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eating behavior of Students at the Technical University of Moldova during the Isolation Period

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Food and Nutrition Sciences 2022年第2期13卷 108-123页

作者： Rodica Siminiuc Eugenia Covaliov Dinu Țurcanu Daniela Pojar Vladislav Reșitca Aurica Chirsanova Tatiana Capcanari Food and Nutrition Department Technical University of Moldova Chisinau Republic of Moldova Technical University of Moldova Chisinau Republic of Moldova Informatization Partnerships Institutional Image and Communication Office Chisinau Republic of Moldova Financial Affairs and International Relations Office Chisinau Republic of Moldova

Appetizing peculiarities are formed from childhood and can vary throughout life. Although they are conditioned by genetic factors, over time, the internal regulation of eating behaviors is reduced, being influenced by a complex interaction of various external factors. According to the behavioral Susceptibility (BST) Theory of Obesity, Food Sensitivity in Response to Food Stimuli (such as Food Sight and Smell) and Satiety Responsiveness (i.e. the ability to adjust diet in response to internal feelings of satiety) contribute to individual differences in terms of energy intake and weight status. The present research intended to assess the eating patterns and behavior of Moldovan students, especially those from Technical University of Moldova during the social isolation imposed by the COVID-19 pandemic. The study was conducted, based on the questionnaires (AEBQ—Adult eating behavior Questionnaire), on a group of 602 students from Technical University of Moldova. Participation in the survey was entirely voluntary, did not involve any invasive procedure, nor did it induce changes in participants’ food patterns. The obtained results could contribute to the formation of the database for the study of the behavioral phenotype associated with the risk of obesity, but also for the study of eating behavior in crises. The questionnaire was distributed, in the form of a link, on the corporate emails of all TUM students. Respondents completed the questionnaire on the Google platform between 13.10.2021 - 25.11.2021, and the final database has been downloaded as a Microsoft Excel file. It was established a positive correlation between, Emotional Over-eating and Emotional Under-eating. Nervousness and anger were the most incriminating emotions of students that would cause both overeating and under eating. The results of the AEBQ questionnaire appear to be largely in line with previous studies, and the collected data present interest, in particular to prevent the risk of obesity.

关键词： eating behavior Students Emotional eating Hunger Satiety

Relationship among eating behavior, Effortful Control, and Working Memory in Female Young Adults

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Health 2016年第12期8卷 1187-1194页

作者： Katsumasa Momoi Kumiko Ohara Yoshimitsu Okita Tomoki Mase Chiemi Miyawaki Tomoko Fujitani Harunobu Nakamura Graduate School of Human Development and Environment Kobe University Kobe Japan Faculty of Health and Welfare Tokushima Bunri University Tokushima Japan Graduate School of Engineering Shizuoka University Hamamatsu Japan Faculty of Human Development and Education Kyoto Women’s University Kyoto Japan Department of Early Childhood Education Heian Jogakuin (St. Agnes’) College Kyoto Japan

The management of eating behavior plays an important role in health maintenance. In this study, we investigated the relationship between eating behavior and effortful control in female young adults. Participants completed the questionnaire measures of effortful control and eating behaviors and Stroop cognitive interference task. The results showed that restrained eating was positively correlated with activation control;emotional eating was negatively correlated with inhibitory control and attentional control;external eating was negatively correlated with inhibitory, activation, and attentional control. The scores for activation control and restrained eating were higher for participants with a low Stroop error rate than for those with a high Stroop error rate. These results indicate that restrained eating has a different association with effortful control than doing emotional and external eating.

