Nutrition Education Practices Research Articles

An investigation of employer perceptions of Irish nutrition graduate competencies.

Undergraduate nutrition programmes prepare students and graduates for a wide range of employment opportunities. However, little is known about how employers perceive current nutrition education practices in Ireland and how well graduates are prepared for the realities of today's workforce. The present study aimed to explore employers' perspectives of nutrition placement students and graduates' competencies for the workforce. Interviews were conducted with 12 nutrition employers across Ireland and the UK who currently or have recently employed Irish nutrition graduates or supervised placement students. Interviews were transcribed verbatim and thematically analysed. Three themes were identified including: "adapting to modern workforce needs", "professional competency expectations" and "valuing competency-based educational and professional systems". Employers reported an overall positive experience with Irish nutrition placement students and graduates. They are perceived as adaptable, willing to learn and professional. Many felt nutrition students and graduates had received quality education with knowledge, skills and attitudes meeting expectations of nutrition education being provided but felt that students and graduates often lacked confidence in their abilities. Employers remarked that graduates who had undergone placements were better prepared for the professional work environment. However, gaps were identified because employers felt nutrition curricula lack training on business skills and digital competencies. Employers had a positive experience with Irish nutrition graduates and students and felt they were competent for the workforce. Addressing the gaps identified by employers to adapt curricula to modern workforce needs would further enhance graduate employability.

A Qualitative Study of the Meaning of Food and Religious Identity

ObjectiveTo identify common themes of the meaning of food among people who identify with a specific religious tradition, particularly focusing on potential applications for nutrition education and professional practice at multiple levels of the Social-Ecological Model. DesignVirtual and in-person focus groups were used to collect qualitative data. SettingA midsized city in eastern Washington State. ParticipantsNine focus groups (n = 35), each representing a distinct religious congregation. Phenomenon of InterestMeaning of food in the context of religion. AnalysisQualitative, reflexive thematic analysis using web-based software to organize data. ResultsFour key themes were identified that applied to both of the overarching focus group topic areas (general and religious): (1) food fosters connection, (2) food influences health, (3) relationships with food are complicated, and (4) food choices reflect values. Subthemes were specific to topic areas. In religious contexts, the meaning of food was more likely understood at a community level in addition to individual and relational levels of the Social-Ecological Model. Conclusions and ImplicationsAcknowledgment and consideration of the religious identities of patients and clients may provide greater opportunities for community connection, which may have potential implications for community-level nutrition interventions.

Cultivating Healthier Habits: The Impact of Workplace Teaching Kitchens on Employee Food Literacy.

This research explores the impact of workplace teaching kitchen cooking classes on participants' food literacy and identifies key predictors of employee engagement. Aligning with the existing literature, we demonstrate that a workplace teaching kitchen program, with hands-on cooking classes, effectively enhances food skills and intrinsic motivation-core aspects of food literacy. Importantly, our results reveal that even a single class can have a measurable impact. Teaching kitchens can successfully engage employees, particularly those with low food skills, showcasing their broad appeal beyond individuals already engaged in wellness or seeking social connection. Awareness emerges as the most influential predictor of participation, emphasizing the crucial role of marketing. Virtual classes prove as effective as onsite ones, offering the potential to increase access for employees. Recognizing employee wellness as a strategic opportunity for employers and a sought-after benefit for top talent, we underscore the importance of practical nutrition education to support individuals in shifting food choices within lifestyle constraints. Workplace teaching kitchens emerge as an effective and scalable solution to address this need. Future research should prioritize exploring the lasting impacts of teaching kitchen education on employee eating habits and health, contributing to ongoing strategy refinement.

Factors associated with food consumption and dietary diversity among infants aged 6-18 months in Ashanti Region, Ghana.

