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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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Göde, Gülşen, Sema Kayaardı, Müge Uyarcan, and Ceyda Söbeli. "Turkish food culture and nutrition habits in the development of history." Food and Health 7, no. 3 (2021): 216–26. http://dx.doi.org/10.3153/fh21023.
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Since the existence of mankind, nutrition is one of the necessities to maintain their vital activities. Nutritional habit, a physiological movement, has progressed in parallel with the development of living conditions of mankind. This instinctive behaviour has started with gathering in the nature originally. People have found edible foods by distinguishing the harmful plants in the nature. Mankind, who had learned cooking with the invention of fire, has discovered foodstuffs that can be obtained from animals in time. Due to this discovery, they had an opportunity to try different flavours and supply a greater variety of needed macro components of their body such as proteins, vitamins and essential oils etc. This nutrition diversity has brought with the taste phenomenon. The major reasons of consumed food variety are the climate of the region they live in, the condition of nature and the kinds of vegetables, fruits, grains that grow in these regions. Furthermore, it is inevitable that the diversity of animals living in the region causes food diversity. This situation, which is the result of ecological balance, has been one of the main causes of cultural differences between societies over time. The culinary culture has been seperated by geographical regions over time and a sub-culture called "regional dishes" has formed. Until today, mankind have developed new tastes by experimenting with many food preparation and cooking techniques. In this study, the development of Turkish food culture and nutrition habits throughout the history have been reviewed.
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Namgung, Kwon, Tae-Hwan Kim, and Youn-Sik Hong. "Menu Recommendation System Using Smart Plates for Well-balanced Diet Habits of Young Children." Wireless Communications and Mobile Computing 2019 (November 14, 2019): 1–10. http://dx.doi.org/10.1155/2019/7971381.
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A well-balanced diet habit of a wide variety of foods and adequate nutrition can help to maintain proper growth and healthy life for young children. In Korea, young children aged 3 to 6 years use their own plates to eat lunch served in the kindergarten or childcare facilities. In this paper, we propose a smart plate that can easily measure how much food children have eaten. The smart plate has five load cell sensors to measure the weight of five places. Using them, the amount of food intake can be determined by measuring the weight of food before and after meals, respectively. This helps to know which foods young children prefer and which foods they do not prefer and identifies nutritional deficiencies in them. In addition, long-term accumulated data can be used to predict the growth index of young children. Finally, menus are recommended based on the nutrition facts consumed on a monthly basis by analyzing nutrition ingredients that were insufficient or excessive for children.
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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 (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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Setiati, Yati. "HNGAN PENGETAHAN GII DENGAN KEIASAAN MAKAN PADA ANAK SEKOLAH DASAR." Jurnal Teknodik 4, no. 15 (2018): 135. http://dx.doi.org/10.32550/teknodik.v4i15.387.
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The reseach was conducted in SDN Mekar Jaya, East Depok. The purpose of this reseach is to find out the correlation between nutritional knowledge and food habit. Data were collected from one Primary School, 150 SD students and parents were selected randomly. Data were analyzed by Pearson correlation and Distribution Freuency. The result of this study shows that there is a positive Correlation between nutrition knowledge and food habits.
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Pokharel, Tanka Maya. "Food Consumption Habits and Nutritional Status of Women and Infants." Journal of Health Promotion 7 (September 8, 2019): 91–98. http://dx.doi.org/10.3126/jhp.v7i0.25519.
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This paper attempts to find-out the existing knowledge of nutrition on food consumptions and dietary practices of women and infants. I have used the systematic review of the Hinari database which were published from 2012 April to 2018.These data show that women and infant food consumption behaviour and nutrition status is directly related to family food consumptions. Research shows that low cobalamin and folic acid was found in women before they conceive and folate deficiency was uncommon on food consumptions. Low intakes of iron are consistent with a high prevalence of an aemia seen in the six to twenty-four months of children. Food beliefs and practices tend to reduce women’s consumption of micronutrient-rich foods, such as dietary restrictions during menstruation, pregnancy and lactation. The research shows that are overlapping with these beliefs and practices on intra household allocation of food. The poor dietary practice among pregnant women which ranges from 39.3 percent to 66.1 percent have limited nutritional knowledge and wrong perception towards dietary behaviour. It was also found that basis underweight is greater in rural areas (31 percent) than in urban areas (23 percent). Those children whose mothers are illiterate are more than twice as likely to be underweight than the children whose mothers have at least basic education.
