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Szczepanski JR, Litchfield RE, Beirman EA, Nolting LM, Genschel U. Effects of a Culinary Boot Camp intervention on food/nutrition aptitudes and dietary intake of college students. JOURNAL OF AMERICAN COLLEGE HEALTH : J OF ACH 2024; 72:55-64. [PMID: 35015961 DOI: 10.1080/07448481.2021.2016771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Accepted: 12/05/2021] [Indexed: 06/14/2023]
Abstract
OBJECTIVE College is characterized by transition, students shifting from dependence to independence in numerous roles/responsibilities. Deficiencies in food/nutrition aptitudes and dietary intake exist, evidenced by declining physical well-being and poor eating patterns/practices within the population. Studies examining interventions to improve food/nutrition aptitudes and dietary intake among college students are limited. Participants/methods: A nutrition education program, Culinary Boot Camp (CBC), was developed and delivered to college students at a land-grant university. Online surveys assessed food/nutrition aptitudes and dietary intake pre-/post-/follow-up intervention. Results: Of 86 CBC participants, 71 pre-, 46 post-, and 20 follow-up surveys were completed. Several food/nutrition aptitudes improved (p ≤ 0.05), with greatest improvements in cooking skills/attitudes and healthy eating/grocery shopping self-efficacy (p < 0.01). Additionally, dietary intake of various micronutrients (vitamin C, magnesium, potassium) and fiber increased with statistical significance (p < 0.01). Conclusions: Results suggest CBC is an effective nutrition education program to improve food/nutrition aptitudes and dietary intake amomg college students.
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Affiliation(s)
| | - Ruth E Litchfield
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
| | - Erica A Beirman
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
| | - Lisa M Nolting
- Department of Student Wellness, Iowa State University, Ames, Iowa, USA
| | - Ulrike Genschel
- Department of Statistics, Iowa State University, Ames, Iowa, USA
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Arrazat L, Nicklaus S, de Lauzon-Guillain B, Marty L. Identification of three dietary groups in French university students and their associations with nutritional quality and environmental impact. Front Nutr 2023; 10:1323648. [PMID: 38188873 PMCID: PMC10771388 DOI: 10.3389/fnut.2023.1323648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Accepted: 11/23/2023] [Indexed: 01/09/2024] Open
Abstract
Introduction The student period is associated with changes in eating habits, usually leading to diets of lower nutritional quality. However, some variability may exist in students' dietary patterns. We aimed to describe French students' diets and identify dietary groups that may vary in nutritional quality and environmental impact. Methods A representative sample of French students (N = 582) for age, sex and scholarship status completed an online 125-item food frequency questionnaire. The nutritional quality of diets was assessed by a score of adherence to the French nutritional guidelines (sPNNS-GS2 score, ranging from-17 to 11.5) and its environmental impact by greenhouse gas emissions for an isocaloric diet (GHGE). An ascending hierarchical classification analysis on food and beverage intakes led to three dietary groups. Between-group differences in food consumption, dietary indicators and sociodemographic characteristics were investigated using ANOVA models. Results The average sPNNS-GS2 score of students' diets was -0.8 ± 2.8, representing a 57% coverage of French nutritional recommendations, and GHGE were 5.4 ± 1.7 kg eCO2/2000 kcal. The three dietary groups were: a healthy diet group (20% of the sample) with the highest nutritional quality and high GHGE, which included older students with a higher level of physical activity; a Western diet group (40%) with the worst nutritional quality and high GHGE, which included more students who lived with their parents; and a frugal diet group (40%) with the lowest energy intake, intermediate nutritional quality, and low GHGE, which included more students who lived alone. Conclusion None of the dietary groups optimized both nutritional quality and environmental impact simultaneously, which suggests an apparent incompatibility in the student population between these two sustainability dimensions. These findings emphasize the need for tailored public health policies that acknowledge the diversity of student eating patterns and address specific individual barriers to healthy and sustainable diets.
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Affiliation(s)
- Laura Arrazat
- Centre des Sciences Du Goût et de l’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, Dijon, France
| | - Sophie Nicklaus
- Centre des Sciences Du Goût et de l’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, Dijon, France
| | - Blandine de Lauzon-Guillain
- Université Paris Cité and Université Sorbonne Paris Nord, Inserm, INRAE, Center for Research in Epidemiology and StatisticS, Paris, France
| | - Lucile Marty
- Centre des Sciences Du Goût et de l’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, Dijon, France
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Barlott C, Cunningham C, Miller K, Dworatzek PDN. Factors That Predict Food Skills in Canadian Gym Members: A National Cross-Sectional Survey. Nutrients 2023; 15:4118. [PMID: 37836401 PMCID: PMC10574561 DOI: 10.3390/nu15194118] [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: 07/25/2023] [Revised: 09/14/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
This study determined predictors of food skills in Canadian gym members. A random sample of gym members were invited to complete a validated Food Skills Questionnaire with supplementary questions. All questions/variables significantly associated (p < 0.05) and fair-to-moderately correlated (r ≥ 0.40) with Total Food Skills (TFSs) were analyzed by multiple regression. The respondents' (n = 576) mean ± SD age was 41.3 ± 14.8 years, with 67.3% females and 13.2% students. The mean TFSs score was 77.1 ± 11.9 (maximum 100). Females reported higher TFSs than males; however, this did not remain significant when nutrition-related beliefs were considered. Increasing age, taking a nutrition/cooking course, teen meal preparation, primary cook, time preparing weekend meals, believing that preparing healthy food is important, and self-reported nutritional quality of diet and nutrition knowledge were positively associated with TFSs (p < 0.05). Purchasing food/beverages from convenience stores, buying pre-prepared dinners, and being a student were negatively associated with TFSs (p < 0.05). The strongest predictors of TFSs were self-reported nutrition knowledge and nutritional quality of diet. The adjusted R2 increased by 0.30 when food-related experiences/behaviours and nutrition-related beliefs were included in the final model, which accounted for 50% of the variance in TFSs. Food experiences/behaviours and nutrition beliefs, which are associated with food skills, are potential intermediary targets for programs and/or research to improve food skills.
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Affiliation(s)
- Courtney Barlott
- School of Food & Nutritional Sciences, Brescia University College, Western University, 1285 Western Rd., London, ON N6G 1H2, Canada; (C.B.); (C.C.)
| | - Candace Cunningham
- School of Food & Nutritional Sciences, Brescia University College, Western University, 1285 Western Rd., London, ON N6G 1H2, Canada; (C.B.); (C.C.)
| | - Kristina Miller
- Formerly of GoodLife Fitness, 710 Proudfoot Ln, London, ON N6H 1T2, Canada;
| | - Paula D. N. Dworatzek
- School of Food & Nutritional Sciences, Brescia University College, Western University, 1285 Western Rd., London, ON N6G 1H2, Canada; (C.B.); (C.C.)
- Schulich Interfaculty Program in Public Health, Schulich School of Medicine and Dentistry, Western University, 1151 Richmond St., London, ON N6A 3K7, Canada
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Bany-Yasin H, Elmor AA, Ebrahim BK, Ahmed AAM, Alarachi MR, Abedalqader L, Amer R, Alyousef AMS, Alhajeh YF, Alyoussef A, Eid HAMA, Elsayed MM, Desouky EDE, Salem HK, Salem MR. Exploration of the nutrition knowledge among general population: multi-national study in Arab countries. BMC Public Health 2023; 23:1178. [PMID: 37337137 DOI: 10.1186/s12889-023-15791-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Accepted: 04/30/2023] [Indexed: 06/21/2023] Open
Abstract
BACKGROUND Knowing what to eat and realizing the significance of healthful eating habits are among the important steps to promoting eating behavior. The current study aims to assess the nutrition knowledge (NK) among a convenient sample in four different countries, determine the association between different demographic factors and NK, and investigate the need for future interventions on nutrition in the four selected countries. METHODS A cross-sectional multi-national survey study among a convenient sample of 8,191 subjects from Egypt, Syria, Saudi Arabia, and Jordan who undertook surveys between January 2019 and January 2020. A pre-tested interview questionnaire was utilized for data collection from study participants. It included three sections: i) Sociodemographic characteristics:. ii). Section two included twenty-one questions related to NK.. iii). Section three included one question about NK sources. RESULTS About three-quarters showed inadequate nutrition knowledge (73.1%). Youth (15-24 yrs.) were more dependent on social media, with 87% using it as a primary source of NK, while adults (≥ 25 yrs.) demonstrated that 43% of them used social media. In contrast, TV was more prominent among them, with participants' characteristics such as living with parents, body mass index, and country of residence showing no association with NK. However, female sex, education, and reading nutrition articles are significantly correlated with adequate knowledge (p < 0.001). Significant predictors of satisfactory knowledge were age, sex, education, living with parents, and reading nutrition articles. CONCLUSION The study revealed low levels of NK indicating an urgent need to implement educational programs to promote nutrition knowledge. As NK is a modifiable determinant of diet intake and can positively impact the need for developing strategies in counselling and raising awareness among the general population to improve their health status.
