Childhood obesity is an endemic, growing and worrying phenomenon driven by multiple and interdependent causes. It is, therefore, one of the greatest challenges of the 21st century, both from a ...medical and social point of view. In fact, according to sociological life course approach, childhood and early adolescence years have a great influence on a person's future health. This work, based on solid empirical research conducted in Rimini, highlights the role that diet and lifestyle play in the mechanisms that lead to weight excess among primary school children, also including dimensions related to stigma, body perception and the relationship between the vulnerable population and body weight. In particular, through a sociological lens, it is shown how educational policies aimed at healthy lifestyles can steer children and families towards a balanced diet.
Food labels are considered a crucial component of strategies tackling unhealthy diets and obesity. This study aims at assessing the effectiveness of food labelling in increasing the selection of ...healthier products and in reducing calorie intake. In addition, this study compares the relative effectiveness of traffic light schemes, Guideline Daily Amount and other food labelling schemes. A comprehensive set of databases were searched to identify randomized studies. Studies reporting homogeneous outcomes were pooled together and analysed through meta‐analyses. Publication bias was evaluated with a funnel plot. Food labelling would increase the amount of people selecting a healthier food product by about 17.95% (confidence interval: +11.24% to +24.66%). Food labelling would also decrease calorie intake/choice by about 3.59% (confidence interval: −8.90% to +1.72%), but results are not statistically significant. Traffic light schemes are marginally more effective in increasing the selection of healthier options. Other food labels and Guideline Daily Amount follow. The available evidence did not allow studying the effects of single labelling schemes on calorie intake/choice. Findings of this study suggest that nutrition labelling may be an effective approach to empowering consumers in choosing healthier products. Interpretive labels, as traffic light labels, may be more effective.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SBCE, SBMB, UL, UM, UPUK
Introduction. eating habits run in the family and sometimes last a lifetime. For this reason, it is important to evaluate the nutrition of adolescents and create coherent nutritional educational ...programs. Material and method. the study was carried out on a group of 139 high school students from two counties of Moldova. The young people filled out a questionnaire with questions about their weekly intake of cheese, chicken, eggs, bread, potatoes and sweets. The results were processed using the Pearson test. Results. the dominant intake of cheeses is once a week (31.65%) or 2-3 times per week (30.93%). Chicken meat is mostly consumed 2-3 times per week (46.76%) and eggs 1 time (38.84%) or 2-3 times (32.37%) per week. The differences calculated by groups and according to the gender of the students are statistically insignificant. Bread appears in the daily menus of only one third of the surveyed students, and potatoes are consumed especially 2-3 times per week (41.00%). Sweets are consumed mostly 2-3 times per week, but the differences between communities are statistically significant (p < 0.001). Conclusions. the statistically insignificant differences obtained for most food products point to the existence of similar eating habits in the families of the students in the study group. Keywords: eating habits, inappropriate consumption, high school students
The impact that the coronavirus disease 2019 (COVID-19)–related early lockdown has had on dietary habits of the population and on food insecurity is unknown.
The aim of this study was to document the ...change in diet quality and in food insecurity observed during the COVID-19–related early lockdown. We hypothesized that the lockdown was associated with a deterioration in overall diet quality and an increase in food insecurity.
Data are from a COVID-19 subsample of NutriQuébec, a web-based cohort destined to study temporal changes in dietary habits among adults in Quebec, Canada. Participants completed questionnaires before (between June 2019 and February 2020) and during (April to May 2020) early lockdown, including a validated web-based 24-h recall (n = 853) and a questionnaire on food security (n = 922). Primary study outcomes were temporal changes in diet quality measured by the Healthy Eating Index (HEI)–2015 and in the prevalence of food insecurity.
There was a small increase in the HEI-2015 during the COVID-19 early lockdown compared with baseline (+1.1 points; 95% CI: 0.6, 1.5), mostly due to small improvements in the intakes of whole grains, greens and beans, refined grains, total vegetables, total dairy, seafood and plant proteins, added sugar, and total protein subscores of the HEI-2015. Exploratory analyses suggested that individuals aged 18–29 y (+3.6 points; 95% CI: 2.4, 4.7), participants with lower education (+1.9 points; 95% CI: 1.3, 2.6), or with obesity (+3.8 points; 95% CI: 2.7, 4.8) showed particularly important increases in the HEI-2015. The prevalence of food insecurity was reduced from 3.8% at baseline to 1.0% during the early lockdown (prevalence ratio = 0.27; 95% CI: 0.08, 0.94).
