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Hossain MS, Wazed MA, Asha S, Hossen MA, Fime SNM, Teeya ST, Jenny LY, Dash D, Shimul IM. Flavor and Well-Being: A Comprehensive Review of Food Choices, Nutrition, and Health Interactions. Food Sci Nutr 2025; 13:e70276. [PMID: 40384991 PMCID: PMC12082435 DOI: 10.1002/fsn3.70276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2024] [Revised: 04/22/2025] [Accepted: 05/02/2025] [Indexed: 05/21/2025] Open
Abstract
Human beings are naturally drawn to food flavors and pleasant aromas, which not only guide food choices but also contribute to health by promoting the intake of nutritious foods, aiding digestion, and enhancing emotional well-being. This review explores the complex relationship between flavor, nutrition, and health, highlighting that flavor perception can be affected by genetic susceptibility, age, culture, gender, and early life experiences. They influence emotional and physiological responses through brain mechanisms, directly affecting food selection and health outcomes. The use of natural flavors enhances the taste of food and encourages healthier food choices. In contrast, the widespread use of artificial flavors, while often boosting food sales, often leads to the overconsumption of less nutritious products, thereby increasing potential health risks. There is a growing trend among health-conscious consumers that shows a preference for natural and organic flavors, despite challenges such as low bioavailability and limited evidence of their effectiveness. However, advancements in food processing technologies such as microencapsulation and novel extraction methods offer promising tools to improve flavor stability and sensory acceptance, making healthier products more appealing and widely acceptable. In addition, the use of flavor in a strategic manner is most relevant in food reformulation, dietary interventions, and nutrition education, where it can influence consumers to make more health-conscious and sustainable food choices. Subsequent research needs to focus on human trials to optimize flavor delivery techniques and dosages, along with the role of genetic traits and environmental influences on customized flavor perception. Governments across the world need to impose stricter regulations on synthetic additives to ensure safety and safeguard consumer health.
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Affiliation(s)
- Md Sakhawot Hossain
- Department of Nutrition and Food Technology Jashore University of Science and Technology Jashore Bangladesh
| | - Md Abdul Wazed
- School of Nutrition and Public Health, College of Health Oregon State University Corvallis Oregon USA
| | - Sharmin Asha
- Department of Nutrition and Food Technology Jashore University of Science and Technology Jashore Bangladesh
| | - Md Alomgir Hossen
- Department of Nutrition and Food Technology Jashore University of Science and Technology Jashore Bangladesh
- College of Food Science Sichuan Agricultural University Yaan China
| | - Sk Nur Muhammad Fime
- Department of Nutrition and Food Technology Jashore University of Science and Technology Jashore Bangladesh
| | - Shamiha Tabassum Teeya
- Department of Nutrition and Food Technology Jashore University of Science and Technology Jashore Bangladesh
| | - Lubna Yeasmin Jenny
- Department of Nutrition and Food Technology Jashore University of Science and Technology Jashore Bangladesh
| | - Diptho Dash
- Department of Nutrition and Food Technology Jashore University of Science and Technology Jashore Bangladesh
| | - Islam Md Shimul
- Department of Nutrition and Food Technology Jashore University of Science and Technology Jashore Bangladesh
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Zhang J, Li D, Yan J, Yang J, Sun J, Liu Y, Xia Y, Cao H, Hua J, Zhang F, Wang Y. Factors influencing nutrition literacy in patients of colorectal cancer: a cross-sectional study. Front Nutr 2025; 12:1526388. [PMID: 40104812 PMCID: PMC11913670 DOI: 10.3389/fnut.2025.1526388] [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: 11/11/2024] [Accepted: 02/17/2025] [Indexed: 03/20/2025] Open
Abstract
Background Colorectal cancer (CRC) patients often experience varying degrees of malnutrition both pre-and post-treatment, highlighting the importance of their nutritional knowledge. However, studies on nutrition literacy (NL) in this population remain scarce. This study aims to evaluate the level of NL in colorectal cancer patients and identify key factors influencing NL. Methods A total of 245 colorectal cancer patients participated in this study. The questionnaire included five sections: sociodemographic information, the Chinese Version of the Nutrition Literacy Assessment Instrument (CHI-NLit), the Montreal Cognitive Assessment Scale (MoCA), and the Hospital Anxiety and Depression Scale (HADS). Both univariate and multivariate analyses were performed to examine sociodemographic determinants of NL. We used Pearson and Spearman correlation coefficients to assess relationships between NL, MoCA and HADS. Results The overall NL level among CRC patients was moderately low, with an average score of 19.224 ± 4.391-significantly below the normative neutrophil score of 21.5. Among the assessed dimensions, food groups received the lowest scores while food label calculation achieved the highest. Significant predictors influencing NL levels included age, years of education, family annual income, in review duration of illness, number of hospitalizations, memory and attention abilities and anxiety and depress symptoms. Conclusion This study provides a comprehensive examination of NL in CRC patients. The findings indicate a relatively low level of NL within this group. Younger age, higher income levels, and urban residency correlated positively with elevated NL. Factors such as illness duration, number of hospitalizations, cognitive function measured by relevant scales are also emerged as significant determinants impacting NL. To enrich the research on NL, it is essential to conduct further data collection. From a clinical perspective, this evidence-based framework enables the development of stratified nutritional intervention protocols, specifically targeting vulnerable subgroups (e.g., elderly patients, rural dwellers, and those with extended illness duration). Such precision approaches hold significant potential to optimize dietary adherence, mitigate treatment-related complications, and ultimately enhance long-term quality of life in cancer survivorship care.
