scholarly journals Children-menus in restaurants of Portuguese, Hungarian and Croatian shopping centres: A qualitative study

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
J P M Lima ◽  
C Viegas ◽  
C Afonso ◽  
A Tóth ◽  
C B Illés ◽  
...  
Keyword(s):  
Eating Habits ◽  
Cross Sectional Study ◽  
Poor Quality ◽  
Cross Sectional ◽  
Shopping Centres ◽  
Side Dish ◽  
Home Food ◽  
Healthy Eating Habits ◽  
Section Form

Abstract Background Families to eat out frequently use shopping centres and, there is evidence that children's menus are poor nutritional quality. Obesity rates have increased all over the world, and it has been associated to the observed out of home food consumption. This study aimed to characterise children's menus in shopping center restaurants in Portugal, Hungary and Croatia, as a preliminary study to further develop strategies to intervene. Methods An observational cross-sectional study was carried out in shopping centres in Portugal, Hungary and Croatia. Only the ones providing a children's menu were selected. Data collection tool was developed by the research team, consisting of a three-section form to identify and characterise the restaurant and analyses the quality of children's menu. Results Researcher visited 295 restaurants, from which only 69 provided a children's menu. From these 12 restaurants offered gifts associated with it. The most frequently featured items on the menu were hamburgers (22%), grilled or fried chicken (19%), nuggets (17%) and pizza (12%). Potato chips were the most frequent side dish option (33%). Only 11 restaurants offered vegetable soup or vegetables. Although water was available, a variety of soft drinks and sugary fruit juices were also options. Sweet dessert is a common part of the menu. Nutritional information is present in only 13% of the menus. Menu prices do not differ much, Portugal having the higher average (x ̅ = €5.35±1.45). Hungary had the lower average (x ̅ = €4.30±1.50) and Croatia the lowest range (min=€3.00, max=€7.40). Conclusions Children's menu options have poor quality. Shifting foods offered to children in restaurants has the potential to improve diet quality, reduce excess energy intake and promote healthy eating habits. Key messages European strategies are needed to promote children healthy food environment. Following aim is to develop and test balanced menus for children among food chains.

scholarly journals Family farming products on menus in school feeding: a partnership for promoting healthy eating

2015 ◽  
Vol 45 (12) ◽  
pp. 2267-2273 ◽  
Author(s):  
Hélida Ventura Barbosa Gonçalves ◽  
Diogo Thimoteo da Cunha ◽  
Elke Stedefeldt ◽  
Veridiana Vera de Rosso
Keyword(s):  
Healthy Eating ◽  
Eating Habits ◽  
Cross Sectional Study ◽  
Family Farming ◽  
Cross Sectional ◽  
School Feeding ◽  
Before And After ◽  
Healthy Eating Habits ◽  
Feeding Program

The aim of this study was to characterize the process of buying Family Farming (FF) food for the Brazilian School Feeding Program (BSFP) and compare the quality of menus served to the schoolchildren before and after the implementation of Law n. 11,947/09. This is an observational cross-sectional study developed with application of semi-structured questionnaire and evaluating menus. Eighty-two cities from São Paulo and Rio de Janeiro in Brazil participated of the study. Of these cities reported, 74.1% performed the purchase of products of FF for BSFP. The lack of interest of farmers and the deficient hygienic and sanitary conditions were the main difficulties reported. The quality of the menus offered to the schoolchildren improved significantly after the implementation of FF purchases. The partnership between FF and BSFP can contribute greatly to the development of healthy eating habits, not only by offering better nutritional quality menus, but also by implementing of nutritional education activities guided by the sustainable production and consumption of food.

scholarly journals Eating Habits during the COVID-19 Lockdown in Italy: The Nutritional and Lifestyle Side Effects of the Pandemic

Nutrients ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 2279
Author(s):  
Federica Grant ◽  
Maria Luisa Scalvedi ◽  
Umberto Scognamiglio ◽  
Aida Turrini ◽  
Laura Rossi
Keyword(s):  
Food Waste ◽  
Eating Habits ◽  
Cross Sectional Study ◽  
Waste Prevention ◽  
Online Questionnaire ◽  
Cross Sectional ◽  
Nutritional Recommendations ◽  
Food And Nutrition ◽  
Excessive Consumption

