Nutrition Students Research Articles

Nutrition Knowledge, Attitude and Practice: A Comparative Study between Female Undergraduate Students of Nutrition and Non - Nutrition Curriculum of Different Colleges of Kolkata, West Bengal

Nutrition Knowledge, Attitude and Practice: A Comparative Study between Female Undergraduate Students of Nutrition and Non - Nutrition Curriculum of Different Colleges of Kolkata, West Bengal

Oral health knowledge, attitudes, and practices among female public health and nutrition university students in Qatar.

The present study aimed to determine oral health (OH) related knowledge, attitudes, and practices among Public Health (PH) and Nutrition (NU) students at Qatar University. A cross-sectional study was conducted using a pre-validated questionnaire comprising 36 items covering demographics, knowledge, attitudes and perception of oral health practices. Data were analyzed descriptively (means, standard deviations, proportions) and inferentially using statistical tests including t-tests for comparing means, and chi-square tests for examining associations between categorical variables. A total of 112 female undergraduate students participated, including 41 from PH and 71 from NU programs (response rate for both courses = 59.5%). The mean age was 21.8, while 23% were Qataris and 77% non-Qataris. Overall, students demonstrated good knowledge of OH (67.65%), with the PH group scoring higher (70.7%) than NU (65.35%). Knowledge regarding dental plaque was low for both groups (31.0%). Attitudes toward OH varied among participants. Most students reported practicing brushing with fluoridated toothpaste and demonstrated high knowledge regarding the association between poor OH and general health (95%). Overall, PH and NU undergraduate students exhibited relatively good knowledge of OH, however, demonstrated a range of attitudes and practices, including suboptimal ones. Integration of OH education into the PH and NU curriculum is warranted, along with enhanced interprofessional education to promote self-awareness and improve patient oral health outcomes.

Shaping the future: perspectives on the Integration of Artificial Intelligence in health profession education: a multi-country survey

BackgroundArtificial intelligence (AI) is transforming health profession education (HPE) through personalized learning technologies. HPE students must also learn about AI to understand its impact on healthcare delivery. We examined HPE students’ AI-related knowledge and attitudes, and perceived challenges in integrating AI in HPE.MethodsThis cross-sectional included medical, nursing, physiotherapy, and clinical nutrition students from four public universities in Jordan, the Kingdom of Saudi Arabia (KSA), the United Arab Emirates (UAE), and Egypt. Data were collected between February and October 2023 via an online survey that covered five main domains: benefits of AI in healthcare, negative impact on patient trust, negative impact on the future of healthcare professionals, inclusion of AI in HPE curricula, and challenges hindering integration of AI in HPE.ResultsOf 642 participants, 66.4% reported low AI knowledge levels. The UAE had the largest proportion of students with low knowledge (72.7%). The majority (54.4%) of participants had learned about AI outside their curriculum, mainly through social media (66%). Overall, 51.2% expressed positive attitudes toward AI, with Egypt showing the largest proportion of positive attitudes (59.1%). Although most participants viewed AI in healthcare positively (91%), significant variations were observed in other domains. The majority (77.6%) supported integrating AI in HPE, especially in Egypt (82.3%). A perceived negative impact of AI on patient trust was expressed by 43.5% of participants, particularly in Egypt (54.7%). Only 18.1% of participants were concerned about the impact of AI on future healthcare professionals, with the largest proportion from Egypt (33.0%). Some participants (34.4%) perceived AI integration as challenging, notably in the UAE (47.6%). Common barriers included lack of expert training (53%), awareness (50%), and interest in AI (41%).ConclusionThis study clarified key considerations when integrating AI in HPE. Enhancing students’ awareness and fostering innovation in an AI-driven medical landscape are crucial for effectively incorporating AI in HPE curricula.

The Effectiveness of an Interactive Flipbook on Nutrition Knowledge in Mandailing Culinary on Students Ability to Plan a Balanced Menu Using Local Foods Ingredients

This study examines the effects of an interactive flipbook on nutrition knowledge in Mandailing cooking schools and how it affects students' capacity to plan a balanced dinner utilizing local food ingredients. A quantitative quasi-experimental approach was used, with 101 nutrition students divided into two groups: an experimental group (49 students) using the flipbook and a control group (52 students) using the e-book. Pre- and post-tests were used to evaluate the students' baseline and post-intervention knowledge and abilities. Both groups saw a 3-point increase in average scores, but there was a significant difference (Asymp. Sig value of 0.001 < 0.05) in post-test results, indicating that the flipbook had a greater impact on learning outcomes than the e-book. Furthermore, 60.5% of the students indicated the flipbook was very engaging and interesting, especially when it came to creating a balanced menu utilizing local Mandailing food, while 39.5% thought it was good. Most students appreciated the inclusion of specific nutritional content, which helped them understand local foods and calculate dietary values for balanced menu planning. These findings indicate that the interactive flipbook is useful for increasing participation and nutrition knowledge in Mandailing culinary education.

