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Nava-González EJ, Camacho-López S, Zamora-Ozoria AA, Parra-Soto S, Ríos-Castillo I, Cordón-Arrivillaga K, Ortiz A, Contreras-Silva MY, Contreras-Silva MY, de León-Gutiérrez H, Elizondo-Omaña GG, Carpio-Arias V, Bejarano-Roncancio JJ, Landaeta-Díaz L. [Diet and body weight at the beginning of the COVID-19 pandemic in Mexico]. REVISTA MEDICA DEL INSTITUTO MEXICANO DEL SEGURO SOCIAL 2023; 61:433-439. [PMID: 37535983 PMCID: PMC10484542 DOI: 10.5281/zenodo.8200175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Accepted: 01/26/2023] [Indexed: 08/05/2023]
Abstract
Background Weight changes in adults have strong repercussions on people's health status. During the COVID-19 pandemic, these changes could be more evident due to the mandatory confinement, as well as eating habits and lifestyle. In this study, changes in diet and body weight in Mexican population at the beginning of COVID-19 lockdown period (weeks 4-7) were evaluated using an online survey. Objective To identify the characteristics of the diet and the perceived change in body weight at the beginning of the COVID-19 pandemic in Mexico. Material and methods Descriptive, cross-sectional study of 1281 people over 18 years of age, electronic survey in weeks 4-7 of confinement with sociodemographic data, food consumption and perception of body weight. Results The change in food consumption was 53.9%, finding differences according to gender in beverages (carbonated, juices, alcoholic), coffee/tea, fruits, legumes (p < 0.05). The perception of body weight increases by 3.4 (increased) and 2.1 (lowered) times more than the risk of change in diet. Conclusions The dietary differences refer to a tendency to the type of food consumed, mainly sugary drinks, with the perception of changes in positive body weight in women.
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Affiliation(s)
- Edna J. Nava-González
- Universidad Autónoma de Nuevo León, Facultad de Salud Pública y Nutrición, Licenciatura en Nutrición. Monterrey, Nuevo León, MéxicoUniversidad Autónoma de Nuevo LeónMéxico
| | - Saby Camacho-López
- Academia AMIR México. Ciudad de México, MéxicoAcademia AMIR MéxicoMéxico
| | - Anyelin Arale Zamora-Ozoria
- Universidad Autónoma de Nuevo León, Facultad de Salud Pública y Nutrición, Licenciatura en Nutrición. Monterrey, Nuevo León, MéxicoUniversidad Autónoma de Nuevo LeónMéxico
| | - Solange Parra-Soto
- Universidad del Bío-Bío, Facultad de Ciencias de la Salud y de los Alimentos, Departamento de Nutrición y Salud Pública. Chillán, ChileUniversidad del Bío-BíoChile
| | - Israel Ríos-Castillo
- Organización de las Naciones Unidas para la Alimentación y la Agricultura, Oficina Subregional de la FAO para Mesoamérica. Ciudad de Panamá, PanamáOrganización de las Naciones Unidas para la Alimentación y la AgriculturaPanamá
| | - Karla Cordón-Arrivillaga
- Universidad de San Carlos de Guatemala, Facultad de Ciencias Químicas y Farmacia, Escuela de Nutrición, Unidad de Investigación en Seguridad Alimentaria y Nutricional. San Carlos de Guatemala, GuatemalaUniversidad de San Carlos de GuatemalaGuatemala
| | - Alfonsina Ortiz
- Universidad Católica del Uruguay, Facultad de Ciencias de la Salud, Departamento de Nutrición. Montevideo, UruguayUniversidad Católica del UruguayUruguay
| | - María Yvette Contreras-Silva
- Universidad Autónoma de Nuevo León, Facultad de Salud Pública y Nutrición, Licenciatura en Nutrición. Monterrey, Nuevo León, MéxicoUniversidad Autónoma de Nuevo LeónMéxico
