Relevant bibliographies by topics / Food habits. Nutrition

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Food habits. Nutrition'

Author: Grafiati
Published: 4 June 2021
Last updated: 12 February 2022

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Journal articles on the topic "Food habits. Nutrition"

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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 (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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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 (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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Ksouri, Rihab. "Food components and diet habits: chief factors of cancer development." Food Quality and Safety 3, no. 4 (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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Rivera Medina, Christian, Mercedes Briones Urbano, Aixa de Jesús Espinosa, and Ángel Toledo López. "Eating Habits Associated with Nutrition-Related Knowledge among University Students Enrolled in Academic Programs Related to Nutrition and Culinary Arts in Puerto Rico." Nutrients 12, no. 5 (2020): 1408. http://dx.doi.org/10.3390/nu12051408.

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University students frequently develop unhealthy eating habits. However, it is unknown if students enrolled in academic programs related to nutrition and culinary arts have healthier eating habits. We evaluated the relationship of eating habits and nutritional status of students in academic programs with knowledge on nutrition, as well as cooking methods and techniques. A descriptive cross-sectional study was conducted in spring of 2019, while we completed a survey measuring eating habits and knowledge on nutrition, as well as cooking methods and techniques. Anthropometric measurements were collected for nutritional status estimation. The non-probabilistic convenience sample comprised 93 students pursuing degrees at Universidad Ana G. Mendez, Puerto Rico. Inadequate body mass index (BMI) was observed in 59% of the students. Eating habits, knowledge on nutrition, and knowledge on cooking methods and techniques were inadequate in 86%, 68%, and 41% of the population, respectively. Eating habits were associated with knowledge on nutrition and academic program, but not with knowledge on cooking methods and techniques. Most students reported having inadequate eating habits and BMI. Nutrition and dietetics students had the best knowledge on nutrition compared to culinary management students, a majority of whom had inadequate knowledge. We can conclude that there are other factors inherent to students’ life that may have a stronger influence on eating habits.
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Kobayashi, Minatsu, Sayo Uesugi, Reiko Hikosaka, and Rieko Aikawa. "Relationship between professional experience as a practicing dietitian and lifestyle and dietary habits among graduates of a department of food science and nutrition." Nutrition & Food Science 45, no. 5 (2015): 716–27. http://dx.doi.org/10.1108/nfs-02-2015-0013.

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Purpose – This paper aims to examine the effects of professional job experience on the lifestyle and dietary habits of participants who have studied food science and nutrition and acquired a dietitian license. The dietary habits of students of departments of food science and nutrition have been reported. However, no study has compared the dietary habits of graduates with and without actual clinical experience. Design/methodology/approach – In total, 206 participants who graduated from the department of food science and nutrition of a university located in Tokyo between 1975 and 1984 completed a questionnaire on food and nutrient intake and lifestyle habits in 2011. Findings – Total fat and SFA intake adjusted for energy intake or frequency of snack and fast food intake differed among participants with and without experience as dietitians, indicating that dietitian experience influenced the dietary habits of participants for approximately 30 years after graduation. Nutritional knowledge and skills acquired during attendance at a dietitian school are effective in maintaining favorable behavior for a long time. However, nutritional knowledge and skills were enhanced by later professional experience. Originality/value – The refining effect of clinical experience appears to contribute to the maintenance of daily dietary habits and health. Professional experience can contribute to the prevention of lifestyle-related diseases not only personally but also for other people in terms of public health nutrition or nutritional education.
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Lockie, G. M., and A. Wise. "Food habits and nutritional labelling of foods." Journal of Human Nutrition and Dietetics 2, no. 1 (1989): 1–6. http://dx.doi.org/10.1111/j.1365-277x.1989.tb00001.x.

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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 (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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Monroe-Lord, Lillie, Hasti Ardekani, and Ana Vasquez. "SNAP-Ed Intervention to Improve the Nutritional Behavioral Habits in Preschoolers in Washington D.C." Current Developments in Nutrition 4, Supplement_2 (2020): 721. http://dx.doi.org/10.1093/cdn/nzaa051_018.

