Pub Date : 2024-06-14DOI: 10.1108/nfs-08-2023-0178
A. S. J. Yong, Rosamund Wei Xin Koo, Choon Ming Ng, Shaun Wen Huey Lee, S. Teoh
Purpose Dyslipidaemia is an established risk factor for cardiovascular diseases. Calorie restriction and adopting a heart-healthy diet like the Mediterranean diet are the main dietary interventions for dyslipidaemia. Other dietary behaviours, such as changes in meal frequency and timing, are not included in the major dietary advice guidelines despite the potential correlation between eating patterns and lipid metabolism. This overview of systematic reviews and meta-analyses aims to summarise the effect of meal timing and frequency on lipid profile and make possible recommendations on which meal timing pattern is superior in reducing lipid levels. Design/methodology/approach According to the protocol published on PROSPERO (CRD42021248956), five databases were searched for systematic reviews and meta-analyses investigating the effects of meal timing and frequency on lipid profile in adults. Findings Five reviews were included, with two reviews on breakfast skipping and meal frequency, respectively, and one review on night-time eating. Increasing meal frequency while maintaining the total calorie intake was reported to reduce total cholesterol and low-density lipoprotein (LDL) levels with low- to moderate-quality evidence. There was a correlation between breakfast skipping and an undesirable increase in LDL levels with low-quality evidence. However, there needs to be more high-quality evidence to conclude the effect of dietary behaviours on blood lipid levels. Originality/value This overview provides a comprehensive summary of evidence examining the effects of meal timing and frequency on adult lipid profiles. The current low- or moderate-quality evidence could not support the recommendation of alteration of meal frequency as an alternative to conventional non-pharmacological treatments for dyslipidaemia.
{"title":"Effect of meal timing and frequency on lipid profile in adults: an overview of systematic reviews and meta-analyses","authors":"A. S. J. Yong, Rosamund Wei Xin Koo, Choon Ming Ng, Shaun Wen Huey Lee, S. Teoh","doi":"10.1108/nfs-08-2023-0178","DOIUrl":"https://doi.org/10.1108/nfs-08-2023-0178","url":null,"abstract":"\u0000Purpose\u0000Dyslipidaemia is an established risk factor for cardiovascular diseases. Calorie restriction and adopting a heart-healthy diet like the Mediterranean diet are the main dietary interventions for dyslipidaemia. Other dietary behaviours, such as changes in meal frequency and timing, are not included in the major dietary advice guidelines despite the potential correlation between eating patterns and lipid metabolism. This overview of systematic reviews and meta-analyses aims to summarise the effect of meal timing and frequency on lipid profile and make possible recommendations on which meal timing pattern is superior in reducing lipid levels.\u0000\u0000\u0000Design/methodology/approach\u0000According to the protocol published on PROSPERO (CRD42021248956), five databases were searched for systematic reviews and meta-analyses investigating the effects of meal timing and frequency on lipid profile in adults.\u0000\u0000\u0000Findings\u0000Five reviews were included, with two reviews on breakfast skipping and meal frequency, respectively, and one review on night-time eating. Increasing meal frequency while maintaining the total calorie intake was reported to reduce total cholesterol and low-density lipoprotein (LDL) levels with low- to moderate-quality evidence. There was a correlation between breakfast skipping and an undesirable increase in LDL levels with low-quality evidence. However, there needs to be more high-quality evidence to conclude the effect of dietary behaviours on blood lipid levels.\u0000\u0000\u0000Originality/value\u0000This overview provides a comprehensive summary of evidence examining the effects of meal timing and frequency on adult lipid profiles. The current low- or moderate-quality evidence could not support the recommendation of alteration of meal frequency as an alternative to conventional non-pharmacological treatments for dyslipidaemia.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"47 51","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141339490","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-14DOI: 10.1108/nfs-11-2023-0268
Olutosin Phebean Akintola, C. A. Oladoyinbo, David Olayinka Ayedun
Purpose This study aims to investigate the prevalence of metabolic syndrome (MetS) among people living with HIV (PLWHIV) considering a comparative study. Design/methodology/approach A comparative cross-sectional study was carried out with 247 respondents which include 123 HIV patients and 124 people without HIV (PWoH) recruited using a simple random sampling method. Anthropometric measurements were taken using the standard procedures and instruments. Systolic and diastolic blood pressure was measured in all the subjects. The lipid level and blood glucose were obtained using a vacutainer method to collect at least 5 ml of venous blood into a heparin-containing bottle and fluoride bottle, and a chemical pathology analysis was conducted at the pathology laboratory. Findings Using the International Diabetes Federation criteria, the overall prevalence