Pub Date : 2024-04-16DOI: 10.1108/nfs-07-2023-0143
Hatice Ozcaliskan Ilkay, Betul Cicek
Purpose The inflammatory potential of diet may play a role in the regulation of low-grade chronic inflammation derived from obesity. This study aims to investigate the relationship between the dietary inflammatory index (DII) and anthropometric indicators of adiposity among Turkish adults. Design/methodology/approach The study sample consisted of 833 young adults (mean age = 23 ± 5.2 years). The inflammatory potential of the diet was evaluated with a DII. Data on dietary intake were collected by a single 24-h dietary recall, and DII was estimated from 25 dietary components. Also, the Mediterranean diet (Med-Diet) adherence screener was applied using the 14-item assessment tool. Findings The proinflammatory diet was statistically associated with young (p < 0.001), singles (p < 0.001), high school degree (p = 0.011), students (p < 0.001), not working or unemployed (p < 0.001), eating outside (p = 0.016) and lower adherence to a Med-Diet (p = 0.027). There was a statistically significant positive relationship between the DII score and body weight (BW), waist circumference and waist-to-height ratio (WHtR) (r = 0.107; p = 0.002, r = 0.092; p = 0.008, r = 0.115; p = 0.001, respectively). Besides, there was a statistically significant negative relationship between MED score and BW, WHtR and neck circumference (r = −0.101; p = 0.004, r = −0.084; p = 0.016, r = −0.175; p = 0.000, respectively). Originality/value To the best of the authors’ knowledge, this was the first Turkish study to assess the association between the anthropometric indicators of obesity and DII or adherence to Med-Diet in young adults. Lower DII scores and higher adherence to Med-Diet are related to the better status of anthropometric indicators of adiposity.
{"title":"Association between inflammatory potential of diet and anthropometric indicators of adiposity among a sample of Turkish university","authors":"Hatice Ozcaliskan Ilkay, Betul Cicek","doi":"10.1108/nfs-07-2023-0143","DOIUrl":"https://doi.org/10.1108/nfs-07-2023-0143","url":null,"abstract":"\u0000Purpose\u0000The inflammatory potential of diet may play a role in the regulation of low-grade chronic inflammation derived from obesity. This study aims to investigate the relationship between the dietary inflammatory index (DII) and anthropometric indicators of adiposity among Turkish adults.\u0000\u0000\u0000Design/methodology/approach\u0000The study sample consisted of 833 young adults (mean age = 23 ± 5.2 years). The inflammatory potential of the diet was evaluated with a DII. Data on dietary intake were collected by a single 24-h dietary recall, and DII was estimated from 25 dietary components. Also, the Mediterranean diet (Med-Diet) adherence screener was applied using the 14-item assessment tool.\u0000\u0000\u0000Findings\u0000The proinflammatory diet was statistically associated with young (p < 0.001), singles (p < 0.001), high school degree (p = 0.011), students (p < 0.001), not working or unemployed (p < 0.001), eating outside (p = 0.016) and lower adherence to a Med-Diet (p = 0.027). There was a statistically significant positive relationship between the DII score and body weight (BW), waist circumference and waist-to-height ratio (WHtR) (r = 0.107; p = 0.002, r = 0.092; p = 0.008, r = 0.115; p = 0.001, respectively). Besides, there was a statistically significant negative relationship between MED score and BW, WHtR and neck circumference (r = −0.101; p = 0.004, r = −0.084; p = 0.016, r = −0.175; p = 0.000, respectively).\u0000\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, this was the first Turkish study to assess the association between the anthropometric indicators of obesity and DII or adherence to Med-Diet in young adults. Lower DII scores and higher adherence to Med-Diet are related to the better status of anthropometric indicators of adiposity.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"28 21","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140696779","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 : 2024-04-16DOI: 10.1108/nfs-10-2023-0236
Maryam Hasanzadeh, Fereshteh Kalantari, Hadi Emamat, Hamid Ghalandari, Hadith Tangestani
Purpose Iron deficiency anemia (IDA) is the most common nutritional anemia in the world and a pervasive health problem, especially in developing countries. Children under two years of age are more prone to be affected by IDA. The best strategy to prevent and treat IDA is to use iron supplements. This study aims to examine the factors associated with noncompliance (such as non-utilization or inconsistent usage) of iron drop supplementation among infants between 6 and 24 months old. Design/methodology/approach Online databases (PubMed, Scopus and SID) were searched to retrieve relevant articles published from inception up to July 2023. Among the 2,177 articles detected, after removing duplicate and irrelevant titles, 21 cross-sectional studies that met the authors’ inclusion criteria were included. Screening for articles and data extraction were conducted separately by two researchers. Findings The findings suggest that some factors related to mothers, such as education, knowledge, attitude and performance; some factors associated with child such as child’s gastrointestinal and dental complications; taste and smell of iron drops; and birth order and gender are the main determinants of adherence to iron supplementation. Originality/value It can be proposed that the most significant factors affecting the feeding of iron drops to children under the age of two include: the level of mother’s awareness, socio-economic status of the household and the occurrence of digestive complications following the supplementation. Given these observations, adopting proper policies toward improving the nutritional awareness of mothers and producing iron supplements with minimal side effects seems crucial.
