Unhealthy Food Preferences Research Articles

Gender differences in adolescent food preferences and their association with parent food preferences: data from the China Health and Nutrition Survey (CHNS).

Food preference is an important factor that affects one's eating behavior and dietary intake. Parent food preferences and food choices may influence children food preferences. This study is aimed to describe gender differences and time trends of Chinese adolescent food preferences and to explore the association between adolescent and their parent food preferences. The data were drawn from four waves of the China Health and Nutrition Survey (CHNS) conducted between 2006 and 2015. Participants were asked to indicate their degree of preferences for five food categories (fast food, salty snack food, fruits, vegetables, and soft/sugary drinks) using a 5-point Likert scale (from "dislike very much" to "like very much"). Logistic regression was performed to determine the association of food preferences between adolescents and their parents. Adolescent preferences for unhealthy foods were significantly higher than those of adults. Adolescent food preferences for fruits and vegetables decreased slightly over nine years, and there were gender differences in healthy food preferences (girls > boys, P < 0.05). Regardless of boys or girls, adolescent food preferences for healthy foods (fruits and vegetables) were significantly associated with both their fathers (OR: 3.64-4.58 for boys and 2.71-4.39 for girls) and mothers (OR: 2.13-4.11 for boys and 3.07-5.66 for girls) food preferences. For fast food and salty snack food preferences, boys appeared to be influenced greater by their fathers than girls, while girls appeared to be influenced greater by their mothers than boys. The present study reveals a high degree of unhealthy food preferences among Chinese adolescents and a gender-specific association of fast food and salty snack preference between Chinese adolescents and their parents. Our results may be useful for interventions to reduce adolescent unhealthy food preferences and intakes.

Influence of eating while watching TV on food preference and overweight/obesity among adolescents in China: a longitudinal study.

Eating while watching TV was found associated with unhealthy food preferences and obesity in adolescents in foreign studies, which is not clear in China. The study aims to explore the influence of eating while watching TV on food preferences and overweight/obesity in Chinese adolescents. Data from 1768 adolescents (aged 12-17 years) in the 2006, 2009, 2011, and 2015 China Health and Nutrition Survey (CHNS) was analyzed. The height and weight were measured. Mixed effect models were used to identify the associations between eating while watching TV and adolescents' food preferences and overweight/obesity. Adolescents eating while watching TV ≥1 time/week were more likely to prefer fast food, salty snacks and soft drinks than those eating while watching TV <1 time/week. Adolescents eating meals while watching TV ≥1 time/week were less likely to prefer vegetables than those eating meals while watching TV <1 time/week. In addition, adolescents eating snacks while watching TV ≥1 time/week were more likely to be overweight/obesity than those eating meals while watching TV <1 time/week (odds ratio [OR] = 7.16; 95% confidence interval [CI] 1.39-36.93). Eating snacks while watching TV was positively associated with adolescents' unhealthy food preferences and overweight/obesity. Eating meals while watching TV was associated with adolescents' unhealthy food preferences. Implementing web-based Community-based participatory research (CBPR) about reducing eating while watching TV may be a practical strategy to develop healthy food preferences and prevent overweight/obesity in Chinese adolescents.

Implicit attitudes toward obesity-related cues and their relation to body mass index, psychosocial functioning, and health behavior.

Differences in automatic cognitive processes exist among individuals with overweight and obesity, thus there is a need to expand our conceptualization of overweight and obesity to emphasize the predictive utility of these automatic processes, rather than focusing solely on behavioral outputs. Implicit association tests (IATs) may afford a noninvasive method of examining automatic preferences that might contribute to overweight and obesity; namely, preferences for unhealthy foods and sedentary behavior versus healthy foods and physical activity. The purpose of the current study was to examine whether implicit attitudes toward foods and physical activity differed based on body mass index (BMI) status. The relationships between implicit attitudes and key psychosocial factors and health behaviors were also examined. Participants (N = 127) included undergraduate students with an average age of 19.05 years old (SD = 1.52). Average BMI of the sample was 24.20 (SD = 4.93); 33.8% met criteria for overweight or obesity. Participants completed an IAT and questionnaires. There were no differences in implicit preferences based on BMI or BMI status. Overall, the sample demonstrated implicit preferences for healthy foods and active words, and preferences were not linked to the corresponding behavioral outputs, though preferences were linked to various indices of emotion and emotion regulation. Future research should explore an extended model to examine how implicit preferences might impact intentions to engage in protective versus risky obesity-related health behaviors, and the various psychosocial factors that might impact the translation of those preferences and intentions in actual behavioral outputs. (PsycInfo Database Record (c) 2024 APA, all rights reserved).

