scholarly journals Research of the compliance of the actual consumption of food products by the school pupils with the recommended consumption rates

2021 ◽  
Vol 17 (4) ◽  
pp. 24-32
Author(s):  
E. P. Victorova ◽  
E. V. Lisovaya ◽  
A. V. Sverdlichenko ◽  
D. A. Vorotyntsev ◽  
D. R. Bardizh
Keyword(s):  
Fast Food ◽  
Age Groups ◽  
Food Preferences ◽  
Food Products ◽  
Bakery Products ◽  
School Canteen ◽  
Confectionery Products ◽  
Consumption Rates ◽  
Negative Effect ◽  
Reproduction Method

The aim of the research is to study the correspondence of the actual consumption of food products by schoolchildren of different age groups in Krasnodar to the recommended consumption standards and to identify their taste preferences in order to justify the choice of basic products for creating products enriched with complexes of deficient micronutrients. The study of the actual consumption of food products by schoolchildren was carried out by a questionnaire using the 24-hour food reproduction method, and additional questions were included in the questionnaires to establish the preferences of schoolchildren when choosing food in the school canteen. It was found that the diet of schoolchildren, especially adolescents, is unbalanced. It was revealed that the consumption of sugar and confectionery products in the diet of schoolchildren significantly exceeded the recommended norm. Fast food constituted 42% in the daily diet of middle and senior schoolchildren. In addition, senior schoolchildren do not follow the diet: 18% of senior schoolchildren eat 4 times a day, 78% eat 3 times a day, and 4% eat only 2 times a day with significant breaks between meals. The study of food preferences of schoolchildren revealed that the greatest demand was for bakery products (67%) and drinks (54%), as well as confectionery (54%). Taking into account that the consumption of sugar and confectionery products in the diet of schoolchildren significantly exceeded the recommended norm and had a negative effect on the young organism, bakery products and drinks were chosen as basic products for creating food products enriched with deficient micronutrient complexes on their basis.

scholarly journals The Relationships of Watching Television, Computer Use, Physical Activity, and Food Preferences to Body Mass Index: Gender and Nativity Differences among Adolescents in Saudi Arabia

2021 ◽  
Vol 18 (18) ◽  
pp. 9915
Author(s):  
Ahmad H. Alghadir ◽  
Zaheen A. Iqbal ◽  
Sami A. Gabr
Keyword(s):  
Physical Activity ◽  
Body Mass Index ◽  
Saudi Arabia ◽  
Body Mass ◽  
Fast Food ◽  
Online Teaching ◽  
Age Groups ◽  
Food Preferences ◽  
Saudi Students ◽  
Adolescent Students

Background: Adolescents and ethnic subgroups have been identified at high risks of overweight and its associated complications. Although some studies have investigated overweight, obesity, nutritional status, physical activity, and associated factors among Saudi students, no studies have examined these characteristics among non-Saudi students or compared non-Saudi to Saudi adolescent students. The objective of this study was to compare differences between Saudi and non-Saudi adolescent students regarding time spent watching television, using computers, engaging in physical activity, and their food preferences. The relationships between these lifestyle behaviors and body mass index by Saudi nativity and gender were tested. Methods: Students aged 12 to 18 years (n = 214) from various schools in Riyadh, Saudi Arabia, completed a self-administered questionnaire that included questions about demographic and anthropometric characteristics, daily after-school routine, physical activity, watching television, using computers, and food preferences. Non-parametric (Mann–Whitney U) tests assessed the statistical differences between Saudi and non-Saudi respondents, and males and females were separately tested. Results: Saudi boys who reported physical activity two to five times per week, the most television time, the most computer time, and the highest frequency of eating fast food and drinking soft drinks had a significantly higher mean body mass index than the non-Saudi boys in their categories. However, there were no significant differences found between the Saudi and non-Saudi girls. Conclusions: High levels of sedentary and low levels of physical activities as well as high consumption of high-fat fast foods and high-sugar drinks threaten the health of Saudi adolescents. Cultural differences in lifestyle between Saudi and non-Saudi families should be considered when developing programs to improve knowledge, attitudes, and behaviors regarding diet quality and physical activity. The objective of this study is more important in the current situation where increased time spent on computers and mobile phones due to online teaching in schools or working from home, decreased physical activity due to precautionary lockdowns, and unchecked eating patterns while spending more time in sedentary activities in homes has become our COVID-19 pandemic lifestyle in all the age groups. A similar study should be replicated on a large scale to study the effect of this lifestyle on our lives in all the age groups.

