Effect of Interaction through Child to Child Approach on Knowledge towards Junk Foods among Adolescents at Selected Private School, Kelambakkam, Kanchipuram District, Tamil Nadu, India

Background: ‘Home and school is the primary source for beginning the food habits and in school, it is a place for learning and nurturing’ it is an important priority to provide intervention to improve their knowledge and competency of junk foods among adolescents. Materials and Methods: The study aimed to assess the effect of interaction through child to child approach on knowledge towards junk foods among adolescents. A quantitative evaluative approach with a one group pre-test post-test design. The purposive sampling technique was used to collect data from 150 adolescents aged between 13-15 years, who were studying in Bhuvana Krishnan Matriculation Higher Secondary School, Kelambakkam, Chengalpattu district. The students were trained with instructional teaching programme based on child to child approach in the ratio of 1:10 for a period of one month. The structured standardized questionnaire on junk foods was used to assess the pre-test and post- test was conducted after 14 days. Results: The study findings revealed that the post test level of knowledge of junk foods among adolescents was found to be statistically significant compared to the pre test level at p<0.001. Conclusion: The instructional teaching programme on junk foods was effective in improving the level of knowledge of junk foods among adolescents.

An in-depth multidimensional review of hypertension in adolescents in relation to obesity: Risk approach management is the solution

Background: The emergence of isolated high blood pressure (HBP) among adolescents and its relation to obesity needs to be investigated. Aim: This study aims to assess prevalence, underlying risk factors, and consequences of HBP among adolescents in Egypt. Methods: We consolidated findings from three studies. The first one examined 150 adolescents (age: 16–18 years) for HBP and obesity using body mass index (BMI); the second one studied 150 adolescents for the lifestyle risk factors in relation to depression, anxiety, general health score, and suicidal score (SS) using relevant tools; the third one was a nested case–control study of 60 obese versus 60 non-obese adolescents examined for HBP, BMI, lifestyles and dietary habits, biochemical markers as lipid profile, fasting blood sugar (FBS), insulin, and homeostatic model assessment for insulin resistance (HOMA-IR). Results: In Stage I, the prevalence of HBP was 8% of whom, 58.3% were obese. Stage II: Dietary risk behavior as junk foods (high in salt) and soft drinks was 75.3% and 80%, respectively, and was linked with a high SS. Smoking was associated with a high anxiety score (p<0.05) and not playing sports with a higher depression score (p<0.05). The nested case–control study for obese versus non-obese showed that HBP (both systolic and diastolic) was significantly higher in the obese. Consumption of junk foods, sugary drinks, and inactivity was significantly higher in the obese (p<0.05). Lipid profile, FBS, fasting insulin, and HOMA-IR were significantly higher in the obese group versus non-obese control group (p<0.05). Conclusion: Lifestyle and unhealthy diet are the underlying cause of HBP, obesity, and mental health problems including SS, atherosclerosis, and high FBS. Increasing awareness about risk factors and using them in clinical practice for early detection of HBP is recommended.

EXPLORING THE ADOLESCENTS’ ATTITUDE TOWARDS JUNK FOOD IN TIRUVANNAMALAI

The term fast food or as referred as the junk food is the food which can be served immediately for eating. Sausages, hamburgers and pizzas come under the category of fast food or the junk food. It can be otherwise said that junk food and fast food are used as synonyms. These junk foods are inherent with a high level of energy with high content of sugar, salt and fat. On the contrary, these types of food have the characteristics of low nutritious level with low level of protein, low level of vitamin, low fibre content as well as low level of minerals. The definition for junk food had been given as the foods which are prepared earlier then served or the ones which are prepared immediately for serving. In this context, the current research study has been done to analyse the adolescent’s attitude towards the junk foods. The study has been carried out the junk food consumers in Tiruvannamalai. The respondents of the study are selected through convenience sampling and the sample size is fixed at 100. Questionnaire is the instrument used to collect the information for the study. The collected data is put into analysis through the technique of mean score. The result of the study shows that most of adolescents like the taste of junk food.

