Food Consumption In Adolescents Research Articles

Screen Time Use and Ultra-Processed Food Consumption in Adolescents: A Focus Group Qualitative Study

BackgroundSedentary lifestyles and ultra-processed food (UPF) consumption contribute to a high prevalence of overweight and obesity among adolescents. Screen time may be associated with higher UPF consumption and affect eating behaviors substantially. ObjectiveThe aim of this study was to explore adolescents’ perceptions, attitudes, and motivations concerning the consumption of UPF when using screens; investigate their perceived educational needs regarding nutrition; and explore their knowledge about UPF. DesignThis was a qualitative study using focus groups. Participants/settingFour focus groups with 30 adolescents aged 12 to 16 years at a Spanish high school were recruited in May 2022. Participants were chosen using purposive sampling based on a theoretical saturation criterion. AnalysesFocus group discussions were audio-recorded, transcribed verbatim, and analyzed using inductive thematic analysis. ResultsThree themes emerged from the thematic analysis. Participants explained that most of their meals were eaten in front of screens. They confirmed more consumption of UPF at breakfast, as mid-afternoon snacks, on weekends, and during their main meals when alone. Participants reported that the high consumption of UPF during social gatherings was related to its easy availability, convenience, and palatability. Adolescents expressed that eating in front of screens and exposure to UPF advertising led to compulsive and impulsive consumption of these products. They described UPF as addictive and unhealthy. Although participants had little awareness of UPF health effects, they expressed interest in learning about healthy eating habits. Parental attitudes toward food were considered by the participants as relevant in establishing their eating behaviors. ConclusionsLoneliness, social gatherings, and parental attitudes toward UPF consumption emerged as important influences on adolescents’ dietary behaviors in front of screens. In addition, availability, palatability, and exposure to advertising were key factors reported to influence adolescents’ UPF consumption in front of screens. Addressing these influences through nutritional and educational interventions, as well as regulating the adolescent obesogenic environment and managing screen time could help modulate these effects.

Pengaruh penggunaan akun kuliner di Media Instagram Terhadap Pola Makan Siswa SMK Negeri 2 Binjai

Today's adolescent food consumption is inseparable from the eating habits of the adolescents themselves and the ease of access to food. The number of technological media that offer food through culinary accounts such as instagram, YouTube, WhatsApp, and others makes it easy to access the food offered on these media. The population in this study were students of SMK Negeri 2 Binjai with a sample size of 205 people. Data on the use of culinary accounts on instagram media which includes duration and frequency and student eating patterns were collected by means of interviews using the food recall form and the food frequency form. The research results show that199 people (97.1%) students whose types of food are not diverse. This non-variety food consumption was more common among female students at SMK Negeri 2 Binjai. The duration of using culinary accounts on instagram media in the low category is 126 (61.5%). However, the frequency of using culinary accounts on instagram is high, namely 107 (52.2%). The results of the Chi Square test also showed that there was a significant relationship between the duration of using culinary accounts on instagram media and students' eating patterns that were not good (p<0.05). Multivariat analysis also shows that there is a significant effect on the duration and frequency of using culinary accounts on instagram media on students' eating patterns that are not good. The variables that influence student eating patterns are the duration and frequency of using instagram media quinary accounts.

DETERMINANTS OF FAST FOOD CONSUMPTION BEHAVIOR IN ADOLESCENTS IN THE CITY OF JAKARTA

Fast food is high in calories and fat. Consuming fast food excessively can cause various health problems, including obesity. This study aims to determine the factors related to the behavior of fast food consumption in adolescents at SMA Negeri 30 Jakarta in 2022. The research design was quantitative with a cross-sectional approach. Data collection in this study was carried out in April - May 2022 with a population of 884. A total of 200 respondents as samples were collected and processed using the Quota Sampling sampling technique. This research employs univariate, bivariate, and Chi-Square test analysis methods. The results of the univariate analysis of most categories showed that adolescents often consumed fast food (51%), female gender (59.5%), had good knowledge (65%), had a positive attitude (59%), had a positive body image (56%), has high pocket money (66.5%), is not affected by social media (68.5%), not affected by peers (78%) and unaffected by promotion (65%). The bivariate analysis showed a relationship between knowledge (p-value= 0.000; PR= 2.566; 95% CI= 1.661-3.963), body image (p-value= 0.035; PR= 1.381; 95% CI= 1.042-1.830) , pocket money (p-value= 0.046; PR= 1.369; 95% CI= 1.039-1.804), and the influence of promotion (p-value = 0.009; PR= 1.572; 95% CI= 1.109-2.229) on fast food consumption behavior.

