Association between Food Preferences and Food Habits in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

Food preferences are among the most influential factors of food habits in the vulnerable period of adolescence; in addition, gender-dependent differences in food preferences are also observed. The aim of the present study was to analyze differences in food habits between individuals stratified based on their food preferences in a population-based sample of adolescents aged 15–20. The study was conducted within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study population in a group of 2419 secondary school students who were randomly chosen to participate in the study using a random quota sampling procedure. The food preferences were determined on the basis of a validated Food Preference Questionnaire (FPQ) (which enables assessing preference of vegetables, fruit, meat/fish, dairy, snacks, and starches), whereas food habits were determined on the basis of the Adolescents’ Food Habits Checklist (AFHC) (which enables assessing food purchase, preparation, and consumption habits). The analysis involved three homogenous clusters (‘low-preferring’, ‘hedonists’, and ‘high-preferring’), which were identified using the k-means algorithm. It was found that for a number of the assessed food purchase, preparation, and consumption habits, there were statistically significant differences between the ‘low-preferring’, ‘hedonists’, and ‘high-preferring’ clusters. Within food purchase habits, the food preference influenced frequency of buying pastries/cakes and frequency of eating takeaway meals for all the respondents, while for female respondents, it influenced also choice of desserts in restaurants, and for male respondents, it influenced choosing a low-fat lunch away from home (p < 0.05). Within food preparation habits, the food preference influenced the fat content in desserts at home, the frequency of eating at least one serving of vegetables/salad with an evening meal, the frequency of spreading butter/margarine on bread thinly, and the frequency of having cream on desserts for all the respondents; meanwhile, for female respondents, it also influenced the frequency of avoiding fried foods and the frequency of including chocolate/biscuits in their packed lunch (p < 0.05). Within food consumption habits, the food preference influenced the frequency of eating a dessert/pudding, eating at least one serving of fruit a day, eating at least one serving of vegetables/salad a day, avoiding sausages/burgers, trying to ensure they eat plenty of fruit and vegetables, and frequency of choosing fruit as a snack for all the respondents; meanwhile, for male respondents, it also influenced the frequency of eating sweet snacks and eating at least three servings of fruit most days (p < 0.05). Taking into account that some improper food habits may be typical for the specific clusters, there is an urgent need to analyze and address them for the purposes of public health and to bear in mind that some of those habits are gender-dependent.

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Food Preferences and Food Choice Determinants in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

Nutrients ◽

10.3390/nu13082491 ◽

2021 ◽

Vol 13 (8) ◽

pp. 2491

Author(s):

Dominika Głąbska ◽

Dominika Skolmowska ◽

Dominika Guzek

Keyword(s):

Secondary School ◽

Food Choice ◽

Food Preference ◽

Food Preferences ◽

Food Choices ◽

Population Based ◽

School Students ◽

High Preference ◽

Quota Sampling ◽

Food Choice Motives

Food preferences are within the most important determinants of food choices; however, little is known about their complex associations, and no studies were conducted in the period of the COVID-19 pandemic. The aim of the study was to analyze the association between food preferences and food choice determinants in adolescents aged 15–20 years within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study. The PLACE-19 Study included a random quota sampling conducted in the whole of Poland and covered a population-based sample of 2448 secondary school students. The food preferences were assessed using a validated Food Preference Questionnaire (FPQ), and the food choices were assessed using a validated Food Choice Questionnaire (FCQ). The statistical analysis comprised k-means clustering and linear regression adjusted for sex and age. Four homogenous clusters of respondents were defined based on the food choice motives—“healthy eaters” (health as the most important determinant of food choices), “hedonists” (convenience, sensory appeal, and price as the most important determinants), “indifferent consumers” (low significance for all determinants), and “demanding consumers” (high significance for all determinants). The preferences for all food categories differed when comparing between clusters presenting various food choice determinants (p < 0.001). The “healthy eaters” were characterized by the highest preference for vegetables; the “hedonists” preferred meat/fish, dairy, and snacks; the “demanding consumers” had a high preference for all food categories, while “indifferent consumers” had a low preference for all food categories. All preference scores were positively associated with mood, convenience, sensory appeal, natural content, and price (p < 0.05). The results confirmed the association between food preferences and food choice determinants in adolescents, as well as allowed adolescents to be clustered into segments to define various needs and motives among the identified segments. For public health purposes, it may be crucial to educate “hedonists,” with a high preference for meat/fish, dairy and snacks, accompanied by convenience, sensory appeal, and price as the most important determinants of their food choices.

