scholarly journals Awareness of the Food-Based Diet Guidelines, Eating Practices, and Preferred Sources of Nutrition Information of Employees in an Open University in the Philippines

2021 ◽  
Vol 9 (2) ◽  
pp. 131
Author(s):  
Jelaine Real Bagos ◽  
Myra D Oruga
Keyword(s):  
Healthy Eating ◽  
The Philippines ◽  
Dietary Guidelines ◽  
Open University ◽  
Health And Wellness ◽  
Food Groups ◽  
Sources Of Information ◽  
Unhealthy Diet ◽  
Eating Practices ◽  
The University

Physical inactivity and unhealthy diet are considered as major risk factors in the development of the “fatal four” Non-communicable Diseases (NCDs) (WHO, 2018). As the University of the Philippines Open University (UPOU) adopts a sedentary work lifestyle with most of the employees spending long hours at the office sitting in front of a computer screen, the university must be able to promote health and wellness in the workplace, particularly healthy eating. Thus, the study aimed to determine UPOU employees’ awareness of the Food-based Dietary Guidelines (FBDGs), adherence to the 2012 Nutritional Guidelines for Filipinos (NGF), and preferred sources of information on healthy eating to provide insights for the development of nutrition interventions in the university. A total of 85 healthy employees aged 19-59 years old accomplished an online adapted survey from February to April 2019 which included questions on awareness of the four FBDGs--2012 NGF; Kumainments (simplified version of NGF); Daily Nutritional Guide Pyramid (DNGP); and Pinggang Pinoy (a plate-like pictorial model), eating practices relative to the 2012 NGF, and preferred sources of information on the FBDGs. Data were analyzed using descriptive statistics. Results of the study showed that most of the respondents were not aware of the FBDGs. Among those who were aware, only a few have read the FBDGs. Adherence to the guidelines was also low as reflected by a very low percentage of respondents practicing the messages on the recommended frequency of intake of food groups. Results suggest conducting lectures or seminars and producing video materials about nutrition which can be uploaded in UPOU’s online repository of multimedia resources and social media sites to promote healthy eating practices among UPOU employees and ensure a healthy and sustainable workforce.

scholarly journals Defining Diet Quality: A Review of Diet Metrics as Applied to the Double Burden of Malnutrition (OR17-01-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Victoria Miller ◽  
Patrick Webb ◽  
Renata Micha ◽  
Dariush Mozaffarian
Keyword(s):  
Healthy Eating ◽  
Diet Quality ◽  
Fruits And Vegetables ◽  
Healthy Eating Index ◽  
Dietary Guidelines ◽  
Healthy Diet ◽  
Food Groups ◽  
Policy Action ◽  
Double Burden ◽  
Meta Analyses

Abstract Objectives Meeting most of the UN Sustainable Development Goals (SGDs) will require a strong focus on tackling all forms of malnutrition─ addressing maternal and child health (MCH) as well as diet-related non-communicable diseases (NCDs). Yet, the optimal metrics to define a healthy diet remain unclear. Our aim was to comprehensively review diet metrics and assess the evidence on each metric's association with MCH and NCDs. Methods Using comprehensive searches and expert discussions, we identified metrics that i) are used in ≥3 countries to link diet to health, ii) quantify the number of foods/food groups consumed and/or iii) quantify recommended nutrient intakes. We reviewed and summarized each metric's development, components and scoring. For each identified metric, we systematically searched PubMed to identify meta-analyses or narrative reviews evaluating these metrics with nutrient adequacy and health outcomes. We assessed validity by grading the number of studies included and the consistency of the diet metric-disease relationship. Results We identified 6 MCH, 13 NCD and 0 MCH/NCD metrics. Most were developed for describing adherence to dietary guidelines or patterns, and others were developed for predicting micronutrient adequacy. On average, the metrics included 14 food groups/nutrients (range 4–45), with 10 food-group only metrics and 0 nutrient-only metrics. The most frequent metric components were grains/roots/tubers, fruits and vegetables. We identified 16 meta-analyses and 14 narrative reviews representing 102 metric-disease relationships (98 metric-NCD and 4 metric-MCH relationships, respectively). We found 5 metrics that have been consistently validated in meta-analyses and narrative reviews for NCDs, 1 metric with limited evidence for MCH, but 0 metrics for both. Of the metrics, the Alternative Healthy Eating Index (aHEI), Dietary Approaches to Stop Hypertension (DASH), Healthy Eating Index (HEI), and Mediterranean Diet Score (MED) were most commonly validated, especially for all-cause mortality and cardiovascular disease (Figure 1). Conclusions Few diet metrics have been used in multiple countries to define a healthy diet. This suggests a serious gap in global analyses of diet quality relating to malnutrition in all its forms, which hinders effective policy action. Funding Sources Gates Foundation. Supporting Tables, Images and/or Graphs

