Search

BackgroundDietary patterns and their possible effects on health and the environment are becoming increasingly important. It is thought that nutritionally balanced diets can also be compatible with environmental targets and, therefore, the Mediterranean diet (MD), which is regarded as a sustainable diet model, comes to the fore. This study was carried out to evaluate adherence to the MD with sustainable nutrition knowledge and environmentally responsible food choices and to determine the factors affecting adherence.MethodsA questionnaire prepared by the researchers was sent to individuals online and 1732 adults living in Turkey participated in this cross-sectional study. Adherence to the MD was evaluated with the Mediterranean Diet Adherence Screener (MEDAS). In addition, questions were asked about nutritional knowledge and environmentally responsible food choices to evaluate the sustainable nutritional behaviors of individuals.ResultsHalf of the participants (51.1% of men / 53% of women) adhere to the MD at a moderate level. Even the individuals with the highest adherence to the MD had low compliance with the recommendations for fruit (43.4%) and fish (37.3%) consumption. A one-unit increase in age, sustainable nutrition knowledge score, and environmentally responsible food choices score increases the MD adherence score by 0.08, 0.125, and 0.148 points, respectively (p

Featured Application: By improving the technology of amaranth pasta developed to obtain instant pasta, it would be possible to develop disaster food with high nutritional value. The growing public interest in vegan products due to their association with health creates a need for new nutritious products that could cover nutritional deficiencies in the vegan diet. This study aimed to evaluate the potential of amaranth pasta and amaranth pasta blends with buckwheat or oat flour for a vegan diet to provide the limiting nutrients. Different types of pasta were developed in the current study—pasta from amaranth flour, and pasta samples from amaranth flour partly substituted with buckwheat or oat flour. The nutritional and energetic value, sugars, fatty acids, amino acids, and iron content were determined for all samples. All developed pasta samples can be evaluated as products with increased nutritional value, which provide more than 15% protein of the total energy with a sufficient content of lysine, methionine, and threonine; the iron content in the samples covered over 30% of the daily reference intake for iron; and the content of unsaturated fatty acids was above 70% of the total fat content. More nutritious pasta for a vegan diet can be obtained by substituting amaranth flour with buckwheat or oat flour. By improving the technology of amaranth pasta developed to obtain instant pasta, it would be possible to develop disaster food with high nutritional value. [ABSTRACT FROM AUTHOR]

Copyright of Journal of ROL Sport Sciences / ROL Spor Bilimleri Dergisi is the property of Journal of ROL Sport Sciences / ROL Spor Bilimleri Dergisi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Anemia in pregnancy is a challenge in modern global health, especially in developing countries. The research aims to study knowledge, attitude and perception of pregnant women to prevent iron deficiency anemia. Using qualitative research, a survey of pregnant patients and gynecologists was conducted in several maternity homes in Tbilisi through a semi-structured in-depth interview. The study showed that almost all pregnant women had some knowledge about iron deficiency anemia. However, despite high awareness, most pregnant women are unaware of the causes and risk factors of anemia. Despite being aware of a healthy diet, the respondents did not follow a proper diet. Financial problems in order to buy food, also cultural and religious barriers were mentioned as one of the obstacles to healthy eating. Most pregnant women receive information about iron deficiency anemia from their family doctor, which suggests a limited role for the family doctor in preventing iron deficiency anemia. Despite some knowledge about anemia prevention, its prevalence remains high, indicating a weak link between anemia knowledge and healthy behaviour. In order to solve the problem, more involvement of society and effective interventions of policymakers, improvement of disease prevention methods, more participation of family doctors, and improvement of state nutritional programs for pregnant women are needed. [ABSTRACT FROM AUTHOR]

Copyright of Hungarian Journal of Nutrition Marketing / Táplálkozásmarketing is the property of University of Debrecen and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Agroalimentaria is the property of Alejandro Antonio Gutierrez Socorro and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The starting point of this communication is one of the Conclusions of the European Congress on the Problem of Obesity (September 2020) and of Global Obesity Observatory according to which "24.22% of Romania s population is obese". We all know that in a society where people are in a hurry to get from one place to another, the possibility of serving food quickly (even, sometimes, without leaving the car) may seem like an irresistible offer. In addition to speed, accessibility, the standardization of products and the emphasis on low price are some of the so-called “advantages” of fast food, which have made this industry develop massively in the last 30 years: according to statistics, fast food generates revenue of over $570 billion. However, we also know that fast food products accumulate a lot of calories (approximately all the calories needed for a whole day are used at one meal), and regular consumption of such products leads to disruption of normal metabolism. This article presents, in a comparative manner, the response of EU in terms of public policies, national regulations in the field of food and nutrition. [ABSTRACT FROM AUTHOR]

Copyright of Segurança Alimentar e Nutricional is the property of Universidade Estadual de Campinas - Portal de Periodicos Eletronicos Cientificos and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The article studies views of customers on the vending system in social catering – students and employees of a big economics university. It found out criteria/conditions of vending machine functioning, advantages and disadvantages of the automated system of selling food and drinks. The authors formulated recommendations aimed at upgrading the vending system of servicing in conditions of complicated economic situation, COVID-19 pandemic and restructuring of the catering system. It is reasonable to propose diversification of the product range, new market positions (for instance, snacks for healthy nutrition), search for new market segments / niches and so on. The authors show the need to improve quality control, especially at the stage of income control while purchasing food and products of extra (non-food) range. They provide interesting information about new functions of vending machines, for example, copying units.

