Search Results (217)

Background/Objectives: Colorectal cancer is a leading cause of cancer-related death worldwide, with rising incidence in younger adults. Unhealthy diets high in red and processed meat and low in fiber are key modifiable risk factors, highlighting the need for preventive nutritional strategies targeting CRC through dietary interventions. Methods: A one-day sample diet for colorectal cancer prevention, consisting of fiber-rich meals excluding red meat and incorporating whole grains, legumes, vegetables, fruits, nuts, and lean protein alternatives (such as fish and poultry), was developed. Its acceptability was assessed in a cross-sectional study using an online questionnaire among healthy Romanian adults aged 18–50, with a total of 395 included participants. Results: Of the 395 respondents meeting the inclusion criteria (aged 18–50, no cancer or chronic gastrointestinal disorders), 63.5% were females, predominantly urban (90.1%), and highly educated. Mean age was 32.4 years; mean BMI was 25.07 kg/m². The proposed colorectal cancer-preventive diet was rated as “quite attractive” and “very attractive” by 74.9% of participants. All meals received high ratings, with dinner and the first snack being most favored. Most respondents (77.2%) found the diet satisfying and the satiety level and energy adequate, and 90.4% were willing to adopt it at least a few times per week. Financial accessibility was affirmed by 77.2% of the respondents. However, 61.8% reported difficulty eliminating red meat consumption. Female participants rated the diet significantly more attractive than males did (p = 0.041). Willingness to adopt the diet strongly correlated with higher acceptability (p < 0.0001), while BMI and education level showed no significant effect. Conclusions: The proposed colorectal cancer-preventive diet was well accepted by Romanian adults aged 18–50, with higher receptivity among women and those with higher education; willingness to adopt the diet at least a few days per week was high, especially among those psychologically ready for dietary change, while key barriers included red meat reduction and perceived cost, underscoring the need for gender-sensitive, culturally adapted interventions and further research on long-term adherence and clinical impact. Full article

Background and Objectives: During exam sessions, many students experience high levels of stress caused by the large volume of material to study, tight deadlines, and pressure to achieve top grades. This study aimed to examine the relationship between academic stress, sleep disturbances, and eating behaviors by using validated questionnaires administered to a student sample. As stress levels increased, the data revealed a higher frequency of insomnia symptoms and disordered eating, including behaviors such as compulsive eating and irregular meal patterns. Materials and Methods: This cross-sectional, correlational study was conducted on a convenience sample of 317 university students from various academic centers across Romania. Participants were recruited via online distribution of a self-administered questionnaire during a four-month period, including exam sessions. The survey included the Perceived Stress Scale (PSS), the Insomnia Severity Index (ISI), and the Eating Disorder Examination Questionnaire (EDE-Q), alongside additional items assessing perceived links between stress, sleep, and eating behaviors, and the use of medication. Data were analyzed using SPSS with Spearman correlations, t-tests, and linear regression. Results: Statistical analyses revealed significant and positive associations between perceived stress levels and insomnia, as indicated by Spearman’s correlation (p < 0.01). A similar significant correlation was identified between perceived stress and disordered eating behaviors among students. Specifically, the feeling of being overwhelmed by academic workload showed a strong positive correlation with a lack of control over eating behaviors (r = 0.568). Furthermore, linear regression analysis confirmed a significant predictive relationship between feeling overwhelmed and the tendency to eat excessively beyond initial intentions, with a standardized regression coefficient B = 0.581 (p < 0.001). A separate regression analysis focusing on exam-related stress and episodes of compulsive eating behavior demonstrated a comparable result (B = 0.573, p < 0.001), indicating a robust positive association. Additionally, independent samples t-tests demonstrated that students experiencing high levels of stress during the exam period reported significantly greater difficulties with sleep initiation and higher levels of disordered eating compared to their peers with lower stress levels. The difference in insomnia scores was highly significant (t = 11.516, p < 0.001), as was the difference in eating behavior scores (t = 10.931, p < 0.001). Conclusions: These findings underscore the need for emotional support services and effective stress management strategies, enabling students to navigate academic demands without compromising their mental or physical well-being. Full article

