Eating Practices Research Articles

Individual-Level Drivers of Food Choices and Diet Quality Among Adolescents in Urban West Africa: Evidence From Accra, Ghana.

Diet quality is influenced by multiple individual factors, but their relative strength and importance remain unclear. We investigate the associations between five domains of individual factors (economic, cognitive, aspirational, situational and consumer behaviour) and diet intake of adolescents in Accra, Ghana. A cross-sectional survey among Junior High School (JHS) students (n = 409, mean age 14.3 years ± 1.28 (SD)) in Accra, Ghana, was conducted. Data on diet intake, knowledge, attitude and practices (KAP) and socioeconomic background characteristics were collected. Adjusting for other factors, students' total budget was positively associated with food group diversity (β = 0.12, 95% confidence interval [CI] 0.09-0.15) but inversely associated with diet quality (β = -0.07, 95% CI -0.11 to -0.03). Positive attitude towards nutrition and healthy eating was inversely associated with unfavourable diversity (β = -0.17, 95% CI -0.31 to -0.03). Differences between negative deviants relative to positive deviants were determined by attitude towards healthy eating (odds ratio [OR] = 0.41; 95% CI 0.17-0.99) and family practices (OR = 0.48; 95% CI 0.23-1.00). We provide evidence that higher food budgets were associated with higher diet diversity, but not with improved diet quality. Attitude, but not knowledge, was linked to better diet quality. Future studies should focus on the specific contribution of aspirational, situational and behavioural factors in directing increased diversity towards favourable eating habits.

Examining Changes in Implementation of Priority Healthy Eating and Physical Activity Practices, and Related Barriers, Over Time in Australian Early Childhood Education and Care Services: A Repeated Cross-Sectional Study.

Background: Promoting healthy eating and physical activity in early childhood education and care (ECEC) is recommended within guidelines and supported by health promotion programs; however, implementation is suboptimal. Evidence suggests implementation within the sector varies over time; however, this has not been empirically examined in relation to implementation barriers. This study aims to: (1) describe changes in the prevalence of, and barriers to, implementation of priority healthy eating and physical activity practices; and (2) explore the associations between such barriers and implementation. Methods: This was a repeated cross-sectional study over an 8-month period. A cross-section of 150-180 Australian ECEC services were prospectively randomly sampled for each month (April-November 2023), with 1127 ECEC services sampled in total and 20% of services sampled twice. Services reported via survey their implementation of two priority practices: (1) healthy menu standards and (2) educating and engaging parents in child physical activity. They also reported on implementation status, implementation stage, and five core implementation barriers. Results: Overall, 716 services completed 809 surveys. There were no significant differences in the prevalence of implementation or general trends in barriers to implementation of the two priority practices across that time. Services reporting less barriers were significantly more likely to be implementing the priority practices, and services in more advanced implementation stages were significantly less likely to report barriers. Conclusions: To enhance the implementation of priority practices in ECEC services, key barriers to implementation need to be understood and targeted to progress services through to advanced implementation stages.

The effect of parents' lifestyle on Schoolchildren's consumption of ultra-processed food

ObjectivesTo assess the association between schoolchildren's consumption of ultra-processed foods (UPFs) and various lifestyle factors of their parents in Brazil. Study designCross-sectional population-based study with parent-child dyads aged 6–11. MethodsThe sample was distributed proportionally across Brazilian macro-regions and type of school. Recruitment utilized the snowball technique, and participants filled in an online questionnaire. Initially, parents provided data on education, eating practices, food consumption markers, screen time, and physical activity. Subsequently, their children reported their UPF consumption using the Illustrated Questionnaire on Food Consumption for Brazilian Schoolchildren. The UPF consumption among children was assessed using the NOVA score. Poisson's regression log-linear analysis was performed (p < 0.05) with adjustments for macro-regions, type of school (as a proxy for socioeconomic status), gender, and age of the child. ResultsThis study included a total of 2021 child-parent dyads. On average, children consumed 3.5 UPFs on the previous day. We found a significant association between high consumption of UPFs by the child and parents with less healthy eating practices (p < 0.05), excessive screen time (p < 0.05), and high UPF consumption (p < 0.05). ConclusionsThese findings demonstrate a relationship between Brazilian schoolchildren's consumption of UPFs and various lifestyle factors of their parents, particularly regarding eating practices, food consumption markers, screen time, and physical activity. This underscores the importance of the home food environment in shaping children's health during this critical developmental stage of life, emphasizing the need to incorporate support for family lifestyle factors into public health policies.