scholarly journals Healthy eating and physical activity environments in out-of-school hours care: an observational study protocol

BMJ Open ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. e036397
Author(s):  
Ruth Crowe ◽  
Yasmine Probst ◽  
Jennifer Norman ◽  
Susan Furber ◽  
Lisa Franco ◽  
...  
Keyword(s):  
Physical Activity ◽  
Healthy Eating ◽  
Contextual Information ◽  
Cross Sectional Study ◽  
Dietary Guidelines ◽  
Local Health ◽  
Activity Levels ◽  
Food Groups ◽  
Cross Sectional ◽  
Out Of School

IntroductionChildcare settings have been widely identified as important venues for promoting healthy lifestyles to children. Out-of-school hours care (OSHC) is a rapidly growing childcare service, yet there has been limited research reported on healthy eating and physical activity (HEPA) environments within the Australian OSHC setting. This research aims to describe the HEPA environments related to foods and beverages served, staff behaviours and child physical activity levels across two local health districts within New South Wales, Australia. This study will provide evidence to support future interventions and policies in Australian OSHC settings.Methods and analysisA cross-sectional study design will be used to describe the food and beverages provided and child activity levels, and report on environmental correlates. OSHC programmes will be visited on non-consecutive weekdays between 2018 and 2020. The frequency of foods and beverages offered will be observed and categorised into food groups aligned to the Australian Dietary Guidelines. Children’s physical activity will be measured using ActiGraph wGT3X-BT accelerometers. Staff behaviour will be captured via direct observation and the System for Observing Staff Promotion of Activity and Nutrition. Short interviews with programme directors will gather contextual information about OSHC practices and policies.Ethics and disseminationFindings will be disseminated through peer-reviewed scientific journals, conference presentations and individualised feedback to each participating service. Ethical approval was granted by the University of Wollongong Human Research Ethics Committee (HE17/490).

Definitions of Healthy Eating Among University Students

2006 ◽  
Vol 67 (1) ◽  
pp. 14-18 ◽  
Author(s):  
Jennifer House ◽  
Jenny Su ◽  
Ryna Levy-Milne
Keyword(s):  
University Students ◽  
Healthy Eating ◽  
Personal Satisfaction ◽  
Taste Preferences ◽  
Healthy Weight ◽  
Food Groups ◽  
Eating Behaviours ◽  
University Of British Columbia ◽  
Lack Of Information ◽  
The University

Purpose: To identify definitions of healthy eating in terms of food characteristics, eating behaviours, barriers, and benefits in university students. Methods: Four focus groups were conducted; verbatim transcripts were analyzed and coded using qualitative methods. Participants were nine students of dietetics and six students of other subjects. All were females in their third or fourth year at the University of British Columbia (UBC). Results: Participants often described healthy eating as consuming all food groups of Canada’s Food Guide to Healthy Eating, with the associated notions of moderation and balance. Benefits of healthy eating were cited as a healthy weight, good physical appearance, feeling better, preventing disease, and achieving personal satisfaction. Barriers to healthy eating included lack of time, choice, taste preferences, and finances. There was some discrepancy between what the dietetics students perceived as barriers for clients (e.g., lack of information), and barriers the potential clients (other students) perceived for themselves. Conclusions: As dietitians, we must try to understand our clients’ definitions of healthy eating and their barriers to achieving it, which likely differ from our own.

