Background: All over the world the prevalence of dyspepsia is quite high. Various literature sources in western countries show that the prevalence of dyspepsia Various literature sources in western ...countries show that the prevalence of dyspepsia is in the range of 7-41% in 2009, but unfortunately only about 10-20% of patients seek treatment or medical help. The increasing condition of dyspepsia can cause various health problems such as decreasing quality of life and functional activity. Dyspepsia usually affects those of productive age. Objectives: This article was produced with the intention of examining the association between eating behaviors and the prevalence of dyspepsia in adolescents. Methods: This is a qualitative article written using a literature study through searches on Google, Google Scholar and Research Gate with the keywords “Eating Patterns and Dyspepsia”, “Types and Frequency of Eating and Dyspepsia”, and “Risk Factors for Dyspepsia”. The resulting articles were selected using the PRISMA flowchart. Results: There are still many teenagers who do not take care of their own health. Teenagers who still live with their parents sometimes still don't care about their health. Adolescents' eating habits, such as eating irregularly or experimenting with an unbalanced diet that is not recommended by health professionals, can lead to unfulfilled nutritional needs. Conclusions: Today's lifestyle of teenagers influences their eating habits. Teenagers who are preoccupied with schoolwork and other activities often delay eating or apply the wrong diet, which if left unchecked can trigger dyspepsia. There is a need for repeated education about the importance of fulfilling nutritional intake through regular eating habits to reduce dyspeptic symptoms.
Background: Major nutritional issues in today’s world are overweight and underweight which is greatly influenced by lifestyle choices and eating habits. Healthy eating and lifestyle habits are shaped ...during the adolescent period and become permanent, so adolescence is a crucial period for establishing long-term habits. This study aims to explore the correlation between college students’ eating habits and their Body Mass Index (BMI). Objectives: 1. To evaluate the prevalence of overweight and obesity among college students in Kerala. 2. To determine the association between the effects of eating habits and lifestyle factors on BMI. Methodology: A cross-sectional study was conducted among college students belonging to different professional colleges in Kerala from February 2023 to August 2023. A random sampling technique was used to select colleges in Kerala. A total of 502 students participated in the study. Study variables included sociodemographic data, BMI and eating habits assessed through a structured questionnaire. Participants who didn’t give consent were excluded from the study. Statistical analysis was done using SPSS v22. Results: The total number of students who participated in the study was 502 including 157 males and 345 females. Most of the students were belonging to the age group of 20-23 years. Female students formed the majority of study subjects (68.72%). According to the Asia Pacific BMI classification, 20.3 were found to be obese. Among the students, obesity was found more commonly among male students (30.6%) compared to female students (15.7%). Obese students were found to eat more under stress (51%) compared to students with normal BMI (30.3%) and it was found to be statistically significant (p Conclusion: The study showed that changing lifestyle patterns such as eating fatty foods and fried foods and eating under stress were found to have a direct impact on BMI.
Early childhood is a critical time for establishing food preferences and dietary habits. In order for appropriate advice to be available to parents and healthcare professionals it is essential for ...researchers to understand the ways in which children learn about foods. This review summarizes the literature relating to the role played by known developmental learning processes in the establishment of early eating behavior, food preferences and general knowledge about food, and identifies gaps in our knowledge that remain to be explored. A systematic literature search identified 48 papers exploring how young children learn about food from the start of complementary feeding to 36 months of age. The majority of the papers focus on evaluative components of children's learning about food, such as their food preferences, liking and acceptance. A smaller number of papers focus on other aspects of what and how children learn about food, such as a food's origins or appropriate eating contexts. The review identified papers relating to four developmental learning processes: (1)
to a food through repeated exposure to its taste, texture or appearance. This was found to be an effective technique for learning about foods, especially for children at the younger end of our age range. (2)
of food choice. Imitation of others' eating behavior was also found to play an important role in the first years of life. (3)
through flavor-nutrient and flavor-flavor learning (FFL). Although the subject of much investigation, conditioning techniques were not found to play a major role in shaping the food preferences of infants in the post-weaning and toddler periods. (4)
of foods. The direct effects of the ability to categorize foods have been little studied in this age group. However, the literature suggests that what infants are willing to consume depends on their ability to recognize items on their plate as familiar exemplars of that food type.
