Relevant bibliographies by topics / Food consumption habits

Academic literature on the topic 'Food consumption habits'

Author: Grafiati
Published: 10 December 2022
Last updated: 29 January 2023

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Journal articles on the topic "Food consumption habits"

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Pokharel, Tanka Maya. "Food Consumption Habits and Nutritional Status of Women and Infants." Journal of Health Promotion 7 (September 8, 2019): 91–98. http://dx.doi.org/10.3126/jhp.v7i0.25519.

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This paper attempts to find-out the existing knowledge of nutrition on food consumptions and dietary practices of women and infants. I have used the systematic review of the Hinari database which were published from 2012 April to 2018.These data show that women and infant food consumption behaviour and nutrition status is directly related to family food consumptions. Research shows that low cobalamin and folic acid was found in women before they conceive and folate deficiency was uncommon on food consumptions. Low intakes of iron are consistent with a high prevalence of an aemia seen in the six to twenty-four months of children. Food beliefs and practices tend to reduce women’s consumption of micronutrient-rich foods, such as dietary restrictions during menstruation, pregnancy and lactation. The research shows that are overlapping with these beliefs and practices on intra household allocation of food. The poor dietary practice among pregnant women which ranges from 39.3 percent to 66.1 percent have limited nutritional knowledge and wrong perception towards dietary behaviour. It was also found that basis underweight is greater in rural areas (31 percent) than in urban areas (23 percent). Those children whose mothers are illiterate are more than twice as likely to be underweight than the children whose mothers have at least basic education.
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Kuriakose, Dr shaji. "Changing Trends in Food Consumption Habits on Adolescent Overweight And Obesity." International Journal of Scientific Research 3, no. 2 (June 1, 2012): 93–94. http://dx.doi.org/10.15373/22778179/feb2014/30.

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Přívara, Andrej. "Food Consumption Habits and Food Security Challenges among Immigrants." Transnational Marketing Journal 7, no. 1 (May 27, 2019): 59–72. http://dx.doi.org/10.33182/tmj.v7i1.730.

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There is no single behaviour path for migrants after arrival in the destination country. The cases of their successful integration in the host country social environment are not rare, and healthy immigrant effect, indeed, often occurs showing that not always shift to the new living conditions, culture and food traditions preclude healthy food habits of the migrants. However, there are still many factors, both individual and social environment-related, which increase overweight and obesity risk. Quantitative and qualitative research findings have shown that food insecurity can be simultaneously a cause and a consequence of migration. Including religious identities, food has largely become a distinctive factor of the identities of individuals and communities. The distribution of eating habits from migrant source countries, in particular, from Africa to the host European countries is dramatically changing the European cultural dimension. Food has appeared to be one of the main factors of migrants’ integration in European countries. Food insecurity is a critical push factor. Current research emphasised that integration programmes should rely not only on basic language and cultural aspects but also on food, improving the contribution of the food traditions of migrants, while also inspiring in this field interactions and contributions via this medium among long-standing and newly-forming societies. This article focuses on key food challenges, which migrants face in destination countries and factors as causes of these challenges. We also discuss barriers to migration policy change and provide possible ways to mitigate these barriers.
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Gobena, Daniel Alemu, and Anbesse Girma. "Paradox of Food and Nutrition Insecurity in Food Surplus Area of Haramaya District, Eastern Ethiopia." Turkish Journal of Agriculture - Food Science and Technology 7, no. 10 (October 12, 2019): 1538. http://dx.doi.org/10.24925/turjaf.v7i10.1538-1540.2527.

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Food and nutrition insecurity are inability to access adequate amount of nutritious foods to meet dietary needs for a productive and healthy life. However, food and nutrition insecurity, in some part of Ethiopia, is very high though food is not scarce. Therefore, a survey was conducted to investigate food consumption and dietary habits of the population in the district. A questionnaire and focus group discussions were used for data collection. Data were collected on available food sources and habits of consumption in purposively selected four kebeles in the district. Data were specifically collected on utilization and eating habit of cereal grains, legumes, fruit, vegetables, and animal food sources. A total of 150 representative sample households were interviewed based on the population size of the study area. The result obtained from the survey indicated that cereal grains (34.9%), legumes & pulses (28.5%), fruit & vegetables (16.8%), meat and poultry (19.8%) products are commonly produced in many parts of the study area. The study indicated that the population entirely consumes cereal grains that are mainly sources of carbohydrate, with minimal consumption of other food types. Though there are surplus food items in the study area, there is poor utilization and undiversified consumption habit. This indicates that the area is vulnerable for food and nutrition insecurity. Therefore, knowledge on proper utilization of local existing food sources for enhancing food and nutrition security is essential. Awareness creation on benefits and preparation of balanced diet at household level from local food sources is a vital to improve food and nutrition security in the study area.
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Saragih, Rismeni. "PENGARUH KEBIASAAN KONSUMSI ENERGI, PROTEIN, DAN SENG TERHADAP KEJADIAN STUNTING PADA ANAK USIA SEKOLAH DASAR DI KECAMATAN SALAPIAN KABUPATEN LANGKAT TAHUN 2017." Jurnal Riset Hesti Medan Akper Kesdam I/BB Medan 2, no. 2 (December 1, 2017): 153. http://dx.doi.org/10.34008/jurhesti.v2i2.81.

