Food-related Behaviors Research Articles

Gıda Tiksinme Ölçeğinin Türkçe Uyarlamasının Geçerlik ve Güvenirliği

Objective: The feeling of disgust for food plays an important role in many situations, especially in food choice and consumption. Since the feeling of disgust is effective in many events that affect individuals' daily-life, it is important to understand the role of this emotion in food-related behaviours. Recently, a 32-item instrument to Food Disgust Scale (FDS) developed and validated. This study aims to validate the FDS for the first time in Turkish population.
 Methods: This cross-sectional study included 240 healthy Turkish individuals between the ages of 19-65. The research was carried out on the internet between July 2020-February 2021 with the survey method. The scale was evaluated with a six-point Likert scale as in the original. Statistical analyses were made with the R-Project program and lavaan packages. A Turkish version of the FDS (FDS-TR) was tested with confirmatory factor analysis (CFA) in order to test the original item.
 Results: In this study, the Cronbach’s Alpha coefficient of the scale was determined as 0.914. The Cronbach’s Alpha reliability coefficients for FDS-TR subscales varied between 0.717-0.902. The fit indices provided by confirmatory factor analysis results were also within the acceptable range.
 Conclusion: This study results indicate that FDS-TR is highly reliable in healthy individuals and can be used safely in future studies. It is recommended that the scale be used to determine the effects of food disgust on many issues such as food waste, obesity, eating behaviour in our country.

Legitimate or Not, Does It Really Matter? A Reading of the PDO Label's Legitimacy through Consumers' Perception.

The proliferation of quality labels for the same food product questions the relevance of labeling schemes. Based on the theory of legitimacy and research on food-related consumer behavior, this study aims to examine the influence of the perceived legitimacy of a label (PDO) on consumers' perceptions of the quality and purchase intentions of the labeled product. A conceptual model was, therefore, developed to estimate the influence of four dimensions of legitimacy on the perceived quality and purchase intention of PDO-labeled cheese, French cheeses being products whose quality is traditionally linked to their regional origin. Our model was tested on a sample of 600 consumers representative of the French population. Using Partial Least Square Structural Equation Modeling, results show that for surveyed consumers, the pragmatic, regulative, and moral legitimacy of the PDO label positively influences the perceived quality of PDO-labeled cheese. Furthermore, pragmatic legitimacy has a substantial and direct influence on purchase intention, whereas both regulative and moral legitimacy influence purchase intention only indirectly through perceived quality. Unexpectedly, our findings do not show a significant influence of cognitive legitimacy either on perceived quality or purchase intention. The output of this research contributes to a better understanding of the link between a label's legitimacy, perceived quality, and purchase intention.

Dimensions of food-related wellbeing and their relative importance among New Zealand consumers: A quasi-replication and extension approach

Research into perceived wellbeing (WB) can improve understanding of consumer food choices and support development of strategies to promote healthier and more sustainable eating habits. In this research, using online studies, food-related WB was explored among New Zealand consumers. In a “quasi-replication” of Jaeger, Vidal, Chheang, and Ares (2022), Study 1 uncovered word associations to different WB-related terms (‘Sense of wellbeing,’ ‘Lack of wellbeing,’ ‘Feeling good,’ ‘Feeling bad/unhappy,’ ‘Satisfied with life,’ and ‘Dissatisfied with life’) with 912 participants in a between-subjects design. The results confirmed the multidimensional nature of WB, and the need to consider positive and negative aspects of food-related WB, as well as differences linked to physical, emotional, and spiritual WB. Drawing on Study 1, 13 characteristics of food-related WB were identified, and in Study 2 their importance for feeling a ‘Sense of wellbeing’ and ‘Satisfied with life’ was determined with 1206 participants using a between-subjects design. In a further extension, Study 2 also adopted a product-specific perspective and explored the associations of, and importance, for 16 different foods and beverages to food-related WB. Based on Best-Worst Scaling and penalty/lift analysis, the four most important characteristics overall were ‘Is good quality,’ ‘Is healthy,’ ‘Is fresh,’ and ‘Is tasty,’ with the nuance that healthiness contributed most to feeling a ‘Sense of wellbeing’ while good quality contributed most to feeling ‘Satisfied with life.’ The associations to individual foods and beverages underscored that food-related WB is a complex construct arising from an overall evaluation of the different effects of foods (including physical health, social and spiritual aspects of food consumption) and their short-term effects on food-related behaviour. Contextual and individual differences in perceptions of WB in relation to food deserve further investigation.