Hidden inequalities of ease: A practice-theoretical approach to understanding the links between social deprivation and diet

Our comparative study uses practice-based understandings of behaviour to expose the hidden ‘inequalities of ease’ which underlie healthy eating behaviours in different socioeconomic circumstances. This adds depth to the well-established direct impacts of socioeconomic factors through illuminating the more subtle contextual factors which enhance these effects and reduce the ease of healthy eating in contexts of deprivation. Drawing on in-depth multi-method research with 25 mothers living in two contrasting areas of Bristol and a subsequent survey with 310 respondents, we illustrate how the materials, competences and meanings which shape our eating practices are socioeconomically patterned. What is the impact of socioeconomic differences in mundane materials such as dining tables? Or in the risks involved in developing skills related to unprocessed food preparation? Or in the prioritisation of ‘health’ among the many meanings of good food? In all of these examples we show that the materials, competences and meanings which are more likely to be associated with the practices of those who live in deprived areas serve to systematically skew easy unthinking eating habits away from the minimally-processed fruits and vegetables which were universally understood to be key to healthy eating. Applying a practice lens to inequalities in healthy eating in this way provides novel insights into how deeply structural inequalities are embedded in the microcosms of everyday life and how they affect the ease of eating healthily through shaping what we do unthinkingly on ‘autopilot’. Education and awareness-raising interventions which ignore the systematic skewing of easy unthinking eating practices cannot close the healthy eating gap, instead serving to justify blaming those who are already most disadvantaged for the inequalities in preventable ill-health which tax their wellbeing and take years off their lives.

Dietary practices and associated factors among adult diabetic patients at academic tertiary-level hospitals in central Ethiopia: convergent mixed study

BackgroundDiabetes mellitus (DM) is one of the most prevalent chronic diseases worldwide. Despite the existence of national strategies to prevent potential complications, DM-related morbidities and mortality continue to rise in Ethiopia. Although studies have been conducted regarding dietary practices among DM patients in the country, there is a lack of in-depth understanding of the situation.ObjectiveTo assess dietary practices and associated factors among adult DM patients at academic tertiary-level hospitals in central Ethiopia in 2024.MethodsA concurrent mixed-methods study was conducted from January 01 to 30, 2024, involving 420 adult DM patients. Participants were selected using a simple random sampling technique for the quantitative study. A purposive sampling technique was used to select sixteen participants for qualitative analysis. For the quantitative study, a self-administered structured questionnaire was used to collect data, and in-depth interviews were conducted for the qualitative part. Multivariate binary logistic regressions were used to assess the explanatory variables associated with dietary practice. A thematic analysis was performed for qualitative data.ResultOf 420 eligible participants, 406 (96.7%) participated in the study. The overall proportion of good dietary practices among participants was 172 (42.4%). Being female, residing in urban areas, having a family history of DM, and having good dietary knowledge were significantly associated with better dietary practices. From the qualitative analysis, two themes emerged "Living as before and not adhering to diabetic dietary recommendations" and "Barriers to adherence to effective eating practices."Conclusions and recommendationsLess than half of adult DM patients had good dietary practices. Sex, geographic location, family history of DM, and level of knowledge of diabetic diet were associated with dietary practice. Intervention programs on awareness creation and training to improve the dietary practice by stakeholders were recommended.

