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Powell P, Lawler S, Durham J, Cullerton K. The rewards US university students associate with campus dining halls and food choices. JOURNAL OF AMERICAN COLLEGE HEALTH : J OF ACH 2024; 72:694-704. [PMID: 35348417 DOI: 10.1080/07448481.2022.2054279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 02/13/2022] [Accepted: 03/13/2022] [Indexed: 06/14/2023]
Abstract
Objective: To understand the rewards university students associate with two key decisions shaping food choices. Participants: Thirty-eight university students. Methods: In this exploratory research, we conducted focus groups to identify the rewards students associated with choosing to eat at the campus dining hall and their specific food choices within that venue. We also obtained feedback on reward nomenclatures identified via a content analysis of health and business literature. Results: Students primarily chose the dining hall due to its convenience, foods offered, and the social aspects of the venue. Rewards associated with food choice included freshness, customization, variety, local foods, healthy foods, convenience, and portion size. Nomenclatures were relevant and meaningful. Conclusions: These students associate food choice decisions with rewards. Universities should consider whether dining halls and menu items link healthy foods to the rewards prioritized by students. Reward nomenclatures may be useful for researchers investigating the drivers of food choice.
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Affiliation(s)
- Patricia Powell
- School of Public Health, The University of Queensland, Brisbane, Australia
| | - Sheleigh Lawler
- School of Public Health, The University of Queensland, Brisbane, Australia
| | - Jo Durham
- School of Public Health and Social Work, Queensland University of Technology, Brisbane, Australia
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2
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Landaeta-Díaz L, Durán-Agüero S, González-Medina G. Exploring food intake networks and anhedonia symptoms in a Chilean Adults sample. Appetite 2023; 190:107042. [PMID: 37704006 DOI: 10.1016/j.appet.2023.107042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 09/08/2023] [Accepted: 09/10/2023] [Indexed: 09/15/2023]
Abstract
INTRODUCTION high-calorie and sugar-sweetened food is considered more pleasant food. People with anhedonia symptoms have difficulties experiencing pleasure in daily activities. However, is still unclear if anhedonia symptomatology increases palatable food consumption in the Chilean Adults sample. OBJECTIVE to explore food networks in the Chilean Adults sample and in people with anhedonia symptom. METHODS the sample was recruited through digital platforms. Pregnant or lactating women and subjects under pharmacological treatment or psychotherapy were excluded. A total of 1242 subjects, 76.6% women, with a mean age of 30.7 (SD 9.3) and who were highly educated, participated in the study. Data were collected through an online survey. A questionnaire on food consumption based on daily and weekly frequency was used, as well as the Snaith-Hamilton Pleasure Scale to measure anhedonia symptoms. We employed the Gaussian graph model (GGM) to analyze food consumption as networks. We started with the total sample, and then we repeated the analysis on a subsample with anhedonia symptoms, and next on a subsample with exclusively food-related anhedonia. RESULTS in the total sample, a positive and strong relationship was observed between fruits and vegetables, as well as a negative association with the triad of sugar-sweetened beverages, fast food, and fried food. The network in anhedonic subjects shows that "pasta, rice & potatoes" and "bread" have a stronger association and a more central place in the network compared those without anhedonia symptoms. CONCLUSIONS Subjects with anhedonia symptoms have a more central consumption of foods with a high or medium glycemic index compared to subjects without anhedonia symptoms, which could trigger the development of chronic diet-related diseases.
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Affiliation(s)
- Leslie Landaeta-Díaz
- Escuela de Nutrición y Dietética, Facultad de Salud y Ciencias Sociales, Universidad de Las Américas, Chile.
| | - Samuel Durán-Agüero
- Escuela de Nutrición y Dietética, Facultad de Ciencias para el Cuidado de la Salud, Universidad San Sebastián, Los Leones, Santiago, Chile.
| | - Gabriel González-Medina
- Escuela de Medicina, Departamento de Salud Pública, Pontificia Universidad Católica de Chile, Santiago, Chile.
