Validación del cuestionario de elección de alimentos en jóvenes de Lima Metropolitana, Perú, 2017

RESUMEN En el actual contexto de transición nutricional es necesario explorar los factores que afectan la elección de alimentos en la población peruana, por ello el objetivo del estudio fue validar el instrumento Food Choice Questionnaire (FCQ) en Lima Metropolitana. Se realizó un estudio de corte transversal para validar el instrumento FCQ diseñado por Steptoe. Se desarrollaron 4 etapas: revisión del FCQ y adecuación al español, validación semántica y de contenido con expertos, validación de constructo utilizando el análisis factorial de componentes principales y análisis de fiabilidad con el Alfa de Cronbach. Los resultados de la validez semántica y de contenido permitieron obtener un instrumento modificado agregándose el factor "Entorno social". En la validación de constructo se realizó un análisis factorial y luego de 4 iteraciones se depuraron 7 ítems resultando un instrumento con 10 factores y 36 ítems, que respondían al 62,6% de la varianza; posteriormente con los resultados del análisis de fiabilidad, el cuestionario FCQ se redujo a 8 factores y 32 ítems. En conclusión, se obtuvo una versión validada del cuestionario FCQ para ser utilizado en población de 18 a 29 años de la capital del Perú. El cuestionario validado consta de 8 factores incluyéndose el "Entorno social". Son necesarios otros estudios en diferentes regiones y grupos poblacionales para recoger nuevos factores que influyen en la elección de alimentos.

ABSTRACT In the current nutrition transition context, the exploration of associated factors with food choices in the Peruvian population is necessary; therefore the study's objective was to validate the Food Choice Questionnaire (FCQ) in Metropolitan Lima. A cross-sectional design was conducted to validate the FCQ instrument designed by Steptoe. It was developed in 4 stages: FCQ's review and adaptation to Spanish, semantic and content validation with experts, construct validity using factorial analysis of principal components, and reliability analysis using Cronbach's Alpha. The results of the semantic and content validity produced a modified instrument with one "social environment" factor and 6 more items. For construct validity, a factorial analysis was performed and after 4 iterations, 7 items were removed, resulting an instrument with 10 factors and 36 items, which explained 62.6% of the variance. Finally, with the results of the reliability analysis, the FCQ questionnaire was reduced to 8 factors and 32 items. In conclusion, a validated version of the FCQ questionnaire was obtained to be used in 18 to 29 years old population of the capital city of Peru. The questionnaire validated consists of 8 factors including the "social environment". Other studies in different regions and population groups are necessary to collect new factors that influence food choices.

"Si no lo hago yo, no lo hace nadie". Elecciones alimentarias y trabajo doméstico ¿una cuestión de género? / "If I do not do it, no one does it". Food choices and domestic work. A gender issue?

Resumen Este estudio plantea un análisis descriptivo, analítico y transversal en una población de 93 mujeres mayores de 18 años que poseen un trabajo remunerado, viven en pareja, tienen al menos un hijo y habitan en la Ciudad Autónoma de Buenos Aires. Objetivos: Describir la distribución del tiempo dedicado al trabajo doméstico no remunerado y cómo ésta condiciona las elecciones alimentarias del hogar. Materiales y método: Se realizó recopilación, análisis y valoración sistemática de datos a partir de encuestas y entrevistas en profundidad. Se procedió al análisis cuantitativo mediante la prueba de independencia Chi cuadrado de Pearson, y el análisis cualitativo basado en la teoría de Glaser y Straus. Resultados: La distribución del tiempo dedicado a tareas domésticas es mayor en las mujeres respecto de los hombres. No existe asociación entre el tiempo dedicado al trabajo remunerado con la cantidad de hijos que tienen las mujeres encuestadas, ya que sus variables son independientes entre sí. Tampoco se encontró asociación significativa entre la cantidad de horas promedio dedicado al trabajo asalariado de la mujer y elecciones alimentarias (p>0,05). Existe asociación entre el porcentaje de ingreso económico familiar representado por la mujer y la elección del jefe de hogar (p<0,05) por lo cual a medida que aumenta el ingreso económico de la mujer, ésta considera que forma parte de la jefatura del hogar. Conclusiones: La distribución de las tareas domésticas es una cuestión de género. El rol de la mujer responde a un estereotipo que se responsabiliza de la totalidad de las mismas, incluyendo las elecciones alimentarias. La importancia del Licenciado/a en Nutrición en esta temática radica en la concepción sociocultural de la alimentación y su rol como educador/a para evitar que se repliquen estas conductas.

Abstract Introduction: this study presents a descriptive, analytical and cross-sectional analysis in a population of 93 women over 18 who have a remunerated job, live with their couple, have at least one child and live in the Autonomous City of Buenos Aires. Objective: to describe the distribution of time devoted to unpaid domestic work and how this situation conditions household food choices. Materials and method: systematic collection, analysis and assessment of data were carried out based on surveys and thorough interviews. Quantitative analysis was done using Pearson's Chi square independence test, as well as qualitative analysis based on the Glaser and Straus theory. Results: the distribution of time devoted to domestic tasks is higher in women than in men. There is no association between the time dedicated to remunerated work and the number of children the women surveyed have, since their variables are independent of each other. There was also no significant association between the average number of hours dedicated to women's remunerated work and food choices (p>0.05). There is an association between the percentage of family economic income represented by the woman and the choice of head of household (p>0.05), so that as the economic income of the woman increases, she considers that she is part of the head of household. Conclusions: the distribution of domestic tasks is a matter of gender. The role of the woman responds to a stereotype that is responsible for all of them, including food choices. The importance of the professionals in Nutrition upon this subject lies in the sociocultural conception of nutrition and their role as educators to avoid the repetition of these behaviors.

