Convenience rice has become widely popular due to its easy availability for cooking. This study investigated the starch structure and composition of leachate and the microstructure of reheated convenience rice using n...Convenience rice has become widely popular due to its easy availability for cooking. This study investigated the starch structure and composition of leachate and the microstructure of reheated convenience rice using novel processing technologies: super-heated steaming(SHS), auto-electric cooking(AEC), and pressurized-steam cooking(PSC). Additionally, the effect of two different target water contents(58% and 63%) was also evaluated. The PSC_63% sample had the highest total solids and amylopectin amount in the leachate. The amylopectin amount in the leachate differed significantly based on the targeted water content. Morphological characterization revealed that the swelling of starch and the coated layer on the surface of rice grains were most pronounced in the PSC_63% sample due to the pressure processing. The textural hardness of the AEC_58% sample was much higher than that of the other samples. The PSC_63% sample had the highest textural adhesiveness value, which can be attributed to the highest amylopectin amount in the leachate. Sensory characterization showed that the PSC_63% sample had the highest glossiness, whiteness, moistness, and overall acceptability. The principal component analysis score plots presented substantial differences in the leachate and textural and sensory characteristics of reheated convenience rice among the different processing technologies.展开更多
Introduction: From their earliest hours, human beings are able to identify a source of food and to feed themselves. Feeding is therefore one of the most instinctive human functions. It is regulated by several factors ...Introduction: From their earliest hours, human beings are able to identify a source of food and to feed themselves. Feeding is therefore one of the most instinctive human functions. It is regulated by several factors (physiological, psycho-affective and environmental) whose disruption can lead to eating disorders. Objective: The aim of this study was to investigate eating disorders among students in the town of Parakou in 2023. Method: Descriptive cross-sectional study conducted from January to July 2023 in various universities in the city of Parakou, Benin. The study population consisted of all students in grades 1 to 7 at these universities. A two-stage non-proportional stratified sampling technique combined with a simple random draw was adopted. The Eating Attitude Test-26, Bulimia Inventory Test Edinburgh and a set of questions focusing on the diagnostic criteria for pica were used to screen for pica and other disorders such as anorexia, bulimia nervosa and binge eating disorder. Data were analyzed using SPSS (Statistical Package for Social Sciences) version 25. Results: A total of 607 students were surveyed, 323 of whom had eating disorders. A prevalence of 53.21% of students at risk of eating disorders was found. In relation to the total population, the prevalences of anorexia, bulimia nervosa, binge eating disorder and pica were 45.96%, 0.82%, 15.48% and 12.68% respectively. In multivariate analysis, seven factors explained the risk to develop at least one eating disorder among the students surveyed. These were: urban area of residence (OR (95% CI) = 5.059 (1.75 - 14.65);p = 0.003);year of study (OR (95% CI) = 0.47 (0.28 - 0.79);p = 0.035);type of university attended (private university: OR (95% CI) = 1.63 (1.08 - 2.44);p = 0.019);parents’ marital status (couple or not) (OR (95% CI) = 1.50 (1.01 - 2.24);p = 0.046);father’s level of education: secondary (OR (CI 95%) = 3.85 (1.96 - 7.54);p 0.001)/higher (OR (CI 95%) = 2.83 (1.36 - 5.86);p = 0.005);mother’s one: secondary (OR (CI 95%) = 0.30 (0.18 - 0.51);p 0.001)/superior (OR (CI 95%) = 0.31 (0.16 - 0.61);p = 0.001);the presence of doubtful (OR (CI95% = 1.69 (1.11 - 2.58);p = 0.009) or certain anxiety symptomatology (OR (CI 95%) = 1.69 (1.11 - 2.58);p = 0.009). Conclusion: More than half the students in Parakou had at least one eating disorder. Diagnostic studies are needed, even if preventive actions are already necessary.展开更多
Eating disorders are among the deadliest mental illnesses known to occur. Eating disorders directly cause 10,200 deaths each year, which is one death every 52 minutes. About 9% of the global population is affected by ...Eating disorders are among the deadliest mental illnesses known to occur. Eating disorders directly cause 10,200 deaths each year, which is one death every 52 minutes. About 9% of the global population is affected by eating disorders at some point during their lifetime. This paper aims to provide a better understanding of the factors that contribute to the onset of eating disorders. Specifically, we examine biological factors, such as genetics, family history and the neuroscience behind eating disorders;furthermore, we explore psychological factors including other mental health conditions and their correlation, personality traits and behavioral risk factors;lastly, we consider social factors related to the onset of eating disorders, such as childhood and social environment, the media, and demographic factors.展开更多