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Affiliation(s)
- Jing Zhang
- Nutritional Department, Affiliated Hospital of Jiangnan University, Wuxi, China
- Wuxi Medical College, Jiangnan University, Wuxi, China
| | - Dan Li
- Nutritional Department, Affiliated Hospital of Jiangnan University, Wuxi, China
- Wuxi Medical College, Jiangnan University, Wuxi, China
- Yixing Institute of Food and Biotechnology Co., Ltd., Yixing, China
| | - Jiai Yan
- Nutritional Department, Affiliated Hospital of Jiangnan University, Wuxi, China
- Yixing Institute of Food and Biotechnology Co., Ltd., Yixing, China
| | - Ju Yang
- Nutritional Department, Affiliated Hospital of Jiangnan University, Wuxi, China
- Yixing Institute of Food and Biotechnology Co., Ltd., Yixing, China
| | - Jing Sun
- Nutritional Department, Affiliated Hospital of Jiangnan University, Wuxi, China
- Wuxi Medical College, Jiangnan University, Wuxi, China
- Yixing Institute of Food and Biotechnology Co., Ltd., Yixing, China
| | - Yiran Liu
- Nutritional Department, Affiliated Hospital of Jiangnan University, Wuxi, China
- Yixing Institute of Food and Biotechnology Co., Ltd., Yixing, China
| | - Yanping Xia
- Nutritional Department, Affiliated Hospital of Jiangnan University, Wuxi, China
- Wuxi Medical College, Jiangnan University, Wuxi, China
- Yixing Institute of Food and Biotechnology Co., Ltd., Yixing, China
| | - Hong Cao
- Nutritional Department, Affiliated Hospital of Jiangnan University, Wuxi, China
- Wuxi Medical College, Jiangnan University, Wuxi, China
- Yixing Institute of Food and Biotechnology Co., Ltd., Yixing, China
| | - Jiao Hua
- Nutritional Department, Affiliated Hospital of Jiangnan University, Wuxi, China
| | - Feng Zhang
- Nutritional Department, Affiliated Hospital of Jiangnan University, Wuxi, China
- Wuxi Medical College, Jiangnan University, Wuxi, China
- Yixing Institute of Food and Biotechnology Co., Ltd., Yixing, China
| | - Yingyu Wang
- Nutritional Department, Affiliated Hospital of Jiangnan University, Wuxi, China
- Yixing Institute of Food and Biotechnology Co., Ltd., Yixing, China
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Zhang L, Xu Q, Jiang K, Li Z, Wen Y, Hu Z, Xie C, Shi Z, Sharma M, Zhao Y. Knowledge, attitudes, and practices of oil and salt intake and related influencing factors in Southwestern China. Front Nutr 2024; 11:1334977. [PMID: 39568728 PMCID: PMC11576318 DOI: 10.3389/fnut.2024.1334977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Accepted: 10/17/2024] [Indexed: 11/22/2024] Open
Abstract
Objects Excessive oil and salt consumption is a public health issue, notably in China where intakes surpass WHO guidelines. The present study aims to examine the knowledge, attitudes, and practices of Southwestern China residents regarding oil and salt and explore the influencing factors. Methods This study used convenience sampling to collect data from 7,367 participants aged 18-75 in the Sichuan, Chongqing, Yunnan, and Guizhou regions of China via on-site face-to-face surveys. Descriptive statistics and generalized linear models were used to analyses knowledge, attitudes, and practices about oil and salt intake and their influencing factors among residents of Southwestern China. Results In Southwestern China, residents of Guizhou Province exhibited poor KAP regarding oil and salt. There were urban-rural differences in Yunnan, Sichuan, and Chongqing, and residents living in towns and cities were the favored factors for KAP scores. Groups engaged in self-employment/sales and freelance were risk factors for KAP score. Individuals with higher education was a favorable factor for KAP score. In Yunnan, Sichuan, and Chongqing groups with preference of salty tastes were favorable factors in KAP score. Diabetic patients were more likely to score low on oil and salt-related KAP performance. Conclusion In Southwestern China, residents of Guizhou Province displayed poor results in their KAP regarding oil and salt. The region of the province, ethnicity, urban and rural residence, education, taste preference, and prevalence of chronic diseases were the influencing factors of oil and salt-related KAP scores.
