Статті в журналах: "Food habits"

1

Shifflett, Peggy A., and William A. McIntosh. "Food Habits and Future Time: An Exploratory Study of Age-Appropriate Food Habits among the Elderly." International Journal of Aging and Human Development 24, no. 1 (January 1987): 1–17. http://dx.doi.org/10.2190/xu2e-ku3x-k3mu-cpkr.

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This exploratory research effort examines future time perspective and its association with a behavioral change, i.e., food habits, among a sample of elderly persons. Demographic and social conditions under which a positive or negative future time may be associated with changes in food habits are explored. The findings suggest that the elderly do make changes in their food habits, and there is an association of positive or negative food habit changes with a positive or negative future time perspective. The future time perspective and the food habit changes are couched in certain types of demographic and social conditions such as with whom one lives, recent widowhood, health status, and sex.

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2

Lockie, G. M., and A. Wise. "Food habits and nutritional labelling of foods." Journal of Human Nutrition and Dietetics 2, no. 1 (February 1989): 1–6. http://dx.doi.org/10.1111/j.1365-277x.1989.tb00001.x.

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3

Chapagai, Purna P., Om Katel, and Penjor. "Household Food Diversity and Food Habits in Changing Climate of Western Bhutan." International Journal of Environment and Climate Change 13, no. 9 (July 31, 2023): 2463–77. http://dx.doi.org/10.9734/ijecc/2023/v13i92480.

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Household food diversity index (HFDI) is qualitative measure of food consumption that reflects household access to a variety of food groups. Food habit is the way people eat food which is influenced by various factors. Impacts of climate change poses a threat on food diversity and food habit and food security in agrarian Bhutanese. The study aims to analyze if household food diversity and food habits are affected by climate change in the three ecological zones. Household food diversity and food habits in Gasa, Punakha and Wangdue Phodrang districts (Dzongkhags) were compared and relationships were drawn. Household level data were collected using survey method from 368 randomly selected households, stratified into three agroecological zones, by administering pretested semi-structured questionnaire. The survey questions were designed using guidelines of Food and Agricultural Organization (FAO). Food components consumed in the last 24 hours were recorded and grouped into 10 food groups. Food diversity indices are computed at the levels of household, Chiwog (village), Gewog (block), Dzongkhag (district), and at the whole study area. Spearman’s correlation tests were used to evaluate relationship between household food diversity Index (HFDI) and Food habit with Climate Change and Elevation. Kruskal Wallis tests ascertained association among the same four sets of variables with three Dzongkhag (district) as independent variable. In both sets of tests, the relationships were statistically significant. Climate change is affecting food diversity and food habits in the three agroecological zones. Introducing mass potato cultivation in Gasa, less water intensive rice variety in Punakha, and high yielding Jersey cows for dairy are recommended for food diversity enhancement in the study areas. Preserving traditional food culture like Aoolay from Gasa, and conserving biodiversity will contribute to mitigate impacts of climate change on food habits to achieve food security.

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4

Martinez, Cecilia Herrera, Jorge Daher Nader, Yesica Pazmiño Mera, Rocio Fonseca Tumbaco, and Vicky Narea Morales. "FOOD HABITS AND CULTURE FACTORS IN PREGNANT ADOLESCENTS." International Journal of Research -GRANTHAALAYAH 8, no. 2 (May 27, 2020): 1–7. http://dx.doi.org/10.29121/granthaalayah.v8.i2.2020.174.

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Adequate eating habits during the gestation period of pregnant teenagers are of vital importance because this will affect the process of formation of the fetus at birth. If pregnant adolescents have an early pregnancy, the chances of a poor physiological maturity of the fetus are more likely to be executed, which makes it necessary to correctly implement the process of feeding during pregnancy, if possible eliminate all bad habit of feeding. The adolescent should seek the positive contribution of nutrients and food that contribute both to the fetus and the mother energy, which will be useful at birth. It should be noted that multiple studies in adolescent pregnant cultural factor food affects directly proportional to the time of feeding, in cases where the teenager is educated positively on their food is ingested foods balanced diet, eliminating all those foods that contain preservatives chemicals and processed foods that deteriorate the health of the pregnant woman. For the development of this research is to determine through the survey process the habits food and cultural factors of adolescent pregnant according to the sector, as well as also those relating theoretical to provide knowledge of the habits eating in adolescents pregnant, and also determine the nutrition of pregnant adolescents in relation to the gestational age of the patient according to the BMI, and identify the nutrition of pregnant women by developing an educational talk proposal in order to correct bad eating habits.

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5

Syafitri, Yunita, Hidayat Syarief, and Yayuk Farida Baliwati. "KEBIASAAN JAJAN SISWA SEKOLAH DASAR (Studi Kasus di SDN Lawanggintung 01 Kota Bogor)." Jurnal Gizi dan Pangan 4, no. 3 (November 13, 2009): 167. http://dx.doi.org/10.25182/jgp.2009.4.3.167-175.