Freezing time, freezing in time: reconfiguring freezing practices for reducing meat waste and energy consumption

Considering that many fresh food items require domestic cold storage, understanding the role of appliances such as freezers is critical to reducing greenhouse gas emissions relating to domestic food waste and energy use. Using a social practices approach, this article reports on a study of cold storage and food waste practices, particularly freezing relating to meat, in 20 Australian households. Householders were interviewed twice, over winter and summer, 2022–2023. We studied intersecting practices of eating, shopping, cooking and cold storage, and their connection to larger social phenomena such as cold supply chains to gain insights into how and why meat was wasted. Although we set out to study household practices, we found that retailer practices of pricing specials and bulk buying must also be considered. Retailer practices combined with ambiguity in consumer understandings of date labels, shelf life and freezing times mean that domestic cold storage has become a normalised extension of the cold supply chain of food, especially for meat. We argue that understandings such as convenience and thriftiness, in conjunction with retailer expectations of domestic cold storage, may lead to the ratcheting up of household freezer use for food storage. We illustrate through our findings that this may potentially increase energy consumption and accelerate food waste, which becomes particularly problematic for carbon-intensive foods such as red meat. In innovatively reimagining domestic cold storage as an extension of industrial and retailer cold supply chains, we explore what kind of capabilities may be required for an equitable and low waste cold supply chain that reduces reliance on household freezers.

Relato de Experiência: Implementação de Ações de Educação Alimentar e Nutricional com Estudantes Universitários

The transition to higher education is a phase marked by intense changes in lifestyle, including eating habits. University students' diets are affected by factors such as lack of time, academic pressures, work, and financial issues, often resulting in the choice of quick, ultra-processed foods. Lack of time and stress are aspects that hinder the maintenance of a healthy diet, leading to inadequate eating practices (SANTOS, 2014). Additionally, there is a significant relationship between psychological aspects and eating behavior. Conditions such as anxiety, depression, and eating disorders can directly influence individuals' nutritional status (FRANÇA et al., 2012). Since students face both academic and emotional challenges, the intersection between Nutrition and Psychology becomes an essential tool for promoting healthier eating habits and improving quality of life. This report describes the experience of implementing a Food and Nutrition Education (FNE) program with students from the Psychology course at the University Center of Brasília (UniCEUB), aiming to improve their eating habits and encourage reflection on their food choices. Furthermore, the importance of Health Surveillance in monitoring and promoting food and nutritional security among students will be addressed.

Eating practices of young people in lifeworld contexts of residential care

ABSTRACT Eating practices are central to the everyday life of the addressees of pedagogical organisations. However, the eating practices of young people who live in residential care groups have rarely been the focus of educational research. This article presents the findings of an ethnographic research project on the eating practices of adolescents living in these facilities in Germany. We examined the participants’ eating practices in their everyday lives by studying residential care groups. In this article, the eating practices of young people in the lifeworld contexts of family, peer group, school, vocational training, or work are studied. Changes in lifeworlds and eating practices caused by the COVID-19 pandemic are also addressed. Furthermore, the article discusses the ethnographic research methods and the adaptations of these methods to the post-pandemic condition.

Breakfast Practices Among Indonesian Adults: Urban and Rural Differences and Its Associated Factors

