scholarly journals Diet Quality Compared to the Nutritional Knowledge of Polish, German, and Slovakian University Students—Preliminary Research

2020 ◽  
Vol 17 (23) ◽  
pp. 9062
Author(s):  
Edyta Suliga ◽  
Elżbieta Cieśla ◽  
Sven Michel ◽  
Helena Kaducakova ◽  
Titus Martin ◽  
...  
Keyword(s):  
University Students ◽  
Diet Quality ◽  
Dietary Habits ◽  
Eating Habits ◽  
Nutritional Knowledge ◽  
Health Practitioners ◽  
Food And Nutrition ◽  
Fried Foods ◽  
Level Of Knowledge ◽  
Watching Tv

The eating habits of students differ significantly from those recommended by health practitioners. The aim of this study was to find differences related to diet quality and knowledge on nutrition among Polish, German, and Slovakian students as well as to examine which factors differentiate the diet quality of students from these three countries. The study was conducted on a group of 394 university students from Poland, Germany, and Slovakia. The assessment of diet quality and knowledge on food and nutrition was done with the use of the Dietary Habits and Nutrition Beliefs Questionnaire. The diet of German students was characterized by a significantly higher consumption of legume-based foods, vegetables, and fruit compared to Polish students and Slovakian participants (p < 0.001). The diet of the Poles was characterized by a high consumption of cured meat, smoked sausages, hot dogs, white bread and bakery products, butter, fried foods, and energy drinks. The most important factors significantly associated with diet quality involved the country, place of residence, Body Mass Index (BMI), physical activity, and time spent watching TV or using a computer. Polish students were characterized by the highest level of knowledge on food and nutrition (p < 0.001). However, it was not reflected in their diet. The authorities of universities should aim to provide students with access to canteens on campuses which would offer the possibility of consumption of both affordable and healthy meals.

scholarly journals Clustering of lifestyle factors in Spanish university students: the relationship between smoking, alcohol consumption, physical activity and diet quality

2012 ◽  
Vol 15 (11) ◽  
pp. 2131-2139 ◽  
Author(s):  
Carlos Moreno-Gómez ◽  
Dora Romaguera-Bosch ◽  
Pedro Tauler-Riera ◽  
Miquel Bennasar-Veny ◽  
Jordi Pericas-Beltran ◽  
...  
Keyword(s):  
Physical Activity ◽  
Alcohol Consumption ◽  
University Students ◽  
Diet Quality ◽  
Dietary Pattern ◽  
Dietary Habits ◽  
Lifestyle Factors ◽  
Balearic Islands ◽  
Dietary Guidelines ◽  
Processed Meat

AbstractObjectiveTo ascertain the prevalence of and association between main lifestyle factors (diet, physical activity, alcohol consumption and smoking) in students from the Balearic Islands University.DesignA cross-sectional, descriptive study. A questionnaire including questions on lifestyle, dietary habits and physical activity habits was administered to the students. Four different diet quality scores were calculated (Diet Diversity Score, Mediterranean Diet Score, Dietary Guidelines Score and Global Dietary Guidelines Score).SettingA sample of students from the Balearic Islands University.SubjectsNine hundred and eighty-seven students (45·5 % males; mean age 21·5 (sd 3·3) years).ResultsThe dietary pattern of the student population was characterized by a low consumption of cereals and tubers, fruits, vegetables, olive oil, legumes and nuts, and a high consumption of processed meat, sweets, snacks, soft drinks and pastries. Linear, positive and statistically significant correlations were found between the number of meals consumed daily and all of the diet quality scores determined. Determinants of diet quality, both in the univariate and multivariate analyses, were physical activity practice, sex, age and number of meals consumed daily.ConclusionsRisk factors such as smoking, diet and physical inactivity had a tendency of clustering among Spanish university students. Overall diet quality was low, due to important departures from dietary recommendations and loss of the traditional Mediterranean dietary pattern. Nutritional education campaigns that include promotion of physical activity practice are needed to improve the overall health status of this population.

scholarly journals Nutritional care in the cardiac rehabilitation program

2016 ◽  
Vol 68 (2) ◽  
Author(s):  
Letizia Da Vico ◽  
Barbara Biffi ◽  
Maria Luisa Masini ◽  
Francesco Fattirolli
Keyword(s):  
Cardiac Rehabilitation ◽  
Dietary Habits ◽  
Eating Habits ◽  
Rehabilitation Program ◽  
Lifestyle Changes ◽  
Group Session ◽  
Cardiac Rehabilitation Program ◽  
Nutritional Knowledge ◽  
Anthropometric Parameters ◽  
Nutritional Care

