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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Santoso, Imam, Susinggih Wijana, Afita Ismawati, and Wenny Bekti Sunarharum. "Relationship between Hedonic Hunger and Health Interest on Habit and Sodium Intake Patterns in Food Consumption." International Journal of Food Science 2019 (July 22, 2019): 1–7. http://dx.doi.org/10.1155/2019/9517140.
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Many people are motivated to eat healthily but find it difficult to override established and less healthy habits. Habits, by their nature, are unconscious and cued by the environment, thus making them powerful determinants of behavior. This study examined how hedonic hunger and health interest are related to habit and whether sodium consumption is mediated by hedonic hunger, health interest, and habit. A total of 117 students of Universitas Brawijaya took part in the study. Data analysis were done using Partial Least Square (PLS) and a semi-quantitative food frequency questionnaire (SQ-FFQ). PLS was used to analyze the influence of the relationship between independent and dependent variables. SQ-FFQ was used to determine sodium intake in grams/day. The average sodium intake in this study was 2.47 grams/day. This analysis shows that hedonic hunger and health interest had a significant impact on health habits but not on sodium intake.
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Delfino, Leandro Dragueta, William Rodrigues Tebar, Diego Augusto Santos Silva, Fernanda Caroline Staquecini Gil, Jorge Mota, and Diego Giulliano Destro Christofaro. "Food advertisements on television and eating habits in adolescents: a school-based study." Revista de Saúde Pública 54 (July 10, 2020): 55. http://dx.doi.org/10.11606/s1518-8787.2020054001558.
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OBJECTIVE: To analyze the association of television food advertisements with eating habits in Brazilian adolescents. METHODS: The sample was composed of 1,011 adolescents, aged from 10–17 years. The influence of television food advertisements on eating habits, as well as food consumption and socioeconomic variables were assessed through questionnaires. A binary logistic regression was performed to assess the magnitude of the associations, adjusted for gender, age, socioeconomic status, and parental schooling. RESULTS: Of the sample, 83.3% (n = 843) reported food consumption while watching TV. Adolescents who do not consume food while watching TV had a higher weekly consumption of fruits (3.98, SD = 2.0 versus 3.39, SD = 2.1) and vegetables (4.1, SD = 2.2 versus 3.4, SD = 2.3). Adolescents that consume food while watching TV had higher weekly consumption of fried foods (3.1, SD = 2.0 versus 2.3, SD = 1.7), sweets (4.1, SD = 2.1 versus 3.3, SD = 2.1), soft drinks (3.2, SD = 2.1 versus 2.2, SD = 1.9), and snacks (2.3, SD = 2.0 versus 1.6, SD = 1.7). For 73,8% of the sample, food advertisements induce product consumerism, most commonly sweets and fast foods. Buying or asking to buy food after seeing it on the television was associated with fried foods (OR = 1.36, 95%CI = 1.03– 1.79), sweets (OR = 1.69, 95%CI = 1.30–2.18), and snacks (OR = 1.57, 95%CI = 1.12–2.22). CONCLUSION: Food advertisements were associated with greater consumption of fried foods, sweets, and snacks in adolescents, even after adjusting for confounding factors.
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Musaiger, Abdulrahman O. "Changes in Food Consumption Patterns in Bahrain." Nutrition and Health 6, no. 4 (January 1990): 183–88. http://dx.doi.org/10.1177/026010609000600403.
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Changes in food consumption in Bahrain can be identified particularly in the second half of seventies with the wake of oil boom. The consumption of traditional foods such as fish and dates have declined, while that of processed foods, fat, eggs, meat, poultry and milk products have risen. The daily per capita intake of animal protein and fat have increased at the expense of carbohydrates. Some factors responsible for this change are increasing income and literacy, food price fluctuations, food subsidy policy, the influence of immigrant food habits, influence of mass media and the changing structure of households. The change in dietary intake has associated with change in health and nutritional problems in the country.
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Tambalis, Konstantinos D., Demosthenes B. Panagiotakos, Glyceria Psarra, and Labros S. Sidossis. "Association between fast-food consumption and lifestyle characteristics in Greek children and adolescents; results from the EYZHN (National Action for Children’s Health) programme." Public Health Nutrition 21, no. 18 (October 16, 2018): 3386–94. http://dx.doi.org/10.1017/s1368980018002707.
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AbstractObjectiveTo examine the prevalence of fast-food consumption and the association between fast food and lifestyle factors in a representative sample of children and adolescents.DesignCross-sectional, observational study. Fast-food consumption and dietary habits were evaluated using questionnaires (KIDMED index). Anthropometric and physical fitness measurements were obtained by trained investigators. Physical activity (PA) status, sedentary activities and sleeping habits were assessed through self-completed questionnaires.SettingGreece.SubjectsPopulation data derived from a school-based health survey (EYZHN programme) carried out in 2015 on 177 091 (51 % boys) children aged 8–17 years.ResultsA greater proportion of boysv. girls (23·3v. 15·7 %,P<0·001) and of adolescentsv. children (26·9v. 17·1 %,P<0·001) reported they consume fast foods >1 time/week. Frequent fast-food consumption was strongly correlated with unhealthy dietary habits such as skipping breakfast and consuming sweets/candy regularly. Adjusting for several covariates, insufficient dietary habits, insufficient (<8–9 h/d) sleep, inadequate PA levels and increased screen time increased the odds (95 % CI) of being a frequent fast-food consumer by 77 % (0·218, 0·234), 30 % (1·270, 1·338), 94 % (1·887, 1·995) and 32 % (1·287, 1·357), respectively. Being overweight/obese or centrally obese did not correlate with frequency of fast-food consumption.ConclusionsFrequent fast-food consumption was associated with an unhealthy lifestyle profile among children and adolescents. The findings support the development of interventions to help children adopt healthier dietary habits.
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Pai, Amruta, and Ashutosh Sabharwal. "Food Habits: Insights from Food Diaries via Computational Recurrence Measures." Sensors 22, no. 7 (April 2, 2022): 2753. http://dx.doi.org/10.3390/s22072753.