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Hayashi D, Carvalho SDL, Ribeiro PAB, Rodrigues RCM, São-João TM, Lavoie K, Bacon S, Cornélio ME. Methods to assess ambivalence towards food and diet: a scoping review. J Hum Nutr Diet 2023; 36:2010-2025. [PMID: 37226601 DOI: 10.1111/jhn.13192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Accepted: 05/23/2023] [Indexed: 05/26/2023]
Abstract
BACKGROUND Ambivalence towards food and diet, which favours behavioural inertia, might be a barrier to adopting healthier eating behaviours. Measuring it can help researchers to better understand its relationship with behaviour change and design interventions aimed at resolving it. In this scoping review, we map and describe methods and tools employed in studies to assess, measure or classify the ambivalence of participants towards food- and diet-related attitude objects. METHODS In accordance with Joanna Briggs Institute guidance for conducting scoping reviews, we retrieved peer-reviewed studies from MEDLINE, CINAHL, PsycINFO, Web of Science, FSTA and Food Science Source and preprints from PsyArXiv and MedRxiv. Two independent reviewers screened the articles. We considered for inclusion peer-reviewed studies and preprints that assessed the ambivalence of participants of any age, sex or sociodemographic group towards food and diet. RESULTS We included 45 studies published between 1992 and 2022, which included participants from 17 countries. Eighteen methods were employed across the included studies to assess different types of ambivalence (felt, potential or cognitive-affective), the most frequent of which were the Griffin Index, the Subjective Ambivalence Questionnaire, the MouseTracker Paradigm and the Orientation to Chocolate Questionnaire. CONCLUSION This scoping review identified several methods and tools to assess different types of ambivalence towards food- and diet-related objects, providing an array of options for future studies.
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Affiliation(s)
- Daisuke Hayashi
- School of Nursing (FEnf), University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
| | | | | | | | | | - Kim Lavoie
- Department of Psychology, University of Quebec at Montreal (UQAM), Montreal, Quebec, Canada
| | - Simon Bacon
- Department of Health, Kinesiology, and Applied Physiology, Concordia University, Montreal, Quebec, Canada
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Delgado A, Gonçalves S, Romano A. Mediterranean Diet: The Role of Phenolic Compounds from Aromatic Plant Foods. Foods 2023; 12:foods12040840. [PMID: 36832914 PMCID: PMC9957056 DOI: 10.3390/foods12040840] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 02/07/2023] [Accepted: 02/13/2023] [Indexed: 02/18/2023] Open
Abstract
Today's global food system aggravates climate change while failing in meeting SDG2 and more. Yet, some sustainable food cultures, such as the Mediterranean Diet (MD), are simultaneously safe, healthy, and rooted in biodiversity. Their wide range of fruits, herbs, and vegetables convey many bioactive compounds, often associated with colour, texture, and aroma. Phenolic compounds are largely responsible for such features of MD's foods. These plant secondary metabolites all share in vitro bioactivities (e.g., antioxidants), and some are evidenced in vivo (e.g., plant sterols lower cholesterol levels in blood). The present work examines the role of polyphenols in the MD, with respect to human and planetary health. Since the commercial interest in polyphenols is increasing, a strategy for the sustainable exploitation of Mediterranean plants is essential in preserving species at risk while valuing local cultivars (e.g., through the geographical indication mechanism). Finally, the linkage of food habits with cultural landscapes, a cornerstone of the MD, should enable awareness-raising about seasonality, endemism, and other natural constraints to ensure the sustainable exploitation of Mediterranean plants.
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Affiliation(s)
- Amélia Delgado
- MED—Mediterranean Institute for Agriculture, Environment and Development & CHANGE—Global Change and Sustainability Institute, Universidade do Algarve, 8005-139 Faro, Portugal
| | - Sandra Gonçalves
- MED—Mediterranean Institute for Agriculture, Environment and Development & CHANGE—Global Change and Sustainability Institute, Universidade do Algarve, 8005-139 Faro, Portugal
- Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal
| | - Anabela Romano
- MED—Mediterranean Institute for Agriculture, Environment and Development & CHANGE—Global Change and Sustainability Institute, Universidade do Algarve, 8005-139 Faro, Portugal
- Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal
- Correspondence:
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Aituganov K, Assanova G, Saginbayeva M, Aitkhozhin S, Nurpeissov D, Shaimerdenova A. A model for increasing the business activity of personal subsidiary farms based on small-scale poultry meat production. POTRAVINARSTVO 2022. [DOI: 10.5219/1761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The basis of this article is the study of such a form of farming in rural areas as personal subsidiary farms (PSF). The importance of private farming is actualized both in matters of a social nature in rural areas and issues of sustainable development of entire sectors of the economy. The article clarifies the main socio-economic functions of individual subsidiary farms. The basics of motivation and goal setting for entrepreneurship are considered. And in this regard, a model is given for increasing the business activity of personal subsidiary farms based on small-scale poultry meat production. The model is described both from the point of view of the mechanisms of interaction of participants and from the organisation's point of view. The financial mechanisms of this model and its features are also given. Many economists consider PSF the most massive, and economically stable; one might even say the surviving producer of agricultural products sustainably. This phenomenon lies in the economic nature of PSF. In these conditions, personal subsidiary farms are additional for those who are engaged in hired work. For the majority, this is about 3 million people who are considered "self-employed", the only source of income. Of particular interest is the financial model of this project, which was developed by the project's authors and tested for three years. This model allows you to reduce the price of finished products and keep it 15% below the market. The project showed that personal subsidiary farms without special conditions could not transform massively into individual entrepreneurs or peasant farms. To do this, the state needs to organize prototypes of such operators on the ground, which will begin to perform all intermediary functions to improve the business environment of each rural locality.
