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Charpentier N, Dumas A, Morisset AS, Fontaine-Bisson B. Evaluation of the Olo Prenatal Nutrition Follow-up Care for Vulnerable Pregnant Women. CAN J DIET PRACT RES 2024; 85:2-11. [PMID: 37220174 DOI: 10.3148/cjdpr-2023-006] [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] [Indexed: 05/25/2023]
Abstract
Olo nutritional follow-up care offers vulnerable pregnant women food vouchers, multivitamin supplements, tools, and nutritional counselling to support healthy pregnancy outcomes.Purpose: To evaluate the contribution of Olo follow-up care to nutritional intakes and eating practices, as well as to assess the programme-related experience of participants.Methods: Participants (n = 30) responded to questionnaires and web-based 24-hour dietary recalls and participated in a semi-structured interview (n = 10).Results: Olo follow-up care reduced the proportion of participants below the recommended intake for groups for many micronutrients, with the greatest reduction for folate (by 96.7%), vitamin D (by 93.3%), iron (by 70.0%), calcium (by 50.0%), and zinc (by 30.0%), mainly due to the prenatal multivitamin supplements. Most participants (96.7%) did not follow Olo's typical recommendations but, if they had, hypothetically they would have consumed an average of 746 additional calories per day and be above the recommendations for excessive intakes of folic acid and iron (100% and 33.3%, respectively). More than half of the participants were moderately to severely food insecure. Olo contributed to reducing the impact of isolation and increased food accessibility and budget flexibility among participants.Conclusion: Olo follow-up care helped reduce the proportion of women below the recommended intake for micronutrients, but revising the food offered and strategies to address food insecurity may be necessary.
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Affiliation(s)
- Noémie Charpentier
- Interdisciplinary School of Health Sciences, University of Ottawa, Ottawa, ON
| | - Alex Dumas
- School of Human Kinetics, University of Ottawa, Ottawa, ON
| | | | - Bénédicte Fontaine-Bisson
- School of Nutrition Sciences, University of Ottawa, Ottawa, ON
- Institut du savoir Montfort, Montfort Hospital, Ottawa, ON
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Horovitz O. Theory of Food: Unravelling the Lifelong Impact of Childhood Dietary Habits on Adult Food Preferences across Different Diet Groups. Nutrients 2024; 16:428. [PMID: 38337713 PMCID: PMC10857510 DOI: 10.3390/nu16030428] [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: 12/24/2023] [Revised: 01/28/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
The study investigates the behavioral manifestations of the "Theory of Food" (ToF), a novel theoretical framework centered on the early development of food perceptions. The ToF posits that childhood experiences with food shape cognitive networks influencing adult dietary choices. Stemming from the "Theory of Mind," the ToF hypothesizes that individuals construct an associative world of food images and representations mirroring the socio-cognitive world shaped by proper theory of mind development. The study, involving 249 healthy adults, employs the Cognitive Food Preference Questionnaire (CFPQ) and the Adult Food Preference Profile (AFPP) to explore the correlation between childhood and adult food preferences across diet groups (omnivores, vegetarians, and vegans). Results reveal robust correlations in omnivores, varied patterns in vegetarians, and mixed outcomes in vegans. Notably, omnivores show correlations in grains, fast food, dairy products, vegetables, meat, soft drinks, and snack consumption. Vegetarians exhibit correlations in grains, fast food, dairy products, vegetables, snacks, and, surprisingly, meat consumption. Vegans display correlations in grains, fast food, vegetables, and snacks. The study suggests that childhood dietary habits tend to influence adult food choices, offering insights for future research in the field of theory of food (ToF).
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Affiliation(s)
- Omer Horovitz
- The Physiology & Behavior Laboratory, Tel-Hai Academic College, 9977 North Districts, Qiryat Shemona 1220800, Israel;
- Psychology Department, Tel-Hai Academic College, 9977 North Districts, Qiryat Shemona 1220800, Israel
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Rana ZH, Frankenfeld CL, Kennedy EJ, Bertoldo J, De Jonge L, Cheskin LJ. Why don't college freshmen meet the US dietary guidelines for added sugar, refined grains, sodium, and saturated fat? JOURNAL OF AMERICAN COLLEGE HEALTH : J OF ACH 2024; 72:142-152. [PMID: 35080478 DOI: 10.1080/07448481.2021.2024213] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2021] [Revised: 12/05/2021] [Accepted: 12/26/2021] [Indexed: 06/14/2023]
Abstract
OBJECTIVE The objective of the study was to evaluate how well college students meet U.S. dietary guidelines by examining the mean intakes of nutrients to limit (sodium, sugar, refined grains, and saturated fat), and what factors lead to exceeding the dietary recommendations. PARTICIPANTS Participants were first-year undergraduate students (N = 269). METHODS Diet was assessed using a DHQ-III and estimated with food source composition tables. Multivariable logistic regression analysis was used to model variables associated with exceeding the recommendations. One-sample t-tests were performed to compare the cohort with national intakes. RESULTS One-third met added sugar guidelines; only 4% met daily refined grains requirements, Fewer than half met saturated fat guidelines, and slightly over half met recommended sodium guidelines. Level of physical activity, race/ethnicity, and living on campus were the important predictors for exceeding recommended intakes. CONCLUSIONS Most students do not adhere to the U.S. dietary guidelines for nutrients to limit.
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Affiliation(s)
- Ziaul H Rana
- Department of Nutrition and Food Studies, George Mason University, Fairfax, Virginia, USA
| | - Cara L Frankenfeld
- Department of Global and Community Health, George Mason University, Fairfax, Virginia, USA
| | - Erika J Kennedy
- Department of Global and Community Health, George Mason University, Fairfax, Virginia, USA
| | - Jaclyn Bertoldo
- Department of International Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland, USA
| | - Lilian De Jonge
- Department of Nutrition and Food Studies, George Mason University, Fairfax, Virginia, USA
| | - Lawrence J Cheskin
- Department of Nutrition and Food Studies, George Mason University, Fairfax, Virginia, USA
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Moursi N, Tanofsky-Kraff M, Parker M, Loch L, Bloomer B, Te-Vazquez J, Nwosu E, Lazareva J, Yang SB, Turner S, Brady S, Yanovski J. Changes in Food Consumption, BMI, and Body Composition in Youth in the US during the COVID-19 Pandemic. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:6796. [PMID: 37754655 PMCID: PMC10531233 DOI: 10.3390/ijerph20186796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 08/23/2023] [Accepted: 08/27/2023] [Indexed: 09/28/2023]
Abstract
Rates of childhood overweight/obesity have risen for decades; however, data show the prevalence increased at a faster rate during the COVID-19 pandemic. Pandemic-associated increases in youth's body mass index (BMI; kg/m2) have been attributed to decreases in reported physical activity; few studies have examined changes in food intake. We therefore examined changes in total energy, nutrient consumption, BMI, BMIz, and adiposity longitudinally over 3 years, comparing healthy youth aged 8-17 years assessed twice prior to the pandemic, to youth seen once before and once during the pandemic. The total energy intake and percent macronutrient consumption were assessed using a standardized, laboratory-based, buffet-style meal. Height and weight were measured and adiposity was collected via dual energy X-ray absorptiometry. Generalized linear model univariate analyses investigated differences between groups. One-hundred-fifteen youth (15.6 + 2.8 years 47.8% female; 54.8% White) from the Washington D.C., Maryland, and Virginia greater metropolitan area participated. In this secondary analysis, neither changes in total energy intake (p = 0.52) nor changes in nutrient consumption were significantly different between the two groups (ps = 0.23-0.83). Likewise, changes in BMI, BMIz, and adiposity (ps = 0.95-0.25) did not differ by group. Further research should investigate food intake and body composition, comparing youth with and without overweight/obesity to better identify those at greatest risk of excess weight gain during the pandemic.
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Affiliation(s)
- Nasreen Moursi
- Section on Growth and Obesity, Division of Intramural Research, Eunice Kennedy Shriver National Institute of Child Health and Human Development (NICHD), National Institutes of Health (NIH), 10 Center Drive, Room 1-3330, Bethesda, MD 20892, USA; (N.M.); (M.P.); (L.L.); (B.B.); (J.T.-V.); (E.N.); (J.L.); (S.B.); (J.Y.)
- Department of Medical and Clinical Psychology, Uniformed Services University of the Health Sciences (USUHS), Bethesda, MD 20814, USA
| | - Marian Tanofsky-Kraff
- Section on Growth and Obesity, Division of Intramural Research, Eunice Kennedy Shriver National Institute of Child Health and Human Development (NICHD), National Institutes of Health (NIH), 10 Center Drive, Room 1-3330, Bethesda, MD 20892, USA; (N.M.); (M.P.); (L.L.); (B.B.); (J.T.-V.); (E.N.); (J.L.); (S.B.); (J.Y.)
- Department of Medical and Clinical Psychology, Uniformed Services University of the Health Sciences (USUHS), Bethesda, MD 20814, USA
| | - Megan Parker
- Section on Growth and Obesity, Division of Intramural Research, Eunice Kennedy Shriver National Institute of Child Health and Human Development (NICHD), National Institutes of Health (NIH), 10 Center Drive, Room 1-3330, Bethesda, MD 20892, USA; (N.M.); (M.P.); (L.L.); (B.B.); (J.T.-V.); (E.N.); (J.L.); (S.B.); (J.Y.)
- Department of Medical and Clinical Psychology, Uniformed Services University of the Health Sciences (USUHS), Bethesda, MD 20814, USA
| | - Lucy Loch
- Section on Growth and Obesity, Division of Intramural Research, Eunice Kennedy Shriver National Institute of Child Health and Human Development (NICHD), National Institutes of Health (NIH), 10 Center Drive, Room 1-3330, Bethesda, MD 20892, USA; (N.M.); (M.P.); (L.L.); (B.B.); (J.T.-V.); (E.N.); (J.L.); (S.B.); (J.Y.)
| | - Bess Bloomer
- Section on Growth and Obesity, Division of Intramural Research, Eunice Kennedy Shriver National Institute of Child Health and Human Development (NICHD), National Institutes of Health (NIH), 10 Center Drive, Room 1-3330, Bethesda, MD 20892, USA; (N.M.); (M.P.); (L.L.); (B.B.); (J.T.-V.); (E.N.); (J.L.); (S.B.); (J.Y.)
| | - Jennifer Te-Vazquez
- Section on Growth and Obesity, Division of Intramural Research, Eunice Kennedy Shriver National Institute of Child Health and Human Development (NICHD), National Institutes of Health (NIH), 10 Center Drive, Room 1-3330, Bethesda, MD 20892, USA; (N.M.); (M.P.); (L.L.); (B.B.); (J.T.-V.); (E.N.); (J.L.); (S.B.); (J.Y.)
| | - Ejike Nwosu
- Section on Growth and Obesity, Division of Intramural Research, Eunice Kennedy Shriver National Institute of Child Health and Human Development (NICHD), National Institutes of Health (NIH), 10 Center Drive, Room 1-3330, Bethesda, MD 20892, USA; (N.M.); (M.P.); (L.L.); (B.B.); (J.T.-V.); (E.N.); (J.L.); (S.B.); (J.Y.)
| | - Julia Lazareva
- Section on Growth and Obesity, Division of Intramural Research, Eunice Kennedy Shriver National Institute of Child Health and Human Development (NICHD), National Institutes of Health (NIH), 10 Center Drive, Room 1-3330, Bethesda, MD 20892, USA; (N.M.); (M.P.); (L.L.); (B.B.); (J.T.-V.); (E.N.); (J.L.); (S.B.); (J.Y.)
| | - Shanna B. Yang
- Nutrition Department, NIH Clinical Center, 10 Center Drive, Bethesda, MD 20892, USA; (S.B.Y.); (S.T.)
| | - Sara Turner
- Nutrition Department, NIH Clinical Center, 10 Center Drive, Bethesda, MD 20892, USA; (S.B.Y.); (S.T.)
| | - Sheila Brady
- Section on Growth and Obesity, Division of Intramural Research, Eunice Kennedy Shriver National Institute of Child Health and Human Development (NICHD), National Institutes of Health (NIH), 10 Center Drive, Room 1-3330, Bethesda, MD 20892, USA; (N.M.); (M.P.); (L.L.); (B.B.); (J.T.-V.); (E.N.); (J.L.); (S.B.); (J.Y.)
| | - Jack Yanovski
- Section on Growth and Obesity, Division of Intramural Research, Eunice Kennedy Shriver National Institute of Child Health and Human Development (NICHD), National Institutes of Health (NIH), 10 Center Drive, Room 1-3330, Bethesda, MD 20892, USA; (N.M.); (M.P.); (L.L.); (B.B.); (J.T.-V.); (E.N.); (J.L.); (S.B.); (J.Y.)
