scholarly journals Influence of COVID-19 Pandemic Restrictions on College Students’ Dietary Quality and Experience of the Food Environment

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2790
Author(s):  
Francilia Brito Silva ◽  
Dawn E. Osborn ◽  
Meghan R. Owens ◽  
Tracie Kirkland ◽  
Carolyn E. Moore ◽  
...  
Keyword(s):  
College Students ◽  
Survey Methods ◽  
At Risk Students ◽  
Healthy Eating Index ◽  
Healthy Food ◽  
Dietary Quality ◽  
Cross Sectional ◽  
Survey Responses ◽  
Almost All ◽  
Prepared Food

The COVID-19 pandemic restrictions sent college students online and off campus, potentially reducing access to healthy food. The objective of this cross-sectional, internet-based study was to use qualitative and quantitative survey methods to evaluate whether COVID-19 pandemic restrictions in Texas, USA affected college students’ ability to buy food, how/what they shopped for, how they prepared food, what they ate, how they felt about eating, and overall dietary quality (assessed using Healthy Eating Index [HEI] scores). Survey responses from 502 students (87.5% female; 59.6% nonwhite, mean age 27.5 ± 0.4 years, >50% graduate students) were analyzed. The qualitative analysis of open-ended questions revealed 110 codes, 17 subthemes, and six themes. Almost all students experienced changes in at least one area, the most common being changes in shopping habits. Participants with low or very low food security had lower HEI scores compared to food secure students (p = 0.047). Black students were more likely to report changes in their ability to buy food (p = 0.035). The COVID-19 restrictions varied in their impact on students’ ability to access sufficient healthy food, with some students severely affected. Thus, universities should establish procedures for responding to emergencies, including identifying at-risk students and mobilizing emergency funds and/or food assistance.

scholarly journals Body Looks as Second Most Important Concern for Health in College Students Although Low Dietary Quality

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 962-962
Author(s):  
Makenzie Barr ◽  
Alyssa Kuman ◽  
Lauren Batey
Keyword(s):  
College Students ◽  
Well Being ◽  
Cross Sectional Study ◽  
Healthy Eating Index ◽  
Dietary Quality ◽  
Future Health ◽  
University Of Kentucky ◽  
Cross Sectional ◽  
Predominately White ◽  
Body Self

Abstract Objectives To enhance effectiveness of future health promotion interventions, reasons behind college student health concerns were explored. Methods College students at a U.S. university participated in a cross-sectional study. Results Students (n = 137) were predominately white (80.3%), female (73.0%), 20 years of age (20.3 ± 2.5years), within a healthy Body Mass Index (BMI) (24.8 kg/m2) category, had a dietary quality score (short Healthy Eating Index; sHEI) of 39.7% (out of 100%), and identified as wanting to lose weight (51.2%). Students thought about health often (47.9%). Reasons for thinking of their health included, overall well-being (44.6%), body looks (22.4%), mental health (18.2%), and physical fitness (14.9%). Among those concerned with body weight, students were predominately unhappy with their current weight (P < .01). Conclusions Although students were in the healthy range of BMI, sHEI scores were below 40% and body self-acceptance appear limited. Future interventions may benefit from promoting mindful dietary patterns and weight acceptance. Funding Sources University of Kentucky start-up funds

Are neighborhood restaurants related to frequency of restaurant meals and dietary quality?: Prevalence and changes over time in the Multi-Ethnic Study of Atherosclerosis

2021 ◽  
pp. 1-29
Author(s):  
Amy H. Auchincloss ◽  
Jingjing Li ◽  
Kari A. B. Moore ◽  
Manuel Franco ◽  
Mahasin S. Mujahid ◽  
...  
Keyword(s):  
Healthy Eating Index ◽  
Dietary Quality ◽  
Longitudinal Analyses ◽  
Cross Sectional ◽  
Cross Sectional Analysis ◽  
Eating Out ◽  
Restaurant Meals ◽  
Sectional Analysis ◽  
Over Time