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Paiva JB, Carvalho-Ferreira JP, Penati MP, Buckland NJ, da Cunha DT. Motivation to consume palatable foods as a predictor of body image dissatisfaction: Using the Power of Food Scale in a Brazilian sample. Eat Behav 2022; 45:101634. [PMID: 35569294 DOI: 10.1016/j.eatbeh.2022.101634] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 04/28/2022] [Accepted: 05/03/2022] [Indexed: 11/19/2022]
Abstract
The Power of Food Scale (PFS) is a questionnaire for self-assessing the motivation to consume palatable foods, especially in environments where food is abundant and constantly available. This study aimed to a) assess the factorial structure of the PFS in a Brazilian sample and b) examine the relationship between the power of food and body image dissatisfaction and BMI. The PFS and Body Shape Questionnaire (BSQ) were applied to a sample of 300 adults. Data were analysed using confirmatory factor analysis. Composite reliability (CR) was used to verify factor reliability. A partial least squares structural equation model was used to verify the effect of the PFS score on body image dissatisfaction. The PFS had an adequate factorial structure in this Brazilian sample, showing three well-defined factors: food available (CR = 0.91), food tasted (CR = 0.84), and food present (CR = 0.87). The BSQ showed one reliable factor (CR = 0.97). The power of the food aggregate factor significantly predicted body mass index (β = 0.16; p = .01) and body image dissatisfaction (β = 0.46; p < .001). The effect size was small for body mass index (f2 = 0.02) and medium for body image dissatisfaction (f2 = 0.26). The food present factor also had a slightly higher average among the three PFS factors. Women had higher PFS scores than men. Understanding the role that this motivation plays in physical and psychological outcomes such as body dissatisfaction can contribute to developing treatment strategies and support health professionals' performance in clinical settings.
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Affiliation(s)
- Juliana Beatriz Paiva
- Multidisciplinary Food and Health Laboratory (LABMAS), School of Applied Sciences, State University of Campinas (UNICAMP), Brazil
| | - Joana Pereira Carvalho-Ferreira
- Multidisciplinary Food and Health Laboratory (LABMAS), School of Applied Sciences, State University of Campinas (UNICAMP), Brazil
| | - Mariana Perecin Penati
- Multidisciplinary Food and Health Laboratory (LABMAS), School of Applied Sciences, State University of Campinas (UNICAMP), Brazil
| | | | - Diogo Thimoteo da Cunha
- Multidisciplinary Food and Health Laboratory (LABMAS), School of Applied Sciences, State University of Campinas (UNICAMP), Brazil.
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Pedersen H, Beaulieu K, Finlayson G, Færch K, Jørgensen ME, Lewis JI, Lind MV, Lauritzen L, Quist JS. Food Reward after a Traditional Inuit or a Westernised Diet in an Inuit Population in Greenland. Nutrients 2022; 14:nu14030561. [PMID: 35276918 PMCID: PMC8839061 DOI: 10.3390/nu14030561] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 01/14/2022] [Accepted: 01/22/2022] [Indexed: 12/17/2022] Open
Abstract
The food availability and dietary behaviours in Greenland have changed with increasing Westernisation. Food reward is an important driver of food choice and intake, which has not previously been explored in the Arctic population. The aim of this study was to explore differences in food reward after a four-week intervention period with a traditional Inuit diet (TID) or Westernised diet (WD) in Inuit populations in Northern and Western Greenland. This cross-sectional analysis included 44 adults (n = 20 after TID and n = 24 after WD). We assessed the food reward components, explicit liking and implicit wanting, using the Leeds Food Preference Questionnaire under standardised conditions 60 min after drinking a glucose drink as part of an oral glucose tolerance test after four weeks following a TID or WD. The food intake was assessed using food frequency questionnaires. The intervention groups differed only in implicit wanting for high-fat sweet foods, with higher implicit wanting among the participants following TID compared to WD. Both groups had lower explicit liking and implicit wanting for sweet relative to savoury foods and for high-fat relative to low-fat foods. This exploratory study can guide future studies in Inuit populations to include measures of food reward to better understand food intake in the Arctic.