目的缺铁性贫血（IDA）是世界上最常见的营养性贫血，也是一个普遍存在的健康问题，尤其是在发展中国家。两岁以下的儿童更容易受到缺铁性贫血的影响。预防和治疗 IDA 的最佳策略是使用铁补充剂。本研究旨在探讨6至24个月大的婴儿不遵从（如不使用或不一致使用）滴注铁质补充剂的相关因素。设计/方法/途径检索了在线数据库（PubMed、Scopus和SID），以检索从开始到2023年7月发表的相关文章。在检索到的 2,177 篇文章中，去除重复和不相关的标题后，纳入了 21 项符合作者纳入标准的横断面研究。研究结果研究结果表明，与母亲相关的一些因素，如教育程度、知识、态度和表现；与儿童相关的一些因素，如儿童的胃肠道和牙齿并发症；铁剂的味道和气味；以及出生顺序和性别是决定是否坚持补铁的主要因素。原创性/价值可以认为，影响两岁以下儿童喂食铁剂的最主要因素包括：母亲的认知水平、家庭的社会经济地位以及补充铁剂后消化系统并发症的发生率。鉴于这些观察结果，采取适当的政策提高母亲的营养意识并生产副作用最小的铁质补充剂似乎至关重要。
{"title":"Factors influencing adherence to iron drop supplementation in infants aged 6 to 24 months: a systematic review of observational studies","authors":"Maryam Hasanzadeh, Fereshteh Kalantari, Hadi Emamat, Hamid Ghalandari, Hadith Tangestani","doi":"10.1108/nfs-10-2023-0236","DOIUrl":"https://doi.org/10.1108/nfs-10-2023-0236","url":null,"abstract":"Purpose\u0000Iron deficiency anemia (IDA) is the most common nutritional anemia in the world and a pervasive health problem, especially in developing countries. Children under two years of age are more prone to be affected by IDA. The best strategy to prevent and treat IDA is to use iron supplements. This study aims to examine the factors associated with noncompliance (such as non-utilization or inconsistent usage) of iron drop supplementation among infants between 6 and 24 months old.\u0000\u0000Design/methodology/approach\u0000Online databases (PubMed, Scopus and SID) were searched to retrieve relevant articles published from inception up to July 2023. Among the 2,177 articles detected, after removing duplicate and irrelevant titles, 21 cross-sectional studies that met the authors’ inclusion criteria were included. Screening for articles and data extraction were conducted separately by two researchers.\u0000\u0000Findings\u0000The findings suggest that some factors related to mothers, such as education, knowledge, attitude and performance; some factors associated with child such as child’s gastrointestinal and dental complications; taste and smell of iron drops; and birth order and gender are the main determinants of adherence to iron supplementation.\u0000\u0000Originality/value\u0000It can be proposed that the most significant factors affecting the feeding of iron drops to children under the age of two include: the level of mother’s awareness, socio-economic status of the household and the occurrence of digestive complications following the supplementation. Given these observations, adopting proper policies toward improving the nutritional awareness of mothers and producing iron supplements with minimal side effects seems crucial.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"24 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140697292","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 The purpose of the study was to produce a healthier, convenient and traditional ready-to-eat (RTE) snack option with increased nutritional value, using spent hen meat, dietary fibre (DF) and simple technological methods. The product was designed to be stable without refrigeration and be easily adoptable by local self-help groups, rural women and youth and entrepreneurs in urban and semi-urban areas. Design/methodology/approach Conventional binder used for making snacks, i.e. rice flour was partially replaced by different sources of antioxidant DFs, i.e. oat flour (T1 – 10%), finger millet flour (T2 – 5%) and amaranth flour (T3 –15%) to prepare spent hen snack sticks (SHSS). The snacks were then packaged in low density polyethylene (LDPE) pouches and evaluated for their storage stability at ambient temperature for a period of 35 days. Their physico-chemical, sensory and microbiological quality was evaluated at a regular interval of 7 days. The proximate composition of developed SHSS was compared to commercially available snack products (chakli/murukku – snacks without meat). Findings The fibre-enriched SHSS showed significant improvement in nutritive value, as they contained more fibre (p = 0.001) and protein (p = 0.029) than control SHSS. When compared to commercially available snack product SHSS showed three-fold significant increase in protein (p = 0.000) and ash content (p = 0.001) and only 11%–12% total fat as compared to 31% fat in the market-available product. The most acceptable treatment in terms of overall sensory quality and nutritional aspects was T3; however, T2 was more shelf-stable during the storage period. The study showed that fibre-enriched snacks can be stored at ambient temperature for up to 35 days without substantial loss in physico-chemical, sensory and microbial quality. Hence, substituting rice flour with DFs can lead to the development of products with better sensory attributes and improved functionality. Social implications The simplicity of the product in terms of composition, machinery and low production costs makes it an easily adoptable one by small-scale entrepreneurs, especially those belonging to semi-urban areas. Originality/value Incorporation of spent hen meat, a relatively cheap but abundant source of protein, in RTE products can serve as an effective way to alleviate protein malnutrition, whereas addition of fibre further improves the functionality of the product. The methodology can be easily taken up by small-scale entrepreneurs and create a market for snack-based functional meat products.
