scholarly journals Association between Emotional Eating and Frequency of Unhealthy Food Consumption among Taiwanese Adolescents

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2739
Author(s):  
Chung Bui ◽  
Li-Yin Lin ◽  
Chih-Yi Wu ◽  
Ya-Wen Chiu ◽  
Hung-Yi Chiou
Keyword(s):  
Food Consumption ◽  
Fast Food ◽  
Emotional Eating ◽  
Meat Products ◽  
Processed Meat ◽  
School Type ◽  
Unhealthy Food ◽  
High Fat ◽  
Sweetened Beverages ◽  
Frequent Consumption

Emotional eating is one factor that increases the consumption of unhealthy food. This study aimed to investigate the association between emotional eating and frequencies of consuming fast food, high-fat snacks, processed meat products, dessert foods, and sugar-sweetened beverages (SSBs) in adolescents. The baseline survey data (2015) from the Taiwan Adolescent to Adult Longitudinal Study (TAALS) were fitted into multivariate logistic regression models adjusted for sex, school type, Body Mass Index (BMI), eating while doing something, nutrition label reading, skipping breakfast, smoking, binge drinking, sedentary lifestyle, physical activity, peer and school support, and parental education level. Among the 18,461 participants (48.5% male and 51.5% female), those exhibiting emotional eating were more likely to consume fast food (Odds ratio (OR) = 2.40, 95% Confidence interval (CI): 2.18–2.64), high-fat snacks (OR = 2.30, 95% CI: 2.12–2.49), processed meat products (OR = 1.92, 95% CI: 1.78–2.08), dessert foods (OR = 2.49, 95% CI: 2.31–2.69), and sugar-sweetened beverages (OR = 1.83, 95% CI: 1.70–1.98). Factors that were positively associated with unhealthy food consumption included eating while doing other activities, binge drinking, smoking, and sedentary lifestyle. Among all the covariates, nutrition label reading was the only factor that was inversely associated with frequent unhealthy food consumption. Sex and school type may moderate the effect of emotional eating on the frequent consumption of specific unhealthy food groups. In conclusion, adolescents with high emotional eating were more likely to report frequent consumption of unhealthy foods in Taiwan. Our findings showed that male participants appeared to consume fast foods, high-fat snacks, processed meat, and SSBs more often and dessert foods less often than females. Future longitudinal studies are recommended for understanding the causal relationship between emotional eating and unhealthy food consumption.

Prevalence and factors related to fast food consumption among Mutah University Students, Jordan

2021 ◽  
pp. 1-13
Author(s):  
Nesrin Riad Mwafi ◽  
Israa Mohammad Al-Rawashdeh ◽  
Waqar Abdul-Qahar Al-Kubaisy ◽  
Waleed Rifaat Ezzat ◽  
Raghad Abdelqader Al-Qazaqi ◽  
...  
Keyword(s):  
Physical Exercise ◽  
University Students ◽  
Food Consumption ◽  
Fast Food ◽  
Meat Products ◽  
The Body ◽  
Processed Meat ◽  
Cross Sectional ◽  
Validated Questionnaire ◽  
Fast Food Consumption

Abstract Objective: To identify the prevalence and factors related to fast food consumption among Mutah University students in Jordan. Methods: A cross-sectional study was conducted during the period from January-April, 2019. A sample of 503 students was recruited from different faculties. The participants were interviewed using a structured and a validated questionnaire. Height and weight were measured for the Body Mass Index (BMI) calculation. Statistical analyses were performed using descriptive, t-test and correlational methods. Results: The prevalence of regular fast food (RFF) consumption (³ 2 times/week) was 59.4%. This prevalence was significantly higher among students spending ³ 21 JD/ week (p= 0.020) and those who were not performing physical exercise (p = 0.025).  Significant correlations were found between RFF consumption and fried potato (r=0.374, p < 0.001), processed meat products (r=0.509, p < 0.001), coffee (r=0.122, p=0.006) and candies (r=0.092, p=0.039). No significant relation was found between fast-food consumption and BMI, religion, gender, field of study or living away from family. The most common reason for RFF consumption was shortage of time (38.5%). Lunch time was the most preferred time to consume fast food (70.2%). Interestingly, 32.4% of the students were willing to read the nutrient information and about two-thirds were interested to choose healthy meals if they were available in the menu. Conclusion: The prevalence of fast food consumption is high. RFF consumption is significantly related to lower physical exercise performance and the amount of pocket money. Raising awareness of university students through nutritional education is highly recommended. Continuous...