Only high-quality products are competitive, and competitive products have to meet all kinds of requirements, from regulatory documentation to consumer expectations. Functional foods, such as yogurt, are designed with targeted properties, which is a complex task that requires a methodologically universal approach. The research objective was to develop and test a new approach to developing the targeted properties in functional yoghurts. The research featured a new technology and formulation of functional yogurt with sea buckthorn and cryopowdered germinated rye. The study involved qualimetric forecasting methodology, as well as standard quality assessment tools and methods. The new approach included several stages: 1) identifying requirements for product quality and production processes, 2) analyzing discrepancy reports, 3) predicting the effect of quality-forming factors, and 4) developing universal solutions to ensure the required properties. The research resulted in a nomenclature of consumer expectation indicators and a comprehensive assessment formula. It revealed the reasons behind the poor quality of yogurt at different stages. The key requirements for yoghurt included: 1) high moisture-binding capacity, 2) natural functional ingredients that give the product high consumer properties and reduce the risk of microbiological spoilage. The article introduces a formulation and production technology for the new functional yogurt, which proved to have a high content of vitamin C, potassium, and β-carotene. The sensory evaluation demonstrated its high consumer properties. The new approach to the development and production technology proved to be effective. It can be used in the design and quality control of yoghurts with functional ingredients.

Background. Chronotype is the attitude of a subject in determining the individual circadian preference in behavioral and biological rhythm associated with eating behaviors and health. Objective. The aim of this study was to evaluate the associations between chronotype, adherence to the Mediterranean diet, and attitudes to healthy nutrition in Turkish adults. Methods. A survey was conducted online using online platforms. A total of 1,197 volunteers between 18-65 years of age participated in our study. Participants’ adherence to the Mediterranean diet was assessed using the Mediterranean Diet Adherence Screener (MEDAS); their healthy eating attitude and chronotype were assessed using the Attitude Scale for Healthy Nutrition (ASHN) and the Morning-Evening Questionnaire (MEQ), respectively. Results. Most of the participants were classified as those with an intermediate chronotype. More than half of evening-type participants and nearly half of intermediate-type participants had poor Mediterranean diet adherence. In addition, the percentages of individuals with morning and evening chronotypes in the very low and moderate classification ranges were similar and lower than the percentages of those with an intermediate chronotype. Linear regression analysis revealed that participants with higher MEQ values had higher ASHN and MEDAS scores and a lower body mass index as compared to those with lower MEQ values. Conclusions. Chronotype was associated with Mediterranean diet adherence and healthy eating attitude. In particular, morning-type subjects showed higher adherence to the Mediterranean diet than intermediate- and evening-type subjects.

Understanding the population's dietary patterns and their impacts on health requires many different sources of information. The development of reliable food composition databases is a key step in this pursuit. With them, nutrition and health care professionals can provide better public health advice and guide society toward achieving a better and healthier life. Unfortunately, these databases are full of caveats. Focusing on the specific case of vegetable oils, we analyzed the possible obsolescence of the information and the differences or inconsistencies among databases. We show that in many cases, the information is limited, incompletely documented, old or unreliable. More importantly, despite the many efforts carried out in the last decades, there is still much work to be done. As such, institutions should develop long-standing programs that can ensure the quality of the information on what we eat in the long term. In the face of climate change and complex societal challenges in an interconnected world, the full diversity of the food system needs to be recognized and more efforts should be put toward achieving a data-driven food system.

Responding to the COVID-19 pandemic, the American Rescue Plan (2021) allowed state agencies of the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) the option of temporarily increasing the Cash-Value Benefit (CVB) for fruit and vegetable (FV) purchases. To examine the impact of this enhancement on WIC caregiver experience, the MA WIC State Office invited 4600 randomly selected MA WIC caregivers to complete an online survey (February–March 2022). Eligible adults had at least one child, had been enrolled at least a year, and were aware of the increase. Of those who opened the screener (n = 545), 58.9% completed it (n = 321). We calculated the frequencies of reporting increased FV outcomes and tested whether responses differed by race/ethnicity, market access, and food security. Most caregivers perceived the CVB increase to benefit FV purchasing (amount and quality, 71.0% and 55.5%), FV consumption (offered to children and personally consumed, 70.1% and 63.2%), and satisfaction with the WIC food package (37.1% reported improved satisfaction, pre- vs. post-increase). Probability of reporting improved outcomes was not found to differ by race/ethnicity, market access, or food security. CVB increases may pose important implications for dietary behaviors and satisfaction with WIC. Policymakers should consider making this increase permanent. [ABSTRACT FROM AUTHOR]

The promotion of lifestyle habits in all ages is essential for the prevention of chronic non-communicable diseases. The aim of this study was to develop, validate, and disseminate an ecosystem that favors effective education on physical activity, a healthy lifestyle, and healthy nutritional habits. The sample consisted of 258 Spanish volunteer students. The evaluation of Ecosystem SUGAPAS was composed of two online surveys: MOOC and game surveys. The result of the MOOC survey reported a score above three points in all the sections (users' opinion of the organization: 3.89 ± 0.71, 4.06 ± 0.64, and 4.01 ± 0.64; impact of the course on their day-to-day life: 3.62 ± 0.94; content present values: 3.96 ± 0.63, 3.69 ± 0.75, and 3.62 ± 0.94; usability of the platform: 3.75 ± 0.77, 3.96 ± 0.68, 4.06 ± 0.77, and 3.75 ± 0.84; relevance for professional development: 3.96 ± 0.63; overall opinion: 3.77 ± 0.57 points). The responses to all sections of the game evaluation reported a score between three and four points. A SUGAPAS ecosystem that includes new technologies for the promotion of a healthy lifestyle was developed, validated, and disseminated among the population. The users' opinion, the impact of the ecosystem on their personal and professional development, and the usability of the platforms created make this ecosystem valid for its implementation for the proposed purposes. [ABSTRACT FROM AUTHOR]

