Journal articles: 'Eating quality'

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Abraham, Suzanne F., Tani Brown, Catherine Boyd, Georgina Luscombe, and Janice Russell. "Quality of Life: Eating Disorders." Australian & New Zealand Journal of Psychiatry 40, no. 2 (February 2006): 150–55. http://dx.doi.org/10.1080/j.1440-1614.2006.01762.x.

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Objective: There is a lack of measurements with predictive validity that are specific for quality of life (QOL) in patients with eating disorders. Method: A total of 306 eating disorder patients treated as inpatients completed the Quality of Life for Eating Disorders (QOL ED): 109 at both admission and discharge from hospital, 65 at both admission and after 12months. Patients also completed well-validated measures of eating disorders, psychological dysfunction and general physical and mental QOL. QOL ED consists of 20 self-report questions that provide scores for the domains of behaviour, eating disorder feelings, psychological feelings, effects on daily life, effects on acute medical status and body weight, and a global score. Results: QOL ED domain scores correlated appropriately with previously validated wellknown measures of eating disorders, psychological dysfunction, general QOL and behaviour and body weight (p < 0.001). The QOL ED shows high reliability (Cronbach's alpha=0.93). All scores changed significantly and appropriately during inpatient hospital treatment and between admission and 12 months after discharge from hospital (p < 0.001). The scores differed for anorexia nervosa, bulimia, eating disorder not specified (EDNOS) and no diagnosis. All no diagnosis (recovered) domain and global scores were significantly different from all diagnoses scores (p < 0.001). Conclusion: This quick, simple instrument fulfils all potential uses for QOL assessments in the clinical and research settings associated with eating disorders, including outcome.

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Dalen, G. Akervold. "Assuring eating quality of meat." Meat Science 43 (January 1996): 21–33. http://dx.doi.org/10.1016/0309-1740(96)00052-6.

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YAMAMOTO, Yoshitaka, and Tsugufumi OGAWA. "Eating Quality in Japanese Rice Cultivars." Ikushugaku zasshi 42, no. 1 (1992): 177–83. http://dx.doi.org/10.1270/jsbbs1951.42.177.

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Nicklas, Theresa A., Tom Baranowski, Karen W. Cullen, and Gerald Berenson. "Eating Patterns, Dietary Quality and Obesity." Journal of the American College of Nutrition 20, no. 6 (December 2001): 599–608. http://dx.doi.org/10.1080/07315724.2001.10719064.

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Devlin, D. J., N. F. S. Gault, B. W. Moss, E. Tolland, J. Tollerton, L. J. Farmer, and A. W. Gordon. "Factors affecting eating quality of beef." Advances in Animal Biosciences 8, s1 (October 2017): s2—s5. http://dx.doi.org/10.1017/s2040470017001583.

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The most important factors known to influence the eating quality of beef are well established and include both pre- and post-slaughter events with many of the determinants interacting with each other. A substantial programme of work has been conducted by the Agri-Food and Biosciences Institute in Northern Ireland aimed at quantifying those factors of most importance to the local beef industry. Post-slaughter effects such as carcase chilling and electrical stimulation, ageing, carcase hanging and cooking method have been shown to have a significant impact on eating quality when compared with pre-slaughter activities such as animal handling and lairage time in the Northern Ireland studies. However, the effect of animal breed, particularly the use of dairy breed animals, was shown to significantly improve eating quality. Many of these factors were found to interact with each other.

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de la Rie, S. M., G. Noordenbos, and E. F. van Furth. "Quality of life and eating disorders." Quality of Life Research 14, no. 6 (August 2005): 1511–21. http://dx.doi.org/10.1007/s11136-005-0585-0.

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Nielsen, Jette, Grethe Hyldig, and Erling Larsen. "‘Eating Quality’ of Fish—A Review." Journal of Aquatic Food Product Technology 11, no. 3-4 (November 6, 2002): 125–41. http://dx.doi.org/10.1300/j030v11n03_10.

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Wehner, Todd C. "Taste and Quality of Burpless and Bitterfree Cucumbers." HortScience 33, no. 3 (June 1998): 534f—535. http://dx.doi.org/10.21273/hortsci.33.3.534f.

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Burpless cucumbers (Cucumis sativus L.) are listed in many seed catalogs as being milder for eating than the standard American slicing type. It has been suggested that burpless cucumbers 1) are genetically bitterfree, 2) cause less burping when eaten, or 3) are the marketing term for Oriental trellis cucumbers. The objective of this experiment was to determine whether burpless cucumbers are bitterfree, and whether they cause less burping when eaten. Bitterness of the plants was determined by tasting a cotyledon of six seedlings per cultivar. Burpiness of the fruits was determined in the field using two seasons (spring and summer) and two replications. Six judges evaluated three cultivars over two harvests by eating one half of a fruit of the three cultivars on three consecutive days (in random order). Burpiness was rated 0 to 9 (0 = none, 1–3 = slight, 4–6 = moderate, 7–9 = severe). `Marketmore 76' and `Tasty Bright' were normal-bitter, and `Marketmore 80' was bitterfree. Burpiness ratings were not significantly different for `Marketmore 76' (3.0), `Marketmore 80' (2.6), and `Tasty Bright' (2.5). Burpless cucumbers appear to be the American marketing term for Oriental trellis cucumbers.

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IRIE, Masakazu. "A review: Fat quality and eating quality of Wagyu beef." Nihon Chikusan Gakkaiho 92, no. 1 (February 25, 2021): 1–16. http://dx.doi.org/10.2508/chikusan.92.1.

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Warkup, C. C. "Improving meat quality: the blueprint approach." BSAP Occasional Publication 17 (January 1993): 63–67. http://dx.doi.org/10.1017/s0263967x00001312.

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AbstractConsumer demand for meat is strongly influenced by sensory aspects of meat quality, particularly visual appeal and eating quality. One of the most important of these traits is tenderness which is notoriously complex in origin and hence difficult to control. Potential interactions between diet, pre-slaughter handling, chill rate, muscle shortening during chilling and, therefore, toughness are presented to illustrate the complexity of controlling the trait. The final eating quality result is far from predictable. The Meat and Livestock Commission (MLC) has identified the enhancement of eating quality of beef and pork as important objectives for industry. It has produced and tested blueprint specifications which aim to summarize the ‘best state of the art’ regarding eating quality at each stage of the production and processing chain. The strengths and weaknesses of this approach are discussed. The standard blueprint specification for pork produced an improvement in tenderness of 0.6 scale points (P<0.001, scale = 1 to 8) over random retail purchases of pork chops and a significant reduction in variance. However, considerable residual variation remains, providing the opportunity for greater improvements to be made in the future.

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Tzischinsky, Orna, Itay Tokatly Latzer, Sigal Alon, and Yael Latzer. "Sleep Quality and Eating Disorder-Related Psychopathologies in Patients with Night Eating Syndrome and Binge Eating Disorders." Journal of Clinical Medicine 10, no. 19 (October 8, 2021): 4613. http://dx.doi.org/10.3390/jcm10194613.

