Adolescents’ Perception Of Dietary Behaviour In A Public School In Chile: A Focus Groups Study

2020 ◽  
Author(s):  
Fernando Vio ◽  
Marcela Olaya ◽  
Marisol Yañez ◽  
Edith Montenegro
Keyword(s):  
Focus Groups ◽  
Nutrition Education ◽  
Fast Food ◽  
Personal Information ◽  
Dietary Behavior ◽  
Dietary Guidelines ◽  
Dietary Behaviour ◽  
Analysis Technique ◽  
Eighth Grade Students ◽  
And Behavior

Abstract Background: The objective of this study was to assess dietary behavior among sixth- to eighth-grade students to inform the delivery and content of nutrition education. Methods: This was a qualitative study through focus groups. Subjects were 57 adolescents 10-14 years old, 30 males and 27 females distributed in six groups. To compare group responses, transcriptions were coded using the original question guide. The information was analyzed using the content analysis technique. Results: The main findings showed that adolescents knew dietary guidelines, but they consumed non-healthy food. They liked to cook but preferred fast food preparations. They increased fast food consumption on weekends and with friends. In utilization of Information Communication Technologies (ICT), all students had access to technology through mobile phones, tablets and computers and were open to have an interactive program with personal information about diet and behavior. Conclusions: Adolescents dietary behavior is not healthy and can be changed with interactive programs considering participation, personal information and utilizing ICT. Keywords: adolescents, community health promotion, dietary behavior, qualitative methods, focus groups

scholarly journals Adolescents’ Perception Of Dietary Behaviour In A Public School In Chile

2020 ◽  
Author(s):  
Fernando Vio ◽  
Marcela Olaya ◽  
Marisol Yañez ◽  
Edith Montenegro
Keyword(s):  
Focus Groups ◽  
Nutrition Education ◽  
Fast Food ◽  
Personal Information ◽  
Dietary Behavior ◽  
Dietary Guidelines ◽  
Dietary Behaviour ◽  
Analysis Technique ◽  
Eighth Grade Students ◽  
And Behavior

Abstract Background: The objective of this study was to assess dietary behavior among sixth- to eighth-grade students to inform the delivery and content of nutrition education. Methods: This was a qualitative study through focus groups. Subjects were 57 adolescents 10-14 years old, 30 males and 27 females distributed in six groups. To compare group responses, transcriptions were coded using the original question guide. The information was analyzed using the content analysis technique. Results: The main findings showed that adolescents knew dietary guidelines, but they consumed non-healthy food. They liked to cook but preferred fast food preparations. They increased fast food consumption on weekends and with friends. In utilization of Information Communication Technologies (ICT), all students had access to technology through mobile phones, tablets and computers and were open to have an interactive program with personal information about diet and behavior. Conclusions: Adolescents dietary behavior is not healthy and can be changed with interactive programs considering participation, personal information and utilizing ICT. Keywords: adolescents, community health promotion, dietary behavior, qualitative methods, focus groups

scholarly journals Adolescents’ Perception Of Dietary Behaviour In A Public School In Chile

2019 ◽  
Author(s):  
Fernando Vio ◽  
Marcela Olaya ◽  
Marisol Yañez ◽  
Edith Montenegro
Keyword(s):  
Focus Groups ◽  
Nutrition Education ◽  
Fast Food ◽  
Personal Information ◽  
Dietary Behavior ◽  
Dietary Guidelines ◽  
Dietary Behaviour ◽  
Analysis Technique ◽  
Eighth Grade Students ◽  
And Behavior

Abstract Background: The objective was to assess dietary behavior among sixth to eighth-grade students to inform the delivery and content of nutrition education. Methods: This is a qualitative study through focus groups. Subjects were 57 adolescents 10-14 years old, 30 males and 27 females distributed in six groups. To compare group responses, transcriptions were coded using the original question guide. The information was analyzed using the content analysis technique. Results: The main findings showed that adolescents knew dietary guidelines recommendations, but they consumed non-healthy food. They liked to cook but preferred fast food preparations. They increased fast food consumption on weekends and with friends. In utilization of Information Communication Technologies, all students had access to technology trough mobile phones, tablets and computers and were open to have an interactive program with personal information about diet and behavior. Conclusions: It is important to know adolescents’ dietary behavior to prevent obesity designing education intervention programs. Keywords: adolescents, community health promotion, dietary behavior, qualitative methods, focus groups

