Eat it like you Mean it: How Restrained Eating and Gender influence Healthy Food Choices

Determinants of healthy and sustainable food choices in parents with a higher and lower socioeconomic status: A qualitative study

Several factors that can affect primary dysmenorrhoea are poor dietary habits and low intake of macro and micronutrients. One of the micronutrients that affect dysmenorrhoea is calcium intake. Calcium plays a role in regulating the work of hormones in growth. Calcium deficiency can encourage overproduction of prostaglandins which can lead to uncontrolled uterine contractions that can trigger pain. Based on data from the USDA Nationwide Food Consumption Survey in 48 countries, the average calcium intake at the age of 15-18 years is less than 70% of the RDA. A preliminary study conducted by the author at a public high school in Padang found that 80.2% had primary dysmenorrhoea. Individual eating habits can have an impact on behavior related to healthy food choices and can affect nutritional intake including calcium intake. This study aims to determine the relationship between healthy food selection and calcium intake in adolescent girls who experience primary dysmenorrhoea. 100 respondents were determined using the Slovin formula with the criteria of female students aged 15-18 years who experienced primary dysmenorrhoea. Data collection on healthy food choices was measured using a questionnaire of healthy food choices which consists of 30 statements with a score for selecting important healthy foods > 120. Calcium intake data uses the SQ-FFQ form with the adequate calcium intake category ? 1200 mg/day. Data analysis using Spearman rank correlation test. The results of statistical tests show that there is a relationship between healthy food choices and calcium intake (r = 0.23, p = 0.021). The results of this research can be used as a basis for providing therapeutic options for dysmenorrhoea. The implications for young women are knowing comprehensively the importance of choosing healthy foods and calcium intake to reduce the pain of primary dysmenorrhoea.

This review is intended to fill gaps in reported literature reviews on food choices by performing a comprehensive overview of the similarities and differences in the drivers of more and less healthy food choices reported in published reviews. We sought to examine similarities and differences in drivers of healthier vs less healthy food choices in the reported literature on food choices. Searches were conducted in the Ovid (APA PsycINFO, Embase, MEDLINE), Econlit, and Scopus databases. A systematic review of reviews was undertaken according to the Preferred Reporting Items for Systematic reviews and Meta-Analyses (PRISMA) guidelines. Reviews with samples of adults from high-income countries were eligible. Included reviews were appraised using the Critical Appraisal Skills Programme (CASP) checklist for systematic reviews, and the results were synthesized narratively. Original searches yielded 4887 results from which 102 full-text articles were screened. Updated searches in March 2024 led to a total of 59 included reviews. Synthesized findings from included reviews were grouped into overarching categories of drivers and described narratively. Drivers of both less healthy and healthier food choices were income, availability, accessibility, social norms, health status, and the food environment. In contrast, some factors were reported primarily in relation to healthier or less healthy food. Being health conscious and motivated, having nutrition knowledge, and female gender were reported in relation to choices of healthier foods whereas price and/or affordability, stress, lack of time, and need for convenience were reported as drivers of choices of less healthy foods. The most common concern identified from the CASP checklist was a lack of quality appraisal among reviews. In this review we identified differences between drivers of food choice for healthier and less healthy food, indicating a possibility for policy interventions to target inappropriate drivers if this difference is not recognized. Rather, interventions targeting increasing healthier (or decreasing less healthy) food consumption may be more effective when targeting those relevant drivers. PROSPERO registration No. CRD42022363956.

Selection of healthy foods from vending machines: effect of point-of-purchase advertising

In today''s affluent food environment, investigating factors that facilitate resistance in the face of barriers to health goals may be vital for achieving successful promotion and regulation of health. This study was implemented to investigate the effect of self-compassion on the evaluation and choice of healthy vs. unhealthy food. In Study 1, participants (N = 101) primed with self-compassion evaluated unhealthy food more negatively than those primed with self-esteem. As predicted, however, there was no difference in attitude toward healthy food between the two priming conditions. In Study 2, participants (N = 54) were asked to choose between healthy and unhealthy food and then their self-compassion was measured. Results show that participants with high self-compassion chose healthy food more often than unhealthy food, while those with low self-compassion chose unhealthy food more than healthy food. The implications of the findings are discussed in terms of health campaign strategies and further research into the relation between self-compassion and health behaviors.