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Affiliation(s)
| | - Abdellatif A Elmor
- Public Health Faculty of Medicine, Zagazig University State Country, Zagazig, Egypt
| | | | | | | | | | - Rawan Amer
- Kasralainy Faculty of Medicine, Cairo University, Cairo, Egypt
| | | | | | | | | | | | - Eman D El Desouky
- Epidemiology and Biostatistics, National Cancer Institute, Cairo University, Cairo, Egypt
| | | | - Marwa Rashad Salem
- Department of Public Health and Community Medicine, Faculty of Medicine, Cairo University, El Malek El Saleh, PO Box: 109, Cairo, 11559, Egypt.
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da Costa Pelonha RN, Jomori MM, Maciel TG, Rocha JAD, Passos TS, Maciel BLL. Low Cooking Skills Are Associated with Overweight and Obesity in Undergraduates. Nutrients 2023; 15:nu15112424. [PMID: 37299388 DOI: 10.3390/nu15112424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 05/16/2023] [Accepted: 05/17/2023] [Indexed: 06/12/2023] Open
Abstract
Culinary skills are defined as the confidence, attitude, and the application of one's individual knowledge in performing culinary tasks, and their development may be associated with better diet quality and better health status. This study aimed to analyze the association between cooking skills, overweight, and obesity in undergraduates. This is a descriptive, observational, and cross-sectional study, with data collected between October 2020 and March 2021, with undergraduate students (n = 823) at the Federal University of Rio Grande do Norte. Participants answered the online Brazilian Cooking Skills and Healthy Eating Questionnaire Evaluation, BCSQ, which included socioeconomic information. Logistic regressions were used to assess the associations of cooking skills with overweight and obesity. From the total of the students, 70.8% were female, with a median age of 23 (21-30) years; 43.6% were with overweight or obesity; 48.8% were eutrophic; and 7.7% underweight. Overweight and obesity were significantly associated with low levels of culinary self-efficacy and self-efficacy in the use of fruits, vegetables, and seasonings in the bivariate analysis. The logistic regressions showed that living with other people and eating out were associated with higher chances of overweight and obesity. Sharing the responsibility for preparing meals and a high self-efficacy in the use of fruits, vegetables, and seasonings were associated with lower chances for overweight/obesity. Overall, our study showed that overweight and obesity were associated with lower cooking skills in the studied undergraduates. Therefore, the study demonstrates that culinary skills can be explored in educational programs that aim to reduce overweight/obesity in students.
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Affiliation(s)
| | - Manuela Mika Jomori
- Department of Nutrition, Federal University of Santa Caratarina, Florianopolis 88040-900, Brazil
| | - Tamara Gonçalves Maciel
- Department of Nutrition, Federal University of Santa Caratarina, Florianopolis 88040-900, Brazil
| | | | - Thaís Souza Passos
- Graduate Program in Health Sciences, Federal University of Rio Grande do Norte, Natal 59078-970, Brazil
| | - Bruna Leal Lima Maciel
- Graduate Program in Health Sciences, Federal University of Rio Grande do Norte, Natal 59078-970, Brazil
- Department of Nutrition, Federal University of Rio Grande do Norte, Natal 59078-970, Brazil
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Varì R, Silenzi A, d’Amore A, Catena A, Masella R, Scazzocchio B. MaestraNatura Reveals Its Effectiveness in Acquiring Nutritional Knowledge and Skills: Bridging the Gap between Girls and Boys from Primary School. Nutrients 2023; 15:nu15061357. [PMID: 36986085 PMCID: PMC10055962 DOI: 10.3390/nu15061357] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/09/2023] [Accepted: 03/09/2023] [Indexed: 03/15/2023] Open
Abstract
MaestraNatura (MN) is a nutrition education program developed to both enhance awareness about the importance of healthy eating behaviour and skills on food and nutrition in primary school students. The level of knowledge about food and nutritional issues was assessed by a questionnaire administered to 256 students (9–10 years old) attending the last class of primary school and was compared with that of a control group of 98 students frequenting the same schools that received traditional nutrition education based on curricular science lessons and one frontal lesson conducted by an expert nutritionist. The results indicated that students in the MN program showed a higher percentage of correct responses to the questionnaire when compared with the control group (76 ± 15.4 vs. 59 ± 17.7; p < 0.001). Furthermore, the students attending the MN program were requested to organise a weekly menu before (T0) and when finished (T1) the MN program. The results evidenced an overall significant improvement in the score obtained at T1 with respect to those at T0 (p < 0.001), indicating a strong improvement in the ability to translate the theoretical concepts of nutrition guidelines in practice. In addition, the analysis revealed a gender gap between boys and girls, with boys showing a worse score at T0 that was ameliorated after the completion of the program (p < 0.001). Overall, MN program is effective in improving nutrition knowledge amongst 9–10-year-old students. Furthermore, students showed an increased ability to organise a weekly dietary plan after completing the MN program, a result which also bridged gender gaps. Thus, preventive nutrition education strategies specifically addressed to boys and girls, and involving both the school and family, are needed to make children aware of the importance of a healthy lifestyle and to correct inadequate eating habits.
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Affiliation(s)
- Rosaria Varì
- Center for Gender-Specific Medicine, Istituto Superiore di Sanità, Viale Regina Elena 299, 00161 Rome, Italy
| | - Annalisa Silenzi
- Center for Gender-Specific Medicine, Istituto Superiore di Sanità, Viale Regina Elena 299, 00161 Rome, Italy
| | - Antonio d’Amore
- Center for Gender-Specific Medicine, Istituto Superiore di Sanità, Viale Regina Elena 299, 00161 Rome, Italy
| | - Alice Catena
- Postgraduate School of Hygiene and Preventive Medicine, University of Brescia, 25123 Brescia, Italy
| | - Roberta Masella
- Center for Gender-Specific Medicine, Istituto Superiore di Sanità, Viale Regina Elena 299, 00161 Rome, Italy
- Correspondence:
| | - Beatrice Scazzocchio
- Center for Gender-Specific Medicine, Istituto Superiore di Sanità, Viale Regina Elena 299, 00161 Rome, Italy
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Maillet MA, Grouzet FME. Understanding changes in eating behavior during the transition to university from a self-determination theory perspective: a systematic review. JOURNAL OF AMERICAN COLLEGE HEALTH : J OF ACH 2023; 71:422-439. [PMID: 34292133 DOI: 10.1080/07448481.2021.1891922] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 02/03/2021] [Accepted: 02/14/2021] [Indexed: 06/13/2023]
Abstract
Objective: The objective of this systematic review was to understand how and why eating behavior changes during the transition to university, and interpret findings from a self-determination theory perspective (Ryan & Deci, 2000). Methods: We searched six databases and identified 51 articles with findings involving changes in eating behavior during the transition to university. Results: During this transition, students eat less food, less healthy, and less regularly. These changes are mostly among students who move into a university residence or off-campus housing, with few changes in eating behavior among students who continue living at home. Yet, incoming students with food skills and experience living independently seem less likely to experience these changes. Conclusions: The university context offers challenges to eating healthy. Students' satisfaction of psychological needs may explain observed changes in habits, self-regulation, and motivation.