There is some evidence of the efficacy of nutritional care in modifying eating habits and behavior in patients undergoing cardiac rehabilitation: nutritional care has a relevant role in the secondary prevention of cardiovascular disease. The dietitian is the qualified sanitary professional for nutritional care. The aim of this study was to define the role of dietitians within a health care team in programs of cardiac rehabilitation. In this setting, nutritional care starts with a dietary assessment, which includes a measurement of the anthropometric parameters, and a survey of the patient knowledge and eating habits. If there is no need for change in the patient lifestyle, the patient is addressed to the normal cardiac rehabilitation program with no further nutritional intervention except one session of counseling. When lifestyle changes are needed, the dietitian defines, together with the patient, therapeutic aims and expected results. The following phase is represented by group session with patients and their relatives during which nutritional topics are discussed and nutritional education is provided Afterwards, self-monitoring sheets of eating habits are individually discussed in one visit; a last individual visit is used for a final assessment of nutritional knowledge, dietary habits, and anthropometric parameters. In case of unsatisfactory results, patients are invited to participate to three group session to be held biweekly, during which they interact with the dietitian and take part to exercises and group discussions. When the established targets are reached, the nutritional program includes individual follow up visits at six and twelve months for further assessment of medium term results.

Diet quality scores in relation to fatness and nutritional knowledge in women with polycystic ovary syndrome: case–control study

2020 ◽  
pp. 1-10 ◽  
Author(s):  
Aleksandra Bykowska-Derda ◽  
Magdalena Czlapka-Matyasik ◽  
Malgorzata Kaluzna ◽  
Marek Ruchala ◽  
Katarzyna Ziemnicka
Keyword(s):  
Polycystic Ovary Syndrome ◽  
Diet Quality ◽  
Case Control Study ◽  
Dietary Habits ◽  
Polycystic Ovary ◽  
Case Control ◽  
Healthy Diet ◽  
Nutritional Knowledge ◽  
Ovary Syndrome ◽  
Control Study

Abstract Objective: The purpose of the study was to analyse the dietary habits identified by diet quality scores (DQS) in the scope of body fatness (BF) and nutritional knowledge (NK) of polycystic ovary syndrome (PCOS) women. Design: Case–control study. The DQS were accessed by Dietary Habits, and Nutrition Beliefs Questionnaire (KomPAN, The Committee of Human Nutrition, Polish Academy of Science) included food frequency consumption of thirty-three food items and was formulated by six diet indexes: Pro-Healthy-Diet-Index (pHDI-10), Non-Healthy-Diet-Index (nHDI-14), High-Glycemic-Diet-Index-7 (hGIDI-7), Low-Glycemic-Diet-Index-4 (lGIDI-4), High-Sugar-Diet-Index-4 (hSDI-4) and High-Saturated-Fats-Diet-Index-8 (hSFDI-8). The BF was analysed by air displacement plethysmography (BodPod, Life Measurement Inc.). NK was assessed by using the twenty-five ‘true or false’ statements included in the KomPAN questionnaire. Setting: Poland, Clinical Hospital, Department of Endocrinology, Metabolism, and Internal Diseases. Participants: The study group included 122 PCOS women and 116 age- and socio-economic status-matched healthy controls (CON) aged 17–44 years. Results: Higher BF and lower NK in PCOS women v. controls were observed. PCOS women had a lower pHDI-10 and LGIDI-4 than CON. There was no relation between NK and DQS in PCOS women. The higher NK in the CON group was associated with increased intensity of pHDI-10 and lower frequency of hSFDI-8 levels. Conclusions: Pro-healthy DQS and NK of PCOS women in this study were lower than CON. Professional dietary education might improve dietary behaviours and understanding of the necessity of dietary habits modification in this group. A multidisciplinary approach is needed in the treatment of PCOS women.

scholarly journals Factors Associated with Adherence to the Mediterranean Diet and Dietary Habits among University Students in Lebanon

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Jennifer S. El Hajj ◽  
Sofi G. Julien
Keyword(s):  
University Students ◽  
Mediterranean Diet ◽  
Large Scale ◽  
Dietary Habits ◽  
Nutritional Knowledge ◽  
Cross Sectional ◽  
Dietary Choices ◽  
Significant Difference ◽  
Westernized Diet ◽  
The Mediterranean

Although the Mediterranean Diet has been acknowledged as the best overall diet for the year 2020, it has seen a decrease in its adherence over the past years. This is due to several reasons, one of which is the gradual shift to a more westernized diet with all the influences that occur especially on university students whose dietary choices set a path for future dietary habits. The aim of this study is to check the level of adherence to the Mediterranean Diet and frequency of breakfast consumption among university students in Lebanon and check whether they are influenced by sociodemographic, anthropometric, dietary knowledge, or academic data. A cross-sectional questionnaire was electronically sent to randomly selected students (210 females and 93 males) from different universities across Lebanon, aged between 18 and 25 years old. The questionnaire was filled online, and all data were self-reported. The Mediterranean Diet Quality Index (KIDMED) was used as a tool to evaluate adherence to the Mediterranean Diet. The results showed that 18.8% of respondents had high adherence to the Mediterranean Diet. Students who reported always consuming breakfast and not skipping meals had significantly higher adherence to the MD. Furthermore, students with lower BMI and higher KIDMED scores had significantly more correct answers on the nutritional knowledge questions. In addition, there was a significant difference in the average KIDMED scores between different GPA categories, most notably when comparing high and poor MD adherence; students with excellent GPA scores had higher adherence to the MD than those with poor GPA scores. In conclusion, nutrition awareness in a university setting is very important since it may positively affect academic outcomes and may be the last chance to teach and engrave healthy eating patterns to a large scale of students.

