Food Consumption Habits Research Articles

Hubungan Kebiasaan Konsumsi Makanan Kariogenik dengan Kejadian Karies Gigi pada Anak Sekolah Dasar Kelas V di SDN 1 Bukit Tunggal Palangka Raya

Background: Tooth decay can affect the health of other parts of the body, thereby hampering daily activities. One of the factors that can damage teeth is the habit of consuming food and drinks, some of which are healthy, some of which damage teeth, causing dental caries. The current phenomenon is that children entering school age are generally at high risk of experiencing dental caries, because at that age they are used to consuming various types of food and drinks that cause dental caries (such as candy, chocolate, pastries, etc.). Purpose: this research is to determine the correlation between cariogenic food consumption habits and dental caries in grade V elementary school children at SDN 1 Bukit Tunggal Palangka Raya. Methods: The sampling technique used total sampling to obtain 62 respondents, data collection used a questionnaire on habits of consuming cariogenic foods and a dental caries examination observation sheet which had gone through validity and reliability tests, for data analysis using the chi-square statistical test. Results: Based on the analysis, the results of statistical tests using the chi-square method show a sig (2-tailed) number with a p- value of 0.00 with a degree of significance of p < 0.05, so the decision is that H1 is accepted, meaning there is a Habit Correlation Consumption of Cariogenic Foods with Dental Caries. Conclusion: There is a correlation between cariogenic food consumption habits and dental caries. It is recommended that parents pay more attention to maintaining their children's dental health and know the types of food or snacks that can cause caries. Furthermore, it is recommended that schools carry out promotive and preventive efforts regarding dental and oral health carried out by teachers, especially UKS and UKGS supervisors.

The Application of Iron (Fe) from Bay Leaves (Syzgium Polyanthum) in Food Flavoring Powder Formula

Anemia caused by iron deficiency is still a nutritional problem in Indonesia. New methods are needed to help increase blood levels of iron by utilizing the habit of people consuming and processing food. Bay leaves (Syzgium polyanthum) offer a potential solution to Indonesia's iron-deficiency anemia issue by utilizing common food consumption habits This research method was a quantitative experiment by finding the best ratio of comparison of the encapsulation leaf extract formula in bay leaves powder and conducted a test of the receipt of the powder formula. The best formula ratio in making powder found in this research was a formula with 4 gr bay leaf extract and seasoning ingredients (10 gr seaweed, 10 gr fried onion, 7 gr white sesame, 5 gr oyster mushrooms, 5 gr sugar, 2 gr salt, 1 gr powder garlic, sesame oil 15 ml, and pepper 0.2 gr. The formula has an iron level (Fe) of 3.2 mg, equivalent to 24.2% RDA.

Clusters of lifestyle behavioral risk factors and their associations with depressive symptoms and stress: evidence from students at a university in Finland

BackgroundNo previous research of university students in Finland assessed lifestyle behavioral risk factors (BRFs), grouped students into clusters, appraised the relationships of the clusters with their mental well-being, whilst controlling for confounders. The current study undertook this task.MethodsStudents at the University of Turku (n = 1177, aged 22.96 ± 5.2 years) completed an online questionnaire that tapped information on sociodemographic variables (age, sex, income sufficiency, accommodation during the semester), four BRFs [problematic alcohol consumption, smoking, food consumption habits, moderate-to-vigorous physical activity (MVPA)], as well as depressive symptoms and stress. Two-step cluster analysis of the BRFs using log-likelihood distance measure categorized students into well-defined clusters. Two regression models appraised the associations between cluster membership and depressive symptoms and stress, controlling for sex, income sufficiency and accommodation during the semester.ResultsSlightly more than half the study participants (56.8%) had always/mostly sufficient income and 33% lived with parents/partner. Cluster analysis of BRFs identified three distinct student clusters, namely Cluster 1 (Healthy Group), Cluster 2 (Smokers), and Cluster 3 (Nonsmokers but Problematic Drinkers). Age, sex and MVPA were not different across the clusters, but Clusters 1 and 3 comprised significantly more respondents with always/mostly sufficient income and lived with their parents/partner during the semester. All members in Clusters 1 and 3 were non-smokers, while all Cluster 2 members comprised occasional/daily smokers. Problematic drinking was significantly different between clusters (Cluster 1 = 0%, Cluster 2 = 54%, Cluster 3 = 100%). Cluster 3 exhibited significantly healthier nutrition habits than both other clusters. Regression analysis showed: (1) males and those with sufficient income were significantly less likely to report depressive symptoms or stress; (2) those living with parents/partner were significantly less likely to experience depressive symptoms; (3) compared to Cluster 1, students in the two other clusters were significantly more likely to report higher depressive symptoms; and (4) only students in Cluster 2 were more likely to report higher stress.ConclusionsBRFs cluster together, however, such clustering is not a clear-cut, all-or-none phenomenon. Students with BRFs consistently exhibited higher levels of depressive symptoms and stress. Educational and motivational interventions should target at-risk individuals including those with insufficient income or living with roommates or alone.