The Effect of Consumers' Factors of Food Choices on Replacing Soft Drinks with Carbonated Water / 대한지역사회영양학회지

OBJECTIVES: This research was conducted to identify the consumers' food choice factors that affect the consumers' replacement of soft drinks with carbonated water. METHODS: The present study used secondary data from a consumer panel survey conducted by the Rural Development Administration of Korea, and the data included the panel members' purchase records based on their monthly spending receipts. The survey asked the participants about their food choice factors and their personal responsibility for their health. This survey included independent variables for the consumers' food purchase factors. As a dependent variable, two types of groups were defined. The replacement group included those people who increased their purchase of carbonated water and decreased their purchase of soft drinks. The non-replacement group included those people who did not change their purchase patterns or they increased their purchase of soft drinks and they decreased their purchase of carbonated water. Logistic regression analysis was conducted to determine the consumers' food choice factors that were associated with replacing soft drinks with carbonated water. RESULTS: The replacement group was significantly associated with (1) a younger age (OR=0.953), (2) being a housewife (OR=2.03), (3) higher income (OR=1.001) and (4) less concern about price (OR=0.819) when purchasing food. This group also showed (5) higher enjoyment (OR=1.328) when choosing food and (6) they took greater responsibly for their personal health (OR=1.233). CONCLUSIONS: This research is the first study to mainly focus on soft drinks and carbonated water. The result of this research showed that young, health-conscious consumers with a higher income and who are more interested in food have more possibilities to replace soft drinks with carbonated water. These research findings may be applied to consumers who have characteristics that are similar to the young health-conscious consumers and the results can help to suggest ways to reduce sugar intake and improve public health. However, this research has a limitation due to the application of secondary data. Therefore, a future study is needed to develop detailed survey questions about food choice factors and to extend these factors to all beverages, including soft drinks made with sugar substitutes, so as to reflect the growth of alternative industries that use artificial sweeteners or different types of sugar to make commercially available drinks.

Factors associated with food choices among elderly: a scoping review

@#Introduction: The aging population is a matter of global concern. Age-related physiological, pathological, psychosocial, economic, cultural and environmental changes are common and may greatly influence the quality of life of the elderly. The aim of this review was to explore the determinants and motivations that drive the elderly in making food choices. Methods: The search strategy of this literature review used the PRISMA protocol. Potential literature that was related to food choices was identified using two different combinations of keywords and two major electronic search engines, namely Pubmed and Science Direct. The articles that were selected for this review had to be in the English language, open-accessed and published between January 2007 and December 2017. Results: From a search of 1398 articles, 15 articles (seven quantitative and eight qualitative) were identified that were related to food choices among the elderly. The key factor that determined food choices among the elderly population was identified to be health. Others included convenience, sensory appeal, price, early food experience and more. The limitations of these studies that were reported were the small sample size and the reliance on self-reporting. The conclusions that were drawn were for specific groups that were studied in this review should be extrapolated or generalised with caution. Conclusion: Strategies for intervention programmes should be undertaken in collaboration with health professionals, researchers, policymakers, and the food industry. Future research is needed in the elderly who have chronic diseases, are dependent or who have disabilities.

Nutrition labelling: an exploratory study on personal factors that influence the practice of reading nutrition labels among adolescents

@# Introduction: The consumption of processed food is increasing in developing countries. Nutrition labels on food packaging are important for the education of consumers, particularly adolescents, to help them make healthier food choices. However, there is evidence to suggest that adolescents generally do not use nutrition labels. This study aims to explore the personal factors that influence the practice of Malaysian adolescents in reading nutrition labels. Methods: The participants were adolescents, aged 13-16 years, from five public schools in Negeri Sembilan. Five semi-structured focus group discussions (FGDs) were conducted. The participants discussed their personal views, knowledge and perceptions regarding the use of nutrition labels and food selection. Data gathered from the FGDs were coded through thematic analysis using the NVivo software. Results: While the participants were familiar with nutrition labels, their usage was relatively low during food selection due to the lack of interest in nutrition information, past experiences, hunger and cravings, time constraints and the taste of the food. The main reasons for using nutrition labels were health consciousness and their curiosity about specific nutrition information provided on the labels. The majority of participants believed that information provided on the labels was accurate because it was provided by reliable institutions. There was also misperception among some participants, mixing up nutrition labels with list of ingredients and the expiry dates. A few participants were unconvinced by the labels and stated that the labels provided misleading information. Conclusion: Personal factors such as knowledge, misperception, awareness and trust significantly impact how adolescents read nutrition labels.

Investigating the Impact of Stimulus Equivalence on Children's Food Choice and Preference / Investigando o Impacto da Equivalência de Estímulos na Escolha e Preferência de Alimentos por Crianças / Investigando el Impacto de la Equivalencia de Estímulos en la Elección y Preferencia de Alimentos por Niños

Abstract This study investigated the influence of character on food's choices. Eleven preschool children were trained to form two equivalent stimulus classes, each comprising one a cartoon character, a geometric shape, and an abstract symbol. One class had a liked character and the other a disliked character. Three preference tests were conducted where the children had to choose between two identical packages with samples of the same snack, differing only by the label. In Test 1 the labels were symbols of the same class as the liked and disliked characters; in Test 2 the choice was between the symbol of the same class as the disliked character and a new symbol; and in Test 3 children chose between the symbol of the equivalence class with the liked character and the logo of a known brand. Most children chose first, and reported to like more, the snack labeled with the symbol of the same class as the liked character. They also chose, and reported to like more, the snack labeled with a new stimulus over the symbol of the same class as the disliked character. These results confirmed that stimulus equivalence is a useful paradigm to investigate formation of preference for brands.