Copyright of Retos: Nuevas Perspectivas de Educación Física, Deporte y Recreación is the property of Federacion Espanola de Asociaciones de Docentes de Educacion Fisica and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: This study aimed to evaluate the changes in the body composition of individuals who fasted and did Pilates at least twice a week during Ramadan versus those who fasted but did no Pilates. Methods: This was an experimental study conducted on 60 healthy women who were admitted to the Noi Pilates in İstanbul Turkey, which was a private Pilates studio. The study was carried out on 60 grown-up, healthy women between 18 and 65 years of age who fasted in Ramadan 2019, some of whom did Pilates and some who did not. The women involved in the study had been doing Pilates for 6 months prior to Ramadan and did Pilates at least 3 times a week during Ramadan. Results: Significant increases were observed in body mass index (BMI), triceps skin-fold thickness (SFT), muscle mass and fat percentage in the fasting and non-pilates group (p<0.05). Our study found the change in the percentage of triceps SFT and fat in women who did Pilates to be more than those who did not. BMI, muscle mass, waist circumference and hip circumference of women who did Pilates and who did not do Pilates during Ramadan did not differ compared to the first measurements, and neither of the two methods dominated in terms of these variables. Conclusion: While a long period of fasting in Ramadan leads people to inactivity, personalized exercise and nutrition programs planned by experts may result in weight loss, especially for obese and slightly overweight people. [ABSTRACT FROM AUTHOR]

According to the World Health Organization (WHO), 40-60% of human health depends on a lifestyle in which 25-30% is devoted to a rational diet. Therefore, by meeting physiological needs in accordance with a rational diet, athletes can adapt more quickly to the applied physical load and achieve better sport results. The aim of the study was to describe and compare the factors that determine the healthy diet of athletes of various sports. The study, which aimed to assess the factors determining healthy diet, involved 157 students of physical education and sports studies from the University of Almaty. Respondents were divided into 3 groups - sports games (volleyball, football, basketball, tennis) (n=85), endurance sports (long distance running, skiing, road cycling, triathlon (n=22), and combat sports (wrestling, judo, karate, boxing) (n=50). The questionnaire by Steptoe et al. (1995) was employed to establish the opinion of the investigated subjects on the factors that determine healthy and rational dietary choices of student athletes. Our research has shown that among the factors that determine the healthy diet of athletes of various sports, the main ones are health, the character of the chosen sport, and the athlete's body composition. Factors such as current trends, the popularity of the food consumed, and the influence of family and friends are less important. The athletes we studied noted their efforts to eat and live healthy, most of them were satisfied with their health and their body mass. A greater variety in respondents' responses was observed when assessing the composition of food supplements, the impact of discount special offers on product selection. The responses received on adherence to the diet indicate that the athletes studied do not always observe the correct diet. [ABSTRACT FROM AUTHOR]

Copyright of Lubelski Rocznik Pedagogiczny is the property of Maria Curie-Sklodowska University in Lublin and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Fiber-enriched breads are inferior to wheat flour (white) breads in terms of volume, taste, and textural characteristics. The aim of this study was to produce functional dietary fiber (DF)-enriched white bread (WB) with high consumer acceptance. Wheat fiber (WF) was added to wheat flour as an insoluble fiber source (5%); polydextrose and inulin were used as soluble fibers at three different concentrations (2, 4, and 6%) individually or in combination. Their effects on dough rheology (farinograph and extensograph properties) and bread properties (volume, baking loss, moisture, texture, color, sensory, and crumb-grain characteristics) were investigated. The addition of WF, polydextrose and inulin had significant effects on dough rheology and bread properties. Hardness, chewiness, cell density, and DF content of breads were generally increased, whereas volume yield, baking loss, moisture and porosity values decreased with increasing DF concentration. The bread with the highest DF content (PD6IN6) contained 7.1 times more DF than WB. According to the results of sensory analysis, except for the sample with 6% concentration of polydextrose and inulin, all the other breads had very high overall acceptance values. Although the breads produced in the study have a high fiber content, their important quality characteristics (moisture content, volume yield, cell density, color values and sensory properties) are similar to those of WB. As a result, the overall quality characteristics of bread made with different dietary fibers were maintained, and functional WB enriched with DF were produced with high consumer acceptance., Competing Interests: Declarations. Ethics Approval: Approval was obtained from the ethics committee of Çukurova University. The procedures used in this study adhere to the tenets of the Declaration of Helsinki. Consent to Participate: Informed consent was obtained from all individual participants included in the study. Consent to Publish: The authors affirm that human research participants provided informed consent for publication of the image in Fig. S3. Competing Interests: The authors declare no competing interests. Conflict of Interest: The authors declare that they have no conflict of interest., (© 2024. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)