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Night eating syndrome (NES) is an eating disorder (ED) characterized by nocturnal ingestion (NI), evening hyperphagia, morning anorexia, as well as mood and sleep disturbances. This study compared subjective and objective sleep quality and ED-related psychopathologies in patients seeking treatment for ED. Method: The sample was composed of 170 women, aged 18–68, who were referred for an ED assessment from 2011 to 2020. The participants were divided into three subgroups: NES-NI only (n = 30), NES+ binge eating (BE) (including binge eating disorders or bulimia nervosa (n = 52), and BE-only (n = 88). The measures consisted of a psychiatric evaluation, objective sleep monitoring measured by an actigraph for 1 week, a subjective sleep self-report, and ED-related psychopathology questionnaires. Results: Objective sleep monitoring revealed significant group differences, with higher sleep efficiency in participants with BE-only and longer sleep durations for the NES-NI only group. Subjectively, the BE-only group described a significantly lower sleep quality than either the NES-NI only or the NES+BE groups. ED-related psychopathology was lower in the NES-NI-only group. A stepwise linear regression revealed that general psychopathology (the brief symptom inventory total score) was a significant predictor of subjective sleep quality. Conclusion: NES-NI-only was correlated with less psychopathology, but with more subjective and objective sleep disturbances. These results lend weight to the supposition that NES lies on a continuum of ED psychopathologies, and that NES-NI-only appears to be a separate entity from NES+BE and BE-only in terms of its psychopathology.

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JINGU, Hideo, Yasuhiro KUMAOU, and Satomi KUNIEDA. "Sensory Evaluation of Flavor on Eating Quality." Journal of Japan Association on Odor Environment 38, no. 5 (2007): 346–51. http://dx.doi.org/10.2171/jao.38.346.

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Hibbert, Agnes, and Alison Loftus-Hills. "Eating well: quality matters for older people." Nursing Standard 10, no. 49 (August 28, 1996): 5–27. http://dx.doi.org/10.7748/ns.10.49.5.s72.

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Golding, J. B., P. Pristijono, M. Pearse, L. Spohr, and B. McGlasson. "VARIABILITY IN PEACH AND NECTARINE EATING QUALITY." Acta Horticulturae, no. 962 (October 2012): 499–507. http://dx.doi.org/10.17660/actahortic.2012.962.68.

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Hopkins, D. L., and E. S. Toohey. "Eating quality of conventionally chilled sheep meat." Australian Journal of Experimental Agriculture 46, no. 7 (2006): 897. http://dx.doi.org/10.1071/ea05309.

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The meat and eating quality of the M. longissimus et lumborum (LL) from 80 adult sheep carcasses was examined. Half of the carcasses were subjected to the full range of electrical inputs that are routinely used at the abattoir: immobilisation, spinal discharge and high voltage stimulation (HVS), whereas the other half of the carcasses were subjected to all electrical inputs except HVS. HVS significantly decreased the first pH values and increased the average predicted temperature at pH 6.0. When the shear force of samples aged for 1 day was examined (n = 77), there was a significant effect of stimulation, such that non-stimulated meat was tougher. For a reduced sample (n = 40), the most influential effect on shear force was aging, with no significant effect of stimulation or interaction between stimulation and aging. This was such that aging reduced the percentage of samples with a shear force above 50 N from 75% after 1 day to 17.5% after 7 days of aging for the 40 LLs. When the LLs were aged for 7 days, there was no effect of stimulation on eating quality traits including tenderness, flavour, juiciness or overall liking. Based on the data for the LLs aged for 7 days, a relationship between overall liking and the overall ranking score was derived. Predicted overall liking scores at each rating score were derived, from which it was determined that to achieve a rating score of 3 (good every day), the overall liking score had to be 57. There was a significant interaction between category (less or greater than 57) and stimulation, such that for the less than 57 category, the mean overall liking score was lower for samples from non-stimulated carcasses (46.1) than those from stimulated carcasses (54.4). In the greater than 57 category, there was no difference between stimulated and non-stimulated samples with mean overall liking scores of 67.2 and 70.8, respectively. In total, 14% of samples had overall liking scores below 57. These results show that the proportion of very poor samples is reduced with stimulation even with aging and this is a very important outcome.

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Layman, Donald K. "Eating patterns, diet quality and energy balance." Physiology & Behavior 134 (July 2014): 126–30. http://dx.doi.org/10.1016/j.physbeh.2013.12.005.

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Ngapo, Tania M., and Claude Gariépy. "Factors Affecting the Eating Quality of Pork." Critical Reviews in Food Science and Nutrition 48, no. 7 (July 10, 2008): 599–633. http://dx.doi.org/10.1080/10408390701558126.

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Lowe, D. B., A. Cuthbertson, D. L. M. Homer, and P. McMenamin. "Eating quality of beef from different breeds." Proceedings of the British Society of Animal Production (1972) 1994 (March 1994): 179. http://dx.doi.org/10.1017/s0308229600027240.

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1.Major changes have taken place in the beef industry over recent years - in particular, the introduction of several continental breeds which have the potential for producing larger and leaner carcases. The Canadian Holstein has also been used extensively in the dairy industry, replacing British Friesians, with the result that beef cross carcasses from the dairy herd have tended to be larger and have poorer conformation.2.As a consequence of these changes there is concern in the industry that beef of poorer eating quality is now being produced. For this reason, and to aid in the development of MLC's Blueprint for beef eating quality, this trial was set up in collaboration with Genus to evaluate the eating quality of two traditional British beef breeds and four continental breeds slaughtered at different fatness levels. 3.All progeny included in the trial were from Holstein Friesian type dams. They were sired by the following breeds:- Limousin (LM), Charolais (CH), Belgian Blue (BB), Piemontese (PM), Aberdeen Angus (AA) or Hereford (HF) and were finished on an 18 month beef production system.

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Van Oeckel, M. J., N. Warnants, and Ch V. Boucqué. "Factors affecting the eating quality of pork." Proceedings of the British Society of Animal Science 2000 (2000): 122. http://dx.doi.org/10.1017/s175275620000123x.

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A Belgian study shows that the five most important meat attributes for the consumers are as follows: quality, taste, freshness, absence of hormones and healthiness (Verbeke and Viaene, 1999). This corroborates with the results of a French survey by Touraille (1992), who found that sensory properties and security aspects (hormones) of meat are of paramount importance for the consumer. It is important to direct pork production towards an acceptable product adapted to the consumer's demand. The objective of this study is to evaluate in which way and how strong the sensory quality parameters are influenced by different factors.

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Hiza, Hazel A. B., Kristin L. Koegel, and TusaRebecca E. Pannucci. "Diet Quality: The Key to Healthy Eating." Journal of the Academy of Nutrition and Dietetics 118, no. 9 (September 2018): 1583–85. http://dx.doi.org/10.1016/j.jand.2018.07.002.

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Farmer, L. J., and D. T. Farrell. "Review: Beef-eating quality: a European journey." Animal 12, no. 11 (2018): 2424–33. http://dx.doi.org/10.1017/s1751731118001672.

