Emotional eating in relation to gastrointestinal symptoms and burnout among young women during the pandemic

Background: The emergence of the coronavirus disease (COVID-19), created unique constraints in everyday life. Emotional eating is a known phenomenon in disasters and is markedly associated with gastrointestinal symptoms. In this study, the aim was to assess the relationship of gastrointestinal symptom severity and COVID-19 burnout with emotional eating among young women during the pandemic disaster. Methods: A cross-sectional study approach was used to allow 462 young women participants in this study. The design of the questionnaires was based on demographics, health behaviors, Gastrointestinal Symptom Severity Scale, Emotional Eating Scale and COVID-19 Burnout Scale. Data were analyzed using percentages, mean values, independent t-test, chi-squared test. The hierarchical multiple regression analysis was performed for predicting risk factors of emotional eating. Significance levels were set at the 5% level. Results: Of the women, 73.8% were emotional eaters. The level of COVID-19 burnout was moderate with mean score of 29.4+or-11.1 and emotional eating total score was 21.0+or-8.1. Increased number of meals, increased weight gain and shorter sleep time were significantly associated with emotional eating (p<0.05). Participants with more than three meals per day were more likely to be emotional eaters (Beta=4.26). The regression model showed that indigestion and COVID-19 burnout were strong risk factors of emotinal eating (p<0.05). Conclusions: This study demonstrated that indigestion and COVID-19 burnout were strong risk factors of emotinal eating. Emotional eating could pose an additional health burden to young women in the form of poor food choices.

Perceptions of food among adult African Americans in the primary care setting

Introduction: The medical population lacks satisfactory information concerning the views regarding food perception among both male and female adult African Americans with consideration of chronic diseases, highest education level and marital status. The idea has not been fully exploited in research which has provoked the study. This study examines the views of food perception in relation to the health care and wellbeing of individuals. It offers satisfactory data that would in turn bring about the easy understanding of different perceptions concerning food choices, evaluating whether level of education and chronic disease play any role in decision making. It aims to make recommendations of the need for deploying healthier diet practices for better health outcomes. Methodology: The research is a mixed qualitative and quantitative study using both recorded interviews and a demographic questionnaire for data collection. Due to COVID-19 restrictions, the demographic questionnaire was transcribed by the investigator according to the volunteer participant's verbalized answers, who were conveniently selected on their scheduled clinic visit day. The participant read and signed the form after hands sanitized containing 70% ethyl alcohol gel. The second part of the study was a telephonic interview, which was recorded, and information transcribed onto an excel worksheet in preparation for analysis. Data was collected and tabulated in an excel worksheet and then uploaded to Statistical Packages and Software Services (SPSS) an IBM application that aided in simplifying data presentation in the form of graphs which made it easier to draw conclusions. Results: There were 65 participants with 48 females and seventeen 17 males, and 56.9% with a college education in the study of which 84.6% were responsible for buying and preparing food. From the research analysis of the collected data, it was discovered that 43.1% of participants admitted to not eating healthy, 23.1% being influenced by maintaining health, 21.5% to being influenced by taste, and 15.4% eating as their medical condition recommends. Conclusion: To promote healthier food choices we need to embrace useful education and motivation strategies to encourage healthy food perception and hence healthy eating. To minimize the risks that may emerge from unhealthy food perceptions, the recommendation is crucial for meaningful collaboration with African Americans to prioritize and implement improved dietary habits and reduce diet-related chronic diseases. (PsycInfo Database Record (c) 2023 APA, all rights reserved)

Association between diet quality and BMI with side effects of pfizer-biontech COVID-19 vaccine and SARS-CoV-2 immunoglobulin G titers. (Special Issue: The relationship between nutrition and COVID-19.)