Association between health risk behaviors and food consumption in adolescents

ABSTRACT The study aims to evaluate the association between substance use and social isolation with food consumption in adolescents. A cross-sectional study was conducted with 2,040 adolescents from a medium-sized city in Brazil. The exposures assessed were the use of alcohol, tobacco, and other substances, and social isolation. The outcomes were the regular consumption (≥5 times/week) of beans, fruit/fruit salad, candies, and soft drinks, and an unhealthy eating score. The association between health risk behaviors and food consumption was assessed through logistic and linear regressions. Regular users of alcohol were more likely to have regular consumption of candies and soft drinks, and those who used tobacco regularly were less likely to have regular bean consumption and more likely to have regular candies consumption. The use of at least one substance was negatively associated with regular bean consumption and positively associated with regular consumption of sweets and soft drinks. Socially isolated adolescents were less likely to have regular bean consumption. Substance use was positively associated with the unhealthy eating score. In conclusion, substance use and social isolation were associated with less regular consumption of healthy food markers and greater regular consumption of unhealthy food markers.

Impacts of a Multi-Professional Family versus Isolated Intervention on Food Level Processing in Overweight Adolescents: A Randomized Trial

The food consumption of adolescents has changed nowadays, with an increase in ultra-processed food that in general shows higher calories and lower nutrients. Because of this, the objective of this study was to investigate the impacts of a 12-week multi-professional family versus isolated intervention on the food level processing of overweight adolescents. A randomized clinical trial study was carried out in which adolescents (n = 43; mean aged 13.73 years) who were divided into FG-family group (n = 21; the adolescents performed the activities with their parents) and IG-isolated group (n = 22; the adolescents performed the activities alone). The parameters measured before and after 12 weeks of multi-professional intervention (physical exercise, nutrition and psychoeducation) were: body mass, height and body mass index-BMI. The level of food processing was analyzed using a three-day food recall (24hR), classified according to the Food Guide for the Brazilian Population (fresh, minimally, processed and ultra-processed foods). The main results show that there was only a significant reduction in the consumption of processed foods (FG: 7.93%; IG: 49.73%) and ultra-processed foods (FG: 35.06%; IG: 67.16%) in grams (FG: 22.29%; IG: 65.23%) and calories (p < 0.05; for all comparisons). The consumption of fresh foods in grams (FG:61.97%; IG: 147.13%) and calories (FG: 147.13%; IG: 118.03%) and minimally processed foods (FG: 27.45%; IG: 14.64%) in grams increased significantly (p < 0.05; for all comparisons). However, no significant differences were observed between all variables analyzed for the groups, nor any interaction (p > 0.05). In conclusion, both groups who participated in the activities showed positive changes with increased consumption of fresh foods and reduced consumption of processed foods, without difference between them.

LBODP004 The Impact Of Covid-19 On Obesity And Ultra-processed Food Intake In Adolescents And Young Adults: Interim Analysis From The PIE Study

