scholarly journals Barreras y facilitadores para el establecimiento de hábitos alimentarios, modelo Póngale Vida®

2015 ◽  
Vol 2 (2) ◽  
pp. 117 ◽  
Author(s):  
Ana Raquel Gómez-Alpízar ◽  
Ana Rocío González-Urrutia ◽  
Ofelia Flores-Castro ◽  
Xinia Fernández-Rojas
Keyword(s):  
Healthy Eating ◽  
Fruits And Vegetables ◽  
Eating Habits ◽  
Overweight And Obesity ◽  
Preschool Age ◽  
Barriers And Facilitators ◽  
Childhood Overweight And Obesity ◽  
The Family ◽  
Healthy Eating Habits ◽  
Mixed Approach

Introduction: The Preschool Cycle is a period of changes in nutritional status and eating behavior, constituting a fundamental stage for the development of healthy eating habits, where the family plays a major role. Objective: Identify the main barriers and facilitators for healthy eating in preschool age, with the purpose of designing strategies to prevent childhood overweight and obesity. Materials and Methods: The research was conducted under a mixed approach, with a descriptive and transversal type. Sixty parents or caregivers of preschool children who were part of the model during 2014 at the Mariano Cortés School (urban) and Canada School (rural), completed the questionnaire and twenty-five participated in the focus groups (one focus group in each school). Results: The barriers that the parents and caregivers faced daily included: food rejection by the child, the influence of peers and even the attitudes of adults who share with the child while eating. The facilitators that encourage healthy eating in this stage of life were: establish clear rules when eating, offer a variety of foods and explain to the child the importance of eating fruits and vegetables in a simple way. Conclusion: The barriers and facilitators to promote healthy eating in this stage of the lifetime, must be include as part of future strategies for the prevention of childhood obesity.

scholarly journals Building healthy eating habits in childhood: a study of the attitudes, knowledge and dietary habits of schoolchildren in Malaysia

PeerJ ◽  
2016 ◽  
Vol 4 ◽  
pp. e2651 ◽  
Author(s):  
Kazi Enamul Hoque ◽  
Megat Ahmad Kamaluddin ◽  
Ahmad Zabidi Abdul Razak ◽  
Afiq Athari Abdul Wahid
Keyword(s):  
Healthy Eating ◽  
School Health ◽  
Dietary Habits ◽  
Eating Habits ◽  
Saturated Fat ◽  
Overweight And Obesity ◽  
School Students ◽  
Healthy Environment ◽  
School Health Program ◽  
Healthy Eating Habits

BackgroundOverweight and obesity have increased rapidly in incidence to become a global issue today. Overweight and obesity problems are significantly linked to unhealthy dietary patterns, physical inactivity and misperception of body image. This study aimed to determine whether Malaysian children build healthy eating habits from childhood.MethodsA survey on eating habits was conducted among primary school students in standards 4 to 6 in the state of Selangor, Malaysia. The findings of the study were reported in the form of descriptive statistics involving frequencies and percentages. Data from 400 respondents were analyzed.ResultsOur findings showed that the students understood the definition of healthy food and the types of food that are considered healthy. Although the students knew that food such as deep-fried drumsticks and hamburgers contain a high amount of saturated fat and cholesterol, these foods were still consumed by them. There was also a high consumption of foods that are fried and contain sugar, salt and saturated fat. In choosing food, two major factors contributed to the students’ decisions: cleanliness (65.8%) and the preference of their parents (12.3%).DiscussionOur findings indicate that by implementing the Integrated School Health Program (ISHP) properly, students’ eating habits can be improved by creating a school with a healthy environment.

scholarly journals Conditioning factors to market fruits and vegetables from family farms to supermarket supply chains

2021 ◽  
Vol 51 (4) ◽  
Author(s):  
Leandro Gomes de Oliveira ◽  
Mário Otávio Batalha
Keyword(s):  
Supply Chains ◽  
Fruits And Vegetables ◽  
Eating Habits ◽  
Analytical Framework ◽  
Family Farms ◽  
Public And Private ◽  
Conditioning Factors ◽  
Family Farmers ◽  
The Family ◽  
Healthy Eating Habits

ABSTRACT: Globally, increasing number of fruits and vegetables are being consumed to maintain healthy eating habits. Family farming plays a crucial role in fruits and vegetables production; products are marketed in supply chains, which are increasingly demanding, diversified, and complex. Participation of the family farms in each of these supply chains is subject to their ability to meet the increasingly strict participation criteria. In this context, this study identified the main factors that affect the participation of the family farmers in the supermarket supply chains for fresh fruits and vegetables. A systematic literature review was conducted, covering the period from 2005 to 2019. Results indicated eleven variables that affect the participation of the fruits and vegetables family farms in the supermarket supply chains. These variables were grouped in an analytical framework, which comprised four factors: characteristics of the producer, characteristics of the farm, institutional aspects, and available infrastructure. This framework is useful for the development and implementation of the public and private policies for successful participation of fruits and vegetables family farmers in supermarket supply chains.

