scholarly journals CHANGING FOOD HABIT - A RE-EVALUATION

2021 ◽  
Vol 9 (5) ◽  
pp. 1011-1017
Author(s):  
Niranjana Gopal K ◽  
Athri S.S ◽  
Jishnu R
Keyword(s):  
Eating Habits ◽  
Modern Society ◽  
Food Habit ◽  
Good Health ◽  
Cooking Methods ◽  
Canned Foods ◽  
Kerala State ◽  
Energy Provider ◽  
Supporting Pillar ◽  
Length Of Life

The supporting pillar of our body includes food, sleep & Bramacharya (Stay in conduct). A proper, optimum and skilful use of these triad maintains the integrity, physical, immunological strength, complexion, growth, nourish- ment, till full length of life. Among them food acts as the foundation or rather energy provider for the other two components. Most health problems develop due to the wrong eating habits and cooking methods. When we look back, to 1970’s Kerala state had already achieved the criteria similar to the health status which was to be achieved in 2000 as per the WHO criteria. But unfortunately, the condition got altered and the state got into the list of top ten among the lifestyle disorders. Foods are altered, treated, processed, coloured, sulphurated, embalmed, adulterated, preserved, pickled, cooked sterilised and pasteurized leading to deprivation of nutritional values, which is the curse of this age. The modern society got merged into the regimens of tea, coffee, cold- drinks, instant food, bottled and canned foods, alcohol consumption, smoking, drug addiction and so on. The commercial advertisement seems to bind a ready sale to the credulous miss informed public about the nutrition supplements. There is a high demand among the public for imported vegetables, fruits etc which actually do not suit the climate of India. This article will throw the light in the necessity of rethinking the suitability according to seasons, places, climates, occupation, way of life etc, which is the matter of the hour. This in turn will ponder over the problem in a verycritical manner and analyse various merits and demerits to rearrange them for the upliftment of good health and living. Keywords: food, Nidra (Sleep)

scholarly journals Effect of SARS-CoV-2 (COVID-19) Pandemic and Lockdown on Body Weight, Maladaptive Eating Habits, Anxiety, and Depression in a Bariatric Surgery Waiting List Cohort

2021 ◽  
Author(s):  
Umberto Albert ◽  
Pasquale Losurdo ◽  
Alessia Leschiutta ◽  
Serena Macchi ◽  
Natasa Samardzic ◽  
...  
Keyword(s):  
Bariatric Surgery ◽  
Eating Behaviors ◽  
Eating Habits ◽  
Depression Scale ◽  
Food Habit ◽  
World Health ◽  
Anxiety And Depression ◽  
Considerable Proportion ◽  
Obesity Class ◽  
Maladaptive Eating

Abstract Purpose On January 30, 2020, the World Health Organization declared COVID-19 as a “public health emergency of international concern.” The primary aim of the study was to evaluate weight and food habit changes during COVID-19 outbreak. The secondary endpoint was to explore the psychological factors, arising during the pandemic, influencing weight and dietary variations. Materials and Methods A survey composed of four different items was conducted by telephone interview: (1) anthropometric data and type of procedure, (2) Hospital Anxiety and Depression Scale (HADS), (3) maladaptive eating behaviors, and (4) personal feelings moved by the COVID-19 spread and lockdown. Results Fifty-six patients were enrolled. No significant changes in weight, BMI, and maladaptive eating habits were observed. A significant reduction in the anxiety index score was observed. In 17.8% of cases, a change in obesity class was reported, and among these patients, a substantial modification in bariatric procedures was planned (60%). Conclusion This study showed no effect on weight and BMI nor on rates of maladaptive eating habits associated with quarantine/social isolation among severely obese individuals waiting for the bariatric surgery. At the end of lockdown, a considerable proportion of patients modified their initial obesity class, and in selected cases, it could represent a criteria for rearrangement of the planned bariatric procedure. In obese patients, the lockdown and social distancing generated a reduction of fear of confronting and being negatively judged by others. This psychological aspect was assessed with the reduction of the HADS score.

