can be replaced in the pre-dawn and dusk meals. A balanced food and fluid intake is important between fasts. The kidneys are very efficient at maintaining the body’s water and salts, such as sodium and potassium. However, these can be lost through perspiration.To prevent muscle breakdown, meals must be balanced by containing adequate proportion of carbohydrates, fat and protein.

Suhoor, the pre-dawn meal, should be a moderate meal that is filling and provides enough energy for many hours. It is therefore particularly important to include slowly digesting foods like complex carbohydrates. Drink fluids to keep you hydrated during the day and assist with digestion. Iftar, the meal that breaks the day’s fasting, it is preferred to include dates, following the Prophetic traditions. Dates will provide a refreshing burst of much-needed energy. Fruit juices will also have a similar effect.

The general nutritional advises during Ramadhan are to be moderate in your food consumption and to consume healthy foods that are rich in fiber and digested slowly, these include bran, cereals, whole wheat, grains and seeds, potatoes with skin, vegetables such as green beans and almost all fruit, including apricots, prunes and figs.

The main source for carbohydrates for any meal at Suhoor or Iftar should be complex carbohydrates (low glycemic index foods) which will help release energy slowly during the long hours of fasting. Examples of complex carbohydrates are grains and seeds like barley, wheat, oats, millets, semolina, beans, lentils, whole meal flour and basmati rice. Foods to avoid are the heavily processed and fast-burning foods that contain refined carbohydrates such as sugar and white flour or fatty food like cakes, biscuits, chocolates and sweets. It may also be worth limiting the caffeine content in drinks such as tea, coffee and cola (caffeine is a diuretic and stimulates faster water loss through urination). Soup – traditional in many Arab countries, is a light way to break the fast and provides fluid. Traditional soups are based on a meat broth and often contain pulses, like lentils and beans, and starchy foods like pasta or grains, providing nutrients and energy.

Edited by: Dr. Mostafa Waly, Associate Professor, Food science and Nutrition Department, CAMS, Sultan Qaboos University

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