scholarly journals The Church, Food Culture, and Ecotheology: An Ongoing Church Effort to Reduce Bushmeat Eating in Minahasa, Indonesia

2021 ◽  
Vol 8 (1) ◽  
pp. 64-68
Author(s):  
Alva Supit ◽  
Agusteivie Telew ◽  
Nancy Bawiling
Keyword(s):  
Metabolic Diseases ◽  
Eating Habits ◽  
Food Culture ◽  
Church Organization ◽  
Animal Conservation ◽  
Government Organization ◽  
Eating Style ◽  
High Prevalence ◽  
Healthy Eating Habits ◽  
The Church

Minahasa is a Christian-majority region in the Muslim-majority country of Indonesia.  Most of the Minahasan people are meat consumers, with an increased consumption rate during festive seasons.  Unfortunately, during these seasons, the consumption of non-cattle animals such as wild animals also increases.  This eating style was reported to be related to the high prevalence of metabolic diseases in this area.  In this paper, we report the effort of the largest church organization in Minahasa to promote healthy eating habits among its congregation, which comprises the majority of the society of the region.  More recently, the church has also been incorporating the values of wild animal conservation in its programs in collaboration with a local non-government organization.  This ongoing unique phenomenon might serve as a unique example of how a church organization can be involved in public and planetary health as a part of its mission to preach the gospel to every creature.

scholarly journals Development of culinary recipes in an intervention program with Brazilian university students

2018 ◽  
Vol 31 (4) ◽  
pp. 397-411
Author(s):  
Halana Ataíde Köche RITA ◽  
Greyce Luci BERNARDO ◽  
Manuela Mika JOMORI ◽  
Ana Carolina FERNANDES ◽  
Rossana Pacheco da Costa PROENÇA
Keyword(s):  
University Students ◽  
Intervention Program ◽  
Eating Habits ◽  
The United States ◽  
Food Culture ◽  
Cooking Methods ◽  
Acceptance Test ◽  
Cooking Skills ◽  
Healthy Eating Habits ◽  
Sensorial Attributes

ABSTRACT Objective Develop and test recipes for a cooking skills intervention program aimed at students of a Brazilian university. Methods Culinary recipes were selected for the Nutrition and Culinary in the Kitchen program, which offers cooking classes for participants to practice and develop their cooking skills. The Nutrition and Culinary in the Kitchen program is based on the Cooking with a Chef program of the United States of America. A literature search was conducted to establish criteria for the selection and development of recipes. A decision tree was constructed to determine if Cooking With a Chef recipes were appropriate for the Nutrition and Culinary in the Kitchen program. Recipes were evaluated in the laboratory by untrained university students using an acceptance test that comprised the analysis of sensorial attributes and healthiness criteria. Results Of the 32 developed recipes, nine were based on the Cooking With a Chef program. Recipes were adapted to increase the use of fresh fruits, whole grains, and vegetables; eliminate ultra-processed foods; and take into account local food habits and seasonality of ingredients. In the first test, 53.3% (n=16) of the dishes received an acceptance score of less than 70.0% mainly because of unsatisfactory taste. Culinary recipes considered inadequate were redesigned in terms of ingredients and/or cooking methods and were retested until achieving a score of 100.0%. Conclusion Culinary recipes adapted to the Brazilian food culture and the target audience with the use of healthy ingredients and cooking techniques were considered appropriate for the Nutrition and Culinary in the Kitchen cooking skills intervention program and might increase participants’ adherence to healthy eating habits.

scholarly journals A feasibility study of a WhatsApp-delivered transtheoretical model-based intervention to promote healthy eating knowledge and habits for firefighters in Hong Kong: A cluster randomized controlled trial

2019 ◽  
Author(s):  
Winnie WM NG ◽  
Kin Cheung
Keyword(s):  
Health Promotion ◽  
Healthy Eating ◽  
Transtheoretical Model ◽  
Eating Habits ◽  
Controlled Trial ◽  
Cluster Randomized Control Trial ◽  
High Prevalence ◽  
Healthy Eating Habits ◽  
Prevalence Of Obesity ◽  
Cluster Randomized

Abstract Background Firefighters’ health is affected by a high prevalence of obesity and cardiovascular diseases, which are common risk factors for sudden cardiac death. The aim of this study was to investigate the feasibility of enhancing healthy eating habits and knowledge in firefighters through an education programme.Method This will be a cluster randomized control trial study. The participants will be assigned randomly into either control (health promotion pamphlet) or intervention (health promotion pamphlet and education materials through WhatsApp) groups. Changes in healthy eating habits and knowledge will be assessed by a self-administrative questionnaire and anthropometric measurements at three different time points.Discussion More education is required in order to improve firefighters’ eating habits and knowledge.