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Differences in Adolescents’ Food Habits Checklist (AFHC) Scores before and during Pandemic in a Population-Based Sample: Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

Nutrients ◽

10.3390/nu13051663 ◽

2021 ◽

Vol 13 (5) ◽

pp. 1663

Author(s):

Dominika Skolmowska ◽

Dominika Głąbska ◽

Dominika Guzek

Keyword(s):

Food Habits ◽

Dietary Habits ◽

Population Based ◽

Lower Number ◽

Grocery Shopping ◽

Study Population ◽

Eating Out ◽

Quota Sampling ◽

Total P ◽

Consumption Habits

The COVID-19 pandemic is known to influence the dietary habits of adults, but results for adolescents in studies are ambiguous. The present work aimed to analyze the differences in the scores of the Adolescents’ Food Habits Checklist (AFHC) before and during the pandemic in the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study population. The PLACE-19 Study was conducted during the pandemic among a population of 2448 students recruited from secondary schools in all regions of Poland using a random quota sampling. The participants were required to complete an AFHC consisting of 23 items pertaining to food purchase, preparation, and consumption habits. Current habits (during the pandemic) and previous habits were assessed and scored separately. The total (p = 0.001), purchase (p < 0.001), and consumption scores (p = 0.014) indicated that the AFHC scores during the pandemic were higher than before. For questions on purchase habits, a lower number of respondents reported eating in a restaurant, eating takeaway meals, having lunch away from home, or buying pastries, cakes or crisps. For questions on preparation habits, an greater number of respondents reported that they usually avoided eating fried food and tried to keep their overall sugar intake down, but fewer respondents said they tried to have low-fat desserts. For questions on consumption habits, a lower number of respondents reported that they usually ate a dessert or pudding if one were available and a larger number said they made sure to eat at least one serving of vegetables or salad a day and at least three servings of fruit most days. Based on the obtained results, it may be stated that although there was an increase in the AFHC scores during the pandemic, a similar share of respondents showed improved or worsened food habits, and a similar share changed their food habits from healthy to unhealthy and from unhealthy to healthy. At the same time, a majority of changes were associated with purchase habits, which were probably forced by lockdowns and the resultant restrictions in eating out or grocery shopping.

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Population-Based Study of the Influence of the COVID-19 Pandemic on Hand Hygiene Behaviors—Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

Sustainability ◽

10.3390/su12124930 ◽

2020 ◽

Vol 12 (12) ◽

pp. 4930 ◽

Cited By ~ 7

Author(s):

Dominika Głąbska ◽

Dominika Skolmowska ◽

Dominika Guzek

Keyword(s):