Backgrounds: Adults in Indonesia have challenges due to the high prevalence of obesity. Factors that contributed to obesity included unhealthy eating practices. Skipping breakfast habits are linked to health issues such as non-communicable diseases (NCDs). Breakfast practices also reflected the social and cultural dynamics in urban and rural. Socioeconomic and demographic factors could cause differences in breakfast practices between urban and rural areas in Indonesia. Objectives: This research aimed to examine the differences in breakfast practices among Indonesian adults in urban and rural areas based on various characteristics and to explore the association between socioeconomic and demographic characteristics with breakfast practices. Methods: This was a cross-sectional study using secondary data from the Indonesia Food Barometer (IFB) in 2018. A total of 770 adults (26–45 years old) were examined to observe the differences in breakfast practices (skipping breakfast, eating together, buying food, cooking food, and activities during meals) in urban and rural areas. Logistic regression analysis was also employed to examine the association between skipping breakfast and modern breakfast practices with socioeconomic and demographic variables. Results: Chi-square analysis showed significant differences between urban and rural areas in eating alone, eating outside the home, and buying food during breakfast (p-value &lt;0.001). Factors related to skipping breakfast were education level and type of residence (all p-value &lt;0.001), while occupation (p-value = 0.004) and type of residence (p-value &lt;0.001) were related to modern breakfast practices. Conclusions: There were differences in breakfast practices between urban and rural. Skipping breakfast and modern breakfast practices were more prevalent in urban areas.

More of the same? How digital food platforms reinforce prevailing eating interests and practices

ABSTRACT Techno-optimistic framings of the digital food economy purport that digital platforms can contribute to individuals’ dietary behavior change. Against this background, we investigate how people’s understandings of ‘eating well’ and their engagements with digital platforms are entangled. To do so, we conducted the first large-scale explorative survey among adults living in Switzerland on digital eating practices to date (n = 449). The survey examines participants’ understanding of ‘eating well’ and their uptake and use of digital food platforms. Our survey analysis revealed six distinct clusters of how participants conceptualize ‘eating well’. We found that participants in each cluster engage with a different set of apps, blogs and social media platforms with limited overlap between the clusters. Moreover, each cluster's engagement with selected digital food platforms responds to and supports their prevailing eating practices and goals. The 21 follow-up interviews supported the finding of the survey analysis that eaters (per cluster) seek out digital food platforms to have ‘more of the same’. In other words, participants’ use of digital platforms reinforces their existing eating interests and practices, nonetheless, these practices are increasingly digitally mediated. Ultimately, our results lead us to problematize techno-optimistic visions that digital platforms can unilaterally alter eaters’ established diet.

Consumer reconnection through the practice of mindful eating

Consumer society has gradually disconnected consumers from the origin of their consumption, the real needs it truly satisfies, and its social and ecological impact. This research aims to study the phenomenon of consumer reconnection, through which consumers try to experience meaning by becoming mindful of their consumption experiences. We focus specifically on the consumption practice of mindful eating. Using an interpretative approach, we show how the reconnection process unfolds around three dimensions: self, nature, and society. We highlight the tensions related to reconnection in everyday life and examine the coping strategies that emerge to reduce these tensions. Finally, we discuss the implications in terms of education, health, and marketing practices.

Assessing the implementation of healthy eating and physical activity policies and practices in Early Childhood Education and Care in New South Wales, Australia: A cross-sectional study.

Australian children are not meeting the recommended physical activity (PA) and healthy eating (HE) guidelines. Health behaviour practices implemented in community settings such as early education services can improve child's health outcomes and are therefore key to help meet guidelines. This study aimed to measure the implementation of HE and PA policies and practices in Early Childhood Education and Care (ECEC) services in New South Wales (NSW), Australia, and to examine their association with service characteristics. A random sample of 1122 centre-based ECEC services were invited to a cross-sectional survey measuring HE and PA policy and practice implementation. Regression analyses were conducted to assess the relationship between the service characteristics and implementation of policies/practices. In total, 565 ECEC services completed the survey. Results show that while some practices are implemented, the implementation of practices promoting HE and PA education is low. Practices related to educator training for HE (18%) and PA (13%) were poorly implemented. The implementation of practices such as 'providing educator training around child PA', 'engaging families in activities to increase child PA' and 'encouraging supportive feeding practices' were significantly higher in services located in major cities than regional/remote services. 'Having a PA policy' and the practice of 'limiting the use of screen time' was significantly higher in long day care services than in preschools. The implementation of 'providing educator-led PA', 'providing free play opportunities' and 'having a PA policy' was significantly lower in private not-for-profit community managed services than in private for-profit services. Implementation of various HE and PA policies and practices in regional/remote services, private not-for-profit services and preschools across NSW could be improved. SO WHAT?: Future research should be prioritised towards identifying factors influencing the implementation of these policies and practices to best tailor implementation support efforts for those who need it the most.

