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Chemosensory Disorders and Nutrition
Published in Alan R. Hirsch, Nutrition and Sensation, 2023
Carl M. Wahlstrom, Alan R. Hirsch, Bradley W. Whitman
Moreover, smell impairment vaticinates mortality (Kamath and Leff 2019). In a study of 2289 adults, 71 to 82 years of age, poor olfaction, as demonstrated on the Brief Smell Identification Test, correlated with greater mortality. The mechanism for this was unclear, but the author suggested that the primary abnormality may be olfactory loss. This in time may reduce appetite or lead to unhealthy food choice, resulting in malnutrition, weight loss, and thus, greater risk of succumbing to illness (Liu, Kumar, Katul, and Porporato 2019).
Functional Foods
Published in Raj K. Keservani, Anil K. Sharma, Rajesh K. Kesharwani, Nutraceuticals and Dietary Supplements, 2020
José M. Lorenzo, Paulo E. S. Munekata, Mirian Pateiro, Elena Movilla Fierro, Suzana Rimac Brnčić, Mladen Brnčić, Francisco J. Barba
Particularly in the group of consumers with the low nutritional knowledge level, food choice is rarely related to information and composition, as reported in a study about Spanish consumers. Such a group of consumers consider that label information is “too technical,” which indicates an important barrier to attract consumer with low nutritional knowledge (Carrillo et al., 2012). Conversely, consumers with health-related attitudes tend to expect more health benefits than those who display a low level of health-related attitudes, according to a study carried out on Taiwanese consumers. Additionally, consumers with health-related attitudes are characterized by younger adults (Chen, 2011).
Some other groups and circumstances
Published in Geoffrey P. Webb, Nutrition, 2019
A recurring theme of the dietary guidance offered in this book has been to encourage diversity of food choice. The avoidance of whole groups of foods runs contrary to that theme and is therefore regarded by the author as suboptimal. Paradoxically, another recurring theme has been to encourage adults in industrialised countries to reduce their consumption of meat and other animal foods and to increase their consumption of cereals, fruits and vegetables i.e. to move towards a more vegetable-based diet. It is clear that a thoughtfully constructed vegetarian or even vegan diet, with supplements or fortified foods, is compatible with nutritional adequacy and may well be more diverse and adequate than the current diets of many omnivores. When people decide for cultural, religious, ethical or ecological reasons to adopt some degree of vegetarianism then the role of the nutrition educator should be to facilitate the healthful implementation of that personal choice. Nutritionists should only try to discourage practices that are irrevocably dysfunctional.
The complexity of choosing healthy diets
Published in South African Journal of Clinical Nutrition, 2023
However, eating behaviour is not necessarily driven by the health aspect of foods. A study among undergraduate students in the USA for example reported that taste, but not the nutritional content of foods or beliefs concerning the healthiness of a food, was associated with food choice.13 Also, in a UK study, parents were aware of the importance of healthy diets, but acknowledged that household food practices are influenced by traditional and cultural beliefs as well as past childhood experiences.6 In any given situation, but more so in low- and middle-income countries, a combination of various contextual factors affects food choice to varying degrees, ranging from factors over which the individual has little or no control, to those for which they have greater decision-making power. Because food choices are made within a specific context in a given decision-making moment, it has been argued that food choice is not based solely on a binary decision of ‘healthy’ or ‘not healthy’.14 Interventions targeting individual-level factors only may result in modest short-term improvements in knowledge and awareness, but most likely will not reduce inequities in healthy eating.11 Because of the complex and multifactorial nature of food choice,9 changing food choice and consumption patterns is more complex than merely changing individual values, knowledge and attitudes.12
A cross-sectional evaluation of the relationship between social jetlag and diet quality
Published in Chronobiology International, 2021
Mahmut Bodur, Busra Baspinar, Ayşe Özfer Özçelik
This study provided a more detailed overview by comparing the diets of individuals with/without SJL on school days and non-school days. Tables 4 and 5 showed that the diets of individuals with SJL on non-school days were quite different from those on school days. The mean energy, fat, saturated fat, and MUFA intakes of the individuals with SJL were significantly increased on non-school days. No significant differences were found in terms of energy and nutrients on school days and non-school days in those without SJL. Individuals without SJL were found to have lower of energy, and protein, fat, saturated fat, MUFA, PUFA, and carbohydrate intake on both school days and non-school days. Differences in the energy, protein, fat, saturated fat, MUFA, and carbohydrate intake of individuals with/without SJL on school days and non-school days was significant. The regulation of intake of these nutrients is critical for biomarker levels related to obesity-related chronic diseases, such as glucose, triglycerides, and high-density lipoprotein cholesterol (Hammad et al. 2016; Panico et al. 2014). The fact that individuals with SJL consumed unfavorable foods in a shorter eating window (Table 4) also showed the seriousness of SJL. SJL has been determined to negatively affect not only food and nutrient intake, but also food choice and diet patterns (Table 5).
Habit is the Bridge between Intention and Behavior: A Look at Fruit and Vegetable Consumption among Low-Income Older Adults
Published in Journal of Nutrition in Gerontology and Geriatrics, 2021
Seung Eun Jung, Yeon Ho Shin, Seoyoun Kim, Janice Hermann, Regan Dougherty Henry
The importance of habit in understanding food choice behaviors such as fruits, vegetables, soft drinks, and saturated fat has started to be examined within the TPB framework.40–46 Results have consistently shown a significant role of habit in moderating the link between intention and behavior. The literature on habit in healthy behaviors posits that individuals with strong habits are more likely to act based on their intentions than their less habitual counterparts. Thus, the creation, and more importantly maintenance of F&V consumption may be contingent on habit strength, particularly in the context of resource constraints.40,41,46 The examination of habit as a moderating variable should be relevant in developing effective interventions in multiple habit profile groups.