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Healthy foods contribute to elementary school student proper growth and development. During school time they have greater access and sufficient opportunity to consume street food that available at school. However, poor street food choices can result in unbalance diet. Availability of street food in school play significant role to elementary school student diet. Street food can contribute 10-20% nutrients toward student daily consumptions. Street food devide into main dishes, snacks, and beverages. The aim of this study was to assess snacking habit of elementary school student in SDN Lawanggintung 01 Kota Bogor. Snacking habits devined as number of street food type and frequency of snacking in school area included canteen merchants and outside school permanent merchants. Design of this study was cross sectional. Fifty student were selected using simple random sampling. Street food contributed to 26.0% energy; 18.7% protein; 22.9% lipid, 20.0% iron; 19.1% vitamin A; dan 24.8% vitamin C to total daily intake. Street food had contribute to 23.0% energy; 21.7% protein; 30.9% lipid, 19.5% iron; 24.1% vitamin A; dan 26.6% vitamin C to adequate intake level. Age and gender had not related to street food habits. Pocket money to purchased food is related to street food habits. Childrens familiy social economic characteristic not related to street food habits. Pocket money to purchased food affected street food habits.

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6

Wang, Saerom. "A Conceptualization of Tourists’ Food Behavior from a Habit Perspective." Sustainability 15, no. 3 (February 1, 2023): 2662. http://dx.doi.org/10.3390/su15032662.

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This research aims to conceptually delineate how tourists make food consumption decisions in line with their home habits and why they may or may not follow their habitual trajectory. Grounded in an extensive review of the existing literature, concepts of habit and food behavior are synthesized to outline a series of propositions in explaining tourists’ food behavior from the habit perspective. Subsequently, a conceptual model is proposed for tourists’ food behavior and habits. Habit enacting factors have been identified in explicating the underlying processes through which tourists make food choices in line with their habits. This article highlights how tourists’ food behavior while on a trip can be dependent on their habitual food behavior at home. The findings of this research not only contribute to expanding the understanding regarding characteristics of habitual behavior that have been studied under limited contexts, but also establishes a theoretically valuable extension of prior research on tourists’ food behavior.

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7

Sydner, Ylva Mattsson, Christina Fjellström, Margret Lumbers, Birgitta Sidenvall, and Monique Raats. "Food Habits and Foodwork." Food, Culture & Society 10, no. 3 (November 2007): 367–87. http://dx.doi.org/10.2752/155280107x239845.

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8

Truswell, A. Stewart, and Ian Darnton-Hill. "Food Habits of Adolescents." Nutrition Reviews 39, no. 2 (April 27, 2009): 73–88. http://dx.doi.org/10.1111/j.1753-4887.1981.tb06736.x.

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9

JOHNSON-DOWN, LOUISE, HELGA SAUDNY-UNTERBERGER, and KATHERINE GRAY-DONALD. "Food habits of Canadians." Journal of the American Dietetic Association 102, no. 7 (July 2002): 988–91. http://dx.doi.org/10.1016/s0002-8223(02)90226-9.

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10

Gabrielsen, Tone Saugstad. "Food habits—Taste—Fastidiousness." Appetite 16, no. 2 (April 1991): 160. http://dx.doi.org/10.1016/0195-6663(91)90044-s.

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11

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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12

Fitriani, Erda. "POLA KEBIASAAN MAKAN ORANG LANJUT USIA (Studi Kasus: Penderita Penyakit Hipertensi Sukubangsa Minangkabau di Jakarta)." Humanus 12, no. 2 (December 1, 2012): 134. http://dx.doi.org/10.24036/jh.v11i2.2162.

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Food is a basic biological need for humans to stay alive, and now food has beenlinked to culture. Not all types of food available in the environment are considered asfood. Patterns of eating habits ingrained from childhood will take effect later in olderage. This article explains the eating habits of the elderly people of Minangkabau whosuffer from hypertension. The result shows that the culture greatly affects the patterns ofeating habits of the elderly. The eating habit happens to be one of the factors causinghypertension. After suffering from hypertension, the elderly are also difficult to changeeating habits.Key words: eating habits, elderly, culture

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13

Tidak Ada, Ditha Effriyanda, Dini Arista Putri, Imelda Gernauli Purba, Rahmatillah Razak, and Amrina Rosyada. "Factors Related to the Incident of Diarrhea in Elementary School Children in Muara Burnai Village II." Jurnal Ilmu Kesehatan Masyarakat 15, no. 1 (March 30, 2024): 45–56. http://dx.doi.org/10.26553/jikm.2024.15.1.45-56.