关键词： Executive Function Working Memory Effortful Control eating behavior

Psychological flexibility, occupational burnout and eating behavior among working women

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Open Journal of Preventive Medicine 2013年第4期3卷 355-361页

作者： Nina Nevanpera Raimo Lappalainen Eeva Kuosma Leila Hopsu Jukka Uitti Jaana Laitinen Finnish Institute of Occupational Health OuluFinland University of Jyvaskyla JyvaskylaFinland Finnish Institute of Occupational Health HelsinkiFinland Finnish Institute of Occupational Health TampereFinland

Background: Occupational burnout is associated with diminished psychological flexibility and higher emotional (EE) and uncontrolled eating (UE). Psychological flexibility could be a mediating factor between burnout and eating behaviour. Objectives: To investigate differences in eating behaviour between those with different levels of psychological flexibility, and the association of the interaction between psychological flexibility and occupational burnout with eating behaviour. Design: The participants were working women (n = 263), who took part in the randomized controlled health intervention trial. Analyses were performed in a cross-sectional setting at baseline. Methods: eating behaviour was measured using the Three Factor eating Behaviour Questionnaire-18 [which evaluates EE, UE and cognitive restraint (CR)], psychological flexibility using Acceptance and Action Questionnaire-II and occupational burnout using Bergen Burnout Indicator-15. Participants were divided into four groups based on the quartile points of psychological flexibility. Results: The EE of those who were inflexible was higher than that of those whose flexibility was high moderate (p = 0.013) and who were flexible (p = 0.001). The UE of those who were inflexible was higher than the UE in the other groups with higher flexibility [low moderate (p = 0.034), high moderate (p een occupational burnout and EE and UE. Multivariate analysis of variances revealed that the combination of psychological flexibility and burnout had a stronger association with the variances of EE and UE than psychological flexibility alone. Conclusions: Persons who are psychologically inflexible have higher EE and UE. Future studies should investigate if increasing psychological flexibility helps decrease EE and UE.

关键词： Psychological Flexibility Occupational Burnout eating behavior Emotional eating Uncontrolled eating Cognitive Restraint

Reducing dietary sodium of dairy cows fed a low-roughages diet affect intake and feed efficiency,but not yield

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Animal Nutrition 2023年第1期12卷 1-6页

作者： Yehoshav A.Ben Meir Yoav Shaani Daniel Bikel Yuri Portnik Shamai Jacoby Uzi Moallem Joshua Miron Eyal Frank Department of Ruminant Science Institute of Animal ScienceAgricultural Research Organization(ARO)Rishon Lezion 7528809Israel Department of Animal Production Extension ServiceMinistry of AgricultureRishon Lezion 7528809Israel

Wastewater from dairy farms has become a major environmental and economical *** residue in treated and untreated wastewater from dairy farms used for irrigation can lead to soil and groundwater salinization,with the risk of soil *** examined the effect of reducing sodium fed to mid to late lactating cows from 0.61%(high sodium[HS])to 0.45%(low sodium[LS])of dry matter on dry matter intake(DMI),milk and milk-component yields,eating behavior,apparent total track digestibility,feed efficiency,and sodium excretion into the *** randomly assigned 28 multiparous high-yielding(>35 kg milk/d)cows to 1 of 2 treatment groups(LS or HS)in a crossover design,with 7 d of adaptation and 28 d of data *** sodium in the diet reduced sodium intake from 171 to 123 g/d while lowering sodium excreted in the manure by 22%.Energy corrected milk(ECM)yield(37.4 kg/d)and sodium excretion in the milk(33.7 g/d)were similar for both *** DMI of LS cows was lower than that of HS cows(27.3 vs.28 kg/d)and consequently,feed efficiency of the LS cows was higher(1.40 vs.1.35 ECM/DMI).eating rate,meal and visit frequency,and eating time were similar for both treatments;meal and visit duration were longer for the HS cows,and meal and visit sizes tended to be *** of DM and amylase-treated neutral detergent fiber remained *** on the results of this study,and discussed considerations,we recommend lowering the dietary sodium content for mid to late lactating cows in commercial herds to 0.52%of DM,in order to reduce sodium excretion to the environment via urine.

