Dietary Patterns, Adherence to the Food-Based Dietary Guidelines, and Ultra-Processed Consumption During the COVID-19 Lockdown in a Sample of Spanish Young Population

Purpose: The aim of this study was to explore the dietary patterns, adherence to Food-Based Dietary Guidelines, and the ultra-processed consumption during the COVID-19 lockdown among a Spanish young population aged 3–17 years.Methods: Parents/legal guardians of preschoolers, children, and adolescents aged 3–17 years were enrolled through social networks. The eating habits were assessed by a Food Propensity Questionnaire applied in the ENALIA (Encuesta Nacional de Alimentación en la población Infantil y Adolescente) Spanish survey, which aims to collect food intake information and other data about eating habits on children and adolescents (0–18 years old). Participants were dichotomized following the Food-Based Dietary Guidelines for the Spanish young population offered by the Spanish Society of Community Nutrition. The ultra-processed food score was determined following the principles established in the NOVA classification.Results: Data from 604 children and adolescents were included. An association between age group and the recommendations of snacks (p = 0.002), fruits (p = 0.010), and diaries (p < 0.001) was found. Adolescents showed a lower mean compliance with these guidelines than children (p = 0.004) and preschoolers (p < 0.001). Similarly, children reported lower Food-Based Dietary Guidelines than preschoolers (p = 0.015). Regarding ultra-processed consumption, it was also observed a higher intake in adolescents than in children (p = 0.037), as well as in preschoolers (p < 0.001).Conclusions: The associations that were found highlight the low proportion of the young population (especially adolescents) meeting the Food-Based Dietary Guidelines and the high consumption of ultra-processed foods during COVID-19 lockdown.

Kepatuhan Konsumsi Tablet Tambah Darah terhadap Anemia Remaja Putri

The consumption iron tablets for adolescent girls is one indicator of improving community nutrition. Research data in various regions in Indonesia shows the prevalence of anemia in adolescents girls ranges from 32.4% to 61%. The main causes of nutritional anemia in adolescents girls are due to lack of nutrient intake through food, iron loss in adolescents girls with more menstrual patterns and longer periods. Another reason is adolescents girls often maintain their appearance, the desire to stay slim or thin so that they go on a diet and eat less. The purpose of this study was to determine the compliance of iron tablet consumption on the incidence of anemia in adolescents girls. The research design was analytical observation with a cross sectional study approach for 12 weeks.. The number of sample in this study are 104 respondents (total sampling). The results showed that most of the adolescents ages 12-18 years (86.4%), 83 (79.8%) of the adolescents girls were anemia before consumption iron tablets. After consumption iron tablets for 12 weeks and mentoring as many as 69 people (66.3%) were obedient in consuming iron tablets and most of the adolescents girls (81.2%) weren’t anemia after consuming iron tablets for 12 weeks.

The Importance of Journal Publication in Community and Occupational Medicine in Indonesia

Research in community and occupational medicine field has grown rapidly in the last decade. In European countries such as Netherland, the contribution of authors in occupational health journal has even doubles in the past five years.1 Knowledge of community and occupational health medicine; which includes community, and occupational health and medicine, epidemiology, community nutrition, and health economics, is constantly growing, hence increase the need of journal submissions and reference searches. In this digital era, the role of web has greatly reduced the barriers for publishing and communicating scientific and research works outcome.2 Journals online in open access (OA) platform is one of many strategic methods with high impact and relevancy. With peer-reviewed method prior of publication, this model of publishing can be freely accessed.3 In Indonesia, there are still only few of open accessed journal publications in the field of community and occupational medicine. We understand the urge and importance of providing publication platform in this field, therefore The Association of Alumni of Occupational Medicine Magister Faculty of Medicine Universitas Indonesia (ILUNI MKK FKUI) launches The Indonesian Journal of Community and Occupational Medicine (IJCOM) as an open access journal for the expansion of community and occupational medicine-related knowledge and acts as a media for authors to publish their researches. IJCOM is the peer-reviewed, world scale scientific journal of community, occupational clinical, and epidemiology, community nutrition, and health economics. As the official journal of ILUNI MKK FKUI we committed to facilitate authors, academicians, students and health care professionals to share their science work in community and occupational medicine, as well as other related field includes epidemiology, community nutrition, family medicine, health economics and other public health research works. This Journal also act as the platform to provide learnings and recommendations in community and occupational medicine and related data for the development of good health practice for Indonesian community and the world. We do realize that this first issue is a baby step for a greater future. We will definitely put our utmost effort and energy to develop and grow this journal to meet all the requirements of national accredited journal and ultimately a reputable international journal standard.