Resumo Esta pesquisa investigou a influência de personagens em escolhas alimentares. Doze crianças pré-escolares formaram inicialmente duas classes de estímulos equivalentes, cada uma contendo um personagem, uma forma geométrica e um símbolo abstrato. Uma das classes continha um personagem de que a criança gostava e a outra de que a criança não gostava. Três testes de escolha alimentar foram conduzidos nos quais o participante deveria escolher entre duas embalagens idênticas com o mesmo alimento, diferindo somente o rótulo. No Teste 1, os rótulos continham os símbolos da classe do personagem atrativo e não atrativo; No Teste 2, a escolha era entre o símbolo da classe do personagem não atrativo e um símbolo novo; e no Teste 3 a escolha era entre o símbolo da classe do personagem atrativo e o logo de uma marca conhecida. A maioria das crianças escolheu e demonstrou preferência pelo alimento com o símbolo equivalente ao personagem de que gostava. Também escolheram e disseram gostar mais do alimento com o símbolo novo no rótulo ao invés do que continha o símbolo equivalente ao personagem não atrativo. Os resultados apontam a equivalência de estímulos como uma abordagem útil para investigar a formação de preferência por marcas.

Resumen Este estudio investigó la influencia de los personajes en la elección de alimentos. 12 niños preescolares formaran dos clases de estímulos equivalentes, contiendo a un personaje infantil, una forma geométrica, y a un símbolo abstracto. Una clase tenía un personaje que le gustaba al niño y la otra un personaje que no le gustaba. Tres testes de preferencia fueron conducidos, en los que los niños tenían que escoger entre dos pedazos de la misma galleta, diferenciándose sólo por la etiqueta en el recipiente. En el Test 1, las etiquetas eran símbolos equivalentes al personaje que favorito y al que no le gustaba; en el Test 2, la elección fue entre el símbolo equivalente al personaje que no le gustaba y un símbolo nuevo; y en el Test 3, nos niños escogían entre el símbolo equivalente al personaje favorito y el logotipo de una marca conocida. La mayoría de los niños escogió primero, y prefirieron, la galleta etiquetada con el símbolo equivalente al personaje favorito. También escogieron, y prefirieron, la galleta etiquetada con el estímulo nuevo que con el símbolo equivalente al personaje que no les gustaba. Estos resultados confirmaron que la equivalencia de estímulos es un paradigma útil para investigar la formación de preferencia por las marcas.

Smartphone Usage Influences the Eating Habits of Middle School Students

This study was a correlation study to analyze the effects of smartphone usage time on food choice perceptions and behavior in middle school students in Seoul areas. The subjects to be surveyed were middle school students attending junior high schools in Mapo-gu, Seoul. A total of 133, 102, and 102 students were in the first second, and third grades, respectively. The usage time of smartphones was the weekday and weekend usage time except for the call function. Food choice perception and its behavior as dietary habits were constructed referring to previous research and food balance wheels data for the correct dietary habits of the Ministry of Health & Welfare and Korean Nutrition Society. The food choice behavior was categorized into non-recommended food and recommended food. The results are summarized as follows. First, the longer the time spent on smartphones, the less favorable the perception of correct food choices. Second, the higher the dependence on smartphones, the less favorable the perception of correct food choices. Third, the correct perception of food choices has been shown to reduce food choices, known as non-recommended foods. In addition, proper perception of food choices has been shown to increase the choice of recommended foods. In conclusion, the usage time and reliance of smartphones of middle school students was found to affect the food choice behavior by lowering the perception of correct food choices. This research is expected to form the basis for the development of programs and educational materials that can be of assistance to adolescents who are experiencing difficulties.

Parents' meal choices for their children at fast food and family restaurants with different menu labeling presentations

BACKGROUND/OBJECTIVES: This study examined the effect of nutrition labeling formats on parents' food choices for their children at different restaurant types. SUBJECTS/METHODS: An online survey was conducted with 1,980 parents of children aged 3–12 years. Participants were randomly assigned to fast food or family restaurant scenarios, and one of four menu stimuli conditions: no labeling, low-calorie symbol (symbol), numeric value (numeric), and both low-calorie symbol and numeric value (symbol + numeric). Participants selected menu items for their children. Menu choices and total calories were compared by nutrition labeling formats in each type of the restaurant. RESULTS: Low-calorie item selections were scored and a two-way analysis of variance (ANOVA) was conducted for an interaction effect between restaurant and labeling type. In the fast food restaurant group, parents presented with low-calorie symbols selected the lowest calorie items more often than those not presented with the format. Parents in the symbol + numeric condition selected significantly fewer calories (653 kcal) than those in the no labeling (677 kcal) or numeric conditions (674 kcal) (P = 0.006). In the family restaurant group, no significant difference were observed among different labeling conditions. A significant interaction between restaurant and labeling type on low-calorie selection score (F = 6.03, P < 0.01) suggests that the effect of nutrition labeling format interplays with restaurant type to jointly affect parents' food choices for their children. CONCLUSIONS: The provision of easily interpretable nutritional information format at fast food restaurants may encourage healthier food choices of parents for their children; however, the effects were negligible at family restaurants.

