scholarly journals ASSESSMENT OF THE FREQUENCY OF FOOD PRODUCTS CONSUMPTION AND DIETARY SUPPLEMENTS BY MILITARY AVIATION PERSONNEL DEPENDING ON THEIR NUTRITIONAL KNOWLEDGE

2020 ◽  
Vol 25 (2) ◽  
pp. 13-23
Author(s):  
Agata Gaździńska ◽  
◽  
Marta Turczyńska ◽  
Paweł Jagielski ◽  
◽  
...  
Keyword(s):  
Dietary Supplements ◽  
Food Consumption ◽  
Air Force ◽  
Eating Habits ◽  
Food Products ◽  
Poultry Meat ◽  
Nutritional Knowledge ◽  
Animal Fats ◽  
Cured Meats ◽  
Military Aviation

Introduction: Nutritional behaviour is the result of many factors, one of which is nutritional knowledge. A higher level of nutritional knowledge promotes proper nutrition, which is the main factor influencing health, nutritional status and psychophysical efficiency. The aim of the study was to determine the customary frequency of consumption of selected food products and dietary supplements by Air Force soldiers depending on their level of nutritional knowledge. Methods: The study was carried out among 540 Air Force soldiers and 498 persons with complete data (32 women, 466 men; mean age 36.3±8.5 years) were included in the analysis. The FFQ food consumption frequency questionnaire was used to assess the frequency of food consumption. Nutrition knowledge was assessed on the basis of 32 statements on food and nutrition. Results: The level of nutritional knowledge depended significantly on the education and age of the respondents. In the group of the surveyed soldiers, military pilots showed the highest level of nutritional knowledge, while the lowest level was shown by engineering and aviation services. The frequency of consumption of milk and natural dairy drinks, curds, eggs, wholemeal bread, coarse groats, fruits, vegetables, oils, nuts, seeds, poultry meat, rabbit meat, honey, wine and drinks increased significantly with the increase in the level of nutritional knowledge, while the frequency of consumption of margarines in cubes, margarines in cups, animal fats and cured meats decreased. Dietary supplements such as vitamin, mineral and vitamin-mineral preparations were significantly more frequently consumed by soldiers with a higher level of nutritional knowledge. Conclusions: 1. On the basis of the assessment of the frequency of consumption of products, a number of abnormalities were found among the majority of the surveyed soldiers of military aviation personnel. 2. The results obtained confirm that a higher level of nutritional knowledge promotes healthy eating habits among the Air Force soldiers. Food education is essential, especially among soldiers in the older age group and ground flying personnel

FAO/WHO GIFT: increasing the availability, harmonization and use of individual quantitative food consumption data worldwide

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
R Ferreira de Sousa ◽  
A Balcerzak ◽  
T Bevere ◽  
V Padula de Quadros
Keyword(s):  
Food Safety ◽  
Food Consumption ◽  
Eating Habits ◽  
Geographical Area ◽  
Dietary Exposure ◽  
Evidence Based ◽  
Food Groups ◽  
Middle Income ◽  
Consumption Data ◽  
Food Consumption Data

Abstract Introduction Understanding the various eating habits of different population groups, according to the geographical area, is critical to develop evidence-based policies for nutrition and food safety. The FAO/WHO Global Individual Food consumption data Tool (FAO/WHO GIFT) is a novel open-access online platform, hosted by FAO and supported by WHO, providing access to harmonized individual quantitative food consumption (IQFC) data, especially in low- and middle-income countries (LMICs). Methods FAO/WHO GIFT disseminates IQFC data as ready-to-use food-based indicators in the form of infographics, and as microdata. The infographics intend to facilitate the use of these data by policy makers, providing an overview of key data according to population segments and food groups. The microdata is publicly available for download, and is intended for users that would like to do further analysis of the data. Results FAO/WHO GIFT is a growing repository. By June 2020, 14 datasets were available for dissemination and download, and an additional 44 datasets will be made available by 2022. FAO/WHO GIFT also provides an inventory of existing IQFC data worldwide, which currently contains detailed information on 268 surveys conducted in 105 countries. Conclusions FAO/WHO GIFT collates, harmonizes and disseminates IQFC data collected in different countries. This harmonization is aimed at enhancing the consistency and reliability of nutrient intake and dietary exposure assessments globally. FAO/WHO GIFT is developed in synergy with other global initiatives aimed at increasing the quality, availability and use of IQFC data in LMICs to enable evidence-based policy-making for better nutrition and food safety.