Studies have reported a poor diet quality among children in Ghana and other developing countries. Inadequate dietary diversity among children may lead to deficiencies in micronutrient intake necessary for growth and other cognitive functions. Understanding factors associated with infants' diverse diets is a key step to promoting adequate infant and young child nutrition. This study sought to determine the factors associated with food consumption and dietary diversity (DD) among infants. In this cross-sectional study among 1503 mothers-infant (aged 6-18 months) pairs from rural, urban, and peri-urban districts of Ashanti Region, factors associated with food consumption and DD were evaluated. The FAO 18-food group DD questionnaire was used to determine previous food group intake, while a structured questionnaire was used to capture data on the mother's socio-demographic parameters and child morbidity. Data were analyzed using descriptive statistics, the Chi-square test, and binary logistic regression to compare mothers and infants who had adequate and inadequate DDS of 9 out of 18 food groups and the predictors of dietary diversity. About 64.7% of the infants did not meet the minimum dietary diversity. Over two-third (77.4%) of the children consumed maize porridge the previous day. Foods which were less consumed included vegetables (35%), animal milk (38.9%), and meat (organ 14%, any meat 26%). The mean food group intake from 18 food groups was 7.0, and the majority (64.7%) did not meet the recommended 9 food group intake. Significantly more younger children (6-11 months) (74%, p<0.001) compared with older children (12-18 months) (52.5%) did not meet the minimum DDS. Also compared with the older children, the younger ones had above two times increased odds of inadequate DD (OR = 2.5, p<0.001, 95% CI = 1.4-4.4). When controlled for gender, children from peri-urban areas (OR = 5.2, p = 0.260, 95% CI = 0.2-93.2) and rural areas (OR = 1.8, p = 0.650, 95% CI = 0.2-9.3) had increased odds of lower DD than urban children. Children of unemployed caregivers had an increased odds of low DD (OR = 2.3 p<0.001, 95% CI 1.7-3.2) compared with children of employed caregivers. Finally, children of caregivers with better nutrition knowledge (nine correct answers from 12 questions) had lower odds of having lower dietary diversity (adjusted OR = 0.9, p = 0.85, 95%CI = 0.5-1.6) than those with less knowledge. Low DD was common among infants and associated with infants age, caregivers' areas of residence, employment status, and level of nutrition education. Children who did not meet the minimum dietary diversity were not fed particular foods such as vegetables, animal milk, and organ meat. Proper maternal nutrition education and feeding practices targeting age-specific needs and community livelihood support systems are necessary to improve dietary diversity of infants.

How Competent are Health Professionals in Delivering Nutrition Education? A Cross-Sectional Study in Ebonyi State, Nigeria

BACKGROUND: The World Health Organization recognises nutrition as the basis for good health and the leading edge of disease prevention. Nutrition education is also key in facilitating healthy habits in all spheres of life. Health professionals are central to informing good dietary habits through nutrition education since they are seen as reliable sources for nutritional information. This study assessed health professionals’ competencies in nutrition education in Ebonyi State, Nigeria. METHODOLOGY: A health facility-based cross-sectional study among health professionals was conducted in three selected hospitals from three Local Government Areas in Ebonyi State, Nigeria. A total of 421 health professionals selected by multistage sampling were surveyed. Data analysis was done using IBM SPSS version 25. Chi-square test and multivariate analysis using binary logistic regression were used in the analysis, and the level of statistical significance was determined by a p-value of &lt;0.05. Overall adequate competence of health professionals on nutrition education was derived by the proportion of respondents who had good knowledge, good perception, and good practice of nutrition education. RESULTS: The mean age of the respondents was 32.4 ± 8.9 years, and the majority, 67.5% (283), were females. The highest proportion of respondents, 59.4% (249), were nurses. Less than one-tenth of respondents, 7.4%, had good knowledge of nutrition. A higher proportion of respondents, 85.9% (360), had good practice of nutrition education while less than half, 42.5% (178), had a good perception of nutrition education. A minor proportion of respondents, 43.0% (180), had adequate competency in nutrition education. Predictors of health professionals’ competencies included having postgraduate level of training (AOR= 0.4; 95% CI = 0.2 - 0.8), being a physiotherapist (AOR = 17.2; 95% CI = 1.1 - 267.5), being &lt; 39 years (AOR = 5.8; 95% CI = 2.1 – 16.3) and 40 - 49 years (AOR = 4.8; 95% CI = 1.6 – 14.6). CONCLUSIONS: A minor proportion of respondents had adequate competency in nutrition education. The knowledge of nutrition among health professionals is also poor. The health professionals may require nutrition training for proper delivery of nutrition education. There is a need to incorporate regular in-service training as a strategy for improving health professionals’ nutritional competency.

