Evaluation of Nutritional Awareness and Dietary Practices Among Teenage Female Students

2020 ◽  
pp. 16-19
Author(s):  
OJS Admin
Keyword(s):  
Physical Health ◽  
Healthy Eating ◽  
Eating Habits ◽  
Well Being ◽  
Female Students ◽  
Social Health ◽  
Dietary Practices ◽  
Adequate Nutrition ◽  
Healthy Eating Habits ◽  
Health And Well Being

Identification of teen dietary practices is the first step towards promotion of healthy eating habits. Teen's health and well being is directly related to healthy and nutritious eating. Adequate nutrition is not only vitalfor protecting physical health but overall emotional and social health as well.

scholarly journals Increasing Patient Motivation and Adherence to Nutritional Care: The Importance to Overcome Psychological Barriers

2021 ◽  
pp. 135-146
Author(s):  
Maria Eduarda Batista de Lima ◽  
Stefano Eleuteri
Keyword(s):  
Healthy Eating ◽  
Psychological Health ◽  
Older Patients ◽  
Eating Habits ◽  
Well Being ◽  
Nutritional Care ◽  
Psychological Barriers ◽  
Motivational Interventions ◽  
Physical And Psychological Health ◽  
Health And Well Being

AbstractEating habits are inseparably linked with people’s physical and psychological health and well-being. Many factors impact on eating behavior and nutritional status in older adults. Motivational and multidisciplinary interventions have been shown to be highly effective in promoting healthy eating, especially in hospitalized patients, but are often overlooked or not considered. The aim of this chapter is to discuss how to overcome the psychological barriers that lead older patients away from an appropriate nutritional intake and the importance of motivational interventions for adherence to nutritional care, providing useful evidence and direction for further research.

scholarly journals Guidance on Healthy Eating Habits from the Medical Student’s Perspective

2019 ◽  
Vol 43 (1) ◽  
pp. 126-135
Author(s):  
Talita Cardoso Rossi ◽  
Vânia Hercilia Talarico Bruno ◽  
Fernanda Martin Catarucci ◽  
Ivan da Silva Beteto ◽  
Pedro Henrique Leonetti Habimorad ◽  
...  
Keyword(s):  
Medical Students ◽  
Healthy Eating ◽  
Eating Habits ◽  
Treatment Success ◽  
Premature Death ◽  
Well Being ◽  
Good Health ◽  
Structured Interviews ◽  
Undergraduate Medical Students ◽  
Healthy Eating Habits

ABSTRACT Although nutrition is one of the most significant aspects of good health and well-being, preventing many diseases and reducing premature death and disability, most medical curricula still do not cover this topic in depth, devoting only a few hours to it. This leaves an important gap in the training of medical professionals, in a context of an increase in chronic diseases, where healthy eating is essential, not only for prevention but also to guarantee treatment success. The present study interviewed medical students from the first to the sixth years of graduation, in order to understand what they consider to be a healthy diet and whether they consider themselves capable of guiding their future patients in the adoption and practice healthy eating habits. This is a qualitative study in which semi-structured interviews were conducted with 28 undergraduate medical students of a public university in the state of São Paulo. The data were analyzed using the technique of Content Analysis, with a thematic representational approach. Two major themes emerged, showing possible gaps in the students’ knowledge about nutrition and the difficulty they have in helping their patients switch to healthier eating habits, given that they themselves have difficulty doing the same. There is a need for medical schools to promote students’ health, both physical and mental, in response to the high demands of the courses. This may include health promotion activities aimed at the students themselves, encouraging them to adopt healthier lifestyles, especially healthier eating habits, so that they can share their own experiences with future patients. This may benefit their professional practice, giving them greater confidence when giving nutrition guidance to their patients, as they will have already experienced and applied the principles in their own lives. Patient-centered care can be a way to address this system and help patients effectively switch to healthier habits, thereby reducing suffering and improving quality of life. Empowerment through activities that receive and support the student and the patient is an essential tool for behavioral change.

scholarly journals The Influence of the Trainer’s Social Behaviors on the Resilience, Anxiety, Stress, Depression and Eating Habits of Athletes