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Stunting is one form of nutritional abnormalities in terms of body size characterized by a short body condition to exceed the -2SD deficit below the WHO standard. This study aims to determine the effect of consumption habits of energy sources, protein, and zinc to the incidence of stunting in school-aged children in Tanjung Langkat Village Kecamatan Salapian Kabupaten Langkat. This research is an observational analytic research with case control design. The number of research samples were 29 cases and 29 controls selected using stratified random sampling method. Data of energy consumption habits, protein, and zinc was done by interview using 24 hour food recall form and form food frequency and stunting data obtained from measurement of body height by using microtoise which processed by using Software WHO Anthroplus. Data analysis was done by univariante analysis, bivariate analysis, and multivariate analysis by using chi-square test and logistic regression test. The result of the analysis showed that there were three variables that had significant relation on the stunting event, energy consumption habits (p=0.036; OR=3.109), protein consumption habits (p=0.035; OR=3.148) and zinc consumption habits (p=0.002; OR=5,971). The most dominant factor influencing the stunting event is the consumption habit of zinc source with Exp. (B)=5.737. It is advisable to improve the provision of information and understanding to children and parents about the importance of consuming food sources of energy, protein, and zinc as well as expected to parents to pay attention and familiarize children consuming diverse types of food and suggested to the school to cooperate with puskesmas provide counseling related to the consumption of balanced nutritious foods, especially those that play a role in the growth of children.
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Nemeth, Nikolett, Ildiko Rudnak, Prespa Ymeri, and Csaba Fogarassy. "The Role of Cultural Factors in Sustainable Food Consumption—An Investigation of the Consumption Habits among International Students in Hungary." Sustainability 11, no. 11 (May 30, 2019): 3052. http://dx.doi.org/10.3390/su11113052.

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Food consumption plays a pivotal role in the economy and the health of individuals. Foods and meals, in addition to sustaining life, also have many functions in society, such as human bonding. The purpose of our study is to present a qualitative research method to show the role of food consumption in the culture of several ethnic groups, and to introduce the ways in which cultural factors influence eating habits and local food supply conditions. In the first part of the research, the sample was a mix of multiple nationalities. During our investigations, the main questions were: What do you think about the culture and value food consumption? What kind of food do you consume the most? What differences do you find in the habits of different ethnic groups, especially regarding their eating habits? In the second part, we asked the main actors of the local supply system (restaurants, buffets, shops) about the ways they track the demand of foreign students. Our results have been implemented into two different SWOT matrixes. We can conclude that such research on food consumption attitudes and community behavior is essential. Most of the interviewed students are interested in comparing their diet and cultural traditions to those of other nations’, and prefer local foods. The study proved that eating habits in Hungary have an impact on the eating habits of international students, and they changed them from several perspectives. The study found that dietary choices are complex decisions that have a significant environmental and social impact, but we need to add that thanks to the strong cultural background, the students can keep their sustainable eating and community values abroad, which can also strongly influence the development of the local food supply practices.
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Kołota, Aleksandra, and Dominika Głąbska. "Analysis of Association between Adolescents’ Food Habits and Body Mass Change in a Population-Based Sample: Diet and Activity of Youth during COVID-19 (DAY-19) Study." International Journal of Environmental Research and Public Health 19, no. 18 (September 18, 2022): 11772. http://dx.doi.org/10.3390/ijerph191811772.

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The COVID-19 pandemic may have contributed to food habit changes, including some negative ones that may increase the risk of overweight and obesity. The aim of the study was to analyze the association between adolescents’ food habits, body mass change, as well as physical activity level in a population-based sample within the Diet and Activity of Youth during COVID-19 (DAY-19) Study. The DAY-19 Study was conducted in a cohort of 1333 students (aged 10–16 years) recruited in schools after stratified random quota sampling of primary schools (sampling counties within voivodeships and schools within counties) in June 2020. The food habits were assessed for the period of the COVID-19 pandemic and the period before the COVID-19 pandemic while using Adolescent Food Habits Checklist (AFHC). The body mass changes were assessed based on body weight and height for the period of the COVID-19 pandemic and the period before the COVID-19 pandemic while using Polish growth reference values. The physical activity changes were assessed based on the subjective assessment of adolescents. It was stated that for female adolescents declaring body mass gain during the COVID-19 pandemic the highest AFHC purchase scores (healthy purchase habits) (p < 0.0001) were accompanied by the lowest AFHC consumption score (unhealthy consumption habits) (p < 0.0001), as well as for female adolescents declaring physical activity decrease during the COVID-19 pandemic the highest AFHC purchase scores (healthy purchase habits) were observed (p = 0.0333). It was stated that for male adolescents declaring physical activity increased during the COVID-19 pandemic, the highest AFHC consumption scores (healthy consumption habits) were observed (p = 0.0003). In the case of a majority of participants, the general food habits were unchanged, which was observed mainly for food habits associated with food preparation. More food habits changes associated with the COVID-19 pandemic resulting in body mass changes were observed in females than in male adolescents. Body mass gain during the COVID-19 pandemic in adolescents may have resulted from unhealthy consumption habits, accompanied by decreased physical activity, in spite of the fact that this sub-group presented healthy purchase habits, which was observed especially for female adolescents.
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Németh, Nikolett. "Cultural differences in food consumption: The experiences of international students." Analecta Technica Szegedinensia 13, no. 1 (June 25, 2019): 56–63. http://dx.doi.org/10.14232/analecta.2019.1.56-63.