Exploring the effects of habituation and scent in first-person 360-degree videos on consumption behavior

Although immersive virtual environments can influence food-related thoughts, emotions and behavior, the influence of repeated exposure to food cues in such environments has rarely been explored. This study seeks to understand if habituation, a decrease in one’s physiological and behavioral response that results from repeated simulation, can take place while repeatedly watching 360-degrees of food being consumed. The influence of scent as an olfactory cue is further explored, based on past research on embodied cognition. In Study One (n = 42), participants who viewed 30 repetitions of someone eating an M&M ate significantly fewer M&Ms than those who viewed three repetitions. Study Two (n = 114) used a 2 (behavior: eating M&M/inserting a coin) × 2 (repetitions: 3/30) between-subjects experiment to confirm that results from Study One were due to habituation of the consumption video, finding that there were only significant differences between repetitions in the M&M condition. Finally, Study Three (n = 161) comprised a 2 (repetition: 3/30) × 2 (scent: present/absent) between-subjects experiment. Participants in the 30-repetition condition and those in the scent-present condition ate significantly fewer M&Ms respectively, but no interaction effects were found. The theoretical and practical implications of these findings are discussed.

Differences in mobile food market customer outcomes between 2019 and 2021.

To evaluate the outcomes of increasing mobile market service from mostly biweekly in 2019 to weekly in 2021. Repeated, cross-sectional customer intercept surveys. Mobile market customers in Summers 2019 (N=302) and 2021 (N=72). Mobile food markets bring affordable, high-quality foods to communities that lack such access. Outcomes included food security, fruit/vegetable intake, and food-related characteristics and behaviors. General linear and logistic regression models were used to assess associations between outcomes and survey year and length of mobile market shopping. Models were adjusted for economic assistance use, race, and ethnicity. No outcomes were significantly different between 2019 (with mostly biweekly service) and 2021 (with weekly service). Length of mobile market shopping (e.g., >2 years, 1-2 years, etc.) was positively associated with affordable, quality food access (β=0.20, SE=0.10, p=.03) and fruit/vegetable intake (β=0.28, SE=0.08, p<.001) as well as lower odds of food insecurity in the last 12 months (aOR=0.79, 95% CI=0.64, 0.99). Despite COVID-19 interrupting scheduled market service, the length of time that a survey respondent identified as a full-service mobile market customer was associated with higher food access and fruit/vegetable intake and reduced food insecurity odds. These findings suggest promise and encourage further evaluation.

Associations between trait food craving and adolescents’ preferences for and consumption of healthy versus unhealthy foods

Adolescents experiencing stress sometimes exhibit an increase in unhealthy eating behaviors; however, it is unclear whether and how adolescents' food cravings play a role in adolescents’ behavioral reactivity to stress. The present study evaluated whether trait food craving predicted preferences for and actual consumption of unhealthy (i.e., high fat and/or high sugar) versus healthy foods following the Trier Social Stress Test in a sample of 96 adolescents. Further, we evaluated whether emotion regulation moderated these associations, such that those who endorsed more frequent use of maladaptive emotion regulation strategies exhibited a higher preference for and consumption of unhealthy foods. Results indicated that higher levels of trait food craving predicted higher levels of unhealthy food consumption after the laboratory stressor. However, trait food craving did not predict preferences for healthy or unhealthy food, nor consumption of healthy food, following the stressor. Additionally, emotion regulation did not moderate any of these associations. These findings suggest that trait food tendencies may play a role in adolescents’ food-related behavior in response to acute stressors, should they be replicated in other studies using both laboratory-based and naturalistic designs to study adolescent eating behaviors.

Nutritional status, nutrient imbalances, food-related behaviors and dietary supplements use among patients with celiac disease on a gluten free diet in Lebanon: a national cross-sectional study.