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2405
Author(s):  
Rubén Trigueros ◽  
Isabel Mercader ◽  
Jerónimo J. González-Bernal ◽  
José M. Aguilar-Parra ◽  
Josefa González-Santos ◽  
...  
Keyword(s):  
Mental Health ◽  
Healthy Eating ◽  
Structural Equation ◽  
Eating Habits ◽  
Well Being ◽  
Equation Model ◽  
Coping Capacity ◽  
Unhealthy Eating ◽  
Healthy Eating Habits ◽  
Prosocial Behaviours

During their sporting lives, athletes must face multiple difficulties that can have consequences for their mental health and changes in their eating patterns. Therefore, the present study aims to analyze how social skills of the trainer influence the coping capacity, psychological well-being, and eating habits of the athlete, elements that are key to achieving success during competition. This study involved 1547 athletes and 127 trainer. In order to achieve the objective, the mean, standard deviation, bivariate correlations, reliability analysis and a structural equation model were analysed. The results showed that prosocial behaviours were positively related to resilience, while antisocial behaviours were negatively related. Resilience was negatively related to anxiety, stress and depression. Finally, anxiety, stress and depression were negatively related to healthy eating and positively related to unhealthy eating. These results highlight the importance of creating a positive social climate to develop coping strategies that promote mental health and healthy eating habits of athletes.

scholarly journals Food, Eating, and the Gastrointestinal Tract

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 986 ◽  
Author(s):  
Dan M Livovsky ◽  
Teorora Pribic ◽  
Fernando Azpiroz
Keyword(s):  
Healthy Eating ◽  
Digestive System ◽  
Potential Role ◽  
Eating Habits ◽  
Well Being ◽  
Current Data ◽  
Food Ingestion ◽  
Conditioning Factors ◽  
Healthy Eating Habits ◽  
Hedonic Dimension

Food ingestion induces a metered response of the digestive system. Initially, the upper digestive system reacts to process and extract meal substrates. Later, meal residues not absorbed in the small bowel, pass into the colon and activate the metabolism of resident microbiota. Food consumption also induces sensations that arise before ingestion (e.g., anticipatory reward), during ingestion (e.g., gustation), and most importantly, after the meal (i.e., the postprandial experience). The postprandial experience involves homeostatic sensations (satiety, fullness) with a hedonic dimension (digestive well-being, mood). The factors that determine the postprandial experience are poorly understood, despite their potential role in personalized diets and healthy eating habits. Current data suggest that the characteristics of the meal (amount, palatability, composition), the activity of the digestive system (suited processing), and the receptivity of the eater (influenced by multiple conditioning factors) may be important in this context.

scholarly journals Transition from Emotional to Rational Advertising for Food Products on the Romanian Market

2017 ◽  
Vol 50 (1) ◽  
pp. 101-108
Author(s):  
A.F. Jităreanu ◽  
Elena Leonte ◽  
A. Chiran ◽  
Benedicta Drobotă
Keyword(s):  
Urban Areas ◽  
Eating Habits ◽  
Well Being ◽  
Point Of View ◽  
The Body ◽  
Positive Effects ◽  
New Methods ◽  
Brand Advertising ◽  
Tangible Evidence ◽  
Health And Well Being

Abstract Advertising helps to establish a set of assumptions that the consumer will bring to all other aspects of their engagement with a given brand. Advertising provides tangible evidence of the financial credibility and competitive presence of an organization. Persuasion is becoming more important in advertising. In marketing, persuasive advertising acts to establish wants/motivations and beliefs/attitudes by helping to formulate a conception of the brand as being one which people like those in the target audience would or should prefer. Considering the changes in lifestyle and eating habits of a significant part of the population in urban areas in Romania, the paper aims to analyse how brands manage to differentiate themselves from competitors, to reposition themselves on the market and influence consumers, meeting their increasingly varied needs. Food brands on the Romanian market are trying, lately, to identify new methods of differentiation and new benefits for their buyers. Given that more and more consumers are becoming increasingly concerned about what they eat and the products’ health effects, brands struggle to highlight the fact that their products offer real benefits for the body. The advertisements have become more diversified and underline the positive effects, from the health and well - being point of view, that those foods offer (no additives and preservatives, use of natural ingredients, various vitamins and minerals or the fact that they are dietary). Advertising messages’ diversification is obvious on the Romanian market, in the context of an increasing concern of the population for the growing level of information of some major consumer segments.