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Abstract Objectives The Supplemental Nutrition Assistance Program Education (SNAP-Ed) offers complementary education programs to improve public health through improving nutritional behavioral habits in preschoolers in Washington D.C. This study examines the influence of the SNAP-Ed program on changing a set of positive nutritional behaviors in preschoolers to encourage healthier eating habits. These nutritional behavioral changes include recognizing, choosing, and consuming nutritious and healthy foods. Methods The SNAP-Ed program implemented nutritional education in 37 preschools, schools, and community centers located in Washington D.C for Fiscal Year 2019. During the program, the nutritional behavior of 1679 children aged 2 to 5 years old was examined before and after educational interventions. Interventions focused on the types and the related benefits of different groups of foods including fruits, vegetables, dairy, and whole grains. Designed questionnaires were filled out by 130 teachers based on their observations of the children's nutritional behavioral habits. Teachers were asked if children had an increase in the amount of food consumption from different groups. Children were also observed for an increase in independently choosing healthier foods. Results The SNAP-Ed program observed a positive change in all questions in comparison to the beginning of the program. According to the questionnaires, there were 75%, 75%, 78%, and 75% increases in the amount of fruits, vegetables, dairy, and whole grains preschoolers consumed, respectively. After the educational interventions, 78% of preschoolers showcased healthy food choices, 76% of them selected fruits and vegetables in the cafeteria and 75% of them brought fruits and vegetables as a healthy snack. Conclusions SNAP-Ed nutrition education positively changed preschoolers’ nutritional knowledge and established healthier eating habits. Further research, done in multiple states, is essential to enhance the knowledge of preschoolers nationwide. More research can also be done to examine how effective nutritional education was between SNAP eligible and non-eligible preschoolers. Funding Sources Congress, through the Nutrition Education and Obesity Prevention Grant Program in the Healthy, Hunger-Free Kids Act of 2010.
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Kaiser, Lucia L., Jeanette M. Sutherlin, Sallie C. Yoshida, Suzanne P. Murphy, and Stuart D. Bresnick. "Latinos improve food habits through nutrition education." California Agriculture 52, no. 4 (1998): 32–35. http://dx.doi.org/10.3733/ca.v052n04p32.

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Ratnayani, Ratnayani, Annisa Ayu Nurbani, and Mia Srimiati. "Hubungan antara persepsi atribut produk, pengetahuan gizi dan label pangan dengan kebiasaan membaca label pangan pada mahasiwa S1 gizi reguler STIKes Binawan." Jurnal SAGO Gizi dan Kesehatan 2, no. 1 (2021): 6. http://dx.doi.org/10.30867/gikes.v2i1.340.

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Background: Behaviour to read the food label on tenager, particullary college students in Indonesia is low. College students are the perfect population to create good habits in order to prevent health issue. Nutriton students expected to be good sample for the people in choosing health food, so food label practice should be a habit for nutrition students.Objective: The purpose of this study was to analyze the relationship among product attribute perception (the taste, price, and nutrition content of product), nutrition knowledge and food label with food label practice on nutrition student of STIKes Binawan.Methods: This research was conducted in April 2018 at STIKes Binawan with actual subject 107 respondent. This research use Cross Sectional design and Chi-Square statistical test. The data of this research was primary data, namely questionmaire.Results: As many as 58% of respondents have a habit of reading good food labels. 90.6% of the respondents had good nutrition knowledge and food label, while more than 90% of respondents stated perceptions of product attributes (taste, price, and nutrient content) are important.Conclusion: There was a significant relationship between the perception of price and nutrition content of the product with food label practice.
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Dissertations / Theses on the topic "Food habits. Nutrition"

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West, Crystal Danielle. "FOOD SHOPPING HABITS AND THE ASSOCIATION WITH DIET." UKnowledge, 2014. http://uknowledge.uky.edu/foodsci_etds/22.

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Research suggests that the connection between poor diet and obesity among rural residents may be partially explained by limited access to healthy foods including fruits and vegetables (F&V). Based on federal suggestions to improve access, the purpose of this study was to assess the relationship between food shopping habits food venues and dietary intake of residents in rural counties of Kentucky. In May, 2013, a telephone survey was conducted using random-digit dial methods among n=149 participants in all three counties. Results showed that grocery shopping at supermarkets had a moderate positive correlation with F&V intake (r=.357, .348). These findings suggest participants who shop at supermarkets also consume F&V. Our study’s findings did not give a strong correlation between F&V consumption and farmers’ market use, which could be due to the locations of these markets, price of produce, or other environmental barriers that were not looked at in this study. Although the results from our study do not show a correlation, the majority of previous research supports the need to improve farmers’ market locations to help increase accessibility for groups with low F&V consumption and emphasize the importance of addressing economic barriers to food access.
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Range, Sheila K. "College students' fruit and vegetable attitudes and practices /." View online, 1996. http://repository.eiu.edu/theses/docs/32211998835484.pdf.