How to preserve healthy aging through nutritional strategies: The new approach of the Food Social Network (Food NET) project

2021 ◽  
pp. 1-11
Author(s):  
Rachele De Giuseppe ◽  
Matteo Colleoni ◽  
Marco Cremaschi ◽  
Luca Daconto ◽  
Ilaria Di Napoli ◽  
...  
Keyword(s):  
Social Network ◽  
Healthy Aging ◽  
Food Policy ◽  
Eating Habits ◽  
National Health System ◽  
Good Health ◽  
Active Role ◽  
Target Population ◽  
Eating Behaviours ◽  
Modifiable Factors

BACKGROUND: Aging is a process that does not refer only to the accumulation of damage in a human being over time but rather to individual changes determined by genetic, lifestyle, social and environmental factors. Aging is one of the greatest known risk factors for most human diseases. An older person in good health has a good level of independence, weighs less on the national health system and plays a productive and active role in his/her community; thus, the concept of “healthy aging”, reflecting older adult-environment fit should be promoted. The interactions between lifestyle, including nutrition, and health play a fundamental role in the aging process; eating habits and eating behaviours are recognized as important modifiable factors potentially leading to a healthy “phenotype”. OBJECTIVE AND METHODS: A multidisciplinary consortium with three Italian universities (the University of Milano-Bicocca, University of Pavia and University of Calabria) and Italian Small-Medium Enterprises proposed the Food Social Network (Food NET) project. Food NET overall outcome is to achieve target-specific guidelines and exact technologies for accessible functional foods, aimed at improving the quality of life and nutritional status of citizens (aged>65) of the Metropolitan City of Milan (Italy). CONCLUSIONS: This project is part of the “Smart Living” and food-related strategies aimed at responding to the needs of this target population, developing new food products, appropriate to meet the specific requirements and ensuring and promoting sustainable diets for healthy aging by effective food policy approaches.

scholarly journals Development of culinary recipes in an intervention program with Brazilian university students

2018 ◽  
Vol 31 (4) ◽  
pp. 397-411
Author(s):  
Halana Ataíde Köche RITA ◽  
Greyce Luci BERNARDO ◽  
Manuela Mika JOMORI ◽  
Ana Carolina FERNANDES ◽  
Rossana Pacheco da Costa PROENÇA
Keyword(s):  
University Students ◽  
Intervention Program ◽  
Eating Habits ◽  
The United States ◽  
Food Culture ◽  
Cooking Methods ◽  
Acceptance Test ◽  
Cooking Skills ◽  
Healthy Eating Habits ◽  
Sensorial Attributes

ABSTRACT Objective Develop and test recipes for a cooking skills intervention program aimed at students of a Brazilian university. Methods Culinary recipes were selected for the Nutrition and Culinary in the Kitchen program, which offers cooking classes for participants to practice and develop their cooking skills. The Nutrition and Culinary in the Kitchen program is based on the Cooking with a Chef program of the United States of America. A literature search was conducted to establish criteria for the selection and development of recipes. A decision tree was constructed to determine if Cooking With a Chef recipes were appropriate for the Nutrition and Culinary in the Kitchen program. Recipes were evaluated in the laboratory by untrained university students using an acceptance test that comprised the analysis of sensorial attributes and healthiness criteria. Results Of the 32 developed recipes, nine were based on the Cooking With a Chef program. Recipes were adapted to increase the use of fresh fruits, whole grains, and vegetables; eliminate ultra-processed foods; and take into account local food habits and seasonality of ingredients. In the first test, 53.3% (n=16) of the dishes received an acceptance score of less than 70.0% mainly because of unsatisfactory taste. Culinary recipes considered inadequate were redesigned in terms of ingredients and/or cooking methods and were retested until achieving a score of 100.0%. Conclusion Culinary recipes adapted to the Brazilian food culture and the target audience with the use of healthy ingredients and cooking techniques were considered appropriate for the Nutrition and Culinary in the Kitchen cooking skills intervention program and might increase participants’ adherence to healthy eating habits.

READINESS FOR DEATH: SYBIL SPEAKS

Think ◽  
2019 ◽  
Vol 18 (51) ◽  
pp. 123-136
Author(s):  
John Shand
Keyword(s):  
Good Health ◽  
Poor Health ◽  
Medical Treatments ◽  
Medical Interventions ◽  
Poor State ◽  
End Point ◽  
Catch Up ◽  
Length Of Life

While life has been increasing in length an increasing proportion of that life is in a state of poor health and decrepitude. Indeed, an increasing proportion of life is in that poor state because of its increased length. Medicine always fails to catch up, and increasingly so in providing a life of good health overall set by the end point of inevitable death. This requires a change in attitude from the zealous concentration on medical interventions whose chief aim is to increase the length of life, and a move to being able to consider more readily refusing some medical treatments, along with a more resigned attitude to our death, which must come anyway.