Abstract Introduction A 10% increase in the diet's proportion of ultra-processed foods is associated with a higher risk of abdominal obesity (OR 1. 07, 95% CI 1. 01 to 1.13) as well as visceral obesity (OR 1. 07, 95% CI 1. 02 to 1.13) (Neri, 2022). Given that ultra-processed food intake now comprises 67% of the adolescent diet (Wang, 2021), there is growing interest in the impact of COVID-19 on obesity and ultra-processed food intake in adolescents and young adults. Methods This paper presents an interim analysis of the Processed Intake Evaluation (PIE) study enrolling 1800 participants, aged 13-19 years, in the US. The interim data is presented for the first 452 participants in the PIE study. For these participants, we calculated a composite PIE score (Processed Intake Evaluation) score, a scale of 0-100) averaged for consumption of different ultra-processed foods (1) before COVID-19 prior to 2020 (2) during COVID-19 restrictions 2020-2021 (3) after easing of COVID-19 restrictions in 2022. Results The participants’ mean age was 16.6±1.1 years, with 53% females. The processed food intake (PIE score) decreased from 56.2 (before COVID-19) to 52.6 (during COVID-19 restrictions) to 48.1 (now with COVID-19 restrictions eased). The respective decrease was 57.9 to 55.5 to 49.1 in male participants and 54.1 to 50.6 to 47.4 in female participants. Next, the study analyzed a panel of 23 behavioral nutritional factors and identified that less processed food stocked at home and fewer opportunities to eat processed food with peers had the highest association with this decrease during COVID-19. Next, we analyzed participants in high/low-risk groups based on obesity and diabetes in the participant or family. The high-risk group showed a muted decrease in ultra-processed food consumption from 57.7 (prior COVID) to 53.3 (COVID restrictions) to 53. 0 (now). In contrast, the low-risk group showed a higher sustained decrease from 55.9 to 52.5 to 47.1. The differential decrease between the two groups was significant (-4.7 vs. -8.8 for the high/low-risk group, p&amp;lt;0. 01). Conclusion This study suggests that the ultra-processed food consumption in adolescents has decreased markedly during COVID-19. Further, the decrease has been sustainable and continued its downward trend even after easing pandemic restrictions. This downward trend related to COVID-19 will be confirmed in the final analysis of 1800 patients, however, this early data provides an encouraging signal that expanded research into COVID-19 impact on reduction in ultra-processed foods consumption and obesity may be warranted, and presents a window of opportunity to strengthen further nutritional and behavioral interventions targeted at adolescents and young adults for reducing obesity-related risk factors. Presentation: No date and time listed

Training On The Use Of The Book “Balanced Nutrition Of Youth: Prevent Stunting” To Improve Adolescent Food Consumption Patterns

