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Online media are potentially useful teaching resources, especially for students studying from home during the coronavirus disease (COVID-19) pandemic. Previous research found that this method can improve understanding of the material other than the face-to-face method. This study evaluated whether online nutrition education could influence the sugar, salt, and fat diet of elementary school students. Semarang City served as the site of this experimental study. Participants in this study were given a weekly online nutrition education intervention for eight weeks. Based on the inclusion and exclusion criteria, 100 students were randomly selected and divided into two groups, so that 45 students remained until the end of the study in the control group, while the intervention group had 39 students. Data on general characteristics, self-reported anthropometry, sugar, salt, and fat eating patterns, and variables influencing social media use, were gathered. The data were analyzed through descriptive, bivariate, and multivariate analyses. In this study, students used YouTube more often (83.7%) than other social media platforms. The intervention caused a shift in the students' dietary patterns. The scores of fried food consumption in both groups and sugary food consumption in the control group varied before and after the interventions. There was no difference in the delta scores between the intervention and control groups;however, it was 4.1 times harder for female students than for male students to change their eating habits. Even though there was no significant difference between the two groups, online nutrition education could alter high-sugar and high-fat diets.
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Background: The disparity in COVID-19 disease burden between European, Asian, and African countries is notable, with considerably higher morbidity and mortality in many European countries as well as the U.S. Dietary differences between regions could play a role in differential COVID-19 pathogenesis, as Western diets high in fat and sugar have been implicated in enhancing gut damage and pathogenesis during viral infections. Here we investigate the effect of diet on gut immunity and SARS-CoV-2 infection. Method(s): Six pigtail macaques were fed a commercial monkey chow diet, then transitioned to a high fat and sugar chow diet (HFD) for approximately two months prior to infection with Delta strain SARS-CoV-2. Animals were sampled prior to HFD initiation, during HFD administration but prior to infection, and for approximately one month post-infection. HFD was maintained following infection and animals were euthanized at the study conclusion. Result(s): Viral RNA was detected for up to 28 days post-infection in nose swabs, with peak viral load at day 2 at a mean of 8.2x109 copies/mL of swab fluid. Subgenomic RNA (sgRNA, indicating viral replication) decayed more rapidly, with all animals having undetectable sgRNA by day 21, and a lower peak of 2.6x109 copies/mL swab fluid on day 2. Viral RNA load was approximately 3.5 logs greater and sgRNA load approximately 3 logs higher at day 2 than in rhesus macaques infected with WA2020 SARS-CoV-2 and fed standard monkey chow. Mucosal rectal biopsies indicated significantly lower B cell frequencies from baseline to approximately two months following HFD administration (p=0.04, Dunn's), and frequencies had not recovered approximately one month postinfection. GI tract-resident IgG+ B cells were nearly absent at necropsy, with mean frequency 0.03% of total B cells. B cell loss was coupled with modest T cell expansion during HFD administration, though frequencies declined following infection. Furthermore, NK cell frequencies tended to decline from baseline throughout HFD administration, and were further depleted at necropsy one month post-infection. Conclusion(s): SARS-CoV-2 infection can induce lymphopenia, and our sampling of gut mucosal tissue indicates B cell depletion and NK cell loss with a HFD that is further exacerbated by SARS-CoV-2 infection. Excess dietary fat and sugar may disrupt gut barrier integrity and immunity, in turn predisposing the tissue to pathology of viral infection.