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Vassou C, Yannakoulia M, Cropley M, Panagiotakos DB. Psychological interventions aiming for changing dietary habits in patients with cardiovascular disease: A systematic review and meta-analysis. J Hum Nutr Diet 2023; 36:1193-1206. [PMID: 36727676 DOI: 10.1111/jhn.13149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Accepted: 01/30/2023] [Indexed: 02/03/2023]
Abstract
BACKGROUND Diet is a critical component of healthy lifestyle, especially in cardiac rehabilitation. Psychological interventions, as well as mix-treatment interventions, such as psychological components, appear promising approaches in the adoption and maintenance of a healthy diet in patients with cardiovascular disease (CVD). Given the variety of clinical intervention programmes available, we aimed to determine whether psychological interventions and interventions that incorporate psychological components provide better lifestyle outcomes than traditional care, specifically targeting dietary outcomes, and what types of psychological or mix-treatment interventions are more likely to benefit patients with CVD. METHODS A systematic literature search was performed using MEDLINE (PubMed), Scopus, Cochrane Library and PsycINFO to identify interventional studies, published from 2012 to 2022, written in English, evaluating psychological and mix-treatment intervention programmes for dietary outcomes in patients with CVD. In total, 33 intervention studies (n = 5644 patients) were retrieved and analysed using fixed and random effects models. RESULTS No significant effect of the psychological intervention was observed regarding fruit and vegetable intake (Hedge's g = +1.06, p = 0.766), whereas a significant reduction was observed in alcoholic beverage consumption in the intervention group, as compared to the control group (Hedge's g = -7.33, p < 0.001). However, based on both our qualitative and quantitative analyses, psychological and mix-treatment interventions were more effective than traditional models in dietary modification. Also, the majority of effective interventions were psychological over mixed-treatment interventions. CONCLUSIONS Findings add to the growing evidence suggesting that specific psychological interventions may be effective approaches in dietary modification for patients with CVD, potentially forming part of public health agenda.
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Affiliation(s)
- Christina Vassou
- School of Health Sciences and Education, Department of Nutrition and Dietetics, Harokopio University, Athens, Greece
| | - Mary Yannakoulia
- School of Health Sciences and Education, Department of Nutrition and Dietetics, Harokopio University, Athens, Greece
| | - Mark Cropley
- Faculty of Health and Medical Sciences, School of Psychology, University of Surrey, Guildford, UK
| | - Demosthenes B Panagiotakos
- School of Health Sciences and Education, Department of Nutrition and Dietetics, Harokopio University, Athens, Greece
- Faculty of Health, Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, University of Canberra, Canberra, Australian Capital Territory, Australia
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Carroll AM, Rotman Y. Nutrition Literacy Is Not Sufficient to Induce Needed Dietary Changes in Nonalcoholic Fatty Liver Disease. Am J Gastroenterol 2023; 118:1381-1387. [PMID: 36719072 PMCID: PMC10338638 DOI: 10.14309/ajg.0000000000002182] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Accepted: 01/06/2023] [Indexed: 02/01/2023]
Abstract
INTRODUCTION Dietary and lifestyle changes are the first line of therapy for nonalcoholic fatty liver disease (NAFLD), the most prevalent liver disease in the western world. Nutrition literacy is the ability to understand nutrition information and implement that knowledge. We aimed to compare indicators of nutrition literacy in subjects with and without NAFLD in a representative US cohort. METHODS In a cross-sectional study using data from the National Health and Nutrition Examination Survey 2017-2018 cycle, we included 2,938 adult subjects with complete dietary and vibration-controlled transient elastography data and no alternative reason for hepatic steatosis. Nutrition literacy was assessed using questionnaires. Diet perception accuracy was assessed by comparing self-reported diet quality with objective diet quality scores-the Healthy Eating Index and alternative Mediterranean diet score-to assess real-world application of nutrition knowledge. RESULTS Nutrition literacy was not different between subjects with or without NAFLD ( P = 0.17): more than 90% of subjects reported using nutrition labels, and most of them correctly identified the meaning of daily value. Subjects with NAFLD had a lower-quality diet (Healthy Eating Index, P = 0.018; alternative Mediterranean diet, P = 0.013) and rated their diet as poorer ( P < 0.001). On self-assessment, only 27.8% of subjects overestimated their diet quality, while 37.5% consumed more calories than their self-assessed needs. Both accuracy measures were similar between subjects with NAFLD and those without ( P = 0.71 and 0.63, respectively). Subjects with NAFLD were more likely to report being advised to lose weight (42.1% vs 16.5%, P < 0.001) or to attempt losing weight (71.9% vs 60.9%, P < 0.001). Diet quality was not better in subjects with NAFLD who received dietary recommendations. DISCUSSION Subjects with NAFLD have poor diet quality despite receiving medical recommendations to lose weight and having nutrition literacy and perception that are comparable with subjects without NAFLD. Educational approaches may not be sufficient to promote weight loss and improve diet quality in NAFLD.
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Affiliation(s)
- Allison M Carroll
- Liver & Energy Metabolism Section, Liver Diseases Branch, National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, Bethesda, MD, USA
| | - Yaron Rotman
- Liver & Energy Metabolism Section, Liver Diseases Branch, National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, Bethesda, MD, USA
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Valli C, Maraj M, Prokop-Dorner A, Kaloteraki C, Steiner C, Rabassa M, Solà I, Zajac J, Johnston BC, Guyatt GH, Bala MM, Alonso-Coello P. People's Values and Preferences about Meat Consumption in View of the Potential Environmental Impacts of Meat: A Mixed-methods Systematic Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 20:286. [PMID: 36612609 PMCID: PMC9819158 DOI: 10.3390/ijerph20010286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/14/2022] [Accepted: 12/15/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Health is not the only aspect people consider when choosing to consume meat; environmental concerns about the impact of meat (production and distribution) can influence people's meat choices. METHODS We conducted a mixed-methods systematic review, searched six databases from inception to June 2020, and synthesised our findings into narrative forms. We integrated the evidence from quantitative and qualitative data sets into joint displays and assessed the confidence in the evidence for each review finding following the GRADE-CERQual approach. RESULTS Of the 23,531 initial records, we included 70 studies: 56 quantitative, 12 qualitative, and 2 mixed-methods studies. We identified four main themes: (1) reasons for eating meat; (2) reasons for avoiding meat; (3) willingness to change meat consumption; and (4) willingness to pay more for environmentally friendly meat. The overall confidence was low for the reasons for eating and/or buying meat, for avoiding meat, and for willingness to change meat consumption, and was moderate for willingness to pay more for environmentally friendly meat. CONCLUSIONS Regardless of people's general beliefs about meat and its impact on the environment, most people may be unwilling to change their meat consumption. Future research should address the current limitations of the research evidence to assess whether people are willing to make a change when properly informed.
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Affiliation(s)
- Claudia Valli
- Department of Paediatrics, Obstetrics, Gynaecology and Preventive Medicine, Universidad Autónoma de Barcelona, 08193 Barcelona, Spain
- Avedis Donabedian Research Institute (FAD), 08037 Barcelona, Spain
- Iberoamerican Cochrane Centre, Biomedical Research Institute San Pau (IIB Sant Pau), 08025 Barcelona, Spain
| | - Małgorzata Maraj
- Chair of Epidemiology and Preventive Medicine, Department of Hygiene and Dietetics, Jagiellonian University Medical College, 31-034 Krakow, Poland
| | - Anna Prokop-Dorner
- Chair of Epidemiology and Preventive Medicine, Department of Medical Sociology, Jagiellonian University Medical College, 31-034 Krakow, Poland
| | - Chrysoula Kaloteraki
- Iberoamerican Cochrane Centre, Biomedical Research Institute San Pau (IIB Sant Pau), 08025 Barcelona, Spain
| | - Corinna Steiner
- Iberoamerican Cochrane Centre, Biomedical Research Institute San Pau (IIB Sant Pau), 08025 Barcelona, Spain
| | - Montserrat Rabassa
- Iberoamerican Cochrane Centre, Biomedical Research Institute San Pau (IIB Sant Pau), 08025 Barcelona, Spain
| | - Ivan Solà
- Iberoamerican Cochrane Centre, Biomedical Research Institute San Pau (IIB Sant Pau), 08025 Barcelona, Spain
- CIBER de Epidemiología y Salud Pública (CIBERESP), 28029 Madrid, Spain
| | - Joanna Zajac
- Chair of Epidemiology and Preventive Medicine, Department of Hygiene and Dietetics, Jagiellonian University Medical College, 31-034 Krakow, Poland
| | - Bradley C. Johnston
- Department of Nutrition, College of Agriculture and Life Sciences, Texas A&M University, College Station, TX 77843, USA
- Department of Epidemiology and Biostatistics, School of Public Health, Texas A&M University, College Station, TX 77843, USA
| | - Gordon H. Guyatt
- Department of Medicine, McMaster University, Hamilton, ON L8N 3Z5, Canada
| | - Malgorzata M. Bala
- Chair of Epidemiology and Preventive Medicine, Department of Hygiene and Dietetics, Jagiellonian University Medical College, 31-034 Krakow, Poland
| | - Pablo Alonso-Coello
- Iberoamerican Cochrane Centre, Biomedical Research Institute San Pau (IIB Sant Pau), 08025 Barcelona, Spain
- CIBER de Epidemiología y Salud Pública (CIBERESP), 28029 Madrid, Spain
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Wong MYC, Ou K, Zhang CQ, Zhang R. Neighborhood Built and Social Environment Influences on Lifestyle Behaviors among College Students in a High-Density City: A Photovoice Study. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:16558. [PMID: 36554437 PMCID: PMC9779427 DOI: 10.3390/ijerph192416558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 12/06/2022] [Accepted: 12/07/2022] [Indexed: 06/17/2023]
Abstract
Based on the social ecological approach, a photovoice study was conducted to explore how neighborhood built and social environments facilitate or hinder college students' lifestyle behaviors, including physical activity, active transportation, and dietary behavior. A total of 37 college students took photos about neighborhood built and social environments that may affect their physical activity, dietary behavior, and active transportation, and shared their perceptions about how neighborhood built and social environments influence their lifestyle behaviors. Our findings demonstrated that the availability and accessibility of services, school facilities, and home facilities affected physical activity and dietary behaviors among college students. Moreover, the well-developed transportation facilities and networks benefit college students' active transportation. Environments-based interventions are recommended in future research to better understand the associations between neighborhood built and social environments and lifestyle behaviors in college students.
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Affiliation(s)
- Ming Yu Claudia Wong
- Department of Health and Physical Education, The Education University of Hong Kong, Hong Kong SAR, China
| | - Kailing Ou
- Department of Sport, Physical Education and Health, Hong Kong Baptist University, Hong Kong SAR, China
| | - Chun-Qing Zhang
- Department of Psychology, Sun Yat-sen University, Guangzhou 510006, China
| | - Ru Zhang
- School of Physical Education & Sports Science, South China Normal University, Guangzhou 510006, China
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Berkemeyer S, Wehrmann J. Sustainable nutritional behavior change (SNBC) model: How personal nutritional decisions bring about sustainable change in nutritional behavior. OBESITY PILLARS (ONLINE) 2022; 4:100042. [PMID: 37990669 PMCID: PMC10661968 DOI: 10.1016/j.obpill.2022.100042] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 11/03/2022] [Accepted: 11/07/2022] [Indexed: 11/23/2023]
Abstract
Background The aim of this qualitative study was to identify a practice level model that could explain a sustained change in nutritional behavior. Methods The study used three data inputs from four interviewees, one merged input from a married couple, as narrative interviews. The interviews were analyzed using grounded theory. Results Coexistence of a certain suffering and a triggering episode lead to the decision to change nutritional life-style by all interviewed. Maintenance of the self-determined newly learned nutritional behavior was supported by subject-related intrinsic motivation, the ability to reflect, and a low expectation of success from the behavioral change. Environment-related factors were identified as support from life-partner and peers. Subjects reported that the sustained nutritional behavior change impacted their holistic health through subject-perceived improved life quality, increase in the number of social contacts, and a change in personal attitudes and perception. The analysis remains limited, and at best hypothesis generating, in that only three data inputs from four interviewees were used. Conclusion In this hypothesis-generating narrative interview study of four study subjects, volition, personal decision making, and long-term motivation (though not external determination) seemed to sustain a change in newly learned nutritional behavior.