The prevalence of stunting in the Southeast Asia/South-East Asia Regional (SEAR) is 36.4%. One of the efforts to prevent and reduce the prevalence of stunting is to teach teenagers about food consumption patterns based on balanced nutrition. This community service aims to improve adolescent food consumption patterns. This training is conducted from February to February. August 2022. Dietary counseling was conducted 3 times using the book "Balanced Nutrition for Youth: Prevent Stunting" at SMP N 1 Kampar, Kampar District, Kampar Regency. Assessment of adolescent eating patterns was carried out using pre and post test questionnaires. Questions related to the type, amount and frequency of eating. The practice of administering food was carried out 3 times at the Food Processing Laboratory of the Integrated Laboratory of Poltekkes, Ministry of Health, Riau on Jl. Melur 103 Pekanbaru City. Assessment of adolescent skills in food administration was carried out by observing using a checklist. The number of participants in the training was 12 teenagers. The result of this activity is an increase in adolescent food consumption patterns by 6.7%, from 82.7 to 89.4%. The increase in value is seen in the frequency of food consumption, from 75 to 80%. The type and amount of food consumed by adolescents since before the training seems to have been good with a value above 80%. The average balanced menu processing practice by adolescents is in the good category with a score above 80%. The conclusion of this activity is that there is an increase in adolescent food consumption patterns after participating in the Training on the Use of the Book "Balanced Nutrition for Adolescents: Prevent Stunting". The type and amount of food consumed by adolescents was good since before the training. The frequency of adolescent food consumption became good after the training. Abstrak Prevalensi stunting di regional Asia Tenggara/South-East Asia Regional (SEAR) yaitu sebesar 36,4%. Salah satu upaya untuk mencegah dan mengurangi prevalensi stunting yaitu mengajarkan kepada remaja tentang pola konsumsi pangan berdasarkan gizi seimbang. Pengabdian kepada masyarakat ini bertujuan meningkatkan pola konsumsi pangan remaja. Pelatihan ini dilakukan bulan Februari s.d. Agustus 2022. Penyuluhan pola makan dilakukan sebanyak 3 kali dengan menggunakan Buku “Gizi Seimbang Remaja: Cegah Stunting” di SMP N 1 Kampar Kecamatan Kampar Kabupaten Kampar. Penilaian pola makan remaja dilakukan menggunakan kuesioner pre dan post test. Pertanyaan berkaitan dengan jenis, jumlah dan frekuensi makan. Praktik penyelenggaraan makanan dilakukan sebanyak 3 kali di Laboratorium Pengolahan Pangan Laboratorium Terpadu Poltekkes Kemenkes Riau di Jl. Melur 103 Kota Pekanbaru. Penilaian keterampilan remaja dalam penyelenggaraan makanan dilakukan dengan observasi menggunakan daftar tilik. Jumlah peserta pelatihan sebanyak 12 orang remaja. Hasil dari kegiatan ini yaitu terjadi peningkatan pola konsumsi pangan remaja sebanyak 6,7% yaitu dari 82,7 menjadi 89,4%. Peningkatan nilai terlihat pada frekuensi konsumsi pangan yaitu dari 75 mejadi 80%. Jenis dan jumlah pangan yang dikonsumsi remaja sejak sebelum pelatihan terlihat sudah baik dengan nilai di atas 80%. Rata-rata praktik pengolahan menu seimbang oleh remaja sudah termasuk kategori baik dengan nilai di atas 80%. Kesimpulan dari kegiatan ini yaitu terjadi peningkatan pola konsumsi pangan remaja setelah mengikuti kegiatan Pelatihan Pemanfaatan Buku “Gizi Seimbang Remaja: Cegah Stunting”. Jenis dan jumlah pangan yang dikonsumsi remaja sudah baik sejak sebelum pelatihan. Adapun frekuensi konsumsi pangan remaja menjadi baik setelah pelatihan.

Effect of School-Based Food and Nutrition Education Interventions on the Food Consumption of Adolescents: A Systematic Review and Meta-Analysis.

The school is a favorable environment for the development of interventions to prevent obesity. The objective of this systematic review is to evaluate the effects of school-based food and nutrition education interventions on adolescent food consumption. The literature search was conducted on databases: MEDLINE/PubMed, Embase, Scopus, ERIC, Science Direct, Web of Science, Cochrane, LILACS, and ADOLEC. The following research strategies were focused on: population (adolescents), intervention (food and nutrition education), outcome (food consumption), and study design (clinical trial). The Preferred Reporting Items for Systematic reviews and Meta-Analyses (PRISMA) statement guidelines were followed and all stages of this review were performed by two researchers and, when necessary, a third researcher resolved discrepancies. Included studies are randomized clinical trials (RCT). A total of 24 articles were included for review and 11 articles in meta-analysis. In the evaluation of the general effects, there was a significant effect (mean difference (MD) for fruit consumption (MD = 0.09, CI 0.05, 0.14) in serving/day; and for vegetables (MD = 0.59, IC 0.15, 1.03) at times/week. In the consumption of FV (fruits and vegetables), there was no significant effect (standardized mean difference (SMD) of interventions in their consumption (SMD = 0.00, 95% C1 −0.11, 0.11). The evidence available in this review and meta-analysis concludes that food and nutrition education interventions in schools presented favorable results in the food consumption of adolescents. Registered on the PROSPERO database (CRD42019116520).