A peer mentoring program for eating disorders: improved symptomatology and reduced hospital admissions, three years and a pandemic on

BackgroundPeer support involves people (mentors) using their own experiences to assist others (mentees). The impetus to include peer support in eating disorder recovery is high, however research on implementation of peer roles in eating disorder management is limited. A previous pilot study found positive but preliminary results for a Peer Mentor Program (PMP) for eating disorders. The PMP has since developed over time, including broadening its eligibility criteria and shifting to predominantly online delivery during COVID-19. This study aimed to evaluate the updated version of the PMP, on a larger and more diverse group of mentees.MethodsPreviously collected PMP service data from July 2020 to April 2022 (during COVID-19 lockdowns) was evaluated for fifty-one mentees using mixed methods. Data from program start (baseline), mid-point (3-months) and end (6-months) for measures of eating disorder symptoms as measured by the Eating Disorder Examination Questionnaire (EDE-Q) and psychological wellbeing as measured by the Depression, Anxiety and Stress Scale (DASS) was evaluated. Frequency of eating disorder-related hospital admissions during PMP participation versus the 6 months prior, direct program costs and qualitative mentee feedback were also analysed. One way ANOVA’s with post hoc tests were used to evaluate symptom change and thematic analysis was conducted on qualitative data.ResultsProgram attendance averaged 12.12 (SD ± 1.57) of a possible 13 sessions. Statistically significant and clinically meaningful improvements were demonstrated across all subscales of the eating disorder and psychological wellbeing symptom measures. EDE-Q Global score and DASS scores decreased significantly by program end. Fewer eating disorder-related hospital admissions were reported during PMP than the 6-months prior. Qualitative findings were positive and themed around the unique benefits of lived experience connection, a new kind of space for recovery, hope and motivation for change. Challenges with the time limited nature of the mentee-mentor relationship were expressed.ConclusionsThe important benefits of a PMP for individuals with eating disorders are further supported. There is a pressing need for high quality, co-produced research, utilising a mixture of designs and fidelity to core peer work principles, to inform further implementation of peer work into eating disorder policy and practice.

Higher Numbers of Family Meals and Social Eating Behavior Are Associated with Greater Self-Esteem among Adolescents: The EHDLA.

the aim of this study was to assess the associations of family meals and social eating behavior with self-esteem levels among Spanish adolescents. This was a secondary cross-sectional study including 706 participants (aged 12 to 17 years; 56.1% girls) from the Eating Habits and Daily Life Activities (EHDLA) study. The evaluation of the frequency of family meals involved participants providing information in physical education classes on how frequently they, along with other members of their household, had shared meals in the previous week. Social eating behavior was assessed by three different statements: "I usually have dinner with others", "Having at least one meal a day with others (family or friends) is important to me", and "I enjoy sitting down with family or friends for a meal". To assess overall self-esteem, the Rosenberg Self-Esteem Scale was used. In the adjusted models, a positive association was observed between the frequency of family meals and the self-esteem score (unstandardized beta coefficient [B] = 0.06, 95% confidence interval [CI] 0.003 to 0.12, p-adjusted = 0.040). Furthermore, the same positive association was also identified between social eating behavior and the self-esteem score (B = 0.23; 95% CI 0.07 to 0.40, p-adjusted = 0.005). Although self-esteem is complex and can be influenced by numerous factors, both family meals and social eating behavior may exert a relevant role in adolescents. Encouraging consistent participation in family meals and promoting positive eating practices could be valuable approaches in public health actions targeting the enhancement of self-esteem levels in adolescents.

