Integration of Healthy Eating Habits and Physical Activity through Nutrition Care Process to Tackle the Obesity Epidemic: A Narrative Review of the Evidence

Background: Obesity is a rising global health problem which is already at epidemic proportions. Effective methods of treatment are required and should be imparted by efficient means to dietitians and other health professionals dealing with weight management. Research shows that behavioral modification techniques are the most effective way to achieve and maintain a healthy weight compared to diet and physical activity alone. Aim: This narrative review focusses on diet and physical activity behavioral modification techniques to promote effective weight management for sedentary and active adults using the Nutrition Care Process (NCP). Methods: PubMed, Scopus, Embase, Science Direct, Web of Science and Pro-Quest databases were searched for relevant articles. Results: A healthy eating habit is one of the contributing factors to improved health. Physical activities also help improve and maintain one’s health. This article discusses the importance of eating habits and physical activities among school students. In addition, health issues related to eating habits and the practice of physical activities are also highlighted. Overall, the results revealed that healthy eating habits and regular physical activities help in maintaining good health. Conclusion: NCP is a systematic approach to provide high-quality nutrition care. Using the NCP does not mean that all clients get the same care. Use of a care process provides a framework for the dietitian to individualize care, taking into account clients’ needs and values, and using the best evidence available to make decisions. Keywords: obesity, weight control, physical activity, nutrition knowledge, eating habits, nutrition care process

Determinants of Preference and Consumption of Healthy Food in Children

According to recent findings, action is urgently needed to promote healthy eating habits among children, especially to increase daily consumption of fresh fruits and vegetables [...]

Review of raw sources applicable for the development of plant-based products: Selection criteria for a balanced composition

Пищевые привычки и потребности в питательных веществах складываются на протяжении всей жизни человека под влиянием различных факторов, однако неоспоримым остается факт биологической потребности организма в незаменимых аминокислотах и как следствие - в доступных, полноценных белках. Поиск новых источников белка и развитие технологий его получения, воспроизводства, переработки, сбережения всегда в центре внимания пищевой промышленности. Потребность растущего населения Земли в доступных пищевых ресурсах, богатых полноценным белком, с каждым годом только возрастает. Выбор оптимальной формулы, способа переработки или сочетания композиции натуральных белков растительного происхождения, способных выступать в качестве возобновляемого источника незаменимых аминокислот, в целях полноценной замены белков животного происхождения, в частности молочных, в соответствии с принципами экономической целесообразности является основной движущей силой исследований и разработок. Актуальность обзора сырьевых источников и формирование критериев выбора растительного сырья с целью применения в моделях конструирования рецептур обоснованы стремительным ростом популярности продукции растительного происхождения. Безмолочные белковые напитки и десерты сформировали существенную потребительскую нишу, стали обязательной частью диеты современных потребителей не только комплементарно или в качестве перекуса, но и в качестве отдельного полноценного приема пищи, что формирует устойчивые привычки здорового пищевого поведения. Nutritional habits and needs for nutrients develop throughout a person's life under the influence of various factors, but the fact of the body's biological need for essential amino acids, and as a result, for accessible, complete proteins, remains undeniable. The search for new sources of protein and the development of technologies for its production, reproduction, processing, saving are always in the center of attention of the food industry. The demand of the growing world population for affordable food resources rich in complete protein only increases every year. The choice of the optimal formula, processing method or combination of a composition of natural proteins of plant origin, capable of acting as a renewable source of essential amino acids, in order to fully replace proteins of animal origin, and, in particular, dairy proteins, in accordance with the principles of economic feasibility, is the main driving force of research and development. The relevance of the review of raw materials and the formation of criteria for the selection of vegetable raw materials for the purpose of application in models for designing formulations is justified by the rapid growth in the popularity of products of vegetable origin. Dairy-free protein drinks and desserts have formed a significant consumer niche, have become an obligatory part of the diet of modern consumers, not only as a complementary or as a snack, but also as a separate full meal, which forms stable healthy eating habits.

Ready, steady, cook!

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.

Ultra-processed foods

Positive attitudes to food begin in early childhood. In this first focus report of 2022, Hilary White looks at how we can tap into the young child's innate interest in food and encourage healthy eating habits.

Diet therapy in patients with metabolically associated fatty liver disease: what is the choice for particular patient?

Metabolically associated fatty liver disease is a widespread disease (MAFLD).The main treatment strategy for MAFLD is the correction of metabolic factors, changes in lifestyle, normalization of body weight, which is achieved by the use of diet therapy and physical activity.The purpose of this review is to present the characteristics of diets that have been studied in the treatment of patients with MAFLD.Results. The greatest evidence base on the effectiveness of treatment of MAFLD and the safety profile is the use of the Mediterranean diet and the diet with a low glycemic index. Patients should be advised to reduce their sugar intake, reduce their intake of saturated fatty acids and trans fats, and increase their intake of dietary fiber. Eating a balanced, calorie-restricted diet can help to provide healthy lifestyle and healthy eating habits, which are essential for the prevention and treatment of MAFLD. Hereditary factors, the composition of the intestinal microbiota, comorbid pathology can affect the results of diet therapy, which emphasizes the urgent need for an individualized approach in the treatment of this disease.

Quality of Nutrition Environments, Menus and Foods Served, and Food Program Achievement in Oklahoma Family Child Care Homes

Child care environments foster children’s healthy eating habits by providing exposure to healthy foods and feeding practices. We assessed the healthfulness of nutrition environments, menu/meal quality, and the achievement of Child and Adult Care Food Program (CACFP) guidelines and best practices in Oklahoma CACFP-enrolled family child care homes (FCCHs) (n = 51). Two-day classroom observations were conducted. Healthfulness of classroom nutrition environments was assessed using the Environment and Policy Assessment and Observation (EPAO). Foods served to and consumed by children were quantified using the Dietary Observations in Child Care (DOCC) tool. Nutrient analysis was performed to determine total energy for foods listed on menus, served to, and consumed by children. Menu and meal food variety and CACFP Guideline Achievement Scores were determined. Average nutrition environment score was 11.7 ± 1.2 (61.5% of maximum possible score). Energy (kcals) from menus and consumed by children was insufficient to meet two-thirds of their daily reference intake. Children were exposed to 1.7 vegetables and 1.3 fruits per meal. CACFP Guideline Achievement Scores were 66.3% ± 7.8 for menus and 59.3% ± 7.6 for mealtimes. Similar to previous research, our findings indicate a need for improved FCCH nutrition practices. Tailored interventions for FCCHs are needed.

Gastronot: a pilot project for promoting healthy eating habits using mixed-method study design

Background: Eating habits are formed from childhood and develop into adulthood. Unhealthy eating habits will persist into adulthood and can lead to various diseases. Healthy eating and behaviour should be taught using engaging tools. The study aims to pilot nutrition education using the game-based learning approach, implementing a specially designed learning board game entitled "Gastronot". Methods: A mixed-method study was used in two stages. The first stage was an FGD with 14 informants and in-depth interviews with six informants to develop the game. The second stage was the game's development, and a pre and post-test were conducted on 88 children to evaluate the game—the study was conducted from August 2019 to July 2020. Results: Results showed almost half the children (49%) never heard about Balanced Nutrition Diet Pyramid. There was a significant difference between respondents' knowledge before and after playing the game with a p-value of 0.021. The game was able to engage participants in the active learning process. Conclusions: We concluded that the game-based learning utilizing the Gastronot board game demonstrated good results as a method for teaching primary school students about food and healthy eating habits.