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Kumcağız, Hatice. "The Relationship between Quality of Life and Eating Attitudes in Turkish High School Students." World Journal of Education 7, no. 6 (December 15, 2017): 57. http://dx.doi.org/10.5430/wje.v7n6p57.

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The aim of this study is to examine the relationship between quality of life and eating attitudes of adolescents. Thisstudy was designed as a correlational study. Participants were 640 voluntarily participating 15-18 years old studentsstudying at public high schools in Samsun, Turkey. Data was collected with the Quality of Life Scale for Childrenand Eating Attitudes Test. In the data analysis process, descriptive analysis and pearson correlation analysis for therelationship between life quality and eating attitudes were used. Simple linear regression analysis was also employedto see whether life quality predicts eating attitude scores. According to the study findings, there was a negative andstatistically weak relationship between life quality and eating attitudes. Also, it was revealed that adolescents’ qualityof life scores predicted their eating attitude scores. The study results were discussed with previous literature.

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Tabatabai, Marta, Julie Holland, Laura Curtis, and Michelle Neyman Morris. "The Relationship Between Intuitive Eating and Diet Quality in a College Population." Californian Journal of Health Promotion 19, no. 1 (September 8, 2021): 34–43. http://dx.doi.org/10.32398/cjhp.v19i1.2647.

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Many college students have nutrient poor and energy dense diets and are also more likely to experience poor body image, which can result in unsafe dieting behaviors for the purpose of managing weight. Intuitive eating is an alternative approach to dieting that focuses on physiological hunger and fullness cues, while eating for both satisfaction and health without restriction of any foods. This study examined the association between intuitive eating and diet quality in a college population. College students, aged 18-56 years, completed an online survey which assessed intuitive eating using the Intuitive Eating Scale-2 (IES-2) and diet quality using the Starting The Conversation (STC) simplified food frequency instrument. IES-2 total score was positively correlated with higher overall diet quality and was negatively correlated with fast food and chip consumption. Eating for physical rather than emotional reasons and body-food choice congruence IES-2 subscales were positively correlated with diet quality while the unconditional permission to eat subscale was negatively correlated with diet quality. Strategies that focus on eating for health and well-being and minimize emotional eating are associated with higher overall diet quality and may be incorporated in dietary interventions among college students aimed at promoting healthy behaviors.

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Zhang, Xincheng, Liangbo Fu, Yishan Tu, Huifang Zhao, Liuhui Kuang, and Guoping Zhang. "The Influence of Nitrogen Application Level on Eating Quality of the Two Indica-Japonica Hybrid Rice Cultivars." Plants 9, no. 12 (November 27, 2020): 1663. http://dx.doi.org/10.3390/plants9121663.

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Indica-japonica hybrid rice cultivars show great yield potential but poor eating quality and require more nitrogen (N) input relative to japonica rice. However, the effect of N levels on the eating quality of indica-japonica hybrid rice is little known. A field experiment was carried out to investigate the effects of four N levels on two indica-japonica hybrid rice cultivars (Yongyou12 and Yongyou17) differing in eating quality. The results showed that the contents of amylose chains and water-insoluble storage proteins, especially prolamin, increased largely under a high N level, leading to deterioration of the rice-eating quality, although a low N level (100 N kg/ha) had a less negative effect on the eating quality. Moreover, both of the indica-japonica hybrids had high ratios of inferior grains (IG), and the ratio of IG increased with the N level. Grain weight and the immature ratio of IG were reduced and increased with the N level, respectively, which are also factors for deterioration of the eating quality. The two cultivars differed greatly in the responses of eating quality to the N level, with Yongyou17 being more sensitive than Yongyou12. The current results indicated that a high N level deteriorates the eating quality of indica-japonica hybrid rice mainly due to a large increase of IG.

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Sun, Virginia, Jae Y. Kim, Nora Ruel, Joseph Kim, Dan Raz, Loretta Erhunmwunsee, Laleh Golkar Melstrom, Joseph Chao, Yanghee Woo, and Ruth McCorkle. "Quality of life and self-management strategies after gastroesophageal cancer surgery." Journal of Clinical Oncology 35, no. 4_suppl (February 1, 2017): 159. http://dx.doi.org/10.1200/jco.2017.35.4_suppl.159.

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159 Background: Gastroesophageal cancer surgery can result in significant morbidity and decreased quality of life (QOL). The profound physical changes and symptoms that affect eating/digestion can substantially alter psychological and social well-being. We aimed to describe QOL and dietary/behavioral self-management strategies after gastroesophageal cancer surgery. Methods: Patients who were 6-12 months post-resection completed surveys for QOL (EORTC-QLQ-C30), symptoms (EORTC-QLQ-OES18 or QLQ-STO22), diet modifications, and behavioral adjustments. Scores for validated measures were calculated according to guidelines, and summarized using descriptive statistics. Results: 31 patients (11 esophagectomy, 20 gastrectromy) participated in the study. Surgical approach was 71% minimally invasive (laparoscopic, robotic). Patients reported clinically meaningful (≥10 point difference) worse mean scores compared to reference population means for physical (73.3/100 esophagectomy, 78.3/100 gastrectomy vs. 89.8/100 reference populations), role (63.6/100, 73.3/100 vs. 84.7/100), and social functioning (62.1/100, 75.0/100 vs. 87.5/100). Eating problems (48.5/100) was the worst symptom for esophagectomy patients. Thereafter, problems with taste, cough, reflux, and dysphagia were reported frequently. For gastrectomy patients, eating problems was also the worst symptom (28.2/100), followed by body image disturbance, dry mouth, and pain. Time to comfort with eating after surgery was between 3-12 months. The most common behavioral adjustments include chewing food completely (96%), eating multiple meals per day (90%), controlling meal portions (87%), staying or sitting upright after meals (71%), staying at or close to home more (64%), and eating out less (55%). Conclusions: QOL is greatly reduced after gastroesophageal cancer surgery. Eating problems and associated symptoms persist 6-12 months after surgery. Patients used multiple self-management strategies to control eating problems and symptoms. These strategies varied greatly, suggesting that personalized interventions are necessary to help patients adjust to eating after surgery and improve QOL.

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Costa, Daniela Galdino, Cíntia Tavares Carleto, Virgínia Souza Santos, Vanderlei José Haas, Rejane Maria Dias de Abreu Gonçalves, and Leila Aparecida Kauchakje Pedrosa. "Quality of life and eating attitudes of health care students." Revista Brasileira de Enfermagem 71, suppl 4 (2018): 1642–49. http://dx.doi.org/10.1590/0034-7167-2017-0224.

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ABSTRACT Objective: To assess the quality of life and eating attitudes of health care students of the undergraduate programs of a public university. Method: Observational, cross-sectional, and quantitative study performed in a federal university. Three questionnaires were used for data collection: a socio-demographic and academic, the WHOQOL-BREF and the Eating Attitudes Test (EAT-26). Result: 399 students participated in this study, most women, average age of 22 years, average scores of EAT-26 of 15.12 and quality-of-life averages above 60 points in all domains. The students of the undergraduate program in Nutrition presented more inappropriate eating attitudes than other health care students; as the age evolves, vulnerability to inadequate eating attitudes increases; and the family income influenced negatively the quality of life in Physical and Social domains. Conclusions: Inadequate eating attitude diminishes the quality of life of health care students in all domains of the WHOOQOL-BREF.