scholarly journals Eating Habits Associated with Nutrition-Related Knowledge among University Students Enrolled in Academic Programs Related to Nutrition and Culinary Arts in Puerto Rico

Nutrients ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1408 ◽  
Author(s):  
Christian Rivera Medina ◽  
Mercedes Briones Urbano ◽  
Aixa de Jesús Espinosa ◽  
Ángel Toledo López
Keyword(s):  
Puerto Rico ◽  
Nutritional Status ◽  
University Students ◽  
Eating Habits ◽  
Academic Program ◽  
Academic Programs ◽  
Cooking Methods ◽  
Culinary Arts ◽  
Convenience Sample ◽  
Methods And Techniques

University students frequently develop unhealthy eating habits. However, it is unknown if students enrolled in academic programs related to nutrition and culinary arts have healthier eating habits. We evaluated the relationship of eating habits and nutritional status of students in academic programs with knowledge on nutrition, as well as cooking methods and techniques. A descriptive cross-sectional study was conducted in spring of 2019, while we completed a survey measuring eating habits and knowledge on nutrition, as well as cooking methods and techniques. Anthropometric measurements were collected for nutritional status estimation. The non-probabilistic convenience sample comprised 93 students pursuing degrees at Universidad Ana G. Mendez, Puerto Rico. Inadequate body mass index (BMI) was observed in 59% of the students. Eating habits, knowledge on nutrition, and knowledge on cooking methods and techniques were inadequate in 86%, 68%, and 41% of the population, respectively. Eating habits were associated with knowledge on nutrition and academic program, but not with knowledge on cooking methods and techniques. Most students reported having inadequate eating habits and BMI. Nutrition and dietetics students had the best knowledge on nutrition compared to culinary management students, a majority of whom had inadequate knowledge. We can conclude that there are other factors inherent to students’ life that may have a stronger influence on eating habits.

Effects of Food Habits on Menstrual Cycle among Adolescent Girls

2019 ◽  
Vol 1 (1) ◽  
pp. 53-61
Author(s):  
Kapil Amgain ◽  
Sujana Neupane
Keyword(s):  
Nursing Students ◽  
Fast Food ◽  
Food Habits ◽  
Dietary Habits ◽  
Assessment Tool ◽  
Eating Habits ◽  
Food Habit ◽  
Vegetarian Diet ◽  
Dietary Habit ◽  
Cross Sectional

Background: Menstruation, a normal physiological process in a woman’s body is affected by dietary habit and it can arise different menstrual disorders. The aim of this study is to find out the menstrual health status of young females and their association with their food habits. Methods: A cross-sectional study was conducted among the nursing students of Maharajgunj Nursing Campus from March 2019 to September 2019.. Pretested and the semistructured questionnaire were used to collect the data regarding menstrual history, dietary habits, fast food intake, and food skipping behavior. HEAT (Healthy Eating Assessment Tool) Score was used to assess the food habit and the Visual Analogue Scale (VAS) was used to assess the intensity of dysmenorrhea. Result: Data was collected among 140 students. The mean age was 24.56±2.65 years. The study showed that 87.9% had problems, and 80.7% have dysmenorrhea. The occurrence of the menstrual problems was more in the participants who were having a non-vegetarian diet than in a vegetarian diet which was statistically significant (p<0.001). Similarly, 68.6% of the participants eat fast food and 91.6 % of them have menstrual problems. Meal skipping habit was found to significantly associated with the menstrual problems (P=0.03). Similarly, 105 (75%) of the participants had good food eating habits, and 32 (22.9%) of the participants had poor eating habits. The poor eating habit was significantly associated with menstrual problems. The intensity of dysmenorrhea was more in the participant having a nonvegetarian diet. Further, the pain was more severe among the participants who consume tea and coffee more frequently.   Conclusion: The menstrual problems were the alarming problems in the adolescent college going girls of Kathmandu Valley. Excessive intake of junk/fast food, alcohol, and tea/coffee had a significant association with menstrual problems.

scholarly journals Spirometra(Pseudophyllidea, Diphyllobothriidae) Severely Infecting Wild-Caught Snakes from Food Markets in Guangzhou and Shenzhen, Guangdong, China: Implications for Public Health