Effects of Food Depictions in Entertainment Media on Children's Unhealthy Food Preferences: Content Analysis Linked With Panel Data.

Entertainment media content is often mentioned as one of the roots of children's unhealthy food consumption. This might be due to the high quantity of unhealthy foods presented in children's media environments. However, less is known about the role of the centrality of food placement, that is, whether foods are interacted with, consumed, verbally mentioned, or appear unobtrusively. We also lack longitudinal research measuring both children's unhealthy and healthy food consumption behaviors as outcomes. The aim is to connect content analytical data based on children's actual media diet with panel data in order to explain children's food preferences. Moreover, this study not only focuses on the amount of healthy and unhealthy foods children are exposed to, but also on how these foods are presented (ie, centrally or not). Furthermore, we looked at the question of how parental coviewing can diminish (or enhance) the effects of unhealthy (or healthy) food depictions, and we measured healthy and unhealthy consumption as dependent variables. We conducted a 2-wave panel study with children and one of their parents (of 2250 parents contacted, 829 responded, for a response rate of 36.84%; 648 valid cases, ie, parent-child pairs, were used for analysis), with 6 months between the 2 panel waves. We linked the 2-wave panel data for the children and their parents to content analytical data for movies (n=113) and TV series (n=134; 3 randomly chosen episodes per TV series were used) that children were exposed to over the course of 6 months. There was no significant relationship between exposure to unhealthy food presentation and unhealthy (b=0.008; P=.07) or healthy (b=-0.003; P=.57) food consumption over time. Also, healthy food presentation was unrelated to unhealthy (b=0.009; P=.18) or healthy (b=0.000; P=.99) food consumption over time. However, there was a significant, positive interaction between unhealthy food presentation and presentation centrality on unhealthy food consumption (b=0.000; P=.03), suggesting that the effects of unhealthy food presentation rise with increasing levels of centrality. There was no interaction between unhealthy food presentation and presentation centrality on the consumption of healthy foods (b=0.000; P=.10). Also, exposure to healthy food presentation interacted with centrality (b=-0.001; P=.003). That is, when a healthy product was presented at maximum centrality, it led to less unhealthy food consumption in children. Coviewing did not interact with exposure to unhealthy foods when explaining unhealthy (b=0.003; P=.08) or healthy (b=-0.001; P=.70) food consumption. We conclude that simply presenting more healthy foods is not sufficient to combat children's unhealthy food preferences. Further regulations may be necessary with respect to representations of unhealthy foods in children's media.

Does the Prevalence of Obesity in the Different Regions of Spain Influence the Attitudes, Perception, and Barriers to Its Treatment?