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Lyzwinski, Lynnette Nathalie, Sisira Edirippulige, Liam Caffery, and Matthew Bambling. "Mindful Eating Mobile Health Apps: Review and Appraisal." JMIR Mental Health 6, no. 8 (August 22, 2019): e12820. http://dx.doi.org/10.2196/12820.

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Background Mindful eating is an emerging area of research for managing unhealthy eating and weight-related behaviors such as binge eating and emotional eating. Although there are numerous commercial mindful eating apps available, their quality, effectiveness, and whether they are accurately based on mindfulness-based eating awareness are unknown. Objective This review aimed to appraise the quality of the mindful eating apps and to appraise the quality of content on mindful eating apps. Methods A review of mindful eating apps available on Apple iTunes was undertaken from March to April 2018. Relevant apps meeting the inclusion criteria were subjectively appraised for general app quality using the Mobile App Rating Scale (MARS) guidelines and for the quality of content on mindful eating. A total of 22 apps met the inclusion criteria and were appraised. Results Many of the reviewed apps were assessed as functional and had moderate scores in aesthetics based on the criteria in the MARS assessment. However, some received lower scores in the domains of information and engagement. The majority of the apps did not teach users how to eat mindfully using all five senses. Hence, they were scored as incomplete in accurately providing mindfulness-based eating awareness. Instead, most apps were either eating timers, hunger rating apps, or diaries. Areas of potential improvement were in comprehensiveness and diversity of media, in the quantity and quality of information, and in the inclusion of privacy and security policies. To truly teach mindful eating, the apps need to provide guided examples involving the five senses beyond simply timing eating or writing in a diary. They also need to include eating meditations to assist people with their disordered eating such as binge eating, fullness, satiety, and craving meditations that may help them with coping when experiencing difficulties. They should also have engaging and entertaining features delivered through diverse media to ensure sustained use and interest by consumers. Conclusions Future mindful eating apps could be improved by accurate adherence to mindful eating. Further improvement could be achieved by ameliorating the domains of information, engagement, and aesthetics and having adequate privacy policies.

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Borelli, Julia, Giselle Pereira Pignotti, and Adrianne Widaman. "Examining the Relationship Between Intuitive Eating and Diet Quality Among College Students." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1290. http://dx.doi.org/10.1093/cdn/nzaa059_007.

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Abstract Objectives College students in the US tend to have low diet quality due to a confluence of interpersonal, intrapersonal, and environmental factors. Restrictive dieting is commonly used for weight management but often ineffective in the long term and can lead to dangerous eating behaviors. Intuitive eating is an adaptive form of eating that has gained interest as an alternative to restrictive dieting due to its successful use in eating disorder recovery and correlation with decreased body mass index in healthy populations. The objective of the current study was to identify if higher intuitive eating, as measured by the intuitive eating scale (IES-2), correlated with increased diet quality, as measured by the Healthy Eating Index 2015 (HEI-2015) in a college sample. Methods In this cross-sectional study, participants completed an online survey containing the IES-2 questionnaire which provides a total score for intuitive eating and four subscale scores representing the main behaviors of intuitive eating. The dietary intake of participants was assessed with up to three 24-hour diet recalls, which were completed over the phone. A total of 55 participants (40 females and 15 males) completed the survey and a minimum of two 24-hour diet recalls, which were used to calculate the HEI-2015. Independent sample t-test and Pearson's correlation were used for statistical analysis. Results The total IES-2 scores were higher for males than females (82.9 ± 8.1 vs. 76.3 ± 11.2, P = 0.04). The average total HEI-2015 score was 59.5 ± 15.1 and did not differ between gender (P = 0.93). The total IES-2 score was not significantly correlated with the total HEI scores (r = −0.218, P = 0.11), and one subscale of the IES-2, the Unconditional Permission to Eat subscale, was negatively correlated with the total HEI score (r = −0.418, P < 0.01) and BMI (r = −0.335, P < 0.05). Conclusions The results of the study do not support that intuitive eating is correlated with diet quality, furthermore, increased scores of the Unconditional Permission to Eat subscale of intuitive eating was correlated with a lower diet quality suggesting that intuitive eating and diet quality may be separate constructs that should be addressed individually. Funding Sources None.

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Most, Rebello, Altazan, Martin, Amant, and Redman. "Behavioral Determinants of Objectively Assessed Diet Quality in Obese Pregnancy." Nutrients 11, no. 7 (June 26, 2019): 1446. http://dx.doi.org/10.3390/nu11071446.

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Interventions to promote healthy pregnancy in women with obesity by improving diet quality have been widely unsuccessful. We hypothesized that diet quality is determined by eating behaviors, but evidence in women with obesity is lacking. We evaluated diet quality and eating behavior in 56 women with obesity (mean ± SEM, 36.7 ± 0.7 kg/m2, 46% White, 50% nulliparous) early in pregnancy (14.9 ± 0.1 weeks). Diet quality was objectively assessed with food photography over six days and defined by Healthy Eating Index. Eating behaviors were assessed by validated questionnaires. Women reported consuming diets high in fat (38 ± 1% of energy) and the HEI was considered “poor” on average (46.7 ± 1.3), and for 71% of women. Diet quality was independently associated with education level (p = 0.01), food cravings (p < 0.01), and awareness towards eating (p = 0.01). Cravings for sweets and fast foods were positively correlated with respective intakes of these foods (p < 0.01 and p = 0.04, respectively), whereas cravings for fruits and vegetables did not relate to diet intake. We provide evidence of the determinants of poor diet quality in pregnant women with obesity. Based on this observational study, strategies to improve diet quality and pregnancy outcomes are to satisfy cravings for healthy snacks and foods, and to promote awareness towards eating behaviors.

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Zervaki, Katerina, Nikolaos Yiannakouris, Despina Sdrali, and Vassiliki Costarelli. "Diet quality, disordered eating and health-related quality of life in Greek adolescents." Nutrition & Food Science 47, no. 4 (July 10, 2017): 511–21. http://dx.doi.org/10.1108/nfs-12-2016-0189.