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Affiliation(s)
- Laixi Zhang
- School of Public Health, Chongqing Medical University, Chongqing, China
- Research Center for Medicine and Social Development, Chongqing Medical University, Chongqing, China
- Research Center for Public Health Security, Chongqing Medical University, Chongqing, China
- Nutrition Innovation Platform-Sichuan and Chongqing, School of Public Health, Chongqing Medical University, Chongqing, China
| | - Qi Xu
- School of Public Health, Chongqing Medical University, Chongqing, China
- Research Center for Medicine and Social Development, Chongqing Medical University, Chongqing, China
- Research Center for Public Health Security, Chongqing Medical University, Chongqing, China
- Nutrition Innovation Platform-Sichuan and Chongqing, School of Public Health, Chongqing Medical University, Chongqing, China
| | - Ke Jiang
- School of Public Health, Chongqing Medical University, Chongqing, China
- Research Center for Medicine and Social Development, Chongqing Medical University, Chongqing, China
- Research Center for Public Health Security, Chongqing Medical University, Chongqing, China
- Nutrition Innovation Platform-Sichuan and Chongqing, School of Public Health, Chongqing Medical University, Chongqing, China
| | - Zhourong Li
- School of Public Health, Chongqing Medical University, Chongqing, China
- Research Center for Medicine and Social Development, Chongqing Medical University, Chongqing, China
- Research Center for Public Health Security, Chongqing Medical University, Chongqing, China
- Nutrition Innovation Platform-Sichuan and Chongqing, School of Public Health, Chongqing Medical University, Chongqing, China
| | - Yaqi Wen
- School of Public Health, Chongqing Medical University, Chongqing, China
- Research Center for Medicine and Social Development, Chongqing Medical University, Chongqing, China
- Research Center for Public Health Security, Chongqing Medical University, Chongqing, China
- Nutrition Innovation Platform-Sichuan and Chongqing, School of Public Health, Chongqing Medical University, Chongqing, China
| | - Zhichuan Hu
- School of Public Health, Chongqing Medical University, Chongqing, China
- Research Center for Medicine and Social Development, Chongqing Medical University, Chongqing, China
- Research Center for Public Health Security, Chongqing Medical University, Chongqing, China
- Nutrition Innovation Platform-Sichuan and Chongqing, School of Public Health, Chongqing Medical University, Chongqing, China
| | - Changxiao Xie
- Department of Nutrition and Food Hygiene, West China School of Public Health, Sichuan University, Chengdu, Sichuan, China
| | - Zumin Shi
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha, Qatar
| | - Manoj Sharma
- Department of Social and Behavioral Health, School of Public Health, University of Nevada, Las Vegas (UNLV), Las Vegas, NV, United States
- Department of Internal Medicine, Kirk Kerkorian School of Medicine, University of Nevada, Las Vegas (UNLV), Las Vegas, NV, United States
| | - Yong Zhao
- School of Public Health, Chongqing Medical University, Chongqing, China
- Research Center for Medicine and Social Development, Chongqing Medical University, Chongqing, China
- Research Center for Public Health Security, Chongqing Medical University, Chongqing, China
- Nutrition Innovation Platform-Sichuan and Chongqing, School of Public Health, Chongqing Medical University, Chongqing, China
- Chongqing Key Laboratory of Child Nutrition and Heath, Children's Hospital of Chongqing Medical University, Chongqing, China
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Putri LD, Agustin H, Bakti I, Suminar JR. Addressing Health Illiteracy and Stunting in Culture-Shocked Indigenous Populations: A Case Study of Outer Baduy in Indonesia. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2024; 21:1114. [PMID: 39337997 PMCID: PMC11431049 DOI: 10.3390/ijerph21091114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/18/2024] [Revised: 08/06/2024] [Accepted: 08/15/2024] [Indexed: 09/30/2024]
Abstract
This research aims to determine the factors, impacts, and solutions for health literacy in the Outer Baduy hamlets of Kanekes Village, Indonesia. The method used in this research is qualitative, which produces an in-depth explanation of the existing problems. Data were collected through interviews and documentation. Interviews were conducted with key figures, including two female Baduy residents with stunted children, one retainer, the head of the NGO SRI, a midwife who works in the Baduy village, and the head of the Lebak social service. Apart from that, secondary data in the form of recordings of community service talk shows conducted by the University of Indonesia to overcome stunting in Baduy were also analysed. The results show that the factors associated with the low health literacy of the Baduy community are literacy, writing and reading, taboos on eating certain foods, people spending too much time in the fields, people learning by imitating their parents, demanding access to villages, lack of consistency from external parties in providing health programs, and gender segregation in Baduy society. The impact of the low health literacy of the Baduy community is fatalism, high maternal and child mortality rates, and high health costs. The proposed strategies for increasing the health literacy of the Baduy community based on the findings of this research include developing health literacy by targeting community leaders, managing information-technology-based health-information groups, and always presenting at least one health worker among the residents who provides an example of healthy living, encouraging collective reflection. when health cases occur, and balancing gender communication.
