Healthy Food Knowledge Research Articles

Benchmarking the university campus food environment and exploring student perspectives about food insecurity and healthy eating: a case study from Australia

ObjectiveTo benchmark the university food environment and explore students’ experiences with food insecurity and healthy eating in order to inform interventions to improve access and affordability of healthy foods for university students.DesignA food environment audit was conducted on the university campus using the Uni-Food tool from April to May 2022 and was comprised of three main components, university systems and governance, campus facilities and environment, and food retail outlets. A qualitative study design was also used to conduct focus groups and semi-structured interviews with students to explore key themes regarding their experiences with food insecurity and healthy eating.SettingMacquarie University, Australia.ParticipantsFor the food environment audit 24 retail outlets on campus and for the qualitative component 29 domestic and international students enrolled at Macquarie University.ResultsThe university only scored 27% in total for all components in the food environment audit. The results showed the need for better governance and leadership of the food environment. The qualitative component suggested that the main barriers to accessing healthy foods were related to availability, pricing, and knowledge of healthy foods. Future intervention ideas included free fruits and vegetables, food relief, discounts, improved self-catering facilities, education, and increased healthy food outlets.ConclusionsImproving governance measures related to healthy eating on campus are a core priority to strengthen the food environment and students identified pricing and availability as key issues. These findings will inform effective and feasible interventions to improve food security and healthy eating on campus.

Dietary Patterns of Children from the Amazon Region of Ecuador: A Descriptive, Qualitative Investigation.

Many young children in Ecuador suffer from high rates of malnutrition and stunting that affect their long-term growth and development. Little is known about the dietary patterns of children from the Amazon region who experience some of the highest rates of stunting (height-for-age) within Ecuador. Semi-structured interviews were conducted with 50 mothers of young children living in the Ecuadorian Amazon. In addition to descriptions of overall dietary patterns, three themes emerged from the interviews relating to strengths mothers have in feeding their children healthy diets: knowledge, autonomous and independent children, and supportive and responsive parenting. Five themes were found relating to barriers mothers have in feeding their children healthy diets. The first four themes concerned barriers (lack of knowledge of healthy foods, lack of access to healthy foods, not enough money, and child's health) related to multidimensional poverty. All these influenced the last theme found, namely, how difficult of an eater the child was. The implications of intervention efforts to reduce undernutrition and promote children's development by building on specific family and community strengths and identified barriers are also discussed in this paper.

How does community food growing build community bonds? Insights from grassroots visual storytelling

ABSTRACT Community food growing (CFG) builds community bonds and placemaking through emotional attachments. This process has been illuminated by grassroots visual storytelling, whereby CFG participants made short video stories about their experiences. The stories inspired community-building for better futures so as to encourage greater support for and participation in CFG. These stories were analysed to illuminate the social basis and roles of CFG. Participants” stories highlight some key aspects, namely: solidaristic mutual-aid relationships around food-growing, cooking, eating and distribution; cooperative, creative, adaptive capacities for collectively responding to common difficulties; empathetic bonds among participants across various differences (such as ethnicity, age and prior skills); a food culture strengthening participants’ knowledge and supply of healthy food; and the social-organisational skills for facilitating and inspiring those group practices. As these video stories show, community-building processes are radically hopeful: they acknowledge difficult issues and emotions, alongside aspirations for a different future. Together those roles helped to strengthen place-attachments for more participants. By screening the video stories, moreover, participants have made the process more visible and attractive. This provides a stronger basis to identify exemplary practices, extend their strengths, spread the societal benefits and attract greater commitments. Although many urban and peri-urban spaces are potentially available for expanding CFG, successful initiatives depend on social-organisational skills to facilitate self-confidence, empathetic cooperation and place attachments among volunteers. Support measures from Local Authorities are generally fragmented across several policy areas and so warrant integration. Community-building skills can provide a focus for such policy integration around the multiple roles and benefits of CFG initiatives.