Awareness and Practice of Junk Foods among Adolescents in Secondary Level Students

Introduction: Junk food consumption among adolescents has become a serious issue that may lead to harmful effects on health. Dietary patterns of people are shifting from homemade foods to junk foods. Therefore, this study was undertaken to assess the awareness and practice of junk foods among adolescents. Methods: A descriptive cross-sectional study was conducted among adolescents of secondary level students. A simple random sampling technique was used to select the sample and the sample size was 237. Data collection was done from April 15, 2019 to May 14, 2019. A set of semi-structured self-administered questionnaire was used for data collection. Descriptive and inferential statistics were used to analyse and interpret the findings. Results: The findings showed that more than three-fifth (67.9%) of adolescents had a moderate level of awareness about junk foods. Half (49.4%) of them consumed junk foods highly. All (100%) adolescents have consumed junk foods regularly whereas two-fifth (42.2%) replaced meals once a week with junk foods. Four-fifth (82.3%) of adolescents did not bring tiffin from home. There was no significant association between the awareness and practice of junk foods (p < 0.05). Conclusions: This study concludes that most of the adolescents possessed a moderate level of awareness of junk foods. Majority of them did not bring tiffin from their home. Around half of them consumed junk foods in their daily life. Majority of them were aware of junk foods, although they still consumed junk foods.

QUALITY OF LIFE OF THE PEPTIC ULCER PATIENT

New generation, which has been brought up in a world where geographical boundaries are no constraintis ready to try new recipes from across the world. The trend is catching up with the older generation also. But all such foods are not safe and can cause PUD. Various studies have shown detrimental effects of such so called junk foods on health of young adult males. Nowadays junk food has become the main attraction for the young generation as it also comes to western culture. The boys specially, who spend most of their time outside of their home, mainly eats unhygienic junk foods. For that reason, the attraction towards junk food increases and causes abnormalities to their digestion system, which ends in severe stages like ulcer. Most of the young people like to consume spicy and fatty foods, as spicy foods always look more colorful and more tasty than healthy foods which also causes extra attention to these foods. But they ignore the facts that spicy foods cause gas and acid formation and is very dangerous for health. Most of the young people are either engaged with study or engaged with jobs, and in both cases, they need to stay out of the house for maximum time which brings irregularity to their meal timing. The young adulthood is also sensitive because, at this age most people suffer from emotional stress which brings irregularity in sleeping, eating etc. These things affect their mental and physical health very badly as they can start smoking, drinking alcohol and can this lead to severe disorders like Gastrointestinal disorders, or ulcers. etc. Sometimes people take drugs as pain killers which can cause other severe disorders(ulcer). Therefore, this study is a reflection of the life style related issues which becomes the major factors of causing ulcer like severities.

SARANA OLAHRAGA DAN PUJASERA “LOOP”

The emerge of the new generations intensify the change of lifestyle and growth. This phenomenon can be seen from people’s awareness of health, especially in sport and food they’re consume. This is also catalysed by the world’s pandemic, Covid-19. On the other hand, there’re still inadequate facility and support (low supply), compared to people’s urge to participate in sport and healthy living (high demand), and also the fast foods’ or junk foods’ high supply. Therefore, spaces and facilities are needed to accommodate the people’s and the new generation’s urge for a better living ahead. Using hybrid method, two different system can be conjoined, developing a new system so that one can enjoy, appreciate, and their needs become accommodated. The union between the indoor & outdoor sport facility and the food area providing choices of healthy foods will become one-of-a-kind attraction to the visitors and users. Keywords: Facility, Food; Healthy Living; Generations; Sport AbstrakMunculnya generasi baru memperkuat perkembangan dan pergeseran pola hidup. Fenomena ini dapat dilihat dari mulai meningkatnya kesadaran akan pentingnya cara hidup sehat, khususnya olahraga dan asupan makanan sehat. Hal ini kemudian dipercepat lagi perkembangannya dengan adanya pandemi Covid-19 ini. Namun fasilitas dan penunjang pola hidup seperti ini masih jauh lebih sedikit (low supply) dibanding dengan peningkatan partisipasi masyarakat dalam sektor olahraga (high demand) dan tingginya supply makanan cepat saji (high supply) yang kurang sehat yang dapat dilihat dari tingkat pengeluaran per kapita masyarakat terhadap makanan cepat saji. Oleh karena itu dibutuhkannya wadah dan fasilitas yang diharapkan dapat mengakomodasi pergeseran gaya hidup generasi kini maupun yang akan datang. Dengan menggunakan metode hybrid, wadah yang dibutuhkan dapat digabungkan sehingga menghasilkan suatu wadah yang baru yang kemudian dapat digunakan untuk menikmati, mengapresiasi, serta mewadahi kedua sektor tersebut. Kesatuan antara fasilitas olahraga baik dalam ruang maupun luar ruang dan area pujasera yang menyediakan makanan-makanan yang juga ikut mendukung pola hidup sehat, dapat menjadi daya tarik tersendiri dari bangunan bagi pengunjung dan pengguna.