SAlBi educa: A promising tailored nutrition app to promote healthy eating habits (Preprint)

2020 ◽  
Author(s):  
Marina Gonzalez-Ramirez ◽  
Angela Cejudo-Lopez ◽  
Mauricio Lozano-Navarrete ◽  
Elena Salamero Sánchez-Gabriel ◽  
Alfonso Torres-Bengoa ◽  
...  
Keyword(s):  
Health Care ◽  
Primary Health Care ◽  
Focus Groups ◽  
Healthy Eating ◽  
Health Care Professionals ◽  
Eating Habits ◽  
Overweight And Obesity ◽  
Usability Study ◽  
Primary Health ◽  
Healthy Eating Habits

BACKGROUND Mobile applications are one of the fastest growing technology fields in recent years. The rise of smartphones and the special concern about food in the population, as well as the increase in overweight and obesity and their association with non-communicable diseases, makes it necessary to combine both technology and nutrition disciplines to promote healthy eating patterns. OBJECTIVE The main objective of this study was to design and develop a tailored nutrition application to promote healthy eating habits as a tool to support the primary care Dietetic Counselling Program. Additionally, usability study was also performed. METHODS Three focus groups were conducted with 15 primary health care professionals (Family Doctors, Nurses and Public Health and Health Promotion Technicians), Professors and Lectures of Nutrition and Food, expert users (students of the Pharmacy Degree) and Telecommunications Engineers to decide the app design and content. Additionally, for the general and feedback message design a reference model was developed bases in the scientific literature. To evaluate the relevance potential usability, acceptability, credibility, and comprehensibility of the information and interface of the app a pilot testing in a real-life environment with potential users and Health Care Professionals was carried out in four focus groups organized in four different primary health care centers. Participants included forty-two Health Professionals and users. RESULTS The SAlBi educa app developed includes an online dietary record, a self-monitoring tool to evaluate dietary patterns, general and feedback messages and traditional Mediterranean recipe examples. The reference message model included the following characteristics: length of approximately 160 characters, frequency of 1-4 messages/week, simple tone y language, personalized with the user's name and empathic to allow user empowering. More than 60 general and 65 feedback messages were designed following this model. Usability study showed that 91.7% of the participants find SAlBi educa stimulating and easy to use (87.1% of volunteers). It is worth noting that 92.3% of volunteers stated that both general and tailored nutrition messages are clear, useful (100%), relevant (97.4%) and the 86.1% agree that they have the potential to persuade people to improve their diet and physical activity. A total of 95.0% of participants would use SAlBi educa in the future and recommend. CONCLUSIONS SAlBi educa is an innovative nutritional education tool developed based on scientific evidence that has the potential to become an effective solution for supporting Nutrition Counseling in primary health care.

scholarly journals Determinants of Preference and Consumption of Healthy Food in Children

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 203
Author(s):  
Monica Laureati
Keyword(s):  
Healthy Eating ◽  
Fruits And Vegetables ◽  
Eating Habits ◽  
Healthy Food ◽  
Daily Consumption ◽  
Healthy Eating Habits

According to recent findings, action is urgently needed to promote healthy eating habits among children, especially to increase daily consumption of fresh fruits and vegetables [...]

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.

scholarly journals Family farming products on menus in school feeding: a partnership for promoting healthy eating

2015 ◽  
Vol 45 (12) ◽  
pp. 2267-2273 ◽  
Author(s):  
Hélida Ventura Barbosa Gonçalves ◽  
Diogo Thimoteo da Cunha ◽  
Elke Stedefeldt ◽  
Veridiana Vera de Rosso
Keyword(s):  
Healthy Eating ◽  
Eating Habits ◽  
Cross Sectional Study ◽  
Family Farming ◽  
Cross Sectional ◽  
School Feeding ◽  
Before And After ◽  
Healthy Eating Habits ◽  
Feeding Program

The aim of this study was to characterize the process of buying Family Farming (FF) food for the Brazilian School Feeding Program (BSFP) and compare the quality of menus served to the schoolchildren before and after the implementation of Law n. 11,947/09. This is an observational cross-sectional study developed with application of semi-structured questionnaire and evaluating menus. Eighty-two cities from São Paulo and Rio de Janeiro in Brazil participated of the study. Of these cities reported, 74.1% performed the purchase of products of FF for BSFP. The lack of interest of farmers and the deficient hygienic and sanitary conditions were the main difficulties reported. The quality of the menus offered to the schoolchildren improved significantly after the implementation of FF purchases. The partnership between FF and BSFP can contribute greatly to the development of healthy eating habits, not only by offering better nutritional quality menus, but also by implementing of nutritional education activities guided by the sustainable production and consumption of food.

Teachers’ self-perception of their dietary behavior and needs to teach healthy eating habits in the school

2016 ◽  
Vol 23 (8) ◽  
pp. 1019-1027 ◽  
Author(s):  
Fernando Vio ◽  
Marisol Yañez ◽  
Carmen Gloria González ◽  
Gabriela Fretes ◽  
Judith Salinas
Keyword(s):  
Information And Communication Technologies ◽  
Healthy Eating ◽  
Eating Habits ◽  
Minority Group ◽  
Communication Technologies ◽  
Fifth Grade ◽  
Teachers Perceptions ◽  
Analysis Technique ◽  
Healthy Eating Habits ◽  
Information And Communication

Through focus groups, we explored 22 third- to fifth-grade teachers’ perceptions about their eating habits, including barriers and facilitators to healthy eating. It also explored teachers’ thoughts about how to teach students healthy eating habits. The information was transcribed and treated using the content analysis technique. Results were evaluated using the concept of majority and minority group and presented in a sequential way: teachers’ perceptions about eating habits, barriers to healthy eating, teacher’s culinary habits, abilities to teach students healthy eating habits through Information and Communication Technologies, and cooking activities. Teachers’ eating habits were poor, with lack of time, money, and will to improve. They had culinary habits skills and the desire to instruct and guide their students in eating healthier food. They need a program with Information and Communication Technologies and cooking workshops to apply in the classroom.

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