of MetS was 21.1%, while 27.6% and 14.5% prevalence were observed among the PLWHIV and PWoH, respectively. In all, 4% of the respondents were underweight, 40.9% had normal body mass index, 29.6 were overweight and 18.6 were obese I. The mean total cholesterol and triglycerides (TG) for PLWHIV and controls were 162.59 ± 37.80, 177.54 ± 34.23, 91.62 ± 51.74 and 69.59 ± 33.87 mg/dl, respectively. There was no significant association between gender and MetS. Of all the determinants of MetS, central obesity has the highest prevalence (71.5%, 65.3%) among the PLWHIV and the controls. Raised TGs were the components of MetS with the least prevalence (9.8% and 4.8%) among PLWHIV and PWoH. There was a significant association between reduced high-density lipoprotein cholesterol (HDL-C) (p = 0.001) and raised blood pressure (p = 0.001) of PLWHIV and PWoH. This study reveals that the burden of MetS among PLWHIV is higher than apparently healthy individuals. Research limitations/implications This study could not measure the association between specific antiretroviral therapy (ART) regimens and MetS because all the PLWHIV in the study are on one regimen Tenofovir disoproxil/lamivudine/dolutegravir. Therefore, longitudinal studies on the extent of ART on MetS should be carried out while using newly diagnosed HIV patients who are not yet on ART as controls. Practical implications Prevalence of MetS and its components toward the high range among PLWHIV compared to the PWoH who are apparently healthy individuals was found. Higher prevalence of central obesity and reduced HDL-C among PLWHIV was also found. Overall, MetS is high among PLWHIV, and this might predispose them to adverse metabolic diseases such as cardiovascular diseases, diabetes and kidney diseases among others. Therefore, screening for metabolic risk factors should be adopted as part of routine HIV care. Originality/value The findings reveal the magnitude of MetS among PLWHIV compared to the apparently healthy individuals.
{"title":"Investigation of metabolic syndrome among people living with HIV: insight from a comparative study","authors":"Olutosin Phebean Akintola, C. A. Oladoyinbo, David Olayinka Ayedun","doi":"10.1108/nfs-11-2023-0268","DOIUrl":"https://doi.org/10.1108/nfs-11-2023-0268","url":null,"abstract":"\u0000Purpose\u0000This study aims to investigate the prevalence of metabolic syndrome (MetS) among people living with HIV (PLWHIV) considering a comparative study.\u0000\u0000\u0000Design/methodology/approach\u0000A comparative cross-sectional study was carried out with 247 respondents which include 123 HIV patients and 124 people without HIV (PWoH) recruited using a simple random sampling method. Anthropometric measurements were taken using the standard procedures and instruments. Systolic and diastolic blood pressure was measured in all the subjects. The lipid level and blood glucose were obtained using a vacutainer method to collect at least 5 ml of venous blood into a heparin-containing bottle and fluoride bottle, and a chemical pathology analysis was conducted at the pathology laboratory.\u0000\u0000\u0000Findings\u0000Using the International Diabetes Federation criteria, the overall prevalence of MetS was 21.1%, while 27.6% and 14.5% prevalence were observed among the PLWHIV and PWoH, respectively. In all, 4% of the respondents were underweight, 40.9% had normal body mass index, 29.6 were overweight and 18.6 were obese I. The mean total cholesterol and triglycerides (TG) for PLWHIV and controls were 162.59 ± 37.80, 177.54 ± 34.23, 91.62 ± 51.74 and 69.59 ± 33.87 mg/dl, respectively. There was no significant association between gender and MetS. Of all the determinants of MetS, central obesity has the highest prevalence (71.5%, 65.3%) among the PLWHIV and the controls. Raised TGs were the components of MetS with the least prevalence (9.8% and 4.8%) among PLWHIV and PWoH. There was a significant association between reduced high-density lipoprotein cholesterol (HDL-C) (p = 0.001) and raised blood pressure (p = 0.001) of PLWHIV and PWoH. This study reveals that the burden of MetS among PLWHIV is higher than apparently healthy individuals.\u0000\u0000\u0000Research limitations/implications\u0000This study could not measure the association between specific antiretroviral therapy (ART) regimens and MetS because all the PLWHIV in the study are on one regimen Tenofovir disoproxil/lamivudine/dolutegravir. Therefore, longitudinal studies on the extent of ART on MetS should be carried out while using newly diagnosed HIV patients who are not yet on ART as controls.\u0000\u0000\u0000Practical implications\u0000Prevalence of MetS and its components toward the high range among PLWHIV compared to the PWoH who are apparently healthy individuals was found. Higher prevalence of central obesity and reduced HDL-C among PLWHIV was also found. Overall, MetS is high among PLWHIV, and this might predispose them to adverse metabolic diseases such as cardiovascular diseases, diabetes and kidney diseases among others. Therefore, screening for metabolic risk factors should be adopted as part of routine HIV care.\u0000\u0000\u0000Originality/value\u0000The findings reveal the magnitude of MetS among PLWHIV compared to the apparently healthy individuals.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"37 29","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141339971","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-13DOI: 10.1108/nfs-02-2024-0065