Abstract Objective: To examine whether the density of neighbourhood restaurants affected the frequency of eating restaurant meals and subsequently affected diet quality. Design: Cross-sectional and longitudinal designs. Structural equation models assessed the indirect relationship between restaurant density (≤3 miles (4.8 km) of participant addresses) and dietary quality (Healthy Eating Index 2010 (HEI)) via the frequency of eating restaurant meals, after adjustment for sociodemographics, select health conditions, region, residence duration and area-level income. Setting: Urbanised areas in multiple regions of the USA, years 2000–2002 and 2010–2012. Participants: Participants aged 45–84 years were followed for 10 years (n 3567). Results: Median HEI (out of 100) was 59 at baseline and 62 at follow-up. Cross-sectional analysis found residing in areas with a high density of restaurants (highest ranked quartile) was associated with 52% higher odds of frequently eating restaurant meals (≥3 times/week, odds ratio [OR]:1.52, 95% confidence interval [CI] 1.18-1.98) and 3% higher odds of having lower dietary quality (HEI lowest quartile<54, OR:1.03,CI:1.01-1.06); associations were not sustained in longitudinal analyses. Cross-sectional analysis found 34% higher odds of having lower dietary quality for those who frequently ate at restaurants (OR:1.34,CI:1.12-1.61); and more restaurant meals (over time increase ≥1 times/week) was associated with higher odds of having worse dietary quality at follow-up (OR:1.21,CI:1.00-1.46). Conclusions: Restaurant density was associated with frequently eating out in cross-sectional and longitudinal analyses but was associated with the lower dietary quality only in cross-sectional analyses. Frequent restaurant meals were negatively related to dietary quality. Interventions that encourage less frequent eating out may improve population dietary quality.

scholarly journals Lower Healthy Eating Index-2005 dietary quality scores in older women with rheumatoid arthritis v. healthy controls

2010 ◽  
Vol 13 (8) ◽  
pp. 1170-1177 ◽  
Author(s):  
Megan E Grimstvedt ◽  
Kathleen Woolf ◽  
Brandy-Joe Milliron ◽  
Melinda M Manore
Keyword(s):  
Rheumatoid Arthritis ◽  
Nutritional Status ◽  
Older Women ◽  
Healthy Eating ◽  
Healthy Eating Index ◽  
High Risk Group ◽  
Dietary Guidelines ◽  
Dietary Quality ◽  
Healthy Controls ◽  
Cross Sectional

AbstractObjectiveTo assess the dietary quality of older women with and without rheumatoid arthritis (RA) using the Healthy Eating Index-2005 (HEI-2005) to identify potential strategies to improve the nutritional status.DesignCross-sectional. Diet was assessed using 7 d food records and analysed for nutrient composition (Food Processor v. 7·11). Diet quality was determined using the HEI-2005, a measure of compliance with 2005 US Dietary Guidelines. Individuals with RA completed a self-reported evaluation of arthritis (pain scale and disability index). Independent two-tailed t tests or Mann–Whitney tests compared the differences between groups and correlations were computed between HEI-2005 and measures of disease reactivity.SettingArizona, USA.SubjectsOlder (≥ 55 years) women (n 108) with RA (n 52) and healthy controls (HC; n 56).ResultsThere were no differences between groups in age, weight, or BMI (kg/m2). HC participants had higher mean HEI-2005 scores for whole fruit (cups; P = 0·02), total fruit (cups; P = 0·05), whole grains (oz; P = 0·004), oil (g; P = 0·05) and total HEI score (P = 0·04) than the RA group. In the RA group, these same HEI components were inversely correlated with disability index (r = −0·20, P = 0·04). Participants with RA reported lower mean intakes of carbohydrate (g; P = 0·02), fibre (g; P = 0·01) and vitamin C (mg; P = 0·04).ConclusionsThis is the first study examining the dietary quality in older women with and without RA using the HEI-2005. Living with RA was associated with significantly lower dietary quality. Since even small changes in dietary quality can translate into better nutritional status, future interventions should focus on increasing dietary quality in this high-risk group.