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Affiliation(s)
- Myles A Maillet
- Department of Psychology and Centre for Youth and Society, University of Victoria, Victoria, BC, Canada
| | - Frederick M E Grouzet
- Department of Psychology and Centre for Youth and Society, University of Victoria, Victoria, BC, Canada
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Dost A, Esin MN. Effects of the UNI-PAHNP on physical activity and nutrition behaviors in overweight/obese university students in Turkey. Perspect Psychiatr Care 2022; 58:2003-2016. [PMID: 34997635 DOI: 10.1111/ppc.13022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 12/27/2021] [Accepted: 12/28/2021] [Indexed: 11/28/2022] Open
Abstract
PURPOSE This study aimed to determine the effectiveness of a Pender's health promotion model-based Physical Activity and Healthy Nutrition Program for University Students (UNI-PAHNP) as a means for improving university students' nutrition and physical activity behaviors. METHOD A total of 110 overweight and obese students were randomized into study and control groups. FINDINGS Students in the intervention group showed significant decreases in body mass index and waist circumference and significant increases in step count, physical activity, nutrition and exercise scores, vegetable and water intake frequency, and self-efficacy to regulate nutrition and exercise from pre-intervention to six months post-intervention (p < 0.05). PRACTICE IMPLICATIONS This study shows the value of utilizing nurses to implement a health promotion program for overweight/obese university students.
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Affiliation(s)
- Ayse Dost
- Department of Nursing, Health Sciences Faculty, Istanbul Medipol University, Fatih, Istanbul, Turkey
| | - Melek N Esin
- Department of Public Health Nursing, Florence Nightingale Nursing Faculty, Istanbul University-Cerrahpaşa, Sisli, Istanbul, Turkey
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Dezanetti T, Quinaud RT, Caraher M, Jomori MM. Meal preparation and consumption before and during the COVID-19 pandemic: The relationship with cooking skills of Brazilian university students. Appetite 2022; 175:106036. [PMID: 35429579 PMCID: PMC9007752 DOI: 10.1016/j.appet.2022.106036] [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: 11/09/2021] [Revised: 03/27/2022] [Accepted: 04/02/2022] [Indexed: 11/13/2022]
Abstract
OBJECTIVE This study aimed to analyze meal preparation and the place of its consumption by university students before and during the COVID-19 pandemic, according to their individual characteristics and cooking skills. METHODS Data were collected with 1919 Brazilian university students using the Brazilian Cooking Skills Questionnaire (BCSQ) and questions about gender, living arrangement, knowing how to cook and location of meal consumption. Bayesian multilevel ordinal regression models were used to estimate the probabilities of meal preparation and local location of its consumption by Brazilian university students before and during the COVID-19 pandemic, according to their individual characteristics and cooking skills. RESULTS Most of participants showed reported a high level of cooking skills (70.7%). Also, they reported a decrease in ordering delivery of take-away food and eating fast-food, while increasing homemade meals with fresh ingredients, ultra-processed food or both during the pandemic compared to the period before the quarantine. Lastly, they increased their cooking frequency during the pandemic, regardless of their cooking skills level. However, the group with high cooking skills had a greater increase in the use of fresh ingredients. CONCLUSIONS The study showed that the pandemic was an opportunity for university students to increase their cooking skills and frequency of cooking at home with a variety of foods. Particular attention should be given to those with low cooking skills and that use ultra-processed foods, promoting interventions to disseminate information and with behavior change components to teach about healthy cooking to increase cooking knowledge and skills, focusing on preparation of fresh ingredients.
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Affiliation(s)
- Talissa Dezanetti
- Department of Nutrition, Federal University of Santa Catarina (UFSC). Health Sciences Centre. Reitor João David Ferreira Lima Campus, 88040-900, Florianópolis, Santa Catarina, Brazil.
| | - Ricardo Teixeira Quinaud
- Physical Education Postgraduate Programme, Federal University of Santa Catarina (UFSC). Health Sciences Centre. Reitor João David Ferreira Lima Campus, 88040-900, Florianópolis, Santa Catarina, Brazil.
| | - Martin Caraher
- Centre for Food Policy, City, University of London, Northampton Square, EC1V 0HB, London, UK.
| | - Manuela Mika Jomori
- Department of Nutrition, Federal University of Santa Catarina (UFSC). Health Sciences Centre. Reitor João David Ferreira Lima Campus, 88040-900, Florianópolis, Santa Catarina, Brazil.
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Spanish Validation of the Self-Perceived Food Literacy Scale: A Five-Factor Model Proposition. Nutrients 2022; 14:nu14142902. [PMID: 35889859 PMCID: PMC9323874 DOI: 10.3390/nu14142902] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 07/08/2022] [Accepted: 07/13/2022] [Indexed: 02/04/2023] Open
Abstract
Food literacy is a combination of functional, critical, and relational skills that pave the way for navigating the food system properly, taking personally and contextually available resources into account. The aim was to validate the Spanish version of the self-perceived food literacy scale in university students to explore the factorial structure of it and to correlate food literacy with other variables. The sample was composed of 362 Spanish university students (314 women). The full questionnaire was administered online and also assessed adherence to a Mediterranean diet, impulsivity, and health-related quality of life for convergent validity testing purposes. Confirmatory factor analysis was conducted to determine the factor structure of the food literacy scale. The Spanish version of the scale showed good indices of internal consistency (Cronbach's α = 0.894). Confirmatory factor analysis revealed a five-factor model that had a better fit index than the seven-factor model of the original scale. External validity was assessed by showing significant correlations with the rest of the variables. Therefore, the Spanish version of the scale is a reliable and valid measure of food literacy. It could be used to promote policies at Spanish universities to improve the food-related behaviors of students.
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Brazilian Cooking Skills Questionnaire evaluation of using/cooking and consumption of fruits and vegetables. Nutrition 2021; 95:111557. [PMID: 35051882 DOI: 10.1016/j.nut.2021.111557] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 11/05/2021] [Accepted: 11/23/2021] [Indexed: 01/05/2023]
Abstract
OBJECTIVE Young adults are often faced with barriers to cooking their own food. These barriers are associated with poor diet. The aim of this study was to explore the factor structure of the Brazilian Cooking Skills and Healthy Eating Questionnaire (BCSQ) to identify the barriers to cooking, use, and consumption of fruits and vegetables by young adults. METHODS Data were collected from a baseline study with Brazilian university students (N = 767). Forty-eight items from the BCSQ (composed of the following scales: Cooking Attitude, Cooking Behavior, Produce Consumption Self-Efficacy, Cooking Self-Efficacy, Self-Efficacy in Using Cooking Techniques, and Self-Efficacy in Using Fruits, Vegetables, and Seasonings) were submitted to exploratory factor analysis, confirmatory factor analysis (ten fit indexes), and internal consistency reliability evaluation. Multilevel linear regression models were used to analyze variations on the BCSQ dimensions by sex, living arrangements, knowledge of how to cook, location of main meal, and time available for cooking. RESULTS The 20-item BCSQ showed good fit indexes. The items based on negative cooking attitudes, frequency of using leftovers, and self-efficacy related to cooking from scratch, using and eating fruits and vegetables were adequate for the evaluation of cooking skills. These items represent and reflect the health dimensions applied to this research. The self-efficacy in using cooking techniques, which was not validated in previous study scale, was excluded due to its dimension. CONCLUSIONS These results enabled us to shorten the BCSQ, which can be used to evaluate the barriers to cooking among young adults, as well as measuring their healthy eating practices, supporting future research and programs.
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Zhang LY, Simonds K, Matthews J. “We should at least have basic survival skills, right?”: young males support mandatory food skills education. HEALTH EDUCATION 2021. [DOI: 10.1108/he-06-2021-0098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
PurposeThis study explored young males' suggestions for food skills education in three domains: food selection and planning, food preparation and food safety and storage. It also solicited young males' perspectives on mandatory food skills education.Design/methodology/approachThis descriptive qualitative study employed a semi-structured interview guide. A one-page list of food skills was provided to each participant to form a consistent basis for the interviews. Data were analyzed using the constant comparative method.FindingsForty-four young men aged 17 to 35 participated in the study. Thirty-seven supported mandatory education for food skills. Gender stereotypes around food skills were identified as a barrier to young males enrolling in elective food skills courses. When asked how food skills should be taught, the two main strategies mentioned were “online” and “hands-on.” Most participants identified skills in the food preparation domain as essential to include in the curriculum, although some recognized the importance of incorporating skills from all three domains.Practical implicationsUnderstanding important characteristics of effective food skills education for young males may increase their participation in school, virtual and community-based food skills education. Curricular content should consider young males' interests and baseline competencies and emphasize practical hands-on skills. Mandatory food skills education in secondary schools for all genders represents a comprehensive solution.Originality/valueThis study is among the first to report young males' opinions on crucial components of, and methods for, effective food skills education for this population.