Shahd A.A. Alsayari, Rehab F.M. Ali, Sami Althwab, M. S. Almujaydil
Purpose This study aims to assess the oxidative stability of avocado oil (AO) at various temperatures, using butylated hydroxytoluene (BHT) as an artificial antioxidant and different concentrations of ultrasonic extract of Chlorella vulgaris. Design/methodology/approach Extracts of C. vulgaris were obtained using four solvents: water, acetone, ethanol and 80% ethanol-aqueous. Standard techniques were used to conduct qualitative phytochemical screening of the extracts. The extracted samples were analyzed for total phenolics, total flavonoids, antioxidant activity and phenolic compound fractionation. Some physicochemical parameters of AO treated with various concentrations of C. vulgaris ultrasonic extract compared to a 200 ppm BHT and exposed to different temperatures were measured. Findings The highest phenolic, flavonoids content and antioxidant activity was achieved by 80% ethanolic extract of C. vulgaris . The results showed that exposure of AO to high temperatures led to significant changes in the oil's physicochemical properties. These changes increased as the temperature increased. On the other hand, adding 80% ethanolic extract of C. vulgaris into AO reduced the effect of heat treatment on the change in physicochemical properties. Originality/value Adding 80% ethanolic extract of C. vulgaris into AO can potentially reduce the impact of heat treatment on the alteration of physicochemical properties.
目的 本研究旨在评估鳄梨油（AO）在不同温度下的氧化稳定性，使用丁基羟基甲苯（BHT）作为人工抗氧化剂，并使用不同浓度的小球藻超声提取物。采用标准技术对提取物进行定性植物化学筛选。对提取样品进行了总酚类、总黄酮类、抗氧化活性和酚类化合物分馏分析。与 200 ppm 的 BHT 相比，测量了用不同浓度的 C. vulgaris 超声波提取物处理并暴露在不同温度下的 AO 的一些物理化学参数。结果表明，将 AO 暴露在高温下会导致油的理化性质发生显著变化。这些变化随着温度的升高而加剧。另一方面，在 AO 中添加 80% 的茜草乙醇提取物可减少热处理对理化性质变化的影响。
{"title":"Oxidative stability of avocado oil blended with different levels of ultrasonic extract of Chlorella vulgaris under different temperatures","authors":"Shahd A.A. Alsayari, Rehab F.M. Ali, Sami Althwab, M. S. Almujaydil","doi":"10.1108/nfs-02-2024-0065","DOIUrl":"https://doi.org/10.1108/nfs-02-2024-0065","url":null,"abstract":"Purpose\u0000This study aims to assess the oxidative stability of avocado oil (AO) at various temperatures, using butylated hydroxytoluene (BHT) as an artificial antioxidant and different concentrations of ultrasonic extract of Chlorella vulgaris.\u0000\u0000Design/methodology/approach\u0000Extracts of C. vulgaris were obtained using four solvents: water, acetone, ethanol and 80% ethanol-aqueous. Standard techniques were used to conduct qualitative phytochemical screening of the extracts. The extracted samples were analyzed for total phenolics, total flavonoids, antioxidant activity and phenolic compound fractionation. Some physicochemical parameters of AO treated with various concentrations of C. vulgaris ultrasonic extract compared to a 200 ppm BHT and exposed to different temperatures were measured.\u0000\u0000Findings\u0000The highest phenolic, flavonoids content and antioxidant activity was achieved by 80% ethanolic extract of C. vulgaris . The results showed that exposure of AO to high temperatures led to significant changes in the oil's physicochemical properties. These changes increased as the temperature increased. On the other hand, adding 80% ethanolic extract of C. vulgaris into AO reduced the effect of heat treatment on the change in physicochemical properties.\u0000\u0000Originality/value\u0000Adding 80% ethanolic extract of C. vulgaris into AO can potentially reduce the impact of heat treatment on the alteration of physicochemical properties.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"1 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141349303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Purpose This study aims to explore the structural changes in food consumption expenditure in Indonesia before and during the COVID-19 pandemic using data from the 2020 and 2021 National Socioeconomic Survey by Statistics Indonesia. Design/methodology/approach The quadratic almost-ideal demand system analysis model is used to estimate changes in the share of food consumption and the demand and price elasticity of food commodities in Indonesia. A total of 15 food items are analyzed to determine changes in food consumption expenditure during the COVID-19 pandemic. Findings The results of this study show that during the COVID-19 pandemic, there was an increase in the proportion of household expenditure related to the consumption of home-cooked food. Simultaneously, the proportion of expenditure on prepared food significantly decreased. Practical implications The pandemic has changed household food consumption in Indonesia. This study recommends that the government ensure the availability of supplies and stability of food prices and provide financial subsidies to maintain food consumption, especially for lower-income communities. Originality/value There has yet to be a study on the changes in household food consumption during the COVID-19 pandemic in Indonesia. Therefore, this research provides empirical evidence that there were changes in household food expenditure during the pandemic.