EFFECT OF SATTVIK AHAR IN DEALING WITH ANXIETY

“Let food be thy medicine”- Hippocrates. Unfortunately, today’s world has adapted to a system of consumption of foods which has several adverse effects on health. In this pandemic era, everyone is preoccupied with a lot of stress leading to anxiety and anxiety disorders. Globalization and urbanization have greatly affected one’s eating habits. The increased consumption of junk foods and improper eating habits leads to mental stress and then further manifests in anxiety and depression. Hurry worry and curry then gives rise to heartburns, burping, constipation, bloating and everything in between. If you eat Satvik Ahar (food) you will be healthy, if you eat Rajasik, Tamasik Ahar (food) you will be unhealthy physically and mentally. So, it is of utmost importance to consume Satvik Ahar (food) and stay fit physically and mentally which helps in preventing anxiety. Matter was collected from virtual platforms like pubmed, research gate, google scholar etc. Samhitas and other ayurvedic texts were also studied. This study aims at explaining effect of Satvik Ahar (food) in dealing with anxiety. Keywords: Satvik Ahar (food), anxiety, Rajasik Ahar, Tamasik Ahar.

Determinants of Junk Food Consumption Among Adolescents in Pokhara Valley, Nepal

Background: Junk food consumption and its consequences has become a major public health concern globally because of its deteriorating health consequences and surging prevalence. Though its adverse health consequences are widely prevalent in all age groups, children and adolescents are more at risk. It may lead to obesity and act as a risk factor for different non-communicable diseases (NCD's) like heart diseases, cardiovascular disease, cancer, hypertension, diabetes, etc. This study was carried out to explore the junk food consumption and its associated factors among adolescent students.Methods: A cross-sectional study was conducted among 538 adolescent students of Kaski district, Nepal. We used a stratified proportionate sampling technique to recruit the participants. A self-administered questionnaire was used for data collection. Descriptive and bivariate statistical analysis was performed. The odds ratio was computed to test the association.Results: The study found that more than half of the participants (60.30%) consumed junk foods over the last 30 days, more prevalent among public school participants (65.1%) followed by participants of private school (56.3%). More than half of the participants consumed salty snacks (58.7%) followed by sweets (57.5%). The time of consumption was found to be higher together with friends (83.9%). Similarly, it was consumed more while the participants were on a trip (70.1%). Consumption of junk foods was significantly associated with public school (OR: 1.44, CI = 1.01–2.06), single family (OR: 1.46, CI = 1.01–2.10), living with parents (OR: 1.64, CI = 1.03–2.63), while on travel (OR: 1.99, CI = 1.33–2.98), while reading (OR: 2.01, CI = 1.16–3.47), at home (OR: 2.20, CI = 1.53–3.16), at school (OR: 2.86, CI = 1.98–4.12), friends' influence (OR: 2.01, CI = 1.37–2.94), and junk food availability at home (OR: 1.92, CI = 1.33–2.76).Conclusion: Consumption of junk foods among adolescent students was remarkably high in both public school and private school adolescents. Regardless of adequate knowledge on harmful consequences of junk foods, school-going adolescents are consuming junk foods due to its easy availability and ready-to-use packaging. The government of Nepal should strictly standardize and regulate advertising policies and extravagant health claims advertised by junk food manufacturers. An appropriate intervention targeted to adolescents to improve food behaviors is recommended.

Junk food consumption, perceptions and associated factors among the private school children

Background: Urbanization and recent development in the food industries have led to the notable increase in junk food production making them readily available, accessible and affordable. The main problem with junk foods is that they are low in satiation value. People don't tend to feel as full when they eat them, which can lead to overeating. Junk food tends to replace other, more nutritious foods. It is considered as one of the prominent causes for pandemic of obesity. The study aims to find out the perception and factors influencing junk foods consumption among private school children of Pokhara Valley, Nepal. Methods: A cross sectional study was conductedamong 220 students of 12 different private schools of grade 4-9 in Pokhara, Nepal. Systematic random sampling was done to collect samples.Data were collected by a self-administered questionnaire. Chi-square (χ2) test was used to find out the associated factors with junk food consumption. Results: Though majorityof the students (80.9%) stated junk food was unhealthy but were predominantly lured by its taste.Taste (80.5%), lack of time (16.4%), advertisement (13.6) and changing lifestyle 6.4%) were the major influencing factors for junk food consumption. Half of the students were unaware about the nutritive value, food quality, ingredients, preservatives used and negative consequences over the health.Grade of the students, and gender were found to associated with the average frequency of junk food use per week and junk food consumption pattern respectively.The data shows the average consumption of junk food increases as the students grew from smaller grade to higher ones(X2=53.025, P ≤0.01). Conclusion: Junk food consumption was notably high due to various enabling factors such as addictive taste, changing lifestyle, propagandist advertising and instant availability. Gradeandgender of the students were the predictors in over consuming the junk foods.