•An intervention programme was designed to teach children healthy diet and habits.•A new web app called “¿Cómo como yo?” (How do I eat?) was used.•Food neophobia score and healthy habits were ...compared among two European countries.•The intervention reduced food neophobia and improved children healthy food habits.•The success of the intervention was related to childreńs food neophobia score.
Healthy eating patterns in childhood promote optimal childhood health, growth and intellectual development. In this context, effective educational programmes to promote healthy eating habits during childhood are needed specially in countries where childreńs overweight and obesity are becoming a serious problem. The main aim of this study was to test the effectiveness of a full healthy eating intervention programme focused on the improvement of healthy habits of children from two European countries (Poland and Spain). For achieving this objective, a new web app named “¿Cómo como yo?” (How do I eat?) especially designed for school-aged children was used for collecting the data and for making recommendations of healthy eating habits after the questionnaires were completed. Although 407 Polish and Spanish primary school pupils completed the intervention, after data curation, 339 of them were included in the study. Our results showed that the educational intervention was useful to decrease food neophobia in children and to increase some healthy habits. The success of the healthy eating intervention programme was related to childreńs food neophobia score. The results allowed us to describe country-related differences in food neophobia, food acceptability, food habits and healthy knowledge. Finally, the healthy eating intervention programme has proved that a change in children eating behaviour is possible. In fact, our findings have implications for formulating several recommendations for educational programmes in different EU countries.
AimsObesity in children and young people in the United Kingdom is increasing in prevalence. The responsibility of paediatricians extends to the promotion of healthy eating; balanced nutrition being ...of increased importance for the unwell child. The presented study evaluates the food options readily available to children in a large district general hospital, against a healthy eating model as suggested by NICE Quality Standard 94.MethodFood options presented in hospital vending machines, served on the children’s ward and in the canteen were analysed for the proportion of healthy options and availability of nutritional information at the point of selection.ResultsVending machines; 22% of the items displayed clear nutritional information. Available products comprised of chocolate (28%), biscuits (21%), crisps (19%) and artificial drinks (11%). Natural drinks accounted for 4% of the contents. Ward; A daily menu is used throughout the hospital, serving only adult portions on the paediatric wards. The menu delineates healthy options with a heart symbol (37%), meals with high energy (31%), softer diet (46%), vegetarian options (56%) and gluten free options (54%). Full nutritional breakdown is available only on request. Canteen; Items produced on site have a ticket detailing energy, total fat, saturates, sugar and salt content per adult portion. 86 menu items were analysed. 68% of main dishes, 22% of sides, 80% of desserts and 57% of breakfast items were classified as ‘unhealthy’, (Department of Health guidance for nutritional labelling).ConclusionThe range of food available in hospital is skewed to an unhealthy predominance. Nutritional information is displayed inconsistently and with ambiguity, challenging parental decision making for healthier choices. A unified, comprehensible system is required throughout the catering services.ImplementationA collection of posters and leaflets designed to demonstrate the importance of healthy eating and exercise has been created to display across the hospital and distribute to parents and children to educate patient choices. In collaboration, work continues towards implementing the nationally recommended traffic light approach to food labelling across hospital catering services and adjusting the selection at vending machines to offer healthier options.
Assessment of nutrition and lifestyle of truck drivers Mikulec, Anna; Zborowski, Marek; Cisoń-Apanasewicz, Urszula ...
Journal of education, health and sport,
02/2023, Volume:
13, Issue:
Supplement Issue 2
Journal Article
Peer reviewed
Open access
Introduction
Man's lifestyle is of great importance for his health. Failure to comply with the rules of care for the physical and psychological sphere may be a risk factor for the development of ...lifestyle diseases. Drivers are a professional group that is particularly vulnerable to the influence of factors inconsistent with the principles of a healthy lifestyle, the most common of which are: improper habits and eating habits, the use of stimulants, insufficient physical activity, sedentary work, etc.
Aim
The aim of the study was to assess the diet and lifestyle of truck drivers.
Material and methods
The research tool was a questionnaire consisting of open-ended and choice questions concerning issues related to eating behaviors, regularity and frequency of eating meals, specific product groups, and health status. Based on the data provided by the drivers, the body mass index (BMI) was calculated.
Results
The respondents were dominated by men. Data analysis showed that some of them are overweight. Most of the respondents are characterized by proper eating habits related to the frequency and quality of the meals they eat. The most common ailments resulting from and related to the specificity of the work performed are back pain, nervousness, and sleep disorders.
