Nutrition and health最新文献

{"title":"Hispanic caregivers' preferences for content, delivery methods, and sources of nutrition education from their child's preschool: Qualitative research findings.","authors":"Stacey B Viera, Nikita Vivekanandan, Marshall Cheney, Daisy Le, Karina R Lora","doi":"10.1177/02601060221146321","DOIUrl":"10.1177/02601060221146321","url":null,"abstract":"<p><p><b>Background:</b> With the obesity epidemic disproportionately affecting Hispanic children and preschool being a critical period when interventions may be effective to prevent it, nutrition education interventions in the preschool setting have the potential to stem obesity's spread. However, the nutrition education needs of low-income Hispanic populations and methods of delivery of that information require further exploration as culturally tailored approaches have seen limited reach to the target audience. <b>Aim:</b> To explore content, delivery methods, and sources of nutrition education that Hispanic caregivers prefer to receive from their child's preschool. <b>Methods:</b> Qualitative interviews with 25 self-identified Hispanic caregivers (≥18 years of age) of 3- to 5-year-old children at Head Start centers in the Washington, D.C., area. Caregivers were interviewed about preferred nutrition education topics, how nutrition education should be delivered, and by whom. Audio-recorded interviews were transcribed verbatim. Transcripts were analyzed using thematic analysis in NVivo v12. <b>Results:</b> Caregivers wanted to know about healthy foods and appropriate portion sizes to feed their children, fruit and vegetable feeding strategies, and how to incorporate Hispanic foods in healthy meals. Preferred delivery methods included receiving nutrition education and recipes in print and digital formats and in-person nutrition classes. Special Supplemental Nutrition Program for Women, Infants, and Children educators were regarded as trusted nutrition education sources. <b>Conclusion:</b> Tailored nutrition education messages combined with multiple delivery methods could be an effective way to reach Hispanic caregivers of preschoolers to increase their nutrition knowledge.</p>","PeriodicalId":19352,"journal":{"name":"Nutrition and health","volume":" ","pages":"831-841"},"PeriodicalIF":1.9,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10578712","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study of metabolic syndrome indicators in newly diagnosed diabetes mellitus type 2 patients in Pakistani population.","authors":"Hajra Ahmad, Zaheer Ahmed, Seemin Kashif, Saba Liaqat, Asma Afreen","doi":"10.1177/02601060221144140","DOIUrl":"10.1177/02601060221144140","url":null,"abstract":"<p><strong>Background: </strong>Metabolic syndrome (MetS) being a biological abnormality confers the highest risk of type 2 diabetes mellitus (T2DM).</p><p><strong>Aim: </strong>To assess MetS indicators in the newly diagnosed T2DM Pakistani population.</p><p><strong>Methods: </strong>A cross-sectional study (<i>N</i> = 123) with newly diagnosed T2DM patients (gender: both, Mean_Age: 49.24 ± 6.84 years) was selected from Medical OPD, Pakistan Institute of Medical Sciences, Islamabad. Basic profile, family history, and physical activity were recorded through a predesigned questionnaire, dietary intake through seven days Food Diary and Food Frequency Questionnaire. Blood pressure and selected clinical signs and symptoms were recorded. Anthropometric measurements included mid-upper arm circumference (MUAC), body mass index (BMI), waist circumference (WC), waist-and-hip ratio (WHR), waist-to-height ratio (WHtR), and conicity index. Lab parameters included fasting blood glucose, HbA1c, insulin levels, and lipid profile. Homeostatic model assessment of insulin resistance (HOMA-IR) was computed to assess insulin resistance.</p><p><strong>Results: </strong>Almost all parameters related to MetS were higher than normal. The prevalence of MetS was 59.7%. BMI, MUAC, and WHtR were independently associated with HOMA-IR, but WC, WHR, and the conicity index had no relationship MetS indicators.</p><p><strong>Conclusion: </strong>The prevalence rate of MetS was found to be 59.7% in newly diagnosed T2DM patients. MUAC was found to be a better parameter for the diagnosis of central obesity and insulin resistance in the selected population.</p>","PeriodicalId":19352,"journal":{"name":"Nutrition and health","volume":" ","pages":"781-788"},"PeriodicalIF":1.9,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10330825","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Changes in diet quality and its association with students' mental state during two COVID-19 lockdowns in Croatia.","authors":"Danijela Pfeifer, Josip Rešetar, Magdalena Czlapka-Matyasik, Aleksandra Bykowska-Derda, Ezgi Kolay, Boguslaw Stelcer, Jasenka Gajdoš Kljusurić","doi":"10.1177/02601060221144139","DOIUrl":"10.1177/02601060221144139","url":null,"abstract":"<p><p><b>Background:</b> The COVID-19 pandemic has left substantial consequences on the mental health of the student population, primarily through an increase in the symptoms of acute stress and anxiety. <b>Aim:</b> This study evaluated diet quality and its association with mental state among Croatian students during the spring and winter COVID-19 lockdowns in 2020. <b>Methods:</b> Data were collected using an anonymous online self-reported questionnaire taken on two occasions. During the spring lockdown (from May 18 to June 7, 2020) and the winter lockdown (from