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Jomori MM, Caraher M, Bernardo GL, Uggioni PL, Echevarria-Guanilo ME, Condrasky M, Proença RPDC. How was the cooking skills and healthy eating evaluation questionnaire culturally adapted to Brazil? CIENCIA & SAUDE COLETIVA 2021; 26:2379-2393. [PMID: 34231747 DOI: 10.1590/1413-81232021266.22102019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Accepted: 09/21/2019] [Indexed: 11/22/2022] Open
Abstract
The study described the cross-cultural adaptation process of the American Cooking Skills and Healthy Eating questionnaire to Brazil. Six stages were followed: Translation; Synthesis of translations; Back-translations; Expert Committee; Synthesis of final version; and the Pretest (self-administered online questionnaire in a Brazilian University). Participants responded to the translated questionnaire twice for test-retest. Conceptual, item, semantic, operational and measurement equivalences were evaluated between original and translated questionnaires, as well as the internal consistency and test-retest reliability. Item, conceptual, semantic equivalences between original and Brazilian questionnaires were reached before the Expert Committee stage. Specific cooking techniques and terms were adapted. Forty-eight students answered the questionnaire in the pre-test stage, achieving the operational and measurement equivalences with kappa's agreement from moderate to substantial, and satisfactory to excellent correlations between measures. Only two measures showed low internal consistency. The combination of stages and equivalences approaches used in this cross cultural adaptation study provided lessons for further Nutrition's researches, disclosing the complexity of cooking skills concepts.
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Affiliation(s)
- Manuela Mika Jomori
- Programa de Pós-Graduação em Nutrição, Departamento de Nutrição, Universidade Federal de Santa Catarina. R. Delfino Conti S/N, Trindade. 88040-370 Florianópolis SC Brasil.
| | - Martin Caraher
- Centre for Food Policy, City University of London. London, England
| | - Greyce Lucy Bernardo
- Programa de Pós-Graduação em Nutrição, Departamento de Nutrição, Universidade Federal de Santa Catarina. R. Delfino Conti S/N, Trindade. 88040-370 Florianópolis SC Brasil.
| | - Paula Lazzarin Uggioni
- Programa de Pós-Graduação em Nutrição, Departamento de Nutrição, Universidade Federal de Santa Catarina. R. Delfino Conti S/N, Trindade. 88040-370 Florianópolis SC Brasil.
| | | | - Margaret Condrasky
- Food, Nutrition, and Packaging Sciences Department, Clemson University. Clemson SC U.S. Carolina do Sul EUA
| | - Rossana Pacheco da Costa Proença
- Programa de Pós-Graduação em Nutrição, Departamento de Nutrição, Universidade Federal de Santa Catarina. R. Delfino Conti S/N, Trindade. 88040-370 Florianópolis SC Brasil.
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14
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Baceviciene M, Jankauskiene R. Changes in sociocultural attitudes towards appearance, body image, eating attitudes and behaviours, physical activity, and quality of life in students before and during COVID-19 lockdown. Appetite 2021; 166:105452. [PMID: 34107292 DOI: 10.1016/j.appet.2021.105452] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 05/03/2021] [Accepted: 06/05/2021] [Indexed: 11/29/2022]
Abstract
BACKGROUND The coronavirus pandemic resulted in national lockdowns that are associated with a rise in important macro-stressors for populations worldwide. The aim of the present study was to assess the impact of the COVID-19-related lockdown period on the sociocultural attitudes towards appearance, body image, eating attitudes and behaviours, physical activity, and quality of life of Lithuanian university-aged students of both genders. METHOD A total of 1850 students completed the body image, health-related behaviour and quality of life assessments three months before the first lockdown, of which 959 provided consent and an e-mail to be contacted by for further surveys. Of these 959, 230 completed the same questionnaire during the second lockdown providing the informed consent for the participation in the COVID-19-impact for the lifestyle study and use their first round data for the comparison with the lockdown. The age of the participants was 23.9 ± 5.4 years. Independent comparisons were used to test lifestyle and body image differences between men and women before and during the lockdown. Paired-sample statistics were conducted to evaluate any changes in the male and female groups separately with Cohen's d employed to represent effect sizes. RESULTS No body image or disordered eating changes were found, however, body appearance evaluation increased in women (effect size 0.15). Significant increases in media pressures (in women, effect size 0.16) and the internalization of thin/low body fat beauty ideals (effect size 1.18-1.46) were observed during the lockdown when compared to baseline. No changes in quality of life were evident for men, however, for women, an increase in general and psychological domain was observed (effect size 0.17). We observed a significant decrease in physical activity (in men, effect size 0.46), an increase in internet browsing time (effect size 0.52-0.8), a decrease in unhealthy eating habits (effect size 0.49-0.60), an increase in sleep duration (in women, effect size 0.40) and lower self-rated health (in men, effect size 0.42) during the lockdown when compared to baseline. CONCLUSIONS These findings suggest that the majority of students cope with lockdown-related situation well. However, based on the Tripartite influence model, we can speculate that a drastic increase in the internalization of stereotyped thin/low body fat ideals might trigger body image concerns and increase disordered eating after the lockdown. Specific interventions helping students to decrease internalization of stereotyped body ideals, to promote positive body image and physical activity may be beneficial during and after the COVID-19-related lockdown.
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Affiliation(s)
- Migle Baceviciene
- Department of Physical and Social Education, Lithuanian Sports University, Sporto 6, 44221, Kaunas, Lithuania.
| | - Rasa Jankauskiene
- Institute of Sport Science and Innovations, Lithuanian Sports University, Sporto 6, 44221, Kaunas, Lithuania.
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15
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Simonds K, Zhang LY, Matthews JI. " My Roommates Would Laugh at me": Young Males Reveal Embarrassment over Lack of Food Skills. CAN J DIET PRACT RES 2021; 82:51-58. [PMID: 33320775 DOI: 10.3148/cjdpr-2020-033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Purpose: This descriptive qualitative study explored young males' perceptions of food skills in 3 domains: food selection and planning, food preparation, and food safety and storage.Methods: Semi-structured interviews were audio-recorded and transcribed verbatim. Data were analyzed using the constant comparative method.Results: Forty-four young men (aged 17-35) reported varying levels of food skills, from little/no confidence to very confident and skilled. Most participants learned food skills from their mothers. Greater involvement in food selection and planning at a young age appeared to be related to parental influence and encouragement, exposure to food skills at school, and interest in food-related activities, which, in turn, provided a solid foundation for being confident cooks as young adults. Most notable was the lack of knowledge about, or confidence in, food safety and storage. Young men with low self-perceived food skills were deeply embarrassed about this deficiency in front of peers who had higher levels of confidence and skills.Conclusions: Future interventions or curricula should emphasize food safety and storage. This research also illustrates the importance of the home environment in teaching food skills to youth and ensuring that food skills are taught well before young adults begin living independently.
