Saudi community care awareness food facts, nutrients, immune system and Covid-19 prevention in Taif City among different age categories

In December 2019, a new coronavirus was discovered in China, sparking a serious pandemic of human acute respiratory syndrome which spread worldwide at a fast rate. Public health knowledge and awareness is required on food facts, nutrients and immune system for coronavirus prevention.The study designed to investigate COVID-19 impact on dietary intake, knowledge, habits, activities and lifestyle among the people in Taif City. Data collection was conducted from the 4thto the 29thof June 2020. A total of 312 respondents, aged from ≤ 12 to ≥ 65 years were involved in the survey.About81%of the respondents were with high education level (bachelor's degree or higher). Results show that the most frequent diseases in descending order of magnitude were obesity, dental problems, high blood pressure, diabetes, low immunity and colon problems. Data collected showed an increase in food intake frequency during the epidemic except for (4.44, 41.82,12.86, and 30.51 %), like fish, bread, pasta and fast food,respectively. Two hundred and eight (208)of the respondents preferred to use olive oil in their diet due to its several benefits. The majority of the respondents preferred star anise (124) followed by sagebrush (44) as herbal drinks in descending order, respectively. During the COVID-19 pandemic,the study population reported to eat more herbs such as garlic (169), ginger (152) and curcuma (103)to enhance the immune system. Multivitamin (66) and vitamin D intake were reported as the highest, while vitamin B Group and ascorbic acid recorded similar intakes values. Mineral supplement intake in descending order were reported as calcium (57), iron (37) zinc (29) and selenium (5). Around 119 of the respondents had no knowledge on the exact source of COVID-19, while 113 reported as an infection from a bat to humans. The respondents recognized the symptoms as fever (270) and shortness of breath (249). Observing social distance and hand washing were chosen by most respondents (301) as a way of preventing the infection. Two cases of smokers quit the smoking habit; a minor increase rate of training activity was reported; almost all of the respondents embraced the consumption of functional foods, oils, herbs, roots, colored fruits and vegetables and special supplements during COVID-19. Knowledge oncovid-19 had significant positive impact on the respondents’ healthy eating habits, physical exercise, water intake and reduced smoking. Findings recommended intensifying efforts in sensitizing the public to a better understanding of the COVID-19 pandemic and strengthening the immune system.

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The Contribution of Food Consumption to Well-Being

Annals of Nutrition and Metabolism ◽

10.1159/000499147 ◽

2019 ◽

Vol 74 (Suppl. 2) ◽

pp. 44-52 ◽

Cited By ~ 4

Author(s):

Mark D. Holder

Keyword(s):

Food Intake ◽

Positive Psychology ◽

Food Consumption ◽

Fast Food ◽

Fruits And Vegetables ◽

Positive Impact ◽

Well Being ◽

Healthy Foods ◽

Personal Strengths ◽

The Relationship

The newly emerging field of positive psychology focuses on the positive facets of life, including happiness, life satisfaction, personal strengths, and flourishing. Research in this field has empirically identified many important benefits of enhanced well-being, including improvements in blood pressure, immune competence, longevity, career success, and satisfaction with personal relationships. Recognizing these benefits has motivated researchers to identify the correlates and causes of well-being to inform them in the development and testing of strategies and interventions to elevate well-being. As positive psychology researchers throughout the world have turned their attention toward facets of food intake, a consensus is developing that the consumption of healthy foods can enhance well-being in a dose-response fashion. The link between unhealthy foods and well-being is less clear. Some studies suggest that under certain conditions, fast food may increase happiness, though other studies demonstrate that fast food can indirectly undermine happiness. The positive impact of food consumption on well-being is not limited to what people consume but extends to how they consume it and social factors related to eating. Though the research suggests that our food intake, particularly fruits and vegetables, increases our well-being, this research is in its infancy. Research specifically focused on subpopulations, including infants and pregnant mothers, is mostly lacking, and the mechanisms that underlie the relationship between food consumption and well-being remain to be elucidated.