Digital Literacy Learning Module Improves Knowledge of Healthy Food in Indonesian PAUD Students

Children are active in online activities, especially on social media. It leads to an urgent need to increase digital literacy early to minimize the risks of online harm. This study analyzes the effectiveness of digital literacy modules and learning media in the COVID-19 pandemic by using digital learning resources such as videos and electronic books. This type of research is quantitative. The method used is a descriptive method with a quantitative approach. The sample in this study was 219 people, namely early childhood 5-6 years, teachers, and parents. The data collection technique for this research used a pre-test and post-test and a questionnaire with a Likert scale. The data analysis technique used is paired t-test. The study results demonstrate the relevance and applicability of e-learning modules in content and structure for children, particularly in developing awareness about healthy eating. It was concluded that digital literacy learning modules and media were quite effective and made it easier for students to absorb learning material from teachers with diverse backgrounds and abilities.

Customer satisfaction survey, menu development and HACCP training to improve the food service quality of canteens

Canteen is an important aspect of the food environment in providing healthy food and supporting good nutrition status. The food service quality of the canteens could be improved by customer satisfaction survey and followed up with staff training. This study aimed to measure customer satisfaction via surveys and identify the impact of menu development training as well as HACCP training for canteen staff. The survey was collected using an online form involving 1,022 customers. The training was attended by 31 canteen staff. In addition to menu development-training, we also conducted Hazard Analysis Critical Control Point (HACCP) training. Menu development training includes topics such as menu variation, creating new recipes, and food traffic light system. A descriptive post evaluation was conducted to evaluate the impact of the training. A 6-question survey to assess how well the canteen staff retained knowledge from the provided food safety training were performed. From the survey, it was obtained the mean score for each indicator as follows: 3.32 for food taste, 3.22 for menu variation, 3.48 for canteen hospitality, 3.43 for canteen cleanliness, and 3.14 for food prices. The staff gave responses that the training was useful to increase foodservice quality and board the healthy food knowledge of canteen staff. Food traffic light systems that were placed in front of the counters could help customers to choose healthier foods. The results of HACCP training showed that all participants got more than half of the questions right. The responses of surveyed staff members suggest that the training was useful in increasing food service quality as well as food safety knowledge and practices of canteen staff. Sustainability of training impacts should be evaluated to gain comprehensive evaluation and identify further intervention to improve the food quality of canteens.

Knowledge, attitudes and practices regarding the dietary sources of healthy fats and essential oil supplements

PurposeThis study aims to evaluate the knowledge and consumption of healthy foods, respectively, of oils as sources of omega-3 and dietary supplements with omega-3, among a population of young people in the center of Romania. With the objectives of identifying the factors that can influence the consumption of healthy fats and the orientation toward actions to promote less known food resources, in order to diversify the healthy food intake, the long-term improvement of the health-related effects of food.Design/methodology/approachOne of the most important aspects of health is nutrition and its role in reducing the incidence of chronic diseases is supported by scientific data. In this research, the authors analyzed the level of information and the factors determining food choices with particular reference to the consumption of healthy fats and/or supplements from these fats, in order to highlight the behavior of individuals in relation to food. For this purpose, a questionnaire about food and healthy fats (omega-3) consumption and frequency was applied to the food groups of interest, along with other factors pertaining to lifestyle. The questionnaire distributed online mainly included questions related to the consumption of fats and the respondents' knowledge about them. The interest in participating in the study was manifested mainly in the young age segment. The collected data were analyzed statistically was done through Graph Pad Prism ver. 9 software with the establishment of a statistical significance threshold of 0.05.FindingsThere is a certain degree of superficiality in the knowledge of the importance and use of foods rich in omega-3. The statistically significant association has been identified both between age and the rules established in the family for observing the schedule of meals and between age and benefiting from an evaluation of the eating behavior. Statistically significant association has also been observed between the level of education and the knowledge on the health benefits of vegetable oils. The statistically significant association was also present between the level of education and the respondents' appreciation of the essential role of eating behavior in disease prevention.Originality/valueIdentifying the consumer profile in relation to their attitude toward healthy foods, especially fats, in order to adapt nutritional interventions with the aim to promote healthy food choices that have an impact on the health of the individual and also of the population.