Análisis del precio de una dieta saludable y no saludable en la región metropolitana de chile / Comparison of price between a healthy and unhealthy diet in the metropolitan region, chile

La implementación de guías alimentarias basadas en alimentos (GABA) es una estrategia usada por países latinoamericanos para promover una dieta saludable y disminuir las tasas de obesidad.Sin embargo, evidencia sugiere que una alimentación saludable tiene un mayor precio que una no saludable. Nuestro objetivo fue comparar el precio de una dieta saludable (DS) que cumple las GABA chilenascon una dieta no saludable (DNS), y asociar su precio con la densidad energética en la Región Metropolitana (RM) de Chile. La DS fue obtenida del libro “Cocina saludable: cómo incluir 5 porciones de frutas y verduras por día”,publicación oficial del Gobierno de Chile que describe un menú mensual que cumple con las GABA chilenas. La DNS se obtuvo al remplazar preparaciones en la DS por alimentos envasados o preparaciones de consumo típico en Chile. Los precios de alimentos fueron calculados a partir de bases de datos gubernamentales y de supermercados en línea para la RM de Chile. En comparación con la DS, la DNS presenta una menor calidad de alimentación y es hipercalórica con un mayor aporte de energía proveniente de grasas. Nuestros resultados indicanuna relación inversa entre densidad calórica y precio de grupos alimentarios y un mayor precio de la DS en comparación con la DNS. Estos resultados sugieren que una DS dieta que cumple con las GABA chilenas tiene un mayor precio, lo que podría limitar su implementación y la transición hacia patrones de alimentación saludables en laRM de Chile(AU)

. Comparison of price between a healthy and un healthy diet in the Metropolitan Region, Chile. Obesity remains a serious public health problem worldwide and in Latin America. The implementation of dietary guidelines is a strategy used in Chile and other Latin-American countries to promote healthy eating habits. Evidence from studies in US and Europe suggests that healthy eating patterns have a higher price compared to unhealthy food options. However, this has not been evaluated in Chile. Our goal was to compare the price and relation to energetic density of a healthy diet (HD) that follows the Chilean dietary with an unhealthy diet (UD) in the Metropolitan Region (MR), the most densely populated demographical division in Chile. The HD was obtained from the publication “Cocinasaludable: cómoincluir 5 porciones de frutas y verduras por día”, a book of recipessponsored by theChilean governmentto promote intake of fruits and vegetables that fulfills the Chilean dietary guidelines. The UD was obtained by replacing recipesand food items from the DS with processed foods and recipes typically consumed in Chile. The price database was compiled from databases of the Chilean Government and online retailers at MR. The UD has higher energy density, has higher energy from fats and a lower healthy eating index compared with the HD. Price analysis indicated an inverse relation between caloric density and price for food groups and that the UD has an overall lower price compared to the HD. Our results suggest that the higher price of a HD in compliance with the Chilean dietary guidelines could hinder their implementation in the MR, and the transition towards healthy eating habits among its population(AU)

Serving size on nutrition labeling for processed foods sold in Brazil: Relationship to energy value / A porção na rotulagem nutricional de alimentos processados comercializados no Brasil: relação com o valor energético

ABSTRACT Objective: This study aimed to analyze serving sizes declared on food labels with respect to their conformity to Brazilian law, variability among similar foods, and relationship to energy values. Methods: Food label information from 24 groups of processed foods was collected in one supermarket in southern Brazil. Declared serving sizes were classified into five groups according to their level of compliance with those recommended by law: <70% and >130% inadequate and 70-99%, 100% and 101-130% adequate. Descriptive analyses, Spearman correlations, and Kruskal-Wallis tests were applied. Results: A total of 1,953 food products were analyzed, of which 72% reported serving sizes exactly equal to those recommended, and 14% fell within the acceptable 60% range established by law. Even though most foods complied with the law, there was a variation in declared serving sizes among similar foods, with the largest ranges observed for hamburger and meatballs (364 g). In addition, declared serving sizes were significantly and positively correlated to energy value in most food groups, revealing that smaller serving sizes may be used to report lower energy value. Conclusion: The 60% acceptable serving size range established by law may lead to a lack of serving size standardization and significant variability in declared energy values on labels. This can potentially make labels confusing when comparing similar products and thus affect food choices. It is necessary to revise Brazilian law so that serving sizes are standardized among similar foods in order to facilitate healthy food choices.