scholarly journals Nutritional profile of ultra-processed foods advertised in small food retailers

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
C A Borges ◽  
C Kikuta ◽  
P C Jaime
Keyword(s):  
Physical Activity ◽  
Healthy Eating ◽  
Saturated Fat ◽  
Well Being ◽  
Nutritional Composition ◽  
Processed Foods ◽  
Nutritional Profile ◽  
Saturated Fats ◽  
Food Retailers ◽  
Health And Well Being

Abstract Background It is necessary to analyze the nutritional profile and advertising claims of ultra-processed foods available in small food retailers. Methods This is an observational cross-sectional study that carried out an audit on small food businesses. Information was collected on advertising, price, ingredient list, nutritional composition and portion size. All investigated foods were grouped according to the NOVA food classification. Food advertising was categorized into 11 different consumer appeals. The relationship between the type of advertising appeal of the ultra-processed food and its nutritional profile was analyzed. A comparison was made between the nutritional composition of the advertised food and the recommendations of sugar, saturated fat and sodium of the Pan American Health Organization (PAHO). Results The most prevalent ultra-processed foods in small retailers were sweets and treats (18.5%); sugary sweetened beverages (15.7%), sausages (12.0%) and baked goods (11.1%). Most of the advertising on the packaging of ultra-processed foods was about healthy eating and physical activity and sensory aspects of the product (color, flavor, texture). Foods classified as high in sugars had the highest number of advertisements related to healthy eating and physical activity, foods high in sugar and saturated fats, had the highest number of advertisements related to sensory aspects, healthy eating and physical activity and foods high in sodium and / or saturated fats, had more advertising related to convenience. Conclusions Identifying that advertising for ultra-processed foods is associated with health and well-being, physical activity and sensory aspects leads us to a better understanding of the factors that influence consumer perception in small businesses. Advertising for foods rich in sugar, saturated fat and sodium based on health and well-being should be better regulated by public agencies in Brazil, supporting consumers to make healthier choices. Key messages Ultra-processed foods induce to consume large quantities, due to the convenience and the advertising present in their packaging that stimulate a healthy life, physical activity and sensory aspects. It is necessary support and defend changes in nutrition labeling, in order to clarify the nutritional information to consumers.

scholarly journals A Cluster Randomized Controlled Trial Feasibility Study of a WhatsApp-Delivered Intervention to Promote Healthy Eating Habits in Male Firefighters

2021 ◽  
Vol 18 (12) ◽  
pp. 6633
Author(s):  
Winnie Wing Man Ng ◽  
Anthony Siu Wo Wong ◽  
Kin Cheung
Keyword(s):  
Randomized Controlled Trial ◽  
Healthy Eating ◽  
Eating Habits ◽  
Controlled Trial ◽  
Intervention Group ◽  
Cluster Randomized Controlled Trial ◽  
Control Group ◽  
Randomized Controlled ◽  
Healthy Eating Habits ◽  
Cluster Randomized

This cluster randomized controlled trial (CRCT)-designed study aimed to explore the feasibility of a promotion pamphlet and/or WhatsApp as a suitable mode of delivery to promote healthy eating habits with fruit and vegetables (F&V) among firefighters. Convenience and snowball sampling methods were used. Forty-five firefighters from 23 fire stations were recruited and they all received the printed pamphlet, while the intervention group participants (n = 20) received additional teaching material through WhatsApp every two weeks for eight weeks. Feasibility outcomes included retention, practicality, and implementation. The participants reported high levels of satisfaction with the intervention. There were significant improvements in the mean numbers of days consuming F&V (p = 0.002; p = 0.031) in the intervention group, and for fruit consumption (p = 0.033) in the control group between the baseline (T0) and 3 months after completion of intervention (T1). High levels of participants’ satisfaction with the intervention revealed that a full-scale CRCT of the WhatsApp-delivered intervention promoting healthy eating could be feasible, especially as a means of increasing the numbers of days they consumed F&V and the numbers of servings of these consumed per day.

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