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Purpose Health-related quality of life (HRQOL) is a subjective multi-dimensional concept referring to an individual’s perception of health and well-being in domains related to physical, mental, emotional and social functioning. The current study aims at investigating possible associations between dietary quality, disordered eating attitudes and HRQOL in Greek adolescents. Design/methodology/approach A total of 400 students (198 boys; 202 girls), 14-17 years old, were recruited from five high schools in the area of Kallithea in Athens, Greece. Standard anthropometric measurements were taken, and obesity classification was conducted using the International Obesity Task Force (IOTF) cut-off points. Students completed the KIDMED index, which evaluates the degree of adherence to the Mediterranean diet (MedDiet) as a diet quality index, the EAT-26 questionnaire, which assesses disordered eating attitudes and the KIDSCREEN-27 questionnaire for children and adolescents assessing perceived HRQOL. Findings Disordered eating attitudes are significantly negatively correlated with the total score of HRQOL (p < 0.01) and with the subcategories: psychological well-being (p < 0.01), parents and autonomy (p < 0.01) and school environment (p < 0.001), whereas adherence to the MedDiet was positively correlated with all the components and total score of HRQOL. Linear regression analysis revealed that adherence to the MedDiet (p < 0.05), total number of meals/day (p < 0.01) and number of meals with the family (p < 0.05) were significant predictors of HRQOL in adolescents. Research limitations/implications The convenient sampling of 400 students was conducted from five schools, from one municipality of Athens, Greece. Originality/value Adherence to the MedDiet positively affects important components of HRQOL in adolescents, whereas disordered eating attitudes has a negative effect. Identifying adolescents with low HRQOL is highly important because it could result in an early detection of individualised healthcare needs and possible non-diagnosed ill-health problems.

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Loy, J. Brent. "Improving Eating Quality and Storage Life in Acorn Squash." HortScience 40, no. 4 (July 2005): 1099B—1099. http://dx.doi.org/10.21273/hortsci.40.4.1099b.

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Acorn squash (Cucurbita pepo L.) is one of the three major classes of squash consumed in North America. Breeding improvements over the past 30 years have focused on more compact cultivars, earlier maturity, darker rind color, and powdery mildew tolerance (PMT). Our observations from sampling acorn squash from local supermarkets at different times during the year show that eating quality is highly variable, and most often, not acceptable. Our taste tests indicate that for acceptable eating, quality acorn squash should have °Brix of 10 or higher, flesh %DW above 16, and a smooth, nonfibrous texture. Most commercial cultivars fail to meet the above minimum criteria for quality. Proper harvest time is a major determinant of squash eating quality. To obtain adequate °Brix levels, squash should not be harvested until at least 50 days after pollination (DAP). If squash are harvested between 25 to 40 DAP and then stored for two or more weeks, °Brix levels may increase to acceptable levels, but some mesocarp reserves will be remobilized to developing seeds, reducing mesocarp %DW and lowering eating quality. A major goal of the squash breeding efforts at the University of New Hampshire has been to increase mesocarp %DW for obtaining more consistent eating quality. We have evaluated several experimental PMT hybrids during the past 5 years, and in some of these, flesh DW has averaged 17% or higher, and eating quality has been rated consistently very good. The adoption of better quality acorn cultivars together with implementing proper harvest times and storage conditions could appreciably increase per capita consumption.

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Payne, Claire E., Liselotte Pannier, Fiona Anderson, David W. Pethick, and Graham E. Gardner. "Lamb Age has Little Impact on Eating Quality." Foods 9, no. 2 (February 13, 2020): 187. http://dx.doi.org/10.3390/foods9020187.

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There is an industry wide perception that new season lamb has better eating quality than old season lamb. This study aims to identify differences in consumer eating quality scores between two age classes in lamb. Consumer eating quality scores from eight cuts across the carcass were evaluated from new season (NS; n = 120; average age = 240 days) and old season lambs (OS; n = 121; average age = 328 days), sourced from four different flocks. Cuts were grilled (loin, topside, outside, knuckle and rump) or roasted (leg, shoulder, rack) and scored by untrained consumers for tenderness, juiciness, liking of flavour and overall liking. There was no difference in eating quality scores between the two age classes for the loin, leg, shoulder and rack. This was similarly shown in the topside with the exception of juiciness scores where NS lambs were higher than OS lambs. There was also a lack of age difference in the outside with the exception of flock 3 where NS lambs scored higher than OS lambs for all sensory traits. Across all sensory traits, OS lambs received on average 2.8 scores lower for the knuckle and 3.1 scores lower for the rump compared to NS lambs. These results show little difference in eating quality between NS and OS lamb, and highlight the potential to develop high quality OS or “autumn lamb” products, with a similar premium price at retail as NS lambs.

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Pleasants, A. B., J. M. Thompson, and D. W. Pethick. "A model relating a function of tenderness, juiciness, flavour and overall liking to the eating quality of sheep meat." Australian Journal of Experimental Agriculture 45, no. 5 (2005): 483. http://dx.doi.org/10.1071/ea04106.

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A probabilistic model of consumer perception of sheep meat eating quality is constructed on the basis of a sensory score derived from consumer evaluation of tenderness, juiciness, flavour and overall liking. The model includes consideration of the variability of the sensory score within a mob, the probability that meat with a given sensory score will be perceived by the consumer as correctly classified, and the distribution of the average sensory score within an eating quality grade. Based on this information the model can calculate the frequency with which sheep meat given a sensory score that will fail to meet the consumer expectation of the allocated eating quality grade. The model provides a basis for integrating the information gathered on sheep meat eating quality to formulate a method of classification and to quantify the reliability of this classification. This information can be applied in a variety of ways to evaluate the efficacy, financial or otherwise, of a retailer adopting a given sheep meat eating quality classification based on the nominated eating quality score.

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HAMAMCI, Mehmet, Özgül KARASALAN, and Levent Ertuğrul İNAN. "Can personality traits, obesity, depression, anxiety, and quality of life explain the association between migraine and disordered eating attitudes?" Arquivos de Neuro-Psiquiatria 78, no. 9 (September 2020): 541–48. http://dx.doi.org/10.1590/0004-282x20200046.

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ABSTRACT Background: Few studies have explored the coexistence of migraine and disordered eating attitudes. Furthermore, the underlying pathophysiological mechanisms of migraine and disordered eating attitude comorbidity are not clearly understood. Objective: This study aimed to investigate the association between migraine and disordered eating attitudes in relation to personality traits, obesity, quality of life, migraine severity, depression, and anxiety. Methods: This study included 91 patients with episodic migraine and 84 healthy control subjects. Self-report questionnaires were used to evaluate anxiety, depression, migraine-related disability, personality traits, quality of life, and eating disorders. Results: The Eating Attitude Test (EAT) showed disordered eating attitudes in 21 patients (23.1%) in the migraine group and eight patients (9.5%) in the control group. Migraine-related disability, anxiety, depression, neuroticism, and quality of life scores were significantly worse in migraine patients with disordered eating attitudes compared to migraine patients without disordered eating attitudes. In migraine patients, eating attitude test scores were positively correlated with migraine-related disability, anxiety, depression, and neuroticism scores, and negatively correlated with quality of life scores. Conclusion: The association of migraine and disordered eating attitudes was shown to be related to depression, anxiety, quality of life and personality traits and may also indicate a more clinically severe migraine. To the best of our knowledge, there is no literature study that deals with all these relevant data together. However, neuropsychiatry-based biological studies are required to better understand this multifaceted association.