December 14-22, 2020), 751 and 1188 students completed the questionnaire, respectively. Diet quality was determined using the pro-healthy diet index (pHDI) and non-healthy diet index (nHDI). <b>Results:</b> Although to the greatest extent associated with increased white meat, fish, and legumes intake, an increase in pHDI was also linked to increased consumption of water and sweets and decreased intake of processed meat products and nuts. Increased nHDI was mainly due to increased intake of processed meat products, alcohol, and sweets. Moreover, diet quality was higher during the lockdowns than in the periods before. However, diet quality increased to a lesser extent during the winter lockdown and was associated with a poorer mental state, shown as type D (Distressed) personality. Type D personality positively correlated with nHDI and sweets intake but negatively with pHDI, fruit, and vegetable consumption. <b>Conclusion:</b> These results indicate the need to alleviate further students' diet quality and mental state impairment. Also, further investigation of the association between diet quality and mental state should be provided.</p>","PeriodicalId":19352,"journal":{"name":"Nutrition and health","volume":" ","pages":"797-806"},"PeriodicalIF":1.9,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9827144/pdf/10.1177_02601060221144139.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9343579","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The SARS-CoV-2 pandemic causes a dysfunctional dietary behavior: A German cross-sectional study.","authors":"Hannah Dinse, Adam Schweda, Alexander Bäuerle, Venja Musche, Madeleine Fink, Sheila Geiger, Eva-Maria Skoda, Martin Teufel","doi":"10.1177/02601060221147768","DOIUrl":"10.1177/02601060221147768","url":null,"abstract":"<p><p><b>Background:</b> Since the COVID-19 pandemic has been affected our daily lives, the global population has been exposed to permanent concerns and thus might suffer from the psychological burden. It is well known that psychological burdens can affect dietary behavior. <b>Aim:</b> The impact of a psychological burden on people, and in particular on their dietary patterns was investigated in this nationawide cross-sectional study. <b>Methods:</b> 7525 participants responded to the questionnaire regarding the psychological burden concerning the COVID-19 pandemic and their current dietary structure with changes in the pattern and food amount (between November 2020 and March 2021). <b>Results:</b> A pandemic-related dysfunction of dietary behavior was found. Some participants reported restrictive (conscious) food intake and as well impulsive food intake, which can be described as dysfunctional eating behaviors. In particular, younger persons and individuals who claimed an increased psychological burden reported dysfunctional dietary behavior. Data clearly show that psychological burdens affect an individual's dietary behavior. <b>Conclusion:</b> Public health strategies have to be developed to support individuals at risk to improve coping strategies. The long-term aim should be avoiding the maintenance of dysfunctional dietary behavior.</p>","PeriodicalId":19352,"journal":{"name":"Nutrition and health","volume":" ","pages":"851-859"},"PeriodicalIF":1.9,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9904988/pdf/10.1177_02601060221147768.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9228126","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The influence of environmental cleanliness on food perceptions.","authors":"Chrissy M Martins, Lauren Trabold Apadula, Eric J Hamerman","doi":"10.1177/02601060241273602","DOIUrl":"10.1177/02601060241273602","url":null,"abstract":"<p><p><b>Background:</b> Getting consumers to adopt healthier eating habits continues to be a puzzle for marketers and policymakers all over the globe. Nevertheless, research continues to identify factors that can influence consumers' food consumption. <b>Aim:</b> The purpose of this research is to explore how one relatively unexplored factor, namely the cleanliness of the surrounding environment, can affect perceptions and consumption. <b>Methods:</b> An online survey experiment presenting participants with either a clean or dirty environment scenario and asking subsequent questions about their dining experience was utilized. <b>Results:</b> Participants in a clean (vs. dirty) environment perceived their food to be healthier, fresher, and of higher quality, relative to a dirty environment. This effect, in turn, mediated the relationship between condition and perceptions of meal quality. <b>Conclusion:</b> Clean environmental conditions, though not directly related to the food products provided at food venues, can nevertheless have a strong influence on consumers' dining experience.