Introduction: The differences in the prevalence of obesity between the various regions of Spain, partly attributed to socioeconomic differences, may influence the approach to this disease. The aim of this study was to compare differences in attitudes, perception, and barriers to the treatment of obesity between people with obesity (PwO) and health care professionals (HCPs), between the different regions of Spain. Methods: Sub-analysis of the ACTION-IO Spain study, which included 1,500 PwO and 306 HCP, was performed to identify differences in PwQ and HCPs belonging to regions with high prevalence of obesity (>16%, n = 9 regions, high prevalence of obesity [HPO] group) and low prevalence of obesity (<16%, n = 8 regions, low prevalence of obesity [LPO] group) (self-reported data), according to the 2017 National Health Survey of Spain. Statistics: comparison of proportions (χ2). Results: A total of 746 PwO belonged to HPO and 754 to LPO group. The PwO in HPO group were younger, had lower income, a lower level of higher education, higher unemployment rate, and fewer comorbidities. Obesity was considered a chronic disease to a higher extent in HPO compared to LPO group (62 vs. 56%), but this difference was not statistically significant. The PwO in HPO group discussed less with the HCPs about their excess weight (57 vs. 70%), did not feel motivated to lose weight in a higher percentage (26 vs. 18%), and felt less emotionally supported (16 vs. 24%). In HPO group, the preference for unhealthy food (51 vs. 36%), and the costs of healthy eating, anti-obesity drugs and bariatric surgery were perceived barriers to losing weight. A higher proportion of PwO in HPO group considered that exercise (58 vs. 40%) was more effective for achieving weight loss. In contrast, LPO group considered diet more effective (48 vs. 32%). HCPs in HPO group felt more motivated to treat obesity (83 vs. 68%) and a higher proportion (14 vs. 5%) identified the economic burden as one of the main reasons why PwO do not start conversations to lose weight. Conclusions: There is less concern and conversation about excess weight in PwO in regions with a higher prevalence of obesity, with socioeconomic limitations being one of the main perceived barriers to treatment.

Psychosocial Stressors Affecting Food Choices

Stress is defined as an individual's psychological and physical reaction to adapt to a mental or physical impact. When environmental stressors are added to a diet in which unhealthy food preferences are made, the negative effects of psychological stress on health are intensified. The food preferences of individuals are influenced by many factors including physiological, psychological, environmental, and sociocultural factors. The general tendency is that individuals who are exposed to stress reduce their intake of foods low in saturated fat and prefer to consume foods high in unhealthy fats in addition to healthy food groups. This study aims to comprehend the factors influencing individuals' dietary preferences, with a specific focus on delving deeper into how stress intricately affects these choices. Future research should focus on gaining a more comprehensive understanding of this intricate relationship, with the aim of revealing the effects of stress on eating habits in greater detail and contributing to more effectively guiding individuals towards healthier lifestyles.

The Ability of Nutrition Warning Labels to Improve Understanding and Choice Outcomes Among Consumers Demonstrating Preferences for Unhealthy Foods

BackgroundGiven growing interest in warning labels as a form of front-of-pack nutrition label, it is important to better understand the mechanisms via which these labels may exert their effects, especially among those making suboptimal food choices. ObjectiveThe study aim was to assess the extent to which consumers with the weakest outcomes for objective understanding and choice in no-label conditions were able to improve their understanding and choices after exposure to warning labels on food product options. DesignPost-hoc analyses of the cross-sectional FOP-ICE (Front-of-Pack International Comparative Experimental) study data generated from an online survey that included simulated food choice and nutritional quality ranking scenarios. Participants/settingParticipants included 3,680 adults from the following 18 countries: Argentina, Australia, Belgium, Bulgaria, Canada, Denmark, France, Germany, Italy, Mexico, Netherlands, Poland, Portugal, Singapore, Spain, Switzerland, United Kingdom, and United States. InterventionSurvey respondents selected their preferred product options and ranked foods according to their healthiness before and after exposure to mock breakfast cereal, cake, and pizza products displaying warning labels. Main outcome measuresObjective understanding and food choice were measured. Statistical analyses performedWithin each product category, analyses were conducted on respondents who initially incorrectly identified the healthiest option and/or selected the unhealthiest option as their preferred choice. Significant differences between proportions selecting each understanding and choice response option were assessed using 2-sample z tests for proportions. ResultsSalience of the warning labels was low; 46% reported noticing the labels while completing the survey. Just over one-third of those aware of the presence of warning labels were able to identify the least healthy option in the post-exposure condition. Approximately one-half reselected the least healthy option post exposure and just over one-fourth switched to the healthiest option. ConclusionsThe results indicated that warning labels can assist some consumers to improve their food quality assessments and choices. However, design improvements could enhance the salience and interpretability of this label format.