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Affiliation(s)
- Hanne Pedersen
- Clinical Research, Copenhagen University Hospital—Steno Diabetes Center Copenahgen, Borgmester Ib Juuls Vej 83, DK-2730 Herlev, Denmark; (K.B.); (G.F.); (K.F.); (J.S.Q.)
- National Institute of Public Health, University of Southern Denmark, Studiestræde 6, DK-1455 Copenhagen, Denmark;
- Correspondence:
| | - Kristine Beaulieu
- Clinical Research, Copenhagen University Hospital—Steno Diabetes Center Copenahgen, Borgmester Ib Juuls Vej 83, DK-2730 Herlev, Denmark; (K.B.); (G.F.); (K.F.); (J.S.Q.)
- Appetite Control and Energy Balance Research, School of Psychology, University of Leeds, Leeds LS2 9JT, UK
| | - Graham Finlayson
- Clinical Research, Copenhagen University Hospital—Steno Diabetes Center Copenahgen, Borgmester Ib Juuls Vej 83, DK-2730 Herlev, Denmark; (K.B.); (G.F.); (K.F.); (J.S.Q.)
- Appetite Control and Energy Balance Research, School of Psychology, University of Leeds, Leeds LS2 9JT, UK
| | - Kristine Færch
- Clinical Research, Copenhagen University Hospital—Steno Diabetes Center Copenahgen, Borgmester Ib Juuls Vej 83, DK-2730 Herlev, Denmark; (K.B.); (G.F.); (K.F.); (J.S.Q.)
- Department of Biomedical Sciences, University of Copenhagen, DK-2200 Copenhagen, Denmark
| | - Marit Eika Jørgensen
- National Institute of Public Health, University of Southern Denmark, Studiestræde 6, DK-1455 Copenhagen, Denmark;
- Clinical Epidemiology, Steno Diabetes Center Copenhagen, Borgmester Ib Juuls Vej 83, DK-2730 Herlev, Denmark
- Steno Diabetes Center Greenland, Dronning Ingrids Vej, Nuuk 3900, Greenland
| | - Jack Ivor Lewis
- Department of Nutrition, Exercise and Sports, University of Copenhagen, DK-2200 Copenhagen N, Denmark; (J.I.L.); (M.V.L.); (L.L.)
| | - Mads Vendelbo Lind
- Department of Nutrition, Exercise and Sports, University of Copenhagen, DK-2200 Copenhagen N, Denmark; (J.I.L.); (M.V.L.); (L.L.)
| | - Lotte Lauritzen
- Department of Nutrition, Exercise and Sports, University of Copenhagen, DK-2200 Copenhagen N, Denmark; (J.I.L.); (M.V.L.); (L.L.)
| | - Jonas Salling Quist
- Clinical Research, Copenhagen University Hospital—Steno Diabetes Center Copenahgen, Borgmester Ib Juuls Vej 83, DK-2730 Herlev, Denmark; (K.B.); (G.F.); (K.F.); (J.S.Q.)
- Appetite Control and Energy Balance Research, School of Psychology, University of Leeds, Leeds LS2 9JT, UK
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van Rongen S, Handgraaf M, Benoist M, de Vet E. The effect of personal relative deprivation on food choice: An experimental approach. PLoS One 2022; 17:e0261317. [PMID: 35025897 PMCID: PMC8758004 DOI: 10.1371/journal.pone.0261317] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2021] [Accepted: 12/01/2021] [Indexed: 11/18/2022] Open
Abstract
Growing evidence suggests that relative disadvantage is more relevant than absolute socioeconomic factors in explaining disparities in healthfulness of diet. In a series of pre-registered experiments, we tested whether personal relative deprivation (PRD), i.e. the sense that one is unfairly deprived of a deserved outcome relative to others, results in choosing more palatable, rewarding foods. Study 1 (N = 102) demonstrated the feasibility and effectiveness of a game for inducing real-time experiences of PRD. Study 2 (N = 287) showed no main effect of PRD condition on hypothetical food choices, but an interaction between chronic PRD and condition revealed that those in the PRD condition chose more rewarding foods when feeling chronically deprived. In Study 3 (N = 260) the hypothesized main effect was found on real, non-hypothetical food choices: those in the PRD condition chose more rewarding foods, controlling for sensitivity to palatable food. Our results provide preliminary indications that the experience of being relatively deprived, rather than the objective amount or resources, may result in a higher preference for high-caloric and palatable foods. It may be suggested that efforts to reduce societal disparities in healthfulness of diet may need to focus on perceptions of injustice beyond objective inequalities.