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Affiliation(s)
- Liza Diniarizky Putri
- Faculty of Communication Sciences, Universitas Padjadjaran, Bandung 45363, Indonesia; (H.A.); (I.B.); (J.R.S.)
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Mo G, Zhu E, Guo X, Kong S, Ma J. Nutrition literacy level of medical personnel in tertiary hospitals: evidence from a cross-sectional study. Arch Public Health 2024; 82:124. [PMID: 39148131 PMCID: PMC11325741 DOI: 10.1186/s13690-024-01350-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Accepted: 07/31/2024] [Indexed: 08/17/2024] Open
Abstract
BACKGROUND Nutrition literacy (NL), stemming from health literacy, profoundly influences dietary habits and chronic diseases. Despite their pivotal societal role, scant research exists on NL levels among medical personnel. This study examined NL levels among tertiary hospital medical staff in Bengbu and identified influencing factors. METHODS Using cluster sampling, all Bengbu tertiary hospitals were selected, with 4-5 departments randomly chosen. A structured questionnaire assessed demographic characteristics, while the NL short-form scale (NL-SF12) evaluated NL. SPSS 26.0 and AMOS conducted statistical analysis, including confirmatory factor analysis and Cronbach's α for reliability. Chi-square tests and logistic regression analyzed group differences and influencing factors. RESULTS The NL-SF12 demonstrated robust reliability and validity. Of participants, 34.22% were male and 65.78% female; 41.03% were doctors and 42.16% nurses. Overall, 45.68% exhibited high NL. Females showed higher total NL (OR = 1.47, 95% CI: 1.08-1.98), cognition (OR = 1.66, 95% CI: 1.22-2.24), skills (OR = 1.48, 95% CI: 1.09-2.00), and interactive NL (OR = 2.21, 95% CI: 1.53-3.19) than males. Those with a master's or higher had higher total NL (OR = 2.20, 95% CI: 1.33-3.65) and cognition (OR = 3.23, 95% CI: 1.94-5.37) than those with an associate degree or less. Pharmacists, inspectors, and technicians had higher total NL (OR = 1.55, 95% CI: 1.06-2.26) and functional NL (OR = 1.49, 95% CI: 1.02-2.17). Gender, education level, and career were the influencing factors of nutrition literacy among medical personnel. CONCLUSIONS Female medical staff and those with a master's degree or higher showed higher nutrition literacy (NL), particularly in cognition and skills. Pharmacists, inspectors, and other technicians exhibited higher levels of total NL and functional NL. Gender, education level, and career were identified as significant influencing factors of nutrition literacy among medical personnel. Understanding and considering these factors are crucial for developing targeted strategies to enhance nutrition literacy among healthcare professionals. Future efforts to improve nutrition literacy through training and interventions should be tailored to the characteristics of different groups to effectively enhance the capabilities and proficiency of healthcare professionals in nutrition knowledge and practice.