关键词： Mineral absorption Sodium eating behavior Environmentally friendly dairy farm

Cross-Sectional Associations of Lifestyle behaviors with Depressive Symptoms in Adolescents

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International Journal of Mental Health Promotion 2023年第1期25卷 139-152页

作者： Weiman Kong Jiayi Gu Division of Physical Education and Sport Henan Institute of TechnologyXinxiang45300China School of Physical Education and Sport Shanghai Normal UniversityShanghai20000China

This study aimed to examine the associations between lifestyle behaviors and depressive symptoms in ***-reported data from the 2019 Youth Risk behavior Survey(YRBS)was *** symptoms were set as the outcome *** variables(physical activity,muscle-strengthening exercise,physical education attendance,sports team participation,television watching,video or computer games,and sleep),eating behaviors(fruit intake,vegetable intake,milk intake,and eating breakfast or not),and substance use(alcohol use and cigarette use)were included as explanatory *** logistic regression was used to explore the asso-ciations between lifestyle behaviors and depressive symptoms after adjusting for sex,age,grade,race,and weight *** 13,677 participants who completed the investigation,girls were more than boys(50.3%vs.48.6%).The proportion of participants in grades 9,10,11,and 12 was 26.6,27.2,24.3,and 20.8,*** them,the prevalence of depressive symptoms was 36.0%(weighted%:36.7%[35.1%,38.3%]).Among all the lifestyle behaviors included,participating in no sports teams(OR=1.53[1.32,1.77]),spending more than 2 h in video or computer games(OR=1.64[1.40,1.92]),sleeping less than 8 h nightly(OR=1.79[1.45,2.20]),not eating breakfast(OR=1.56[1.37,1.78]),alcohol use(OR=1.74[1.49,2.02]),and cigarette use(OR=1.83[1.42,2.37])were associated with higher odds of depressive *** reduce depressive symptoms in adolescents,interventions can consider encouraging adolescents to engage in team sports activity,limit time for video or com-puter games,sleep enough,regularly eat breakfast,and avoid using alcohol and *** studies are encouraged to verify our researchﬁndings by using a more improved study design.

关键词： Movement activity eating behavior substance use depression YRBS

Umami: An Alternative Japanese Approach to Reducing Sodium While Enhancing Taste Desirability

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Health 2021年第6期13卷 629-636页

作者： Shuhei Nomura Aya Ishizuka Shiori Tanaka Daisuke Yoneoka Hisayuki Uneyama Kenji Shibuya Department of Global Health Policy Graduate School of Medicine The University of Tokyo Tokyo Japan Department of Health Policy and Management School of Medicine Keio University Tokyo Japan Epidemiology and Prevention Group Center for Public Health Sciences National Cancer Center Tokyo Japan Graduate School of Public Health St. Luke’s International University Tokyo Japan Ajinomoto Co. Inc. Tokyo Japan Soma COVID Vaccination Medical Center Fukushima Japan

COVID-19 has highlighted the underlying global burden from non-communicable diseases (NCDs) and the lack of resiliency in health systems to tackle highly preventable risk factors, which have left populations vulnerable to acute health crises. The persistent issue of unhealthy behaviors, particularly those related to a high-sodium diet, suggests inadequate policy attention and insufficient funding for public health and behavioral research. This year, Japan will host the Tokyo Nutrition for Growth (N4G) Summit 2021. The summit is being held in the era of COVID-19, offering a historic opportunity to make a difference on the global health agenda for food and nutrition and to reaffirm the global commitment to prevent future health crises by addressing the growing burden of NCDs and building better prepared and more resilient health systems. This perspective article suggests that we, global health researchers and decision-makers, should rethink the value of using “Umami” substances as candidates for a practical salt-reducing alternative that originated in Japan (while maintaining the affordability, accessibility, availability, and desirability of healthy food). Reduced salt intake will help address the global syndemic of COVID-19 pandemic and high rates of hypertension, heart diseases, diabetes, and other NCDs. By addressing these issues, it will make countries more resilient to future pandemic threats.

关键词： Umami Sodium Reduction Desirability eating behavior