| | - María Yvette Contreras-Silva
- Universidad Autónoma de Nuevo León, Facultad de Salud Pública y Nutrición, Licenciatura en Nutrición. Monterrey, Nuevo León, MéxicoUniversidad Autónoma de Nuevo LeónMéxico
| | - Humberto de León-Gutiérrez
- Organización de las Naciones Unidas para la Alimentación y la Agricultura, Oficina Subregional de la FAO para Mesoamérica. Ciudad de Panamá, PanamáOrganización de las Naciones Unidas para la Alimentación y la AgriculturaPanamá
| | - Gabriela Guadalupe Elizondo-Omaña
- Universidad Autónoma de Nuevo León, Facultad de Salud Pública y Nutrición, Licenciatura en Nutrición. Monterrey, Nuevo León, MéxicoUniversidad Autónoma de Nuevo LeónMéxico
| | - Valeria Carpio-Arias
- Escuela Superior Politécnica de Chimborazo, Facultad de Salud Pública, Grupo de Investigación en Alimentación y Nutrición Humana. Riobamba, EcuadorUniversidad de MonterreyEcuador
| | - Jhon Jairo Bejarano-Roncancio
- Universidad Nacional de Colombia, Facultad de Medicina, Departamento de Nutrición Humana. Bogotá, ColombiaUniversidad Nacional de ColombiaColombia
| | - Leslie Landaeta-Díaz
- Universidad de Las Américas, Facultad de Salud y Ciencias Sociales, Escuela de Nutrición y Dietética. Santiago, ChileUniversidad de Las AméricasArgentina
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Hoteit M, Mohsen H, Hanna-Wakim L, Sacre Y. Parent's food literacy and adolescents nutrition literacy influence household's food security and adolescent's malnutrition and anemia: Findings from a national representative cross sectional study. Front Nutr 2022; 9:1053552. [PMID: 36643976 PMCID: PMC9837989 DOI: 10.3389/fnut.2022.1053552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Accepted: 12/06/2022] [Indexed: 12/31/2022] Open
Abstract
Introduction Food and nutrition literacy are widely fundamental to improve the food security and reduce the double burden of malnutrition and iron deficiency in low- and middle-income countries. Objectives This study aimed (1) to assess the nutrition literacy (NL) of Lebanese adolescents and their parents' food literacy (FL), (2) to investigate the impacts of adolescents' NL and parental FL on (a) the household food security, (b) the adolescents' self-reported food security, and (c) the adolescents' nutrition status with a focus on malnutrition and anemia. Methods A national representative sample of 450 parent-adolescent dyads [parents: mean age ± standard deviation (SD) = 46.0 ± 7.0, mothers: 59.0%; adolescents: mean age ± SD = 15.0 ± 3.0, girls: 54.6%] were interviewed. Anthropometric and blood hemoglobin measurements were performed for adolescents. The Arab Family Food Security Scale and the Adolescent-Level Food Security Scale were used. Results Around 45.0% of the adolescents were nutritionally illiterate, and nearly half (47.8%) of parents had poor FL. Around 68.2 and 54.0% of the households and adolescents were food insecure, respectively. Moreover, 6.7, 4.7, 32.2, and 16.7% of the adolescents were stunted, thin, overweight/obese, and anemic, respectively. Poor parental FL increased the risk of household food insecurity (FI) by 2.7 times, p < 0.001. Adolescents' nutrition illiteracy increased their FI risk by 60.0% (p = 0.02). The number of offspring, household income, crowding status, and participants' residence also influenced the percentage of FI and malnutrition prevalence among households and adolescents. Conclusion Improvements in FL and NL are promising to mitigate FI malnutrition in Lebanon.