Dietary quality differs among cannabis use groups: data from the National Health and Nutrition Examination Survey 2005–16

2020 ◽  
pp. 1-9
Author(s):  
Amy R Gelfand ◽  
Christy C Tangney
Keyword(s):  
Healthy Eating ◽  
National Health ◽  
Diet Quality ◽  
Healthy Eating Index ◽  
Cannabis Use ◽  
Dietary Quality ◽  
Nutrition Examination Survey ◽  
Cross Sectional ◽  
Health And Nutrition ◽  
Adult Participants

Abstract Objective: To describe diet quality (Healthy Eating Index 2010 (HEI-2010) and Healthy Eating Index 2015 (HEI-2015)) according to self-reported cannabis use among the National Health and Nutrition Examination Survey (NHANES) adult participants. Design: Utilizing cross-sectional data, we assessed diet quality with up to two 24-h diet recalls from NHANES participants. Usual intakes were estimated via the multivariate Markov Chain–Monte Carlo method. Diet quality scores were compared among never users, previous users and current users of cannabis. Setting: NHANES surveys from 2005 to 2016. Participants: Adult NHANES participants (17 855) aged 20–59 years with valid data for dietary recalls and drug use questionnaires. Results: Current adult cannabis users (ages 20–59 years) had significantly lower total diet quality (HEI-2010) scores (51·8 ± 0·7) compared with previous (56·2 ± 0·4) and never users (57·7 ± 0·4). Similar differences in total and individual HEI-2015 scores were observed. For the HEI-2015 scores, cannabis users had a significantly higher (better) sodium scores (4·1 ± 0·2) compared with never users (3·3 ± 0·1) and previous users (3·2 ± 0·1). Cannabis users scored lower compared with never users on total vegetables (3·1 ± 0·1 v. 3·7 ± 0·0), total fruit (2·1 ± 0·1 v. 3·0 ± 0·1) and whole fruit (2·2 ± 0·1 v. 3·3 ± 0·1) for the HEI-2015 index. Conclusions: Current cannabis users’ usual intakes reflect lower diet quality compared with never or previous users, particularly lower subcomponent scores of total vegetables, greens and beans, total fruit and whole fruit. Cannabis users should increase their intake of fruit and vegetables to improve overall diet quality.

scholarly journals In cross-sectional observations, dietary quality is not associated with CVD risk in women; in men the positive association is accounted for by BMI

2015 ◽  
Vol 113 (8) ◽  
pp. 1244-1253 ◽  
Author(s):  
Alexis C. Frazier-Wood ◽  
Jihye Kim ◽  
Jennifer S. Davis ◽  
Su Yon Jung ◽  
Shine Chang
Keyword(s):  
Risk Factors ◽  
Positive Association ◽  
Healthy Eating Index ◽  
Dietary Quality ◽  
Cvd Risk Factors ◽  
Cvd Risk ◽  
Cross Sectional ◽  
Reactive Protein ◽  
Health And Nutrition ◽  
Population Ratio

The role that BMI plays in the association between dietary quality and CVD risk is not known. We aimed to better understand this relationship using statistical methods which correct for sex-specific underreporting of dietary intake. Overall, dietary quality was assessed using the Healthy Eating Index (HEI) on data from 9797 non-pregnant adults (aged >20 years) who participated in the National Health and Nutrition Examination Survey from 2005 to 2010. CVD risk factors included blood pressure, fasting glucose and insulin, homeostatic models of insulin resistance (HOMA-IR), HDL- and LDL-cholesterol (HDL-C and LDL-C), TAG and C-reactive protein (CRP). We controlled for demographic and lifestyle covariates, and we used the population ratio approach (which adjusts for the underreporting of intake) to compare mean HEI scores between the top and bottom quartiles of covariate-adjusted CVD risk factors. In women, the total HEI score was not associated with any CVD risk factors (all Q>0·11). In men, the total HEI score was associated with covariate-adjusted residuals for fasting insulin (Q< 0·001), HOMA-IR (Q< 0·001), HDL-C (Q= 0·01), TAG (Q= 0·03) and CRP (Q< 0·001). When we additionally adjusted for BMI, the association with total HEI score was not significant (all P>0·10). In the present analyses, dietary quality was associated with five CVD risk factors in a sex-specific manner. Moreover, the association of BMI with CVD risk attenuated the relationship between CVD risk and diet, which suggests that BMI is an important factor in heart disease prevention.

scholarly journals Comparison and evaluation of dietary quality between older and younger Mexican-American women