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Poor snack food habits with a diversity of snacks encourages children's snack habits at school, because they can spend a third of their time at school. However, there are still many children who have the habit of consuming snacks and poor hand and nail hygiene habits The purpose of this study was to determine the factors associated with the incidence of diarrhea in elementary school. This research was quantitative with the Cross Sectional method. The sample in this study amounted to 118 respondents, which were determined by simple random sampling technique. Respondents were dominated by women as many as 77 respondents (65.3%), and the age of the respondents was dominated by the age category 11-12 years as many as 60 respondents (50.8%). Bivariate analysis resulted that there was a significant relationship between the frequency of snack food consumption, the choice of snack foods, the habit of washing hands, and cleanliness of nails with the incidence of diarrhea, while the habit of carrying lunch had no significant relationship with the incidence of diarrhea in elementary school in Muara Burnai Village II. The results of the multivariate analysis showed that the selection of snack foods was the most dominant variable influencing the incidence of diarrhea in elementary school children with (p-value=0.030; PR=29.291; CI 95%)=1.393-615.854) after controlling for the variable frequency of snack food consumption, washing habits hand and nail hygiene. The schools should make regulations related to standards for traders so that they become healthy canteens in school.

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14

Trichopoulou, Antonia, Androniki Naska, and Tina Costacou. "Disparities in food habits across Europe." Proceedings of the Nutrition Society 61, no. 4 (November 2002): 553–58. http://dx.doi.org/10.1079/pns2002188.

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Socially-and culturally-patterned differences in food habits exist both between and within European populations. Daily individual food availability data, collected through the national household budget surveys (HBS) and harmonized in the context of the Data Food Networking (DAFNE) project, were used to assess disparities in food habits of seven European populations and to evaluate dietary changes within a 10-year interval. The availability of selected food items was further estimated according to the educational level of the household head and, based only on the Greek HBS data, according to quintiles of the household's food purchasing capacity. Results for overall food availability support the north-south differentiation in food habits. Generally, the availability of most food items, including foods such as vegetable fats, animal lipids and sugar products, has decreased over the 10 years. Households in which the head was in the higher education categories reported lower availability for most food items, with the exception of low-fat milk, fresh fruit, animal lipids and soft drinks; the latter showing a sharp increase even within southern European households. The household's food purchasing capacity can be used as an indicator of socio-economic status, with higher values being associated with lower status. Greek households of lower social class follow a healthier diet in terms of greater availability of vegetable oils, fresh vegetables, legumes, fish and seafood. Data from the DAFNE databank may serve as a tool for identifying and quantifying variation in food habits in Europe, as well as for providing information on the socio-economic determinants of food preferences.

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15

Hoque, Kazi Enamul, Kazi Fardinul Hoque, and Revethy A/P Thanabalan. "Relationships between parents’ academic backgrounds and incomes and building students’ healthy eating habits." PeerJ 6 (May 3, 2018): e4563. http://dx.doi.org/10.7717/peerj.4563.

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Background Building healthy eating habit is essential for all people. School and family are the prime institutions to instill this habit during early age. This study is aimed at understanding the impact of family such as parents’ educations and incomes on building students’ healthy eating habits. Methods A survey on building students’ eating habits was conducted among primary school students of grade 4 (11 years) and 5 (12 years) from Kulim district, Malaysia. Data from 318 respondents were analysed. Descriptive statistics were used to find the present scenario of their knowledge, attitude and practices towards their eating habits while one-way ANOVA and independent sample t-test were used to find the differences between their practices based on students’ gender, parents’ educations and incomes. Results The study finds that the students have a good knowledge of types of healthy food but yet their preferences are towards the unhealthy food. Though the students’ gender and parents’ educations are not found significantly related to students’ knowledge, attitude and practices towards healthy eating habits, parents’ incomes have significant influence on promoting the healthy eating habit. Discussion Findings of this study can be useful to guide parents in healthy food choices and suggest them to be models to their children in building healthy eating habits.

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16

Rajalakshmi, Dr S., and Dr P. Kalaivani. "Food Habits among Lactating Mother." International Journal of Contemporary Research and Review 10, no. 02 (February 24, 2019): 20617–20. http://dx.doi.org/10.15520/ijcrr.v10i02.676.

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17

Jensen, Rolf, and Donald M. Peppard. "Food-buying Habits in Hanoi." Journal of Social Issues in Southeast Asia 22, no. 2 (October 31, 2007): 230–54. http://dx.doi.org/10.1355/sj22-2d.

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18

Wahlqvist, Mark L. "Clinicians changing individual food habits." Asia Pacific Journal of Clinical Nutrition 9, Suppl. (October 2000): S55—S59. http://dx.doi.org/10.1046/j.1440-6047.2000.00170.x.

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19

Kucuk, Omer. "FOOD HABITS AND CANCER PREVENTION." Nutrition 55-56 (October 2018): S11—S13. http://dx.doi.org/10.1016/j.nut.2018.07.005.

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20

Tong, Amy. "Food habits of Vietnamese immigrants." Journal of Nutrition Education 19, no. 2 (April 1987): 59. http://dx.doi.org/10.1016/s0022-3182(87)80097-3.