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Humans are creatures of habit, and hence one would expect habitual components in our diet. However, there is scant research characterizing habitual behavior in food consumption quantitatively. Longitudinal food diaries contributed by app users are a promising resource to study habitual behavior in food selection. We developed computational measures that leverage recurrence in food choices to describe the habitual component. The relative frequency and span of individual food choices are computed and used to identify recurrent choices. We proposed metrics to quantify the recurrence at both food-item and meal levels. We obtained the following insights by employing our measures on a public dataset of food diaries from MyFitnessPal users. Food-item recurrence is higher than meal recurrence. While food-item recurrence increases with the average number of food-items chosen per meal, meal recurrence decreases. Recurrence is the strongest at breakfast, weakest at dinner, and higher on weekdays than on weekends. Individuals with relatively high recurrence on weekdays also have relatively high recurrence on weekends. Our quantitatively observed trends are intuitive and aligned with common notions surrounding habitual food consumption. As a potential impact of the research, profiling habitual behaviors using the proposed recurrent consumption measures may reveal unique opportunities for accessible and sustainable dietary interventions.
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Stanton, Julie V. "Habits in Fresh Produce Consumption." Journal of Food Products Marketing 13, no. 1 (April 4, 2007): 1–18. http://dx.doi.org/10.1300/j038v13n01_01.
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Turner, Rutherfurd-Markwick, Ali, and Wham. "Caffeinated Product Consumption among NZ Adolescents: Habits and Motivators for Consumption." Proceedings 37, no. 1 (December 16, 2019): 29. http://dx.doi.org/10.3390/proceedings2019037029.
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Woodhall-Melnik, Julia, and Flora I. Matheson. "More than convenience: the role of habitus in understanding the food choices of fast food workers." Work, Employment and Society 31, no. 5 (June 1, 2016): 800–815. http://dx.doi.org/10.1177/0950017016648255.
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This article explores the consumption practices of fast food workers through the lens of Bourdieu, specifically his notion of habitus. The authors address a gap in knowledge in the field of fast food work and explore the ways that the family environment and social relationships outside the family shape adult food choices using qualitative interviews with 40 fast food workers. Most fast food workers eat fast food when they are at work but their consumption patterns and choices reflect familial, cultural and class-based eating patterns and learning in adult social relationships (e.g., eating practices with friends). Some engage in a deliberate (conscious) process in their eating habits. The findings suggest that structure, disposition and conscious thought may influence food consumption.
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Medoro, Chiara, Marta Cianciabella, Massimiliano Magli, Giulia Maria Daniele, Nico Lippi, Edoardo Gatti, Roberto Volpe, et al. "Food Involvement, Food Choices, and Bioactive Compounds Consumption Correlation during COVID-19 Pandemic: How Food Engagement Influences Consumers’ Food Habits." Nutrients 14, no. 7 (April 2, 2022): 1490. http://dx.doi.org/10.3390/nu14071490.
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The containment measures due to the COVID-19 pandemic affected food-related activities, influencing dietary behavior, food habits, and dietary choices. This study aimed to compare the relationship between food involvement and dietary choices before and during the pandemic, investigating the role played by food in dietary habits. Responses given by 2773 Italian consumers to an online survey were studied through the Food Involvement Scale (FIS) and correlated to eating habits. FIS scores were then used to explain the importance given to food in circumstances related to well-being, health, and protection against COVID-19 and used to study the relationship between FIS and bioactive compound knowledge, use, and efficacy against COVID-19. The consumers more involved in food issues recognized the importance of food in circumstances related to well-being, health, and protection against COVID-19 and improved their diet during the pandemic. Moreover, consumers who gave more importance to food also revealed higher attention to the use of healthy substances, such as bioactive compounds, considering them effective against COVID-19. These results showed that food experiencing and involvement could be important elements to promote healthy dietary habits that are essential to maintain physical and mental health during emergency periods such as the COVID-19 pandemic.
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Mascarello, Giulia, Anna Pinto, Silvia Marcolin, Stefania Crovato, and Licia Ravarotto. "Ethnic food consumption: Habits and risk perception in Italy." Journal of Food Safety 37, no. 4 (April 10, 2017): e12361. http://dx.doi.org/10.1111/jfs.12361.
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Bull, Nicola L. "Dietary habits, food consumption, and nutrient intake during adolescence." Journal of Adolescent Health 13, no. 5 (July 1992): 384–88. http://dx.doi.org/10.1016/1054-139x(92)90034-9.
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Heseker, H., S. Hartmann, W. Kübler, and R. Schneider. "An epidemiologic study of food consumption habits in Germany." Metabolism 44 (February 1995): 10–13. http://dx.doi.org/10.1016/0026-0495(95)90202-3.
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Rysha, Agim, Tahire M. Gjergji, and Angelika Ploeger. "Dietary habits and food intake frequency of preschool children." Nutrition & Food Science 47, no. 4 (July 10, 2017): 534–42. http://dx.doi.org/10.1108/nfs-01-2017-0004.
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Purpose The study aims to assess the dietary habits and frequency of food intake by preschool-aged children in Kosovo. Design/methodology/approach The study is based on a survey of meal patterning and frequency of food group intake, using a combined 24-hour recall and Dietary history questionnaires. The assessment took place in different towns of Kosovo. Parents completed 232 questionnaires with data on dietary habits and food frequency intake of their children. Intake frequencies were computed and included in the analyses. Findings Dietary habits and frequency of food intake for specific foods (the main typical foods from the food groups) did not show significant differences (P > 0.05) between age groups, except in terms of milk consumption (P < 0.05) and soft drinks intake (P < 0.001). It was found that the consumption of fruits and vegetables as well as other high-fiber foods is very limited. Research limitations Despite the limitation in terms of sample, the results can be used by Kosovo’s authorities as an indication for an assessment of child’s development patterns in the country. Originality/value This assessment reports for the first time the dietary habits and frequency of food intake by preschool-aged children in Kosovo. The dietary pattern was shown to be low in wholegrain products and fruits and vegetables, and high in soft drinks and sweet and salty foods. Health and education authorities should develop national programs and dietary guidelines on recommended dietary intakes.
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Savelli, Elisabetta, Federica Murmura, Lolita Liberatore, Nicola Casolani, and Laura Bravi. "Food habits and attitudes towards food quality among young students." International Journal of Quality and Service Sciences 9, no. 3/4 (September 18, 2017): 456–68. http://dx.doi.org/10.1108/ijqss-02-2017-0011.