Background: Celiac disease is an autoimmune disorder triggered by gluten, that occurs in susceptible individuals and is associated with dietary restriction and subsequent nutritional deficiencies. This study investigated the diet quality, nutrition imbalances and nutrition status among young children,adolescents and adults with CD who were referred to several hospitals in Lebanon. Methods: A cross-sectional study in 50 individuals (31.74 ± 15.64 years) with CD who follow a gluten free diet was conducted, using biochemical parameters, anthropometric measurements, dietary and physical activity assessments. Results: Of the 50 participants, 38% and 16% were presenting low serum levels of iron and vitamin B12, respectively. The majority of participants were physically inactive and around 40% of them had low muscle mass. A weight loss of 10% to 30% indicating mild to moderate malnutrition was shown in 14% of individuals. The assessment of food-related behaviors shows that 80% of participants were reading nutrition labels and 96% of them were following gluten-free diets (GFD). Some barriers including family ignorance (6%), language of the nutrition labels (20%) and expensive GF products (78%) were limiting the adherence to GFD. The inadequacy of the daily energy intake along with insufficient intakes of calcium and vitamin D were remarked among individuals with CD. However, protein and iron intake were exceeding the recommendations among all age groups, except in males aged 4-8 years and 19-30 years. Half the study participants were using dietary supplements where 38%, 10%, 46%, 18%, 16% and 4% used vitamin D, vitamin B12, iron, calcium, folate and probiotics, respectively. Conclusion:GFD is the key treatment for CD. However, it is not without inadequacies and may cause certain deficiencies such as calcium and vitamin D leading to reduced bone density. This underlines the critical role of dietitians in education and maintenance of healthy GFD among individuals with CD.

Diarrhea illness in livestock keeping households in Cambodia: An analysis using a One Health framework

BackgroundMost of human diarrheal pathogens are zoonotic, and transmission of the pathogens can occur by contaminated food, water, environment and direct contact with animals especially for livestock keepers. Yet little is known of the relative importance of different risk factors especially in under-studied countries. The objectives of this study were to identify risk factors for diarrhea in livestock keepers in Cambodia and detect diarrhea-causing pathogenic bacteria in both humans and livestock within a One Health approach. Of special interest were the links between diarrhea and food consumption and livestock-keeping.Materials and methodsWe used an existing dataset from a questionnaire survey conducted in 400 livestock farms in Prey Veng and Kampot Prefectures between February and March 2013 as well as laboratory results on bacterial isolation from fecal and swab samples from livestock and poultry, and human stool samples. Laboratory results were available for up to three animals of each species kept by a household, and for up to three human samples from households reporting at least one case of human diarrhea in the previous 2 weeks. Presence of Escherichia coli, Shigella spp. and Salmonella spp. was investigated in both animal and human samples, in addition to Aeromonas spp., Vibrio spp. and Plesiomonas spp. in animal samples and Campylobacter spp. in human samples. Univariable and multivariable risk factor analyses were performed by generalized linear mixed model.ResultsHousehold-level diarrhea incidence rate was 9.0% (36/400). The most statistically significant factor associated with diarrhea in multivariable analysis was water treatment for drinking and cooking (OR = 0.33, 95%CI: 0.16–0.69, p = 0.003), followed by number of days consuming egg within 2 weeks (OR = 1.16, 95%CI: 1.04–1.29, p = 0.008), number of children under 5 years old (OR = 1.99, 95%CI: 1.14–3.49, p = 0.016) and keeping poultry (OR = 0.36, 95%CI: 0.14–0.92, p = 0.033). Animal samples for bacterial culture test were collected at 279 cattle, 165 pig and 327 poultry farms, and bacteria were detected from 6 farms with the isolation of Escherichia coli O157 (non H7) from 1 cattle and 1 pig sample, Aeromonas caviae from 1 pig sample and Salmonella spp. from 3 chicken samples. In human samples, 17 out of 67 individual samples were positive for the culture test, detecting Escherichia coli O157 (non H7) from 7 samples and Shigella spp. from 10 samples. None of the households where target bacteria were detected from animal samples had human samples collected due to lack of diarrhea episodes in the household.ConclusionsIt has often been hypothesized that keeping livestock may increase the incidence of diarrhea through multiple pathways. Contrary to this, we found livestock-keeping was not associated with increased risk, but food-related behavior and children under 5 years of age were strongly associated with increased risk. We discuss mediating and confounding factors and make recommendations for reducing the burden of diarrheal disease in Cambodia and more widely in low- and middle-income countries.