</p>","PeriodicalId":19352,"journal":{"name":"Nutrition and health","volume":" ","pages":"641-644"},"PeriodicalIF":1.9,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141976260","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Special low protein foods for phenylketonuria in Turkey: An examination of their nutritional composition compared to regular food.","authors":"Ezgi Arslan, Gulden Fatma Gokcay","doi":"10.1177/02601060221146580","DOIUrl":"10.1177/02601060221146580","url":null,"abstract":"<p><p><b>Background:</b> Special low protein foods (SLPF) that are phenylalanine (Phe)-free or have a low Phe content are an integral part of PKU diet therapy. <b>Aim:</b> The aim of this study is to determine the nutritional profiles of SLPFs used in Turkey and to compare their contents with equivalent products in the \"regular\" category, in order to evaluate nutritional and metabolic risks. <b>Methods:</b> Between February and March 2022, the information concerning the nutritional contents of \"special low protein products\" recommended for PKU and available in Turkey were obtained from the websites of producers/suppliers. <b>Results:</b> A total of 148 SLPFs were identified in Turkey. Compared to regular products, SLPFs were determined to contain less sugar and high carbohydrate content in the Turkish market (p < 0.001). Overall, SLPF products had higher dietary fiber compared to products with regular protein content (p < 0.001). In SLPF subgroups, meat substitutes, rice and pasta, and soup products had significantly less total fat than regular products; low protein bread, sweet snacks, and salted crackers were found to contain less saturated fat (p < 0.05). Moreover, all SLPFs contained significantly more salt than regular products, especially the salt content of subgroups of low protein bread, flour, pasta, and rice was significantly higher than regular products (p < 0.05). <b>Conclusion:</b> Including detailed nutritional information on the Turkish SLPFs' food labels will be effective for patients with PKU to follow themselves on their own.</p>","PeriodicalId":19352,"journal":{"name":"Nutrition and health","volume":" ","pages":"843-850"},"PeriodicalIF":1.9,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10517720","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Omega-3 fatty acids as a treatment option in periodontitis: Systematic review of preclinical studies.","authors":"Olga A Neprelyuk, Oksana L Irza, Maxim A Kriventsov","doi":"10.1177/02601060241284694","DOIUrl":"10.1177/02601060241284694","url":null,"abstract":"<p><p><b>Background:</b> Periodontitis presents as a chronic inflammatory disease that affects the gingival tissues and structures surrounding the tooth. However, the existing approaches for periodontitis do not allow complete control of the disease. In this regard, an active search is being carried out both in preclinical and clinical studies for new approaches based, among other things, on nutraceuticals. <b>Aim:</b> This systematic review aimed to summarize and systematize data from preclinical studies on the effects of the use of polyunsaturated omega-3 fatty acids in experimentally induced periodontitis. <b>Methods:</b> A systematic search for research articles was performed using electronic scientific databases. Only original <i>in vivo</i> experimental studies investigating the use of omega-3 polyunsaturated fatty acids in experimentally induced periodontitis were included. Quality and risk of bias assessment (Systematic Review Centre for Laboratory Animal Experimentation) and quality of evidence assessment (using the modified Grading of Recommendations Assessment, Development and Evaluation approach) were performed. <b>Results:</b> Nineteen studies were included in this systematic review. It has been shown that omega-3 polyunsaturated fatty acids may decrease the progression of periodontitis with amelioration of alveolar bone loss along with decreased pro-inflammatory response and inhibition of osteoclasts. Despite the promising results, most of the analyzed studies were characterized by low to moderate quality and a significant risk of bias. <b>Conclusion:</b> Based on the retrieved data, the possibility of extrapolating the obtained results to humans is limited, indicating the need for additional studies to elucidate the key patterns and mechanisms of action of omega-3 polyunsaturated fatty acids and their endogenous metabolites in experimentally induced periodontitis.</p>","PeriodicalId":19352,"journal":{"name":"Nutrition and health","volume":" ","pages":"671-685"},"PeriodicalIF":1.9,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142351038","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Socio-demographic and economic determinants of household expenditure on eating out in India - Evidence from India Human Development Survey (IHDS) II.","authors":"Swapnil Godbharle, Angeline Jeyakumar, Hema Kesa","doi":"10.1177/02601060221139571","DOIUrl":"10.1177/02601060221139571","url":null,"abstract":"<p><p><b>Background:</b> 'Eating out (EO)' has witnessed a significant increase across nations and in India. Understanding food behaviour from an economic standpoint is essential to recognize food systems and nutrition transition. <b>Aim:</b> Our work compared the macro-data on per capita income and gross state domestic product from India with household expenditure on eating out. Using the India Human Development Survey II micro-data we studied the socio-demographic and economic determinants of household expenditure on eating out. <b>Methods:</b> The study design is a secondary data analysis of India Human Development Survey II from a sample of <i>N</i> = 42,152 households. It included socio-demographic and economic predictors, such as religion, caste, residence, migration for work, education, number of household members, income source, total annual income, consumption expenditure and poverty status. <b>Results:</b> No consistent trends emerged in the macroeconomic comparisons using gross state domestic product and per capita income. Results of logistic regression showed that the reserved caste categories OBC [COR 1.2 (1.1-1.2)] and SC/ST/Others [COR 1.1 (1-1.1)], household heads education up to secondary [COR 0.4 (0.4-0.5)] and higher secondary and above [COR 0.7 (0.6-0.8)], urban place of residence [COR 0.55 (0.53-0.58)], organised sector [COR 0.7 (0.6-0.7)] as the income source, higher annual income [COR 0.52 (0.50-0.54)], higher annual consumption expenditure [COR 0.44 (0.42-0.46)] and above poverty line [COR 2.1 (1.9-2.2)] were significantly positively associated with expenditure on eating out (<i>p</i> = <0.05). All these variables stayed significant in the multinomial regression model as well. <b>Conclusion:</b> This analysis confirms the increase in household income along with other demographics, increases the frequency of eating out. However, such trends remained inconsistent in macroeconomic assessments using gross state domestic product and per capita income.