scholarly journals Examination of fish consumption habits among students of a secondary school in Szeged and of a university faculty

2019 ◽  
Vol 7 (1-2) ◽  
pp. 121-126
Author(s):  
Eszter Ács
Keyword(s):  
Secondary School ◽  
Fish Consumption ◽  
Decisive Role ◽  
Meat Consumption ◽  
Healthy Diet ◽  
University Faculty ◽  
Healthy Nutrition ◽  
Low Rate ◽  
Consumption Habits ◽  
Nutrition Attitudes

Due to our environment or to our own decision, we try to pay attention to healthy nutrition (Szakály et al, 2014). We pay attention to the composition of the products and try to exclude certain foods (Kontor et al, 2016). Experts state that fish consumption is one of the indispensable conditions of a healthy diet, so we should consume fish at least once per week (Szakály, 2011). Figure 1 shows as well that despite the fact that fish is delicious and healthy, it is not part of our everyday diet (Kiss, 2017).The focus of my research was to survey the habits of fish consumption among the students of a secondary school and of a university faculty in Szeged. My goal was to uncover the causes behind the low rate of fish consumption. Furthermore, I aimed to investigate that, beside fish, which types of meats are the most commonly consumed among the interviewed. A study of last year shows the connections between nutrition attitudes and meat consumption, from which it turns out that several factors influence our meals (Nábrádi et al, 2017). During my research it was revealed that the price of fish plays a decisive role in consumption.  

scholarly journals Effects of the COVID-19 Pandemic on Eating and Meat Consumption Habits of Turkish Adults

2021 ◽  
Vol 9 (1) ◽  
pp. 63-69
Author(s):  
Güliz Haskaraca ◽  
Esra Bostanci ◽  
Yusuf Arslan
Keyword(s):  
Fish Consumption ◽  
Mineral Content ◽  
Life Quality ◽  
Meat Products ◽  
Meat Consumption ◽  
Red Meat ◽  
Poultry Meat ◽  
Balanced Diet ◽  
Question Survey ◽  
Consumption Habits

Animal originated proteins have great importance in meeting the daily protein need in a healthy and balanced diet due to their high protein content, amino acid pattern and good digestibility. Also, when included in a diet, they play an important role in the protection of individuals’ health and improving the life quality with their vitamin and mineral content. The aim of this study is to investigate the changes in meat and meat products consumption habits of people and whether they are concerned about reaching meat and meat products during the COVID-19 pandemic. For that purpose, a 24-question survey of 1000 people from several cities of Turkey was carried out. The majority of the participants stated that their consumption of red meat (77%), poultry meat (81%) and fish (66%) did not change due to the COVID-19 pandemic, while 10%, 8%, and 3% of the participants said their red meat, poultry meat and fish consumption increased, respectively. In addition, 13%, 11%, and 31% of the participants said there was a decrease in their red meat, poultry meat and fish consumption, respectively. The major reason for the decrease in red and white meat consumption was economic reasons, however, the reason for the decrease in consumption of fish was difficulties in reaching. During the COVID-19 pandemic, until the date that the survey was done, 12% of the participants had concerns about reaching meat and meat products. The main cause of their concern was being unemployed or losing their job after the COVID-19 pandemic.

The association between meat consumption and the metabolic syndrome: a cross-sectional study and meta-analysis

2021 ◽  
pp. 1-15
Author(s):  
Khemayanto Hidayat ◽  
Wan-Zhan Zhu ◽  
Si-Min Peng ◽  
Jin-Jin Ren ◽  
Meng-Lan Lu ◽  
...  
Keyword(s):  
Metabolic Syndrome ◽  
Fish Consumption ◽  
Meta Analysis ◽  
Meat Consumption ◽  
Cross Sectional Study ◽  
Red Meat ◽  
Inverse Association ◽  
Sectional Study ◽  
Cross Sectional ◽  
The Metabolic Syndrome

Abstract The findings regarding the associations between red meat, fish and poultry consumption, and the metabolic syndrome (Mets) have been inconclusive, and evidence from Chinese populations is scarce. A cross-sectional study was performed to investigate the associations between red meat, fish and poultry consumption, and the prevalence of the Mets and its components among the residents of Suzhou Industrial Park, Suzhou, China. A total of 4424 participants were eligible for the analysis. A logistic regression model was used to estimate the OR and 95 % CI for the prevalence of the Mets and its components according to red meat, fish and poultry consumption. In addition, the data of our cross-sectional study were meta-analysed under a random effects model along with those of published observational studies to generate the summary relative risks (RR) of the associations between the highest v. lowest categories of red meat, fish and poultry consumption and the Mets and its components. In the cross-sectional study, the multivariable-adjusted OR for the highest v. lowest quartiles of consumption was 1·23 (95 % CI 1·02, 1·48) for red meat, 0·83 (95 % CI 0·72, 0·97) for fish and 0·93 (95 % CI 0·74, 1·18) for poultry. In the meta-analysis, the pooled RR for the highest v. lowest categories of consumption was 1·20 (95 % CI 1·06, 1·35) for red meat, 0·88 (95 % CI 0·81, 0·96) for fish and 0·97 (95 % CI 0·85, 1·10) for poultry. The findings of both cross-sectional studies and meta-analyses indicated that the association between fish consumption and the Mets may be partly driven by the inverse association of fish consumption with elevated TAG and reduced HDL-cholesterol and, to a lesser extent, fasting plasma glucose. No clear pattern of associations was observed between red meat or poultry consumption and the components of the Mets. The current findings add weight to the evidence that the Mets may be positively associated with red meat consumption, inversely associated with fish consumption and neutrally associated with poultry consumption.