Strategy Planning Based on Factors Affecting Behavior of Healthy Food Consumption

Healthy food is a basic human need that needs to be fulfilled every day. Eating healthy food is an effort to maintain a healthy body. In fact, many people still have a poor eating diet. Poor eating diet can cause a non-contagious disease. The high number of patients that suffer with diseases will be a burden for both the community and the state. This is because a non-contagious disease is a disease that is not contagious but has a high risk of death. A non-contagious disease patient will take a long time to be healed and the medication itself cost a lot of money. To maintain a healthy body consumption of healthy food is important, especially for people of Jakarta that have a poor eating diet. This study was conducted to identify the factors that influence the habit of eating healthy foods using an extended model of Theory of Planned behavior (TPB) by adding the factors of Health Consciousness and Knowledge of Healthy Food. Analysis of the mediation and moderation effect of the factors was carried out using Structural Equation Modeling (SEM). After gaining the result from the analysis, this study will create a strategy based on it and prioritized them using the Relationship Matrix.

The intention to consume healthy food among older Gen-Z: Examining antecedents and mediators

This study investigates the perceptions, determinants, and behavioural intentions regarding healthy food choices of Italian people belonging to Gen-Z. By adopting the Health Belief Model (HBM), it combines into an overall framework perceptual (perceived benefits and barriers, perceived notion of healthy food), personal (healthy lifestyle, individual knowledge about healthy food), and emotional motives (satisfaction with healthy food) and investigates their mutual interactions. Moreover, since emotions are key elements in the decision-making process, the study analyses whether and how satisfaction can act as a mediator on the relationships between behavioural intention and the other antecedents, thus conditioning their occurrence. A quantitative survey based on 297 Gen-Z members, aged between 18 and 24 years, has been conducted. Data analysis uses structural equation modelling (SEM) based on partial least square (PLS) approach, to perform reliability and validity checks of the model and to test the relationships among variables. Before PLS-SEM, an exploratory factor analysis (EFA) is also performed to preliminarily investigate potential sub-groups of items, thus providing a deeper comprehension of the phenomenon. The findings indicate that perceived benefits, healthy lifestyle, healthy food knowledge and satisfaction are direct antecedents of behavioural intention. Different information sources improve knowledge, while healthy food perception and healthy food barriers are positively related to satisfaction. The mediating role of satisfaction emerges prominently, suggesting that the health decision making of Gen-Z is a complex cognitive process resulting from a mix of both rational and emotional forces. Implications for theory and practice are discussed, providing recommendations for improving people of Gen-Z satisfaction with healthy foods and increasing their overall intention to buy and consume them.

Analysis of spot urine biomarkers and association with body weight in Japanese elementary schoolchildren

Childhood obesity is rapidly increasing worldwide and is largely the consequence of adoption of unhealthy diets excessive in calories and salt (NaCl) as well as devoid in pivotal micronutrients such as potassium (K) and magnesium (Mg). Education-based programs aiming to encourage healthy food knowledge and behaviors are crucial at a young age, and for this purpose, convenient ways to assess daily dietary intake are warranted. We therefore attempted to evaluate the dietary intake of Okinawan schoolchildren in Japan by analyzing a series of biomarkers in morning spot urine samples and explore whether these biomarkers correlate with body weight and a series of metabolic parameters. We enrolled 98 third-grade elementary schoolchildren in Okinawa, Japan. Morning spot urine samples were collected and analyzed using high-performance liquid chromatography (HPLC) to assess dietary intake. We found that estimated daily NaCl intake was higher in obese/overweight children as compared to healthy-weight children (p = 0.0001). There was also a significant positive correlation between body mass index (BMI) and NaCl intake (Spearman) (ρ = 0.45, p < 0.0001) and a negative correlation between BMI and Mg/Cr (ρ = −0.27, p = 0.01). Furthermore, Na/K ratio was higher in samples collected on Monday (weekend) as compared to samples collected on Thursday or Friday (weekday) (p < 0.0001).Conclusion: Via the use of morning spot urine analyses, our results show that NaCl intake was associated with obesity, and Mg excretion negatively correlated with BMI in Japanese schoolchildren, highlighting the potential role of these micronutrients in maintaining a healthy body weight.What is Known:•Overweight and obesity are largely due to excessive consumption of calories and positively correlated with salt (NaCl) intake.•Spot urine methods are convenient for assessing the nutritional needs and targeting prevention programs in children.What is New:•Utilizing morning spot urine analyses, estimated NaCl intake is positively correlated and Mg/Cr negatively correlated with BMI in Okinawan schoolchildren.•As estimated via morning spot urine samples, a greater proportion of children likely exceeds the recommended NaCl intake on the weekend as compared to weekday.

