Perceptions Of Healthy Eating Research Articles

Characteristics of the Diet, Food Preferences, and Perceptions of Healthy Eating in 11–12-Year-Old Schoolchildren

Introduction: The issue of healthy eating of schoolchildren as one of the most important factors in maintaining and improving health of the younger generation, as well as preventing non-communicable diseases in the population as a whole, is recognized as a socially significant problem at the international level and in many countries of the world, including Russia. Objective: To establish characteristics of the diet, food preferences, and awareness about the importance of healthy eating among 11–12-year-old schoolchildren in order to determine teaching content promoting healthy eating practices in this age group. Materials and methods: The questionnaire-based survey was conducted from May to August 2023 involving 150 fifth-year schoolchildren from Cherepovets (mean age: 12.3 ± 0.37 years). The questionnaire contained closed-ended questions grouped into three blocks corresponding to the subject of study and the answers were then analyzed using quantitative, qualitative, and generalization methods. Results: Nutritional imbalance in the 11–12-year-old schoolchildren was established. We noted low daily consumption of potable water in 32.0 % of the respondents, the absence of fermented dairy products, cheese or cottage cheese (17.8 % and 18.7 %, respectively), as well as fish (51.3 %), meat (16.7 %), eggs (23.5 %), and porridge (36.2 %) in the diet. At the same time, we observed a high frequency of daily consumption of sausages (28.7 %), mayonnaise or ketchup (19.3 %) accompanied by low daily intake of fresh fruits and vegetables (ca. 58.0 %). Preferring sweet carbonated drinks to juices (41.5 %) and fried foods (52.6 %) indicated unhealthy dietary habits. 42.0 % of the teenagers had certain gaps in knowledge about healthy eating. Conclusions: The established dietary habits, food preferences, and perceptions of healthy eating among 11–12-year-old schoolchildren indicate the need for proper nutrition education at school.

Lifestyle in university students during confinement by COVID-19

The COVID-19 pandemic impacted healthy eating and lifestyles. To determine the impact on diet and lifestyle in university students in the health area of the border areas of Mexico (Tamaulipas and Chiapas) during the confinement by COVID-19. This study was observational, descriptive, analytical, comparative cross-sectional, with convenience sampling with 409 students, 48.7% (199) from Tamaulipas, and 51.3% (210) from Chiapas. A survey with 30 items related to eating behavior and lifestyle was applied. found an increase in obesity in Tamaulipas from 7.5% to 8.5% and in overweight in the state of Chiapas from 21.9% to 24.8% (p=0.001). A decrease in healthy eating was observed during confinement from 61.3% to 52.8% in Tamaulipas (p = 0.05) and from 70.5% to 57.1% in Chiapas (p = 0.001), with consumption of high carbohydrate foods (41.7%) and ultra-high-fat foods predominating on the northern border. processed (13.1%), while for the southern border there was a higher consumption of fruits and vegetables (35.2%) (p = 0.06). On both borders, physical activity decreased during confinement from 61.8% to 60.3% in Tamaulipas (p = 0.09) and 69.5% to 61.0% in Chiapas (p = 0.06). 52.3% and 52.4% of students in Tamaulipas and Chiapas also reported waking up during the night (p = 0.98). The diet and lifestyle of university students from the border areas of Mexico were affected during the confinement by COVID-19 with a decrease in the perception of healthy eating, an increase in the number of meals and a tendency to decrease in the number of meals. consumption of alcohol, tobacco and physical activity.