Let’s talk about chefs, baby: Comparing three types of home cooks on recipe use before and during COVID-19

Not everyone comes to the kitchen equally equipped and, as such, does not have the same opportunities for gaining cooking skills, resulting in different taste standards and less healthy food intake. This paper aimed to cluster home cooks based on their ‘cooking capital’, consisting of their incorporated capital (self-reported cooking skills, attitudes, behaviors) and objectivized capital (access to cooking means), and investigate the differences in food-related preferences and behaviors. In total, 19.378 home cooks, older than 26 and living in one of the 38 participating countries, completed an online survey. Two-step clustering was used to create clusters that were then compared on recipe use, bread baking at home, and food intake, both before and during COVID-19. Three segments emerged: low-priority cooks (lowest cooking capital), everyday cooks (middle bracket), and hobby chefs (highest cooking capital). Clusters differed significantly regarding recipe sources, valued recipe aspects, and food intake. Hobby chefs appraised high-capital aspects more (taste, healthiness, sustainability) and reported overall healthier diets. Practical elements (ease, preparation time) were valued highest by low-priority and everyday cooks. During COVID-19, all segments used all recipe sources less frequently; practical ingredient-related variables, tastiness, innovativeness, and health increased in importance for all. Some gaps between clusters on practical and high-capital recipe preferences grew smaller during the pandemic. Implications are made for a segmented communication approach adapted to each cluster of home cooks rather than focusing on upper classes with higher levels of cooking capital.

Food-Related Behaviours of Female and Male Tourists before and during the COVID-19 Pandemic

The literature contains scant information on the relationship between tourists’ gender and their attitudes toward food while vacationing. The present study had as its main aim to examine the role of gender in key behaviours concerning tourists’ food choices and eating habits; in addition, our study evaluated the hypothesis that gender interacts with the “pandemic effect” in modifying tourists’ food-related behaviour. By implementing a quantitative, exploratory, and descriptive methodology, an online questionnaire was developed based on existing literature. To this end, data derived from 474 female and 370 male tourists visiting Greece in 2019 (before) or in 2020 (during the COVID-19 pandemic) were analysed and evaluated. The results indicate that, compared to men, women were more motivated to taste local food, especially with respect to obtaining cultural experience and excitement, promoting interpersonal relations, and as a result of health concerns. In addition, they dined at facilities at their place of stay, as well as at Greek restaurants and taverns at a higher rate compared to men. Women also reported being more satisfied than men by their food experiences during their trips, and was found that during the pandemic they spent, on average, more on food than before. The study showed that the pandemic affected both genders; however, the most significant of the differences observed relates to the choice of dining facilities, in all likelihood, as a result of women being more sensitive to the risks of COVID-19. Overall, during the pandemic, women appeared more likely than men to adopt behaviours that are in line with the principles of sustainability, such as a positive attitude and motivation to consume foods produced locally in the country. Differences detected between genders can be used by various stakeholders as a benchmark to further improve the food services offered at tourist destinations.

Using food-related images to enhance belonging in university staff and students

Food has multiple roles within individuals’ lives, with potential to bridge gaps between different groups and enhance belonging. This project sought to explore through food-related images submitted by staff and students, the themes and values identified, and explore whether taking part enhanced belonging at university. Data were collected using a questionnaire and optional interviews. The questionnaire included demographic information, food-related questions and a link to upload a food-related image. University staff and students were invited to participate by email. A total of 23 staff and 67 students completed questionnaires, and 13 interviews (4 staff and 9 student) were completed. Multiple themes were identified. These included food as an evocation of place, time and people; food in relation to tradition; the use of food to bring people together and to share, and food-related skills such as cooking and growing. Health and wider themes such as the environment and global warming were also highlighted. Demographic and study/work characteristics had little impact on either food-related beliefs and behaviours or sense of belonging at the institution. Participation increased sense of belonging in 39% of staff and 49.3% of student participants; it was not decreased in any.