RESUMO Objetivo: Este estudo objetivou analisar a informação sobre porção na rotulagem nutricional de alimentos processados, considerando as recomendações da legislação brasileira, a variabilidade entre alimentos similares e a sua relação com o valor energético. Métodos: Foram coletadas informações sobre a rotulagem nutricional de 24 grupos de alimentos processados disponíveis em um supermercado no sul do Brasil. As porções declaradas foram classificadas em cinco grupos de acordo com a sua adequação às porções recomendadas pela legislação brasileira, sendo <70% e >130% inadequada e 70-99%, 100% e 101-130% adequada. Foram conduzidas análises descritivas e de correlação de Spearman, bem como testes de Kruskal-Wallis. Resultados: Foram analisados 1.953 alimentos industrializados, sendo que 72% apresentaram porções idênticas às recomendadas e 14% declararam porções dentro da margem de 60% de variabilidade permitida pela legislação. Houve grande variabilidade no tamanho da porção declarada entre alimentos similares, com amplitude máxima entre hambúrgueres e almôndegas (364 g). Além disso, observou-se correlação significativa e positiva entre porção e valor energético declarados na maioria dos grupos de alimentos, indicando que porções menores podem estar sendo utilizadas para declarar menor valor energético. Conclusão: Concluiu-se que a margem permitida pela legislação para declaração do tamanho da porção nos rótulos de alimentos pode estar levando a uma baixa padronização das porções declaradas entre alimentos similares e a uma variabilidade significativa no valor energético declarado. Como consequência, isso pode gerar rótulos de alimentos confusos e afetar as escolhas alimentares. Dessa forma, faz-se necessária revisão da legislação de rotulagem nutricional, visando uniformizar as porções declaradas nos rótulos e facilitar escolhas alimentares mais saudáveis.

The Effects of industrial workers' food choice attribute on sugar intake pattern and job satisfaction with Structural Equcation Model

BACKGROUND/OBJECTIVES: This research analyzes the effects of the food choices of industrial workers according to their sugar intake pattern on their job satisfaction through the construction of a model on the relationship between sugar intake pattern and job satisfaction. SUBJECTS/METHODS: Surveys were collected from May to July 2015. A statistical analysis of the 775 surveys from Kyungsangnam-do was conducted using SPSS13.0 for Windows and SEM was performed using the AMOS 5.0 statistics package. RESULTS: The reliability of the data was confirmed by an exploratory factor analysis through a Cronbach's alpha coefficient, and the measurement model was proven to be appropriate by a confirmatory factor analysis in conjunction with AMOS. The results of factor analysis on food choice, sugar intake pattern and job satisfaction were categorized into five categories. The reliability of these findings was supported by a Cronbach's alpha coefficient of 0.6 and higher for all factors except confection (0.516) and dairy products (0.570). The multicollinearity results did not indicate a problem between the variables since the highest correlation coefficient was 0.494 (P < 0.01). In an attempt to study the sugar intake pattern in accordance with the food choices and job satisfaction of industrial workers, a structural equation model was constructed and analyzed. CONCLUSIONS: All tests confirmed that the model satisfied the recommended levels for the goodness of fit index, and thus, the overall research model was proven to be appropriate.

Customers Purchasing Organic Food - Do They Live Healthier? Results of the German National Nutrition Survey II.

Aims: Using national food consumption data this paper addresses issues whether buyers of organic food make healthier food choices and pursue a healthy lifestyle concerning smoking, physical exercise and body weight compared to non-buyers. Study Design: The German National Nutrition Survey II (NVS II) is a nationwide food consumption study providing additional information on social demographics, health, and lifestyle aspects as well as anthropometric measurements. Using data of several assessment tools, a comparison was conducted between buyers and non-buyers of organic food. Place and Duration of the Study: From November 2005 to November 2006, data collection took place in about 500 randomly chosen sample points across Germany. Methodology: 13,074 participants aged 18-80 years were divided into groups of buyers (44.9%) and non-buyers (55.1%) of organic food. According to their purchase frequency, the organic food buyers were further differentiated into intensive, occasional or infrequent purchase groups. A diet history method was applied to assess food consumption, trained staff measured BMI while questionnaires were used for social demographic description and healthy lifestyle factors. Results: Buyers of organic food consumed 17% more fruit and 23% more vegetables as well as less meat/sausages (25%) and soft drinks (58%) than non-buyers did (P< .001, resp.). These results are more pronounced for women and for intensive buyers. Additionally, buyers of organic food exhibit healthier lifestyle characteristics in respect to smoking behaviour, physical activity, and body weight compared to non-buyers. Conclusion: German buyers of organic food demonstrate health behaviours complying better with the recommendations for a healthy lifestyle compared with non-buyers. Independent of the discussion whether organically produced food exerts additional health effects, buyers of organic food make healthier food choices than non-buyers, thereby benefiting for their overall health.

Validation of a Food Choice Questionnaire among Adolescents in Penang, Malaysia

Introduction: This is a validation study of the modified version of the Food Choice Questionnaire (FCQ), a multidimensional measure of food choice motives. Methods: Adolescents aged 15 to 17 years attending schools from three randomly selected co-educational and multiracial public secondary schools were invited to participate in this study. Data were collected using a sell-administered modified version of the FCQ consisting of 58 items assessing 13 factors including health, mood, convenience, sensory appeal, natural content, price, weight control, familiarity, ethical concern, religion, parents, peers and media. Factor analysis with the extraction of a maximum likelihood and varimax rotation were performed to validate the FCQ. Results: A total of 306 students comprising 64.7% Malay, 19.3% Chinese and 16.0% Indian with a mean age of 16.1±0.3 years participated in this study. Based on their BMI status, a majority (71.9%) of the participants had normal weight, 8.2% were thin, 1.6% severely thin while 12.1% were overweight and 6.2% obese. Six factors (health and nutrition knowledge, price and convenience, media, mood and sensory appeal, peers, and parents), consisting of 36 items and explaining 45.9% of the variance, remained from the factor analysis. The reliability of the FCQ factors was good, with Cronbach's a coefficient values as follows: health and nutrition knowledge=0.84, price and convenience=0.82, media=0.89, mood and sensory appeal=0.79, peers=0.84, and parents=0.75. Conclusion: This modified version of the FCQ validated among Malaysian adolescents is recommended for future research determining food choice motives of adolescents.