A Comprehensive Study on the Impact of COVID-19 on Secondary Education in Uganda

The impact of the COVID-19 pandemic on global education has been profound, especially in Uganda. Secondary school students in Uganda have encountered numerous challenges as a result of this crisis. This paper offers a thorough examination of the specific obstacles faced by these students, encompassing impacts on academic achievements, mental well-being, and their overall educational path. The closure of schools has disrupted the educational advancement of secondary students in Uganda, and the transition to online learning has exacerbated the digital divide due to limited access to the internet and technology resources. This scenario has led to educational disparities for students from underprivileged backgrounds. The pandemic’s socioeconomic repercussions have also imposed financial burdens on students’ families, compelling some students to seek employment or care for unwell relatives, thereby restricting their study time. School closures have affected students’ social interactions, resulting in feelings of seclusion. The absence of peer and teacher interactions can have adverse effects on students’ mental health, escalating feelings of stress, anxiety, and depression. Furthermore, the discontinuation of essential services such as school meals and healthcare support has impacted students’ well-being. School meals are crucial for many students, and their unavailability due to school closures has deprived students of essential nutrition. It is imperative for the Ugandan government and educational stakeholders to enact the comprehensive strategies delineated in this research paper in pre and post-pandemic era. These will prioritize equitable access to education by supplying technology and internet connectivity to marginalized communities and ensuring that mental health support services are easily accessible to students. Finally, the various challenges faced by secondary students in Uganda during the COVID-19 crisis necessitate a collective effort from all sectors. By effectively addressing these concerns, students can receive the necessary assistance to pursue their education and excel in a post-pandemic era. Keywords: COVID-19, Student, Uganda, online learning, Academic achievement, Pandemic

Energy, Fat, Carbohydrate Adequacy, Physical Activity: Relation to Nutrition Students' Body Fat Percentage

Energy, Fat, Carbohydrate Adequacy, Physical Activity: Relation to Nutrition Students' Body Fat Percentage

The Effect of Red Bean and Red Spinach Flour Substitution on the Organoleptic Properties and Nutritional Value of Fried Meatballs (Basreng)

This study investigates the impact of substituting red bean flour and red spinach flour on the organoleptic properties and nutritional value of fried meatballs (Basreng). Three treatments were tested: P1 (5% red bean flour and 5% red spinach flour), P2 (10% red bean flour and 10% red spinach flour), and P3 (15% red bean flour and 15% red spinach flour). Fifty third-semester nutrition students evaluated taste, texture, aroma, and color using a 5-point hedonic scale. Statistical analysis included normality tests, ANOVA for normally distributed data, and Kruskal-Wallis tests for non-normally distributed data, followed by Duncan or Mann-Whitney tests for significant differences. Results indicated that P1 was most favored in all sensory aspects. Increasing concentrations of red bean and red spinach flours resulted in a stronger taste and aroma of these ingredients, which overshadowed the chicken flavor. P3, though less preferred organoleptically, provided the highest nutritional value with 0.06 mg of iron per slice. This study highlights the balance between sensory acceptance and nutritional enhancement using local ingredients. While P1 is optimal for consumer preference, P3 offers significant nutritional benefits. The findings suggest that red bean and red spinach flours have potential in improving the health benefits of traditional snacks like Basreng

Understanding Health Care Students' Perceptions, Beliefs, and Attitudes Toward AI-Powered Language Models: Cross-Sectional Study.

