创设情境 学用结合——《What would you like to eat?》教学设计

教学内容：EEC英语小学5年级下册《What would you like to eat？》教学目标：1．学习本节课的重点单词hamburger／Frenchfries／appiepie／Coke．

Relationship among Eating Behavior, Effortful Control, and Working Memory in Female Young Adults

The management of eating behavior plays an important role in health maintenance. In this study, we investigated the relationship between eating behavior and effortful control in female young adults. Participants completed the questionnaire measures of effortful control and eating behaviors and Stroop cognitive interference task. The results showed that restrained eating was positively correlated with activation control;emotional eating was negatively correlated with inhibitory control and attentional control;external eating was negatively correlated with inhibitory, activation, and attentional control. The scores for activation control and restrained eating were higher for participants with a low Stroop error rate than for those with a high Stroop error rate. These results indicate that restrained eating has a different association with effortful control than doing emotional and external eating.

Promoting Active Living and Healthy Eating among Inner-City Youth through Community Health Workers: From Clinic to Neighborhood

The promotion of physical activity and healthy eating to prevent obesity among youth is a pressing challenge. The current study examined the feasibility of community health workers (CHWs) conducting a physical activity (PA) and healthy eating intervention strategy with links to community supports and programs. Youth aged 10 - 18 years were recruited from three clinical sites serving inner-city families. Trained CHWs conducted assessment and counseling for PA and healthy eating among youth and their families and provided customized plans and navigation to neighborhood PA and nutrition programs. Measures of daily PA by self-report, weekday and weekend day sedentary behaviors, fruit and vegetable intake, avoidance of fatty foods, and avoidance of sugary drinks were assessed at baseline and follow-up. Twenty-five patients (mean age = 12.9 years) were exposed to ~9 months of intervention from baseline. Pre- and post-assessments revealed significant changes in reported PA, sedentary behaviors on weekdays, sedentary behaviors on weekend days, fruit and vegetable intake, avoidance of fatty foods, and avoidance of sugary drinks. Results demonstrated the feasibility of having CHWs effectively influenced the PA and eating behaviors of inner-city youth. Greater success was evident when assessment and counseling for PA and healthy eating were accompanied by navigation to neighborhood resources. The use of CHWs may be a cost-effective approach impacting the PA, sedentary, and dietary behaviors of youth.

Unit3 What would you like?微课程教学设计

教材分析本单元的特点是与生活实际相结合.本教材要求学生通过这-单元的学习,能够用英语表述常见的食物名称,能够熟练运用句型征求和表达用餐意愿等.学生通过自主探究学习,巩固操练重点句型What would you like to eat？ What would you like to drink？ I’d like some….

All in a Day’s Wok When in China,eat your heart out

IT is sometimes hard for foreigners in China to express to their friends and family back home what exactly it is about their host country that keeps them so fascinated. Whether it is the endless array of dumplings, hot-pot nights with friends, or the tea traditions that instantly put you at ease, I would bet China＇s food culture is at the top of many people＇s list.

Functional gastrointestinal disorders in eating disorder patients:Altered distribution and predictors using ROME Ⅲ compared to ROME Ⅱ criteria

AIM:To compare the prevalence of Functional gastrointestinal disorders(FGIDs)using ROMEⅢand ROMEⅡand to describe predictors of FGIDs among eating disorder(ED)patients.METHODS:Two similar cohorts of female ED inpatients,aged 17-50 years,with no organic gastrointestinal or systemic disorders,completed either the ROMEⅢ(n=100)or the ROMEⅡ(n=160)questionnaire on admission for ED treatment.The two ROME cohorts were compared on continuous demographic variables(e.g.,age,BMI)using Student’s t-tests,and on categorical variables(e.g.,ED diagnosis)usingχ2-tests.The relationship between ED diagnostic subtypes and FGID categories was explored usingχ2-tests.Age,BMI,and psychological and behavioural predictors of the common(prevalence greater than 20%)ROMEⅢFGIDs were tested using logistic regression analyses.RESULTS:The criteria for at least one FGID were fulfilled by 83%of the ROMEⅢcohort,and 94%of the ROMEⅡcohort.There were no significant differences in age,BMI,lowest ever BMI,ED diagnostic subtypes or ED-related quality of life(QOL)scores between ROMEⅡand ROMEⅢcohorts.The most prevalent FGIDs using ROMEⅢwere postprandial distress syndrome(PDS)(45%)and irritable bowel syndrome(IBS)(41%),followed by unspecified functional bowel disorders(U-FBD)(24%),and functional heartburn(FH)(22%).There was a 29%or 46%increase(depending on presence or absence of cyclic vomiting)in functional gastroduodenal disorders because of the introduction of PDS in ROMEⅢcompared to ROMEⅡ.There was a 35%decrease in functional bowel disorders(FBD)in RomeⅢ(excluding U-FBD)compared to ROMEⅡ.The most significant predictor of PDS was starvation(P=0.008).The predictor of FH(P=0.021)and U-FBD(P=0.007)was somatisation,and of IBS laxative use(P=0.025).Age and BMI were not significant predictors.The addition of the 6-mo duration of symptoms requirement for a diagnosis in ROMEⅢadded precision to many FGIDs.CONCLUSION:ROMEⅢconfers higher precision in diagnosing FGIDs but self-induced vomiting should be excluded from the diagnosis of cyclic vomiting.Psychological factors appear to be more influential in ROMEⅡthan ROMEⅢ.

