scholarly journals Healthy eating in Ukraine: attitudes, barriers and information sources

2001 ◽  
Vol 4 (2) ◽  
pp. 207-215 ◽  
Author(s):  
OO Biloukha ◽  
V Utermohlen
Keyword(s):  
Nutrition Education ◽  
Healthy Eating ◽  
Food Choice ◽  
Information Sources ◽  
Resistance To Change ◽  
Tertiary Education ◽  
Low Cost ◽  
Adult Population ◽  
Self Control ◽  
Major Factors

AbstractObjectiveTo identify the major perceived influences on food choice, to examine the use of and trust in information sources concerning healthy eating, and to assess attitudes towards and barriers to adopting healthy eating practices in a post-USSR country (Ukraine).DesignA survey of an urban adult population. The questions were adopted from the Pan-European Union (EU) Survey of Consumer Attitudes to Food, Nutrition and Health (1995–1996).SettingLviv city, Ukraine.SubjectsThe survey included 296 adults (84 males, 212 females) aged 18–55 years; they were primarily college students and subjects with tertiary education – the groups most likely to be both interested in healthy eating and affected by current socioeconomic downturns.ResultsThe major factors in food choice were: ‘quality/freshness’ (cited by 80%), ‘price’ (58%) and ‘taste’ (47%); only 34% cited ‘trying to eat healthily’. More older people cited ‘price’ than ‘quality/freshness’, and men were more likely than women to cite ‘taste’. Sources of healthy eating information included: ‘relatives/friends’ (cited by 65%, trusted by 85%) and health professionals (trusted by 92%, but used by only 35%); while advertising was the least trusted source (cited by 28%). Fifty-three per cent of respondents considered their diet to be healthy enough without further changes; 50% thought of the nutritional aspects of the food they ate; fewer women than men considered their diet healthy, and more women than men thought about nutrition. Barriers to healthy eating included: ‘cost’ (cited by 65%), ‘lack of time’ (55%), ‘self-control’ (54%), ‘selection influences’ (41%), ‘lack of knowledge’ (32%), ‘unpleasant foods’ and ‘resistance to change’ (both 30%).ConclusionsStrategies to encourage healthy eating in this population should involve word-of-mouth nutrition education concerning low-cost healthy alternatives.

scholarly journals Putting Knowledge into Practice: Low-Income Women Talk about Food Choice Decisions

2020 ◽  
Vol 17 (14) ◽  
pp. 5092
Author(s):  
Shelly M. Palmer ◽  
Simon T. Knoblauch ◽  
Donna M. Winham ◽  
Molly B. Hiller ◽  
Mack C. Shelley
Keyword(s):  
Food Security ◽  
Nutrition Education ◽  
Healthy Eating ◽  
Low Income ◽  
Self Efficacy ◽  
Food Choice ◽  
Health Knowledge ◽  
Disease Risk ◽  
Diet Change ◽  
Model Framework

Insights into barriers and facilitators for healthy eating are needed to improve low-income women’s diets and to decrease disease risk. The study objectives were to explore women’s qualitative perceptions of influences on their food choices such as food security, their knowledge of nutrition-related health risk factors and self-efficacy for diet change, and their dietary intakes in practice. Thirty-six women, aged 19–50, who were eligible to receive income-based assistance were recruited in central Iowa. Focus group discussions on defining healthy foods, influences on food choice, and nutrition information sources were analyzed using a socioecological model framework. Demographics, nutrient intake estimates, food security status, health behaviors, and self-efficacy for nutrition behavior change were collected by survey. Most participants were White (61%), single (69%), food insecure (69%), and living with children (67%). Few women met dietary recommendations. Barriers to healthy eating include cost, convenience/preparation time, family taste preferences, and limitations of federal food assistance programs. Facilitators are high self-efficacy for nutrition change and health knowledge on average. These results challenge the strategy of using nutrition education to improve healthy eating and instead show that intervention messaging should focus on limited, achievable steps to improve dietary choices that fit within cost, convenience, and taste constraints.

scholarly journals Nutrieconomic model can facilitate healthy and low-cost food choices

2014 ◽  
Vol 18 (5) ◽  
pp. 827-835 ◽  
Author(s):  
Laura Primavesi ◽  
Giovanna Caccavelli ◽  
Alessandra Ciliberto ◽  
Emmanuel Pauze
Keyword(s):  
Healthy Eating ◽  
Nutritional Quality ◽  
Fruits And Vegetables ◽  
Low Cost ◽  
Adult Population ◽  
Food Choices ◽  
Food Composition ◽  
Animal Origin ◽  
Nutritional Qualities ◽  
Nationally Representative