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There is a great variety of foods eaten. It is obvious that foods play a very important role in the daily lives of individual nations. Foods and meals, however, serve not only the living, but also fulfil other functions in the given society. For example, food expression may be part of a social class, reveal income conditions, and express identity. The investigation was carried out on the topic by a qualitative method, in the form of an in-depth interview. The interviews were conducted by master students of the Szent István University in the framework of Multicultural Management subject, with non-Hungarian origin. A total of 65 in-depth interviews were conducted between 2017 and 2018. Interviewees were members of 22 nationalities. During the investigations, the main questions were: What type of food do you consume the most? What factors do you take into consideration when choosing foods? What differences do you find in the habits of the different ethnic groups, especially with regard to their eating habits? Most of the interviewees are interested in compare their diet and cultural traditions to other nations’ and prefer local foods. The study proved that eating habits in Hungary have an impact on the eating habits of foreign students, and they change them in several elements. The study found that dietary choices are a complex decision that has a significant environmental and social impact but need to say, thanks to the strong cultural background the students can keep their sustainable eating values in abroad. Keywords: culture, food choice, consumption
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Stroebele-Benschop, Nanette, Anastasia Dieze, and Carolin Hilzendegen. "Students’ adherence to dietary recommendations and their food consumption habits." Nutrition and Health 24, no. 2 (April 30, 2018): 75–81. http://dx.doi.org/10.1177/0260106018772946.

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Background: Habitual behavior rather than intention has been linked to food intake patterns. Aim: The purpose of this study was to examine the adherence to dietary recommendations in university students and to analyze whether habit strength predicts food consumption. Methods: A student sample of the University (University of Hohenheim) was recruited ( n = 103; age range 18–30 years). Habit strength for consuming the food groups fruits, vegetables, whole grains, milk, meat, convenience foods, sugary and savory snacks, water and sugar-sweetened beverages was measured using a questionnaire. Food intake was measured via a self-administered online food frequency survey two weeks later, which was then compared to dietary recommendations. For associations of habit strength and consumption, Kendall’s Tau-c correlation coefficient was calculated. Results: The majority of students failed to meet the recommendations for all food groups except meat, eggs, oil, fat, and water. Only 4.2% of men (15.4% of women) consumed the recommended daily amount of vegetables. Fruit recommendations were met by 20.8% of men (43.6% of women). Habit strength was significantly associated with the consumption of most food groups. Conclusion: Adhering to dietary recommendations appeared to be difficult. Educational efforts should be undertaken to improve students’ diet considering habit strength as an important determinant of food intake.
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Saragih, Rismeni. "PENGARUH KEBIASAAN KONSUMSI ENERGI, PROTEIN, DAN SENG TERHADAP KEJADIAN STUNTING PADA ANAK USIA SEKOLAH DASAR DI DESA TANJUNG LANGKAT KECAMATAN SALAPIAN KABUPATEN LANGKAT TAHUN 2018." COLOSTRUM : Jurnal Kebidanan 2, no. 1 (January 14, 2021): 32–43. http://dx.doi.org/10.36911/colostrum.v2i1.909.

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Stunting is one form of nutritional abnormalities in terms of body size characterized by a short body condition to exceed the -2SD deficit below the WHO standard. The result of Riskesdas in North Sumatra found that the prevalence of stands for province by 2013 was 42.5%, which means an increase of 0.2% from the state of 2010 (42.3%). The prevalence of stunting in Kabupaten Langkat is quite high (54.7%). This study aims to determine the effect of consumption habits of energy sources, protein, and zinc to the incidence of stunting in school-aged children in Tanjung Langkat Village Kecamatan Salapian Kabupaten Langkat. This research is an observational analytic research with case control design. The number of research samples were 29 cases and 29 controls selected using stratified random sampling method. Data of energy consumption habits, protein, and zinc was done by interview using 24 hour food recall form and form food frequency and stunting data obtained from measurement of body height by using microtoise which processed by using Software WHO Anthroplus. Data analysis was done by univariante analysis, bivariate analysis, and multivariate analysis by using chi- square test and logistic regression test. The result of the analysis showed that there were three variables that had significant relation on the stunting event, energy consumption habits (p=0.036; OR=3.109), protein consumption habits (p=0.035; OR=3.148) and zinc consumption habits (p=0.002; OR=5,971). The most dominant factor influencing the stunting event is the consumption habit of zinc source with Exp. (B)=5.737. It is advisable to improve the provision of information and understanding to children and parents about the importance of consuming food sources of energy, protein, and zinc as well as expected to parents to pay attention and familiarize children consuming diverse types of food and suggested to the school to cooperate with puskesmas provide counseling related to the consumption of balanced nutritious foods, especially those that play a role in the growth of children.
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Dissertations / Theses on the topic "Food consumption habits"

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Peck, Celeste 1956. "FOOD CONSUMPTION PATTERNS IN OBESE WOMEN." Thesis, The University of Arizona, 1987. http://hdl.handle.net/10150/276420.

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Wilcox, Dawn. "The effect of social pressure on eating habits of college students /." View online, 2008. http://repository.eiu.edu/theses/docs/32211131458615.pdf.

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Tschida, Anne-Marie. "The Wisconsin fresh fruit and vegetable program." Menomonie, WI : University of Wisconsin--Stout, 2007. http://www.uwstout.edu/lib/thesis/2007/2007tschidaa.pdf.

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Vicens, de Sanchez Lizette. "Dona Elena twenty-seven years later /." Access Digital Full Text version, 1986. http://pocketknowledge.tc.columbia.edu/home.php/bybib/10620084.

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Ede, James, Sophia Graine, and Chris Rhodes. "Moving Towards Sustainable Food Consumption : Identifying Barriers to Sustainable Student Diets." Thesis, Blekinge Tekniska Högskola, Sektionen för ingenjörsvetenskap, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-3354.