Detection of Orthorexia Nervosa with the Turkish Version of ONI in Dietitians: A Pilot Study

Objective: Orthorexia Nervosa (ON) is defined pathological condition in which righteous eating obsession. It is known that dietitians may be trend to ON in developing healthy eating habits as a result of nutrition education and dietetic practices. This study aimed to determine ON tendency and eating attitude with the Orthorexia Nervosa Inventory (ONI), which includes all diagnostic criteria, in dietitians in the risk group for ON. Materials and Methods: This cross-sectional study was carried out in December 2022 and February 2023 among 206 dietitians in Turkey. Participants completed questionnaire related to individual characteristics, ONI, and Eating Attitude Test-26 (EAT-26). Results: The mean score of ONI in dietitians was 37.5±9.7. The total score of ONI and the median value of all ONI sub-dimensions were statistically significantly higher in dietitians with abnormal eating behavior. There is a positive moderate relationship between the total score of EAT-26 and the total score of ONI (r=0.502, p

Are Foods from the COVID-19 Pandemic Lockdown Low in Nutrients? An Analysis of Chinese Psychological Distress Effects.

The city-wide COVID-19 lockdown has resulted in psychological anguish, which may have an impact on dietary consumption. This study's dual goals are to show how Chinese food consumption was altered before and after the lockdown, and to examine the nutrient density for the psychologically affected group. A cross-sectional study involving 652 people from Mainland China, Taiwan, and Macao was conducted with the aid of a web-based questionnaire. Sociodemographic characteristics, related environmental factors, nutrient consumption, food recommendations, and psychological distress were all measured. 516 trustworthy data revealed that two nutrient-poor foods were consumed less frequently during the lockdown than they were before to the COVID-19 outbreak (i.e., salty snacks and alcoholic beverages). People who endured high levels of psychological distress in particular tended to consume more. Particularly, those who experienced high levels of psychological distress had a tendency to consume far more alcohol than people who only experienced low levels of stress. Comparing the time before the COVID-19 to the present, there has statistically been an increase in the frequency of family members recommending diets. According to research, by food advice, individuals who experience psychological distress should consume more nutrient-dense foods (78.7%) than nutrient-poor ones (61.9%). Thus, food advice plays a role in mediating the relationship between psychological distress and dietary decisions for nutrient-rich (b = 0.186, p &lt; 0.001) or nutrient-poor (b = 0.187, p &lt; 0.001) food groups. This study provides insights for lowering psychological distress through dietary consumption, where the exact mechanisms underlying these connections have not been thoroughly elucidated. It encourages nutrition research by recommending practical nutrition education from family and environmental activities. Chronic psychological anguish may have a crucial relationship to secure access to food and a balanced diet. Along with nutrition instruction, it is critical to develop skills in interventions such as food procurement and culinary knowledge.

Pregnancy nutrition knowledge of antenatal care providers: An evaluation of an online training module

BackgroundNutrition education for clinicians providing pregnancy care has the potential to enhance pregnant women's diet quality, leading to healthier outcomes for mother and baby. Following a study demonstrating nutrition knowledge gaps, an online training module was developed, implemented, and evaluated. MethodsAntenatal care providers completed a pregnancy nutrition knowledge questionnaire to assess knowledge levels at baseline (n = 97) and nine months after the introduction of online training (n = 64). FindingsKnowledge scores at baseline and post-training implementation were not significantly different. Sub-group post-training knowledge scores between clinicians who completed the training module was higher than for those that did not complete the training module. User experience of the training module was positive and they felt it was useful in enhancing nutrition knowledge. Just under half of clinicians felt more confident in providing nutrition advice as part of their pregnancy care. Clinicians reported that time constraints prevented them from completing the nutrition training and/or providing nutrition education. Despite the positive experience of completing the online training module, a majority of clinicians surveyed indicated they preferred face-to-face training. ConclusionFurther research exploring how nutrition is prioritised in antenatal appointments and how knowledge levels influence nutrition education practices is needed.