Objective:This study aimed to examine the causal model of eating behaviors among pregnant women working in industrial factories.Methods:This cross-sectional study was conducted on 210 participants,attending 4 healthca...Objective:This study aimed to examine the causal model of eating behaviors among pregnant women working in industrial factories.Methods:This cross-sectional study was conducted on 210 participants,attending 4 healthcare centers,at a tertiary care hospital in Chonburi province,Thailand.Data were collected using 7 questionnaires:demographic form,eating behavior questionnaire,perceived benefits of the healthy eating questionnaire,perceived barriers to the healthy eating questionnaire,perceived self-efficacy questionnaire,social support questionnaire,and accessibility to healthy foods questionnaire.Descriptive statistics and path analysis were used for data analysis.Results:The participants had relatively high mean scores for eating behaviors.The final model fitted well with the dataχ^(2)=12.86,df=10,P=0.23;χ^(2)/df=1.29;comparative fit index(CFI)=0.98;goodness-of-fit index(GFI)=0.98;adjusted goodness-of-fit index(AGFI)=0.95;root mean square error of approximation(RMSEA)=0.04.Four factors-perceived benefits(β=0.13,P<0.05),perceived self-efficacy in healthy eating(β=0.22,P<0.001),pregnancy planning(β=0.28,P<0.001),and accessibility to healthy foods in the factory(β=0.12,P<0.05)-positively affected eating behavior,while only perceived barriers to healthy eating had a negative effect on eating behavior(β=−0.24,P<0.001).All the above factors explained 27.2%of the variance in eating behaviors.Conclusions:Nurses or healthcare providers can apply these findings to create an eating behavior modification program,focusing on pregnancy planning,behavior-specific variables,and interpersonal and situational influence,to promote the nutritional status of pregnant women working in industrial factories.展开更多
Objectives:The relationship between eating and swallowing function,and lifestyle among community-dwelling elderly people has not been extensively studied.This study aimed to analyze the characteristics of eating and s...Objectives:The relationship between eating and swallowing function,and lifestyle among community-dwelling elderly people has not been extensively studied.This study aimed to analyze the characteristics of eating and swallowing function and their association with the lifestyle among the elderly.Methods:A self-administered questionnaire survey was conducted on 419 elderly people who participated in the oral function improvement project operated by the Community Comprehensive Support Center.A total of 288 valid responses(58 males,230 females,average age 73.6 years)were analyzed.The survey items included basic demographics,health status,lifestyle,and eating and swallowing functions.The chi-square(χ2)test was used to compare for a difference in the risk of dysphagia.Results:72 patients(25.0%)were judged to be at risk for dysphagia,and 216(75.0%)were judged to be not at risk for dysphagia using the revised dysphagia risk assessment scale.The mean score for oral preparatory dysphagia was the highest,while the mean score for pharyngeal dysphagia was the lowest.The group at risk of dysphagia had significant difficulty in chewing and had bad sleep quality as compared to the group that was not at risk.Conclusion:Concerning the risk of dysphagia,there is a need to maintain and improve masticatory function.In addition,improving the swallowing function of the elderly may prevent insomnia and improve sleep quality.展开更多
Lipid content has an important effect on rice eating quality,but the effects of fertilizer application rate on the lipid synthesis and eating quality of rice are not well understood.Potassium(K)has a strong influence ...Lipid content has an important effect on rice eating quality,but the effects of fertilizer application rate on the lipid synthesis and eating quality of rice are not well understood.Potassium(K)has a strong influence on rice quality and the requirement for K fertilizer in rice is greater than for nitrogen(N)and phosphorus(P)fertilizers.To investigate the effects of K fertilizer on the lipid synthesis and eating quality of rice,we used Nanjing 9108(NJ9108,japonica)and IR72(indica)rice as experimental materials and four K levels:K0(0 kg ha^(-1)),K1(90 kg ha^(-1)),K2(135 kg ha^(-1))and K3(180 kg ha^(-1)).The results showed that the lipid content,free fatty acid(FFA)content,unsaturated fatty acid(UFA)content,malonyl-CoA(MCA)content,phosphatidic acid(PA)content,lipid synthesis-related enzyme activities and eating quality first increased and then decreased with increasing K in both cultivars.The maximum values were obtained under K2.However,the saturated fatty acid(SFA)content showed the opposite trend.No significant differences were found in pyruvate(PYR)content among the K treatments.The protein and oxaloacetic acid(OAA)contents and phosphoenolpyruvate carboxylase(PEPCase)activity of NJ9108 first decreased and then increased with increasing K,and the minimum values were obtained under K2;while IR72 showed the opposite trend and the maximum values were obtained under K1.Overall,increasing K optimized the fatty acid components and increased the lipid content and eating quality of rice by enhancing lipid synthesis-related enzyme activities and regulating substrate competition for lipid and protein synthesis.The optimal K application rate for lipid synthesis,eating quality and grain yield was 135 kg ha^(-1)for both cultivars.展开更多
BACKGROUND Time-restricted eating(TRE)is a dietary approach that limits eating to a set number of hours per day.Human studies on the effects of TRE intervention on cardiometabolic health have been contradictory.Hetero...BACKGROUND Time-restricted eating(TRE)is a dietary approach that limits eating to a set number of hours per day.Human studies on the effects of TRE intervention on cardiometabolic health have been contradictory.Heterogeneity in subjects and TRE interventions have led to inconsistency in results.Furthermore,the impact of the duration of eating/fasting in the TRE approach has yet to be fully explored.AIM To analyze the existing literature on the effects of TRE with different eating durations on anthropometrics and cardiometabolic health markers in adults with excessive weight and obesity-related metabolic diseases.METHODS We reviewed a series of prominent scientific databases,including Medline,Scopus,Web of Science,Academic Search Complete,and Cochrane Library articles to identify published clinical trials on daily TRE in adults with excessive weight and obesity-related metabolic diseases.Randomized controlled trials were assessed for methodological rigor