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@#Introduction: University students had high risk of unhealthy lifestyle habits such as being sedentary and having poor dietary choices due to higher cost of healthy food and the wide availability of fast food. These may contribute to overweight, obesity and co-morbidities. The aim of the study was to determine the association of food choices motives, physical activity (PA) level and body mass index status among undergraduates in Universiti Sains Malaysia. Methods: A total of 125 undergraduate students were recruited. Self-reported online questionnaire was administered to obtain information about sociodemographic information, anthropometric measurements, food choice motives using Food Choices Questionnaire and physical activity using the Global Physical Activity Questionnaire. The association between food choice motive, PA and body mass index was assessed using Spearman correlation and Fisher`s Exact Test. Results: The three most important food choice motives are religion, price and sensory appeal. A total of 16% of the subjects were underweight, 19.2% were overweight and 11.2% were obese. 21.6% of the students had low PA level. There was significant inverse association between sensory appeal and BMI (p = 0.002, r = - 0.269). Physical activity was not significantly different between BMI categories. Conclusion: Those who have lower BMI reported to have greater sensory appeal, but association between PA and body mass index had no significant difference. Future studies are required for understanding the direct impact of food choice motives on dietary quality and its association with PA motivation and BMI status for reducing the prevalence of obesity among undergraduates.
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RESUMEN El presente ensayo tiene como propósito posicionar el entender las prácticas alimentarias de las personas y de las poblaciones desde la perspectiva de curso de vida como tema relevante para generar conocimientos desde perspectivas interdisciplinarias. Así, se expondrán a las prácticas alimentarias desde una perspectiva sociohistórica, posicionándonos desde una visión que integre los diferentes niveles, dominios y temporalidades, con el fin de ampliar la perspectiva de un fenómeno esencialmente interdisciplinario. De esta manera, se abren las preguntas sobre qué niveles y dominios de la vida de las personas y las poblaciones se encuentran involucrados y cuáles son las formas temporales que se manejan en la interconexión de los diferentes elementos. Se busca posicionar a las prácticas alimentarias desde una perspectiva holística que pueda orientar la planificación e interpretación de investigaciones aplicadas para afrontar los desafíos de salud pública en el presente.
ABSTRACT The purpose of this essay is to position the understanding of food practices of individuals and populations from a life course perspective as relevant to focus in producing knowledge from an interdisciplinary perspective. So, here I discuss food practices as a sociohistorical phenomenon, acquiring a point of view that integrates different levels, domains and temporalities, with the purpose of broaden the perspective of a essentially multidisciplinary phenomenon. This opens questions about what levels and domains of the life of individuals and societies are involved, as well as what temporal forms are handled in the interconnection of the different elements. Thus, this essay seeks to position food practices from a wide perspective that can guide interpretation in empirical research necessary to face public health challenges that appear in the present.
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Background: The increase in non-communicable diseases (NCDs) experienced more in the developing countries can be attributed to changes in demography (rural to urban migration) and changes in pattern of food consumption. With the increasing incidences in diabetes globally, dietary restrictions and modifications in consumption behaviors still remains the bedrock in the prevention and management of the disease. Specific education to prevent or manage people’s lifestyle in order to combat NCDs such as diabetes are widely available, but assessment of knowledge about dietary fiber and its impact on staple foods consumption is largely unexplored.Methods: This study utilized nutritional education as an intervention strategy to bring about changes in consumers consumption behaviour, changing their perspective in consumption of root and tuber crops in relation to wheat in the study area. The intervention involved public health lecture on the nutrition values of staple carbohydrate root and tuber crop foods (cassava and yam) with focus on their dietary fibre content, relative to wheat.Results: The statistical analysis showed that there is a significant difference in the dietary habits in urban and in rural areas. Intervention resulted in shift in consumption behavior towards indigenous staple carbohydrate food crops. The changes in behavior were more obvious in urban dwellers, especially in favour of cassava consumption.Conclusions: Education or information targeted to correct the consumption behaviour of specific group of individuals stands a chance in impacting and improving their food choices and dietary behaviours.