ChatGPT was not intended for use in health care, but it has potential benefits that depend on end-user understanding and acceptability, which is where health care students become crucial. There is still a limited amount of research in this area. The primary aim of our study was to assess the frequency of ChatGPT use, the perceived level of knowledge, the perceived risks associated with its use, and the ethical issues, as well as attitudes toward the use of ChatGPT in the context of education in the field of health. In addition, we aimed to examine whether there were differences across groups based on demographic variables. The second part of the study aimed to assess the association between the frequency of use, the level of perceived knowledge, the level of risk perception, and the level of perception of ethics as predictive factors for participants' attitudes toward the use of ChatGPT. A cross-sectional survey was conducted from May to June 2023 encompassing students of medicine, nursing, dentistry, nutrition, and laboratory science across the Americas. The study used descriptive analysis, chi-square tests, and ANOVA to assess statistical significance across different categories. The study used several ordinal logistic regression models to analyze the impact of predictive factors (frequency of use, perception of knowledge, perception of risk, and ethics perception scores) on attitude as the dependent variable. The models were adjusted for gender, institution type, major, and country. Stata was used to conduct all the analyses. Of 2661 health care students, 42.99% (n=1144) were unaware of ChatGPT. The median score of knowledge was "minimal" (median 2.00, IQR 1.00-3.00). Most respondents (median 2.61, IQR 2.11-3.11) regarded ChatGPT as neither ethical nor unethical. Most participants (median 3.89, IQR 3.44-4.34) "somewhat agreed" that ChatGPT (1) benefits health care settings, (2) provides trustworthy data, (3) is a helpful tool for clinical and educational medical information access, and (4) makes the work easier. In total, 70% (7/10) of people used it for homework. As the perceived knowledge of ChatGPT increased, there was a stronger tendency with regard to having a favorable attitude toward ChatGPT. Higher ethical consideration perception ratings increased the likelihood of considering ChatGPT as a source of trustworthy health care information (odds ratio [OR] 1.620, 95% CI 1.498-1.752), beneficial in medical issues (OR 1.495, 95% CI 1.452-1.539), and useful for medical literature (OR 1.494, 95% CI 1.426-1.564; P<.001 for all results). Over 40% of American health care students (1144/2661, 42.99%) were unaware of ChatGPT despite its extensive use in the health field. Our data revealed the positive attitudes toward ChatGPT and the desire to learn more about it. Medical educators must explore how chatbots may be included in undergraduate health care education programs.

Guidance on breastfeeding according to the child’s record: a version for the Karipúna Creole language

Breastfeeding provides nutrition and strengthens the bond between mother and baby, with positive impacts for the entire family. That is why it is recommended during the first six months of life, exclusively, and is supplemented until the age of two or more. Unfortunately, indigenous children were affected by early weaning, making it urgent to adapt the guidelines in the Child Health Handbook to the language of each ethnic group, in order to solve the lack of continuing education instruments for health professionals. This article presents the translation of the Child Health Handbook from Brazilian Portuguese to the language of the Crioulo Karipúna ethnic group, with regard to breastfeeding guidelines. The work was carried out by Nutrition students, with a proposal to return to society, especially to their indigenous community of origin, educational instruments to guide mothers and family members about breastfeeding.

Exploring the Associations between Media and Instagram Interaction Patterns with Weight Bias among Undergraduate Nutrition Students in the Brazilian Nutritionists' Health Study.

This study examined the association between media and Instagram interaction patterns with weight bias among undergraduate nutrition students in the Brazilian Nutritionists' Health Study. We also explored the potential mediating role of students' own body image perception in these relationships. A total of 406 students (78% women) participated in this cross-sectional analysis. Sociodemographic data, media influence, Instagram interaction patterns, body image perception, and weight bias were assessed using semi-structured questionnaires. Findings indicated that exposure to fitness content on Instagram (β = 0.17, p < 0.001) and the pursuit of an ideal athletic body (β = 0.12, p = 0.034) were associated with increased weight bias. In contrast, engagement with body diversity content (β = -0.23, p < 0.001) and perceived pressure from media to conform to appearance ideals (β = -0.24, p < 0.001) had a mitigating effect on weight bias. Notably, body image perception did not mediate these relationships (p > 0.05). In conclusion, this study revealed a link between media exposure and weight bias among undergraduate nutrition students, independent of their body image perception. Developing social media literacy programs that encourage students to critically evaluate media content is imperative to reduce weight bias. Additionally, a deeper examination of the media content that contributes to weight bias and the potential need for targeted regulatory measures is warranted.