Do People Order a Lower Calorie Meal When Calorie Information is Printed on Restaurant Menus? A Systematic Review of the Evidence.

Background: Obesity has reached epidemic levels globally and the proportion of overweight and obese people in the United Kingdom is increasing, which has potential health consequences for the nation. Eating out has been linked to obesity. Restaurant customers who have been informed of nutrient content of meals may be in a better position to make healthier choices as to content of meal ordered, thereby reducing number of calories ordered per meal. The aim was to establish whether people order a lower calorie meal when calorie information is printed on restaurant menus. The objective was to conduct a systematic review of evidence given in the literature. Methods: Having gained ethical approval for a desk-based study from Coventry University, a sole investigator conducted a rigorous search of the literature. Only studies answering the research question, of restaurants where specific calorie information was printed on menus, were included. Study types other than randomised controlled trials, cross sectional surveys and cohort studies were excluded. A data collection form was adapted from Cochrane’s data extraction form and completed for each study, to extract data and consider methodological quality in terms of randomisation, baseline imbalances, incomplete data outcome, selective outcome reporting, confounders, withdrawals and exclusions. Results: Ten studies met the inclusion and quality criteria and were included in the systematic review. Five studies found a decrease in calories ordered per meal when calorie information was printed on menus, however the other five found an increase in calories ordered. Number of calories ordered per meal was aggregated across the ten studies and average calories ordered per meal, both with and without calorie information, calculated. The overall result was that that there was no average reduction in calories ordered when calorie information was printed on restaurant menus. Discussion: There were however reductions in calories ordered per meal in some population sub-groups: Child/adult differences: There was a significant reduction of calories ordered for children, particularly when parents had made choices for their children Tandon [1]. Male/female differences: Whilst on average women did order a lower calorie meal when given calorie information, on average men ordered a higher calorie meal (Gerend [2]). Calorie education: Several studies stated that combining greater education regarding calorie information with nutritional labelling on menus might increase use of and/or effectiveness of printing nutritional information on menus Dowray et al. [3]. Label types: There was significant benefit in providing physical activity information, such as miles required to walk, in order to expend the energy of the meal Dowray et al. [3]: 179). A study of children found that printing a “healthy heart” symbol on menus led to children selecting lower calorie meal options Stutts et al. [4]. Conclusion: There is no strong evidence to support printing calorie information on restaurant menus. On average, people do not order a lower calorie meal when calorie information is printed on restaurant menus. These findings are consistent with those of the most recent systematic review (Swartz, Braxton and Viera [5]). More robust studies and further research into the effect of calorie labelling on sub-groups of the population, different types of menu labelling and the effect of greater calorie education to increase understanding of energy content of foods are required. Further education to increase understanding of energy content of foods may increase effectiveness of printing calorie information on restaurant menus.

Development and test-retest reliability of the Food Photograph Scale for Brazilian adults

The study of food practices in Brazil faces important problems because of the nonexistence of properly tested methods and lack of a gold-standard instrument. Furthermore, only one instrument is capable of measuring food choice or knowledge in this specific population. In the present study we sought to develop a rapid assessment tool for food choice, consumption, and knowledge about healthy foods and test the reliability of the assessment tool in young adults as an initial step in the validation process. The scale was composed of 22 photographs of foods that were ready to consume, divided into "healthy" and "unhealthy" groups typically eaten as an afternoon snack in our region. To test the reliability of the instrument, 101 college students (51 males) were asked to select three items in response to three questions: "What would you like to eat as an afternoon snack?" "What do you consider healthy?" "What do you usually eat?" The procedure was repeated in the same subjects 1 month after the first application of the instrument. Results indicated a perfect reliability (κ = 1.0) among men when asked to select what they would like to eat, and perfect reliability was found among men and women when asked to select foods that they considered healthy. Excellent reliability (κ > .75) was found among women and the total sample for foods they would like to eat and among men and women for what they usually eat. As an initial step in validating the instrument, the results suggested that it was properly developed and had reliability in the present context for studies that involve eating behavior.

Perfil da escolha alimentar de arroz e feijão na alimentação fora de casa em restaurante de bufê por peso / Profile of the rice and beans food option when eating away from home at a buffet-by-weight restaurant

Estudo transversal que descreve a prevalência e fatores associados à escolha de arroz e feijão (EAF) entre comensais de um restaurante de bufê por peso. Coletou-se características antropométricas, sociodemográficas e comportamentais, o peso e a fotografia do prato escolhido. A amostra representativa foi composta por 675 comensais, entre 16-81 anos, e analisada uma subamostra de 396, composta por dois grupos: EAF e não EAF. O teste qui-quadrado examinou a representatividade da subamostra. Os testes de Wald, qui-quadrado e regressão de Poisson com variância robusta examinaram as associações entre EAF e as características coletadas. Observou-se ausência de EAF em 38,4% dos comensais. Após ajuste para as demais características, a ausência de EAF no prato associou-se diretamente com sobrepeso/obesidade (RR=1,43; IC95%=1,10-1,84), mulheres (1,57; 1,20-2,05), refeição não habitual (1,34; 1,02-1,75), escolhas de pastelaria (1,37; 1,06-1,76) e de acompanhamento frio (RR=1,39; IC95%=1,08-1,78); e, inversamente com prato de maior peso (0,54; 0,38-0,77). Conclui-se que a EAF ainda pode ser considerada habitual pelos brasileiros e mais frequente entre os homens. Sua não escolha parece estar associada a práticas alimentares menos saudáveis e risco aumentado de sobrepeso/obesidade.