scholarly journals Exploring Healthy life Style of University Students in Khyber Pakhtunkhwa

sjesr ◽  
2021 ◽  
Vol 4 (1) ◽  
pp. 486-492
Author(s):  
Azmat Ali ◽  
Dr. Farooq Hussain ◽  
Muhammad Shah
Keyword(s):  
University Students ◽  
Dietary Habits ◽  
Healthy Lifestyle ◽  
Eating Habits ◽  
Health Promoting Behaviors ◽  
Khyber Pakhtunkhwa ◽  
Key Factor ◽  
Healthy Eating Habits ◽  
Healthy Life Style ◽  
Health Promoting

University is a critical stage of life in which students are more likely to engage in unhealthy health behaviors such as physical inactivity, stress, and bad dietary habits. Health-promoting behaviors are an important component of a healthy lifestyle and have been reported as a key factor in sustaining and improving one's health. This study aimed to determine the healthy and unhealthy lifestyles of students in KPK universities by gender and location. In total, 384 university students took part in the study, with 200 authentic and fully completed questionnaires used to determine the overall sample. Data was gathered from six universities in the province of Khyber Pakhtunkhwa. Males made up the majority of participants (109, 54.2 percent), while females made up the rest (91, 45.3 percent). The findings revealed that the causes had a significant effect on the health of university students. Adherence to guidelines for physical activity and healthy eating habits was found to be insufficient among students.

scholarly journals Energy and macronutrient intake and dietary pattern among Universidade Lusófona Students – Pilot Study

2020 ◽  
Vol 17 (1) ◽  
pp. 1-8
Author(s):  
Joana Marcos ◽  
Nelson Tavares ◽  
Carla Sá
Keyword(s):  
Pilot Study ◽  
University Students ◽  
Dietary Habits ◽  
Healthy Lifestyle ◽  
Eating Habits ◽  
Early Adulthood ◽  
Daily Intake ◽  
Cross Sectional ◽  
The University

Food choices for adopting a healthy lifestyle are influenced by a set of factors. Early adulthood and university entry are crucial for the development of eating habits that will be decisive in quality of life. In Portugal, there are few studies that assess the nutritional status of university students. The main objective of this study, as a pilot study, was to characterize the dietary habits of university students at Universidade Lusófona in Lisbon, Portugal. This cross-sectional descriptive study included university students, aged between 18 and 28 years old. Anthropometric data were collected, and body mass index was calculated. The dietary habits were assessed through a semi-quantitative food frequency questionnaire, administered directly. The average daily intake values were: energy, 2282.9 ± 954.0 kcal, 243.2 g of carbohydrates, 114.2 g of proteins, and 100.9 g of lipids. These values include a protein intake of 25.40%, 52.11% carbohydrate and 22.47% lipids. It was concluded that there is an increase in protein and lipid intake in samples from the university students evaluated.

scholarly journals Dietary Practices of Health Professionals during Working Hours in a Tertiary Referral Teaching Hospital In Ghana: A Neglected Vulnerable Group

2021 ◽  
pp. 82-97
Author(s):  
Christiana Naa Atsreh Nsiah-Asamoah ◽  
Deborah Amoasi ◽  
Jacob Setorglo
Keyword(s):  
Teaching Hospital ◽  
Health Professionals ◽  
Dietary Habits ◽  
Working Hours ◽  
Well Being ◽  
Nutritional Knowledge ◽  
Dietary Practices ◽  
Carbonated Beverages ◽  
Fried Foods ◽  
Baked Foods