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Purpose The food consumption has always received a lot of attention in the marketing literature, as it tends to reflect and determine the overall consumer behaviour, expression of the individual lifestyle. Nevertheless, less attention has been devoted to the young. This paper aims at analysing how university students, a segment of young people, perceive and evaluate the quality of food and which attributes most influence their food choice and consumption. Design/methodology/approach An online questionnaire was carried out from March to December 2015 among Italian university students. A sample of 1,138 people took part in the survey. Data were elaborated through SPSS 21.0 statistical software package. Findings Findings suggest a number of interesting points. First, a high attention of university students towards price and sales promotion was observed. Nevertheless, they are well informed in food products they buy and pay high attention to ingredients, origin and healthiness of food products. Finally, performing a principal component analysis three different components on food store selection were found, namely, “Price saving”, “Convenience” and “Food assortment and quality”. Practical implications A more comprehensive understanding of the food behaviour of the young could be useful for marketing researchers and practitioners to define marketing programs aimed at satisfying the food demand of a growing segment of the market. Originality/value The food behaviour of young people as a whole has been little addressed in the marketing literature. Existing studies have explored specific topics such as the consumption of organic food, fast-food buying habits or alcohol abuse.
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Modlinska, Klaudia, and Wojciech Pisula. "Selected Psychological Aspects of Meat Consumption—A Short Review." Nutrients 10, no. 9 (September 14, 2018): 1301. http://dx.doi.org/10.3390/nu10091301.
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Eating meat is deeply entrenched in Western culture. It is often associated with wealth and a highly nutritional diet; and for many people it is also an established habit that is difficult to change. The second half of the 20th century was a period of rapid growth in meat consumption, which resulted in intensified meat production. At the same time, eating meat has recently become subject to criticism for health-related, environmental or humanitarian reasons. This review aims to signal the potential consequences of a change of diet or switching to diets that are rich/poor in certain ingredients on the functioning of the hormonal and nervous system, which translates into changes in mood and behavior. This paper discusses the psychological phenomena which underlie the difficulty of changing one’s food preferences and problems encountered while adding new products to the daily diet. Finally, this study summarizes the limitations of modifying eating habits that have resulted from established attitudes and habits.
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Octarine, Sabitha Wina, and Trias Mahmudiono. "Are Eating Habits Associated with Overweight/Obesity among Indonesian Women Adults? Based on The Indonesian Family Life Survey (IFLS) 5 in 2014." Media Gizi Kesmas 11, no. 1 (June 2, 2022): 174–81. http://dx.doi.org/10.20473/mgk.v11i1.2022.174-181.
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Background: Eating habits were often linked with overweight or obesity. Several types of food that are often consumed by the public were known to be associated with the occurrence of being overweight/obesity. But information about the association of each type of food is lacking especially in young adults. Objectives: This study aimed to analyze the association between eating habits with overweight status among women young adults in Indonesia. Methods: This study analyzed 4966 adults from the fifth waves of the Indonesian Family Life Survey (IFLS5) in 2014. Eating habits are measured by the frequency of consumption of each type of food. A chi square test and logistic regression were used to explore the association between the variables with the overweight status among women young adults. Results: The prevalence of overweight and non-overweight were known to be 41.1% and 59.9%. Milk; cheese; and others consumption (p=0.006) and rice consumption (p=0.017) had negative correlation with overweight/obesity meanwhile sweet foods consumption was associated with overweigh/obesity (p=0,034). On the other hand, it is shown that there is no association between egg consumption, meat consumption, soft drink consumption, and fast food consumption with overweight status among women young adult (p>0,05). Conclusions: It was concluded that the consumption of sweet foods was associated with a higher likelihood of being overweight or obese. In addition, the consumption of rice and milk; cheese; butter; and others that were less frequent associated with a lower likelihood of being overweight or obese. Therefore, the consumption of sweet foods among adult needs to be limited in order to reduce and prevent the problem of being overweight.
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Musaiger, Abdulrahman O. "Food Habits of Mothers and Children in Two Regions of Oman." Nutrition and Health 11, no. 1 (April 1996): 29–48. http://dx.doi.org/10.1177/026010609601100103.
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Several rapid assessment surveys were carried out during the period 1988–1991 to determine the food habit of preschool children, adolescent girls and mothers in Muscat (the capital) and southern region in Oman. Data were collected from health centers, hospitals and households. There have been differences in dietary habits between the people in the two regions. These differences were more evident in breastfeeding practices, meal patterns of adolescent girls and food frequency intake of mothers. Geographical location, occupation of inhabitants, cultural and ethnic factors may be responsible for the variation in dietary habits between the two regions. Several unsound food practices during pregnancy and puerperium were reported in both regions. In general, dietary patterns of mothers and children have changed dramatically during the past two decades. Duration of breastfeeding has declined and infant formula as well as commercial weaning foods were introduced at an early time of infants' lives. The trend of consumption of food for infants, adolescent girls and mothers is in the direction of unhealthier eating habits, as foods rich in fat, cholesterol, refined sugar and salt are commonly consumed. This food pattern may contribute to diet-related chronic diseases such as obesity, diabetes, hypertension, heart disease and dental caries. A nutrition education programme to promote a healthy diet and to correct unsound food beliefs and habits is urgently needed.
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Kaur, Nirmal, Neha Qumar, and Shubhi Agarwal. "RELATIONSHIP BETWEEN FAST FOOD CONSUMPTION AND HEALTH OF LATE CHILDHOOD." International Journal of Research -GRANTHAALAYAH 4, no. 6 (June 30, 2016): 72–81. http://dx.doi.org/10.29121/granthaalayah.v4.i6.2016.2640.
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Eat healthy and live healthy is one of the essential requirements for long life. Unfortunately, today’s world has been adapted to a system of consumption of foods which has several adverse effects on health. Lifestyle changes has compelled us so much that one has so little time to really think what we are eating is right or not. Globalization and urbanization have greatly affected one’s eating habits and forced many people to consume fancy and high calorie fast foods, popularly known as Junk foods. Diseases like stunted growth and obesity, constipation etc. have seen a profound rise in developing countries and such unhealthy junk food consumption is one of the notable factors to its contribution. This global problem of consuming junk food on a large scale and its impact on health that needs emphasis on health education which can greatly contribute to its limited consumption and switching over to healthy eating habits for the better living. By keeping in mind the following problems associated with fast food consumption the present study was conducted with the objectives i.e. to study the food habits of target group, as well as to study the health problems among target group. The result showed that cent per cent respondents consumed wafers and 93 percent, 90 percent and 86 percent used to have momo’s burger and spring roll and the frequency was thrice and twice a week respectively. That is why it was seen that due to the food consumption pattern the respondents were having less height as per their age (96 per cent) having the problem of obesity (93 per cent) constipation (86 per cent) abdominal Pain (83 per cent) and acidity (73 per cent).