Knowledge and Attitudes of Healthcare Professionals in Relation to Diet and Nutrition Recommendations for Breast Cancer Prevention

A cross-sectional study was carried out among forty healthcare professionals working at oncology units in two hospitals (public and private) in Accra, Ghana to assess the knowledge and attitudes of healthcare professionals in relation to diet and nutrition recommendations for breast cancer prevention. A self-administered questionnaire was used to obtain information on healthcare workers demographics, knowledge and attitudes on diet and nutrition for breast cancer prevention. Knowledge scores were calculated for all correct responses. Test of associations employed Pearson's correlation statistical tool with level of significance set at p &lt; 0.05. Ninety percent of the healthcare professionals had average or above average total knowledge score. Majority of the healthcare professionals did not have knowledge about recommended alcohol limits for men (82.5%) and women (77.5%). More than half (57.5%) of the healthcare professionals did not have knowledge of high calorie foods. Dietary advice was perceived to be the responsibility of dieticians (72.5%); however, 90% of the healthcare professionals were willing to provide dietary advice. A very weak correlation was found between years in clinical practice post qualification and their nutrition knowledge (Pearson’s r = 0.008, p=0.178). Thirty-five percent of them reported lack of expertise as a barrier to providing dietary advice to patients. Whereas majority of the healthcare professionals had average or above knowledge of diet and nutrition recommendations for breast cancer prevention, few had sufficient practical nutrition knowledge. This highlights the need to include practical nutrition education in the training of healthcare professionals. Keywords: Nutrition knowledge, attitude, healthcare professionals, breast cancer DOI: 10.7176/JBAH/12-22-04 Publication date: November 30 th 2022

Nutrition Education, Understanding, and Counseling Practices Among Physiatrists: A Survey Study.

Introduction: Nutritional counseling is relevant to physiatry practice. However, physiatrists’ nutrition knowledge base and their frequency of incorporating nutritional education into routine clinical encounters are currently unknown. The objective of this study was to assess physiatrists’ nutrition education, nutrition knowledge, willingness to implement nutrition counseling in clinical practice, and perceived barriers to providing nutritional counseling to patients, using an online survey. The hypothesis was that few physiatrists offer dietary counseling to their patients on a routine basis and that barriers likely include time constraints in a typical office visit, lack of provider confidence in providing dietary recommendations, and lack of provider reimbursement.Methods: This study was a cross-sectional online survey that was distributed via email to a convenience sample of 179 resident, fellow, and attending physiatrists associated with two major academic institutions. The survey consisted of 26 questions regarding demographics, nutrition counseling practices and attitudes, basic nutrition knowledge, and perceived barriers to providing nutrition counseling.Results: Of 59 participants, 78% reported receiving education in nutrition and/or behavioral counseling in medical school. In contrast, 39% of participants did not feel adequately trained to discuss nutrition and diet-related issues with patients. Barriers to providing nutritional counseling were time constraints (83%), socioeconomic factors outside of patients’ control preventing them from adhering to a healthier diet (76%), and not having enough nutrition knowledge to do so appropriately (62%). Respondents (86%) either agreed or strongly agreed that additional training in nutrition would allow them to provide better clinical care in the prevention of progressive cardiovascular and neurovascular disease. Further, respondents (85%) either agreed or strongly agreed that they would be interested in a web-based continuing medical education training in nutrition behavioral counseling and evidence-based dietary recommendations.Conclusions: The findings refuted the hypothesis that few physiatrists in the sample offer dietary counseling to their patients on a routine basis. Results demonstrated that many of them acknowledge its relevance and would be interested in further education on the subject. Physiatrists also appear to have perceived barriers to offering nutritional counseling, but some of them varied by the amount of medical experience. Based on these findings, this study demonstrated that it would be worthwhile to develop such a continuing medical education activity with a focus on populations commonly treated by physiatrists.