Sosialisasi Keamanan Jajanan Makanan Terhadap Kesehatan Ibu-Ibu PKK Jorong Tanjung Barulak, Nagari Kubang Kabupaten 50 Kota

The presence of street food in Kubang village varies greatly in the form of light and heavy snacks. Since the mothers in Jorong Tanjung Barulak have activities to help their husbands in farming, they prioritize buying snacks for family daily food needs that focuses on being full and delicious, without paying attention to nutrition and its effects. Various diseases can appear such as diarrhea and poisoning. The mother lacking time and the awareness to make their own family meals is a problem. Giving information about the safety street food is necessary in order they can intelligently choose snacks, know the good foods and not good for their children, educate the types healthy and practical food to make by themselves that lacks synthetic dyes, preservatives, and flavor enhancers. The increase of the healthy food knowledge is known from the results of the questionnaires distributed before and after from 36% to 86.67%.

“We just eat this food because of hunger or because we cannot afford other foods”: Drivers of Adolescent Food Choice From the Perspectives of Adolescents and Influential Adults

ObjectivesKenya is experiencing rapid urbanization with increasing access to processed food and high rates of stunting, micronutrient deficiencies, and overweight/obesity. Rates of overweight and obesity are highest among women in urban areas, but evidence is limited in adolescence, a critical time for habit formation. This study aimed to understand the factors that influence adolescent girls’ food choices. MethodsWe conducted interviews and free-listing with influential adults (parents and food vendors, n = 7) and adolescent girls (n = 4), and three focus group discussions (FGDs) with pile sorts with 15–19 year old girls (8–11 girls per group) living in Kibera. Participants were purposively sampled. FGDs and interviews were audio recorded, transcribed and translated, and analyzed thematically. Analysts in Kenya and the US coded transcripts using Atlas.ti 9 and met regularly to discuss themes. ResultsFocus group participants had a mean age of 17.8 years and included girls who were in school, out of school, and working. Participants lived in 10 of 13 villages in Kibera. Across interviews and FGDs, participants described affordability being the primary influence of food choice in Kibera. Influential adults identified that adolescents are most likely to eat foods like chips and sweets compared to adults. Bean and corn stew (githeri), sweet and Irish potatoes, tea without milk, porridge, leafy greens (sukuma wiki), and rice were considered affordable and commonly consumed in Kibera. Tea with milk, stiff maize porridge (ugali), kidney beans (njahe), dairy foods, sweets, and soda were only consumed if families have money. Participants reported it was common to skip meals (typically lunch) to save money for the other meals. During pile sort activities, adolescents demonstrated knowledge of healthy and unhealthy foods. Many adolescents discussed how affordability, foods offered at school, family circumstances, relationships with food vendors, preferences, and peer-pressure influence what they eat. ConclusionsAdolescent girls had general knowledge and interest in eating healthy foods, but factors like affordability, place of consumption, and family influence dominate food choices. Adolescents must be involved in the design of interventions to improve their diets. Funding SourcesUNC Chapel Hill Nutrition Dept. Pilot Grant.

PENGARUH PENDIDIKAN KESEHATAN DENGAN METODE ULAR TANGGA TERHADAP PENGETAHUAN ANAK USIA SEKOLAH TENTANG MAKANAN SEHAT DI PANTI ASUHAN KEMULIAAN PASIR PUTIH PEKANBARU

The food consumed by school children greatly affects their physical development. Lack of consuming healthy food in school-age children can cause disease or impaired growth and development in later life. So the strategy is to provide education about healthy food. The purpose of this study was to determine whether there is an effect of health education with the snake and ladder method on the knowledge of school-age children about healthy food. Respondents in this study were 32 respondents. This study uses a pre-experimental research design in the form of a "pre-test and post-test with one group design" design. Based on the results of the Wilcoxon signed rank test, the p value of knowledge was 0.000 which was smaller than alpha (P &lt;0.005). Which shows a significant difference between knowledge before and after being given health education about knowledge of healthy food.