{"title":"Evaluation of storage stability of dietary fibre incorporated aerobically packaged spent hen meat snacks at ambient temperature","authors":"Vaishali Choubey, Serlene Tomar, Surbhi Yadav, Bhavana Gupta, Ankur Khare, Pradeep Kumar Singh, S. Meshram","doi":"10.1108/nfs-10-2023-0230","DOIUrl":"https://doi.org/10.1108/nfs-10-2023-0230","url":null,"abstract":"Purpose\u0000The purpose of the study was to produce a healthier, convenient and traditional ready-to-eat (RTE) snack option with increased nutritional value, using spent hen meat, dietary fibre (DF) and simple technological methods. The product was designed to be stable without refrigeration and be easily adoptable by local self-help groups, rural women and youth and entrepreneurs in urban and semi-urban areas.\u0000\u0000Design/methodology/approach\u0000Conventional binder used for making snacks, i.e. rice flour was partially replaced by different sources of antioxidant DFs, i.e. oat flour (T1 – 10%), finger millet flour (T2 – 5%) and amaranth flour (T3 –15%) to prepare spent hen snack sticks (SHSS). The snacks were then packaged in low density polyethylene (LDPE) pouches and evaluated for their storage stability at ambient temperature for a period of 35 days. Their physico-chemical, sensory and microbiological quality was evaluated at a regular interval of 7 days. The proximate composition of developed SHSS was compared to commercially available snack products (chakli/murukku – snacks without meat).\u0000\u0000Findings\u0000The fibre-enriched SHSS showed significant improvement in nutritive value, as they contained more fibre (p = 0.001) and protein (p = 0.029) than control SHSS. When compared to commercially available snack product SHSS showed three-fold significant increase in protein (p = 0.000) and ash content (p = 0.001) and only 11%–12% total fat as compared to 31% fat in the market-available product. The most acceptable treatment in terms of overall sensory quality and nutritional aspects was T3; however, T2 was more shelf-stable during the storage period. The study showed that fibre-enriched snacks can be stored at ambient temperature for up to 35 days without substantial loss in physico-chemical, sensory and microbial quality. Hence, substituting rice flour with DFs can lead to the development of products with better sensory attributes and improved functionality.\u0000\u0000Social implications\u0000The simplicity of the product in terms of composition, machinery and low production costs makes it an easily adoptable one by small-scale entrepreneurs, especially those belonging to semi-urban areas.\u0000\u0000Originality/value\u0000Incorporation of spent hen meat, a relatively cheap but abundant source of protein, in RTE products can serve as an effective way to alleviate protein malnutrition, whereas addition of fibre further improves the functionality of the product. The methodology can be easily taken up by small-scale entrepreneurs and create a market for snack-based functional meat products.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"7 17","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140697588","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 : 2024-04-12DOI: 10.1108/nfs-01-2024-0014
Dwi Cahyanillah, V. Melani, Mury Kuswari, Laras Sitoayu, D. Angkasa
Purpose This study aims to examine the relationship between muscle strength, eating index and blood pressure in adolescent girls. Growing studies show earlier onset of hypertension in youth. The prevalence may deteriorate during the COVID-19 pandemic due to unhealthy behavioral changes. Muscle mass (MM) is reported to be associated with blood pressure (BP), but there are limited studies that observed the relationship between the functional properties of muscle (muscle strength [MS]), healthy eating index (HEI) and BP. Design/methodology/approach This cross-sectional study involved 499 girls aged 15–18 years. HEI was generated from a 24-h food recall. MM and body fat (BF) were measured by bioelectrical impendence analysis (BIA), and MS and BP were measured by hand grip and Tensimeter, respectively. Multiple linear tests were performed to obtain an adjusted model. Findings Almost five out of 100 girls had high BP (4.8%) and a good diet (4%). The majority of them had desirable MM (75.9%) and low MS (50.1%). HEI negatively and MS are positively associated with systolic blood pressure (SBP). The inclusion of MM in the model diminished the association between MS and SBP completely. After adjustment for age and BF, only MM (ß = 0.19, 95% CI = 0.35, 0.95) was associated with SBP. HEI was inversely (ß = −0.16, 95% CI = −0.31, −0.09) whereas MM (ß = 0.13, 95% CI = 0.11, 0.53) was positively associated with diastolic BP. Research limitations/implications Studies associating MM or MS with better physical performance and metabolic health are mostly reported in the elderly; current finding contributes to the lack of literature and implies the importance of examining those associations at a younger age. Originality/value HEI and MM are associated with young girls’ BP in different directions. Healthy eating and engagement in activities to optimize muscle function should be promoted in adolescent girls to alleviate the risk of getting cardiovascular disease.
