Assimilating and following through with nutritional recommendations by adolescents

2010 ◽  
Vol 70 (4) ◽  
pp. 435-445 ◽  
Author(s):  
Jordi Pich ◽  
Lluís Ballester ◽  
Mònica Thomàs ◽  
Ramon Canals ◽  
Josep A. Tur
Keyword(s):  
Fast Food ◽  
Eating Habits ◽  
Healthy Diet ◽  
Healthy Foods ◽  
Food Items ◽  
Nutritional Recommendations ◽  
Communicative Strategies ◽  
School Day ◽  
Varied Diet ◽  
Alcoholic Drinks

Objective: To investigate the relationship between knowledge about a healthy diet and the actual food consumption habits of adolescents. Design: A survey of several food-related aspects applied to a representative sample of adolescents. Setting: One thousand, six hundred and sixty three individuals aged 11 to 18 from 40 schools randomly selected from among all the schools in the Balearic Islands. Method: The survey was administered under the supervision of a researcher during the school day. The adolescents were asked about proper eating habits and invited to classify 43 food items as healthy or not healthy. The subjects later reported the frequency with which they consumed these foods, as well as the types of products they consumed between meals. Results: The adolescents in the sample considered the abundant consumption of vegetables, fish and fruit to be the key to a healthy diet and, as of 15 years of age, recognized the need for a balanced, varied diet. They also correctly identified all the healthy foods, whereas typical fast food items, sweets and alcoholic drinks received highly negative ratings. However, only the girls’ lower consumption of unhealthier products was consistent with this knowledge. The consumption of foods such as vegetables and fish by the older subjects even declined, despite their higher dietary ratings. Three-quarters of the subjects also reported that they customarily snack on calorie-rich food with scant nutritional value. Conclusion: While dietary ratings are consistent and seem to be reinforced by the constant messages in favour of the Mediterranean diet aimed at adults, the minimum impact of this knowledge on the subjects’ habits observed in the study poses the need to seek new communicative strategies that are not exclusively based on providing adolescents with more information on proper diet.

scholarly journals Barriers to avoiding fast-food consumption in an environment supportive of unhealthy eating

2012 ◽  
Vol 16 (12) ◽  
pp. 2105-2113 ◽  
Author(s):  
Lukar E Thornton ◽  
Robert W Jeffery ◽  
David A Crawford
Keyword(s):  
Family Support ◽  
Food Consumption ◽  
Fast Food ◽  
Economically Disadvantaged ◽  
Fruits And Vegetables ◽  
Eating Habits ◽  
Environmental Data ◽  
Healthy Foods ◽  
Cross Sectional ◽  
Fast Food Consumption

AbstractObjectiveTo investigate factors (ability, motivation and the environment) that act as barriers to limiting fast-food consumption in women who live in an environment that is supportive of poor eating habits.DesignCross-sectional study using self-reports of individual-level data and objectively measured environmental data. Multilevel logistic regression was used to assess factors associated with frequency of fast-food consumption.SettingSocio-economically disadvantaged areas in metropolitan Melbourne, Australia.SubjectsWomen (n 932) from thirty-two socio-economically disadvantaged neighbourhoods living within 3 km of six or more fast-food restaurants. Women were randomly sampled in 2007–2008 as part of baseline data collection for the Resilience for Eating and Activity Despite Inequality (READI) study.ResultsConsuming low amounts of fast food was less likely in women with lower perceived ability to shop for and cook healthy foods, lower frequency of family dining, lower family support for healthy eating, more women acquaintances who eat fast food regularly and who lived further from the nearest supermarket. When modelled with the other significant factors, a lower perceived shopping ability, mid levels of family support and living further from the nearest supermarket remained significant. Among those who did not perceive fruits and vegetables to be of high quality, less frequent fast-food consumption was further reduced for those with the lowest confidence in their shopping ability.ConclusionsInterventions designed to improve women's ability and opportunities to shop for healthy foods may be of value in making those who live in high-risk environments better able to eat healthily.

scholarly journals Does Fast Food Last Forever? Exploring the Mold Myth

2019 ◽  
Vol 81 (5) ◽  
pp. 360-365
Author(s):  
Evan Lampert ◽  
Holly Munro
Keyword(s):  
Fast Food ◽  
Eating Habits ◽  
Online Resources ◽  
Food Chains ◽  
Online Information ◽  
Rhizopus Stolonifer ◽  
Food Items ◽  
Baked Products ◽  
Online Sources ◽  
Screening Trial