Efficacy of Intervention Program to Reduce Junk Food Consumption: A Quasi Experimental Study

The objective of the study was to assess the efficacy of educational intervention program based on principles of Protection Motivation Theory (PMT) to reduce junk food consumption in high school students in Pakistan. With quasi experimental design, educational intervention was planned and conducted. Fifty students of ages between 13 and 19 years were selected. The Risk Behavior Diagnostic Scale was adapted to measure perceived susceptibility and severity of various disease; response and self-efficacy along with intentions to leave junk food consumption. Junk Food Frequency Checklist was constructed to gauge junk food consumption behavior. Assessments were made before, after and at follow up level. Results from repeated measures ANOVA and post hoc test revealed significant increase in perceived susceptibility and severity of threat to health from pre intervention to post intervention and after one month follow up in adolescents. Significant increase was also noted in response and self-efficacy as well as in intentions to reduce junk food consumption from pre to post and follow up level. Further, significant decline in junk food eating behavior was also reported from pre intervention to follow up and from post to follow up level. Findings provide some evidence that PMT based intervention is effective for reducing junk food consumption in adolescents. Such interventions may also be considered to modify other health-hazardous behaviors.

Falta de habilidades culinárias é obstáculo para adolescentes terem uma alimentação saudável?

The development of culinary skills has been identified as an important factor associated with better food quality, and the reduction in the transmission of these skills between generations has favored a greater consumption of ultra-processed products. However, there is still a lack of studies that assess the culinary skills of the Brazilian population, and it is noteworthy that, so far, no studies have been found in Brazil that have evaluated such skills in adolescents. The aim of this study was to evaluate the association between self-perceived culinary skills and the quality of food consumption in adolescents. This is a cross-sectional study with adolescents from public schools in Itaqui, RS. Demographic and socioeconomic variables, self-perceived cooking skills, and weekly frequency of 22 food items were investigated, which gave rise to the food consumption quality index. Means (SD) of the food consumption quality index, according to self-perceived cooking skills, were calculated for the entire sample and stratified by sex, using ANOVA or Mann- Whitney test. The 95%CI was calculated, and the significance level considered was 5%. Higher means (SD) of the food consumption quality index were observed among female adolescents who reported knowing how to “choose foods” [59.99 (9.43)] (p=0.027), “seasoning” [60, 53 (9.58)] (p=0.0109), and “combining ingredients or preparations” [61.14 (9.64)] (p=0.0051). Among males, the highest mean (SD) of the food consumption quality index was observed among adolescents who reported knowing how to “wash, peel, cut or measure ingredients” [(62.16 (10.69)] (p=0.0012). Furthermore, there was a positive association between the index of food consumption quality and the number of self-perceived culinary skills in females (p trend =0.003). This study showed that a greater number of self-perceived culiunary skills may be associated with better quality in adolescent food consumption.

Is the lack of culinary skills an obstacle for teenagers to eat healthy?

The development of culinary skills has been identified as an important factor associated with better food quality, and the reduction in the transmission of these skills between generations has favored a greater consumption of ultra-processed products. However, there is still a lack of studies that assess the culinary skills of the Brazilian population, and it is noteworthy that, so far, no studies have been found in Brazil that have evaluated such skills in adolescents. The aim of this study was to evaluate the association between self-perceived culinary skills and the quality of food consumption in adolescents. This is a cross-sectional study with adolescents from public schools in Itaqui, RS. Demographic and socioeconomic variables, self-perceived cooking skills, and weekly frequency of 22 food items were investigated, which gave rise to the food consumption quality index. Means (SD) of the food consumption quality index, according to self-perceived cooking skills, were calculated for the entire sample and stratified by sex, using ANOVA or Mann- Whitney test. The 95%CI was calculated, and the significance level considered was 5%. Higher means (SD) of the food consumption quality index were observed among female adolescents who reported knowing how to “choose foods” [59.99 (9.43)] (p=0.027), “seasoning” [60, 53 (9.58)] (p=0.0109), and “combining ingredients or preparations” [61.14 (9.64)] (p=0.0051). Among males, the highest mean (SD) of the food consumption quality index was observed among adolescents who reported knowing how to “wash, peel, cut or measure ingredients” [(62.16 (10.69)] (p=0.0012). Furthermore, there was a positive association between the index of food consumption quality and the number of self-perceived culinary skills in females (p trend =0.003). This study showed that a greater number of self-perceived culiunary skills may be associated with better quality in adolescent food consumption.