The scope of this cross-sectional study was to describe the prevalence and factors associated with the choice of rice and beans (CRB) among diners in a buffet-by-weight restaurant. Data on anthropometric, socio-demographic and behavioral characteristics as well as weight and photographic record of the dishes chosen by the diner were collected. The representative sample consisted of 675 luncheon diners, aged between 16 and 81. A subsample of 396 diners was analyzed, consisted of two groups: CRB and non-CRB. The Chi-square test verified the representativeness of the subsample in relation to the total sample. The Wald test, the chi-square test and the Poisson regression with robust variance examined the associations between the CRB and the data collected. Rice and beans were not chosen by 38.4% of diners. The conclusion drawn is that the CRB can still be considered the norm among Brazilians and more frequent among men. The choice of not opting for the CRB appears to be associated with less healthy eating habits and increased risk of overweight/obesity.

Por que os adolecentes comem o que comem? Determinantes do consumo alimentar / Why adolescents eat what they eat? Determinants of food choice

Muitos são os estudos que avaliam o consumo alimentar na adolescência entretanto não se sabe quais fatores motivam esses jovens a se alimentarem de forma inadequada. Objetivo: Avaliar, de forma quantitativa e qualitativa, os fatores determinantes do consumo alimentar de adolescentes de escolas técnicas em São Paulo. Métodos: O presente estudo é parte de uma pesquisa matriz, que avaliou 1167 jovens de ambos os gêneros. Os fatores determinantes do consumo alimentar foram avaliados em duas etapas. Na primeira etapa quantitativa foram utilizados dois instrumentos que foram desenvolvidos para a pesquisa matriz, o primeiro um questionário de avaliar atitudes alimentares de adolescentes e o segundo avaliou o consumo alimentar através de um questionário de frequência alimentar baseado na pirâmide dos alimentos. O primeiro instrumento apresenta uma questão onde 15 fatores determinantes do consumo alimentar são apresentados e cada adolescente deveria escolher os 3 mais importantes. O peso e a estatura de todos os indivíduos foi mensurado e posteriormente o Índice de Massa Corporal foi calculado afim de classificar os adolescentes quanto à adequação de seu estado nutricional segundo os critérios da Organização Mundial da Saúde. A avaliação qualitativa foi realizada com uma subamostra do projeto matriz (n=45) e contou com a realização de grupos focais. Os 15 fatores determinantes do consumo foram agrupados em 3 grupos a partir da realização da análise de cluster e esses grupos foram comparados com relação ao gênero, estado nutricional, consumo de alimentos e dos grupos alimentares baseados na pirâmide dos alimentos para adolescentes. Resultados: Os 3 fatores determinantes mais referidos pelos adolescentes na etapa quantitativa foram, em ordem de preferência, o sabor, o fato do adolescente gostar do alimento e tentar ter uma alimentação mais saudável, enquanto que a etapa qualitativa mostrou que os fatores de falta de tempo, conveniência e praticidade foram os mais referidos. Os adolescentes que preferiam os fatores determinantes relacionado às características dos alimentos, entre eles o sabor, consumiam significativamente mais alimentos com alto conteúdo de gorduras e açúcares. Conclusão: Conclui-se que para o grupo de adolescentes avaliados o sabor foi o fator mais importante e que ele pode explicar a inadequação dietética nesse grupo etário

Many studies evaluate food consumption in adolescence however little is known about the factors that influence adolescent's food choices. Objective: To evaluate, in a quantitative and qualitative way, the factors that influence adolescent's food choice from technical schools from São Paulo. Methods: This study is part of a research which evaluated 1167 adolescents from both gender. Factors that influence adolescent's food choice were evaluated in two steps, the first one evaluated in a quantitative way used two surveys that were developed to the research. The questionnaire evaluated adolescent's eating attitudes and included a question which included 15 factors which the adolescents should select the 3 more important, and the second survey assessed food consumption through a food frequency questionnaire that was based on the food pyramid. Body weight and height were measured and the Body Mass Index calculated in order to classify their weight status according to the World Health Organization criteria. The second part of this study, the qualitative analyses, used a smaller sample from the main study (n=45) and focus groups were performed. The 15 factors were divided into groups using the cluster analyses method and compared between genders, weight status and food consumption. Results: Taste and liking the food and trying to have a healthier eating were the 3 most referred factors in the quantitative analyses, while in the qualitative research lack of time and convenience were the most reported factors that influence the adolescent's food choices. Adolescents who prefer factors related to the food characteristics, such as taste, eat significantly more high fat and sugar foods. Conclusion: In this group the taste of food was the most important factor and can explain the eating inadequacies seen in this population

Por que os adolecentes comem o que comem: determinantes do consumo alimentar / Why adolescents eat what they eat: determinants of food choice