Perceptions of Moscow population about healthy nutrition and food consumption in households

Background. Nutrition is one of the most important determinants for the population health. Increasing the population commitment to a healthy lifestyle, in particular healthy nutrition, is an important state task, which includes an integrated approach: educational policy, creation of an economic, legislative and material base. Monitoring is necessary to determine the necessary areas of work and evaluate their effectiveness.
 Subject. Perceptions of Moscow population about capital about healthy eating and eating behavior. Objective. To identify the specifics of the Moscow population's perception of healthy eating and appropriate behavior, with comparison to the healthy eating norms. Methods. Authors used statistical data by Rosstat on the consumption of basic food products and telephone survey of the Moscow population, conducted by the Research Institute for Healthcare Organization and Medical Management of Moscow Healthcare Department (2021). 474 people were interviewed, representing the population by age and sex. Results. The majority of Muscovites (59%) consider healthy eating as abiding by nutritional principles. 22% of respondents told about the need to exclude/reduce certain foods and dishes (fatty, sweet, fried food) in their diet. 26% of respondents associate vegetables with a healthy diet, 17% named fruits, 7% mentioned meat. The study revealed insufficient consumption of 1) vegetables and melons is detected: 102.9 kg/year/person vs the recommended 140 kg/year/person; 2) fruits and berries: 80.6 kg/year/person vs the recommended 100 kg/year/person. In turn, the consumption of sugar and confectionery products is excessive: 22.1 kg/year/person vs the recommended 8 kg/year/person. Consumption of meat and processed meat is also excessive, mainly due to industrial meat products. The study correlated statistical and survey data and found a few intersecting points.
 Conclusion. In general, the population has notions of a healthy diet, but it needs to be supplemented, adjusted and systematized. In particular, eating habits of specific foods prove the need to strengthen preventive work in this area.

Factors associated with dietary acculturation among international students at the University of Georgia

Objective Western diet is associated with chronic disease risk, and degree of dietary acculturation can impact susceptibility. This study sought to understand the factors associated with changes in food consumption habits among international students at a large public university in the southern US. Participants A convenience sample of 173 international students representing 41 countries at The University of Georgia participated in the survey. Methods This cross-sectional online survey assessed dietary habits, perception of healthy eating, and level of acculturation using previously validated measures. Results Highest number of participants were from China (19.2%), 89.0% were graduate students with an average age of 27.5 ± 4.83 years. The majority (62.0%) of participants were dietary acculturated with affordability and accessibility determining types of food consumption, as fewer whole foods and more processed foods were consumed in the U.S. Conclusions Findings suggest dietary acculturation may be driven by economic factors, making the transition to Westernized food items a convenient and cost-effective choice among international students.

Perception of pregnant women in Primary Health Care about healthy eating

Pregnancy promotes several transformations in the female organism, leading to a greater energetic and nutritional demand. If the demand is not met, there will be a competition between the fetus and the mother, which can cause harm to fetal development. Although widely discussed, it is not very clear how pregnant women see healthy eating and whether they can follow it during their daily life. Therefore, it is important to know how pregnant women understand this theme, whether they are receiving guidance, what they do with the acquired knowledge, and what factors are influencing their dietary choices. The aim of this study was to verify the knowledge of pregnant women assisted in primary health care in Belém, PA concerning healthy eating, such as characterizing the socioeconomic and demographic profile and nutritional status of the participants. This is a quantitative-qualitative study conducted with 27 pregnant women enrolled at MHC Guamá using a questionnaire with socioeconomic and demographic data and a semi-structured form with questions about their perception of healthy eating and self-declared weight, height, and gestational age. Qualitative data were analyzed using the Similitude Analysis and Word Cloud methods. The study pointed out that most pregnant women are young, have a high school education, are single, have one minimum wage income, and know how to achieve a healthy diet. However, several factors influence their food choices such as the conditions of their food, nutrition, and health, and the access and consumption of healthy foods on a daily basis. Regarding nutritional status, the same percentage of eutrophic and overweight pregnant women was observed, which may be related to the various factors that influence their dietary choices.

Intention and Perceptions of Healthy Eating versus Actual Intake Among Patients with Type 1 and Type 2 Diabetes and the General Population.