and risk of bias using version 2 of the Cochrane risk-of-bias tool for randomized trials(RoB-2).Outcomes of interest include body weight,waist circumference,fat mass,lean body mass,fasting glucose,insulin,HbA1c,homeostasis model assessment for insulin resistance(HOMA-IR),lipid profiles,C-reactive protein,blood pressure,and heart rate.RESULTS Fifteen studies were included in our systematic review.TRE significantly reduces body weight,waist circumference,fat mass,lean body mass,blood glucose,insulin,and triglyceride.However,no significant changes were observed in HbA1c,HOMA-IR,total cholesterol,low-density lipoprotein cholesterol,high-density lipoprotein cholesterol,heart rate,systolic and diastolic blood pressure.Furthermore,subgroup analyses based on the duration of the eating window revealed significant variation in the effects of TRE intervention depending on the length of the eating window.CONCLUSION TRE is a promising chrononutrition-based dietary approach for improving anthropometric and cardiometabolic health.However,further clinical trials are needed to determine the optimal eating duration in TRE intervention for cardiovascular disease prevention.展开更多
Introduction: Eating habits are consolidated in early childhood and continue throughout life. Adolescence is a stage of rapid growth linked to puberty affected by the nutritional transition. This study aimed to evalua...Introduction: Eating habits are consolidated in early childhood and continue throughout life. Adolescence is a stage of rapid growth linked to puberty affected by the nutritional transition. This study aimed to evaluate the eating habits of high school students in the district of Bamako. Methodology: The cross-sectional, descriptive study was conducted from June 15 to July 4, 2023. The sample size was calculated with the StatCalc program of the Epi 7.2 software. Data was collected using a questionnaire on KoboCollect. Analyses were performed using SPSS 26 software. Results: A total of 2400 high school students were surveyed. The average age of high school students was 16.9 years ± 1.4. The median age was 17, with extremes of 14 and 19. Of the high school students, 53.3% were boys. The sex ratio (M/F) was 1.14. About 89.4% of high school students had a Smartphone. Among high school students, 51.1% did not engage in physical activity outside of high school. Rice was the cereal most consumed by high school students (99.2%). Consumption of fish and seafood was very low (25.5%). Soft drinks were consumed on average 4.2 days/week. In addition, 60.8% of high school students consumed energy drinks. Certain eating behaviors were found in this study, such as nibbling (38.5%), eating in front of screens (79.0%), and skipping meals (46.1%). Conclusion: The most consumed cereal by high school students was rice. The consumption of ultra-processed products and sedentary leisure are habits to be monitored in the context of the prevention of food-related non-communicable diseases among high school students in the district of Bamako.展开更多
Intermittent fasting is a novel dietary intervention that has been demonstrated to improve the efficacy of cancer therapy and reduce complications.Time-restricted eating is a specific form of intermittent fasting.It u...Intermittent fasting is a novel dietary intervention that has been demonstrated to improve the efficacy of cancer therapy and reduce complications.Time-restricted eating is a specific form of intermittent fasting.It usually restricts only the daily eating window and not the amount of calories consumed.In addition to providing a means for weight management and improving metabolism like other intermittent fasting methods,time-restricted eating also synchronizes circadian rhythms and affects autophagy levels,which has potential antiaging effects.Some studies have shown that time-restricted eating can prevent tumorigenesis and slow tumor progression.Moreover,because of its simplicity and mild adverse effects,time-restricted eating is safe and has a high rate of compliance.It may be used an adjuvant therapy and may be part of a healthy lifestyle suitable for long term by cancer patients or those at high risk of developing specific cancers.This article expounds on the potential impact of time-restricted eating on the prevention and treatment of cancer,as well as the potential mechanism(s)of action.There are 3 main aspects considered to be impacted by time-restricted eating:improving obesity and metabolic disorders,synchronizing the circadian rhythm,and upregulating autophagy.We herein present the current research progress related to the effects of time-restricted eating on malignant tumors.The purpose of this review is to provide a theoretical basis and direction for future research to explore the potential of time-restricted eating as a nutritional intervention to prevent the occurrence of cancer and as a treatment or adjuvant therapy for cancer.We believe that this approach may be conducive to improving the nutritional status of cancer patients and improving their prognosis and quality of life.展开更多
The objective of this study was to experimentally evaluate children’s daily food memory and eating habits.The study found that the gender and school location had an impact on the nutritional condition of primary scho...The objective of this study was to experimentally evaluate children’s daily food memory and eating habits.The study found that the gender and school location had an impact on the nutritional condition of primary school students as well as the school food scheme.The investigations were based on three hypotheses and three research questions.In this study,the Eating Habits and Daily Dietary Recall Scale was the tool utilized to gather data(EPDDRS).Four experts—three from the department of vocational education and one lecturer in test and measurement evaluation—validated the instrument’s face.The dependability indices of EPDDRS were calculated using Cronbach’s Alpha.While delivering the instruments,the researcher