바람직한 이유식 실천 방향 모색을 위한 영유아의 식생활 현황 조사

Purpose: This study was conducted to investigate the status of baby foods and baby food preferences in Korea in the late 2010s. Methods: The subjects were 410 mothers with 6-18-month-old infants. A questionnaire was developed based on a literature review and consisted of items related to baby food, the food preference of babies, and the eating habits of the mothers and babies. An online survey was conducted for 5 days in July 2018. Results: The majority of the respondents began weaning when the baby was 5 months old (46.8%), and the completion or planned completion time of weaning was between 12 and 15 months (61.0%). More than half of the mothers (62.2%) prepared baby foods from scratch at home instead of feeding babies commercial baby foods. Among the 41 food items surveyed, rice porridge was the most used baby food (96.8%) followed by beef (93.4%) and apple (90.5%) while the least used baby foods were drinks (8.5%), which reflected the introduction of these foods during weaning. Babies preferred snacks (4.36) the most, followed by cheese (4.35), liquid yogurt (4.27) and strawberries (4.27). The least liked baby foods were drinks (2.51), shellfish (2.96), and nuts (3.06). The mothers’ diets were more irregular (45.6%) or unbalanced (46.6%) than their babies (both 5.4%). Conclusion: Problems in a mother''s diet could affect her baby’s dietary habits. Therefore, practical nutrition education and counseling on a proper diet, as well as on how to provide baby food, should be conducted so that mothers can maintain a desirable attitude toward their own diet and baby foods.

Physicians&amp;rsquo; Knowledge and practice of Nutrition Education in Health Care Centers of Saudi Arabia: Systematic Review

Primary care medical doctor (PHC) have a chance to sustenance the healthy eating behaviors of patients by giving nourishment education. This study aimed to explore the updated evidence concerning physicians&rsquo; knowledge and practice of nutrition education in healthcare centers in Saudi Arabia. A systematic review was conducted. We searched PubMed, Web of Science, Science Direct, EBSCO, and the Cochrane library. Using Rayyan QCRI, study articles were first screened by title and abstract befor

Educação Alimentar e Nutricional integrada a um modelo educacional holístico

ABSTRACT: Objective: To propose elements for the development of Food and Nutrition Education practices integrated to pedagogical activities for children. Methods: This is a qualitative case study, with participant observation and semi-structured interviews, carried out in a non-formal learning space, that is inspired in anthroposophy, Slow Food movement and Pikler approach. Participants were 13 children aged one to four years and three educators, and the data were interpreted by reflexive thematic analysis, using the Complex Thought as a theoretical framework. Results: The Food and Nutrition Education was consolidated in different pedagogical activities, such as cultivation practices, reverence in dealing with food, rituals and sharing, in an environmental and transdisciplinary approach. Conclusion: Nutrition education activities as part of a relationship with the environment and the planet, seen from a transdisciplinary perspective, is a differential in the formation of principles and values in early childhood education.

Epidemiology of Malnutrition among Children with Cerebral Palsy in Low- and Middle-Income Countries: Findings from the Global LMIC CP Register.

Background: This study aimed to describe the epidemiology of malnutrition among children with cerebral palsy (CP) in low- and middle-income countries (LMICs). Methods: Data from children with confirmed CP aged <18 years registered into the Global LMIC CP Register (GLM CPR) from Bangladesh, Indonesia, Nepal, and Ghana were included. Anthropometric measurements were collected, and nutritional status was determined following the WHO guidelines. Descriptive statistics and adjusted logistic regression were used to describe the nutritional status and identify predictors of malnutrition. Results: Between January 2015 and December 2020, 3619 children with CP were registered into the GLM CPR (median age at assessment: 7.0 years, 39% female). Overall, 72–98% of children from Bangladesh, Indonesia, Nepal, and Ghana had at least one form of undernutrition. The adjusted analysis showed, older age, low maternal education, spastic tri/quadriplegia, and Gross Motor Functional Classification System (GMFCS) levels III–V were significant predictors of underweight and stunting among children with CP in Bangladesh. In Nepal, female children, GMFCS III–V had higher odds of underweight and stunting. In Ghana, low maternal education was significantly associated with underweight, whereas older age and the presence of associated impairments were the significant predictors of stunting among children with CP. Having a GMFCS of III–V increased the odds of being underweight among children in Indonesia; however, no predictors were identified for stunting, as nearly all children with CP registered from Indonesia were stunted. Conclusion: Most children with CP in GLM CPR had undernutrition. Maternal education and moderate-to-severe motor impairment (GMFCS III–V) were significant predictors. Practical nutrition education to mothers/caregivers and management guidelines according to the motor severity using local resources could improve the nutritional outcome of children with CP in LMICs.