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Osailan, Najlaa Yaseen. "FOOD HABITS AND PRACTICES DURING THE POSTPARTUM PERIOD AMONG SAUDI WOMEN VS AMERICAN WOMEN." Kent State University / OhioLINK, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=kent1416260277.

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Park, Ga Bin. "A system that promotes healthy eating habits in preschoolers." Thesis, Atlanta, Ga. : Georgia Institute of Technology, 2008. http://hdl.handle.net/1853/24729.

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Nestel, Penelope S. "Nutrition of Maasai women and children in relation to subsistence food production." Thesis, King's College London (University of London), 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.321254.

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Kuhls, Jenna Perry. "CURRENT FOOD USAGE PATTERNS, HABITS, AND PREFERENCES OF FOOD PANTRY CLIENTS IN CENTRAL OHIO." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1316624056.

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De, Almeida Maria Daniel Barbedo Vaz Ferreira. "Migration and changing food habits : a study of the Cape Verdeans in Portugal." Thesis, King's College London (University of London), 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.388257.

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Crockett, Mary M. "Impact of a hospital-based department of food and nutrition newsletter in changing eating behaviors of hospital employees /." Online version of thesis, 1996. http://hdl.handle.net/1850/12341.

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Pirie, Katrina Ishbel. "The development of food-based nutrition education and dietary assessment tools for prepubescent children." Thesis, University of Southampton, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.340365.

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Herrin, Marcia Marie. "Montana : a case study in the design of a sustainable diet /." Access Digital Full Text version, 1986. http://pocketknowledge.tc.columbia.edu/home.php/bybib/10648410.

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Books on the topic "Food habits. Nutrition"

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Rajyalakshmi, P. Tribal food habits. Gian Pub. House, 1991.

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Storlie, Jean. Snacking habits for healthy living. Chronimed Pub., 1997.

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Instinctive nutrition. Celestial Arts, 1987.

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Foulke, Judith E. Good news about good nutrition. Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, 1995.

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McIntosh, Wm Alex. Sociologies of food and nutrition. Plenum Press, 1996.

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Holford, Patrick. The optimum nutrition cookbook. Piatkus, 2010.

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Shuttleworth, Tamara. Nutrition: Making choices about what to eat. Edited by Meiklejohn Phyllis 1933-. McClelland and Stewart, 1985.

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Cormier, Nicole. The everything guide to nutrition. Adams Media, 2011.

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Foulke, Judith E. Good news about good nutrition. Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, 1997.

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Foulke, Judith E. Good news about good nutrition. Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, 1997.

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Book chapters on the topic "Food habits. Nutrition"

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Matalas, A. L., and M. Yannakoulia. "Greek Street Food Vending: An Old Habit Turned New." In World Review of Nutrition and Dietetics. KARGER, 2000. http://dx.doi.org/10.1159/000059738.

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Jurkevitch, Edouard. "Evolution and Consequences of Nutrition-Based Symbioses in Insects: More than Food Stress." In Cellular Origin, Life in Extreme Habitats and Astrobiology. Springer Netherlands, 2010. http://dx.doi.org/10.1007/978-90-481-9449-0_13.

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Meiselman, H. L., and R. Bell. "EATING HABITS." In Encyclopedia of Food Sciences and Nutrition. Elsevier, 2003. http://dx.doi.org/10.1016/b0-12-227055-x/00379-5.

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"The Porridge Debate: Grain, Nutrition, and Forgotten Food Preparation Techniques." In Changing Food Habits. Routledge, 2013. http://dx.doi.org/10.4324/9780203059685-13.

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Croxford, Sharon, and Catherine Itsiopoulos. "Cultures, beliefs and food habits." In Food & Nutrition Throughout Life. Routledge, 2020. http://dx.doi.org/10.4324/9781003115670-3.

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Drăgoi, Mihaela Cristina. "Health Determinants." In Food Science and Nutrition. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-5207-9.ch001.

