Objective: In light of COVID-19, leaders issued stay-at-home orders, including closure of higher-education schools. Most students left campus, likely impacting their employment and social network. ...Leaders are making decisions about opening universities and modality of instruction. Understanding students' psychological, physiological, academic, and financial responses to the shut-down and reopening of campuses can help leaders make informed decisions. Participants: 654 students from a large western university enrolled during the pandemic shutdown. Methods: Students were invited via email to complete an online survey. Results: Students reported stress, depression, loneliness, lack of motivation, difficulty focusing on schoolwork, restless sleep, appetite changes, job loss concerns, and difficulties coping. Most wanted to return to campus and felt social/physical distancing was effective but were mixed in terms of testing or masks. Conclusions: Moving to remote learning created physical and psychological stress. Students want to return to campus but do not want to take risk-reducing measures.
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DOBA, FSPLJ, IJS, IZUM, KILJ, NUK, OILJ, PILJ, PNG, SAZU, SIK, UILJ, UKNU, UL, UM, UPUK, VSZLJ
42.
Update of the Healthy Eating Index: HEI-2010 Guenther, Patricia M., PhD, RD; Casavale, Kellie O., PhD, RD; Reedy, Jill, PhD, RD ...
Journal of the Academy of Nutrition and Dietetics,
04/2013, Volume:
113, Issue:
4
Journal Article
Peer reviewed
Open access
Abstract The Healthy Eating Index (HEI) is a measure of diet quality in terms of conformance with federal dietary guidance. Publication of the 2010 Dietary Guidelines for Americans prompted an ...interagency working group to update the HEI. The HEI-2010 retains several features of the 2005 version: (a) it has 12 components, many unchanged, including nine adequacy and three moderation components; (b) it uses a density approach to set standards, eg, per 1,000 calories or as a percentage of calories; and (c) it employs least-restrictive standards; ie, those that are easiest to achieve among recommendations that vary by energy level, sex, and/or age. Changes to the index include: (a) the Greens and Beans component replaces Dark Green and Orange Vegetables and Legumes; (b) Seafood and Plant Proteins has been added to capture specific choices from the protein group; (c) Fatty Acids, a ratio of polyunsaturated and monounsaturated to saturated fatty acids, replaces Oils and Saturated Fat to acknowledge the recommendation to replace saturated fat with monounsaturated and polyunsaturated fatty acids; and (d) a moderation component, Refined Grains, replaces the adequacy component, Total Grains, to assess overconsumption. The HEI-2010 captures the key recommendations of the 2010 Dietary Guidelines and, like earlier versions, will be used to assess the diet quality of the US population and subpopulations, evaluate interventions, research dietary patterns, and evaluate various aspects of the food environment.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
Abstract
Context
Despite the importance of cultural beliefs in clinical practice, few systematic reviews have investigated how these beliefs influence food practices in pregnant women.
Objective
To ...explore the role of cultural beliefs in eating patterns and food practices among pregnant women, highlighting food recommendations, food taboos and restrictions, and their association with health.
Data Sources
A systematic review was conducted using the following electronic databases: PubMed, Scopus, CINAHL, PsycINFO, and Web of Science from May 2014 to May 2019.
Data Extraction
Articles were included if the studies included pregnant women, analyzed how cultural beliefs may influence eating patterns, were peer-reviewed articles with original data, published in the last 5 years, and in English or Spanish language. Quality assessment was also performed.
Data Analysis
A total of 544 articles were identified in the search and 24 were included in the final analysis (17 using qualitative design, 6 using quantitative design, and 1 with a mixed-design). These studies were predominantly from the African continent (n = 15). Our findings showed that culture is a key factor related to “taboos” and food restrictions, which are transmitted by the family or members of community, having a strong religious or spiritual influence. All these restrictions are related to the fear of unfavorable pregnancy outcomes such as the risk of abortion, dystocia, and congenital macrosomia, or are used to avoid child problems such as cutaneous and respiratory disorders.
Conclusions
Findings from this study indicate cultural beliefs are strongly associated with food patterns and eating habits in pregnant women. Administrators and health professionals should be aware of these beliefs to minimize problems in the perinatal period.
Eating Habits of Adolescent Students Omera Naseer; Fazal Mahmood; Masood Fazil ...
Journal of Rawalpindi Medical College,
12/2018
Journal Article
Peer reviewed
Open access
Background: To assess eating habits of adolescent students of Rawalpindi. Methods: In this descriptive study 276 students of both genders, aged between 13-16 yrs were selected through two stage ...cluster sampling technique. Data was collected by means of structured questionnaire. Questionnaire asked information regarding demographics and eating habits i.e. the type of the food group being consumed and the frequency of consumption of these foods, based on United States Department of Agriculture (USDA) food guide pyramid. Results: Majority( 75.7%) had unhealthy eating habits, while 19.9 had satisfactory and only 4.4% had healthy eating habits. Majority of the students(40.6%) ate fruits and vegetables 2-3 times a week, while 32.6% never drank milk and 13% never ate meat. Conclusion: Majority of the adolescent students had unhealthy eating habits and did not take the food groups as recommended by United States Department of Agriculture (USDA) food guide pyramid (FGP).