Eating quality of cooked rice determination using Fourier transform near infrared spectroscopy

The goal of this research was to study the relationship between the eating quality of cooked rice and near infrared spectra measured by a Fourier Transform near infrared(FT-NIR)Spee-trometer.Samples of milled:parboiled rioe,white rioe,new Jasmine rice(harvested in 2012)and aged Jasmine rice(harvested in 2006 or during the period 2007-2011)were used in this study.The eating quality of the cooked rioe,ie,adhesiveness,hardness,dryness,whiteness and aroma,were evaluated by trained sensory panelists.FT-NIR spectroscopy models for predicting the eating quality of cooked rioe were established using the partial least squares regression.Among the eating quality,the stickiness model indicated its highest prediction ability(ie,R2a=0.71;.RMSEP=0.65;Bias=0.00;RPD=1.87)and SEP/SD of 2.In addition,it was clear that the water content did not affect the eating quality of cooked rice,rather the main chemical com-ponent implicated was starch.

The Relationships among Perception of Body Image, a Desire for Thinness, and Dieting Behavior in Young Females in Japan

The aim of this study was to investigate the relationship among body image perceptions, a desire for thinness, and dieting behavior in young females in Japan. The subjects were 302 Japanese female university students (age 19.9 ± 1.4 years). An anonymous, self-administered questionnaire survey was conducted between July and August 2011. The questionnaire clarified the subjects’ physical status, perception about personal body shape, desired body shape, the time frame when they first thought about body shape dieting, exercise habits, and eating behaviors. The results revealed that many of the underweight or normal weight subjects perceived themselves as obese, and often the reasons for the perception of obesity were comparisons with others or with themselves in the past. The scores of EAT-26 in those who perceived themselves as obese were higher than the scores in those who did not. Those who perceived themselves as obese had a desire to become slim, were concerned about body shape at an early age, were concerned about dieting, had dieting experience, and were willing to increase daily exercise. These results indicated that incorrect perceptions about body shape have connection to a desire for thinness and dieting behavior.

Nutritional Epidemiological Study to Estimate Usual Intake and to Define Optimum Nutrient Profiling Choice in the Diet of Egyptian Youths

Objectives: To define optimum food and nutrient profiling in gender-specific and age group-specific variant regression models. Setting: 481 subjects of both sexes (18.4 years old) from Giza urban were set. Design: Dietary assessment used the 24-h dietary recall data to calculate the estimated energy and (24) nutrients eaten by each individual. Four indices—food variety diversity score, healthy eating index (HEI), mean probability of nutrients adequacy (MPA) and nutrient rich food (NRF9.3) index score were used for assessing the profiling of the diet. Results: A total of 163 individual food items were consumed by the participants within the 24-h dietary recall with an average daily intake of (6.6) different food varieties. Grains were the top contributors of energy and 10 macro and micro nutrients followed by the meat group. Based on the MPA data, the mean acceptable intake (AI) of dietary calcium (32.9%) and vitamin C (30%) were limiting in the diet. The diet profiling consumed by the teenagers aged 14.8 years was inferior compared to that consumed by subjects aging 23.9 years. Linear regression analyses were conducted between the 4 indices as the dependent variable and all possible combinations of 16 nutrients of interest as independent variables. NRF9.3 was the optimum nutrient index and correlated negatively with markers of abdominal obesity. Conclusion: Implementation of nutrition intervention program was directed to youths to include age appropriate good healthy foods to decrease the risk of nutrient deficiencies.

Diet Tips That Can Change Your Life

1.Make charts and graphs of your weight loss and eating behavior.Fillthem out every day.2.Don’t let anyone 'love' you with food.3.Select your weight goal.Write it here.Now post this note whereyou’ll see it every day.4.Always set a new goal before you reach the old one.Goals move

Parental Stress and Sensory Integration Disorder as Risk Factors for Eating Disorders Poor Nutrition and Growth Delay Among Toddlers