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21

Lentz, Carola. "Changing food habits: An introduction." Food and Foodways 5, no. 1 (November 1991): 1–13. http://dx.doi.org/10.1080/07409710.1991.9961988.

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22

Kuczmarski, Marie Fanelli, and Ronald P. Cole. "Transcultural Food Habits Travel Courses." Topics in Clinical Nutrition 15, no. 1 (December 1999): 59–71. http://dx.doi.org/10.1097/00008486-199912000-00009.

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23

Hertzler, Ann A., Juanita Bowens, and Steve Hull. "Preschooler's reporting of food habits." Journal of the American Dietetic Association 93, no. 10 (October 1993): 1159–61. http://dx.doi.org/10.1016/0002-8223(93)91650-f.

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24

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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25

Holter, Uta. "Food habits of camel nomads in the North West Sudan: Food habits and foodstuffs." Ecology of Food and Nutrition 21, no. 1 (April 1988): 1–15. http://dx.doi.org/10.1080/03670244.1988.9991015.

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26

Kaneko, Hiroshi, Hirohito Tsuboi, Sayuri Yamamoto, and Toshihiro Konagaya. "Observational Study on Knowledge and Eating Habits with Respect to Low- and High-FODMAP Foods in Medical Checkup Populations in Japan." Nutrients 11, no. 10 (October 13, 2019): 2436. http://dx.doi.org/10.3390/nu11102436.

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Background: There has been an increasing interest in low fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP) diets for irritable bowel syndrome. The aims of the present study were (1) to survey knowledge and eating habits with respect to low- and high-FODMAP foods in a general population, and (2) to analyze the relationship between lower gastrointestinal problems (LGIP, pain and irregular stool habits) and habits/foods for prevention. Methods: The present study was carried out with medical examinees (n = 1024) at a clinic in Japan using self-administrated questionnaires. The subjects were asked whether they knew each FODMAP food, eating habit, and cooking habit. Chi-squared tests were used for analyzing the characteristics of LGIP-related factors. Logistic regression models were utilized to select foods which predict LGIP. Results: Women cooking by themselves and who were younger indicated less LGIP (Chai-square for trend). More than 60% reported that they often ate rice, coffee, eggs, pork, chicken, breads, noodles, and onions, which are solely classified as high-FODMAP foods. LGIP was related to age and self-cooking habits in women. Soybeans had the least significant relationship with LGIP (odds ratio (OR) 0.48, 95% confidence interval (CI) 0.32–0.73), followed by seaweed, shellfish, wheat, cow’s milk, green beans, and cauliflower. In contrast, artificial sweeteners were most significantly related with LGIP (OR 1.54, 95% CI 1.16–2.03), followed by margarine and tomato paste. Conclusions: The associations between FODMAP foods and LGPI appeared to be different from the Western results. Furthermore, some diets related to LGIP are suggested.

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BENEDET, Jucemar, Giovani Firpo DEL DUCA, Pablo Magno da SILVEIRA, Andrée Philippe Pimentel COUTINHO, Elusa Santina Antunes de OLIVEIRA, and Markus Vinicius NAHAS. "Clustering of unhealthy food habits and its association with socioeconomic factors among Brazilian workers." Revista de Nutrição 30, no. 6 (December 2017): 795–804. http://dx.doi.org/10.1590/1678-98652017000600011.

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ABSTRACT Objective Investigate the clustering of four unhealthy food habits (low intake of fruits, low intake of vegetables, high intake of candy, and high intake of fried snacks), and to identify the association between the number of these clustered habits and sociodemographic variables. Methods This was a cross-sectional representative study of industrial workers from 24 Federative Units in Brazil conducted between 2006 and 2008. The low weekly intake of fruits and vegetables (<5 days/week) and high weekly intake of candy and fried snacks (≥5 days/weeks) were evaluated using a validated questionnaire. Simultaneity was analyzed with stratification by sex, calculating the Observed (O) and Expected (E) prevalence and the O/E ratio for each of the 16 possible food intake combinations. Results Among the 47,477 workers studied, in both men and women, the simultaneous presence of high weekly intake of candy and fried snacks(O/E=3.58; 95%CI=3.12–4.10 and O/E=2.17; 95%CI=1.76–2.62) and of the four unhealthy food habits (O/E=2.32; 95%CI=2.01–2.66 and O/E=4.02; 95%CI=3.44–4.65) exceeded the expected percentages if these foods were consumed separately. When compared to subjects without or with only one unhealthy food habit, the combination of the four negative dietary behaviors was more frequent among women, workers with a lower education level, and those living without a partner. Conclusion Unhealthy food habits tend to cluster together in both sexes, suggesting a strong interaction, particularly for the four unhealthy food habits together, especially among women, less educated workers and without a partner.