برنامج قائم على إستراتيجية الخرائط المفاهيمية لتنمية معارف ومهارات طفل الروضة المرتبطة بالغذاء الصحي A Program Based on Concept Maps Strategy to Develop Healthy Food Knowledge and Skills of the Kindergarten Child

هدف البحث الحالي إلى استخدام إستراتيجية الخرائط المفاهيمية لتنمية معارف ومهارات طفل الروضة المرتبطة بالغذاء الصحي ، حيث تم استخدام المنهج التجريبي ، وتمثلت أدوات البحث في مقياس الغذاء الصحي المصور (إعداد/ الباحثة) ، والبرنامج التجريبي (إعداد/ الباحثة)، وقد تکونت عينة البحث من (60) طفلا وطفلة من الذکور والإناث من أطفال المستوى الأول والثاني، وتوصلت نتائج البحث إلى وجود فرق دال إحصائيا بين متوسطي رتب درجات المجموعتين التجريبية والضابطة لأطفال المستوى الأول في التطبيق البعدي لمقياس الغذاء الصحي لصالح المجموعة التجريبية، وجود فرق دال إحصائيا بين متوسطي رتب درجات المجموعتين التجريبية والضابطة لأطفال المستوى الثاني في التطبيق البعدي لمقياس الغذاء الصحي لصالح المجموعة التجريبية، وجود فرق دال إحصائيا بين متوسطي رتب درجات المجموعتين التجريبيتين لأطفال المستوى الأول والثاني في التطبيق البعدي لمقياس الغذاء الصحي لصالح أطفال المستوى الثاني، کما أظهرت النتائج فعالية استخدام الخرائط المفاهيمية لتنمية معارف ومهارات طفل الروضة المرتبطة بالغذاء الصحي.

Healthcare Policy for Patients with Chronic Heart Failures at Nam Dinh General Hospital in Vietnam

The study aims to provide knowledge of healthy food to serve for better health of patients through analyzing the current status of self-care knowledge and practice of patients with chronic heart failure at the Department of Cardiology - Nam Dinh General Hospital in 2018 and evaluate the change in self-care knowledge of patients with chronic heart failure after health education interventions. We perform method of one-group intervention study with before-after comparison. Health education intervention was carried out for 90 patients with chronic heart failure inpatient treatment at Cardiology Department - Nam Dinh General Hospital. Our results show that a good healthcare and nutrition policy for patients are needed: reduce natri, increase fibre-rich foods such as whole grain, vegetables, bean, etc. It pointed that roles of nurses are becoming important because Patients with chronic heart failure have limited knowledge and practice of self-care but have improved significantly after health education interventions. Research results show the need for regular health education to improve knowledge and practice self-care for patients with chronic heart failure. This research finding and recommended healthy foods to support for better health of patients with chronic heart failure in many developing countries.

Students' Knowledge of Healthy Food and Their Actual Eating Habits: A Case Study on the University of Granada (Spain)

This article focuses on an analysis of the discourses produced during 34 semi-structured interviews (17 men and 17 women) conducted at the University of Granada (Spain) with undergraduate, Master, and Ph.D. students. The interviewees were between 20 and 44 years old. It was observed that the fact of having a high educational level did not prevent University students from eating unhealthily. There is a gap between the fact that 97.1% of 34 students interviewed (that is, 33 of them) know what healthy food is and their self-perception about whether or not what they are eating is healthy, since in 41.2% of them said self-perception is negative. This gap narrows as the interviewees' age increases and their socio-economic and vital situation is stabilizing which favors that their eating habits become more regular and healthier. Thus, all the interviewees aged 27 or over self-perceived that they were eating healthily. But the biggest differences are those that have to do with the gender of interviewees. Thus, while 23.5% of women interviewed perceived that they were not eating healthy, 76.5% of them felt that they were eating healthy. However, among the men interviewed, these percentages were somehow reversed, in such a way that 58.8% of them believed that they were not eating healthy, compared to 41.2% of them who indicated that they were eating healthy. Therefore, the investigation revealed that women tend to have the best chances of assuming healthy eating habits. Male students living outside the family home or without female partners exhibited greater feeding problems, while females living under similar conditions tended to display healthier eating habits. This is related to the fact that women have traditionally been in charge of acquiring and preparing food. So, women's food education has not been restricted to the mere transmission to them of knowledge about what healthy food is, but from their childhood they were food trained through their active involvement in practical experiences. Obviously, the solution proposed to this male disadvantage is to not perpetuate macho gender stereotypes that assign women the role of home caregivers, but to seek that both women and men have the opportunity and the duty to experience equally those practical experiences that involve the tasks of the acquisition and preparation of food. Working to achieve a situation like this, not only promotes progress in gender equality, but also helps to overcome the lower training of men to perform the tasks inherent in their diet.

