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Journal articles on the topic 'Healthy Diet'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 August 2024

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1

Pietrobelli, A., and P. De Cristofaro. "Pulmonary health and healthy diet." Allergologia et Immunopathologia 36, no. 4 (July 1, 2008): 212–14. http://dx.doi.org/10.1157/13127045.

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Pietrobelli, A., and P. De Cristofaro. "Pulmonary health and healthy diet." Allergologia et Immunopathologia 36, no. 4 (August 2008): 212–14. http://dx.doi.org/10.1016/s0301-0546(08)72552-7.

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3

Gerlach, Helga, and David J. Henzler. "Healthy Diet, Healthy Bird." Journal of the Association of Avian Veterinarians 4, no. 3 (1990): 169. http://dx.doi.org/10.2307/30134956.

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Mehta, Hemangi D. "Healthy Balanced Diet during Pregnancy." Indian Journal of Pure & Applied Biosciences 10, no. 1 (February 28, 2022): 8–11. http://dx.doi.org/10.18782/2582-2845.8870.

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Eating a nutritious diet during pregnancy is linked to good brain development a healthy birth weight and can reduce the risk of many birth defects. A balanced diet will also reduce the risks of anemia, as well as other unpleasant pregnancy symptoms such as fatigue and morning sickness. For this, the pregnant women should have knowledge of healthy balanced diet during pregnancy, so that she can decide that which food provide enough nutrients for the mother and the baby during pregnancy. For this, a study was done on pregnant women coming to the Tapovan Centers affiliated to Children's University. In the study 53 participants from different centers of Gujarat state provided information through online questionnaire system. In that 98.11 % pregnant women were attentive towards healthy balanced diet and 01.89% respondents were inattentive towards healthy balanced diet.
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Dorn-, Galina, Tatyana Savenkova, Olga Sidorova, and Olga Golub. "CONFECTIONERY GOODS FOR HEALTHY DIET." Foods and Raw Materials 3, no. 1 (July 1, 2015): 70–76. http://dx.doi.org/10.12737/11240.

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Yeung, Suey S. Y., Michelle Kwan, and Jean Woo. "Healthy Diet for Healthy Aging." Nutrients 13, no. 12 (November 29, 2021): 4310. http://dx.doi.org/10.3390/nu13124310.

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Extending healthspan is a major public health challenge. Diet is one of the modifiable factors for preventing age-related diseases and preserving overall good health status during aging. Optimizing individuals’ intrinsic capacity, including domains in cognition, psychological, sensory function, vitality, and locomotion, has been proposed as a model of healthy aging by the World Health Organization. To better understand the relationships between a healthy diet and healthy aging, this review summarizes the recent epidemiologic and clinical data for dietary patterns that have been shown to play a role in (domains of) healthy aging. Regardless of priori or posteriori dietary patterns, it appears that dietary patterns centered on plant-based foods have a beneficial role in (domains of) healthy aging. Our review identified a knowledge gap in dietary patterns and multidimensional concepts of healthy aging. More epidemiological studies should consider intrinsic capacity as an outcome measure to further our understanding of a healthy diet and multidimensional concepts of healthy aging. When a sufficient number of epidemiological studies is available, evidence can be synthesized and clinical trials can be designed to evaluate a healthy diet as a strategy for healthy aging to further our progress in translating evidence to practice and promoting healthy aging.
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Sfeatcu, Ruxandra, Alina‑Cristina Radu, Andreea Didilescu, and Laura Carina Tribus. "Healthy diet promotion among adolescents." Dietetician.ro 2, no. 2 (2023): 39. http://dx.doi.org/10.26416/diet.2.2.2023.8285.

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8

Steel, J. M. "Is a Healthy Diet Always Healthy?" Scottish Medical Journal 38, no. 3 (June 1993): 67–68. http://dx.doi.org/10.1177/003693309303800301.

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Byrne, Pamela. "JPI Healthy Diet for Healthy Life." Impact 2017, no. 2 (February 7, 2017): 84–85. http://dx.doi.org/10.21820/23987073.2017.2.84.

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Macdiarmid, Jennie I. "Is a healthy diet an environmentally sustainable diet?" Proceedings of the Nutrition Society 72, no. 1 (November 28, 2012): 13–20. http://dx.doi.org/10.1017/s0029665112002893.