Purpose: The nutritional and anthropometric status can be essential in determining their immune response to vaccines. The purpose of this paper was to investigate the association between diet quality and anthropometric indices with the side effects of the Pfizer-BioNTech COVID-19 vaccine and the SARS-CoV-2 immunoglobulin G titer among Kurdish adults. Design/methodology/approach: This cross-sectional survey-based study was conducted between December 2021 and February 2022. This paper included data on 115 adults, 20-89 years old, from the Kurdistan region. Dietary information was collected using a short food frequency questionnaire, and diet quality was assessed using a plant-based healthy diet score. A blood test was performed to measure the SARS-CoV-2 immunoglobin G (IgG) titer after the vaccination's first and second doses. Findings: Overweight and obese subjects reported more local pain, myalgia, headache, local bruising and local reactions after receiving the first dose of the vaccine (p = 0.04). People on a less healthy diet reported more local pain, myalgia and headache (p = 0.04) and more local bruising and reactions (p = 0.01) after receiving the second dose of the vaccine. On the other hand, the authors observed that those with healthy dietary habits had more IgG titer after the first and second doses of vaccination than those with less healthy dietary habits (p = 0.001). Originality/valueThe results showed that participants with a healthy diet and normal weight status had fewer side effects of the Pfizer-BioNTech COVID-19 vaccine than obese people and those with a less healthy diet.

Metabolic risks and prognosis of COVID-19: are dietary patterns important? (Special Issue: The relationship between nutrition and COVID-19.)

Purpose: This study aims to identify the dietary patterns of two groups of subjects (with and without COVID-19), and to assess the relationship of findings with the prognosis of COVID-19 and metabolic risk parameters. Design/methodology/approach: This study included 100 individuals in the age range of 19-65 years. The medical history, and data on biochemical, hematological and inflammatory indicators were retrieved from the files. A questionnaire for the 24-h food record and the food intake frequency was administered in face-to-face interviews, and dietary patterns of subjects were assessed. Findings: In individuals with COVID-19, the hip circumference, the waist-hip ratio and the body fat percentage were significantly higher (p < 0.05), and the muscle mass percentage was significantly lower (p < 0.05). Mediterranean diet adherence screener (MEDAS), dietary approaches to stop hypertension (DASH) and healthy eating index-2015 (HEI-2015) scores were low in the two groups. A linear correlation of DASH scores was found with the muscle mass percentage (p = 0.046) and a significant inverse correlation of with the body fat percentage (p = 0.006). HEI-2015 scores were significantly and negatively correlated with body weight, body mass index, waist circumference, hip circumference and neck circumference (p < 0.05). Every one-unit increase in MEDAS, DASH and HEI-2015 scores caused reductions in C-reactive protein levels at different magnitudes. Troponin-I was significantly and negatively correlated with fruit intake (p = 0.044), a component of a Mediterranean diet and with HEI-2015 total scores (p = 0.032). Research limitations/implications: The limitation of this study includes the small sample size and the lack of dietary interventions. Another limitation is the use of the food recall method for the assessment of dietary patterns. This way assessments were performed based on participants' memory and statements. Practical implications: Following a healthy diet pattern can help reduce the metabolic risks of COVID-19 disease. Originality/value: Despite these limitations, this study is valuable because, to the best of the authors' knowledge, it is the first study demonstrating the association of dietary patterns with disease prognosis and metabolic risks concerning COVID-19. This study suggests that dietary patterns during the COVID-19 process may be associated with several metabolic risks and inflammatory biomarkers.

A narrative review on the role of technology and nutrients in ocular health

The COVID-19 pandemic has led to a revolution in the education sector. The continuous use of gadgets for learning and entertainment has aroused a keen interest in eye health and the role of foods and nutrients in improving eye health. This study aims to identify and summarize various eye disorders and parameters that are involved in ocular health. Methods: A detailed search of related literature has been carried out with the help of authenticated search engines like Pubmed and Google scholar to review the major deleterious eye problems that persist, and the aetiology of the disorders. Though ocular health is determined by several parameters like socio economic factors, genetic determinants, gender, race, life style and nutrition, diet seems to be a significant lifestyle element that pose to have longstanding effects on ocular health. This study concludes that, it is not an individual nutrient or non-nutrient that impacts eye health, rather a holistic nutritional approach renders more efficacy on vision. It is emphasized that a proper advocacy of foods and nutrients, wise means of technology usage can help to overcome the deleterious effects of deficiencies on eyes.

Special Issue: The relationship between nutrition and COVID-19. (Special Issue: The relationship between nutrition and COVID-19.)