used the direct administration and retrieval approach.58 instructors and a sample size of 1240 students were selected using a systematic random selection approach.The obtained data was examined using mean and standard deviation to address the research objectives,and the null hypotheses were tested using t-test statistics and Analysis of variance(ANOVA)at the 0.05 level of significance.The main conclusions of this study were that the school meal program had a favorable impact on the students’nutritional status.Also,a balanced ration of nutrient-dense meals that were suitably varied was supplied for the students via the school food program.Also,the findings revealed a substantial difference in the mean assessments of male and female students about their eating patterns.On the school meal program’s dietary recall list,students from high,middle,and low socioeconomic status differ significantly.Recommendations were given to the government,schools,and parents based on the study’s findings.The study’s shortcomings were discussed,and recommendations for more research were made.展开更多
Research has indicated that child maltreatment is associated with an increased likelihood of mental disorders and suicidal ideation and attempts that continues into adulthood. The purpose of this paper is to provide a...Research has indicated that child maltreatment is associated with an increased likelihood of mental disorders and suicidal ideation and attempts that continues into adulthood. The purpose of this paper is to provide a synopsis of the recent published research from 2006 to 2010 on the association between child maltreatment and Axis I mental disorders and suicidal ideation and attempts. The databases MEDLINE and PsycINFO were searched for relevant and high quality citations up to October 2010. The results indicated that all types of child maltreatment examined are linked to reduced mental health. A general noted trend in the literature is that earlier age of onset of child maltreatment is associated with poorer mental health outcomes. Sex differences do exist with some disorders being more likely among males (e.g., anti-social behaviour) and other more likely among females (e.g., depression, PTSD, substance use disorders) following child maltreatment.展开更多
Background: Occupational burnout is associated with diminished psychological flexibility and higher emotional (EE) and uncontrolled eating (UE). Psychological flexibility could be a mediating factor between burnout an...Background: Occupational burnout is associated with diminished psychological flexibility and higher emotional (EE) and uncontrolled eating (UE). Psychological flexibility could be a mediating factor between burnout and eating behaviour. Objectives: To investigate differences in eating behaviour between those with different levels of psychological flexibility, and the association of the interaction between psychological flexibility and occupational burnout with eating behaviour. Design: The participants were working women (n = 263), who took part in the randomized controlled health intervention trial. Analyses were performed in a cross-sectional setting at baseline. Methods: Eating behaviour was measured using the Three Factor Eating Behaviour Questionnaire-18 [which evaluates EE, UE and cognitive restraint (CR)], psychological flexibility using Acceptance and Action Questionnaire-II and occupational burnout using Bergen Burnout Indicator-15. Participants were divided into four groups based on the quartile points of psychological flexibility. Results: The EE of those who were inflexible was higher than that of those whose flexibility was high moderate (p = 0.013) and who were flexible (p = 0.001). The UE of those who were inflexible was higher than the UE in the other groups with higher flexibility [low moderate (p = 0.034), high moderate (p een occupational burnout and EE and UE. Multivariate analysis of variances revealed that the combination of psychological flexibility and burnout had a stronger association with the variances of EE and UE than psychological flexibility alone. Conclusions: Persons who are psychologically inflexible have higher EE and UE. Future studies should investigate if increasing psychological flexibility helps decrease EE and UE.展开更多
Changing markets and evolving consumer demand present new challenges for the beef and sheep industries. In response, the industry has been investing in innovations to deliver new products and management systems to con...Changing markets and evolving consumer demand present new challenges for the beef and sheep industries. In response, the industry has been investing in innovations to deliver new products and management systems to consumers. One such innovation is the Meat Standards Australia(MSA) system. This system is a Total Quality Management System, aimed at delivering an eating quality guarantee to consumers, and through this adding value to the entire supply chain. At present, it is well developed for beef and still evolving for sheepmeat. MSA has identified Critical Control Points(CCPs) in the production, pre-slaughter, processing and value-adding aspects of the supply chain that impact on consumer palatability through the large-scale taste testing of meat by untrained consumers. These CCPs are used as either(1) mandatory criteria determining eligibility for grading, and(2) inputs in a model predicting the palatability of individual combinations of muscle and different cooking methods. Through the prediction of palatability, MSA increases consumer satisfaction and is used to provide assurance for branded products and new marketing innovations in Australia and internationally. This has added significant value to the Australian beef industry, with several retail examples demonstrating consumer willingness to pay more for premium quality beef and sheepmeat products based on the MSA grading scores. This price differential at retail allows the value of the carcass to be calculated based on the eating quality