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The starting point of this chapter is the Lalonde health model, which takes into account the influence of non-medical factors upon human health. As it turns out, health services contribute to good health to a lesser extent than human behavior and genetic background. Since lifestyle choices and behavior prove to affect human health significantly – both as improvement or deterioration – nutrition habits determine some of the most severe illnesses that health care systems must deal with, also augmenting the burden of disease. This chapter aims at emphasizing the impact of nutrition on individual and societal health using a varied range of indicators regarding food consumption habits among various populations of the EU Member States within the wider context of economic development (GDP/capita, Actual Individual Consumption, access to basic utilities – drinkable water and sewage systems, standards of living etc.).
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Sidhu, Jiwan S., and Tasleem A. Zafar. "Functional Foods of the Indian Subcontinent." In Food Science and Nutrition. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-5207-9.ch019.

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The medicinal effects of food have been recognized on the Indian subcontinent since many centuries. The current thinking on functional foods can easily be applied to many traditional Indian subcontinent foods as these are based on whole grains, legumes, oilseeds, nuts, vegetables, fruits, spices, condiments, and many fermented milk products. Consumption of such foods on a regular basis not only provides most of nutrients in adequate quantities but also improve gastrointestinal health, boost immune functions, improve bone health, lower cholesterol, oxidative stress, reduce the risk of cardiovascular diseases, various types of cancers, neurodegenerative diseases, ill-effects of obesity, and metabolic syndrome. Various chemical and biological components present in Indian subcontinent traditional foods, such as phytochemicals, dietary fiber, oligosaccharides, lignins, omega-3 fatty acids, phenolics, flavonoids, carotenoids, and probiotic bacteria play an important role in improving the health of consumers of these foods. The history of Indian traditional foods has been adequately reviewed by Srinivasan (2011). The traditional food habits of each specific area of the Indian subcontinent have been influenced by the culture and the availability of locally grown food materials. Some of the important functional foods of India subcontinent will be briefly discussed in this chapter.
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"School-aged children and adolescents." In Oxford Handbook of Nutrition and Dietetics, edited by Joan Webster-Gandy, Angela Madden, and Michelle Holdsworth. Oxford University Press, 2020. http://dx.doi.org/10.1093/med/9780198800132.003.0014.

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Cederholm, Tommy, and Mai-Lis Hellénius. "Nutrition, ageing, and longevity." In Oxford Textbook of Geriatric Medicine. Oxford University Press, 2017. http://dx.doi.org/10.1093/med/9780198701590.003.0165.

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Long-term food intake can have a profound impact on cellular and organ functions affecting the development of multiple chronic disease states as well as the rate of the ageing processes. Over the last two centuries, longevity of mankind has increased by two years per decade. Improved food habits are important contributing factors. Epidemiological, intervention and mechanistic studies (e.g. on traditional Mediterranean and Okinawa Island diets) provide a basis to recommend vegetables, legumes, fruits, non-tropical oils as basic fat, light meat (e.g. poultry) of moderate amounts, plenty of fish, and moderate beverage intakes of wine, coffee, and tea. Oxidative damage is suggested as one major reason for ageing. Healthy foods are often rich in antioxidant compounds, but there is no evidence that extra antioxidant supplementation has any beneficial effects.
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"School-aged children and adolescents." In Oxford Handbook of Nutrition and Dietetics, edited by Joan Webster-Gandy, Angela Madden, and Michelle Holdsworth. Oxford University Press, 2011. http://dx.doi.org/10.1093/med/9780199585823.003.0014.

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Nutrition and growth in childhood and adolescence 280 Dietary recommendations for children and adolescents 282 Children and adolescents’ food habits 284 Nutrient deficiencies in children 286 Childhood obesity and weight problems 288 Vegetarian children 290 Acne and diet 291 Dental health and children 292 Influences on children's food choice ...
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Conference papers on the topic "Food habits. Nutrition"

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Liu, Yanfeng. "The Effects of Nutrition Education on Food Habits of the Elderly." In 2016 2nd International Conference on Education, Social Science, Management and Sports (ICESSMS 2016). Atlantis Press, 2017. http://dx.doi.org/10.2991/icessms-16.2017.44.

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Batman, Orhan, Mehmet Sarıışık, and Akif Gökçe. "What Constraints Do the Students have for Nutrition Habits? A Research on Higher Education Students." In International Conference on Eurasian Economies. Eurasian Economists Association, 2015. http://dx.doi.org/10.36880/c06.01327.