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Affiliation(s)
- Guangju Mo
- The First Affiliated Hospital of Bengbu Medical University, Bengbu, 233000, China
- School of public health, Shandong Second Medical University, Weifang, 261053, China
| | - Erchang Zhu
- The First Affiliated Hospital of Bengbu Medical University, Bengbu, 233000, China
| | - Xuan Guo
- The First Affiliated Hospital of Bengbu Medical University, Bengbu, 233000, China
| | - Sijin Kong
- The First Affiliated Hospital of Bengbu Medical University, Bengbu, 233000, China
| | - Jingbo Ma
- The First Affiliated Hospital of Bengbu Medical University, Bengbu, 233000, China.
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Alshahrani NZ, Bafaraj AG, Alamri HM. Exploring university students' nutrition literacy in Saudi Arabia: a cross-sectional survey. Front Nutr 2024; 11:1425650. [PMID: 39171109 PMCID: PMC11335627 DOI: 10.3389/fnut.2024.1425650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Accepted: 07/25/2024] [Indexed: 08/23/2024] Open
Abstract
Introduction Improving individuals' nutrition literacy can be one way to promote healthy dietary behaviors, which lowers the incidence of non-communicable diseases. In Saudi Arabia, there is a limited information regarding nutrition literacy among students. Therefore, the purposes of this study was to investigate university students' nutrition literacy and identify its predictors in Saudi Arabia. Another objective was to assess how nutrition literacy is associated with eating habits among this sample. Methods This cross-sectional study was carried out among students attending the University of Jeddah and King Abdulaziz University (Jeddah City) in Saudi Arabia from June 2023 to September 2023. Using a convenience sampling approach, 570 students were enrolled in this study. An online-based structured survey tool including demographic details, a food frequency questionnaire, and a nutrition literacy scale was used to collect the data. Descriptive and multiple binary logistic regression analysis were performed. Results Approximately 40.4% of the participants exhibited poor nutrition literacy. Female students were less likely than male students to have poor nutrition literacy (adjusted odds ratio, AOR = 0.62; 95% confidence interval, CI = 0.42, 0.92). Underweight (AOR = 1.73; 95%CI = 1.22, 4.56) and overweight participants (AOR = 3.1; 95%CI = 2.77, 7.23) were at higher risk of having poor level of nutrition literacy as compared to those who had normal weight. Students who did not take any nutrition-related courses had a 1.3 times higher probability of having a poor level of nutrition literacy compared to their counterparts (AOR = 1.3; 95%CI = 1.05, 3.74). Moreover, poor nutrition literacy was associated with higher weekly consumption frequencies of red meat, processed foods, funk foods and sugar-sweetened beverages. Conclusion A higher percentage of university students had poor nutrition literacy, which was associated with gender, self-reported BMI status, nutrition-related courses and unhealthy eating habits. These findings can assist university administrators and policymakers in implementing effective measures to enhance students' nutrition literacy rates in Saudi Arabia.
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Affiliation(s)
- Najim Z. Alshahrani
- Department of Family and Community Medicine, Faculty of Medicine, University of Jeddah, Jeddah, Saudi Arabia
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Mostafazadeh P, Jafari MJ, Mojebi MR, Nemati-Vakilabad R, Mirzaei A. Assessing the relationship between nutrition literacy and eating behaviors among nursing students: a cross-sectional study. BMC Public Health 2024; 24:18. [PMID: 38166862 PMCID: PMC10759699 DOI: 10.1186/s12889-023-17468-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Accepted: 12/12/2023] [Indexed: 01/05/2024] Open
Abstract
BACKGROUND Eating behavior is an essential aspect of life that can have long-term effects on health outcomes. Nutrition literacy is crucial for better health and well-being. It empowers individuals to make informed decisions about their nutrition and take control of their eating habits. OBJECTIVES This study aimed to assess the relationship between nutritional literacy and eating behavior among nursing students at the nursing faculties of Ardabil University of medical sciences. METHODS A cross-sectional correlational study was conducted in Ardabil province, northwest Iran. The study collected data through simple random sampling at nursing schools in Ardabil province, with 224 nursing students participating. The study collected data from a demographic information form, the nutritional literacy self-assessment questionnaire for students (NL-SF12), and the adult eating behavior questionnaire (AEBQ). The data were analyzed using SPSS version 14.0 software. RESULTS Based on the results, nutritional literacy explains 44% of the variance in eating behavior and shows significant explanatory power in two sub-scales of eating behavior. The adjusted R2 values for food approach and food avoidance scales were 0.33 and 0.27, respectively. CONCLUSION Given the significant relationship between nutritional literacy and eating behaviors among nursing students, nursing faculty managers and health policymakers should develop new public health strategies to increase nutritional literacy among nursing students.
