Comparison of Food-Based and Music-Based Regulatory Strategies for (Un)Healthy Eating, Depression, Anxiety and Stress

There are many ways to regulate emotions. People use both adaptive (e.g., regulation by music) and maladaptive (e.g., regulation by food) strategies to do this. We hypothesized that participants with a high level of food-based regulatory strategies and a low level of music-based regulatory strategies (a group with the least adaptive form of emotion regulation) would have significantly greater levels of unhealthy eating behaviours, depression, anxiety and stress, as well as a significantly lower level of healthy eating behaviours than those with a low level of food-based regulatory strategies and a high level of music-based regulatory strategies (a group with the greatest adaptive form of emotion regulation). Participants (N = 410; Mage = 31.77, SD = 13.53) completed: the Brief Music in Mood Regulation Scale, the Emotional Overeating Questionnaire, the Healthy and Unhealthy Eating Behavior Scale, the Depression, Anxiety and Stress Scale and a socio-demographic survey. The four clusters were identified: (a) Cluster 1 (N = 148): low food-based regulatory strategies and high music-based regulatory strategies; (b) Cluster 2 (N = 42): high food-based regulatory strategies and high music-based regulatory strategies; (c) Cluster 3 (N = 70): high food-based regulatory strategies and low music-based regulatory strategies; (d) Cluster 4 (N = 150): low food-based regulatory strategies and low music-based regulatory strategies. Overall, our outcomes partially support our hypothesis, as higher levels of unhealthy eating behaviours, depression, anxiety and stress were observed in participants with high food-based and low music-based regulatory strategies as compared with adults with low food-based and high music-based regulatory strategies. To sum up, the results obtained indicate that during the COVID-19 pandemic the group of people regulating their emotional state and unhealthy eating predominantly with food is potentially characterized by worse functioning than the group of people regulating with music. Therefore, it can be concluded that people who regulate their functioning using food should be included in preventive measures by specialists. During the visit, psychologists and primary care physicians can ask patients about their daily strategies and based on this information specialists can estimate the potential risk of developing high levels of stress and anxiety, depressive disorders and unhealthy eating habits and provide specific (match) intervention.

Chemometric characterization and classification of new wheat genotypes

The final goal of this work is development of new genotypes of wheat with better properties compared to the standard set. Prediction of optimal descriptors and properties related to the production characteristics is performed using several statistical and chemometrical tools, like correlation analysis, principal component analysis, cluster analysis and linear discriminant analysis. Optimisation of wheat genotypes is directed towards high food quality.

Eat or Throw Away? Factors Differentiating High Food Wasters from Low Food Wasters

More than half of food waste is generated at the household level, and therefore, it is important to tackle and attempt to solve the problem of consumer food waste. This study aimed to identify factors differentiating high food wasters from low food wasters. A large-scale survey was conducted in Lithuania. A total of 1001 respondents had participated in this survey and were selected using a multi-stage probability sample. Data were collected through face-to-face interviews using a structured questionnaire. Binary logistic regression modelling was used to analyse the effect of socio-demographics, food-related behaviours, attitudes towards food waste, and knowledge of date labelling on levels of food waste. Impulse buying, inappropriate food preparation practices, non-consumption of leftovers, lack of concern about food waste, and worry about food poisoning were related to higher food waste. On the other hand, correct planning practices and knowledge of date labelling were related to lower food waste. The findings of this study have practical implications for designing interventions aimed at reducing consumer food waste.

Evaluation of a child food reward task and its association with maternal feeding practices

Food reward is defined as the momentary value of a food to the individual at the time of ingestion and is characterised by two psychological processes–“liking” and “wanting”. We aimed to validate an age-appropriate food reward task to quantify implicit wanting of children from the GUSTO cohort (n = 430). At age 5 years, child appetitive traits and maternal feeding practices were reported by mothers via questionnaires. At age 6, a write-for-food task based on the child’s preference for food or toy rewards was undertaken in laboratory conditions. Child BMI and skinfold measurements were taken at age 7. Convergent validity of the food reward task was assessed by associating with child appetitive traits, where enjoyment of food/food responsiveness (OR: 1.51; 95% CI: 1.06, 2.15) and emotional overeating (OR: 1.64; 95% CI: 1.09, 2.48) were positively associated with high food reward in children. Criterion validity was tested by associating with child BMI, however no significant relationships were observed. Multivariable logistic regression analysis with maternal feeding practices revealed that children whose mother tend to restrict unhealthy food (OR: 1.37; 95% CI: 1.03, 1.82) and girls whose mothers taught them about nutrition (OR: 2.09; 95% CI: 1.19, 3.67) were more likely to have high food reward. No further significant associations were observed between food reward, other appetitive traits and feeding practices. Despite the lack of association with child weight status, this study demonstrated the value of the write-for-food task to assess food reward in children and presented sex-specific associations with maternal feeding practices.