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Güney, Osman Inanç, and Levent Sangün. "How COVID-19 affects individuals' food consumption behaviour: a consumer survey on attitudes and habits in Turkey." British Food Journal 123, no. 7 (February 19, 2021): 2307–20. http://dx.doi.org/10.1108/bfj-10-2020-0949.
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PurposeAfter the novel coronavirus disease 2019 (COVID-19) was declared a pandemic by the World Health Organization in March 2020, its devastating effects began to be closely monitored all over the world. The new order that emerged due to the fight against the virus soon began to affect all our habits and behaviours. The fact that food consumption is vital for human well-being makes this an important area to investigate in terms of the impact of COVID-19. This research was carried out to investigate the changes in consumers' food consumption behaviour and habits during the COVID-19 pandemic and determine the factors that explain these changes.Design/methodology/approachIn line with the recommendations for social distancing under pandemic conditions, the empirical data were collected via computer-assisted telephone interviewing (CATI). The participants were 1,023 individuals living in the major cities of the seven regions of Turkey. An ordered probit regression model was used to estimate the attitudes related to the changes in food consumption behaviour and habits, and descriptive statistics are provided to show the current food consumption and purchase situation.FindingsThe results showed that the changes in food consumption behaviour and habits due to the pandemic were related to price increase concerns, stockpiling, awareness of food waste, safety and excessive, food access concerns, natural/organic food preferences and packaging of foods. Moreover, the participants tended to prepare food at home and preferred food that was popular with other consumers. Consumers mainly bought food from discount stores and local grocery stores and consumed fresh vegetables and fruits, animal-based products, cereals and pulses.Originality/valueThe current study contributes to knowledge regarding the effects of the coronavirus pandemic on food consumption behaviour by using a predictive model and provides behavioural estimations by using a countrywide questionnaire. The results show that the pandemic affects food consumption routines and food perspective of consumers in various ways.
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Virtanen, Jenni, Markus A. Penttinen, Marika Laaksonen, Maijaliisa Erkkola, Henna Vepsäläinen, Hannu Kautiainen, and Päivi Korhonen. "The Relationship between Dietary Habits and Work Engagement among Female Finnish Municipal Employees." Nutrients 14, no. 6 (March 17, 2022): 1267. http://dx.doi.org/10.3390/nu14061267.
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Background: Work engagement reflects work-related well-being. It is positively associated with health, life satisfaction, work efficiency, income level, and occupational prospects. However, little is known about the relationship between work engagement and diet. Methods: A cross-sectional study was conducted among female Finnish municipal employees (n = 630) in 2015. Work engagement was assessed using the Utrecht Work Engagement Index. The consumption of healthy and unhealthy food items was determined using a food frequency questionnaire. Sociodemographic factors, health behaviors, depressive and anxiety symptoms were assessed with self-administrated questionnaires. Results: Work engagement had a positive relationship with the daily consumption of healthy food items. This association remained significant even after adjusting for age, education years, financial situation, and physical activity. The frequency of consuming unhealthy food items showed no relationship with work engagement. Anxiety and depressive symptoms decreased linearly with the greater consumption of healthy foods. Conclusion: Frequent consumption of healthy food items is associated with higher work engagement, irrespectively of the consumption of unhealthy nutrients. These results encourage health care professionals to recommend healthy food items instead of forbidding unhealthy food, as well as employers to support healthy dietary habits among employees.
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Chen, Xuewei, Nafissatou Cisse-Egbuonye, Erica C. Spears, Rahma Mkuu, and E. Lisako J. McKyer. "Children’s healthy eating habits and parents’ socio-demographic characteristics in rural Texas, USA." Health Education Journal 77, no. 4 (January 16, 2018): 444–57. http://dx.doi.org/10.1177/0017896917752014.
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Objective: Due to the disproportionately high rates of obesity within the US Hispanic community, there is a critical need to address this health disparity issue. The aim of this study is to examine the relationship between parents’ socio-demographic characteristics and their children’s food consumption. Design: Cross-sectional study. Setting: Participants were recruited from schools in a predominately Hispanic rural area of Texas, USA. Method: Parents ( n = 298) of fourth grade (9–10 years old) children completed the survey. The independent variables were parents’ socio-demographic characteristics (e.g. ethnicity and income). The outcome variable was a Healthy Eating Index that refleting children’s frequencies of food consumption measured as daily frequency of consumption for healthy foods (e.g. skimmed milk), less healthy foods (e.g. potato) and unhealthy foods (e.g. Coke). We performed multiple linear regression. Results: Regression analysis shows that 13.7% variance of children’s food consumption could be predicted by their parents’ gender, ethnicity, marital status, education and income ( R2 = .137, p < 0.01). Parents’ ethnicity, education and income variables were strong predictors for children’s food consumption. Conclusion: Healthy eating can help reduce childhood obesity; however, we found children of US Hispanic parents ate less healthily. Culturally specific education programmes should be adopted for parents or families of Hispanic or Latino origin.
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Vorne, Virpi, Lila Patrikainen, Mari Kovero, Yrjö Virtanen, Matti Verta, Elina Lice, Karin Pai, Liina Laumets, Liisa Lang, and Anne Aan. "Food choices and environmental responsibility – protect the Baltic Sea." Suomen Maataloustieteellisen Seuran Tiedote, no. 28 (January 31, 2012): 1–6. http://dx.doi.org/10.33354/smst.75669.
