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 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 Perceptions of Tailored Dietary Advice to Improve the Nutrient Adequacy of the Diet in French Pregnant Women

Nutrients ◽  
2021 ◽  
Vol 14 (1) ◽  
pp. 85
Author(s):  
Clélia M. Bianchi ◽  
François Mariotti ◽  
Elodie Reulet ◽  
Gaëlle Le Goff ◽  
Anne Lluch ◽  
...  
Keyword(s):  
Pregnant Women ◽  
Qualitative Data ◽  
Dietary Habits ◽  
Well Being ◽  
Perceived Barriers ◽  
Dietary Advice ◽  
Focus Group Study ◽  
Dietary Practices ◽  
Dietary Counseling ◽  
Dietary Changes

Tailored dietary counseling could be specifically efficient during pregnancy, a period accompanied by a rise in nutrition awareness, but little is known about the expectations of pregnant women in this regard. We studied these expectations regarding tailored dietary advice in French women during their pregnancy, as well as their motivations and the perceived barriers and enablers. In French pregnant women, we evaluated the perceptions of tailored dietary advice provided by stepwise dietary counseling based on three types of dietary changes, consisting of: (1) a modification of the amounts consumed, (2) substitutions within the food subgroups, and (3) substitutions between food subgroups. A sequential explanatory mixed-method approach was designed. Using qualitative data from a focus group study (n = 40), we intended to explore in depth the women’s expectations regarding dietary advice and adherence to a tailored approach. These were combined with quantitative and qualitative data from a 6-week online longitudinal study (n = 115), using questionnaires designed to assess the modifications of dietary habits during pregnancy and to evaluate each type of dietary change. Both studies confirmed that most women in our samples did indeed intend to institute changes regarding healthier dietary practices during pregnancy. The principal motivation behind changes to their habits was to ensure the health and well-being of both their babies and themselves. The proposal of dietary advice that is tailored to both the current diet and the specific needs of pregnant women, but that is also positive and credible, was perceived as enabling implementing healthier dietary practices during pregnancy. Regarding the implementation of the dietary changes proposed, the enablers and barriers identified differed between modifications of the amounts consumed and substitutions. The women displayed interest in all types of dietary changes. This gave relevance to combining different types of changes in order to propose dietary counseling during pregnancy. Tailored dietary counseling was identified by French pregnant women in our samples as enabling them to adopt a healthier diet. However, perceived barriers might limit the implementation of dietary changes, especially when they involved marked modifications to their usual diet.

Compensatory Coping Through the Extension of Working Hours

2019 ◽  
Vol 63 (3) ◽  
pp. 115-128 ◽  
Author(s):  
Maie Stein ◽  
Sylvie Vincent-Höper ◽  
Nicole Deci ◽  
Sabine Gregersen ◽  
Albert Nienhaus
Keyword(s):  
Job Demands ◽  
Working Hours ◽  
Well Being ◽  
Leader Member Exchange ◽  
Workplace Health ◽  
High Quality ◽  
Data Analyses ◽  
Member Exchange ◽  
The Relationship ◽  
Advance Knowledge

Abstract. To advance knowledge of the mechanisms underlying the relationship between leadership and employees’ well-being, this study examines leaders’ effects on their employees’ compensatory coping efforts. Using an extension of the job demands–resources model, we propose that high-quality leader–member exchange (LMX) allows employees to cope with high job demands without increasing their effort expenditure through the extension of working hours. Data analyses ( N = 356) revealed that LMX buffers the effect of quantitative demands on the extension of working hours such that the indirect effect of quantitative demands on emotional exhaustion is only significant at low and average levels of LMX. This study indicates that integrating leadership with employees’ coping efforts into a unifying model contributes to understanding how leadership is related to employees’ well-being. The notion that leaders can affect their employees’ use of compensatory coping efforts that detract from well-being offers promising approaches to the promotion of workplace health.

Eating NAFTA

2018 ◽  
Author(s):  
Alyshia Gálvez
Keyword(s):  
Public Health ◽  
Chronic Disease ◽  
Low Income ◽  
Food System ◽  
Dietary Habits ◽  
Trade Agreement ◽  
Well Being ◽  
Health Crisis ◽  
The North ◽  
The World

In the two decades since the North American Free Trade Agreement (NAFTA) went into effect, Mexico has seen an epidemic of diet-related illness. While globalization has been associated with an increase in chronic disease around the world, in Mexico, the speed and scope of the rise has been called a public health emergency. The shift in Mexican foodways is happening at a moment when the country’s ancestral cuisine is now more popular and appreciated around the world than ever. What does it mean for their health and well-being when many Mexicans eat fewer tortillas and more instant noodles, while global elites demand tacos made with handmade corn tortillas? This book examines the transformation of the Mexican food system since NAFTA and how it has made it harder for people to eat as they once did. The book contextualizes NAFTA within Mexico’s approach to economic development since the Revolution, noticing the role envisioned for rural and low-income people in the path to modernization. Examination of anti-poverty and public health policies in Mexico reveal how it has become easier for people to consume processed foods and beverages, even when to do so can be harmful to health. The book critiques Mexico’s strategy for addressing the public health crisis generated by rising rates of chronic disease for blaming the dietary habits of those whose lives have been upended by the economic and political shifts of NAFTA.

scholarly journals Have Lifestyle Habits and Psychological Well-Being Changed among Adolescents and Medical Students Due to COVID-19 Lockdown in Croatia?