To limit the spread of coronavirus SARS-CoV-2, a nationwide lockdown started in Italy in March 2020. In this unpredictable situation, a cross-sectional study using an online questionnaire was carried out by the Observatory on Food Surplus, Recovery and Waste of CREA Food and Nutrition Centre. The aim of this work was to evaluate how Italian habits changed during this period, the determinants of changes, and the effect on food waste prevention. In a sample of 2678 respondents, 62% showed low Adherence to the Mediterranean Diet (AMD). During lockdown many of participants improved the quality of their diet, increasing their consumption of fruit (24.4%), vegetables (28.5%), legumes (22.1%), nuts (12%), and fish or shellfish (14%). Unfavorable changes were observed with the excessive consumption of sweets or pastries (36.9%) and comfort foods (22.7%), and a lack of physical activity (37.2%). The main novelty of this study was the examination of dietary changes identified by a cluster analysis. Respondents with generally high AMD improved their eating habits, while the habits of the respondents with generally low AMD remained unchanged. In addition, nearly 80% of respondents were sensitive to food waste. The study provides a useful contribution to the debate on nutritional recommendations in case of further lockdown.

scholarly journals Predictors of COVID-19-Related Perceived Improvements in Dietary Health: Results from a US Cross-Sectional Study

Nutrients ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 2097
Author(s):  
Kelly Cosgrove ◽  
Christopher Wharton
Keyword(s):  
Dietary Habits ◽  
Eating Habits ◽  
Binary Logistic Regression ◽  
Cross Sectional Study ◽  
Lifestyle Changes ◽  
Income Loss ◽  
Cross Sectional ◽  
Healthy Eating Habits ◽  
Health Related ◽  
Survey Responses

The COVID-19 pandemic resulted in substantial lifestyle changes. No US study has identified predictors of perceived dietary healthfulness changes during the pandemic period. This study included analyses of lifestyle and dietary healthfulness changes using 958 survey responses from US primary household food purchasers. Information was collected related to demographics, COVID-19-related household changes, and health-related habits before and during the pandemic. Binary logistic regression identified predictors of perceived increase in dietary healthfulness during the pandemic period. Overall, 59.8%, 16.4%, and 23.4% of participants reported that their eating habits likely changed, may have changed, and likely did not change, respectively. Of the participants whose dietary habits likely or may have changed, 64.1%, 16.8%, and 19% reported healthier, neither healthier nor less healthy, and less healthy eating habits, respectively. COVID-19-related income loss, more meals consumed with household members in front of the television, an increase in food advertisement exposure, increased perceived stress, and better perceived current health were significant predictors of a perceived increase in dietary healthfulness. Overall, dietary habits were perceived to become healthier during the pandemic. The predictors of perceived improvement in dietary healthfulness were surprising and indicate the need for further study of these factors in crisis and noncrisis situations.

scholarly journals Patient Evaluation of Food Waste in Three Hospitals in Southern Italy

2019 ◽  
Vol 16 (22) ◽  
pp. 4330 ◽  
Author(s):  
Schiavone ◽  
Pelullo ◽  
Attena
Keyword(s):  
Food Waste ◽  
Eating Habits ◽  
Cross Sectional Study ◽  
Poor Quality ◽  
Negative Effects ◽  
Side Plate ◽  
Cross Sectional ◽  
Campania Region ◽  
Average Percentage ◽  
Similar Patient

In recent years, food waste has received great attention and is now considered the cause of many negative effects, including health, economic, social and environmental issues. A cross-sectional study was conducted among a sample of 762 inpatients at three hospitals of Campania region in Italy. The purpose of this study was to evaluate the amount of food waste occurring in these hospitals using a structured questionnaire and asking inpatients about the average percentage of food they had disposed of in the previous three days. The overall food wasted amounted to 41.6%. The main plates, first (pasta or rice), second plate (meat or fish), resulted in similar amounts of waste (38.5% and 39.7%, respectively). The side plate (vegetable or potatoes), however, generated the greatest amount of waste (55.0%); 40.7% of patients totally discarded this part of their meals. The type of food wastage among the three hospitals reflected similar patient behaviours, with the amount of food wasted never falling below 30%. Females tended to waste more food than males (59.1% vs. 38.2%; p = 0.000). Other variables were correlated with less food waste, such as having a good opinion of the food’s quality (RR = 1.91; 95% C.I. = 1.68–2.17) and satisfaction with the foodservice in general (RR = 1.86; 95% C.I. = 1.64–2.10). Poor quality, different eating habits and the feeling of satiety were the main reasons patients gave for food waste. Our study suggests that the most promising way to reduce food waste in hospitals is to improve the quality of meals and to establish an individual, simplified and flexible meal reservation process based on specific needs and preferences.

