scholarly journals Use of Food Services by Consumers in the SARS-CoV-2 Pandemic. How the Eating Habits of Consumers Changed in View of the New Disease Risk Factors?

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2760
Author(s):  
Ewa Czarniecka-Skubina ◽  
Marlena Pielak ◽  
Piotr Sałek ◽  
Artur Głuchowski ◽  
Joanna Kobus-Cisowska ◽  
...  
Keyword(s):  
Risk Factors ◽  
Cluster Analysis ◽  
Disease Risk ◽  
Eating Habits ◽  
Food Service ◽  
Computer Assisted ◽  
New Disease ◽  
Food Services ◽  
Risk Increase ◽  
Respondent Group

The SARS-CoV-2 pandemic in 2020–2021 changed the eating habits of people around the world. The aim of this study is to understand the effects of COVID-19 on changing consumers’ eating habits, including their concerns about food service nutrition in case of new disease risk factors. The survey conducted using the computer-assisted web-based interviewing method on a group of 1021 adult respondents in Poland. We collected information about consumer choices and habits related to use of food services during the pandemic. This research found that COVID-19 had an impact on consumers’ use of food services, both on-site and take-away. Using cluster analysis, we identified five main groups of food service consumers. It was found that almost half of the respondent group did not change their diet during the pandemic, 20% of respondents changed their diet to a positive one, and 20% to a diet that was negative. For respondents the most important forms of protection against COVID-19 in catering establishments were hand disinfection (70.3%), table disinfection (70.4%), wearing of masks and visors by staff (68.2%), and the possibility of cashless payments (64.6%). Based on cluster analysis (eight consumer clusters), we stated that majority of respondents did not see any threats to using catering service during the pandemic. Only a small group (8.1%) of respondents were afraid of the possibility of getting sick with COVID-19. This study presented the effects of COVID-19 on consumer eating behavior in catering and their concerns with food services uses. Discovering consumer concerns can reduce risk, increase food safety and improve eating habits.

Risk factors, morbidity rates and long-term prognosis in benign hyperplasia and prostate cancer (literature review)

2021 ◽  
pp. 24-33
Author(s):  
Egor Aleksandrovich Perevezentsev ◽  
Anastasiya Sergeevna Malykhina ◽  
Mark Albertovich Volodin ◽  
Denis Igorevich Volodin ◽  
Evgeniy Nikolaevich Bolgov
Keyword(s):  
Prostate Cancer ◽  
Risk Factors ◽  
Social Issues ◽  
Disease Risk ◽  
Eating Habits ◽  
Modern World ◽  
Malignant Neoplasms ◽  
Average Life Expectancy ◽  
Male Population ◽  
Surgical Methods

Diseases of the urological profile are one of the most important medical and social issues of the modern world. According to various sources, from 50 % to 75 % of men over 50 years old have benign prostatic hyperplasia (BPH), and by the age of 80, BPH is detected in 90 % of the male population. BPH manifests itself with lower urinary tract symptoms (LUTS) in most patients. Prostate cancer ranks 2nd or 3rd in the structure of malignant neoplasms in men, and the prevalence of this pathology continues to grow. This trend is associated with an increase in average life expectancy, improved diagnosis of pathologies and early detection of the disease. Risk factors affecting the development of both prostate cancer and BPH include the patient’s age, race, family history, eating habits, the presence or absence of bad habits, and a sedentary lifestyle. Surgical methods for treating prostate cancer include open retropubic prostatectomy and laparoscopic adenomectomy. The «gold standard» of surgical treatment of BPH is transurethral resection of the prostate (TURP), but the emergence of new endovideosurgical methods (bipolar TURP, transurethral enucleation of the prostate (TUEP) allows to expand the scope of their use and reduce possible complications in the early and late postoperative period.

scholarly journals Cardiovascular disease risk factors among auto rickshaw drivers of Mangaluru

