The Role of Cultural Factors in Sustainable Food Consumption—An Investigation of the Consumption Habits among International Students in Hungary

Dietary acrylamide-linked burden of cancers in four sub-sahara African countries: A review and data synthesis

Acrylamide (AA) is a food processing byproduct that forms at high temperatures and is classified as a probable human carcinogen. Previous studies have linked AA to kidney, uterus, and ovary cancer burdens, but its study in African countries remains underexplored. This study systematically used six recent articles on dietary AA concentration data from scholarly databases using specific search terms. We also collected health metrics secondary data from the Institute of Health Metrics and Evaluation and other sources for the period 2015-2019. We used a Monte-Carlo simulation to integrate the dietary AA exposure, risks, and health metrics to estimate the cancer burdens. The results showed that the modal healthy life years lost ranged from 0.00488 (Ghana) to 0.218 (Ethiopia) per 100,000 population. The median statistic indicated 1.2 and 26.10 healthy life years lost for Ghana and Ethiopia, respectively, due to the three cancer types. The four-country study areas' total disability-adjusted life years (DALYs) were 63.7 healthy life-year losses. Despite the limitations of the non-standardized age-related food consumption data and the few inclusive articles, the probabilistic approach may account for the uncertainties and provide valid conclusions.

The influence of gastronomic identity factors on food tourism development in the Republic of Serbia and Bosnia and Herzegovina

Background and aims

The gastronomic identity of an area is the key factor in tourism development, attracting numerous tourists and generating significant income. Numerous economic actors participate in its use and proper placement, and their perception of the gastronomic potential significantly affects its distribution and use in tourism. The main aim of this study is to investigate the factors of gastronomic identity that influence the development of tourism, observed at two tourist destinations in Southeast Europe [the Republic of Serbia (RS) the city of Novi Sad with Fruška Gora Mountain, n = 305 and Bosnia and Herzegovina (BIH) the city of Sarajevo with Jahorina Mountain, n = 301].

Methods

In order to define the factors that are relevant to food tourism development, a custom-made GastroIdentity scale was created. A survey was conducted among employees in the hospitality and tourism industry as well as employees in educational institutions in the field of hospitality and tourism.

Results

The research results show that employees from the RS area acknowledge the importance of organizing gastronomic events where local products are presented and that they understand that dishes and beverages with unique and recognizable tastes can characterize their area. Employees from the BIH area pointed out that the nutritional quality of their local agricultural and gastronomic products represents an advantage when compared to mass-produced ones and that the local gastronomic culture and tradition are authentic representatives of the culture of the region.

Conclusion

The GastroIdentity scale proved to be dependable, highlighting gastronomic culture and tradition as extremely crucial factors in tourism, using the input provided by the employees from the investigated areas. Noteworthy results were also recorded regarding the need for incentives for food tourism development in the investigated regions.

The translation and psychometrics Persian version of irrational food belief scale

BACKGROUND

This study aimed to translate into the Irrational Food Belief Scale proposed by Osberg into the Persian language and determine the psychometric properties of in Iranian culture.

METHODS

Osberg's 57-item scale was translated into Persian by using the forward-backward method. The scale's validity was examined using face validity, content validity, and construct validity (exploratory and confirmatory factor analysis). Its reliability was assessed with Cronbach's alpha and McDonald's Omega coefficient. Exploratory factor analysis and confirmatory factor analysis was performed by SPSS 28 (500 subjects) and also by AMOS 26 (500 subjects). The participants completed the demographic questionnaire and the Irrational Food Belief Scale (IFBS) over the Internet.

RESULTS

After translation into Persian, the validity of the scale was determined by impact score, quantitative and qualitative face validity (modification of 10 items) and qualitative content validity (modification of 8 items), and quantitative content validity (CVR, CVI and Kappa coefficient), which were greater than 0.46, 0.86, and 0.85, respectively. In exploratory factor analysis, 30 items were removed and the remaining 27 items were loaded on five factors, including behavioral and psychological aspects, nutritional attitudes, healthy eating, controlled eating, and diet, which described 30.95% of the total variance. Confirmatory factor analysis showed that the 5-factor model was the best fitting model to explain the data.

CONCLUSION

Considering the need for a tool about in irrational food beliefs, this tool was unable to explain all these dimensions well. It is recommended to create a new questionnaire for the Iranian culture.