scholarly journals The relationship between psychosocial risk factors, burnout and quality of life among primary healthcare workers in rural Guangdong province: a cross-sectional study

2019 ◽  
Vol 19 (1) ◽  
Author(s):  
Joseph Obiri Asante ◽  
Meng Jie Li ◽  
Jing Liao ◽  
Yi Xiang Huang ◽  
Yuan Tao Hao
Keyword(s):  
Quality Of Life ◽  
Risk Factors ◽  
Primary Healthcare ◽  
Healthcare Workers ◽  
Guangdong Province ◽  
Cross Sectional Study ◽  
Poor Quality ◽  
Cross Sectional ◽  
Developing Cities

Abstract Background Healthcare workers are often exposed to stressful working conditions at work which affect their quality of life. The study investigated the relationship between psychosocial risk factors, stress, burnout, and quality of life among primary healthcare workers in general medical practice in Qingyuan and Chaozhou cities in Guangdong province. Method The cross-sectional study was conducted in 108 primary health facilities including 36 community health centers (CHCs) across two developing cities in Guangdong province. A total of 873 healthcare workers completed the questionnaires. Quality of life was evaluated using The World Health Organization Quality of Life Questionnaire (WHOQOL-BREF) and psychological risk factors were evaluated by the Copenhagen Psychosocial Questionnaire (COPSOQ). General quality of life and the quality of life domains were transformed into a score range from minimum 0 to 100 maximum. Higher scores indicated better quality of life and vice versa. Significant associations were verified using multiple regression analysis. Results Poor quality of life was observed in 74.6% of healthcare workers surveyed. General poor quality of life was significantly higher among workers who reported higher burnout (Beta = − 0.331, p < 0.001). In addition, workers with high levels of burnout, unmarried workers and female workers had a higher possibility of physical health. A greater risk of poor psychological health was observed among workers with high burnout, poor sense of community and those with lower educational levels. Workers who lacked social support, those with fewer possibilities for development had increased probability of poor quality of life in the social domain. Poor quality of life in the environmental domain was observed among workers who were dissatisfied with their jobs and workers with low salaries. Conclusions Primary healthcare workers in developing cities in China have a highly demanding and strained working environment and poor quality of life. Reducing job stress and improving work conditions may ultimately improve the well-being of primary healthcare workers.

scholarly journals The prevalence and associated factors of depression among patients with schizophrenia in Addis Ababa, Ethiopia, cross-sectional study

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Tolesa Fanta ◽  
Desalegn Bekele ◽  
Getinet Ayano
Keyword(s):  
Quality Of Life ◽  
Substance Use ◽  
Suicide Attempt ◽  
Associated Factors ◽  
Cross Sectional Study ◽  
Poor Quality ◽  
Sectional Study ◽  
Comorbid Depression ◽  
Cross Sectional

Abstract Background Depression is common among people with schizophrenia and associated with severe positive and negative symptoms, higher rates of disability, treatment resistance and mortality related to suicide, physical and drug-related causes. However, to our knowledge, no study has been conducted to report the magnitude of depression among people with schizophrenia in Ethiopia. Therefore, this study aimed to determine the prevalence and associated factors of depression among people with schizophrenia. Method A hospital-based cross-sectional study was conducted among 418 patients with schizophrenia selected by systematic sampling technique. Patient Health Questionnaire 9 (PHQ-9) was used to measure depression among the study participants. To identify the potential contributing factors, we performed binary and multivariable logistic regression analysis adjusting the model for the potential confounding factors. Odds ratios (OR) with the corresponding 95% confidence interval (95%CI)) was determined to evaluate the strength of association. Result The prevalence estimate of depression among people with schizophrenia was found to be 18.0% [95% confidence interval: 14.50–22.30]. Our multivariable analysis revealed that current substance use (AOR 2.28, 95%CI (1.27, 4.09), suicide attempt (AOR 5.24, 95%CI (2.56, 10.72), duration of illness between 6 and 10 years (AOR 2.09, 95%CI (1.08, 4.04) and poor quality of life (AOR 3.13, 95%CI (1.79, 5.76) were found to be the factors associated with depression among people with schizophrenia. Conclusion The current study revealed that comorbid depression was high among people with schizophrenia and associated with current substance use, suicide attempt, and long duration of the illness as well as poor quality of life. Attention needs to be given to address comorbid depression among people with schizophrenia.