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‘The Baltic environment, food and health: from habits to awareness – FOODWEB’ is a project that aims to raise public awareness about the links between food quality and its origin, focusing on the Baltic Sea and its surroundings. Cultivation of food for humans and related production activities can impact negatively on the Baltic Sea, and aquatic food products from the Baltic Sea may cause problems to humans as a result of toxins in the marine environment. This is a circular problem in the Baltic ecosystem. The project is a part of Central Baltic IVA Programme 2007- 2013. Finland, Estonia and Latvia take part in the Foodweb-project. The population is projected to grow in Finland and decrease in Estonia and Latvia. Regarding food consumption habits over the long term, the differences diminish among the countries and result in accordance with the assumption that social, economic and political changes influence eating habits. These changes might have had an effect on eating habits, especially increased consumption of meat. Baltic Sea is generally considered one of the most polluted seas in the world. Agriculture and the food chain are largely responsible for eutrophication and pollution of waterways. Food consumption forms a significant part of the environmental load of households. In the project area we share the common concern of environment and food safety issues. Majority of the residents are concerned about toxicants found in food. Environmental aspect is coming more important when selecting the diet and increasing knowledge of food safety are taking into account in national food recommendations. The eutrophication intensity varies among different foodstuffs: beef has the highest eutrophication intensity of all meats, about three times higher than that of pork, and seven times that of poultry. The eutrophication intensity of milk is relatively low. Nevertheless, the values associated with beef and milk are partly bound together, since a significant share of beef comes from milking cows. The eutrophication impacts of plants also vary among species: grain has the highest intensity of the plant-based raw materials. The modelling shows that in Finland eutrophication can be reduced by about 7 % by changing the food consumption habits towards a recommended direction, and currently private food consumption is not far from being in accord with recommendations. The major shift, about 7 % units from protein to carbohydrates, was reached in the scenario by applying a reduction to all protein foods, and an increment to all carbohydrate foods. This is because the foods containing animal proteins have greater eutrophication potential than carbohydrate foods, and shifting from the use of protein foods to carbohydrate foods should influence the state of eutrophication. In countries with nutrient-extensive agriculture, like Estonia and Latvia, the agricultural sector needs to develop without increasing nutrient surpluses.
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Moschis, George P., Anil Mathur, and Randall Shannon. "Toward Achieving Sustainable Food Consumption: Insights from the Life Course Paradigm." Sustainability 12, no. 13 (July 2, 2020): 5359. http://dx.doi.org/10.3390/su12135359.
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Trends in world population growth have created an agri-food demand that is unsustainable under the present resource-intensive agricultural systems and expected growth in income levels in many developing countries. As such, research and policy making related to sustainable development have focused on consumption. One major approach to sustainable consumption lies in shaping food demand that would require changes in people’s present food consumption habits that are excessive and unhealthy, leading to overweight and obesity. In order to change food consumption habits, one must understand the factors that lead to their onset and change. This article offers the life course paradigm, which is increasingly used by social and behavioral scientists to study the development and change of various forms of behavior, as a research framework for studying the onset and change in food consumption habits. It shows how the life course approach could help guide future research not only on sustainable consumption, but also on environmental and social sustainability.
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Bhavani, V., and N. Prabhavathy Devi. "Junk and Sink: A Comparative Study on Junk Food Intake among Students of India." Shanlax International Journal of Arts, Science and Humanities 7, no. 4 (April 1, 2020): 13–18. http://dx.doi.org/10.34293/sijash.v7i4.1335.
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Background: Adequate and balanced nourishment is vital for upholding health and quality of life. Maintaining the right eating habits of college students means a lot for the prevention of many diseases that could occur in the adult period. Thus the purpose of the study is to assess the junk food consumption of college students.Aim: To study the dietary habits concerning junk food consumption of college studentsResults: About 16% consume junk foods daily. Hungry was the main reason to consume junk foods; Ice cream was the most preferred food for most of the participants. Majority of the participant mentioned taste as the major factor influencing the food intake.Conclusion: Nutrition professionals should take up the role and spread awareness in the general public and give them better guidance. A well-balanced diet, periodic physical activity, sufficient sleep, with good life style habits help in sound mind and healthy body leading to a happy life.
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Mukhopadhyay, Susmita, and Arpita Sarkar. "Pregnancy-related food habits among women of rural Sikkim, India." Public Health Nutrition 12, no. 12 (May 1, 2009): 2317–22. http://dx.doi.org/10.1017/s1368980009005576.
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AbstractObjectiveEvery society follows its own traditional health-care beliefs and practices during and after pregnancy, which is intimately linked to its socio-cultural environment. The objective of the present study was to document pregnancy-related food practices and the social-cultural factors linked with them.DesignThe present study was a cross-sectional one conducted among a group of women residing in five villages in east Sikkim, India. Mothers who had given birth to a child one year before the survey participated in the study. The mothers answered a pre-tested questionnaire on food habits and practices followed antepartum and for 6 weeks postpartum.SubjectsThe study group consisted of 199 women of Nepali caste groups with variations in economic condition.ResultsMore than 86 % of mothers consumed special foods during the postpartum period. Taboos on different food categories during the postpartum were reported only by 65·3 % of mothers. Factors found to be significantly associated with special food consumption were literacy status during the antepartum and parity during the postpartum.ConclusionsThe change in consumption patterns reflects the success of a safe motherhood campaign propagated by the government. Detailed investigation in this area, involving per capita daily consumption during pregnancy and the postpartum period, is needed.
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Skolmowska, Dominika, Dominika Głąbska, and Dominika Guzek. "Association between Food Preferences and Food Habits in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study." Nutrients 13, no. 9 (August 28, 2021): 3003. http://dx.doi.org/10.3390/nu13093003.
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Food preferences are among the most influential factors of food habits in the vulnerable period of adolescence; in addition, gender-dependent differences in food preferences are also observed. The aim of the present study was to analyze differences in food habits between individuals stratified based on their food preferences in a population-based sample of adolescents aged 15–20. The study was conducted within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study population in a group of 2419 secondary school students who were randomly chosen to participate in the study using a random quota sampling procedure. The food preferences were determined on the basis of a validated Food Preference Questionnaire (FPQ) (which enables assessing preference of vegetables, fruit, meat/fish, dairy, snacks, and starches), whereas food habits were determined on the basis of the Adolescents’ Food Habits Checklist (AFHC) (which enables assessing food purchase, preparation, and consumption habits). The analysis involved three homogenous clusters (‘low-preferring’, ‘hedonists’, and ‘high-preferring’), which were identified using the k-means algorithm. It was found that for a number of the assessed food purchase, preparation, and consumption habits, there were statistically significant differences between the ‘low-preferring’, ‘hedonists’, and ‘high-preferring’ clusters. Within food purchase habits, the food preference influenced frequency of buying pastries/cakes and frequency of eating takeaway meals for all the respondents, while for female respondents, it influenced also choice of desserts in restaurants, and for male respondents, it influenced choosing a low-fat lunch away from home (p < 0.05). Within food preparation habits, the food preference influenced the fat content in desserts at home, the frequency of eating at least one serving of vegetables/salad with an evening meal, the frequency of spreading butter/margarine on bread thinly, and the frequency of having cream on desserts for all the respondents; meanwhile, for female respondents, it also influenced the frequency of avoiding fried foods and the frequency of including chocolate/biscuits in their packed lunch (p < 0.05). Within food consumption habits, the food preference influenced the frequency of eating a dessert/pudding, eating at least one serving of fruit a day, eating at least one serving of vegetables/salad a day, avoiding sausages/burgers, trying to ensure they eat plenty of fruit and vegetables, and frequency of choosing fruit as a snack for all the respondents; meanwhile, for male respondents, it also influenced the frequency of eating sweet snacks and eating at least three servings of fruit most days (p < 0.05). Taking into account that some improper food habits may be typical for the specific clusters, there is an urgent need to analyze and address them for the purposes of public health and to bear in mind that some of those habits are gender-dependent.