2015 ◽  
Vol 18 (14) ◽  
pp. 2615-2624 ◽  
Author(s):  
Giselle AP Pignotti ◽  
Sonia Vega-López ◽  
Colleen Keller ◽  
Michael Belyea ◽  
Barbara Ainsworth ◽  
...  
Keyword(s):  
Mexican American ◽  
Economic Status ◽  
Healthy Eating Index ◽  
Dietary Quality ◽  
Mexican American Women ◽  
Cross Sectional ◽  
American Women ◽  
Younger Women ◽  
Developmental Transition ◽  
Physical Activity Interventions

AbstractObjectiveTo compare and evaluate the dietary quality of young and older sedentary Mexican-American women. Understanding key dietary concerns, while considering developmental transition periods and cultural relevance, can provide insight for developing appropriate nutrition interventions.DesignCross-sectional dietary data were collected using unannounced 24 h diet recalls to assess nutrient intake adequacy (Estimated Average Requirement cut-point method) and dietary quality (Healthy Eating Index (HEI) 2010).SettingMujeres en Acción and Madres para la Salud, two community-based physical activity interventions.SubjectsParticipants were 139 young (28 (sd 6) years) and 124 older (55 (sd 7) years) overweight/obese sedentary Mexican-American women (BMI=25·0–35·0 kg/m2) of low socio-economic status.ResultsOlder women consumed less Ca, Fe, folate, empty calories and energy from carbohydrate, but more fruit, vegetables, greens and beans, and fibre than younger women (all P<0·05). Over 60 % of all participants had an intake below recommendations for fibre, Ca, vitamin E, vitamin C and folate. Both groups had low total HEI-2010 scores (62 for older and 63 for younger women; NS), with 57 % of older and 48 % of younger women classified as having a poor diet.ConclusionsDespite differences in nutrient requirements according to developmental transition periods (childbearing v. perimenopausal), overall, older and younger Mexican-American women generally had low-quality diets and may benefit from dietary quality improvement.

FP1-2 Implementation of duty of candor regulation within neurosurgery: a national cross-sectional survey

2019 ◽  
Vol 90 (3) ◽  
pp. e22.3-e22
Author(s):  
HJ Marcus ◽  
P Sayal ◽  
N Kitchen ◽  
B Surajit ◽  
L Thorne
Keyword(s):  
Adverse Events ◽  
Online Survey ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Statutory Duty ◽  
Safety Incident ◽  
Patient Safety Incident ◽  
Survey Responses ◽  
Almost All

ObjectivesStatutory Duty of Candor was introduced in 2014 for NHS bodies in England. Contained within the regulation were definitions regarding the threshold for what constitutes a notifiable patient safety incident. The aim of this survey was to evaluate the interpretation of these definitions by British neurosurgeons.MethodsFull members of the SBNS were electronically invited to participate in an online survey. Surgeons were presented with 15 cases and asked to decide in each one whether they would trigger the process of Duty of Candor. Cases were stratified according to their likelihood and severity.ResultsIn all, 106/357 (29.7%) members participated in the survey. Responses varied widely with almost no members triggering the process of Duty of Candor in cases where adverse events were likely (>10% likelihood) and required only outpatient follow up (7/106; 6.6%), and almost all members doing so in cases where adverse events were rare (<0.1% likelihood) and resulted in death (102/106; 96.2%). However, there was clear equipoise in triggering the process of Duty of Candor in cases where adverse events were unlikely (0.1%–10% likelihood) and resulted in moderate harm (38/106; 35.8%), severe harm (57/106; 53.8%), or death (49/106; 46.2%).ConclusionsThere is considerable nationwide variation in the interpretation of definitions regarding the threshold for Duty of Candor; this has important implications with some providers at risk of penalties, and others unduly burdened by the associated administrative processes.

scholarly journals Dietary quality and the colonic mucosa–associated gut microbiome in humans

2019 ◽  
Vol 110 (3) ◽  
pp. 701-712 ◽  
Author(s):  
Yanhong Liu ◽  
Nadim J Ajami ◽  
Hashem B El-Serag ◽  
Clark Hair ◽  
David Y Graham ◽  
...  
Keyword(s):  
Relative Abundance ◽  
Gut Microbiome ◽  
Colonic Mucosa ◽  
Bacterial Community Composition ◽  
Healthy Eating Index ◽  
Lower Score ◽  
Dietary Quality ◽  
Rrna Gene ◽  
Cross Sectional ◽  
Β Diversity