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Affiliation(s)
- Maha Hoteit
- Faculty of Public Health, Lebanese University, Beirut, Lebanon,Faculty of Public Health, PHENOL Research Group (Public HEalth Nutrition prOgram Lebanon), Lebanese University, Beirut, Lebanon,Lebanese University Nutrition Surveillance Center (LUNSC), Lebanese Food Drugs and Chemical Administrations, Lebanese University, Beirut, Lebanon,University Medical Center, Lebanese University, Beirut, Lebanon,*Correspondence: Maha Hoteit,
| | - Hala Mohsen
- Faculty of Public Health, Lebanese University, Beirut, Lebanon
| | - Lara Hanna-Wakim
- Department of Agricultural and Food Engineering, School of Engineering, Holy Spirit University of Kaslik (USEK), Jounieh, Lebanon
| | - Yonna Sacre
- Department of Nutrition and Food Sciences, Faculty of Arts and Sciences, Holy Spirit University of Kaslik (USEK), Jounieh, Lebanon
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Household Food Insecurity, Anemia, Malnutrition and Unfavorable Dietary Diversity among Adolescents: Quadruple Whammies in the Era of Escalating Crises in Lebanon. Nutrients 2022; 14:nu14245290. [PMID: 36558449 PMCID: PMC9782497 DOI: 10.3390/nu14245290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 12/06/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022] Open
Abstract
Adolescence is a transitional period between childhood and adulthood. Nowadays, adolescents in Lebanon are growing during a time of unprecedented health crises and political instability. This study aimed to determine the prevalence and correlates of malnutrition, dietary diversity in adolescents' households, and adolescents' self-reported food insecurity in Lebanon. A national representative sample of 450 parent-adolescent dyads (parents: mean age ± standard deviation (SD) = 46.0 ± 7.0, mothers: 59.0%; adolescents: mean age ± SD = 15.0 ± 3.0, girls: 54.6%) were interviewed. Anthropometric and blood hemoglobin measurements were performed for adolescents. The Food Consumption Score, the Arab Family Food Security Scale and the Adolescent-Level Food-Security Scale were used. The overall prevalence of adolescent stunting, thinness, overweight, obesity and anemia was 6.7%, 4.7%, 19.3%, 12.9% and 16.7%, respectively. Almost 40.4% and 68% of adolescent's households consumed undiversified diets and were food insecure, respectively. Food insecurity (FI) affected 54.0% of adolescents. Adolescents attending schools (vs. university) were eight times more likely to be stunted (p = 0.04). Boys had a 4.3 times higher thinness risk (p = 0.005) compared to girls. Households reporting an income decline since the start of the Lebanese economic crisis were three times more likely to have a thin adolescent (p = 0.01). Parental overweight/obesity (p = 0.002) and lower education level (p = 0.04) nearly doubled the risk of adolescent overweight or obesity. At a time when escalating crises in Lebanon are shifting diets for the youngest generations, the development of adolescent-responsive nutritional policies becomes a must.
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Tayyem R, Ibrahim MO, Mortada H, AlKhalaf M, Bookari K, Al Sabbah H, Qasrawi R, Kamel I, Dashti S, Allehdan S, Bawadi H, Waly M, Abuhijleh H, Hammouh F, Al-Awwad N, Al-Bayyari N, Cheikh Ismail L, Abu Al-Halawa D, Othman M, Hoteit M. Sex disparities in food consumption patterns, dietary diversity and determinants of self-reported body weight changes before and amid the COVID-19 pandemic in 10 Arab countries. Front Public Health 2022; 10:1029219. [PMID: 36388291 PMCID: PMC9650450 DOI: 10.3389/fpubh.2022.1029219] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Accepted: 09/27/2022] [Indexed: 01/29/2023] Open
Abstract
Background The COVID-19 pandemic along with its confinement period boosted lifestyle modifications and impacted women and men differently which exacerbated existing gender inequalities. The main objective of this paper is to assess the gender-based differentials in food consumption patterns, dietary diversity and the determinants favoring weight change before and amid the COVID-19 pandemic among Arab men and women from 10 Arab countries. Methods A cross-sectional study was conducted based on a convenience sample of 12,447 households' family members (mean age: 33.2 ± 12.9; 50.1% females) and information from participants aged 18 years and above was collected about periods before and during the pandemic. Results Findings showed that, during the COVID-19 period, the dietary diversity, declined by 1.9% among females compared to males (0.4%) (p < 0.001) and by 1.5% among overweight participants (p < 0.001) compared to their counterparts. Conclusions To conclude, gender-sensitive strategies and policies to address weight gain and dietary diversity during emergent shocks and pandemics are urgently needed in the region.