Exploring the Relationship Between MyPlate Knowledge, Perceived Diet Quality, and Healthy Eating Behaviors Among Adolescents

2020 ◽  
Vol 34 (7) ◽  
pp. 713-721 ◽  
Author(s):  
Miranda Westfall ◽  
Sarah E. Roth ◽  
Monique Gill ◽  
Alec M. Chan-Golston ◽  
Lindsay N. Rice ◽  
...  
Keyword(s):  
Nutrition Education ◽  
Healthy Eating ◽  
Diet Quality ◽  
Fast Food ◽  
Fruits And Vegetables ◽  
Strong Association ◽  
Eighth Grade ◽  
School Students ◽  
Cross Sectional ◽  
Eighth Grade Students

Purpose: MyPlate is the current dietary guidance icon meant to communicate healthy eating patterns. The purpose of this study is to evaluate knowledge of MyPlate nutrition education messages among middle school students and its association with dietary intake and perceived diet quality. Design: Secondary analysis of cross-sectional data. Settings: Survey of eighth-grade students from 16 middle schools in California. Subjects: A total of 3521 eighth-grade students. Measures: MyPlate knowledge was assessed with 3 questions asking how much of the plate in a typical meal should be (1) fruits and vegetables, (2) grains, and (3) proteins. A brief food frequency questionnaire measured intake of fruits, vegetables, sweets, salty snacks, fast-food, and sugar-sweetened beverages (SSBs) over the past 7 days. Students self-rated their diet quality as poor, fair, good, or excellent. Analysis: Hierarchical logistic regression models controlling for gender, ethnicity, and socioeconomic status. Results: Only 11% of students answered all MyPlate questions correctly. MyPlate knowledge was associated with 65% higher odds of not consuming SSBs, but 46% lower odds of not consuming sweets. MyPlate knowledge was not associated with adolescents’ perceived diet quality or intake of salty snacks, fruits, or vegetables. Conclusion: Knowledge of nutrition education messages communicated by the MyPlate dietary guidance icon is limited among adolescents. The association between MyPlate knowledge and lower consumption of SSBs is encouraging, given the strong association between SSBs and childhood obesity.

scholarly journals The Effect of Nutrition Education on Students’ Consumption Behavior at Universitas Slamet Riyadi Surakarta

2020 ◽  
Vol 3 (1) ◽  
pp. 1-9
Author(s):  
Nanik Suhartatik ◽  
Diyah Ayu Eka Patmasari ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa ◽  
Sri Handayani
Keyword(s):  
Nutrition Education ◽  
Fast Food ◽  
Food Preference ◽  
Consumption Pattern ◽  
Junk Food ◽  
Nutritional Adequacy ◽  
Consumption Behavior ◽  
Post Test ◽  
Student College ◽  
And Behavior

The risk of obesity and chronic diseases rises with the increase in one’s level of welfare. Among the influencing factors for such phenomenon are eating behavior and lifestyle. Modern lifestyle which demands that everything be done in an instant makes people consume food with the nutritional adequacy disregarded. The emergence of fast food and junk food in Indonesia has also exerted an influence on people’s consumption pattern. Some preventive and mitigating efforts can be made, one of which is provision of nutrition education. This research was aimed to determine the influence of nutrition education on the change of consumption knowledge, behavior, and habit of the students of Universitas Slamet Riyadi Surakarta. The respondents enrolled in this research were of the ages of 19–21 years. They were purposively selected on the basis that some of them were able to plan and select which food to be consumed. This research employed questionnaires during pre-test and post-test, with the respondents assigned to 2 groups of 32 students each. The first group received nutrition education, while the second received none. Results showed that the provision of nutrition education for college students didn’t influence students’ knowledge, attitude, and behavior when consuming food for both groups. The preference of the student college to food consumption probably influenced by another factors. It would need another study to evaluated factors that influenced the food preference of student college.