Nutritional, anthropometric and behavioral aspects of nutrition students that consume alcoholic beverages

Upon entering university, students face changes in their lifestyle that can alter the type of food they eat and lead to addictions, such as alcohol consumption. The aim of this study was to assess the eating habits and behavioral profile associated with alcohol consumption among university students. Anamnesis, anthropometric indices and data from alcohol consumption (AUDIT) and food consumption frequency questionnaires were collected. A moderate rate of overweight people was observed (22%) and only the oils food group showed a difference between the underweight, eutrophic, overweight and obese categories. In addition, body mass index showed a significant positive linear correlation with waist circumference. With regard to alcohol intake, 46% of the total sample was in the high-risk zone. There is an abnormal distribution in the consumption of foods from all food groups and there are indications that students have been consuming all types of food without stipulating an adequate and balanced diet, in parallel with a relatively high consumption of alcohol.

Students' perceptions of the relevance of instructors' assessment items in online community-based interprofessional education

Introduction: This study aimed to acquire students' perceptions of the assessment items used by instructors implemented in the community-based Interprofessional Education (IPE) program during the COVID-19 pandemic. The study also compared the students’ perceptions of the instructors’ assessment items regarding student characteristics. Motivation for joining the IPE program and a comparison between motivation and gender and disciplines were also identified in this study. Methods: The research method is observational with a cross-sectional approach. Sixth-semester medical, nursing, and nutrition students who had completed the community-based IPE program were involved. Students' perception was measured using a questionnaire on the instructors’ assessment items developed based on the IPE competencies. Motivation was measured using a Motivated Strategies for Learning Questionnaire (MSLQ). Results: A majority of students across the three programs agreed or strongly agreed with the assessment items, and there were no significant differences in student perceptions from the variables of gender (p = 0.23) and disciplines (p = 0.68). The correlation between students' motivation and their perception of the instructors’ assessment items was significant (r_s = 0.61 with p &lt; 0.01). However, there was a weak and not significant correlation between students' grade point average (GPA) with the perception of assessment items (r_s= 0.1 with p = 0.07). Conclusions: All instructors’ assessment items were still perceived as relevant and can be used to assess the students during IPE online learning. Thus, the result of this study can be considered to be used in another setting with a similar situation.

THE RELATIONSHIP OF BALANCED NUTRITIONAL BEHAVIOR WITH THE NUTRITIONAL STATUS OF ADOLESCENTS

Background: Adolescents with poor nutritional status will have an impact on low intelligence, productivity and body immunity, while higher nutritional status can cause an increased risk of non-communicable diseases. Research Method: This research is an analytical research with a cross sectional research design. The research uses primary data, namely data collected by the researcher himself in the form of data on general characteristics, balanced nutritional behavior and nutritional status of adolescents. The research also used secondary data from IKesT Muhammadiyah Palembang for the number of undergraduate students in Nutrition at IkesT Muhammadiyah Palembang. Results: Based on the results of statistical tests, it shows that there is a relationship between balanced nutritional behavior and adolescent nutritional status (p value = 0.000). The level of strength of the relationship is strong with a correlation coefficient value of 0.597. The variable relationship is unidirectional, which means that the better the balanced nutritional behavior, the better the nutritional status. Conclusion: The results of the study show that there is a relationship between balanced nutritional behavior and adolescent nutritional status, p-value 0.000 &lt; 0.05. Balanced nutritional behavior can help teenagers maintain normal nutritional status and prevent nutritional problems

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.

Evaluation of mental health of students in healthcare education programs at Qatar University.

Mental health issues among undergraduate health-care students are a growing concern. This research aims to explore the frequency of mental health issues among health-care students in medicine, dentistry, pharmacy, nutrition, biomedical sciences, nursing, and public health at Qatar University. Ethics approval was obtained from the institutional review board. A total of 1,378 health-care students were invited to participate. Data were collected online using two validated questionnaires including the Patient Health Questionnaire (PHQ-9) to assess symptoms of depression, and Depression, Anxiety, and Stress Scale (DASS-21), and two open-ended questions investigating risk factors and recommendations for enhancing institutional support. A total of 270 health-care students completed the survey; 227 female, and 43 male students. According to PHQ-9 cut-off values, 37.7% of students had mild depression symptoms, 25.5% moderate, 14.8% moderately severe and 10% severe symptoms. DASS-21 responses revealed 34.7% displayed severe to extremely severe anxiety symptoms, 15.4% severe to extremely severe stress symptoms and 21% severe to extremely severe depression symptoms. Students aged 18-21 years had significantly higher depression (p=0.03) and stress scores (p=0.05). Qatari students had significantly higher anxiety scores (p=0.05). Responses to open-ended questions were categorized into sub-themes and grouped together into broader themes. Most students reported exam stress and workload as key factors contributing to their negative mental health. Participants' recommendations included reducing academic workload through better curricular planning, providing training to faculty to better support students with mental health issues, and improving mental health services. This study showed a significant percentage of respondents reported symptoms of stress, anxiety, and depression during undergraduate studies. Participants represent the future healthcare force for the country and there is a need to identify and support students with mental health issues through close monitoring, and work with all stakeholders to improve student support services.