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Affiliation(s)
- Reema Tayyem
- Department of Human Nutrition, College of Health Sciences, Qatar University (QU)-Health, Qatar University, Doha, Qatar,Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman, Jordan,Reema Tayyem
| | - Mohammed O. Ibrahim
- Department of Nutrition and Food Technology, Faculty of Agriculture, Mu'tah University, Karak, Jordan
| | | | - Majid AlKhalaf
- National Nutrition Committee, Saudi Food and Drug Authority, Riyadh, Saudi Arabia
| | - Khlood Bookari
- National Nutrition Committee, Saudi Food and Drug Authority, Riyadh, Saudi Arabia,Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Taibah University, Madinah, Saudi Arabia
| | - Haleama Al Sabbah
- Department of Health Sciences, College of Natural and Health Sciences, Zayed University, Dubai, United Arab Emirates
| | - Radwan Qasrawi
- Department of Computer Science, Al-Quds University, Jerusalem, Palestine,Department of Computer Engineering, Istinye University, Istanbul, Turkey
| | | | - Somaia Dashti
- Public Authority for Applied Education and Training, Kuwait City, Kuwait
| | - Sabika Allehdan
- Department of Biology, College of Science, University of Bahrain, Zallaq, Bahrain
| | - Hiba Bawadi
- Department of Human Nutrition, College of Health Sciences, Qatar University (QU)-Health, Qatar University, Doha, Qatar
| | - Mostafa Waly
- Food Science and Nutrition Department, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman
| | - Haya Abuhijleh
- Department of Human Nutrition, College of Health Sciences, Qatar University (QU)-Health, Qatar University, Doha, Qatar
| | - Fadwa Hammouh
- Department of Nutrition and Dietetics, Health Sciences Faculty, American University of Madaba, Madaba, Jordan
| | - Narmeen Al-Awwad
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Health Sciences, Hashemite University, Zarqa, Jordan
| | - Nahla Al-Bayyari
- Department of Nutrition and Food Technology, Faculty of Al-Huson University College, Al-Balqa Applied University, As-Salt, Jordan
| | - Leila Cheikh Ismail
- Department of Clinical Nutrition and Dietetics, University of Sharjah, Sharjah, United Arab Emirates,Nuffield Department of Women's and Reproductive Health, University of Oxford, Oxford, United Kingdom
| | | | - Manal Othman
- Department of Human Nutrition, College of Health Sciences, Qatar University (QU)-Health, Qatar University, Doha, Qatar
| | | | - Maha Hoteit
- Faculty of Public Health, Lebanese University, Beirut, Lebanon,PHENOL Research Group (Public Health Nutrition Program Lebanon), Faculty of Public Health, Lebanese University, Beirut, Lebano,Lebanese University Nutrition Surveillance Center, Lebanese Food Drugs and Chemical Administrations, Lebanese University, Beirut, Lebanon,University Medical Center, Lebanese University, Beirut, Lebanon,*Correspondence: Maha Hoteit
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YahiaMarzouk Y, Jin J. Does relational capital matter to food and beverage SMEs’ resilience? The mediating role of environmental scanning. Front Psychol 2022; 13:1033837. [PMID: 36275265 PMCID: PMC9581219 DOI: 10.3389/fpsyg.2022.1033837] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Accepted: 09/13/2022] [Indexed: 11/13/2022] Open
Abstract
The COVID-19 pandemic’s characteristics, including how quickly it spread, and the emergence of new virus variations, raise serious questions about the pandemic’s potential repercussions and complications in the food and beverage industry, among other industries. The global COVID-19 pandemic highlights the pressing need to reconsider how we manufacture and market food and beverage goods. During the epidemic, SMEs must build organizational resilience (OR) in order to recover economically, socially, and communally. Relational capital (RC) is a crucial factor that can be deployed by SMEs to acquire the resources existing in the external networks to adapt to disturbances; however, the impact of RC on the resilience of Egyptian food and beverage SMEs is under-examined. Additionally, it is unclear how RC promotes