{"title":"Changes in food consumption expenditure during the COVID-19 pandemic in Indonesia","authors":"Eka Rastiyanto Amrullah, Aris Rusyiana, Hiromi Tokuda","doi":"10.1108/nfs-02-2024-0037","DOIUrl":"https://doi.org/10.1108/nfs-02-2024-0037","url":null,"abstract":"Purpose\u0000This study aims to explore the structural changes in food consumption expenditure in Indonesia before and during the COVID-19 pandemic using data from the 2020 and 2021 National Socioeconomic Survey by Statistics Indonesia.\u0000\u0000Design/methodology/approach\u0000The quadratic almost-ideal demand system analysis model is used to estimate changes in the share of food consumption and the demand and price elasticity of food commodities in Indonesia. A total of 15 food items are analyzed to determine changes in food consumption expenditure during the COVID-19 pandemic.\u0000\u0000Findings\u0000The results of this study show that during the COVID-19 pandemic, there was an increase in the proportion of household expenditure related to the consumption of home-cooked food. Simultaneously, the proportion of expenditure on prepared food significantly decreased.\u0000\u0000Practical implications\u0000The pandemic has changed household food consumption in Indonesia. This study recommends that the government ensure the availability of supplies and stability of food prices and provide financial subsidies to maintain food consumption, especially for lower-income communities.\u0000\u0000Originality/value\u0000There has yet to be a study on the changes in household food consumption during the COVID-19 pandemic in Indonesia. Therefore, this research provides empirical evidence that there were changes in household food expenditure during the pandemic.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"123 18","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141360733","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-06DOI: 10.1108/nfs-11-2023-0244
Ali Nikparast, Jamal Rahmani, Jessica Thomas, Elahe Etesami, Zeinab Javid, M. Ghanavati
Purpose Cataract, or lens opacification, is a major public health burden accounting for more than half of all blindness worldwide. Plant-based dietary indices provide a unique approach to investigating a modifiable risk for age-related cataracts (ARC). The purpose of this study was to investigate the association between plant-based diet indices and risk of ARC. Design/methodology/approach This case-control study was conducted on 97 patients with newly diagnosed ARC and 198 healthy people (as a control group) in Iran. Convenience sampling and a food frequency questionnaire were used. Three plant-based dietary indices were used based on the health promoting qualities of food items, the overall plant-based diet index (PDI), healthful plant-based diet index (H-PDI) and unhealthful plant-based diet index (U-PDI) which comprised refined carbohydrates and highly processed foods. The plant-based dietary indices were used to investigate relationships with risk of ARC. Findings After adjusting for potential covariates, no significant association between a higher adherence to O-PDI and risk of ARC. As well, a higher adherence to H-PDI was inversely associated with the risk of ARC (OR = 0.35,95%CI:0.16–0.78). In contrast, there was a significant positive association between a higher adherence to U-PDI and the risk of ARC (OR = 3.67,95%CI:1.66 – 8.15). Originality/value The findings of this study have underscored the potential impact of the quality of plant-based food selections on the likelihood of developing ARC. Therefore, adopting a plant-based diet that is rich in nutrient-dense plant-based foods while being low in unhealthy options may have the potential to reduce the risk of ARC.