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Affiliation(s)
- Shoma Berkemeyer
- Osnabrueck University of Applied Sciences, Faculty of Agricultural Sciences and Landscape, Am Krümpel 31, 49090, Osnabrueck, Germany
| | - Johanna Wehrmann
- Osnabrueck University of Applied Sciences, Faculty of Agricultural Sciences and Landscape, Am Krümpel 31, 49090, Osnabrueck, Germany
- Fachhochschule Muenster, Department of Food Nutrition Facilities, Corrensstrasse 25, 48149, Muenster, Germany
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10
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Gao M, Wu B, Jin W, Wei J, Wang J, Li J. Impact of aging on food consumption in rural China: Implications for dietary upgrading and health improvement. Front Nutr 2022; 9:933343. [PMID: 36505237 PMCID: PMC9731807 DOI: 10.3389/fnut.2022.933343] [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: 04/30/2022] [Accepted: 10/31/2022] [Indexed: 11/26/2022] Open
Abstract
Background The issue of population aging in rural China is getting profound; nevertheless, its impact on food consumption has not been well evaluated. This study aims to examine the relationship between rural aging and family food consumption in rural China. Materials and methods Using the statistical yearbook data and the nationally representative household-level data from the China Rural Fixed Observation Points, this study compares the evolution of food consumption between rural and urban residents from 1985 to 2020 and analyzes the structure of food consumption expenditure of rural residents. Next, this study further investigates the impact of aging on food consumption in rural households with ordinary least squares. Results (1) The principal foods consumed by rural residents in 2020 are meat and meat products (36.8%), grain (24.5%), and vegetables (10.9%). (2) An increase in older adults has decreased the absolute consumption of all foods, while it increased relative consumption of meat and meat products, aquatic products, edible oil and fats, poultry, eggs, and sugar. (3) Due to differences in the structure of young adults' food consumption, older adults would increase their consumption of fruits and vegetables if they lived with younger adults. Conclusion The findings of this study suggest that rural older adults may increase their consumption of fruits and vegetables by advocating intergenerational cohabitation while maintaining their intake of protein to achieve a balanced dietary structure and improve their health condition.
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Affiliation(s)
- Ming Gao
- Research Center for Rural Economy, Ministry of Agriculture and Rural Affairs, Beijing, China,Institute of Rural Development, Chinese Academy of Social Sciences, Beijing, China
| | - Bi Wu
- Research Center for Rural Economy, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Wencheng Jin
- Research Center for Rural Economy, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jiashuo Wei
- National Agricultural and Rural Development Research Institute, China Agricultural University, Beijing, China
| | - Jiwen Wang
- Research Center for Rural Economy, Ministry of Agriculture and Rural Affairs, Beijing, China,*Correspondence: Jiwen Wang,
| | - Jinkai Li
- Department of Economics, Faculty of Economics and Business Administration, Ghent University, Ghent, Belgium,Jinkai Li,
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Rakha A, Mehak F, Shabbir MA, Arslan M, Ranjha MMAN, Ahmed W, Socol CT, Rusu AV, Hassoun A, Aadil RM. Insights into the constellating drivers of satiety impacting dietary patterns and lifestyle. Front Nutr 2022; 9:1002619. [PMID: 36225863 PMCID: PMC9549911 DOI: 10.3389/fnut.2022.1002619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Accepted: 08/30/2022] [Indexed: 11/13/2022] Open
Abstract
Food intake and body weight regulation are of special interest for meeting today's lifestyle essential requirements. Since balanced energy intake and expenditure are crucial for healthy living, high levels of energy intake are associated with obesity. Hence, regulation of energy intake occurs through short- and long-term signals as complex central and peripheral physiological signals control food intake. This work aims to explore and compile the main factors influencing satiating efficiency of foods by updating recent knowledge to point out new perspectives on the potential drivers of satiety interfering with food intake regulation. Human internal factors such as genetics, gender, age, nutritional status, gastrointestinal satiety signals, gut enzymes, gastric emptying rate, gut microbiota, individual behavioral response to foods, sleep and circadian rhythms are likely to be important in determining satiety. Besides, the external factors (environmental and behavioral) impacting satiety efficiency are highlighted. Based on mechanisms related to food consumption and dietary patterns several physical, physiological, and psychological factors affect satiety or satiation. A complex network of endocrine and neuroendocrine mechanisms controls the satiety pathways. In response to food intake and other behavioral cues, gut signals enable endocrine systems to target the brain. Intestinal and gastric signals interact with neural pathways in the central nervous system to halt eating or induce satiety. Moreover, complex food composition and structures result in considerable variation in satiety responses for different food groups. A better understanding of foods and factors impacting the efficiency of satiety could be helpful in making smart food choices and dietary recommendations for a healthy lifestyle based on updated scientific evidence.
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Affiliation(s)
- Allah Rakha
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Fakiha Mehak
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Muhammad Asim Shabbir
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
- *Correspondence: Muhammad Asim Shabbir
| | - Muhammad Arslan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Waqar Ahmed
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | | | - Alexandru Vasile Rusu
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
- Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
- Alexandru Vasile Rusu
| | - Abdo Hassoun
- Univ. Littoral Côte d'Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
- Rana Muhammad Aadil
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Musuva RM, Foley L, Wadende P, Francis O, Lwanga C, Turner-Moss E, Were V, Obonyo C. Navigating the local foodscape: qualitative investigation of food retail and dietary preferences in Kisumu and Homa Bay Counties, western Kenya. BMC Public Health 2022; 22:1186. [PMID: 35701807 PMCID: PMC9199252 DOI: 10.1186/s12889-022-13580-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2021] [Accepted: 05/31/2022] [Indexed: 12/02/2022] Open
Abstract
Introduction Non-communicable diseases have risen markedly over the last decade. A phenomenon that was mainly endemic in high-income countries has now visibly encroached on low and middle-income settings. A major contributor to this is a shift towards unhealthy dietary behavior. This study aimed to examine the complex interplay between people’s characteristics and the environment to understand how these influenced food choices and practices in Western Kenya. Methods This study used semi-structured guides to conduct in-depth interviews and focus group discussions with both male and female members of the community, across various socioeconomic groups, from Kisumu and Homa Bay Counties to further understand their perspectives on the influences of dietary behavior. Voice data was captured using digital voice recorders, transcribed verbatim, and translated to English. Data analysis adopted an exploratory and inductive analysis approach. Coded responses were analyzed using NVIVO 12 PRO software. Results Intrapersonal levels of influence included: Age, the nutritional value of food, occupation, perceived satiety of some foods as opposed to others, religion, and medical reasons. The majority of the participants mentioned location as the main source of influence at the community level reflected by the regional staple foodscape. Others include seasonality of produce, social pressure, and availability of food in the market. Pricing of food and distance to food markets was mentioned as the major macro-level influence. This was followed by an increase in population and road infrastructure. Conclusion This study demonstrated that understanding dietary preferences are complex. Future interventions should not only consider intrapersonal and interpersonal influences when aiming to promote healthy eating among communities but also need to target the community and macro environments. This means that nutrition promotion strategies should focus on multiple levels of influence that broaden options for interventions. However, government interventions in addressing food access, affordability, and marketing remain essential to any significant change. Supplementary Information The online version contains supplementary material available at 10.1186/s12889-022-13580-4.
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Affiliation(s)
- Rosemary M Musuva
- Center for Global Health Research, Kenya Medical Research Institute, P. O. Box 1578, Kisumu, 40100, Kenya.
| | - Louise Foley
- MRC Epidemiology Unit, Institute of Metabolic Science, Cambridge Biomedical Campus, University of Cambridge, P.O Box 285, Cambridge, CB2 0QQ, UK
| | - Pamela Wadende
- Faculty of Education and Human Resources, Kisii University, PO Box 408, Kisii, 40200, Kenya
| | - Oliver Francis
- MRC Epidemiology Unit, Institute of Metabolic Science, Cambridge Biomedical Campus, University of Cambridge, P.O Box 285, Cambridge, CB2 0QQ, UK
| | - Charles Lwanga
- Adaptive Management and Research Consultants (AMREC) Africa, P.O Box 5022, Kisumu, 40141, Kenya
| | - Eleanor Turner-Moss
- MRC Epidemiology Unit, Institute of Metabolic Science, Cambridge Biomedical Campus, University of Cambridge, P.O Box 285, Cambridge, CB2 0QQ, UK
| | - Vincent Were
- Center for Global Health Research, Kenya Medical Research Institute, P. O. Box 1578, Kisumu, 40100, Kenya
| | - Charles Obonyo
- Center for Global Health Research, Kenya Medical Research Institute, P. O. Box 1578, Kisumu, 40100, Kenya
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Alolabi H, Alchallah MO, Mohsen F, Marrawi M, Alourfi Z. Social and Psychosocial Factors Affecting Eating Habits Among Students Studying at the Syrian Private University: A Questionnaire Based Cross-Sectional Study. Heliyon 2022; 8:e09451. [PMID: 35620616 PMCID: PMC9127308 DOI: 10.1016/j.heliyon.2022.e09451] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 12/17/2021] [Accepted: 05/11/2022] [Indexed: 10/26/2022] Open
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Yi S, Kanetkar V, Brauer P. Customer support for nudge strategies to promote fruit and vegetable intake in a university food service. BMC Public Health 2022; 22:706. [PMID: 35399080 PMCID: PMC8994925 DOI: 10.1186/s12889-022-13054-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Accepted: 03/17/2022] [Indexed: 11/10/2022] Open
Abstract
Background Diverse nudges, also known as choice architectural techniques, have been found to increase fruit and vegetable (FV) selection in both lab and field studies. Such strategies are unlikely to be adopted in mass eating settings without clear evidence of customer support; confirmation in specific contexts is needed. Inspired by the Taxonomy of Choice Architecture, we assessed support for eight types of nudging to increase the choice of FV-rich foods in a university food service. We also explored whether and to what extent nudge support was associated with perceived effectiveness and intrusiveness. Methods An online survey was conducted with students who used on-campus cafeterias. Multiple recruitment methods were used. Participants were given 20 specific scenarios for increasing FV selection and asked about their personal support for each nudge, as well as perceived intrusiveness and effectiveness. General beliefs about healthy eating and nudging were also measured. Results were assessed by repeated measures ANOVA for the 8 nudge types. Results All nudge scenarios achieved overall favourable ratings, with significant differences among different types of nudging by the 298 respondents. Changing range of options (type B3) and changing option-related consequences (type B4) received the highest support, followed by changing option-related effort (type B2) and making information visible (type A2). Translating information (type A1), changing defaults (type B1) and providing reminders or facilitating commitment (type C) were less popular types of nudging. Providing social reference points (type A3) was least supported. Support for nudge types was positively associated with the belief that food services have a role in promoting healthy eating, perceived importance of FV intake, trustworthiness of the choice architect and female gender. Lastly, support for all types of nudges was positively predicted by perceived effectiveness of each nudge and negatively predicted by perceived intrusiveness above and beyond the contribution of general beliefs about healthy eating and nudging. Conclusions Findings from the current study indicate significant differences in support for nudge techniques intended to increase FV selection among university cafeteria users. These findings offer practical implications for food service operators as well as public health researchers. Supplementary Information The online version contains supplementary material available at 10.1186/s12889-022-13054-7.