An exploratory study to assess the knowledge, attitudes and practices of Lebanese residents towards acrylamide.

For years, heat treatment has been an essential method for ensuring mature food that meet the desired quality and safety characteristics. However, this process could lead to the formation of harmful compounds such as acrylamide. In this study we aimed to investigate the knowledge, attitudes and practices (KAPs) of the Lebanese population toward the potential risk associated with acrylamide. An online survey (n = 598) was conducted among residents in Lebanon aged 18 years and above. The survey was divided into five sections including participants' sociodemographic characteristics, knowledge, attitude and practice sections, and some questions related to consumer's preferences. The results showed that the majority of the participants had low food safety knowledge regarding acrylamide. Specifically, 82.9% of the consumers had no idea about the chemical, its formation, the foods with a high risk of acrylamide formation and the health risks associated with its exposure. Despite lack of knowledge, good domestic food practices (storage, pre-treatment) were noticed among participants. Moreover, the majority of consumers (> 80%) showed positive attitude towards proper acrylamide labeling. Participants with a bachelor's degree appeared to have a more positive attitude toward food safety compared to those with no qualifications (p<0.001). Despite the high consumption of acrylamide by the consumers in Lebanon through fried potatoes, bread, and coffee, the majority have no idea about acrylamide's presence in food, its sources and its adverse health effects. Raising awareness among the public, involving policy makers in addressing the issue of clear labeling and encouraging the adoption of alternative practices to reduce acrylamide are all crucial to protect consumers' health in Lebanon and promote healthier food consumption habits.

Association of the habitual dietary intake with the fatty liver index and effect modification by metabotypes in the population-based KORA-Fit study

BackgroundNon-alcoholic fatty liver disease (NAFLD) is an emerging threat for public health with diet being a major risk factor in disease development and progression. However, the effects of habitual food consumption on fatty liver are still inconclusive as well as the proposed role of the individuals’ metabolic profiles. Therefore, the aim of our study is to examine the associations between diet and NAFLD with an emphasis on the influence of specific metabotypes in the general population.MethodsA total of 689 participants (304 men and 385 women) of the KORA-Fit (S4) survey, a follow-up study of the population-based KORA cohort study running in the Region of Augsburg, Germany, were included in this analysis. Dietary information was derived from repeated 24-h food lists and a food frequency questionnaire. The intake of energy and energy-providing nutrients were calculated using the national food composition database. The presence of fatty liver was quantified by the fatty liver index (FLI), and metabotypes were calculated using K-means clustering. Multivariable linear regression models were used for the analysis of habitual food groups and FLI; for the evaluation of macronutrients, energy substitution models were applied.ResultsA higher consumption of nuts and whole grains, and a better diet quality (according to Alternate Healthy Eating Index and Mediterranean Diet Score) were associated with lower FLI values, while the intake of soft drinks, meat, fish and eggs were associated with a higher FLI. The isocaloric substitution of carbohydrates with polyunsaturated fatty acids was associated with a decreased FLI, while substitution with monounsaturated fatty acids and protein showed increased FLI. Statistically significant interactions with the metabotype were observed for most food groups.ConclusionThe consumption of plant-based food groups, including nuts and whole grains, and diet quality, were associated with lower FLI values, whereas the intake of soft drinks and products of animal origin (meat, fish, eggs) were associated with a higher FLI. The observed statistically significant interactions with the metabotype for most food groups could help to develop targeted prevention strategies on a population-based level if confirmed in independent prospective studies.

