scholarly journals Food, Eating, and the Gastrointestinal Tract

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 986 ◽  
Author(s):  
Dan M Livovsky ◽  
Teorora Pribic ◽  
Fernando Azpiroz
Keyword(s):  
Healthy Eating ◽  
Digestive System ◽  
Potential Role ◽  
Eating Habits ◽  
Well Being ◽  
Current Data ◽  
Food Ingestion ◽  
Conditioning Factors ◽  
Healthy Eating Habits ◽  
Hedonic Dimension

Food ingestion induces a metered response of the digestive system. Initially, the upper digestive system reacts to process and extract meal substrates. Later, meal residues not absorbed in the small bowel, pass into the colon and activate the metabolism of resident microbiota. Food consumption also induces sensations that arise before ingestion (e.g., anticipatory reward), during ingestion (e.g., gustation), and most importantly, after the meal (i.e., the postprandial experience). The postprandial experience involves homeostatic sensations (satiety, fullness) with a hedonic dimension (digestive well-being, mood). The factors that determine the postprandial experience are poorly understood, despite their potential role in personalized diets and healthy eating habits. Current data suggest that the characteristics of the meal (amount, palatability, composition), the activity of the digestive system (suited processing), and the receptivity of the eater (influenced by multiple conditioning factors) may be important in this context.

Evaluation of Nutritional Awareness and Dietary Practices Among Teenage Female Students

2020 ◽  
pp. 16-19
Author(s):  
OJS Admin
Keyword(s):  
Physical Health ◽  
Healthy Eating ◽  
Eating Habits ◽  
Well Being ◽  
Female Students ◽  
Social Health ◽  
Dietary Practices ◽  
Adequate Nutrition ◽  
Healthy Eating Habits ◽  
Health And Well Being

Identification of teen dietary practices is the first step towards promotion of healthy eating habits. Teen's health and well being is directly related to healthy and nutritious eating. Adequate nutrition is not only vitalfor protecting physical health but overall emotional and social health as well.

scholarly journals Guidance on Healthy Eating Habits from the Medical Student’s Perspective

2019 ◽  
Vol 43 (1) ◽  
pp. 126-135
Author(s):  
Talita Cardoso Rossi ◽  
Vânia Hercilia Talarico Bruno ◽  
Fernanda Martin Catarucci ◽  
Ivan da Silva Beteto ◽  
Pedro Henrique Leonetti Habimorad ◽  
...  
Keyword(s):  
Medical Students ◽  
Healthy Eating ◽  
Eating Habits ◽  
Treatment Success ◽  
Premature Death ◽  
Well Being ◽  
Good Health ◽  
Structured Interviews ◽  
Undergraduate Medical Students ◽  
Healthy Eating Habits

ABSTRACT Although nutrition is one of the most significant aspects of good health and well-being, preventing many diseases and reducing premature death and disability, most medical curricula still do not cover this topic in depth, devoting only a few hours to it. This leaves an important gap in the training of medical professionals, in a context of an increase in chronic diseases, where healthy eating is essential, not only for prevention but also to guarantee treatment success. The present study interviewed medical students from the first to the sixth years of graduation, in order to understand what they consider to be a healthy diet and whether they consider themselves capable of guiding their future patients in the adoption and practice healthy eating habits. This is a qualitative study in which semi-structured interviews were conducted with 28 undergraduate medical students of a public university in the state of São Paulo. The data were analyzed using the technique of Content Analysis, with a thematic representational approach. Two major themes emerged, showing possible gaps in the students’ knowledge about nutrition and the difficulty they have in helping their patients switch to healthier eating habits, given that they themselves have difficulty doing the same. There is a need for medical schools to promote students’ health, both physical and mental, in response to the high demands of the courses. This may include health promotion activities aimed at the students themselves, encouraging them to adopt healthier lifestyles, especially healthier eating habits, so that they can share their own experiences with future patients. This may benefit their professional practice, giving them greater confidence when giving nutrition guidance to their patients, as they will have already experienced and applied the principles in their own lives. Patient-centered care can be a way to address this system and help patients effectively switch to healthier habits, thereby reducing suffering and improving quality of life. Empowerment through activities that receive and support the student and the patient is an essential tool for behavioral change.

scholarly journals The Influence of the Trainer’s Social Behaviors on the Resilience, Anxiety, Stress, Depression and Eating Habits of Athletes

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2405
Author(s):  
Rubén Trigueros ◽  
Isabel Mercader ◽  
Jerónimo J. González-Bernal ◽  
José M. Aguilar-Parra ◽  
Josefa González-Santos ◽  
...  
Keyword(s):  
Mental Health ◽  
Healthy Eating ◽  
Structural Equation ◽  
Eating Habits ◽  
Well Being ◽  
Equation Model ◽  
Coping Capacity ◽  
Unhealthy Eating ◽  
Healthy Eating Habits ◽  
Prosocial Behaviours

During their sporting lives, athletes must face multiple difficulties that can have consequences for their mental health and changes in their eating patterns. Therefore, the present study aims to analyze how social skills of the trainer influence the coping capacity, psychological well-being, and eating habits of the athlete, elements that are key to achieving success during competition. This study involved 1547 athletes and 127 trainer. In order to achieve the objective, the mean, standard deviation, bivariate correlations, reliability analysis and a structural equation model were analysed. The results showed that prosocial behaviours were positively related to resilience, while antisocial behaviours were negatively related. Resilience was negatively related to anxiety, stress and depression. Finally, anxiety, stress and depression were negatively related to healthy eating and positively related to unhealthy eating. These results highlight the importance of creating a positive social climate to develop coping strategies that promote mental health and healthy eating habits of athletes.

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.

Ready, steady, cook!

2022 ◽  
Vol 23 (6) ◽  
pp. 26-27
Author(s):  
Sarah Scotland
Keyword(s):  
Healthy Eating ◽  
Eating Habits ◽  
Early Years ◽  
Early Age ◽  
Healthy Eating Habits ◽  
Insight Into

Healthy eating is one of the most important habits to encourage from an early age. In this article nutritionist Sarah Scotland gives us insight into a case study promoting healthy eating habits in the early years.

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