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Amgain, Kapil, and Sujana Neupane. "Effects of Food Habits on Menstrual Cycle among Adolescent Girls." Europasian Journal of Medical Sciences 1, no. 1 (December 30, 2019): 53–61. http://dx.doi.org/10.46405/ejms.v1i1.35.

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Background: Menstruation, a normal physiological process in a woman’s body is affected by dietary habit and it can arise different menstrual disorders. The aim of this study is to find out the menstrual health status of young females and their association with their food habits. Methods: A cross-sectional study was conducted among the nursing students of Maharajgunj Nursing Campus from March 2019 to September 2019.. Pretested and the semistructured questionnaire were used to collect the data regarding menstrual history, dietary habits, fast food intake, and food skipping behavior. HEAT (Healthy Eating Assessment Tool) Score was used to assess the food habit and the Visual Analogue Scale (VAS) was used to assess the intensity of dysmenorrhea. Result: Data was collected among 140 students. The mean age was 24.56±2.65 years. The study showed that 87.9% had problems, and 80.7% have dysmenorrhea. The occurrence of the menstrual problems was more in the participants who were having a non-vegetarian diet than in a vegetarian diet which was statistically significant (p<0.001). Similarly, 68.6% of the participants eat fast food and 91.6 % of them have menstrual problems. Meal skipping habit was found to significantly associated with the menstrual problems (P=0.03). Similarly, 105 (75%) of the participants had good food eating habits, and 32 (22.9%) of the participants had poor eating habits. The poor eating habit was significantly associated with menstrual problems. The intensity of dysmenorrhea was more in the participant having a nonvegetarian diet. Further, the pain was more severe among the participants who consume tea and coffee more frequently. Conclusion: The menstrual problems were the alarming problems in the adolescent college going girls of Kathmandu Valley. Excessive intake of junk/fast food, alcohol, and tea/coffee had a significant association with menstrual problems.

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Kim, MoonSoon, BokMi Jung, LanHee Jung, and EunRaye Jeon. "A Study on the Need for Dietary Management due to Weight Changes Among Middle-aged Women in Gwangju during the COVID-19 Pandemic." Human Ecology Research 62, no. 1 (February 21, 2024): 33–45. http://dx.doi.org/10.6115/her.2024.003.

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This study aimed to identify the need for dietary management due to weight changes among middle-aged women in the Gwangju area during the COVID-19 pandemic. To achieve this, a survey was conducted of their eating habits, dietary and lifestyle habits, alterations in food intake, and changes in menopausal symptoms. Overall, significant differences were found between dietary and lifestyle habits (p <.01) depending on the frequency of eating out. Specifically, those who eating out two to three times a week exhibited a significant increase in negative habits such as ordering delivery food and consuming instant meals. In terms of food consumption changes, those who eating out two or three times a week displayed a relatively higher increase in the consumption of non-recommended food than those who eating out once a week. Regarding changes in menopausal symptoms, individuals who eating out two to three times a week experienced a greater increase in the severity of menopausal symptoms than those who eating out once a week. In terms of dietary and lifestyle habit changes, it was found that the more frequent the exercise, the greater the overall improvement in dietary and lifestyle habits (p <.001). Moreover, women who did not experience weight gain exhibited positive changes in their dietary and lifestyle habits compared with women who experienced weight gain. The results for food consumption changes revealed that the consumption of non-recommended foods was higher in middle-aged women who experienced weight gain, particularly the consumption of meat (p <.001) and noodles (p <.05). Finally, significant differences (p <.001) in menopausal symptoms due to weight changes were found.

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Baroni, Luciana, Denise Filippin, and Silvia Goggi. "Helping the Planet with Healthy Eating Habits." Open Information Science 2, no. 1 (November 1, 2018): 156–67. http://dx.doi.org/10.1515/opis-2018-0012.

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Abstract A growing number of people are paying more attention to the concept of environmental sustainability, implementing sustainable eating practices to minimize the waste of resources, and the production of waste products related to the food production process. The careful application of sustainable eating practices makes it possible to help the environment, public health, and society by increasing the availability of food and farmland to feed every inhabitant on Earth. Individuals impact the environment through their eating because of three factors: food, energy used in the home, and transport. The most powerful of these factors is food. Animal food production involves a greater use of resources (raw materials, land, water, energy) and produces more pollutants (chemical residues from agriculture, greenhouse gases, manure) than plant-based food. Thus, a lifestyle based on eating plant foods is not only beneficial for the environment, but also protective of a consumer’s health. Alternative practices, such as using renewable energy sources or alternative fuels, however desirable they may be in combination with limiting the consumption of animal foods, are more difficult to implement across society. To change one’s eating habits is, on the other hand, a simple, fast, and inexpensive approach.