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Marti, Amelia. "Ultra-Processed Foods Are Not “Real Food” but Really Affect Your Health." Nutrients 11, no. 8 (August 15, 2019): 1902. http://dx.doi.org/10.3390/nu11081902.
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Yuliantini, Emy, Miratul Haya, Andi Eka Yunianto, Sherly -, and Tri Antini. "HUBUNGAN JENIS KELAMIN DENGAN KEBIASAAN MEROKOK, CUCI TANGAN DAN PERILAKU GIZI DI MASA PANDEMI COVID 19." JURNAL RISET GIZI 9, no. 1 (June 1, 2021): 6–10. http://dx.doi.org/10.31983/jrg.v9i1.6226.
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Background: Coronavirus 2019 (COVID-19) is a respiratory disease caused by corona virus. Smokers are the most vulnerable group form Covid-1. Dirty hands can spread disease by providing entry to pathogens, bacteria, or viruses. Handwashing could be effective and efficient prevention to prevent covid-19 infection.Objective: To determine the relationship between gender and smoking habits, handwashing and nutritional behavior among respondents.Methods: A descriptive-analytic study with a cross-sectional design. Respondents were 966 people who lived in Bengkulu Province. Data collection was carried out by online questionnaire which were distributed through WhatsApp media. Data analysis used the chi-square test.Results: There were significant relationship between gender and smoking habits (p = 0.003), gender and handwashing (p = 0.000), gender and nutritional behavior related with fresh food consumptions (p = 0.026). There were no relationship between gender and nutritional behavior related to preserved/instant foods consumption (p = 0.463), nutritional behavior and fruit-vegetable consumption habits (p = 0.090).Conclusion: There is a relationship between gender and smoking and handwashing habits.
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Bizinoto Silva, Ana Carolina, and Clara Rodrigues. "MUDANÇA DO PADRÃO E COMPORTAMENTO ALIMENTAR DE TRABALHADORES DA ÁREA DA SAÚDE EM UM HOSPITAL PÚBLICO FRENTE À PANDEMIA DE COVID-19." Brazilian Journal of Global Health 2, no. 6 (July 22, 2022): 36–39. http://dx.doi.org/10.56242/globalhealth;2022;2;6;36-39.
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OBJECTIVE: Identify changes in the eating pattern and behavior of health professionals faced with the COVID-19 pandemic. METHODS: This is a field study, quantitative, descriptive, and exploratory, with a sample composed of 23 health professionals from different categories working in the Intensive Care and Emergency sector. The collection instrument consisted of an electronic questionnaire with objective questions, structured in four parts: Personal Information, Eating Habits and Food Frequency Questionnaire, Life Habits, Self-Assessment and Body Image. RESULTS: In total, 8.7% of the participants did not change their diet after the pandemic began, 13% reported increased consumption of homemade meals and natural foods, 39.1% increased the number of meals eaten outside the home, and 52.2% increased their consumption of ready meals, fast food, and delivery. The following groups stand out: reduced consumption of salad and cooked vegetables, legumes and oilseeds; maintenance in the consumption of meat and eggs, sweets, and tubers; and increased consumption of dairy products, fried foods, and sausages. In the Physical Activity category, the majority of participants (43.5%) claim to have stopped or reduced their practice. In the Alcohol Consumption category, 52.2% reported maintaining their habits, and 39.1% claimed to have increased or started alcohol consumption. In addition, 52.2% perceived weight gain and 56.5% presented worsening eating habits during the pandemic. CONCLUSION: The dietary profile and lifestyle habits being established are an important risk factor for the development of obesity, heart disease, diabetes, and high blood pressure, all of which are related to complications from COVID-19.
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Bipasha, Munmun Shabnam, and Shatabdi Goon. "Fast food preferences and food habits among students of private universities in Bangladesh." South East Asia Journal of Public Health 3, no. 1 (January 18, 2014): 61–64. http://dx.doi.org/10.3329/seajph.v3i1.17713.
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Consumption of takeaway and fast food by young adolescents is no longer confined to the developed countries; it has spread to the developing countries as well. The culture of fast food consumption has replaced the traditional meal among university students and is a great public health concern. Excessive consumption of fast food is responsible for obesity epidemics and the cause of a dramatic increase of obesity-related diseases (e.g. diabetes, heart diseases etc). A cross-sectional study was carried out from March to April, 2013 among students attending in four established private universities of Bangladesh situated in Dhanmondi, Dhaka: Daffodil International University, United International University, World University of Bangladesh, and State University of Bangladesh. The aim of the present study was to examine the preference, prevalence and pattern of fast food consumption among the students. The prevalence of fast food consumption among those students was 98.5%, and 43.3% of their pocket money was spent on its purchase. The important factors for the preference of fast food include good taste, easy accessibility, increased convenience, and pocket friendly in nature. Approximately 22% of the respondents mentioned that they consumed fast food 4 days per week and more than one-fifth had the meal every day. Fifty four percent of the respondents skipped their breakfast due to a variety of reasons including class pressure and had fast food after fin-ishing their classes, either from varsity canteens or other fast-food outlets. Though 98% of the students were well informed about the negative effects associated with excessive fast food consumption, they were still profoundly ad-dicted to it. Specific health education programs, dietary guidelines and effective public awareness campaigns could be initiated to address the unhealthy lifestyle of university students and improve their health. South East Asia Journal of Public Health 2013; 3(1): 61-64 DOI: http://dx.doi.org/10.3329/seajph.v3i1.17713
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Westerlund, Lisa, Carola Ray, and Eva Roos. "Associations between sleeping habits and food consumption patterns among 10–11-year-old children in Finland." British Journal of Nutrition 102, no. 10 (August 7, 2009): 1531–37. http://dx.doi.org/10.1017/s0007114509990730.
