The use of dietary patterns (DP) in nutritional research is well established; however, only a few studies of DP according to specific meals have been conducted. The purpose of this study was to identify the DP regarding breakfast, lunch and dinner meals of the population (aged 20 years and older of both sexes) that participated in the Health Care Survey of Sao Paulo. Food intake was estimated b...

OBJECTIVE To identify lifestyle factors that may contribute to weight changes experienced by Warfighters assigned to Warrior in Transition Units (WTU). DESIGN Multicenter, cross-sectional, descriptive study at 4 military installations (Fort Hood, TX; Fort Bliss, TX; Fort Sam Houston, TX; and Fort Gordon, GA). Participants completed a self-reported questionnaire regarding environmental, social...

OBJECTIVE (i) To examine associations between young adults' meal routines and practices (e.g. food preparation, meal skipping, eating on the run) and key dietary indicators (fruit/vegetable, fast-food and sugar-sweetened beverage intakes) and (ii) to develop indices of protective and risky meal practices most strongly associated with diet. DESIGN Cross-sectional survey. SETTING Minneapolis/...

BACKGROUND: Adolescence is a period of transition from childhood to early adulthood, an important because the rapid development reproductive organs. The quality adolescent food consumption in South Tangerang City 2018 was not appropriate less fiber, fruit, and vegetables, consuming foods high sugar, fast food, skipping meals, snacks outside home. Adolescent eating behavior also determined throu...

BACKGROUND The specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an independent association of each socio-economic indicator (education, occupation, income) with food prepara...

OBJECTIVE This study examined the effectiveness of microwave ovens in assisting elderly persons with disabilities with cooking food. METHOD The participants were five elderly persons who had gross motor, fine motor, or vision impairments but no cognitive impairments. Before the study, none of the participants owned or operated a microwave oven. In this single-subject design of four phases (AB...

The COVID-19 pandemic caused an unprecedented disruption of food systems worldwide, with most governments taking severe containment measures to curb the spread. This resulted in unpredicted negative impacts agri-food supply chains coupled price inflations. Ultimately, this affected security and urban livelihoods for households, who are dependent on markets supply. study examined implications pr...

Aim: Nursing students experience high levels of stress, anxiety and depression. This study examined associations between health behaviors depression in Australian nursing students. Design: this was a cross-sectional study. Methods: Participants completed an online survey providing demographic information responses to the 21-item Depression Anxiety Stress Scale, Fagerström Test for Nicotine Depe...