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Adopting more sustainable consumption habits has been identified as a necessary step in the progression towards a sustainable society. In the area of sustainable consumption, personal food behaviour represents a strong leverage point. University students have been identified as a strategic audience; habits established during this transformative period can track forward into later life. This study seeks to identify the barriers inhibiting students from eating more sustainably. Perceived benefits of eating more sustainably, student food preferences, and student definitions of sustainable food are also identified. Focus groups, surveys, and interviews were carried out at universities in Europe, North America and Australia. Results show that perceived cost of sustainable food and a lack of knowledge, time and availability were ubiquitous barriers preventing students from adopting more sustainable eating habits. In addition to gathering the perceptions of others, the authors’ understanding of the challenges and benefits of eating more sustainably was augmented by a month-long self-study. Results from the self-study show that it is feasible to eat more sustainably without incurring additional costs. Recommendations informed by the focus groups, surveys, interviews and self-study are made to help students overcome the barriers to eating more sustainably.
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Kang, Le. "Food consumption behaviour patterns of Chinese students registered at the Cape Peninsula University of Technology and the University of the Western Cape." Thesis, Cape Peninsula University of Technology, 2007. http://hdl.handle.net/20.500.11838/958.

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Thesis (MTech (Business Administration))--Cape Peninsula University of Technology, 2007
Chinese students study in South Africa on account of the English environment and cheaper tuition fees. Owing to the increased Chinese student population in South Africa, a potential Chinese food market is being mooted, and it is therefore necessary to undertake research to define this potential market opportunity in order to provide information to entrepreneurs who are interested in establishing a business in the Chinese food market in the Cape Metropolis. Chinese students who are studying at the Cape Peninsula University of Technology (CPUT) and the University of the Western Cape (UWC) will be the focus of the research. The main purpose of this study was to analyze the food consumption behaviour of these students and their attitudes towards Chinese and South African foods. A questionnaire survey was conducted to collect information on the demographic characteristics of Chinese students, their current food consumption habits and attitudes towards Chinese and South African food. The data collection and analysis was computed by means of the Statistical Package for Social Sciences methodology. The results reflected that students generally prefer not to eat at home and that they eat both Chinese and South African food alternately. Furthermore, the attitudes towards of the respondents towards Chinese and South African foods are influenced by factors such as freshness, convenience and availability.
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Sultan-Khan, Maria-Elena. "An Aboriginal Perspective of the Influences of Food Intake." Thesis, Université d'Ottawa / University of Ottawa, 2014. http://hdl.handle.net/10393/31720.

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Background: The purpose of this phenomenological study is to explore the existing research on the determinants and influential factors of eating decisions made by Aboriginal peoples and provide insight from the perspective of Aboriginal peoples living off-reserve in Ottawa, Ontario. Methods: This study was comprised of a convenience sample of 12 Aboriginal individuals from a local Aboriginal community centre. Participants were asked to conduct a personal food diary of their meals for a period of 3 days, followed by a one-on-one semi-structured interview. The interviews were designed to explore: 1) knowledge and perspectives of healthy eating 2) knowledge and perspectives of Health Canada’s Eating Well with Canada’s Food Guide – First Nations, Inuit and Métis, 3) perception of influential factors 4) self-efficacy and 5) common barriers in making food choices. Results: 1) Except for the senior participants, healthy food knowledge did not translate into healthy food choices for most participants; 2) Most participants had not seen a copy of the Eating Well with Canada’s Food Guide – First Nations, Inuit and Métis, and all participants felt they were not influenced by it when making eating decisions; 3) The main themes of influential factors were concluded to be: taste preference, availability, convenience, “had no choice”, health reasons, “easy to make”, low in cost, following a diet or “food schedule,” hunger or thirst, “needed something quick”, nearby location (of store or restaurant), being tired or lazy and being in a routine; 4) Most participants perceived themselves as having control over their eating decisions regardless of situational factors and level of motivation varied between participants; 5) Time, financial constraints, having a busy schedule and being unprepared for meals were identified as possible barriers. Conclusions: Either version of the food guide should be developed into a more flexible and convenient tool such as a mobile application. Local community centres should consider providing workshops in food preparation, and to strengthen skills such as understanding food labels of market foods to ease the transition to living off-reserve. Future Implications: Policy makers at the federal, provincial and municipal levels should work together and strengthen their communication strategies in order to coordinate the development and implementation of future interventions.
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Schmid, Neset Tina-Simone. "Environmental imprint of human food consumption : Linköping, Sweden 1870-2000 /." Linköping : Department of Water and Environmental Studies, Linköping University, 2005. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-3592.

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Folch-Serra, Mireya. "Communicating food images : women's consumption patterns and attitudes in a Mexican village." Thesis, McGill University, 1986. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=66167.

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Waller, Natalie. "Bloom : Thoughts for food— re-thinking the norms of (toxic) consumption and masculinity." Thesis, Linnéuniversitetet, Institutionen för design (DE), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-104112.

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An exploration of the idea that tangible change could be made in the world when norms are unsettled rather than reinforced or left untouched. Bloom focuses on creating a space for the individual to re-define the outdated, toxic norms surrounding masculinity to explore ‘what men can be’. This is tied into questioning ‘what food can be’ — now and in the future — in relation to the norm of consuming animal food products in western societies. In collaboration with people who have actively reduced their meat consumption or identify as plant based or vegan, I have aspired to use my practice as a visual communicator to illustrate connections and reveal hidden narratives of these individuals who are already challenging these norms as change agents within society. The outcome is the Bloom Box — an interactive box containing their stories visualised with ‘out of the norm’ plant foods.
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Books on the topic "Food consumption habits"

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Macfie, H. J. H. Food choice, acceptance and consumption. [S.l.]: Springer, 2012.