Conclusions
There is a need to promote a healthy lifestyle among drivers, taking into account in particular the change and shaping of correct eating habits. The research can be the basis for further activities aimed at educating this professional group.
The objective of the study was to assess the quality of consumption of foods rich in antioxidants such as vitamin C, E and selenium in patients with diabetic retinopathy (DR). An observational, ...descriptive, cross-sectional study was carried out in 28 patients with DR from the Vision Institute, Hospital La Carlota, during February 2021. Volunteer patients over 20 years of age with DR were included. 60% were men, the mean age was 56 ± 13 years and proliferative diabetic retinopathy (PDR) was the most frequent. The most consumed foods were egg, onion and garlic. A deficient consumption of micronutrients was found in 63% of the cases, where the median consumption of vitamin C was 87.5 mg, vitamin E 13.9 mg, and selenium 36.7 mcg. In conclusion, there is a marked deficit in the consumption of foods with a high contribution of antioxidants in patients with DR.
Improving the food supply chain efficiency has been identified as an essential means to enhance food security, while reducing pressure on natural resources. Adequate food loss and waste (FLW) ...management has been proposed as an approach to meet these objectives. The main hypothesis of this study is to consider that the “strong fluctuations and short-term changes” on eating habits may have major consequences on potential FLW generation and management, as well as on GHG emissions, all taking into account the nutritional and the economic cost. Due to the exceptional lockdown measures imposed by the Spanish government, as a consequence of the emerging coronavirus disease, COVID-19, food production and consumption systems have undergone significant changes, which must be properly studied in order to propose strategies from the lessons learned. Taking Spain as a case study, the methodological approach included a deep analysis of the inputs and outputs of the Spanish food basket, the supply chain by means of a Material Flow Analysis, as well as an economic and comprehensive nutritional assessment, all under a life cycle thinking approach. The results reveal that during the first weeks of the COVID-19 lockdown, there was no significant adjustment in overall FLW generation, but a partial reallocation from extra-domestic consumption to households occurred (12% increase in household FLW). Moreover, the economic impact (+11%), GHG emissions (+10%), and the nutritional content (−8%) complete the multivariable impact profile that the COVID-19 outbreak had on FLW generation and management. Accordingly, this study once again highlights that measures aimed at reducing FLW, particularly in the household sector, are critical to make better use of food surpluses and FLW prevention and control, allowing us to confront future unforeseen scenarios.
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•A multivariable analysis on FLW behavior for the COVID-19 outbreak in Spain was done.•Short-term disruptions on eating habits influence food loss and waste (FLW) patterns.•Higher FLW generation rates (+12%) during early stages of the outbreak were observed.•Economic and environmental impacts rose notably, while nutritional quality decreased.•FLW reduction policies must consider future unexpected food disruption scenarios.
•Willingness to reduce meat consumption appears to be slowly rising in Denmark.•Meat reducers decrease their frequency of hot meals with meat considerably.•Climate and knowing (other) ...reducers/avoiders drive reduction.•Barriers were food neophobia, identity-incongruence, practicalities and habits.•Reduction strategies should be tailored to specific Stages of Change.
Lower meat consumption benefits public health and the environment. This study examined public willingness to reduce meat consumption in Denmark, and the drivers and barriers involved. An online survey (n = 1005), representative of the Danish population, carried out in 2019 measured meat dietary habits and willingness to reduce meat intake using the Stages of Change model, and barriers to, and drivers of, reduction. Approximately 3.5% of those surveyed did not eat meat (vegetarians/vegans), 57% had no intention to reduce their meat intake (with 5% planning to increase it). About 11.5% intended to reduce, and 27.5% had already reduced their meat intake (a slightly higher share than previously observed). Importantly, those stating that they had already reduced also ate significantly fewer meals with meat than those with no intention or an intention only. Drivers of meat reduction included awareness of the climate impact of meat and social networks containing meat reducers and avoiders. Barriers included food neophobia, identity incongruence, habitual behavior and practical difficulties. Strategies should focus on meat reduction, not exclusion, as completely removing meat from the diet was unpopular. As barriers and drivers differed with stage, we call for specialized campaigns. Consumers not intending to reduce meat intake could potentially be persuaded by climate awareness campaigns, and by promotion of small adaptations to familiar meals. Consumers intending to reduce meat intake may be prompted to do so by health awareness campaigns, changes to the choice architecture and increased availability of meatless meals.
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