Eating alone or together: Exploring university students’ eating patterns before and during the COVID-19 pandemic

Commensality with close friends and acquaintances increases opportunities for social connectedness, creates a sense of belonging, and may reduce the risks of isolation among students. The outbreak of COVID-19 pandemic and the subsequent lockdown disrupted daily routines and relationships. This put an increased number of university students at risk of emotional and social loneliness. Little research has focused on commensal eating practices and loneliness among university students before or during the COVID-19 pandemic in the UK or elsewhere. This study explored these themes using one-to-one interviews with 13 undergraduate and postgraduate students at a university in England. A hybrid approach to thematic analysis of deductive and inductive reasoning was adopted which is data-driven but informed a priori by the research questions. Emergent findings include (1) pre-COVID-19 eating practices: meal-skipping, varying lunch-time rituals, and dinner as the most important meal regarding content and commensality; (2) Eating practices during COVID-19 lockdown: healthier eating patterns, limited opportunities for commensality, increased feelings of loneliness, and increased reliance on digital media. The COVID-19 lockdown was an opportunity for students to transform erratic eating into more regular eating practices and patterns and to cook more homemade meals. Many students were alone during dinner time and expressed increased feelings of loneliness leading to increased reliance on digital media and virtual commensality to socially interact with close family and friends whilst enjoying the meal.

The English Workday Lunch: The Organisation, Understandings and Meaning of the Meal

The English workday lunch receives heavy criticism. Given this, why do people eat the way that they do? Using in-depth interview data, findings represent an ‘instruction manual’ to the meal detailing (1) variation in the organisation of the workday lunch and standards for competent performance; (2) shared understandings of the meal; and (3) the guiding principle or meaning of the practice. The workday lunch takes much of its meaning from the practice of work. In conclusion, the workday lunch does not simply reflect weakening rules for a ‘proper’ meal, but contradictory orders sustaining the practices of eating and working.

The effect of mindful eating on dietary behaviour and fasting blood glucose in type 2 diabetes mellitus patients

Diet plays a pivotal role in the comprehensive therapy for individuals with type 2 diabetes mellitus, contributing significantly to maintaining stable glycemic control. Mindful Eating, as an intervention, focuses on enhancing dietary behavior by directing attention, thoughts, and feelings towards eating activities. This study aimed to investigate the impact of mindful eating on dietary behavior and fasting blood glucose levels in individuals with type 2 diabetes mellitus. Employing a quasi-experimental method with a pretest-posttest control group design, the study included a sample of 63 participants (selected through convenience sampling). Data collection utilized the Personal Diabetes Questionnaire (PDQ) and a glucometer. Statistical analysis involved Wilcoxon, Mann-Whitney, and Independent T-tests. The findings revealed that mindful eating exercises had a significant influence on dietary behavior (p = 0.025) and fasting blood glucose levels (p = 0.033). The practice of mindful eating led to notable improvements in dietary behavior and ensured controlled fasting blood glucose levels by the study's conclusion. Incorporating mindful eating exercises into eating patterns is recommended as a crucial aspect of diabetes management, aiming to enhance dietary behavior and sustain stable glycemic control.

Pandemic and Nutrition: Analysis of Eating Behavior of Russians in the Context of Health Maintenance