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Gontijo, Cristiana Araújo, Laura Cristina Tibiletti Balieiro, Gabriela Pereira Teixeira, Walid Makin Fahmy, Cibele Aparecida Crispim, and Yara Cristina de Paiva Maia. "Effects of timing of food intake on eating patterns, diet quality and weight gain during pregnancy." British Journal of Nutrition 123, no. 8 (January 6, 2020): 922–33. http://dx.doi.org/10.1017/s0007114519003398.

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AbstractStudies have suggested that meal timing plays a role in nutritional health, but this subject has not been sufficiently studied in pregnant women. We analysed the effect that timing of food intake has on eating patterns, diet quality and weight gain in a prospective cohort study with 100 pregnant women. Data were collected once per trimester: 4th–12th, 20th–26th and 30th–37th weeks. Food intake was evaluated using three 24-h dietary recalls, which were used to assess eating patterns and diet quality. Distribution of energy and macronutrient intake throughout the day was considered eating patterns. Diet quality was assessed using the Brazilian Healthy Eating Index-Revised. Weight gain was evaluated during each trimester. Women were classified as early or late timing of the first and last eating episodes if these values were below or above the median of the population, respectively (first eating episode = 08.38 hours; last eating episode = 20.20 hours). Generalised estimating equation models adjusted for confounders were used to determine the effects of timing of the first and last eating episodes (groups) and gestational trimesters (time) (independent variable) on eating patterns, diet quality and weight gain (dependent variables). Early eaters of the first eating episode have a higher percentage of energy and carbohydrate intake in morning and a lower at evening meals. They also have a better diet quality for fruit components when compared with late eaters of the first eating episode. Our results emphasise the importance of considering meal timing in the nutritional antenatal guidelines to promote maternal–fetal health.

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Bampton, P. R. "Relationships between taste panel assessment and meat quality in pigs." Proceedings of the British Society of Animal Science 1997 (March 1997): 106. http://dx.doi.org/10.1017/s1752756200595477.

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Eating quality of fresh pork is important to consumers and processors. To assess the effect of genetic selection and breed substitution it is necessary to examine the relationships between eating quality and performance and carcass traits.

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COSTA, Ana Júlia Rosa Barcelos, and Sônia Lopes PINTO. "BINGE EATING DISORDER AND QUALITY OF LIFE OF CANDIDATES TO BARIATRIC SURGERY." ABCD. Arquivos Brasileiros de Cirurgia Digestiva (São Paulo) 28, suppl 1 (2015): 52–55. http://dx.doi.org/10.1590/s0102-6720201500s100015.

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Background : Obesity decreases the quality of life, which is aggravated by the association of comorbidities, and the binge eating disorder is directly related to body image and predisposes to overweight. Aim: Evaluate association between the presence and the level of binge eating disorder and the quality of life of the obese candidates for bariatric surgery. Methods : Cross-sectional study analyzing anthropometric data (weight and height) and socioeconomics (age, sex, marital status, education and income). The application of Binge Eating Scale was held for diagnosis of Binge Eating Disorder and the Medical Outcomes Study 36-item Short-From Health Survey to assess the quality of life. Results : Total sample studied was 96 patients, mean age 38.15±9.6 years, 80.2% female, 67.7% married, 41% with complete and incomplete higher education, 77.1% with lower income or equal to four the minimum salary, 59.3% with grade III obesity. Binge eating disorder was observed in 44.2% of patients (29.9% moderate and 14.3% severe), and these had the worst scores in all domains of quality of life SF36 scale; however, this difference was not statistically significant. Only the nutritional status presented significant statistically association with the presence of binge eating disorder. Conclusion : High prevalence of patients with binge eating disorder was found and they presented the worst scores in all domains of quality of life.

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Edwards, S. A., E. A. Hunter, G. R. Nute, R. I. Richardson, J. E. Vipond, and G. Simm. "The eating quality of Scottish pigmeat - a whole chain approach." Proceedings of the British Society of Animal Science 2005 (2005): 58. http://dx.doi.org/10.1017/s1752756200009698.

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Whilst many of the on-farm factors identified as enhancing pigmeat meat eating quality are already standard commercial practice, variability in quality is still a problem whose reasons are poorly understood. Particular uncertainty exists about the effect on eating quality of increasing slaughter weight, a current development which facilitates reduced cost of production by spreading carcass overhead costs between more kg of saleable meat. However, this strategy means that pigs will be older at slaughter, which carries uncertainties about the risk of increased toughness and boar taint. In targeting a market for branded pigmeat of high eating quality, there may also be beneficial strategies for adoption in carcass selection and post-slaughter management. These questions were addressed as part of a research project on the improvement of meat eating quality in the Scottish red meat sector.

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Ferrer-Cascales, Rosario, Miriam Sánchez-SanSegundo, Nicolás Ruiz-Robledillo, Natalia Albaladejo-Blázquez, Ana Laguna-Pérez, and Ana Zaragoza-Martí. "Eat or Skip Breakfast? The Important Role of Breakfast Quality for Health-Related Quality of Life, Stress and Depression in Spanish Adolescents." International Journal of Environmental Research and Public Health 15, no. 8 (August 19, 2018): 1781. http://dx.doi.org/10.3390/ijerph15081781.

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This study examined the associations between eating or skipping breakfast and the quality of breakfast eaten on health-related quality of life (HRQOL), perceived stress and depression in 527 Spanish adolescents. Results showed differences in stress and two domains of HRQOL; Moods and Emotions and Parent Relations and Home Life between adolescent breakfast skippers and eaters, those having breakfast showing higher levels of stress and poor HRQOL. When breakfast quality was analyzed in breakfast eaters, adolescents who ate a good quality breakfast showed better HRQOL and lower levels of stress and depression than those who ate a poor or very poor quality breakfast. Further, breakfast skippers showed better HRQOL and lower levels of stress and depression than breakfast eaters who ate a poor or very poor quality breakfast. These findings indicate the importance of eating a good quality breakfast, rather than just having or not having breakfast. The conclusions of the present study are especially relevant for clinicians and nutritional educators, given the significant impact of breakfast quality on health-related quality of life, stress and depression observed in the adolescents studied.

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Winkens, LHH, LEM Elstgeest, T. van Strien, BWJH Penninx, M. Visser, and IA Brouwer. "Does food intake mediate the association between mindful eating and change in depressive symptoms?" Public Health Nutrition 23, no. 9 (January 20, 2020): 1532–42. http://dx.doi.org/10.1017/s1368980019003732.