Snacking motivations and behaviour in Australian adults: The role of personality traits

Snacking, namely, consuming food and beverages in-between main meals, especially snacks with a high fat, salt and/or sugar content, is a major contributor to excessive energy intake and long-term weight gain(1). There are many potential drivers of snacking behaviours, including physiological (e.g., hunger) as well as social, psychological, and emotional reasons(2). Individual differences, such as personality traits, have been linked to unhealthy snacking. Nevertheless, it is important to examine the potential explanatory pathways, such as motivations for snacking and habit strength, that may explain this relationship between personality and snacking. This cross-sectional study investigated the associations between personality traits, habit strength, motivations for snacking, and snacking behaviour, including choice and consumption. Participants were n = 230 Australian adults (female: n = 164; 71.3%) aged 18-77 years old (M = 34 years, SD = 13.4) who completed an online survey. The survey included assessments of personality traits (The Big Five Inventory 2), habit strength (the Self-Report Habit Index), motivations for snacking (The Eating Motivation Survey), momentary snack food choice (Snack Preference Task), and habitual snack food consumption (Snack Frequency Questionnaire). Overall, the most frequently selected motivations for snacking were ‘liking’, ‘convenience’, and ‘habit’. Correlation analyses were conducted to examine the relationship between motivations for snacking and snacking behaviour. We found that health motivation for snacking was negatively correlated with momentary choice (r = -.042, p &lt;.01) and habitual consumption (r = -.033, p &lt;.01) of unhealthy snack foods and beverages. Hierarchical multiple regression analyses were used to examine whether habit strength and the Big Five personality traits predicted both motivations for snacking and snacking behaviours after controlling for demographic variables. For health motivations for snacking, habit strength (beta = −0.15, p = .025), openness (beta = 0.50, p = .003, and conscientiousness (beta = 0.58, p = .001) were significant predictors. For momentary choice of unhealthy snacks, health motivation (beta = −4.35, p = .004), pleasure (beta = 3.53, p = .029), and visual appeal (beta = 5.29, p &lt;.001) were significant predictors. For habitual consumption of unhealthy snacks, health motivation (beta = −5.39, p = .001), habit strength (beta = 2.89, p = .045) and neuroticism (beta = 5.16, p = .045) were significant predictors. These findings indicate that health motivation for snacking predicts both momentary snack preference and habitual snack food consumption. Moreover, personality traits may be linked with habitual unhealthy snacking behaviour via their association with specific motivations for snacking. Overall, these findings suggest that health promotion messages focusing on health motivation may be important for increasing healthier momentary and habitual snack choices to improve dietary intake and support weight management.

Fast Food Consumption Habits of University Students in Sri Lanka

This research investigates the factors influencing fast-food consumption among university students in Sri Lanka, considering the economic challenges and prevalence of this dietary trend. The study draws on established definitions of fast food, emphasizing the interchangeability of the terms "fast food" and "junk food," with a crucial distinction that not all fast foods are inherently unhealthy. Notably, the research explores the nutritional implications of fast food consumption, highlighting the findings and addressing the changing eating patterns identified by previous studies. The study is driven by the evolving trend among Sri Lankan university students, mainly during the economic crisis, where the younger population, determined by economic constraints, turns to inexpensive fast food options available within university canteens. The research aims to observe and analyze the factors influencing this consumption pattern. The materials and methods involve demographic analysis through an online questionnaire, encompassing both closed-ended and open-ended questions. The survey targets 265 undergraduates, revealing a significant preference for fast food, particularly during lunchtime. The study employs factor analysis techniques, with a focus on the principal components factor (PCF), to interpret the motivations behind students' fast food choices. The analysis identifies four key factors influencing fast food preferences: the relation between product quality and pricing, ease of convenience, offerings and customer service, and time constraints and limitations. The conclusion synthesizes the findings, emphasizing the nuanced understanding gained through factor analysis regarding the complex motivations behind university students' fast food consumption. The research contributes valuable insights for stakeholders in academia, the fast-food industry, and policymakers. Recommendations are personalized to the Sri Lankan context, proposing strategies such as local nutritional awareness campaigns, promoting local fast-food alternatives, incorporating cultural sensitivity in marketing, establishing university canteen guidelines, fostering community engagement, and supporting sustainable agriculture initiatives.

