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Abstract Background Inadequate consumption of dairy products without appropriate dietary substitution may have deleterious health consequences. Social research reveals the factors that may impede compliance with dietary recommendations. This is particularly important given the recent introduction of functional dairy products. One of the challenges for public health professionals is to demonstrate the efficacy of nutrition education in improving attitudes toward nutrient rich foods. The aim of this study was to explore the salient beliefs of adult weight loss trial participants regarding both traditional and functional dairy products and to compare these with a control group not exposed to nutrition education. Methods Six focus groups were conducted, three with weight loss trial completers (n = 15) that had received nutrition education and three with individuals from the same region (n = 14) to act as controls. Transcribed focus groups were coded using the Theory of Planned Behaviour theoretical framework. Results Non-trial participants perceived dairy foods as weight inducing and were sceptical of functional dairy products. A lack of time/ability to decipher dairy food labels was also discussed by these individuals. In contrast trial participants discussed several health benefits related to dairy foods, practised label reading and were confident in their ability to incorporate dairy foods into their diet. Normative beliefs expressed were similar for both groups indicating that these were more static and less amenable to change through nutrition education than control and behavioural beliefs. Conclusions Nutrition education provided as a result of weight loss trial participation influenced behavioural and control beliefs relating to dairy products. This study provides a proof of concept indication that nutrition education may improve attitudes towards dairy products and may thus be an important target for public health campaigns seeking to increase intake of this food group. more...

Background: People experiencing socio‐economic disadvantage face significantly higher rates of diet‐related health inequities. This study aimed to explore barriers, opportunities and potential solutions in providing food and nutrition services to people experiencing socio‐economic disadvantage from the perspective of services providers. The present study is part of a broad co‐design model to improve service provision for people experiencing socio‐economic disadvantage. Methods: A cross‐sectional online survey involving 33 open and closed‐ended questions was distributed to Australian governmental and non‐governmental organisations providing nutrition‐related support to people experiencing socio‐economic disadvantage aged 16 years and over. Data were analysed using frequency distributions and conceptual content analyses. Results: Sixty‐eight responses were analysed. Services are predominantly offered by charitable organisations (90%), funded through private donations (66%) and reliant on volunteers (100%). Barriers to supporting clients' nutrition needs include financial constraints, limited community engagement, understaffing, insufficient resources and knowledge gaps. Opportunities and solutions for enhancing support include increasing government funding, advocacy initiatives, stronger community collaboration and more holistic, customised services. Proposed recommendations include establishing purpose‐built facilities or wrap‐around services to expand access to health services, life skills, training and educational programs. Conclusions: Services face challenges including volunteer reliance, limited resources and inadequate government support, hindering food provision. Client barriers include transportation costs and lack of social support. With dedicated financial support, services can offer comprehensive assistance, including community spaces, staffing, health and social services and training. Community partnerships can maximise funding impact. Solutions must address overall well‐being and broader social determinants such as income inequality and housing. Highlights: People experiencing socio‐economic disadvantage face significantly higher rates of diet‐related health inequities, which are a major contributor to the global public health burden, resulting in substantial direct financial costs for societies and governments.Charitable services involved in food and nutrition‐related support have the potential to extend their services beyond food provision by offering comprehensive assistance tailored to the specific needs of their clients.Dedicated financial support from government funding or grants can provide community‐specific spaces, staff, health and social services, resources and training.Collaborations with the community and higher education sector can enhance the effectiveness of this funding and political and policy interventions are essential to support these initiatives. [ABSTRACT FROM AUTHOR] more...