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Pérez-Rodrigo, Carmen, and Javier Aranceta. "School-based nutrition education: lessons learned and new perspectives." Public Health Nutrition 4, no. 1a (2001): 131–39. http://dx.doi.org/10.1079/phn2000108.
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AbstractNutrition is a major environmental influence on physical and mental growth and development in early life. Food habits during infancy can influence preferences and practices in later life and some evidence suggests fair to moderate tracking of food habits from childhood to adolescence1–4. Studies support that good nutrition contributes to improving the wellbeing of children and their potential learning ability, thus contributing to better school performance5–7. Children and young people who learn healthy eating habits, are encouraged to be physically active, to avoid smoking and to learn to manage stress, have the potential for reduced impact of chronic diseases in adulthood4–8. Nutrition education is a key element to promoting lifelong healthy eating and exercise behaviours and should start from the early stages of life8–11; it should also address the specific nutritional needs associated with pregnancy, including reinforcing breastfeeding12.Food habits are complex in nature and multiple conditioning factors interact in their development13. Young children do not choose what they eat, but their parents decide and prepare the food for them. During infancy and early childhood the family is a key environment for children to learn and develop food preferences and eating habits. As they grow and start school, teachers, peers and other people at school, together with the media and social leaders, become more important. Progressively children become more independent and start making their own food choices. The peer group is very important for adolescents and has a major influence in developing both food habits and lifestyles13.Community trials suggest that nutrition education is an accessible effective tool in health promotion programmes with a focus on the development of healthy eating practices14, 15.
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Gabrielsen, Tone Saugstad. "Food habits—Taste—Fastidiousness." Appetite 16, no. 2 (1991): 160. http://dx.doi.org/10.1016/0195-6663(91)90044-s.
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JOHNSON-DOWN, LOUISE, HELGA SAUDNY-UNTERBERGER, and KATHERINE GRAY-DONALD. "Food habits of Canadians." Journal of the American Dietetic Association 102, no. 7 (2002): 988–91. http://dx.doi.org/10.1016/s0002-8223(02)90226-9.
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Truswell, A. Stewart, and Ian Darnton-Hill. "Food Habits of Adolescents." Nutrition Reviews 39, no. 2 (2009): 73–88. http://dx.doi.org/10.1111/j.1753-4887.1981.tb06736.x.
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Pitale, Devdatt Laxman. "The effects of food habits on pregnancy outcome." International Journal of Reproduction, Contraception, Obstetrics and Gynecology 7, no. 2 (2018): 622. http://dx.doi.org/10.18203/2320-1770.ijrcog20180183.
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Background: Nutrition during pregnancy plays an important role for an optimum outcome of pregnancy. Maternal undernutrition can lead to poor intrauterine growth and low weight of the baby at birth. Moreover, the leading causes for maternal deaths like hemorrhage and infection are related directly or indirectly to nutrition. The aim of this study was to study the effects of food habits on pregnancy outcome.Methods: 350 women from the antenatal clinic, who satisfied the criteria were admitted to the study.Results: The majority of pregnant women belonged to the age group of 21-25 years (47%) followed by the 26-30 years age group (40%) and 83% belonged to the low socioeconomic class. Majority of the babies (66%) had the birth weight in the range of 2.5-2.9 kg. There was a significant association (p value <0.05) between the socioeconomic status of the mother, parity and her calorie intake. The present study found a statistically significant association between the maternal nutritional status, the birth weight of the baby and the need for NICU admission (p value <0.05).Conclusions: Maternal food habits have significant effects on the pregnancy outcome.
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Kuczmarski, Marie Fanelli, and Ronald P. Cole. "Transcultural Food Habits Travel Courses." Topics in Clinical Nutrition 15, no. 1 (1999): 59–71. http://dx.doi.org/10.1097/00008486-199912000-00009.