COVID-19 LOCKDOWN: THE MAGNITUDE OF DEPRESSIVE SYMPTOMS IN RELATION TO DIET AND PHYSICAL ACTIVITY AMONG MALAYSIAN UNIVERSITY STUDENTS

This cross-sectional study aims to investigate the relationship between habitual food consumption, physical activity, and depression among 608 public university students during the Movement Control Order via convenience sampling. Students’ food consumption was assessed using a semi-quantitative food frequency questionnaire, while the International Physical Activity Questionnaire and the Depression Anxiety Stress Scale 21 were used to evaluate physical activity levels and depressive symptoms, respectively. The pre-tested questionnaire was self-administered via Google Forms, and the data was analysed using SPSS v25. The most frequently consumed food items were “plain water” (score: 95.9) and “white rice” (score: 93.7). Approximately 74.3% of the students reported moderate-to-high physical activity levels. However, mental health was a concern, with 49.2% of the students exhibiting depressive symptoms, 55.1% showing signs of anxiety, and 33.1% reporting stress symptoms. There were significant correlations between depressive symptoms and consumption of certain food groups such as cereal and cereal products, fast food, eggs, milk and milk products, and confectionery, at p &lt; 0.05. Similarly, significant correlations were observed between depressive symptoms and total walking, total moderate physical activity, and total physical activity, at p &lt; 0.05. These findings highlight the impact of COVID-19 on university students’ health, emphasising the need for appropriate interventions and preventative measures for their well-being.

Exploring Eating Habits, Healthy Food Awareness, and Inclination toward Functional Foods of Italian Elderly People through Computer-Assisted Telephone Interviews (CATIs).

The continuous increase in life expectancy leads to progressive population ageing, especially in most developed countries. A healthy diet and better consumption of tailored functional foods may represent one of the strategies to postpone or slow down age-related decrements, thus increasing healthy ageing and reducing healthcare costs. This research aimed to explore elderly people's (>65 years old) eating habits and assess their awareness of food-health correlation. In total, 511 Italian seniors answered a CATI (computer-assisted telephone interviewing) questionnaire through a deep, telephone interview to collect information about dietary habits, healthy food awareness, and inclination for functional foods. The elderly were divided into four groups according to gender and age: Early Elderly Female (n = 130), Early Elderly Men (n = 109), Late Elderly Female (n = 157), and Late Elderly Men (n = 115). The groups provided a positive self-assessment of health status and individual diet healthiness, which were both considered over "good enough" (5 on 10-point scale) and showed food consumption habits in line with the Mediterranean Diet (MD) principles. The daily diet was based on fruits, vegetables, bread, and pasta, with extra virgin olive oil as the main fat source, all over "often" consumed (4 on 5-point scale). Old people also showed awareness of different food's healthy properties. Specifically, females were more aware of food's impact on health, considered close to "extremely healthy" (9 on 10-point scale), and strictly followed a MD. Participants also expressed optimistic expectations about functional food efficiency, evaluated as close to "extremely desirable" (8 or 9 on 10-point scale), against age-related problems, highlighting the most important as diabetes, overweight, intestine problems, and low mood. The interviewed elderly were also involved in virtual functional food co-creation, indicating through a basic matrix which, among the most familiar foods, could be the ideal functional food, focusing on fruitsand vegetables. A pleasant odor/flavor, a liquid texture, and a warm serving temperature rather than cold characterized the virtual functional food created. Other positive attributes were liquid and thickness, while acidity and bitterness were among the least desired traits. These findings show how elderly people, despite predictable age-related sensory and cognitive loss, when properly involved and guided, can help envision foods that fit their needs and desires.