PurposeIntention and perceptions of healthy eating may affect diet-related behavior. We assessed the intention and perceptions of eating healthily in patients with type 1 (T1D) and type 2 diabetes (T2D) compared with the general population. Secondly, differences in diet quality were assessed in patients with diabetes perceiving their dietary habits as more or less healthy.Materials and MethodsThis cross-sectional study included data on socioeconomic status, dietary intake, and questions on healthy eating from adults with T1D (n=426), T2D (n=348) and from the general population (n=2899).ResultsPatients with T2D were less likely to perceive their dietary habits as healthy compared with T1D and the general population. Patients with T1D or T2D perceiving their dietary habits as healthy reported higher intake of vegetables, fruit, fish, fibre and protein. In addition, patients with T1D with perceived healthy versus less healthy dietary habits had lower sugar intake and higher alcohol intake. Overall, adherence to dietary guidelines in patients with T1D and T2D was too low both in self-perceived healthy and less healthy eaters. In comparison with T1D patients, patients with T2D were less likely and the general population was more likely to strive to eat a healthy diet.ConclusionPatients with T2D had poorer self-perception of their dietary healthiness and less intention of eating healthily, compared with patients with T1D and the general population. Actual diet quality was higher amongst patients with T1D and T2D perceiving their dietary habits as healthy than those perceiving their dietary habits as less healthy. But inadequate intakes were found in all groups. Health care providers should address and explore the patient’s intention and perceptions of healthy eating when discussing dietary changes in diabetes to improve nutritional support.

O48 Urban, Low-Income Teens’ Opinions on Game-Based Classroom Nutrition and Physical Activity Lessons

<h3>Background</h3> A novel concept for educating teens is "game-based learning (GBL)" or "gamification." GBL is an educational approach evoking motivation and engagement while learning through playing games. International studies have reported successful gamification outcomes, including favorable changes in fruit and vegetable intake, physical activity levels, overall well-being, nutrition knowledge, and peer influence. <h3>Objective</h3> The purpose of this study was to obtain opinions from urban, low-income, high school-aged teens' regarding their acceptance of gamified nutrition lessons, as well as to identify what knowledge they retained when this methodology was employed. <h3>Study Design, Setting, Participants</h3> This was a descriptive study using a purposive, convenience sample of high school-aged participants who were recruited from a cohort that had attended 6 sample lessons at the John F Kennedy High School in Passaic City, and the YMCA in Newark, New Jersey. Data were collected through semi-structured, face-to-face group interviews. <h3>Measurable Outcome/Analysis</h3> Two independent coders performed a thematic analysis of interview transcripts. Findings were discussed until both researchers came to a consensus on the final themes. <h3>Results</h3> A total of 25 teens (12 females) participated in 4 focus groups. Participants reported improved knowledge and perceptions of healthy eating and behavior changes they had made regarding their choices at fast-food restaurants, their intake of energy-dense snacks, their reduced intake of sugar-sweetened beverage intake, and overall healthier choices. Teens reported positive attitudes towards gamified classroom activities. They said the lessons were, "fun," "interactive," and "creative." They were particularly fond of the activities that involved music or sound effects, prizes, and the use of technology. <h3>Conclusion</h3> These preliminary results suggest that GBL nutrition lessons can lead to an increase in knowledge and improvements in the dietary behaviors of low-income, urban teens over the short-term. Additional research is needed with additional teens and to assess this approach's long-term impacts.

Supporting a Participatory Process for Evidence on Healthy Eating to Promote Healthy Diet among Children: An Illustration from Nigeria

Objective: In this study, we assessed children’s perception of healthy eating and investigated the contents of lunch boxes packed from home. Methods: Overall, 728 pupils in first to sixth class across 25 primary schools in Ibadan, South West Nigeria wrote their perceptions of healthy eating on small colored papers. Contents of lunch boxes were observed during the school lunch period. Descriptive and qualitative analysis was carried out and data were represented in word clouds and figures. Results: Most pupils (97.9%) listed food items that they referred to as healthy food, represented in a word cloud. Further categorization showed that few pupils identified fruits (5.3%) and vegetables (2.4%) as healthy food. Pupils in private schools were 1.9 times more likely to have pastries in their lunch boxes than public schools (OR = 1.914, 95% CI: 1.121-3.268). Conclusions: Multiple educational interventions should be targeted at the pupil-, parent-, and school-level to promote healthy eating behaviors. The use of communication materials with pictorial depiction of examples of healthy food could serve as a reinforcing factor to help maintain positive behavioral change.