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The concept of a healthy and environmentally sustainable diet is not new, but with increasing concern about future global food security and climate change there is a renewed interest in this topic. Dietary intakes in UK accounts for approximately 20–30% of total annual greenhouse gas emissions (GHGE), with the greatest contributions coming from high intakes of meat and dairy products. Dietary proposals to help mitigate climate change (i.e. reduce GHGE) have focused on reducing consumption of meat and dairy products, but this must be considered in the context of the whole diet, alongside any possible nutritional consequences for health. Bringing together health and environmental impact of the diet raises the question of whether a healthy diet can also be an environmentally sustainable diet. While recent research showed that it is possible to achieve a realistic diet that meets dietary requirement for health and has lower GHGE, it cannot be assumed that a healthy diet will always have lower GHGE. With different combinations of food it is possible to consume a diet that meets dietary requirements for health, but has high GHGE. It is important to understand what constitutes a sustainable diet, but this then needs to be communicated effectively to try and change well-established dietary intakes of the population. Studies show that understanding of sustainable diets is poor and there are many misconceptions (e.g. the overestimation of the protein requirements for a healthy diet), which could contribute to the barriers towards changing dietary intakes.
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Duncan, Stan. "Healthy diet helps healing." Nursing Standard 12, no. 22 (February 18, 1998): 21. http://dx.doi.org/10.7748/ns.12.22.21.s39.

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12

Partridge, Linda. "Diet and Healthy Aging." New England Journal of Medicine 367, no. 26 (December 27, 2012): 2550–51. http://dx.doi.org/10.1056/nejmcibr1210447.

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13

McKevith, Brigid. "Diet and healthy ageing." British Menopause Society Journal 11, no. 4 (December 1, 2005): 121–25. http://dx.doi.org/10.1258/136218005775544309.

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In the future there will be more people aged 65 years and over ('older adults'). Although the exact mechanisms underlying normal ageing are not fully understood, ageing is generally associated with an increase in chronic diseases, such as cardiovascular disease, diabetes, cancer and osteoporosis. It is becoming clear that it is possible to prevent, slow or reverse the onset of many these by modifying lifestyle factors such as diet. Studies of older adults in a range of countries have highlighted a number of areas in which dietary quality could be improved. It is important to identify dietary patterns in addition to specific dietary components that offer protection against chronic disease. The challenge in the area of diet and healthy ageing is twofold: first, there is a need to improve the diet of older adults; and second, as most chronic diseases begin earlier in life, there is a need to encourage other age groups to adapt their diet so they can enter old age in better health.
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Ashraf, Haroon. "Alliance offers healthy diet." Lancet 361, no. 9374 (June 2003): 2051. http://dx.doi.org/10.1016/s0140-6736(03)13678-1.

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15

Williams, Kim Allan, and Hena Patel. "Healthy Plant-Based Diet." Journal of the American College of Cardiology 70, no. 4 (July 2017): 423–25. http://dx.doi.org/10.1016/j.jacc.2017.06.006.

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16

Eastell, Richard, and Helen Lambert. "Diet and Healthy Bones." Calcified Tissue International 70, no. 5 (May 1, 2002): 400–404. http://dx.doi.org/10.1007/s00223-001-0047-9.

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17

Grimwood, Katie. "A healthy balanced diet." Equine Health 2017, no. 37 (September 2, 2017): 12–14. http://dx.doi.org/10.12968/eqhe.2017.37.12.

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18

Stanner, Sara. "Diet and healthy ageing." Nursing and Residential Care 9, no. 6 (June 2007): 255–58. http://dx.doi.org/10.12968/nrec.2007.9.6.23560.

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19

Fonseca, C. "Super Healthy: A Healthy Diet Card Game." Journal of Global Oncology 4, Supplement 2 (October 1, 2018): 128s. http://dx.doi.org/10.1200/jgo.18.52100.