Nutrients ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 97
Author(s):  
Ružica Dragun ◽  
Nikolina Nika Veček ◽  
Mario Marendić ◽  
Ajka Pribisalić ◽  
Gabrijela Đivić ◽  
...  
Keyword(s):  
Medical Students ◽  
Perceived Stress ◽  
Dietary Habits ◽  
Healthy Lifestyle ◽  
Well Being ◽  
Lifestyle Medicine ◽  
Psychological Well Being ◽  
Mobile Phone Use ◽  
Beneficial Effects

Objective: To investigate dietary habits, sleep and psychological well-being of adolescents and medical students during COVID-19 lockdown in Split, Croatia. Methods: We surveyed 1326 students during 2018 and 2019, and compared their responses with 531 students enrolled in May 2020. Perceived stress, quality of life (QoL), happiness, anxiety, and optimism were assessed as proxies of psychological well-being, using general linear modelling. Results: We found no substantial differences in dietary pattern between pre-lockdown and lockdown periods, including the overall Mediterranean diet (MD) adherence. However, the MD pattern changed, showing increased adherence to the MD pyramid for fruit, legumes, fish, and sweets, while cereals, nuts, and dairy intake decreased during COVID-19 lockdown. A third of students reported weight loss during lockdown, 19% reported weight gain, while physical activity remained rather stable. The most prominent change was feeling refreshed after a night’s sleep, reported by 31.5% of students during lockdown vs. 8.5% before; median length of sleep duration increased by 1.5 h. Lockdown significantly affected QoL, happiness, optimism (all p < 0.001), and perceived stress in students (p = 0.005). MD adherence was positively correlated with QoL and study time, and negatively with TV and mobile phone use in pre-lockdown period (all p < 0.001). Interestingly, higher MD adherence was correlated with less perceived hardship and greater happiness and QoL during lockdown. Conclusion: These insights provide valuable information for tailored interventions aimed at maintaining healthy lifestyle in young population. Given the numerous beneficial effects associated with MD adherence, modification of lifestyle through application of lifestyle medicine deserves a priority approach.

scholarly journals Using Participatory Design to Design an eHealth Well-Being Program

2021 ◽  
Vol 18 (14) ◽  
pp. 7250
Author(s):  
Yannick van Hierden ◽  
Timo Dietrich ◽  
Sharyn Rundle-Thiele
Keyword(s):  
Best Practices ◽  
Health Professionals ◽  
Participatory Design ◽  
Online Community ◽  
Well Being ◽  
Proof Of Concept ◽  
End User ◽  
Ehealth Intervention ◽  
Pilot Intervention ◽  
User Friendly

In recent years, the relevance of eHealth interventions has become increasingly evident. However, a sequential procedural application to cocreating eHealth interventions is currently lacking. This paper demonstrates the implementation of a participatory design (PD) process to inform the design of an eHealth intervention aiming to enhance well-being. PD sessions were conducted with 57 people across four sessions. Within PD sessions participants experienced prototype activities, provided feedback and designed program interventions. A 5-week eHealth well-being intervention focusing on lifestyle, habits, physical activity, and meditation was proposed. The program is suggested to be delivered through online workshops and online community interaction. A five-step PD process emerged; namely, (1) collecting best practices, (2) participatory discovery, (3) initial proof-of-concept, (4) participatory prototyping, and (5) pilot intervention proof-of-concept finalisation. Health professionals, behaviour change practitioners and program planners can adopt this process to ensure end-user cocreation using the five-step process. The five-step PD process may help to create user-friendly programs.

scholarly journals The role of iron and zinc in cognitive development of children

2017 ◽  
Vol 3 (2) ◽  
pp. 145-151
Author(s):  
Md Abdullah Al Mamun ◽  
Ruhina Binta A Ghani
Keyword(s):  
Health Care Services ◽  
Economic Cost ◽  
Well Being ◽  
Deficiency Anemia ◽  
Micronutrient Deficiencies ◽  
Dietary Practices ◽  
Risk Of Death ◽  
Care Services ◽  
Iron And Zinc ◽  
Frequent Consumption

The effects of iron and zinc on cognitive, motor and behavioral development are on children is scientifically accepted and concentrates on the more recent work, some previous work and areas of controversy. There are well established associations with poor development and iron and zinc deficiency in food source but the deficiencies usually occur in disadvantaged circumstances and establishing causal relationships is not easy. The health and well being of children depend upon the interaction between their genetic potential and exogenous factors like adequacy of nutrition, safety of the environment, social interaction and other childhood activity. Both proteins-energy malnutrition and micronutrient deficiencies increase the risk of death from common diseases such as acute gastroenteritis, pneumonia and measles. Iron deficiency anemia, for example, is estimated to affect almost 25% of the world’s population resulting in high economic cost by adding to the burden on health care services, affecting learning in school. Dietary practices frequently seen in children from both developed and developing countries, leading to frequent consumption of nutrient poor foods, may also put them at risk of micronutrient deficiencies.Asian J. Med. Biol. Res. June 2017, 3(2): 145-151

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