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Jussaume, Raymond Adelard. Food consumption profile of Qingtao, China. Pullman, Wash: IMPACT Center, College of Agriculture & Home Economics, Washington State University, 1996.

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den Hartog, Adel P., Wija A. van Staveren, and Inge D. Brouwer. Food habits and consumption in developing countries. The Netherlands: Wageningen Academic Publishers, 2006. http://dx.doi.org/10.3920/978-90-8686-667-0.

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Jussaume, Raymond Adelard. Food consumption in Seattle, Washington, and Kobe, Japan. Pullman, Wash: IMPACT Center, College of Agriculture & Home Economics, Washington State University, 1989.

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Corvo, Paolo. Food culture, consumption and society. London: Palgrave Macmillan, in the UK is an imprint of Macmillan Publishers Limited, 2015.

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Hartog, A. P. den. Food habits and consumption in developing countries: Manual for field studies. Wageningen: Wageningen Academic Publishers, 2005.

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van, Staveren Wija A., and Brouwer Inge D, eds. Food habits and consumption in developing countries: Manual for field studies. Wageningen: Wageningen Academic Publishers, 2006.

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Stewart, Hayden. Let's eat out: Americans weigh taste, convenience, and nutrition. [Washington, D.C.]: U.S. Dept. of Agriculture, Economic Research Service, 2006.

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Jingsu, Huang, ed. Nanchang yin shi: Nanchang yinshi. Nanchang Shi: Jiangxi ren min chu ban she, 2010.

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Warde, Alan. The practice of eating. Malden, MA: Polity Press, 2015.

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Book chapters on the topic "Food consumption habits"

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Shepherd, Richard, and Monique M. Raats. "Attitudes and beliefs in food habits." In Food Choice, Acceptance and Consumption, 346–64. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-1221-5_10.

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Birch, Leann L., Jennifer Orlet Fisher, and Karen Grimm-Thomas. "The development of children’s eating habits." In Food Choice, Acceptance and Consumption, 161–206. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-1221-5_4.

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Gorgitano, M. T., and V. Sodano. "Mediterranean diet and sustainable food habits: the case of Neapolitan children." In The ethics of consumption, 487–93. Wageningen: Wageningen Academic Publishers, 2013. http://dx.doi.org/10.3920/978-90-8686-784-4_77.

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Jawad, Laith A. "Sociocultural Aspects Influence Food Consumption Habits in Iraq: Management of Food Security." In Tigris and Euphrates Rivers: Their Environment from Headwaters to Mouth, 1625–33. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-57570-0_85.

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D’Addario, Marco, Massimo Labra, Silvia Mari, Raffaele Matacena, and Mariangela Zenga. "An analysis of the transaction towards sustainable food consumption practises during the Italian lockdown for SARS-CoV-2: the experience of the Lombardy region." In Proceedings e report, 121–26. Florence: Firenze University Press, 2021. http://dx.doi.org/10.36253/978-88-5518-304-8.24.

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This paper intends to investigate the behaviours adopted during this lockdown period due to SARS-CoV-2, in which most individuals have found themselves forced to carry out their daily lives within domestic boundaries, and compare them with previously practiced food-related habits. The aim is to understand whether strategies of buying, preparing and consuming food have changed with respect to established habits of 'ordinary' periods, and how these choices are linked to the psychological and emotional wellbeing/feeling experienced by individuals, to the physiological well-being of individuals and to social, environmental and economic sustainability. The analysis is based on the survey carried out by the Department of Psychology in collaboration with the interdepartmental center BEST4Food of Milano-Bicocca university.
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Wetherbee, Bradley, and Enric Cort√©s. "Food Consumption and Feeding Habits." In Marine Biology, 225–46. CRC Press, 2004. http://dx.doi.org/10.1201/9780203491317.ch8.

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"Food Consumption and Feeding Habits." In Biology of Sharks and Their Relatives, 255–80. CRC Press, 2012. http://dx.doi.org/10.1201/b11867-16.

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"Changing Patterns of Food Consumption in Central Kordofan, Sudan." In Changing Food Habits, 99–118. Routledge, 2013. http://dx.doi.org/10.4324/9780203059685-9.

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"Tasty Meals and Bitter Gifts: Consumption and Production in the Ecuadorian Andes." In Changing Food Habits, 143–62. Routledge, 2013. http://dx.doi.org/10.4324/9780203059685-11.

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"Alcohol Consumption between Community Ritual and Political Economy: Case Studies from Ecuador and Ghana." In Changing Food Habits, 163–88. Routledge, 2013. http://dx.doi.org/10.4324/9780203059685-12.

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Conference papers on the topic "Food consumption habits"

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Mohammed, Sara, Nosheen Meer, Saima Sheikh, and Abdelhamid Kerkadi. "Association between Sleep Duration, Food Consumption Patterns and Obesity among Adolescents in Qatar." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0221.