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Affiliation(s)
- Kristen Simonds
- School of Food & Nutritional Sciences, Brescia University College, Western University, London, ON
| | - Lucy Yixuan Zhang
- School of Food & Nutritional Sciences, Brescia University College, Western University, London, ON
| | - June I Matthews
- School of Food & Nutritional Sciences, Brescia University College, Western University, London, ON
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16
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Food insecurity, food skills, health literacy and food preparation activities among young Canadian adults: a cross-sectional analysis. Public Health Nutr 2021; 24:2377-2387. [PMID: 33648617 DOI: 10.1017/s1368980021000719] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
OBJECTIVE To assess associations between household food security status and indicators of food skills, health literacy and home meal preparation, among young Canadian adults. DESIGN Cross-sectional data were analysed using logistic regression and general linear models to assess associations between food security status and food skills, health literacy and the proportion of meals prepared at home, by gender. SETTING Participants recruited from five Canadian cities (Vancouver (BC), Edmonton (AB), Toronto (ON), Montreal (QB) and Halifax (NS)) completed an online survey. PARTICIPANTS 1389 men and 1340 women aged 16-30 years. RESULTS Self-reported food skills were not associated with food security status (P > 0·05) among men or women. Compared to those with high health literacy (based on interpretation of a nutrition label), higher odds of food insecurity were observed among men (adjusted OR (AOR): 2·58, 95 % CI 1·74, 3·82 and 1·56, 95 % CI 1·07, 2·28) and women (AOR: 2·34, 95 % CI 1·48, 3·70 and 1·92, 95 % CI 1·34, 2·74) with lower health literacy. Women in food-insecure households reported preparing a lower proportion of breakfasts (β = -0·051, 95 % CI -0·085, -0·017), lunches (β = -0·062, 95 % CI -0·098, -0·026) and total meals at home (β = -0·041, 95 % CI -0·065, -0·016). Men and women identifying as Black or Indigenous, reporting financial difficulty and with lower levels of education had heightened odds of experiencing food insecurity. CONCLUSIONS Findings are consistent with other studies underscoring the financial precarity, rather than lack of food skills, associated with food insecurity. This precarity may reduce opportunities to apply health literacy and undertake meal preparation.
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17
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Mahmoud S, Seabrook JA, Dworatzek PDN, Matthews JI. Using the Food Skills Questionnaire (FSQ) to Evaluate a Cooking Intervention for University Students: A Pilot Study. CAN J DIET PRACT RES 2021; 82:41-44. [PMID: 32902323 DOI: 10.3148/cjdpr-2020-024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Purpose: To pilot test the Food Skills Questionnaire (FSQ) to evaluate a cooking intervention.Methods: Students attending Western University were invited to participate in 3 cooking classes over a 3-month period. All participants were asked to complete the FSQ pre- and post-intervention. The FSQ evaluated food skills in 3 domains-Food Selection and Planning, Food Preparation, and Food Safety and Storage-with a maximum score of 100 per domain. Domain scores were then computed as a weighted average for the Total Food Skills Score out of 100. Open-ended questions assessed participants' perceptions of the classes.Results: Forty-four students participated. There was a significant increase in food planning (70.6 ± 13.5-77.6 ± 14.3, P < 0.01), food preparation (67.5 ± 14.0-74.9 ± 12.9, P < 0.01), food safety (78.0 ± 9.9-80.8 ± 13.0, P = 0.04), and total food skills (71.9 ± 8.9-77.8 ± 10.6, P < 0.01) post-intervention. Content analysis of open-ended questions indicated that participants enjoyed healthy recipes, supportive Peer Educators, discussions, the cooking experience, socializing, and the safe environment.Conclusions: The FSQ shows strong potential for evaluating basic (e.g., peeling, chopping, slicing) to intermediate (e.g., meal planning) food skills in an effective and feasible manner. It can also capture changes in specific domains, allowing the development of more focused nutrition education and skills-based interventions.
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Affiliation(s)
- Salma Mahmoud
- School of Food & Nutritional Sciences, Brescia University College, Western University, London, ON
| | - Jamie A Seabrook
- School of Food & Nutritional Sciences, Brescia University College, Western University, London, ON.,Department of Paediatrics, and Epidemiology, and Biostatistics, Western University, London, ON.,Children's Health Research Institute, London, ON
| | - Paula D N Dworatzek
- School of Food & Nutritional Sciences, Brescia University College, Western University, London, ON.,Schulich Interfaculty Program in Public Health, Schulich School of Medicine and Dentistry, Western University, London, ON
| | - June I Matthews
- School of Food & Nutritional Sciences, Brescia University College, Western University, London, ON
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18
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Ho DKN, Chiu WC, Lee YC, Su HY, Chang CC, Yao CY, Hua KL, Chu HK, Hsu CY, Chang JS. Integration of an Image-Based Dietary Assessment Paradigm into Dietetic Training Improves Food Portion Estimates by Future Dietitians. Nutrients 2021; 13:nu13010175. [PMID: 33430147 PMCID: PMC7827495 DOI: 10.3390/nu13010175] [Citation(s) in RCA: 3] [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: 12/01/2020] [Revised: 12/28/2020] [Accepted: 01/05/2021] [Indexed: 11/16/2022] Open
Abstract
The use of image-based dietary assessments (IBDAs) has rapidly increased; however, there is no formalized training program to enhance the digital viewing skills of dieticians. An IBDA was integrated into a nutritional practicum course in the School of Nutrition and Health Sciences, Taipei Medical University Taiwan. An online IBDA platform was created as an off-campus remedial teaching tool to reinforce the conceptualization of food portion sizes. Dietetic students’ receptiveness and response to the IBDA, and their performance in food identification and quantification, were compared between the IBDA and real food visual estimations (RFVEs). No differences were found between the IBDA and RFVE in terms of food identification (67% vs. 71%) or quantification (±10% of estimated calories: 23% vs. 24%). A Spearman correlation analysis showed a moderate to high correlation for calorie estimates between the IBDA and RFVE (r ≥ 0.33~0.75, all p < 0.0001). Repeated IBDA training significantly improved students’ image-viewing skills [food identification: first semester: 67%; pretest: 77%; second semester: 84%) and quantification [±10%: first semester: 23%; pretest: 28%; second semester: 32%; and ±20%: first semester: 38%; pretest: 48%; second semester: 59%] and reduced absolute estimated errors from 27% (first semester) to 16% (second semester). Training also greatly improved the identification of omitted foods (e.g., condiments, sugar, cooking oil, and batter coatings) and the accuracy of food portion size estimates. The integration of an IBDA into dietetic courses has the potential to help students develop knowledge and skills related to “e-dietetics”.
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Affiliation(s)
- Dang Khanh Ngan Ho
- School of Nutrition and Health Sciences, College of Nutrition, Taipei Medical University, Taipei 110, Taiwan; (D.K.N.H.); (W.-C.C.); (H.-Y.S.)
| | - Wan-Chun Chiu
- School of Nutrition and Health Sciences, College of Nutrition, Taipei Medical University, Taipei 110, Taiwan; (D.K.N.H.); (W.-C.C.); (H.-Y.S.)
- Research Center of Geriatric Nutrition, College of Nutrition, Taipei Medical University, Taipei 11031, Taiwan
| | - Yu-Chieh Lee
- Department of Obstetrics and Gynecology, Taipei Medical University Hospital, Taipei 110, Taiwan;
| | - Hsiu-Yueh Su
- School of Nutrition and Health Sciences, College of Nutrition, Taipei Medical University, Taipei 110, Taiwan; (D.K.N.H.); (W.-C.C.); (H.-Y.S.)
- Department of Dietetics, Taipei Medical University Hospital, Taipei 110, Taiwan
| | - Chun-Chao Chang
- Department of Physical Medicine and Rehabilitation, Taipei Medical University Hospital, Taipei 110, Taiwan;
- Department of Physical Medicine and Rehabilitation, School of Medicine, College of Medicine, Taipei Medical University, Taipei 110, Taiwan
| | - Chih-Yuan Yao
- Department of Computer Science and Information Engineering, National Taiwan University of Science and Technology, Taipei 110, Taiwan; (C.-Y.Y.); (K.-L.H.)
| | - Kai-Lung Hua
- Department of Computer Science and Information Engineering, National Taiwan University of Science and Technology, Taipei 110, Taiwan; (C.-Y.Y.); (K.-L.H.)
| | - Hung-Kuo Chu
- Department of Computer Science, National Tsing Hua University, Hsinchu 300, Taiwan;
| | - Chien-Yeh Hsu
- Department of Information Management, National Taipei University of Nursing and Health Sciences, Taipei 110, Taiwan;
- Master Program in Global Health and Development, College of Public Health, Taipei Medical University, Taipei 110, Taiwan
| | - Jung-Su Chang
- School of Nutrition and Health Sciences, College of Nutrition, Taipei Medical University, Taipei 110, Taiwan; (D.K.N.H.); (W.-C.C.); (H.-Y.S.)