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Affiliation(s)
- Pouya Mostafazadeh
- Students Research Committee, School of Nursing and Midwifery, Ardabil University of Medical Sciences, Ardabil, Iran
| | - Mohammad Javad Jafari
- Students Research Committee, School of Nursing and Midwifery, Ardabil University of Medical Sciences, Ardabil, Iran
| | - Mohammad Reza Mojebi
- Students Research Committee, School of Nursing and Midwifery, Ardabil University of Medical Sciences, Ardabil, Iran
| | - Reza Nemati-Vakilabad
- Students Research Committee, School of Nursing and Midwifery, Ardabil University of Medical Sciences, Ardabil, Iran
- Student Research Committee, School of Nursing and Midwifery, Guilan University of Medical Sciences, Rasht, Iran
| | - Alireza Mirzaei
- Department of Emergency Nursing, School of Nursing and Midwifery, Ardabil University of Medical Sciences, Ardabil, Iran.
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Chaves CDS, Camargo JT, Zandonadi RP, Nakano EY, Ginani VC. Nutrition Literacy Level in Bank Employees: The Case of a Large Brazilian Company. Nutrients 2023; 15:nu15102360. [PMID: 37242243 DOI: 10.3390/nu15102360] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 05/11/2023] [Accepted: 05/13/2023] [Indexed: 05/28/2023] Open
Abstract
Nutrition Literacy (NL) positively impacts diet quality and has the potential to promote health and prevent nutrition-related chronic diseases. Brazil is one of the countries with the highest rates of nutrition-related chronic diseases. Nevertheless, in Brazil, few studies have explored the NL levels of its population. To provide remote access to the Nutrition Literacy Assessment Instrument for Brazilians (NLit-Br) and assess Brazilian bank employees, we conducted a study to estimate the validity of the NLit-Br online and to investigate whether bank employees have an adequate NL level. In the first step, we randomly assigned 21 employees from three financial institution branches to two groups to complete NLit-Br paper and online versions. After an interval period, both groups completed the NLit-Br with an opposite delivery method (paper vs. online). We compared the validity of the digital and paper versions of the NLit-Br by the Intraclass Correlation Coefficient (ICC), and the reliability by Kuder-Richardson formula 20. Second, we evaluated 1174 bank employees using the NLit-Br online version. We found an excellent absolute agreement (ICC ≥ 0.75) between the paper and online versions. The questionnaire had good internal consistency (KR-20 = 0.64). The sample was characterized as mostly male (61.0%), married/cohabitant (73.8%), and white (69.8%), with high household income (85.2%), and graduated or postgraduate (97.4%). The mean age of the population was 42.1 (SD = 7.6) years. Subjects predominantly had possibly inadequate NL (62.3%). The online NLit-Br total score was significantly associated with gender, age, and household income (p < 0.05). Women and individuals with higher incomes had a higher degree of NL. Subjects over 50 years old had a lower degree of NL. There was no significant association between the NLit-Br score and the participants' education. The NLit-Br online is a valid instrument to assess NL remotely. The population studied showed a high prevalence of inadequacy of the NL. Therefore, there is a need for targeted actions to improve the NL of bank employees.
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Affiliation(s)
| | - Juliana Teruel Camargo
- National Heart, Lung, and Blood Institute, National Institutes of Health, 10 Center Dr/MSC 1825, Bethesda, MD 20892, USA
- School of Medicine, University of Kansas Medical Center, 3901 Rainbow Boulevard, Kansas, KS 66160, USA
| | - Renata Puppin Zandonadi
- University of Brasília, Faculty of Health Sciences, Department of Nutrition, Campus Universitario Darcy Ribeiro, Brasilia 70910-900, Brazil
| | | | - Verônica Cortez Ginani
- University of Brasília, Faculty of Health Sciences, Department of Nutrition, Campus Universitario Darcy Ribeiro, Brasilia 70910-900, Brazil
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Sahrin S, Banna MHA, Rifat MA, Tetteh JK, Ara T, Hamiduzzaman M, Spence C, Kundu S, Abid MT, Hasan MM, Akter N, Biswas A, Jharna DE. Food neophobia and its association with sociodemographic factors and food preferences among Bangladeshi university students: Evidence from a cross-sectional study. Heliyon 2023; 9:e15831. [PMID: 37251878 PMCID: PMC10208925 DOI: 10.1016/j.heliyon.2023.e15831] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 04/21/2023] [Accepted: 04/24/2023] [Indexed: 05/31/2023] Open
Abstract
Food neophobia, described as a reluctance to eat and or avoid new food, is a personality trait that affects food choice. Despite its potential influence on an individual's food intake, food neophobia has been poorly investigated in Bangladesh. This cross-sectional study was designed to evaluate food neophobia and its association with sociodemographic factors and food preferences in a sample of Bangladeshi university students. Five hundred students from five public universities completed the structured surveys. Food neophobia was assessed by a 10-item validated food neophobia scale with some minor modifications based on study settings. A multiple linear regression model was used to observe the factors associated with food neophobia. The mean food neophobia score among study participants was 37.45 (SD: 13.39, Range: 13-67). According to the adjusted statistical model, being female (regression coefficient, β = 2.73), having higher monthly family income (β = -6.64), being underweight (β = 4.68), being overweight (β = -4.63), having any food allergy (β = 9.09), and a history of sickness after eating a new food item (β = 5.16) were significantly associated with food neophobia amongst the participants. The participants' liking of various food items such as vegetables were significantly correlated with food neophobia scores. Nutrition education policies and programs are of importance to address the students' food neophobia during their tertiary education so that they maintain lifelong healthy dietary habits and consume a variety of foods to improve their physical health and well-being.