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@#Background: School children are at great risk of nutrition-related chronic diseases. Their eating pattern in school is influenced by the availability of food served within the school environment. The purpose of this paper was to determine the effectiveness of a canteen-based food nutrition intervention, designed according to the theory of planned behaviour, on the knowledge, perception and choices of healthy food among primary schoolchildren. Methods: This was a prospective intervention study using a two-group design. Six school canteens from the ninety-eight primary schools were randomly allocated to an intervention group or a control group. All the food handlers in the intervention group were given a twelve-week training course in food nutrition. On the completion of the course, 293 Standard Six students from these schools, were interviewed with a nutritional questionnaire on food in their school canteens. The training programme for the intervention group and the questionnaire for the students were developed and validated for the study, and a power calculation made for the sample size of students.Results: The students in both groups were homogeneous in gender and body mass. The mean body mass index (BMI) was 19.26 (SD: 0.38) and 19.47 (SD: 0.39) for the intervention and the control group respectively. There were more schoolchildren in the intervention group who purchased foods in school canteens (p 0.0036)of milk and milk products (p 0.034), and white rice (p<0.001). Fewer purchased fast food (p<0.001), and more had a better perception towards serving of healthy food (p 0.001). There were no significant differences in the knowledge level (p 0.095) and purchased fruit (p 0.557) between the groups. Conclusion: A school-based nutrition programme was associated with significant improvement in the perception of students towards foods served in school canteens and in their choices of healthy food. The study provided a framework for the design and implementation of future food nutrition intervention in school canteens.
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Purpose of the present study was to assess effect of work-family conflict (along with its four dimensions) on physical health status. In particular, we examined the mediating role of health related behaviors on the linkage between all dimensions of work-family conflict and physical health status. The current cross-sectional research was conducted among 567 women who were working in the public departments of Malaysia. Self-administrated questionnaire was used for data collection. Our findings showed that work-family conflict (along with its four dimensions) significantly and negatively correlated with physical health status. The findings from mediational analysis showed that all dimensions of work-family conflict indirectly deteriorate physical health status via increasing the chance of not using food strategies. However, our results did not support the mediating function of physical activity on the proposed relationship. Results of the current study indicated that women with greater level of work-family conflict are more likely to suffer from poor physical health status. Having multiple strategies for managing food and eating reduce the adverse effect of work-family conflict on physical health. Organizations may benefit from Family Friendly Policies (FFP) that can alleviate level of conflict and eventually avoid or decrease rate of engagement in unhealthy behavior that have detrimental effect on health status.
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There are limited data on healthy dietary patterns protective against metabolic syndrome (MetSyn) development. We identified dietary patterns among middle-aged and older adults and investigated the associations with the incidence of MetSyn. A population-based prospective cohort study included 5,251 male and female Koreans aged 40-69 years. At baseline, all individuals were free of MetSyn, other major metabolic diseases, and known cardiovascular disease or cancer. Cases of MetSyn were ascertained over a 6-year of follow-up. Dietary patterns and their factor scores were generated by factor analysis using the data of a food frequency questionnaire. We performed pooled logistic regression analysis to estimate multivariable-adjusted relative risk (RR) and 95% confidence interval (CI) for associations between factor scores and MetSyn risk. Two dietary patterns were identified; (1) a healthy dietary pattern, which included a variety of foods such as fish, seafood, vegetables, seaweed, protein foods, fruits, dairy products, and grains; and (2) an unhealthy dietary pattern, which included a limited number of food items. After controlling for confounding factors, factor scores for the healthy dietary pattern were inversely associated with MetSyn risk (P-value for trend < 0.05) while those for the unhealthy dietary pattern had no association. Individuals in the top quintile of the healthy diet scores showed a multivariable-adjusted RR [95% CI] of 0.76 [0.60-0.97] for MetSyn risk compared with those in the bottom quintile. The beneficial effects were derived from inverse associations with abdominal obesity, low HDL-cholesterol levels, and high fasting glucose levels. Our findings suggest that a variety of healthy food choices is recommended to prevent MetSyn.