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The increasing prevalence of overweight and obesity among children is of special concern. Inverse associations between sleep length and overweight have been found in children. Short sleeping hours result in hormonal changes, which increase perceived hunger and appetite. This could affect food intake, and consequently lead to overweight. The aim is to find out whether there is an association between adequate sleep and food consumption among 10–11-year-old school children in Finland. One thousand two hundred and sixty-five children (response rate 79 %), aged 9–11, from thirty-one schools filled in a questionnaire about their health behaviour. Inadequate sleep was measured as short sleeping hours during school nights and weekend nights, difficulties in waking up in the morning and tiredness during the day. Food consumption patterns were measured by two consumption indices, energy-rich foods and nutrient-dense foods, based on a short FFQ (sixteen items). Inadequate sleep is associated with food consumption patterns. Boys with shorter sleep duration during school nights, and who were felt tired during the day, were more likely to consume energy-rich foods. Girls with shorter sleep duration during school nights consumed more likely energy-rich foods and less likely nutrient-dense foods. Adjusting for physical activity and screen time weakened the explored associations. The associations with energy-rich foods were stronger for boys than for girls. Sleeping habits are associated with food consumption patterns. Shorter sleep duration during school nights in school children is associated with higher consumption of energy-rich foods.
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Wassef, H. Hassan. "Food habits of the Egyptians: newly emerging trends." Eastern Mediterranean Health Journal 10, no. 6 (June 13, 2004): 898–915. http://dx.doi.org/10.26719/2004.10.6.898.
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Acelerated changes are taking place in the food habits of the present day Egyptians. Examples are drawn from foods that continue to be consumed by those considered guardians of the Egyptian tradition [Coptic Christians and isolated farming communities] and from interpretation of archaeological evidence. Recent decades have witnessed the progressive erosion of the traditional Egyptian diet and the introduction of new foods and eating habits. Sociocultural and economic changes are accelerating this erosion. The main features of the traditional Egyptian way of eating are presented along with a review of the emerging trends and of some of the important factors underlying food consumption patterns. Attention is drawn to the potential risk to health that these new trends represent, in particular to child nutrition and development
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Ksouri, Rihab. "Food components and diet habits: chief factors of cancer development." Food Quality and Safety 3, no. 4 (November 5, 2019): 227–31. http://dx.doi.org/10.1093/fqsafe/fyz021.
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Abstract Food is a vital need for everyone. Today, there is food for all, but the world still suffers from under- and over-nutrition and risk of cancer development and chronic diseases can follow both cases. Worldwide, cancer is a leading cause of mortality after cardiovascular disease; it is considered the second reason for death globally. Role of nutritional habits, the quality of food, the consumption of canned foods, genetically modified fruits and vegetables and exposed food to certain pesticides and carcinogens agents, and unhealthy lifestyle behaviours such as smoking, alcohol, obesity, and fast-foods consumption may be at risk to the development of some cancers. In recent decades, researchers have carried out attention in this field to improve the quality of life and to limit nutrition problems. Thus, this study aims to summarize current evidence on the relationship between nutritional factors and cancer expansion, how nutrition can be a heal and a source of fatal illness leading to death. In detail, this review will highlight the influence of specific foodstuffs on the threat of cancer incidence and recurrence by providing some examples of most carcinogenic compounds.
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Naicker, Ashika, Onwaba Makanjana, Karina Palmer, and Phindile Nzama. "The Impact of the COVID-19 Pandemic on Food Consumption Habits, Food Purchasing Behaviours, and Food Security Status among South Africans." African Journal of Inter/Multidisciplinary Studies 3, no. 1 (2021): 131–43. http://dx.doi.org/10.51415/ajims.v3i1.915.
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This study assesses the impact of the COVID-19 pandemic on food consumption habits, food purchasing behaviours, and food security status among South African adults. The researchers conducted an online consumer survey for the month of October 2020. Approximately two-thirds of participants were youth and women, predominantly from KwaZulu-Natal. A significant number of participants reported to either having remained the same weight or gained weight. Changes in food consumption habits included a significant increase in snack consumption, increased water consumption, and improved food skills. Notably, no food was eaten significantly more than before COVID-19 and no food was eaten significantly less than before COVID-19. Regarding food purchasing behaviours, a significantly high number of participants indicated that food prices increased during the lockdown. Whilst a significant number of participants indicated that they had no difficulties eating enough food, a significant number of participants reported that they could not afford to buy more food and as a coping strategy resorted to planting vegetables. The findings of this survey provide an advancement of knowledge on food consumption, food purchasing behaviours, and food security status during emergency situations as well as long-term food-related strategies.
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Coelho, Lorene Gonçalves, Ana Paula Carlos Cândido, George Luiz Lins Machado-Coelho, and Silvia Nascimento de Freitas. "Food habits and risk of cardiovascular disease in schoolchildren from Ouro Preto, Minas Gerais." Revista de Nutrição 28, no. 2 (April 2015): 133–42. http://dx.doi.org/10.1590/1415-52732015000200002.
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OBJECTIVE: To investigate the relationship between food habits and risk factors for cardiovascular disease in schoolchildren of the city Ouro Preto, Minas Gerais. METHODS: A cross-sectional study was conducted in a population-based sample of 738 schoolchildren aged 6-14 years. A semi-structured questionnaire was used for collecting demographic, socioeconomic, biochemical, clinical, and anthropometric data. Food intake was determined by a food-frequency questionnaire. Food habits were evaluated according to the adapted Recommended Food Score. Multiple linear regression models were constructed to assess how food consumption was associated with cardiovascular risk factors. RESULTS: The schoolchildren presented a dietary pattern characterized by low consumption of healthy foods. Association of cardiovascular risk factors showed that the consumption of foods according to the adapted Recommended Food Score was negatively and significantly associated with tetrapolar percentage of body fat (p=0.030) and systolic blood pressure (p=0.049) in children aged 6-9 years. CONCLUSION: Children's dietary patterns proved to be an important determinant of some of the cardiovascular risk factors studied. Thus, food intake assessment is a primary tool for the prevention and early intervention on cardiovascular risk factors during childhood.
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Choi, Jinkyung. "A Pilot Study on RTE Food Purchasing and Food-Related Behaviors of College Students in an Urbanized Area." International Journal of Environmental Research and Public Health 19, no. 6 (March 11, 2022): 3322. http://dx.doi.org/10.3390/ijerph19063322.