Background: Food insecurity and social isolation among older adults are pressing public health concerns that significantly impact physical and mental health outcomes. The COVID-19 pandemic exacerbated these challenges while forcing innovative adaptations to traditional congregate meal programs. Objective: This study examined the effectiveness of Kūpuna U, an alternative flexible congregate meal program comprising three models (virtual, hybrid, and traditional), in addressing food insecurity, loneliness, and self-rated health among older adults in Hawaiʻi. Methods: A quasi-experimental study with non-equivalent groups analyzed secondary program evaluation data. Participants (N = 270, follow-up N = 116) self-selected into virtual (grab-and-go meals + online activities), hybrid (grab-and-go meals + virtual and in-person activities), or traditional (in-person congregate meals + in-person activities) models. Food insecurity (6-item scale), loneliness (UCLA 3-item scale), and self-rated health (5-point scale) were measured at the baseline and 6-month follow-up. Results: The Virtual group showed significant improvements in food insecurity (baseline: 1.73 to follow-up: 0.04, p < 0.001) and self-rated health (baseline: 2.92 to follow-up: 3.72, p = 0.005). The Hybrid group demonstrated a significant increase in loneliness (baseline: 4.25 to follow-up: 5.00, p = 0.024). The Traditional group showed no significant changes in any outcome measures. Analysis of variance (ANOVA) revealed significant between-group differences for food insecurity (F = 9.047, p < 0.001) and self-rated health (F = 5.814, p = 0.004) change scores. Conclusions: The Virtual model demonstrated a superior effectiveness in improving food security and self-rated health outcomes. However, self-selection bias limits causal inferences. These findings suggest that flexible, technology-enhanced nutrition programs may effectively serve older adults with mobility or transportation barriers while maintaining program benefits. Full article

Background/Objectives: This study aims to fill gaps in the existing literature through a qualitative evaluation of stakeholders involved in Food Is Medicine (FIM) programs. The primary objective was to examine the structural components, implementation process, and perceived impact of the University of California Los Angeles (UCLA) and Venice Family Clinic (VFC) Emergency Prepared Meal Program (UCLA-VFC Food Program), developed as a collaboration between a university and Federally Qualified Health Center (FQHC) during a period of community crisis. A secondary objective was to compare this program with three other FIM initiatives, identifying convergences and divergences in design and effectiveness. Methods: The methodology involved semi-structured interviews conducted with stakeholders across all four programs. Participants were recruited based on their direct involvement with program ideation, design, or implementation. Interviews were conducted online between July and September 2022, with 11 stakeholders. A thematic analysis was applied to the transcribed responses using an inductive thematic analysis. Results: Key findings highlighted four recurrent themes: (1) the critical role of leadership and a collaborative culture; (2) the importance of community partnerships and health education; (3) challenges related to logistics, funding, and sustainability; and (4) the need for assessment and evaluation. These findings provide valuable insight into the design of future FIM interventions, particularly those embedded in healthcare settings. Conclusions: In conclusion, this study offers preliminary evidence supporting the unique potential of university–community partnerships to address food insecurity. Unlike previous research that emphasized clinical outcomes, our findings provide a contextualized understanding of programmatic implementation. While further quantitative evaluation is necessary, this work lays the groundwork for a collaborative model between various entities including universities, healthcare systems, clinics, and community health/food services aimed at addressing social determinants of health. Full article

Introduction: The food environment is an important determinant of children’s eating behavior. Improving the environment to encourage healthier choices is crucial to prevent obesity, especially in restaurants where the majority of kids’ menus are unhealthy. This study explored the perceptions, attitudes, motivations, influencing factors, and opportunities of restaurant owners, managers, and chefs for implementing healthier kids’ menus in Dutch restaurants. Method: We used a mixed methods design in two consecutive study parts. Part I consisted of an online unstandardized questionnaire that was completed by 44 restaurant owners, 26 chefs, 18 managers, and 6 other restaurant employees (n = 94). This was followed by semi-structured interviews with 3 restaurant owners, 2 chefs, and 1 manager, to gather exploratory information in Part II (n = 6). The quantitative data were categorized into three groups: restaurants without kids’ menus (n = 18), restaurants with unhealthy kids’ menus (n = 24), and restaurants with (partially) healthy kids’ menus (n = 52). Group differences were assessed using the Kruskal–Wallis test. We used thematic analysis for the interviews. Results: Parts I and II showed that the restaurant sector is aware of the need, and willing and motivated to offer healthier kids’ menus. Nevertheless, the concerns about food waste, the unhealthy demand from children and parents, and seeing eating out as a free pass to consume unhealthy meals by children and parents were important factors limiting the implementation of healthier kids’ menus. Discussion: We discussed potential solutions to enhance demand and acceptance of healthier kids’ menus, such as attractive names, storytelling, offering children’s portions based on adult menus, and using participatory approaches in which parents, children, and chefs co-create meal composition. Full article