Purpose: The objective of this article is to make an exploratory study about European public administrations (public administration, public agencies, public law entities, entities dependent on the public administration and public universities) in relation to workplace health promotion interventions. The sample was extracted from the ESENER-3 (Third European Survey of Enterprises on New and Emerging Risks) (EU-OSHA, 2019) and consists of 7,981 public entities from the EU-27 countries. Four WHPI have been studied: healthy nutrition interventions, sports activities after working hours, back exercises at work and prevention of addictions., Design/methodology/approach: This is an exploratory study. The sample was extracted from the ESENER-3 (Third European Survey of Enterprises on New and Emerging Risks) (EU-OSHA, 2019) and consists of 7,981 public entities from the EU-27 Public Administration. In total, 45,420 establishments were interviewed., Findings: Different patterns have been observed when implementing workplace health promotion interventions in the EU-27 public administration. The promotion of sports activities outside working hours is the one with the highest level of implementation in European public administration. On the other hand, the measure with the least implementation level is the promotion of healthy nutrition., Research Limitations/implications: The limitations of the study are that the studied items are nominal and comprise more than two categories, so it has not been possible to develop a correlation analysis., Practical Implications: The EU-27 public administrations can see which workplace health promotion interventions need to be improved., Originality/value: Differences that may exist in the adopted workplace health promotion interventions by European public administrations have not yet been addressed in depth by the literature., (© Emerald Publishing Limited.)

This study aimed to determine university students' attitudes regarding healthy nutrıtıon according to some demographic characteristics. The research was a quantitative study. The research was conducted with the participation of 160 volunteer students studying at Artvin Coruh University. The sample group was determined by simple random method. The study was carried out by applying at a questionnaire with 27 questions consist of two parts. The survey form of the study in the first episode 6 of which were demographic characteristics and 21 questions were the Attitudes towards Healthy Eating Scale. The Attitudes towards Healthy Eating Scale developed by Tekkurşun Demir and Cicioğlu (2019). The skewness and kurtosis values were taken into count and the data were normally distributed. Followingly, statistical analysis of the data, independent groups T-test, one-way analysis of variance (ANOVA), and Pearson correlation analysis were used. As a result of the analysis performed, no significant difference between the students' Attitudes towards Healthy Eating (ATHE) scores and the variables of gender, age, body mass index, and department of education; Significant differences were determined according to the status of doing sports (p<.05). According to the Post Hoc (SCHEFFE) results made to determine the source of the difference; In the dimension of positive eating habits, the mean score of those who do sports as a hobby and as a license was higher than those who do not do sports, and in the total score of ATHE, the mean score of those who do sports under license was significantly higher than the mean of those who do not do sports. [ABSTRACT FROM AUTHOR]

Increasing junk food (JF) consumption (JFC) among school-aged children is a public health issue that may affect the quality of their diet. The purpose of this study is to identify the factors associated with high-energy intake from JFC in children aged 7 to 8 years with different socioeconomic backgrounds and examine the relationship among JFC, healthy food consumption, and obesity. The hypothesis of the study is that JFC index is related to consumption of staple foods and body mass index. This cross-sectional study was conducted between October 2018 and April 2019 with the participation of 524 children and their parents with low or high socioeconomic status. The data collected with "Healthy Food and JFC Frequency Parents" "Views Form" and "24-Hour Dietary Recall Child Form" were analyzed using multiple analysis methods with P ≤.05 significance level. Among the children, 53.1% were female, 14.1% were children with obesity, and 18.5% consumed at least one of the JF groups daily. A difference was observed between the calorie intake from JF in children with obesity (292.90 kcal/d) and children without obesity (395.76 kcal/d). The consumption of salty food is associated with low-income levels and consumption of fast food is associated with high-income levels. According to the variables of usually having snacks at home, not receiving pocket money every day, and consuming dairy products at the recommended level, usually having JF at home (odds ratio [OR] = 3.90; 95% confidence interval [CI], 1.40-10.86), receiving pocket money (OR = 2.96; 95% CI, 1.97-4.48), and consuming dairy products at a the recommended level (OR = 1.60; 95% CI, 1.03-2.49) were found to be better predictors of high level of calorie intake from JF (P <.05). Consumption of fruits, dairy products, and protein-rich foods is associated with JFC (P <.05). Regardless of obesity status, a significant portion of the daily calorie needs of children from any socioeconomic level is met with JFC. Those who consume JF frequently and in large amounts also consume a lot of dairy products and protein-rich foods and very little fruit. The long-term effects of JFC on those who consume staple foods at an adequate level should also be investigated. The consumption of salty food is associated with low income and consumption of fast food is associated with high income. Consumption of junk food at home, receiving a daily allowance, going to school by vehicle, and high dairy consumption increase the possibility of high-energy intake through junk food. The highest junk food consumption is found among those consuming the ''at the recommended level'' of dairy, those consuming the ''below the recommended level'' of protein, and those consuming the ''below the recommended level'' of fruit. [Display omitted] [ABSTRACT FROM AUTHOR]

Introduction and Objective. Breast cancer is the most frequently diagnosed malignant neoplasm among women in Poland and worldwide. It is believed that increasing nutritional awareness in this population can significantly reduce the risk of this disease. In addition, the role of nutritional factors is increasingly the subject of extensive epidemiological, observational and clinical studies in this field. Therefore, the aim of this article was to present the current state of knowledge on the impact of selected groups of food products on the risk of developing breast cancer. Review Methods. In the process of systematic review sources of medical information were searched in order to identify secondary evidence. Systematic reviews and meta-analyses dated May 1st, 2008 as the cut-off date, present in PubMed, Scopus, Cochrane Library were included. The following key words were included in the recognition/research strategy: breast cancer, risk factors and food groups. Brief description of the state of knowledge. The review of the literature shows that a diet is one of the factors influencing the risk of breast cancer incidence. Red and processed meat, sweets and pastries, as well as animal derived fats can be recalled as products having potential carcinogenic action. Fresh fruits and vegetables, legumes, nuts, (whole) grain products and foods rich in omega-3 fatty acids may have a protective effect against cancer. Conclusions. Nutrition is one of the environmental factors that can lead to breast cancer formation. Data presented in the article can be useful in everyday clinical practice as well as in direct nutritional care of an oncological patient. Moreover, this evidence can be used to update the nutritional recommendations for breast cancer prevention. [ABSTRACT FROM AUTHOR]