Abstract Background Despite tremendous interest in modulating the microbiome to improve health, the association between diet and the colonic mucosa–associated gut microbiome in healthy individuals has not been examined. Objective To investigate the associations between Healthy Eating Index (HEI)–2005 and the colonic mucosa–associated microbiota. Methods In this cross-sectional observational study, we analyzed bacterial community composition and structure using 16S rRNA gene (V4 region) sequencing of 97 colonic mucosal biopsies obtained endoscopically from different colon segments of 34 polyp-free participants. Dietary consumption was ascertained using an FFQ. Differences in α- and β-diversity and taxonomic relative abundances between the higher and lower score of total HEI and its components were compared, followed by multivariable analyses. Results The structure of the microbiota significantly differed by the scores for total HEI, total and whole fruits (HEI 1 and HEI 2), whole grains (HEI 6), milk products and soy beverages (HEI 7), and solid fat, alcohol, and added sugar (HEI 12). A lower score for total HEI and HEIs 2, 7, and 12 was associated with significantly lower richness. A lower score for total HEI was associated with significantly reduced relative abundance of Parabacteroides, Roseburia, and Subdoligranulum but higher Fusobacterium. A lower score for HEI 2 was associated with lower Roseburia but higher Bacteroides. A lower score for HEI 7 was associated with lower Faecalibacterium and Fusobacterium but higher Bacteroides. A lower score for HEI 12 was associated with lower Subdoligranulum but higher Escherichia and Fusobacterium (false discovery rate–adjusted P values <0.05). The findings were confirmed by multivariate analysis. Less abundant bacteria such as Alistipes, Odoribacter, Bilophila, and Tyzzerella were also associated with dietary quality. Conclusions A lower score for total HEI–2005 was significantly associated with reduced relative abundance of potentially beneficial bacteria but increased potentially harmful bacteria in the colonic mucosa of endoscopically normal individuals.

scholarly journals Diet quality in a sample of adults from Cuiabá (MT), Brazil: association with sociodemographic factors

2013 ◽  
Vol 26 (4) ◽  
pp. 431-441 ◽  
Author(s):  
Anarlete da Silva Loureiro ◽  
Regina Maria Veras Gonçalves da Silva ◽  
Paulo Rogério Melo Rodrigues ◽  
Rosângela Alves Pereira ◽  
Loiva Lide Wendpap ◽  
...  
Keyword(s):  
Healthy Eating ◽  
Diet Quality ◽  
Poisson Regression ◽  
Formal Education ◽  
Household Head ◽  
Healthy Eating Index ◽  
Alcoholic Beverages ◽  
Dietary Quality ◽  
Cross Sectional ◽  
Mato Grosso

OBJECTIVE: To analyze the dietary quality of adults and to identify associated factors. METHODS: Cross-sectional study carried out in a sample of adults (n=195), aged 20-50 years, of both genders, from a population-based study in Cuiabá, Mato Grosso, Brazil. Food consumption data was collected by a food frequency questionnaire. Sociodemographic, lifestyle, anthropometric, and body composition data were also collected. Diet quality was analyzed by the Brazilian Healthy Eating Index-Revised. The associations were estimated by Poisson regression. RESULTS: The mean Brazilian Healthy Eating Index-Revised score was 75.2 points (CI95%=74.2-76.1), which differed significantly between the genders (p=0.03). Women had higher scores for whole fruit and sodium (p<0.01), while men had higher scores for oils, nuts, and fish fat (p=0.02). Individuals aged >30 years had higher total Brazilian Healthy Eating Index-Revised score and higher scores for the groups whole fruit; saturated fat; and calories from solid fats, alcoholic beverages, and added sugar (p<0.01). The Poisson regression between high Brazilian Healthy Eating Index-Revised and the independent variables showed that high Brazilian Healthy Eating Index-Revised was associated with being female, being aged 30 years or more, and being from families whose household head had 8 or more years of formal education. CONCLUSION: The factors associated with high Brazilian Healthy Eating Index-Revised were age, gender, and education level of the household head.

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