目的 本研究旨在探讨少女肌肉力量、饮食指数和血压之间的关系。越来越多的研究表明，青少年高血压发病较早。在 COVID-19 大流行期间，由于不健康行为的改变，患病率可能会恶化。据报道，肌肉质量（MM）与血压（BP）有关，但观察肌肉功能特性（肌力[MS]）、健康饮食指数（HEI）与血压之间关系的研究却很有限。健康饮食指数由 24 小时食物回忆得出。MM和体脂肪（BF）通过生物电影响力分析（BIA）进行测量，MS和BP分别通过手柄和张力计进行测量。结果100 名女孩中几乎有 5 人血压偏高（4.8%），饮食习惯良好（4%）。大多数女孩有理想的 MM（75.9%）和低 MS（50.1%）。HEI 与收缩压（SBP）呈负相关，MS 与收缩压（SBP）呈正相关。将 MM 纳入模型完全减弱了 MS 与 SBP 之间的关联。在对年龄和血压进行调整后，只有 MM（ß = 0.19，95% CI = 0.35，0.95）与 SBP 相关。研究局限性/意义有关MM或MS与更好的体能表现和代谢健康相关的研究大多是针对老年人的；目前的发现是文献缺乏的一个原因，同时也暗示了在年轻时研究这些关联的重要性。应在少女中推广健康饮食和参与优化肌肉功能的活动，以降低患心血管疾病的风险。
{"title":"Healthy eating index and muscle mass are associated stronger with blood pressure than muscle strength in adolescent girls living in urban area","authors":"Dwi Cahyanillah, V. Melani, Mury Kuswari, Laras Sitoayu, D. Angkasa","doi":"10.1108/nfs-01-2024-0014","DOIUrl":"https://doi.org/10.1108/nfs-01-2024-0014","url":null,"abstract":"Purpose\u0000This study aims to examine the relationship between muscle strength, eating index and blood pressure in adolescent girls. Growing studies show earlier onset of hypertension in youth. The prevalence may deteriorate during the COVID-19 pandemic due to unhealthy behavioral changes. Muscle mass (MM) is reported to be associated with blood pressure (BP), but there are limited studies that observed the relationship between the functional properties of muscle (muscle strength [MS]), healthy eating index (HEI) and BP.\u0000\u0000Design/methodology/approach\u0000This cross-sectional study involved 499 girls aged 15–18 years. HEI was generated from a 24-h food recall. MM and body fat (BF) were measured by bioelectrical impendence analysis (BIA), and MS and BP were measured by hand grip and Tensimeter, respectively. Multiple linear tests were performed to obtain an adjusted model.\u0000\u0000Findings\u0000Almost five out of 100 girls had high BP (4.8%) and a good diet (4%). The majority of them had desirable MM (75.9%) and low MS (50.1%). HEI negatively and MS are positively associated with systolic blood pressure (SBP). The inclusion of MM in the model diminished the association between MS and SBP completely. After adjustment for age and BF, only MM (ß = 0.19, 95% CI = 0.35, 0.95) was associated with SBP. HEI was inversely (ß = −0.16, 95% CI = −0.31, −0.09) whereas MM (ß = 0.13, 95% CI = 0.11, 0.53) was positively associated with diastolic BP.\u0000\u0000Research limitations/implications\u0000Studies associating MM or MS with better physical performance and metabolic health are mostly reported in the elderly; current finding contributes to the lack of literature and implies the importance of examining those associations at a younger age.\u0000\u0000Originality/value\u0000HEI and MM are associated with young girls’ BP in different directions. Healthy eating and engagement in activities to optimize muscle function should be promoted in adolescent girls to alleviate the risk of getting cardiovascular disease.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"21 43","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140711571","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 : 2024-04-10DOI: 10.1108/nfs-12-2023-0294
Mariam Kawafha, Dua’a Fayiz Al Maghaireh, N. Shawish, Andaleeb M. Abu Kamel, Abedelkader Al Kofahi, Heidar Sheyab, Khitam Alsaqer
Purpose This study aims to enhance understanding of malnutrition's effect on academic achievement of primary school students. Design/methodology/approach This is a descriptive, cross-sectional design built on Roy's adaptation model (RAM). This study uses a random cluster sample, consisting of 453 primary school students. Contextual stimuli (mother's educational level, income and child’s breakfast eating) and focal stimuli (wasting, thinness, body mass index and stunting) were examined regarding adaptive responses to student’s academic achievement. Findings The investigation revealed that Model 1, which took into account factors of age, gender, the frequency of breakfast, income, the number of family members and the education of mothers, explained 12% (R2 = 0.12) of the variance in academic achievement. Stuntedness (β = −3.2 and p < 0.01), BMI (β = 0.94 and p < 0.001), family income per month (β = 5.60 and p < 0.001) and mother's education (β = 2.79 and p < 0.001) were the significant predictors in Model 2. Practical implications This study provides evidence that malnutrition is associated with ineffective academic achievement. Moreover, variables such as the mother's level of education, family income and the child’s breakfast consumption have a significant impact on academic achievements. Originality/value RAM is a useful framework for determining factors affecting people's reactions to difficult circumstances.