- Graduate Institute of Metabolism and Obesity Sciences, College of Nutrition, Taipei Medical University, Taipei 110, Taiwan
- Nutrition Research Center, Taipei Medical University Hospital, Taipei 110, Taiwan
- Chinese Taipei Society for the Study of Obesity (CTSSO), Taipei 110, Taiwan
- Correspondence: ; Tel.: +886-(2)-27361661 (ext. 6542); Fax: +886-(2)-2737-3112
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19
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Théolier J, Barrere V, Charlebois S, Benrejeb Godefroy S. Risk analysis approach applied to consumers’ behaviour toward fraud in food products. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.017] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Rivera Medina C, Briones Urbano M, de Jesús Espinosa A, Toledo López Á. Eating Habits Associated with Nutrition-Related Knowledge among University Students Enrolled in Academic Programs Related to Nutrition and Culinary Arts in Puerto Rico. Nutrients 2020; 12:nu12051408. [PMID: 32422880 PMCID: PMC7285020 DOI: 10.3390/nu12051408] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 04/30/2020] [Accepted: 05/12/2020] [Indexed: 12/22/2022] Open
Abstract
University students frequently develop unhealthy eating habits. However, it is unknown if students enrolled in academic programs related to nutrition and culinary arts have healthier eating habits. We evaluated the relationship of eating habits and nutritional status of students in academic programs with knowledge on nutrition, as well as cooking methods and techniques. A descriptive cross-sectional study was conducted in spring of 2019, while we completed a survey measuring eating habits and knowledge on nutrition, as well as cooking methods and techniques. Anthropometric measurements were collected for nutritional status estimation. The non-probabilistic convenience sample comprised 93 students pursuing degrees at Universidad Ana G. Mendez, Puerto Rico. Inadequate body mass index (BMI) was observed in 59% of the students. Eating habits, knowledge on nutrition, and knowledge on cooking methods and techniques were inadequate in 86%, 68%, and 41% of the population, respectively. Eating habits were associated with knowledge on nutrition and academic program, but not with knowledge on cooking methods and techniques. Most students reported having inadequate eating habits and BMI. Nutrition and dietetics students had the best knowledge on nutrition compared to culinary management students, a majority of whom had inadequate knowledge. We can conclude that there are other factors inherent to students’ life that may have a stronger influence on eating habits.
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Affiliation(s)
- Christian Rivera Medina
- Jose A Tony Santana International School of Hospitality & Culinary Arts, Universidad Ana G Méndez, San Juan 00901, Puerto Rico
- Correspondence: ; Tel.: +1-(787)-257-7373 (ext. 3100)
| | | | - Aixa de Jesús Espinosa
- Neurosurgery Section, University of Puerto Rico Medical Science Building, San Juan 00921, Puerto Rico;
| | - Ángel Toledo López
- Social and Human Sciences, Universidad Ana G Méndez, San Juan 00921, Puerto Rico;
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21
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Rathi N, Riddell L, Worsley A. Perceptions of eating and food preparation behaviours for urban private school students in India. CHILD AND ADOLESCENT OBESITY 2020. [DOI: 10.1080/2574254x.2020.1753472] [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] Open
Affiliation(s)
- Neha Rathi
- Institute for Physical Activity and Nutrition, Deakin University, Burwood, Victoria, Australia
- Department of Humanities & Social Sciences, Indian Institute of Technology Bombay, Mumbai, India
| | - Lynn Riddell
- Institute for Physical Activity and Nutrition, Deakin University, Burwood, Victoria, Australia
| | - Anthony Worsley
- Institute for Physical Activity and Nutrition, Deakin University, Burwood, Victoria, Australia
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22
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Kennedy LG, Kichler EJ, Seabrook JA, Matthews JI, Dworatzek PDN. Validity and Reliability of a Food Skills Questionnaire. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2019; 51:857-864. [PMID: 30910315 DOI: 10.1016/j.jneb.2019.02.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2018] [Revised: 02/07/2019] [Accepted: 02/10/2019] [Indexed: 05/25/2023]
Abstract
OBJECTIVE Develop, validate, and assess reliability of a food skills questionnaire. DESIGN Phase 1: Questionnaire development categorized questions into domains (Food Selection and Planning, Food Preparation, and Food Safety and Storage). Phase 2: Content validity included expert panel quantitative and qualitative feedback. Phase 3: Face validity involved pilot testing. Phase 4: Reliability assessed test-retest and inter-item reliability. SETTING Phase 1: The authors developed a draft questionnaire in London, Ontario, Canada. PARTICIPANTS Phase 2: Dietitians, home economists, academics, and chefs completed content validity (n = 17; 57% response rate). Phase 3: A convenience sample of students completed face validity (n = 20; 17% response rate). Phase 4: Randomly selected students completed test-retest reliability (time 1: n = 189, time 2: n = 165; 9% response rate). MAIN OUTCOME MEASURES Lawshe content validity ratio, Lawshe content validity index, intraclass correlation coefficients (ICCs), and Cronbach α. ANALYSIS Test-retest reliability was evaluated using ICC, and inter-item reliability by Cronbach α coefficient. RESULTS In phase 2, Lawshe content validity index was 0.80 (90% expert panel consensus). In phase 3, 85% of respondents identified the main construct. In phase 4, Cronbach α coefficients were .67-.88 for domains and .90 for the questionnaire overall, and ICC scores ranged from 0.67-0.92 for questions, 0.86-0.93 for domains, and 0.92 for the questionnaire overall. CONCLUSIONS AND IMPLICATIONS This questionnaire demonstrated strong content validity, face validity, test-retest reliability, and good inter-item reliability. It is appropriate for evaluating food skills in a population with basic to intermediate skills (eg, young adults).
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Affiliation(s)
- Lauren G Kennedy
- School of Food and Nutritional Sciences, Brescia University College, Western University, London, Ontario, Canada
| | - Emily J Kichler
- School of Food and Nutritional Sciences, Brescia University College, Western University, London, Ontario, Canada
| | - Jamie A Seabrook
- School of Food and Nutritional Sciences, Brescia University College, Western University, London, Ontario, Canada; Department of Paediatrics, Western University, London, Ontario, Canada; Department of Epidemiology and Biostatistics, Western University, London, Ontario, Canada; Children's Health Research Institute, London, Ontario, Canada; Lawson Health Research Institute, London, Ontario, Canada; Human Environments Analysis Laboratory, Western University, London, Ontario, Canada
| | - June I Matthews
- School of Food and Nutritional Sciences, Brescia University College, Western University, London, Ontario, Canada
| | - Paula D N Dworatzek
- School of Food and Nutritional Sciences, Brescia University College, Western University, London, Ontario, Canada; Schulich Interfaculty Program in Public Health, Western University, London, Ontario, Canada.
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Zurita-Ortega F, Badicu G, Chacón-Cuberos R, Castro-Sánchez M. Motivational Climate and Physical Activity: A Multigroup Analysis in Romanian and Spanish University Students. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2019; 16:ijerph16112013. [PMID: 31195759 PMCID: PMC6604027 DOI: 10.3390/ijerph16112013] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/13/2019] [Revised: 05/28/2019] [Accepted: 06/04/2019] [Indexed: 01/09/2023]
Abstract
BACKGROUND Motivational climate in sport is a psychosocial construct which is related with several factors, such as healthy habits and well-being, and is influenced by teachers, trainers, and parents. The aim of this study was to assess the relationships between motivational climate, family functionality, and physical activity within a population of students from Spain and Romania. METHODS A cross-sectional study was conducted on a sample of university students specialization: physical education (n = 605; 20.71 ± 2.42 years old), using the perceived motivational climate in sport questionnaire-2 (PMCSQ-2), the physical activity questionnaire for adolescents (PAQ-A), and the family functionality scale (APGAR) as the main instruments. IBM SPSS Amos was used for data analysis in the structural equation model that was developed. RESULTS We observed positive relationships between task-oriented climate, family functionality, and the level of physical activity, showing higher regression weights for Spanish university students. Ego-oriented climate was negatively related to family functionality in Spanish university students, while this association was positive in Romanian students. Moreover, the relationship between physical activity and functional family was stronger in respondents from Spain. CONCLUSIONS It can be pointed out that a better family functionality can promote higher levels of physical activity and self-determined motivations in sports shown by task-oriented motivational climates. Thus, it is essential to take into account the influence of family in the promotion of healthy lifestyles.