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Affiliation(s)
- Sumaia Sahrin
- Department of Human Nutrition and Dietetics, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh
| | - Md. Hasan Al Banna
- Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh
- Nutrition Initiative, Khustia, Bangladesh
| | - M. A. Rifat
- Department of Global Public Health, Karolinska Institutet, Stockholm, Sweden
| | - Justice Kanor Tetteh
- Department of Population and Health, University of Cape Coast, University Post Office, Cape Coast, Ghana
| | - Tasnu Ara
- Department of Food and Nutrition, College of Home Economics, Dhaka 1205, Bangladesh
| | - Mohammad Hamiduzzaman
- Faculty of Health, Southern Cross University, Gold Coast Campus, QLD, 4225, Australia
| | - Charles Spence
- Department of Experimental Psychology, University of Oxford, Oxford OX2 6BW, UK
| | - Satyajit Kundu
- Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh
- Global Health Institute, North South University, Dhaka 1229, Bangladesh
| | - Mohammad Tazrian Abid
- Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh
| | - M.M. Mehedi Hasan
- Department of Human Nutrition and Dietetics, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh
| | - Nargees Akter
- Department of Geography and Environmental Studies, University of Chittagong, Chittagong 4331, Bangladesh
| | - Ashish Biswas
- Faculty of Agriculture, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh
| | - Dilruba Easmin Jharna
- Department of Biochemistry and Food Analysis, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh
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10
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Gao T, Duan Y, Qi Q, Mo G, Han S, Liu H, Zhang M. Nutrition literacy differs based on demographics among University students in Bengbu, China. Front Public Health 2023; 11:1113211. [PMID: 36935682 PMCID: PMC10020653 DOI: 10.3389/fpubh.2023.1113211] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Accepted: 02/16/2023] [Indexed: 03/06/2023] Open
Abstract
Background Nutrition literacy (NL) encompasses the knowledge and skills that inform individuals' food choices. This cross-sectional study explored factors associated with NL among Chinese university students in Bengbu, China. Methods A cross-sectional survey was carried out. Two thousand one hundred thirty-three university students were selected by stratified cluster sampling. A 43-item NL questionnaire was used to assess NL. Binary logistic regression was used to determine odds ratios (ORs) along with 95% confidence intervals (CIs) for NL and to test the interaction effects of multiple factors on total NL and its six dimensions. Results Of these participants, 1,399 (65.6%) were women and 734 (34.4%) were men. Students who were from urban areas (OR = 1.36, 95% CI: 1.08-1.72), were living with both parents (OR = 1.30, 95% CI: 1.02-1.65), and had high academic performance (OR = 1.85, 95% CI: 1.34-2.57) were more likely to report higher NL levels than did other students. The ORs for NL (OR = 1.60, 95% CI: 1.06-2.41), nutrition knowledge (OR = 1.51, 95% CI: 1.00-2.26), obtaining skills (OR = 1.76, 95% CI: 1.16-2.65), and critical skills (OR = 1.59, 95% CI: 1.05-2.39) were higher for medical students who had received nutrition education than for other students. The ORs for NL (OR = 2.42, 95% CI: 1.21-4.84), nutrition understanding (OR = 2.59, 95% CI: 1.28-5.25), and interactive skills (OR = 2.06, 95% CI: 1.04-4.08) were higher for only-child students and those with a monthly expenditure of >¥1500. Conclusions NL of university students differed in terms of place of origin, living arrangement, nutrition education, academic performance, and household income, and the findings imply that universities should have all students take a basic nutrition course to improve their NL.