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Background and context: The Portuguese League Against Cancer works with schools in cancer prevention for 30 years and since the very beginning tried to offer attractive strategies to get children engagement. Knowing that card games are again on the top strategies for children we develop the Super Healthy Card Game. Aim: To promote health habits in children (6-10 years old), namely in what concerns their lunch and snacks options. Strategy/Tactics: We have created a card game in which each card represents a healthy and important food (e.g., carrot, broccoli, milk, beans, fish) with specific powers like resistance or defense, for instance. There are 15 cards in total; children get the first 5 for free in the beginning of the program and then, to get the other 10, they have to eat the food defined by the card, either at lunch (school canteens have them available on predated days) or at midmorning and midafternoon snacks (children and their parents have to prepare it at home). Program/Policy process: To have success we have articulated with three main institutions on a national and governmental levels: General Health Committee; General Education Committee and National Nutrionists Association. Then, we have publicized the game in schools and asked for their registrations for the materials. Thousands of games were send to schools free of charge. The program has involved all school community because the school canteens have to cook the meals, parents have to prepare healthier snacks, teachers have to monitor the entire process and children have to play the card game. Outcomes: With this methodology many children tasted for the first time some foods and parents reflected on the importance of healthy snacks. Besides that, after getting the cards, children played with it and learned a little bit more about what they eat and its effects on their health. What was learned: This kind of strategy is very challenging because it implies the coordination of various partners. Also, nutrition is a transversal theme and different institutions stress unique aspects so it was important to assure that all partners feel their message is respected. Nevertheless, we find this strategy to be empowering and really successful.
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20

de Ridder, Denise, Floor Kroese, Catharine Evers, Marieke Adriaanse, and Marleen Gillebaart. "Healthy diet: Health impact, prevalence, correlates, and interventions." Psychology & Health 32, no. 8 (April 27, 2017): 907–41. http://dx.doi.org/10.1080/08870446.2017.1316849.

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21

Liu, Wenmin, Tianpei Wang, Meng Zhu, and Guangfu Jin. "Healthy Diet, Polygenic Risk Score, and Upper Gastrointestinal Cancer Risk: A Prospective Study from UK Biobank." Nutrients 15, no. 6 (March 10, 2023): 1344. http://dx.doi.org/10.3390/nu15061344.

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Dietary and genetic factors are considered to be associated with UGI cancer risk. However, examinations of the effect of healthy diet on UGI cancer risk and the extent to which healthy diet modifies the impact of genetic susceptibility on UGI cancer remains limited. Associations were analyzed through Cox regression of the UK Biobank data (n = 415,589). Healthy diet, based on “healthy diet score,” was determined according to fruit, vegetables, grains, fish, and meat consumption. We compared adherence to healthy diet and the risk of UGI cancer. We also constructed a UGI polygenic risk score (UGI-PRS) to assess the combined effect of genetic risk and healthy diet. For the results high adherence to healthy diet reduced 24% UGI cancer risk (HR high-quality diet: 0.76 (0.62–0.93), p = 0.009). A combined effect of high genetic risk and unhealthy diet on UGI cancer risk was observed, with HR reaching 1.60 (1.20–2.13, p = 0.001). Among participants with high genetic risk, the absolute five-year incidence risk of UGI cancer was significantly reduced, from 0.16% to 0.10%, by having a healthy diet. In summary, healthy diet decreased UGI cancer risk, and individuals with high genetic risk can attenuate UGI cancer risk by adopting a healthy diet.
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22

Petkoska, Anka Trajkovska, and Anita Trajkovska-Broach. "Sustainable food systems and healthy diets: the case of mediterranean diet." Acta Horticulturae et Regiotecturae 24, no. 2 (November 1, 2021): 110–18. http://dx.doi.org/10.2478/ahr-2021-0032.

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Abstract Sustainability should be an imperative in everyone’s lifestyle in order to achieve an equilibrium between humans and ecosystem for the wellbeing of current and future generations. Sustainable food systems and healthy diets are main key-players to achieve sustainable planet and lifestyle and at the same time to be in line with the Sustainable Development Goals (Agenda of 17 global goals set by the United Nations General Assembly in 2015 to achieve better and sustainable future for all). Such food systems offer not only a way towards ending the hunger, but also enable healthy nations and less environmental pollution. A good representative of a sustainable food system is the Mediterranean diet that is affordable and accessible even in the regions far from the Mediterranean basin. Raw or minimally cooked plant-based food products flavoured by different herbs and spices are the foundation of this diet packed with powerful nutrients, vitamins, and minerals, enriched with healthy fats from extra virgin olive oil. The Mediterranean lifestyle provides many health and wellbeing benefits for humans. Authors believe that adhering to it leads to healthy nations and a sustainable world with less hunger.
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23

Tertsunen, Hanna-Mari, Sari Hantunen, Tomi-Pekka Tuomainen, and Jyrki K. Virtanen. "Healthy Nordic diet and risk of disease death among men: the Kuopio Ischaemic Heart Disease Risk Factor Study." European Journal of Nutrition 59, no. 8 (February 3, 2020): 3545–53. http://dx.doi.org/10.1007/s00394-020-02188-2.