Do Peers Matter? Unhealthy Food and Beverages Preferences among Children in a Selected Rural Province in China

With the growing problem of childhood obesity, unhealthy dietary preferences among children have become an issue of worldwide concern. This article examines the class-peer effect of these preferences using random class assignment data from a field survey. The results show significant positive peer effects for both unhealthy food and beverages preference. These results remained robust after controlling for endogeneity issues using instrumental variables. Further analysis of the mechanism of peer effect shows that the better the relationship between classmates, the greater the influence peers have on unhealthy diet preferences among rural children. The same peer effect is found in situations where it is easy for children to obtain unhealthy food and beverages. The analysis of heterogeneity finds that the peer effects of unhealthy dietary preferences are stronger for girls, older students, and obese students. This paper also discusses the role of parents and schools in mitigating the peer effect. This paper proposes policy recommendations for rural areas in China to improve dietary preferences in children. These results may also provide useful guidelines for policy in other developing countries.

Perceived Barriers and Facilitators to Dairy Consumption among School-Age Children: A Qualitative Study

Background: To improve dairy consumption among children, it is crucial to explore probable barriers and facilitators toward it. The current qualitative study aims to discover barriers and facilitators of dairy intake among school-age children in Tehran to suggest strategies to improve it based on the optimal components of social marketing. Methods: In a qualitative study, 111 school-age children (mean age 10.08±0.57 years) were selected by purposive sampling with maximum diversity from primary schools in three areas of Tehran. Sixteen focus group discussions (FGDs) were separately conducted among students in different grades. Contents of the FGDs were analyzed using MAXQDA 2010. Results: Food and nutrition literacy, improvement of attitude and trust-building, training taste and food preferences were the main facilitators to increase dairy products among school-age children. Barriers related to dairy products consumption included negative attitudes toward dairy products, unsound tastes, and unhealthy food preferences. The main suggested strategies to increase dairy consumption were improvement of the products' sensory and non-sensory characteristics, providing the milk and dairy products consumption experience for free, improvement of the quality of preserving places, enhancing physical and economic availability of dairy products. Dairy stores and school buffets were mentioned as the best places for supply. Encouragement and motivation, education and information, modeling and promoting appropriate culture were suggested as the main promotion strategies. Conclusion: To provide practical strategies for increasing dairy consumption among children, the perceived barriers and facilitators mentioned by them should be addressed.

Unhealthy food preferences: A psychological consequence of poverty?

AbstractDrawing on the literature on the psychological consequences of poverty, this paper examines whether stress explains poor people's stronger preferences for unhealthy food and whether self‐affirmation mitigates stress and reduces unhealthy food preferences. Through a quasiexperimental field study of patrons of a community kitchen, we show that poor people (vs. controls) prefer more unhealthy food and, more importantly, that chronic stress mediates the relationship between poverty and unhealthy food preferences. A second quasiexperimental study of poor residents of a home for homeless people replicates this effect for actual unhealthy food choices. A final online study reveals that a social‐psychological self‐affirmation intervention mitigates poor people's experienced stress, which in turn helps reduce unhealthy food preferences. The discussion focuses on how managing stress through timely interventions such as self‐affirmation can improve poor people's unhealthy food preferences. Finally, policy implications are discussed.

Food preferences, food neophobia and chemosensation among adolescents with ADHD

It has been suggested that adolescents diagnosed with ADHD have an unhealthier diet compared to their peers without ADHD. The association between chemosensation (smell and taste) and dietary patterns remains unknown. The aim is to investigate unhealthy food preferences and food neophobic behaviour among adolescents diagnosed with ADHD. Additionally, it is to investigate the relationship between dietary patterns and chemosensory function. We enrolled 36 adolescents with and without ADHD to complete a food item and a food neophobia questionnaire and to undergo chemosensory testing. Adolescents with ADHD performed significantly worse on both chemosensory tests compared to the non-ADHD group. No difference in food preferences nor food neophobia was found between the two groups. Adolescents with ADHD have a lower score on chemosensory tests compared to their peers, suggesting impaired chemosensory function. No differences in dietary preferences nor food neophobia were seen between the two groups.

