Food preferences are a primary determinant of dietary intake and behaviors, and they persist from early childhood into later life. As such, establishing preferences for healthy foods from a young age is a promising approach to improving diet quality, a leading contributor to cardiometabolic health. This narrative review first describes the critical period for food preference development startin...

Objective: To examine associations between geographic measures of retail food outlets and perceived availability of healthy foods. Design: Cross-sectional. Setting: A predominantly rural, eight-county region of South Carolina, USA. Subjects: Data from 705 household shoppers were analysed using ordinary leastsquares regression to examine relationships between geographic measures (presence and di...

This qualitative study is based on interviews with young Irish men living in London, regarding their diets and their views on healthy eating. The data were analysed using thematic analysis. Interviewees gave various reasons for adopting unhealthy eating habits, including the cost of healthy foods, their lack of time and ability to cook, and their prioritisation of drinking. Views about the stat...

PURPOSE The purpose of this study was to provide baseline estimates of sodium levels in 125 popular, sodium-contributing, commercially processed and restaurant foods in the U.S., to assess future changes as manufacturers reformulate foods. METHODS In 2010-2013, we obtained ~ 5200 sample units from up to 12 locations and analyzed 1654 composites for sodium and related nutrients (potassium, tot...

Objective Worksite interventions can serve as a potential platform for translating existing knowledge of diabetes prevention and facilitate healthy food choices. The study explored perceptions about healthy eating as well as potential facilitators and barriers to healthy eating among employees in a wire manufacturing factory in Nepal. Methods and materials We conducted a cross-sectional explo...

OBJECTIVE Each day, tens of millions of restaurant goers, conference attendees, college students, military personnel, and school children serve themselves at buffets--many being all-you-can-eat buffets. Knowing how the food order at a buffet triggers what a person selects could be useful in guiding diners to make healthier selections. METHOD The breakfast food selections of 124 health confere...

OBJECTIVE To examine associations between geographic measures of retail food outlets and perceived availability of healthy foods. DESIGN Cross-sectional. SETTING A predominantly rural, eight-county region of South Carolina, USA. SUBJECTS Data from 705 household shoppers were analysed using ordinary least-squares regression to examine relationships between geographic measures (presence and...