scholarly journals The evaluation of short-term nutrition education on the nutrition habits of university students

2017 ◽  
Vol 14 (4) ◽  
pp. 3634 ◽  
Author(s):  
Çiğdem Sabbağ
Keyword(s):  
Nutrition Education ◽  
Fast Food ◽  
Age Groups ◽  
Food Preferences ◽  
Food Label ◽  
Course Content ◽  
Nutrition Training ◽  
Short Period ◽  
More Care ◽  
Nutrition Habits

Nutrition education provision during adolescence and its continuation in university have high impact for sustaining physically, mentally and socially healthy societies. Moreover, when a positive manner in nutrition habits is achieved following this activity, it is considered as a successful prosperity that continues lifelong. Because each age groups nutrition differs than other. The study was undertaken with the participation 395 students out of which 250 were female and 145 were. Questionnaires were undertaken for assessing any change in students’ nutritional habits following 20 hours of nutrition education. Results revealed 83.3% change in students’ nutrition habits following education program. Female students had internalized healthy food choice than male students by consuming more fruit and decreasing fast food preferences along with taking more care on controlling food label and expire dates of foods. These behaviors found statistically important with p<0.05 and effect of even a short period education was manifested. The next step would be to provide information that will increase the continuity and traceability of the nutrition training to course content planners in educational institutions. Because permanent habit development should be the main target for achieving successful results following nutritional education.

scholarly journals Postawy młodych konsumentów wobec ekologicznych produktów piekarniczych i cukierniczych – studium przypadku

2018 ◽  
Vol 18(33) (2) ◽  
pp. 238-248
Author(s):  
Monika Radzymińska ◽  
Dominika Jakubowska ◽  
Ewa Siemianowska
Keyword(s):  
Fruits And Vegetables ◽  
Food Products ◽  
Purchase Decisions ◽  
Bakery Products ◽  
White Cheese ◽  
Young Consumers ◽  
Confectionery Products ◽  
Key Factor ◽  
Health Promoting

This manuscript presents results of a survey aimed at evaluating attitudes of young consumers towards newly-designed, unavailable in retail ecological bakery products (10 variants of crescent rolls) and confectionery products (10 variants of muffins). Formulas of the tested bio-products were free of saccharose and sweeteners. Dough was enriched with a mix of fruits and vegetables, i.e. dried and fresh apples, raisins, red beetroot, white beetroot, pumpkin, carrot, plump, cherry and with fresh white cheese. The survey has demonstrated that young consumers are not a potential segment of customers of ecological products with the designed sensory values. Only few of the assessed products were acceptable by the surveyed consumers. In turn, the most acceptable products were characterized by only moderate acceptability. In the case of young consumers, the sensory values (taste) of ecological food products turned out to be the key factor affecting their attitudes towards this type of food and driving their purchase decisions. The study has shown that the awareness of health-promoting properties of bio-foods does not ensure their purchase.

scholarly journals Study of consumption frequency of the main sources of lycopene and its quantification in students’ diet

2018 ◽  
Vol 26 (4) ◽  
pp. 474-483
Author(s):  
Ekaterina V. Kirpichenkova ◽  
Alexey A. Korolev ◽  
Gennadii G. Onishchenko ◽  
Elena I. Nikitenko ◽  
Elena L. Denisova ◽  
...  
Keyword(s):  
Fast Food ◽  
Age Groups ◽  
Daily Intake ◽  
Food Products ◽  
Food Sources ◽  
Frequency Method ◽  
Insufficient Amount ◽  
High Level ◽  
Gender Groups ◽  
Recommended Level

