Eating Disorders among Students in Northern Benin (2023)

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.

Biopsychosocial Review of Eating Disorders

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.

A causal model of eating behaviors among Thai pregnant women working in industrial factories

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.

Analysis of the Relationship between Eating and Swallowing Function and Lifestyle of the Elderly Living in the Community-A Secondary Publication

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.

Effects of the potassium application rate on lipid synthesis and eating quality of two rice cultivars

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.

Effects of time-restricted eating with different eating duration on anthropometrics and cardiometabolic health:A systematic review and meta-analysis

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.

Eating Habits of High School Students in the District of Bamako in the Context of Nutritional Transition

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.

Potential preventive effects of time-restricted eating on cancer

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.

Eating Patterns and Daily Dietary Recall of Primary School Pupils: An Empirical Evidence from A School Feeding Scheme

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.

The relationship between child maltreatment and axis I mental disorders: A summary of the published literature from 2006 to 2010

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.

Psychological flexibility, occupational burnout and eating behavior among working women

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.

EAT-10中文版在急性期脑卒中后吞咽障碍评估中的信度效度评价

目的:探讨进食评估问卷调查工具-10(eating assessment tool-10,EAT-10)中文版在急性期脑卒中后吞咽障碍评估中的信度和效度。方法:选择急性期脑卒中后住院患者180例,采用EAT-10中文版量表进行筛查评估,并用吞咽障碍的诊断金标准——视频透视吞咽功能检查(videofl uoroscopic swallow study,VFSS)为效标进行检验。结果:180名入选患者中有130名问卷合格并顺利行VFS检查,EAT-10中文版总量表Cronbach’sα=0.845,各条目与总分均存在相关,相关系数最低的为条目2(r=0.271),相关系数最高的为条目3(r=0.772),重测信度均为0.7以上,重测信度符合要求。经调查员一致性信度检验,条目2有一位调查员的结果是恒定值,量表其余9个条目的一致相关系数均>0.7,各亚项和总分均值间一致性较高。分别对EAT-10分界值3,2,1进行效度检验,发现分界值1为最理想分界值,灵敏度及阴性预测值最高,判断吞咽障碍的灵敏度为77.9%,特异度为66.1%,阳性预测值71.6%,阴性预测值73.2%,阳性似然比2.30,阴性似然比0.33。结论:EAT-10中文版仅适用于已有饮水和进食经历的患者,EAT-10中文版对评估急性期脑卒中患者有良好的信度和效度,当分界值为1,EAT-10总分≥1时灵敏度和阴性预测值最佳,能够较好地预测急性期脑卒中患者吞咽障碍、吞咽能力受损、渗透和误吸。

EEG、ECG持续监护下有抽搐与无抽搐EAT治疗精神分裂症记忆损害对照研究

本文报告使用我国修订的韦氏记忆测验工具,在EEG、ECG持续监护下,对有无抽搐EAT治疗精神分裂症的记忆损害进行了对照研究,发现EAT后患者WMS成绩均有不同程度的升高,其中有抽搐组对长时记忆项目改善明显,而无抽搐组则对短时记忆的多数项目和瞬间记忆改善较为明显,并发现电极放置部位对WMS第7项的评分有明显影响,作者对上述发现进行了分析讨论。

汉语“动名构造”与英语“VN构造”的对比——一项基于语料库“吃/eat构造”的对比研究

本文基于汉英语料库对“吃/eat构造”进行了对比研究,初步得出以下看法:1)根据语义链拟构出两词的意义延伸途径,发现它们有大致相似的隐喻义。2)以“吃/eat”为例在认知语言学(CL)框架中阐述了构造的特征。3)由于汉语在动词后除可接对象或受事语义成分外还可接许多其他成分,与英语的宾语有较大差异。4)根据CL的范畴理论,汉语“吃”后的名词构成了一个“动后语范畴”,可用事件域认知模型(ECM)做出合理解释。5)说汉语的中国人有较大的容忍逻辑偏差的能力,以求语言表达的经济性和灵活性,而英民族则更喜欢以合逻辑性为首选,使得英语“VN构造”缺乏汉语“动名构造”的经济性和灵活性。6)构造是词义变化的主要途径,有时不同搭配可改变整个构造意义,这亦说明:CL所倡导的整合观比组合观更有解释力。

Update of Meat Standards Australia and the cuts based grading scheme for beef and sheepmeat

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.

财务管理中EBIT与EAT的应用与比较

EBIT和EAT是财务管理学中两个非常重要的财务指标。本文对这两个指标的内涵进行详细阐述并进行比较,指出这两个指标在财务管理中的不同作用,并就这两个指标的具体应用进行了详细介绍。

EEG、ECG持续监护下有抽搐与无抽搐EAT治疗精神分裂症ECG变化

本文报告EEG、ECG持续监护下,有抽搐与无抽搐抗精神病电疗(EAT)治疗精神分裂症的ECG变化。发现EAT对ECG影响主要是使心率增快,P波增高及ST-T波降低。无抽搐组在用药后的EAT前夕已见上述变化;有抽搐组在EAT后才有类似变化,但比无抽搐组明显。ECG的这种改变是暂时性的,在下次EAT疗前己多见恢复。

EEG、ECG持续监护下有抽搐与无抽搐EAT治疗精神分裂症EEG变化

本文报告EEG、ECG持续监护下有抽搐与无抽搐抗精神病电疗(EAT)治疗精神分裂症的EEG变化,发现EAT时EEG改变主要是脑波慢化与波幅增高,尤以有抽搐组为甚。并分析了无抽搐EAT通电后的痉挛初脑电抑制期,癲痫样放电募集期,多棘慢波期的脑电活动特征和开关现象。抽搐后最初10分钟可见慢波频率渐快,振幅逐降,有抽搐组不如无抽搐组明显。

吃·eat·文化

美国社会语言学家恩伯说:“一个社会的语言能反映与其相对应的文化,其方式之一则表现在词汇内容或词汇上”。此文从“吃”和 eat 的定义、搭配入手,就其在汉、英两种语言中的表义特征,浅析两种语言的语言特点及语言与各自文化的关系。饮食文化是各民族文化必不可少的重要层面。我国地域广阔,风俗习惯有别,表现在饮食品种、烹调方法等方面就各有千秋,在语言上便形成大量的相关词汇,如仅烹调方法就有数十种:煮蒸熬烹熏、炸烤烙熘烧、煨炖烩煸炒。

Does food addiction distinguish a specific subgroup of overweight/obese overeating women?

Neurophysiological and behavioral similarities have been evidenced between excessive food consumption leading to obesity and addiction to other substances. In accordance, food addiction was defined following the DSM-IV diagnostic criteria for substance dependence. The aim of this pilot study was to identify a subgroup of women suffering from food addiction (n = 11), and to compare them to women suffering from substance-use disorder (n = 23), and to women seeking treatment for compulsive overeating but free from food addiction (n = 12) on addiction-related characteristics (reward sensitivity, impulsivity, personality traits, depression, emotion dysregulation). We hypothesized that women with food addiction would be similar to women with substance-use disorders, and different from women with compulsive overeating without food addiction. Participants completed self-reported questionnaires assessing food addiction and other variables related to addiction. Almost half (47.8%) of women with compulsive overeating fulfilled the criteria for food addiction. Although food addiction does not account for every case of compulsive overeating, it characterizes a specific subgroup of overweight/obese women who show more severe overeating. Women with food addiction seem to be more similar to women suffering from substance-use disorders than to other women with overeating difficulties, particularly regarding impulsivity and self-directedness.