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Changes in Eating Habits among Displaced and Non-Displaced University Students

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph17155369 ◽

2020 ◽

Vol 17 (15) ◽

pp. 5369

Author(s):

Rita Bárbara ◽

Cíntia Ferreira-Pêgo

Keyword(s):

University Students ◽

Fast Food ◽

Fruits And Vegetables ◽

Eating Habits ◽

Coffee Consumption ◽

Normal Weight ◽

Sugary Drinks ◽

Unhealthy Eating ◽

Fish Ingestion ◽

Displaced Students

Nowadays the younger generations are moving their food habits from the traditional diet to a Western diet, which is low in fruits and vegetables and high in fat and sugary drinks. University students are a particularly vulnerable population once, with the entrance to university, they are subjected to new influences and responsibilities; in particular, those who live far from their parents’ houses are more predisposed to unhealthy eating habits. To assess the influence that admission to university has had on the frequency of intake of certain foods and meals as well as their adherence to the Mediterranean diet (MedDiet), self-administered questionnaires were applied. The sample included 97 Portuguese students, with an average age of 21 years, a normal weight, according to body mass index, and an average MedDiet adherence. Most of the individuals did not smoke and the majority did not drink coffee. It was also observed that displaced students consume fast food more frequently compared to the period before they start university. Fish ingestion decreased and coffee consumption increased, in the same group, after starting their university studies.

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

Public Health Nutrition ◽

10.1017/s1368980012005083 ◽

2012 ◽

Vol 16 (12) ◽

pp. 2105-2113 ◽

Cited By ~ 11

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.

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Listening to the voices of adolescents for the design of strategies to promote healthy eating: An exploratory study in a Latin American country

Public Health Nutrition ◽

10.1017/s1368980021002548 ◽

2021 ◽

pp. 1-24

Author(s):

Gastón Ares ◽

Lucía Antúnez ◽

Florencia Alcaire ◽

Leticia Vidal ◽

Isabel Bove

Keyword(s):

Nutrition Education ◽

Latin American ◽

Healthy Eating ◽

Fast Food ◽

Fruits And Vegetables ◽

Eating Habits ◽

Public Awareness ◽

Environmental Drivers ◽

Awareness Campaigns ◽

Processed Products

Abstract Objective: To explore adolescents' views about the foods they consume and to identify their ideas about strategies to encourage healthier eating habits. Design: Individual questionnaires based on open-ended questions and group discussions (6-8 participants) were used to address the objectives. Data were analyzed using content analysis based on deductive-inductive coding. Setting: Montevideo and its metropolitan area (Uruguay, Latin America). Participants: 102 adolescents (aged between 11 and 15 years old, 52% female) recruited at two educational institutions. Results: Adolescents reported frequently consuming ultra-processed products and fast food although they were perceived as bad for their health, whereas they reported an infrequent consumption of fruits and vegetables. Multifaceted strategies to promote healthy eating habits emerged from adolescents' accounts, including public awareness campaigns, nutrition education programs, nutrition label standards and regulations, and changes in food availability and affordability. Conclusions: Results from the present work suggest that co-creation with adolescents may be an effective way to inform the development of strategies to promote healthier eating habits. The strategies suggested by adolescents were mainly focused on behaviour change communication, who emphasized the importance of social media and the involvement of celebrities and influencers. The need for educational and communication strategies to raise awareness of the social and environmental drivers of eating patterns among adolescents was identified.

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Lifestyle and eating habits before and during COVID-19 quarantine in Brazil

Public Health Nutrition ◽

10.1017/s136898002100255x ◽

2021 ◽

pp. 1-29

Author(s):

Tamires Cássia de Melo Souza ◽

Lívya Alves Oliveira ◽

Marina Martins Daniel ◽

Lívia Garcia Ferreira ◽

Ceres Mattos Della Lucia ◽

...

Keyword(s):

Physical Activity ◽

Screen Time ◽

Fast Food ◽

Fruits And Vegetables ◽

Eating Habits ◽

Statistical Significance ◽

Distance Measures ◽

Alcoholic Beverages ◽

Online Questionnaire ◽

Drinking Frequency

Abstract Objective: To assess changes in daily habits, food choices, and lifestyle of adult Brazilians before and during the COVID-19 pandemic. Design: This observational study was carried out with Brazilian adults through an online questionnaire five months after the social distance measures implementation. The McNemar, McNemar-Bowker, and Wilcoxon tests were used to investigate differences before and during the COVID pandemic period, adopting the statistical significance of p <0.05. Setting: Brazil. Participants: 1,368 volunteers aged 18+ years. Results: The volunteers reported a lower frequency of breakfast, morning, and lunch snacks (p<0.05) and a higher frequency of evening snacks and other meal categories during the pandemic period (p<0.05). The results showed an increase in the consumption of bakery products, instant meals and fast-food, while the consumption of vegetables and fruits decreased (p<0.005). There was a significant increase in the frequency of consumption of alcoholic beverages (p<0.001), but a reduction in the dose (p<0.001); increased frequency of smoking (p=0.007); an increase in sleep and screen time in hours, and decrease in physical activity (p<0.001). Conclusions: It was possible to observe an increase in screen time, hours of sleep, smoking, and drinking frequency. On the other hand, there was a reduction in the dose of alcoholic beverages but also in the practice of physical activity. Eating habits also changed, reducing the performance of daytime meals and increasing the performance of nighttime meals. The frequency of consumption of instant meals and fast-food has increased, while consumption of fruits and vegetables has decreased.