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AbstractObjective:To examine mediation by (i) diet quality and (ii) diet quantity in the associations of mindful eating domains with 3-year change in depressive symptoms.Design:Depressive symptoms were measured with the Center for Epidemiologic Studies Depression scale at baseline and 3-year follow-up. Four mindful eating domains (Focused Eating; Eating in response to Hunger and Satiety Cues; Eating with Awareness; Eating without Distraction) were measured with the Mindful Eating Behavior Scale. Food intake was measured with a 238-item FFQ. Diet quality was defined as the Mediterranean Diet Score (MDS). Diet quantity was defined as total energy intake (kcal/d; 1 kcal = 4·184 kJ). Mediation analyses with percentile-corrected bootstrap confidence intervals were conducted to calculate indirect effects.Setting:Longitudinal Aging Study Amsterdam.Participants:Adults aged 55 years or above (n 929).Results:Diet quality (MDS) did not mediate associations of any of the four mindful eating domains with change in depressive symptoms. In contrast, total energy intake did mediate the associations with change in depressive symptoms for the mindful eating domains Eating with Awareness (indirect effects fully adjusted models: B = −0·014, 95 % CI −0·037, −0·002) and Eating without Distraction (B = −0·013, 95 % CI −0·033, −0·001), but not for the other two domains. Post hoc multiple mediation analyses showed similar results.Conclusions:Higher scores on two mindful eating domains were associated with a decrease in depressive symptoms through lower total energy intake. Diet quantity, but not diet quality, could be a possible underlying mechanism in the associations between mindful eating and change in depressive symptoms.

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Silva Neto, Luiz Vieira da, Luiz José Frota Solon Júnior, Francialda Marques Mota Vieira, and Leonardo de Sousa Fortes. "Prevalence of eating disorders indicators and their relationship with sleep quality in women who practice Brazilian jiu-jitsu: A pilot study." Salud mental 45, no. 5 (October 4, 2022): 237–42. http://dx.doi.org/10.17711/sm.0185-3325.2022.030.

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Introduction. The literature presents few findings on the relationship between sleep quality and eating disorders indicators, especially in women fighters. Objective. To compare the sleep quality among women who practice BJJ due to risk behaviors in eating disorders. Method. Twenty-six women who practice Brazilian Jiu-Jitsu (BJJ) participated in this study. After completing the Free and Informed Consent Form, the participants answered the instruments separately (Eating Attitudes Test and Pittsburgh Sleep Quality Index). Data were analysed using the unpaired T-test and Pearson’s linear correlation. Results. Twenty-six women who practice BJJ participated in the study. The first group had non-prevalence of eating disorders indicators (n = 14) while the second group had prevalence (n = 12). There was no correlation between sleep quality and eating disorders indicators in none of the groups. Similary, there was no statistical difference between the sleep quality of the two groups; however, both groups were poor sleepers. Discussion and conclusion. Findings suggest that the prevalence of eating disorders indicators is high in women who practice BJJ, however, we did find a significant correlation between eating disorder indicators and sleep quality. Thus, as this is a nascent topic, further research is needed to better clarify this phenomenon.

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Nansel, Tonja, Leah Lipsky, and Myles Faith. "Diet Quality and Weight Outcomes During Pregnancy and Postpartum: Relations with Dietary Restraint and Eating Competence." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1047. http://dx.doi.org/10.1093/cdn/nzaa054_119.

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Abstract Objectives Dietary restraint has been associated with greater gestational weight gain, but it is not known whether eating competence – a constellation of contextual skills, positive eating attitudes, food acceptance, and internal regulation – may mitigate this. This study examined associations of eating competence and restraint, and their interaction, with diet quality and weight during pregnancy and postpartum. Methods Participants (n = 292) completed the ecSatter Inventory (eating competence) and Dutch Eating Behavior Questionnaire (dietary restraint) in early pregnancy and 6-months postpartum. Pregnancy and postpartum Healthy Eating Index-2015 (HEI, and adequacy and moderation components) were calculated by pooling 24-hour diet recalls during each pregnancy trimester and during 2, 6, and 12 months postpartum. Linear and logistic regressions examined associations of eating behaviors with diet quality, excessive gestational weight gain, and postpartum weight retention, adjusted for sociodemographic covariates and parity. Multiplicative interaction terms tested the interaction of eating competence and restraint on diet quality and weight outcomes. Results During both pregnancy and postpartum, higher HEI was associated with greater eating competence (b = 0.33 ± 0.09, P < .001 and b = 0.26 ± 0.12, P = .03, respectively) and dietary restraint (b = 2.23 ± 1.00, P < .001 and b = 3.56 ± 1.27, P = .006, respectively). These associations were more consistently observed in adequacy versus moderation components. Eating competence was inversely associated with early pregnancy BMI (b = −0.15 ± 0.04, P = .001) but was not associated with gestational weight gain or postpartum weight retention. Restraint was not associated with weight outcomes. No interaction of eating competence with restraint on diet or weight outcomes was observed. Conclusions These findings suggest positive eating-related skills may be a promising intervention target. While some studies have linked dietary restraint with weight gain, we observed a positive association of restraint with diet quality and no association with weight outcomes. Consistency of these findings across the range of eating competence suggests dietary restraint may not promote obesogenic eating habits during pregnancy and postpartum. Funding Sources This research was supported by the NICHD Intramural Research Program.

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Bandoni, Daniel Henrique, Daniela Silva Canella, Renata Bertazzy Levy, and Patricia Constante Jaime. "Eating out or in from home: analyzing the quality of meal according eating locations." Revista de Nutrição 26, no. 6 (December 2013): 625–32. http://dx.doi.org/10.1590/s1415-52732013000600002.

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OBJECTIVE: The aim of this study was to evaluate the quality of meals consumed by workers from São Paulo according to eating location. METHODS: This cross-sectional study used the 24-hour recall to collect dietary data from 815 workers, including where the meal was consumed, and then grouped the meals by eating location: home, workplace cafeteria, and restaurant. Meal quality was assessed according to energy content and density, fiber density, and proportion of macronutrients, 10 food groups, and from sugar-sweetened beverages. These indicators and their respective eating locations were then included in linear regression models adjusted for gender, age, and education level. RESULTS: Meals consumed at workplace cafeterias had lower energy density, higher fiber density, and higher proportions of vegetables, fruits, and beans than those consumed at home. However, away-from-home meals contain more sugars, sweets, fats, and oils. CONCLUSION: Eating location influences diet quality, so dietary surveys should assess meals consumed away from home more thoroughly since meal quality varies greatly by food service.

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Abraham, Suzanne, and John Kellow. "Exploring eating disorder quality of life and functional gastrointestinal disorders among eating disorder patients." Journal of Psychosomatic Research 70, no. 4 (April 2011): 372–77. http://dx.doi.org/10.1016/j.jpsychores.2010.11.009.

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Pérez-Fuentes, María, María Molero Jurado, Ana Barragán Martín, África Martos Martínez, and José Gázquez Linares. "Association with the Quality of Sleep and the Mediating Role of Eating on Self-Esteem in Healthcare Personnel." Nutrients 11, no. 2 (February 2, 2019): 321. http://dx.doi.org/10.3390/nu11020321.

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In recent decades, organizational research has paid special attention to the mechanisms promoting the health and well-being of nursing professionals. In this context, self-esteem is a personal resource associated with well-being at work and the psychological well-being of nurses. The purpose of this study was to analyze the mediating role of eating on the relationship between sleep quality and self-esteem in nursing professionals. A sample of 1073 nurses was administered the Rosenberg General Self-Esteem Scale, the Pittsburgh Sleep Quality Index (PSQI), and the Three-Factor Eating Questionnaire-R18 (TFEQ-18). The results show that poor sleep quality and type of eating directly and indirectly affect self-esteem. Poor sleep quality lowered self-esteem through emotional eating and, even though emotional eating facilitated uncontrolled eating, this relationship had no significant effect on self-esteem. The findings of this study suggest that hospital management should implement employee health awareness programs on the importance of healthy sleep and design educational interventions for improving diet quality.