as well as the volume produced, thereby delivering a financial reward for farmers producing high quality carcasses. The continuous quality scale of MSA allows producers to realise the financial gain of incremental improvements in quality, as well as the precise economic weights associated with traits such as marbling, ossification score, or breed. The use of MSA in this fashion has underpinned a new and innovative supply chain where the pricing is transparent and allows producers to make informed decisions to modify both quality and yield traits. To date, the MSA system for beef has proved to be effective in predicting beef palatability not only in Australia but also in many other countries(France, Poland, Ireland, Northern Ireland, Japan, South Korea, New-Zealand, the USA and South Africa). In Europe, results of the Pro Safe Beef and Pro Opti Beef projects as well as other national projects demonstrate the potential to develop an MSA-like international grading system for the supply chain in the EU, despite thediverse cultures and complex beef production systems within the member states. International testing in lamb has only just begun and preliminary results are discussed here.展开更多
基金supported by the High Value-added Food Technology Development Program in Korea (Grant No. 323002-4)the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry, Republic of Korea。
文摘Convenience rice has become widely popular due to its easy availability for cooking. This study investigated the starch structure and composition of leachate and the microstructure of reheated convenience rice using novel processing technologies: super-heated steaming(SHS), auto-electric cooking(AEC), and pressurized-steam cooking(PSC). Additionally, the effect of two different target water contents(58% and 63%) was also evaluated. The PSC_63% sample had the highest total solids and amylopectin amount in the leachate. The amylopectin amount in the leachate differed significantly based on the targeted water content. Morphological characterization revealed that the swelling of starch and the coated layer on the surface of rice grains were most pronounced in the PSC_63% sample due to the pressure processing. The textural hardness of the AEC_58% sample was much higher than that of the other samples. The PSC_63% sample had the highest textural adhesiveness value, which can be attributed to the highest amylopectin amount in the leachate. Sensory characterization showed that the PSC_63% sample had the highest glossiness, whiteness, moistness, and overall acceptability. The principal component analysis score plots presented substantial differences in the leachate and textural and sensory characteristics of reheated convenience rice among the different processing technologies.
文摘Introduction: From their earliest hours, human beings are able to identify a source of food and to feed themselves. Feeding is therefore one of the most instinctive human functions. It is regulated by several factors (physiological, psycho-affective and environmental) whose disruption can lead to eating disorders. Objective: The aim of this study was to investigate eating disorders among students in the town of Parakou in 2023. Method: Descriptive cross-sectional study conducted from January to July 2023 in various universities in the city of Parakou, Benin. The study population consisted of all students in grades 1 to 7 at these universities. A two-stage non-proportional stratified sampling technique combined with a simple random draw was adopted. The Eating Attitude Test-26, Bulimia Inventory Test Edinburgh and a set of questions focusing on the diagnostic criteria for pica were used to screen for pica and other disorders such as anorexia, bulimia nervosa and binge eating disorder. Data were analyzed using SPSS (Statistical Package for Social Sciences) version 25. Results: A total of 607 students were surveyed, 323 of whom had eating disorders. A prevalence of 53.21% of students at risk of eating disorders was found. In relation to the total population, the prevalences of anorexia, bulimia nervosa, binge eating disorder and pica were 45.96%, 0.82%, 15.48% and 12.68% respectively. In multivariate analysis, seven factors explained the risk to develop at least one eating disorder among the students surveyed. These were: urban area of residence (OR (95% CI) = 5.059 (1.75 - 14.65);p = 0.003);year of study (OR (95% CI) = 0.47 (0.28 - 0.79);p = 0.035);type of university attended (private university: OR (95% CI) = 1.63 (1.08 - 2.44);p = 0.019);parents’ marital status (couple or not) (OR (95% CI) = 1.50 (1.01 - 2.24);p = 0.046);father’s level of education: secondary (OR (CI 95%) = 3.85 (1.96 - 7.54);p 0.001)/higher (OR (CI 95%) = 2.83 (1.36 - 5.86);p = 0.005);mother’s one: secondary (OR (CI 95%) = 0.30 (0.18 - 0.51);p 0.001)/superior (OR (CI 95%) = 0.31 (0.16 - 0.61);p = 0.001);the presence of doubtful (OR (CI95% = 1.69 (1.11 - 2.58);p = 0.009) or certain anxiety symptomatology (OR (CI 95%) = 1.69 (1.11 - 2.58);p = 0.009). Conclusion: More than half the students in Parakou had at least one eating disorder. Diagnostic studies are needed, even if preventive actions are already necessary.
文摘Eating disorders are among the deadliest mental illnesses known to occur. Eating disorders directly cause 10,200 deaths each year, which is one death every 52 minutes. About 9% of the global population is affected by eating disorders at some point during their lifetime. This paper aims to provide a better understanding of the factors that contribute to the onset of eating disorders. Specifically, we examine biological factors, such as genetics, family history and the neuroscience behind eating disorders;furthermore, we explore psychological factors including other mental health conditions and their correlation, personality traits and behavioral risk factors;lastly, we consider social factors related to the onset of eating disorders, such as childhood and social environment, the media, and demographic factors.