organizational resilience. In this regard, we argue that social interactions and regular communication can let an SME and its business partners exchange information and best practices, thereby enabling it to immediately establish backup plans to deal with the disruption. In order to achieve our aim, we investigated how relational capital affected organizational resilience both directly and indirectly through environmental scanning, utilizing partial least squares structural equation modeling (PLS–SEM).The results from 217 Egyptian food and beverage SMEs demonstrate that relational capital directly and positively affected organizational resilience. Besides, the RC–OR relationship is partially mediated by environmental scanning. Our current study, therefore, adds to the extant literature through being one of the few studies to address the topics of relational capital and resilience altogether during crisis times within a developing country, an issue that has not been sufficiently investigated in exiting literature. Moreover, our current study is the first one to empirically investigate the role of relational capital in facilitating environmental scanning activities of SMEs to ultimately foster their resilience. Our results, thus, prove that a large amount of information relevant for recovery are inherent within an SME’s external relations network. We provide implications for theory and practice.
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Affiliation(s)
- Yasmine YahiaMarzouk
- School of Management, Harbin Institute of Technology, Harbin, China
- Faculty of Commerce, Damietta University, Damietta, Egypt
- *Correspondence: Yasmine YahiaMarzouk,
| | - Jiafei Jin
- School of Management, Harbin Institute of Technology, Harbin, China
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How Has the COVID-19 Pandemic Affected the Different Branches of the Agri-Food Industry in Extremadura (Spain)? LAND 2022. [DOI: 10.3390/land11060938] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The COVID-19 pandemic has had a significant impact on the world economy since 2020. This study analyzed the impact of the pandemic on innovative agri-food companies from different branches of agro-industrial activity located in Extremadura (Spain). The main aim of this study was to determine which activities have been most affected. Differences between actions and changes made depending on the nature of the product, process, or services were also evaluated. The information was obtained from an online questionnaire in which the research questions were posed (what consequences, actions, or changes has the pandemic had on the development of firms’ activities?). Data were analyzed descriptively, and a statistical study was conducted on the existence or absence of independence between effects and actions based on the branches of activity of agri-food industries. The main results showed that companies’ financial (decrease in turnover and reduction/displacement of product demand) and operational functioning (difficulty in marketing activities and standstill/decline in the fiscal year) has mainly been affected. In response, innovative agro-industries have acted regarding their processes (increased ICT use and new marketing strategies) and procedures (implementation of stricter hygienic-sanitary protocols and reorganization of activities and personnel) to deal with the negative effects on their activities. In general, all agro-industrial branches have incorporated changes in their products and services, mainly by providing new and better customer benefits, and improving product formats and forms of payment to suppliers. These findings provide information for the regional public administration in the development of initiatives that mitigate the negative effects of the pandemic and favor the implementation of actions that help the adaptation of agro-industrial activities. Agricultural policies should incorporate specialized measures to ensure the global sustainability of the food and agriculture system and the supply and production.