{"title":"Plant-based diets and the risk of age-related cataract: a case-control study","authors":"Ali Nikparast, Jamal Rahmani, Jessica Thomas, Elahe Etesami, Zeinab Javid, M. Ghanavati","doi":"10.1108/nfs-11-2023-0244","DOIUrl":"https://doi.org/10.1108/nfs-11-2023-0244","url":null,"abstract":"\u0000Purpose\u0000Cataract, or lens opacification, is a major public health burden accounting for more than half of all blindness worldwide. Plant-based dietary indices provide a unique approach to investigating a modifiable risk for age-related cataracts (ARC). The purpose of this study was to investigate the association between plant-based diet indices and risk of ARC.\u0000\u0000\u0000Design/methodology/approach\u0000This case-control study was conducted on 97 patients with newly diagnosed ARC and 198 healthy people (as a control group) in Iran. Convenience sampling and a food frequency questionnaire were used. Three plant-based dietary indices were used based on the health promoting qualities of food items, the overall plant-based diet index (PDI), healthful plant-based diet index (H-PDI) and unhealthful plant-based diet index (U-PDI) which comprised refined carbohydrates and highly processed foods. The plant-based dietary indices were used to investigate relationships with risk of ARC.\u0000\u0000\u0000Findings\u0000After adjusting for potential covariates, no significant association between a higher adherence to O-PDI and risk of ARC. As well, a higher adherence to H-PDI was inversely associated with the risk of ARC (OR = 0.35,95%CI:0.16–0.78). In contrast, there was a significant positive association between a higher adherence to U-PDI and the risk of ARC (OR = 3.67,95%CI:1.66 – 8.15).\u0000\u0000\u0000Originality/value\u0000The findings of this study have underscored the potential impact of the quality of plant-based food selections on the likelihood of developing ARC. Therefore, adopting a plant-based diet that is rich in nutrient-dense plant-based foods while being low in unhealthy options may have the potential to reduce the risk of ARC.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"43 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141265203","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-05DOI: 10.1108/nfs-12-2023-0302
Monika Bauer, Gertrud E. Morlock
Purpose School kiosk offerings play a crucial role in the dietary behavior of students. The importance of healthy meals in schools is emphasized again and again, but there is a lack of practical implementation and literature data on kiosk offers and acceptance. This study aimed to analyze the reasons and improve the situation. Design/methodology/approach Individual nutrition knowledge and behavior as well as purchasing behavior at a typical kiosk scenario at schools were collected. Based on the outcome, a concept for improving the school kiosk offerings according to the quality standard of the German Nutrition Society was developed. Many obstacles and challenges had to be overcome in the transition to healthier offerings and their implementation. In the course of these changes, the creation of a new feel-good cafeteria lounge was deemed necessary and finally realized. Findings A large percentage of the school kiosk offerings did not meet the desires of the school community. Opportunities to improve the school kiosk service were identified. The skillful planning of structural changes towards healthy food offers and warm meals on two weekdays made it possible to implement the official nutrition standards for healthier meals at school kiosks, despite long-term challenges for food providers. Originality/value After a critical analysis of the reasons for the lack of politically desired standards for healthier meals at school kiosks, a new implementation culture is presented and was successfully applied to overcome barriers and challenges through an incremental-dynamic concept strategy with iterative cooperation between the actors of food service providers, school administration, school management, teachers and students.
{"title":"Incremental implementation concept for healthy eating habits in German school with kiosk","authors":"Monika Bauer, Gertrud E. Morlock","doi":"10.1108/nfs-12-2023-0302","DOIUrl":"https://doi.org/10.1108/nfs-12-2023-0302","url":null,"abstract":"\u0000Purpose\u0000School kiosk offerings play a crucial role in the dietary behavior of students. The importance of healthy meals in schools is emphasized again and again, but there is a lack of practical implementation and literature data on kiosk offers and acceptance. This study aimed to analyze the reasons and improve the situation.\u0000\u0000\u0000Design/methodology/approach\u0000Individual nutrition knowledge and behavior as well as purchasing behavior at a typical kiosk scenario at schools were collected. Based on the outcome, a concept for improving the school kiosk offerings according to the quality standard of the German Nutrition Society was developed. Many obstacles and challenges had to be overcome in the transition to healthier offerings and their implementation. In the course of these changes, the creation of a new feel-good cafeteria lounge was deemed necessary and finally realized.\u0000\u0000\u0000Findings\u0000A large percentage of the school kiosk offerings did not meet the desires of the school community. Opportunities to improve the school kiosk service were identified. The skillful planning of structural changes towards healthy food offers and warm meals on two weekdays made it possible to implement the official nutrition standards for healthier meals at school kiosks, despite long-term challenges for food providers.\u0000\u0000\u0000Originality/value\u0000After a critical analysis of the reasons for the lack of politically desired standards for healthier meals at school kiosks, a new implementation culture is presented and was successfully applied to overcome barriers and challenges through an incremental-dynamic concept strategy with iterative cooperation between the actors of food service providers, school administration, school management, teachers and students.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"277 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141386979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-04DOI: 10.1108/nfs-12-2023-0305