scholarly journals Socio-economic disparities in the diet of French children and adolescents: a multidimensional issue

2016 ◽  
Vol 20 (5) ◽  
pp. 870-882 ◽  
Author(s):  
Peggy Drouillet-Pinard ◽  
Carine Dubuisson ◽  
Isabelle Bordes ◽  
Irène Margaritis ◽  
Sandrine Lioret ◽  
...  
Keyword(s):  
Children And Adolescents ◽  
Food Consumption ◽  
Representative Sample ◽  
Household Wealth ◽  
Fruit And Vegetables ◽  
Processed Meat ◽  
Food Groups ◽  
Food Record ◽  
Sugar Sweetened Beverages ◽  
Sweetened Beverages

AbstractObjectiveThe present research aimed to study the multidimensionality of the link between dietary intake and socio-economic position (SEP) in a representative sample of French children and adolescents, using a variety of SEP indicators.DesignData from the second French national food consumption survey (INCA2) were used. Information on food consumption was collected using a 7d food record and SEP data (occupation, education, income, household wealth indices) using questionnaires. Multivariable linear regression analyses were performed separately in children and adolescents to assess the relationships between dietary components (food groups and macronutrients) and each dimension of SEP.SettingThe INCA2 survey, France.SubjectsA representative sample of French children (3–10 years of age; n 574) and adolescents (11–17 years of age; n 881).ResultsCompared with children from a higher SEP, those from a lower SEP had lower intakes of fruit and vegetables, yoghurts and confectionery and higher intakes of starchy foods, meat, milk, sugar-sweetened beverages and pizzas/sandwiches. Similar results were observed in adolescents for fruit and vegetables, yoghurts and sugar-sweetened beverages. Adolescents also had lower intakes of cakes/pastries and higher intakes of processed meat and dairy desserts. Neither energy nor protein intake was associated with SEP. Adolescents from a lower SEP had higher carbohydrate and lower lipid intakes. Overall, these findings were consistent across the various dimensions of SEP, but the gradient was steeper depending on the caregiver’s educational level.ConclusionsThis research highlights the need for specific messages to help poorly educated families adopt good eating habits.

scholarly journals Burnout, eating behaviour traits and dietary patterns

2019 ◽  
Vol 122 (2) ◽  
pp. 404-413 ◽  
Author(s):  
Helena Chui ◽  
Eleanor Bryant ◽  
Carmen Sarabia ◽  
Shames Maskeen ◽  
Barbara Stewart-Knox
Keyword(s):  
Food Consumption ◽  
Emotional Exhaustion ◽  
Dietary Patterns ◽  
Fast Food ◽  
Dietary Habits ◽  
Eating Behaviour ◽  
Maslach Burnout Inventory ◽  
Junk Food ◽  
Content Type ◽  
Frequent Consumption

Purpose The purpose of this research has been to investigate whether burnout and eating behaviour traits were associated with food intake. Design/methodology/approach Participants (n=109) 78 per cent female, mean age 39 years, were recruited from various occupations within a UK university to complete an on-line survey. Dietary habits were measured using Food Frequency Questionnaire (FFQ), burnout using the Maslach Burnout Inventory (MBI) and eating behaviour traits using the Three Factor Eating Questionnaire (TFEQ) R18. Findings Principal component analyses of FFQ responses revealed four dietary patterns: fast/junk food (+chicken and low fruit/vegetables); meat/fish; dairy/grains; beans/nuts. Dietary patterns were examined using multiple regression analysis as outcome variables with age, gender, burnout and eating behaviour traits as explanatory variables. More frequent consumption of “junk/fast food” was associated with lower TFEQ-Cognitive Restraint, higher TFEQ-Uncontrolled Eating (UE), lower MBI-Emotional Exhaustion and higher MBI-Depersonalisation. More frequent consumption of beans/nuts was associated with higher TFEQ-UE and higher MBI-Emotional Exhaustion. Models for meat/fish and grains/dairy dietary patterns were not significant. Research limitations/implications Burnout may need to be considered to reduce junk food consumption in higher education employees. Causality between burnout, eating behaviour traits and food consumption requires further investigation on larger samples. Originality/value This appears to be the first study to have explored associations between burnout, eating behaviour traits and dietary patterns.