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Pereira AZ, da Cunha SFDC, Grunspun H, Bueno MAS. The Difficult Decision Not to Prescribe Artificial Nutrition by Health Professionals and Family: Bioethical Aspects. Front Nutr 2022; 9:781540. [PMID: 35308279 PMCID: PMC8928268 DOI: 10.3389/fnut.2022.781540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Accepted: 01/31/2022] [Indexed: 11/13/2022] Open
Abstract
IntroductionBioethics and nutrition are essential issues in end of life, advanced dementia, life-sustaining therapies, permanent vegetative status, and unacceptably minimal quality of life. Even though artificially administered nutrition (AAN), for this type of health condition, does not improve quality of life and extension of life, and there is evidence of complications (pulmonary and gastrointestinal), it has been used frequently. It had been easier considering cardiopulmonary resuscitation as an ineffective treatment than AAN for a healthy team and/or family. For this reason, many times, this issue has been forgotten.ObjectivesThis study aimed to discuss bioethical principles and AAN in the involved patients.DiscussionThe AAN has been an essential source of ethical concern and controversy. There is a conceptual doubt about AAN be or not be a medical treatment. It would be a form of nourishment, which constitutes primary care. These principles should be used to guide the decision-making of healthcare professionals in collaboration with patients and their surrogates.ConclusionsThis difficult decision about whether or not to prescribe AAN in patients with a poor prognosis and without benefits should be based on discussions with the bioethics committee, encouraging the use of advanced directives, education, and support for the patient, family, and health team, in addition to the establishment of effective protocols on the subject. All of this would benefit the most important person in this process, the patient.
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Affiliation(s)
- Andrea Z. Pereira
- Oncology and Hematology Department, Israelita Albert Einstein Hospital, São Paulo, Brazil
- Bioethical Committee, Israelita Albert Einstein Hospital, São Paulo, Brazil
- *Correspondence: Andrea Z. Pereira
| | | | - Henrique Grunspun
- Bioethical Committee, Israelita Albert Einstein Hospital, São Paulo, Brazil
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Ozkaynak M, Voida S, Dunn E. Opportunities and Challenges of Integrating Food Practice into Clinical Decision-Making. Appl Clin Inform 2022; 13:252-262. [PMID: 35196718 PMCID: PMC8866036 DOI: 10.1055/s-0042-1743237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
BACKGROUND Food practice plays an important role in health. Food practice data collected in daily living settings can inform clinical decisions. However, integrating such data into clinical decision-making is burdensome for both clinicians and patients, resulting in poor adherence and limited utilization. Automation offers benefits in this regard, minimizing this burden resulting in a better fit with a patient's daily living routines, and creating opportunities for better integration into clinical workflow. Although the literature on patient-generated health data (PGHD) can serve as a starting point for the automation of food practice data, more diverse characteristics of food practice data provide additional challenges. OBJECTIVES We describe a series of steps for integrating food practices into clinical decision-making. These steps include the following: (1) sensing food practice; (2) capturing food practice data; (3) representing food practice; (4) reflecting the information to the patient; (5) incorporating data into the EHR; (6) presenting contextualized food practice information to clinicians; and (7) integrating food practice into clinical decision-making. METHODS We elaborate on automation opportunities and challenges in each step, providing a summary visualization of the flow of food practice-related data from daily living settings to clinical settings. RESULTS We propose four implications of automating food practice hereinafter. First, there are multiple ways of automating workflow related to food practice. Second, steps may occur in daily living and others in clinical settings. Food practice data and the necessary contextual information should be integrated into clinical decision-making to enable action. Third, as accuracy becomes important for food practice data, macrolevel data may have advantages over microlevel data in some situations. Fourth, relevant systems should be designed to eliminate disparities in leveraging food practice data. CONCLUSION Our work confirms previously developed recommendations in the context of PGHD work and provides additional specificity on how these recommendations apply to food practice.
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Affiliation(s)
- Mustafa Ozkaynak
- College of Nursing, University of Colorado, Anschutz Medical Campus, Aurora, Colorado, United States,Address for correspondence Mustafa Ozkaynak, PhD University of Colorado, Anschutz Medical Campus, College of NursingCampus Box 288-18 Education 2 North Building, 13120 East, 19th Avenue Room 4314, Aurora, CO 80045United States
| | - Stephen Voida
- Department of Information Science, University of Colorado Boulder, Boulder, Colorado, United States
| | - Emily Dunn
- College of Nursing, University of Colorado, Anschutz Medical Campus, Aurora, Colorado, United States
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Rogers A, Wilkinson S, Truby H, Downie O. Communication of Nutrition Information by Influencers on Social Media: A Scoping Review. Health Promot J Austr 2021; 33:657-676. [PMID: 34870880 DOI: 10.1002/hpja.563] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 11/29/2021] [Accepted: 12/03/2021] [Indexed: 01/18/2023] Open
Abstract
ISSUE ADDRESSED Although government promoted public health, social media and media campaigns have communicated nutrition information, the Australian population remain chronic under-consumers of fruit and vegetables and over-consumers of ultra-processed foods. This scoping review aimed to determine how social media influencers (SMI) communicate nutrition information and the factors that influence the popularity of messages. Identified factors could inform how governments may utilise social media to impact positively on food choices. METHODS Nine databases were searched in the past 5 years (2016-2021). After relevant sources were identified, entire texts of the grey literature and the 'Results' sections of the academic literature were coded. Using Microsoft Word, each key feature of the relevant text was highlighted, and the relevant code was recorded. Inductive coding was utilised where codes were created based on the text itself. These codes were then sorted iteratively into relevant themes and subthemes. RESULTS Eleven studies were included. From these sources, five themes were identified. These were, 1) Promoting Dietary Change, 2) Certain Modes/Styles of Content Delivery, 3) An Attractive Individual, 4) Language Features and 5) Appearing Connected to the Audience. CONCLUSION SMI are selective in their content and communication techniques to ensure their nutrition messages are popular with social media users. These methods exhibited by SMI could inform strategies to build trust in government messages about food and nutrition. SO WHAT?: SMI are able to nurture trust and exert influence on followers. It may be possible to leverage existing SMI to deliver specific nutrition messages to their audiences.
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Affiliation(s)
- Alice Rogers
- The University of Queensland, School of Human Movement and Nutrition Science, Australia
| | - Shelley Wilkinson
- The University of Queensland, School of Human Movement and Nutrition Science, Australia
| | - Helen Truby
- The University of Queensland, School of Human Movement and Nutrition Science, Australia
| | - Olivia Downie
- The University of Queensland, School of Human Movement and Nutrition Science, Australia
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Harrington K, Zenk SN, Van Horn L, Giurini L, Mahakala N, Kershaw KN. The Use of Food Images and Crowdsourcing to Capture Real-time Eating Behaviors: Acceptability and Usability Study. JMIR Form Res 2021; 5:e27512. [PMID: 34860666 PMCID: PMC8686467 DOI: 10.2196/27512] [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: 01/27/2021] [Revised: 06/23/2021] [Accepted: 08/01/2021] [Indexed: 11/13/2022] Open
Abstract
Background As poor diet quality is a significant risk factor for multiple noncommunicable diseases prevalent in the United States, it is important that methods be developed to accurately capture eating behavior data. There is growing interest in the use of ecological momentary assessments to collect data on health behaviors and their predictors on a micro timescale (at different points within or across days); however, documenting eating behaviors remains a challenge. Objective This pilot study (N=48) aims to examine the feasibility—usability and acceptability—of using smartphone-captured and crowdsource-labeled images to document eating behaviors in real time. Methods Participants completed the Block Fat/Sugar/Fruit/Vegetable Screener to provide a measure of their typical eating behavior, then took pictures of their meals and snacks and answered brief survey questions for 7 consecutive days using a commercially available smartphone app. Participant acceptability was determined through a questionnaire regarding their experiences administered at the end of the study. The images of meals and snacks were uploaded to Amazon Mechanical Turk (MTurk), a crowdsourcing distributed human intelligence platform, where 2 Workers assigned a count of food categories to the images (fruits, vegetables, salty snacks, and sweet snacks). The agreement among MTurk Workers was assessed, and weekly food counts were calculated and compared with the Screener responses. Results Participants reported little difficulty in uploading photographs and remembered to take photographs most of the time. Crowdsource-labeled images (n=1014) showed moderate agreement between the MTurk Worker responses for vegetables (688/1014, 67.85%) and high agreement for all other food categories (871/1014, 85.89% for fruits; 847/1014, 83.53% for salty snacks, and 833/1014, 81.15% for sweet snacks). There were no significant differences in weekly food consumption between the food images and the Block Screener, suggesting that this approach may measure typical eating behaviors as accurately as traditional methods, with lesser burden on participants. Conclusions Our approach offers a potentially time-efficient and cost-effective strategy for capturing eating events in real time.
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Affiliation(s)
| | - Shannon N Zenk
- National Institute of Nursing Research, Bethesda, MD, United States.,National Institute on Minority Health and Health Disparities, Bethesda, MD, United States
| | - Linda Van Horn
- Northwestern University Feinberg School of Medicine, Chicago, IL, United States
| | | | - Nithya Mahakala
- Northwestern University Feinberg School of Medicine, Chicago, IL, United States
| | - Kiarri N Kershaw
- Northwestern University Feinberg School of Medicine, Chicago, IL, United States
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Mazurek-Kusiak AK, Kobyłka A, Korcz N, Sosnowska M. Analysis of Eating Habits and Body Composition of Young Adult Poles. Nutrients 2021; 13:nu13114083. [PMID: 34836335 PMCID: PMC8624486 DOI: 10.3390/nu13114083] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/06/2021] [Accepted: 11/11/2021] [Indexed: 01/26/2023] Open
Abstract
BACKGROUND Obesity and overweight affect a large proportion of the world's population. Increasingly, this problem can be observed among young adults. The aim of the study was to identify the motivations and barriers to healthy eating habits among young Poles, the relationship between physical activity and healthy eating and the impact of healthy eating on the body composition of the young. METHODS The method used in the research was a diagnostic survey using direct personal interviews. The research was conducted in the years 2016-2019 on a group of 399 young Poles aged 18-26. Their body composition was analyzed by determining resistance and reactance using the biological impedance method, with a TANITA SC-330ST Body Composition Analyzer. RESULTS AND CONCLUSION The main reasons for healthy eating among young Poles are the intent to follow a doctor's recommendations, to lose weight and to live a healthy lifestyle and to follow a trend. On the other hand, the largest barriers to proper nutrition are: lack of time to prepare healthy meals and of financial resources, inability to prepare meals and limited knowledge of the principles of healthy eating. The eating behavior varied significantly in relation to the physical activity of the respondents. Active people's eating habits were the best, and those of sedentary people the worst. Healthy eaters also had normal body composition indicators (adipose tissue level, BMI, body type). Young adults should be educated on the principles of healthy eating and have access to healthy food in canteens and vending machines, both at work and at university.
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Affiliation(s)
- Anna K. Mazurek-Kusiak
- Department of Tourism and Recreation, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland;
| | - Agata Kobyłka
- Department of Tourism and Recreation, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland;
- Correspondence:
| | - Natalia Korcz
- Department of Natural Foundations of Forestry, Institute of Soil Science and Environment Management, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland;
| | - Małgorzata Sosnowska
- Department of Grassland and Landscape Shaping, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland;
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van Rooij D, Schweren L, Shi H, Hartman CA, Buitelaar JK. Cortical and Subcortical Brain Volumes Partially Mediate the Association between Dietary Composition and Behavioral Disinhibition: A UK Biobank Study. Nutrients 2021; 13:nu13103542. [PMID: 34684543 PMCID: PMC8537365 DOI: 10.3390/nu13103542] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 09/27/2021] [Accepted: 10/02/2021] [Indexed: 12/24/2022] Open
Abstract
Behavioral disinhibition is observed to be an important characteristic of many neurodevelopmental and psychiatric disorders. Recent studies have linked dietary quality to levels of behavioral inhibition. However, it is currently unclear whether brain factors might mediate this. The current study investigates whether cortical and subcortical brain volumes mediate part of the association between dietary composition and behavioral disinhibition. A total of 15,258 subjects from the UK Biobank project were included in the current study. Dietary composition and behavioral disinhibition were based on Principle Component Analyses of self-reported dietary composition). As a further data reduction step, cortical and subcortical volume segmentations were input into an Independent Component Analysis. The resulting four components were used as mediator variables in the main mediation analyses, where behavioral disinhibition served as the outcome variable and dietary components as predictors. Our results show: (1) significant associations between all dietary components and brain volume components; (2) brain volumes are associated with behavioral disinhibition; (3) the mediation models show that part of the variance in behavioral disinhibition explained by dietary components (for healthy diet, restricted diet, and high-fat dairy diet) is mediated through the frontal-temporal/parietal brain volume component. These results are in part confirming our hypotheses and offer a first insight into the underlying mechanisms linking dietary composition, frontal-parietal brain volume, and behavioral disinhibition in the general adult population.