scholarly journals The role of oxidative stress on the pathophysiology of metabolic syndrome

2017 ◽  
Vol 63 (1) ◽  
pp. 85-91 ◽  
Author(s):  
Fabiane Valentini Francisqueti ◽  
◽  
Lidiana Camargo Talon Chiaverini ◽  
Klinsmann Carolo dos Santos ◽  
Igor Otávio Minatel ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Metabolic Syndrome ◽  
Fruits And Vegetables ◽  
Eating Habits ◽  
Antioxidant Defense System ◽  
Fat Deposits ◽  
High Prevalence ◽  
Healthy Eating Habits ◽  
Speed Up

Summary Metabolic syndrome (MetS) has a high prevalence around the world. Considering the components used to classify MetS, it is clear that it is closely related to obesity. These two conditions begin with an increase in abdominal adipose tissue, which is metabolically more active, containing a greater amount of resident macrophages compared to other fat deposits. Abdominal adiposity promotes inflammation and oxidative stress, which are precursors of various complications involving MetS components, namely insulin resistance, hypertension and hyperlipidemia. One way to block the effects of oxidative stress would be through the antioxidant defense system, which offsets the excess free radicals. It is known that individuals with metabolic syndrome and obesity have high consumption of fats and sugars originated from processed foods containing high levels of sodium as well as low intake of fruits and vegetables, thus maintaining a state of oxidative stress, that can speed up the onset of MetS. Healthy eating habits could prevent or delay MetS by adding antioxidant-rich foods into the diet.

scholarly journals Sedentary lifestyle and poor eating habits in childhood:a cohort study

2016 ◽  
Vol 21 (4) ◽  
pp. 1051-1059
Author(s):  
Gisele Ferreira Dutra ◽  
Cristina Correa Kaufmann ◽  
Alessandra Doumid Borges Pretto ◽  
Elaine Pinto Albernaz
Keyword(s):  
Physical Activity ◽  
Healthy Eating ◽  
Physical Inactivity ◽  
Sedentary Lifestyle ◽  
Eating Habits ◽  
Daily Consumption ◽  
Economic Class ◽  
High Prevalence ◽  
Healthy Eating Habits ◽  
Activity Questionnaire

Abstract Worldwide, about 22 million children under five years old are overweight. Environmental factors are the main trigger for this epidemic. The purpose of this study was to evaluate the eating and physical activity habits in a cohort of eight-year-old children in Pelotas, Brazil. Eating habits were assessed based on the Ten Steps to Healthy Eating proposed by the Ministry of Health. To assess the level of physical activity, the physical activity questionnaire for children and adolescents (PAQ-C) was used. Of the 616 interviewed children at 8 years, it was observed that 50.3% were male; 70.3% were white and just over half belonged to economic class C. None of the children were classified as very active and none acceded to a daily consumption of six servings of the cereals, tubers, and roots. The steps that had higher adhesion were 8 (do not add salt to ready foods); 4 (consumption of beans, at least 5 times per week) and 1 (have 3 meals and 2 snacks per day), respectively. The high prevalence of physical inactivity and low level of healthy eating habits confirm the importance of strategies to support and encourage the practice of physical activity and healthy eating among youth.

1989 göçü sonrası Bulgaristan göçmenlerinin yemek kültüründeki değişim

2017 ◽  
Vol 4 (2) ◽  
pp. 227-245
Author(s):  
Cahit Kahraman ◽  
İlhan Güneş ◽  
Nanae Kahraman
Keyword(s):  
Eating Habits ◽  
Supply And Demand ◽  
Food Culture ◽  
Rapid Progress ◽  
Canned Food ◽  
Product Range ◽  
The World ◽  
Before And After ◽  
Day By Day ◽  
Made In