{"title":"The effect of malnutrition on students' academic performance: Roy’s model application","authors":"Mariam Kawafha, Dua’a Fayiz Al Maghaireh, N. Shawish, Andaleeb M. Abu Kamel, Abedelkader Al Kofahi, Heidar Sheyab, Khitam Alsaqer","doi":"10.1108/nfs-12-2023-0294","DOIUrl":"https://doi.org/10.1108/nfs-12-2023-0294","url":null,"abstract":"Purpose\u0000This study aims to enhance understanding of malnutrition's effect on academic achievement of primary school students.\u0000\u0000Design/methodology/approach\u0000This is a descriptive, cross-sectional design built on Roy's adaptation model (RAM). This study uses a random cluster sample, consisting of 453 primary school students. Contextual stimuli (mother's educational level, income and child’s breakfast eating) and focal stimuli (wasting, thinness, body mass index and stunting) were examined regarding adaptive responses to student’s academic achievement.\u0000\u0000Findings\u0000The investigation revealed that Model 1, which took into account factors of age, gender, the frequency of breakfast, income, the number of family members and the education of mothers, explained 12% (R2 = 0.12) of the variance in academic achievement. Stuntedness (β = −3.2 and p < 0.01), BMI (β = 0.94 and p < 0.001), family income per month (β = 5.60 and p < 0.001) and mother's education (β = 2.79 and p < 0.001) were the significant predictors in Model 2.\u0000\u0000Practical implications\u0000This study provides evidence that malnutrition is associated with ineffective academic achievement. Moreover, variables such as the mother's level of education, family income and the child’s breakfast consumption have a significant impact on academic achievements.\u0000\u0000Originality/value\u0000RAM is a useful framework for determining factors affecting people's reactions to difficult circumstances.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"10 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140716653","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 : 2024-04-05DOI: 10.1108/nfs-11-2023-0270
İrem Nur Akdeniz, Hasan Kaan Kavsara, Pınar Usta, İ. Kaya Cebioğlu
Purpose Paramedics are responsible for managing emergencies, caring for patients and performing life-saving procedures under heavy workloads, which can have a significant negative effect on their emotional eating and food addiction (FA) behaviors. Thus, this cross-sectional study aims to shed light on the relationship between emotional eating tendencies and FA in paramedics by considering their food preferences, sex, and body mass index (BMI) factors. Design/methodology/approach The questionnaire consisted of Yale Food Addiction Scale and Emotional Eating Questionnaire (EEQ), as well as sex, age, weight, height and number of snacks and main meals collected face-to-face from the 196 paramedics. Findings The FA prevalence was 14.9%, and more than half of the paramedics were emotional eaters. The total score of the EEQ was significantly higher in the FA diagnosed group than in the group FA not diagnosed (p < 0.001). The food preferences of the paramedics were found to differ significantly depending on whether they were diagnosed with FA or emotional eating. Being a food addict or emotional eater significantly increases the odds of consuming chocolate-wafer, pie-cake, chips, pastries, pasta and fries (p < 0.05), and participants with FA diagnosis and emotional eaters were more likely to prefer these foods than those with nondiagnosis and nonemotional eaters (p < 0.05). Originality/value Findings highlighted the connection between FA and the emotional eating behavior of paramedics, indicating that they attempt to compensate for their emotional ups and downs through eating. The job-related stress and emotional eating behaviors of paramedics may increase their BMI and susceptibility to FA.
目的 医务人员在繁重的工作中负责管理突发事件、护理病人和执行救生程序，这可能会对他们的情绪化饮食和食物成瘾（FA）行为产生显著的负面影响。因此，本横断面研究旨在通过考虑医务人员的食物偏好、性别和体重指数（BMI）等因素，揭示医务人员的情绪化进食倾向与 FA 之间的关系。研究结果FA 患病率为 14.9%，超过半数的医务人员为情绪化进食者。已确诊的 FA 组的 EEQ 总分明显高于未确诊的 FA 组（P < 0.001）。研究发现，医护人员对食物的偏好因其是否被诊断为食物成瘾或情绪化进食而有显著差异。研究结果突出了FA与医护人员情绪化饮食行为之间的联系，表明他们试图通过饮食来弥补情绪上的起伏。医护人员的工作压力和情绪化进食行为可能会增加他们的体重指数和对 FA 的易感性。
{"title":"Does emotional eating status affect food addiction of paramedics? A cross-sectional study","authors":"İrem Nur Akdeniz, Hasan Kaan Kavsara, Pınar Usta, İ. Kaya Cebioğlu","doi":"10.1108/nfs-11-2023-0270","DOIUrl":"https://doi.org/10.1108/nfs-11-2023-0270","url":null,"abstract":"\u0000Purpose\u0000Paramedics are responsible for managing emergencies, caring for patients and performing life-saving procedures under heavy workloads, which can have a significant negative effect on their emotional eating and food addiction (FA) behaviors. Thus, this cross-sectional study aims to shed light on the relationship between emotional eating tendencies and FA in paramedics by considering their food preferences, sex, and body mass index (BMI) factors.\u0000\u0000\u0000Design/methodology/approach\u0000The questionnaire consisted of Yale Food Addiction Scale and Emotional Eating Questionnaire (EEQ), as well as sex, age, weight, height and number of snacks and main meals collected face-to-face from the 196 paramedics.\u0000\u0000\u0000Findings\u0000The FA prevalence was 14.9%, and more than half of the paramedics were emotional eaters. The total score of the EEQ was significantly higher in the FA diagnosed group than in the group FA not diagnosed (p < 0.001). The food preferences of the paramedics were found to differ significantly depending on whether they were diagnosed with FA or emotional eating. Being a food addict or emotional eater significantly increases the odds of consuming chocolate-wafer, pie-cake, chips, pastries, pasta and fries (p < 0.05), and participants with FA diagnosis and emotional eaters were more likely to prefer these foods than those with nondiagnosis and nonemotional eaters (p < 0.05).\u0000\u0000\u0000Originality/value\u0000Findings highlighted the connection between FA and the emotional eating behavior of paramedics, indicating that they attempt to compensate for their emotional ups and downs through eating. The job-related stress and emotional eating behaviors of paramedics may increase their BMI and susceptibility to FA.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"49 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140736517","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 : 2024-03-21DOI: 10.1108/nfs-11-2023-0245