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Background: Adolescent obesity has become alarming health problem reaching epidemic levels world wide,Covid 19 further worsened this scenario. Adolescent obesity is a multifaceted disease with serious immediate, intermediate and long-term consequences on both physical and mental health. So, if not intervened, It could transform into major health problem,there by posing economic challenges for future generations. So, its important to know the risk factors associated.There is limited research relating risk factors, vitamin d status and covid 19 impact.so our study is aimed at this. Methodology: This is a Cross-sectional Observational study conducted in the department of pediatrics MMCHRI, among 100 children included by convenience sampling method, aged 10 to18 years for a period of 1 year during April 2021-april 2022. Result(s):In our study of 100 study participants 75 were aged 10 to 14 years and 25 in 15 to 18 years. Our studies showed that high screen time contributed 76 %,sedentary life style 72 % along with fatty food 70 % consumptions are the major risk factors contributing to obesity. 62 % had vitamin deficiency. Conclusion(s): Our study showed high screen time, sedentary life style along with fatty food consumption are the most important risk factors. COVID-19 pandemic evoked major lifestyle changes including indoor stay reducing out door activity. Schools closed increased online classes further increasing screen time. There was vitamin D deficiency in majority of adolescents in our study. So primary prevention methods should be aimed at educating the child and family and encouraging appropriate diet and exercise from young age. Secondary prevention is by preventing the child from unhealthy habits.Due to the serious implications,effective treatments are urgently needed. Lifestyle interventions represent the recommended therapy. Copyright © 2022 Wolters Kluwer Medknow Publications. All rights reserved.
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In March 2020, an infection caused by SARS-CoV-2 termed COVID-19, was declared by WHO, as a world pandemic having affected 54.1 crores individuals across 230 countries to date (23rd June 2022). The infection is caused due to a fast-mutating virus that can best be controlled through one's immune system and strengthening the same is a challenge currently. Enriching immunity has persistently been a matter of study and conclusive results depict that nutritional status has a tremendous impact on strengthening immunity. Both macro-and micronutrients play a significant role in developing a strong immune response. Most of the mediators of immune response like cytokines, interferons, and antibodies along with surface markers such as MHC, toll-like receptors, membrane transporters, etc., are all proteinaceous, and hence an adequate protein intake is vital for ideal immune response. The fermentation of dietary fiber by the microflora in the gut leads to the generation of short-chain fatty acids known to be anti-inflammatory. Poor status of nutrients such as vitamin A and zinc have been reported to be related to not only the increased rate of infection risk but also higher levels of oxidative stress as well as inflammation. Both these factors down regulate the immunity and thereby lower the recovery rate. These nutrients mediate the immune signalling pathways including the transcription of factors as NFkB and Nrf-2 and reduce the generation of cytokines as IL-6 which are associated with reducing inflammation. Nutrients like vitamin D besides working on immunity also play a substantial contribution in preventing infection as they modulate the surface receptors, thereby hindering the entry of viruses into the host cells. This article is aimed at emphasising the vital significance of nutritional status in enhancing the immune system and preventing infection during the current pandemic.
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BACKGROUND: COVID-19 confinement affected lifestyles. There is inconclusive evidence about changes in eating patterns, and there are few studies on the impact on body mass index (BMI), the occurrence of dysfunctional behaviors (binge eating, fat intake), and the predictive role of maladaptive eating styles (emotional, external, and restrained eating). OBJECTIVES: (1) To analyze the differences in binge eating, fat intake, BMI, and maladaptive eating styles before and during COVID-19 confinement, and (2) to analyze whether maladaptive eating styles (before confinement) predicted binge eating, fat intake, and BMI during confinement. METHODS: The sample consisted of 146 Spanish college students, divided into 104 females (71.2%; age: M = 22.20, SD = 2.97) and 42 males (28.8%; age: M = 24.74; SD = 3.53). All completed several dietary measures and BMI twice: before COVID-19 confinement (T1, November 2019) and during COVID-19 confinement (T2, April 2020). RESULTS: BMI and maladaptive eating styles did not change in T2 (vs. T1). However, binge eating and fat intake decreased in T2. Emotional eating at T1 positively predicted BMI and binge eating at T2. External eating at T1 positively (and marginally) predicted fat intake at T2. Restrained eating at T1 positively predicted binge eating at T2, and negatively (and marginally) predicted BMI and fat intake at T2. The model explained 80.5% of the variance in BMI, 41.5% of the variance in binge eating, and 25.8% of the variance in fat intake during COVID-19 confinement. CONCLUSIONS: The COVID-19 confinement had a positive impact on some eating behaviors. Future policies should focus part of their prevention on maladaptive eating styles to curb dysfunctional eating behaviors and BMI problems in times of stress.
