الفهرس 
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Abstract
Nutritional status is a main indicator for assessing food habits, practices, and knowledge among school-age adolescent female students. Evaluation of nutritional status is an important indicator for measuring growth, physiological and general status, in addition to health risks represented by chronic metabolic diseases. This study aims to : Assessment of nutritional status of secondary school girls sample including anthropometrics, nutritional knowledge, practices and nutritional habits. Suggesting and design a healthy snack for secondary school girls covering food needs. A randomized stratified study has been conducted on girls secondary school students in Mansoura city, at Dakahlia governorate, Egypt. The study included five girls’ secondary school (Sandoub, Amm almuminin, Al-Shennawi ,Jihan and Secondary school of girls). The study was conducted in the academic year 2017/ 2018. Girls in the samples under study ranged in age of 15 to 18. The sample of 545 girls representing 10 % of whole five schools students number. The questionnaire was revised by a professional committee to approve it from scientific side. Pretesting of questionnaires were done. Time duration for filling of questionnaire was noted and unnecessary questions were excluded. Data was collected through personal interview and questionnaire to obtain appropriate information that was used as research tools such as : Demographics information for anthropometric measurements (weight for age, height for age ) and (BMI for age) body mass index measurements were determined. Nutritional knowledge. Dietary practice. Fast food. Data Analysis All collected data were coded and analyzed using Statistical Package for Social Science (SPSS, version 20.0). The obtained results in the study could be summarized in the following points : The results showed that almost tow-thirds of sample (65.13%) were in normal body weight (BMI=5th to 85th percentile). However, nearly a third were overweight (20.36%) and obese (9.35%), which were associated with increased which linked to high consumption of starchy foods and low nutritional knowledge. Prevalence of stunting (low height for age) about (15.96%) of the sample.
Regular eating habits has shown (64%). The girls announced that daily consumption of breakfast (58.3%) and snacks (77.1%). Also, girls preferred to go to the canteen (53.6%)to buy snacks. Results illustrated that, girls don’t apply healthy diet habits. About (42.7%) of girls eat fast food once a week outside the home. Our findings and recommendations are consistent with the massive government plan of the recently launched Public Health Sustainability Program. The (100 Million Healthy) Presidential Initiative, which aims to ensure and detect risk factors for non-communicable diseases, stunting, anemia and obesity. This recent attitude which was launched in 2019 and is still continues to date, has a significant impact in raising awareness of healthy eating habits related to public and general health. Second : Cookies were manufactured from wheat flour and whole oat grains. The results were as follows :- 1- from the results of the sensory evaluation of cookies produced from wheat flour and whole oats. Explained the results of the sensory evaluation of cookie samples prepared from wheat flour and whole oats in proportions (100% flour, 50% flour + 50% whole oats and 100% whole oats) that there were no significant differences (p < 0.05) between the three cookie samples about the sensory score. 2- Physical measurements of cookies produced from wheat flour and whole oats. Cookies weight, thickness, diameter and spread ratio were measured. Low weight of cookie samples was observed with increased oat ratio. 3- Results of the chemical composition of cookies produced from wheat flour and whole oats. Chemical analysis showed that sample cookies control contained 18.92% fat,0.89% ash, 0.68% crude fiber,11.21% protein and 62.38% carbohydrates. Protein content was found to be 12.59% and 12.42% for cookies sample A1 (50% wheat flour+ 50% whole oat) and A2 (100% whole oat) respectively. Increase the percentage of whole oats increased the cookie’s crude fiber content (0.68 to 2.64%), while carbohydrates decreased (62.38 to 56.37%). 4- Results of minerals analysis content of studied cookies produced from wheat flour and whole oats : Results indicated that minerals content )sodium, potassium, iron and calcium) of cookies increased by increasing the level of whole oats.