Ahmad Hadipour, Zahra Mahmoudi, Saeed Manoochehri, Heshmatollah Ebrahimi-Najafabadi, Zahra Hesari
Purpose Particles are of the controlled release delivery systems. Also, topically applied olive oil has a protective effect against ultraviolet B (UVB) exposure. Due to its sensitivity to oxidation, various studies have investigated the production of olive oil particles. The purpose of this study was to use chitosan and sodium alginate as the vehicle polymers for olive oil. Design/methodology/approach The gelation method used to prepare the sodium alginate miliparticles containing olive oil and particles were coated with chitosan. Morphology and size, zeta potential, infrared spectrum of olive oil miliparticles, encapsulation efficiency and oil release profile were investigated. Among 12 primary fabricated formulations, formulations F5 (olive oil loaded alginate miliparticles) and F11 (olive oil loaded alginate miliparticles + chitosan coat) were selected for further evaluations. Findings The size of the miliparticles was in the range of 1,100–1,600 µm. Particles had a spherical appearance, and chitosan coat made a smoother surface according to the scanning electron microscopy. The zeta potential of miliparticles were −30 mV for F5 and +2.7 mV for F11. Fourier transform infrared analysis showed that there was no interaction between olive oil and other excipients. Encapsulation efficiency showed the highest value of 85% in 1:4 (olive oil:alginate solution) miliparticles in F11. Release study indicated a maximum release of 68.22% for F5 and 60.68% for F11 in 24 h (p-value < 0.016). Therefore, coating with chitosan had a marked effect on slowing the release of olive oil. These results indicated that olive oil in various amounts can be successfully encapsulated into the sodium-alginate capsules cross-linked with glutaraldehyde. Originality/value To the best of the authors’ knowledge, no study has used chitosan and sodium alginate as the vehicle polymers for microencapsulation of olive oil.
{"title":"Olive oil loaded alginate milliparticle with chitosan coating: fabrication and evaluation","authors":"Ahmad Hadipour, Zahra Mahmoudi, Saeed Manoochehri, Heshmatollah Ebrahimi-Najafabadi, Zahra Hesari","doi":"10.1108/nfs-11-2023-0245","DOIUrl":"https://doi.org/10.1108/nfs-11-2023-0245","url":null,"abstract":"Purpose\u0000Particles are of the controlled release delivery systems. Also, topically applied olive oil has a protective effect against ultraviolet B (UVB) exposure. Due to its sensitivity to oxidation, various studies have investigated the production of olive oil particles. The purpose of this study was to use chitosan and sodium alginate as the vehicle polymers for olive oil.\u0000\u0000Design/methodology/approach\u0000The gelation method used to prepare the sodium alginate miliparticles containing olive oil and particles were coated with chitosan. Morphology and size, zeta potential, infrared spectrum of olive oil miliparticles, encapsulation efficiency and oil release profile were investigated. Among 12 primary fabricated formulations, formulations F5 (olive oil loaded alginate miliparticles) and F11 (olive oil loaded alginate miliparticles + chitosan coat) were selected for further evaluations.\u0000\u0000Findings\u0000The size of the miliparticles was in the range of 1,100–1,600 µm. Particles had a spherical appearance, and chitosan coat made a smoother surface according to the scanning electron microscopy. The zeta potential of miliparticles were −30 mV for F5 and +2.7 mV for F11. Fourier transform infrared analysis showed that there was no interaction between olive oil and other excipients. Encapsulation efficiency showed the highest value of 85% in 1:4 (olive oil:alginate solution) miliparticles in F11. Release study indicated a maximum release of 68.22% for F5 and 60.68% for F11 in 24 h (p-value < 0.016). Therefore, coating with chitosan had a marked effect on slowing the release of olive oil. These results indicated that olive oil in various amounts can be successfully encapsulated into the sodium-alginate capsules cross-linked with glutaraldehyde.\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, no study has used chitosan and sodium alginate as the vehicle polymers for microencapsulation of olive oil.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"110 s422","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140223771","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 : 2024-03-21DOI: 10.1108/nfs-06-2023-0126
Y. Olawuyi, J. Antwi, O. Adepoju