Food waste is a critical issue, with significant implications for global sustainability and the achievement of SDG 12.3, which aims to halve per capita food waste by 2030. This study explores consumer attitudes and behavioural intentions toward food waste reduction in food services in Slovenia, focusing on their willingness to support measures such as taking leftovers home, pre-ordering meals, and reducing portion sizes. Using an online survey with 802 respondents, we examined the behavioural drivers within the Motivation–Opportunity–Ability MOA framework and demographic predictors. The results from the regression analysis revealed that motivation significantly influenced both the likelihood of taking leftovers home and the acceptance of pre-ordering, though in opposite directions. Ability was a significant factor in pre-ordering acceptance, while perceived portion size importance negatively impacted acceptance of portion reduction. While meal quality and portion sizes remain the main causes of plate waste, ethical and environmental concerns were found to be the strongest drivers of consumers’ behaviour to reduce food waste. Support for interventions increased when convenience or financial incentives were offered. These findings highlight the need for targeted strategies that balance sustainability goals with consumer preferences and provide actionable recommendations for food service providers to reduce food waste effectively while aligning with consumer expectations. Full article

Background/Objectives: The effectiveness of eco-labels in encouraging more sustainable food choices varies across studies. We investigate whether consumers’ characteristics may explain this heterogeneity in the context of carbon footprint labeling by studying the moderating role of sociodemographic factors (age, gender, ethnicity, occupation), socioeconomic status (education and subjective socioeconomic position), place of residence (rural to urban), and political ideology. Methods: We manipulated the proportion of carbon-labeled products in two incentive-compatible and pre-registered choice experiments. The first (n = 715) asked consumers to shop for instant meal products in an online grocery store containing a food category’s complete product assortment. The second (n = 1233) forced consumers to make tradeoffs between product preferences and carbon emissions in two consecutive food choices for cut fruit products, one without and another with carbon labels. To capture potential lasting effects, we collected purchase intention data from the same respondents several months after the labeling exposure in both studies. Results: Across both studies, increasing the proportion of products with a carbon label led liberals and centrists to choose lower-emission foods but had minimal or no impact on conservatives (although it never backfired). None of the other individual characteristics moderated the effects of labeling after controlling for political ideology. However, a young age, a low subjective socioeconomic position, and an urban residence indirectly improved responsiveness to labeling by predicting a more liberal political ideology. The labeling effects observed for liberals persisted for four months but not longer. Conclusions: These findings demonstrate the critical moderating role of political ideology and provide actionable insights to improve the targeting and design of sustainability interventions. Full article

The chilled ready meal market in New Zealand has witnessed substantial growth, fuelled by the increasing demand for convenient food options. This study integrates the theory of consumption value (TCV) with the theory of planned behaviour (TPB) to explore how lifestyle, consumer knowledge, sensory properties, subjective norms, consumer choice behaviour, consumption habits, and perceived behavioural control influence the purchase intention of meat-based chilled ready meals. Partial least squares path modelling (PLSPM) was used to verify the conceptual model using data from an online survey of 464 meat-based ready meal consumers from New Zealand. The results revealed that consumer attitudes towards meat-based chilled ready meals were positively influenced by lifestyle, consumer knowledge, and sensory properties, but these attitudes negatively impacted purchase intention, emphasising the complexity of consumer decision-making. Subjective norms, particularly social influences, significantly shaped consumers’ intentions. Furthermore, consumer choice behaviour, including conditional value, epistemic value, and emotional value, significantly influenced purchase intentions, with consumption habits emerging as the strongest predictor. Price had the highest influence on perceived behavioural control, while packaging information had little direct effect on perceived behavioural control. The findings of this study provide actionable insights for businesses to tailor marketing strategies and enhance consumer acceptance by improving product quality and sensory appeal of meat-based chilled ready meals in New Zealand. Full article

Background/Objectives: Lifestyle factors, sociodemographic determinants, and dietary patterns play an important role in shaping genitors and fetal health. This study aimed to identify dietary patterns and to investigate the social determinants of health and lifestyle components associated with dietary patterns and body mass index (BMI) in a population of reproductive age. Methods: A cross-sectional online survey was conducted between March 2021 and February 2022. Self-reported data on age, weight, height, social determinants, lifestyle factors, and medical history were collected. Results: A total of 284 participants of reproductive age (≤40 years of age) were included in the analysis. We identified 3 main dietary patterns: (1) the Prudent pattern, associated with a higher probability of eating 3 meals/day, a longer eating jetlag and a higher probability of being a homemaker, unemployed, or a student; (2) the Western pattern, associated with eating after 9 p.m., a longer eating jetlag and negatively associated with the employment status (i.e., of being a homemaker, unemployed, or a student); and (3) the Unhealthy pattern, associated with being a smoker. Furthermore, using multivariate linear regression, we found that BMI was associated with living in rural area and adopting an Unhealthy dietary pattern. For the Unhealthy pattern, the adherence to it was higher in smoking men > smoking women, with a significant interaction between gender and smoking status (p < 0.001). Conclusions: These data could be helpful in implementing personalized educational interventions in nutrition and lifestyle changes tailored for risk categories in order to improve health in people of reproductive age. Full article