scholarly journals Relationship between sleep duration and dietary intake in 4- to 14-year-old Danish children

2013 ◽  
Vol 2 ◽  
Author(s):  
Camilla Hoppe ◽  
Berit W. Rothausen ◽  
Anja Biltoft-Jensen ◽  
Jeppe Matthiessen ◽  
Margit V. Groth ◽  
...  
Keyword(s):  
Dietary Intake ◽  
Energy Intake ◽  
Sleep Duration ◽  
Eating Habits ◽  
Positive Association ◽  
Cross Sectional Study ◽  
Negative Association ◽  
Short Sleep Duration ◽  
Cross Sectional ◽  
Healthy Eating Habits

AbstractA negative association between sleep duration and BMI has been observed in children. However, knowledge about the association between sleep duration and diet is limited. The objective was to examine the association between sleep duration and intake of foods and nutrients in children. In the present cross-sectional study, dietary intake and sleep duration were recorded by the parents for seven consecutive days in a food and sleep record in a representative sample of 802 4- to 14-year-old children. No sex differences were found regarding age and sleep duration. Sleep duration was negatively correlated to age (ρ = –0·68; P < 0·001) and BMI (ρ = –0·41; P < 0·001). In multiple linear regression analyses, sleep duration was not associated with energy intake (b = –0·015; P = 0·20), but there was a trend towards a positive association with intake of dietary fibre (b = 0·006; P = 0·05) and vegetables (b = 0·011; P = 0·05), and a negative association with intake of poultry (b = –0·002; P = 0·02), and a trend towards a negative association with intake of liquid ‘discretionary calories’ (b = –0·01; P = 0·05). Furthermore, in a comparison of dietary intake between age-dependent tertiles of sleep duration, only intake of liquid ‘discretionary calories’ was significantly lower in long sleepers than in short and medium sleepers (P = 0·03). In conclusion, sleep duration was not associated with energy intake and the proposal that children with short sleep duration have less healthy eating habits than children with longer sleep duration was only weakly supported by the present findings.

scholarly journals Completeness and Legibility of Handwritten Prescriptions in Sana’a, Yemen

2018 ◽  
Vol 27 (3) ◽  
pp. 290-292 ◽  
Author(s):  
Yaser Mohammed Al-Worafi ◽  
Rahul P. Patel ◽  
Syed Tabish Razi Zaidi ◽  
Wafa Mohammed Alseragi ◽  
Masaad Saeed Almutairi ◽  
...  
Keyword(s):  
Cross Sectional Study ◽  
Poor Quality ◽  
Essential Elements ◽  
Capital City ◽  
Community Pharmacies ◽  
Development Programs ◽  
Cross Sectional ◽  
The Impact ◽  
Prescription Writing

Objective: The aim of this study was to investigate the completeness and legibility of prescriptions dispensed in community pharmacies located in Sana’a, Yemen. Materials and Methods: A cross-sectional study was conducted at 23 randomly selected community pharmacies throughout the capital city of Sana’a, Yemen, from May 2015 to January 2016. A total of 2,178 prescriptions were analyzed for the essential elements of a complete prescription using a validated checklist. Results: Of the 2,178 prescriptions, 19 (0.87%) were considered to be of good quality. The remaining 2,159 (99.12%) were considered as being of very poor quality. Writing errors relating to patients and prescribed medications were the most common errors. Conclusion: In this study, the quality of prescription writing was found to be very poor. Hence, continuous professional development programs are recommended to improve the quality of prescription writing among physicians. Future studies in other cities and investigation of the impact of continuous educational programs on the quality of prescription writing are strongly recommended.

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