Challenges and social adaptation of international students in Saudi Arabia

Adapting to university life in Saudi Arabia can be difficult for international students. This qualitative research, based on the social adaption framework, explore in detail the problems that international students experience during their enrolment at Al-Imam Mohammad Ibn Saud Islamic University (IMSIU), which is located in Riyadh, Saudi Arabia. Utilizing purposeful sampling, 20 students participated in the semi-structured interviews. The interviews contained 16 questions to elicit the students' perceptions about the challenges they encountered faced during their residence in Saudi Arabia. Findings revealed that international students experienced language barriers, had to deal with issues regarding culture shock, and had episodes of depression, nostalgia, stress, loneliness, and homesickness. However, these international students retained positive attitudes about their social adaptation and were satisfied with the resources and facilities provided at IMSIU. It was strongly suggested that student affairs officers, academic professionals, and social work practitioners, who interact with overseas students, should strive to help international students overcome possible language, communication, lifestyle, and institutional barriers. The implication is that international students should utilize various counseling and professional guidance resources to assist them adapt to the new lifestyle in the host country. This study could be replicated using a mixed-methods approach for future investigators.

The Contributions of Food Groups to the Daily Caloric Intake in Mongolian Population: A Mon-Timeline Study

(1) Background: The "Ger Recommendations" have been advised to promote a healthy diet in Mongolia. These recommendations emphasize the ratio of six macro-food components to ensure proper nutrition. In this study, the ratio of these six groups to the total daily caloric intake was determined. (2) Methods: This study was conducted as part of a study at the Clinical Cohort ("Mon-Timeline") of the Mongolian National University of Medical Science. A macro-community ratio was calculated using a 24-h dietary recall diary of a total of 498 people. (3) Results: The mean age of the study participants was 43.9 ± 12.9 years. Among them, 21.8% (n = 110) were male. Of the total calories, 44.7% were grains, 29.2% were meat and protein products, 9.3% were fats, 7.1% were dairy products, 6.6% were vegetables, and 3.1% were fruits. According to the ratio of the six groups in the Ger Recommendations, meat and grains exceeded the recommended amount, while fruits, milk, and vegetables were consumed less. It has been observed that the older a person ages, the closer they are to following these recommendations. In terms of gender, women consumed more fruit and milk than men. (4) Conclusions: The ratio of macronutrients in the daily caloric intake of Mongolians is inadequate. Therefore, knowledge about the "Ger Recommendations" needs to be studied in relation to people's healthy eating knowledge and attitudes. If necessary, the appropriate awareness needs to be increased to educate the public on proper eating habits.

What Influences the Sustainable Food Consumption Behaviours of University Students? A Systematic Review

Objectives: Global environmental challenges demand sustainable behaviours and policies to protect human and planetary health. We aimed to summarize the evidence about the factors related to Sustainable Food Consumption (SFC) behaviours of university students, and to propose an operational categorization of SFC behaviours.

Methods: Seven databases were searched for observational studies evaluating Sustainable Food Consumption (SFC) among university students and that reported at least one behavioural outcome measure. Qualitative synthesis was conducted, and PRISMA guidelines for reporting were followed.

Results: Out of 4,479 unique references identified, 40 studies were selected. All studies examined personal factors, while 11 out of 40 also measured social or situational factors. Except for food waste, females had higher levels of SFC behaviours, but situational factors moderated this association. Knowledge and attitudes showed mixed results. Overall, sustainable food consumers reported healthier lifestyles.

Conclusions: Healthy lifestyle of sustainable food consumers suggests possible synergies between human health and sustainability in terms of motivations for food choice. Moderation effects of social and situational factors on personal factors reveal opportunities to design and examine the effects of choice architecture interventions.

Indicators and Recommendations for Assessing Sustainable Healthy Diets

Research coupling human nutrition and sustainability concerns is a rapidly developing field, which is essential to guide governments' policies. This critical and comprehensive review analyzes indicators and approaches to "sustainable healthy diets" published in the literature since this discipline's emergence a few years ago, identifying robust gauges and highlighting the flaws of the most commonly used models. The reviewed studies largely focus on one or two domains such as greenhouse gas emissions or water use, while overlooking potential impact shifts to other sectors or resources. The present study covers a comprehensive set of indicators from the health, environmental and socio-economic viewpoints. This assessment concludes that in order to identify the best food option in sustainability assessments and nutrition analysis of diets, some aspects such as the classification and disaggregation of food groups, the impacts of the rates of local food consumption and seasonality, preservation methods, agrobiodiversity and organic food and different production systems, together with consequences for low-income countries, require further analysis and consideration.