How to Promote Healthier and More Sustainable Food Choices: The Case of Portugal

The demand for food has been increasing throughout the years, with notable preferences for animal-based foods. Considering the impact of the excessive animal-based consumption on the environment and public health, international organisations and the scientific literature have advised for a large-scale transition towards healthier and more sustainable food consumptions, i.e., a systematic decrease in animal-based consumption followed by an increase in plant-based consumption. However, to effectively promote healthier and more sustainable food choices such as plant-based ones, it is crucial to understand what motivates consumers’ food choices. Based on primary data (N = 1040), representative of the Portuguese population, it was possible to assess the potential motivators behind food choices, allowing to provide guidelines for policy decision. The impact of different socioeconomic characteristics, food consumption orientations, and food-related behaviours on food choices was estimated. In general, most of the drivers of plant-based meals were also motivators for reducing animal-based meals. The main findings demonstrate that the more environmentally conscious and informed the consumer, the more likely they are to choose more plant-based and less animal-based meals on a weekly basis; not only informed consumers, but consumers who actively look for information before buying choose more plant-based meals. Thus, not only information, but, more importantly, education regarding food characteristics and its impact on society should be the focus of policymakers. Understanding the drivers and barriers of food choices is vital for informing future food policy to promote healthier and more sustainable choices rich in plant-based foods, both for Portugal as well as for other European countries, particularly the southern ones with similar culture and where the Mediterranean diet is highly promoted.

Household food-waste prevention behaviors in Beijing, Shanghai, and Wuhan in China compared with those in Tokyo and Bangkok

We built a comprehensive framework to explore how psychological factors and food-related behavior routines affect household food-waste behaviors. We conducted online surveys in Beijing, Shanghai, and Wuhan, in China and in Tokyo and Bangkok. We obtained 3,000 responses in total. The results showed that the share of people who always leave no leftovers when eating out was considerably lower in the three Chinese cities than in Tokyo and Bangkok. Additionally, the frequency of food disposal at the cooking and storage stages was higher than at the eating stages when eating at home. The model analysis showed that the intention of food-waste prevention was the most decisive factor influencing food-disposal behaviors for eating at home or eating out. Personal norm was the main driver of intention of food-waste prevention when eating at home, while the subjective norm was the strongest predictor of intention when eating out.

Leveraging Food-Related Values for Impact in Community Nutrition Education Programs (Interventions)

This study draws attention to the potential benefits of leveraging food values to amplify the impact of nutrition education programs. The study has collected data via a telephone survey from 417 randomly selected residents in Guilford County in the state of North Carolina. In our analysis, we have identified and used three underlying dimensions (ethical, social environmental and sensory) that summarize and capture the meaning of food-related values instead of a list of food values commonly used in the literature. Researchers have then used these dimensions as clustering variables to produce three segments from the data: value-positive, value-negative, and hedonic. Results show that residents in the value positive segment had positive perceptions of all values, those in value negative segment had negative perception of all values, and those in the hedonic segment had only positive perception of sensory values. A key finding is that value-positive residents have healthier food-related lifestyles and food-related behaviors than residents in the other segments. Interventions should focus on value-negative and hedonic residents and emphasize value-based education tailored to strengthening social/environmental and ethical food values. To ensure success, interventions should graft healthier lifestyle habits and behaviors on familiar behaviors and lifestyle.

Clinical Trials in Prader-Willi Syndrome: A Review.

Prader-Willi syndrome (PWS) is a complex, genetic, neurodevelopmental disorder. PWS has three molecular genetic classes. The most common defect is due to a paternal 15q11-q13 deletion observed in about 60% of individuals. This is followed by maternal disomy 15 (both 15 s from the mother), found in approximately 35% of cases. the remaining individuals have a defect of the imprinting center that controls the activity of imprinted genes on chromosome 15. Mild cognitive impairment and behavior problems in PWS include self-injury, anxiety, compulsions, and outbursts in childhood, impacted by genetic subtypes. Food seeking and hyperphagia can lead to morbid obesity and contribute to diabetes and cardiovascular or orthopedic problems. The control of hyperphagia and improving food-related behaviors are the most important unmet needs in PWS and could be addressed with the development of a new therapeutic agent, as currently no approved therapeutics exist for PWS treatment. The status of clinical trials with existing results for the management of obesity and hyperphagia in PWS will be discussed in this review, including treatments such as beloranib, setmelanotide, a diazoxide choline controlled-release tablet (DCCR), an unacylated ghrelin analogue, oxytocin and related compounds, glucagon-like peptide 1 receptor agonists, surgical intervention, and transcranial direct-current stimulation.

Food Behaviours and Health Indicators in Manitoba Adolescents and Relation to the Healthy Eating Index.