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 Changes in the Food-Related Behaviour of Italian Consumers during the COVID-19 Pandemic

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 169
Author(s):  
Rosa Maria Fanelli
Keyword(s):  
Standard Deviation ◽  
Food Consumption ◽  
Consumer Behaviour ◽  
Eating Habits ◽  
Small Sample ◽  
Future Research ◽  
Critical Approach ◽  
Pilot Survey

The principal aim of this study is to explore the effects of the first lockdown of the Coronavirus Disease 2019 (COVID-19) pandemic on changes in food consumption and food-related behaviour on a diverse sample of Italian consumers aged ≥18 years. To achieve this aim, the research path starts with an investigation of some of the first few studies conducted on Italian consumers. It then reports the findings of a pilot survey carried out on a small sample of Italian consumes who live in Molise. The studies chosen for investigation were published as articles or research reports. In total, six relevant studies were chosen, each involving a different sized sample of Italian consumers. The average number of respondents is 2142, with a standard deviation of 1260.56. A distinction is made between the results of the articles, the research reports, and the pilot survey. The latter was conducted to develop and validate the components of a new questionnaire and, furthermore, to assess changes in the eating habits of individuals during the COVID-19 pandemic. The results suggest that the effects of the pandemic on consumer behaviour can, above all, be grouped into changes related to shopping for food, eating habits, and food-related behaviour. This article can serve as the basis for future research in this area as it identifies and highlights key changes, in addition to comparing the earliest evidence available, using a critical approach.

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 Associations of eating and drinking habits with cardiovascular disease and diabetes in the adult population: data from the ESSE-RF epidemiological study

2021 ◽  
Vol 20 (5) ◽  
pp. 2982
Author(s):  
N. S. Karamnova ◽  
A. I. Rytova ◽  
O. B. Shvabskaya ◽  
Yu. K. Makarova ◽  
S. A. Maksimov ◽  
...  
Keyword(s):  
Salt Intake ◽  
Eating Habits ◽  
Adult Population ◽  
Daily Intake ◽  
Population Data ◽  
Processed Meat ◽  
Daily Consumption ◽  
Frequency Method ◽  
Animal Fats ◽  
Drinking Habits

The presence of a disease, the prognosis of which can be improved by dietary modification, motivates a patient to change their eating habits.Aim. To study the associations of dietary patterns and alcohol consumption with cardiovascular diseases (CVDs), diabetes, myocardial infarction (MI), and stroke in the adult population.Material and methods. The analysis was carried out using data from representative samples of population from 13 Russian regions aged 2564 years (n=19520; men, 7329; women, 12191). The response rate was ~80%. Dietary characteristics were assessed by frequency method.Results. In the diet of people with CVDs, the daily intake of vegetables/ fruits increases by 84% in men and by 19% in women, while the use of animal fats in cooking decreases by 28% and 20%m respectively (p<0,0001). Women with CVDs reduce the consumption of processed meat and sweets by 16 and 19%, respectively (p<0,005). Persons with prior MI reduce the consumption of sweets in the diet: men by 38% and women by 30%. Men with prior MI have higher daily consumption of cereals by 31%, vegetables and fruits by 46%, low-fat dairy products — 2,4 times. In addition, they are more adherent to a healthy and cardioprotective diet by 3,65 and 1,75 times, respectively. Dietary changes in those with prior stroke were noted only in women in the form of a 29% decrease in excess salt intake (p=0,0075). In the diet of people with diabetes, there is decreased consumption of sweets and an increased intake of vegetables/fruits: by 77 and 69% in men and by 79 and 69% in women, respectively (p<0,0001). Men with diabetes are 3 times more likely to adhere to a healthy diet, and women — 2,3 times (p=0,0039 and p<0,0001, respectively).Conclusion. Patients with CVDs, MI, and diabetes have a healthier diet than healthy persons.

scholarly journals Salmonella spp. in RASFF notifications involving Croatia in the period from 01/01/2014 to 31/12/2018

2019 ◽  
Vol 2 (5-6) ◽  
pp. 24-36
Author(s):  
Emilija Friganović ◽  
Nikolina Tokmakčija ◽  
Ančica Sečan Matijaščić ◽  
Mirko Kelava ◽  
Mladenka Šarolić ◽  
...  
Keyword(s):  
Meat Products ◽  
Product Category ◽  
Food Products ◽  
Poultry Meat ◽  
Alert System ◽  
Salmonella Spp ◽  
Fast Exchange ◽  
Food And Feed ◽  
Foodborne Outbreaks ◽  
Rapid Alert System

The Rapid Alert System for Food and Feed (RASFF) enables a fast exchange of information between bodies and institutions involved in the system (EU Member State national food safety authorities, Commission, EFSA, ESA, Norway, Liechtenstein, Iceland and Switzerland) in order to respond promptly to the health risks associated with food and feed. Salmonella is an important cause of EU foodborne outbreaks, most frequently reported pathogenic microorganism in food in the last few years. The aim of this study was to analyze RASFF notifications on food products contaminated with Salmonella spp. involving Croatia in the period from 01/01/2014 to 31/12/2018. All data were downloaded from the RASFF database (RASFF portal) and processed in MS Excel 2010. The collected data provided information on the: country(ies) of origin and distribution of the contaminated product, notifying country, product and product category, notification type, risk decision, action taken, distribution status and, for some incidents, a Salmonella spp. serovar. Notifications mainly concerned "poultry meat and poultry meat products". Just over half of the reported food products originated from Poland, Brazil and Italy. Croatia was notifying country in almost half of the published notifications. Majority of the notifications were classified as alert notifications and of serious risk. Most of the Salmonella spp. notifications were based on official controls on the market and on company's own check.