scholarly journals Meslek Yüksekokulu Öğrencilerinin Balık Tüketim Alışkanlıklarının İncelenmesi (Kâhta MYO Örneği)

2020 ◽  
Vol 8 (8) ◽  
pp. 1668-1674
Author(s):  
İlkan Ali Olgunoğlu ◽  
Mine Perçin Olgunoğlu ◽  
İsmail Ukav
Keyword(s):  
Fish Consumption ◽  
Consumption Rate ◽  
Descriptive Statistics ◽  
Vocational School ◽  
School Students ◽  
Consumption Habits

In this study, it is aimed to reveal the place and importance of fish in nutrition by determining the fish consumption habits of Adiyaman University Kahta Vocational School students. The data were obtained from the questionnaire made with total 240 students in February 2020. The data were analyzed and interpreted by using rate and percentage methods as descriptive statistics. A total of 15 questions were asked to the students who participated in the research. In this study, it was determined that 70.42% of total students consume fish; the frequency of fish consumption was also determined as 34.34% once a month and 14.45% once a week. In the study, it was determined that the fish are preferred as the fried or grilled by students. In addition, it has been seen in the study that 84.05% of the students find that consuming fish is important for health, 36.54% of them do not have knowledge about the freshness criteria that should be considered while purchasing fish, 73.53% of them can easily reach fish and 94.41% of them do not consume water products other than fish. At the end of the study, it is concluded that the fish consumption rate and the frequency of consumption are not at the desired levels.

Promoting healthy nutrition

2019 ◽  
Author(s):  
Charlotte M. Wright
Keyword(s):  
Vitamin D ◽  
Preschool Children ◽  
Iron Deficiency ◽  
Vitamin D Deficiency ◽  
Complementary Feeding ◽  
Healthy Diet ◽  
Evidence Based ◽  
Healthy Nutrition

Key nutritional issues affecting preschool children discussed in this chapter are breastfeeding, complementary feeding, and promoting a healthy diet. The evidence on iron deficiency and vitamin D deficiency is reviewed. Recommendations are made for commissioning of services to support breastfeeding, and evidence-based advice given for practitioners.

scholarly journals Application of the principles of healthy nutrition in the network of fast food service enterprises of Astrakhan

2019 ◽  
Vol 81 (1) ◽  
pp. 247-251
Author(s):  
O. D. Sergazieva ◽  
E. V. Pershina ◽  
O. N. Krivonos
Keyword(s):  
Fast Food ◽  
Healthy Lifestyle ◽  
Marketing Research ◽  
Food Service ◽  
Healthy Diet ◽  
Economic Downturn ◽  
Fitness Clubs ◽  
Balanced Diet ◽  
Healthy Nutrition ◽  
Wide Circle

The market of fast food restaurants in Russia is growing by more than 5 % every year, despite the economic downturn. But new trends in nutrition dictate fast food to change the approach to their products. Fashion for proper nutrition and a healthy lifestyle especially captured the younger generation, which is the main group of consumers of food service. This trend is promoted by information resources, an increasing number of fitness clubs, popularization of sports and beautiful body, as well as major government projects. To improve the competitiveness and attraction of a wide circle of consumers from the entrepreneur necessitated the development of new formulations with the application of the principles of a healthy diet (proper nutrition). Marketing research was conducted by questionnaire survey. After analyzing the taste preferences, the factors influencing the choice of dishes, a commitment to a healthy way of living, the attractiveness of healthy dishes are served guests a network of public catering enterprises individual entrepreneur G. Astrakhan, concluded that the range (menu) of the company must include dishes with the concept of a healthy diet and implement the format of FAST CASUAL (fast casual), the basis of which is fresh products of the highest quality, gentle heat treatment, balanced composition, without flavor enhancers and preservatives, with the speed of service and original supply. Having studied the range of products, having analyzed the concept of a healthy diet in relation to this area of catering, recipes and technical and technological maps of sandwiches were developed taking into account the principles of a healthy and balanced diet. These innovations at the enterprise should increase profitability and competitive position among similar catering enterprises of the city of Astrakhan

scholarly journals ETNOCONHECIMENTO DOS CONSUMIDORES DE PESCADO DA REGIÃO METROPOLITANA DE BELÉM, ESTADO DO PARÁ

2022 ◽  
Vol 10 (1) ◽  
pp. 7-18
Author(s):  
Joane Souza ◽  
Renan Almeida ◽  
Ruth Almeida ◽  
Rafael Chagas ◽  
Ian Almeida
Keyword(s):  
Fish Consumption ◽  
The Other ◽  
Metropolitan Region ◽  
Cultural Tradition ◽  
Santa Barbara ◽  
Fresh Fish ◽  
Other Hand ◽  
Socioeconomic Profile ◽  
Preferred Species ◽  
Consumption Habits