Factors associated with frequent consumption of fast food among Australian secondary school students

2020 ◽  
Vol 23 (8) ◽  
pp. 1340-1349
Author(s):  
Maree Scully ◽  
Belinda Morley ◽  
Philippa Niven ◽  
David Crawford ◽  
Iain S Pratt ◽  
...  
Keyword(s):  
Secondary School ◽  
Food Consumption ◽  
Fast Food ◽  
Secondary School Students ◽  
Weight Status ◽  
Self Report ◽  
Snack Food ◽  
School Students ◽  
Fast Food Consumption ◽  
Frequent Consumption

AbstractObjective:To examine demographic and behavioural correlates of frequent consumption of fast food among Australian secondary school students and explore the associations between fast food consumption and social/environmental factors.Design:Cross-sectional survey using a web-based self-report questionnaire.Setting:Secondary schools across all Australian states and territories.Participants:Students aged 12–17 years participating in the 2012–2013 National Secondary Students’ Diet and Activity survey (n 8392).Results:Overall, 38 % of students surveyed reported consuming fast food at least weekly. Being male, residing in lower socio-economic areas and metropolitan locations, having more weekly spending money and working at a fast food outlet were all independently associated with consuming fast food once a week or more, as were several unhealthy eating (low vegetable intake and high sugary drink and snack food intake) and leisure (low physical activity and higher commercial television viewing) behaviours and short sleep duration. Frequent fast food consumption and measured weight status were unrelated. Students who agreed they go to fast food outlets with their family and friends were more likely to report consuming fast food at least weekly, as were those who usually ‘upsize’ their fast food meals and believe fast food is good value for money.Conclusions:These results suggest that frequent fast food consumption clusters with other unhealthy behaviours. Policy and educational interventions that reach identified at-risk groups are needed to reduce adolescent fast food consumption at the population level. Policies placing restrictions on the portion sizes of fast food may also help adolescents limit their intake.

Technologically processed and natural foods in pregnant women nutrition

2014 ◽  
Vol 21 (3) ◽  
pp. 136-142
Author(s):  
Ieva Laukytė ◽  
Dalia Vaicekauskaitė ◽  
Rūta Dubakienė
Keyword(s):  
Pregnant Women ◽  
Food Consumption ◽  
Dairy Products ◽  
Meat Products ◽  
Processed Meat ◽  
Processed Food ◽  
Plant Origin ◽  
Canned Corn ◽  
Mixed Origin ◽  
Natural Foods

The objective of our study was to find out the tendencies of nutrition among pregnant women and to reveal which products, technologically processed or natural foods, were consumed more. 205 women took part in the first Lithuanian newborn cohort, PLANK-K. 62 questionnaires with 198 questions about products consumed during pregnancy were answered. In the main groups of products the majority of women consumed plant origin food. Most of the women ate bread products, grain and its products, cocoa and its products, dairy products, meat and its products. A lot of women consumed nuts and their products, various drinks, some of them ate eggs and their products. The least consumed during pregnancy were various origin fats and honey. In smaller subgroups the majority of women consumed vegetables, the minority of them ate rare meat (venison, lamb) and mixed origin fat. Speaking about technologically processed food, two groups were fit for comparison: processed meat products and canned corn. Processed meat products had big preponderance against consumption of other meat products and more than half of women chose canned corn. It is clear that in this case technologically processed food was chosen more often than non-processed food. The format of this questionnaire allows to accurately evaluate food products that mothers consume during pregnancy, but makes it harder to evaluate technologically processed and non-processed food consumption.

scholarly journals Personal and lifestyle characteristics predictive of the consumption of fast foods in Australia

2007 ◽  
Vol 10 (12) ◽  
pp. 1456-1463 ◽  
Author(s):  
Philip Mohr ◽  
Carlene Wilson ◽  
Kirsten Dunn ◽  
Emily Brindal ◽  
Gary Wittert
Keyword(s):  
Food Consumption ◽  
Fast Food ◽  
Occupational Status ◽  
Nationwide Survey ◽  
Stepwise Multiple Regression ◽  
Or Education ◽  
Fast Foods ◽  
Fast Food Consumption ◽  
Frequent Consumption ◽  
Allocation Of Time

AbstractObjectiveTo identify key predictors of fast-food consumption from a range of demographic, attitudinal, personality and lifestyle variables.MethodsWe analysed data from a nationwide survey (n= 20 527) conducted in Australia by Nielsen Media Research. Items assessing frequency of fast-food consumption at (1) eat in and (2) take away were regressed onto 12 demographic, seven media consumption, and 23 psychological and lifestyle variables, the latter derived from factor analysis of responses to 107 attitudinal and behavioural items.ResultsStepwise multiple regression analyses explained 29.6% of the variance for frequency of take-away and 9.6% of the variance for frequency of eat-in consumption of fast foods. Predictors of more frequent consumption of fast food at take away (and, to a lesser extent, eat in) included lower age – especially under 45 years, relative indifference to health consequences of behaviour, greater household income, more exposure to advertising, greater receptiveness to advertising, lesser allocation of time for eating, and greater allocation of time to home entertainment. There were no effects for occupational status or education level.ConclusionsThe effects for age suggest that fast-food take-away consumption is associated with a general cultural shift in eating practices; individual differences in attitudinal and lifestyle characteristics constitute additional, cumulative, predictive factors. The role of advertising and the reasons for the lesser explanatory value of the eat-in models are important targets for further research.