Perception of healthy eating among adults participating in the Eat-Mot survey in Brazil

The purpose was to verify the association between sociodemographic and health characteristics with the perception of healthy eating among Brazilian participating in the international study Eat-Mot. The perception of healthy eating was investigated by frequency categorized into: never/rarely/sometimes and most of the times/always. Ordinal logistic regression was used to calculate “odds ratio” to verify the relationship between sociodemographic and health variables with the perception of healthy eating. Six hundred and sixty individuals participated, most of them women (74,7%) who have completed higher education or ongoing (77,6%). A good number of the interviewees perceived their diet as healthy (49,3%). In multivariate analysis, it was noted that there was a negative association between the perception of healthy eating with: be male (OR=0,45; IC95%: 0,31-0,64); have less education (high school: OR=0,51; IC95%: 0,35-0,74 and elementary school: OR=0,11; IC95%: 0,03-0,42); less practice of physical activity (&gt;3 times/week: OR=0,40; IC95%: 0,25-0,63, 2-3 times/week: OR=0,29; IC95%: 0,16-0,52; &lt;once/week: OR=0,24; IC95%: 0,14-0,41; and never: OR=0,13; IC95%: 0,08-0,22) and higher body mass index (OR=0,94; IC95%: 0,91-0,97). The results showed the relevance of studies of this nature to encourage the adoption of multiple healthy behaviors, with special attention to the less educated male group.

Análise do consumo alimentar de Universitários de uma Instituição Privada de Ensino Superior em São Luís-MA

The food consumption of university students is influenced by several factors, including the perception of healthy eating, economic issues and the availability of time to prepare and eat meals, which can be seen as a future public health problem. Thus, the research aimed to assess food consumption and the perception of healthy eating among university students at a private university in São Luís-MA. This is an analytical and cross-sectional study with 192 university students, using the Food Frequency Questionnaire, socioeconomic questionnaire and questionnaire on the perception of healthy eating. Of the total sample, 78.65% belonged to the female gender, aged between 18 and 66 years and an average of 22 years. The daily food consumption of this population was characterized by the high prevalence of foods considered unhealthy as drinks with added sugar (66.1%) and low consumption of foods considered healthy, such as fruits (32.8%), vegetables (29.2%), meat and eggs (29.7%). The nutritional knowledge of this population was classified as moderate (61.98%). As a result, the need for informative and educational activities related to the promotion of healthy eating within the university environment was perceived as a tool for promoting healthy habits in the long term.

Associação entre fontes de informação utilizadas por estudantes de nutrição e percepção da função da alimentação

The performance of nutritionists can be based on their perception of what healthy eating is, which is in turn influenced by training and different sources of information. This study aims to identify the sources of information that Nutrition students use to update themselves and their association with their perception of the function of food, their academic stage, and type of educational institution. The participants were 497 students from 41 institutions in the state of São Paulo – Brazil – who answered online what the main sources of information used to update themselves are, what the main function of food is, and questions about the characterization of the sample. The answers were coded and the association between the information sources and the other variables were evaluated using Pearson's chi-squared test. Scientific articles were cited by 51.7% of students as the main source of information. The main function of food was referred to as exclusively biological by 72.4% of students. The use of the media as the primary source of information was more frequent among those who reported only biological aspects such as a function of eating (p=0.024). The source of information was associated with perception of healthy eating, type of educational institution and academic stage. Information from the media must be critically discussed, especially in the present current of controversies in nutrition.

Barriers and Facilitators to Healthy Eating among Adult Food Bank Users.

Healthy eating relates to improved health, yet adult food bank users report difficulty accessing healthy foods. Registered nurses can promote healthy eating for food bank recipients by understanding perceived obstacles and facilitators. Urban food bank users completed a survey, and qualitative content analysis was used to analyze four open-ended questions regarding perceptions of healthy eating. In total, 196 adults were included in analysis. Two main categories were identified as perceived facilitators and barriers to healthy eating. Themes from the facilitator category included internal resources and external resources. Themes from the barrier category were personal challenges and environmental issues. Healthy eating is a complex behavior that requires personal motivation, skills, and social/environmental supports to be successfully executed among food bank recipients. Nurses should advocate to leverage food bank resources for healthier eating by offering nurtition counseling at events, optimizing access to fresh fruits and vegetables, and decreasing unhealthy food options.