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Miedema, Baukje, Andrea Bowes, Ryan Hamilton, and Stacey Reading. "Assessing the Efficacy of a Group Mediated Nutritional Knowledge Intervention for Individuals with Obesity." Canadian Journal of Dietetic Practice and Research 77, no. 4 (2016): 206–9. http://dx.doi.org/10.3148/cjdpr-2016-022.
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Purpose: This study reports on the effect of a group-based nutrition and physical activity intervention program on nutrition knowledge and eating habits in a cohort of people with obesity. Methods: A quasi-experimental design with pre- and post-test measures. The intervention consisted of physical activity led by certified exercise physiologists and a nutritional education component led by registered dietitians over a 6-month period followed by 6 months of self-management. Participants’ nutrition knowledge and eating habits were assessed using the modified Nutrition Assessment, the Nutrition Knowledge Survey, and the Food Choice Questionnaires at baseline, after the 6-month intervention, and after 6 months of self-management. Results: Complete data were available for 59 (40%) of participants after 12 months because of attrition. Nutritional knowledge and behaviours improved. Participants reported increasing their consumption of healthy foods during the active intervention and maintained these changes through the self-management phase. Knowledge of healthy foods was improved and a greater likelihood of choosing food for weight control and health properties was reported. Conclusions: Knowledge and reported consumption of healthier nutrition improved during the active intervention and was maintained during the self-management period for individuals who completed the program. Registered dietitians can play an important role in managing patients with obesity in group settings.
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Al‐Khamees, Nedaa A. "Food habits of university nutrition students: pilot study." Nutrition & Food Science 39, no. 5 (2009): 499–502. http://dx.doi.org/10.1108/00346650910992150.
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Veronika Fejes, Zoltán Győri, and Zsuzsa Bardócz. "Study of traditional folk foods from the point of view of nutrition in Hajdú-Bihar County." Acta Agraria Debreceniensis, no. 41 (December 15, 2010): 47–51. http://dx.doi.org/10.34101/actaagrar/41/2679.
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Healthy nutrition is one of the major topics of our days. The occurrence of the so called “civilization diseases” is increasing continuously as a result of the changes in our nutritional habits and life-style. It was thought that folk nutrition at the beginning of the 19. Century had several beneficial effects on health. For this reason it was decided to study the food and nutritional habits of the population of Hajdu-Bihar County around the 1930s on thebasis of literary sources to see how well they do match with modern requirements of healthy nutrition.
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Musaiger, Abdulrahman O. "Food Habits of Mothers and Children in Two Regions of Oman." Nutrition and Health 11, no. 1 (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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Trichopoulou, Antonia, Androniki Naska, and Tina Costacou. "Disparities in food habits across Europe." Proceedings of the Nutrition Society 61, no. 4 (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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Contaldo, Franco, Lidia Santarpia, Iolanda Cioffi, and Fabrizio Pasanisi. "Nutrition Transition and Cancer." Nutrients 12, no. 3 (2020): 795. http://dx.doi.org/10.3390/nu12030795.
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Urbanization, population aging, and climatic changes have mostly contributed to nutrition transition and, consequently, to effects of food habits on the epidemic of chronic non-communicable diseases (NCDs), especially cancer. Climatic changes are negatively affecting crop production, particularly biodiversity, leading to reduced food choices and, consequently, nutritional value and the protection conferred from consumption of a variety of nutrients essential in a healthy diet. This brief review analyzes the possible link between rapid demographic changes, climatic and environmental crises, and the current food system as possible factors contributing to the role of nutrition transition in the onset of cancer.
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Popławska, Helena, Agnieszka Dmitruk, Izabela Kunicka, Aleksandra Dębowska, and Wojciech Hołub. "Nutritional Habits and Knowledge About Food and Nutrition Among Physical Education Students Depending on their Level of Higher Education and Physical Activity." Polish Journal of Sport and Tourism 25, no. 3 (2018): 35–41. http://dx.doi.org/10.2478/pjst-2018-0018.