scholarly journals Food consumption and depression among Brazilian adults: results from the Brazilian National Health Survey, 2013

2020 ◽  
Vol 36 (1) ◽  
Author(s):  
Kamilla Tavares de Sousa ◽  
Emanuele Souza Marques ◽  
Renata Bertazzi Levy ◽  
Catarina Machado Azeredo
Keyword(s):  
Food Consumption ◽  
National Health ◽  
Health Survey ◽  
National Health Survey ◽  
Unhealthy Food ◽  
Sugar Sweetened Beverages ◽  
Cross Sectional ◽  
Sweetened Beverages ◽  
Regular Consumption ◽  
Nutritional Score

Abstract: Our study aimed to evaluate the association between food consumption and depression. We used data from the Brazilian National Health Survey; a cross-sectional study carried out in 2013 among 46,785 Brazilian adults. The exposures were regular consumption (≥ 5 times/week) of the markers of healthy (beans, vegetables, fruits, and natural fruit juices) and unhealthy food (sugar sweetened beverages; sweets and the substitution of lunch or dinner for snacks); and a nutritional score elaborated by combining the frequency of consumption of markers of healthy and unhealthy food, the higher the value, the better the diet. The outcome was depression, assessed through the PHQ-9 questionnaire answered by the participants. Those with PHQ-9 scores greater than or equal to 10 were classified as presenting depression. We performed logistic regression models adjusted for potential confounders. Regular consumption of sweets (OR = 1.53; 95%CI: 1.33-1.76) and regular replacement of meals for snacks (OR = 1.52; 95%CI: 1.21-1.90) were positively associated with depression. Regular consumption of sugar sweetened beverages was positively associated with depression among women (OR = 1.27; 95%CI: 1.10-1.48). Regular consumption of beans was negatively associated with depression (OR = 0.74; 95%CI: 0.65-0.84), consistent for both sexes. Comparing the top quintile of the nutritional score (healthier diet) to the bottom quintile (less healthy) we found a negative association with depression (OR = 0.63; 95%CI: 0.52-0.75). Our results add evidence on a possible role of food consumption in depression; future longitudinal studies should explore the mechanisms of these associations.

scholarly journals Cross Sectional Study Regarding the Association Between Sweetened Beverages Intake, Fast-food Products, Body Mass Index, Fasting Blood Glucose and Blood Pressure in the Young Adults from North-western Romania

2019 ◽  
Vol 70 (1) ◽  
pp. 156-160 ◽  
Author(s):  
Amorin Remus Popa ◽  
Cosmin Mihai Vesa ◽  
Diana Uivarosan ◽  
Claudia Maria Jurca ◽  
Gheorghita Isvoranu ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Body Mass Index ◽  
Food Consumption ◽  
Impaired Fasting Glucose ◽  
Fast Food ◽  
Fasting Glucose ◽  
Sweetened Beverages ◽  
Soda Consumption ◽  
North Western ◽  
Western Romania

The study investigated the association between the frequency of sweetened beverages intake and body mass index, diet choices, hypertension, and glycaemia in 1158 individuals from north western Romania, aged between 20 and 39 years. We found a high prevalence (87.48%) of soda consumption. There was a linear correlation between the number of sweetened beverages servings/week and unhealthy lifestyle expressed as frequency of fast-food consumption. A significant statistical association was found between soda consumption and prevalence of high blood pressure and impaired fasting glycaemia. Individuals who did not consumed sweetened beverages, had a prevalence of impaired fasting glucose and hypertension of 6% and respectively 13%; those who consumed more than 8 servings/week had a prevalence of impaired fasting glucose and hypertension of 19%. Inappropriate nutrition (lack of fruits and vegetables in food, consumption of fats and processed sugars or added sugars beverages) have increased the incidence of chronic diseases. We consider that public health policies regarding soda consumption are required.

scholarly journals Perceived Nutrition and Health Concerns: Do They Protect against Unhealthy Dietary Patterns in Polish Adults?