scholarly journals Demographic and socio-economic factors related to food intake and adherence to nutritional recommendations in a cohort of pre-school children

2011 ◽  
Vol 14 (6) ◽  
pp. 1096-1104 ◽  
Author(s):  
Lise Dubois ◽  
Anna Farmer ◽  
Manon Girard ◽  
Daniel Burnier ◽  
Marion Porcherie
Keyword(s):  
Food Intake ◽  
Energy Intake ◽  
Healthy Eating ◽  
School Children ◽  
Demographic Factors ◽  
Dietary Guidelines ◽  
Care Staff ◽  
Food Groups ◽  
Dietary Recommendations ◽  
The Mean

AbstractObjectiveTo examine: (i) children's food intake and adherence to both Canada's Food Guide for Healthy Eating and Dietary Reference Intakes; and (ii) the social and demographic factors related to children's food intake.DesignA cross-sectional study.SettingData were obtained through the Quebec Longitudinal Study of Child Development 1998–2010, a representative sample (n 2103) of children born in 1998 in the province of Quebec, Canada. Information on energy, macronutrient and food consumption was derived from responses to a 24 h dietary recall interview addressed to children's mothers and day-care staff when the children were 4 years old.SubjectsA total of 1549 children aged 4 years who participated in a nutritional sub-study.ResultsThe mean daily total energy intake was 6360 kJ (1520 kcal) for girls and 6916 kJ (1653 kcal) for boys. For boys and girls alike, energy intake was comprised of approximately 54 % carbohydrates, 31 % fats and 15 % proteins. The mean number of servings consumed from each of the four essential food groups closely approached the dietary recommendations made by Canada's Food Guide for Healthy Eating; however, <2 % of the children in the present study actually met the full dietary guidelines. The dietary intake of pre-school children was associated with socio-economic and demographic factors, most notably mother's level of education, mother's immigrant status and sex of the child.ConclusionsDiet-related disparities associated with socio-economic and demographic factors exist from as early as 4 years of age.

scholarly journals Healthy eating through the eyes of adolescents: A qualitative analysis of messages from the Dietary Guidelines for the Brazilian Population

2018 ◽  
Vol 31 (6) ◽  
pp. 577-591
Author(s):  
Carolina Martins dos Santos CHAGAS ◽  
Raquel Braz Assunção BOTELHO ◽  
Natacha TORAL
Keyword(s):  
Healthy Eating ◽  
Well Being ◽  
Dietary Guidelines ◽  
Brazilian Population ◽  
Corpus Analysis ◽  
Related Individual ◽  
Open Air Markets ◽  
Eating Practices ◽  
The Impact ◽  
Impact Of Pesticides

ABSTRACT Objective To evaluate the interpretation by adolescents of messages contained in the Dietary Guidelines for the Brazilian Population. Methods Qualitative study of adolescents distributed across “conversation circles”. Each group received messages about healthy eating from the Dietary Guidelines and was instructed to develop materials containing their own interpretation thereof, using appealing wording and format. Content analysis was then used to evaluate these materials. Results Presentation of the produced materials revealed a focus on placing the participants at the center of the process and highlighting the dynamic and innovative nature of each strategy. Corpus analysis identified three clusters of meaning: (I) Food classification and selection model: The participants showed comprehension of the different formulations of foods and their impacts on health, but using other terms. A reductionist understanding of the composition of a healthy diet was observed; (II) Environment and eating practices: the environment was characterized as conducive or not to healthy eating, and open-air markets were recognized as spaces for healthy choices. Creating recipes was judged a wise choice to be shared; and (III) Diet-related individual and collective wellness: consequences of unhealthy food intake were linked to physical and emotional well-being. Concerns were raised about the use of natural resources and the impact of pesticides on individuals and the environment. Conclusion To facilitate understanding of the Dietary Guidelines, the wording of its messages must be adapted, and the discussion about healthy eating and proper diet must be broadened to ascribe greater value to the act of cooking in this population.