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Ready-to-eat (RTE) food is widely used, and younger age groups are increasingly purchasing these items. This study investigated college students’ consumption of RTE foods and food-related behaviors such as dietary habits, lifestyle, eating out behaviors, and demographic characteristics. We used quantitative methods to gather data. A questionnaire was developed from previous studies and was self-administered to college students in Daejeon, Republic of Korea. Descriptive analysis, ANOVA, and Chi-square tests were conducted to investigate RTE food consumption behaviors and food-related lifestyle factors. A total of 285 data points was entered for analysis. This study found that BMI and gender significantly impacted dietary habits. Residence type and gender showed significant effects on dining out partners. Furthermore, results showed the time of snack consumption and RTE food were similar, suggesting that a snack was replacing college students’ meals or that they might consider RTE food as a snack, or vice versa. A nutrition intervention program for college students should be implemented to encourage a healthy diet.
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Morris, Charles H., R. A. Hope, and Christopher G. Fairburn. "Eating Habits in Dementia." British Journal of Psychiatry 154, no. 6 (June 1989): 801–6. http://dx.doi.org/10.1192/bjp.154.6.801.
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The eating habits of 33 patients with dementia were studied. They were assessed by semistructured interview with a relative who was able to act as an informant for the whole period of the dementia. Changes in eating were found to be common and included both increased and decreased food intake, altered food choice, the consumption of inedible substances and disturbances in the process of eating. The clinical significance of these changes and some likely underlying mechanisms are discussed.
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Seiluri, Tina, Eero Lahelma, Ossi Rahkonen, and Tea Lallukka. "Changes in socio-economic differences in food habits over time." Public Health Nutrition 14, no. 11 (May 4, 2011): 1919–26. http://dx.doi.org/10.1017/s1368980011000681.
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AbstractObjectiveTo examine absolute socio-economic differences in food habits and their changes over time.DesignA longitudinal study using the cohort baseline mail surveys conducted in 2000–2002 (n 8960, response rate 67 %) and the follow-up in 2007 (n 7332, response rate 83 %), including data on seven food habits recommended in the national dietary guidelines, as well as socio-economic and sociodemographic variables.SettingData from the Helsinki Health Study survey, followed up for 5–7 years.SubjectsMunicipal employees of the City of Helsinki, Finland.ResultsApart from fish and vegetable-based margarine on bread, the proportions of the recommended food items were higher for women than for men. The consumption of the recommended food items either increased or remained stable over the follow-up period. On the basis of the slope index of inequality (SII) it was observed that socio-economic differences widened with regard to the consumption of fresh vegetables and fish and use of vegetable-based margarine or oil in cooking, with the upper classes consuming these foods more often. The largest differences were observed in the consumption of fresh vegetables, for which the SII value among women was 2·38 (95 % CI 1·93, 2·95) at baseline and 2·47 (95 % CI 2·01, 3·03) at follow-up, and 3·36 (95 % CI 1·80, 6·28) and 3·47 (95 % CI 1·95, 6·19) for men, respectively. Socio-economic differences were non-existent for milk, and the reverse was observed for dark bread and vegetable-based margarine on bread.ConclusionsConsumption of the recommended food items increased in the examined cohort over time. This increase was mostly similar throughout the socio-economic groups and thus the socio-economic differences remained stable. The upper classes followed the guidelines better with regard to the consumption of vegetables and fish and in the use of vegetable-based margarine or oil in cooking.
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Bin Zarah, Aljazi, Juliana Enriquez-Marulanda, and Jeanette Mary Andrade. "Relationship between Dietary Habits, Food Attitudes and Food Security Status among Adults Living within the United States Three Months Post-Mandated Quarantine: A Cross-Sectional Study." Nutrients 12, no. 11 (November 12, 2020): 3468. http://dx.doi.org/10.3390/nu12113468.
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COVID-19 has disrupted the lives of many and may have influenced dietary habits through factors such as food security status and attitudes. The purpose of this study was to identify dietary habits and their associations with food insecurity and attitudes among adults living in the United States within three months post-mandated quarantine. An online cross-sectional study was conducted from April to June 2020. Participants (n = 3133) responded to a 71-item questionnaire regarding demographics (n = 7), health information (n = 5), lifestyle habits (n = 8), dietary habits (n = 37), food attitudes (n = 8), and food security status (n = 6). Frequency counts and percentages were tabulated, and multivariate linear regression was conducted to examine associations using STATA v14 at a statistical significance level of p < 0.05. Results showed that most participants indicated no change in dietary habits (43.6–87.4%), yet participants reported increased consumption of sweets (43.8%) and salty snacks (37.4%). A significant positive association for food attitude scores (1.59, 95% CI 1.48 to 1.70; p < 0.001) and food security scores (1.19, 95% CI 0.93 to 1.45; p < 0.001) on total dietary habit scores was found. Future extensive population studies are recommended to help public health authorities frame actions to alleviate the impact that mandated quarantine has on dietary habits.
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Khalil, Cynthia Bou, Louise Johnson-Down, and Grace M. Egeland. "Emerging obesity and dietary habits among James Bay Cree youth." Public Health Nutrition 13, no. 11 (April 15, 2010): 1829–37. http://dx.doi.org/10.1017/s1368980010000406.
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AbstractObjectiveTo describe dietary habits and extent of overweight and obesity among Cree youth.DesignDietary intake and habits were assessed by a 24 h recall and FFQ as part of a cross-sectional survey.SettingThree Cree communities in northern Québec, Canada.SubjectsA total of 125 youth aged 9–18 years.ResultsOverall 67·6 % of the study population was either at risk of overweight or overweight. Over 98 % had a usual saturated fat intake over 10 % of energy while 65 % had a lower consumption of fruit/vegetables and 95 % had a lower consumption of milk and milk products than recommended by Canada’s Food Guide. The majority (96·8 %) consumed high-fat foods (>40 % of total energy as fat), which accounted for 39 % of total energy intake (EI). Similarly, 92·8 % consumed high-sugar food and beverages (>25 % of total energy as sugar), which accounted for 12·8 % of total EI. Furthermore, 95 % of the youth had a Healthy Eating Index (HEI) below the recommended score of 80 or above. Certain measures of diet quality (traditional food (TF) consumption, HEI and vegetables and fruit consumption) were significantly correlated with adiposity measures.ConclusionsA high prevalence of low-diet quality was found with a high degree of sugar and fat intake and a low consumption of vegetables/fruit and milk/milk alternates and any weekly TF. Dietary interventions are sorely needed.