The aim of this work is to discuss and analyzing which criteria adopted for fish consumption in the Belém, Pará State, Metropolitan Region through the analysis of the consumer socioeconomic profile, the origin of his knowledge about the theme and his preferences about their fish buying and consumption habits, based on the answers obtained through a questionnaire. The methodology was the application of a questionnaire through the Google Forms platform,composed of 16 questions related to the themes addressed in this work directed to fish consumers in the municipalities of Ananindeua, Belém, Benevides, Castanhal, Marituba, Santa Bárbara do Pará and Santa Isabel do Pará. The questionnaire reached a total of 239 people. When asked about the preference in the choice of fish the dourada appears with about 68% as the preferred species for consumption in the BMR. The survey shows that most purchase places for consumption are the neighborhood fairs with 59% of the answers. Most respondents (about 60%) prefer fresh fish as the most sought-after form of conservation. As to the reason for the choice, the main answer obtained was the taste present in 89% of the interviews. Many respondents claimed that they would consume all types of fish, on the other hand, Tamuatá was chosen as the fish that respondents would not eat because it was seen in poor hygiene environments and had a strong flavor and odor. When asked how they learned to identify the fish freshness, 67% of respondents answered that this knowledge came through family teaching, showing that preference is a personal question and is related to the consumer cultural tradition.

Determining mercury levels in anchovy and in individuals with different fish consumption habits, together with their neurological effects

2014 ◽  
Vol 32 (7) ◽  
pp. 1215-1223 ◽  
Author(s):  
Derya Çamur ◽  
Çağatay Güler ◽  
Songül Acar Vaizoğlu ◽  
Betül Özdilek
Keyword(s):  
Mental State ◽  
Fish Consumption ◽  
Mini Mental State Examination ◽  
The Black Sea ◽  
Entire Group ◽  
Mercury Compounds ◽  
Hair Mercury ◽  
Hair Samples ◽  
State Examination ◽  
Consumption Habits

An increase in enviromental pollution may lead to mercury toxicity of fish origin due to the accumulative nature of methylmercury in fish. The main sources of human exposure to organic mercury compounds are contaminated fish and other seafoods. This descriptive study was planned to determine mercury levels in anchovy and in hair samples from individuals with different fish consumption habits, and to evaluate those individuals in terms of toxic effects. For that purpose, we analyzed 100 anchovies from the Black Sea and 100 anchovies from the Sea of Marmara, and assessed 25 wholesale workers in fish markets and 25 cleaning firm employees from both Ankara and Istanbul. Mercury levels in samples were measured using a cold vapor atomic absorption spectrophotometer. Participants were examined neurologically and mini mental state examination was applied to evaluate their cognitive functions. Mercury levels in fish were found to be below the national and international permitted levels. There was no statistically significant relation between mercury levels and the sea from which fish were caught. Hair mercury levels for all participants were within permitted ranges. However, hair mercury levels in both cities increased significantly with amount and frequency of fish consumption. A significant correlation was determined at correlation analysis between levels of fish consumption and hair mercury levels in the fishmongers and in the entire group ( r = 0.32, p = 0.025; r = 0.23, p = 0.023, respectively). Neurological examination results were normal, except for a decrease in deep tendon reflexes in some participants in both cities. There was no correlation between Standardized Mini Mental State Examination results and hair mercury levels. We conclude that establishing a monitoring system for mercury levels in fish and humans will be useful in terms of evaluating potential neurotoxic effects.

scholarly journals A simple method for calculation of basic molecular properties of nutrients and their use as a criterion for a healthy diet

F1000Research ◽  
2017 ◽  
Vol 6 ◽  
pp. 13 ◽  
Author(s):  
Veljko Veljkovic ◽  
Vladimir Perovic ◽  
Marko Anderluh ◽  
Slobodan Paessler ◽  
Milena Veljkovic ◽  
...  
Keyword(s):  
Electronic Properties ◽  
Well Being ◽  
Good Health ◽  
Healthy Diet ◽  
Molecular Characteristics ◽  
Biological Functions ◽  
Simple Method ◽  
Healthy Nutrition

Background: Healthy nutrition is vital for good health and well-being. Despite the important role of a healthy nutritional diet, recommendations for healthy eating remain elusive and are mainly based on general properties of nutrients. The present study proposes an improved characterization of the molecular characteristics of nutrients, which are important for biological functions and can be useful in describing a healthy diet. Methods: We investigated the electronic properties of some known nutrient ingredients. In this analysis, we used the average quasi valence number (AQVN) and the electron-ion interaction potential (EIIP), which are molecular descriptors that represent the basic electronic properties of organic molecules.  Results: Our results show that most nutrients can be represented by specific groups of organic compounds according to their basic electronic properties, and these differ from the vast majority of known chemicals. Based on this finding, we have proposed a simple criterion for the selection of food components for healthy nutrition. Discussion: Further studies on the electronic properties of nutrients could serve as a basis for better understanding of their biological functions.

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