The Influence of Parents Feeding Practices, Eating Knowledge, and Attitude on Eating Behavior among Senior High School Students in South Tangerang, Indonesia

BACKGROUND: Adolescence is a period of transition from childhood to early adulthood, an important period because of the rapid development of reproductive organs. The quality of adolescent food consumption in South Tangerang City in 2018 was not appropriate because of consumption less fiber, fruit, and vegetables, consuming foods high in sugar, fast food, and skipping meals, and consuming snacks outside the home. Adolescent eating behavior was also determined through knowledge information and attitude about food originated from parents’ feeding practices that influenced adolescent eating behavior. AIM: This study aims to determine the effect of parents’ feeding practices, eating knowledge, and attitude on eating behavior among senior high school students in South Tangerang. METHODS: The study involved 503 high school students who were selected purposively using the online data collection through convenience sampling technique. The design of this study used a cross-sectional study through an online self-administered method with the help of a questionnaire. Path analysis is used to see the direct and indirect effects using the Statistical Package for the Social Sciences 25.0. RESULTS: The influence test results show that parents feeding practices (PX1 = 0.318*), eating knowledge (PX2 = 0.158*), and eating attitudes (PX3 = *0.022) directly affect students eating behavior. CONCLUSION: There was a significant effect of parents’ feeding practices, knowledge, and eating attitude on the eating behavior.

Changes of food consumption in adolescents during the COVID-19 pandemic according to socioeconomic status

The expansion of the COVID-19 pandemic in Brazil has further evidenced the discrepancy between different social realities of the country, and it may have also impacted eating practices, including those of adolescents. Objective: To evaluate the eating practices of Brazilian adolescents according to socioeconomic status, during the period of social isolation. Method: In this cross-sectional study, demographic, dietary and socioeconomic data were collected from 676 adolescents from all regions of Brazil through an online questionnaire. Associations between social strata and food pattern, food frequency, and changes in food consumption were analyzed by univariate and multivariable logistic regression models. Results: During the COVID-19 pandemic, adolescents in the upper-middle class were more likely to consume milk (p &lt; 0.001), vegetables (p = 0.004), fruits (p &lt; 0.001), and sweets. In contrast, adolescents from the working-lower classes were 53% less likely to eat regular lunch (OR = 0.47, p &lt; 0.001) and 50% more likely to replace large meals by snacks (OR = 1.50, p = 0.03). When assessing the change in food consumption in this period, adolescents from the lower-lower classes were 1.5 to 2 times more likely to increase consumption of sugary drinks (OR:1.71; p = 0.003), fried snacks (OR:1.73, p = 0.005), and ultra-processed foods (OR:1.54, p = 0.02) in comparison with the other social classes. Conclusion: These results suggest a higher risk of unhealthy food consumption among adolescents from lower social classes and can be used as a basis for policies to address the pandemic.

High-intensity interval training effects on ultra-processed food consumption in adolescents: a systematic review

Nowadays, within the vigorous intensity activities, there is a huge interest in high-intensity interval training (HIIT), in both research and clinical perspectives. Although HIIT has shown several benefits (e.g. increase in VO2 peak; improving cardiorespiratory fitness and body composition; beneficial effects on cognition and mental health), as far as we know, no systematic review has focused on the HIIT effects on ultra-processed food (UPF) consumption and the relationship between the two remains inconclusive. To fill this gap in the current literature, our review aimed to answer the following question: is HIIT associated with UPF consumption in adolescents? We executed a systematic review that aimed to investigate how HIIT affects UPF consumption. After conducting the search strategy, no articles fitted our inclusion criteria and our systematic review was therefore classified as an empty review. This absence in the literature highlights shows that is an urgent need for additional epidemiological studies focusing on this issue, for example longitudinal studies and controlled trials, in order to show if there is a relationship between HIIT performance and UPF consumption.