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ASATO, Liu, Keiko TOMORI, Kiyoko HIGASHIMORI, Sumie SHINJO, Sumiko KINJO, and Shigeru YAMAMOTO. "The Chronicle of Foods and Food Habits in Okinawa." Japanese Journal of Health and Human Ecology 61, no. 4 (1995): 219–36. http://dx.doi.org/10.3861/jshhe.61.219.

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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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Kim, Eun-Yeob, Kun-Ok Lim, and Hyun-Sill Lee. "Health-Related Habits and Food Habits of the Elderly Living." Journal of the Korea Academia-Industrial cooperation Society 10, no. 10 (October 31, 2009): 2974–84. http://dx.doi.org/10.5762/kais.2009.10.10.2974.

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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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Bertrand, Jessica, Alison Crerar, and Janis Randall Simpson. "A Canadian University “Understanding Foods” Course Improves Confidence in Food Skills and Food Safety Knowledge." Canadian Journal of Dietetic Practice and Research 79, no. 4 (December 1, 2018): 170–75. http://dx.doi.org/10.3148/cjdpr-2018-012.

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The impact of a hands-on foods course on undergraduate students’ food skills was examined at the University of Guelph. For a convenience sample, first- and second-year students (n = 47, 87% female) registered in the “Understanding Foods” course were recruited to participate in a survey administered on Qualtrics at the beginning of the semester and again at the end of the semester. Participants were asked questions related to demographics and food habits; additional questions on food skills, in Likert-scale format, included confidence in food preparation, food safety knowledge, and grocery shopping habits. Subscales were combined for an overall Food Skills Questions (FSQ) score and differences were determined by paired t tests. Overall, significant (P < 0.05) improvements were observed related to students’ confidence and food safety knowledge scores as well as the overall FSQ score. Students, however, rated their personal eating habits more poorly (P < 0.05) at the end of the semester. As a lack of food skills is often considered a barrier for healthy eating among students, these results signify the importance of a hands-on introductory cooking course at the undergraduate level.

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Hohman, William L., Dennis W. Woolington, and James H. Devries. "Food habits of wintering canvasbacks in Louisiana." Canadian Journal of Zoology 68, no. 12 (December 1, 1990): 2605–9. http://dx.doi.org/10.1139/z90-362.

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We studied the food habits of canvasbacks (Aythya valisineria) at Catahoula Lake (inland) and the Mississippi River Delta (coastal), Louisiana, from November 1987 to February 1988. Plant foods comprised >97 aggregate percent dry mass of the canvasback diet. The proportion of plant material eaten did not vary with sex, age, or month, or differ between study sites or nocturnal and diurnal collections. Tubers of chufa flatsedge (Cyperus esculentus) and common arrowhead (Sagittaria latifolia) made up 94% of the canvasback diet at Catahoula Lake. Common and grassy arrowhead (Sagittaria graminea) tubers and American bulrush (Scirpus americanus) rhizomes and seeds formed 94% of the canvasback diet at the Mississippi River Delta. Consumption of specific food taxa did not vary with sex, age, or month at either study site. Canvasbacks at the Mississippi River Delta preferred seeds of American bulrush over all other foods, but American bulrush rhizomes were underrepresented in the diet. Densities of subterranean plant foods at Catahoula Lake and the Mississippi River Delta are apparently higher than at other major canvasback concentration areas and enable canvasbacks wintering in Louisiana to improve their physical condition before spring migration.

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De Backer, Charlotte J. S. "Family meal traditions. Comparing reported childhood food habits to current food habits among university students." Appetite 69 (October 2013): 64–70. http://dx.doi.org/10.1016/j.appet.2013.05.013.

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Ronaldo, Ferry, Henry Wiyono, and Uci Pitria Anggraini. "Hubungan Kebiasaan Konsumsi Makanan Kariogenik dengan Kejadian Karies Gigi pada Anak Sekolah Dasar Kelas V di SDN 1 Bukit Tunggal Palangka Raya." Jurnal Kesehatan Medika Udayana 10, no. 01 (April 30, 2024): 28–42. http://dx.doi.org/10.47859/jmu.v10i01.449.

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Background: Tooth decay can affect the health of other parts of the body, thereby hampering daily activities. One of the factors that can damage teeth is the habit of consuming food and drinks, some of which are healthy, some of which damage teeth, causing dental caries. The current phenomenon is that children entering school age are generally at high risk of experiencing dental caries, because at that age they are used to consuming various types of food and drinks that cause dental caries (such as candy, chocolate, pastries, etc.). Purpose: this research is to determine the correlation between cariogenic food consumption habits and dental caries in grade V elementary school children at SDN 1 Bukit Tunggal Palangka Raya. Methods: The sampling technique used total sampling to obtain 62 respondents, data collection used a questionnaire on habits of consuming cariogenic foods and a dental caries examination observation sheet which had gone through validity and reliability tests, for data analysis using the chi-square statistical test. Results: Based on the analysis, the results of statistical tests using the chi-square method show a sig (2-tailed) number with a p- value of 0.00 with a degree of significance of p < 0.05, so the decision is that H1 is accepted, meaning there is a Habit Correlation Consumption of Cariogenic Foods with Dental Caries. Conclusion: There is a correlation between cariogenic food consumption habits and dental caries. It is recommended that parents pay more attention to maintaining their children's dental health and know the types of food or snacks that can cause caries. Furthermore, it is recommended that schools carry out promotive and preventive efforts regarding dental and oral health carried out by teachers, especially UKS and UKGS supervisors.