INTERPROFESSIONAL BEHAVIOURAL COUNSELLING; AN ESSENTIAL SKILL FOR OUR UNDERGRADUATE STUDENTS

INTRODUCTION Collaborative healthcare practices have positive impacts on dietary and physical activity behaviours (Patnode, et al., 2022). An immersive interprofessional work-integrated learning experience was developed for UOW Exercise Science and Rehabilitation(ExSc), and Dietetics and Nutrition(DNut) students, to appropriately prepare novice practitioners for significant growth in workforce interprofessional collaboration opportunities. METHOD Undergraduate(ExSc:n=47;DNut:n=48) students participated in an Interprofessional Education Workshop(IEW) aimed at improving understanding of interprofessionalism and behaviour counselling techniques. Students then formed into 46 pairs(ExSc:n=1+DNut:n=1) with each pair providing Interprofessional Behavioural Counselling(IBC) to a community client at two separate timepoints; Initial consultation and a 2-week Follow Up(FU). Student volunteers(n=38;ExSc:n=10,DNut:n=28) agreed to participate in the research phase, completing two surveys, Interprofessional Collaborative Competency Attainment Scale(ICCAS) &amp; Students Perceptions of Interprofessional Clinical Education Revised(SPICE-R2) at two timepoints; immediately post IEW, and post FU. Additionally, volunteers(n=14;ExSc:n=3,DNut:n=11) participated in focus groupsfollowing IBC. Significance, set at (p&amp;lt;0.01) with mean score differences, and relative change (%) reported. RESULTS Participant responses(n=31) to ICCAS showed improvement across the five key areas of interprofessional practice; communication(0.8,23%), collaboration(1.1,32%), role and responsibilities(1.1, 33%), patient-centred care(1.2,36%), conflict-management and team-functioning(1.1,30%). Similarly, improvements in SPICE-R2 for patient outcomes(0.30,7%) and roles and responsibilities with collaborative-practice(0.67,17%), but not (p=0.06) for interprofessional teamwork and team-based practice. Focus groups indicated that students were confused pre-IBC about effective collaboration, specifically apprehension relating to perceived time constraints involved in having two professionals in one consultation. Conversely, post-IBC student’s reported increased confidence in adopting a collaborative approach, better understanding of scope of practice overlap and could see value in client outcomes following an interprofessional approach. CONCLUSION UOW will continue to embed interprofessional work integrated learning experiences in the future to improve understanding of collegial collaboration ensuring patient-centred care and best practice.

What Is Considered Healthy Eating? An Exploratory Study among College Students of Nutrition and Food Science.

In modern industrialized societies, the focus on healthy eating has increased significantly across multiple sectors, including the media, public policy, expert opinion, and public awareness. The aim of this research was to explore the perceptions of healthy eating and the barriers to adopting a healthy diet among undergraduate students in Human Nutrition and Dietetics (HND) and Food Science and Technology (FST) degrees in Spain. An exploratory and descriptive cross-sectional study was conducted using a qualitative and quantitative methodology and convenience sampling. Two focus groups and a questionnaire were utilized (300 participants from all academic years completed the survey). Differences in definitions of healthy eating and perceived barriers were found between genders and students at different stages of training (p < 0.05). In their understanding of healthy eating, the students placed importance on balance, variety, moderation, and individual factors. Although students considered it easy to follow a healthy diet, family's eating habits, time availability, and emotional states were found to be the main barriers to the implementation of healthy practices. The obtained data supports the need to critically address perceptions of healthy eating throughout the training of nutrition and food science professionals. The insights obtained on the perceived barriers highlight the importance of considering both individual and environmental factors.

Sociodemographic Trends in Planetary Health Diets among Nutrition Students in Türkiye: Bridging Classroom to Kitchen.