Introduction: The COVID-19 pandemic has changed usual behavior and habits, including dietary practices, of Russian people, which has implications for public health. Objective: To identify specifics of transformation of dietary practices of Russians before, during and after the COVID-19 pandemic in order to establish the impact of conditions and context of this infectious disease spread on eating behavior and habits. Materials and methods: We used the method of content analysis of unique Russian-language messages from the VKontakte and Odnoklassniki social networks (145 thousand messages). Data were collected using the IQBuzz social media monitoring service during three time spans: before (January 1, 2018 to February 28, 2020), during (March 1, 2020 to June 30, 2022), and after the COVID-19 pandemic (July 1, 2022 to August 31, 2023). Results: We found that, regardless of the time span under study, Russians consider fruits and vegetables (26.9 %), dairy and fermented milk products (12.6 %), water (9.0 %), tea (10.0 %), and meat (8.3 %) as key components of a healthy diet. Attempts to cope with stress caused by the pandemic were manifested by a 2.6-fold and double increase in the number of festive feasts during and after the pandemic, respectively; cooking for relaxation; higher consumption rates of sweets (before – 3.9 %, during – 6.2 %, and after – 5.1 %) and alcohol (3.6 %, 3.2 %, and 4.3 %, respectively). The persistence of high social tension deepened the practices of emotional eating of sweets and drinking alcohol. We observed a shift from traditional offline shopping to a widespread use of online services, which became a sustainable norm of consumption after the pandemic. Conclusion: Health maintenance is closely related with food choices and eating behavior, so healthy eating has become a more frequent topic of discussion after the pandemic. Our findings suggest that the majority of Russians are stable in their dietary practices in the context of preserving health.

Eating Behavior of Indonesian Adults Differs by Metropolization Levels based on the 2018 Indonesian Food Barometer

Modernization leads to nutrition transition process, shifts eating behavior into a more modernized pattern that may increase the risk of non-communicable diseases (NCDs). Using the 2018 Indonesian Food Barometer (IFB) data, this study assessed the differences in eating behavior between metropolization levels among Indonesian adults. 1482 adults aged 18-64 in six provinces were involved. Eating behavior was defined by the number of eating events, food preparation, eating location, eating companion, and activity while eating. Metropolization level was defined based on the gross domestic regional product (GRDP), GRDP/capita, population size, population density, and non-agricultural worker proportion. Differences in each eating behavior dimension between metropolization levels were analyzed using the Chi-square test (p&lt;0.05) and adjusted with sociodemographic factors using logistics regression. 83.9% of the subjects had ≤5 eating events/day and dominated by 4-5 eating events/day. 51.2% and 83.1% of the subjects cooked and ate at home frequently, indicating the practice of traditional eating. Meanwhile, the tendency towards modern dimension can be seen as the proportion of eating alone frequently and eating only less frequently were 60.3% and 67.9%, respectively. Eating behavior differed significantly (p&lt;0.05) between metropolization levels, except for eating with company. Proportion of not cooking and eating away from home frequently increase as metropolization level increases (p&lt;0.05) after adjusted with sociodemographic factors while eating alone and eating only showed no significant differences. Modern eating behavior tendency increases along with metropolization level. Improving living and working conditions in metropolitan areas is imperative to facilitate healthier eating behavior among the inhabitants.

The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs.

Eating practices are changing due to awareness about meat consumption associated with social, ethical, environmental, and nutritional issues. Plant-based meat analogs are alternatives to conventional meat products that attempt to mimic all the inherent characteristics of meat fully. Therefore, the search for raw materials that provide these characteristics is increasing. Chia seeds have excellent potential as a functional ingredient in these products since they are a source of proteins, lipids, and fibers. Allied with this, the full use of chia through the seed and its fractions highlights the numerous beneficial characteristics of the formulation regarding nutritional characteristics and techno-functionality. Therefore, this review aims to highlight the potential of chia seed and its fractions for applications in meat-like products. Chia seeds are protein sources. Chia oil is rich in polyunsaturated fatty acids, and its application in emulsions ensures the oil's nutritional quality and maintains its technological characteristics. Defatted chia flour has a high protein content and can be used to extract chia mucilage. Due to its high emulsification capacity, chia mucilage is an effective ingredient for meat products and, consequently, meat-like products. Therefore, this literature review demonstrates the strategic potential of using chia seeds and their fractions to develop meat analogs.