Subject(s)
Adult , Aged , Female , Humans , Male , Cardiovascular Diseases , Cohort Studies , Dairy Products , Diet , Fasting , Follow-Up Studies , Fruit , Glucose , Incidence , Logistic Models , Metabolic Diseases , Obesity, Abdominal , Prospective Studies , Surveys and Questionnaires , Seafood , Seaweed , VegetablesABSTRACT
Compliance with food group and nutrient recommendations, and self-efficacy, stage of change, perceived barriers and benefits for healthy eating were assessed among a convenience sample of college students majoring in health-related disciplines. Dietary and psychosocial data were collected using three-day food records and scales, respectively. Means (SD), frequencies, and percents were calculated on all data, and logistic regressions were used to determine whether any of the psychosocial correlates predicted the stage of change for healthy eating. Noncompliance with food group recommendations ranged from 53% for the meat/meat alternates group to 93% for the vegetables/juice group, whereas noncompliance with nutrient recommendations ranged from 26% for cholesterol to 99% for potassium. A majority of students (57%) self-classified in the preaction and 40% in the action stages of change for eating healthy. The students' self-efficacy to eat healthy was highest in positive/social situations and lowest when experiencing emotional upset. The most important perceived barrier to healthy eating was that friends/roommates do not like to eat healthy foods, and the most important perceived benefit was that eating healthy foods provides the body with adequate nutrients. The difficult/inconvenient self-efficacy subscale predicted the stage of change for healthy eating. These students would benefit from interactive learning opportunities that teach how to purchase and prepare more whole grain foods, fruits, and vegetables, enhance their self-efficacy for making healthy food choices when experiencing negative emotions, and overcome perceived barriers to healthy eating.
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Humans , Edible Grain , Cholesterol , Compliance , Eating , Fruit , Learning , Logistic Models , Potassium , Vegetables , Weights and MeasuresABSTRACT
Objetivo: O presente trabalho teve como objetivo realizar uma revisão de literatura sobre os fatores determinantes do consumo alimentar. Método: Foi realizada uma revisão de literatura em bases de dados, como Medline e na biblioteca da Faculdade de Saúde Pública da Universidade de São Paulo (FSP-USP). Resultados: Foram criadas quatro categorias de fatores determinantes do consumo alimentar: biológica, econômica, oferta/disponibilidade dos alimentos e social. Entre os fatores biológicos, podem-se destacar as características sensoriais dos alimentos, principalmente o sabor, apontado como um dos principais determinantes. Na categoria econômica são incluídos a renda familiar, o preço dos alimentos e a escolaridade. A oferta e a disponibilidade dos alimentos abrangem as influências do meio ambiente na aquisição dos alimentos e quanto aos determinantes sociais estão relacionados à estrutura, dinâmica e influência da família. Pouco se conhece sobre os fatores que determinam as escolhas e o consumo alimentar dos brasileiros. É necessária a realização de mais estudos para conhecê-los.
Objective: This study aimed to conduct a review of literature on the determinants of food consumption. Method: We conducted a review of literature in databases such as Medline and the library of the Faculty of Public Health, University of São Paulo (FSP-USP). Results: We created four categories of determinants of food consumption: biological, economic, supply / availability of food and social. Among the biological factors, one can highlight the sensory characteristics of food, especially the flavor, described as one of main determinants. In the economic category are included household income, the price of food and schooling. The availability of food supply and cover the environmental influences on the acquisition of food and the social determinants are related to the structure, dynamics and influence of the family. Little is known about the factors that determine the choices and food consumption of the Brazilians. It is necessary to carry out more studies to know them.
Objetivo: El presente estudio tuvo como objetivo realizar una revisión de la literatura sobre los determinantes del consumo de alimentos. Método: Se realizó una revisión de la literatura en bases de datos como Medline y la biblioteca de la Facultad de Salud Pública, Universidad de São Paulo (FSP-USP). Resultados: Hemos creado cuatro categorías de factores determinantes del consumo de alimentos: biológicos, económicos, oferta y disponibilidad de alimentos y social. Entre los factores biológicos, se puede poner de relieve las características sensoriales de los alimentos, sobre todo el sabor, descrito como uno de los principales determinantes. En la categoría económica están incluidos los ingresos del hogar, el precio de los alimentos y la escolarización. La disponibilidad del suministro de alimentos y cubrir las influencias ambientales en la adquisición de alimentos y los determinantes sociales están relacionados con la estructura, dinámica y la influencia de la familia. Poco se sabe sobre los factores que determinan las opciones y el consumo de alimentos de los brasileños. Es necesario llevar a cabo más estudios para conocerlos.