Background/Objective: Students’ taste preferences, cooking skills, and cultural backgrounds impact their use of food access resources on campus. Meal kits include pre-sorted ingredients, which could address food waste and help to prepare meals with unfamiliar ingredients. The objective of this exploratory pilot study was to develop and investigate the impact of culturally relevant meal kits on cooking skills, food waste, and food security tailored to UC Davis students. Methods: Meal kits included ingredients found at the campus food pantry. Three culturally relevant recipes were selected: High-Protein Avocado Toast, Mexican-Inspired Quinoa Bowl, and a Korean Vegetable Stir-Fry. Students were randomly assigned to the intervention meal kit group (n = 50), while the comparison recipe card group received a digital recipe card (n = 25). Data were collected through pre- and post-surveys administered online, in addition to open-ended, qualitative feedback through surveys after each meal kit or recipe card. Results: Thirty-two participants in the meal kit group and four participants in the recipe card group completed all study measures. Both groups experienced an increase in being classified as high food security over the three-week intervention period (+13% in the intervention group and +75% in the comparison group). Further, the intervention group improved cooking self-efficacy (+1.2 points; p < 0.01) and food waste practices. Participants appreciated the meal kits’ ease of preparation, clear instructions, and minimal cooking steps. Conclusions: The preliminary findings of this exploratory pilot study highlight the potential importance of culturally relevant interventions to address food security and promote healthier eating habits among college students. However, more research is needed with a larger, more diverse sample over a longer duration. Full article

Background/Objectives: Sugar-sweetened beverage (SSB) consumption is associated with child obesity, an understudied issue in the southern United States, where obesity rates are the highest in the country. We examined the factors associated with high SSB intakes among children aged 2–12 years in two major cities in Louisiana, New Orleans and Baton Rouge. Methods: We conducted a cross-sectional study using an online survey. The sample consisted of caregivers of children aged 2–12 years who eat restaurant meals (either dine-in, delivery, or take-out) at least once a month and reside in or near New Orleans or Baton Rouge, LA. Multivariable logistic regression was used to examine factors associated with high child SSB intake frequency (≥4 times/week), including restaurant use, caregiver attitudes towards SSB, and their demographics (n = 1006). Results: Most caregivers reported weekly child SSB consumption (74.6% ≥ 1×/week; 38.1% ≥ 4+/week) and restaurant use (58.8% ≥ 1×/week). High SSB frequency (≥4+/week) was associated with a higher frequency of restaurant use, lower caregiver education, agreement with the statement that SSBs are an important part of family meals, and disagreement with the statement that restaurants should not offer SSBs with children’s meals (p < 0.05). Conclusions: Our results revealed a high frequency of SSB consumption among children who dine at restaurants monthly, with significant associations observed between SSB intake, restaurant meals, and pro-SSB attitudes. These findings may support the need for regulations, such as healthy default beverage policies for children’s menus, to potentially reduce SSB intake and shift social norms, particularly in regions with high childhood obesity rates like Louisiana and the southern USA. Full article

Background: Anxiety disorders have been rising globally, particularly among adolescents and women. However, the relationship between diet, psychological traits, and anxiety levels in athletes remains underexplored. Objectives: This study aimed to analyze the nutritional and psychological differences between athletes with varying anxiety levels, hypothesizing that higher anxiety correlates with unhealthier dietary habits, greater body distortion, and less adaptive psychological profiles. Methods: A total of 58 athletes (23 women, 35 men), aged 18 to 45 years (mean age = 30.2 years), participated in this cross-sectional study. Data were collected using validated online questionnaires, including the Big Five Inventory, Spielberger State–Trait Anxiety Inventory (STAI), Acceptance and Action Questionnaire-II (AAQ-II), UCLA Loneliness Scale, and Eating Disorder Inventory (EDI), as well as surveys assessing nutritional habits and physical activity levels. Statistical analyses were conducted using SPSS (v24.0), with independent t-tests to compare differences between higher and lower anxiety groups (p < 0.05). Results: It has beenindicated that higher anxiety was associated with greater neuroticism, lower psychological flexibility, and higher eating disorder symptomatology, while better sleep quality and psychological profiles correlated with lower anxiety levels. Additionally, athletes who cooked their own meals exhibited higher anxiety, whereas greater water intake and whole grain consumption were linked to lower anxiety. More frequent and intense training, particularly weight training, was also associated with reduced anxiety. Conclusion: This study concludes that anxiety in athletes is influenced by multiple lifestyle factors, including sleep quality, dietary habits, psychological traits, and exercise patterns. These findings emphasize the need for holistic approaches integrating nutrition, psychological interventions, and structured physical training to manage anxiety in athletes. Full article

