Background: Various studies show that the quality of sleep, in employees can be effective in improving the quality and performance of their work. Numerous factors such as nutrition and diet can affect the quality of sleep of people, especially employees. This study was performed to investigate the relationship between food quality scores (HEI, DII and DASH score) and sleep quality in employees. Materials and methods: The present cross-sectional study was performed on 211 employees with a mean age of 38.75±11.31. Nutritional status of individuals was determined through the Food Frequency Questionnaire (FFQ) and to assess sleep quality, the Pittsburgh Sleep Quality Index (PSQI)was used which contains questions about delay, duration, sleep effectiveness, sleep disorders, sleeping pills and daily dysfunction. The quality of sleep decreases with increasing Pittsburgh index score. The calculated dietary quality scores include DASH Dietary Adherence Index, Healthy Nutrition Index (HEI) and Diet Inflammation Index (DII). Results: The results of this study after adjusting for confounding factors including age, sex, daily energy intake and BMI showed a significant positive relationship between DASH diet score and sleep duration (p <0.001). There was a significant negative relationship between HEI score and total score of Pittsburgh Sleep Quality Index (P = 0.003). Also, HEI score had a significant positive relationship with sleep duration in the unmodified and modified models (p <0.001), and a significant negative relationship was seen in unadjusted and modified model between DII score and sleep duration (p <0.001). Conclusion: DASH and HEI score had a significant positive relationship with sleep duration and DII had a significant negative relationship with sleep duration. HEI also significantly improved sleep quality.

Aim: The aim of this study was to identified the effect of consumption of milk and pistachio as snacks on satiety, body fat percent, and macronutrient intake in overweight or obese women. Methods: In this randomized cross-over trial, sixty overweight and obese women with mean age of 24.42 ± 4.2 years participated. Each Intervention lasted two one-month periods with a 6-day washout period. A visual analogue scale was used to score satiety. To calculate energy intake(macronutrient), a food record was obtained. Body fat percentage was calculated using the Deurenberg formula. Results: At the end of the study, there was not any statistical difference in energy intake at each snack groups (p-value>0.05). Body fat percent for women in the milk group significantly decreased (p-value = 0.001). There was not any statistical difference in the area under the curve between pistachio and milk snack groups (226.13±54.5 and 225.16±47.48, respectively, p-value=0.930). Conclusion: The consumption of pistachio and milk as a daily mid-morning snack for a month has a similar effect on the maintenance of the satiety status in obese and overweight people but it doesn’t have any beneficial effects on calorie intake. Keyword: satiety, pistachio, milk What’s known? A satiety control strategy is a novel method for achieving and maintaining an optimal body weight. Although snacks consumed has a significant role in satiety status, there isn’t any specific guidance for snacking choices. What’s new? Presently, the evidence with regarding association between kind of snack and satiety results are inconsistent. As our finding, the functional food and healthy snacks consumed can a key role in satiety status.