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Affiliation(s)
- Sofie van Rongen
- Consumption and Healthy Lifestyles Group, Wageningen University & Research, Wageningen, Gelderland, The Netherlands
- * E-mail:
| | - Michel Handgraaf
- Urban Economics Group, Wageningen University & Research, Wageningen, Gelderland, The Netherlands
| | - Maaike Benoist
- Human Nutrition and Health Group, Wageningen University & Research, Wageningen, Gelderland, The Netherlands
| | - Emely de Vet
- Consumption and Healthy Lifestyles Group, Wageningen University & Research, Wageningen, Gelderland, The Netherlands
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OHAROMARI LK, MANFREDI ML, JOAQUIM AG, CHIMIN P, DE MORAES C. Continuous or interval aerobic exercise training reduces daily fructose intake in female Wistar rat. REV NUTR 2022. [DOI: 10.1590/1678-9865202235e220052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
ABSTRACT: Objctive: Fructose consumption has increased worldwide. Excessive fructose intake has been a risk factor for the increased metabolic syndrome disorder incidence. This study aimed to investigate the possible influence of two different exercise training methods, continuous and interval, on fructose intake. Methods: Thirty two-months-old female Wistar rats were divided into six groups: sedentary + water ; sedentary + fructose ; continuous training + water ; interval training + water ; continuous training + fructose ; interval training + fructose . Fructose was given in drinking water (10%). Continuous (40 minutes at 40% maximal speed) or interval training (28 minutes, 1 minute at 70%; 3 minutes at 35% maximal speed) sessions were carried out 3 days/week for 8 weeks. Results: Fructose consumption decreased food intake with a concomitant increase in fluid intake. Continuous and interval training did not modify food intake but progressively reduced fructose ingestion. In the 8th week, interval training + fructose and continuous training + fructose groups drank less fructose solution, 35% and 23%, respectively, than sedentary + fructose group. Conclusion: The findings indicate that both continuous and interval aerobic exercise training seem to modulate food behavior, possibly by mitigating the craving for sweetness, with interval training being more effective in reducing fructose intake than continuous exercise.
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Mazza E, Ferro Y, Pujia R, Maurotti S, Montalcini T, Pujia A. Homemade food, alcohol, and body weight: Change in eating habits in young individuals at the time of COVID-19 Lockdown. JOURNAL OF EDUCATION AND HEALTH PROMOTION 2021; 10:427. [PMID: 35071633 PMCID: PMC8719549 DOI: 10.4103/jehp.jehp_250_21] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Accepted: 04/10/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND The 2019 coronavirus disease (COVID-19) lockdown has caused significant changes in everyday life. This study evaluated the effect of the COVID-19 quarantine on dietary and alcohol consumption habits and body weight of Italian university students. MATERIALS AND METHODS An online cross-sectional survey was carried out among university students than 18 years in July 2020. The online self-administered questionnaire included demographic and anthropometric data (reported weight and height), weight, and dietary habits changes during of the COVID-19 lockdown. RESULTS A total of 520 respondents have been included in the study. A total of 393 (~76%) were female, 3.8% was obese, and the mean age was 23 ± 4 years. Numerous students reported a change in their eating habits during the lockdown with an increase in consumption of chocolate (40%), ice cream, and desserts (34%), but most of all an increase of homemade bread and pasta (60%), pizza (47%), and homemade sweets (55%). The students also reported an increase of vegetables, fresh fruit, legumes, eggs, and coffee, but also of processed meat, fried foods, cheeses, butter, and sweet beverage, and a reduction in alcohol intake. The weight gain was observed in 43.8%, and males have greater weight gain than females (57% vs. 46%, respectively; P = 0.04). A greater increase in body weight was observed in obese as compared to those with normal weight (77% vs. 44%, respectively; P < 0.001). CONCLUSIONS Our data highlighted the need for dietary guidelines to prevent weight gain during the period of self-isolation, especially targeting those with overweight and obesity.