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Food Insecurity, Dietary Diversity, and Coping Strategies in Jordan during the COVID-19 Pandemic: A Cross-Sectional Study. Nutrients 2022; 14:nu14112252. [PMID: 35684052 PMCID: PMC9182708 DOI: 10.3390/nu14112252] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/07/2022] [Accepted: 05/24/2022] [Indexed: 01/25/2023] Open
Abstract
The 2019 coronavirus disease (COVID-19) is an emerging respiratory infection with severe impacts on the nutritional status of the worldwide population. This cross-sectional study was conducted to assess the food insecurity, dietary diversity, and food-related coping strategies in Jordan during the pandemic using an online, self-administered questionnaire. Among the 740 adults who completed the survey, the prevalence of food security was 84.1%, whereas 2% and 13.9% were moderately and severely food-insecure, respectively. The determinants of food insecurity were educational level, monthly income, marital status, availability of health insurance, and type of residence. In addition, food insecurity was significantly higher among the participants who consumed two or fewer meals per day (p = 0.015). Moreover, an acceptable food consumption score was shown among 76.2% of the participants, and the remaining participants were at borderline (14.1%) or had poor scores (9.7%), with a significant association between food insecurity and food consumption scores (p < 0.001). The food-related coping strategies studied were significantly associated with food insecurity at both levels (p < 0.001) and were more evident in the severely food-insecure group. These findings highlight the adverse effects of COVID-19 restrictions on nutritional status, especially among food-insecure households, which might reduce food accessibility due to economic difficulties.
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Karam J, Serhan C, Swaidan E, Serhan M. Comparative Study Regarding the Adherence to the Mediterranean Diet Among Older Adults Living in Lebanon and Syria. Front Nutr 2022; 9:893963. [PMID: 35677548 PMCID: PMC9169688 DOI: 10.3389/fnut.2022.893963] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Accepted: 04/19/2022] [Indexed: 11/13/2022] Open
Abstract
The Mediterranean diet (MedDiet) has been associated with many health benefits. Poor adherence to MedDiet has been found among Lebanese adults, while in Syria, little is known about the adherence to MedDiet. A quantitative research approach was used, and data were collected through convenience sampling. The structure of the survey included the socio-economic and demographic data and the validated 14-point MedDiet assessment tool. The target population included 367 Lebanese and Syrian adults respectively residing in Lebanon and Syria. Descriptive statistics were used to explore the characteristics of the sample population. Adequate adherence MedDiet was determined if the Med-Diet score ≥ 9. Significant differences among the variables and the adherence to the MedDiet were examined using the chi-square test. Approximately 47.42% of participants reported adherence to MedDiet higher than 9, with a mean of 7.98. Lebanese participants, men, and those who are aged between 64 and 67, had higher adherence than Syrian participants, women, and other age groups, respectively. Lebanese participants (7.82 ± 2.32) had slightly higher adherence than Syrian participants (7.31 ± 2.04). Wine, sofrito, vegetables, and olive oil were mostly consumed by participants, with differences in consumption between the Lebanese and Syrian adults. The statistical analysis performed using the chi-square test showed no statistical difference (P>.05) between Lebanese and Syrian participants regarding their consumption of 160 red meat, butter/margarine, and sugary drinks. Future studies in the aged population are required to explore furthermore the adherence to MedDiet in Lebanon and Syria and its impact on health.