Selective eating among toddlers is a well-known phenomenon which is characterized by varied factors including nutritional deficits and a unique and challenging sensory profile.Our clinical experience in a multidisciplinary feeding and eating clinic,in Hadassah Medical Center of Jerusalem binds specific feeding and eating patterns with high levels of parental stress ll.Parental stress is combined by three domains:parental general approach of satisfaction,the quality of interaction with child and child’s temperament,as perceived by parent.Our cross-sectional research includes 42 pairs of parents and their children,referring the clinic due to selective eating and suspected sensory integration disorder.Our study includes a broad nutritional assessment,questionnaires testing parental stress(PSI-4)and questionnaires testing sensory integration(Toddler Sensory Profile-2)and anthropometric indices.Our study’s results are relevant family physicians and pediatricians working in the community,who address diagnosis like autistic spectrum disorder,attention deficit hyperactive disorder,developmental delay,and learning disabilities that interface with domains of parental stress and experience of parenting interaction and child temperament,as well as sensory integration and limited eating and nutrition.Research results are significant in the field of locating babies and families needing early intervention and as a base of promoting intervention programs of prevention and treatment of toddlers and their parents.It is important to apply suitable intervention programs based on a reflective manner about dyadic and triadic eating and feeding relations,in the family unit,considering the cultural context.

Racial and Ethnic Differences in Orthorexia Nervosa Symptomatology and Other Disordered Eating

While some research has explored racial and ethnic differences in disordered eating, this study may be the first to examine these differences in orthorexia nervosa, involving obsessive-compulsive thoughts and behaviors concerning healthy eating, which negatively impact one’s life. Adult participants, recruited from college courses and social media, completed an online survey with the Orthorexia Nervosa Inventory (ONI) and the Eating Attitudes Test-26 (EAT-26). Regarding racial and ethnic background, 743 were White, 249 were Hispanic, 87 were Black, 61 were Asian or Pacific Islander, and 110 were biracial/multiracial. A MANCOVA revealed that the racial and ethnic groups did not differ on the ONI subscales assessing orthorexic behaviors, impairments, and emotions, after accounting for gender, BMI, and EAT-26 total scores that were covariates. In contrast, a second MANCOVA did reveal group differences on the EAT-26 subscales, after accounting for gender, BMI, and ONI total scores that were covariates. Black participants scored significantly lower than the other racial and ethnic groups on the subscale assessing dieting behaviors characteristic of anorexia nervosa, and the subscale assessing binge-eating and purging behaviors characteristic of bulimia nervosa. Further, Hispanic participants scored significantly lower than White participants on the latter subscale. These findings suggest that while orthorexic symptomatology does not differ based on race and ethnicity, a Black race and Hispanic ethnicity may be protective factors against disordered eating, perhaps related either to cultural norms concerning body image or to the resiliency and social support among the Black and Hispanic communities.

Eating Disorders and Pregnancy: The Case of Anorexia

The question of the link between pregnancy and eating disorders is an important question. At the moment, there are few concrete answers for these patients. Despite common fertility challenges, patients who suffer from ED are able to access maternity. ED and pregnancy can either have an easy evolution or experience a lot of trouble. Many studies describe obstetrical and foetal complications (low birthweight, inadequate intra-uterine growth, small head circumference, miscarriage, caesarean section). Those patients are frequently reluctant to address their disease with their specialist, who also often doesn’t know how to screen the signs. The lack of official data to train the specialists further increases these difficulties. However, ED are frequent in the general population and young patients are likely to eventually want to become mothers. It is thus essential to know how to screen those patients early and accurately to improve their treatment and care. Eating disorders impact the pregnancy, the delivery and the postpartum as well as the growth of the baby. It is an important public health problem. The evolution from being a woman to becoming a mother is a difficult one, and even more so when the women is suffering from ED. Those patients must handle their nutritional fears, the anxiety about their body changing with pregnancy and the daily challenges. The early interactions with their baby have consequences on their development. It seems necessary to evaluate how to improve the screening and the patient care in ED patients. Screening should begin from the pregnancy desire to the postpartum. This patient care should be based on a multidisciplinary care team.

Are Nutrition and Dietetics Students More Prone to Eating Disorders Related Attitudes and Comorbid Depression and Anxiety than Non-Dietetics Students?

It was aimed to investigate the eating attitudes and its relationships with anxiety and depression at Nutrition and Dietetics students. Students of Nutrition and Dietetics Departments were included in study group (n: 135) and non-medical students (n: 69) were in control group. Eating attitudes test (EAT-40), Beck Depression Inventory (BDI), and Beck Anxiety Inventory (BAI) were applied to all students and some anthropometric measurements were taken. Body mass index (BMI) and percent of body fat were higher at students in study group than students in control group. There were no significant differences between groups with respect to EAT, BDI and BAI scores. But, BMI and body fat percentage in girls were significantly lower than boys. Both EAT and BDI scores were significantly higher in girls than boys but BAI scores did not differ significantly. It was concluded that students training on Nutrition and Dietetics might have obsessions related to body image. But results of this study revealed that especially young women were more susceptible to eating disorders and depression.

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.

Combined Insights from Leachate Structure and Microstructure Characteristics for Eating Quality of Convenience Rice Processed by Super-Heated and Pressurized Steam Technologies

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.

Creating a Better Future Together

China-Europe exchanges are of great significance not just for China and Europe,but also for the entire world as well.