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Original Article (Pages: 517-526 )

The Effect of Diet on Learning of Junior High School Students in

Mashhad, North-east of Iran
Zahra1Saeidi1, *Rahim Vakili2, Amirhosein Ghazizadeh Hashemi3, Masumeh2Saeidi4
1
Education Management, Mashhad, Iran.
2
Department of Pediatrics, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
3
Department of Otorhinolaryngology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
4
Students Research Committee, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.

Abstract
Introduction
Since nutrition, especially in childhood and adolescence is an important effect on intelligence and
learning, so that malnutrition delayed to later periods of life, and these people during the course of
training, will have many problems, this study was conducted to evaluate the effect of nutrition on
student learning.
Materials and Methods
A cross-sectional study was conducted on 90 girls student. The sample size were all students that
studying in a boarding school in 5 district of Mashhad-Iran. The valid and reliable questionnaire,
consisted of 19 questions and specialized feeding habits of the students. Data were analyzed with
SPSS-13 software.
Results
Out of the total, 90 students were included in the present study. Overall, 48.9 % and 51.1% of students
were second and third of Junior High School respectively. Of these, 24.4%, their average were
between 15-13; 65.6% were 15-18 and also 10% were between 18-20 respectively. 67.8% of students
said that they love so much sweet meat and 61.1% of students used pickles and salt with food, in a
large extent. Results showed that 38.8% of students had used too much salt in food, and on the other
hand, 27.8% of students had used salt moderate. Results showed that students who had a lower
average scores, the consumption of fish, red and white meat, green and orange vegetables and dairy
products were lower than the other students (P <0.05).
Conclusion
Students who have had better nutritional behavior (consumption of healthy breakfast, fruits and
vegetables and dairy products were more than the other students) had higher average scores than other
students.

Key Words: Nutrition, Students, Learning, Mashhad.

*Corresponding Author:
Rahim Vakili, MD, Department of Pediatrics, Faculty of Medicine, Mashhad University of Medical Sciences,
Mashhad, Iran.
E-mail: Vakilir@mums.ac.ir
Received date: Feb 22, 2015 Accepted date: Mar 22, 2015

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The Effect of Diet on Learning of Students

Introduction AAT. They showed educational and

nutritional status has a positive effect on
Instructors and parents should carefully
AAT (7).
consider proper nutrition for children.
Because the slightest negligence and frailty To determine the effect of
may cause physical and work slump in the multivitamin/mineral supplementation on
later ages. Since school is a place for academic performance students in grades
learning and training, characteristic of three through six (approximate age range=8
children can be based desirably. So it is to 12 years old) were recruited from 37
necessary that public community esp- parochial schools in northern New Jersey to
authorities and instructors of schools would participate in a double-blind, placebo-
have enough knowledge about nutrition and controlled clinical trial conducted during the
breakfast of students in order to provide their 2004-2005 academic school year. This study
physiologic needs and health. Students' showed that the in-school daily consumption
growth and health has a positive relationship of an MVM supplement by third- through
with healthy nutrition. Nutrition not only sixth-grade inner-city children did not lead
affects on physical growth, but also it to improved school performance based upon
influences on human's mood and behavior. standardized testing, grade point average,
Some nutrients esp. vitamins and proteins and absenteeism (8).
are so necessary for body that lack of them Belansky described the initial influence of
can alter human behavior. Some of these ‘Local Wellness Policy’ (LWP) mandate on
nutrients involve in brain's nourishment and nutrition environments and policies. In 2005
repair. So we can treat neural and psychotic and 2007, a survey about school features
disorders by proper nutrition. Complete and related to nutrition and physical activity was
sufficient nutrition causes happiness and sent to a random sample of 45 low-income,
health, it prolongs people's lifetime and rural elementary foodservice managers and
reduces disability and disease. Nutrition principals. Three improvements were
makes life pleasant, healthy and satisfactory observed: increases in the percent of schools
and prevents from early aging (1-4). with policies stipulating predominantly
According to U.S Department of healthy items offered in classroom parties,
Agriculture, correct nutrition can decrease
daily fresh fruit offerings in the lunchroom,
mortality of heart diseases 25%, infectious and the percent of schools using skinless
and respiratory diseases 20%, cancer 20% poultry (9).
and diabetes up to 50% (5). According to the
previous studies, many problems of prenatal Materials and Methods
and preterm neonates have a direct
relationship with mother's nutrition before This cross-sectional descriptive-analytic
pregnancy and marriage (2-6). study was conducted on all female students
Some studies have been conducted in of Haj Reza boarding junior high school.
relation to the effect of nutrition on learning Study population was female students of
in Iran and foreign countries. Ivanovic et al. junior high schools in Mashhad. Research
described the impact of nutritional, tool was a standard questionnaire. It
intellectual, family, educational and socio- comprised two parts: demographic
economic variables at the onset of information including age, grade, and
elementary school in 1987 in Chile that may average of last semester, and 19 questions
affect achievement on the Academic about nutrition and diet habits of students.
Aptitude Test (AAT) taken in 1998 at the This questionnaire was designed by Health
end of high school, and to quantify the School group of Al-Zahra faculty. It was
impact of these independent variables on the applied to assess students’ nutrition.