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Background: Recent research suggests that sleep duration contributes towards developing unhealthy dietary habits, which can lead to obesity. Further study in this field can provide a new direction in addressing this epidemic. Objective: To examine the association between sleep duration, food consumption pattern, and obesity in adolescents in Qatar. Hypothesis: Sleep duration and unhealthy dietary pattern may be positively correlated to obesity. Methods: This is a cross-sectional, descriptive and analytical study including 1161 adolescents aged 14-19 years from a representative sample of independent secondary schools in the state of Qatar. Validated questionnaire was used to collect data on sleep duration and frequency of intake of foods. Sleep duration was classified as short (< 6 hrs), sufficient (7-8 hrs) and long (> 9 hrs). Anthropometric indicators included body weight, height and waist circumference (WC) that were measured using standardized procedures. General obesity was defined according to International Obesity Task Force (IOTF) ageand gender-specific body mass index (BMI) reference values. Agespecific cutoff values for WC were used to define abdominal obesity. Factor loading matrix was used to categorize healthy and unhealthy foods. The association between the study variables was assessed using multiple regression analysis. Results: The mean frequency of food consumption was lower for students of shorter sleep duration regardless of the day of the week. Students who reported long sleep duration had higher mean frequency of consumption of unhealthy food (fast food, French fries, cakes/donuts, candy/chocolates, sugar-sweetened beverages). Females showed an unhealthier eating pattern as compared to males. Multiple regression analysis revealed that as the WC and BMI increased, consumption of healthy eating pattern decreased by 25% and 10 % respectively (p<0.001) Conclusion: Lack of sufficient sleep and decreased consumption of healthy foods have an association with increased risk of being obese among adolescents.
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TURCEA, Vlad Constantin. "FOOD TRENDS IN THE FIRST HALF OF 2020." In Competitiveness of Agro-Food and Environmental Economy. Editura ASE, 2022. http://dx.doi.org/10.24818/cafee/2020/9/16.

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The COVID-19 coronavirus outbreak has affected people around the world. In this short period of time, the critical situation became synonymous with medical, social and economic challenges. The results of several restrictions applied throughout the states resulted in major disruptions especially in working patterns, supply chains and food consumption. Uncertain times caused people actively change their usual habits especially diets. The present paper wants to track the trending food commodities of this already shaking half year of 2020, analyzing both global and local market trends, focusing on the FMCG sector, highlighting the opportunities and threats in order to make the short-term future lesser blurred in the food sector.
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Alnatsheh, Reem Bassim, Mahmoud Alomari, Omar Khabour, Karem Alzoubi, and Esra'a Keewan. "Changes in Dietary Habits and Eating Behaviors during COVID-19 Induced Confinement." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0311.

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The purpose of this study was to evaluate the dietary habits (DH) and eating behaviors (EB) among adults during COVID-19-induced confinement. For this purpose, an online survey designed to assess the change in DH and EB during April and May of 2020 was distributed using various social media platforms. A total of 1844 participants aged 18-72 years completed the survey. The results outlined an increase (42.5-61.8%) in most of the DH and EB examined in the current study in the majority of the participants. Among these changes, increased (p<0.05) prevalence of fruit and vegetable, immune boosters, water, and hot beverage consumption as well as decreased (p<0.05) eating in restaurants and fatty food consumption, suggest a positive change. Conversely, a greater (p<0.05) percentage of the participants reported an increase in high-calorie food consumption and late night eating indicating a risky behavior for obesity and subsequent chronic complications. Additionally, age, gender, obesity, education, income, and job type seem to contribute (p<0.05) to the changes in DH and EB. Overall, COVID-19-induced confinement seems to compel adults to adopt a specific DH and EB. Though most of these changes were positive, some were negative. The study provides crucial information to design subpopulation recommendations and developmental programs for adults under such conditions.
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NICOLAE, Cristina-Andreea, and Mihai Ioan ROȘCA. "FOOD AND SUSTAINABILITY – ROMANIANS’ EXPECTATIONS." In Competitiveness of Agro-Food and Environmental Economy. Editura ASE, 2022. http://dx.doi.org/10.24818/cafee/2021/10/02.

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The production, processing and distribution of the food we buy and eat put a strain on the environment and the health of the planet. For this reason, by taking a closer look at our eating habits and reconsidering the food we consume, we can significantly reduce our environmental footprint. Using the data sets from the most recent Special Eurobarometer report, the main goal of this paper is to offer a fresh and updated perspective regarding the food shopping and consumption behaviour of Romanian citizens. To understand the attitudes of Romanians towards food and sustainability, this study aims to uncover what are the main factors that drive food purchases and examine what would help citizens adopt a healthy and sustainable diet. Data analysis revealed that when purchasing food, Romanians put taste, food security and price above sustainability matters. Furthermore, Romanians are more likely to adopt a healthy and sustainable diet for personal reasons (their own health), rather than the protection of the environment. Responses are compared between different sociodemographic groups and with other countries from the European Union. These findings can guide the development of national educational strategies that can limit environmental degradation in Romania and lead to real behavioural changes.
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Plavina, Liana. "Healthy Diet and Regular Physical Activities for Support Endurance and Fitness." In 15th International Scientific Conference "Rural Environment. Education. Personality. (REEP)". Latvia University of Life Sciences and Technologies. Faculty of Engineering. Institute of Education and Home Economics, 2022. http://dx.doi.org/10.22616/reep.2022.15.026.