scholarly journals INFLUENCE OF DIETARY TRENDS ON THE NUTRITION OF THE YOUTH

2019 ◽  
Vol 72 (9) ◽  
pp. 1740-1746
Author(s):  
Anita Bielawska ◽  
Katarzyna Tomczyk ◽  
Beata Łabuz-Roszak
Keyword(s):  
High School ◽  
High School Students ◽  
Young People ◽  
Eating Habits ◽  
The Body ◽  
Gluten Free ◽  
Nutritional Knowledge ◽  
School Students ◽  
Free Products ◽  
Balanced Diet

Introduction: Dietary trends such as consumption of lactose-free and gluten-free products or the use of alternative slimming diets are gaining increasing popularity, especially among young people. They determine their dietary choices, which are important from the point of view of human health. Unconventional diets are still considered as effective weight loss methods. The use of alternative diets may cause shortages of an essential nutrients, increase the risk of chronic non-communicable diseases and lead to the formation of incorrect eating habits. Balanced diet, in contrast to the alternative diet, takes into account the principles of rational nutrition and nutritional recommendations of the Institute of Food and Nutrition (IŻŻ). The aim: To investigate the influence of popular dietary trends on nutrition of high school adolescences. Material and methods: Subjects were adolescences in the age of 17-21 years attending high schools in Ruda Slaska (262 students, including 157 women and 105 men). Self-constructed questionnaire was applied in the study. Participation in the study was anonymous and voluntary. Results: In more than a half of young women (54,8%) and men (52,4%) the body mass deficiency was revealed (BMI<18 kg/m2). 33,6% of the respondents were on the non-balanced diets at least once in their lives. High school students knew gluten-free and lactose-free products but dietary trends, such as the consumption of gluten-free and lactose-free products, did not affect their diet. The main source of nutritional knowledge among respondents were their friends (78,2%). Conclusions: The results of the conducted research indicate the need to implement educational programs on the principles of proper nutrition. The increasing awareness of theyouth in this regard may contribute to reducing the interest in still popular alternative diets among young people and taking appropriate health behaviors by them.

scholarly journals Junk and Sink: A Comparative Study on Junk Food Intake among Students of India

2020 ◽  
Vol 7 (4) ◽  
pp. 13-18
Author(s):  
V Bhavani ◽  
N Prabhavathy Devi
Keyword(s):  
Food Consumption ◽  
Dietary Habits ◽  
Eating Habits ◽  
Junk Food ◽  
Happy Life ◽  
Balanced Diet ◽  
Sound Mind ◽  
The Right ◽  
Junk Foods

Background: Adequate and balanced nourishment is vital for upholding health and quality of life. Maintaining the right eating habits of college students means a lot for the prevention of many diseases that could occur in the adult period. Thus the purpose of the study is to assess the junk food consumption of college students.Aim: To study the dietary habits concerning junk food consumption of college studentsResults: About 16% consume junk foods daily. Hungry was the main reason to consume junk foods; Ice cream was the most preferred food for most of the participants. Majority of the participant mentioned taste as the major factor influencing the food intake.Conclusion: Nutrition professionals should take up the role and spread awareness in the general public and give them better guidance. A well-balanced diet, periodic physical activity, sufficient sleep, with good life style habits help in sound mind and healthy body leading to a happy life.

Observations of food consumption in a daycare setting

2015 ◽  
Vol 16 (4) ◽  
pp. 420-437 ◽  
Author(s):  
Regina Ahn ◽  
Michelle R. Nelson
Keyword(s):  
Preschool Children ◽  
Young Children ◽  
Social Interactions ◽  
Food Consumption ◽  
Social Cognitive ◽  
Cognitive Theory ◽  
Eating Habits ◽  
Participant Observation ◽  
Content Type ◽  
Healthy Eating Habits

Purpose – The purpose of this paper is to examine the behaviors and social interactions among preschool children and their teachers during food consumption at a daycare facility. Using social cognitive theory, the goal is to identify how role modeling, rules, behaviors and communication shape these young consumers’ health-related food consumption and habits. Design/methodology/approach – This study was conducted in a US daycare facility among preschool children (aged four years) over a three-month period. Qualitative ethnographic methods included participant and non-participant observation of meals and snack-time. Findings – Findings from the observations revealed that teachers’ food socialization styles and social interactions with peers cultivate children’s food consumption. In addition, commensality rules set by the childcare institution also help children learn other valuable behaviors (e.g. table manners and cleaning up). Research limitations/implications – The study was conducted in one location with one age group so the results may not be generalized to all children. As more young children spend time in preschools and daycare centers, the understanding of how these settings and the caregivers and peers influence them becomes more important. Preschool teachers can influence their young students’ food consumption through their actions and words. Training teachers and cultivating educational programs about ways to encourage healthy eating habits could be implemented. Originality/value – The paper offers observations of actual behaviors among young children in a naturalistic setting.

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