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Most of the previous studies on body image dissatisfaction mainly focused on the populations of adolescents and middle-aged people, however little is known about the body image dissatisfaction of older adults and its correlates. This study examined the possible patterns of relationship between body image dissatisfaction, sense of control, social support (i.e., family support and friend support), and subjective well-being in older adults. A sample of 814 older adults completed measures of body image dissatisfaction, sense of control, social support, and subjective well-being. The results indicated that body image dissatisfaction is significantly associated with subjective well-being. In addition, sense of control mediated the relationship between body image dissatisfaction and subjective well-being. Moderated mediation analyses revealed that family support moderated the relationship between body image dissatisfaction and sense of control and that friend support moderated the relationship between body image dissatisfaction and subjective well-being. These results of the current study can deepen our understanding of the relationship between body image dissatisfaction and subjective well-being as well as their intermediate variables and may contribute to theories addressing well-being in older adults. The results may also have a practical value by guiding older adults to make rational use of social support and increase their sense of control to reduce the negative effect of body image dissatisfaction and improve their subjective well-being. [ABSTRACT FROM AUTHOR]

Most of the previous studies on body image dissatisfaction mainly focused on the populations of adolescents and middle-aged people, however little is known about the body image dissatisfaction of older adults and its correlates. This study examined the possible patterns of relationship between body image dissatisfaction, sense of control, social support (i.e., family support and friend support), and subjective well-being in older adults. A sample of 814 older adults completed measures of body image dissatisfaction, sense of control, social support, and subjective well-being. The results indicated that body image dissatisfaction is significantly associated with subjective well-being. In addition, sense of control mediated the relationship between body image dissatisfaction and subjective well-being. Moderated mediation analyses revealed that family support moderated the relationship between body image dissatisfaction and sense of control and that friend support moderated the relationship between body image dissatisfaction and subjective well-being. These results of the current study can deepen our understanding of the relationship between body image dissatisfaction and subjective well-being as well as their intermediate variables and may contribute to theories addressing well-being in older adults. The results may also have a practical value by guiding older adults to make rational use of social support and increase their sense of control to reduce the negative effect of body image dissatisfaction and improve their subjective well-being. [ABSTRACT FROM AUTHOR]

Dairy products, such as liquid, powdered, and fermented milk, provide an excellent source of nutrition and constitute part of a well-balanced diet. However, measures to prevent the deterioration of the quality of dairy products during thermal treatment and storage are lacking at present. Deterioration of milk quality is primarily related to reactions of oxidation, hydrolysis, and Maillard reaction. While multiple studies have focused on the factors influencing the deterioration of dairy products during processing and storage, systematic analysis of the underlying mechanisms is essential to improve our overall understanding of the process. This report presents a structured overview of the mechanisms and markers associated with deterioration reactions in marketed dairy products. The overall impacts of deterioration reactions on the quality and flavor of dairy products are additionally reviewed. Furthermore, potential markers of deterioration reactions and future development directions of the dairy industry are discussed, with a view to providing a reference for the quality and safety guarantee of dairy products. [ABSTRACT FROM AUTHOR]