Factors influencing independent older adults (un)healthy food choices: A systematic review and research agenda

<p>The food selection is a process that consumers do every day before consuming any food. The food which is selected for consumption will have an effect for our health. This study aimed to analyze the influence of values and attitudes toward healthy food choices. Design research was using cross sectional study with a survey method using a self-report questionnaire and involving 288 students of PPKU IPB selected by cluster random sampling technique. Data were analyzed using SPSS for descriptive, different test of an independent t-test, correlation analysis and multiple regression analysis. The results showed that there are significant differences in values and attitudes between men and women and meanwhile there was no significant difference in the selection of healthy foods between men and women. Values and attitudes of students have a positive relationship to the choice of healthy foods. The results also showed that the attitude had a positive and significant effect on the choice of healthy foods, otherwise values had no significant effect on the choice of healthy foods.</p>

The prevalence of obesity in Indonesia has shown a consistent upward trend, reaching 23.1%, largely driven by dietary patterns that pose health risks. Food choices are influenced not only by social and personal factors but also by environmental cues, which are the focus of this study. This research aimed to investigate the effect of affective health cues presented through human motion picture videos on individuals’ healthy food choices. A quasi-experimental design was employed in the Psychology Laboratory at Universitas Negeri Semarang in December 2024, using a simulated supermarket setting with 186 student participants selected through purposive sampling. Data were analyzed using an Independent Samples t-test. The results indicated that the human motion picture intervention significantly influenced individual food choices (p < 0.001, d = 0.98). These findings suggest that health cues play an important role in guiding individual decisions regarding healthier food options. In conclusion, environmental factors, such as health cues, can significantly impact healthy food selection and may serve as a strategic approach to reducing obesity rates in the future.

Non-sustainable diets are associated with several environmental and health-related problems. Psychology research is interested in the study of food choice determinants, and several theoretical frameworks have been applied to study mechanisms underlying behavioral change and to develop theory-based interventions. The present systematic review is aimed at reviewing the existing literature on the psychological theoretical frameworks used to study sustainable and/or healthy food choices and their application for the development of interventions promoting such food choices, both in general and clinical populations. A systematic search of PubMed, PsycInfo, and Scopus was conducted according to PRISMA criteria. Forty-five articles met the inclusion criteria and thirty-five theoretical frameworks emerged, mostly pertaining to social psychology and with the most widely used being the Theory of Planned Behavior. The majority of studies had a cross-sectional design, were conducted in general populations, and focused on healthy food choices. Only a few studies tested theory-based interventions. Internal (i.e., self-efficacy, personal values, and motivation) and external (i.e., peers, family, and social media influence) factors emerged as relevant healthy and sustainable eating determinants. The current review underlines that an integrative perspective combining prompts from different psychology fields is needed in order to identify the psychological factors influencing food choices and to develop psychological interventions for the promotion of more sustainable diets.

You are what you eat. Food choices have been found to have effects on people and their diseases. Given plain taste, healthy food choices are less popular. This study aimed to investigate relevant factors of healthy food-choice decisions among healthy and unhealthy consumers. We examined the impact of awareness of health conditions (illness knowledge) and sociodemographics on food-consumption behavior using logistic regression models. Empirical results showed that consumers place taste as the key determinant when making food-consumption decisions. Men are more inclined towards unhealthy food choices than women. Ageing helps sway consumers to eat more plain food. Illness knowledge influences consumer preferences towards a healthier option, the plain taste food. However, illness knowledge has less influence on educated consumers and older consumers who exhibit strong fixation on tasty food preference. Education helps consumers form healthy food preferences rather than alters existing preferences towards healthy food choices. In promoting healthy food choices, awareness of health status becomes a vital factor. Health checkup campaign is therefore encouraged, supporting consumers to wisely consider healthier food choices.