E. Başmısırlı, A. G. Çapar, N. Kaya, Hasan Durmuş, M. Aykut, Neriman İnanç
Purpose The aim of this study was to determine the effect of anxiety levels of adults on their nutritional status during the COVID-19 pandemic in Kayseri province, Turkey. Design/methodology/approach A total of 898 adults consisting of 479 individuals with and 419 individuals without a positive diagnosis of COVID-19 were included in the study. The individuals’ socio-demographic characteristics, health status, nutritional habits, anthropometric measurement and Fear of COVID-19 Scale (FCV-19S) information were obtained online. Findings The mean FCV-19S score of the participants was 17.49 ± 6.02. FCV-19S score was higher in those who reduced their consumption of protein sources compared to those who did not change and those who increased (p < 0.001). It was determined that FCV-19S scores of participants who increased their consumption of fruit/vegetables, sweets and sugar were higher than those who did not change their consumption of such items (p = 0.007). The FCV-19S scores of individuals who did not change their onion/garlic and snack consumption were lower than those who decreased or increased the consumption of these nutrients (p = 0.001, p = 0.002). Practical implications Education programs can be organized especially targeting vulnerable populations, such as women, individuals with chronic diseases and those experiencing COVID-19 symptoms. These programs can be conducted by dietitians and psychologists in collaboration, focusing on promoting healthy eating habits and coping strategies during stressful times. Originality/value It was determined that those who changed their nutrition habits during the COVID-19 pandemic had higher fear levels than those who did not. Individuals with high fear paid more attention to healthy nutrition than individuals without fear.
{"title":"May changes in nutritional habits be an indicator of fear during the COVID-19 pandemic period?","authors":"E. Başmısırlı, A. G. Çapar, N. Kaya, Hasan Durmuş, M. Aykut, Neriman İnanç","doi":"10.1108/nfs-12-2023-0305","DOIUrl":"https://doi.org/10.1108/nfs-12-2023-0305","url":null,"abstract":"Purpose\u0000The aim of this study was to determine the effect of anxiety levels of adults on their nutritional status during the COVID-19 pandemic in Kayseri province, Turkey.\u0000\u0000Design/methodology/approach\u0000A total of 898 adults consisting of 479 individuals with and 419 individuals without a positive diagnosis of COVID-19 were included in the study. The individuals’ socio-demographic characteristics, health status, nutritional habits, anthropometric measurement and Fear of COVID-19 Scale (FCV-19S) information were obtained online.\u0000\u0000Findings\u0000The mean FCV-19S score of the participants was 17.49 ± 6.02. FCV-19S score was higher in those who reduced their consumption of protein sources compared to those who did not change and those who increased (p < 0.001). It was determined that FCV-19S scores of participants who increased their consumption of fruit/vegetables, sweets and sugar were higher than those who did not change their consumption of such items (p = 0.007). The FCV-19S scores of individuals who did not change their onion/garlic and snack consumption were lower than those who decreased or increased the consumption of these nutrients (p = 0.001, p = 0.002).\u0000\u0000Practical implications\u0000Education programs can be organized especially targeting vulnerable populations, such as women, individuals with chronic diseases and those experiencing COVID-19 symptoms. These programs can be conducted by dietitians and psychologists in collaboration, focusing on promoting healthy eating habits and coping strategies during stressful times.\u0000\u0000Originality/value\u0000It was determined that those who changed their nutrition habits during the COVID-19 pandemic had higher fear levels than those who did not. Individuals with high fear paid more attention to healthy nutrition than individuals without fear.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141267811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-03DOI: 10.1108/nfs-12-2023-0280
M. Muraleedharan, Mounika P.A., A. Chandak
Purpose Kerala, a southern state in India, is acknowledged for its socio-economic reforms such as quality health care, gender parity, high literacy rate and more. However, recent trends show that the state has the highest incidence of various noncommunicable diseases in the country, including diabetes, hypertension and heart coronary artery disease. This research paper aims to examine the link between the Kerala population’s lifestyle, diet and genetic factors and its correlation with a heightened cardio-metabolic risk. Design/methodology/approach Using Dixon Wood’s interpretive synthesis, this qualitative literature review is systematically used by searching, gathering articles, theme building, comparing and criticising the evidence. Findings The result shows that only minimal evidence is available regarding the genetic makeup of the Kerala community, food patterns and its link to the high prevalence of non-communicable diseases (NCDs). However, limited and contradicting evidence and studies restricted to a particular region in the state demand more research on this domain. Originality/value It is vital to review the diet habits of Keralites due to the alarmingly high prevalence of NCDs. To the best of the authors’ knowledge, this is the first comprehensive review of the diet habits of Kerala and their link to NCDs.