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Abstract Purpose To investigate the association between healthy Nordic diet and risk of disease death in middle-aged and older men from eastern Finland. Methods A total of 1547 men aged 42–60 years and free of cardiovascular disease (CVD), cancer and type 2 diabetes at baseline in 1984–1989 were included. Diet was assessed with 4-day food records at baseline and the healthy Nordic diet score was calculated based on the Baltic Sea Diet Score. The incidence of death was assessed by a computer linkage to the national cause of death register. Cox proportional hazards regression analyses were used to estimate the associations between the healthy Nordic diet score and mortality. Results During the mean follow-up of 23.6 years (SD 7.0), 576 men died due to disease: 250 due to CVD, 194 due to cancer and 132 due to other diseases. The multivariable-adjusted hazard ratios (95% confidence interval) in the lowest vs. the highest quartile of the healthy Nordic diet score were 1.27 (1.01–1.59) for any disease death (P-trend across quartiles < 0.001), 1.39 (0.99–1.97, P-trend = 0.049) for CVD death, 1.26 (0.84–1.89, P-trend = 0.316) for cancer death and 1.04 (0.65–1.68, P-trend = 0.563) for other disease deaths. Conclusions In this prospective population-based cohort study among middle-aged and older men, low adherence to a healthy Nordic diet was associated with a higher risk of any disease death, possibly largely attributable to higher CVD mortality.
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Harland, Barbara F. "Diet Evaluation: A Guide to Planning a Healthy Diet." American Journal of Clinical Nutrition 53, no. 4 (April 1, 1991): 986. http://dx.doi.org/10.1093/ajcn/53.4.986.

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25

Ferro-Luzzi, A., and F. Branca. "Mediterranean diet, Italian-style: prototype of a healthy diet." American Journal of Clinical Nutrition 61, no. 6 (June 1, 1995): 1338S—1345S. http://dx.doi.org/10.1093/ajcn/61.6.1338s.

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26

Wang, Jiqiu, Xu Lin, Zachary T. Bloomgarden, and Guang Ning. "The Jiangnan diet, a healthy diet pattern for Chinese." Journal of Diabetes 12, no. 5 (January 26, 2020): 365–71. http://dx.doi.org/10.1111/1753-0407.13015.

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27

Rao, Gundu HR. "Healthy Lifestyle, Healthy Diet, Physical Fitness: Cardiometabolic Diseases." Series of Cardiology Research 1, no. 1 (April 16, 2019): 1–3. http://dx.doi.org/10.54178/2768-5985.2019e1.

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28

Cowan, Michelle. "Healthy diet and older people." Nursing Standard 21, no. 36 (May 16, 2007): 59–60. http://dx.doi.org/10.7748/ns.21.36.59.s54.

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29

Giacomello, Emiliana, and Luana Toniolo. "Nutrition, Diet and Healthy Aging." Nutrients 14, no. 1 (December 31, 2021): 190. http://dx.doi.org/10.3390/nu14010190.

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The current increase in life expectancy is confirmed by data from different sources (i.e.,The World Population Prospects 2019 issued by the United Nations; https://population.un.org/wpp/ (accessed on 20 December 2021)), which predict that, in the near future, individ-uals who are over 65 and over 80 will be the fastest-growing portion of the population [...]
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White, Frances, Christopher Mayer, Ian Hullatt, and Linda Drake. "Today’s lesson: a healthy diet." Nursing Standard 17, no. 12 (December 4, 2002): 24–25. http://dx.doi.org/10.7748/ns.17.12.24.s34.

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Bonetti-M., Alejandro. "Mediterranean diet and healthy lifestyle." ACTUALIDAD MEDICA 103, no. 805 (January 3, 2019): 119–20. http://dx.doi.org/10.15568/am.2018.805.ed01.

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32

Bobba, Anitha. "Diet concepts for Healthy life." TEXILA INTERNATIONAL JOURNAL OF ACADEMIC RESEARCH 4, no. 2 (December 19, 2017): 244–52. http://dx.doi.org/10.21522/tijar.2014.04.02.art025.

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Law, Emily. "“Road trip” and “healthy diet”." Nursing 35 (June 2005): 16–17. http://dx.doi.org/10.1097/00152193-200506001-00010.

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Mikan, Kathleen J., and Janet T. Robuck. "Software For a Healthy Diet." AJN, American Journal of Nursing 90, no. 6 (June 1990): 111. http://dx.doi.org/10.1097/00000446-199006000-00049.