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Saeidi et al.

Students were asked to complete the include very low amount of fish in their
questionnaires in their rest time after diet. With regard to dairy products,
coordinating with Education and Training consumption up to high, intermediate, low,
authorities in the 5th region of Mashhad, and very low have been recorded in
manager school, in assistant with health 27.8%, 13.3%, 36.7%, 10%, and 12.2%
instructor and training instructor. The respectively. Results showed that 70.1% of
students participated in the study with students use fruits including apricot,
informed consent. After gathering the peaches, grapes, and plum within a week
questionnaires, data were coded and (Figure. 2). Findings showed that 34.4% of
analyzed by SPSS-11.5 and using students don’t eat breakfast or eat very low
descriptive (mean, frequency) and analytic amount before going to school (Figure.3).
(T-test) statistics. Findings indicated that 37.8% of students
Results don’t eat meat (red-white) ever or eat very
little (Figure.4). Results showed that
Results showed that 90 student
26.7% of students consumed green and
participated in this study. 48.9% and
orange vegetables (carrot- spinach) at a
%51.1% were from second and third grade
very low amount or rarely. On the other
of junior high school, respectively. 65.6 %
hand, 31.1% consumed them moderately
had average between 15-18 (Figure.1).
(Figur.5).
Findings revealed that 63.3% of students

Fig. 1: Frequency of average among middle school students (%)

Fig. 2: Fruit consumption frequency among middle school students (%)

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The Effect of Diet on Learning of Students

Fig.3: Breakfast consumption frequency among middle school students (%)

Fig.4: Red and white meat consumption frequency among middle school students (%)

Fig.5: Vegetable consumption frequency among junior high school (%).

Results also showed that 64.4% of students that 61.1% of students use pickles and
enjoy eating chiken and fish at a high and salty things at a very high amount and 10%
very high degree, respectively (Figure.6). consume pickles at a moderate level
Findings revealed that 38.8% of students (Figure.8). 67.8% and 18.9% of students
use salt in foods frequently and on the were interested in sweats so much and
other hand, 27.8% students use it very little, respectively (Figure.9).
moderately (Figure.7). Findings revealed

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Saeidi et al.

Fig.6: Frequency of enjoying chiken and fish among middle school students (%)

Fig. 7: Salt consumption frequency in junior high school students (%)

Fig. 8 : Pickles and salty consumption frequency in junior high school students (%)

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The Effect of Diet on Learning of Students

Fig.9: Sweats consumption frequency in junior high school students (%)

Findings showed that there was a Findings showed that there is a significant
significant association between amount of association between sweats consumption
green and orange vegetables consumption and health satisfaction, as students who are
and school grade as third grade middle more satisfied with their health use less
school students consumed more vegetables amount of sweats (p<0.05).
than other students (p<0.05).
Findings showed that there is a significant
Results demonstrated that there is a association between sweats consumption
statistically significant association between and eating breakfast, as consumption of
family income and dairy product breakfast is lower in students who use
consumption, as students who were from more amount of sweats (p<0.05).
high income families had more dairy Results revealed that there is a significant
consumption (p<0.05). association between vegetables
Findings also showed that there is a consumption and health satisfaction, as
significant relationship between dairy students who consume more vegetables are
product consumption and fish and chiken healthier (p<0.05).
meat consumption, as consumption of fish Findings showed that there is a significant
and hen meat is more among students who association between grade and vegetables
use more dairy products (p<0.05). consumption, as third grade junior high
Results indicated that there is a significant school students used more vegetables
association between family income and (p<0.05) (Table.1). Comparison of mean
health satisfaction, as students who are response rate of students base on their
from high income families, are more average are shown in (Table.2). Generally,
satisfied with their health(p<0.05). student who had better nutritional behavior
had a better average.

Table 1: Rate of vegetable consumption in students according to their grades

Grade Vegetable consumption Total

Very high High Moderate Little Very little

Second 3..2 32 3..2 ...1 1.. 100

Third 5.2 35.. 21.3 5.2 35.. 100

P<0.05

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Saeidi et al.

