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The experiment aimed to evaluate the vertical migration of 134Cs, 90Sr and 238Pu in the main types of Syrian soils; entisol, inceptisol, alluvial (rock outcrops) and gypsiferous soils, using soil columns through which the aqueous solution of the radionuclides percolated. The results show that the vertical migration of the studied radionuclides through the soil profile depend on the radionuclide and the soil type. More than 97% of 134Cs and 238Pu concentrated in the upper 2 cm of the entisol, inceptisol, and alluvial soils, whereas only 46.2% to 68.6% of the 90Sr was retained in the upper 2 cm of these soils. The vertical migration of the studied radionuclides in the gypsiferous soil was different from the other soils. The distribution of the radionuclides in the gypsiferous soil was irregular through the soil profile and reached the deeper layer of the soil. This may be due to its physical characteristics; poor structure stability, high permeability and low retention capacity.

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Acta Alimentaria
M. Aloudat
A. Papp
N. Magyar
L. Simon Sarkadi
, and
A. Lugasi

The purpose of this study was to compare the energy content and macronutrients of forty main popular traditional and modern meals in both Jordan and Hungary with the national and international recommendations. The calculation of energy content and macronutrients were done on traditional and modern recipes by two different softwares (ESHA and NutriComp). Neither Jordanian nor Hungarian foods met the recommended energy content (35% of daily energy intake, 8400 kJ for energy intake). The recipes of both nations are characterised by higher protein, fat, and salt contents than WHO recommendation, a lower fibre content, and sugar content within the recommended limits. The fat energy ratio and saturated fatty acid content of Hungarian recipes are significantly higher than WHO recommendation. In general, Jordanian meals were more likely to meet the inclusion criteria. In conclusion, neither Jordanian nor Hungarian traditional and popular meals meet the international nutritional recommendations for a healthy diet, however, the composition of the real dishes may differ significantly from the recipes depending on the available ingredients and chosen kitchen technology.

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