Copyright of International Anatolian Journal of Social Sciences / Uluslararasi Anadolu Sosyal Bilimler Dergisi is the property of Uluslararasi Anadolu Sosyal Bilimler Dergisi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: It is important to encourage people to participate in physical activities and to develop motivational approaches to healthy nutrition in order to maintain a healthy life. This study was conducted to examine the relationship between the physical activity levels of university students and their attitudes to healthy nutrition. Material and methods: 392 (153 female and 239 male) university students voluntarily participated in the study. In the study, the International Physical Activity Questionnaire-Short Form (IPAQ-SF) and the Attitude Scale for Healthy Nutrition (ASHN) were used. Results: As a result of the analysis conducted in the study group, in the comparison of the students studying at the sports sciences department in terms of gender, smoking and regular exercise variables, a statistically significant difference was found in the level of participation in physical activity in the variable of meals consumed during the day. A positive significant relationship was found between the participants’ attitude towards healthy nutrition and their level of participation in physical activity. Conclusions: It was determined that students with high participation in physical activity also have high attitudes towards healthy nutrition.

The article analyzes Ukraine’s position in a number of international rankings that determine the level of development of region and the quality of well-being of the population. Attention is paid to the analysis of the indicator of health level awareness, which is obtained within the framework of the survey of the opinion of the population of a particular country. A comparison of international welfare ratings by the presence or absence of a component of health in them when calculating the integral indicator is made. Statistical information on the values of this indicator in a number of countries of the European region and in Ukraine has been disclosed. The results of public surveys on the socio-economic situation of Ukrainian regions are presented. The level of health is chosen as a categorical factor, the dependence of which on certain factors is determined in the environment of the Statistica.10 software using the single-factor dispersion analysis alternately for the formed four groups of countries, which are ranked in accordance with the value of the self-conscious health level index. The analysis was conducted from the group of countries with the highest index value to the countries with the lowest values: the relationship between this indicator and the level of consumption of fruits and berries; the amount of organic farms and health care costs in the analyzed country. The statistical target relationship between the level of health awareness and healthy consumption among the population of the country is determined. For the «Number of organic farms» indicator, dependence is made only for groups of countries with lower positions in the health rating. With an increase in positions in the ratings, this factor is not indicative and does not affect the ranking itself. It is concluded that the behavior of the population, motivation for a healthy lifestyle are highly significant for the formation of a healthy environment in a region. The carried out bibliometric analysis identified further scientific developments of the author in determining the role of public health in forming the welfare of the region and the territorial brand.

This research has been carried out to determine the effects of the current misinformation (hormone, antibiotic, feed additives and growth of broiler chickens in a short period) on consumers' view of the poultry meat sector. The survey was conducted in Istanbul province which better reflects the socio-cultural and socio-economic structure of Turkey, and with different demographic structure of 384 people face to face survey method was applied. Questions were asked to determine whether antibiotics and hormones were used in the diet of broiler chickens, and consumers' perceptions, attitudes and behaviors about the reliability of chicken meat. According to the results of the study, 73.4% of the consumers stated that they did not know about the contents of broiler diets. A big majority of the consumers (88.3%) stated that they think hormone is used and 84.6% think antibiotics is used in the feeding of broiler chickens. 78.4% of consumers surveyed stated that they think that broiler chickens are not fed with healthy feed. Also, 70.6% of consumers stated that rapid growth was due to use of antibiotics and hormones. Although the use of hormones and antibiotics as growth promoters in poultry feeds is prohibited, consumers think that they are used as additives and broiler meat is not safe food. According to these results, creating a positive effect on the purchasing decisions of the consumers is important for the sustainability and future of the sector.

The article is devoted to preventive measures to eliminate the problem of dysmicroelementosis in order to increase the productivity of young sheep. The article presents the results of studies of the influence of feeding rations on the growth and development of young sheep of the Edilbaev breed, on the level of their meat productivity and the qualitative characteristics of biologically fortified lamb. Feed additives based on Yoddar-Zn and DAFS-25 were added to the main ration of lambs at the age of four months, once a day, being added into a fodder mixture with concentrates. For the experiment the herd of lambs was divided to four groups of 25 heads each.The changes in live weight at the age of four, five, six and seven months were analyzed, and it was found that at the age of seven months, the absolute average weight gain in the experimental groups varied from 3.45 kg to 4.49 kg, in the control group it was 3.1 kg, while the largest live weight gain was recorded in group III which received both feed additives based on Yoddar-Zn and DAFS-25.There were no significant differences in the parameters of body measurements, with the exception of group III, where the chest circumference increased by 7.2%, and the height of a lamb at the withers increased in average by 8.1%. It was found that group III had the highest meat density coefficient, equal to 3.9, and the cross-sectional area of m. Longissimus dorsi was equal to 13.61 cm2. It was noted that the amount of free amino acids of the lamb group III is 18.8% higher than the meat of the control group. The lamb obtained from the animals of the experimental groups showed a higher protein content and less fat. The ratio of water to protein in all samples was slightly higher than 3.7, which corresponds to the Federa number for meat raw materials. Enriching the rations of the Edilbaevskoy sheep with feed additives Yoddar-Zn and DAFS-25 promotes the stimulation of growth and development of animals, increases the productivity and nutritional value of lamb.