Purpose This purpose of this study was to assess dietary diversity among women of reproductive age (WRA) and the associations between consumption of a diversified diet and overweight/obesity statuses in Ekiti State, Nigeria. Design/methodology/approach Cross-sectional study of 207 WRA from six local government areas in Ekiti State, Nigeria, was done. A validated interviewer-administered questionnaire was used to collect data on sociodemographic characteristics, dietary intake and anthropometry. Dietary intake was assessed with 24-h dietary recall to calculate the Minimum Dietary Diversity Score for Women (MDD-W). Data were analyzed using descriptive statistics, Spearman rank correlation and Chi square test at α0.05. Findings Majority of the participants (65.2%) were aged between 19 and 34 years, 58.5% were married and 49.8% had high school as their highest level of education. Mean MDD-W and body mass index (BMI) were 3.8 ± 0.9 and 25.46 ± 6.4 kg/m2, respectively. All participants (100%) consumed foods from the “grains, white roots and tubers” group and majority also from the “meat and poultry” group (79.7%) but ranked low in the consumption of foods from other food groups. Many were overweight (34.8%), obese (14.0%) and a few (1.9%) had morbid obesity. MDD-W was significantly associated with marital status (X2 = 7.7, P = 0.022) and BMI (X2 = 11.4, P = 0.023) and had a weak positive correlation with BMI (r = 0.189, P = 0.007). Research limitations/implications Study shows that both undernutrition and overweight/obesity coexist in the population, indicating a case of double burden of malnutrition (DBM) at a population level. However, further studies may be needed to investigate the extent of DBM at individual levels. Although there was a positive correlation between MDD-W and BMI, it cannot be used to predict causality. Study further reveals that the micronutrient intake of the WRA population in Ekiti is inadequate. Considering the importance of the 10 food groups highlighted in MDD_W to nutrition and health, the promotion of the consumption of foods from these food groups with more attention to the micronutrient-rich ones needs to be heightened. Originality/value Diet of participants was not diverse enough, indicating micronutrient inadequacy. Promotion of the consumption of a diverse diet, particularly from the food groups rich in micronutrient, needs to be heightened, while food groups high in calorie should be minimally consumed to forestall DBM.
{"title":"Dietary diversity linked to anthropometric measurements of women of reproductive age in Ekiti State, Nigeria","authors":"Y. Olawuyi, J. Antwi, O. Adepoju","doi":"10.1108/nfs-06-2023-0126","DOIUrl":"https://doi.org/10.1108/nfs-06-2023-0126","url":null,"abstract":"\u0000Purpose\u0000This purpose of this study was to assess dietary diversity among women of reproductive age (WRA) and the associations between consumption of a diversified diet and overweight/obesity statuses in Ekiti State, Nigeria.\u0000\u0000\u0000Design/methodology/approach\u0000Cross-sectional study of 207 WRA from six local government areas in Ekiti State, Nigeria, was done. A validated interviewer-administered questionnaire was used to collect data on sociodemographic characteristics, dietary intake and anthropometry. Dietary intake was assessed with 24-h dietary recall to calculate the Minimum Dietary Diversity Score for Women (MDD-W). Data were analyzed using descriptive statistics, Spearman rank correlation and Chi square test at α0.05.\u0000\u0000\u0000Findings\u0000Majority of the participants (65.2%) were aged between 19 and 34 years, 58.5% were married and 49.8% had high school as their highest level of education. Mean MDD-W and body mass index (BMI) were 3.8 ± 0.9 and 25.46 ± 6.4 kg/m2, respectively. All participants (100%) consumed foods from the “grains, white roots and tubers” group and majority also from the “meat and poultry” group (79.7%) but ranked low in the consumption of foods from other food groups. Many were overweight (34.8%), obese (14.0%) and a few (1.9%) had morbid obesity. MDD-W was significantly associated with marital status (X2 = 7.7, P = 0.022) and BMI (X2 = 11.4, P = 0.023) and had a weak positive correlation with BMI (r = 0.189, P = 0.007).\u0000\u0000\u0000Research limitations/implications\u0000Study shows that both undernutrition and overweight/obesity coexist in the population, indicating a case of double burden of malnutrition (DBM) at a population level. However, further studies may be needed to investigate the extent of DBM at individual levels. Although there was a positive correlation between MDD-W and BMI, it cannot be used to predict causality. Study further reveals that the micronutrient intake of the WRA population in Ekiti is inadequate. Considering the importance of the 10 food groups highlighted in MDD_W to nutrition and health, the promotion of the consumption of foods from these food groups with more attention to the micronutrient-rich ones needs to be heightened.\u0000\u0000\u0000Originality/value\u0000Diet of participants was not diverse enough, indicating micronutrient inadequacy. Promotion of the consumption of a diverse diet, particularly from the food groups rich in micronutrient, needs to be heightened, while food groups high in calorie should be minimally consumed to forestall DBM.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"195 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140222737","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 : 2024-03-18DOI: 10.1108/nfs-07-2023-0146
Nana Sameshima, Rie Akamatsu
Purpose This study aims to determine the extent to which consumers perceive food-related information to be tied to the intrinsic characteristics of food, particularly safety. Design/methodology/approach The authors examined Japanese consumers’ preferences regarding domestic or foreign perishables, as well as how they interpret origin information, focusing on their perceptions of safety using descriptive analysis and binary logistic regression analysis. Findings The results indicated that a high proportion of Japanese consumers considered domestic foods to be safer; in particular, people affected by food safety information obtained through personal communication, books and magazines tended to choose domestically produced perishables rather than imported ones. Originality/value The belief that domestic foods are safer than imported ones was highly universal among Japanese consumers, although this belief is not necessarily grounded in scientific evidence. When considering strategies to improve consumers’ information literacy, factors that have fostered this belief must be discussed. For consumers to make logical food choices, both food businesses and consumers require scientific and informational literacy and policy support.