2014 ◽  
Vol 2014 ◽  
pp. 1-5 ◽  
Author(s):  
Fumin Wang ◽  
Weiye Li ◽  
Liushuai Hua ◽  
Shiping Gong ◽  
Jiajie Xiao ◽  
...  
Keyword(s):  
Public Health ◽  
Subcutaneous Tissue ◽  
Food Habit ◽  
Cooking Methods ◽  
Muscular Tissue ◽  
Intermediate Hosts ◽  
Food Markets ◽  
Public Health Agencies ◽  
Important Intermediate ◽  
Human Sparganosis

Sparganosis is a zoonotic disease caused by the spargana ofSpirometra, and snake is one of the important intermediate hosts of spargana. In some areas of China, snake is regarded as popular delicious food, and such a food habit potentially increases the prevalence of human sparganosis. To understand the prevalence ofSpirometrain snakes in food markets, we conducted a study in two representative cities (Guangzhou and Shenzhen), during January–August 2013. A total of 456 snakes of 13 species were examined and 251 individuals of 10 species were infected bySpirometra, accounting for 55.0% of the total samples. The worm burden per infected snake ranged from 1 to 213, and the prevalence in the 13 species was 0∼96.2%. More than half (58.1%) of the spargana were located in muscular tissue, 25.6% in subcutaneous tissue, and 16.3% in coelomic cavity. The results indicated thatSpirometraseverely infected snakes in food markets in Guangzhou and Shenzhen, implying that eating snakes has great health risk and improper cooking methods may increase the risk ofSpirometrainfection in humans in China. Additional steps should be considered by the governments and public health agencies to prevent the risk of snake-associatedSpirometrainfections in humans.

scholarly journals Compare of Food Habit and Nutritional Status of Rural Male and Female

2021 ◽  
Vol 8 (10) ◽  
pp. 556-572
Author(s):  
Redwan Rahman ◽  
Mahfuza Khanom Sheema
Keyword(s):  
Nutritional Status ◽  
Eating Habits ◽  
Food Habit ◽  
Lower Class ◽  
The Other ◽  
Male And Female ◽  
Other Hand ◽  
The People ◽  
Different Sources ◽  
North Western

ABSTRACT There is a big difference between male and female in the rural environment of Bangladesh and the aim of this eating habits and nutritional status. The study was conducted through 384 respondents from 9 villages in Ishwardi, Pabna; a north-western district of Bangladesh. The research has done on the food habits of the middle and lower class people of the villages. And some informations are collected from the different sources. In the research 73.44% of male earn more than 24 thousand BDT per month when only 43.32% female are earning more than 24 thousand BDT. Most of the female are housewives and male are service holder. 44.79% male  are service holder on the other hand 4.69% female are service holder. Rice is the main food for Bangladesh. So, most of the people have rice on daily three times. 37.80% of female and 66.98% of male are having rice. Ruti is the second priority food, female take this food 0.56% and male take 7.55% for 2 days. 63.33% female take egg, on the other hand 58.07% male take egg per week.  3.2% female her meal last of all and 1.5% female take it first of all. On the other hand 6.25% male take their meal first of all and 3.39% male take their meal last of all. Most of the female are normal having BMI 89.06% on the other hand male are overweight 78.18%. In the light of the study the eating habits of male and female in Bangladesh have improved but it has not yet affected everyone.          

scholarly journals Food habit of the adolescents in relation with socio-demographic variables in a selected high school in Khulna City

Mediscope ◽  
2020 ◽  
Vol 7 (1) ◽  
pp. 38-43
Author(s):  
Silvia Paroi ◽  
ABM Ariful Islam ◽  
Md Abul Hasanat ◽  
Fatema Tuj Zohora
Keyword(s):  
High School ◽  
Food Choice ◽  
Fast Food ◽  
Eating Habits ◽  
Peer Pressure ◽  
Food Habit ◽  
Demographic Variables ◽  
Positive Relation ◽  
Dairy Food ◽  
Unhealthy Behavior