{"title":"Association of dietary habits with non-communicable diseases: a qualitative review","authors":"M. Muraleedharan, Mounika P.A., A. Chandak","doi":"10.1108/nfs-12-2023-0280","DOIUrl":"https://doi.org/10.1108/nfs-12-2023-0280","url":null,"abstract":"Purpose\u0000Kerala, a southern state in India, is acknowledged for its socio-economic reforms such as quality health care, gender parity, high literacy rate and more. However, recent trends show that the state has the highest incidence of various noncommunicable diseases in the country, including diabetes, hypertension and heart coronary artery disease. This research paper aims to examine the link between the Kerala population’s lifestyle, diet and genetic factors and its correlation with a heightened cardio-metabolic risk.\u0000\u0000Design/methodology/approach\u0000Using Dixon Wood’s interpretive synthesis, this qualitative literature review is systematically used by searching, gathering articles, theme building, comparing and criticising the evidence.\u0000\u0000Findings\u0000The result shows that only minimal evidence is available regarding the genetic makeup of the Kerala community, food patterns and its link to the high prevalence of non-communicable diseases (NCDs). However, limited and contradicting evidence and studies restricted to a particular region in the state demand more research on this domain.\u0000\u0000Originality/value\u0000It is vital to review the diet habits of Keralites due to the alarmingly high prevalence of NCDs. To the best of the authors’ knowledge, this is the first comprehensive review of the diet habits of Kerala and their link to NCDs.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"41 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141228590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-03DOI: 10.1108/nfs-10-2023-0233
M. Öztürk, H. Yilmaz, Nida Tokaç Er, G. Doğan, Ç. Meriç, N. Yabancı Ayhan
Purpose Emotions affect food intake and food choice. Therefore, this paper aims to investigate the relationship between sociodemographic factors, eating habits and anthropometric measurements and negative and positive emotional eating. Design/methodology/approach This cross-sectional study was conducted with 343 female college students 18–24 years of age. Data were collected using the Emotional Appetite Questionnaire (EMAQ). Anthropometric measurements were obtained (height, weight, triceps skinfold thickness, neck, mid-upper arm, waist and hip circumference). Sociodemographic factors and lifestyle and eating habits were questioned. Generalized linear models were used to identify each EMAQ score. Findings While high body mass index (BMI) was associated with high negative emotional eating scores, low BMI was related to high positive emotional/situation eating scores (p < 0.01). There was no relationship between waist circumferences (p = 0.09), triceps skinfold thickness (p = 0.09) and negative emotional eating. Participants consuming vegetables and fruit = 5 portions/day had higher negative emotional eating scores, regardless of BMI (p = 0.04). Smokers (p < 0.01) and participants doing regular physical activity (p = 0.02) had lower positive emotional eating scores. Research limitations/implications Negative emotional eating was related to higher BMI but not adiposity. Active female participants were less likely to eat in response to positive emotions. Originality/value To the best of the authors’ knowledge, this is one of the first studies examining positive emotion scores from many aspects. The authors also investigated the association between emotional eating and anthropometric measurements by using different methods, including neck and mid-upper arm circumference and triceps skinfold thickness.