Interventions in Nutrition Education for Improving the Performance of Integrated Health Care

The description of community behavior in utilizing existing health service facilities in their area can be seen from the success rate of the Posyandu program, namely the coverage of weighing children under five at the Posyandu. This study aims to examine that nutrition education interventions through community nutrition classes can increase the scope of integrated health care (posyandu) performance (D/S, N/D) in Bulukumba Regency, Indonesia. This research design is quasi-experimental. The samples in this study were mothers of children under five who were in the intervention area (n=107) and control (n=113). The intervention group was given nutrition education through community nutrition class activities, while the control group was given counseling. The results showed that there were changes in the intervention group in the form of increased knowledge of mothers of children under five, increased parenting patterns of mothers of children under five, increased levels of community participation, and increased body weight of toddlers compared to the intervention group. control group. Community nutrition classes at posyandu can be used as a model in increasing the level of community participation in posyandu because there are changes in both knowledges, child care patterns, the number of visits at posyandu (D/S), and the number of toddlers who experience weight gain from the previous month's weighing (N/D) for increased significantly.

Associations Between Community Nutrition Environments and Early Care and Education Classroom Nutrition Practices

Objectives Poor child diet is influenced by nutrition environments surrounding schools and homes; influence of these environments on Early Care and Education (ECE) settings is not understood. The purpose of this study was to determine associations between community nutrition environments and ECE classroom nutrition practices, by ECE context [Head Starts, community-based childcare (CBCs), and family child care homes (FCCHs)]. Methods Cross-sectional study including licensed Oklahoma ECEs. Locations of 457 grocery stores were determined in-person. Locations of participating ECEs and grocery stores were geocoded and analyzed in ArcMap 10.6. ECEs were considered located within a “Food Desert” if no grocery stores were available within a 0.25-mile radius for urban ECEs, or 10-mile radius for rural ECEs. ECE directors completed the Nutrition and Physical Activity Self-Assessment tool (i.e., NAP SACC); items were reported on a Likert-type scale and subscores were calculated for nutrition practices. Wilcoxon Rank Sum test was performed to compare practice scores among those located within a Food Desert versus Non-Desert. Benjamini Hochberg calculations for False Discovery Rate were applied (α< 0.004). Results 54 Head Starts, 159 CBCs, and 160 FCCHs participated with 24%, 27% and 37%- respectively- being located within a Food Desert. ECE descriptive characteristics including food purchasing and meal planning strategies varied by ECE context. Head Starts demonstrated the highest classroom nutrition scores for mealtime practices, and nutrition education and policy. Food Desert status was not related to classroom nutrition practice scores for any ECE context (P > 0.004). Conclusions Contrary to studies in residential areas and schools, nutrition environments were not related to nutrition practices in ECEs. This suggests that ECEs may serve as protective micro-environments supporting health for children more vulnerable to the health environments of their nearby residing communities. Supporting health practices for ECEs may be achieved most effectively through within-center intervention and policy. Funding Sources This study was funded by the Early Care and Research Scholars: Head Start Graduate Student Research Grant (HHS2017-ACF-OPRE-YR-1219), OUHSC College of Allied Health Student Research and Creativity Grant, and Department of Nutritional Sciences.

Interprofessional culinary education workshops at the University of Saskatchewan

Implication Statement If you want to offer your students an enjoyable and worthwhile interprofessional activity to learn about issues in community nutrition, your university can cook up these interprofessional culinary education workshops. Start with a few enthusiastic students from various health professional programs who can organize, promote, and lead. Include faculty and/or staff to support the students and apply for internal funding. Find workshop facilitators (e.g., chefs), and arrange for program evaluation. It is best to choose workshop topics and themes relevant to your local situation. Ensure workshops are structured to facilitate cooperative and experiential learning. Students will find these sessions informative, practical, and enjoyable.