The Role of Women in Managing Protein Food in Households of Stunting Case in Kulonprogo

Food is a basic need of human life, so any problems around food are very complex. One of the things that have changed is the awareness of protein consumption, both animal and vegetable sources. Lifestyle changes also contribute to changing people's consumption behavior at various social levels. In addition, the role of women in family food management, especially decision-making in purchasing, serving, and consuming food is also influential. Economic limitations are a problem in fulfilling nutrition or diverse food consumption habits, families with stunted toddlers tend not to like diverse foods, especially vegetables and foods derived from protein. Stunting is usually also found in families whose protein consumption is relatively low, either animal protein (meat, eggs, milk, etc.) or vegetable protein (tofu, tempeh, etc.). Kulonprogo is a district in Daerah Istimewa Yogyakarta (Yogyakarta Special Region) that participates in efforts to prevent stunting. According to the 2019 Indonesian Toddler Nutrition Status Survey (ITNSS) data, the stunting rate in Yogyakarta Special Region was 21.0 percent and in 2021 it fell by 17.3 percent. Efforts need to be made to reduce this condition from year to year. This study seeks to approach the problem-solving of this condition. The purpose of this study was to analyze the role of women in managing protein food in households with stunting cases. The study was approached with the behavior of women in purchasing animal and vegetable protein foods in Kulonprogo. The result of the research showed that together the factors of household’s income, women's income, women's age, women's education, number of household members, number of children under five in the family, and information dummy had a significant effect on protein consumption by 52.4% and 47.6% influenced by other factors outside the model. Partially, the most influential factors in protein consumption are household’s income and women's income.

Risk factors associated with food consumption and food-handling habits for sporadic listeriosis: a case-control study in China from 2013 to 2022.

The prevalence of listeriosis in China has been increasing in recent years. Listeriosis primarily spreads through contaminated food. However, the resilient causative organism, Listeria monocytogenes, and its extended incubation period pose challenges in identifying risk factors associated with food consumption and food-handling habits. This study aimed to identify the risk factors associated with food consumption and food-handling habits for listeriosis in China. A matched case-control study (1:1 ratio) was conducted, which enrolled all eligible cases of listeriosis between 1 January 2013 and 31 December 2022 in China. Basic information and possible risk factors associated with food consumption and food-handling habits were collected. Overall, 359 patients were enrolled, including 208 perinatal and 151 non-perinatal cases. Univariate and multivariable logistic analyzes were performed for the perinatal group. For the perinatal and non-perinatal groups, ice cream and Chinese cold dishes were the high-risk foods for listeriosis (odds ratio (OR) 2.09 95% confidence interval (CI): 1.23-3.55; OR 3.17 95% CI: 1.29-7.81), respectively; consumption of leftovers and pet ownership were the high-risk food-handling habits (OR 1.92 95% CI: 1.03-3.59; OR 3.00 95% CI: 1.11-8.11), respectively. In both groups, separation of raw and cooked foods was a protective factor (OR 0.27 95% CI: 0.14-0.51; OR 0.35 95% CI: 0.14-0.89), while refrigerator cleaning reduced the infection risk by 64.94-70.41% only in the perinatal group. The identification of high-risk foods and food-handling habits for listeriosis is important for improving food safety guidelines for vulnerable populations.

Impacts of Habit Formation Effect on Food Consumption and Nutrient Intake in Rural China.

This study employs panel data and a dynamic Almost Ideal Demand System (AIDS) model to investigate the habit formation effect of food consumption among Chinese rural residents and its consequential impact on nutritional intake. The dataset, spanning from 2012 to 2018, encompasses nine provinces in China and involves 5390 rural households. The findings reveal that, excluding beef, mutton, and poultry, there are significant habit formation effect on the consumption of food categories, notably grains, vegetables, and edible oils. Lower-income and younger demographics demonstrate a more pronounced reliance on established dietary habits. Influenced by the habit formation effect, there is a substantial reduction in the income elasticity differences across various food types. Overlooking the habit formation effect in food consumption would lead to an underestimation of the income elasticity of energy, fat, and carbohydrates. This suggests that, over the long term, food consumption habit formation is a pivotal factor in enabling the enhancement of residents' dietary structures, amplifying the incremental energy intake associated with income increases, and accelerating the transition towards nutritional surplus. The conclusions drawn from this study offer valuable insights for ensuring food security and nutritional balance. Policy-makers of food and nutrition strategies should duly consider the habit formation effect on residents' food consumption, and seek to optimize dietary patterns and promote nutritional transformation by food consumption habit intervention.