It can be said that the attitude towards healthy nutrition is one of the determinants of healthy nutrition behavior. Healthy nutrition behavior is one of the pioneers of leading a healthy life. A healthy nutrition is also thought to be related to self-esteem, which is one of the personality development functions. Considering this relationship, in the study, the relationship between the attitudes of the students of the faculty of sports sciences towards healthy nutrition and their selfesteem was investigated. Considering this relationship, in this study, the relationship between the attitudes of the students of the faculty of sports sciences towards healthy nutrition and their self-esteem was investigated. The study group of the research consists of 296 students, 139 (47.0%) females and 157 (53.0%) males, studying in different departments and grades at Bayburt University Faculty of Sport Sciences. Questionnaire method was used to collect the data of the study. Demographic Information Form developed by the researcher, Attitudes towards Healthy Eating Scale (SBIÖ) and Rosenberg Self-Esteem Scale were used to collect data in the study. In the analysis of the obtained data, first of all, the normality test was performed to determine whether the data were normally distributed. After determining that the data were normally distributed, descriptive statistics, t-test for independent groups, one-way analysis of variance (Anova) and Scheffe multiple comparison test and Pearson correlation analysis were used to determine the difference between groups. As a result of the analysis of the data obtained in the study, it was determined that the average score of students' attitudes towards healthy eating differed significantly according to gender, class and department variables. It was determined that the mean scores of the students' self-esteem levels differed statistically significantly according to the variables of gender and education department. It was concluded that there was a low-level positive and significant relationship between the students' attitudes towards healthy eating and their self-esteem average scores. [ABSTRACT FROM AUTHOR]

Background: Healthy food is essential for strengthening the body and protecting it from diseases. Conversely, unhealthy food can cause severe diseases in children and adolescents. The present study aimed to assess the level of knowledge, attitude, and practice among teachers about healthy food and to examine the associated factors. Design and methods: A cross-sectional study was conducted using a questionnaire distributed to 300 teachers in the Hawalli and Al-Jahra educational areas in Kuwait over approximately six months in 2019. Results: Those who participated in a course had significantly greater knowledge than those who did not (p=0.005). The respondents in Hawalli had a significantly lower mean attitude than Al-Jahrah teachers (7.9±1.5 vs 8.2±1.5, respectively; p=0.03). Conclusions: Limited knowledge combined with a low level of positive attitude suggests an ongoing educational workshop should be established to promote healthy nutrition. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the perceived barriers in weight management among university students. This research was descriptive and conducted with 258 students enrolled in a state university in the 2015-2016 academic year. The data were collected through a questionnaire developed by the researchers. It was determined that 5.8% of the students were obese, 36.8% had three daily meals, 5.4% didn't skip meals, and 50.0% didn't exercise adequately. It was determined that the most frequent responses to personal, environmental and social factors that prevented healthy eating were "not being able to find the time", "selling unhealthy food outside", "lack of people consulted". The most frequent responses to personal, environmental and social factors that hinder physical activity were "I prefer to rest because I'm tired", "Gym registration fee is expensive" and "I don't get support from my close friends". Although there were some differences in comparison between the gender of the students and the barriers to healthy nutrition and physical activity, these barriers existed for both genders. Consequently, it is recommended that students are informed about healthy nutrition, physical activity and time management, and the university is supportive of the development of healthy eating and physical activity behaviors. [ABSTRACT FROM AUTHOR]

Aim: To highlight the effect of using behavioral economics' methods, in particular, context and presentation of information that can influence behavior and choice of people in matters of healthy nutrition and disease prevention. Matherials and Methods: The structure of the study included: coverage of the main issues of healthy nutrition in population of Ukraine and application of behavioral economics' methods, which were developed on the basis of our research (method of social experiment) with subsequent statistical processing of data. Results: The absolute percentage of sales of dishes and drinks with green, yellow and red marking in cafeterias and canteens of Sumy State University at the initial stage, and after implementing of behavioral methods. The most significant changes occurred in sales of dishes with red labeling: it decreased by 20%; parallelly sales of green-labeled dishes increased significantly from 28% (before the experiment) up to 38% (after changing location compared to other dishes and using visual tips) and yellow-labeled dishes: the sales' index increased by 10%.Using of behavioral methods has also influenced the choice of drinks, but not significantly. Sales' index of "green" drinks during the experiment had increased by 4%, "yellow" - by 3%. Conclusions: Simple behavioral methods as changing the default options (change of location/layout) distribution of simple and meaningful information about nutrition, labeling can improve the diet choice of people by shifting it towards the healthier one, which, in turn, will lead to a significant reduction in prevalence of cardiovascular diseases, obesity and related diseases. Cooperation with health officials and politicians in further can lead to the spreading of healthier eating behavior in population without limiting individual choice of people. [ABSTRACT FROM AUTHOR]