Nutrients ◽  
2021 ◽  
Vol 13 (1) ◽  
pp. 170
Author(s):  
Małgorzata Ewa Drywień ◽  
Jadwiga Hamulka ◽  
Marzena Jezewska-Zychowicz
Keyword(s):  
Dietary Patterns ◽  
Fast Food ◽  
Lifestyle Changes ◽  
Cross Sectional ◽  
Health Concerns ◽  
Logistic Regression Models ◽  
Sweetened Beverages ◽  
Unhealthy Eating ◽  
Health Related ◽  
Frequent Consumption

The aim of the study was to explore the associations between perceived health and nutrition concerns, sociodemographic characteristics and unhealthy dietary patterns in a representative group of Polish adults. The data were collected in 2017 through a cross-sectional quantitative survey under the National Health Program 2016–2020. Logistic regression models were used to analyze the data. It was found that higher health concerns decreased the chances of adhering to upper tertiles of “Fast food & alcohol” and “Refined food & sweetened beverages” dietary patterns (DPs), thus displaying less frequent consumption of such foods. No relationship was found between health concerns and adhering to the “Fat food” and “Butter” DPs. Nutrition concerns increased the likelihood of frequent consumption of foods from “Fast food & alcohol” DP. Women were less likely to adhere to unhealthy eating patterns than men, while older people were less likely to often consume fast food, alcohol, or refined food and sweetened beverages. Findings of this study showed that concerns about health or nutrition were differently associated with dietary patterns and consumption of unhealthy foods. These relationships should be considered when developing interventions to address health-related lifestyle changes. However, further research is needed to identify cause-effect relationships between these variables.

scholarly journals Comparison of Sodium Nitrite and ‘Natural’ Nitrite on the Inhibition of Spore Germination and Outgrowth of Clostridium sporogenes in Low- and High-Fat Frankfurters

2021 ◽  
Vol 1 (1) ◽  
pp. 104-122
Author(s):  
Arjun Bhusal ◽  
Jacob Nelson ◽  
Dennis Pletcher ◽  
Peter M. Muriana
Keyword(s):  
Sodium Nitrite ◽  
Spore Germination ◽  
Repeated Measures ◽  
Time Course ◽  
Meat Products ◽  
Processed Meat ◽  
Meat Industry ◽  
High Fat ◽  
Clostridium Sporogenes ◽  
Significant Difference

In the US, sodium and potassium nitrite are regulated food preservatives that prevent the germination of Clostridium spores in cured and processed meats. In recent years, the use of vegetable-derived nitrite (i.e., vegetable nitrate fermented to nitrite) has been designated as ‘natural nitrite’ to accommodate natural meats that cannot use artificial ingredients, and such meat products can be labelled as having ‘no added preservatives’. This new status and labelling allowance for microbially-modified nitrite provides for a ‘clean label’ application of nitrite against the stigma of chemical ingredients and has found increased use within the processed meat industry. The objectives of this study were to examine Clostridium sporogenes as a pathogen-surrogate challenge organism and the use of vegetable (celery) nitrite to prevent spore germination in cooked meat products. A three-strain spore crop of C. sporogenes ATCC 3584, ATCC 19404 and ATCC BAA-2695 was applied during ingredient formulation of low and high-fat hotdogs that were divided into three sub-batches (control without nitrite, hotdogs with sodium nitrite, hotdogs with celery nitrite). In both low and high-fat processes, sodium nitrite was compared to hotdogs made with comparable levels of celery nitrite (156 ppm). All treatments were performed with duplicate trial replication and triplicate sample testing within each trial. Comparisons were analyzed by repeated measures analysis of variance to determine significant difference (p < 0.05) of time course treatments. In shelf-life assays, growth was inhibited at both 5 °C and 15 °C, even if nitrite was absent; however, spore germination and growth readily occurred at 35 °C. Comparison of nitrite effects was best evaluated at 35 °C as a permissive condition to examine the effects of nitrite treatments. Celery nitrite showed no significant difference from sodium nitrite when used in both low and high-fat hotdogs, and spore outgrowth was only observed after 2–3 days at 35 °C compared to hotdogs without nitrite. Application of bacteriocin preparations in the formulation that were effective against Listeria monocytogenes, and moderately inhibitory towards the 3-strain spore mixture of C. sporogenes, were not effective in spore control in manufactured hotdogs. The nitrite validation hotdog trials described herein demonstrates that (celery or sodium) nitrite may prevent Clostridium spore germination for 24–48 h even under permissive conditions to help keep processed meat safe.

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