The abundance of online resources that students have access to makes it difficult to determine whether the information they find is accurate. Several online sources have claimed that hamburgers from fast-food chains do not decompose, and we developed two exercises that allow students to (1) test this claim, (2) learn about fungi, and (3) reflect on their eating habits. In both exercises, we inoculated fast-food items with the fungus Rhizopus stolonifer. The first exercise was a controlled experiment with hamburgers, and the second was a screening trial in which all students brought in their own fast-food items. In both exercises, animal-based products and fatty baked products (e.g., biscuits) allowed R. stolonifer to grow, while condiments and bread products tended to inhibit growth. Our students indicated that they would be more critical of online information and that they would eat less fast food. These exercises met our objectives and engaged our students, and we encourage others to develop exercises that examine online claims.

scholarly journals Challenges to parent nutrition education: a qualitative study of parents of urban children attending low-income schools

2011 ◽  
Vol 14 (10) ◽  
pp. 1833-1841 ◽  
Author(s):  
Wendelin Slusser ◽  
Michael Prelip ◽  
Janni Kinsler ◽  
Jennifer Toller Erausquin ◽  
Chan Thai ◽  
...  
Keyword(s):  
Los Angeles ◽  
Nutrition Education ◽  
Low Income ◽  
Fast Food ◽  
Eating Habits ◽  
Education Programme ◽  
Basic Knowledge ◽  
Easy Access ◽  
Healthy Foods ◽  
School Students

AbstractObjectiveThe present study was undertaken to learn more about parents’ (i) knowledge regarding healthy foods, factors associated with food purchasing and preparation, and current nutrition education resources, (ii) barriers to and promoters for establishing healthy eating habits for children and families, and (iii) interest in participating in nutrition interventions.DesignFocus group interviews were conducted with parents of low-income children from the Los Angeles Unified School District (LAUSD).SettingLAUSD Title 1 elementary schools where 50 % or more of students are eligible for free/reduced-price meals.SubjectsSixty-four parents (93 % female; 84 % Hispanic/Latino) of elementary-school students.ResultsThe most common barriers to eating healthy foods were cost, difficulty in getting children to eat healthier foods and easy access to fast food. Parents had a basic knowledge about what foods are healthy and received most of their nutrition education through the media. Parents expressed a desire for nutrition classes and almost all of them said they would attend a nutrition programme at their child's school. Topic areas of interest included what to purchase, how to cook healthier foods, how to encourage their children to eat healthier and how to read food labels. Parents also requested classes that engage the whole family, especially fathers.ConclusionsParents in our study were interested in participating in nutrition education programmes. The information from these focus groups was used to design a parent nutrition education programme especially designed to respond to the needs of the LAUSD parents, the majority of whom are low-income and Hispanic/Latino.

Virtual Dietician for Diet Plan Recommendation

2021 ◽  
Vol 9 (VI) ◽  
pp. 111-113
Author(s):  
Ajay Thakar
Keyword(s):  
Fast Food ◽  
Eating Habits ◽  
Caloric Intake ◽  
Healthy Diet ◽  
Health Issues ◽  
Balanced Diet ◽  
Diet Plan ◽  
Fast Food Consumption ◽  
Quality Of Food

In this fast and busy schedule life, people are not giving importance to the quality of food they are eating. They tend to neglect their eating patterns and habits. The fast-food consumption rate is alarmingly high and this consequently has led to the intake of unhealthy food. This leads to various health issues such as obesity, diabetes, an increase in blood pressure etc. Hence it has become very essential for people to have a good balanced nutritional healthy diet. There are many applications which are booming to help people so that they can have control over their diet and hence can reduce weight or they can help them to keep them fit and healthy. The project is proposing healthy food habits and dieting patterns so that anyone can know the number of calories burned, the intake of macro nutrients and so on using on data mining tools. This tool is used for discovering hidden patterns and customer eating habits from different types of data sources. This system will help in tracking and improving the individual’s health and the type of food which they can avoid leading towards the risk of illness. A balanced diet means that the intake of each necessary nutrient meets its adequate demand and actual caloric intake balances with calories burned. Additionally, making a diversity of choices from various types of food is also essential to reduce the risk of developing chronic diseases. This diet recommended system focuses on every individual based on their eating habits and body statistics. This research helps in the prediction of a healthy diet for any individual and nutrition is to doctor to design a diet plan as per patient’s need.

An Innovative Approach for Online Food Order Management System

2018 ◽  
Vol 8 (3) ◽  
pp. 19
Author(s):  
Anshika Srivastava ◽  
Anjali Baranwal
Keyword(s):  
Open Source Software ◽  
Fast Food ◽  
Book Order ◽  
Food Items ◽  
Order Management ◽  
Restaurant Managers ◽  
Fast Food Restaurants ◽  
System Administrator ◽  
Data Connection ◽  
Food Order

Abstract— Restaurants are one of the favorite premises .An online food ordering is a integrated process in fast food Restaurants to offer choice of food from menu, cooked and served or packaged hot to satisfy customer  to immediately make orders on their ownselves. Customers can also call the restaurant to pack in advance or to  deliver the food item but sometimes restaurants run out of certain items.The existing system lacks the feature to use Remote GPS tracker such that restaurant managers are auto updated about the location of the customer before reaching the restaurant. We propose a complete system to easily manage online menu where items update as per the availability of food and prices. The Customer views the products, register and place the order. The system administrator adds and manages user accounts and the Manager manages product and orders. The Kitchen meal deliverable deals with pending deliveries .The proposed system is developed using Android platform which is open source software and built in data connection modules. It also decreases labour rates to replace mobile phones to book order and table unlike employees who come to take order and payments .In advent of food consumption problems like obesity, overeating etc. ,he proposed system will show food items with nutrition based searches showing ingredients of the food items.