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Affiliation(s)
- Elisa Mazza
- Department of Medical and Surgical Science, University Magna Grecia, Catanzaro, Italy
| | - Yvelise Ferro
- Department of Health Science, University Magna Grecia, Catanzaro, Italy
| | - Roberta Pujia
- Department of Medical and Surgical Science, University Magna Grecia, Catanzaro, Italy
| | - Samantha Maurotti
- Department of Medical and Surgical Science, University Magna Grecia, Catanzaro, Italy
| | - Tiziana Montalcini
- Department of Clinical and Experimental Medicine, University Magna Grecia, Catanzaro, Italy
| | - Arturo Pujia
- Department of Medical and Surgical Science, University Magna Grecia, Catanzaro, Italy
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Catucci A, Scognamiglio U, Rossi L. Lifestyle Changes Related to Eating Habits, Physical Activity, and Weight Status During COVID-19 Quarantine in Italy and Some European Countries. Front Nutr 2021; 8:718877. [PMID: 34490330 PMCID: PMC8417694 DOI: 10.3389/fnut.2021.718877] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Accepted: 07/23/2021] [Indexed: 12/18/2022] Open
Abstract
Novel human coronavirus disease (COVID-19), an infectious respiratory disease, has affected more than 50 million people around the world up to November 2020, thereby becoming the fifth documented pandemic since the Spanish flu in 1918. SARS-CoV-2 virus originated in China and evolved for 4 months within the country before becoming a global threat. There is currently no drug approved by the Food and Drug Administration (FDA) for which efficacy on the virus has been proved. Therefore, the only strategy against this virus is to apply measures that are capable of reducing its spread, such as isolation and quarantine, social distancing, community-wide containment, and strict enforcement of hygiene. Quarantine has proved to be effective in combating the spread of the virus; however, it has inevitably led to a radical change in the lives of people. Studies have been conducted in Italy and some European countries to highlight the role that quarantine has played in determining the lifestyle changes both in eating habits and physical activity and their possible correlation with increase in weight. The selection criteria involved answering a questionnaire that included information on the weight status and at least one of the other two aspects: changes in eating habits and/or physical activity during the quarantine period. The results obtained indicate, in general, that the negative effect of quarantine was on eating habits and physical activity. This was based on the observation that there has been an increase in food consumption and a reduction in physical activity with a consequent increase in weight.
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Affiliation(s)
- Arianna Catucci
- CREA Council for Agricultural Research and Economics - Research Centre for Food and Nutrition, Rome, Italy
| | - Umberto Scognamiglio
- CREA Council for Agricultural Research and Economics - Research Centre for Food and Nutrition, Rome, Italy
| | - Laura Rossi
- CREA Council for Agricultural Research and Economics - Research Centre for Food and Nutrition, Rome, Italy
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Dolwick AP, Persky S. Parental reward-based eating drive predicts parents' feeding behaviors and Children's ultra-processed food intake. Appetite 2021; 164:105241. [PMID: 33839147 DOI: 10.1016/j.appet.2021.105241] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 03/11/2021] [Accepted: 03/26/2021] [Indexed: 12/29/2022]
Abstract
Reward-based eating drive is associated with individual consumption, but there has been a paucity of research on the relationships between parental reward-based eating, child feeding behaviors, and child food consumption. Child feeding behaviors likely to be associated with parental reward-based eating drive include the provision of ultra-processed foods, as they are designed to be hyperpalatable and are associated with disordered food intake. The present study uses a virtual reality (VR) buffet restaurant environment to examine parents' food choice behaviors for their children and a food frequency assessment to measure the children's reported consumption over the course of a week. Results found that parental reward-based eating drive significantly predicted ultra-processed calories chosen by parents for their children in the VR Buffet, as well as the amount of ultra-processed food children ate according to the food frequency assessment. Both of these effects were significantly mediated by the healthfulness of the home food environment. This study is among the first to demonstrate associations between parental reward-based eating drive and child-focused food behavior and to elucidate a mediating effect of the home food environment on such relationships. These findings may be useful for the development of family-based interventions to improve child feeding and ultimately child health.
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Affiliation(s)
- Alexander P Dolwick
- Social and Behavioral Research Branch, National Human Genome Research Institute, 31 Center Drive, Bethesda, MD, 20892, USA
| | - Susan Persky
- Social and Behavioral Research Branch, National Human Genome Research Institute, 31 Center Drive, Bethesda, MD, 20892, USA.