1989 göçü öncesi, dünyada eşzamanlı olarak gittikçe gelişen ve zenginleşen mutfak kültürü, Bulgaristan Türklerini de etkilemiştir. Pazardaki çeşitlilik arttıkça, yemek alışkanlıkları da değişime uğramıştır. Büyük göçten sadece 30-40 sene evvel kısıtlı imkânlar ile sınırlı sayıda yemek çeşidi üretilirken, alım gücünün artmasıyla yemek kültüründe de hızlı gelişmeler olmuştur. Artan ürün çeşitliliği yemeklere de yansımış, farklı lezzetler mutfaklara girmiştir. Göçmen yemekleri denilince hamur işleri, börek ve pideler akla gelir. Ayrıca, göçmenlerin çok zengin turşu, komposto ve konserve kültürüne sahip oldukları da bilinir. Bu çalışma, 1989 öncesi Bulgaristan’ın farklı bölgelerinde yaşayan Türklerin yemek alışkanlıklarına ışık tutmakla birlikte, göç sonrasında göçmen mutfak kültüründe bir değişiklik oluşup oluşmadığını konu almaktadır. Bu amaçla, 1989 yılında Türkiye’ye göç etmiş 50 kişiye 8 sorudan oluşan anket düzenlenmiştir. Bu verilerden yola çıkarak oluşan bulgular derlenmiş ve yeni tespitler yapılmıştır. Ayrıca, Türkiye’nin farklı bölgelerine yerleşen göçmenler, kendi göçmen pazarlarını kurmuşlardır. Bulgaristan’dan getirilen ürünlerin bu pazarlarda satılması böyle bir arz talebin hala devam ettiğine işaret etmektedir.ABSTRACT IN ENGLISHThe Diversity in Cuisine Culture of the Immigrants from Bulgaria After 1989 MigrationThe Cuisine culture that has been developing and getting rich day by day contemporaneously in the world before 1989 migration has also had an impact on Bulgarian Turks. By the increase in diversity in the market, eating habits have changed. While producing a limited number of food types with limited opportunities just some 30 or 40 years before the ‘Big Migration’, there has been a rapid progress in food culture by the help of the increase in purchase power. Enhancing product range has been reflected in food, and different tastes have entered the cuisines. When we say immigrant, the first things that come to our mind are pastry, flan and pitta bread. Moreover, it is also known that immigrants have a very rich cuisine culture of pickle, stewed fruit, and canned food. This study aims both to disclose the eating habits of Turks living in different regions of Bulgaria before 1989 and to determine whether there has been a difference in immigrant cuisine culture before and after the migration. For this purpose, a questionnaire consisting of 8 questions has been administered to 50 people who migrated to Turkey in 1989. The results gathered from these data have been compiled and new determinations have been made. In addition, immigrants that settled in different regions of Turkey have set their own immigrant markets. The fact that the products brought from Bulgaria are being sold in these markets shows that this kind of supply and demand still continues.

Atuação do programa de educação para o trabalho-pet saúde da família: avaliação multidisciplinar do estado nutricional de escolares

2013 ◽  
Vol 4 (2) ◽  
pp. 71
Author(s):  
Jenefer Garcez Alexandre ◽  
Mileni Henedi Lemos ◽  
Synthia Ferreira Campos ◽  
Denise Dargelio Levy ◽  
Ivonete Teresinha Schulter Buss Heideman ◽  
...  
Keyword(s):  
Eating Habits ◽  
Family Health ◽  
Paulo Freire ◽  
Semistructured Interview ◽  
Global Epidemic ◽  
Obesity And Overweight ◽  
Palabras Clave ◽  
Interview Guide ◽  
Healthy Eating Habits ◽  
Work Family

Resumo: A obesidade e o sobrepeso são considerados hoje uma epidemia mundial. O objetivo deste estudo foi identificar as crianças e adolescentes com idade entre 9 e 14 anos com potencial alteração no grau de nutrição. Realizou-se um estudo exploratório e descritivo com abordagem quantitativa e qualitativa articulado com a metodologia de Paulo Freire. Foram coletados dados antropométricos e realizadas oito visitas domiciliares, utilizando-se um roteiro de entrevista semiestruturado. Os resultados foram agrupados em três categorias para análise. Conclui-se que a maior parte das crianças e adolescentes não tem hábitos alimentares saudáveis e que praticam atividade física com baixa frequência.Palavras-Chave: Saúde da Família, Educação em Saúde, Obesidade, Promoção da Saúde.Acting of the Education Program for Work-Family Health PET: multidisciplinary assessment of the nutritional status of schoolchildrenAbstract: Obesity and overweight are now considered a global epidemic. The objective of this study was to identify children and adolescents aged 9 to 14 years with a potential alteration in the degree of nutrition. We carried out an exploratory and descriptive quantitative and qualitative approach with the methodology articulated by Paulo Freire. Anthropometric data were collected and made eight home visits using a semistructured interview guide. The results were grouped into three categories for analysis. We conclude that most children and teens do not have healthy eating habits and physical activity practice with low frequency.Keywords: Family Health, Health Education, Obesity, Health Promotion.Actuación del Programa de Educación para el Trabajo- PET Salud de la Familia: Evaluación Multidisciplinar del Estado Nutricional de Escolares.Resumen: El objetivo deste estudio fue identificar los niños y adolescentes con edad entre 9 y 14 años con potencial alteración en el grado de nutrición. Se realizo un estudio exploratorio y discriptivo con abordagen cuantitativa y cualitativa articulado con la metodología de Paulo Freire. Fue colectado dados antropometricos, y después clasificados según el gráfico de la WHO (2007) fuerón realizados ocho visitas domiciliares se utilizando un guión de entrevista semiestruturado. Los resultados fuerón agrupados en tres categorías para análisis. Se percibió que la mayor parte de los niños y adolescentes no tienen hábitos alimentares saludables y que pratican activdades físicas con baja frecuencia. Palabras Clave: Salud en la Familia, Educación en Salud, Obesidad, Promoción de la salud.