Barriers and Facilitators to Implementing the Uruguayan Dietary Guidelines in Everyday Life: A Citizen Perspective

2017 ◽  
Vol 45 (4) ◽  
pp. 511-523 ◽  
Author(s):  
Leandro Machín ◽  
Jessica Aschemann-Witzel ◽  
Angelina Patiño ◽  
Ximena Moratorio ◽  
Elisa Bandeira ◽  
...  
Keyword(s):  
Focus Groups ◽  
Dietary Guidelines ◽  
Barriers And Facilitators ◽  
Female Age ◽  
Cooking Skills ◽  
Daily Routines ◽  
Lack Of Control ◽  
Food Market ◽  
Household Preferences ◽  
And Behavior

An in-depth understanding of the citizen’s perception and behavior is needed for the development of targeted public policies and interventions that can successfully encourage people to shift their dietary patterns and contribute to the prevention of non-communicable diseases. The present work aimed to identify barriers and facilitators for the adoption of the new Uruguayan dietary guidelines from a citizen perspective. Twelve semistructured focus groups were conducted with a total of 91 people (81% female, age 18-64 years) from 3 Uruguayan cities. Findings identified several multifaceted barriers, including lack of value given to food, meals and cooking, taste preferences for unhealthy foods, the unsupportive social context in terms of household preferences, customs and social norms, and lack of control of the situation through insufficient food capabilities, time scarcity, and an adverse food market environment. The potential facilitators discussed in the focus groups were mainly related to policies and regulations to discourage consumption of unhealthful products and the provision of more education and information. In addition, respondents acknowledged the need for own actions in terms of seeking greater cooking skills and enjoyment, incorporating changes in their daily routines and promoting a more supportive social environment. Results suggest that supportive actions are needed to support citizen’s adoption of the new Uruguayan dietary guidelines.

scholarly journals Majoring in nutrition influences BMI of female college students

2016 ◽  
Vol 5 ◽  
Author(s):  
Mee Young Hong ◽  
Tahirih L. Shepanski ◽  
Jaclyn B. Gaylis
Keyword(s):  
College Students ◽  
Nutrition Education ◽  
Dietary Habits ◽  
Eating Habits ◽  
Food Choices ◽  
Dietary Guidelines ◽  
Influential Factor ◽  
Dietary Behaviour ◽  
Survey Study ◽  
College Females

AbstractMaintaining healthy eating habits in college is challenging. Interventions focused on nutrition education can assist in reversing these trends of poor eating habits among college students. The purpose of the study was to identify factors affecting the dietary habits, food choices and BMI of college females majoring in nutrition (NMs) compared with non-nutrition majors (OMs). A questionnaire-based cross-sectional survey study of dietary behaviour and food frequency of 202 college females was conducted at San Diego State University. Data were analysed by using t tests, χ2 tests and regression analysis in SPSS. NMs exhibited a lower BMI than OMs (P < 0·01); however, BMI values for both groups were within a healthy range. Interestingly, 3 % of NMs had a BMI in the range of overweight or obese; however, prevalence was three times higher for OMs, being 9·2 %. A healthier meal option was the most influential factor in NMs’ meal choices whereas convenience and weight control were influential factors in OMs’ meal choices. Most NMs read nutrition labels and reported that this affects their food choices. NMs exercised longer than OMs in the <120 min/week category. Exercise affected healthy meal conception in NMs only (P < 0·001). Taking dietary supplements influenced healthy meal awareness in OMs only (P < 0·05). University-level nutrition education is strongly associated with healthier eating habits and superior food choices among young adult females. More regular meal patterns, healthier snack choice and adherence to dietary guidelines may contribute to the lower BMI values observed among NMs compared with OMs.