Improving Diabetes Outcomes with a Multimodal Intervention for Less Advantaged Adults with Type 2 Diabetes

If proper self-management behaviors are not maintained, diabetes may lead to reduced quality of life (QoL), decreased engagement in everyday activities, disabling health complications, and even death. Less advantaged adults with limited income, lower education, and fewer resources find diabetes self-management (DSM) particularly challenging due to healthcare and social inequalities. DSM education is important to understanding diabetes-related behaviors and improving QoL. There are few evidence informed DSM education programs directed specifically at less advantaged adults. The purpose of this study was to develop and test feasibility and preliminary efficacy of a novel virtual intervention that merged prior evidence-informed yoga, occupational therapy, and nutrition education (MY-OT-ED) practices. Five participants were recruited throughout communities near the research university for a nine-week DSM education program that was held twice a week. DSM-related health and QoL measures were tested at baseline, immediately after MY-OT-ED, and six to eight weeks following the intervention. Primary outcomes studied included QoL, DSM, diabetes distress, and diabetes self-efficacy. Percent change was calculated to assess if any significant DSM-related changes occurred. Positive changes were found in all outcomes following the nine-week intervention and were maintained at follow-up. While limitations of the study were noted, results provide preliminary evidence that MY-OT-ED was feasible, acceptable, and has the potential to improve diabetic outcomes for less advantaged adults.

Awareness and Practice of Sugar Reduction in School Foodservice and the Practice of Nutrition Education in Daegu

Awareness and Practice of Sugar Reduction in School Foodservice and the Practice of Nutrition Education in Daegu

The SNAP-Ed Evaluation Framework: Nationwide Uptake and Implications for Nutrition Education Practice, Policy, and Research

ObjectiveProvide the first baseline census of Supplemental Nutrition Assistance Program Education (SNAP-Ed) state implementing agencies’ (SIAs) intent to use and evaluate 51 indicators described in the SNAP-Ed Evaluation Framework. MethodsA cross-sectional study design was used to administer electronic surveys to 124 SIAs who received SNAP-Ed funding in 2017. Descriptive statistics were used to analyze the results. ResultsOf 51 indicators, SIAs reported their intent to impact an average of 19 indicators and evaluate an average of 12. More SIAs reported the intention to impact indicators at the individual (59%) and environmental levels (48%), compared with the sectors of influence (20%) and population levels (30%) of the framework. In addition, more SIAs intended to impact and evaluate short- or medium-term indicators, compared with long-term indicators. Conclusions and ImplicationsThese findings illustrate the progress made toward aggregating metrics to measure the collective impact of SNAP-Ed.

Cooking After Cancer: the Structure and Implementation of a Community-Based Cooking Program for Cancer Survivors.

Cancer survivors are a growing population that may particularly benefit from nutrition and lifestyle interventions. Community-based programs teaching healthy cooking skills are increasingly popular and offer an opportunity to support survivors within communities. The objective of this study is to describe the curriculum and implementation of a cooking class program designed for cancer survivors, housed within an established community-based organization. First, we evaluated the class curriculum for specific constructs. An evidence-based measure of healthy cooking constructs, the Healthy Cooking Index (HCI), was used to analyze included recipes and revealed both summative cooking quality scores and individual constructs underlying the overall curriculum. Second, a self-report questionnaire based on the HCI was conducted during the first and last class of the 6-week series. This allowed for a comparison between baseline cooking practices of participants and class curricula, as well as changes in reported practices after class participation. Using the HCI items and coding system, we found the curriculum focused on seven recurring constructs (measuring fat and oil, using citrus, herbs and spices, low-fat cooking methods, olive oil, and adding fruit and vegetables). Baseline reports demonstrated that many participants already practiced the main constructs driving the curriculum. As a potential result of this overlap, no changes in practices were found between the first and last session among class participants. Cooking classes for cancer survivors should be structured to not only reinforce positive existing behaviors but also to promote other healthy cooking practices and reduce less healthy behaviors such as using red meat and animal fats. The HCI can be used to understand the underlying constructs of existing cooking class curricula and current practices of survivor populations, allowing for a more tailored approach to practical nutrition education in this high-risk group.

