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The Impact of Social Media on Dietary Behaviors and Body Image of College Students: A Qualitative Approach

Food and Nutrition Sciences 2024年第8期15卷 711-726页

作者： basem azmy saad boutros Tabbetha D. Lopez Valencia Browning-Keen Department of Human Sciences Sam Houston State University Huntsville TX USA

Background: The use of social media platforms for health and nutrition information has become popular among college students. Although social media made information readily accessible in different formats, nutritional misinformation promoted by influencers and non-experts caused negative impact on diet behavior and perception of body image. Previous research indicated that extensive use of social media was positively linked to disordered eating behaviors. Social media platforms like Facebook and Instagram that allow users to follow celebrities intensified exposure to influencers’ messages and images and resulted in negative moods and body dissatisfaction. Objective: This paper aims to explore the impact of social media on college students’ dietary behaviors and body image. Participants: 18 undergraduate students from a public university in the Southern United States were recruited through a mass email. Methods: A cross-sectional qualitative study of three focus groups was conducted. The focus groups were based on guiding open-ended questions. *** was used to code and analyze the data using inductive and deductive codes. Results: Three main themes were identified. The conditions theme included elements that explain why and how social media influences the participants’ actions. The actions theme included eating behavior, physical activity, and dietary supplement intake. The consequences theme describes anticipated or actual outcomes of actions such as body image and ideal weight. Conclusions: Social media has had a negative influence on diet behaviors and a positive influence on physical activity. Evidence-based nutrition and weight management information is needed to thwart potential misinformation.

关键词： Social Media Nutrition Information Dietary Behavior Body Image College Students

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Food Safety Traceability Systems in the Maritime Catering Logistics

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Food and Nutrition Sciences 2014年第15期5卷 1447-1455页

作者： basem azmy saad boutros Mahmoud Mahmoud Hewedi Kevin R. Roberts Farida M. Megahid Department of Hospitality Management and Dietetics College of Human Ecology Kansas State University Manhattan USA Hotel Studies Department Faculty of Tourism and Hotels Fayoum University Fayoum Egypt Hotel Studies Department Faculty of Tourism and Hotels Menoufia University Sadat City Egypt

This paper aims to explore food safety traceability in the onboard food and beverage operations on cruise ships through a case study approach. Semi-structured interviews were conducted with galley and foodservice staff. Additionally, a self-administered questionnaire was designed and distributed to logistics managers and employees of three Egyptian cruise companies. Results indicated that cruise ships in this study use paper-based and manually-entered (electronically stored) data traceability systems. Managing food safety by effective product recall, complying with legislation, and improving product quality are among the most important perceived benefits identified by foodservice staff. Maintaining a good reputation, ensuring food safety, reducing foodborne illnesses, suppliers' commitment to quality specifications, and maintaining guest confidence are considered the most important benefits from implementing a food traceability system. The results also depicted that the challenges managers face implementing or improving a food traceability system included high cost, absence of unified traceability standards between cruise companies and food suppliers, shortage of skilled staff, and lack of knowledge and satisfaction with current foodservice operation systems onboard cruise ships. Other findings elucidated that the critical success factors for implementing traceability included strict food traceability legislation, ensuring the adequacy and correctness of traceability information, adopting a food traceability system by the cruise company management, the standardization of food traceability information identification, and technology support for food traceability systems implementation from government. Other factors were reported of less importance. This research concluded the urgent need for more cooperation between cruise companies, food suppliers, and relevant governmental authorities to adopt food traceability systems and the need of authorizing and setting compuls

关键词： Food Safety Traceability Cruise Ships Traceability Systems Logistics

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