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Affiliation(s)
- Daan van Rooij
- Donders Center for Brain, Cognition and Behaviour, Department of Cognitive Neuroscience, RadboudUMC, 6525 HB Nijmegen, The Netherlands; (H.S.); (J.K.B.)
- Correspondence:
| | - Lizanne Schweren
- Interdisciplinary Center Psychopathology and Emotion Regulation, University Medical Center Groningen, 9700 RB Groningen, The Netherlands; (L.S.); (C.A.H.)
| | - Huiqing Shi
- Donders Center for Brain, Cognition and Behaviour, Department of Cognitive Neuroscience, RadboudUMC, 6525 HB Nijmegen, The Netherlands; (H.S.); (J.K.B.)
| | - Catharina A Hartman
- Interdisciplinary Center Psychopathology and Emotion Regulation, University Medical Center Groningen, 9700 RB Groningen, The Netherlands; (L.S.); (C.A.H.)
| | - Jan K Buitelaar
- Donders Center for Brain, Cognition and Behaviour, Department of Cognitive Neuroscience, RadboudUMC, 6525 HB Nijmegen, The Netherlands; (H.S.); (J.K.B.)
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Self-Rated Diet Quality and Cardiometabolic Health Among U.S. Adults, 2011-2018. Am J Prev Med 2021; 61:563-575. [PMID: 34246527 PMCID: PMC8523030 DOI: 10.1016/j.amepre.2021.04.033] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 04/19/2021] [Accepted: 04/21/2021] [Indexed: 11/20/2022]
Abstract
INTRODUCTION Self-rated health has been extensively studied, but the utility of a similarly structured question to rate diet quality is not well characterized. This study aims to assess the relative validity of self-rated diet quality, compared with that of a validated diet quality measure (Healthy Eating Index-2015) and to examine the associations with cardiometabolic risk factors. METHODS Analyses were conducted in 2020-2021 using cross-sectional data from the National Health and Nutrition Examination Survey, 2011-2018. Nonpregnant adults who responded to the question: How healthy is your overall diet? and provided 2 dietary recalls were eligible (n=16,913). Associations between self-rated diet quality (modeled as a 5-point continuous variable, poor=1 to excellent=5) and Healthy Eating Index-2015 scores and cardiometabolic risk factors were assessed by linear regression, accounting for the complex survey design and adjusting for demographic and lifestyle characteristics. RESULTS Self-rated diet quality was positively associated with total Healthy Eating Index-2015 scores (p < 0.001) and with all components except with Dairy (p=0.94) and Sodium (p=0.66). Higher self-rated diet quality was associated with lower BMI, waist circumference, glucose, insulin, triglycerides, and HbA1c and with higher high-density lipoprotein cholesterol (all p<0.01). Positive associations with total diet quality persisted across all racial/ethnic groups, although the associations with individual dietary components varied. Higher self-ratings were most consistently associated with better-scored diet quality among individuals with BMI <30 kg/m2. CONCLUSIONS Self-rated diet quality was associated with Healthy Eating Index-2015 scores and cardiometabolic disease risk factors. This single-item assessment may be useful in time-limited settings to quickly and easily identify patients in need of dietary counseling to improve cardiometabolic health.
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Time trends of overweight and obesity among schoolchildren in Kuwait over a 13-year period (2007-2019): repeated cross-sectional study. Public Health Nutr 2021; 24:5318-5328. [PMID: 34342262 DOI: 10.1017/s1368980021003177] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
OBJECTIVES This study aimed to examine age-specific trends in the prevalence of overweight and obesity in schoolchildren in Kuwait over a 13-year period (2007 to 2019) using the WHO, the Centers for Disease Control and Prevention (CDC) and the International Obesity Taskforce (IOTF) definitions. DESIGN Using cross-sectional approach, Kuwait Nutrition Surveillance System (KNSS) objectively measured weight and height of schoolchildren over a 13-year period. Log-binomial regression models were used to examine age-specific trends of obesity and overweight over the study period. SETTING Public primary, middle and high schools in all provinces of Kuwait. PARTICIPANTS Schoolchildren aged 5-19 years (n 172 603). RESULTS According to the WHO definition, the prevalence of overweight and obesity in schoolchildren, respectively, increased from 17·73 % and 21·37 % in 2007 to 20·19 % and 28·39 % in 2019 (Pfor trend < 0·001). There is evidence that the obesity in females (but not males) has levelled off in the period 2014-2019 according to the three definitions of obesity, which is corroborated by a similar trend in the mean of BMI-for-age Z-score. CONCLUSION The prevalence of obesity and overweight in schoolchildren in Kuwait has risen over the last 13 years and trends are similar across all definitions. Obesity is no longer increasing at the same pace and there is evidence that the prevalence of obesity in females has plateaued. The current level of childhood overweight and obesity is too high and requires community-based and school-based interventions.
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Puścion-Jakubik A, Markiewicz-Żukowska R, Naliwajko SK, Gromkowska-Kępka KJ, Moskwa J, Grabia M, Mielech A, Bielecka J, Karpińska E, Mielcarek K, Nowakowski P, Socha K. Intake of Antioxidant Vitamins and Minerals in Relation to Body Composition, Skin Hydration and Lubrication in Young Women. Antioxidants (Basel) 2021; 10:1110. [PMID: 34356343 PMCID: PMC8301013 DOI: 10.3390/antiox10071110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2021] [Revised: 07/05/2021] [Accepted: 07/06/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to estimate the consumption of selected dietary components with antioxidant properties, undertake body composition analysis, assess skin hydration and lubrication, and establish the relationships between the above parameters. The study was carried out on 172 young women. The consumption of ingredients (vitamins A, C, D and E, and Cu, Mn, Zn) was assessed using the Diet 6.0 program, body composition was assessed using electrical bioimpedance and skin hydration and lubrication were assessed using the corneometric and sebumetric methods, respectively. About one-third of students showed insufficient consumption of vitamin C, vitamin E and zinc, while about 99% showed insufficient vitamin D levels. The highest degree of hydration was observed in the areas of the eyelids, neckline and chin. The greatest amount of sebum was found in the area of the nose and forehead. Low positive correlations between hydration or lubrication and Cu, vitamin A and vitamin E were observed. In conclusion, to properly moisturize and lubricate the skin, young women should eat products that are rich in ingredients with antioxidant properties, in particular fat-soluble vitamins A and E, but also copper.
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Affiliation(s)
- Anna Puścion-Jakubik
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland; (R.M.-Ż.); (S.K.N.); (K.J.G.-K.); (J.M.); (M.G.); (A.M.); (J.B.); (E.K.); (K.M.); (P.N.); (K.S.)
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24
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Conceptualizing “free-from” food consumption determinants: A systematic integrative literature review focused on gluten and lactose. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104170] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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25
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Fox EL, Davis C, Downs SM, McLaren R, Fanzo J. A focused ethnographic study on the role of health and sustainability in food choice decisions. Appetite 2021; 165:105319. [PMID: 34004242 DOI: 10.1016/j.appet.2021.105319] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 05/12/2021] [Accepted: 05/13/2021] [Indexed: 12/13/2022]
Abstract
In the United States, typical dietary patterns are not necessarily healthy and sustainable. In order to shift diets, we need to provide support to individuals in a way that reflects what matters most to them. In this study, we aimed to identify the considerations that are most important to individuals regarding food-related decisions, and to determine how those considerations relate to specific foods, with a focus on health and environmental sustainability. In a sequential mixed-methods design, we first conducted 27 semi-structured interviews with participants in California and Nebraska. These interviews included a free-listing activity, where we used a technical construct of salience, Smith's S Index, to identify the considerations that were most important to our participants. We followed up with 20 of those participants to complete a pile-sorting survey, where participants sorted and rated 42 food items for price, taste, health, convenience, familiarity, and environmental impact. Our findings showed that the most salient considerations cited by our participants were price, health, taste, and time. There was consensus for how participants rated the foods for price, taste, convenience, and familiarity. However, there was only weak consensus for how participants rated the foods for health impact, and no consensus for how participants rated the foods for environmental impact. There was also disagreement on how to sort new plant-based products intended to replace or substitute meat and other animal-based foods. These findings have implications for how to communicate about healthy and sustainable diets. They highlight conflicting considerations, disagreement in classification of new products, and limited consensus for perceived health and environmental impact of foods, which present challenges to the achievement of diets that are healthy and environmentally sustainable in the United States.
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Affiliation(s)
- Elizabeth L Fox
- Berman Institute of Bioethics, Johns Hopkins University, Baltimore, MD, USA; Department of Population Medicine and Diagnostic Sciences, College of Veterinary Medicine, Cornell University, Ithaca, NY, USA; Master of Public Health Program, Cornell University, Ithaca, NY, USA.
| | - Claire Davis
- Berman Institute of Bioethics, Johns Hopkins University, Baltimore, MD, USA
| | - Shauna M Downs
- Department of Urban-Global Public Health, School of Public Health, Rutgers University, NJ, USA
| | - Rebecca McLaren
- Berman Institute of Bioethics, Johns Hopkins University, Baltimore, MD, USA
| | - Jessica Fanzo
- Berman Institute of Bioethics, Johns Hopkins University, Baltimore, MD, USA; Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD, USA; Nitze School of Advanced International Studies, Johns Hopkins University, Washington, DC, USA
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Pierre Enriquez J, Hernandez Santana A. Intervenciones nutricionales en la mejora de la cultura alimenticia y sostenibilidad en hondureños de primer año universitario. Rev Salud Publica (Bogota) 2021. [DOI: 10.15446/rsap.v23n3.91627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023] Open
Abstract
Objetivo Evaluar el efecto de intervenciones educativas en la mejora de hábitos alimenticos y adherencia a una dieta saludable y sostenible (dieta mediterránea) en universitarios hondureños en época de COVID-19. La emancipación del hogar ocasiona que los estudiantes universitarios se enfrenten a un nuevo entorno para la planificación de su alimentación durante la transición a su vida universitaria.
Métodos Se realizó un estudio observacional de cohorte descriptivo transversal entre febrero y junio 2020. Los datos presentados se derivan de encuestas de conductas alimenticias y adherencia a la dieta mediterránea (DM) antes y después de intervenciones educativas nutricionales.
Resultados El grupo con intervenciones mejoró sus conductas alimenticias pasando de poco saludables (media: 14,4) a moderadamente saludables (media: 17,3); de igual forma sucedió en la adherencia a la DM, pasando de baja adherencia (media: 7,6) a adherencia media (media: 8,3). En el grupo control no cambió su adherencia, manteniéndose en baja adherencia; tampoco cambiaron sus hábitos alimenticios, manteniéndose en hábitos poco saludables (p=0,068).
Conclusiones Existe evidencia de que el patrón dietético mediterráneo puede ser una opción para reducir los problemas de salud, especialmente, en la época de pandemia, por lo cual esta investigación expuso que un patrón alimenticio mediterráneo puede coexistir en un ambiente latinoamericano una vez que se conocen sus beneficios.