This special issue contains 8 articles that discuss and highlights the importance of nutrition in mitigating the mental and health-related issues associated with the pandemic, as well as its effects on diet quality and physical activity levels. Topics include: (1) a systematic literature review that emphasizes the role of nutrition in minimizing mental and health-related issues during COVID-19. The review concludes that a healthy diet rich in essential nutrients can play a crucial role in supporting mental health, immune function and overall well-being during the pandemic. In addition, it highlights the need for public health interventions that promote healthy eating habits and provide access to nutritious foods, (2) adherence to the Mediterranean diet in Greek adolescents during COVID-19, (3) a randomized, double-blind, placebo-controlled clinical trial investigated the effect of synbiotics on inflammatory markers and white blood cell count in COVID-19 patients, (4) COVID-19 pandemic anxiety was reflected in nutritional habits in adults, (5) investigation of the link between metabolic risks, dietary patterns and COVID-19 prognosis, (6) exploration of the factors related to sedentary lifestyle in a Brazilian sample during the COVID-19 initial quarantine.

Adolescent obesity and its main causes - analysis and review

The prevalence of adolescent obesity has risen globally, and it still shows an increasing trend. Adolescent obesity is also related to many chronic diseases, such as metabolic syndrome and cardiovascular disease. Obesity at a young age may also lead to psychological problems in teenagers. It's important to identify the causes of adolescent obesity to better prevent and treat it. This article focuses on finding different factors that lead to adolescent obesity using the previous data and research results. It is found that individual factors, social factors, and COVID-19 can all affect adolescent obesity. Individual factors include genetics, gut microbiota, hormones, and physical activities. Adolescent obesity can also be influenced by social factors such as diets, psychology, and eating behaviors. During the pandemic, COVID-19, lockdown, and quarantine all contributed to adolescent obesity. © 2023 SPIE.

Influence of perioperative oral nutritional supplementation on short-term efficacy of laparoscopic sleeve gastrectomy for obesity patients: a prospective study

Objective: To investigate the effect of perioperative oral nutritional supplementation on the short-term curative effect of obese patients after laparoscopic sleeve gastrectomy (LSG). Methods: A prospective research method was adopted. The clinical data of 218 obese patients who underwent LSG in Ningxia Medical University General Hospital from January 2018 to December 2021 were selected. The patients who received oral nutritional supplement therapy during the perioperative period were set as the experimental group, and those who received conventional treatment were set as the control group. Observation indicators: (1) Grouping of enrolled patients. (2) Postoperative and follow-up situation. (3) Nutrition-related indicators. (4) Diet compliance. (5) Status of weight loss-related indicators. Follow-up visits were conducted by telephone, We Chat and outpatient visits. The patients were followed up once 30 days after discharge, including albumin (Alb), hemoglobin (Hb), dietary compliance and weight loss-related indicators. The follow-up time will end in February 2022. The measurement data with normal distribution were expressed as x+or-s, and the comparison between groups was performed by independent sample t test. The measurement data is represented by M (range), and the comparison between groups is performed by Mann?Whitney U test. Enumeration data were expressed as absolute numbers or percentages, and the X2 test was used for comparison between groups. Repeated measures data were analyzed by repeated measures analysis of variance. The rank sum test was used to compare the rank data. Results (1) Grouping of the enrolled patients. Screened 218 eligible patients;42 males and 176 females;age (32+or-9) years;body mass index (BMI) (39+or-7) kg/m2. Among the 218 patients, there were 109 cases in the test group and 109 cases in the control group. Gender (male, female), age, BMI, preoperative Alb, and preoperative Hb of patients in the test group were 17 and 92 cases, (33+or-9) years old, (39+or-7) kg/m2, (40.6+or-4.8) g /L, (141.7+or-13.9) g/L;the above indicators in the control group were 25 and 84 cases, (31+or-8) years old, (39+or-8) kg/m2, (40.9+or-4.2) g/L, (142.9+or-9.7) g/L;there was no significant difference in the above (X2=1.89, t=-1.52, 0.51, 0.40, 0.71, P > 0.05). (2) Postoperative and follow-up situation. The first hospitalization time and first hospitalization expenses of the patients in the experimental group were (9.1+or-2.9) d and (3.6+or-0.5) ten thousand yuan respectively;the above indicators of the patients in the control group were (4.9+or-1.0) ten thousand yuan respectively;There were statistically significant differences in the above indicators between the two groups (t=5.58, 12.38, P < 0.05). Among the 218 patients, 119 were followed up, including 62 in the experimental group and 57 in the control group. The 119 patients were followed up for 31.0 (25.0-38.0) days. Among the 218 patients, 14 cases had postoperative complications and led to rehospitalization, including 2 cases in the experimental group, 1 case of nausea and vomiting and 1 case of intestinal obstruction;12 cases in the control group, 10 cases of nausea and vomiting, gastric fistula 2 cases;there was a statistically significant difference between the two groups in hospital readmission (X2=7.63, P < 0.05). The time interval between re-admission and first discharge of 14 patients was (22.0+or-6.7) days. (3) Nutrition-related indicators. The Alb and Hb levels of 62 patients in the experimental group who were followed up before operation, before the first discharge, and 1 month after operation were (40.4+or-5.5) g/L, (35.9+or-3.8) g/L, (45.4+or-2.9) g/L, respectively and (140.8+or-13.9) g/L, (130.5+or-16.9) g/L, (147.8+or-17.2) g/L;the above indicators of 57 patients in the control group were (41.2+or-3.9) g/L, (34.2 +or-3.9) g/L, (42.7+or-5.3) g/L and (143.0+or-9.7) g/L, (122.9+or-12.8) g/L, (139.0+or-11.4) g/L;There was a statistically significant difference between the Alb and Hb groups from preoperative to postoperative 1 mont