This study aimed to investigate the effects of sociodemographic parameters on healthy and sustainable nutrition in nutrition students. This cross-sectional study was conducted with 601 students. Researchers administered questionnaire forms to gather sociodemographic information such as age, gender, geographical region, residence area, accommodation, BMI, and income level. Participants' 24 h dietary records were used to evaluate Healthy Eating Index-2020 (HEI-2020) and Planetary Health Diet Index (PHDI). The mean PHDI scores of the Marmara (53.4 ± 14.9), Aegean (58.2 ± 18.3), Mediterranean (55.3 ± 15.5), and Black Sea (55.5 ± 15.7) regions, which are the coastal regions of Türkiye, were significantly higher than for the Central Anatolia region (46.7 ± 15.1). The PHDI and HEI-2020 score means of students living in metropolitan cities and rural areas were significantly higher than those living in urban areas (p < 0.05). Being in the 20-25 years age group increased the probability of being in a lower PHDI group (AOR 1.82; 95% CI 1.07:3.12; p = 0.028). While a similar result was found in the 20-25 years age group for HEI-2020, income level and gender did not have a statistically significant effect on these scores. Since students' ages, geographical regions, and residence areas affect PHDI and HEI-2020, it is considered important to take these sociodemographic variables into consideration in guidelines and studies.

Eating Disorders Among Saudi Dietitians: Prevalence and Analysis

Eating disorders (EDs) involve persistently disturbed eating and related behaviors that result in altered consumption or absorption of food with potential physical or psychological function impairment. There are four major types of EDs: anorexia nervosa, bulimia nervosa, binge eating disorder, and eating disorders not otherwise specified. This investigation aimed to study the prevalence of EDs by assessing the nutritional status of nutrition students and dietitians from multiple provinces in Saudi Arabia. A cross-sectional study included 175 male and female nutrition students and dietitians. EDs were diagnosed using the Eating Attitudes Test – 26 item (EAT-26) and Diagnostic and Statistical Manual of Mental Disorders, Fifth Edition. Dietary intake was estimated using repeated 24-hour recall records. Diets were analyzed using food processor nutrition and fitness software. The intakes were compared with the recommended dietary allowances (RDA). The mean participant age was 24.62 ± 4 years. According to EAT-26 diagnostic criteria, the prevalence of EDs was 15.4%. The ED participants had normal body mass index values of 23.6 ± 3.47kg/m2. The diet analysis showed that these subjects had a lower intake of energy, macronutrients, and micronutrients but higher intakes of other micronutrients than the RDA. Nine (33.3%) of the subjects were students and 18 (66.7%) were dietitians. l EDs were more prevalent among dietitians than students. The EDs included a high number of other specified feeding or eating disorders and unspecified eating disorder cases. Subjects with ED had an unbalanced diet and poor nutrition. Our investigation concluded that the prevalence of EDs in Saudi Arabia was 15.4% among nutrition students and dietitians. Moreover, EDs were more prevalent in some provinces of Saudi Arabia. Intakes of energy, macronutrients, and some micronutrients were low, while those of other micronutrients were higher than the RDA.

Examining and Comparing the Validity and Reproducibility of Scales to Determine the Variety of Vegetables Consumed: Validation Study.

Previous studies have reported that vegetable variety reduces the risk for noncommunicable diseases independent of the amount consumed. This study aimed to examine and compare the validity and reproducibility of several scales to determine vegetable variety. In total, 23 nutrition students in Japan reported their vegetable intake over the past month using a self-administered questionnaire between July and August 2021. Specifically, four scales were used: (1) a single question regarding the number of vegetables consumed (scale A); (2) a scale containing 9 vegetable subgroups included in the brief-type self-administered diet history questionnaire (scale B); (3) a scale containing 19 vegetable items included in a self-administered diet history questionnaire (scale C); and (4) a scale containing 20 vegetable items from the Ranking of Vegetable Consumers in Japan, which was analyzed based on a report on the National Health and Nutrition Survey in Japan (scale D). Scale validity was assessed by correlation with the number of vegetables consumed, which was collected from dietary records for 7 consecutive days. Reproducibility was assessed by test-retest reliability. Regarding the validity of the 4 scales, significant correlations were found between scales C (ρ=0.51) and D (ρ=0.44) with vegetable variety based on dietary records, but scales A (ρ=0.28) and B (ρ=0.22) were not significantly correlated. Reproducibility showed a significant correlation in scale B (ρ=0.45) and strong correlations in scales C (ρ=0.73) and D (ρ=0.75). The scales for vegetable items have acceptable validity and reproducibility compared to the scales that used a single question or vegetable subgroup and, therefore, may determine the variety of vegetables consumed.