Assessment of food consumption changes in adolescents during orthodontic treatment

This study aimed to evaluate the changes in food consumption in adolescents during orthodontic treatment. Twenty-five adolescents aged between 12 and 18years participated in the study. Before the treatment, the participants were interviewed, and their food consumption frequency and 24-hour retrospective food consumption records were taken. Participants were followed upfor 3months, that is, in the first, fourth, and 12th week of the treatment. In the interviews, questions about food consumption changes and posttreatment pain were asked to the participants, and 24-hour retrospective food consumption records were obtained. When the food consumption records of the adolescents before the orthodontic treatment and at the first week, first month, and third month of the active orthodontic treatment were compared, there was no significant difference between total energy, protein, and carbohydrate intake. However, total fat intake decreased in the first week of treatment and increased significantly during the treatment period (P=0.05). There was a significant decrease in the amount of fiber (P=0.039), vitamin E (P=0.043), and vitamin C (P=0.048) intake of patients during the orthodontic treatment. Nutrition and feeding habits are important for growth and development in adolescence. In adolescents having orthodontic treatment, vitamin C, vitamin E, and fiber intake decreased significantly, especially in the first weeks of treatment. The intake of these nutrients did not return to their initial levels by the 12th week of the orthodontic treatment. It is thought that cooperation with dietitians and orthodontists might minimize the undesired nutritional effects of the orthodontic treatment.

Adequação nutricional das refeições consumidas por adolescentes de instituição filantrópica de Belo Horizonte

O estudo teve como objetivo avaliar o consumo alimentar de adolescentes de uma instituição filantrópica de Belo Horizonte, Brasil. A alimentação adequada na adolescência é fundamental para os jovens que passam a maior parte do dia em escolas integrais. Participaram do estudo cerca de 600 adolescentes, com idade entre 13 a 17 anos. Analisaram-se de forma qualitativa as refeições, durante vinte dias, utilizando o método de Avaliação Qualitativa das Preparações do Cardápio. E para análise quantitativa empregou-se a pesagem direta do almoço durante sete dias e para os lanches utilizaram-se as quantidades per capita. As recomendações do Programa Nacional de Alimentação Escolar foram empregadas como parâmetro para analisar o consumo dos adolescentes de acordo com faixa etária, em período integral. Constatou-se insuficiente consumo dos carboidratos, proteínas, lipídeos, energia, fibra, ferro, magnésio, zinco, vitamina A, e vitamina C, para ambas as faixas etárias. O ambiente escolar atua como meio de promoção a saúde dos adolescentes. Diante deste contexto surge a necessidade de intervenções nessas populações a fim de garantir uma alimentação equilibrada de acordo com cada faixa etária, identificando os agravos nutricionais e os grupos de risco, promovendo assim a saúde dos adolescentes.

Exploring the Underlying Factors for Fast Food Consumption Behavior among Adolescents: A Qualitative Study

Background: Overweight and obesity cause different disorders such as high blood pressure, inflammation, and cardiovascular diseases. So it becomes a major factor for enhancing different mortal diseases. Due to the high tendency to consume fast food among adolescents, this study aims to identify the causes of adolescent’s desire for and fast food consumption. Methods: An interview was carried out with some adolescents to explore the reasons and their consumption rate. Results: The main factors promoting fast food consumption in students can be divided into 4 categories. Also, the students’ motivation in fast food ingestion can be explained in personal, social, and educational reasons. Conclusion: Increasing number of fast food restaurants, peer pressure, parents’ role in choosing proper nutrition, and lack of knowledge about the risks of fast food are the main reasons for increased fast food consumption in adolescents.

Adherence to food-based dietary guidelines among adolescents in Germany according to socio-economic status and region: results from Eating Study as a KiGGS Module (EsKiMo) II.