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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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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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Ishida, Yuki, Daigo Yoshida, Takanori Honda, Yoichiro Hirakawa, Mao Shibata, Satoko Sakata, Yoshihiko Furuta, et al. "Influence of the Accumulation of Unhealthy Eating Habits on Obesity in a General Japanese Population: The Hisayama Study." Nutrients 12, no. 10 (October 16, 2020): 3160. http://dx.doi.org/10.3390/nu12103160.

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Few studies have examined the association between the accumulation of unhealthy eating habits and the likelihood of obesity or central obesity in a general Japanese population. We examined this association in a sample of 1906 community-dwelling Japanese subjects (age: 40–74 years) who participated in a health check-up in 2014. A face-to-face questionnaire interview was conducted to collect information about three unhealthy eating habits, i.e., snacking, eating quickly, and eating late-evening meals. Obesity was defined as body mass index ≥25 kg/m2 and central obesity was defined as waist circumference ≥90 cm in men and ≥80 cm in women. The odds ratios (OR) were estimated by using a logistic regression analysis. Subjects with any one of the three eating habits had a significantly higher likelihood of obesity than those without that habit after adjusting for confounding factors. The multivariable-adjusted OR for obesity increased linearly with an increase in the number of accumulated unhealthy eating habits (p for trend < 0.001). Similar associations were observed for central obesity. Our findings suggest that modifying each unhealthy eating habit and avoiding an accumulation of multiple unhealthy eating habits might be important to reduce the likelihood of obesity.

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Mendonca, Vineetha. "Modern Food Habits and Its Impact on Human Health." International Journal of Innovative Research in Engineering and Management 10, no. 4 (August 20, 2023): 182–85. http://dx.doi.org/10.55524/ijirem.2023.10.4.24.

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Modern food habits have undergone significant changes due to urbanization, technological advancements, and shifting lifestyles. These changes often involve increased consumption of processed foods, high sugar and fat intake, and reduced consumption of fresh fruits and vegetables. Such habits have been linked to increased health issues like obesity, diabetes, cardiovascular diseases, and other chronic conditions. Understanding and addressing the impact of these modern food habits on health is crucial for promoting healthier lifestyles and preventing the associated health risks.

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Ardin, Siti Hardianti, Thresia Dewi Kartini, and Retno Sri Lestari. "Relationship of Habits Eat Fast Food and Macro Nutrition Substance with Nutritional Status of The Students of Makassar 16 Junior High School." Media Gizi Pangan 25, no. 2 (July 4, 2019): 95. http://dx.doi.org/10.32382/mgp.v25i2.460.

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Lifestyle influencesform of behavior or habits a person in responding to physical and psychological, environmental, social, cultural and economic endurance. One of them is a change in people's behavior in eating patterns in the lives of teenagers now results in changes in nutritional status because they tend to consume unbalanced foods and increase the number of nutritional risks. Factor for teenagers who want to eat fast food often, which is available in some parts of the school. As a result of Behavioral Changes, some teenagers experience changes nutritional status that needed attention. The purpose of this study is to determine the relationship between fast food eating habits and macro nutrient intake with nutritional status of the students of Makassar 16 Junior High School. The study use a cross sectional study design with an analytical approach. This study uses statistical analysis, the chi-square test of the number of samples as much as 89. The habit of eating fast food is obtained from the food frequency questionnaire by adding the score of each food ingredient then compared with the average score of the total score of all subjects. Intake of macro nutrients is obtained from 2x24 hour form recall. Nutritional status is obtained by weighing and body weight then calculated using BMI. The data is presented in the form of graphs and narratives. The results showed that fast food eating habits tended several times (50.6%), and macro nutrient intake was generally good (52.8%). Nutritional status according to normal BMI was 47 people (52.8%) who had thin nutritional status of 32 people (36%), and those who had fat nutritional status were 10 people (11.2%). There is no relationship between the habit of eating fast food with nutritional status, and there is a relationship between macro nutrient intake and nutritional status values.

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Sabbağ, Çiğdem. "The evaluation of short-term nutrition education on the nutrition habits of university students." Journal of Human Sciences 14, no. 4 (November 16, 2017): 3634. http://dx.doi.org/10.14687/jhs.v14i4.4702.

