Dietary Awareness Research Articles

Enhanced dietary awareness and lifestyle changes in first-year medical students following exposure to problem-based nutrition education

AbstractBackgroundThe ever-increasing prevalence of chronic lifestyle-associated diseases has resulted in greater awareness of the importance of preventative medicine and its incorporation as an integral component of modern undergraduate medical curricula. As excessive dietary intake and physical inactivity are widely acknowledged as leading risk factors for the onset of chronic lifestyle-associated diseases, the promotion of a healthy lifestyle is regarded as a priority for today's primary care physicians. For this reason, it was deemed appropriate by the designers of the problem-based learning (PBL) curriculum, which was introduced at the Nelson R. Mandela School of Medicine in 2001, to include a six-week Nutrition theme early in the medical students' five-year curriculum. This study set out to determine the impact of this theme, which included a specific focus on the importance of nutrition in avoiding lifestyle-associated disorders, on the dietary awareness and lifestyle of the 2004 intake of medical ...

小学生の食生活・生活習慣に及ぼす調理担当者の意識

A questionnaire survey was conducted on those persons responsible for cooking to identify their awareness of the importance of the dietary life and lifestyle of elementary school children. The 247 subjects were all guardians of children attending elementary schools in a town in Hiroshima Prefecture, and 190 of these subjects were selected for a multiple regression analysis as being responsible for cooking the children's meals.The greater the dietary awareness of those responsible for cooking, the higher was the intake frequency of seaweed, small fish, root crops, and potatoes by the elementary school children. A more positive attitude toward food education in those cooking meals resulted in a more frequent intake of seaweed, small fish, soy beans, and soy bean products by the elementary school children, with no problems presented for such dietary constituents. Greater health consciousness in those cooking meals resulted in less desire for carbonated drinks, juice and snacks, and fewer problems with the elementary school children in waking up in the morning. These results demonstrate that the dietary awareness of those persons responsible for cooking influenced the dietary life and lifestyle of the elementary school children, and implies the need to improve the level of dietary awareness of those cooking meals.

朝食からみた幼児の食生活と保護者の食事意識

This study investigates the relationship between infants' breakfast eating habits (296 kindergarten and 145 nursery school infants) and the dietary awareness of their parents (mostly mothers). The results show that most of the infants went to bed and woke up at regular times. However, 11% of the infants went to bed at 10-11:00p.m., and 10% had difficulty getting up in the morning. The later they went to bed, the more difficult it was to wake up in the morning. Five percent of the infants did not eat breakfast everyday, 24% of them ate breakfast alone or ate with siblings, and 34% of the infants ate only one type of food. The parents regarded “nutrition balance” as an important element of meals, except for breakfast. They preferred “easy-to-eat” and “easy-to-cook” meals for breakfast, rather than “nutrition balance”. The parents could be classified into four groups by the quantification theory. It is thought that appropriate guidance to mothers is necessary to improve infants' eating habits from the above-mentioned results.

Effect of gluten-free diet and adherence on growth and diabetic control in diabetics with coeliac disease

Aims: To study the effect of gluten-free diet on growth and diabetic control of children with type 1 diabetes mellitus and coeliac disease. Methods: Twenty one children (mean age 7.5...

Mercados diferenciados de hortaliças

Conhecimento insuficiente das práticas de mercado pode ser causa de uma remuneração inferior ou mesmo causa de prejuízo total por ocasião da venda. No presente texto são discutidas formas de agregar conveniência e serviço, e consequentemente aumentar a rentabilidade econômica, às hortaliças com ênfase em atender à demanda do mercado crescente e cada vez mais interessado em alimentação saudável e prática. Serão analisados diferentes segmentos de mercado para hortaliças, a saber: hortaliças não-convencionais, hortaliças supergeladas e congeladas, hortaliças minimamente processadas, hortaliças enlatadas e em conservas, hortaliças desidratadas e liofilizadas e hortaliças orgânicas.

Dietary awareness

Animals become aware of food through the special senses, including vision, olfaction and taste. The importance of each sense in recognising food differs in different types of animal, birds tending to place more reliance on vision, mammals on taste. In the absence of one sense, other senses, or even the memory of the spatial position of food, can be used to differentiate foods. The responses made by animals when they become consciously aware of the presence of foods is modified by any associations they might have previously made between sensory properties of the food, and the subsequent effects of the food on mechano- and chemo-receptors in the digestive tract; of the adequacy and balance of nutrient supply after absorption (monitored by the liver and hind-brain); and of the long-term result of imbalances in energy intake and utilisation via the production of Ob-protein by adipose tissue. Animals learn to associate the sensory properties of a food with the toxic and metabolic consequences of eating that food and to use such associations to guide subsequent feeding behaviour, both in terms of the amount eaten and the choice between foods. The concept of palatability must therefore include recognition of these conditioned taste preferences and aversions, and not be used to describe animals' awareness of the sensory properties of foods without reference to their nutritive value for the animal in question.