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Affiliation(s)
- Félix Zurita-Ortega
- Department of Didactics of Musical, Plastic and Corporal Expression, University of Granada, 18071 Granada, Spain.
| | - Georgian Badicu
- Department of Physical Education and Special Motility, Faculty of Physical Education and Mountain Sports, Transilvania University of Brasov, 500068 Brasov, Romania.
| | - Ramón Chacón-Cuberos
- Department of Research Methods and Diagnosis in Education, University of Granada, 18071 Granada, Spain.
| | - Manuel Castro-Sánchez
- Department of Didactics of Musical, Plastic and Corporal Expression, University of Granada, 18071 Granada, Spain.
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24
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Seabrook JA, Dworatzek PDN, Matthews JI. Predictors of Food Skills in University Students. CAN J DIET PRACT RES 2019; 80:205-208. [PMID: 31081675 DOI: 10.3148/cjdpr-2019-011] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Purpose: To determine predictors of food skills in university students, specifically, the relative effects of a food and nutrition (FN) course; sex, age, and body mass index; food-related behaviours in the parental home; and food-related behaviours in university. Methods: Undergraduate students (n = 30 310) at Western University were invited to complete an online cross-sectional survey that assessed 7 components of food skills, from mechanical (e.g., peeling/chopping) to conceptual (e.g., weekly meal planning). The primary outcome measure was Total Food Skills Score (TFSS). All variables that were statistically associated with TFSS (P < 0.05) were analyzed hierarchically in 4 regression models. Results: The sample was comprised of 3354 students living independently for 2.6 ± 1.1 years. Students who had taken an FN course had higher food skills than those who had not (B = 30.72; P < 0.001), and this relationship remained significant through all subsequent models. The strongest predictor of food skills was meal preparation as a teen (B = 25.66; P < 0.001). Frequency of using a grocery list, packing a lunch, and time spent preparing meals on weekends were positively associated with food skills (P < 0.001), whereas frequency of buying pre-prepared meals was negatively associated with food skills (P < 0.001). Conclusions: Food skill development should occur well before young adults begin living independently.
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Affiliation(s)
- Jamie A Seabrook
- School of Food and Nutritional Sciences, Brescia University College, London, ON.,Departments of Paediatrics and Epidemiology and Biostatistics, Western University, London, ON.,Children's Health Research Institute, London, ON
| | - Paula D N Dworatzek
- School of Food and Nutritional Sciences, Brescia University College, London, ON.,Schulich Interfaculty Program in Public Health, Western University, London, ON
| | - June I Matthews
- School of Food and Nutritional Sciences, Brescia University College, London, ON
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Bertrand J, Crerar A, Randall Simpson J. A Canadian University "Understanding Foods" Course Improves Confidence in Food Skills and Food Safety Knowledge. CAN J DIET PRACT RES 2018; 79:170-175. [PMID: 29893143 DOI: 10.3148/cjdpr-2018-012] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
The impact of a hands-on foods course on undergraduate students' food skills was examined at the University of Guelph. For a convenience sample, first- and second-year students (n = 47, 87% female) registered in the "Understanding Foods" course were recruited to participate in a survey administered on Qualtrics at the beginning of the semester and again at the end of the semester. Participants were asked questions related to demographics and food habits; additional questions on food skills, in Likert-scale format, included confidence in food preparation, food safety knowledge, and grocery shopping habits. Subscales were combined for an overall Food Skills Questions (FSQ) score and differences were determined by paired t tests. Overall, significant (P < 0.05) improvements were observed related to students' confidence and food safety knowledge scores as well as the overall FSQ score. Students, however, rated their personal eating habits more poorly (P < 0.05) at the end of the semester. As a lack of food skills is often considered a barrier for healthy eating among students, these results signify the importance of a hands-on introductory cooking course at the undergraduate level.
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Affiliation(s)
- Jessica Bertrand
- a Department of Family Relations and Applied Nutrition, University of Guelph, Guelph, ON
| | - Alison Crerar
- b College of Business and Economics, University of Guelph, Guelph, ON
| | - Janis Randall Simpson
- a Department of Family Relations and Applied Nutrition, University of Guelph, Guelph, ON
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26
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Biden CR, Matthews JI, Laframboise NA, Zok A, Dworatzek PDN, Seabrook JA. Point-of-Purchase Labels and Reward Cards Improve Sales of Healthy Foods in University Dining Halls. CAN J DIET PRACT RES 2018; 79:92-98. [DOI: 10.3148/cjdpr-2018-009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Purpose: To compare sales of Food Resources and Education for Student Health (FRESH) Approved versus non-FRESH Approved menu cycle items pre- and postimplementation of the FRESH program. Methods: Sales data from 2011–2015 of FRESH Approved versus non-FRESH Approved menu items were analyzed. Fruit and milk items sold, net sales, and the cost of free fruit and milk redeemed through the FRESH Reward Card (FRC) program, were also analyzed. Results: FRESH Approved items sold more often than non-FRESH Approved items in the latter 2 years (P = 0.01). Prices of FRESH Approved menu items were significantly lower than non-FRESH Approved items for all years (e.g., $1.52 ± $0.94 vs $2.21 ± $1.02 per serving in 2014–2015; P < 0.001). Across all FRESH implementation years, FRESH Approved menu items were found more often on the 6-week menu (P < 0.05). The number of fruit items sold increased from a baseline of 143 052 to 170 954, and net sales increased from $135 450 to $154 248 after 3 years of the FRC implementation. Conclusions: FRESH Approved items were less expensive, available more often, and had higher sales. The FRC increased net fruit sales despite the cost of free fruit. Highlighting and reducing the cost of healthy foods are promising practices to improve campus food environments.
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Affiliation(s)
- Catherine R. Biden
- School of Food and Nutritional Sciences, Brescia University College, London, ON
| | - June I. Matthews
- School of Food and Nutritional Sciences, Brescia University College, London, ON
| | | | - Anne Zok
- Western Hospitality Services, London, ON
| | - Paula D. N. Dworatzek
- School of Food and Nutritional Sciences, Brescia University College, London, ON
- Schulich Interfaculty Program in Public Health, Western University, London, ON
| | - Jamie A. Seabrook
- School of Food and Nutritional Sciences, Brescia University College, London, ON
- Children’s Health Research Institute, London, ON
- Lawson Health Research Institute, London, ON
- Department of Paediatrics, Western University, London, ON
- Human Environments Analysis Laboratory, Western University, London, ON
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Bernardo GL, Jomori MM, Fernandes AC, Colussi CF, Condrasky MD, Proença RPDC. Positive impact of a cooking skills intervention among Brazilian university students: Six months follow-up of a randomized controlled trial. Appetite 2018; 130:247-255. [PMID: 30118784 DOI: 10.1016/j.appet.2018.08.014] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Revised: 07/26/2018] [Accepted: 08/10/2018] [Indexed: 10/28/2022]
Abstract
OBJECTIVES The purpose of this study was to determine the effects of the Nutrition and Culinary in the Kitchen (NCK) Program to evaluate the improvement of cooking skills and healthy eating of university students. METHODS A randomized controlled trial with six months follow-up was used incorporating an intervention group (IG) and a control group (CG). The IG participated in the NCK program over a six-week period, three hours weekly, based on five hands-on cooking classes and one food market visit, while CG continued their usual activities. Outcome measures included changes in relation to a) accessibility and availability of fruits and vegetables (AAFV); b) cooking attitudes (CA); c) cooking behaviors at home (CBH); d) cooking behaviors away from home (CBAH) e) produce consumption self-efficacy (SEPC); f) self-efficacy for using cooking techniques (SECT); g) self-efficacy for using fruits, vegetables, and seasonings (while cooking) (SEFVS); and h) knowledge of cooking terms and techniques (CTT). An online self-completed validated survey was answered, at three time points: baseline (T1), after intervention (T2) and six months after intervention (T3). Statistical analyses were conducted to evaluate changes in outcomes within and between groups over time. RESULTS 76 students completed the online questionnaire at the 3 time points. Findings revealed a statistically significant increase (p < 0.05) in all outcomes evaluated in the IG, except for CBH and CBAH. This effect was sustained at T3 (p < 0.001). Results were similar to the adjusted model (p < 0.001), thus, indicating that IG changes, when compared to CG, were due to the intervention effect. CONCLUSION NCK culinary intervention program demonstrated efficacy for the increased on AAFV, CA, SEPC, SECT, SEFVS and CTT with university students.