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 A Cluster Randomized Controlled Trial Feasibility Study of a WhatsApp-Delivered Intervention to Promote Healthy Eating Habits in Male Firefighters

2021 ◽  
Vol 18 (12) ◽  
pp. 6633
Author(s):  
Winnie Wing Man Ng ◽  
Anthony Siu Wo Wong ◽  
Kin Cheung
Keyword(s):  
Randomized Controlled Trial ◽  
Healthy Eating ◽  
Eating Habits ◽  
Controlled Trial ◽  
Intervention Group ◽  
Cluster Randomized Controlled Trial ◽  
Control Group ◽  
Randomized Controlled ◽  
Healthy Eating Habits ◽  
Cluster Randomized

This cluster randomized controlled trial (CRCT)-designed study aimed to explore the feasibility of a promotion pamphlet and/or WhatsApp as a suitable mode of delivery to promote healthy eating habits with fruit and vegetables (F&V) among firefighters. Convenience and snowball sampling methods were used. Forty-five firefighters from 23 fire stations were recruited and they all received the printed pamphlet, while the intervention group participants (n = 20) received additional teaching material through WhatsApp every two weeks for eight weeks. Feasibility outcomes included retention, practicality, and implementation. The participants reported high levels of satisfaction with the intervention. There were significant improvements in the mean numbers of days consuming F&V (p = 0.002; p = 0.031) in the intervention group, and for fruit consumption (p = 0.033) in the control group between the baseline (T0) and 3 months after completion of intervention (T1). High levels of participants’ satisfaction with the intervention revealed that a full-scale CRCT of the WhatsApp-delivered intervention promoting healthy eating could be feasible, especially as a means of increasing the numbers of days they consumed F&V and the numbers of servings of these consumed per day.

scholarly journals Individualized Tailor-Made Dietetic Intervention Program at Schools Enhances Eating Behaviors and Dietary Habits in Obese Hispanic Children of Low Socioeconomic Status

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Leticia Elizondo-Montemayor ◽  
Diana Moreno-Sànchez ◽  
Norma G. Gutierrez ◽  
Fabiola Monsivais-Rodriguez ◽  
Ubaldo Martinez ◽  
...  
Keyword(s):  
Body Mass Index ◽  
Socioeconomic Status ◽  
Body Mass ◽  
Healthy Eating ◽  
Low Socioeconomic Status ◽  
Eating Habits ◽  
Hispanic Children ◽  
Low Socioeconomic ◽  
Healthy Eating Habits ◽  
Dietetic Intervention

Hispanic children and those from low-socioeconomic status are predisposed to unhealthy eating habits and obesity.Aim. to implement an individualized, face-to-face, parent supported, and school-partnership dietetic intervention to promote healthy eating habits and decrease body mass index. Prospective school year dietetic intervention of 101 obese, Hispanic, low-socioeconomic school-age children representative of Monterrey, Mexico, consisted of anthropometrics, dietetic assessment, energy-restriction tailor-made daily menus, and parental education every three weeks. Student’st-test was used for means comparison. A significant decrease was found in body mass index percentile(96.43±3.32to93.42±8.12/P=0.00)and energy intake/day of −755.7 kcal/day(P=0.00). Among other energy dense foods with significant decline in servings/day and servings/week were processed meats(3.13 ± 1.43to2.19 ± 1.04/P=0.00and5.60 ± 1.75to4.37 ± 2.10/P=0.00, resp.), saturated fat(1.47 ± 1.08to0.78 ± 0.79/P=0.00and2.19±2.18to1.1±1.36/P=0.00), sweetened beverages(2.79±1.99to1.42±1.21and6.21±1.72to3.89±2.80/P=0.00), and desserts and refined-grain bakery(1.99±1.54to1.32±1.59and2.85 ± 2.54to1.57 ± 2.20/P=0.00). There was a significant increase in servings/day and servings/week of water(2.98 ± 2.02to4.91 ± 2.37and6.62 ± 2.03to6.87 ± 0.91/P=0.00, resp.) and nutrient dense foods such as fruits(1.31 ± 0.89to1.66 ± 0.96and3.34 ± 2.24to4.28 ± 2.43/P=0.00)and fish and poultry(3.76 ± 2.15to4.54 ± 2.25/P=0.00). This intervention created healthy eating habits and decreased body mass index in a high risk population. Trial registration number:NCT01925976.

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