Change in physical activity, food choices and hemoglobin A1c among American Indians and Alaska Natives with type 2 diabetes

PurposeThis study investigated the influence of marketing- and family-related factors on consumers' in-store usage of different types of food label information. Furthermore, the authors determined the mediating role of consumers' knowledge about healthy foods between these factors and their label consultation.Design/methodology/approachThe authors conducted a survey among 223 purposively selected South African working female consumers via social media. Subjective and objective knowledge about healthy foods, the importance of marketing- and family-related factors and the extent of food label usage were determined. Structural equation modelling served to test the mediating effect of knowledge in the relationship of the marketing and family-related factors with food label usage.FindingsMarketing-related factors demonstrated a strong direct effect on food label usage. Subjective knowledge about healthy foods mediated the relationship between family members' dietary needs and food label usage. However, objective knowledge was not a mediator.Practical implicationsRespondents' firm reliance on marketing-related factors (instead of knowledge) during food label usage is not in the best interest of consumers' healthy food choices. Healthy food choices based on factual knowledge rather than marketing efforts are necessary to establish long-term healthy food habits, hence the need for retailers' response in supplying healthier food options. Role players in consumer education should focus on increasing consumers' healthy food knowledge.Originality/valueIn the context of rising awareness of public health concerns, healthy food choice among consumers is essential. This study contributes to the complexity of consumers' need to make healthy food choices within an economic-driven marketing environment.

A healthy diet is necessary in every period of life to protect health and prevent diseases. The main purpose of nutrition education is to convey the importance of adequate-balanced nutrition and healthy food choice in maintaining health. This study was conducted to determine the food choice behaviors of the students who took (n=95) and did not take (n=145) the "Healthy Food Choice" course at Cukurova University. The "Healthy Food Choice" course was given as an elective in the fall semester of the 2021-2022 academic year. The data were collected between April and June 2022 through a demographic questionnaire, the healthy food choice test, and the perceived stress scale (PSS). Sensory appeal and health were found to be the most important determinants, while familiarity and ethical concern were the least important factors in the food choice of the students who took the course. In the control group, sensory appeal and price were the most important determinants, while ethical concern and weight control were the least important factors. Health, natural content, and weight control were more effective in food choices of the students who took the healthy food choice course compared to the controls (p<0.05). Also, PSS score was associated with the importance of the food price positively in the case group and negatively associated with natural content in the controls. Furthermore, the present study showed that BMI was positively associated with weight control and familiarity in the HFC group and negatively associated with natural content in the control group. Giving the HFC course to university students showed positive results in terms of food choice behaviors.

Increased BMI is associated with an altered decision-making process during healthy food choices in males and females.

&#x0D; &#x0D; &#x0D; Eating habits develop during the first years of a child's life, children learn what, when, and how much to eat through direct experience with food and by observing the eating habits of others. The aim of this study is to get a clear picture of the Eating program Healthy, starting from the planning, implementation, supervision, and evaluation as a case study of nutrition education; to get information about the advantages, disadvantages and effects of implementing a healthy eating program for children. This research was conducted through a case study with qualitative data analysed using Miles and Huberman techniques. Sample of children in Ananda Islāmic School Kindergarten. The results showed the Healthy Eating program could be implemented well, the diet was quite varied and could be considered a healthy and nutritious food. The visible impact is the emotion of pleasure experienced by children, children become fond of eating vegetables, and make children disciplined and responsible. Inadequate results were found due to the limitations of an adequate kitchen for cooking healthy food, such as cooking activities still carried out by the cook himself at the Foundation's house which is located not far from the school place; use of melamine and plastic cutlery for food; the spoon and fork used already uses aluminium material but still does not match its size; does not involve nutritionists.&#x0D; Keywords: Early Childhood, Eating Healthy Program&#x0D;