Mind the food: behavioural characteristics and imaging signatures of the specific handling of food objects

In our world with nearly omnipresent availability of attractive and palatable high-calorie food, the struggle against overweight and obesity is a major individual and public health challenge. Preference for unhealthy food and eating-related habits have a strong influence on health, suggesting that high-calorie food triggers fast and near-automatic reaching and grasping movements. Therefore, it is important to better understand the specific neural mechanisms that control the handling of food involving a coordinated interplay between sensoric, motoric, and cognitive subsystems. To this end, 30 healthy participants (Ø BMI: 22.86 kg/m2; BMI range: 19–30 kg/m2; 23 females) were instructed to collect one of two concurrently presented objects (food vs. office tools) by manual movement in virtual reality (VR) and on a touchscreen. Parallel to the task in VR, regional brain activity was measured by functional near-infrared spectroscopy (fNIRS). In the VR and on the touchscreen, stimulus recognition and selection were faster for food than for office tools. Yet, food was collected more slowly than office tools when measured in VR. On the background of increased brain activity in the right dorsolateral prefrontal cortex (dlPFC) during food trials, this suggests more behavioural control activity during handling foods. In sum, this study emphasizes the role of the right dlPFC in faster recognition and selection of food as part of a food-valuation network, more controlled handling of food in the VR which highlights the relevance of medium for modelling food-specific embodied cognitions.

Parent Emigration, Physical Health and Related Risk and Preventive Factors of Children Left Behind: A Systematic Review of Literature.

The aim of our study was to systematically review the literature on physical health and related consequences of internal and international parental migration on left-behind children (LBC). This review followed PRISMA guidelines. We searched the PubMed, Web of Science, Academic Search Complete, PsycINFO, and Cochrane databases and included studies reporting physical health-related outcomes of children affected by parental migration. The quality of the studies was assessed using the Quality Assessment Tool for Observational Cohort and Cross-Sectional Studies. We selected 34 publications from a total of 6061 search results. The study found that LBC suffer from poor physical health as compared with non-LBC. Physical health-related risk factors such as underweight, lower weight, stunted growth, unhealthy food preferences, lower physical activity, smoking, alcohol consumption, injuries, and incomplete vaccination tend to be more prevalent among LBC in China. Studies focussing on international migration argue that having migrant parents might be preventive for undernutrition. Overall, our study showed that children affected by internal or international migration tend to have similar physical health outcomes. Moreover, we identified a lack of evidence on international parental migration that may have influenced the overall impacts. Further studies addressing international migration would contribute to better understand the impacts of migration for LBC.

Did state‐mandated restrictions on sugar‐sweetened drinks in California high schools increase soda purchases in school neighborhoods?

AbstractThis paper evaluates the effectiveness of restrictions on sugar‐sweetened beverages (SSBs) in schools as a policy approach aimed at reversing the upward trend in obesity among adolescents. Specifically, we test if the implementation of SB 965 in California high schools led to detectable compensation effects outside of school by estimating changes in soda purchases observed in store‐level scanner data. Our unique data and identification strategy address data limitations of previously published studies, and our reported results strengthen the notion that preferences for unhealthy foods will persist even after their availability is restricted in select environments.

Perceptions of eating practices and physical activity among Malaysian adolescents in secondary schools: a qualitative study with multi-stakeholders.