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GERAKAN MASYARAKAT HIDUP SEHAT (GERMAS) “AYO MAKAN BUAH DAN SAYUR” PADA SISWA SMAN 1 TELUKJAMBE TIMUR KARAWANG

JURNAL CEMERLANG Pengabdian pada Masyarakat ◽

10.31540/jpm.v2i1.597 ◽

2019 ◽

Vol 2 (1) ◽

pp. 13-23

Author(s):

Risma Rahmatunisa ◽

Ratih Kurniasari ◽

Eka Andriani

Keyword(s):

High School ◽

Fast Food ◽

Fruits And Vegetables ◽

Eating Habits ◽

Descriptive Analysis ◽

Counseling Students ◽

Age Group ◽

Growth Development ◽

The Impact ◽

Food Model

Fruits and vegetables consumption are important for our health but its consumption is low especially for teeneger. High school student are the vulnerable age group for consumption of fruits and vegetables. Their eating habits will give the impact for their growth, development and health in the future. SMAN 1 Telukjambe students tend to eat fast food and rarely consume fruits and vegetables. The purpose of this activity is to motivate and increase the awareness and comsumption of fruits and vegetables of the participants. The method used in this activity was counseling using food model and questionnaire on pretest and posttest with category of knowledge, preference, and consumption of 28 students SMAN 1 Telukjambe Timur. The result of this activity will be descriptive analysis. The result showed that after counseling, students knowledge about fruits and vegetables were increase by amount 80%. Students preference of fruits were 92% positive and students preference of vegetables were 79% positive. But in contrast, their consumption just 4% for fruits and 25% for vegetables. So, it is expected to increased students awareness and students consumption of fruits and vegetables after this activity.

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Food Experiences and Dietary Patterns of International Students at a Canadian University

Canadian Journal of Dietetic Practice and Research ◽

10.3148/cjdpr-2021-006 ◽

2021 ◽

pp. 1-7

Author(s):

Bhanu Pilli ◽

Joyce Slater

Keyword(s):

International Students ◽

Dietary Patterns ◽

Fast Food ◽

Independent Living ◽

Fruits And Vegetables ◽

Dietary Habits ◽

Eating Habits ◽

Food Environments ◽

Unhealthy Eating ◽

Healthy Eating Habits

Purpose: Postsecondary students who move to a new country to continue their education experience a drastic shift in food landscape, often resulting in unhealthy dietary adaptations. Methods: This mixed-method study explored the eating experiences and dietary patterns of 30 international students attending a Canadian university. Data were collected through focus groups that were analyzed thematically and dietary records analyzed for compliance with Canada’s Food Guide for Healthy Living (2007). Results: Results showed that many participants want to maintain home country food traditions, yet their new independent living status and novel food environments led to changes in dietary habits. Limited food skills, busy schedules, reduced access to familiar foods, and fast-food environments contributed to unhealthy eating patterns. These perceptions were reflected in the high consumption of “other”, less nutritious foods and low servings of fruits and vegetables, milk products and alternatives, and grain products. Conclusions: These findings show that international university students face dual challenges of transitioning into independent living without sufficient food skills and family supports, and exposure to unfamiliar and unhealthy food environments. Resources need to be developed for newly enrolled international students that emphasize food awareness, food skills, and healthy eating habits.

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An evaluation of the dietary habits of English programme medical students in their first year of studies

Pomeranian Journal of Life Sciences ◽

10.21164/pomjlifesci.634 ◽

2019 ◽

Vol 65 (4) ◽

Author(s):

Aleksandra Gawlikowska-Sroka ◽

Edyta Dzięciołowska-Baran ◽

Jacek Szczurowski ◽

Magdalena Szałowska-Bojarun

Keyword(s):