Adolescence is a vital period of growth and development, both of which are dependent on adequate nutrition; however, concerns persist about poor nutrition and inappropriate food behaviours. In addition to nutrition assessment, the context of food and health behaviour is necessary to understand how dietary choices are shaped and related to diet quality. This study describes food-related behaviours and health indicators associated with dietary quality among adolescents in Manitoba, Canada. A stratified two-stage sampling method was used to collect data on the diet, food behaviours and health indicators of 1587 grade nine students. Diet quality was analysed using the Healthy Eating Index-Canada. Several food behaviours and health indicators varied by gender and school region (urban, rural, northern). The Independent Samples t-test and one-way ANOVA (analysis of variance) assessed differences between groups on the Healthy Eating Index-Canada. Higher Healthy Eating Index-Canada scores were found for those eating family dinners more frequently; consuming breakfast and lunch more frequently; consuming breakfast at home; eating lunch and morning snacks at school; purchasing fewer meals and snacks from cafeterias and vending machines; believing that food and nutrition education is important; not attempting to lose weight; being classified as 'healthy weight'; and getting more sleep. Many Manitoba youth are exhibiting food and health behaviours that increase their risk of having a poor diet.

No social distancing from food: How the COVID-19 pandemic shaped student food-related activities in the Western Balkans.

The COVID-19 pandemic has influenced food preparation and consumption habits, as well as food wastage. The pandemic also affected the lives of university students worldwide; their learning and living environments changed, influencing their eating habits. The purpose of this study was to evaluate the repercussions of the COVID-19 pandemic on students' food-related activities in four countries in the Western Balkans: Bosnia and Herzegovina, Serbia, North Macedonia, and Montenegro. The research draws upon an online survey gathered through the SurveyMonkey platform in four Balkan countries-viz. Bosnia and Herzegovina, Serbia, North Macedonia, and Montenegro-and used a structured questionnaire. The information was collected during the second wave of COVID-19 in October-November 2020. A total of 1658 valid responses were received. Descriptive statistics and nonparametric tests were used to analyze the survey findings. The research results suggest that the pandemic influenced students' food purchase habits, diets, and food-related behaviors and practices such as food preparation, cooking, and food waste management at the household level. In particular, students have been eating healthier and shopping less frequently during the pandemic. Meanwhile, the pandemic improved their attitude toward food wastage. This study is the first to examine how students in the Balkan region perceive the impact of the COVID-19 pandemic on their eating habits, laying the groundwork for future studies into the disease's consequences. This and other studies will assist in preparing students and education institutions for future calamities and pandemics. The findings will also help develop evidence-based postpandemic recovery options targeting youth and students in the Western Balkans.

Participants' and Health Care Providers' Insights Regarding a Web-Based and Mobile-Delivered Healthy Eating Program for Disadvantaged People With Type 2 Diabetes: Descriptive Qualitative Study.

Healthy eating is a key element of type 2 diabetes (T2D) self-management. Digital interventions offer new avenues to reach broad audiences to promote healthy eating behaviors. However, acceptance of these interventions by socioeconomically disadvantaged people (eg, those with lower levels of education and income or from ethnic minority groups) has not yet been fully evaluated. This study aimed to investigate the acceptability and usability of EatSmart, a 12-week web-based and mobile-delivered healthy eating behavior change support program, from the perspective of intervention participants living with T2D and health care providers (HCPs) involved in diabetes care. This study used a qualitative descriptive design. Overall, 60 disadvantaged adults with T2D, as determined by receipt of either a HealthCare Card or a pension or benefit as the main source of income, were recruited. Data from participants regarding their experiences with and perceptions of the program and longer-term maintenance of any behavior or attitudinal changes were collected through a web-based self-report survey with open-ended questions administered 12 weeks after baseline (54/60, 90%) and semistructured telephone interviews administered 36 weeks after baseline (16/60, 27%). Supplementary semistructured interviews with 6 HCPs involved in diabetes care (endocrinologists, accredited practicing dietitians, and diabetes nurse educators) were also conducted 36 weeks after baseline. These interviews aimed to understand HCPs' views on successful and unsuccessful elements of EatSmart as a technology-delivered intervention; any concerns or barriers regarding the use of these types of interventions; and feedback from their interactions with patients on the intervention's content, impact, or observed benefits. All data from the surveys and interviews were pooled and thematically analyzed. In total, 5 key themes emerged from the data: program impact on food-related behaviors and routines, satisfaction with the program, reasons for low engagement and suggestions for future programs, benefits and challenges of digital interventions, and cultural considerations. Results showed that EatSmart was acceptable to participants and contributed positively to improving food-related behaviors. Most participants (27/43, 63%) mentioned that they enjoyed their experience with EatSmart and expressed high satisfaction with its content and delivery. The educational and motivational content was considered the most useful part of the program. Benefits discussed by intervention participants included gaining health knowledge and skills, positive changes in their food purchasing and cooking, and eating greater quantities and varieties of fruits and vegetables. HCPs also described the intervention as beneficial and persuasive for the target audience and had specific suggestions for future tailoring of such programs. The findings suggested that this digitally delivered intervention with supportive educational modules and SMS text messages was generally appealing for both participants and HCPs. This intervention medium shows promise and could feasibly be rolled out on a broader scale to augment usual diabetes care. RR2-10.2196/19488.