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Abstract Introduction. Nutritional habits as well as views on food and nutrition are determined by a number of factors regarding an individual, social group, or population. The aim of the study was to determine differences in nutritional habits and knowledge about food and nutrition in physical education (PE) students depending on their level of higher education and physical activity. Material and methods. The study included 207 first-year and last-year students of physical education from the Faculty of Physical Education and Sport in Biala Podlaska. The eating habits of the study participants and their knowledge about food and nutrition were evaluated using a questionnaire developed by Gawęcki, while physical activity was assessed with the International Physical Activity Questionnaire (IPAQ - short version). Statistical significance of differences between groups distinguished on the basis of the students’ level of higher education and physical activity was analysed with Student’s t-test or the χ2 test. Results and conclusions. Regardless of the level of higher education and physical activity, the students examined most often demonstrated low intensity of nutritional behaviours that were either beneficial or detrimental to health, which means that they did not choose products with a potentially beneficial influence on their health very often, but, at the same time, they limited their consumption of unhealthy products. However, the comparison of students in terms of their level of education revealed that last-year students consumed poultry, fruit, and vegetables more often, whereas first-year students consumed white bread, butter, cold meat, cheese, and sweets more frequently. Women with a high level of physical activity consumed healthy foods more often, while men exhibited such a tendency in the case of dairy products only. Most students demonstrated sufficient knowledge about food and nutrition, and it was noted that their university studies increased their level of knowledge in this area.
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Ruiz-Roso, María Belén, Patricia de Carvalho Padilha, Diana C. Mantilla-Escalante, et al. "Covid-19 Confinement and Changes of Adolescent’s Dietary Trends in Italy, Spain, Chile, Colombia and Brazil." Nutrients 12, no. 6 (2020): 1807. http://dx.doi.org/10.3390/nu12061807.
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Confinement due to the COVID-19 pandemic can influence dietary profiles, especially those of adolescents, who are highly susceptible to acquiring bad eating habits. Adolescents’ poor dietary habits increase their subsequent risk of degenerative diseases such as obesity, diabetes, cardiovascular pathologies, etc. Our aim was to study nutritional modifications during COVID-19 confinement in adolescents aged 10 to 19 years, compare them with their usual diet and dietary guidelines, and identify variables that may have influenced changes. Data were collected by an anonymous online questionnaire on food intake among 820 adolescents from Spain, Italy, Brazil, Colombia, and Chile. The results show that COVID-19 confinement did influence their dietary habits. In particular, we recorded modified consumption of fried food, sweet food, legumes, vegetables, and fruits. Moreover, gender, family members at home, watching TV during mealtime, country of residence, and maternal education were diversely correlated with adequate nutrition during COVID-19 confinement. Understanding the adolescents’ nutrition behavior during COVID-19 lockdown will help public health authorities reshape future policies on their nutritional recommendations, in preparation for future pandemics.
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Gor, Beverly J. "Understanding food habits of Chinese Americans." Topics in Clinical Nutrition 3, no. 3 (1988): viii. http://dx.doi.org/10.1097/00008486-198807000-00002.
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Wu-Jung, Corey J. "Understanding food habits of Chinese Americans." TOPICS IN CLINICAL NUTRITION 9, no. 2 (1994): 40–44. http://dx.doi.org/10.1097/00008486-199403000-00007.
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Wahlqvist, Mark L. "Clinicians changing individual food habits." Asia Pacific Journal of Clinical Nutrition 9, Suppl. (2000): S55—S59. http://dx.doi.org/10.1046/j.1440-6047.2000.00170.x.
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Hertzler, Ann A., Juanita Bowens, and Steve Hull. "Preschooler's reporting of food habits." Journal of the American Dietetic Association 93, no. 10 (1993): 1159–61. http://dx.doi.org/10.1016/0002-8223(93)91650-f.
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Storlie, Jean. "Nutrition Assessment of Athletes: A Mode for Integrating Nutrition and Physical Performance Indicators." International Journal of Sport Nutrition 1, no. 2 (1991): 192–204. http://dx.doi.org/10.1123/ijsn.1.2.192.