Habitual food consumption, eating behavior and meal-timing among Jordanian adults with elevated Blood pressure: a cross-sectional population-based study

Background The prevalence of elevated blood pressure (BP) has been raised worldwide. Food consumption, eating habits, and nutritional lifestyle related to meal timing, skipping meals, and meal contents have recently received more attention in studies on BP and metabolic syndrome. Purpose: This study evaluated the association between habitual food consumption, eating behavior, and meal timing with BP among Jordanian adults. Methods A cross-sectional study included 771 Jordanian adults. A food frequency questionnaire was completed. Data about eating habits, meal timing, and emotional eating were collected. BP was measured. Results The prevalence of less than recommended intake of vegetables, milk, protein, and fruits was higher in participants with elevated BP (69.2%, 90.2%, 58.9%, and 25.5%, respectively) as compared to the normal BP group (p < 0.001). Consuming vegetables and milk less than the recommended was reported to significantly increase the likelihood of elevated BP by OR= (1.60, and 2.75 (95%CI: 1.06-2.40; 1.62-4.66). Hence, consuming more than recommended fruit reduced the risk of elevated BP by OR = 0.56 (95%CI: 0.38-0.82). A 63.2% of elevated BP participants have three meals daily, a higher percentage of intake of one (23.5%) and two (45.7%) snacks. However, they had a higher percentage of morning eaters (50.7%), had lunch between 1:00-6:00 PM (92.7%), and had dinner between 6:00 and 9:00 PM (68.1%). Conclusions Although Jordanian adults with elevated BP appear to have healthy eating habits and meal timing and frequency, their habitual food consumption falls short of the daily recommendations for milk, fruits, vegetables, and protein.

Associations of central obesity and habitual food consumption with saliva microbiota and its enzymatic profiles - a pilot study in Finnish children.

Variation in diversity and composition of saliva microbiota has been linked to weight status, but findings have been inconsistent. Focusing on clinically relevant conditions such as central obesity and using advanced sequencing techniques might fill in the gaps of knowledge. We investigated saliva microbiota with shallow metagenome sequencing in children with (n = 14) and without (n = 36) central obesity. Additionally, we examined the role of habitual food consumption on microbial enzymatic repertoire. Data comprised 50 children (50% male) with a mean age of 14.2 (SD 0.3) years, selected from the Finnish Health in Teens (Fin-HIT) cohort. Dietary scores for consumption frequency of sweet treats (STI), dairy products (DCI) and plants (PCI) were derived based on a self-administered food frequency questionnaire. Central obesity was defined based on waist-height ratio using the cut-off 0.5. Saliva samples were subjected to whole-metagenome shotgun sequencing, and taxonomic and functional profiling was achieved with METAnnotatorX2 bioinformatics platform. Groups had an average 20 (95% CI 14-27) cm difference in waist circumference. We identified the lack of Pseudomonas guguagenesis and Prevotella scopos, oulorum and oris as putative biomarkers associated with central obesity and observed a total of 16 enzymatic reactions differing between the groups. DCI was associated with the highest number of enzyme profiles (122), followed by STI (60) and DCI (25) (Pearson correlation p < 0.05). Intriguingly, STI showed a high positive/negative correlation ratio (5.09), while DCI and PCI showed low ratios (0.54 and 0.33, respectively). Thus, the main driver of enzymatic reactions was STI, and the related pathways involved nitrate metabolism induced by Haemophilus parainfluenzae and Veilonella dispar among others. Clinically relevant differences in central obesity were only modestly reflected in the composition of saliva microbiota. Habitual consumption of sweet treats was a strong determinant of enzymatic reactions of saliva microbiota in children with and without central obesity. The clinical relevance of these findings warrants further studies.

