Abd al-Rahman Musayqir

Abd al-Rahman Musayqir (full name: Abd al-Rahman Ubayd Awad Musayqir) is an Arab nutritionist and scholar in food science, known for his work in community nutrition and his university textbook Al-Ghidha wa al-Taghdhiya (Food and Nutrition).Al-Ghidha wa al-Taghdhiya+1

Academic and Professional Career

Musayqir served as the head of the Department of Food Science and Nutrition in the College of Agricultural Sciences at United Arab Emirates University in Al Ain.Al-Ghidha wa al-Taghdhiya His career involved collaborative nutritional and public health initiatives across the Arab region, including preparing consultative reports on changing food consumption trends for the World Health Organization's Regional Office in Alexandria.Al-Ghidha wa al-Taghdhiya In Bahrain, he conducted field investigations on community dietary habits, school nutrition, and social factors influencing infant feeding and breastfeeding practices in cooperation with the Ministry of Health.Al-Ghidha wa al-Taghdhiya+1

Scholarly Contributions

Musayqir's academic focus centers on community nutrition, dietary behavior, and the epidemiology of diet-related chronic diseases in Arab societies.Al-Ghidha wa al-Taghdhiya His research examined how socio-economic shifts, rising purchasing power, and lifestyle changes across the Arab world prompted a nutritional transition—marked by reduced consumption of traditional grains, legumes, and vegetables in favor of animal fats, sugars, and processed foods—which contributed to increasing rates of coronary heart disease, hypertension, diabetes, and obesity.Al-Ghidha wa al-Taghdhiya+1 Through his contributions to Al-Ghidha wa al-Taghdhiya, he authored studies on balanced diet design, meal planning, and food production patterns across Arab countries.Al-Ghidha wa al-Taghdhiya+1