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Balanced diet and regular physical activities are essential for support health status, physical fitness and endurance, and decrease the risk of health disorders and morbidity. Balanced diet that cover physiological requirements and needs is a very important for support physical fitness and improve the quality of recovering processes after physical load. Knowledge and skills of individuals allow making good and right choice of daily essential nutrients and keeping optimal health status and improve physical endurance. The aim of the study to analyse cadets` daily dietary habits and knowledge in nutritional education on the base of questionnaire and elaborate adapted to respondents. Cadets` daily dietary habits and knowledge in nutritional education analysed on the base of questionnaire that elaborated and adapted to respondents of study group. The study group included 73 persons of both gender (male N= 65, and female N= 7) in aged from 20 years until 35 years. Questionnaire included 22 questions about daily dietary habits, menu planning, nutrients levels, food products consumption, and composition. Only 30.5 % of respondents interested into eating adapted dietary patterns and follow to dietary recommendations. Supervision of dietary habits, water consumption, dietary patterns are essential for health capacity support done by 73.6% of respondents. Quality and quantity characteristics of dietary patterns are essential for support physical and mental activity. Balanced and moderate diet is essential for improving working capacities, diminished fatigue, improve concentration capacities and support mental activity as a result provide wellbeing and welfare of individuals.
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Andaque, Gentil A., Olívia Pinho, J. Santos Baptista, Jacqueline Castelo Branco, and Elizabete Nunes. "The occurrence of accidents and injury in mining shift worker influenced by food intake, a short review." In 4th Symposium on Occupational Safety and Health. FEUP, 2021. http://dx.doi.org/10.24840/978-972-752-279-8_0065-0072.

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Introduction: Identifying factors that contribute to occupational accidents has been a general concern of companies in the present millennium. One of the factors identified is the quality and quantity of food, as well as meals times. In this context, the present systematic review aimed to identify how food intake influences the occurrence of accidents in shift work, with some focus, although not exclusive, on the mining industry. Methodology: The research-based literature was carried out in four electronic databases: Medline/PubMed, Science Direct, Scopus and Web of Science. Have been combined the following words “occupational accident” and “food intake”; “mining injury” and “food choice”; “meal timing” and “workplace”; “eating at night” and “mining injury”;“Circadian rhythm” and “diet shift”; “Food safety” and “ Health risk”; “workplace accidents” and “food choice”. Results: It was possible to identify 24 articles related to food intake. To better understand the analysis, the results were organized into five groups: Author surname and year, Study type, Accidents/injury causes, risk factor, Conditions for accidents/injuries to occur. Through the groups of causes, it was possible to regrouped on three, which facilitated the discussion of the topic; food choice n=10 (42%) articles, eating habits n=9 (37.5%), and emotional commitment n=5 (20.5%), showed the relativity of food intake causes for the occurrence of accidents and illnesses in shift workers. Discussion: The reviewed articles demonstrated that the materialisation of accidents was due to the relationship between food intake and consumption of nutrient-poor foods in shift work. That can develop chronic diseases, metabolic disorders such as blood pressure abnormalities, blood sugar fluctuation (dyslipidemia, dysglycemia), and obesity, neurobehavioural performance. Foods contain high content As, Cd, Cr, Hg, Fe, and Mn above the recommended standards by the FAO/WHO. Sleep disturbance during the 12-hour shift interferes with circadian rhythm and, consequently,with performance. These factors can be related to food and the precarious physical environment, increased workload, fatigue and poor diet, especially at night. Conclusion: In conclusion, the study demonstrated how food intake impacted workers' health on shifts but did not determine the causes or risk factors contributing to accidents/injuries. Further studies are needed to demonstrate a direct relationship which the risk factor of food intake and causes accidents/injuries.
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Ropitasari, Ropitasari, Fanny Kartika F, Rachmi Fauziah R, and Sri Anggarini. "Breakfast and Hemoglobin Level among Female Junior High School Student In Surakarta, Central Java." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.02.52.

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Background: Physical activity among school-age adolescents make them skipping the breakfast. Skipping breakfast can cause a loss of energy and nutrients needed for hemoglobin (Hb) synthesis. This study aimed to examine the effect of breakfast on anemia levels among female adolescent. Subjects and Method: A cross-sectional was conducted by involving 30 female adolescent aged 13-15. The study subjects were divided into 30 female adolescent had breakfast group and 30 female adolescent had no breakfast group. Breakfast was the consumption of food and side dishes from waking up until 10:00 AM. The dependent variable was Hb level and the dependent variable was breakfast. The data were collected by measuring the HB level and questionnaire. The data then analyzed using Chi-square test. The association between breakfast habits and hemoglobin levels was analyzed by means of the Gamma Somers test. Results: The breakfast habit increased the Hb level among female adolescent (OR= 1.75; p= 0.003), and it was statistically significant. Conclusion: Female adolescent with a good breakfast habit increase the Hb level and prevent the anemia. Keywords: breakfast, female adolescent, hemoglobin levels Correspondence: Ropitasari. Diploma III of Midwifery, Universitas Sebelas Maret, Surakarta. Jl. Ir. Sutami 36A, Surakarta 57126, Central Java, Indonesia.Email: ropita.uns@gmail.com. Mobile: 08222023585 Ropitasari, Fanny Kartika DOI: https://doi.org/10.26911/the7thicph.02.52
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Sari, Indri Kartiko, Diah Mulyawati Utari, and Shigeru Yamamoto. "Weight Management with Daily Consumption of Recommended Vegetable Intake among Overweight Women in Jakarta." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.04.15.

