Clara Lakritz, Nicolas Tête, Sylvain Iceta, Jérémie Lafraire
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The present study explored ON tendencies and the risk of EDs among culinary arts students and compared them with those of dietetics students.</p>\n </section>\n \n <section>\n \n <h3> Methods</h3>\n \n <p>A cross-sectional study was conducted in France, using the eating habits questionnaire (EHQ) to measure ON tendencies, and the SCOFF as well as the eating disorders examination questionnaire (EDEQ) to evaluate the risk of EDs and ED symptoms. The study also included questions about sports practice. In total, 267 students participated in the study, including 144 culinary arts students (51 women, 92 men and one other) and 123 dietetics ones (106 women, 15 men and two others).</p>\n </section>\n \n <section>\n \n <h3> Results</h3>\n \n <p>Culinary arts students exhibited similar means of EHQ scores as dietetics ones (32.99 vs. 33.34) but higher SCOFF scores (52.8% vs. 39.8%). In addition, a gender difference was evidenced: women in culinary arts showed higher EHQ, SCOFF and EDEQ scores than men in culinary arts. Linear regression models showed no effect of the type of academic field (culinary arts vs. dietetics) on the EDEQ score but revealed effects of gender, body mass index and hours of sports practice.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>The study emphasises the need to monitor culinary students and implement interventions to prevent EDs. It also suggests a correlation between food-related education and the risk of EDs, which requires further research.</p>\n </section>\n </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"37 6","pages":"1547-1557"},"PeriodicalIF":2.9000,"publicationDate":"2024-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.13368","citationCount":"0","resultStr":"{\"title\":\"Orthorexia nervosa tendencies and risk of eating disorders among culinary arts students: A comparative study with dietetics students\",\"authors\":\"Clara Lakritz, Nicolas Tête, Sylvain Iceta, Jérémie Lafraire\",\"doi\":\"10.1111/jhn.13368\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background</h3>\\n \\n <p>Students pursuing food-related academic fields such as dietetics have higher orthorexia nervosa (ON) tendencies and are at a greater risk of developing eating disorders (EDs). 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引用次数: 0
摘要
背景：攻读营养学等与食物相关专业的学生有较高的神经性厌食症（ON）倾向，患饮食失调症（ED）的风险也更大。然而，对于同样与食物有关的烹饪艺术领域，有关厌食倾向和患饮食失调症风险的研究却很有限。本研究探讨了烹饪艺术专业学生的 ON 倾向和患 ED 的风险，并将其与营养学专业学生的 ON 倾向和患 ED 的风险进行了比较：在法国进行了一项横断面研究，使用饮食习惯问卷（EHQ）来测量 ON 倾向，使用 SCOFF 和饮食失调检查问卷（EDEQ）来评估 ED 风险和 ED 症状。研究还包括有关体育锻炼的问题。共有 267 名学生参与了研究，其中包括 144 名烹饪艺术专业学生（51 名女生、92 名男生和 1 名其他学生）和 123 名营养学专业学生（106 名女生、15 名男生和 2 名其他学生）：烹饪专业学生的 EHQ 平均分与营养学专业学生相似（32.99 分对 33.34 分），但 SCOFF 分数更高（52.8% 对 39.8%）。此外，还发现了性别差异：烹饪专业女生的 EHQ、SCOFF 和 EDEQ 分数均高于烹饪专业男生。线性回归模型显示，学科类型（烹饪艺术与营养学）对 EDEQ 分数没有影响，但显示出性别、体重指数和体育锻炼时间的影响：结论：这项研究强调了对烹饪专业学生进行监测并实施干预措施以预防肠胃疾病的必要性。结论：该研究强调有必要对烹饪专业的学生进行监测，并采取干预措施预防肠道疾病。研究还表明，食品相关教育与肠道疾病风险之间存在相关性，这需要进一步研究。
Orthorexia nervosa tendencies and risk of eating disorders among culinary arts students: A comparative study with dietetics students
Background
Students pursuing food-related academic fields such as dietetics have higher orthorexia nervosa (ON) tendencies and are at a greater risk of developing eating disorders (EDs). However, there is limited research available on ON tendencies and on the risk of EDs in the culinary arts field, which also revolves around food. The present study explored ON tendencies and the risk of EDs among culinary arts students and compared them with those of dietetics students.
Methods
A cross-sectional study was conducted in France, using the eating habits questionnaire (EHQ) to measure ON tendencies, and the SCOFF as well as the eating disorders examination questionnaire (EDEQ) to evaluate the risk of EDs and ED symptoms. The study also included questions about sports practice. In total, 267 students participated in the study, including 144 culinary arts students (51 women, 92 men and one other) and 123 dietetics ones (106 women, 15 men and two others).
Results
Culinary arts students exhibited similar means of EHQ scores as dietetics ones (32.99 vs. 33.34) but higher SCOFF scores (52.8% vs. 39.8%). In addition, a gender difference was evidenced: women in culinary arts showed higher EHQ, SCOFF and EDEQ scores than men in culinary arts. Linear regression models showed no effect of the type of academic field (culinary arts vs. dietetics) on the EDEQ score but revealed effects of gender, body mass index and hours of sports practice.
Conclusions
The study emphasises the need to monitor culinary students and implement interventions to prevent EDs. It also suggests a correlation between food-related education and the risk of EDs, which requires further research.
期刊介绍：
Journal of Human Nutrition and Dietetics is an international peer-reviewed journal publishing papers in applied nutrition and dietetics. Papers are therefore welcomed on:
- Clinical nutrition and the practice of therapeutic dietetics
- Clinical and professional guidelines
- Public health nutrition and nutritional epidemiology
- Dietary surveys and dietary assessment methodology
- Health promotion and intervention studies and their effectiveness
- Obesity, weight control and body composition
- Research on psychological determinants of healthy and unhealthy eating behaviour. Focus can for example be on attitudes, brain correlates of food reward processing, social influences, impulsivity, cognitive control, cognitive processes, dieting, psychological treatments.
- Appetite, Food intake and nutritional status
- Nutrigenomics and molecular nutrition
- The journal does not publish animal research
The journal is published in an online-only format. No printed issue of this title will be produced but authors will still be able to order offprints of their own articles.
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