</p>","PeriodicalId":19352,"journal":{"name":"Nutrition and health","volume":" ","pages":"763-770"},"PeriodicalIF":1.9,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11629589/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10706636","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food engineers' attitudes and purchasing intentions towards genetically modified organism products.","authors":"Hayrettin Mutlu, Murat Ay, Murat Doğan","doi":"10.1177/02601060221144126","DOIUrl":"10.1177/02601060221144126","url":null,"abstract":"<p><p><b>Background:</b> Biotechnological developments have resulted in the modification of the genetic structures of many organisms. However, the possibility of risks in terms of human health has caused consumers to approach products containing genetically modified organisms (GMOs) with suspicion. <b>Objective:</b> In this study, we aimed to determine the attitudes of food engineers towards GMO products and their effects on purchase intentions. <b>Methods:</b> For this purpose, an attitude scale towards GMO products was adapted, and a multivariate regression analysis was performed by applying the adapted questionnaire. <b>Results:</b> It has been determined that the negative attitudes of food engineers towards GMO products and their purchasing intentions have an effect. Attitudes toward the use of gene technology in production were determined with 17% as the most effective dimension of purchase intention, and it was found to have a significant effect (<i>p</i> < 0.05). <b>Conclusions:</b> Overall, it was determined that food engineers were concerned about the potential risk of GMO foods. In order to overcome these concerns, it is thought that eliminating the lack of knowledge of this professional group on gene technology should be planned as a strategic goal.</p>","PeriodicalId":19352,"journal":{"name":"Nutrition and health","volume":" ","pages":"789-796"},"PeriodicalIF":1.9,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10369667","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"No social distancing from food: How the COVID-19 pandemic shaped student food-related activities in the Western Balkans.","authors":"Tarek Ben Hassen, Hamid El Bilali, Mohammad S Allahyari, Sinisa Berjan, Adriana Radosavac, Drago Cvijanovic, Zvezda Bogevska, Aleksandra Despotovic, Željko Vaško","doi":"10.1177/02601060221143964","DOIUrl":"10.1177/02601060221143964","url":null,"abstract":"<p><strong>Background: </strong>The COVID-19 pandemic has influenced food preparation and consumption habits, as well as food wastage. The pandemic also affected the lives of university students worldwide; their learning and living environments changed, influencing their eating habits.</p><p><strong>Aim: </strong>The purpose of this study was to evaluate the repercussions of the COVID-19 pandemic on students' food-related activities in four countries in the Western Balkans: Bosnia and Herzegovina, Serbia, North Macedonia, and Montenegro.</p><p><strong>Methods: </strong>The research draws upon an online survey gathered through the SurveyMonkey platform in four Balkan countries-viz. Bosnia and Herzegovina, Serbia, North Macedonia, and Montenegro-and used a structured questionnaire. The information was collected during the second wave of COVID-19 in October-November 2020. A total of 1658 valid responses were received. Descriptive statistics and nonparametric tests were used to analyze the survey findings.</p><p><strong>Results: </strong>The research results suggest that the pandemic influenced students' food purchase habits, diets, and food-related behaviors and practices such as food preparation, cooking, and food waste management at the household level. In particular, students have been eating healthier and shopping less frequently during the pandemic. Meanwhile, the pandemic improved their attitude toward food wastage.</p><p><strong>Conclusion: </strong>This study is the first to examine how students in the Balkan region perceive the impact of the COVID-19 pandemic on their eating habits, laying the groundwork for future studies into the disease's consequences. This and other studies will assist in preparing students and education institutions for future calamities and pandemics. The findings will also help develop evidence-based postpandemic recovery options targeting youth and students in the Western Balkans.</p>","PeriodicalId":19352,"journal":{"name":"Nutrition and health","volume":" ","pages":"807-819"},"PeriodicalIF":1.9,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9836841/pdf/10.1177_02601060221143964.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10055379","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}