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Athletes, like all people, have special nutritional needs based on their age, lifestyle, health status, level of physical activity, physical conditioning, and type of sport. The diets of many athletes are inadequate due to overly restrictive eating habits, nutrition misinformation, dietary fads, and/or obsession with weight and food. There is a growing need for sports nutrition counseling and education to help athletes improve their eating habits. However, before attempting to develop intervention strategies, sports nutritionists should assess the metabolic changes that take place during exercise and how these changes affect nutrition status. In addition, it is important to consider how psychosocial factors may influence an athlete's eating habits and his/her ability to make positive changes. A two-pronged model is introduced that can be used as a guide for the practitioner in interpreting relevant data and integrating physiological and psychological considerations for the design of individualized nutrition care plans for athletes.
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Hsu-Hage, Bridget H. H., and Mark L. Wahlqvist. "The Iuns Study of Food Habits in Later Life: A Critique." Food and Nutrition Bulletin 18, no. 3 (1997): 1–9. http://dx.doi.org/10.1177/156482659701800316.
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The Committee on Nutrition and Aging of the International Union of Nutritional Sciences (IUNS) organized a project entitled Food Habits in Later Life (FHLL) that studied the nutritional and health problems of the elderly from 13 communities in six countries. Demographic, food intake, anthropometric, and health-related data were obtained from a total of 2,013 individuals who participated in this cross-cultural, multicentre study. The methods developed and used in this project will be useful for other groups interested in designing cross-cultural, multicentre studies.
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Taleb, Sara, and Leila Itani. "Nutrition Literacy among Adolescents and Its Association with Eating Habits and BMI in Tripoli, Lebanon." Diseases 9, no. 2 (2021): 25. http://dx.doi.org/10.3390/diseases9020025.
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(1) Background: Adolescence is a period of increased autonomy and independent decision making; it determines health behaviors that can persist into the future. Individual factors like food choices and unhealthy lifestyle have an essential role in the development and prevention of obesity among adolescents and are associated with the nutrition literacy of parents and other adults. While the association of parents’ nutrition literacy with adolescent BMI has been addressed, there is still a scarcity of studies that examine the effect of adolescents’ nutrition literacy on their eating habits and body mass index (BMI) status. (2) Methods: A cross-sectional study was conducted that included 189 adolescents (68 with overweight and obesity and 121 with normal weight) aged between 14–19 years from four private schools in Tripoli, Lebanon. A self-administered questionnaire that included the Nutrition Literacy Assessment Instrument (NLAI) and the Adolescent Food Habits Checklist (AFHC) was used. Anthropometrics were measured using standardized procedures. The association between nutrition literacy, food habits and BMI was assessed using a chi squared test for independence and Poisson regression analysis where suitable. (3) Results: Results indicated no association between all five components of nutrition literacy and body mass index categories. Furthermore, there was no association between the Adolescent Food Habits Checklist and overweight or obese BMI status (RR = 0.947, 95%CI: 0.629–1.426) (p = 0.796). No association was observed between nutrition literacy and food habits, except for an inverse association with macronutrients literacy. (4) Conclusions: In conclusion, the study indicated that there was no association between the components of nutrition literacy with body mass index or with food habits, except for macronutrient literacy.
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Wagner, Kassandra. "Revealing the truth about nutrition labelling: The age of the confused consumer." SURG Journal 7, no. 3 (2014): 42–46. http://dx.doi.org/10.21083/surg.v7i3.2914.
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Inadequate nutrition is considered to be a leading cause of mortality in the world. Access to quality information about the nutritional quality of food products is essential for making informed decisions in terms of food selection. To this end, nutrition labelling can be used as a tool for helping guide consumers food choices. This review article will examine which consumers use nutrition labels and what types of information they get from them; how nutrition labels influence health choices, dietary habits, and consumer behaviours; and finally, current practices in nutrition labelling and whether this aligns with consumer preferences. Findings from this article are useful for developing methods of nutritional label education and understanding how nutrition labels can be improved to become more useful to consumers.
 
 Keywords: health; nutrition labelling; food products; packaging; public education; consumer perception
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Langnäse, Kristina, and Manfred J. Müller. "Nutrition and health in an adult urban homeless population in Germany." Public Health Nutrition 4, no. 3 (2001): 805–11. http://dx.doi.org/10.1079/phn2000119.