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Affiliation(s)
- Joanne Karam
- Department of Nutrition and Dietetics, Modern University for Business and Science, Beirut, Lebanon
| | - Carole Serhan
- Department of Business Management and Administration, University of Balamand, Beirut, Lebanon
| | - Eman Swaidan
- Department of Nutrition and Dietetics, Modern University for Business and Science, Beirut, Lebanon
| | - Mireille Serhan
- Department of Nutritional Sciences, Faculty of Health Sciences, University of Balamand, Beirut, Lebanon
- *Correspondence: Mireille Serhan
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Hoteit M, Hoteit R, Al-Jawaldeh A, Abou Nasr M, Obeid S, Fakih C, El Hajj M, Qasrawi R, Abu Seir R, Allehdan S, Ismail MS, Bookari K, Arrish J, Al-Bayyari N, Tayyem R. Adherence to the United States Department of Agriculture Dietary Recommendations Pre- and During the Coronavirus Disease-19 Pandemic Among Pregnant Women in Arab Countries. Front Nutr 2022; 9:824305. [PMID: 35369076 PMCID: PMC8970272 DOI: 10.3389/fnut.2022.824305] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Accepted: 02/17/2022] [Indexed: 01/09/2023] Open
Abstract
During pregnancy, woman’s diet is one of the most preeminent factors affecting mother and child’s health. Prior to the coronavirus disease-19 (COVID-19) pandemic, inadequate maternal diet and low adherence to dietary guidelines was reported among pregnant women in the Arab countries. Nowadays, COVID-19 infection during pregnancy is widely discussed among literature. However, there is limited data on the health impacts of the COVID-19 pandemic on non-infected pregnant women. This substantially larger group also suffered significant lifestyle changes during the lockdown period. The aim of the study is to characterize dietary patterns, intake and adherence to the United States Department of Agriculture (USDA) pregnancy guidelines before and during the COVID-19 pandemic in Arab pregnant women. Using a specially designed questionnaire and using the snowball sampling method, the survey was carried out among a convenient sample of 1,939 pregnant women from five Arab countries. Our study found an increment in the consumption of cereals, fruits, vegetables, dairy products, meats, and nuts that occurred during the pandemic compared to the preceding period. Despite this noticeable increase during the pandemic, the Arab pregnant women in this study had significantly lower adherence to the USDA pregnancy guidelines. The daily consumption of almost all food groups was lower than the USDA’s daily recommendations, except for fruits intake, which was higher than the daily standard. Demonstrated poor adherence to prenatal USDA dietary guidelines by Arab pregnant women can lead to numerous deficiencies and health risks among their offspring. In conclusion, our study showed that before and during the COVID-19 pandemic, poor adherence to dietary recommendations occurred in a considerable number of Arab pregnant women. The findings emphasize the need for nutritional education and intervention during prenatal visits.
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Affiliation(s)
- Maha Hoteit
- Faculty of Public Health, Lebanese University, Beirut, Lebanon
- PHENOL Research Group Public Health Nutrition Program-Lebanon, Faculty of Public Health, Lebanese University, Beirut, Lebanon
- Lebanese University Nutrition Surveillance Center (LUNSC), Lebanese Food Drugs and Chemical Administrations, Lebanese University, Beirut, Lebanon
- *Correspondence: Maha Hoteit,
| | - Reem Hoteit
- Hariri School of Nursing, American University of Beirut, Beirut, Lebanon
| | - Ayoub Al-Jawaldeh
- World Health Organization Regional Office for the Eastern Mediterranean, Cairo, Egypt
| | | | - Sara Obeid
- Faculty of Public Health, Lebanese University, Beirut, Lebanon
| | - Chadi Fakih
- Al Hadi Laboratory and IVF Center, Beirut, Lebanon
| | - Mohamad El Hajj
- Faculty of Public Health, Lebanese University, Beirut, Lebanon
| | - Radwan Qasrawi
- Department of Computer Science, Al-Quds University, Jerusalem, Palestine
- Department of Computer Engineering, Istinye University, Istanbul, Turkey
| | - Rania Abu Seir
- Department of Medical Laboratory Sciences, Al-Quds University, Jerusalem, Palestine
| | - Sabika Allehdan
- Department of Biology, College of Science, University of Bahrain, Zallaq, Bahrain
| | - Mahmoud Samy Ismail
- Department of Obstetrics and Gynecology, King Hamad University Hospital, Busaiteen, Bahrain
- Department of Obstetrics and Gynecology, College of Medicine and Medical Sciences, Arabian Gulf University, Manama, Bahrain
| | - Khlood Bookari
- Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Taibah University, Madinah, Saudi Arabia
| | - Jamila Arrish
- National Nutrition Committee (NNC), Saudi Food and Drug Authority (Saudi FDA), Riyadh, Saudi Arabia
| | - Nahla Al-Bayyari
- Department of Nutrition and Food Technology, Al-Huson University College, Al-Balqa Applied University, As-Salt, Jordan
| | - Reema Tayyem
- Department of Human Nutrition, College of Health Sciences, Qatar University, Doha, Qatar
- Reema Tayyem,
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