Introdução: Muitos são os estudos que avaliam o consumo alimentar na adolescência entretanto não se sabe quais fatores motivam esses jovens a se alimentarem de forma inadequada. Objetivo: Avaliar, de forma quantitativa e qualitativa, os fatores determinantes do consumo alimentar de adolescentes de escolas técnicas em São Paulo. Métodos: O presente estudo é parte de uma pesquisa matriz, que avaliou 1167 jovens de ambos os gêneros. Os fatores determinantes do consumo alimentar foram avaliados em duas etapas. Na primeira etapa quantitativa foram utilizados dois instrumentos que foram desenvolvidos para a pesquisa matriz, o primeiro um questionário de avaliar atitudes alimentares de adolescentes e o segundo avaliou o consumo alimentar através de um questionário de frequência alimentar baseado na pirâmide dos alimentos. O primeiro instrumento apresenta uma questão onde 15 fatores determinantes do consumo alimentar são apresentados e cada adolescente deveria escolher os 3 mais importantes. O peso e a estatura de todos os indivíduos foi mensurado e posteriormente o Índice de Massa Corporal foi calculado afim de classificar os adolescentes quanto à adequação de seu estado nutricional segundo os critérios da Organização Mundial da Saúde. A avaliação qualitativa foi realizada com uma subamostra do projeto matriz (n=45) e contou com a realização de grupos focais. Os 15 fatores determinantes do consumo foram agrupados em 3 grupos a partir da realização da análise de cluster e esses grupos foram comparados com relação ao gênero, estado nutricional, consumo de alimentos e dos grupos alimentares baseados na pirâmide dos alimentos para adolescentes. Resultados: Os 3 fatores determinantes mais referidos pelos adolescentes na etapa quantitativa foram, em ordem de preferência, o sabor, o fato do adolescente gostar do alimento e tentar ter uma alimentação mais saudável, enquanto que a etapa qualitativa mostrou que os fatores de falta de tempo, conveniência e praticidade foram os...

Introduction: Many studies evaluate food consumption in adolescence however little is known about the factors that influence adolescent's food choices. Objective: To evaluate, in a quantitative and qualitative way, the factors that influence adolescent's food choice from technical schools from São Paulo. Methods: This study is part of a research which evaluated 1167 adolescents from both gender. Factors that influence adolescent's food choice were evaluated in two steps, the first one evaluated in a quantitative way used two surveys that were developed to the research. The questionnaire evaluated adolescent's eating attitudes and included a question which included 15 factors which the adolescents should select the 3 more important, and the second survey assessed food consumption through a food frequency questionnaire that was based on the food pyramid. Body weight and height were measured and the Body Mass Index calculated in order to classify their weight status according to the World Health Organization criteria. The second part of this study, the qualitative analyses, used a smaller sample from the main study (n=45) and focus groups were performed. The 15 factors were divided into groups using the cluster analyses method and compared between genders, weight status and food consumption. Results: Taste and liking the food and trying to have a healthier eating were the 3 most referred factors in the quantitative analyses, while in the qualitative research lack of time and convenience were the most reported factors that influence the adolescent's food choices. Adolescents who prefer factors related to the food characteristics, such as taste, eat significantly more high fat and sugar foods. Conclusion: In this group the taste of food was the most important factor and can explain the eating inadequacies seen in this population.

Meal skipping relates to food choice, understanding of nutrition labeling, and prevalence of obesity in Korean fifth grade children

This study was performed to investigate the differences in food choice, nutrition labeling perceptions, and prevalence of obesity due to meal skipping in Korean elementary school children. A national survey was performed in 2010 to collect data on food intake frequency, understanding of nutrition labeling, and body mass index from 2,335 fifth grade students in 118 elementary schools selected from 16 metropolitan local governments by stratified cluster sampling. The data were analyzed using the SAS 9.1 and SUDAAN 10.0 packages. Students who consumed three meals for 6-7 days during the past week were classified into the regular meal eating (RM) group (n = 1,476) and those who did not were placed into the meal skipping (MS) group (n = 859). The daily intake frequency of fruits, vegetables, kimchi, and milk was significantly lower in the MS group compared to that in the RM group (P < 0.001), whereas the daily intake frequency of soft drinks and instant noodles (ramyeon) was significantly higher in the MS group than that in the RM group (P < 0.05). The MS group demonstrated a significantly lower degree of understanding with regard to nutrition labeling and high calorie foods containing low nutritional value than that in the RM group. The distribution of obesity based on the percentile criteria using the Korean growth chart was different between the MS and RM groups. The MS group (8.97%) had a higher percentage of obese subjects than that in the RM group (5.38%). In conclusion, meal skipping was related to poor food choice, low perception of nutrition labeling, and a high prevalence of obesity in Korean fifth grade children.

Consumers' Purchasing Intentions of Organic Foods in relation to the Perceived Health Concerns, Healthy Eating Practices and Attitudes, and Food Choice Motives / 대한지역사회영양학회지

This study investigated the correlations of five constructs - health concerns, healthy eating practices and attitudes, food choice motives, attitudes toward organic foods - in the formation of behavioral to the purchasing intentions of organic foods. An instrument encompassing health perception, attitudes, habits and personal traits was developed through the comprehensive reviews of the literature and the assured validity and internal reliability of the contents. The questionnaire was administered to the students of three universities at Daegu, Kyungpook province. A total of 288 questionnaires were collected for a response rate of 96.0%. The correlations of five constructs and purchasing intention were tested simultaneously using structural equation modeling. Healthy eating practices and attitudes toward organic foods were found to be the determinants which directly influence the intention to purchase organic foods. Health concerns didn't show direct relation to the purchasing intention of organic foods. The hypothesized path from the health concerns to the purchasing intentions was not supported. The results indicated that food choice motives and healthy eating attitudes should be managed to achieve higher behavioral intention to purchase organic foods.