Table 2: Mean response rate of students to questionnaire based on their average

Questions Average %

13-15 15-18 18-20

1. Do you eat fish 3 times in a week? 1..1 1.22 1.33

2. Do you eat fish once in a week? 2.1. 1.2. 1.33

3. Do you eat enough dairy products? 3.3. 3.55 2.25

4. Do you feel good while eating? 3..1 3.2. 2.22

5. How much do you consume fruits including apricot, grapes, 3... 3.32 1
peaches, and plum?

6. Do you eat breakfast before going to school? 3.21 3.13 2..3

7. How much do you consume meat (red-white)? 3.35 2.3. 2.25

8. How much do you consume green and orange vegetables (carrot- 3.12 2..3 3..3
spinach)?

9. How is your family income regarding preparation of food? 3.33 3.1. 3.11

10. Do you like chiken and fish meat? 3..1 3... 3.31

11. How much do you use salt in your foods? 3... 3.13 3.31

12. Do you use pickles? 3.22 3.1. 2

13. How much do you use cereals ( rice, wheat, bread, grain)? 3.1. 3.25 2.22

14. Do you eat breakfast during break times of school? 2.1. 2..5 2.33

15. Do you eat enough egg? 3.35 3.35 2.22

16. How much do you eat vegetables? 3.1. 3.3. 2.11

17. How much sugar do you use while drinking tea? 3.32 3.32 2.25

18. Do you like sweats? ..53 3.3. 2

19. Do you satisfied with your health? ..33 3.3. 3.5.

Discussion
In this survey, 81.1% of students were This study revealed that students who
content with their heath condition and came from high income families had more
18.9% were also unsatisfied. Karimi et al’s satisfaction with regard to their health
study showed that 65.6% of students were condition. It can be concluded that health
content with their physical health and condition in students from Mashhad is
34.4% were unsatisfied (10). better than those of from Ramsar.

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The Effect of Diet on Learning of Students

In the present study, a significant Soheili azad et al’s tudy in Langarood city,
association was found between family also showed that 8% of students don’t eat
income and dairy product consumption. breakfast (17). Importance of breakfast is
Family income is one of the most because that it is considered as the most
important factors related to nutritional essential meal for children. Skipping
condition in children and malnutrition and breakfast leads to decreased concentration
insufficient health of children is related to for learning.
poverty in the society (Pamela 2006). Results of Sadrzadeh yeganes et al. (18)
According to the Inderi et al, children and Baghdadchi et al. (19, 20) show that
nutrition depends on to the nutritional breakfast consumption has an important
habits and economic status of family (11). effect on learning ability of children. In
Ahmad et al. also reported that children addition, if breakfast skipping continues
who are from low income families receive and becomes a habit, it changes nutritional
low amount of egg, milk, meat, fruits, and behavior and causes deficiency in
protein in their diet (12). Their result also receiving needed daily nutrients that are
showed that 33.3% of students consume not replaced in other meals resulting in
little egg and consumption of red and calorie, vitamins, and minerals deficiency.
white meat is also moderate among Accordingly, results of this study showed
students. On the other hand, 37.8% use that students who consume more fish, red
these foods at a very low amount or don’t and white meat, dairy products and
use them at all. Based on Park’s view, vegetables regularly, have more average in
economic status is the determinants of comparison to other students.
purchasing power, life standard, life Findings of the present study revealed that
quality, family dimension, diseases 67.8% of students were interested in
pattern, and behavioral deviation in the sweats so much and 38.8% used high
society and important factor for seeking amount of salt in their diets, and 61.1% of
and reaching to health services (13). students were interested in pickles greatly
In this survey, vegetables consumption and 43.3% consumed high amount of
increases with increase in mean age of sugar with tea. Consumption of different
students significantly. Consistently, Cook kinds of sweats causes false satiety
et al. (14) and Poorabdollahi et al. (15) disturbing growth of children and
reported that vegetable consumption habituates them to eating sweats and also
increases with age. Researches have shown leads to teeth decay in students. High
that diet rich in fruits and vegetables can pickles consumption makes students
decreases risk of many problems including susceptible to cancer and gastrointestinal
obesity, diabetes, cancer, stroke, and diseases and as a result, affects on their
cardiovascular diseases in students (14). growth and prevents better learning and
Of note, fruits and vegetables should be understanding of lessons.
washed well and disinfected.
Conclusion
Findings showed that 34.4% of students
don’t eat breakfast or eat very low amount Healthy nutritional behaviors such as
before going to school and 33.3% of consumption of hen, meat, fish, dairy
students also eat very low amount of snack products, cereals, eating breakfast before
during break times. Khanimoghaddam et going to school, and use of snacks (fruits,
al’s study showed that 10.5% and 8.5% of bread, cheese, vegetables, nuts, raisin, …)
students don’t eat breakfast and snack, during break times require training and
respectively (16). encouragement from parents, instructors

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Saeidi et al.

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