P141 Time to Cook! Developing a Conceptual Framework to Guide Healthy Eating Education in Time-Scarce Lifestyles

<h3>Background</h3> Time is often indicated as a main barrier to cooking from scratch and to healthy eating. This has implications for health outcomes and nutrition education. <h3>Objective</h3> This study reviewed existing literature on the perception of time as a barrier to home cooking; the time link with cooking skills and practices; and inclusion of time in food, nutrition, and cooking education in different settings and through different media. The goal was to generate a conceptual framework to help inform healthy eating education considering time-scarce lifestyles. <h3>Study Design, Setting, Participants</h3> A narrative literature review was conducted involving searches in Pub Med and Google Scholar using the keywords time, food preparation, cooking, and health, and by consulting other grey literature. Years covered were 2010-2020. <h3>Measurable Outcome/Analysis</h3> One hundred and two studies were reviewed and thematic analysis was used to elicit main time-related factors which directly or indirectly were involved in food choices, preparation and consumption, and food, nutrition, and cooking skills education. <h3>Results</h3> Key emergent themes included general time scarcity and consumption of low-nutritive quality food (eg eating more highly-processed, nutrient-poor foods through using convenience foods or eating fast food meals); duration of food preparation and consumption of specific foods (eg vegetables, fruit, cholesterol-rich foods); diversity of vehicles to successfully promote and aid home cooking efficiency (eg community courses, TV programs, mobile apps, video 21); culinary nutrition education for health professionals to help patients overcome time barriers to healthier eating; creative healthy snack and meal inspiration; and practical skills to plan and prepare healthy meals ahead of time. <h3>Conclusions</h3> A conceptual framework based on evidence form the literature shows how time availability and usage have implications for diet quality, and how time can be addressed in education for healthy eating. Further research could test the conceptual framework in aiding development of practical nutrition education to suit contemporary time-scarce lifestyles.

평택 일부지역 대학생의 영양지식 수준과 식습관에 관한 연구

This study investigated nutrition knowledge and eating behaviors according to demographic factors among college students [n=306] in the Pyeongtaek area. Nutrition knowledge scores for carbohydrates (p＜0.05) and lipids (p＜0.01) as well as for obesity and diabetes (p＜0.01) and cancer (p＜0.01) were higher in female students than in male students. On the other hand, the nutrition knowledge score for vitamin E was higher in female students than in male students (p＜0.05). First-year students scored generally higher than second-year students for total nutrition knowledge related to vitamins and minerals (p＜0.05) as well as knowledge related to the prevention of disease such as cardiovascular disease and osteoporosis (p＜0.05). Nutrition knowledge by major field of study was generally higher for science and technology than for physical arts and others, particularly knowledge related to obesity and diabetes (p＜0.001) and osteoporosis (p＜0.05). Good and bad eating behavior scores were higher in males and first-year students than in females and second-year students. The obese student group had a significantly high score for eating soup (p＜0.05), whereas the normal group had significantly high scores for frequent eating out (p＜0.01) and bad eating behaviors (p＜0.05). Overall, female students had a higher nutrition knowledge score than that of male students. First-year students had a higher nutrition knowledge score than that of second-year students. But, female students had a lower good eating behavior score than that of male students, and first-year students had a higher score for both good and bad eating behaviors. These results show that nutrition knowledge of college students by gender or college year was not associated with good eating behaviors. Therefore, practical nutrition education plans to promote good eating behaviors of college students are needed. Nevertheless, development of plans for improving nutrition knowledge should consider the demographic characteristics of the students.