Usual dietary intake and change in DNA methylation over years: EWAS in KORA FF4 and KORA fit.

Changes in DNA methylation can increase or suppress the expression of health-relevant genes. We investigated for the first time the relationship between habitual food consumption and changes in DNA methylation. The German KORA FF4 and KORA Fit studies were used to study the change in methylation over a median follow-up of 4 years. Only subjects participating in both surveys and with available dietary and methylation data were included in the analysis (n = 465). DNA methylation was measured using the Infinium MethylationEPIC BeadChip (Illumina), resulting in 735,527 shared CpGs across both studies. Generalized estimating equation models with an interaction term of exposure and time point were used to analyze the association of 34 food groups, folic acid, and two dietary patterns with changes in DNA methylation over time. The results were corrected for genomic inflation. Significant interaction terms indicate different effects between both time points. We observed only a few significant associations between food intake and change in DNA methylation, except for cream and spirit consumption. The annotated genes include CLN3, PROM1, DLEU7, TLL2, and UGT1A10. We identified weak associations between food consumption and DNA methylation change. The differential results for cream and spirits, both consumed in low quantities, require replication in independent studies.

Enhancing Quality of Life through a Supervised Cardiac Rehabilitation Program along with a conventional conditioning exercise program at home in Cardiovascular Disease Patients

Objectives: Debilitating day-to-day practices, including a sedentary lifestyle, increased unhealthy food consumption habits, no exercise, smoking, remarkably low HDL, and high cholesterol levels, lead to increased obesity, diabetes, and cardiovascular diseases (CVD), affecting the quality of life. Supervised, steady, and long-term aerobic exercise training benefits cardiorespiratory fitness, psychological status, and quality of life. Therefore, the study’s objective was to determine the effect of cardiac rehabilitation program (CRP) on heart rate (HR), systolic and diastolic blood pressure (SBP and DBP), and quality of life (QOL) in CVD patients.&#x0D; Materials and Methods: The study followed a two-arm parallel group randomized comparative design. Thirty participants (n=15/group) with CVD (aged between 45-76 years) were randomly allocated to two groups (CRP vs. Control). CRP Group received the CRP and a conventional conditioning exercise program (CEP) at home and the Control Group received the conventional CEP only at home. The outcomes, HR, SBP, DBP, and QOL, were assessed using a sphygmomanometer and short-form 36 (SF-36) questionnaire’s physical component summary (PCS) and mental component summary (MCS) scale, respectively. The t-test and Wilcoxon test were used to analyze between and within-group comparisons for all the outcomes scores, keeping the significance level α at 95% (p&lt;0.05) for all the statistical analyses.&#x0D; Results: The mean scores comparison of the outcomes, HR, PCS, and MCS, were found significant (95% CI, p&lt;0.05) within CRP and Control groups; however, SBP and DBP mean scores were found insignificant (95% CI, p&gt;0.05) within both groups, except DBP mean score which was found significant (p&lt;0.05) within CRP Group. Comparing the outcomes mean scores between the groups at four-week post-intervention, except PCS and MCS (95% CI, p&lt;0.05), HR, SBP, and DBP were found to be insignificant (p&gt;0.05). &#x0D; Conclusions: The CRP and conventional CEP at home together and conventional CEP at home alone were equally effective in decreasing HR and improving QOL in CVD patients. However, the CRP and conventional CEP at home together showed more effectiveness than the conventional CEP at home in improving the QOL in CVD patients.

Food Consumption Habits of Hungarian Organic Food Consumers and Their Policy Implications

Food production and consumption have a major impact on the environment and human health. Therefore, it is important to achieve transformations towards greater sustainability in the food sector. As in other countries around the world, Hungarian organic food consumers are characterised by the fact that they consume organic food primarily for health reasons. Direct forms, including online purchase, are preferred in the choice of channels since direct contact with producers is very important due to mistrust, which is one of the barriers to the further growth of consumption. Empirical tests of well-known and frequently applied theories also shed light on the connections above. First, an examination was conducted through logistic regression to determine if there exists a correlation between organic food consumption and environmentally and socially conscious consumption traits (such as supporting small-scale producers) within the broader sample (1148), encompassing not just organic food consumers. Subsequently, concentrating solely on organic food consumers (944), factor analysis was employed to reveal connections among the analysed variables and to group Hungarian organic food consumers into clusters based on their consumption and purchasing habits. In conclusion, it is reasonable to assume that organic food consumers are more likely to be environmentally conscious, as they are more aware of the environmental impact of their food choices. Three clearly distinguishable groups were obtained using cluster analysis. These groups can be targeted with different means in order to develop the sector.