The COVID-19 confinement affected the lifestyles of the young population, especially eating behaviors. It is not yet known whether eating problems, such as binge eating and high fat intake, changed during this period in the young people. It is also not known whether the young population perceived changes in their BMI during COVID-19 confinement. In addition, eating styles (emotional eating, restrictive eating, and external eating) may be predictors of this change. The present study found that binge eating and fat intake decreased in COVID-19 confinement, and BMI and eating styles remained stable. Eating styles predicted change in these eating problems (binge eating and fat intake) and change in BMI during this period of elevated stress. Therefore, eating styles may help to understand dietary changes during times of high stress.
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Introduction: Dietary habits influence cardiovascular disease (CVD) risk, mainly through risk factors such as lipids, blood pressure, body weight and diabetes. Therefore, a healthy diet is recommended as a cornerstone of CVD prevention in all individuals and in reducing risk of recurrent disease, yet few studies have examined diet quality in cardiac-rehabilitation patients on a long-term basis. Purpose: To evaluate the compliance with dietary guidelines in patients who attend a long-term cardiac rehabilitation program (phase III) during COVID-19 era. Methods: The study was developed between October 2020 and October 2021 in a phase III centre-based cardiac rehabilitation program. To evaluate dietary intake a 24hour recall questionnaire was used. Diet composition was analysed using ESHA's Food Processor® software. Cunningham equation was used to evaluate resting energy expenditure and physical activity expenditure measured by accelerometery was added to calculate daily energetic requirements. The nutrients and cut-offs considered for the analysis were saturated fat (<10%), sodium (<2g), potassium (≥3.5g), fibre (≥30g), and alcohol (<100g/week), considering the 2021 ESC Guidelines on CVD Prevention in Clinical Practice or the World Health Organization guidelines for a healthy diet. To evaluate weight and height a digital scale SECA 799 and a stadiometer SECA 220 were used, respectively. Results: A total of 57 patients (78.9% men) with a mean age of 63.8±8.5 were evaluated. Mean body mass index (BMI) was 28.4±3.8kg/m2, being most patients overweight or obese (61.7%). A higher caloric consumption, compared to the individual energy requirements, was found in 26.3% of patients. No statistical differences were found between mean saturated fat intake (10.1±3.6%) and the recommended intake (p=0.85). Mean sodium consumption was 3.42±1.46 grams and mean potassium intake was 3.0±1.0 grams. Sodium intake was significantly higher (p<0.001), and potassium intake significantly lower (p<0.001) than the recommendation. Fibre intake was also significantly lower than the recommendation (median intake was 21.1±12.2 grams, p<0.001). Among patients who drank alcoholic beverages (n=28), the median alcohol intake per day was 17.4±26.3 grams which was significantly higher than the limit recommended (p=0.043). Conclusion: Our findings showed that these patients deviated from the recommendations in some key nutrients. The intake of sodium and alcohol was higher than the recommendations, and the intake of potassium and fibre were lower than the recommendations. Moreover, most patients were overweight or obese. This study highlights the need for individual nutritional counselling sessions as a reinforcement of a standard educational program, to effectively promote an adequate diet, which may reduce the risk of recurrent disease. Further research about nutritional intervention in patients undergoing on a long-term basis cardiac rehabilitation is warranted.