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Affiliation(s)
- Greyce Luci Bernardo
- Nutrition Postgraduate Program, Nutrition in Foodservice Research Centre (Núcleo de Pesquisa de Nutrição em Produção de Refeições - NUPPRE), Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Manuela Mika Jomori
- Nutrition Postgraduate Program, Nutrition in Foodservice Research Centre (Núcleo de Pesquisa de Nutrição em Produção de Refeições - NUPPRE), Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Ana Carolina Fernandes
- Nutrition Postgraduate Program, Nutrition in Foodservice Research Centre (Núcleo de Pesquisa de Nutrição em Produção de Refeições - NUPPRE), Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Claudia Flemming Colussi
- Postgraduate Collective Health Program, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Margaret D Condrasky
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC, USA
| | - Rossana Pacheco da Costa Proença
- Nutrition Postgraduate Program, Nutrition in Foodservice Research Centre (Núcleo de Pesquisa de Nutrição em Produção de Refeições - NUPPRE), Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil.
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Nour MM, Rouf AS, Allman-Farinelli M. Exploring young adult perspectives on the use of gamification and social media in a smartphone platform for improving vegetable intake. Appetite 2017; 120:547-556. [PMID: 29032184 DOI: 10.1016/j.appet.2017.10.016] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2017] [Revised: 09/22/2017] [Accepted: 10/11/2017] [Indexed: 10/18/2022]
Abstract
Young adults are the poorest consumers of vegetables. Social media and smartphones are frequently used by this demographic and could serve as an engaging medium for nutrition promotion. Five focus groups were conducted to capture participants' perceptions of a theory-based gamified self-monitoring app for improving vegetable intake of young adults. Ranking activities were used to gather feedback on preferences for social media posts. Data arising from group discussion were analysed using NVivo software using a deductive approach to group common ideas into themes. Thirty two participants (14 males) attended (mean age 23.1 (SD 2.7) years). Qualitative analyses of open discussion revealed two major themes regarding preferred features for a smartphone app; (1) the use of visual guides for estimating quantities of vegetables and tracking progress, and (2) a simple interface. Gamification strategies such as earning badges were viewed more positively than the use of a self-reward framework. Social media posts which presented food pictures and recipes were ranked most motivating, while awareness-raising posts received lower scores. Participants indicated a preference for viewing but reluctance to post information onto social media. "Just in time" situational cues were ranked highly and the use of an "authoritative" tone was preferred and associated with credibility. Young adults also ranked messages containing "Gen Y" language highly, with a preference for those which were personally relevant. The proposed use of social media and mobile-gaming was seen as an acceptable approach for improving vegetable intake. Materials should be visually appealing, simply designed, credible, and personally relevant to appeal to this population. This feedback may inform future mobile-phone based interventions targeting improved nutrition in young adults.
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Affiliation(s)
- Monica Marina Nour
- The University of Sydney, School of Life and Environmental Sciences, Charles Perkins Centre, Sydney, New South Wales, 2006, Australia.
| | - Anika Saiyara Rouf
- The University of Sydney, School of Life and Environmental Sciences, Charles Perkins Centre, Sydney, New South Wales, 2006, Australia
| | - Margaret Allman-Farinelli
- The University of Sydney, School of Life and Environmental Sciences, Charles Perkins Centre, Sydney, New South Wales, 2006, Australia
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Tallant A. First-Year College Students Increase Food Label–Reading Behaviors and Improve Food Choices in a Personal Nutrition Seminar Course. AMERICAN JOURNAL OF HEALTH EDUCATION 2017. [DOI: 10.1080/19325037.2017.1343160] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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El Ansari W, Berg-Beckhoff G. Country and Gender-Specific Achievement of Healthy Nutrition and Physical Activity Guidelines: Latent Class Analysis of 6266 University Students in Egypt, Libya, and Palestine. Nutrients 2017; 9:nu9070738. [PMID: 28696407 PMCID: PMC5537852 DOI: 10.3390/nu9070738] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2017] [Revised: 07/04/2017] [Accepted: 07/07/2017] [Indexed: 12/13/2022] Open
Abstract
Research on healthy behaviour such as physical activity and healthy nutrition and their combination is lacking among university students in Arab countries. The current survey assessed healthy nutrition, and moderate/vigorous physical activity (PA) of 6266 students in Egypt, Libya, and Palestine. We computed a nutrition guideline achievement index using WHO recommendation, as well as the achievement of PA recommendations using guidelines for adults of the American Heart Association guidelines. Latent class regression analysis identified homogenous groups of male and female students, based on their achievements of both guidelines. We examined associations between group membership and achievement of guidelines. A three-class solution model best fitted the data, generating three student Groups: “Healthy Eaters” (7.7% of females, 10.8% of males), “Physically Active” (21.7% of females, 25.8% of males), and “Low Healthy Behaviour” (70.6% of females, 63.4% of males). We did not observe a latent class that exhibited combined healthy behaviours (physically active and healthy eaters), and there were no major differences between countries. We observed a very low rate of healthy nutrition (≈10% of students achieved greater than four of the eight nutrition guidelines), with little gender differences across the countries. About 18–47% of students achieved the PA guidelines, depending on country and gender, more often among males. Few females achieved the PA guidelines, particularly in Libya and Palestine. Culturally adapted multi-behavioural interventions need to encourage healthy lifestyles, nutrition and PA behaviours. National policies need to promote active living while addressing cultural, geographic, and other barriers to young adults’ engagement in PA.
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Affiliation(s)
- Walid El Ansari
- Department of Surgery, Hamad General Hospital, Doha 3050, Qatar.
- College of Medicine, Qatar University, Doha 3050, Qatar.
- School of Health and Education, University of Skövde, Skövde 541 45, Sweden.
- Faculty of Applied Sciences, University of Gloucestershire, Gloucester GL53 7TH, UK.
| | - Gabriele Berg-Beckhoff
- Unit for Health Promotion Research, Institute of Public Health, University of Southern Denmark, Niels Bohrs Vej 9, 6700 Esbjerg, Denmark.
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Howes E, Boushey CJ, Kerr DA, Tomayko EJ, Cluskey M. Image-Based Dietary Assessment Ability of Dietetics Students and Interns. Nutrients 2017; 9:E114. [PMID: 28178196 PMCID: PMC5331545 DOI: 10.3390/nu9020114] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2016] [Revised: 01/18/2017] [Accepted: 01/26/2017] [Indexed: 01/03/2023] Open
Abstract
Image-based dietary assessment (IBDA) may improve the accuracy of dietary assessments, but no formalized training currently exists for skills relating to IBDA. This study investigated nutrition and dietetics students' and interns' IBDA abilities, the training and experience factors that may contribute to food identification and quantification accuracy, and the perceived challenges to performing IBDA. An online survey containing images of known foods and serving sizes representing common American foods was used to assess the ability to identify foods and serving sizes. Nutrition and dietetics students and interns from the United States and Australia (n = 114) accurately identified foods 79.5% of the time. Quantification accuracy was lower, with only 38% of estimates within ±10% of the actual weight. Foods of amorphous shape or higher energy density had the highest percent error. Students expressed general difficulty with perceiving serving sizes, making IBDA food quantification more difficult. Experience cooking at home from a recipe, frequent measuring of portions, and having a food preparation or cooking laboratory class were associated with enhanced accuracy in IBDA. Future training of dietetics students should incorporate more food-based serving size training to improve quantification accuracy while performing IBDA, while advances in IBDA technology are also needed.
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Affiliation(s)
- Erica Howes
- College of Public Health and Human Sciences, Nutrition, Oregon State University, 101 Milam Hall, Corvallis, OR 97331-3303, USA.
| | - Carol J Boushey
- Epidemiology Program, University of Hawaii Cancer Center, Honolulu, HI 96813, USA.
| | - Deborah A Kerr
- School of Public Health, Curtin University, Perth, WA 6102, Australia.
| | - Emily J Tomayko
- College of Public Health and Human Sciences, Nutrition, Oregon State University, 101 Milam Hall, Corvallis, OR 97331-3303, USA.
| | - Mary Cluskey
- College of Public Health and Human Sciences, Nutrition, Oregon State University, 101 Milam Hall, Corvallis, OR 97331-3303, USA.
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