Food Consumption Habits Among Black African Adolescents With Metabolic Syndrome In Lagos State, Nigeria

Introduction: Metabolic syndrome (MetS), a cluster of metabolic abnormalities characterized by dyslipidemia, high blood pressure, high fasting blood glucose level and abdominal obesity is becoming a public health concern in sub-Saharan Africa. Very few studies have linked intake of certain food items to the occurrence of MetS among Nigerian adolescents despite abundance of these food items in the country during the study period.

Are behavioural risk factors clusters associated with self-reported health complaints? University students in Finland.

No previous research of university students in Finland assessed lifestyle behavioural risk factors (BRFs) and categorized students into clusters, explored the associations of the clusters with self-reported health complaints (HCs), whilst controlling for potential confounders. The current study undertook this task. Students at the University of Turku (1,177) completed an online well-being questionnaire that assessed socio-demographic variables, 5 BRFs - problematic alcohol consumption, smoking, illicit drug use, food consumption habits, moderate-to-vigorous physical activity (MVPA), and 22 HCs. A food frequency questionnaire assessed students' consumption of a range of foods, and a dietary guideline adherence score was computed based on WHO dietary recommendations for Europe. Three separate regression models appraised the associations between the cluster membership and HCs factors, adjusting for sex, income sufficiency and self-rated health. Mean age was 23 ± 5.2 years, 77% had never smoked and 79% never used illicit drug/s. Factor analysis of HCs resulted in four-factors (psychological, circulatory/breathing, gastro-intestinal, pains/aches); cluster analysis of BRFs identified two distinctive student clusters. Cluster 1 represented more healthy students who never smoked/used illicit drugs, had no problematic drinking, and undertook MVPA on 4.42 ± 3.36 days/week. As for cluster 2 students, half the cluster smoked occasionally/daily, used illicit drug/s, and > 50% had problematic drinking and students undertook MVPA on 4.02 ± 3.12 days/week. More cluster 2 students adhered to healthy eating recommendations, but the difference was not significant between clusters. Regression analysis revealed that females, those with sufficient income, and with excellent/very good self-rated general health were significantly less likely to report all four HCs. Cluster 2 students were significantly more likely to report psychological complaints, circulatory/breathing and gastro-intestinal complaints. There was no significant association between BRFs clusters and pains/aches factor. Risk taking students with less healthy lifestyles and behaviour were consistently associated with poorer psychological and somatic health.

FACTORS ASSOCIATED WITH THE INCIDENCE OF OBESITY IN SCHOOL-AGE CHILDREN

Obesity in school-aged children has become a significant public health problem in many countries. Several factors, such as consumption of fast food, parental genetics, and lack of physical activity, can contribute to obesity. This study aims to identify factors associated with the occurrence of obesity in school-aged children. This research is included in the category of analytical observational research with a cross-sectional approach. The population studied was 57 respondents at SDN 1 Tubanusing a stratified random technique. The questionnaire used was a questionnaire on fast food consumption habits and physical activity habits. The results showed that the majority of students' parents, namely 25 respondents (43.9%), suffered from type I diabetes. The Mann Whitney test for fast food consumption produced a p-value of 0.429, while for physical activity it was 0.527. Specifically, a significant association was found between parental genetics and the incidence of obesity, with a p value of 0.010. Thus, it can be concluded that there is no relationship between fast food consumption and physical activity and the incidence of obesity in school-aged children. However, there is a relationship between parental genetics and obesity in this age group.Keywords: Fast Food; Heredity: Obesity; Physical Activity