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AbstractObjective:To assess the association between nutrition and health in an adult urban homeless population.Design:Cross-sectional – nutritional state (body mass index (BMI), triceps skinfold (TSF), upper arm circumference), dietary habits (food frequency), socio-demographic data and self-stated diseases were assessed.Setting:Four sites for homeless people in Kiel and Hamburg, Germany.Subjects:Sample of 75 homeless people (60 males, 15 females) aged 19–62 years.Results:A lack of food was not found in the majority of the homeless. Seventy-six per cent of the study population showed a normal dietary pattern. Critical food groups were fresh fruit and vegetables, rice and noodles. However, 52 or 29% of the homeless were malnourished (i.e. they were below the 25th or 5th percentile of arm muscle area). In addition, 22.7% of the homeless were obese (i.e. BMI>30 kg m−2 and/or TSF>90th percentile). Almost two-thirds of the population suffered from at least one chronic disease (prevalence of nutrition-related disorders 33.3%, gastrointestinal disorders 32.0%, dental diseases 22.7%, psychiatric disorders 18.7%, wasting diseases 6.7%). Smoking (prevalence rate 82%), drinking alcohol (51%) and drug abuse (20%) were frequent among homeless people. Food intake was not related to nutritional state, the prevalence of chronic diseases or addiction habits. By contrast, a poor nutritional state was associated with drug abuse and the prevalence of wasting diseases.Conclusion:Prevention of nutritional problems should be directed to health-related problems such as the prevention or treatment of chronic diseases and addiction habits.
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Partida, Samantha, Autumn Marshall, Ruth Henry, Jeremy Townsend, and Ann Toy. "Attitudes toward Nutrition and Dietary Habits and Effectiveness of Nutrition Education in Active Adolescents in a Private School Setting: A Pilot Study." Nutrients 10, no. 9 (2018): 1260. http://dx.doi.org/10.3390/nu10091260.
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This study was designed to pilot a survey to investigate nutrition knowledge, attitudes, and beliefs toward nutrition, exercise, and dietary habits of active adolescents. Participants included 117 middle school and 40 high school students. General and sport nutrition knowledge, dietary habits, and attitudes toward nutrition education were collected via three electronic surveys. Among middle schoolers, 79.5% of students stated feeling they could benefit from advice about nutrition compared to 92.5% of high school students. The topic scoring the highest in both populations was hydration; the lowest scoring topic category was protein and exercise. Knowledge about healthy eating reportedly comes from parents and coaches most frequently for both high school and middle school students. Less than 40% of students stated their diet meets their nutritional needs. Both middle school and high school students stated a desire to learn more about nutrition, but most nutrition information currently received comes from non-nutrition-related professionals. There is a need for validation of a nutrition knowledge and behavior instrument for United States adolescents, and room for improvement in general and sport nutrition knowledge in active adolescents in all topic areas.
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Banda Cambron, Sergio Antonio, R. L. Flores, M. Quintana, et al. "Healthier Habits: Nutrition Education Through Food Banks in Mexico." Journal of Nutrition Education and Behavior 48, no. 7 (2016): S81. http://dx.doi.org/10.1016/j.jneb.2016.04.216.
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Djordjevic-Nikic, Marina, Milivoj Dopsaj, and Ana Veskovic. "Nutritional and physical activity behaviours and habits in adolescent population of Belgrade." Vojnosanitetski pregled 70, no. 6 (2013): 548–54. http://dx.doi.org/10.2298/vsp1306548d.
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Background/Aim. Proper nutrition and regular physical activity are essential parts of a adolescent's overall health. The aim of this research was to evaluated eating and physical activity behaviours and habits, nutritional and food knowledge, beliefs and self-efficacy related to diet and health of the adolescents of the city of Belgrade, Serbia. Methods. A dietary questionnaire previously constructed and tested in adolescent population from Italy was self-administrated. We evaluated eating habits, physical activity, meaning of healthy and unhealthy dietary habits and food, self-efficacy, barriers affecting food choices, nutritional and food safety, and body mass index (BMI) of the adolescents. The sample included 707 adolescents, the mean age of 15,8 ? 2 years enrolled in the first grade at several high schools in Belgrade. Results. Only 27% of the adolescents had satisfactory eating habits; 31% have a very active lifestyle; 7% good nutritional knowledge and 6- 12% satisfactory food safety knowledge and hygiene practices. Conclusion. Significant deviations from recommendations for healthy lifestyle was noted in adolescents? habits, knowledge and practice. It is therefore necessary to develop and organize programs for promotion of healthy behaviours adapted to the adolescents? needs.