Diet is an important factor in a healthy lifestyle for all age groups. However, with aging it is important to be aware that the diet, due to changed physiology, needs an accordingly adjusted and balanced daily regime. This article reviews the field of older population's nutrition and presents: the most common nutritional disorders, causes, demographics and malnutrition measurement tools. Relevant scientific literature as well as professional Slovenian papers were identified through specific searches with topic-related keywords in EBSCO, PubMed, Web of Science and COBISS databases. The results of the identified papers are subsequently discussed in a descriptive narrative. The reviewed literature shows noticeable trends of high proportions of malnutrition among older persons, both globally and in Slovenia: predominantly observed are overnutrition like overweight and obese, but as well, and often unnoticed, undernutrition. The latter is more worrying, as inadequate knowledge in health care institutions regarding nutritional screening tools and measures to prevent drastic forms of undernutrition, seem to facilitate these trends. Though there are many reasons for insufficient food intake in older people, the article formulates considerations that can feed appropriate education and awareness programs, and through correct screening point to timely identification of malnourished individuals and those with risk of malnutrition. The promotion and implementation of such considerations could prevent malnutrition among the older population, reduce the frequency of nutritional disorders and co-morbidities, and generally improve the nutritional status of the older population, thus, provide better quality of health later in life. [ABSTRACT FROM AUTHOR]

A balanced diet contributes to the prevention of nutritionallyrelated diseases. The purpose of this paperwas to demonstrate how tools of the digital economy could be used to help improve nutritional status, using the example of Microsoft Excel. To improve nutritional status, reliable digital information is needed on the content of macronutrients and micronutrients in raw materials and foodproducts. Then the correction of the diet or formulation of an individual product can be carried out. The database "Chemical composition of food raw materials and food products" was developed using Microsoft Excel; this database is a digital tool for quick and reliable information about the nutrient profile of Russian raw materials and food products. Itobtained official state registration under the number 2012620334. The database is a series of spreadsheets that are interconnected by common key fields. For each type of food raw material or food product, the database contains descriptors: the main chemical composition (mass fraction of water, protein, fat, saturated fatty acids, polyunsaturated fatty acids, cholesterol, mono- and disaccharides, starch, digestible carbohydrates, dietary fibre, ash, organic acids); minerals (sodium, potassium, calcium, magnesium, phosphorus, iron); vitamins (A, B1, B2, PP, C, beta-carotene, retinol equivalent, tocopherol equivalent, niacin equivalent); and energy value. Using the database can help to speed up and facilitate calculating individual and group diets and can assist in adjusting the nutritional status for healthier outcomes. [ABSTRACT FROM AUTHOR]

The COVID-19 pandemic has had a significant impact on the daily lives of the population, primarily due to the disease control measures. The focus has shifted to health protective factors, with a healthy diet playing a key role in increasing the human body's resistance to pathogens. In addition, being overweight has a negative impact on the course of the disease, making the virus an even greater threat to our society. Our aim was to examine how the pandemic has changed our daily diet, with a particular focus on fruit and vegetable consumption. Data collection included both secondary and primary research. With 242 responses, our primary analysis was conducted using an online questionnaire. The results showed, that half of the respondents had changed their eating habits and one third had gained extra weight during the pandemic. A higher percentage regard their fruit and vegetable consumption as sufficient enough, while only 29.6% think they are eating the daily recommended amount. The results showed that there is a lack of awareness among respondents of the recommended daily intake of fruit and vegetables, which is a fundamental problem in terms of dietary health. [ABSTRACT FROM AUTHOR]

Copyright of Lúdica Pedagógica is the property of Universidad Pedaggica Nacional and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Ajman Journal of Studies & Research is the property of Association of Arab Universities and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The awareness of young adults for the principles of healthy nutrition is considered as the first necessary step towards applying them. The aim of this research is to determine the direction and extent to which awareness of the principles of healthy nutrition affects the healthy and eating behavior of young people. The authors have conducted a survey with 148 healthcare students (46% female and 54% male) at Trakia University, Bulgaria. The empirical data was processed statistically with a social analysis software designed for social sciences studies: SPSS. The statistical analyses performed were mainly dispersion analysis (ANOVA), Pearson correlational analysis, etc. 75% of the respondents were familiar with the principles of healthy nutrition, yet hardly 32% of them applied them regularly. The study found that the statistically significant part of the respondents who were more informed about healthy nutrition were the younger and predominantly female. An interesting empirical finding established that there was no statistically significant impact of the awareness on the practical application of healthy nutrition principles to the life of young adults. The higher awareness was expressed in stronger correlations with the intentions of young adults to change their own weight, effectuate fasting periods and adjust their dietary habits. The students who claimed to have applied the principles of healthy nutrition in practice had a lower statistically significant body mass index (BMI) (normal and preobesity), much more rarely followed dietary regimes and were found in a statistically significant measure to aim at correcting their weight by up to 5 kg. They more often consulted competent peers or specialist coaches or nutritionists on dietary issues, consumed more fruit and vegetables, and less pastry and sugar foods. Contrary to all expectations, however, those who followed healthy nutritional regimes, according to their own subjective assessment, had a weaker interest in the ingredients listed on food labels, compared to those who partially complied with healthy nutritional principles, consulted mainly the internet or aimed to reduce their weight by 10 to 15 kg. The awareness for healthy nutrition strategies is not a sufficient factor when actually applying them to the life of young adults, regardless of the fact that they are following a healthcare course. Awareness campaigns for healthy nutrition will be more effective, if they are performed not only by specialists, but also by young adults who regularly practice healthy nutrition and have achieved notable results. [ABSTRACT FROM AUTHOR]

Copyright of CBÜ Beden Eğitimi & Spor Bilimleri Dergisi is the property of CBU Beden Egitimi & Spor Bilimleri Dergisi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Internacional de Cooperación y Desarrollo is the property of Universidad de San Buenaventura and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Marketing & Menedzsment is the property of University of Pecs and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

