BackgroundIn the present study, the authors aimed to determine food skills and cooking skills, and eating behaviors, and to evaluate the relationship between food skills and cooking skills, and eating behaviors in people with overweight or obesity. MethodsThis cross-sectional study was conducted with 185 people with overweight or obesity. The researchers collected the study data using the face-to-face interview method through a questionnaire including the Descriptive Information Form, Cooking Skills and Food Skills Scale, and Three-Factor Eating Questionnaire-R21. Numbers, percentages, arithmetic mean, standard deviation, Student's t-test, Pearson Chi-Square test, and multiple linear regression analysis were used in the analysis of the data. ResultsThe mean scores the individuals obtained from the overall Cooking Skills and Food Skills Scale, and cooking skills, food skills,
Inflammation is a physiological response to infectious agents and tissue damage. When the inflammatory process does not proceed appropriately, a low-grade chronic inflammatory response develops. Low-grade chronic inflammation is defined as a metabolic process characterized by the increase of the acute phase proteins such as CRP and the pro-inflammatory cytokines in plasma and by infiltration of macrophage and T cell and of chemotactic pro-inflammatory chemokines such as monocyte chemotactic protein-1 (MCP-1) in insulin-dependent tissues cells. Carbohydrates, fats, and proteins, which are among the most important macro nutrients are important for the individual's inflammatory response according to their daily intake levels, sources and types. Although their diet is rich in complex carbohydrates, pulp, MUFA, PUFA, the reduction of SFA, TFA, simple sugars, and processed carbohydrates can lead to positive effects on inflammatory pathways and prevent chronic diseases in the long term.
Background In the present study, the authors aimed to determine food skills and cooking skills, and eating behaviors, and to evaluate the relationship between food skills and cooking skills, and eating behaviors in people with overweight or obesity. Methods This cross-sectional study was conducted with 185 people with overweight or obesity. The researchers collected the study data using the face-to-face interview method through a questionnaire including the Descriptive Information Form, Cooking Skills and Food Skills Scale, and Three-Factor Eating Questionnaire-R21. Numbers, percentages, arithmetic mean, standard deviation, Student's t-test, Pearson Chi-Square test, and multiple linear regression analysis were used in the analysis of the data. Results The mean scores the individuals obtained from the overall Cooking Skills and Food Skills Scale, and cooking skills, food skills, uncontrolled eating, cognitive restraint, and emotional eating sub-dimensions were 148.17 ± 52.20, 70.45 ± 27.48, 77.84 ± 28.90, 43.90 ± 22.74, 36.95 ± 23.93 and 38.94 ± 29.17 respectively. Multiple linear regression was fitted to determine the association between food skills and cooking skills and eating behaviors while adjusting for sociodemographic and health-related characteristics. Food skills and cooking skills were positively associated with uncontrolled eating (β = 0.213, p = 0.030), cognitive restraint (β = 0.245, p = 0.009), and emotional eating behaviors (β = 0.338, p = 0.001). Conclusion In people with overweight or obesity, cognitive restraint and emotional eating behaviors improve as their food preparation and cooking skills improve. Therefore, education and public health practices on eating awareness, food skills, and cooking skills can play an important role in bringing healthy behavior change into practice in society.
In this cross-sectional study, it was aimed to investigate the relationship between food insecurity and sustainable and healthy eating (SHE) behaviors in adults. The study included 410 adults who were reached through social media applications. Data were collected through an online questionnaire including the Descriptive Information Form, the Household Food Insecurity Access Scale (HFIAS), and the SHE Behaviors Scale. The proportion of participants determined as mildly food insecure, moderately food insecure and severely food insecure was 10.2%, 6.6%, and 7.6%, respectively. Household food insecurity is adversely correlated with the Healthy and Balanced Diet (β:-0.226, p < 0.001), Quality Labels (β:-0.230, p < 0.001), Seasonal Foods and Avoidance of Food Waste (β:-0.261, p < 0.001), Animal Welfare (β:-0.174, p < 0.001) and Fat Intake (β:-0.181, p < 0.001). Household food insecurity is the negative predictor of healthy and balanced diet, Quality Labels, Seasonal Foods and Avoidance of Food Waste, Animal Welfare and Fat Intake.
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