{"title":"Japanese consumers’ interpretation of food origin information and their preferences for domestic foods","authors":"Nana Sameshima, Rie Akamatsu","doi":"10.1108/nfs-07-2023-0146","DOIUrl":"https://doi.org/10.1108/nfs-07-2023-0146","url":null,"abstract":"\u0000Purpose\u0000This study aims to determine the extent to which consumers perceive food-related information to be tied to the intrinsic characteristics of food, particularly safety.\u0000\u0000\u0000Design/methodology/approach\u0000The authors examined Japanese consumers’ preferences regarding domestic or foreign perishables, as well as how they interpret origin information, focusing on their perceptions of safety using descriptive analysis and binary logistic regression analysis.\u0000\u0000\u0000Findings\u0000The results indicated that a high proportion of Japanese consumers considered domestic foods to be safer; in particular, people affected by food safety information obtained through personal communication, books and magazines tended to choose domestically produced perishables rather than imported ones.\u0000\u0000\u0000Originality/value\u0000The belief that domestic foods are safer than imported ones was highly universal among Japanese consumers, although this belief is not necessarily grounded in scientific evidence. When considering strategies to improve consumers’ information literacy, factors that have fostered this belief must be discussed. For consumers to make logical food choices, both food businesses and consumers require scientific and informational literacy and policy support.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"42 27","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140231420","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 : 2024-03-12DOI: 10.1108/nfs-08-2023-0199
Ziang Wang, T. Begho
Purpose The global rise in obesity can be closely linked to excessive calorie consumption and misperceptions regarding food intake. Thus, the purpose of this paper is to review the existing literature to have a better understanding how heuristic cues – mental shortcuts used for decision-making – impact calorie underestimation and consequently lead to unhealthy eating habits. Design/methodology/approach A search was conducted across multiple databases with priority given to studies in developed countries that provided insights into the cognitive processes behind food choices, the application of specific heuristics, and the association with eating behaviours. Articles were also selected based on their methodological quality. Findings The main findings are that the dichotomous categorization of foods as healthy or unhealthy can result in underestimating the calorie content in those foods perceived as healthy. Although nutrition claims, health claims and campaigns help in the fight against obesity, there is also the risk that consumers’ reliance on heuristic-based decision-making could aggravate the problem because a misinterpretation or misrepresentation could lead to calorie underestimation and overeating. Practical implications To establish effective behavioural interventions for obesity prevalence -, it is critical for interventions and policies to understand how consumers perceive calorie content and how they interpret claims on food marketing or packaging. Recognizing and addressing these heuristic-driven biases and understanding the factors influencing food choices are crucial for encouraging healthier eating habits. Originality/value To the best of the authors’ knowledge, this paper is the only review to date that consolidates research on the topic, drawing from multiple disciplines.
{"title":"A review of the impact of decision heuristics on calorie underestimation and the implications for unhealthy eating","authors":"Ziang Wang, T. Begho","doi":"10.1108/nfs-08-2023-0199","DOIUrl":"https://doi.org/10.1108/nfs-08-2023-0199","url":null,"abstract":"\u0000Purpose\u0000The global rise in obesity can be closely linked to excessive calorie consumption and misperceptions regarding food intake. Thus, the purpose of this paper is to review the existing literature to have a better understanding how heuristic cues – mental shortcuts used for decision-making – impact calorie underestimation and consequently lead to unhealthy eating habits.\u0000\u0000\u0000Design/methodology/approach\u0000A search was conducted across multiple databases with priority given to studies in developed countries that provided insights into the cognitive processes behind food choices, the application of specific heuristics, and the association with eating behaviours. Articles were also selected based on their methodological quality.\u0000\u0000\u0000Findings\u0000The main findings are that the dichotomous categorization of foods as healthy or unhealthy can result in underestimating the calorie content in those foods perceived as healthy. Although nutrition claims, health claims and campaigns help in the fight against obesity, there is also the risk that consumers’ reliance on heuristic-based decision-making could aggravate the problem because a misinterpretation or misrepresentation could lead to calorie underestimation and overeating.\u0000\u0000\u0000Practical implications\u0000To establish effective behavioural interventions for obesity prevalence -, it is critical for interventions and policies to understand how consumers perceive calorie content and how they interpret claims on food marketing or packaging. Recognizing and addressing these heuristic-driven biases and understanding the factors influencing food choices are crucial for encouraging healthier eating habits.\u0000\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, this paper is the only review to date that consolidates research on the topic, drawing from multiple disciplines.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"68 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140248624","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：