Background: The actions, reactions, and thoughts of an individual are influenced by other people or groups. Factors influencing food choice are not only based upon individual preferences, but are constrained by circumstances that are social (such as peer pressure), cultural and economic. Objectives:To find out the relation of adolescent’s food habit with their socio-demographical condition. Methods: This was a cross-sectional type of descriptive study which was carried out among the students of Rev. Paul’s high school, Gallamari, Khulna city with a view to assess the relation of adolescent’s food habit with their socio-demographical condition. The sample size was 217 which were selected by systematic sampling method from adolescent (10 year-16 year) students of that school. Data was collected according to a partially structured questionnaire by face to face interview administered by interviewer. The frequency distributions of the entire variables were checked by using SPSS 16.0 windows program. Chi-square test was applied to find out the association between food habits of adolescents with the socio-demographic variables. Results: In this study it was found that only 21.7% of respondents have snacking (fast food/dairy food) behaviour at least three times per week. Among 217 of the respondents, 116 (53.5%) were girls and 107 (49.3%) were in between 13yr-14yr of age. There was no statistically significant positive relation in gender and age of respondents with eating habits. Among the respondents, 60 (27.6%) fell into upper income group, out of them 25 (41.7%) respondents likes to eat fast food/dairy food. Again 32(39.5%) out of total 81 (37.3%) respondents whose mothers worked outside of home liked to eat fast food/dairy food. The test revealed that there was statistically significant positive relation between economic condition and mother’s occupation of respondents with their eating habits. It was found that 120 (55.3%) had peer influence on their food choice. The study result statistically suggested that the more an adolescent is influenced by peers and friends, the more unhealthy will be the adolescent’s eating habits. In summary, it would appear that peer emerged as the single best predictor of eating habits among adolescents. Conclusion: The findings of the result might be helpful for developing awareness among adolescents as well as parents and teachers regarding unhealthy behavior of adolescents to reduce the risk of unusual health outcome as well as to know about the associated factors which are related to unhealthy behavior, thus helpful to cut-off the factors from daily life style and become healthy citizen. Mediscope Vol. 7, No. 1: Jan 2020, Page 38-43

scholarly journals Investigation on Dietary Behavior Changes in 658 Pregnant Women Before and During Pregnancy in China

2020 ◽  
Author(s):  
QingWen Wang ◽  
XiaoQI Cao ◽  
Miao Tian ◽  
ZhiHong Li ◽  
CaiXia Guo ◽  
...  
Keyword(s):  
Pregnant Women ◽  
Dietary Habits ◽  
Eating Habits ◽  
Food Choices ◽  
Cooking Methods ◽  
Behavior Changes ◽  
Related Factors ◽  
Salty Taste ◽  
Before And After ◽  
At Home

Abstract Background The extra dietary care women receive after pregnancy, coupled with the effect of their own physiological response during pregnancy, can cause some changes in their dietary habits compared with those before pregnancy. Current studies have mostly focused on detailed foods and specific dietary patterns; less attention has been given to changes in food flavor, cooking methods, and meal frequency before and after pregnancy. This study aimed to investigate these changes in pregnant women in TaiYuan City, China and analyze some possible related factors.Methods A total of 658 pregnant women were asked about their frequency of daily meals, choice of eating at home or out, personal preference for different tastes (salty, spicy, and sweet), cooking methods (frying, braising, sautéing, steaming, and stewing), specific food choices, and other changes in dietary habits before and after pregnancy through a questionnaire. SPSS 24.0 was used for all data statistical analyses. P<0.05 was considered statistically significant.Results The choice of salty, spicy, and sweet tastes changed, and the proportion of women who chose lighter flavors after pregnancy increased (P < 0.001). A positive correlation was found between the choice of lighter salty taste and parity (r = 0.142, P = 0.035), that is, pregnant women with more parity were likely to choose a lighter salty taste after pregnancy. By contrast, a negative correlation was found between the choice of lighter spicy taste and age (r = -0.115, P = 0.048), implying that younger pregnant women were likely to choose a lighter spicy taste after pregnancy. In the traditional Chinese cooking methods, compared with pre-pregnancy, the number of pregnant women who chose frying, braising, and sautéing decreased, whereas that of steaming and stewing increased (P < 0.001).Compared with pre-pregnancy, the number of meals every day of pregnant women increased (from 2.85 to 3.09) (P < 0.001), and the frequency of eating at home every week increased (from 4.82 to 5.52) (P < 0.001).Conclusion Overall differences were found in the eating habits of 658 pregnant women before and after pregnancy. Pregnant women with more parity were likely to choose a lighter salty taste, and younger pregnant women were likely to choose a lighter spicy taste.

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