2018 ◽  
Vol 5 (11) ◽  
pp. 4937
Author(s):  
Animesh Gupta ◽  
Shubhankar Adhikari
Keyword(s):  
Risk Factors ◽  
Cardiovascular Disease ◽  
Physical Inactivity ◽  
Disease Risk ◽  
Eating Habits ◽  
Cardiovascular Disease Risk ◽  
Developed Countries ◽  
Tobacco Consumption ◽  
Cross Sectional ◽  
General Physical Examination

Background: Cardiovascular diseases are considered as one of the leading causes of death in developed countries as well as in developing country. Auto rikshaw drivers are at more risk of developing cardiovascular disease because of harmful lifestyle like irregular eating habits, addictions, insufficient sleep, stressful occupational conditions and sedentary lifestyle.Methods: Cross sectional descriptive study was conducted among auto rickshaw drivers working in Mangaluru. Data was collected regarding risk factors and general physical examination, anthropometric examination, systemic examination was done. Laboratory investigation was done for diabetes and dyslipidemia.Results: The mean age of study participants was 42.75±10.26. The prevalence of physical inactivity, hypertension and diabetes were 70%, 29.6% and 14.2% respectively.Conclusions: Physical inactivity, obesity, tobacco consumption and dyslipidemia were the major risk factors for cardiovascular disease.

Evaluation of the food environment of public hospitals in a Brazilian metropolis

2021 ◽  
pp. 1-11
Author(s):  
Maria Eduarda Ribeiro José ◽  
Inês Rugani Ribeiro de Castro ◽  
Daniela Silva Canella
Keyword(s):  
Healthy Eating ◽  
Food Environment ◽  
Eating Habits ◽  
Food Service ◽  
Cross Sectional Study ◽  
Public Hospitals ◽  
Food Services ◽  
Cross Sectional ◽  
Vending Machines ◽  
Nutrition Service

Abstract Objective: To characterise the food environment of public hospitals in a Brazilian metropolis. Design: A cross-sectional study involving the audit of mini-kitchens, non-commercial food services, commercial food services and vending machines within hospitals and interviews with workers and managers. Environmental dimensions assessed included: availability, accessibility, affordability, convenience, nutrition information, promotion and advertising, infrastructure for food and ambience, in addition to decisions-level aspects. Setting: Rio de Janeiro, Brazil. Participants: 24 public hospitals in the municipal health network. Results: Of the hospitals assessed, 92·0 % had a non-commercial food service, 87·5 % had mini-kitchens (facilities to consume food taken from home), 37·5 % had commercial food services and 25·0 % had vending machines. Mini-kitchens were available in most but not all hospitals, a key facility given that few commercial or non-commercial food services were open 24 h a day. The food availability in the hospitals surveyed did not promote healthy eating. A wide variety of ultra-processed foods and drinks was found and advertising promoting their consumption, even in non-commercial food services with menus planned by nutritionists. Water filters/fountains were present in around 50 % of mini-kitchens and non-commercial food services but were unavailable in commercial food services. According to workers interviewed, the temperature of the environment was the worst-rated aspect of mini-kitchens, non-commercial food services and commercial food services. Nutrition service managers reported little involvement in producing biddings and proposals for hiring outside companies to run non-commercial food services or commercial food services. Conclusion: The food environment of the hospitals studied did not promote healthy eating habits.

Impact of the home food environment on disease risk factors in obese adults from rural communities

2013 ◽  
Author(s):  
Stacey Maurer ◽  
Kristen Medina ◽  
Danielle Lespinasse ◽  
Samantha Minski ◽  
Manal Alabduljabbar ◽  
...  
Keyword(s):  
Risk Factors ◽  
Rural Communities ◽  
Food Environment ◽  
Disease Risk ◽  
Obese Adults ◽  
Home Food Environment ◽  
Home Food

Physician Advice to Reduce Chronic Disease Risk Factors

1994 ◽  
Vol 10 (6) ◽  
pp. 367-371 ◽  
Author(s):  
Carol Friedman ◽  
Ross C. Brownson ◽  
Dan E. Peterson ◽  
Joan C. Wilkerson
Keyword(s):  
Risk Factors ◽  
Chronic Disease ◽  
Disease Risk ◽  
Chronic Disease Risk ◽  
Physician Advice
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