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Snow, Denise. "Barriers to a Healthy Diet." MCN, The American Journal of Maternal/Child Nursing 43, no. 5 (2018): 293. http://dx.doi.org/10.1097/nmc.0000000000000461.

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36

Clark, Kathryn L., R. Vincent Pohl, and Ryan C. Thomas. "MINIMUM WAGES AND HEALTHY DIET." Contemporary Economic Policy 38, no. 3 (January 17, 2020): 546–60. http://dx.doi.org/10.1111/coep.12463.

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Weir, Matthew. "Healthy Diet and Blood Pressure." Journal of Clinical Hypertension 6, no. 7 (July 2004): 381–82. http://dx.doi.org/10.1111/j.1524-6175.2004.03688.x.

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GROOM, HILARY. "What price a healthy diet?" Nutrition Bulletin 18, no. 2 (May 1993): 104–10. http://dx.doi.org/10.1111/j.1467-3010.1993.tb00185.x.

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Spencer, Stuart. "Death of a healthy diet." Lancet 370, no. 9605 (December 2007): 2093. http://dx.doi.org/10.1016/s0140-6736(07)61887-x.

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Mitra, Analava, Rangadhar Pradhan, and Sutapa Mukherjee. "Importance of Heart-Healthy Diet." Journal of Human Ecology 27, no. 1 (July 2009): 53–61. http://dx.doi.org/10.1080/09709274.2009.11906192.

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Lyon, Sue. "Study supports healthy diet advice." British Journal of Hospital Medicine 73, no. 6 (June 2012): 311. http://dx.doi.org/10.12968/hmed.2012.73.6.311.

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Bailey, Regan L., Nigel Denby, Bryan Haycock, Katherine Sherif, Suzanne Steinbaum, and Clemens von Schacky. "Perceptions of a Healthy Diet." Nutrition Today 50, no. 6 (2015): 282–87. http://dx.doi.org/10.1097/nt.0000000000000119.

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Olver, J. "Keratomalacia on a 'healthy diet'." British Journal of Ophthalmology 70, no. 5 (May 1, 1986): 357–60. http://dx.doi.org/10.1136/bjo.70.5.357.

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Samuelson, Gösta. "Wine, diet and healthy lifestyle." Scandinavian Journal of Nutrition 46, no. 3 (January 2002): 113–15. http://dx.doi.org/10.1080/11026480260363215.

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Ballmer, Peter. "Mediterranean diet – healthy and delicious." Therapeutische Umschau 57, no. 3 (March 1, 2000): 167–72. http://dx.doi.org/10.1024/0040-5930.57.3.167.

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Die mediterrane Ernährungsweise ist charakterisiert durch einen hohen Anteil an einfach-ungesättigten Fettsäuren (speziell Olivenöl) bei geringer Zufuhr gesättigter Fettsäuren (Fette tierischer Herkunft außer Fisch). Große Mengen an Früchten, Gemüsen, Cerealien (Getreideprodukte, vor allem Brot) und mäßiger (aber auch regelmäßiger) Weinkonsum sind weitere typische Merkmale. Entgegen landläufiger Meinungen spielt dabei die Art des Olivenöls eine untergeordnete Rolle, d.h. kaltgepreßte, extra virgine Olivenöle scheinen keine zusätzlichen günstigen Gesundheitseffekte gegenüber üblichen Olivenölen mit sich zu bringen. Eine Alternative zum Olivenöl ist das Rapsöl, welches eine ähnliche Zusammensetzung hat. Aufgrund neuester wissenschaftlicher Arbeiten führt die mediterrane Ernährungsweise, sekundärprophylaktisch eingesetzt nach Myokardinfarkt, zu einer signifikanten Erniedrigung der Gesamtmortalität, des kardialen Todes und nicht tödlicher Reinfarkte. Neben der günstigen Wirkung auf die Blutlipide (Erniedrigung des LDL-Cholesterins und Erhöhung des HDL-Cholesterins) durch einfach-ungesättigte Fettsäuren werden weitere gesundheitsfördernde Inhaltsstoffe der mediterranen Diät diskutiert. Antioxidative Vitamine (Vitamin E, C und Betakarotin) und phenolische Substanzen (z.B. Flavonoide, wie Quercetin und Resveratrol) führen neben anderen Wirkungen zu einer verminderten Oxidationsrate des LDL-Cholesterins, welches erst in oxidierter Form atherogen wirkt.
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Gowdy, Linda D., and Margaret McKenna. "A Healthy Diet: Whose Responsibility?" Nutrition & Food Science 94, no. 1 (February 1994): 29–32. http://dx.doi.org/10.1108/00346659410048947.