Relationship of Food Leftover with Covid-19 Inpatients Recovery Speed in Palembang Indonesia

Background : Hospital nutrition services support the patient's recovery process, which the activity is feeding. One indicator of quality in food service is food leftover. The high food waste can affect the patient's health. The high food waste will pose a risk of malnutrition in hospitalized patients. The study aimed to analyze the food leftovers in COVID-19 inpatients at the Palembang referral hospital.Methods : This cross-sectional quantitative descriptive study was with a sample of 112 patients selected by purposive sampling in February-May 2021. Data were taken using the Comstock form and then translated in the form of percent leftover food. According to the Minister of Health, the minimum leftover food is less than 25 percent.Results : The results showed that more than 25 percent of the leftover food were 51 respondents; Thirty-three respondents (54.1%) have fully recovered and 28 respondents (45.9%) still in improvement. On the other hand, the leftovers food of less than 25 percent were 51 respondents; Forty respondents (78.4%) have fully cured, and 11 people (21.6%) still in treatments. The analysis of Chi-square test results shows a p-value of 0.013, showing a significant relationship between food waste and the recovery of COVID-19 patients.Conclusion : The food waste of COVID-19 patients in referral hospitals was still relatively high. It is necessary to modify the diet menu to prevent leftovers and speed up the patient's recovery.

Association of Dietary Patterns and Frailty in Elderly: Data From the Korea National Health and Nutrition Examination Survey 2014–2018

Objectives Proper nutrition is a modifiable factor in preventing frailty, a major problem in aging. This study aimed to investigate the association between dietary patterns and frailty and to identify dietary patterns and food variety. Methods The cross-sectional data from the Korea National Health and Nutrition Examination Survey (KNHANES) of 2014–2018 were used. A total of 4,632 subjects aged 65 years or older were finally included in the analysis. Frailty was defined as having three or more of the following five criteria including unintentional weight loss, weakness, waking difficulties, exhaustion and low physical activity. Pre-frail was defined as having one or two criteria. Robust was defined as having none of the criteria. The dietary pattern was derived using factor analysis with the FACTOR procedure and VARIMAX rotation function that maintains uncorrelated factors and increases interpretability. The food variety score (FVS) was defined as the number of food items consumed by each subject during the last 24 h. Results High food variety score showed significantly low odds ratio (OR) for frailty [OR (95% CI) = 0.44 (0.31–0.61), p-trend < 0.0001], in a multi-nominal logistic analysis. Considering the dietary patterns derived from factor analysis, the “white rice and salted vegetables” pattern was related to the lower food diversity, and the patterns of “vegetables, oil, fish” and “noodles, meat” were associated to the higher level of food diversity. Among those dietary patterns, the “vegetables, oil, and fish” pattern was significantly associated with a low risk of frailty [OR (95% CI) = 0.55 (0.40–0.75), p-trend = 0.0002]. Conclusions In conclusion, this study has demonstrated the relationship between dietary patterns and frailty. Also, our findings suggested that dietary patterns with high consumption of vegetables, oil, and fish was associated with high food variety that might be related to decrease the frailty. Funding Sources This research was supported by the BK21 FOUR (Fostering Outstanding Universities for Research) funded by the Ministry of Education (MOE, Korea) and National Research Foundation of Korea (NRF).

Trajectories of Eating Behaviours During Adolescence Among Canadian Youth

Objectives This study aimed to investigate the presence of sub-groups of boys and girls presenting different trajectories of multiple eating behaviours (i.e., consumption of vegetables and fruits, sugary beverages, breakfast and fast food) throughout adolescence. Methods Data from seven cycles of the MATCH study, which followed 744 participants from the age of 11 to 18 years old, were included. At each cycle, participants reported how often they ate breakfast and consumed vegetables and fruits, sugary beverages and fast foods on a weekly basis. Trajectories of eating behaviours over a 7-year period were identified using group-based multi-trajectory modeling. Results Changes in eating behaviours occurred at roughly 13–14 years of age for both genders. For girls, three different groups were identified, namely ‘stable food intake with decline in daily breakfast consumption’ (39.9%), ‘moderate food intake and declining of overall eating behaviours’ (38.0%), and ‘stable high food intake’ (22.1%). For boys, five different groups were identified, namely ‘low food intake with stable daily breakfast consumption’ (27.3%), ‘breakfast skippers and increasing fast food intake’ (27.1%), ‘low food intake with decline in daily breakfast consumption’ (23.9%), ‘high food intake with worsening of eating behaviours’ (13.3%), and ‘average food intake with consistently high breakfast consumption’ (8.4%). Conclusions Among boys and girls, eating behaviours evolve through various distinct trajectories during adolescence. No group of adolescents presented eating trajectories that could be described as healthy and most are characterised by a worsening of eating behaviours throughout adolescence. To promote healthier eating behaviours during adolescence, gender-specific approaches and interventions are needed in addition to general public health messages. Funding Sources The MATCH study is supported by the New Brunswick Health Research Foundation (20,130,729), the Social Sciences and Humanities Research Council (435-2016-0888), and Sport Canada through the joint Sport Participation Research Initiative (862-2010-0001 and 862-2014-0002).