文摘Objective:This study aimed to examine the causal model of eating behaviors among pregnant women working in industrial factories.Methods:This cross-sectional study was conducted on 210 participants,attending 4 healthcare centers,at a tertiary care hospital in Chonburi province,Thailand.Data were collected using 7 questionnaires:demographic form,eating behavior questionnaire,perceived benefits of the healthy eating questionnaire,perceived barriers to the healthy eating questionnaire,perceived self-efficacy questionnaire,social support questionnaire,and accessibility to healthy foods questionnaire.Descriptive statistics and path analysis were used for data analysis.Results:The participants had relatively high mean scores for eating behaviors.The final model fitted well with the dataχ^(2)=12.86,df=10,P=0.23;χ^(2)/df=1.29;comparative fit index(CFI)=0.98;goodness-of-fit index(GFI)=0.98;adjusted goodness-of-fit index(AGFI)=0.95;root mean square error of approximation(RMSEA)=0.04.Four factors-perceived benefits(β=0.13,P<0.05),perceived self-efficacy in healthy eating(β=0.22,P<0.001),pregnancy planning(β=0.28,P<0.001),and accessibility to healthy foods in the factory(β=0.12,P<0.05)-positively affected eating behavior,while only perceived barriers to healthy eating had a negative effect on eating behavior(β=−0.24,P<0.001).All the above factors explained 27.2%of the variance in eating behaviors.Conclusions:Nurses or healthcare providers can apply these findings to create an eating behavior modification program,focusing on pregnancy planning,behavior-specific variables,and interpersonal and situational influence,to promote the nutritional status of pregnant women working in industrial factories.
文摘Objectives:The relationship between eating and swallowing function,and lifestyle among community-dwelling elderly people has not been extensively studied.This study aimed to analyze the characteristics of eating and swallowing function and their association with the lifestyle among the elderly.Methods:A self-administered questionnaire survey was conducted on 419 elderly people who participated in the oral function improvement project operated by the Community Comprehensive Support Center.A total of 288 valid responses(58 males,230 females,average age 73.6 years)were analyzed.The survey items included basic demographics,health status,lifestyle,and eating and swallowing functions.The chi-square(χ2)test was used to compare for a difference in the risk of dysphagia.Results:72 patients(25.0%)were judged to be at risk for dysphagia,and 216(75.0%)were judged to be not at risk for dysphagia using the revised dysphagia risk assessment scale.The mean score for oral preparatory dysphagia was the highest,while the mean score for pharyngeal dysphagia was the lowest.The group at risk of dysphagia had significant difficulty in chewing and had bad sleep quality as compared to the group that was not at risk.Conclusion:Concerning the risk of dysphagia,there is a need to maintain and improve masticatory function.In addition,improving the swallowing function of the elderly may prevent insomnia and improve sleep quality.
基金supported by the Sichuan Science and Technology Program,China(2020YFH0146 and 2022YFH0029).
文摘Lipid content has an important effect on rice eating quality,but the effects of fertilizer application rate on the lipid synthesis and eating quality of rice are not well understood.Potassium(K)has a strong influence on rice quality and the requirement for K fertilizer in rice is greater than for nitrogen(N)and phosphorus(P)fertilizers.To investigate the effects of K fertilizer on the lipid synthesis and eating quality of rice,we used Nanjing 9108(NJ9108,japonica)and IR72(indica)rice as experimental materials and four K levels:K0(0 kg ha^(-1)),K1(90 kg ha^(-1)),K2(135 kg ha^(-1))and K3(180 kg ha^(-1)).The results showed that the lipid content,free fatty acid(FFA)content,unsaturated fatty acid(UFA)content,malonyl-CoA(MCA)content,phosphatidic acid(PA)content,lipid synthesis-related enzyme activities and eating quality first increased and then decreased with increasing K in both cultivars.The maximum values were obtained under K2.However,the saturated fatty acid(SFA)content showed the opposite trend.No significant differences were found in pyruvate(PYR)content among the K treatments.The protein and oxaloacetic acid(OAA)contents and phosphoenolpyruvate carboxylase(PEPCase)activity of NJ9108 first decreased and then increased with increasing K,and the minimum values were obtained under K2;while IR72 showed the opposite trend and the maximum values were obtained under K1.Overall,increasing K optimized the fatty acid components and increased the lipid content and eating quality of rice by enhancing lipid synthesis-related enzyme activities and regulating substrate competition for lipid and protein synthesis.The optimal K application rate for lipid synthesis,eating quality and grain yield was 135 kg ha^(-1)for both cultivars.