Nutrition Self-Efficacy and Dietary Patterns among Older African American Women in Kansas

Nutrition is the key contributor to disparities in many chronic diseases. However, little is known about the dietary habits and nutrition self-efficacy beliefs of older African American women with chronic diseases. This study looked at the relationship between nutrition self-efficacy and dietary patterns among older African American women. A total of 115 African American women 55 years and older, with one or more chronic diseases such as hypertension, diabetes, and hyperlipidemia, were recruited from a midwestern city in Kansas. Participants completed a survey comprised of dietary intake items and the Physical Activity and Nutrition Self-Efficacy (PANSE) scale. Data were analyzed with descriptive statistics, Spearman correlation, and Wilcoxon rank sum test (Mann-Whitney U Test). There was a 79% (91/115) participation rate. Participants were confident in their ability to maintain healthy behaviors (57.67/72; SD = 11.22). The mean dietary score for fats and carbohydrate consumption was 32.67 ± 2.48 compared to 5.89 ± 3.52 for fruit and vegetable intake. A significant positive correlation was observed between fruit and vegetable intake and nutrition self-efficacy. A higher fruit and vegetable intake were observed among married women (mean = 7.35; SD = 4.45). Our findings shed new light on older African American women's perceptions of healthy eating and the confidence to eat heathy. Based on these results, older African American women met the daily fruit and vegetable recommendations; however, more work is needed to understand how to intervene to improve dietary behaviors regarding fat and carbohydrate consumption in this population. While more research is needed, the findings indicated behavioral theories such as nutrition self-efficacy may have utility in tailoring nutrition interventions in an older African American population.

Healthy eating and physical activity among breastfeeding women: the role of misinformation

BackgroundEating healthy, being physically active and breastfeeding can greatly support a new mother’s physiological and psychological health. However, within the United States, only 8.5% of women are meeting fruit and vegetable recommendations and only 35% of women are maintaining their pre-pregnancy physical activity after childbirth. Preliminary investigations suggest barriers such as lack of time and knowledge hinder a breastfeeding woman’s ability to eat well and be physically active. The purpose of this study was to explore women’s perceptions of healthy eating and physical activity while breastfeeding.MethodsThis qualitative study utilized a 33-question semi-structured interview guide developed using the constructs of Self-Determination Theory. Data were analyzed via the process of immersion/crystallization.ResultsA total of 24 breastfeeding women completed a roughly 40-min telephone interview. The mean age of the mother was 32 ± .88 and the mean age of the child being breastfed was 8.5 ± 1.4 months old. Findings demonstrate mothers see value in engaging in physical activity primarily for reasons related to self-care. In addition, breastfeeding women have a lack of information and support regarding healthy eating and physical activity while breastfeeding and many are receiving misinformation through resources such as Facebook support groups. Finally, mothers want more resources available that focus specifically on healthy behaviors while breastfeeding.ConclusionWomen need greater access to education and resources regarding healthy eating and physical activity while breastfeeding. Ideally, information and resources would come from an educated health professional such as their healthcare provider rather than an internet source.

Objective Church Environment Audits and Attendee Perceptions of Healthy Eating and Physical Activity Supports within the Church Setting.

Interventions in faith-based settings are increasingly popular, due to their effectiveness for improving attendee health outcomes and behaviors. Little past research has examined the important role of the church environment in individual-level outcomes using objective environmental audits. This study examined associations between the objectively measured physical church environment and attendees’ perceptions of physical activity (PA) and healthy eating (HE) supports within the church environment, self-efficacy for PA and HE, and self-reported PA and HE behaviors. Data were collected via church audits and church attendee surveys in 54 churches in a rural, medically underserved county in South Carolina. Multi-level regression was used to analyze associations between the church environment and outcomes. Physical elements of churches were positively related to attendees’ perceptions of church environment supports for PA (B = 0.03, 95% CI = 0.01, 0.05) and HE (B = 0.05, 95% CI = 0.01, 0.09) and there was a significant interaction between perceptions of HE supports and HE church environment. Self-efficacy and behaviors for PA and HE did not show an association with the church environment. Future research should establish a temporal relationship between the church environment and these important constructs for improving health. Future faith-based interventions should apply infrastructure changes to the church environment to influence important mediating constructs to health behavior.