The functionality and quality of nutrition-related mobile applications in China (Preprint)

2018 ◽  
Author(s):  
Yuan Li ◽  
Jingmin Ding ◽  
Yishan Wang ◽  
Chengyao Tang ◽  
Puhong Zhang
Keyword(s):  
Disease Management ◽  
Nutrition Education ◽  
Mobile Applications ◽  
Rating Scale ◽  
Dietary Guidelines ◽  
Diet Analysis ◽  
Innovative Technology ◽  
Nutritional Knowledge ◽  
Food Record

BACKGROUND There are an increasing number of mobile applications that provide dietary guidance in supporting healthy lifestyle and disease management. However, the characteristics of these nutrition-related apps are not well analyzed. OBJECTIVE This study aimed to evaluate the functionality and quality of nutrition-related apps in China. METHODS Mobile apps providing dietary guidance were screened in Chinese iOS and android app stores using stepwise searching criteria in November 2017. Primary review was conducted by extracting information from the description of apps. Free apps that contain all the information of diet and nutrition, with the last update after 1st Jan 2016 were downloaded for further analysis on the nutritional functionality features based on the framework of Chinese Dietary Guidelines and on the market related features as well. The user version of the Mobile Application Rating Scale (uMARS) was used to assess the quality of apps. RESULTS Among the 44 downloaded nutrition-related apps screened from 628 apps with dietary guidance content, only 11(25%) were aimed exclusively for dietary guidance, the others were aimed for fitness guidance (17, 39%), disease management (11, 25%) and maternal health (5, 11%) respectively. The nutritional functionalities of the 44 apps included nutritional information enquiry (40, 91%), nutrition education (35, 80%), food record (34, 77%), diet analysis (34, 77%), and personalized recipes (21, 48%). Twelve out of 44 apps contained all of the above five nutrition related functionalities. The diet analysis and suggestions were mainly focused on energy (33/44, 75%), less on other factors like dietary structure (10/44, 23%). About 96% (42/44) of the apps provided social communication functionality and 59% (26/44) of the apps supported user incentives. Eight out of 44 apps (18%) also applied intelligent recognition technology. Using 5-point uMARS as scales of quality, the median scores of the 44 apps was 3.6 (IQR = 0.7). CONCLUSIONS Most nutrition-related apps are developed in the service of health management other than for dietary guidance exclusively. Although basic energy balance theory was generally applied, the nutritional functionality of the nutrition-related apps is relatively limited and not individualized. More efforts should be taken to integrate with the scientific nutritional knowledge and innovative technology in developing an app followed with complete and personalized dietary guidance.

scholarly journals Food intake in Slovenian adolescents and adherence to the Optimized Mixed Diet: a nationally representative study

2011 ◽  
Vol 15 (4) ◽  
pp. 600-608 ◽  
Author(s):  
Helena Kobe ◽  
Matevž Štimec ◽  
Cirila Hlastan Ribič ◽  
Nataša Fidler Mis
Keyword(s):  
Food Intake ◽  
Nutrition Education ◽  
Dietary Habits ◽  
Health Centre ◽  
Dietary Guidelines ◽  
Mixed Diet ◽  
Food Groups ◽  
Eating Pattern ◽  
Representative Study ◽  
Geographical Regions

AbstractObjectivesTo investigate the food intake of Slovenian adolescents and to compare it with food-based dietary guidelines developed for children and adolescents, named the Optimized Mixed Diet (OMD). The OMD is a useful tool for the evaluation of food intake of adolescents.DesignAll adolescents completed an FFQ at a regional health centre; a subgroup also completed a 3 d weighed dietary protocol at home.SettingThis study is a part of the first national representative study on the dietary habits of Slovenian adolescents.SubjectsThis cross-sectional study included a representative sample of 2813 Slovenian adolescents entering high school, aged 14–17 years, from all ten geographical regions of Slovenia.ResultsThe greatest deviations from the recommended intakes of the main food groups in the OMD were significantly lower intakes of (P < 0·001, mean): vegetables (179 and 163 g/d in boys and girls, respectively), bread/cereals (271 and 226 g/d), potatoes/rice/pasta (212 and 163 g/d); in boys also a significantly lower intake of fruits (mean: 321 g/d, P < 0·001) and a significantly higher intake of meat/meat products (mean: 126 g/d, P < 0·001). Additionally, the results show too high intake of sugar-sweetened beverages and too low intakes of fish and plant oils in both genders.ConclusionsThe food intake pattern of Slovenian adolescents deviates markedly from a healthy eating pattern. Nutrition education and interventions are needed for Slovenian adolescents.

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