This article interprets the work of vegetarian Domingos of Castro Perdigão entitled “What to eat, adaptation of the vegetarian food system for use by Brazilians” published in Maranhão in 1918. ...Considered one of the first books dealing with vegetarianism in the state, the work highlights the connections between Brazilians and Portuguese for the construction of a vegetarian society. The text focuses on the difference in conceptions about vegetarianism in Portugal, with an eugenic bias, and in Maranhão, which is regionalized and adheres to local traditions. The work is analyzed according to the script of Perdigão's writing, which divided it into two parts. The first examines what the author classifies as vegetarian food and its fundamental rules, which revealed to us a man excited about vegetarian ideas, but also unorthodox in his meatless diets. The final part of our research focuses on the second and last part of the book, where the author dedicates himself to recipes and menus for the vegetarian public in Maranhão. In this section we find a vegetarian stuck with the food traditions of his land, but who struggles to change the eating habits of Maranhão, using his knowledge to produce elaborate recipes with typical fruits well known to the population. Finally, in Perdigão, we found the vegetarian in his own way and time.
The ability to perceive flavors begins in utero with the development and early functioning of the gustatory and olfactory systems. Because both amniotic fluid and breast milk contain molecules ...derived from the mother’s diet, learning about flavors in foods begins in the womb and during early infancy. This early experience serves as the foundation for the continuing development of food preferences across the lifespan, and is shaped by the interplay of biological, social, and environmental factors. Shortly after birth, young infants show characteristic taste preferences: sweet and umami elicit positive responses; bitter and sour elicit negative responses. These taste preferences may reflect a biological drive towards foods that are calorie- and protein-dense and an aversion to foods that are poisonous or toxic. Early likes and dislikes are influenced by these innate preferences, but are also modifiable. Repeated exposure to novel or disliked foods that occurs in a positive, supportive environment may promote the acceptance of and eventually a preference for those foods. Alternatively, children who are pressured to eat certain foods may show decreased preference for those foods later on. With increasing age, the influence of a number of factors, such as peers and food availability, continue to mold food preferences and eating behaviors.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
In March 2020, the COVID-19 pandemic led to a strict lockdown in France for 2 months, drastically changing the daily life of the population. We investigated changes in perceived diet quality and ...cooking practices during the lockdown in comparison with the preceding period. Between June 9 and 30, 2020, 2422 participants were recruited and completed a questionnaire regarding the evolution of their overall diet and cooking habits during the lockdown. Descriptive analyses showed that 41.5% of participants described dietary changes with a similar proportion reporting positive or negative changes (22.0% and 19.5%, respectively). The exceptional circumstances of the lockdown provided a positive opportunity for some people to improve their diet quality by spending more time cooking (54.8% of those reporting a positive change) or eating more fresh products, including fruits and vegetables (47.4%). By contrast, other participants reported a decline in their diet quality, mainly caused by poorer dietary choices due to the consumption of comfort food (50.3% of those reporting a negative change), snacking (40.1%), or food supply issues (35.9%). The lockdown led to a massive rise in home cooking with 42.0% of all participants cooking more frequently (vs 7.0% cooking less), as barriers such as time constraints were reduced. Using multivariate analyses, we found that this change in cooking frequency varied among population subgroups, especially in regard to financial situation, as individuals in financial difficulty tended to cook less. As home cooking has already been linked to better diet quality and thus health status, our results suggest that the lockdown increased social health inequalities. An adequate public health response is therefore needed to support nutritionally vulnerable populations.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Rabbit production is still small in Brazil and organization of its production chain is therefore necessary. The aim of this study was to investigate consumer perceptions of rabbit meat in the ...country. An online survey was conducted with 2614 participants. The responses were analyzed using the nonparametric Mann-Whitney U test. The survey revealed that the greatest acceptance of rabbit meat occurred in the population of adult men with a higher income and educational level who live in capital cities. Regional differences exist in Brazil. Consumption is more consolidated in the south region. The main limiting factor for rabbit meat consumption is the unavailability of the product. The limited availability of rabbit meat results in low consumption. Producers ensuring a regular supply of rabbit meat and verticalization by the industry are essential. These proposed actions were found to be even more important than demystify the image of the rabbit as a pet.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Durante la pandemia por COVID-19, el confinamiento, los cambios radicales en los hábitos de vida y las sospechas de contagio, favoreció el aumento de la vulnerabilidad al estrés. Con el objetivo de ...analizar la actividad física y la asociación con el estado nutricional, los hábitos nutricionales y la vulnerabilidad al estrés en estudiantes universitarios durante la pandemia por COVID-19, se realizó un estudio cuantitativo, no experimental, descriptivo, comparativo y transversal. La muestra estuvo constituida por 350 estudiantes, 207 mujeres y 143 hombres, que cursan carreras en Escuelas de Educación y Salud, de una universidad privada. Se aplicó la prueba de versión corta del IPAQ, la encuesta sobre hábitos alimentarios y la prueba de vulnerabilidad al estrés. Los hombres tienen MET más altos que las mujeres (p<0.001). Los pacientes obesos tipo I son menos vulnerables al estrés que el peso normal y el sobrepeso (p< 0.001). Los niveles altos de actividad física tenían hábitos alimenticios más saludables que la actividad física moderada o baja (p<0.001) y la actividad física alta en confinamiento tenía mayor vulnerabilidad a los niveles de estrés (p<0.001). Los hábitos alimenticios poco saludables fueron menos vulnerables al estrés que los hábitos alimenticios regulares o saludables (p<0.001). En conclusión, los estudiantes universitarios con niveles de actividad física más altos son más vulnerables al estrés en contextos de confinamiento, mientras que, estudiantes universitarios que presentan inactividad física y estados nutricionales menos saludable como obesidad tipo I, tienen menor probabilidad de vulnerabilidad al estrés en el mismo contexto.
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