Malaysian adolescents' perceptions of healthy eating: a qualitative study.

To explore the concepts of healthy eating and to identify the barriers and facilitating factors for dietary behaviour change in adolescents. A qualitative study involving twelve focus groups. Two secondary schools in the district of Hulu Langat in Selangor, Malaysia. Seventy-two adolescents aged 13-14 years. Adolescents had some understanding regarding healthy eating and were able to relate healthy eating with the concepts of balance and moderation. The adolescents' perceptions of healthy and unhealthy eating were based on food types and characteristics, cooking methods and eating behaviours. Facilitators for healthy eating were parents' control on adolescents' food choices, feeling concern about own health and body, being influenced by other's health condition, and knowledge of healthy or unhealthy eating. On the other hand, barriers for healthy eating were the availability of food at home and school, taste and characteristics of foods, and lack of knowledge on healthy or unhealthy foods. The findings contribute to a better understanding of the adolescents' concept of healthy eating, as well as the facilitators and barriers to practising healthy eating. Future interventions should include a method of promoting the immediate benefits of healthy eating, the way to cope with environmental barriers for healthy eating, and increasing the availability of healthy food choices at home and in the school environment. The health and nutrition education programmes should also focus on educating parents, as they can be role models for adolescents to practise more healthful behaviours.

Perceptions of eating and food preparation behaviours for urban private school students in India

ABSTRACT Introduction: Adolescents’ perceptions of eating and culinary behaviours have important implications for their health and nutritional profiles. The purpose of the current investigation is to understand Indian adolescents’ perceptions of healthy eating and meal preparation. Methods: Year nine students (n = 1026; 35% males) aged 14–16 years from nine English-speaking private secondary schools in Kolkata, India completed a paper-based, self-reported questionnaire which included questions about facilitators and barriers to healthy eating and meal preparation. Cross-tabulation analyses were performed to examine gender differences on the healthy eating measures. Results: Overall, the adolescents highlighted a number of key facilitators and barriers to healthy eating and meal preparation. The preference for water over sugar-sweetened beverages was cited as the most popular facilitator of healthy eating by adolescents (65.7%). The most commonly perceived barrier to healthy eating was the need for strong motivation to consume a healthy diet (56.1%). The importance of using fresh produce in food preparation (76.5%) emerged as the most prominent component of meal preparation. Conversely, the use of food lists was perceived as the least important aspect of healthy meal preparation (54.2%). In general, girls showed more positive attitudes towards healthy eating and meal preparation compared to boys. Conclusion: This understanding of Indian adolescents’ perceptions of healthy eating and meal preparation suggests the development of skills-focussed nutrition education programmes to support young people in preparing and consuming healthy meals.

Does knowledge of evolutionary biology change high school students\u2019 attitudes about healthy eating?