Actual nutrition in adults with familial hypercholesterolemia

Familial hypercholesterolemia (FH) is a highly atherogenic, genetically based lipid disorder. For patients with FH, dietary modification is the cornerstone of complex lipidlowering therapy. The aim of the research was to assess the actual nutrition in adults with familial hypercholesterolemia. Material and methods. The study included 100 patients over 18 years old (including 46% men) with "probable" or "definite" FH according to the Dutch Lipid Clinic Network or Simon Broome criteria from the GENMOTIV-FH study (ClinicalTrials: NCT04656028) in 2019-2021. Actual nutrition was assessed using the 24-hour dietary recall method. The frequency of the main meal groups' consumption and food-related behavior were assessed using a questionnaire method. The data are presented as the median [Q25; Q75]. Results. The study showed the excess consumption of protein (19.3 [16.7; 24.0] in men and 18.6% [13.6; 24.3] in women, p=0.592), total fat (35.1 [29.4; 41.0] in men vs 39.2% [33.2; 47.5] in women, p=0.018), including saturated fatty acids (9.6 [4.7; 13.0] vs 10.4% [7.5; 14.2], respectively, p=0.151), and cholesterol (265.8 [188.8; 521.9] mg/day in men vs 282.1 [147.2; 542.8] mg/day in women, p=0.936). Consumption of total carbohydrates (44.3 [37.2; 50.0] vs 39.6% [30.1; 48.8], respectively, p=0.100) and fiber (10.7 [7.3; 13.3] g/day in men vs 11.5 [7.9; 13.9] g/day in women, p=0.372) was insufficient. Only 47.9% of patients consumed vegetables daily, 39.1% - fruits and berries. The majority (64.5%) of patients with FH preferred high-fat cheese (>=25%). Cottage cheese of >=5% fat content preferred 52.7% of patients. The daily poultry consumption was more than red meat (19.3 vs 4.3% respectively, p=0.003). Regularly included fish in their meal 53.8% of patients. Conclusion. The actual nutrition in adults with FH does not match international guidelines. The results highlight the importance of dietary interventions for patients with FH.

Review Paper for Nutrients in food

The diet exerts a substantial influence on chronic illnesses and overall well-being. Addressing food-related behaviors will enable individuals to manage these conditions effectively. Enhancing health by making changes to one's diet through modification and fortification, introducing novel food options, and including essential nutrients. Enriched and utilitarian food products, supplements, and health-promoting substances Fortified meals and functional foods are designed to augment the nutritional requirements of individuals. Some meals, like morning cereals, are regularly enriched with vitamins and minerals, and there is a growing variety of foods that are enhanced with specific functions and claimed to provide health benefits. Nutraceuticals, also known as nutriceuticals, are naturally occurring bioactive chemicals that possess qualities that promote health or prevent diseases. The study investigated the correlation between nutrition and its influence on human well-being. It provided evidence that diet plays a significant role as an environmental component in the development of many chronic illnesses. Quantifying the precise magnitude of this impact is challenging, however, there has been a notable 35% decrease in the occurrence of Cancer among different age groups in the United States. The states have been proposed to be attainable using "feasible dietary methods". The potential to produce significant societal and economic benefits via the identification and utilization of health-promoting elements in foods is evident. Spectrum Population Capable The extent to which one can profit from this study will hinge upon how The data is utilized by scientists, the food business, and policy officials.