AbstractObjectivePromotion of healthy eating can no longer be postponed as a priority, given the alarming growth rate of chronic degenerative diseases in Western countries. We elaborated a nutrieconomic model to assess and identify the most nutritious and affordable food choices.DesignSeventy-one food items representing the main food categories were included and their nationally representative prices monitored. Food composition was determined using CRA-NUT (Centro di Ricerca per gli Alimenti e la Nutrizione) and IEO (Istituto Europeo di Oncologia) databases. To define food nutritional quality, the mean adequacy ratio and mean excess ratio were combined. Both prices and nutritional quality were normalised for the edible food content and for the recommended serving sizes for the Italian adult population.SettingStores located in different provinces throughout Italy.SubjectsNot applicable.ResultsCereals and legumes presented very similar nutritional qualities and prices per serving. Seasonal fruits and vegetables presented differentiated nutritional qualities and almost equal prices. Products of animal origin showed similar nutritional qualities and varied prices: the best nutrieconomic choices were milk, oily fish and poultry for the dairy products, fish and meat groups, respectively.ConclusionsAnalysing two balanced weekly menus, our nutrieconomic model was able to note a significant decrease in cost of approximately 30 % by varying animal-protein sources without affecting nutritional quality. Healthy eating does not necessarily imply spending large amounts of money but rather being able to make nutritionally optimal choices. The nutrieconomic model is an innovative and practical way to help consumers make correct food choices and nutritionists increase the compliance of their patients.

scholarly journals Perceptual salience influences food choices independently of health and taste preferences

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Jane Dai ◽  
Jeremy Cone ◽  
Jeff Moher
Keyword(s):  
Cognitive Load ◽  
Healthy Eating ◽  
Food Choice ◽  
Time Pressure ◽  
Taste Preference ◽  
Food Choices ◽  
Health Issues ◽  
Perceptual Salience ◽  
Choice Tests

Abstract Background Making decisions about food is a critical part of everyday life and a principal concern for a number of public health issues. Yet, the mechanisms involved in how people decide what to eat are not yet fully understood. Here, we examined the role of visual attention in healthy eating intentions and choices. We conducted two-alternative forced choice tests of competing food stimuli that paired healthy and unhealthy foods that varied in taste preference. We manipulated their perceptual salience such that, in some cases, one food item was more perceptually salient than the other. In addition, we manipulated the cognitive load and time pressure to test the generalizability of the salience effect. Results Manipulating salience had a powerful effect on choice in all situations; even when an unhealthy but tastier food was presented as an alternative, healthy food options were selected more often when they were perceptually salient. Moreover, in a second experiment, food choices on one trial impacted food choices on subsequent trials; when a participant chose the healthy option, they were more likely to choose a healthy option again on the next trial. Furthermore, robust effects of salience on food choice were observed across situations of high cognitive load and time pressure. Conclusions These results have implications both for understanding the mechanisms of food-related decision-making and for implementing interventions that might make it easier for people to make healthy eating choices.

scholarly journals Eating behavior among persons with type 2 diabetes mellitus in North Ethiopia: a cross-sectional study

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Hagos Amare Gebreyesus ◽  
Girmatsion Fisseha Abreha ◽  
Sintayehu Degu Besherae ◽  
Merhawit Atsbha Abera ◽  
Abraha Hailu Weldegerima ◽  
...  
Keyword(s):  
Nutrition Education ◽  
Eating Behavior ◽  
Healthy Eating ◽  
Food Selection ◽  
Cross Sectional Study ◽  
Three Dimensions ◽  
Cross Sectional ◽  
Healthy Eating Behavior ◽  
Meal Planning

Abstract Background Diet is central to the management of type 2 diabetes mellitus (T2DM). Depending on the stage of the disease at which the recommended diet is initiated, optimal adherence can reduce HbA1c by about 1 to 2%. However, evidence on eating behavior is generally scarce including in Ethiopia. The present study aimed to assess the eating behavior of adults with T2DM in North Ethiopia. Methods This cross-sectional study was conducted among 421 adults with T2DM from September to November 2019. Socio-demographic variables were collected using structured questionnaires; an asset-based wealth index was used to determine socioeconomic status. Three dimensions of eating behavior were assessed using Likert-type items: food selection, meal planning and calorie recognition. Raw Likert scores in each dimension were transformed to percent scales to maximum (%SM). Participants’ behavior in each dimension was categorized into healthy and unhealthy taking 66.7% SM score as a cutoff. Overall eating behavior was determined by aggregating ranks scored in the three dimensions. Correlates of overall eating behavior were identified using Chi-square test and multinomial logistic regression with statistical significance set at P-value < 0.05. Result Only 1% of the participants had overall healthy eating behavior. Yet, overall unhealthy eating was apparent in 54.4%. By dimensions, healthy eating behaviors in food selection, meal planning and calorie recognition were seen in 43.5, 7.4 and 2.9% participants, respectively. Factors that were positively associated with having healthy eating behavior in one dimension relative to unhealthy in all were: receiving nutrition education [AOR 1.73; CI 1.09, 2.74], female gender [AOR 1.78; CI 1.03, 3.08] & being in 26–44 age category [AOR 3.7; CI 1.56, 8.85]. But, being in the poor [AOR 0.42; CI 0.16, 1.32] or average [AOR 0.54; CI 0.19, 1.55] socioeconomic strata were negatively associated. However, only receiving nutrition education [AOR 3.65; CI 1.31, 10.18] was significantly associated with having healthy behavior in two eating dimensions over unhealthy in all. Conclusion In North Ethiopia, the overall eating behavior of adults with T2DM is extremely poor. Diverse and integrated approaches including nutrition education during consultation should be implemented to address the gap.