Food choice: how to assess attitudes of pre‐adolescent children

It is well known that the foundations for food choice are laid down in childhood. Poor dietary habits learned in childhood may persist into adult life. The dietary awareness of children is subject to a range of complex interacting forces, for example, peer group pressure, social factors and television advertising. Many investigators have developed innovative methodologies to record these parameters. Reviews, therefore, the methodological issues of studies which have attempted to elicit pre‐adolescent attitudes, knowledge and beliefs in food. Finally, makes recommendations about methodological issues that should be considered when studying pre‐adolescent children’s food choice.

High Fat Intakes Are Unhealthy but do Children Know?

ABSTRACT The government has set targets for a variety of lifestyle behaviours aimed at improving the health of the nation: one recommendation is a reduction in fat intake. It is in childhood years that lifestyle and eating behaviour are established and knowledge of food developed. Habits commenced in these years are usually the basis for lifestyle, food choice and nutrition ideas in adulthood, as they become so ingrained that, even if detrimental to health, such habits are hard to change. It is, therefore, crucial to establish healthy lifestyles and eating practices at an early age. A national survey of dietary awareness and food preference with respect to fat was undertaken using a fixed response, self‐completion, postal questionnaire administered via schools to 9600 children in Years 7 and 10. This paper highlights some of the results which indicate that although children are shown to be aware of the link between fat consumption and coronary heart disease, they do not possess enough knowledge about the fat content of food to confidently adopt the healthy lifestyle choice of reducing fat consumption.

Incorporating Subsistence into Hedonic Price and Nutrient Demand Equations

The characteristics model of consumer choice is modified to accommodate subsistence. Implications of the model for evaluation of the hedonic price equations and nutrient demand equations are explored. The new model is tested using the 1977–1978 Nationwide Food Consumption Survey.

Dietary Awareness of Primary School Children

The dietary awareness of primary school children towards selected food items and components including bread, potatoes, dairy products, fat, fish, meat, fresh fruit, salt, sugar and sweets was evaluated using an interview technique. The children were asked whether they ought to eat more, the same or less of each food and the results are presented for the sample of younger and older children. The results indicate that these selected food items can be broken down into three main areas. First there are those where the majority of children thought we ought to increase consumption; bread, potatoes, dairy products, fish, meat and fresh fruit. Second there is a group of food components including salt, fat and sugar in which there is closer similarity in those advocating more or less consumption. Third there are the food products such as sweets where there are significant differences between age groups, and changes in attitude occur in a limited age span. A discussion of the implications of this work for nutrition education, new food product development and socio‐economic policy is presented together with recommendations for future research.

Dietary Awareness of Children: Specific Food Components

Over the past few years several reports have been published recommending voluntary changes in UK diet in the interests of health. Major recommendations include a reduction in the consumption of fat, sugar and salt and an increase in consumption of fibre. A survey conducted in ten secondary schools in Nottingham and involving 492 respondents showed that adolescents between the ages of 11 and 16 generally favoured a decrease in consumption of fat and sugar and an increased consumption of fibre. However only half of the sample thought that salt intake should be reduced. There were significant differences in response based on the age and sex of the respondents. Reduction in fat and sugar intakes was a particularly dominant attitude amongst older girls, and this may be due to their concern over appearance rather than their concern for health.

Dietary Awareness of Children: Specific Food Items

A survey, conducted in ten secondary schools in Nottingham and involving 492 respondents aged 11‐16, examined the relationship between adolescents′ attitudes towards food components such as fat, protein and fibre and their attitudes towards the role of specific food items containing those components in maintaining a healthy diet. The results showed that attitudes towards selected food components tended to be held more strongly than attitudes towards foods containing those components. Thus whilst nearly 80 per cent respondents favoured a reduction in fat intake, only 45.8 per cent favoured a decrease in butter consumption. Attitudes towards specific food components and specific food items are a function of a number of complex inter‐related variables which require further investigation.

患者の食生活援助への看護婦の意識と看護婦の食生活との関係

The objective of this study was to investigate on the actual condition of the nurses dietary awareness and its' hablt, supporting care for patient's dieatry habit and to clarify the mutual relations between them.For this aim we did a questionnaire survey concerning"Nursing Care for Patients' Behavior" to 110 nurses who have participated in a post-graduated training course sponsored by Japanese Nursing Association. The following results were obtained.1. In the actual situation of nurses' dietary habit, they have a deep understanding of their own dietary behavior, they take little of a staple food group.2. The supporting behavior in clinical practice has a first priority on checking the physiological condition of the patient. However, the nurse's supportive conduct is less in the sight for the daily diet.3. On the mutual relations between nurses' presonal dietary management and the supporting ability for the patients' diet and nutrition, a nurse who is a little capability of supporting for it, tend to be less conscious of their own dietry balance.In conclusion, to improve the nurses' ability for supporting patients' dietary behavior is needed to raise the awareness on the part of the nurses about their own diet.