Secondary School ◽

Hand Hygiene ◽

National Sample ◽

Population Based ◽

Sampling Procedure ◽

World Health ◽

Personal Hygiene ◽

School Students ◽

Current Period ◽

Health Organization

Due to the COVID-19 pandemic, the World Health Organization and other major authorities recommend frequent hand washing and applying proper hand hygiene procedures as one of the cheapest, easiest, and most important ways to prevent the spread of a virus. For adolescents it is especially important as it should become for them a lifelong habit. The aim of the study was to assess the hand hygiene behaviors during the COVID-19 pandemic in a national Polish sample of secondary school adolescents and to verify the influence of the COVID-19 pandemic on those behaviors. The study was conducted in April 2020 in a national sample of 2323 secondary school students recruited based on secondary school sampling procedure (random quota sampling with quotas for voivodeships). The hand hygiene behaviors that were assessed included: frequency of washing hands, reasons for not washing hands, circumstances of washing hands, and procedure of handwashing. Participants were asked each question twice—for the current period of the COVID-19 pandemic and for the period before the COVID-19 issue. The declared frequency of washing hands during the COVID-19 pandemic was significantly higher than before (p < 0.0001), as the majority of respondents declared doing it 6–15 times a day (58.4%) while before the pandemic, it was 3–10 times a day (68.1%). The share of respondents declaring washing their hands always while it would be needed was significantly higher for the period during the COVID-19 pandemic (54.8%) than it was for the period before (35.6%; p < 0.0001), and there was a lower share of respondents declaring various reasons for not washing hands. For the majority of circumstances of washing hands, including those associated with meals, personal hygiene, leaving home, socializing, health, and household chores, the share of respondents declaring always washing their hands was significantly higher for the period during the COVID-19 pandemic than for the period before (p < 0.0001). For the majority of steps of handwashing procedure, the share of respondents declaring including them always was significantly higher for the period during the COVID-19 pandemic than for the period before (p < 0.0001), but a higher share declared not wearing a watch and bracelet (p = 0.0006), and rings (p = 0.0129). It was concluded that during the COVID-19 pandemic all the assessed hand hygiene behaviors of Polish adolescents were improved, compared with those before, but hand hygiene education is still necessary.

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A Retrospective Study on Changes in Food Preferences of Japanese High School Students from Childhood to the Present Day

Journal of Food Research ◽

10.5539/jfr.v6n4p150 ◽

2017 ◽

Vol 6 (4) ◽

pp. 150

Author(s):

Tomoko Osera ◽

Mitsuyo Awai ◽

Setsuko Tsutie ◽

Misako Kobayashi ◽

Nobutaka Kurihara

Keyword(s):

High School ◽

High School Students ◽

Retrospective Study ◽

Food Habits ◽

Food Item ◽

Food Preferences ◽

School Students ◽

Gender And Age ◽

Group A ◽

Good Food

Background: To conduct a retrospective study for investigating changes in food preferences of high school students from childhood to the present day.Methods: The study included 1,300 students aged 16–18 years who responded to a questionnaire regarding food items that they disliked at present and in their childhood; they selected a list of 55 foods and responded to 35 questions regarding their food habits. The distribution was categorized into four patterns of food preferences based on whether a particular student had disliked a particular food item during childhood (+) and during high school at present (+). Food preference at present was examined for all other items using logistic regression analysis after adjusting for gender and age. Results: In total, 66.9% of the subjects reported (+) to (+), 12.5% reported (+) to (−), 6.5% reported (−) to (+), and 14.1% reported (−) to (−). Even in the (+) to (+) group, a significant decrease was observed in the number of disliked foods from childhood (5.5 ± 5.4) to the present day (4.2 ± 4.1) (P < 0.001, ANOVA). No dislike for any food item at present was related to no dislike for any food item during childhood [odds ratio (OR), 12.57; 95% confidence interval (CI), 8.3–19.1]] and talking positively about food (OR, 1.28; 95% CI, 1.11–1.49) but inversely related to the limited use of smartphone while eating (OR, 0.86; 95% CI, 0.75–0.98). Conclusion: Decreasing the dislike for foods at present as well as no dislike for any food item during childhood may be crucial for developing future good food habits in high school students. In addition, to improve current food preferences, students may need to eat together.