BackgroundEmbedded in the emerging area of evolutionary medicine is the premise that evolutionary biology can serve a pedagogical function with widespread applications for education and outreach. Although great strides have been taken over the decades by the science education community to improve evolution education in general, the knowledge gulf or gap between advances in evolutionary medicine and public understanding through the educational system has widened at a rapid pace—and not without consequences for public health, especially for young people. Epidemiological data indicate that the high rates of obesity and type-2 diabetes have begun to extend to adolescents and teenagers, an alarming trend of great concern. Would knowledge of the evolutionary biology perspective on diet and health have value for young people? Little is known about the efficacy of evolutionary medicine education as a public health outreach strategy. A small study was conducted at a New England high school and consisted of two research components: (1) a cross-sectional survey of students’ views about what “healthy eating” means and (2) an intervention experiment designed to isolate exposure to knowledge of evolutionary biology. Data were collected through the use of questionnaires and analyzed according to qualitative methods.ResultsThe survey results showed that students had an accurate view of general guidelines for healthy eating in alignment with public health messaging (e.g., avoiding junk food, eating lots of fruits and vegetables). The main result from the intervention experiment showed that students who received instruction in nutritional physiology alone did not change their view of what “healthy eating” means, whereas students who received instruction in nutritional physiology coupled with evolutionary biology changed their views of healthy food choices, leading to intended dietary changes.ConclusionsA brief, one-time exposure to key concepts in evolutionary biology brought about a shift in students’ perceptions of healthy eating. An approach that can cause a shift in perception or attitude, considered an essential first step toward effecting behavioral change, merits further attention and development. Evolutionary medicine education holds strong potential as an untapped yet effective public health outreach strategy regarding the dietary choices of youth.

Dietary Patterns and Their Relationship With the Perceptions of Healthy Eating in European Adolescents: The HELENA Study

Objective: The aim of this study was to identify dietary patterns (DPs) in European adolescents and to examine the association between perceptions of healthy eating and the obtained DPs.Method: A multinational cross-sectional study was carried out in adolescents aged 12.5 to 17.5 years and 2,027 (44.9% males) were considered for analysis. A self-reported questionnaire with information on food choices and preferences, including perceptions of healthy eating, and two 24-hour dietary recalls were used. Principal component analysis was used to obtain sex-specific DPs, and linear analyses of covariance were used to compare DPs according to perceptions of healthy eating.Results: Three and four DPs for boys and girls were obtained. In boys and girls, there were significant associations between some perceptions about healthy food and the Breakfast-DP (p < 0.05). In boys, Breakfast-DP and Healthy Beverage-DP were associated with the perception of the own diet as healthy (p < 0.05). Healthy Beverage-DP was associated with those disliking fruits and vegetables (p < 0.05). Girls considering the own diet as healthy were associated with Mediterranean-DP, Breakfast-DP, and Unhealthy Beverage and Meat-DP (p < 0.05). The perception of snacking as a necessary part of a healthy diet was associated with Breakfast-DP in both genders (p < 0.05).Conclusions: In European adolescents, perceptions of healthy eating were mainly associated with a DP characterized by foods consumed at breakfast. Future studies should further explore these findings in order to implement health promotion programs to improve healthy eating habits in adolescents.

P12 Health Perceptions of Children in the Mississippi Delta

Background High rates of food insecurity, poverty, lack of educational attainment and limited health-promoting resources have contributed to a largely obesogenic environment in rural Mississippi. Health behavior, however, depends not only on the objective environment but also on how a person perceives that environment. Objective The purpose of this study was to identify adolescents’ perceptions of healthy eating and health in a small, rural town in the Mississippi Delta. Study Design, Settings, Participants Subjects were a convenience sample of 14 adolescents, between ages 10 and 18, who were recruited to participate at a local food pantry. Measurable Outcome/Analysis Qualitative interviews included questions concerning knowledge, perceptions, and definitions of physical activity and healthy eating, as well as available resources for obtaining health-related information. A thematic approach was used to analyze interview transcripts. Results Participants displayed an overall lack of knowledge of and saw little value in healthy eating and physical activity. Informational resources were identified as gym and health class in school, parents, sports coaches, television and the grocery store; although, gym and health class were mentioned predominately for promoting physical activity, not healthy eating. Because of the lack of maintained sidewalks or a fitness center, physical activity outside of the gym class only takes place during sports-related events. Adolescents identified their parent's cooking as both a facilitator and barrier to eating healthy. Conclusion Utilizing school gym class as a platform to teach nutrition education for adolescents would provide knowledge and awareness in a setting that participants deem informative. Also, a parent-child cooking class teaching practical skills and cooking techniques in an after-school setting can improve cooking at home, which is currently labeled a barrier. This study provided important insight for future research studies by describing barriers to healthy behaviors for adolescents in this rural community, as well as identifying existing and needed resources. Funding University of Mississippi.