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 Influence of COVID-19 on lifestyle behaviors in the Middle East and North Africa Region: a survey of 5896 individuals

2021 ◽  
Vol 19 (1) ◽  
Author(s):  
Mohamed Abouzid ◽  
◽  
Dina M. El-Sherif ◽  
Nael Kamel Eltewacy ◽  
Nesrine Ben Hadj Dahman ◽  
...  
Keyword(s):  
Social Media ◽  
Middle East ◽  
Food Consumption ◽  
North Africa ◽  
Fast Food ◽  
Online Survey ◽  
Eating Habits ◽  
Lifestyle Behaviors ◽  
Mena Region ◽  
The Impact

Abstract Background Coronavirus disease (COVID-19) pandemic has affected health and lifestyle behaviors of people globally. This project aims to identify the impact of COVID-19 on lifestyle behavior of individuals in the Middle East and North Africa (MENA) region during confinement. Methods We conducted an online survey in 17 countries (Egypt, Jordan, United Arab Emirates, Kuwait, Bahrain, Saudi Arabia, Oman, Qatar, Yemen, Syria, Palestine, Algeria, Morocco, Libya, Tunisia, Iraq, and Sudan) from the MENA region on August and September 2020. The questionnaire included self-reported information on lifestyle behaviors, including physical activity, eating habits, smoking, watching television, social media use and sleep before and during the pandemic. Logistic regression was performed to analyze the impact of COVID-19 on lifestyle behaviors. Results A total of 5896 participants were included in the final analysis and 62.8% were females. The BMI of the participants was 25.4 ± 5.8 kg/m2. Around 38.4% of the participants stopped practicing any physical activities during the confinement (P < 0.001), and 57.1% reported spending more than 2 h on social media (P < 0.001). There were no significant changes in smoking habits. Also, 30.9% reported an improvement in their eating habits compared with 24.8% reported worsening of their eating habits. Fast-food consumption decreased significantly in 48.8% of the study population. This direct/indirect exposure to COVID-19 was associated with an increased consumption of carbohydrates (OR = 1.09; 95% CI = 1.02–1.17; P = 0.01), egg (OR = 1.08; 95% CI = 1.02–1.16; P = 0.01), sugar (OR = 1.09; 95% CI = 1.02–1.16; P = 0.02), meat, and poultry (OR = 1.13; 95% CI = 1.06–1.20; P < 0.01). There was also associated increase in hours spent on watching television (OR = 1.07; 95% CI = 1.02–1.12; P < 0.01) and social media (OR = 1.09; 95% CI = 1.01–1.18; P = 0.03). However, our results showed a reduction in sleeping hours among those exposed to COVID-19 infection (OR = 0.85; 95% CI = 0.77–0.94; P < 0.01). Conclusions The COVID-19 pandemic was associated with an increase in food consumption and sedentary life. Being exposed to COVID-19 by direct infection or through an infected household is a significant predictor of amplifying these changes. Public health interventions are needed to address healthy lifestyle behaviors during and after the COVID-19 pandemic.

scholarly journals Identifying and Prioritizing Educational Needs of Female Adolescents in Relation to Healthy Eating Based on Analytic Hierarchy Process Model

2016 ◽  
Vol 9 (2) ◽  
pp. 223 ◽  
Author(s):  
Saeed Mazloomi Mahmoodabad ◽  
Akram Mehrabbeyk ◽  
Hassan Mozaffari-Khosravi ◽  
Hossein Fallahzadeh
Keyword(s):  
Fast Food ◽  
Process Model ◽  
Eating Habits ◽  
Multiple Criteria Decision Making ◽  
Multiple Criteria ◽  
Female Adolescents ◽  
Analytic Hierarchy ◽  
Eating Breakfast ◽  
Eating Fast ◽  
Hierarchy Process