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Affiliation(s)
- Tianjing Gao
- School of Public Health, Bengbu Medical College, Bengbu, Anhui, China
| | - Ying Duan
- School of Public Health, Bengbu Medical College, Bengbu, Anhui, China
| | - Qi Qi
- School of Public Health, Bengbu Medical College, Bengbu, Anhui, China
| | - Guangju Mo
- School of Public Health, Bengbu Medical College, Bengbu, Anhui, China
| | - Siyue Han
- School of Public Health, Bengbu Medical College, Bengbu, Anhui, China
| | - Huaqing Liu
- School of Public Health, Bengbu Medical College, Bengbu, Anhui, China
- *Correspondence: Huaqing Liu
| | - Min Zhang
- School of Health Management, Bengbu Medical College, Bengbu, Anhui, China
- Min Zhang
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11
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Al Banna MH, Hamiduzzaman M, Kundu S, Sultana MS, Seidu AA, Brazendale K, Abid MT, Ara T, Rifat MA, Mozumder NHMR, Hagan JE, Khan MSI, Schack T. Association between Nutrition Literacy and Bangladeshi Adults' Healthy Eating Behaviors: Evidence from the Nutrition Literacy Study 2021. Healthcare (Basel) 2022; 10:healthcare10122508. [PMID: 36554032 PMCID: PMC9778457 DOI: 10.3390/healthcare10122508] [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: 12/08/2022] [Indexed: 12/14/2022] Open
Abstract
This study investigated the association between healthy eating behaviors and nutrition literacy in a sample of Bangladeshi adults. A cross-sectional survey was conducted among 400 adults from two districts of Bangladesh (Dhaka and Chattogram). Data were generated by in-person interviews using a structured questionnaire. The Nutrition Literacy Scale and National Dietary Guidelines for Bangladesh were used to assess nutrition literacy and healthy eating behaviors, respectively. Multiple linear regression models were used to observe the association. The mean score for healthy eating behavior was 21.8 (SD = 4.8, Range: 5−33) on a scale of 34. A moderate positive correlation was found between nutrition literacy and healthy eating behavior of participants (r = 0.28, p < 0.001). The adjusted regression model showed that a 1 unit increase in nutrition literacy reflected an increase in the healthy eating behavior score of participants by 0.22 units (β = 0.223, p < 0.001). Findings showed an association between nutrition literacy and eating behaviors in Bangladeshi adults. Future research could be carried out to establish a causal relationship that may help inform the necessity of educational interventions for Bangladeshi adults to assist with meeting national nutrition-related targets.
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Affiliation(s)
- Md. Hasan Al Banna
- Department of Food Microbiology, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh
| | - Mohammad Hamiduzzaman
- Faculty of Health, Southern Cross University, Gold Coast, Bilinga, QLD 4225, Australia
| | - Satyajit Kundu
- School of Public Health, Southeast University, Nanjing 210096, China
- Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh
| | - Mst. Sadia Sultana
- Department of Public Health and Informatics, Jahangirnagar University, Savar, Dhaka 1342, Bangladesh
| | - Abdul-Aziz Seidu
- Department of Population and Health, University of Cape Coast, Cape Coast PMB TF0494, Ghana
- College of Public Health, Medical and Veterinary Sciences, James Cook University, Douglas, QLD 4811, Australia
| | - Keith Brazendale
- Department of Health Sciences, University of Central Florida, Orlando, FL 32816, USA
| | - Mohammad Tazrian Abid
- Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh
| | - Tasnu Ara
- Department of Food and Nutrition, College of Home Economics, Azimpur, Dhaka 1205, Bangladesh
| | - M. A. Rifat
- Department of Global Public Health, Karolinska Institutet, 17177 Solna, Sweden
| | - N. H. M. Rubel Mozumder
- Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - John Elvis Hagan
- Department of Health, Physical Education & Recreation, College of Education Studies, University of Cape Coast, Cape Coast PMB TF0494, Ghana
- Neurocognition and Action-Biomechanics-Research Group, Faculty of Psychology and Sports Science, Bielefeld University, Postfach 10 01 31, 33501 Bielefeld, Germany
- Correspondence:
| | - Md Shafiqul Islam Khan
- Department of Food Microbiology, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh
| | - Thomas Schack
- Neurocognition and Action-Biomechanics-Research Group, Faculty of Psychology and Sports Science, Bielefeld University, Postfach 10 01 31, 33501 Bielefeld, Germany
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