Effects of the COVID-19 crisis on household food consumption and child nutrition in Mozambique

This study investigates the short-term impacts of an aggregate socioeconomic shock on household food consumption and children's nutrition using the case of the COVID-19 pandemic in Mozambique. In response to the economic downturn, households are expected to adjust their food choices both in terms of quality, towards cheaper and unhealthier food, and quantity, reducing diet diversification and increasing the exposure to malnutrition, mainly for children. Empirical evidence on such immediate effects is still scarce, mainly due to a lack of data. This paper aims to fill the evidence gap by relying on household survey data from 2019-20, which includes a detailed consumption module and anthropometric measures for children under five. We use a repeated cross-sectional econometric analysis to look at the variation in household food consumption and child nutrition before and after the pandemic. The results show that there has been a significant reduction in household food consumption and per capita caloric intake and an increase in stunting, especially among newborn children.

Counselling and training of nutritional snacks making for immunity increasing during COVID 19 pandemic

Increasing body immunity is very necessary after the Covid-19 pandemic. One of the efforts that can be made to increase the body's immunity is to consume functional foods with immunostimulant activity, such as processed snakehead fish products in the form of nuggets, and "parkusel" juice made from a mixture of bitter melon, dates and celery. The purpose of community service is to provide knowledge and skills to housewives and the community at the Veteran ABRI Housing Complex in Medan Estate, Deli Serdang Regency, in making functional food products in the form of snakehead fish nuggets and Perkusel juice. The community service method used is the counseling method with leafet aids and training in making snakehead fish nuggets and perkusel juice. The results of the activity showed that there was an increase in the knowledge of the community participants in community service activities about nutritious snack products that can increase body immunity by 71% in the good value category.

Traditional and indigenous foods for food security and sovereignty

The world faces a formidable challenge: to feed an increasingly hot and hungry plant. Despite some achievements in meeting global food demand, the prevalence of malnutrition remains high particularly in low and middle-income countries. It is predicted that food system shocks such as climate change and the COVID-19 pandemic will negatively impact agricultural production and exasperate the prevalence of malnutrition. Moreover, low biodiversity among food crops further threatens agroecological issue. The promotion of neglected and underutilized African, EurAsian, American, and Australian indigenous and traditional foods (AITFs) around the globe is one way that agriculture can diversify to better serve human nutritional and ecosystem service needs. A holistic enabling environment that utilizes a systems approach is needed for global food security and food sovereignty under worsening climate change conditions. Market-first, science-driven solutions that combine concepts from food security and food sovereignty discourse need to incorporate a community resiliency framework that rebuilds local economies, regenerates ecosystems, and mitigates climate impact. This model engages farmers and consumers directly in the formulation of the research agenda and actively involves them in the process of technological innovation and dissemination through hands-on demonstrations and storytelling that captures shared experiences, strengthening local community resilience and improving nutrition outcomes. This paper will use the dual concept of food security and sovereignty as a framework for the promotion of consumption and production for various markets (e.g., local, national, international) of indigenous and traditional foods in EurAsia, Africa, the Americas, and Australia through four pillars: availability, affordability accessibility, and acceptability. © 2023 Elsevier Ltd. All rights reserved