Clinical outcomes of a community clinic-based lifestyle change program for prevention and management of metabolic syndrome: Results of the 'Vida Sana/Healthy Life' program.

As US Hispanic populations are at higher risk than non-Hispanics for cardiovascular disease and Type 2 diabetes targeted interventions are clearly needed. This paper presents the four years results of the Vida Sana Program (VSP), which was developed and is implemented by a small clinic serving mostly Spanish-speaking, limited literacy population. The eight-week course of interactive two-hour sessions taught by Navegantes, bilingual/cultural community health workers, was delivered to participants with hypertension, or high lipids, BMI, waist circumference, glucose or hemoglobin A1C (A1C). Measures, collected by Navegantes and clinic nurses, included blood chemistries, blood pressure, anthropometry, and an assessment of healthy food knowledge. Most participants (67%) were female, Hispanic (95%), and all were 18 to 70 years of age. At baseline, close to half of participants were obese (48%), had high waist circumference (53%), or elevated A1C (52%), or fasting blood glucose (57%). About one third had high blood pressure (29%) or serum cholesterol (35%), and 22% scored low on the knowledge assessment. After the intervention, participants decreased in weight (-1.0 lb), BMI (-0.2 kg/m2), WC (-0.4 inches), and cholesterol (-3.5 mg/dl, all p<0.001). Systolic blood pressure decreased (-1.7 mm Hg, p<0.001), and the knowledge score increased (6.8 percent, p<0.001). VSP shows promising improvements in metabolic outcomes, similar to other programs with longer duration or higher intensity interventions. VSP demonstrates an important model for successful community-connected interventions.

Dietary practices of Iranian migrant women in the United Kingdom

This research investigates the role of migration on the dietary practices of Iranian migrant women in the United Kingdom. It takes into account previous studies that migration leads to poorer socio-economic status of women that limits their food choices. Conversely, a study in Britain reveals that Iranian migrants continue with their traditional Iranian food practices. This qualitative study was informed by social practice theory, which posits that practices depend on the integration of three key elements: materials, competences and meanings. The study participants were 22 first generation Iranian migrant women aged 24–64 residing in London. Data were collected through in-depth, semi-structured, individual interviews and were analyzed thematically. Findings reveal that despite the diminished socio-economic status of some recent migrant women, the widespread multicultural food stores (materials), the affordable food prices, coupled with the women's cooking skills and improved knowledge of healthy food (greater competences) result in colonizing their energy, time, skills and budget (competences) in preparing healthy foods amongst those living with family members. At a personal level, most single women without children acknowledged their improved knowledge as the key to eating a healthy diet in Britain. Some women, however, recognize resorting to overeating to cope with the psychological demands of migration. Future studies need to focus on identifying the best possible supports for the Iranian migrant women in Britain from the early stages of their migration.

Addressing Children's Nutritional Needs with Community-Based Participatory Action Research.

The absence of consistent, reliable, culturally appropriate access to nutritious food places children's development at risk. Nutrition education programming that is delivered using intergenerational strategies may help optimize children's access, consumption, and knowledge of healthy foods. The purpose of this article is to present the development, implementation and lessons learned from the first year of Food for a Long Life (FFLL) programming-an intergenerational community-based participatory action research (CBPAR) project joining Extension staff, researchers, and community partners to increase families' knowledge, access, and consumption regarding healthy food in a food insecure community. Preschoolers, their family members, and older adults were recruited from two preschools and one adult day services center. Collaborations with community stakeholders informed the development and implementation of intergenerational nutrition education delivered during FFLL programming. Preschoolers, families, and older adults participated in twenty-six nutrition education sessions during the programming year. Parents of preschoolers completed the Household Food Security Survey (HHFS) and the Healthy Kids measure. Semistructured interview data from staff were also collected upon the conclusion of programming. Preschoolers and their families were found to have marginal food security but relatively healthy eating behaviors. Staff believed FFLL programming enhanced preschoolers' eating behaviors (e.g., increased willingness to try new foods). Continued collaborations with community partners were viewed as essential to program success. Relationship-building among intergenerational community members, Extension staff, and university researchers strengthens trust and may expand the reach of FFLL programming and research components.