Aim. Comparative characteristics of the level of alimentary admission of lycopene and analysis of the frequency of inclusion of the main sources of lycopene in the diet of students of different age and sex. Materials and methods. To study the frequency of inclusion in the diet of food sources of lycopene and its quantitative assessment, specially designed questionnaires were used, in which products with a significant content of lycopene were included. Results. Comparative analysis of the levels of lycopene did not reveal significant differences between the percentages of men and women (φemp< φcr at P<0.05) in the groups with high level of intake. In all gender groups, the leading sources of lycopene are fresh tomatoes, ketchup and tomato-containing fast food products (pizza, lasagna, pasta and sandwiches). Evaluation of the results of the frequency method shows that more often than other sources in the weekly diet of students, regardless of gender, there are fresh tomatoes, ketchup and sandwiches. Analysis of the levels of lycopene intake in 1st and 5th year students did not reveal significant differences in all groups of consumption (φemp< φcr at P<0.05), except for the group with the intake of lycopene in the amount of 50.0-74.9% of the recommended, which is dominated by 5th year students. Sources of lycopene in students of different age groups do not differ - the main contribution to the recommended level is made by fresh tomatoes, ketchup and tomato-containing fast food products. Conclusions. In 39.8% of students, due to the presence in the diet of fresh tomatoes, ketchup and tomato-containing fast food products, the recommended daily intake of lycopene was achieved. At the same time, 29.6% of the respondents did not have registered sources of lycopene in their diet; and 16.7% of the respondents included them in the diet in an insufficient amount, thereby ensuring the intake of lycopene in the amount of less than half of the recommended level. Most often, the weekly diet included fresh tomatoes, ketchup and tomato sandwiches. Watermelon, pink and red grapefruit, persimmon in the diets of the most of participants were absent.

scholarly journals Impact of age and consumer education on the formation of their food preferences

2020 ◽  
Vol 193 (2) ◽  
pp. 94-100
Author(s):  
Yu. Ovsyannikov
Keyword(s):  
Higher Education ◽  
Food Additives ◽  
Age Groups ◽  
Great Influence ◽  
Food Preferences ◽  
Food Products ◽  
Individual Characteristics ◽  
Level Of Education ◽  
Age Related ◽  
Relationship Of

Abstract. A whole complex of factors affects food intake. The aim of the research was to study the process of forming food preferences among the urban population. Research method is an individual questionnaire. The survey was conducted among residents of Yekaterinburg. As a result of research, it was found that age and educational level significantly affect the formation of food preferences. More than 65% of respondents aged 36 to 55 noted the importance of consuming quality food. Consumers of other age categories were less likely to pay attention to the importance of this issue. To clarify the relationship of different age groups to individual characteristics of food products, additional studies were conducted. Significant age-related changes were identified in relation to products containing various additives. Thus, the preference of respondents to food without additives increases from 32% at a young age to 62% at a senior. The results of the studies it was found that, like age, the level of education of consumers has a great influence on food preferences. Consumers with higher education, significantly reduced interest in foods containing food additives, and, conversely, increases in those products in which they are absent. The overwhelming majority (92%) of respondents with a higher education and 10% with a secondary specialized think that food products containing nutritional supplements adversely affect human health. The scientific novelty of the research is that it has been established how the age and level of education of consumers influence the formation of their food preferences

scholarly journals SAFETY OF FOOD FIBERS IN THE DEVELOPMENT OF ENRICHED GINGERBREAD PRODUCTS

2020 ◽  
Author(s):  
D.N. Peshkova ◽  
◽  
N.A. Tarasenko ◽  
I.A. Chumak
Keyword(s):  
Dietary Fiber ◽  
Distinctive Feature ◽  
Nutritional Value ◽  
Age Groups ◽  
Food Products ◽  
Important Food ◽  
Food Components ◽  
Functional Additive ◽  
Confectionery Products ◽  
Macro Nutrients

Confectionery products are an important part of the diet of different age groups. A distinctive feature of these products is their low content of useful micronutrients and high content of such macro nutrients as fats and carbohydrates, which determines their increased energy value, but a low nutritional value. Therefore, today's research on the development of confectionery products, in particular gingerbread, enriched with such important food components as dietary fiber, is very relevant. This type of functional additive must be controlled for the safety of its use in food products. This article deals with the conditions and factors of safety of the use of dietary fiber in gingerbread products.

scholarly journals Eating behaviours, the frequency of consumption of selected food products, and selected elements of lifestyle among young dancers

2021 ◽  
pp. 67-76
Keyword(s):  
Physical Activity ◽  
Fast Food ◽  
Daily Intake ◽  
Food Products ◽  
Sleep Time ◽  
Daily Basis ◽  
Fruit And Vegetables ◽  
Eating Behaviours ◽  
Regular Consumption ◽  
Consumption Rates