Aims: University students may experience food insecurity due to financial constraints, reducing the quality of their diet. This study aimed to identify students at higher risk of food insecurity, their engagement with on‐campus food initiatives and evaluate the relationship between food insecurity and a validated index of diet quality. Methods: A cross‐sectional online survey used the six‐item Household Food Security Survey Module to assess food insecurity. Total diet quality and subscale scores for eight food groups were measured using the Australian Recommended Food Score (range 0–73). Univariate and multivariate regression identified groups at risk of food insecurity, their engagement with campus food initiatives and relationship with diet quality scores. Results: Of student respondents (n = 197), over half (54%) experienced food insecurity (14% mild, 23% moderate and 18% severe food insecurity). Male students and students not living with parents were at significantly higher risk. Food‐insecure students were significantly more likely to use the campus food pantry (odds ratio = 2.3 [95% confidence interval = 1.286–4.142]; p = 0.005) but not a campus community garden. The mean diet quality score was 32.9 (standard deviation = 8.9). Food‐insecure students reported a mean diet quality score over three points lower than food‐secure respondents (B = −3.5 [95% confidence interval = −6.0 to −1.0]; p = 0.006), with significantly lower fruit and vegetable subscale scores. Conclusions: Results suggest a high occurrence of food insecurity and poor dietary quality in university students. Despite high levels of engagement with the campus food pantry, the poor diet quality of food‐insecure students suggests an urgent need for greater university‐led interventions to improve students' dietary intake. [ABSTRACT FROM AUTHOR] more...

Background: Major depressive disorder (MDD) is a significant cause of disability globally and an emerging body of evidence suggests that dietary components, including flavonoids, may impact depression‐related biochemical pathways. Further research that characterizes dietary intake of flavonoids in diverse population groups, including people with MDD and explores the relationship between flavonoid intake and depression is needed. This study aimed to determine dietary flavonoid and subclass intake and assess the association with depressive symptomatology in a sample of adults with and without MDD. Methodology: Participants with and without MDD (determined using DSM 5) completed the Depression, Anxiety, and Stress Scale‐21 (DASS‐21). Diet history interviews were analyzed using PhenolExplorer to quantify flavonoid subclasses (flavan‐3‐ols, flavonols, anthocyanins, flavones, flavanones, isoflavones), and total flavonoid intake. Independent t‐tests and linear regression, adjusting for age, sex, and BMI were performed. Results: Participants (n = 93; 75% female) had a mean age of 26.0 ± 8.2 years. Participants with MDD had significantly higher DASS‐depression scores (n = 44; DASS‐depression 27.3 ± 9.8) compared to participants without MDD (n = 49; DASS‐depression 3.1 ± 4.4; p <.001). Intakes of total flavonoids and subclasses were similar between groups, except for anthocyanins where participants with MDD reported lower intakes of anthocyanins compared to participants without MDD (median intake: 0.08 mg/day and 11.6 mg/day, respectively; p =.02). In the total sample, higher anthocyanin intake was associated with lower DASS‐depression score (B = ‐4.1; SE = 1.8; 95% CI [−7.7, −0.4]; p =.029). Conclusion: Intake of total flavonoids and most subclasses were similar between people with and without MDD. However, a dietary deficit of anthocyanins (found in purple/red fruits and vegetables) was evident in participants with MDD, and higher anthocyanin intake was associated with lower depressive symptomatology in the total sample. Further research in larger samples is warranted to explore if the documented association is independent of MDD status. [ABSTRACT FROM AUTHOR] more...

Introduction A healthy diet during pregnancy is essential for normal growth and development of the foetus. The American Dietetic Association recommends a safe, healthy and balanced diet and highlights the [...], A healthy diet during pregnancy is essential for normal growth and development of the foetus. Pregnant women may obtain nutrition information from a number of sources but evidence regarding the adequacy and extent of this information is sparse. A systematic literature review was conducted to identify sources of nutrition information accessed by pregnant women, their perceived needs for nutrition education, the perceptions of healthcare providers about nutrition education in pregnancy, and to assess the effectiveness of public health programs that aim to improve nutritional practices. The Scopus data base was searched during January, 2013 and in February 2014 to access both qualitative and quantitative studies published between 2002 and 2014 which focused on healthy pregnant women and their healthcare providers in developed countries. Articles were excluded if they focused on the needs of women with medical conditions, including obesity, gestational diabetes or malnutrition. Of 506 articles identified by the search terms, 25 articles were deemed to be eligible for inclusion. Generally, women were not receiving adequate nutrition education during pregnancy. Although healthcare practitioners perceived nutrition education to be important, barriers to providing education to clients included lack of time, lack of resources and lack of relevant training. Further well designed studies are needed to identify the most effective nutrition education strategies to improve nutrition knowledge and dietary behaviours for women during antenatal care. Keywords Antenatal care * Nutrition advice * Nutrition education * Nutrition information * Pregnancy more...