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Associations between Food Preferences, Food Approach, and Food Avoidance in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study Population

Nutrients ◽

10.3390/nu13072427 ◽

2021 ◽

Vol 13 (7) ◽

pp. 2427

Author(s):

Dominika Guzek ◽

Dominika Skolmowska ◽

Dominika Głąbska

Keyword(s):

Food Preferences ◽

Population Based ◽

School Students ◽

Approach And Avoidance ◽

Food Avoidance ◽

High Preference ◽

Study Population ◽

Quota Sampling ◽

The Relationship ◽

Food Fussiness

Food preferences are among the strongest predictors of the food choices of adolescents. These are associated with appetitive traits (food approach and avoidance) to some extent. However, no research has been conducted so far analyzing the association between food preferences and appetitive traits of adolescents. The aim of this study was to evaluate the associations between food preferences and appetitive traits in adolescents (aged 15–20 years) within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study population. The PLACE-19 Study was carried out in a population-based sample of 2448 secondary school students sampled across the country (random quota sampling). Food preferences (including the preference for vegetables, fruit, meat/fish, dairy, snacks, and starches) of the adolescents were assessed using the validated Food Preference Questionnaire (FPQ) while their appetitive traits (hunger, food responsiveness, emotional overeating, enjoyment of food, satiety responsiveness, emotional undereating, food fussiness, slowness in eating) were assessed using the validated Adult Eating Behavior Questionnaire (AEBQ). The k-means clustering was performed to identify the homogenous clusters of respondents based on their preferences, and linear regression was performed to determine the relationship between food preferences and appetitive traits with a model adjusted for sex and age. Based on their preferences, three homogenous clusters of respondents were defined: low-preferring respondents (low preference for all food categories), respondents preferring snacking foods (low preference for all food categories, except for fruit and snacks), and high-preferring respondents (high preference for all food categories). The low-preferring respondents showed the lowest values for all appetitive traits (p = 0.0008), as well as the lowest total score (p = 0.0001), except for food fussiness, for which they showed the highest value (p = 0.0008). All preference scores were positively associated with traits such as hunger, food responsiveness, enjoyment of food, and emotional under-eating, while negatively associated with food fussiness (all p < 0.05). The largest amount of variance was observed for preference for dairy (14.6%; R2 = 0.146, p = 0.008) and snacks with respect to enjoyment of food (16.2%; R2 = 0.162, p = 0.008), for vegetable with respect to food fussiness (22%; R2 = 0.220, p = 0.008), and for meat/fish with respect to enjoyment of food (19.9%; R2 = 0.199, p = 0.008) and food fussiness combined (19.1%; R2 = 0.191, p = 0.008). These results support the association of food preferences with both food approach traits and food avoidance traits.

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Consistency of Food Preferences in Australian Children from 2 to 5 Years of Age

10.20944/preprints201806.0314.v1 ◽

2018 ◽

Author(s):

Rebecca Byrne ◽

Chelsea Mauch ◽

Lucy Bell ◽

Lynne Daniels

Keyword(s):

Food Habits ◽

Food Preference ◽

Food Preferences ◽

Early Years ◽

Preference Change ◽

Healthy Foods ◽

Point Scale ◽

Time Points ◽

Frequent Exposure ◽

Over Time

While it is generally accepted that food habits established during infancy will track into later childhood, longitudinal analysis of children’s food preferences is rare. This paper examines whether maternal-reported child food preferences at five years of age are the same as that reported at two years; and identifies any patterns of change from two- to five- years. Mothers in the Australian NOURISH trial reported child food preferences at two and five years of age. A four point scale was utilised - ‘like’, ‘neither like or dislike’, ‘dislike’, ‘never tried’. The proportion of children having the same preference at the two time points was calculated (95%CI) for 48 foods (cereals, 4; vegetables, 20; fruit, 14; meat/alternatives, 6; dairy, 4). For foods where ≤50% children had consistent preferences, the pattern of food preference change was determined. For 40/48 foods, more than half of the children were reported to have the same preference at two years of age, and three years later, at age five. Foods for which ≤50% children had the same preference at both ages were high-sugar breakfast cereals, zucchini, mushrooms, eggplant, spinach, lettuce, cabbage and celery. Findings reinforce the importance of promoting a consistent message regarding early and frequent exposure to a variety of healthy foods, particularly during the first 2 years of life, as the preferences established in these early years are likely to be maintained over time.