To conduct formative research using qualitative methods among stakeholders of secondary schools to explore their perceptions, barriers and facilitators related to healthy eating and physical activity (PA) among Malaysian adolescents. A qualitative study involving eight focus groups and twelve in-depth interviews. Focus groups and interviews were recorded and transcribed verbatim. An inductive thematic analysis approach was used to analyse the data. Four secondary schools in Perak and Selangor states (two urban and two rural schools) in Malaysia. Focus groups were conducted with seventy-six adolescents aged 13-14 years, and in-depth interviews were conducted with four headmasters, four PA education teachers and four food canteen operators. Stakeholders thought that adolescents' misperceptions, limited availability of healthy options, unhealthy food preferences and affordability were important challenges preventing healthy eating at school. Low-quality physical education (PE) classes, limited adolescent participation and teachers' commitment during lessons were perceived as barriers to adolescents being active at school. Affordability was the main challenge for adolescents from rural schools. Stakeholders perceived that a future school-based intervention should improve the availability and subsidies for healthy foods, provide health education/training for both adolescents and PE teachers, enhance active adolescent participation in PE and develop social support mechanisms to facilitate engagement with PA. These findings provide important insights into developing school-based lifestyle interventions to improve healthy eating and strengthening PA of Malaysian adolescents.

How does incidental curiosity affect consumers’ unhealthy eating?

PurposeThis paper aims to examine how, why and when incidental curiosity might have an influence on consumers’ unhealthy eating behaviors in a subsequent, irrelevant context.Design/methodology/approachThree experiments were conducted. Study 1 tested the basic main effect; Study 2 further tested the proposed process; Study 3 identified an important moderator and offered additional support for the mechanism.FindingsStudy 1 demonstrated the basic main effect that incidental curiosity increases consumers’ preference for unhealthy food. Study 2 replicated the effect in a simulated grocery-shopping task and further provided direct process evidence that a reward-approaching orientation underlies the effect of curiosity on unhealthy food choice. Finally, Study 3 identified information nature as an important moderator of the effect. That is, when people are curious about threatening information, they are likely to adopt an avoidance motivation, which prevents them from seeking any unhealthy food.Practical implicationsOn the one hand, consumers could benefit from being educated that incidental exposure to curiosity cues might lead to unhealthy eating behaviors. On the other hand, public policymakers and responsible marketers should be mindful that, though widely used in marketing, the tactics that elicit consumers’ curiosity might sometimes backfire and undermine their healthy food choices.Originality/valueThis research contributes to the curiosity literature by demonstrating that incidental curiosity could have motivational impacts in the non-information domain, such as food choice. It also adds to the food decision literature by documenting incidental curiosity as an important situational factor of consumers’ food decisions.

1492-P: Patients with Diabetes: Perspectives on Obesity Management

In 2018 we surveyed our Endocrinology Clinic’s non-pregnant patients with diabetes, age ≥18, and BMI &amp;gt;30 kg/m2. Findings with 54 respondents indicated most were middle-aged, female, black, with an income &amp;lt;$50,000. BMI was ≥40 kg/m2 in 33.3%, 35-39.9 kg/m2 in 37%, and 30-34.9 kg/m2in 29.6%. Nearly all (95%) agreed that obesity is related to heart disease, early death, diabetes, and hypertension. Despite being obese, 62% selected overweight and 5.7% normal weight. About half (56.6%) were aware of their BMI. For why it is important to lose weight, most answered better physical function (86.8%), decreased medications (75.5%), improved self-esteem (56.6%) and physical appearance (55%). Half (52%) said they asked their health care providers (HCPs) about obesity treatment, and more (73%) recalled their HCP discussing obesity. Respondents discussed obesity with Primary Care (75.7%), Endocrinology (56.8%), Bariatric Surgery (19%), other subspecialty (10.8%), and OB/GYN (5.4%). Not discussing obesity was explained by knowing what to do (62.5%) and self-responsibility to manage weight (37.5%). None said clinic visit time was insufficient. Few (2%) reported referral to a specialty that manages obesity, anti-obesity medications (5.7%), or bariatric surgery (15%). Barriers to dietary changes were lack of time (35%), high cost (41%), knowledge (25%), or motivation (22%). Barriers to exercise were lack of time (47%) or inability to exercise due to health problems (27%). Barriers to anti-obesity medications included lack of knowledge (43%) and concern with side effects (29%). Barriers to bariatric surgery included risk of complications (35.3%), expense (17.6%), and lack of knowledge (15.7%). Barriers to initiating weight loss were a preference for unhealthy food (52.8%) and lack of exercise (67.9%). These findings reveal an excellent awareness of obesity as a health problem and the need for improved knowledge and discussion on anti-obesity medications and bariatric surgery. Disclosure S. Huq: None. S. Todkar: None. S. Lahiri: None.