文摘BACKGROUND Time-restricted eating(TRE)is a dietary approach that limits eating to a set number of hours per day.Human studies on the effects of TRE intervention on cardiometabolic health have been contradictory.Heterogeneity in subjects and TRE interventions have led to inconsistency in results.Furthermore,the impact of the duration of eating/fasting in the TRE approach has yet to be fully explored.AIM To analyze the existing literature on the effects of TRE with different eating durations on anthropometrics and cardiometabolic health markers in adults with excessive weight and obesity-related metabolic diseases.METHODS We reviewed a series of prominent scientific databases,including Medline,Scopus,Web of Science,Academic Search Complete,and Cochrane Library articles to identify published clinical trials on daily TRE in adults with excessive weight and obesity-related metabolic diseases.Randomized controlled trials were assessed for methodological rigor and risk of bias using version 2 of the Cochrane risk-of-bias tool for randomized trials(RoB-2).Outcomes of interest include body weight,waist circumference,fat mass,lean body mass,fasting glucose,insulin,HbA1c,homeostasis model assessment for insulin resistance(HOMA-IR),lipid profiles,C-reactive protein,blood pressure,and heart rate.RESULTS Fifteen studies were included in our systematic review.TRE significantly reduces body weight,waist circumference,fat mass,lean body mass,blood glucose,insulin,and triglyceride.However,no significant changes were observed in HbA1c,HOMA-IR,total cholesterol,low-density lipoprotein cholesterol,high-density lipoprotein cholesterol,heart rate,systolic and diastolic blood pressure.Furthermore,subgroup analyses based on the duration of the eating window revealed significant variation in the effects of TRE intervention depending on the length of the eating window.CONCLUSION TRE is a promising chrononutrition-based dietary approach for improving anthropometric and cardiometabolic health.However,further clinical trials are needed to determine the optimal eating duration in TRE intervention for cardiovascular disease prevention.
文摘Introduction: Eating habits are consolidated in early childhood and continue throughout life. Adolescence is a stage of rapid growth linked to puberty affected by the nutritional transition. This study aimed to evaluate the eating habits of high school students in the district of Bamako. Methodology: The cross-sectional, descriptive study was conducted from June 15 to July 4, 2023. The sample size was calculated with the StatCalc program of the Epi 7.2 software. Data was collected using a questionnaire on KoboCollect. Analyses were performed using SPSS 26 software. Results: A total of 2400 high school students were surveyed. The average age of high school students was 16.9 years ± 1.4. The median age was 17, with extremes of 14 and 19. Of the high school students, 53.3% were boys. The sex ratio (M/F) was 1.14. About 89.4% of high school students had a Smartphone. Among high school students, 51.1% did not engage in physical activity outside of high school. Rice was the cereal most consumed by high school students (99.2%). Consumption of fish and seafood was very low (25.5%). Soft drinks were consumed on average 4.2 days/week. In addition, 60.8% of high school students consumed energy drinks. Certain eating behaviors were found in this study, such as nibbling (38.5%), eating in front of screens (79.0%), and skipping meals (46.1%). Conclusion: The most consumed cereal by high school students was rice. The consumption of ultra-processed products and sedentary leisure are habits to be monitored in the context of the prevention of food-related non-communicable diseases among high school students in the district of Bamako.
基金This work was supported by grants from the National Natural Science Foundation of China(No.81870299).
文摘Intermittent fasting is a novel dietary intervention that has been demonstrated to improve the efficacy of cancer therapy and reduce complications.Time-restricted eating is a specific form of intermittent fasting.It usually restricts only the daily eating window and not the amount of calories consumed.In addition to providing a means for weight management and improving metabolism like other intermittent fasting methods,time-restricted eating also synchronizes circadian rhythms and affects autophagy levels,which has potential antiaging effects.Some studies have shown that time-restricted eating can prevent tumorigenesis and slow tumor progression.Moreover,because of its simplicity and mild adverse effects,time-restricted eating is safe and has a high rate of compliance.It may be used an adjuvant therapy and may be part of a healthy lifestyle suitable for long term by cancer patients or those at high risk of developing specific cancers.This article expounds on the potential impact of time-restricted eating on the prevention and treatment of cancer,as well as the potential mechanism(s)of action.There are 3 main aspects considered to be impacted by time-restricted eating:improving obesity and metabolic disorders,synchronizing the circadian rhythm,and upregulating autophagy.We herein present the current research progress related to the effects of time-restricted eating on malignant tumors.The purpose of this review is to provide a theoretical basis and direction for future research to explore the potential of time-restricted eating as a nutritional intervention to prevent the occurrence of cancer and as a treatment or adjuvant therapy for cancer.We believe that this approach may be conducive to improving the nutritional status of cancer patients and improving their prognosis and quality of life.