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Armitage RM, Iatridi V, Yeomans MR. Understanding sweet-liking phenotypes and their implications for obesity: Narrative review and future directions. Physiol Behav 2021; 235:113398. [PMID: 33771526 DOI: 10.1016/j.physbeh.2021.113398] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 03/02/2021] [Accepted: 03/19/2021] [Indexed: 01/21/2023]
Abstract
Building on a series of recent studies that challenge the universality of sweet liking, here we review the evidence for multiple sweet-liking phenotypes which strongly suggest, humans fall into three hedonic response patterns: extreme sweet likers (ESL), where liking increases with sweetness, moderate sweet likers (MSL), who like moderate but not intense sweetness, and sweet dislikers (SD), who show increasing aversion as sweetness increases. This review contrasts how these phenotypes differ in body size and composition, dietary intake and behavioural measures to test the widely held view that sweet liking may be a key driver of obesity. Apart from increased consumption of sugar-sweetened beverages in ESL, we found no clear evidence that sweet liking was associated with obesity and actually found some evidence that SD, rather than ESL, may have slightly higher body fat. We conclude that ESL may have heightened awareness of internal appetite cues that could protect against overconsumption and increased sensitivity to wider reward. We note many gaps in knowledge and the need for future studies to contrast these phenotypes in terms of genetics, neural processing of reward and broader measures of behaviour. There is also the need for more extensive longitudinal studies to determine the extent to which these phenotypes are modified by exposure to sweet stimuli in the context of the obesogenic environment.
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Affiliation(s)
| | - Vasiliki Iatridi
- Department of Sport, Health Sciences and Social Work, Oxford Brookes University, UK
| | - Martin R Yeomans
- School of Psychology, University of Sussex, Brighton, BN1 9QH, UK.
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14
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Chen PJ, Antonelli M. Conceptual Models of Food Choice: Influential Factors Related to Foods, Individual Differences, and Society. Foods 2020; 9:E1898. [PMID: 33353240 PMCID: PMC7766596 DOI: 10.3390/foods9121898] [Citation(s) in RCA: 109] [Impact Index Per Article: 27.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 12/11/2020] [Accepted: 12/15/2020] [Indexed: 11/17/2022] Open
Abstract
Understanding individual food choices is critical for transforming the current food system to ensure healthiness of people and sustainability of the planet. Throughout the years, researchers from different fields have proposed conceptual models addressing factors influencing the food choice, recognized as a key leverage to improve planetary and human health. However, a multidisciplinary approach is needed to better understand how different factors are involved and interact with each other in the decision-making process. The present paper reviews and analyzes existing models, providing an intact point-of-view by integrating key elements into a bigger framework. Key determinants of general food choice are identified and categorized, including food-internal factor (sensory and perceptual features), food-external factors (information, social environment, physical environment), personal-state factors (biological features and physiological needs, psychological components, habits and experiences), cognitive factors (knowledge and skills, attitude, liking and preference, anticipated consequences, and personal identity), as well as sociocultural factors (culture, economic variables, political elements). Moreover, possible directions of influence among the factors towards final food choice were discussed. The need of multidisciplinary impulses across research field with the support of empirical data are crucial for understanding factors influencing food choice as well as for enriching existing conceptual models. The framework proposed here would serve as a roadmap for facilitating communications and collaborations between research fields in a structural and systematic way.
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Affiliation(s)
- Pin-Jane Chen
- Barilla Center for Food & Nutrition Foundation, Via Madre Teresa di Calcutta, 3/a, 43121 Parma, Italy;
| | - Marta Antonelli
- Barilla Center for Food & Nutrition Foundation, Via Madre Teresa di Calcutta, 3/a, 43121 Parma, Italy;
- Division on Impacts on Agriculture, Forests and Ecosystem Services (IAFES), CMCC Foundation—Euro-Mediterranean Centre on Climate Change, Viale Trieste 127, 01100 Viterbo, Italy
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15
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Chopra S, Ranjan P, Singh V, Kumar S, Arora M, Hasan MS, Kasiraj R, Suryansh, Kaur D, Vikram NK, Malhotra A, Kumari A, Klanidhi KB, Baitha U. Impact of COVID-19 on lifestyle-related behaviours- a cross-sectional audit of responses from nine hundred and ninety-five participants from India. Diabetes & Metabolic Syndrome: Clinical Research & Reviews 2020; 14:2021-2030. [PMID: 33099144 PMCID: PMC7537601 DOI: 10.1016/j.dsx.2020.09.034] [Citation(s) in RCA: 92] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/19/2020] [Accepted: 09/27/2020] [Indexed: 02/07/2023]
Abstract
BACKGROUND AND AIMS The impact of measures taken to contain COVID-19 on lifestyle-related behaviour is undefined in Indian population. The current study was undertaken to assess the impact of COVID-19 on lifestyle-related behaviours: eating, physical activity and sleep behaviour. METHODS The study is a cross-sectional web-based survey. A validated questionnaire to assess the changes in lifestyle-related behaviour was administered on adults across India using a Google online survey platform. RESULTS A total of 995 responses (58.5% male, mean age 33.3 years) were collected. An improvement in healthy meal consumption pattern and a restriction of unhealthy food items was observed, especially in the younger population (age <30 years). A reduction in physical activity coupled with an increase in daily screen time was found especially among men and in upper-socio-economic strata. Quarantine induced stress and anxiety showed an increase by a unit in nearly one-fourth of the participants. CONCLUSIONS COVID-19 marginally improved the eating behaviour, yet one-third of participants gained weight as physical activity declined significantly coupled with an increase in screen and sitting time. Mental health was also adversely affected. A detailed understanding of these factors can help to develop interventions to mitigate the negative lifestyle behaviours that have manifested during COVID-19.