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ABSTRACT Background: Strengthening health promotion and disease prevention will provide extraordinary benefits. Promoting health and preventing diseases are major investments in reducing the burden of public health services. As part of Gerakan Masyarakat Hidup Sehat (GERMAS), the intake of vegetables and fruits of 250g and 150g is recommended to maintain health through lifestyle improvements from daily eating habits. This study aimed to observe the effect of daily consumption of recommended vegetables intake among overweight women in Jakarta. Subjects and Method: This was an experiment study. Twenty overweight women aged 55-year-old was selected for this study. The dependent variables were body weight, body mass index (BMI), and energy intake. The independent variable was vegetables consumption. 400 g vegetables were added into their daily meals for three weeks. Body weight and BMI were measured using weight scale. Energy intake were measured by the 3-day food records over 24-hour recall. Mean difference of body weight, body mass index, and energy intake before and after treatment were analyzed by t-test. Results: Women body weight (kg) after treatment (Mean=62; SD=6) was lower than before (Mean=64; SD=6.4) and it was statistically significant (p=0.001). BMI (kg/m2) after treatment (Mean=28.4; SD=2.4) was lower than before (Mean=29.3; SD=2.5) and it was statistically significant (p=0.001). Energy intake (kcal) after treatment (Mean=1,608; SD=130) was lower than before (Mean=2,080; SD=302) and it was statistically significant (p=0.001). Conclusion: Vegetables intake is commended intake of vegetables and fruits can help weight management in overweight women by reducing energy intake and increasing fiber intake. Keywords: weight management, vegetable intake, overweight, BMI, overweight Correspondence: Indri Kartiko Sari. Graduate School of Human Life Science, Jumonji University. Saitama, Japan. Email: indri.kartiko@yahoo.com. Phone: +6285691068652 DOI: https://doi.org/10.26911/the7thicph.04.15
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Hanus, Gabriela. "WILL COVID-19 CONTRIBUTE TO AN INCREASE IN COCOONING IN THE NUTRITIONAL BEHAVIOUR OF POLES?" In NORDSCI Conference Proceedings. Saima Consult Ltd, 2021. http://dx.doi.org/10.32008/nordsci2021/b2/v4/16.

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The social, economic and technological changes that have occurred in the last decade have substantially altered consumers’ eating behaviour. The objective of this study was to identify and describe cocooning as a new phenomenon in the food choices of Polish consumers and the factors that shape it, with particular stress on the possible impact of the COVID-19 pandemic on this trend. For this purpose, primary and secondary tests were carried out. The primary studies examine the level of cocooning in consumer’ food choices, while secondary data analysis focuses on finding a relation between this phenomenon and the COVID-19 pandemic. The direct research was conducted by means of the survey method on a sample of 660 Poles in 2018. The survey carried out among Poles has shown that cocooning is rather poorly noticeable in the eating behaviour of consumers. This trend is observable predominantly in the behaviour of young people who are rather highly educated city residents; however, this depends on the type of activity related to cocooning. On the basis of secondary research, it has been shown that anxiety and a disturbed sense of public and social security are one of the most important factors that may affect the development of cocooning in consumer behaviour. The COVID-19 pandemic that hit the world in 2020 has evoked this kind of feeling in many consumers, which has been aggravated by the restrictions imposed by the state. Owing to the restrictions, social isolation increased and Poles have transferred many activities home, thus forming new habits, which may have a strong impact on their consumption behaviour in the longer term, even after the pandemic comes to an end. It is worth noting that the increase in the level of cocooning directly contributes to the growth of the e-commerce market, which poses new challenges especially for the logistics industry.
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Asnifatima, Andi, Siti Khodijah Parinduri, and Ahsin Aligori. "Environmental and Behavior Factors on the Incidences of Toxoplasmosis among Married Women." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.03.25.

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ABSTRACT Background: Toxoplasmosis is a condition in which a person is infected with Toxoplasma gondii. Humanitarian transmission is closely linked to the environment in which they live and the conduct that allows the entry into the body of Oocyst Toxoplasma gondii. Toxoplasmosis in married women is very dangerous because it can cause conditions of infertility, repeated spontaneous abortion, stillbirth, and congenital abnormalities. This study aimed to analyze the association between environmental and behavior on toxoplasmosis incidences among married women. Subjects and Method: This was a case-control study carried out at the Alternative Medical Clinic, Aquatreat Therapy Indonesia Foundation in Bogor City during 2019. Total of 160 women were enrolled in this study and divided into 2 groups: 80 in case group and 80 in control group. The dependent variable was toxoplasmosis behavior. The independent variables were environmental and behavior factors. Data were collected from clinical laboratory results and questionnaire and analyzed using a multiple logistic regression. Results: In environmental factors, presence of pets at home (OR= 3.73; 95%CI= 1.83 to 7.61; p<0.001), presence of wild cats or neighboring cats that are often seen around the house (OR= 2.63; 95%CI= 1.24 to 5.58; p= 0.012), and risky environment (OR= 9.60; 95%CI= 3.74 to 24.61; p<0.001) were significantly associated with toxoplasmosis among married women. In behavior factors, consumption of raw vegetables/vegetables (OR= 4.53; 95%CI= 1.23 to 16.73; p= 0.023), consumption of smoked meat/ steak/ undercooked (OR= 3.32; 95%CI= 0.12 to 0.77; p<0.001), food buying habits at roadside stalls (OR= 8.64; 95%CI= 0.03 to 0.50; p<0.001), and washing hands before eating (OR= 0.29; 95%CI= 1.80 to 25.50; p= 0.006) were significantly associated with toxoplasmosis among married women. Conclusion: Environmental and behavior factors are positively associate with toxoplasmosis among married women. Keywords: determinant, environment, behavior, toxoplasmosis, married woman Correspondence: Andi Asnifatima. Study Program of Public Health, Faculty of Health Sciences, Universitas Ibn Khaldun, Bogor, West Java. Email: asni@uika-bogor.ac.id. Hp: +6281355879086. DOI: https://doi.org/10.26911/the7thicph.03.25
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