This research study presents a comparison of an in-person and an online conference in terms of environmental impact and energy efficiency. The main goal of our research was to prepare a complete life cycle assessment of a two-day (15-h), 200-participant in-person and online conference based on different impact assessment methods. Life cycle assessments focus on the numerical determination of the decarbonization of conference consumption (lunch, dinner, food and beverage consumption during breaks), conference organization (discussions, correspondence, abstract booklet, registration package), travel, and infrastructure. The meals were examined by connecting the stages of preparation, cooking, consumption and end-of-life cycle as a cradle-to-grave analysis. We paid particular attention to the calculation of energy consumption. After carbon footprint comparisons, the areas with the highest impacts with pie diagrams were identified. Lastly, a SWOT chart and an SAP-LAP analysis diagram summarize the achievable objectives and challenges. In conclusion, there is no outstanding difference between the impact assessment methods for the carbon footprint investigation. Travel contributes 57% of the overall carbon footprint at in-person conferences, while the environmental impact of meals holds the second largest share, at 8.41 kg CO₂ equivalent/person/hour. Excluding meals and travel, the calculated carbon footprint is 0.362 kg CO₂ equivalent/person/hour (only considering the effect of preparation, organization, administration and registration package). Our initial hypothesis was that an online conference reduces decarbonization, which the results confirm. Full article

Background: Higher education institutions and public health agencies in the United States (US) have recognized that food insecurity is pervasive and interferes with student learning on multiple levels. However, less research has examined food insecurity among culturally diverse college students. A cross-sectional online survey was conducted to estimate the prevalence and predictors of food insecurity for US-born White, US-born Multicultural, and International students aged 18–34 at a Midwest university. The secondary aims were to describe dietary and meal characteristics, and the use of food assistance programs, including the on-campus food pantry. Methods: In April 2022, 853 students completed the 10-item US Adult Food Security Module, and demographic, dietary fat intake, food attitude, food access barriers, and nutrition assistance program usage questions using a socio ecological model (SEM) framework. Results: Food security prevalence was 73.3% (54.7% high, 18.5% marginal) and food insecurity prevalence was 26.7% (14.4% low, 12.3% very low). Significantly more International (26.8%) and Multicultural (35.6%) students were classified as food-insecure compared to White students (19.9%; p < 0.001). Binomial and multinomial logistic regression models indicated that predictors of food insecurity were intrapersonal factors of race/ethnicity, poor self-reported health, being an undergraduate, and the community barriers of high food costs and limited transportation. Conclusions: Dietary characteristics differed more by nativity–ethnicity groups than they did by food security levels. Food cost emerged as a strong influence on food choice for the food-insecure students. International students utilized more nutrition assistance programs, including the on-campus food pantry, than other groups. Full article

Background: During the COVID-19 pandemic, people were asked to stay at home. Places where people interacted such as schools, universities, and cafes were closed, and all gatherings were forbidden. Only stores offering fast-moving consumer goods were open, so citizens could purchase all food categories. The aim of this cross-sectional study was to investigate the effect of the COVID-19 lockdown on the eating and buying habits of consumers in Cyprus and Greece, and any changes in their lifestyles. Methods: An online survey including 1011 participants took place using an electronic questionnaire. Results: The results showed that lockdown significantly affected individuals by increasing weight gain (p < 0.01). The explanatory investigation of related lifestyle habits and nutrition traits showed that the dietary patterns behind these changes included increased meal frequency (p < 0.05)—even without an increased appetite—and subsequent increases in both purchases (p < 0.05) and consumption of several food groups (p < 0.05). Moreover, even though exercise per se was not discontinued due to COVID-19, it was apparent that exercise type was altered to adapt to the relevant restrictions (p < 0.05). Conclusions: In conclusion, the COVID-19 lockdown significantly affected Cypriots and Greeks in many aspects like their eating behavior, food purchasing habits, and lifestyle, all resulting in increased weight and potentially adverse health outcomes. Full article