Physical activity, food and social distancing of people with down syndrome during the COVID-19 pandemic / Atividade física, alimentação e distanciamento social de pessoas com síndrome de down durante a pandemia da COVID-19 / Actividad física, alimentación y distanciamiento social de personas con síndrome de down durante la pandemia COVID-19

Esta pesquisa tem por objetivo analisar o distanciamento social, o nível de atividade física e a alimentação de pessoas com síndrome de Down durante a pandemia de COVID-19. Participaram do estudo 24 pessoas por meio de um formulário eletrônico com 45 questões fechadas. Entre os resultados encontrados verificou-se que após uma média de 69,87 dias do início das medidas de afastamento e redução de convívio para controle da pandemia houve diminuição do nível de atividade física e da qualidade da alimentação, bem como o aumento do índice de massa corporal. Verificou-se que as pessoas com síndrome de Down desenvolveram, em distanciamento social, características que po-dem agravar um possível quadro de COVID-19 e a maioria tem contato com pessoas que não estão reduzindo a interação com outras pessoas. Concluiu-se que ações voltadas para as pessoas com síndrome de Down são urgentes para que essas não fiquem ainda mais expostas às consequências da pandemia (AU0.

This research aims to analyze the social distancing, the level of physical activity and the diet of people with Down syndrome, during the COVID-19 pandemic. 24 people participated in this study by means of an electronic form with 45 closed questions. Among the results found, it was found that after an average of 69.87 days of distancing, there was a decrease in the level of physical activity and quality of food, as well as an increase in the body mass index. It was found that people with Down syndrome have characteristics that can aggravate a possible COVID-19 condition and most have contact with people who are not in distancing. It was concluded that actions are urgently needed so that people with Down syndrome are not even more exposed in this pandemic moment (AU).

Esta investigación tiene como objetivo analizar el distancia-miento social, el nivel de actividad física y la dieta de las personas con síndrome de Down durante la pandemia de COVID-19. 24 personas par-ticiparon en este estudio a través de un formulario electrónico con 45 preguntas cerradas. Entre los resultados encontrados, se encontró que luego de un promedio de 69,87 días de distanciamiento social se presen-tó una disminución en el nivel de actividad física y la calidad de la alimen-tación, así como un aumento en el índice de masa corporal. Se encon-tró que las personas con síndrome de Down tienen características que pueden agravar una posible condición de COVID-19 y la mayoría tiene contacto con personas que no están distanciamiento social. Se concluyó que se necesitan acciones urgentes para que las personas con Síndrome de Down no estén aún más expuestos en este momento de pandemia (AU).

Analysis of changes in shopping habits and causes of food waste among consumers before and during the COVID-19 pandemic in Poland

Food waste is a worldwide phenomenon that needs to be reduced. The causes of this problem vary widely. The study used the Computer-Assisted Web Interview method. There were 500 respondents from all over the country and among them 60% women and 40% men. The sample selection was purposeful. Before the pandemic began, the highest percentage of consumers shopped two to three times a week. As of March 2020, the frequency of this activity has decreased for every fourth respondent. Also during this period, an increase in the frequency of shopping alone was observed, as well as an increase in the number of people who outsource their shopping list to others. Nowadays, the vast majority of respondents usually create a shopping list before doing it and follow it. Before the pandemic, this was the case for only 46% of respondents, while during the pandemic it was the case for 81%. Exceeding the expiration date was the most common reason for throwing products in the trash before as well as during the pandemic. Over-shopping as a cause of food waste increased almost fourfold during the pandemic. A positive aspect is noticeable for the 'I don't throw food away' response. The percentage of respondents increased from 16% to 21%. During both survey periods, respondents most often indicated that they throw away fruits, vegetables, bread, and dairy products. During the COVID-19 pandemic, consumers' shopping behaviour changed. They attended grocery stores far less frequently, mostly on their own, and purchased larger quantities of products. Nonetheless, consumers planned their purchases and checked expiration dates before putting food in their shopping carts. Households were thus forced to respond quickly, adjusting their shopping behaviour. These behaviours have implications for the subsequent activities of retail merchants.