Frekuensi Asupan Makanan, Pengetahuan Vitamin D dan Obesitas Pada Kelompok Usia Lanjut

Background: Most elderly age groups in Indonesia experience vitamin D deficiency. Increasing age and decreasing food intake of vitamin D will trigger an increase in metabolic diseases. One of the most common effects of metabolic diseases is obesity. Unhealthy diet can reduce consumption of foods that contain sources of vitamin D. The suitability of diet in preventing vitamin D deficiency is influenced by the level of knowledge about the type of food, benefits and needs about vitamin D. Objectives: To analyze the relationship of vitamin D diet in older people with obesity to the level of knowledge of vitamin D.Methods: This was analytic observational study with case control design. Data collection technique was using purposive sampling. The sample in this research were geriatric with obesity and non-obesity. Subjects in each group were 88 elderly people according to inclusion and exclusion criteria. Instruments in this research were Food Frequency Questionnaire (FFQ) and questionnaire knowledge of vitamin D amounted to 11 questions that have been done validity (r> 0.361) and reliability (Cronbach's Alpha> 0.6). Chi Square test was used to compare age factor with food intake and vitamin D knowledge. Results: There was significant relationship between the level of knowledge and the pattern of vitamin D intake in old age (r = 0.293; p = 0.000). However there was no difference between intake patterns and level of knowledge on vitamin D in elderly obese and non-obese (p> 0.05).Conclusion: increased in vitamin D knowledge can improve food intake patterns in geriatric.ABSTRAKLatar Belakang: Kelompok usia lanjut di indonesia sebagian besar mengalami defisiensi vitamin D. Pertambahan usia dan penurunan asupan makanan vitamin D akan memicu peningkatan penyakit metabolik. Salah satu dampak penyakit metabolik yang paling sering terjadi adalah obesitas. Pola makan yang tidak sesuai dapat menurunkan konsumsi makanan yang mengandung sumber vitamin D. Kesesuaian pola makan dalam mencegah defisiensi vitamin D salah satunya dipengaruhi oleh tingkat pengetahuan mengenai jenis makanan, manfaat dan kebutuhan tubuh akan vitamin D.Tujuan: Melihat hubungan pola makan dan pengetahuan vitamin D pada usia lanjut dengan obesitas.Metode: Penelitian ini adalah observational dengan desain case control. Teknik pengumpulan data menggunakan purposive sampling. Sampel pada penelitian ini adalah masyarakat pada usia lanjut dengan obesitas dan non-obesitas. Subjek penelitian pada tiap kelompok berjumlah 88 orang yang memenuhi kriteria inklusi dan eksklusi. Instrumen pada penelitian ini adalah Food Frequency Questionnaire (FFQ) dan kuisioner pengetahun vitamin D berjumlah 11 soal yang telah dilakukan validitas (r>0,361) dan reliabilitas (Cronbach’s Alpha > 0,6). Uji Chi Square digunakan untuk melihat hubungan pola makan vitamin D dan tingkat pengetahuan pada usia lanjut dengan obesitas dan non-obesitas.Hasil: Adanya hubungan tingkat pengetahuan dan pola asupan vitamin D pada usia lanjut (r=0,293; p=0,000). Namun tidak terdapat perbedaan antara pola asupan dan tingkat  pengetahuan terhadap vitamin D pada lansia obesitas dan non obesitas (p>0,05).Kesimpulan: Peningkatan pengetahuan tentang vitamin D dapat memperbaiki pola asupan makanan pada usia lanjut.

Important Influencing and Decision Factors in Organic Food Purchasing in Hungary

Organic farming is one of the most developed and accepted production systems from the aspect of sustainability. In this study, the Hungarian organic market was segmented on the basis of attitude-relating motivations of organic food purchasing. A descriptive statistic was used for the whole sample, and factor and cluster analysis was applied to segment the organic consumers. A sample of 247 questionnaires was processed to investigate the behavior and characteristics of Hungarian organic food consumers. Our aim was to explore the Hungarian organic consumer market from the aspect of trust in labels, we would like to find answers to the questions “Which kind of information consumers check on the product?” and “What are the main influencing factors of purchase decisions?”. According to our research, the majority of organic food consumers say that color is not as important as taste or freshness, so they do not associate the color of the product with the freshness of the product. Based on the factor analysis, four clusters could be separated that show different shopping motives and differ in their attitude towards food shopping. We named these clusters: Health-conscious, Disappointed, Safe and free food eaters, and Quality-price comparators. Based on the recognized consumer segments, different information should be communicated to consumers so that they can use it in their consumer decisions. Our research suggests that branding or product labeling is not as important to organic food consumers as we previously thought.