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Affiliation(s)
- Sakshi Chopra
- Department of Home Science, University of Delhi, India
| | - Piyush Ranjan
- Department of Medicine, All India Institute of Medical Science, New Delhi, India.
| | - Vishwajeet Singh
- Department of Geriatric Medicine, All India Institute of Medical Science, New Delhi, India
| | - Suraj Kumar
- All India Institute of Medical Science, New Delhi, India
| | - Mehak Arora
- All India Institute of Medical Science, New Delhi, India
| | | | - Rhytha Kasiraj
- All India Institute of Medical Science, New Delhi, India
| | - Suryansh
- All India Institute of Medical Science, New Delhi, India
| | - Divjyot Kaur
- Department of Home Science, University of Delhi, India
| | - Naval K Vikram
- Department of Medicine, All India Institute of Medical Science, New Delhi, India
| | - Anita Malhotra
- Department of Home Science, Lakshmibai College University of Delhi, India
| | - Archana Kumari
- Department of Obstetrics and Gynaecology, All India Institute of Medical Science, New Delhi, India
| | - Kamal Bandhu Klanidhi
- Department of Geriatric Medicine, All India Institute of Medical Science, New Delhi, India
| | - Upendra Baitha
- Department of Medicine, All India Institute of Medical Science, New Delhi, India
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16
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Scarmozzino F, Visioli F. Covid-19 and the Subsequent Lockdown Modified Dietary Habits of Almost Half the Population in an Italian Sample. Foods 2020; 9:E675. [PMID: 32466106 PMCID: PMC7278864 DOI: 10.3390/foods9050675] [Citation(s) in RCA: 311] [Impact Index Per Article: 77.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 05/06/2020] [Accepted: 05/18/2020] [Indexed: 12/11/2022] Open
Abstract
The Covid-19 pandemic led to lockdowns in several parts of the world and, hence, changed some daily habits, including social interactions, the ability to perform sports, and-possibly-diet. The Italian government established and promulgated lockdown policies on 9 March 2020. We aim at assessing the effects of Covid-19-induced confinement policies on self-reported food consumption of self-selected Italians by means of a questionnaire that was created and diffused by the Internet. Nearly half, i.e., 49.6% of responders did not substantially modify their diet during the lockdown; however, 46.1% of them reported that they were eating more during confinement, and 19.5% gained weight. In particular, we report an increase in "comfort food" consumption, notably chocolate, ice-cream, and desserts (42.5%) and salty snacks (23.5%). In addition, 42.7% percent of this cohort attributed this increase to higher anxiety levels. Related to this, 36.8% of responders reported a decrease in alcohol consumption, even though 10.1% of them reported an increase. Interestingly, 21.2% of responders increased their consumption of fresh fruit and vegetables. Only 33.5% of those who declared decreased consumption attributed this change of diet to lower availability and ease of purchasing such items. Equally interesting, over half of responders, i.e., 56.2%, admitted that fruit and vegetables did not appeal to them while in lockdown. Purchases of ready-made meals were reduced by nearly 50%. Future large-scale similar studies should be undertaken worldwide and will help public health authorities shape their reactions to future, unavoidable pandemics.
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Affiliation(s)
- Federico Scarmozzino
- Department of Molecular Medicine, University of Padova, Viale G. Colombo 3, 35121 Padova, Italy;
| | - Francesco Visioli
- Department of Molecular Medicine, University of Padova, Viale G. Colombo 3, 35121 Padova, Italy;
- IMDEA-Food, CEI UAM + CSIC, 28049 Madrid, Spain
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