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Leggio, Massimo, and Furio Colivicchi. "Healthy Diet and Cardiovascular Prevention." Journal of the American College of Cardiology 76, no. 5 (August 2020): 631–32. http://dx.doi.org/10.1016/j.jacc.2020.04.082.

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48

While, Alison. "Is a healthy diet enough?" British Journal of Community Nursing 28, no. 4 (April 2, 2023): 164–66. http://dx.doi.org/10.12968/bjcn.2023.28.4.164.

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Gu, Xiao, Xiang Hu, Xingxing Zhang, Lijuan Yang, Yinfeng Zheng, Jingzong Zhou, Linjia Du, Zhiying He, Bo Yang, and Xuejiang Gu. "ODP612 Inverse Association Between Healthy Diet Status and Non-Alcoholic Fatty Liver Disease Among Patients With Diabetes Mellitus." Journal of the Endocrine Society 6, Supplement_1 (November 1, 2022): A293—A294. http://dx.doi.org/10.1210/jendso/bvac150.606.

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Abstract Objective Aimed to investigate the associations between healthy diet status and non-alcoholic fatty liver disease (NAFLD) among patients with diabetes mellitus. Methods This study enrolled 2,404 participants (1,504 males and 900 females; mean age 50.18 ± 12. 06). Healthy diet status was defined based on the number of healthy diet scores and classified into three categories. Multivariate-adjusted logistic regression analyses were performed to explore the association between healthy diet status and NAFLD, presented by odds ratio (OR) with 95% confidence intervals (CI). Results Participants with the most healthy diet had a lower odds of NAFLD than those with the least healthy diet (OR: 0.66, 95% CI: 0.50,0.88, P = 0. 004), no significant interactions were showed between healthy diet status and strata (gender, age, diabetes duration, metabolic status). Linear regression analyses showed the most healthy diet was negatively associated with FLI (β: -4.70, 95% CI: -7.61, -1.79, P = 0. 002). Conclusions The most healthy diet was independently and inversely associated with NAFLD prevalence and FLI among Chinese patients with diabetes mellitus. Presentation: Sunday, June 12, 2022 12:30 p.m. - 2:30 p.m.
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50

Margetts, BM, RL Thompson, V. Speller, and D. McVey. "Factors which influence ‘healthy’ eating patterns: results from the 1993 Health Education Authority health and lifestyle survey in England." Public Health Nutrition 1, no. 3 (September 1998): 193–98. http://dx.doi.org/10.1079/phn19980030.

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AbstractObjective:This study explores the factors that influence eating patterns in a nationally representative sample of the English population.Design:Subjects were interviewed in 1993; questions covered basic demographic details, attitudes about nutrition, and they completed a short food frequency questionnaire that had previously been validated. Cluster analysis was used to summarize dietary intake into more or less healthy clusters.Setting:A random sample ofthe English population.Subjects:A cross-sectional survey of 5553 men and women (response rate 70%) aged between 16 and 74 years.Results:As defined from the cluster analysis about half the sample were currently reporting a more healthy diet; respondents in the better educated middle-aged demographic cluster were more likely to report eating a more healthy diet than respondents in the younger lower-income family cluster. About three-quarters of all respondents believed that they either already ate a healthy diet or had changed to a healthy diet in the last 3 years. For those respondents who said they were eating a healthy diet about half of them were eating a more healthy diet. Respondents who had not changed their diet were more likely than those who had to believe that healthy foods were just another fashion (men 34% v. 13%; women 30% v. 12%). or expensive (men 50% v. 35%; women 53% v. 40%); they were less likely to care about what they ate (men 45% v. 13%; women 27% v. 7%). Nearly three-quarters of all respondents agreed that experts never agree about what foods are good for you. Younger, low-income families, and those who smoked, were the group least likely to be eating a more healthy diet.Conclusions:The results of this study suggest that about half of the population has reported a change to a healthier diet over the last 3 years and that overall about half of the population report eating a healthy diet. Those who had not made any change and were currently reporting a less healthy diet were more likely to smoke and come from the 'worse off' group in the survey; they were also more likely to hold negative attitudes about healthy eating. A more focused and integrated approach to promoting Dietary change healthy lifestyle in general is required, while at the same time ensuring that there is healthy eating continued support for the majority of the population who have made healthy dietary Cluster analysis changes.
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