Medical Students ◽

Nutrition Education ◽

Fast Food ◽

Independent Living ◽

Fruits And Vegetables ◽

Dietary Habits ◽

Cultural Practices ◽

Eating Habits ◽

Childhood And Adolescence ◽

Men And Women

Introduction: Human nutrition depends on many factors. Cultural practices, socio-psychological and economic factors play important roles in development of correct nutrition patterns. Eating habits are formed most strongly during childhood and adolescence. When young people begin university study, their way of life changes significantly. In this study group, not only do the necessities of independent living and food preparation occur, but also a change the country of residence.The aim of the study was to investigate the dietary habits of medical students of the English programme.Materials and methods: The material consisted of data collected from an anonymous survey distributed among 1st year students of the Faculty of Medicine and Dentistry (28 men and 52 women). The study used a questionnaire consisting of open and multi-choice questions concerning the anthropometric data of subjects and principles of nutrition. Data were analysedstatistically.Results: Obesity was generally not observed in the group of examined students. In most cases body mass index (BMI) remained in the normal range. Cases of obesity were observed only among the men. There were no significant differences between the men and women in terms of the regularity of meals. About 50% of the study population declared a regular consumption of 3 main meals a day. Significantly more women than men followed slimming diets. We did not observe significant differences between men and women in terms of activities concerned with controlling weight. Significantly more women than men had fruits and vegetables every day. Men more often consumed sweets, coffee and fast-food. Analysis of the results showed abnormal patterns in the quality and quantity of meals.Conclusions: It is essential to introduce measures in the field of nutrition education into the curriculum in order to shape appropriate patterns of healthy nutrition among future doctors and thus prevent lifestyle diseases caused by inappropriate dietary habits.

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Nutrition

10.4018/978-1-7998-8225-1.ch016 ◽

2022 ◽

pp. 253-269

Author(s):

Muhammad Haseeb Ahmad ◽

Muhammad Faizan Afzal ◽

Muhammad Imran ◽

Muhammad Kamran Khan ◽

Nazir Ahmad

Keyword(s):

Immune System ◽

Immune Cells ◽

Fruits And Vegetables ◽

Eating Habits ◽

Black Pepper ◽

Pivotal Role ◽

Plant Source ◽

Host Health ◽

Different Types

Nutrition is a known aspect that plays a pivotal role in the strengthening of the immune system. Populations with poor eating habits have more risk of severe COVID-19. Micronutrients such as vitamins, including vitamins A, B complex, C, D, and E; minerals including, zinc, selenium, magnesium, and copper are mainly present in plant based foods like legumes, fruits, and vegetables to build different types of immune cells that are helpful in supporting the immune system and promote the host health. Insufficient consumption of these nutrients may result to reduce the resistance to infections as well as an increasing in disease load. Garlic, black pepper, and basel leaves are known as ancient herbs which is helpful to boost the immunity. Numerous studies observed that a powerful antioxidant bioflavonoid quercetin and a glutathione may prevent the risk of COVID-19. In conclusion, foods from plant source show a vigorous role to boost the immunity for all aged groups to control COVID-19.

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Impact of Dietary Flavanols on Microbiota, Immunity and Inflammation in Metabolic Diseases

Nutrients ◽

10.3390/nu13030850 ◽

2021 ◽

Vol 13 (3) ◽

pp. 850

Author(s):

María Ángeles Martín ◽

Sonia Ramos

Keyword(s):

Immune System ◽

Fruits And Vegetables ◽

Metabolic Diseases ◽

Nuclear Factor Κb ◽

Low Grade ◽

Beneficial Effects ◽

Health And Disease ◽

Immunological Reactions ◽

And Function ◽

Positive Properties

Flavanols are natural occurring polyphenols abundant in fruits and vegetables to which have been attributed to beneficial effects on health, and also against metabolic diseases, such as diabetes, obesity and metabolic syndrome. These positive properties have been associated to the modulation of different molecular pathways, and importantly, to the regulation of immunological reactions (pro-inflammatory cytokines, chemokines, adhesion molecules, nuclear factor-κB [NF-κB], inducible enzymes), and the activity of cells of the immune system. In addition, flavanols can modulate the composition and function of gut microbiome in a prebiotic-like manner, resulting in the positive regulation of metabolic pathways and immune responses, and reduction of low-grade chronic inflammation. Moreover, the biotransformation of flavanols by gut bacteria increases their bioavailability generating a number of metabolites with potential to affect human metabolism, including during metabolic diseases. However, the exact mechanisms by which flavanols act on the microbiota and immune system to influence health and disease remain unclear, especially in humans where these connections have been scarcely explored. This review seeks to summarize recent advances on the complex interaction of flavanols with gut microbiota, immunity and inflammation focus on metabolic diseases.

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