An important factor influencing human health is food. The improvement of healthy nutrition is one of the leading principles for improving the health of the population. Forming habits for healthy nutrition in children should be realized as a shared responsibility between family, school and society. MATERIALS AND METHODS: An anonymous study was conducted with 100 students aged between 14 and 18 years old, elected at random principle, with the informed consent of their parents. PURPOSE: The purpose of the study is to know the level of awareness of students about the principles of healthy nutrition and their observance. RESULTS: The study found out that 46% of students know the principles of healthy nutrition, and 26% - partially. Information about healthy nutrition 83% of students receive from family, 48% - from school, 45% - from the Internet, 41% - from television, 38% - from friends. According to their selfassessment, 46% of the respondents know the principles of healthy nutrition, 30% follow them, and 49% strive to follow a healthy diet. According to 40% of students, the principles of healthy nutrition are followed by their families. 16% have lunch in the school canteen every day, 26% bring healthy food from home every day, and 63% do not have breakfast. According to 60% of the respondents, the healthiest foods are fruit and vegetables. According to 68% of students, the most purchased foods outside school canteens are: burger sandwiches, gyros, bakeries, snacks, and beverages: carbonated drinks of world brands, energy drinks, and fruit juices without interest in the content of sugar and preservatives.

Research indicates that the two main causes of being overweight and obese are living a sedentary lifestyle and unhealthy eating habits. Influencing people to be active and exercise is an active research area that has resulted in the development of several games both commercially available and for free. The area of influencing people to develop healthy eating habits, on the other hand, still has room for growth. In the current paper, I review existing serious games for healthy nutrition over the past five years and summarize the main findings based on three main themes: the design and development of the game, the evaluation of the game, and the findings from the evaluation. My results indicate that most games are designed in collaboration with a team of experts such as nutritionists, psychologists, HCI designers, and software developers. In addition, most of the games for kids are web-based while most of those for adults are mobile-based. Most games used a self-report approach to evaluation which was carried out over a range of period of 30 minutes to 90 days with between 10 to 531 participants. There were mixed results from the evaluations with most games partially achieving their aim. I conclude by suggesting guidelines for developing serious games for influencing healthy nutrition.

The object of research is emulsions based on low-methoxylated apple pectin for dishes of the «Eat Healthy» system in the restaurant industry. The subject of the research is the commodity characteristics of emulsions for dishes of the «Eat Healthy» system. In the course of the study, methods were used to determine commodity characteristics based on sensory and physicochemical analysis. The proposed ingredient composition of emulsions based on low-methoxylated apple pectin makes it possible to form not only high consumer qualities, but also to provide the target product with functional health properties. The sorption activity of pectin makes it possible to bind and remove heavy metals, radionuclides from the body; removal of strontium isotopes has a high activity. As a highly hydrophilic, biocompatible biopolymer of plant origin, it provides a high viscosity of the structure at low concentrations, has a pronounced neutral, pleasant sour taste. Low-methoxylated apple pectin is one of the most common hydrocolloids, which is used in the technology of products with therapeutic, prophylactic, sorption, bactericidal properties. In addition, low-methoxylated pectin substances are a harmless and economical material, and can be considered as an alternative to antibiotics and synthetic preservatives to prevent bacterial spoilage and extend the shelf life of health food for public catering with high consumer properties. The influence of the technological properties of low-methoxylated pectin in the formation of commodity characteristics for food products based on emulsions in healthy food products of restaurant establishments of different styles and concepts has been determined. Samples of food emulsions were studied using different amounts of low-methoxylated pectin as a stabilizer to obtain a sedimentation-stable emulsion system. The use of low-methoxylated apple pectin in the composition of food emulsions increases the aggregate stability of the product, functional and merchandising characteristics. On the basis of a complex quality indicator, the optimal parameters of the emulsion formulation were determined. High-quality consumer characteristics are ensured due to the size of uronic particles up to 0.78–0.81 μm in size. [ABSTRACT FROM AUTHOR]

Purpose: The aim of this study was to investigate the effect of nurse‐led intervention programs on patients' physical health, physical activities, healthy lifestyle behaviors, and quality of life. Design and Methods: The research was conducted with a quasi‐experimental design. The sample consisted of 33 individuals with severe mental illness. Data were collected with the Healthy Lifestyle Behavior Scale II, the Short Form‐36 Quality‐of‐Life Instrument, and pedometers. Findings: The individuals in the intervention group showed a statistically significant decrease in waist circumference and increases in the physical activity and nutrition dimensions of healthy lifestyle behaviors and the physical function of quality of life. No statistically significant changes were detected in anthropometric measurements, healthy lifestyle behaviors, or quality‐of‐life subscales in the control group. Practice Implications: Mental health nursing and psychiatric nurses should plan and implement interventions to encourage healthy eating and physical activity for patients. [ABSTRACT FROM AUTHOR]

In this study, the researchers investigate the issue of social influencers as endorsers of healthy nutrition. This issue is highly underexplored and involves two aspects that might pose a special challenge: (1) overshadowing and (2) consumers' lack of involvement in healthy nutrition. Based on an experiment that included 289 valid observations, the researchers tested two influencer archetypes, namely, an attractive influencer and a sporty influencer. The data were analyzed with structural equation modeling in SmartPLS. For the attractive influencer, the researchers found a small overshadowing effect. The sporty influencer did not elicit any overshadowing. Furthermore, the sporty influencer appeared to have more favorable effects on highly involved consumers. The opposite was true for low-involved consumers: the attractive influencer had a stronger impact. Based on these surprising results, the researchers propose implications for theory and practice. [ABSTRACT FROM AUTHOR]