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Hardcastle SJ, Caraher M. The role of foodbanks in the context of food insecurity: Experiences and eating behaviours amongst users. Appetite 2021; 163:105208. [PMID: 33774137 DOI: 10.1016/j.appet.2021.105208] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 01/24/2021] [Accepted: 03/11/2021] [Indexed: 11/29/2022]
Abstract
The study aim was to investigate the role of foodbanks in the context of food insecurity and explore food choices and eating behaviours amongst users. Food insecurity is associated with poor diet quality and obesity; however, the dimensions that influence food choices and eating behaviour remain unclear. Face-to-face interviews were conducted with individuals who had visited a faith-based foodbank in Perth, Western Australia. Participants were thirty-three service users who had collected a food hamper from the foodbank. Interview transcripts were analyzed using thematic analysis. Four main themes emerged: Ties you over until pay day; Food hamper supporting meals and fruit and vegetable consumption; Food choices supplementing hamper; Household gatekeeping and food control. Participants were complimentary about the content of the food hamper received which included a variety of fresh produce. A key new finding was the frequent purchase and consumption of meat and processed meat to supplement the food hamper provision. Future work and interventions to improve eating behaviour and reduce food-related financial pressure for those vulnerable to food insecurity include further exploration of the dimensions influencing food choices (i.e., cultural norms, habits, symbols); exposure to healthy and tasty plant-based meals, (i.e., tasting low-cost and tasty vegetable-based meals); parenting training focused on handling child/partner food choice influences, and, enforcing household rules governing food.
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Affiliation(s)
- Sarah J Hardcastle
- Dublin City University, Glasnevin, Dublin, Ireland; Institute for Health Research, University of Notre Dame, Fremantle, Western Australia, Australia.
| | - Martin Caraher
- Centre for Food Policy, City, University of London, London, UK
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Livovsky DM, Azpiroz F. Gastrointestinal Contributions to the Postprandial Experience. Nutrients 2021; 13:nu13030893. [PMID: 33801924 PMCID: PMC7998507 DOI: 10.3390/nu13030893] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 03/01/2021] [Accepted: 03/03/2021] [Indexed: 12/12/2022] Open
Abstract
Food ingestion induces homeostatic sensations (satiety, fullness) with a hedonic dimension (satisfaction, changes in mood) that characterize the postprandial experience. Both types of sensation are secondary to intraluminal stimuli produced by the food itself, as well as to the activity of the digestive tract. Postprandial sensations also depend on the nutrient composition of the meal and on colonic fermentation of non-absorbed residues. Gastrointestinal function and the sensitivity of the digestive tract, i.e., perception of gut stimuli, are determined by inherent individual factors, e.g., sex, and can be modulated by different conditioning mechanisms. This narrative review examines the factors that determine perception of digestive stimuli and the postprandial experience.
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Affiliation(s)
- Dan M. Livovsky
- Digestive System Research Unit, University Hospital Vall d’Hebron, Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), Departament de Medicina, Universitat Autònoma de Barcelona, 08193 Bellaterra, Cerdanyola del Vallès, Spain;
- Faculty of Medicine, Hebrew University of Jerusalem, Jerusalem 9103102, Israel
- ShaareZedek Medical Center, Digestive Diseases Institute, Jerusalem 9103102, Israel
| | - Fernando Azpiroz
- Digestive System Research Unit, University Hospital Vall d’Hebron, Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), Departament de Medicina, Universitat Autònoma de Barcelona, 08193 Bellaterra, Cerdanyola del Vallès, Spain;
- Correspondence: ; Tel.: +34-93-2746259
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29
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Khodarahimi S, Rasti A, Rahmian Bougar M. The impact of demographics and nutritional status on cognitive functioning in an Iranian adults sample. PSYCHOLOGIE FRANCAISE 2021. [DOI: 10.1016/j.psfr.2020.06.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Turkish version of the 'Three-Factor Eating Questionnaire-51' for obese individuals: a validity and reliability study. Public Health Nutr 2021; 24:3269-3275. [PMID: 33568253 PMCID: PMC8314920 DOI: 10.1017/s1368980021000574] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Objectives: Obesity is a serious public health issue. Investigating the eating behaviour of individuals plays an important role in preventing obesity. Therefore, the purpose of the current study is to adapt the long and first version of the ‘Three-Factor Eating Questionnaire’ (TFEQ), a scale that examines the eating behaviour of individuals, to Turkish culture and to carry out its validity and reliability study. Design: The data were collected using data collection forms, and anthropometric measurements of the individuals were made by the researchers. The data collection form included several parameters: socio-demographic characteristics, the TFEQ scale, whose validity and reliability analysis is conducted here, and the Dutch Eating Behaviour Questionnaire (DEBQ) which was used as a parallel form. Setting: The Obesity Clinic at Ege University in Izmir. Participants: The study group consisted of obese adult individuals (n 257). Results: It was seen that constructing the questionnaire with twenty-seven items and four sub-dimensions provides better information about Turkish obese individuals. Factor loadings ranged from 0·421 to 0·846, and item total score correlations ranged from 0·214 to 0·558. Cronbach’s α coefficient was found to be 0·639 for the whole scale. A positive, strong and statistically significant correlation was detected between TFEQ and DEBQ, which was used as a parallel form (r = 0·519, P < 0·001). Conclusion: In Turkey, the long version of the TFEQ scale was found valid and reliable for obese adult individuals. TFEQ can be used by clinicians or researchers to study the eating behaviour of obese individuals.
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Conceptual Models of Food Choice: Influential Factors Related to Foods, Individual Differences, and Society. Foods 2020; 9:foods9121898. [PMID: 33353240 PMCID: PMC7766596 DOI: 10.3390/foods9121898] [Citation(s) in RCA: 109] [Impact Index Per Article: 27.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 12/11/2020] [Accepted: 12/15/2020] [Indexed: 11/17/2022] Open
Abstract
Understanding individual food choices is critical for transforming the current food system to ensure healthiness of people and sustainability of the planet. Throughout the years, researchers from different fields have proposed conceptual models addressing factors influencing the food choice, recognized as a key leverage to improve planetary and human health. However, a multidisciplinary approach is needed to better understand how different factors are involved and interact with each other in the decision-making process. The present paper reviews and analyzes existing models, providing an intact point-of-view by integrating key elements into a bigger framework. Key determinants of general food choice are identified and categorized, including food-internal factor (sensory and perceptual features), food-external factors (information, social environment, physical environment), personal-state factors (biological features and physiological needs, psychological components, habits and experiences), cognitive factors (knowledge and skills, attitude, liking and preference, anticipated consequences, and personal identity), as well as sociocultural factors (culture, economic variables, political elements). Moreover, possible directions of influence among the factors towards final food choice were discussed. The need of multidisciplinary impulses across research field with the support of empirical data are crucial for understanding factors influencing food choice as well as for enriching existing conceptual models. The framework proposed here would serve as a roadmap for facilitating communications and collaborations between research fields in a structural and systematic way.
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32
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Abdelhafez AI, Akhter F, Alsultan AA, Jalal SM, Ali A. Dietary Practices and Barriers to Adherence to Healthy Eating among King Faisal University Students. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17238945. [PMID: 33271893 PMCID: PMC7731134 DOI: 10.3390/ijerph17238945] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 11/25/2020] [Accepted: 11/27/2020] [Indexed: 12/23/2022]
Abstract
Proper dietary practices should be developed during the student years that will continue into the future. This study aimed to identify the eating habits and dietary practices among King Faisal University (KFU) students, explore the barriers to adherence to healthy eating, associate the understanding of healthy diets with students’ characteristics, and determine the association between body mass index (BMI) and awareness of the concept of healthy diets, academic discipline, and enrollment in a nutrition course. In this cross-sectional study, students were selected randomly and a questionnaire was distributed using an electronic platform through KFU email. Out of 564 students, nearly half (45.7%) reported eating snacks as their main food, and some (38.3%) reported eating with their family twice daily. The students rarely reported eating with friends (73%) or eating dates (48.8%). Furthermore, many reported that they were not consuming a balanced diet (42.6%). Some students (46.3%) reported taking breakfast daily, and 49.1% reported eating meals regularly. There was low consumption of vegetables (29.3%) and fruits (26.2%) among the students. The barriers to adherence to healthy eating were the availability of fast food (73.2%), high cost of healthy food (72.7%), limited time (59%), and laziness (57.1%). Statistically significant data indicated that the students with a normal BMI were more aware of the concept of healthy diets, studied medical and applied sciences, and were enrolled in KFU nutrition courses.
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Affiliation(s)
- Amal Ismael Abdelhafez
- Department of Nursing, College of Applied Medical Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (F.A.); (S.M.J.)
- Correspondence: ; Tel.: +966-13-589-8455
| | - Fahima Akhter
- Department of Nursing, College of Applied Medical Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (F.A.); (S.M.J.)
| | | | - Sahbanathul Missiriya Jalal
- Department of Nursing, College of Applied Medical Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (F.A.); (S.M.J.)
| | - Ayub Ali
- Department of Family & Community Medicine, College of Medicine, King Faisal University, Al-Ahsa 31982, Saudi Arabia;
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Livingstone K, Pnosamy H, Riddell L, Cicerale S. Demographic, Behavioural and Anthropometric Correlates of Food Liking: A Cross-sectional Analysis of Young Adults. Nutrients 2020; 12:nu12103078. [PMID: 33050309 PMCID: PMC7601355 DOI: 10.3390/nu12103078] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 10/07/2020] [Accepted: 10/07/2020] [Indexed: 11/16/2022] Open
Abstract
The degree to which foods are liked or disliked is associated with dietary intake and health behaviours. However, most food liking research has focused on single foods and nutrients and few studies have examined associations with demographics and health behaviours. Thus, this study aimed to investigate the association between food liking and socio-demographics, health behaviours, diet quality and body mass index (BMI) in a sample of young Australian adults. Data from 1728 undergraduate students (21.8 (standard deviation [SD] 6.0) years; 76% female) were used. Food liking scores and a diet quality index (Dietary Guideline Index, DGI) were estimated from a Food Liking Questionnaire and Food Frequency Questionnaire (FFQ), respectively. Multivariate linear regression analyses were used to assess the association between food liking and correlates. Young adults with higher liking for encouraged core foods were older, female, did their own food shopping, consumed less packaged foods and had better diet quality. Higher liking for discretionary foods and beverages was associated with less healthy behaviours, such as smoking, higher BMI and lower diet quality. These results suggest that food liking measures may offer an appropriate methodology for understanding influences on young adults' food choices, adding to the body of literature investigating the potential for food liking scores to assess diet-disease relationships.
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Affiliation(s)
- K.M. Livingstone
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong 3220, VIC, Australia;
- Correspondence: ; Tel.: +61-3-9244-5416
| | - H. Pnosamy
- CASS Food Research Centre, School of Exercise and Nutrition Sciences Deakin University, Deakin University, Geelong 3220, VIC, Australia; (H.P.); (S.C.)
| | - L.J. Riddell
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong 3220, VIC, Australia;
| | - S. Cicerale
- CASS Food Research Centre, School of Exercise and Nutrition Sciences Deakin University, Deakin University, Geelong 3220, VIC, Australia; (H.P.); (S.C.)
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An Italian Innovative Small-Scale Approach to Promote the Conscious Consumption of Healthy Food. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10165678] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
An unhealthy diet is considered to be one of the main causes for increases in obesity and chronic diseases. Food choices are frequently influenced by food systems and environments along with the availability and affordability of healthy and sustainable food. In this context, a major contemporary challenge lies in improving these aspects in order to support healthy dietary choices. Hence, to address this issue, here, we propose a small-scale approach called SANI (Italian for “healthy”) which involves experts in science and marketing. Two typical agri-foods of the Abruzzo area (center of Italy), tomato sauce and extra virgin olive oil, are characterized as high-quality products in terms of their nutrient content, absence of chemical contaminants (chromatographic, spectrophotometric, and magnetic resonance techniques), and ecological footprint (lifecycle assessment and carbon footprint). Hence, their consumption is promoted, with strict attention being paid to several aspects of the food system, such as production, processing, distribution, labeling, and promotion, as well as marketing strategies and dissemination activities. Overall, these SANI actions, especially labeling and dissemination, have proven to be a valuable learning tool for consumers moving toward more conscious consumption, which can be extended and applied to additional food products. Future applications of similar research strategies in a wider context could positively affect human and environmental health.