Unhealthy foods taste better among children with lower self-control

Self-control is important for healthy eating. Achieving and maintaining healthy eating behaviors can be challenging for children. Susceptibility to palatable unhealthy foods with high sugar, fat, and/or salt is a biologically predisposed, dominant response that can hinder healthy eating decisions. Self-control can help adults to build automatized strategies for resisting susceptibility to unhealthy foods. Likewise, if self-control helps children to learn strategies for resisting susceptibility to unhealthy foods, susceptibility to unhealthy foods would be demonstrated in children with low self-control. Specifically, the association between unhealthiness and tastiness (i.e., unhealthy foods taste better) is one of the important mechanisms underlying susceptibility to unhealthy foods. We expected susceptibility to unhealthy foods to be indicated by the association between unhealthiness and tastiness, as well as better taste perception of unhealthy foods and unhealthy food preferences. In our study, fifty-nine children aged 8–13 years reported their perceived self-control, and completed computerized food rating tasks measuring their healthiness, taste, and preference ratings on 30 healthy and 30 unhealthy foods. Results showed that children with lower self-control demonstrated heightened susceptibility to unhealthy foods, but children with higher self-control did not. Our findings suggested that higher levels of self-control would help children to develop healthy eating strategies for regulating dispositional susceptibility to unhealthy foods.

Effect of BMI, Food Preference and Working Pattern on Coronary Heart Disease in the Southern Region of Bangladesh

Abstract Background: In present study focused on to detect the effect of BMI, food preference, and working pattern on coronary heart disease aged between (30-80) years old male and female in southern region of Bangladesh. Methods: Data were collected by questionnaires on the basis of sex, age, BMI, physical activity, hypertension, family history, food preferences, lipid profile test, smoking habit and presence or absence of other disease like diabetes. All data were analyzed statistically. Results: A total of 240 respondents of male and female diagnosed by coronary heart disease were selected randomly to collected data. Among them male were 188 and 52 were female. This study also indicates that increased body weight, hypertension, smoking, sedentary life style related factors, including poor dietary habits, excess saturated and trans fat, high salt intake, and low-level physical activity may be important as well and family history of cardiac diseases are influential risk factors for CHD. Most of patients’ affected by excessive overweight; 60.1% male and 61.5% female were suffer from diabetics which proved that Diabetic is often liable to affect CHD; 62.2% male and 65.4% female respondents gain heart disease from family; On the contrary the rate of CHD affected male were 73.40% who were involved in normal physical activity level; 56.9% male do smoke all time. Conclusion: This study demonstrates that increasing body weight, physical inactivity, unhealthy eating habits or food preferences, poor lifestyle is correlated with CHD and males are more vulnerable to CHD than females.

Childhood Experiences and Sporting Event Visitors' Preference for Unhealthy versus Healthy Foods: Priming the Route to Obesity?

To date, there is little knowledge about how experiences in childhood frame adults’ food and drink consumption patterns in the context of attending sporting events as spectators. Therefore, the goal of this study was to explore the childhood memories of adults when they visited sporting events and find out whether and why this particular setting makes individuals indulge in unhealthy food. The study comprises two components: Study 1 and Study 2. In Study 1, 30 individuals recalled their childhood experiences of sport stadium visits at the age of ten years or younger. Inductive coding of the stories revealed that on-site enjoyment is an important factor that may lead to unhealthy food consumption. In Study 2 (n = 240), the effect of enjoyment on the intentions to eat unhealthy versus healthy food at sporting events was tested empirically and contrasted with two other leisure-time activities. The results of the experiment revealed that it is not enjoyment, but the visit to sporting or music events (versus a flea market) that increased the preference for unhealthy versus healthy foods. Implications to decrease (increase) the preference for unhealthy (healthy) food in these particular settings against the background of childhood experiences can be drawn.