Factors influencing eating behavior of Benghazi University students

Background: University students are more exposed to new individual and environmental influences. This transition period is considered as a risky life phase because it’s characterized by changing in physical and social status as well as changing in the lifestyle that will affect the eating behavior of students.&#x0D; Aims and Objectives: The current study aimed to determine the factors influencing the eating behaviors of Benghazi University students.&#x0D; Materials and Methods: A cross sectional study was undertaken for a period from January to May 2019 in Benghazi University. Samples of 300 students were requested to fill out a questionnaire. SPSS was used to analyze the data.&#x0D; Results: After starting university, (64%) of students stated that they had a change in eating behavior and (59%) of participants reported unhealthy eating pattern. About (67%) of students had a sedentary lifestyle with the majority of them were having unhealthy eating patterns (P value = 0.000). According to the BMI the majority of students had normal weight (62.6%). About (80%) of student reported that the lack of time to prepare a healthy meal during study period was effective and More than half of the students reported that inaccessibility of healthy food, student’s positive emotions, poor knowledge of healthy food, and stress associated with exams period were effective. There was a statistical difference between student’s eating patterns and poor knowledge, lack of time, stress, body weight concerns, negative emotions, peer pressure, lack of parental control, mass media and social life (P value &lt; 0.05).&#x0D; Conclusion: This study concluded that the majority of students undergo a negative shift in their eating and lifestyle after starting university, and there is statistical difference between many factors and student’s eating pattern.

Nutritional Education and Promotion of Healthy Eating Behaviors Among Mexican Children Through Video Games: Design and Pilot Test of FoodRateMaster

BackgroundChildhood obesity has risen dramatically in recent decades, reaching epidemic levels. Children need guidance on and support for maintaining a healthy diet and physical activity to ensure that they grow appropriately and develop healthy eating habits. Serious video games have shown positive effects on promoting the nutritional knowledge, and eating attitudes and behaviors of children; however, research about the usefulness of such games with younger children (8-10 years old) is sparse.ObjectiveThe objective of this study was to design and test the serious video game FoodRateMaster targeting children between 8 and 10 years old. The game includes nutritional information and behavior change techniques to help children improve their knowledge of healthy and unhealthy foods, increase their intake of healthy food, and reduce their intake of ultraprocessed food. In addition, FoodRateMaster was designed as an active game to promote physical activity.MethodsAn interdisciplinary team developed FoodRateMaster following an iterative methodology based on a user-centered design. A total of 60 participants (mean age 9 years, SD 0.8; 53% male) completed 12 individual gaming sessions in 6 weeks. A food knowledge questionnaire and a food frequency questionnaire were completed before and after game play. In addition, 39 of the participants’ parents answered a parent perception questionnaire after the game play.ResultsParticipants showed increased food knowledge from pregame (mean 56.9, SD 10.7) to postgame play (mean 67.8, SD 10.7; P<.001). In addition, there was a greater self-reported frequency in the consumption of cauliflower and broccoli (P<.001) and corn quesadillas (P<.001). They also indicated a lower self-reported intake of 10 unhealthy foods, including french fries (P=.003), candy and chocolate (P<.001), sweet soft cakes (P=.009), and soft drinks (P=.03). Moreover, most of the parents who answered the parent perception questionnaire agreed that their children showed greater interest in explaining why they should avoid some unhealthy foods (67%, 26/39), in distinguishing between healthy and unhealthy foods (64%, 25/39), and in the intake of fruits (64%, 25/39) and vegetables (59%, 23/39). Finally, 14 parents stated that they introduced some changes in their children's diet based on the comments and suggestions they received from their children.ConclusionsIn an initial evaluation, children between 8 and 10 years old indicated an increased level in nutritional knowledge and their self-reported frequency intake of two healthy foods, and a decreased level in their self-reported intake of 10 unhealthy foods after playing FoodRateMaster. Moreover, the participants’ parents agreed that FoodRateMaster positively influenced their children’s attitudes toward several healthy eating behaviors. These results support that health games such as FoodRateMaster are viable tools to help young children increase their food knowledge and improve dietary behaviors. A follow-up randomized controlled trial will be conducted to assess the medium- and long-term effects of FoodRateMaster.