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Castillo-Mayén R, Cano-Espejo C, Luque B, Cuadrado E, Gutiérrez-Domingo T, Arenas A, Rubio SJ, Delgado-Lista J, Pérez-Martínez P, Tabernero C. Influence of Self-Efficacy and Motivation to Follow a Healthy Diet on Life Satisfaction of Patients with Cardiovascular Disease: A Longitudinal Study. Nutrients 2020; 12:E1903. [PMID: 32605026 PMCID: PMC7400119 DOI: 10.3390/nu12071903] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 06/22/2020] [Accepted: 06/24/2020] [Indexed: 12/12/2022] Open
Abstract
Today, cardiovascular disease has a great impact on the global population due to its high prevalence. One challenge that cardiovascular patients face to achieve a better prognosis is to follow a healthy diet. This study focused on psychological factors linked to adaptation to a healthy diet in these patients. The main objective was to analyze the interrelationship between motivation to follow a healthy diet and self-efficacy to adhere to the Mediterranean diet with life satisfaction over time. The sample consisted of cardiovascular patients who were assessed at three measurement moments (NT1 = 755; NT2 = 593; NT3 = 323, average interval time: nine months). Correlation analyses showed that self-efficacy, motivation, and life satisfaction followed a pattern of positive relations across the three measurements. A time effect over the study variables was also observed. The results of path analyses showed that self-efficacy positively predicted autonomous motivation, which in turn was associated with patients' life satisfaction. This interrelation was stable over a period of 18 months. Moreover, life satisfaction predicted self-efficacy nine months later. Psychological interventions might be a positive resource for cardiovascular patients, since psychological variables influence their life satisfaction and their subsequent quality of life in their new health condition.
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Affiliation(s)
- Rosario Castillo-Mayén
- Maimonides Biomedical Research Institute of Cordoba (IMIBIC), 14004 Córdoba, Spain; (E.C.); (T.G.-D.); (A.A.); (S.J.R.); (J.D.-L.); (P.P.-M.)
- Department of Psychology, University of Cordoba, 14071 Córdoba, Spain;
| | | | - Bárbara Luque
- Maimonides Biomedical Research Institute of Cordoba (IMIBIC), 14004 Córdoba, Spain; (E.C.); (T.G.-D.); (A.A.); (S.J.R.); (J.D.-L.); (P.P.-M.)
- Department of Psychology, University of Cordoba, 14071 Córdoba, Spain;
| | - Esther Cuadrado
- Maimonides Biomedical Research Institute of Cordoba (IMIBIC), 14004 Córdoba, Spain; (E.C.); (T.G.-D.); (A.A.); (S.J.R.); (J.D.-L.); (P.P.-M.)
- Department of Psychology, University of Cordoba, 14071 Córdoba, Spain;
| | - Tamara Gutiérrez-Domingo
- Maimonides Biomedical Research Institute of Cordoba (IMIBIC), 14004 Córdoba, Spain; (E.C.); (T.G.-D.); (A.A.); (S.J.R.); (J.D.-L.); (P.P.-M.)
- Department of Psychology, University of Cordoba, 14071 Córdoba, Spain;
| | - Alicia Arenas
- Maimonides Biomedical Research Institute of Cordoba (IMIBIC), 14004 Córdoba, Spain; (E.C.); (T.G.-D.); (A.A.); (S.J.R.); (J.D.-L.); (P.P.-M.)
- Department of Psychology, University of Seville, 41018 Seville, Spain
| | - Sebastián J. Rubio
- Maimonides Biomedical Research Institute of Cordoba (IMIBIC), 14004 Córdoba, Spain; (E.C.); (T.G.-D.); (A.A.); (S.J.R.); (J.D.-L.); (P.P.-M.)
- Department of Didactics of Experimental Sciences, University of Cordoba, 14071 Cordoba, Spain
| | - Javier Delgado-Lista
- Maimonides Biomedical Research Institute of Cordoba (IMIBIC), 14004 Córdoba, Spain; (E.C.); (T.G.-D.); (A.A.); (S.J.R.); (J.D.-L.); (P.P.-M.)
- Lipids and Atherosclerosis Unit, Department of Internal Medicine, Reina Sofia University Hospital, 14004 Córdoba, Spain
- Department of Medicine (Medicine, Dermatology and Otorhinolaryngology), University of Cordoba, 14004 Cordoba, Spain
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28007 Madrid, Spain
| | - Pablo Pérez-Martínez
- Maimonides Biomedical Research Institute of Cordoba (IMIBIC), 14004 Córdoba, Spain; (E.C.); (T.G.-D.); (A.A.); (S.J.R.); (J.D.-L.); (P.P.-M.)
- Lipids and Atherosclerosis Unit, Department of Internal Medicine, Reina Sofia University Hospital, 14004 Córdoba, Spain
- Department of Medicine (Medicine, Dermatology and Otorhinolaryngology), University of Cordoba, 14004 Cordoba, Spain
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28007 Madrid, Spain
| | - Carmen Tabernero
- Instituto de Neurociencias de Castilla y León (INCYL), University of Salamanca, 37007 Salamanca, Spain
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Huang J, Antonides G, Nie F. Social-Psychological Factors in Food Consumption of Rural Residents: The Role of Perceived Need and Habit within the Theory of Planned Behavior. Nutrients 2020; 12:nu12041203. [PMID: 32344640 PMCID: PMC7230479 DOI: 10.3390/nu12041203] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 04/16/2020] [Accepted: 04/22/2020] [Indexed: 12/31/2022] Open
Abstract
To address the problem of malnutrition in poor rural areas of China, this study aims to examine the effects of social-psychological factors in food consumption of rural residents in poor counties of Southwest China. In addition, it investigates the role of perceived need and habit within the theory of planned behavior (TPB) in predicting food consumption. A survey with random sampling was conducted on rural residents (n = 424), and the theoretical frameworks of both the standard and extended TPB were applied for comparison purposes. Structural equation modeling was applied to test the relationships among constructs. Consumption of five food items was studied, respectively: meat, eggs, dairy, fish, and fruits. Results showed that incorporation of perceived need and habit substantially increased the explanatory power of the TPB, but these factors only had significant direct effects on intention rather than behavior. Perceived need and habit are stronger predictors of intention than any other TPB construct for consumption of all food items except for meat. We found indirect effects of the constructs in the extended TPB model on consumption to be different across food items. Practical implications to improve consumption of different food items were proposed accordingly.
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Affiliation(s)
- Jiaqi Huang
- Agricultural Information Institute of Chinese Academy of Agricultural Sciences, Beijing 100081, China;
- Urban Economics Group, Department of Social Sciences, Wageningen University, 6706 KN Wageningen, The Netherlands;
- Correspondence:
| | - Gerrit Antonides
- Urban Economics Group, Department of Social Sciences, Wageningen University, 6706 KN Wageningen, The Netherlands;
| | - Fengying Nie
- Agricultural Information Institute of Chinese Academy of Agricultural Sciences, Beijing 100081, China;
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Gupta A, Braunack-Mayer A, Smithers L, Harford J, Coveney J. Good and bad sugars: Australian adults’ perspectives on sugar in their diet. CRITICAL PUBLIC HEALTH 2020. [DOI: 10.1080/09581596.2020.1745150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Adyya Gupta
- School of Health and Society, Faculty of Social Sciences, University of Wollongong, Wollongong, NSW, Australia
| | - Annette Braunack-Mayer
- School of Health and Society, Faculty of Social Sciences, University of Wollongong, Wollongong, NSW, Australia
- School of Public Health, Level 9, Adelaide Health and Medical Sciences Building, The University of Adelaide, Adelaide, South Australia, Australia
| | - Lisa Smithers
- School of Public Health, Level 9, Adelaide Health and Medical Sciences Building, The University of Adelaide, Adelaide, South Australia, Australia
| | - Jane Harford
- Australian Research Centre for Population Oral Health, Level 9, Adelaide Health and Medical Sciences Building, The University of Adelaide, Adelaide, South Australia, Australia
| | - John Coveney
- Global Food, Culture and Health, Sturt Road, Bedford Park, Flinders University, Adelaide, South Australia, Australia
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Di Cesare M, Sorić M, Bovet P, Miranda JJ, Bhutta Z, Stevens GA, Laxmaiah A, Kengne AP, Bentham J. The epidemiological burden of obesity in childhood: a worldwide epidemic requiring urgent action. BMC Med 2019; 17:212. [PMID: 31760948 PMCID: PMC6876113 DOI: 10.1186/s12916-019-1449-8] [Citation(s) in RCA: 456] [Impact Index Per Article: 91.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Accepted: 10/23/2019] [Indexed: 12/15/2022] Open
Abstract
BACKGROUND In recent decades, the prevalence of obesity in children has increased dramatically. This worldwide epidemic has important consequences, including psychiatric, psychological and psychosocial disorders in childhood and increased risk of developing non-communicable diseases (NCDs) later in life. Treatment of obesity is difficult and children with excess weight are likely to become adults with obesity. These trends have led member states of the World Health Organization (WHO) to endorse a target of no increase in obesity in childhood by 2025. MAIN BODY Estimates of overweight in children aged under 5 years are available jointly from the United Nations Children's Fund (UNICEF), WHO and the World Bank. The Institute for Health Metrics and Evaluation (IHME) has published country-level estimates of obesity in children aged 2-4 years. For children aged 5-19 years, obesity estimates are available from the NCD Risk Factor Collaboration. The global prevalence of overweight in children aged 5 years or under has increased modestly, but with heterogeneous trends in low and middle-income regions, while the prevalence of obesity in children aged 2-4 years has increased moderately. In 1975, obesity in children aged 5-19 years was relatively rare, but was much more common in 2016. CONCLUSIONS It is recognised that the key drivers of this epidemic form an obesogenic environment, which includes changing food systems and reduced physical activity. Although cost-effective interventions such as WHO 'best buys' have been identified, political will and implementation have so far been limited. There is therefore a need to implement effective programmes and policies in multiple sectors to address overnutrition, undernutrition, mobility and physical activity. To be successful, the obesity epidemic must be a political priority, with these issues addressed both locally and globally. Work by governments, civil society, private corporations and other key stakeholders must be coordinated.
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Affiliation(s)
| | - Maroje Sorić
- University of Zagreb, Trg Republike Hrvatske 14, 10000, Zagreb, Croatia.,University of Ljubljana, Kongresni trg 12, 1000, Ljubljana, Slovenia
| | - Pascal Bovet
- Center for Primary Care and Public Health, Secteur Croisettes/Bâtiment SC-B, Route de la Corniche 2, 1066 Epalinges, Lausanne, Switzerland.,Ministry of Health, Hospital Road, Victoria, Republic of Seychelles
| | - J Jaime Miranda
- Universidad Peruana Cayetano Heredia, Av. Honorio Delgado 430, San Martín de Porres, 15102, Lima, Peru
| | - Zulfiqar Bhutta
- Aga Khan University, National Stadium Rd, Karachi, 74800, Pakistan
| | - Gretchen A Stevens
- Independent consultant, Los Angeles, USA.,c/o: School of Mathematics, Statistics and Actuarial Science, University of Kent, Giles Lane, Canterbury, CT2 7NZ, UK
| | - Avula Laxmaiah
- ICMR-National Institute of Nutrition, Beside Tarnaka Metro Station, Osmania University PO, Hyderabad, Telangana, 500007, India
| | - Andre-Pascal Kengne
- South African Medical Research Council, Francie Van Zijl Dr, Parow Valley, Cape Town, 7501, South Africa
| | - James Bentham
- University of Kent, Giles Lane, Canterbury, CT2 7NZ, UK.
