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International journal of obesity and nutritional science最新文献

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Factors Influencing the Nutrition Behaviour of Young Adults 影响年轻人营养行为的因素
International journal of obesity and nutritional science Pub Date : 2019-08-23 DOI: 10.18689/ijons-1000104
A. Sept
{"title":"Factors Influencing the Nutrition Behaviour of Young Adults","authors":"A. Sept","doi":"10.18689/ijons-1000104","DOIUrl":"https://doi.org/10.18689/ijons-1000104","url":null,"abstract":"Nutritional behaviour differs not only between the sexes, but also between the different age groups. The reasons for this are not only the preferences and aversions caused by social and cultural conditions such as wars or regional cuisine, but also individual and social circumstances and living conditions. This also includes status passages and developmental tasks which have to be mastered in certain age groups and which influence nutritional behaviour through the associated changes. With the help of biographical interviews with young adults it was possible to find out, that for adolescents and young adults the motives and factors for nutrition behaviour are different, than for other age groups, because of the many changes in living conditions. Most of all moving out of parents’ homes is associated with changes in eating habits and food consumption. The aim of the project was to collect socio-cultural explanatory patterns for the nutritional behaviour of different groups of people in order to be able to integrate them both into direct product development for food and into the design of nutrition and healthy eating information campaigns.","PeriodicalId":92915,"journal":{"name":"International journal of obesity and nutritional science","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77850101","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}
引用次数: 1
Does Repeated Testing improve the Validity of Self-Reported Emotional Eating through a process of Meaning Making? 重复测试是否通过意义制造过程提高情绪进食自我报告的效度?
International journal of obesity and nutritional science Pub Date : 2019-08-01 DOI: 10.18689/ijons-1000103
T. van Strien, L. Winkens, H. Konttinen
{"title":"Does Repeated Testing improve the Validity of Self-Reported Emotional Eating through a process of Meaning Making?","authors":"T. van Strien, L. Winkens, H. Konttinen","doi":"10.18689/ijons-1000103","DOIUrl":"https://doi.org/10.18689/ijons-1000103","url":null,"abstract":"In two experimental studies in women, we investigated whether repeated testing improved the predictive validity of self-reported emotional eating (EE) for distress-induced food intake. We also tested whether there is support for a process of meaning making where pre-test and re-test EE are indirectly related through a serial causal chain of alexithymia and poor introspective awareness (IA). In study 1 (n=80), self-reported alexithymia and IA were measured before retesting EE. In study 2 (n=128), alexithymia and IA were measured after re-testing EE. In support of a process of meaning making, in both studies there was a significant serial chain of pre-test EE to re-test EE through alexithymia and IA. Further, re-test EE predicted somewhat more variance in distress-induced food intake than pre-test EE, though the difference was not significant. In conclusion, repeated testing may help respondents get a better understanding of a measure, thereby improving the validity of that measure.","PeriodicalId":92915,"journal":{"name":"International journal of obesity and nutritional science","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72680987","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}
引用次数: 1
Approximation of Protein Quality (DIAAS) of Vegetarian Dishes Served in Restaurants 餐馆供应的素菜蛋白质质量近似(DIAAS
International journal of obesity and nutritional science Pub Date : 2019-03-21 DOI: 10.18689/ijons-1000101
A. Tas, N. Umit, RO Alkan, A. Boynak, SD Yeral
{"title":"Approximation of Protein Quality (DIAAS) of Vegetarian Dishes Served in Restaurants","authors":"A. Tas, N. Umit, RO Alkan, A. Boynak, SD Yeral","doi":"10.18689/ijons-1000101","DOIUrl":"https://doi.org/10.18689/ijons-1000101","url":null,"abstract":"Protein quality (DIAAS) of the most popular vegetarian and meat dishes served by 93 restaurants was calculated using published data on the digestibility of individual amino acids. Protein qualities of the vegetarian dishes were found to be lower than the meat dishes. A considerable number of vegetarian dishes (16.1%) did not contain any proteinaceous ingredient and therefore received a DIAAS value of zero. Meat dishes did not contain any low quality protein and their DIAAS values were higher than 87%. Vegetarian dishes only comprised 15 to 30% of the total number of dishes in most restaurants (60.2%). Pasta (21.5%), vegetable dishes (such as boiled, grilled or sautéed vegetables) (20.4%) and salads (19.4%) were found to be the most-selling vegetarian dishes. Price of the dishes, whether they were vegetarian or not, did not relate to the protein quality of the dishes.","PeriodicalId":92915,"journal":{"name":"International journal of obesity and nutritional science","volume":"05 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85989061","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}
引用次数: 5
Role of Dietary Macronutrients and Fatty Acids in Obesity and Metabolic Risk in Older Adults. 膳食宏量营养素和脂肪酸在老年人肥胖和代谢风险中的作用。
International journal of obesity and nutritional science Pub Date : 2019-01-01 Epub Date: 2019-07-19 DOI: 10.18689/ijons-1000102
Cara Dooley, Alice S Ryan
{"title":"Role of Dietary Macronutrients and Fatty Acids in Obesity and Metabolic Risk in Older Adults.","authors":"Cara Dooley,&nbsp;Alice S Ryan","doi":"10.18689/ijons-1000102","DOIUrl":"https://doi.org/10.18689/ijons-1000102","url":null,"abstract":"<p><p>The aim of the study was to examine the role of dietary consumption of different types of fatty acids on metabolic risk factors and regional fat deposition in older men and women. We hypothesized that saturated fatty acid (SFA) intake, monounsaturated fatty acid (MUFA) and low intake of polyunsaturated fatty acids (PUFA) would be associated with markers of insulin resistance, hyperlipidemia, and hypertriglyceridemia. Sedentary, overweight and obese (body mass index: 29-48 kg/m<sup>2</sup>) adults (N=20) aged 45-78 years underwent two-hour oral glucose tolerance test, blood draw, DXA scan, and completed seven-day diet records. Subjects had low fitness levels (VO<sub>2</sub> max=23.5 ± 2.4 mL/kg/min) and high total body fat (43.5 ± 1.7%). The average macronutrient composition of the diet was high in fat as a percent of total kcal (35.5%). The ratio of MUFA to PUFA was associated with serum cholesterol (r=0.48, P=0.03) and tended to be associated with higher fasting glucose (r=0.42, P=0.06) and glucose at 120 min (r=0.43, P=0.06). PUFA intake as a percentage of fat intake was associated with lower serum cholesterol (r=-0.44, P=0.05). Therefore, dietary MUFA intake unbalanced by PUFA may confer increased risk for diabetes among obese, sedentary individuals. Future investigation of food sources, or context of dietary lipids, could lead to individualized dietary recommendations to promote healthy eating habits and potentially alter metabolic risk.</p>","PeriodicalId":92915,"journal":{"name":"International journal of obesity and nutritional science","volume":"1 1","pages":"6-10"},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6980253/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"37581909","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}
引用次数: 2
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