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CONSUMO DE ALIMENTOS PROCESSADOS E ULTRAPROCESSADOS POR ESCOLARES DE ARROIO DO TIGRE, RS

Revista Interdisciplinar de Estudos em Saúde ◽

10.33362/ries.v7i1.1300 ◽

2018 ◽

Vol 7 (1) ◽

pp. 157-164

Author(s):

Rubiane Inara Wagner ◽

Patrícia Molz ◽

Camila Schreiner Pereira

Keyword(s):

Public School ◽

Nutritional Status ◽

Private School ◽

Food Habits ◽

Cross Sectional Study ◽

School Students ◽

Cross Sectional ◽

Public And Private ◽

The Public ◽

Cereal Bars

O objetivo deste estudo foi comparar a frequência do consumo de alimentos processados e ultraprocessados e verificar a associação entre estado nutricional por adolescentes do ensino público e privado do município de Arroio do Tigre, RS. Trata-se de um estudo transversal realizado com adolescentes, com idade entre 10 e 15 anos, de uma escola pública e uma privada de Arroio do Tigre, RS. O estado nutricional foi avaliado pelo índice de massa corporal. Aplicou-se um questionário de frequência alimentar contendo alimentos processados e ultraprocessados. A amostra foi composta por 64 adolescentes com idade média de 12,03±1,15 anos, sendo 53,1% da escola pública. A maioria dos adolescentes encontravam-se eutróficos (p=0,343), e quando comparado com o consumo de alimentos processados e ultraprocessados, a maioria dos escolares eutróficos relataram maior frequência no consumo de balas e chicletes (50,0%) e barra de cereais (51,0%), de 1 a 3 vezes por semana (p=0,004; p=0,029, respectivamente). Houve também uma maior frequência de consumo de alimentos processados e ultraprocessados como pizza (73,5%; p0,001), refrigerante (58,8%; p=0,036) e biscoito recheado (58,8%; p=0,008) entre 1 a 3 vezes por semana na escola pública em comparação a escola privada. O consumo de suco de pacote (p=0,013) foi relatado não ser consumido pela maioria dos alunos da escola particular em comparação a escola pública. Os dados encontrados evidenciam um consumo expressivo de alimentos processados e ultraprocessados pelos adolescentes de ambas as escolas, destacando alimentos com alto teor de açúcar e sódio.Palavras-chave: Hábitos alimentares. Adolescentes. Alimentos industrializados. ABSTRACT: The objective of this study was to compare the frequency of consumption of processed and ultraprocessed foods and to verify the association between nutritional status by adolescents from public and private schools in the municipality of Arroio do Tigre, RS. This was a cross-sectional study conducted with adolescents, aged 10 to 15 years, from a public school and a private school in Arroio do Tigre, RS. Nutritional status was assessed by body mass index. A food frequency questionnaire containing processed and ultraprocessed foods was applied. The sample consisted of 64 adolescents with a mean age of 12.03±1.15 years, 53.1% of the public school. Most of the adolescents were eutrophic (p=0.343), and when compared to the consumption of processed and ultraprocessed foods, most eutrophic schoolchildren reported a higher frequency of bullets and chewing gum (50.0%) and cereal bars (51.0%), 1 to 3 times per week (p=0.004, p=0.029, respectively). There was also a higher frequency of consumption of processed and ultraprocessed foods such as pizza (73.5%, p0.001), refrigerant (58.8%, p=0.036) and stuffed biscuit (58.8%, p=0.008) between 1 to 3 times a week in public school compared to private school. Consumption of packet juice (p=0.013) was reported not to be consumed by the majority of private school students compared to public school. Conclusion: The data found evidenced an expressive consumption of processed and ultraprocessed foods by the adolescents of both schools, highlighting foods with high sugar and sodium content.Keywords: Food Habits. Adolescents. Industrialized Foods.

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