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Guzek D, Pęska J, Głąbska D. Role of Food Neophobia and Allergen Content in Food Choices for a Polish Cohort of Young Women. Nutrients 2019; 11:nu11112622. [PMID: 31683942 PMCID: PMC6893445 DOI: 10.3390/nu11112622] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 10/23/2019] [Accepted: 10/28/2019] [Indexed: 12/11/2022] Open
Abstract
Young women are vulnerable to a number of factors which influence their food choices, including beliefs about food products, or information about nutritional value, while information, that product is free from specific component generates consumer perceptions of its healthfulness. Among the factors which may influence such perception, there is food neophobia (FN). The aim of this study was to determine the influence of FN and information about allergens on the food product choices in the Polish cohort of young women, in the choice experiment when given a model restaurant menu. The web-based choice experiment, in a group of 600 women, aged 18-30 years, with no food allergies diagnosed, was conducted using a mock Italian-style restaurant menu. For 2 starters, 2 soups, 3 main courses and 3 desserts that were included, the allergen content, neophobic potential and perceived lack of healthiness, for a Polish population, were defined. Each respondent randomly received the version containing only a description of dishes, or a description accompanied by the allergens listed. The FN was assessed using the Food Neophobia Scale (FNS). The type of menu (with or without allergens listed) did not influence the choices of dishes. The highest FN level was observed for the women being inhabitants of villages (median of 32). The respondents characterized by a high level of FN less commonly chose dishes characterized by neophobic potential as a starter (Carpaccio), main course (Risotto ai frutti di mare) and dessert (Zabaglione). At the same time, the highest FN level was observed for respondents who chose dishes with no neophobic potential (median of 34.5). However, for allergen content and perceived lack of healthiness, no association with FN was observed, so it may be stated that for neophobic respondents, only neophobic potential is a factor limiting the choice of dishes. It may be concluded that food neophobia in young women may limit the consumption of dishes with unknown food products, and the influence is observed independently of other features of a dish, such as allergen content or perceived healthiness. The problem may appear especially for inhabitants of villages, who are characterized by the highest level of FN.
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Affiliation(s)
- Dominika Guzek
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland.
| | - Joanna Pęska
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland.
| | - Dominika Głąbska
- Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland.
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Forbes JM, Forbes CR, Lehman E, George DR. "Prevention Produce": Integrating Medical Student Mentorship into a Fruit and Vegetable Prescription Program for At-Risk Patients. Perm J 2019; 23:18-238. [PMID: 30939289 DOI: 10.7812/tpp/18-238] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
INTRODUCTION Fruit and vegetable prescription (FVRx) programs provide increased access to produce to food-insecure, at-risk populations, yet many lack the educational and social components to support long-term disease prevention. OBJECTIVES To address these barriers, students at Penn State College of Medicine designed "Prevention Produce"-a modified FVRx program that integrated a community-based, month-long educational curriculum-and undertook preliminary evaluation. METHODS Nine families deemed by clinicians as at risk of chronic disease and food insecurity received weekly $40 "prescriptions" for produce at partnering farmers markets. Participants were paired with medical student mentors who delivered weekly nutrition education modules and assisted in produce shopping. Preprogram and postprogram surveys were administered, categorizing perceptions and practices of healthy eating. All participants were interviewed by phone 3 years later to assess long-term impact. Medical students provided written reflections via online survey. RESULTS Postprogram fruit and vegetable consumption increased, and more patients expressed efforts to include produce in every meal. More participants strongly agreed that fruits and vegetables prevented chronic diseases. In reflective interviews, participants praised the program's ease of use, mentor-patient relationship, and increased access to produce. Student mentors expressed gratitude for one-on-one interaction and felt empowered to learn and deliver nutrition education. CONCLUSION Integration of an FVRx program with education, mentorship, and community-based focus may increase produce consumption and improve opinions about healthy eating. This program serves as a model for integrating preventive strategies within larger health care systems. Additionally, the model can facilitate early clinical interventions that may benefit medical trainees' professional development.
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Affiliation(s)
| | | | - Erik Lehman
- Public Health Sciences at Penn State College of Medicine in Hershey, PA
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Karpyn AE, Riser D, Tracy T, Wang R, Shen YE. The changing landscape of food deserts. UNSCN NUTRITION 2019; 44:46-53. [PMID: 32550654 PMCID: PMC7299236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
In this article, we discuss the most recent trends in food-retail access in low- and moderate-income communities in the United States of America. We begin with a review of the current literature on the number of people impacted by food deserts and then review several critical retail trends, including supercentres (such as Walmart), dollar stores, farmers markets and online food retail. We discuss the growing investment in incentive programmes, as well as new understandings of the impact of food deserts on health. In the United States of America, the number of communities without adequate access to healthy affordable food has declined, though more than 5.6 percent of the population still lives in low-access census tracts. At the same time, racial and economic disparities in food access remain a considerable concern, with around 30 percent more non-white residents facing limited access to food retail than white residents. We also provide recommendations for areas of future research.
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Affiliation(s)
- Allison E Karpyn
- Center for Research in Education and Social Policy (CRESP) and Department of Human Development and Family Sciences, University of Delaware
| | - Danielle Riser
- Department of Human Development and Family Sciences, University of Delaware
| | | | - Rui Wang
- School of Education, University of Delaware
| | - Y E Shen
- School of Education, University of Delaware
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College Students and Eating Habits: A Study Using An Ecological Model for Healthy Behavior. Nutrients 2018; 10:nu10121823. [PMID: 30477101 PMCID: PMC6315356 DOI: 10.3390/nu10121823] [Citation(s) in RCA: 190] [Impact Index Per Article: 31.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2018] [Revised: 10/19/2018] [Accepted: 11/20/2018] [Indexed: 12/13/2022] Open
Abstract
Overweightness and obesity rates have increased dramatically over the past few decades and they represent a health epidemic in the United States (US). Unhealthy dietary habits are among the factors that can have adverse effects on weight status in young adulthood. The purpose of this explorative study was to use a qualitative research design to analyze the factors (barriers and enablers) that US college students perceived as influencing healthy eating behaviors. A group of Cornell University students (n = 35) participated in six semi-structured focus groups. A qualitative software, CAQDAS Nvivo11 Plus, was used to create codes that categorized the group discussions while using an Ecological Model. Common barriers to healthy eating were time constraints, unhealthy snacking, convenience high-calorie food, stress, high prices of healthy food, and easy access to junk food. Conversely, enablers to healthy behavior were improved food knowledge and education, meal planning, involvement in food preparation, and being physically active. Parental food behavior and friends’ social pressure were considered to have both positive and negative influences on individual eating habits. The study highlighted the importance of consulting college students when developing healthy eating interventions across the campus (e.g., labeling healthy food options and information campaigns) and considering individual-level factors and socio-ecological aspects in the analysis.
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Effectiveness and Behavioral Mechanisms of Social Media Interventions for Positive Nutrition Behaviors in Adolescents: A Systematic Review. J Adolesc Health 2018; 63:531-545. [PMID: 30197198 DOI: 10.1016/j.jadohealth.2018.06.009] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Revised: 05/13/2018] [Accepted: 06/10/2018] [Indexed: 12/20/2022]
Abstract
PURPOSE To determine the effectiveness of social media-based interventions in promoting positive changes in nutrition behaviors amongst adolescents, and identify the behavior change technique(s) (BCT(s)) that were used in effective interventions. METHODS MEDLINE, Embase, PsycINFO, Cinahl, and Cochrane library were systematically searched. Eligible studies included: participants aged 13-18 years; use of one or more social media platform(s) in the intervention; a comparison group not exposed to the social media-based intervention; nutrition- and diet-related behavior outcome(s); and an experimental study design. BCTs were identified using a behavior change taxonomy. Quality and risk of bias assessments were also conducted. RESULTS Seven eligible interventions were included, varying from internet-only programs to in-person programs with internet or website-based component(s). Studies used relatively outdated forms of social media such as purpose-built discussion boards or chat rooms rather than commercial social media interfaces (e.g. Facebook). Five of the seven interventions demonstrated improvements in at least one nutrition behavior. The most common improvement was for fruit or vegetable intake, and two of four studies showed improvements for sugar-sweetened beverage consumption. The most common BCT used was social support, followed by demonstration of behavior, self-monitoring, goal setting, and feedback. CONCLUSIONS The current evidence base is equivocal with respect to changing overall dietary behaviors, as increasing intakes of desirable food groups were more successful than decreasing unfavorable food habits. Further research using better quality interventions, full description of the BCTs, long-term follow-up, and popular contemporary social media platforms to build the evidence base are required.
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Min J, Jahns L, Xue H, Kandiah J, Wang Y. Americans' Perceptions about Fast Food and How They Associate with Its Consumption and Obesity Risk. Adv Nutr 2018; 9:590-601. [PMID: 30084879 PMCID: PMC6140449 DOI: 10.1093/advances/nmy032] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Accepted: 04/12/2018] [Indexed: 12/21/2022] Open
Abstract
We aimed to systematically examine Americans' perceptions of fast food (FF) and how these perceptions might affect fast food consumption (FFC) and obesity risk. We searched PubMed and Google for studies published in English until February 17, 2017 that reported on Americans' perceptions (defined as their beliefs, attitudes, and knowledge) regarding FF as well as those on their associations with FFC and obesity risk. Thirteen articles met inclusion criteria. Limited research has been conducted on these topics, and most studies were based on convenience samples. A 2013 nationally representative phone survey of about 2000 subjects showed that one-fifth of Americans thought FF was good for health, whereas two-thirds considered FF not good. Even over two-thirds of weekly FF consumers (47% of the total population) thought FF not good. Americans seem to have limited knowledge of calories in FF. Negative and positive FF perceptions were associated with FFC. Those who consumed less FF seemed more likely to view FF negatively. When Americans valued the convenience and taste of FF and preferred FF restaurants with kid's menus and play areas, they were likely to purchase more FF. Available research indicates neither perceived availability of FF nor Geographical Information System (GIS)-based FF presence in the neighborhood has significant associations with weekly FFC. No studies examined potential links between FF perceptions and obesity risk. Americans' perceptions of FF and how they might associate with FFC and obesity risk are understudied. Considerable variation was observed in Americans' perceptions and FFC.
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Affiliation(s)
- Jungwon Min
- Systems-Oriented Global Childhood Obesity Intervention Program, Fisher Institute of Health and Well-being, College of Health, Ball State University, Muncie, IN
| | - Lisa Jahns
- Grand Forks Human Nutrition Research Center, US Department of Agriculture-Agricultural Research Service, Grand Forks, ND
| | - Hong Xue
- Systems-Oriented Global Childhood Obesity Intervention Program, Fisher Institute of Health and Well-being, College of Health, Ball State University, Muncie, IN,Department of Health Behavior and Policy, School of Medicine, Virginia Commonwealth University, Richmond, VA
| | - Jayanthi Kandiah
- Department of Nutrition and Health Sciences, College of Health, Ball State University, Muncie, IN
| | - Youfa Wang
- Systems-Oriented Global Childhood Obesity Intervention Program, Fisher Institute of Health and Well-being, College of Health, Ball State University, Muncie, IN,Department of Nutrition and Health Sciences, College of Health, Ball State University, Muncie, IN,Address correspondence to YW (e-mail: )
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Pribic T, Azpiroz F. Biogastronomy: Factors that determine the biological response to meal ingestion. Neurogastroenterol Motil 2018; 30:e13309. [PMID: 29392797 DOI: 10.1111/nmo.13309] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/09/2017] [Accepted: 01/10/2018] [Indexed: 12/16/2022]
Abstract
BACKGROUND The biological response to a meal includes physiological changes, primarily related to the digestive process, and a sensory experience, involving sensations related to the homeostatic control of food consumption, eg, satiety and fullness, with a hedonic dimension, ie associated with changes in digestive well-being and mood. The responses to a meal include a series of events before, during and after ingestion. While much attention has been paid to the events before and during ingestion, relatively little is known about the postprandial sensations, which are key to the gastronomical experience. PURPOSE The aim of this narrative review is to provide a comprehensive overview and to define the framework to investigate the factors that determine the postprandial experience. Based on a series of proof-of-concept studies and related information, we propose that the biological responses to a meal depend on the characteristics of the meal, primarily its palatability and composition, and the responsiveness of the guest, which may be influenced by multiple previous and concurrent conditioning factors. This information provides the scientific backbone to the development of personalized gastronomy.
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Affiliation(s)
- T Pribic
- Digestive System Research Unit, University Hospital Vall d'Hebron, Barcelona, Spain.,Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), Barcelona, Spain.,Departament de Medicina, Universitat Autònoma de Barcelona, Barcelona, Spain
| | - F Azpiroz
- Digestive System Research Unit, University Hospital Vall d'Hebron, Barcelona, Spain.,Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), Barcelona, Spain.,Departament de Medicina, Universitat Autònoma de Barcelona, Barcelona, Spain
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