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Heirs of future and potential tourists, students face with various difficulties during university period. The very primary step of physiological needs, eating habits and constraints, of such a wide audience who are supposed to be at the top of self-realization is an issue that is carefully be focused on. The aim of this study which tries to investigate Bartın Vocational School students’ tendency and constraints on nutrition is to search and identify daily main meals and snacks of students; to determine body-mass index on age basis;; and to evaluate the arguments whether interdependent variables such as economic level, place of residence and gender which are allegedly affect nutritional care have influence on food choice. This study is considered important because it assesses dietary habits and tendencies of consumers with different levels of opportunity and limited incomes. In this context, secondary data have been given in theoretical framework. Primary data, on the other hand, have been obtained through a questionnaire that is compiled from various sources. Research problem and hypotheses have been tested by parametric test Independent-Samples T Test and frequency analysis. As results of the research, the findings that students do not have adequate nutrition awareness though their body-mass index is in normal range; that they consume fast food particularly during the day; and that this situation leads to the so-called morbid obesity health problems have been discussed. In addition, policy recommendations and suggestions have been made in this regard.
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Kozlova, Maria Alexandrovna, and Anna Nikolaevna Filatova. "INVESTIGATION OF THE ISSUES OF NUTRITION OF STUDENTS USING THE DEFINITION OF PHYSICAL ACTIVITY." In IV Международная научно-практическая конференция "Научные исследования и инновации". KDU, Moscow, 2021. http://dx.doi.org/10.31453/kdu.ru.978-5-7913-1168-9-2021-208-212.

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The article touches upon the question of the relationship between proper nutrition and physical activity. A study of the nutritional status and lifestyle of students was carried out. The assessment was carried out according to several criteria: the daily diet and its components (this gave an idea of the substances that the body may lack), bad habits and the degree of employment in work or educational activities. The results of the study showed that there is a direct relationship between adequate nutrition and physical activity. Practical recommendations for adjusting the daily diet are given. Attention is focused on food products containing the greatest amount of vitamins and minerals, which, according to the results of the research, were not enough for students.
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Jauhari, Mansur. "Relationship of Nutrition Knowledge Levels and Food Habits of Water Polo Athletes in Jakarta." In 4th International Conference on Sport Science, Health, and Physical Education (ICSSHPE 2019). Atlantis Press, 2020. http://dx.doi.org/10.2991/ahsr.k.200214.047.

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Althubaiti, Heba. "Examining staff and students perception on daily fruit and vegetable." In Food Safety Nutrition Webinar. Herald Meetings, 2021. http://dx.doi.org/10.52437/fnc-0821/10001.

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Introduction: There is a lack in the awareness in the fruit and vegetable (F&V) recommendation among Saudi society. Although the known facts of the benefits of F&V on health, information on Saudi society following the advised recommendation whether by WHO or local is still unknown. Aim: This cross- sectional study aim to examine the perception of F&V intake among students and staff at Umm Al-Qura University and to assess if they follow these recommendations of F&V locally and internationally. Method: Students and staff from Umm Al-Qura University participated in this study (n= 98, age between 18- 55). All data were collected using short online survey via Online survey - Survey Monkey in 2019. Result: 55% students and staff were not aware about these recommendations whereas 45% were aware about WHO recommendation. The majority of students and staff 53% have less than two portions a day of F&V. Only 14% have between two to four portions a day. 32% do not eat any portion of F&V daily. 59%, 14%, 5% of students and staff who believe that they should have five, seven, more than seven portions a day for being healthy respectively. Maintaining health, reduce the risk for chronic disease and providing essential vitamins and minerals to the body were all reasons why students and staff believe that they should have F&V everyday by 71%. Busy lifestyle, F&V cost, lack of the awareness about the health benefits, dislike the taste, some F&V spoil easily were all factors affecting eating F&V daily. Conclusion: People need educational and nutritional campaigns to spread the awareness about the health benefits of F&V. Most importantly the ministry of health should support those campaigns to increase people awareness and build a healthy society with a good habit. Keywords: Fruit intake, veg intake, F&V recommendation, students, staff, Umm Al-Qura University
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Ardiani, Fitri, and Rusmalawaty Rusmalawaty. "The Relationship Between School's Role in Monitoring Nutritional Status with Food Habit and Physical Activity of Primary School Students in Medan." In 1st Public Health International Conference (PHICo 2016). Atlantis Press, 2017. http://dx.doi.org/10.2991/phico-16.2017.21.

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