<p>In order to better plan health based interventions, educators and health promoters need to make decisions in this regard. In the meantime, it should be noted that, multiple criteria decision making methods with theoretical roots and accuracy of forecasting results are less considered.</p><p>The current study is a descriptive research carried out on 15 experts working in Yazd Health Centers using purposeful sampling. In order to identify wrong eating habits of students, Delphi method is used. In the next step, these habits are compared, one by one, and scored with Analytical Hierarchy Process (AHP) Model. In the end, data are analyzed using Expert Choice 11 software.</p><p>Seven major wrong eating habits of female adolescents are identified: junk food consumption, drinking soda and sweet drinks, eating fast food, deleting main meals, improper diets, low intake of vegetables, and not eating breakfast. Among these, low intake of vegetables, eating fast food, and not eating breakfast, with weight rate of 32.4%, 19.4% and 19.3%, are specified as the first three priorities of education.</p><p>In various fields of education and health promotion, including prioritizing training needs, employing techniques with potentials of assessing multiple criteria at the same time can be highly efficient. </p>

Assessing the Efficacy of a Group Mediated Nutritional Knowledge Intervention for Individuals with Obesity

2016 ◽  
Vol 77 (4) ◽  
pp. 206-209 ◽  
Author(s):  
Baukje Miedema ◽  
Andrea Bowes ◽  
Ryan Hamilton ◽  
Stacey Reading
Keyword(s):  
Physical Activity ◽  
Intervention Program ◽  
Eating Habits ◽  
Nutrition Knowledge ◽  
The Self ◽  
Self Management ◽  
Nutritional Knowledge ◽  
Healthy Foods ◽  
Registered Dietitians ◽  
Active Intervention

Purpose: This study reports on the effect of a group-based nutrition and physical activity intervention program on nutrition knowledge and eating habits in a cohort of people with obesity. Methods: A quasi-experimental design with pre- and post-test measures. The intervention consisted of physical activity led by certified exercise physiologists and a nutritional education component led by registered dietitians over a 6-month period followed by 6 months of self-management. Participants’ nutrition knowledge and eating habits were assessed using the modified Nutrition Assessment, the Nutrition Knowledge Survey, and the Food Choice Questionnaires at baseline, after the 6-month intervention, and after 6 months of self-management. Results: Complete data were available for 59 (40%) of participants after 12 months because of attrition. Nutritional knowledge and behaviours improved. Participants reported increasing their consumption of healthy foods during the active intervention and maintained these changes through the self-management phase. Knowledge of healthy foods was improved and a greater likelihood of choosing food for weight control and health properties was reported. Conclusions: Knowledge and reported consumption of healthier nutrition improved during the active intervention and was maintained during the self-management period for individuals who completed the program. Registered dietitians can play an important role in managing patients with obesity in group settings.

scholarly journals Eating habits and physical activity in working adults: a formative research

2020 ◽  
Author(s):  
N Badillo-Camacho ◽  
S Torres-Castro ◽  
MF Bernal-Orozco ◽  
NM Torres-Carrillo ◽  
M Altamirano-Martínez ◽  
...  
Keyword(s):  
Physical Activity ◽  
Social Cognitive Theory ◽  
Fast Food ◽  
Social Cognitive ◽  
Cognitive Theory ◽  
Phenomenological Study ◽  
Eating Habits ◽  
Eating Behaviour ◽  
Personal Factors ◽  
Sugary Drinks

Abstract Background: Eating habits and physical activity are important factors for the development and prevention of non-communicable diseases. Therefore, the objective of this study was to analyse the beliefs, behaviours, and experiences of dietary and physical activity habits based on the constructs of the Social Cognitive Theory (SCT). Methods: An exploratory study with a qualitative methodology and a phenomenological study design was conducted using focus groups, in-depth interviews, and indirect non-participatory observation. The sessions were audio-recorded and transcribed with prior written informed consent. Data analysis was performed using a hybrid approach.Results: Workers reported that they do not eat vegetables or fruits daily; however, the consumption of fast food and sugary drinks was frequent. Participants’ behaviour is influenced by environmental factors such as reinforcements (economic bonus and company meetups & events), barriers (workplace policies) and facilitators (availability of drinking water, free tortillas , dining rooms, and recreational areas); and personal factors, such as low self-control when when choosing foods from the grains group (e.g. Mexican pastries, noodles and breads), and emotional confrontation (e.g. few workers try to use strategies to confront their emotions and avoid them from affecting their eating and physical activity). On the other hand, participants indicated not feeling capable of eating specific foods due to their taste, for example vegetables, and doing physical activity due to factors such as time. Finally, other key elements influencing workers’ behaviours were observational learning (participants eating behaviour and physical activity are influenced by their coworkers and family’s behaviours), social support (coworkers and family) and outcome expectations (participants’ hoping to improve their health by eating healthy and physical activity behaviours).Conclusions: Workers’s eating behaviour and physical activity could be modified if different influencing factors are simultaneously addressed. These findings will contribute to the development of worksite health programs, based on the SCT, to address the key factors that could improve workers’ eating behaviours and physical activity. Keywords: Eating habits, physical activity, adults, workers, workplace programs, qualitative research, Social Cognitive Theory.

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