{"title":"Factors associated with emotional eating in female college students","authors":"M. Öztürk, H. Yilmaz, Nida Tokaç Er, G. Doğan, Ç. Meriç, N. Yabancı Ayhan","doi":"10.1108/nfs-10-2023-0233","DOIUrl":"https://doi.org/10.1108/nfs-10-2023-0233","url":null,"abstract":"\u0000Purpose\u0000Emotions affect food intake and food choice. Therefore, this paper aims to investigate the relationship between sociodemographic factors, eating habits and anthropometric measurements and negative and positive emotional eating.\u0000\u0000\u0000Design/methodology/approach\u0000This cross-sectional study was conducted with 343 female college students 18–24 years of age. Data were collected using the Emotional Appetite Questionnaire (EMAQ). Anthropometric measurements were obtained (height, weight, triceps skinfold thickness, neck, mid-upper arm, waist and hip circumference). Sociodemographic factors and lifestyle and eating habits were questioned. Generalized linear models were used to identify each EMAQ score.\u0000\u0000\u0000Findings\u0000While high body mass index (BMI) was associated with high negative emotional eating scores, low BMI was related to high positive emotional/situation eating scores (p < 0.01). There was no relationship between waist circumferences (p = 0.09), triceps skinfold thickness (p = 0.09) and negative emotional eating. Participants consuming vegetables and fruit = 5 portions/day had higher negative emotional eating scores, regardless of BMI (p = 0.04). Smokers (p < 0.01) and participants doing regular physical activity (p = 0.02) had lower positive emotional eating scores.\u0000\u0000\u0000Research limitations/implications\u0000Negative emotional eating was related to higher BMI but not adiposity. Active female participants were less likely to eat in response to positive emotions.\u0000\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, this is one of the first studies examining positive emotion scores from many aspects. The authors also investigated the association between emotional eating and anthropometric measurements by using different methods, including neck and mid-upper arm circumference and triceps skinfold thickness.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"40 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141228598","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-27DOI: 10.1108/nfs-02-2024-0070
A. El-Anany, Rehab F.M. Ali, M. S. Almujaydil, Reham M. Algheshairy, R. Alhomaid, Hend F. Alharbi
Purpose This study aims to evaluate the nutrient content and acceptable qualities of plant-based burger patties (PBBP) formulated with chickpea flour, defatted sesame cake (DSC) flour, coffee silver skin and pomegranate juice as colorant. Design/methodology/approach The chemical composition, energy value, cholesterol content, amino acid composition, cooking loss, pH, color characteristics and sensory attributes of PBBP were analyzed using official procedures and compared to beef burger. Findings PBBP had a protein value of 16.0 g/100g, which is nearly close to the protein content of the beef burger (18.1 g/100g). The fat content of the PBBP was approximately three times lower than that of the beef burger. The fiber content in PBBP was approximately 23 times as high as that in beef burgers samples (p = 0.05). The raw PBBP samples supplies 178 Kcal/100g, whereas beef burger possessed 259 Kcal/100g. Neither the raw nor the cooked PBBP samples contained any cholesterol. Both the beef and PBBP displayed acceptability scores higher than 7.0, which suggests that PBBP was well accepted. Originality/value It is concluded that the PBBP sample exhibited a protein value of 16.0 g/100g, which is comparable to the protein level of beef burgers (18.1 g/100g). The fat level of the PBBP samples was significantly lower than that of the beef burger samples. Uncooked PBBP samples contained significantly higher fiber content compared to beef burger samples. No cholesterol was found in raw or cooked PBBP samples. Overall acceptance scores for both beef and PBBP samples exceeded 7.0, suggesting that the proposed product (PBBP) was received favorably.
{"title":"Innovate plant-based burger patties using defatted sesame cake flour, chickpea flour, coffee silver skin and pomegranate juice as natural colorant: effects on nutritional and acceptability aspect","authors":"A. El-Anany, Rehab F.M. Ali, M. S. Almujaydil, Reham M. Algheshairy, R. Alhomaid, Hend F. Alharbi","doi":"10.1108/nfs-02-2024-0070","DOIUrl":"https://doi.org/10.1108/nfs-02-2024-0070","url":null,"abstract":"Purpose\u0000This study aims to evaluate the nutrient content and acceptable qualities of plant-based burger patties (PBBP) formulated with chickpea flour, defatted sesame cake (DSC) flour, coffee silver skin and pomegranate juice as colorant.\u0000\u0000Design/methodology/approach\u0000The chemical composition, energy value, cholesterol content, amino acid composition, cooking loss, pH, color characteristics and sensory attributes of PBBP were analyzed using official procedures and compared to beef burger. \u0000\u0000Findings\u0000PBBP had a protein value of 16.0 g/100g, which is nearly close to the protein content of the beef burger (18.1 g/100g). The fat content of the PBBP was approximately three times lower than that of the beef burger. The fiber content in PBBP was approximately 23 times as high as that in beef burgers samples (p = 0.05). The raw PBBP samples supplies 178 Kcal/100g, whereas beef burger possessed 259 Kcal/100g. Neither the raw nor the cooked PBBP samples contained any cholesterol. Both the beef and PBBP displayed acceptability scores higher than 7.0, which suggests that PBBP was well accepted.\u0000\u0000Originality/value\u0000It is concluded that the PBBP sample exhibited a protein value of 16.0 g/100g, which is comparable to the protein level of beef burgers (18.1 g/100g). The fat level of the PBBP samples was significantly lower than that of the beef burger samples. Uncooked PBBP samples contained significantly higher fiber content compared to beef burger samples. No cholesterol was found in raw or cooked PBBP samples. Overall acceptance scores for both beef and PBBP samples exceeded 7.0, suggesting that the proposed product (PBBP) was received favorably.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"53 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141098092","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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