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Lapcharoensuk, Ravipat, and Panmanas Sirisomboon. "Eating quality of cooked rice determination using Fourier transform near infrared spectroscopy." Journal of Innovative Optical Health Sciences 07, no. 06 (October 21, 2014): 1450003. http://dx.doi.org/10.1142/s1793545814500035.

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The goal of this research was to study the relationship between the eating quality of cooked rice and near infrared spectra measured by a Fourier Transform near infrared (FT–NIR) Spectrometer. Samples of milled: parboiled rice, white rice, new Jasmine rice (harvested in 2012) and aged Jasmine rice (harvested in 2006 or during the period 2007–2011) were used in this study. The eating quality of the cooked rice, i.e., adhesiveness, hardness, dryness, whiteness and aroma, were evaluated by trained sensory panelists. FT–NIR spectroscopy models for predicting the eating quality of cooked rice were established using the partial least squares regression. Among the eating quality, the stickiness model indicated its highest prediction ability (i.e., [Formula: see text]; RMSEP = 0.65; Bias = 0.00; RPD = 1.87) and SEP/SD of 2. In addition, it was clear that the water content did not affect the eating quality of cooked rice, rather the main chemical component implicated was starch.

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Im, Hyo Hyeon, Hyungie Doo, Hyejin Chun, Eunkyung Suh, Kunhee Han, Chunyang Wang, and Miae Doo. "The Association Between Sleep Quality and Eating Habits among International Students in South Korea." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 209. http://dx.doi.org/10.1093/cdn/nzaa043_060.

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Abstract Objectives This study was performed to identify the relationship between sleep quality and eating habits change after going abroad for international students in South Korea. Methods Using self-report questionnaires, data on general characteristics, health-related variables, sleep pattern and eating habits after going abroad were collected from 225 international students (105 men; 120 women). Results More half of the international students experienced poor sleep quality [poor by PSQI (Pittsburgh Sleep Quality Index) = 52.0%]. Subjects who reported poor sleep quality had significantly higher total score of eating habits after going abroad (P-value < 0.001), the change of environment for dietary consumption (P = value = 0.010) and eating problems after going abroad (P-value = 0.001) than those who reporting good sleep quality. The high BMI (P-value = 0.043) and risk for overweight and obesity [odd ratio (95% CI) = 2.621 (1.301–5.280), P = value = 0.007] showed the subjects with poor sleep quality. Among subjects with worse eating habits after going abroad, the subjects with poor sleep quality increased their risk for overweight and obesity (OR = 3.433, 95% CI = 1.063–11.085, P = value = 0.039) compared to subjects with good sleep quality. However, those findings were not shown the subjects with better eating habits after going abroad. Conclusions The results of this study demonstrated that sleep quality was associated with eating habits after going abroad, and overweight and obesity among international students in South Korea. Funding Sources This study was supported by the Basic Science Research Program of the National Research Foundation of Korea (NRF-2019R1C1C1002149) funded by the Ministry of Science.

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Schwedhelm, Carolina, Leah M. Lipsky, Chelsie D. Temmen, and Tonja R. Nansel. "Eating Patterns during Pregnancy and Postpartum and Their Association with Diet Quality and Energy Intake." Nutrients 14, no. 6 (March 10, 2022): 1167. http://dx.doi.org/10.3390/nu14061167.

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This study investigates the relationship between meal-specific eating patterns during pregnancy and postpartum with maternal diet quality and energy intake. Participants in a prospective cohort study completed 24-h dietary recalls three times throughout both pregnancy and 1 year postpartum (n = 420). Linear regressions estimated the associations of eating frequency (number of daily main meals and eating occasions), meal and energy regularity (meal skipping and variation of daily energy intake), and intake timing patterns (distribution of energy intake throughout the day, derived using principal component analysis) with daily energy intake and diet quality (Healthy Eating Index-2015, calculated daily and overall, across both pregnancy and postpartum). Eating frequency was positively associated with energy intake and daily diet quality. Irregular meals were associated with lower energy intake in pregnancy but not postpartum and with lower pregnancy and postpartum diet quality. Energy irregularity was not associated with energy intake or diet quality. Higher postpartum diet quality was associated with a morning energy intake pattern (versus late morning/early afternoon or evening). Differences in these associations between pregnancy and postpartum suggest that efforts to support optimal energy intake and diet quality by modifying eating patterns may require specific strategies for pregnancy and postpartum.

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Crose, Ainslee, Alison Alvear, Stephanie Singroy, Qi Wang, Emily Manoogian, Satchidananda Panda, Douglas G. Mashek, and Lisa S. Chow. "Time-Restricted Eating Improves Quality of Life Measures in Overweight Humans." Nutrients 13, no. 5 (April 23, 2021): 1430. http://dx.doi.org/10.3390/nu13051430.

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Time-restricted eating (TRE) reduces weight in humans, but its effects on quality of life have not been well characterized. By performing a secondary analysis of a randomized clinical trial, we examined the effects of TRE (12-week intervention, 8 h eating window) vs. non-TRE (unrestricted eating) on quality of life (QoL) measures. Twenty subjects with overweight and prolonged eating window (mean (SD): 15.4 h (0.9)) were randomized to either 12 weeks of TRE (8 h eating window: (n = 11)) or non-TRE (n = 9). QoL data were collected with the 36-item Short Form Survey (SF-36) pre- and post-intervention. Given a two-way ANOVA model and post-hoc t-test analysis, the TRE group improved limitations due to emotional health post-intervention: +97.0 (10.0)) vs. baseline: +66.7 (42.2) (p = 0.02) and perceived change in health over the last year end intervention: +68.2 (16.2) vs. baseline: +52.3 (23.6) (p = 0.001) relative to baseline. The TRE group improved limitations due to emotional health TRE: +97.0 (10.0) vs. non-TRE: +55.6 (44.1) (p = 0.05) and perceived change in health (TRE: +68.2 (16.2) vs. non-TRE: +44.4 (31.6) (p = 0.04) relative to the non-TRE group at post-intervention (p < 0.025). In conclusion, 12 weeks of TRE does not adversely affect QoL and may be associated with modest improvements in QoL relative to baseline and unrestricted eating; these findings support future studies examining TRE compliance and durability.

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Wang, Kexin, Xiaoyu Lin, Wenyu Zhao, Xinru Fan, Wanying Yu, Zhuang Ma, Chenxu Yu, and Xiuping Dong. "Low‐temperature steaming improves eating quality of whitefish." Journal of Texture Studies 51, no. 5 (July 14, 2020): 830–40. http://dx.doi.org/10.1111/jtxs.12540.

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Journal articles on the topic 'Eating quality'

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