文摘The objective of this study was to experimentally evaluate children’s daily food memory and eating habits.The study found that the gender and school location had an impact on the nutritional condition of primary school students as well as the school food scheme.The investigations were based on three hypotheses and three research questions.In this study,the Eating Habits and Daily Dietary Recall Scale was the tool utilized to gather data(EPDDRS).Four experts—three from the department of vocational education and one lecturer in test and measurement evaluation—validated the instrument’s face.The dependability indices of EPDDRS were calculated using Cronbach’s Alpha.While delivering the instruments,the researcher used the direct administration and retrieval approach.58 instructors and a sample size of 1240 students were selected using a systematic random selection approach.The obtained data was examined using mean and standard deviation to address the research objectives,and the null hypotheses were tested using t-test statistics and Analysis of variance(ANOVA)at the 0.05 level of significance.The main conclusions of this study were that the school meal program had a favorable impact on the students’nutritional status.Also,a balanced ration of nutrient-dense meals that were suitably varied was supplied for the students via the school food program.Also,the findings revealed a substantial difference in the mean assessments of male and female students about their eating patterns.On the school meal program’s dietary recall list,students from high,middle,and low socioeconomic status differ significantly.Recommendations were given to the government,schools,and parents based on the study’s findings.The study’s shortcomings were discussed,and recommendations for more research were made.
文摘Research has indicated that child maltreatment is associated with an increased likelihood of mental disorders and suicidal ideation and attempts that continues into adulthood. The purpose of this paper is to provide a synopsis of the recent published research from 2006 to 2010 on the association between child maltreatment and Axis I mental disorders and suicidal ideation and attempts. The databases MEDLINE and PsycINFO were searched for relevant and high quality citations up to October 2010. The results indicated that all types of child maltreatment examined are linked to reduced mental health. A general noted trend in the literature is that earlier age of onset of child maltreatment is associated with poorer mental health outcomes. Sex differences do exist with some disorders being more likely among males (e.g., anti-social behaviour) and other more likely among females (e.g., depression, PTSD, substance use disorders) following child maltreatment.
文摘Background: Occupational burnout is associated with diminished psychological flexibility and higher emotional (EE) and uncontrolled eating (UE). Psychological flexibility could be a mediating factor between burnout and eating behaviour. Objectives: To investigate differences in eating behaviour between those with different levels of psychological flexibility, and the association of the interaction between psychological flexibility and occupational burnout with eating behaviour. Design: The participants were working women (n = 263), who took part in the randomized controlled health intervention trial. Analyses were performed in a cross-sectional setting at baseline. Methods: Eating behaviour was measured using the Three Factor Eating Behaviour Questionnaire-18 [which evaluates EE, UE and cognitive restraint (CR)], psychological flexibility using Acceptance and Action Questionnaire-II and occupational burnout using Bergen Burnout Indicator-15. Participants were divided into four groups based on the quartile points of psychological flexibility. Results: The EE of those who were inflexible was higher than that of those whose flexibility was high moderate (p = 0.013) and who were flexible (p = 0.001). The UE of those who were inflexible was higher than the UE in the other groups with higher flexibility [low moderate (p = 0.034), high moderate (p een occupational burnout and EE and UE. Multivariate analysis of variances revealed that the combination of psychological flexibility and burnout had a stronger association with the variances of EE and UE than psychological flexibility alone. Conclusions: Persons who are psychologically inflexible have higher EE and UE. Future studies should investigate if increasing psychological flexibility helps decrease EE and UE.
基金the Sheep Cooperative Research Centre(CRC)for Sheep Industry Innovation,and associated organisations for funding and data collection support
文摘Changing markets and evolving consumer demand present new challenges for the beef and sheep industries. In response, the industry has been investing in innovations to deliver new products and management systems to consumers. One such innovation is the Meat Standards Australia(MSA) system. This system is a Total Quality Management System, aimed at delivering an eating quality guarantee to consumers, and through this adding value to the entire supply chain. At present, it is well developed for beef and still evolving for sheepmeat. MSA has identified Critical Control Points(CCPs) in the production, pre-slaughter, processing and value-adding aspects of the supply chain that impact on consumer palatability through the large-scale taste testing of meat by untrained consumers. These CCPs are used as either(1) mandatory criteria determining eligibility for grading, and(2) inputs in a model predicting the palatability of individual combinations of muscle and different cooking methods. Through the prediction of palatability, MSA increases consumer satisfaction and is used to provide assurance for branded products and new marketing innovations in Australia and internationally. This has added significant value to the Australian beef industry, with several retail examples demonstrating consumer willingness to pay more for premium quality beef and sheepmeat products based on the MSA grading scores. This price differential at retail allows the value of the carcass to be calculated based on the eating quality as well as the volume produced, thereby delivering a financial reward for farmers producing high quality carcasses. The continuous quality scale of MSA allows producers to realise the financial gain of incremental improvements in quality, as well as the precise economic weights associated with traits such as marbling, ossification score, or breed. The use of MSA in this fashion has underpinned a new and innovative supply chain where the pricing is transparent and allows producers to make informed decisions to modify both quality and yield traits. To date, the MSA system for beef has proved to be effective in predicting beef palatability not only in Australia but also in many other countries(France, Poland, Ireland, Northern Ireland, Japan, South Korea, New-Zealand, the USA and South Africa). In Europe, results of the Pro Safe Beef and Pro Opti Beef projects as well as other national projects demonstrate the potential to develop an MSA-like international grading system for the supply chain in the EU, despite thediverse cultures and complex beef production systems within the member states. International testing in lamb has only just begun and preliminary results are discussed here.