Contrary to our hypotheses, diet quality has slightly improved and prevalence of food insecurity was reduced in this sample of adults from Quebec during the COVID-19–related early lockdown. These results may be generalizable only to relatively healthy populations.
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CMK, GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Dining out is a popular activity worldwide. Evidence on the association between eating meals away from home and long-term health outcomes is still limited.
The objective of this study was to examine ...the association of frequency of eating meals prepared away from home with all-cause and cause-specific mortality.
This study included 35,084 adults aged 20 years or older from the National Health and Nutritional Examination Survey 1999-2014, who reported their dietary habits including frequency of eating meals prepared away from home in a questionnaire during face-to-face household interviews.
All-cause mortality, cardiovascular mortality, and cancer mortality were ascertained by linkage to death records through December 31, 2015.
Multivariable Cox proportional hazards models were used to estimate adjusted hazard ratios of mortality from all-cause, cardiovascular, and cancer mortality.
During 291,475 person-years of follow-up, 2,781 deaths occurred, including 511 deaths from cardiovascular disease and 638 death from cancer. After adjustment for age, sex, race/ethnicity, socioeconomic status, dietary and lifestyle factors, and body mass index, the hazard ratio of mortality among participants who ate meals prepared away from home very frequently (2 meals or more per day) compared with those who seldom ate meals prepared away from home (fewer than 1 meal/wk) was 1.49 (95% CI 1.05 to 2.13) for all-cause mortality, 1.18 (95% CI 0.55 to 2.55) for cardiovascular mortality, and 1.67 (95% CI 0.87 to 3.21) for cancer mortality.
Frequent consumption of meals prepared away from home is significantly associated with increased risk of all-cause mortality. The association of eating meals prepared away from home with cardiovascular mortality and cancer mortality warrants additional investigation.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
The relationship between eating a healthy diet and positive health outcomes is well known; nurturing healthy eating among children therefore has the potential to improve public health. A healthy diet ...occurs when one's usual eating patterns include adequate nutrient intake and sufficient, but not excessive, energy intake to meet the energy needs of the individual. However, many parents struggle to establish healthy eating patterns in their children due to the pressures of modern life. Moreover, healthcare providers often do not have the time or the guidance they need to empower parents to establish healthy eating practices in their children. Based on existing evidence from epidemiologic and intervention research, the Nurturing Children's Healthy Eating collaboration, established by Danone Institute International, has identified four key themes that encourage and support healthy eating practices among children in the modern Western world. The first — positive parental feeding — explores how parenting practices and styles, such as avoiding food restriction, allowing children to make their own food choices, and encouraging children to self-limit their portion sizes, can influence children's dietary intake. The second — eating together — highlights the link between eating socialization through regular family meals and healthful diet among children. The third — a healthy home food environment — explores the impact on eating practices of family resources, food availability/accessibility, parental modeling, and cues for eating. The fourth — the pleasure of eating — associates children's healthy eating with pleasure through repeated exposure to healthful foods, enjoyable social meals, and enhancement of the cognitive qualities (e.g. thoughts or ideas) of healthful foods. This paper reviews the evidence leading to the characterization of these nurturing themes, and ways in which recommendations might be implemented in the home.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Background: Reductions in eating rate are recommended to prevent and treat obesity; yet, the relation between eating rate and energy intake has not been systematically reviewed, with studies ...producing mixed results.Objective: Our main objective was to examine how experimentally manipulated differences in eating rate influence concurrent energy intake and subjective hunger ratings.Design: We systematically reviewed studies that experimentally manipulated eating rate and measured concurrent food intake, self-reported hunger, or both. We combined effect estimates from studies by using inverse variance meta-analysis, calculating the standardized mean difference (SMD) in food intake between fast and slow eating rate conditions.Results: Twenty-two studies were eligible for inclusion. Evidence indicated that a slower eating rate was associated with lower energy intake in comparison to a faster eating rate (random-effects SMD: 0.45; 95% CI: 0.25, 0.65; P < 0.0001). Subgroup analysis indicated that the effect was consistent regardless of the type of manipulation used to alter eating rate, although there was a large amount of heterogeneity between studies. There was no significant relation between eating rate and hunger at the end of the meal or up to 3.5 h later.Conclusions: Evidence to date supports the notion that eating rate affects energy intake. Research is needed to identify effective interventions to reduce eating rate that can be adopted in everyday life to help limit excess consumption.