scholarly journals Adherence to Pakistan dietary guidelines – Findings from major cities of Pakistan

2020 ◽  
Author(s):  
Ibrar Rafique ◽  
Arif Nadeem Saqib Muhammad ◽  
Nighat Murad ◽  
Muhammad Kashif Munir ◽  
Aftab Khan ◽  
...  
Keyword(s):  
Female Gender ◽  
Food Group ◽  
Dietary Guidelines ◽  
Local Context ◽  
Food Groups ◽  
Community Based ◽  
Food Frequency ◽  
Vegetables And Fruits ◽  
Eating Practices ◽  
Score Point

AbstractBackgroundPakistan dietary guidelines for better nutrition were developed to cater the local need and prevent nutritional deficiency by providing information to public about healthy eating practices.AimsTo assess the level of adherence to Pakistan Dietary Guidelines for Better Nutrition (PDGN)MethodsIt was a community based study conducted in five cities with two stage stratified sampling approach. Total of 448 participants were interviewed using Food frequency questionnaire adapted to local context. Five food groups (proteins, cereals, dairy, vegetables and fruits) were taken as per country guidelines. A score point of 1 was given to each food group making a total of 5 scores. Data were analyzed using SPSS.ResultsOverall adherence to PDGN was poor as none of the participants had 05 score while only 1% achieved score 04. However, adherence was more in females (B = 0.45, 95%CI = 0.24; 0.66), graduates (B = 0.45, 95% CI = 0.25; 0.64), unmarried (B = 0.30, 95% CI = 0.18; 0.43), unemployed (B = 0.22, 95% CI = 0.01-0.43) and aged >50 years (B = 0.34, 95% CI = 0.08; 0.60) as compared to others. Among food groups, mean intake of cereals (carbohydrates) was high (3.38±1.39) followed by other items with fruits was least (0.76±0.91). Overall, at least one serving of discretionary food was taken by participants which was more female gender (p= 0.001), graduates (p= 0.003), high socio-economic group (p=0.001) and employed persons (p= 0.04).ConclusionThe adherence to PDGN was poor and there is a need to bring behavior change by information education and communication to the society.

Web Streaming of Lectures: Experience of the University of the Philippines Open University

2020 ◽  
pp. 175-183
Author(s):  
Luisa A. Gelisan ◽  
Allan S. Nunez ◽  
Joseph Daniel E. Platon ◽  
Maria Amabelle G. Banasihan
Keyword(s):  
The Philippines ◽  
Open University ◽  
The University

Community-based participatory approach to identify factors affecting diet following migration from Africa: The Hawaash study

2018 ◽  
Vol 78 (2) ◽  
pp. 238-248 ◽  
Author(s):  
Cheryl AM Anderson ◽  
Kate E Murray ◽  
Sahra Abdi ◽  
Samantha Hurst ◽  
Amina Sheik-Mohamed ◽  
...  
Keyword(s):  
Healthy Eating ◽  
Fast Food ◽  
San Diego ◽  
Dietary Guidelines ◽  
African Women ◽  
Behavioural Intervention ◽  
Food Groups ◽  
The Usa ◽  
Dietary Guidelines For Americans ◽  
Herbs And Spices