scholarly journals Induction of Neural Plasticity Using a Low-Cost Open Source Brain-Computer Interface and a 3D-Printed Wrist Exoskeleton

Sensors ◽  
2021 ◽  
Vol 21 (2) ◽  
pp. 572
Author(s):  
Mads Jochumsen ◽  
Taha Al Muhammadee Janjua ◽  
Juan Carlos Arceo ◽  
Jimmy Lauber ◽  
Emilie Simoneau Buessinger ◽  
...  
Keyword(s):  
Open Source ◽  
Neural Plasticity ◽  
Motor Evoked Potentials ◽  
Low Cost ◽  
True Positive Rate ◽  
Positive Rate ◽  
3D Printed ◽  
Major Factors ◽  
And Control ◽  
Bci System

Brain-computer interfaces (BCIs) have been proven to be useful for stroke rehabilitation, but there are a number of factors that impede the use of this technology in rehabilitation clinics and in home-use, the major factors including the usability and costs of the BCI system. The aims of this study were to develop a cheap 3D-printed wrist exoskeleton that can be controlled by a cheap open source BCI (OpenViBE), and to determine if training with such a setup could induce neural plasticity. Eleven healthy volunteers imagined wrist extensions, which were detected from single-trial electroencephalography (EEG), and in response to this, the wrist exoskeleton replicated the intended movement. Motor-evoked potentials (MEPs) elicited using transcranial magnetic stimulation were measured before, immediately after, and 30 min after BCI training with the exoskeleton. The BCI system had a true positive rate of 86 ± 12% with 1.20 ± 0.57 false detections per minute. Compared to the measurement before the BCI training, the MEPs increased by 35 ± 60% immediately after and 67 ± 60% 30 min after the BCI training. There was no association between the BCI performance and the induction of plasticity. In conclusion, it is possible to detect imaginary movements using an open-source BCI setup and control a cheap 3D-printed exoskeleton that when combined with the BCI can induce neural plasticity. These findings may promote the availability of BCI technology for rehabilitation clinics and home-use. However, the usability must be improved, and further tests are needed with stroke patients.

Healthy eating decisions require efficient dietary self-control in children: A mouse-tracking food decision study

Appetite ◽  
2016 ◽  
Vol 105 ◽  
pp. 575-581 ◽  
Author(s):  
Oh-Ryeong Ha ◽  
Amanda S. Bruce ◽  
Stephen W. Pruitt ◽  
J. Bradley C. Cherry ◽  
T. Ryan Smith ◽  
...  
Keyword(s):  
Healthy Eating ◽  
Self Control ◽  
Mouse Tracking

scholarly journals A six-week healthy eating intervention with family engagement improves food knowledge and preferences but not dietary diversity among urban preschool children in Sri Lanka

2021 ◽  
pp. 1-22
Author(s):  
Fathima Sirasa ◽  
Lana Mitchell ◽  
Aslan Azhar ◽  
Anoma Chandrasekara ◽  
Neil Harris
Keyword(s):  
Sri Lanka ◽  
Nutrition Education ◽  
Healthy Eating ◽  
Child Nutrition ◽  
Dietary Diversity ◽  
Family Engagement ◽  
Food Preferences ◽  
Healthy Food ◽  
Food Knowledge ◽  
The Impact

Abstract Objective: To evaluate the effectiveness of a multicomponent intervention (MCI) on children’s dietary diversity and its impact pathway components of children’s food knowledge and healthy food preferences. Design: A six-week cluster randomised controlled trial with a MCI consisting of child nutrition education plus family engagement, through parental nutrition education, meal preparation and tasting was compared with two groups: single component intervention (SCI) of child nutrition education, and control, conducted during February to July 2018. Preschool centres were randomly assigned to one of the three arms. Children’s food knowledge, healthy food preferences and dietary diversity scores were collected. Intervention effects were analysed using a pre-post analysis and a difference-in-difference model. Setting: Fourteen preschool centres in an urban area of Kurunegala, Sri Lanka Participants: Child-parent dyads of children aged 4-6 years. Final analyses included 306 (for food knowledge and preferences) and 258 (for dietary diversity) dyads. Results: MCI significantly influenced the impact pathways to children’s dietary diversity by increasing children’s food knowledge and healthy food preferences scores by 3.76 and 2.79 (P<0.001) respectively, but not the dietary diversity score (P=0.603), compared to control arm. Relative to SCI, MCI significantly improved children’s food knowledge score by 1.10 (P<0.001), but no significant effects were noted for other outcome variables. Conclusion: Improved food knowledge and preferences require a positive food environment and time to develop into healthy eating behaviours. Research into dietary diversity should broaden to incorporate the contextual roles of the home and general food environments to more completely understand food choices of children.

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