The influence of dietary Salvia and lavender powders on productive performance, some physiological parameters, and immunity of broiler under stocking density stress

The purpose of this experiment was to increase poultry meat production by increasing the number of chickens reared in the same area and managing it by using medicinal herbs Salvia officinalis L and Lavandula angustifolia L. in the broiler chicken diet. 705 one-day-old chicks were randomly distributed into to7 treatments with three replicates for an area of two m2 floor system in each replicate for each treatment, during 35 days of the study. T0 negative control 75 chicks, 25 chicks for each replicate 12-13 chicks per m2 fed standard diet. T1 positive control (stocking density without supplementation)105 chicks, 35 each replicate chicks 17-18 per m2 fed standard diet. The same stocking density for T2, T3, T4, T5, and T6 have been given standard feed with supplemented herbals, salvia 0.7%, 0.9%, lavender0.7%, 0.9%, and mixed 0.7% respectively. Depending on the results, chickens reared in stress stocking density with supplementations led to higher improvement of body weight, meat production, body weight gain (BWG), feed conversion ratio(FCR g feed/g weight), production index PI, carcass weight (g) and dressing percentage, RBCs 106cells/mm3, lymphocyte%, of increasing activity of thyroid hormones T3, T4 (nmol/L) boost antibody titers of ND and IBV when compared with positive control. However, heterophil%, stress indicator H/L ratio, glucose mg/ dL and cholesterol mg/ dL significantly reduced. The results showed that adding sage and lavender plants to broiler feed is effective in improving productivity, immunity, and resistance characteristics in reducing the adverse effects of stress caused by increasing the intensity of broiler rearing in the same area.

Post-COVID-19 irritable bowel syndrome - importance of diet therapy and probiotic therapy

Introduction and Objective: The current challenge for medicine and the related disciplines is the development of methods and algorithms for dealing with the development of new diseases which undoubtedly include post-Covid-19 irritable bowel syndrome (P-IBS). This review is aimed at presentation of up-to-date scientific evidence on the impact of COVID-19 disease on development of post-Covid-19 irritable bowel syndrome. Review methods: The literature was reviewed using search engine data from PubMed, Google Scholar and the Medline databases. Brief description of the state of knowledge: At present, there are no guidelines or recommendations concerning therapeutic management of patients with post-Covid-19 irritable bowel syndrome. Therefore, the general standard of treatment for patients with irritable bowel syndrome (IBS) was reviewed. It is considered that the use of personalized low-FODMAP diet under the control of a clinical dietitian may be a good support in the treatment of IBS. Moreover, it seems advisable to supply personalized probiotic therapy based on the supplementation of strains with proven clinical effect. A new branch of probiotic therapy based on the use of psychobiotics in IBS patients as a form of support therapy also brings high hopes. Summary: The use of personalized low-FODMAP dietary supply and targeted probiotic therapy, including psychobiotherapy, could potentially be an effective method of supporting the treatment of patients suffering from post-Covid-19 irritable bowel syndrome. Currently, there are no guidelines for the routine use of the aforementioned methods. The need for further scientific research into the mechanisms of action and effectiveness of interventions in the context of P-IBS is indicated.

COVID-19 and the economic recovery in South Asia: Economywide modeling scenarios for Bangladesh and Nepal

We use economywide models to examine the economic recovery from COVID-19 shocks in Bangladesh and Nepal during 2020–2026. Declining labor productivity, capital underutilization, consumption shifts, and international investment shocks had significant and differential sectoral and country-level impacts in these countries. By 2026, GDP will be 6.9% and 13.9% lower in Bangladesh and Nepal, respectively, and the two countries will have an additional 3.3 million people in poverty compared to a no-COVID baseline. Regaining economic and welfare losses will require substantial investments in key industrial, agricultural, and tourism sectors, although tough policy decisions will be required given high levels of public debt. © 2023 The Authors. Applied Economic Perspectives and Policy published by Wiley Periodicals LLC on behalf of Agricultural & Applied Economics Association.