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Nutrition education provision during adolescence and its continuation in university have high impact for sustaining physically, mentally and socially healthy societies. Moreover, when a positive manner in nutrition habits is achieved following this activity, it is considered as a successful prosperity that continues lifelong. Because each age groups nutrition differs than other. The study was undertaken with the participation 395 students out of which 250 were female and 145 were. Questionnaires were undertaken for assessing any change in students’ nutritional habits following 20 hours of nutrition education. Results revealed 83.3% change in students’ nutrition habits following education program. Female students had internalized healthy food choice than male students by consuming more fruit and decreasing fast food preferences along with taking more care on controlling food label and expire dates of foods. These behaviors found statistically important with p<0.05 and effect of even a short period education was manifested. The next step would be to provide information that will increase the continuity and traceability of the nutrition training to course content planners in educational institutions. Because permanent habit development should be the main target for achieving successful results following nutritional education.

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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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Vásquez Barberán, Samantha de los Ángeles, Gabriela Liseth Vaca Altamirano, and Irvin Ricardo Tubon Usca. "Eating behavior in dentistry students of the Universidad Regional Autónoma de los Andes" Uniandes", Ambato campus." Interamerican Journal of Health Sciences 4 (July 11, 2024): 104. http://dx.doi.org/10.59471/ijhsc2024104.

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Eating habits have a crucial role in the health and academic performance of college students. During university, eating patterns can be influenced by a variety of factors, including lifestyle changes and academic pressures. The study used a validated survey to assess food choices, meal preparation and other eating habits, where the results indicate that many students exhibit unhealthy eating behaviors, mainly related to food choices, food preparation and other eating habits. It was also found that students have difficulties in maintaining a varied and balanced diet. It was also determined that there is a correlation between gender and eating habits, i.e. women tended to have less healthy eating habits than men. Concluding that factors such as lack of time, stress, lack of information and access to healthy foods contribute to the adoption of unhealthy eating habits among university students

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Strashok, Larysa, Margaryta Khomenko, and Olena Buznytska. "Food habits of Ukrainian adolescents with obesity." Pediatria i Medycyna Rodzinna 20, no. 1 (July 11, 2024): 77–82. http://dx.doi.org/10.15557/pimr.2024.0010.

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Introduction and objective: There is currently a significant increase in the prevalence of obesity among children worldwide. The aim of the study was to analyse the diet and eating habits of adolescents depending on the presence of obesity and demonstrate the impact of incorrect eating habits on lipid and mineral metabolism disorders. Materials and methods: The study involved 133 adolescents aged 12–17 years: 101 adolescents with obesity and 32 healthy children in the control group. The study plan provided for a combination of standard clinical and anamnestic evaluations, including a study of eating habits, and laboratory-instrumental research. Results: In adolescents with obesity, violations of the regularity of eating (p < 0.001), as well as the habit of snacking on bakery products and sweets during the day (p < 0.01) and late dinner (p < 0.001) were significantly more common compared to the control group. Adolescents with obesity consumed sweets, bakery products, fast food products, chips, crackers significantly more often, and vegetables less frequently, compared to their peers in the control group, every day or several times a week (p < 0.05). Adolescents with obesity had significantly lower levels of zinc and magnesium compared to the control group (p < 0.05). Conclusions: The study revealed the problem of irrational and unbalanced nutrition in adolescents with obesity. The obtained data may become the basis for timely correction of the diet of obese adolescents, which will prevent the development of disorders of the gastrointestinal tract, and halt the progression of the underlying disease.

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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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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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Cheng, Bolun, Xiaomeng Chu, Xuena Yang, Yan Wen, Yumeng Jia, Chujun Liang, Yao Yao, et al. "Dietary Habit Is Associated with Depression and Intelligence: An Observational and Genome-Wide Environmental Interaction Analysis in the UK Biobank Cohort." Nutrients 13, no. 4 (March 31, 2021): 1150. http://dx.doi.org/10.3390/nu13041150.

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Dietary habits have considerable impact on brain development and mental health. Despite long-standing interest in the association of dietary habits with mental health, few population-based studies of dietary habits have assessed depression and fluid intelligence. Our aim is to investigate the association of dietary habits with depression and fluid intelligence. In total, 814 independent loci were utilized to calculate the individual polygenic risk score (PRS) for 143 dietary habit-related traits. The individual genotype data were obtained from the UK Biobank cohort. Regression analyses were then conducted to evaluate the association of dietary habits with depression and fluid intelligence, respectively. PLINK 2.0 was utilized to detect the single nucleotide polymorphism (SNP) × dietary habit interaction effect on the risks of depression and fluid intelligence. We detected 22 common dietary habit-related traits shared by depression and fluid intelligence, such as red wine glasses per month, and overall alcohol intake. For interaction analysis, we detected that OLFM1 interacted with champagne/white wine in depression, while SYNPO2 interacted with coffee type in fluid intelligence. Our study results provide novel useful information for understanding how eating habits affect the fluid intelligence and depression.

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