Introduction: African women who migrate to the USA have a rich tradition of using herbs and spices to promote health. We conducted formative research on nutritional practices among East and North African women in the USA, focusing on whether traditional herbs and spices could support adherence to the Dietary Guidelines for Americans. Methods: In all, 48 adult African women living in San Diego, California participated in focus groups in July 2015. Inclusion criteria were 18 years or older, and able to answer focus group questions in one of five languages: Somali, Arabic, Amharic, Swahili or English. Results: Participants identified 62 unique spices and herbs that are traditionally used in meal preparation for flavour and health benefits. Participants also reported awareness that nutrients, foods, food groups and approaches to growing and preparing foods are important considerations for healthy diet. Barriers to healthy eating included costs, constraints around growing food in a different soil and climate than Africa, family size and the widespread availability of fast food. Groups identified opportunities for collaborations with researchers through educational programmes, and recommended seed and recipe exchanges that promote healthy eating across culturally heterogeneous African communities. Conclusion: A culturally informed behavioural intervention focused on spices and herbs would be feasible and accepted by African women in San Diego. This intervention may support adherence to the Dietary Guidelines for Americans during the nutrition transition and broader dissemination of practices that promote health across heterogeneous communities of Africans living in the USA.

scholarly journals Dietetic Students’ Drivers and Barriers to Healthy Eating While Studying to Be a Healthcare Professional (a Pilot Study)

Healthcare ◽  
2021 ◽  
Vol 9 (5) ◽  
pp. 579
Author(s):  
Marie Trahearn ◽  
Dave Merryweather ◽  
Farzad Amirabdollahian
Keyword(s):  
Pilot Study ◽  
Healthy Eating ◽  
Interview Data ◽  
Cultural Aspects ◽  
University Life ◽  
Dietetic Students ◽  
Eating Practices ◽  
The University ◽  
Depth Interviews ◽  
Purposive Sample

Background: For Dietetics students, starting university means developing the knowledge and skills required to be a healthcare practitioner. This pilot study aimed to explore the perceptions and views of the students on their drivers and barriers of healthy eating while studying Dietetics at university. Methods: A qualitative study was undertaken with a purposive sample of six final year Dietetic students at a UK university. Semi-structured in-depth interviews were used to elicit students’ experiences and perceptions of barriers to healthy eating. Interview data were analysed thematically. Results: Five themes emerged from the interview data including studying Dietetics, placement, influence of significant others, food security, and social and cultural aspects of the university life, with several sub-themes, and perspectives about the future beyond the university life. Conclusions: The findings suggest a potential need for Dietetics course providers to consider the range of barriers to healthy eating that students may encounter whilst studying and how these may undermine their ability to develop healthy eating practices and effective professional skills. Further research is required that explores the extent of barriers to healthy eating and examine whether these impinge upon effective practice.

scholarly journals Augmenting the learning management system of UP Open University

2012 ◽  
Vol 7 (1) ◽  
pp. 55-62
Author(s):  
Al Francis D. Librero
Keyword(s):  
Management System ◽  
Web Applications ◽  
Learning Management System ◽  
Content Management ◽  
The Philippines ◽  
Learning Objects ◽  
Third Party ◽  
Open University ◽  
Learning Management ◽  
The University

The University of the Philippines Open University (UPOU) has used Moodle, an open source course management system since 2007. While the application allowed the university to deploy all its courses online, Moodle still presents limitations. The compartmentalised nature of courses within the system inhibits the sharing of learning objects and resources across users. Furthermore, while it does have social networking capabilities to a certain degree (by many accounts more so than other learning management systems), Moodle provides little flexibility when it comes to collaborative learning. Technical issues also hampered the performance of a number of built-in functionalities, which in turn gets in the way of the learning experience. These limitations encouraged facilitators and students alike to opt for third party web applications to fulfil course requirements. This research project aimed to address these limitations by expanding upon the functionalities of Moodle. This was achieved through the installation of modules and plugins within Moodle itself and the integration of external web applications such as conferencing, blogging, e-portfolios and rich media content management through single sign on (SSO). This expansion brought about a number of achievements. First, learning activities were made available which were either new or improved upon what Moodle had by default. This expanded learning management system was piloted with two courses under the Bachelor of Arts in Multimedia Studies programme, which Moodle has been historically ill-equipped to accommodate on its own. Findings of this study were based on the analysis of performance as well as firsthand feedback from users, which in turn is to be used for the continual improvement of UPOU's online course deployment.

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