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BACKGROUND: The coronavirus disease 2019 (COVID-19) has caused many lifestyle changes, especially in the diet. Policies such as physical distancing and quarantine orders aimed to mitigate to spread of COVID-19 have affected the economy and, therefore, the dietary habits of the people. AIM: The purpose of this study was to analyze the associations between income levels and dietary habits during the COVID-19 pandemic. METHODS: This cross-sectional study included 697 Indonesian adults from various regions in Indonesia. The study was conducted from June to August 2020. Data were obtained through a self-administered online questionnaire including dietary habits, lifestyles, and quality of life data adapted from MyNutriLifeCOVID-19 online survey. To analyze the associations between income levels and dietary habits during the COVID-19 pandemic, a Chi-square test was used. Data were analyzed using SPSS version 20. RESULTS: Respondents had mean age of 27.56 ± 8.58 years and the majority were women (83.6%). The percentage of people with large-scale social restrictions was 47.5%. Respondents reported that their dietary habits were healthier during the pandemic (46.2%), with the majority categorized as high-and very high-income status (59.1%). From self-reported of the people in Indonesia, there was association between high-income level and selfperceived healthier dietary habits. Higher-income level was also associated with higher frequency of online food/ drink delivery, consuming western diet foods, consuming dietary supplements, and probiotic consumption (p < 0.05). CONCLUSIONS: During the COVID-19 pandemic, the dietary habits of people with a very high monthly income had eating healthier than before the pandemic. However, it is also related to higher energy, cholesterol, and saturated fat intakes due to consuming high western diet foods. Social inequalities in dietary intake should be considered through promoting a healthy balanced diet with affordable price and healthy food processing in the community.
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Promoting a healthy diet is a relevant strategy for preventing non-communicable diseases. This study aims to evaluate the impact of an innovative tool, the SAlBi educa nutrition app, in primary healthcare dietary counseling to improve dietary profiles as well as adherence to the Mediterranean diet. A multi-center randomized control trial comprising 104 participants was performed. Both control (n = 49) and intervention (n = 55) groups attended four once-weekly sessions focusing on healthy eating habits and physical activity, over one month. As well as attending the meetings, the intervention group used the app, which provides self-monitoring and tailored dietary advice based on the Mediterranean diet model. In a second intervention (one arm trial), the potential of SAlBi educa was evaluated for three months during the COVID-19 pandemic. At 4 weeks, the intervention group had significantly increased their carbohydrate intake (7.7% (95% CI: 0.16 to 15.2)) and decreased their total fat intake (-5.7% (95% CI: -10.4 to -1.15)) compared to the control group. Significant differences were also found for carbohydrates (3.5% (95% CI: -1.0 to 5.8)), total fats (-5.9% (95% CI: -8.9 to -3.0)), fruits and vegetables (266.3 g/day (95% CI: 130.0 to 402.6)), legumes (7.7g/day (95% CI: 0.2 to 15.1)), starchy foods (36.4 g/day (95% CI: 1.1 to 71.7)), red meat (-17.5 g/day (95% CI: -34.0 to -1.1)), and processed meat (-6.6 g/day (95% CI: -13.1 to -0.1)) intakes during the COVID-19 pandemic. SAlBi educa is a useful tool to support nutrition counseling in primary healthcare, including in special situations such as the COVID-19 pandemic. Trial registration: ISRCTN57186362.
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COVID-19 , Diet, Mediterranean , Mobile Applications , COVID-19/prevention & control , Humans , Nutrients , Pandemics , Pilot Projects , VegetablesABSTRACT
BACKGROUND: Consumption of unhealthy foods may have changed during the COVID-19 pandemic. This study explored how dietary fat intake was impacted in a sample of the UK public who were social distancing during the COVID-19 pandemic. METHODS: Data were collected from a UK COVID-19 online survey. Fat intake was measured using the Dietary Instrument for Nutrition Education questionnaire. Anxiety and depressive symptoms were assessed using Becks' Anxiety and Depression Inventories, while the short-form Warwick-Edinburgh Mental Well-being Scale assessed mental well-being. Differences between individuals who increased versus decreased fat intake were explored using chi-square or independent sample t-tests. Association between fat intake and mental health was explored using adjusted linear regression models. RESULTS: Eight hundred and eighty-seven adults were included. Approximately, 34% recorded medium-to-high levels of fat consumption during social distancing. Around 48% reported decreased fat intake during social distancing compared to usual levels, while 41.3% documented increased fat intake. Fat intake was not significantly associated (P > 0.05) with any measures of mental health. CONCLUSIONS: A higher proportion of a sample of UK adults social distancing during the COVID-19 pandemic recorded decreased fat intake when compared to levels prior to social distancing. There appeared to be no associations between fat intake and mental health.