Aim: Generally, it is assumed that health professionals are knowledgeable about healthy eating and as such studies aimed at assessing their dietary practices and the factors that influence these practices have been largely neglected. These studies are important because the dietary habits of healthcare professionals (HCPs) can have an impact on their well-being, health status and even their work output. Largely, there is a dearth of information about the dietary practices of HCPs during working hours. This study was aimed at assessing the dietary practices of HCPs during working hours at a referral teaching hospital in Ghana. Study Design: This was a cross-sectional study in which a questionnaire was administered to 320 HCPs. Methodology: A questionnaire was administered to the HCPs in the hospital after obtaining informed consent (written) from the HCPs. The questionnaire solicited information about their socio-demographics, dietary practices and nutritional knowledge. Descriptive statistics were summarized as frequencies and proportions. Results: Approximately 13.1%, 47.5% and 39.4% were underweight, normal weight and overweight respectively. Carbonated beverages, baked foods and fried foods were consumed four (4) or more times in a week by more than half of the HCPs because they were regarded as convenience foods which could be eaten while working. About 76.9%, 52.8% and 58.4% skipped their breakfast, lunch and supper meal respectively at least once in the past one (1) week before the study. Conclusions: The findings reveal concerns about the unhealthy dietary habits and basic nutrition knowledge gaps among the surveyed HCPs. Most HCPs skipped breakfast and ate a lot of unhealthy foods such as carbonated beverages, baked foods and fried foods frequently during working hours. Recommendations made include the need for hospital management to provide canteens that serve healthy meals for HCPs at their job sites. There is also the need for management to organize the work-schedules of HCPs in order to manage their workloads in a manner that enables them have adequate breaktimes to access and eat healthy foods while at work.

scholarly journals Covid-19 Confinement and Changes of Adolescent’s Dietary Trends in Italy, Spain, Chile, Colombia and Brazil

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1807 ◽  
Author(s):  
María Belén Ruiz-Roso ◽  
Patricia de Carvalho Padilha ◽  
Diana C. Mantilla-Escalante ◽  
Natalia Ulloa ◽  
Paola Brun ◽  
...  
Keyword(s):  
Maternal Education ◽  
Dietary Habits ◽  
Eating Habits ◽  
Dietary Guidelines ◽  
Online Questionnaire ◽  
Health Authorities ◽  
Nutrition Behavior ◽  
Public Health Authorities ◽  
Vegetables And Fruits ◽  
Watching Tv

Confinement due to the COVID-19 pandemic can influence dietary profiles, especially those of adolescents, who are highly susceptible to acquiring bad eating habits. Adolescents’ poor dietary habits increase their subsequent risk of degenerative diseases such as obesity, diabetes, cardiovascular pathologies, etc. Our aim was to study nutritional modifications during COVID-19 confinement in adolescents aged 10 to 19 years, compare them with their usual diet and dietary guidelines, and identify variables that may have influenced changes. Data were collected by an anonymous online questionnaire on food intake among 820 adolescents from Spain, Italy, Brazil, Colombia, and Chile. The results show that COVID-19 confinement did influence their dietary habits. In particular, we recorded modified consumption of fried food, sweet food, legumes, vegetables, and fruits. Moreover, gender, family members at home, watching TV during mealtime, country of residence, and maternal education were diversely correlated with adequate nutrition during COVID-19 confinement. Understanding the adolescents’ nutrition behavior during COVID-19 lockdown will help public health authorities reshape future policies on their nutritional recommendations, in preparation for future pandemics.

scholarly journals A Decade of Food and Nutrition Policy in Portugal (2010–2020)

2020 ◽  
pp. 1-25
Author(s):  
Pedro Graça ◽  
Maria João Gregório ◽  
Maria da Graça Freitas
Keyword(s):  
Dietary Habits ◽  
World Health ◽  
National Strategy ◽  
Nutritional Knowledge ◽  
Healthy Foods ◽  
Food And Nutrition ◽  
Directorate General ◽  
Health Organization ◽  
First Time ◽  
And Storage

For the first time, in 2012, the Portuguese Government, through the National Program for the Promotion of Healthy Eating of the Directorate-General for Health, implemented a set of concerted measures for improving the dietary habits, nutritional status and health of the population. Prior to, and since 2007, several epidemiological, social and political circumstances converged, for later enabling the development of a national strategy throughout the decade 2010–2020. This was also supported by specific international guidelines, namely from the World Health Organization and the European Commission. The national strategy objectives have been: (a) To increase the knowledge about the population’s food consumption, its determinants and consequences; (b) to modify the access to certain food items specially in schools, workplaces and public spaces; (c) To inform and empower individuals regarding shopping, preparation and storage of healthy foods, especially amongst those most vulnerable or with a lower income; (d) to identify and promote actions capable of encouraging a healthier diet through the integration of other societal sectors, namely agriculture, sports, environment, education, social security and local authorities; and (e) to better capacitate different professionals who, owing to their roles, may influence nutritional knowledge, attitudes and behaviors. Several actions are described, including the creation of legislation to address these objectives. It is worth noting that one of the biggest challenges to this public policy has been the interventions within the environments where people live. By knowingly being central to food choice determinants, these environmental modifications were also where the stakeholders felt the greatest tensions and difficulties, but also where there are the greatest gains to be made. Solutions to overcome these problems and other perceived difficulties have been proposed here and are considered to be some of the main lessons and achievements throughout this process.

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