Food practices and their meanings in the daily routine of a university / Práticas alimentares e seus significados no cotidiano de uma universidade

ABSTRACT Objective This study aimed at knowing and analyzing sociocultural meanings of the daily dietary practices revealed by a university community, in the context of a wellness program to their community and its surroundings. Methods The research team ran 28 workshops with the participation of 34 university units and 558 subjects in total. All workshops were recorded and transcribed verbatim. Content analysis was performed with the identification of emerging themes and categories. Results From the analysis of this material four categories emerged. There is the desire caused by the pleasure of having meals in a group of people and consuming foods rich in fat and sugar, but with its consumption shrouded by guilt. Healthy foods were considered important but related to obligation and displeasure. The community also wants to consume healthy foods daily in the academic environment, however, pointed out barriers such as an increasing pace of work and lack of time. Conclusion It was possible to identify barriers and desires related to food practices in the daily life of the university. This study demonstrated that changing the eating behavior of an academic community is a major challenge for wellness programs, even for an institution that produces and disseminates scientific knowledge.

RESUMO Objetivo Este trabalho teve como objetivo conhecer e analisar os significados socioculturais das práticas alimentares cotidianas revelados pela comunidade de uma universidade brasileira no contexto de um programa de bem estar para sua comunidade e entornos. Métodos Foram realizadas 28 oficinas com a participação de 34 unidades universitárias e 558 pessoas. Todas as oficinas tiveram seu áudio gravado e transcrito. Foi realizada análise de conteúdo com a identificação de temas e categorias emergentes. Resultados A partir da análise do material transcrito, emergiram os significados em quatro categorias. Há o desejo pelo prazer de realizar as refeições em grupo e consumir alimentos ricos em gordura e açúcar, mas envolto por culpa. Alimentos saudáveis foram considerados importantes, mas seu consumo foi relacionado à obrigação e desprazer. Contudo, a comunidade deseja consumi-los diariamente no ambiente acadêmico, mas aponta barreiras como o aumento do ritmo de trabalho e falta de tempo. Conclusão Foi possível identificar barreiras e desejos relacionados às práticas alimentares no cotidiano da universidade. Este estudo mostrou que transformar o comportamento alimentar de uma comunidade acadêmica é um grande desafio para os programas de bem-estar, mesmo para instituições que produzem e disseminam conhecimentos científicos.

The Role of Satellite Campuses for the Improvement of QOL-A Study and Examination of Civic Awareness and Living Conditions for Establishing Satellite Campuses- / 日本プライマリ・ケア連合学会誌

<p><b>Introduction: </b>This study aims to examine wellness programmes that can respond to the diverse demands of regional communities. Data was gathered through a questionnaire survey administered from October to November 2015 for determining demands related to satellite campus (SC).</p><p><b>Methods: </b>Responses to this survey were obtained from 104 individuals. The analysis method examined an association between participation will and ICT to SC using a chi-square test. The nonappearance module was divided into two groups of 58 years old less than 57 years old or older from the average age, and the two groups were compared using the Mann-Whithney's Utest.</p><p><b>Results: </b>The target group is each generation from 10s to 80s, and the average age is 57.6±13.5 years. The results showed that the highest demand for lectures and seminars was on health maintenance, such as prevention of cognitive impairments, health-related issues, and cancer.</p><p>Furthermore, a positive correlation was demonstrated between SC awareness and desire to participate.</p><p><b>Conclusion: </b>For the wellness program, the need for the following fixed five items was suggested: "lecture setting, publicity, traffic maintenance, a talented person, and the budget that I made use of a specialized strength".</p><p>In addition, health-related lectures may help inhabitants in adopting preventive mesures and hence, are in high demand.</p>

The Effect of a Wellness Program on Nutritional and Diet Knowledge, Exercise and Weight Control Knowledge, and Weight Control of Schizophrenia / 정신간호학회지

PURPOSE: This research was conducted to compare the effect of a wellness program on nutrition and diet knowledge, exercise and weight control knowledge, and weight control of schizophrenia patients. METHODS: A nonequivalent control group pretest-posttest design was used for this study. A total of 34 patients were randomly divided into the experimental group (17) and the control group (17). The experimental group received about 1 hour of a nutrition and diet knowledge intervention for 6 weeks and about 1 hour of an exercise and weight control knowledge intervention for another 6 weeks, while the control group received the usual care. The outcome variables were measured before and after the program. Data were analyzed by t-test using SPSS/WIN 14.0. RESULTS: The experimental group showed significant improvement in nutrition and diet knowledge, exercise and weight control knowledge, and reduction in body weight. CONCLUSION: The wellness program was effective on increasing nutrition and diet knowledge, exercise and weight control knowledge, and decreasing body weight of schizophrenia patients.

The Effect of a Wellness Program on Nutritional and Diet Knowledge, Exercise and Weight Control Knowledge, and Weight Control of Schizophrenia / 정신간호학회지

PURPOSE: This research was conducted to compare the effect of a wellness program on nutrition and diet knowledge, exercise and weight control knowledge, and weight control of schizophrenia patients. METHODS: A nonequivalent control group pretest-posttest design was used for this study. A total of 34 patients were randomly divided into the experimental group (17) and the control group (17). The experimental group received about 1 hour of a nutrition and diet knowledge intervention for 6 weeks and about 1 hour of an exercise and weight control knowledge intervention for another 6 weeks, while the control group received the usual care. The outcome variables were measured before and after the program. Data were analyzed by t-test using SPSS/WIN 14.0. RESULTS: The experimental group showed significant improvement in nutrition and diet knowledge, exercise and weight control knowledge, and reduction in body weight. CONCLUSION: The wellness program was effective on increasing nutrition and diet knowledge, exercise and weight control knowledge, and decreasing body weight of schizophrenia patients.