Background. Proper nutrition and balanced physical activity have a beneficial effect on the growth and development of young athletes, supporting their endurance and health, which is particularly important in the period of adolescence. Objective. Aim of this study was to assess eating behaviours, frequency of consumption of some food products and selected elements of lifestyle among young dancers, as well as to compare the age of the dancers and the assessed behavior. Material and methods. The study included 198 dancers aged 10-15 years. An originally developed questionnaire was used as a research tool. Results. The largest group of dancers (43%) spent on training up to 2 hours per week. The recommended 4-5 meals/day were consumed by 61.1% of dancers, with 87.4% of respondents having breakfast on a daily basis. The recommendations on the daily intake of several portions of fruit and vegetables were followed by 49% and 36.9% of dancers, respectively. It is observed, that the consumption rates of sweets increased, while the consumption rates of fruit decreased with dancers’age. The consumption rates of packed lunch and afternoon snack increased, whereas the consumption rates of dinner decreased with an increasing number of hours spent training. Conclusions. Eating behaviours and the frequency of consumption of food products by young dancers can be described as varied. Their diet is characterised by regular consumption of meals and a correct frequency of consumption of most food products, including high intake of fruit and vegetables, yoghurt and kefir, as well as low consumption of fast food products. The selected elements of dancers’ lifestyle, such as sleep time and physical activity, are mostly correct.

A Study on Determining The Factors Impacting Consumer Perception Regarding The Online Food Delivery Apps in Guwahati

GIS Business ◽  
2019 ◽  
Vol 14 (6) ◽  
pp. 521-542
Author(s):  
Saroj Kumar Koiri ◽  
Subhadeep Mukherjee ◽  
Smriti Dutta
Keyword(s):  
Fast Food ◽  
Food Industry ◽  
Food Preferences ◽  
Food Delivery ◽  
Consumer Perception ◽  
Fast Food Industry ◽  
The People ◽  
Indian Food ◽  
Consumer's Perception

Today, fast food industry is growing rapidly in India. It is getting adapted and also being upgraded according to Indian food requirements. Online food ordering apps and sites are developed in order to meet consumer’s expectations. With the changing food preferences and habits of the people, it is necessary to know what factors impact the consumer’s perception regarding online food delivery apps.

“Most of them are junk food but we did put fruit on there and we have water”

2015 ◽  
Vol 115 (2) ◽  
pp. 126-140 ◽  
Author(s):  
Suzanne Waddingham ◽  
Stella Stevens ◽  
Kate Macintyre ◽  
Kelly Shaw
Keyword(s):  
Primary School ◽  
Eating Habits ◽  
Food Preferences ◽  
Food Choices ◽  
Dietary Guidelines ◽  
Valuable Insight ◽  
Healthy Children ◽  
National Guidelines ◽  
Content Type ◽  
School Canteen

Purpose – The Australian Dietary Guidelines support good health and disease prevention. Children with healthy eating habits established early in life have been shown to continue these habits into adulthood compared with those children who have poor eating habits in their younger years. The nutritional intake of many Australian children is not in accordance with the national guidelines. The reasons children make the food choices they do are unclear from the literature. The paper aims to discuss these issues. Design/methodology/approach – This study used participatory action research methods to explore why primary school-aged children make the food choices that they do. A non-government primary school requested assistance in encouraging their children to make healthier choices from the school canteen menu. The authors gathered opinions from the children in two different ways; a group discussion during class and a “discovery day” that involved four class grades. The authors identified children’s food preferences and food availability in canteens. The authors explored how the children perceived healthy foods, the importance of a healthy food environment and what criteria children use to decide what foods to buy. Findings – Children’s food preferences were mostly for unhealthy foods, and these were readily available in the canteen. The perception about what foods were healthy was limited. Despite being asked to develop a “healthy” menu, the majority of choices made by the children were not healthy. Children described unhealthy choices as preferable because of taste of the food, if it was sugary, if it was quick to eat, available and cheap, the relationship of food and weather, the connection to health conditions and peer dominance. Practical implications – This study suggests that children make their food choices based on simple concepts. The challenge lies around producing healthy options in collaboration with the school community that match the children’s food choice criteria. Originality/value – This paper provides a modern and inspiring whole school approach based on equity and empowerment of the children. Discovering why children make food choices from the children’s perspective will help to present healthy options that will be more appealing for children. The methodology used to uncover why children make their food choices has also provided valuable insight into a study design that could be used to address other childhood research questions. The methodology offers an educative experience while gathering rich information directly from the children. This information can be used by the school to support children to have more control over their health and to develop behaviours to increase their health for the rest of their lives.

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