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CMK, GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
In response to the growing demand for healthier food options, food industries are setting high expectations for their products. Integrating consumer opinions in innovating bakery products with new ...dietary ingredients is vital for the success of bakery businesses. This study aimed to assess the eating habits and preferences of 180 customers of baked goods selected through systematic sampling. Data were analyzed using the Chi-square test of independence and descriptive analyses. Bread consumption frequency was significantly correlated with age, education and family size. Urban consumers preferred cookies, "Difo Dabo" ("Abesha Dabo"), cake and white bread. When purchasing baked goods, consumers prioritized quantity, taste, price, size and nutritional value. Females, the young, those with education beyond secondary level and larger family sizes prioritized price, while the young, higher-income individuals and those with higher education gave more preference to nutritional value. A higher preference for nutritious and organic ingredients was observed among younger, higher-income and more educated customers. They also held a positive perception of the health effects of nutrients in baked foods. The study’s findings provide insights for bakery businesses, guiding innovation through the incorporation of dietary supplements.
Protein and healthy aging Paddon-Jones, Douglas; Campbell, Wayne W; Jacques, Paul F ...
The American journal of clinical nutrition,
06/2015, Volume:
101, Issue:
6
Journal Article
Peer reviewed
Open access
Our understanding of the potential benefits and challenges of optimizing dietary protein intake in older adults continues to evolve. An overarching hypothesis generated during Protein Summit 2.0 was ...that consuming an adequate amount of high-quality protein at each meal, in combination with physical activity, may delay the onset of sarcopenia, slow its progression, reduce the magnitude of its functional consequences, or all of these. The potential benefits of young and middle-aged adults adopting a diet pattern whereby adequate protein is consumed at each meal as a countermeasure to sarcopenia are presented and discussed. For example, meeting a protein threshold (∼25–30 g/meal) represents a promising, yet still largely unexplored dietary strategy to help maintain muscle mass and function. For many older adults, breakfast is a carbohydrate-dominated lower-protein meal and represents an opportunity to improve and more evenly distribute daily protein intake. Although both animal and plant-based proteins can provide the required essential amino acids for health, animal proteins generally have a higher proportion of the amino acid leucine. Leucine plays a key role in stimulating translation initiation and muscle protein anabolism and is the focus of ongoing research. Protein requirements should be assessed in the light of habitual physical activity. An evenly distributed protein diet provides a framework that allows older adults to benefit from the synergistic anabolic effect of protein and physical activity. To fully understand the role of dietary protein intake in healthy aging, greater efforts are needed to coordinate and integrate research design and data acquisition and interpretation from a variety of disciplines.
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CMK, GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Food waste has been receiving much scholarly attention from the academic domain, non-profit organizations and governments as the environmental damages and financial losses it causes increase each ...day, prompting the decision-makers to take preventive measures. Most of the food waste occurs at the household-level, so understanding the causes of consumer-generated food waste will be more useful for prevention. This study aims to investigate both direct and indirect effects of consumers’ moral attitudes, knowledge of food conservation, eating habits, and shopping habits on food waste behavior. Structural equation modeling is employed to survey data gathered from 328 participants in Turkey. The results of the study reveal that moral attitudes have a direct effect on food waste behavior, eating habits, shopping habits, and knowledge of food conservation. Furthermore, shopping habits are shown to have a significant impact on food waste behavior. The analysis also provides evidence of indirect effects such that shopping habits mediate the relationship between moral attitudes and food waste behavior along with the relationship between knowledge of food conservation and food waste behavior. Moreover, the relationship between moral attitudes and shopping habits is mediated by knowledge of food conservation.
The results demonstrate that moral attitudes and shopping habits are two important determinants of food waste. When individuals believe throwing away food is wrong and doesn’t match with their self-image, the amount of food they waste decreases. Also, individuals who shop responsibly, and buy as much as they need, report less food waste. Efforts that aim to reduce food waste in households should focus on fostering strong moral attitudes against food waste and warning consumers about the negative consequences of excessive shopping.
•There is a negative relationship between moral attitudes and food waste behavior.•Consumers who do not shop more than needed, report less food waste.•Moral attitudes relate to knowledge of food conservation, shopping and eating habits.•Shopping habits have an indirect effect on food waste behavior.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
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