Food and lifestyles during pandemic confinement in university students from Chiapas, Mexico

Introduction: During the period of confinement due to covid-19, the population modified work and social activities, altering eating patterns, physical activity practices and sleep, causing a direct impact on physical and emotional health. Background: To describe the changes generated in eating behavior and lifestyles during the COVID-19 pandemic in a university population living in the state of Chiapas, Mexico. Material and method: Cross-sectional study, where university students from the state of Chiapas, Mexico participated. Data collection was carried out through a digital survey using Google Forms. Results: 306 students participated with an average age of 20.75 years (SD= 2.062), a statistically significant increase was found in the number of meals eaten per day, the average per week in consumption of processed meat, eggs, cookies (pastries) and sugary drinks. Statistically significant decrease in consumption of fish and shellfish, dairy, fast food. Also, significant increase, sleep time, watching television and use of electronic devices. Conclusions: The population presented a tendency to changes in diet and unhealthy lifestyles, increasing the risk factors of suffering from other types of diseases.

Unconventional food plants in the context of gastronomy and food and nutritional education

Non-conventional food plants represent a potential food for the Brazilian population since they are found throughout the national territory, are easy to handle and can be used in various culinary preparations. However, as the consumption of PANC is not yet a habit in Brazilian food culture, it is necessary to expand food and nutrition education actions to spread its consumption. Considering these premises, supported by a bibliographic review, the present work evaluated the potential of non-conventional food plants linked to multidisciplinary actions that also address the gastronomic perspectives associated with EAN. The use of this type of ingredient demands educational actions to disseminate its nutritional benefits, as well as to develop healthier eating habits through the insertion of non-conventional food plants in different menus. In order for these plants to be effectively present in Brazilian food culture, it is necessary to highlight their use in culinary preparations, as well as correlate them with anthropological and gastronomic aspects. It should be noted that, in the context of the COVID-19 pandemic, non-conventional food plants still represent a tool to contribute to food and nutritional security, as they are easily accessible to the most vulnerable layers of the Brazilian population, who eventually do not recognize these plants as options for foods.

Patients' diets in Latvian psycho-neurological hospitals

The role of nutrition in the treatment of diseases is known, and it can be a contributing and hindering factor which can shorten or prolong the time of treatment. Studies on mental health have shown that the inclusion of certain nutrient in increased amounts in patients' diet can have a positive effect on the treatment of depression, anxiety etc. The COVID-19 pandemic increases the risk of depression in general population, which means an increased number of patients in need of professional help. Therefore, the aim of the study was to evaluate the patients' diets in Latvian psycho-neurological hospitals, emphasizing the provision of certain nutrients which are essential for mental health. There were analyzed a one-week menu at three Latvian psycho-neurological hospitals. Provision of nutrients (minerals, vitamins, fatty acids) in patients' diets was calculated using Finish food composition database. Basic conditions for provision of patients' diet are determined by the regulation of the Cabinet of Ministers, indicating the daily variety of energy value, minimum and maximum amount of proteins, fats and carbohydrates. The obtained results regarding patients' diets were processed using MS Excel and SPSS Statistics 22. The required amount of nutrients per day can be achieved with a variety of foods which in turn can significantly affect the concentration of minerals and vitamins and profile of fatty acids in the diet. In general, the provision of minerals and vitamins in hospitals' diets was close to the recommendations of a healthy person, but it was not sufficient for psycho-neurological hospital patients. It would be desirable to raise their concentration by increasing the amount of vegetables and fruits in the diet. Analysis of fatty acid profile in patients' diets showed significant differences depending on whether fish or meat products were included. It would be advisable to increase the concentration of omega-3 fatty acids. In general, the nutrition provision for patients of psycho-neurological hospitals could be assessed as sufficient, but several aspects need to be improved. Vitamin D intake should be significantly increased as it didn't reach the generally recommended dose. Fruit should be included and the amount of vegetables should be increased to provide a recommendation of at least 400 g per day, which in turn will increase the intake of vitamins and minerals.

3rd International Symposium on Nutrition: Urban Food Policies for Sustainable Nutrition and Health Conference, Online, 27-28 January 2022

This proceedings contains 7 articles that focus on the various issues related to nutrition and health concerning urban food policies. The symposium includes s on several topics, such as the regulation of food advertising, the relationship between the urban foodscape, diet, and health outcomes, the interpretation of observational studies, and the impact of obesity and diet on brain structure and function. Additionally, the issue features meeting reports on plant-rich dietary patterns and their impact on health. Two errata address food insecurity among third-level students in Ireland during the COVID-19 pandemic and a meeting report on plant-rich dietary patterns and health.