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Wassef, H. Hassan. "Food habits of the Egyptians: newly emerging trends." Eastern Mediterranean Health Journal 10, no. 6 (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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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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Haenel, H. "Comparison of nutrition habits in Potsdam two centuries ago with modern developments." Food / Nahrung 32, no. 2 (1988): 151–56. http://dx.doi.org/10.1002/food.19880320221.
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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 (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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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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Sánchez-Díaz, Silvia, Javier Yanci, Daniel Castillo, Aaron T. Scanlan, and Javier Raya-González. "Effects of Nutrition Education Interventions in Team Sport Players. A Systematic Review." Nutrients 12, no. 12 (2020): 3664. http://dx.doi.org/10.3390/nu12123664.
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Considering nutrition education interventions have been frequently implemented in team sport athletes and have shown promising results, this study aimed to summarize the effects of nutrition education interventions on eating habits, nutrition knowledge, body composition, and physical performance in team sport athletes. A systematic review was conducted using the following databases: PubMed/MEDLINE, Web of Science and SPORTDiscus. A total of 14 studies met the inclusion criteria for the review. The methodological quality of included studies was evaluated, and each study was assessed according to the analyzed variables (i.e., eating habits, nutrition knowledge, body composition, and physical performance). Most studies showed improvements in or maintenance of variables used to indicate eating habits, nutrition knowledge, and body composition. However, limited studies examined the effect of nutrition education interventions on physical performance, with existing studies demonstrating disparate results. These findings suggest implementation of nutrition education interventions in team sport athletes could be an effective strategy to improve their eating habits, nutrition knowledge, and body composition. Due to the heterogeneity across the included studies regarding sport modality, competition level, age, and sex of the athletes investigated, as well as the intervention type adopted (i.e., online or face-to-face), it is difficult to establish optimal nutrition education interventions for each analyzed variable.
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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 (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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Balsam, Alan, Donna M. Poe, and Carolyn L. Bottum. "Food Habits and Nutritional Knowledge of Portuguese Participants in an Elderly Nutrition Program." Journal of Nutrition For the Elderly 12, no. 1 (1993): 33–42. http://dx.doi.org/10.1300/j052v12n01_03.
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Yerzhanova, Y., Z. Sabyrbek, E. Dilmachambetov, G. Madijeva, and K. Milašius. "Mode and food habits of athletes of Kazakhstan." Pedagogics, psychology, medical-biological problems of physical training and sports 22, no. 6 (2018): 328–36. http://dx.doi.org/10.15561/18189172.2018.0608.
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Purpose: The aim of the study was to evaluate the mode and the eating habits of some sports athletes as well as to find out the sources of received knowledge about nutrition athletes. Material: In the evaluation of actual nutrition in 2017, 60 participants took part, including 15 volleyball players of the Burevestnik team, 15 judo wrestlers of the national team of Kazakhstan, 15 wrestlers of the club team and 15 triathletes of the national team of Kazakhstan. To study data on the regime and eating habits, a valid questionnaire was used, directly interviewing each researcher. The statistical analysis of the survey data was carried out, the percentage distribution of responses on the questionnaire was calculated. For the analysis of categorical data χ2 test (chi-square) have been applied. Results: The results of the study have shown that Kazakhstan sportsmen diet is not optimal, not enough of the studied athletes eat 4 or more times a day. 22.7% of the respondents are snacking not enough - only once per day, and 11.7% of the respondents do not snack at all. More than half of the subjects (52%) regularly eats every day at the same time, while 48% - not always eat regularly. Conclusions:The main criterion for the selection of food is taste, paying too little attention to the specificity of sport and on a special diet. Basic information about nutrition investigated Kazakh athletes receive from coaches and family members, and the share of doctors and nutritionists have to too small impact here. Public information systems are relatively ineffective.