Dietary habits developed during childhood and adolescence are likely to continue into adulthood. An unbalanced diet may cause nutrient deficiencies and excessive energy intake; these enhance the risk for developing overweight and obesity and their co-morbidities. In the present analysis, food consumption of adolescents is described and evaluated against German food-based dietary guidelines with special focus on socio-economic status (SES) and region of residence. Within the 'German Health Interview and Examination Survey for Children and Adolescents' (KiGGS Wave 2), the cross-sectional 'Eating Study as a KiGGS Module' (EsKiMo II) was conducted from 2015 until 2017 to provide data about dietary behaviour. Germany. 1353 adolescents aged 12-17 years from a nationwide representative sample with food consumption data from computer-assisted dietary history interviews. The median consumption of fruits, vegetables, starchy foods and milk/dairy products among adolescents in Germany was below the recommendation. The median consumption of both meat/meat products and unfavourable foods, like confectionery, which should be consumed sparingly, was about 1·5 times the recommended amount. The total amount of beverages consumed by most adolescents was above the minimum amount recommended. Soft drink consumption of adolescents with a low SES was three to five times higher than soft drink consumption of adolescents with a high SES. The results indicate the need for an improvement of dietary habits among adolescents in Germany. Further approaches to promote healthy diets in Germany should be continued, and the focus on social inequalities should be strengthened.

Relative validity of a food frequency questionnaire for adolescents from a capital in the Northeastern region of Brazil

The present study was conducted to evaluate the validity of the Food Frequency Questionnaire (FFQ) used in the RPS Birth Cohort Consortium (Ribeirão Preto, Pelotas, and São Luís) to assess dietary intake of adolescents from São Luís, Maranhão. The research was developed with 152 adolescents aged 18 and 19 years. For the validation of the FFQ, the average of three 24-hour recalls (24HRs) was used as the reference method. The mean and standard deviation of energy and nutrient intake extracted from the surveys were estimated. The paired Student's t-test was used to verify the differences between the instruments. Pearson correlation coefficient, intraclass correlation coefficient (ICC), weighted Kappa, and the Bland-Altman plot were calculated in order to measure the agreement. The study adopted a level of significance <5%. Compared with the three 24HRs, the FFQ overestimated the consumption of most nutrients. Energy-adjusted and de-attenuated concordance Pearson correlation coefficients ranged from 0.06 to 0.43, and correlations were significant for iron, calcium, riboflavin, sodium, saturated fat, niacin, and vitamin C. The energy-adjusted and de-attenuated ICCs ranged from 0.01 to 0.31, and the weighted Kappa ranged from 0.01 to 0.46. The analyses of agreement were significant for vitamin C, fiber, calcium, riboflavin, niacin, sodium, lipids, and iron. In conclusion, the FFQ presented acceptable relative validity for lipids, saturated fatty acids, fiber, calcium, iron, riboflavin, niacin, vitamin C, and sodium. This instrument will be useful in studies about food consumption of adolescents in São Luís, Maranhão.

Temporal variation in food consumption of Brazilian adolescents (2009-2015).

Worldwide population has been increasingly exposed to ultra-processed foods, which are associated with obesity. Adolescence is a transition period of life and WHO recommends the surveillance of risk factors to the adolescents' health, such as diet, because experiences in this phase can result in health risks. To assess the trends in food consumption of adolescents from Brazilian capitals according to sociodemographic variables, based on data from the National Survey of School Health (PeNSE). Data from in 2009, 2012 and 2015 of a total of 173,310 9th graders enrolled in public and private schools in Brazilian capitals and in the Federal District were assessed. Food consumption was assessed from regular consumption (five or more times a week) of healthy eating markers (beans; vegetables; fruit) and unhealthy eating markers (sweets; soft drinks; fried salty snacks). For sociodemographic variables, we considered macro regions; age; race/ skin color; gender; school administrative status. We assessed these markers trends for the population and, additionally, the analyses were stratified by gender, race/ skin color, and school administrative status. Statistical significance of the temporal trends was assessed by linear regression model. Over six years, three types of change in Brazilian adolescents' diet were observed: decreasing regular consumption of beans, sweets and soft drinks, increasing regular consumption of vegetables, and stable consumption of fruit and fried salty snacks. Brazilian adolescents' diet composition has changed in a short period, and therefore it is necessary to monitor it to propose actions aimed at this public.