Dietary Habits and Eating Practices and Their Association with Overweight and Obesity in Rural and Urban Black South African Adolescents

Abstract

The aim of this study was to investigate differences/similarities in dietary habits and eating practices between younger and older, rural and urban South African adolescents in specific environments (home, community and school) and their associations with overweight and obesity. Dietary habits, eating practices, and anthropometric measurements were performed on rural (n = 392, mean age = 13 years) and urban (n = 3098, mean age = 14 years) adolescents. Logistic regression analysis was used to examine the associations between dietary habits and eating practices, with overweight and obesity risk. Differences in dietary habits and eating practices by gender and by site within the three environments were identified. After adjusting for gender, site, dietary habits, and eating practices within the home, community and school environment, eating the main meal with family some days (OR = 1.78, 95% CI = 1.114–2.835; p ≤ 0.02), eating the main meal with family almost every day (OR = 1.61, 95% CI = 1.106–2.343; p ≤ 0.01), and irregular frequency of consuming breakfast on weekdays (OR = 1.38, 95% CI = 1.007–1.896; p ≤ 0.05) were all associated with increased risk of overweight and obesity. For “Year 15” adolescents, irregular frequency of consuming breakfast on weekends within the home environment (OR = 1.53, 95% CI = 1.099–2.129, p ≤ 0.01), was associated with increased risk of overweight and obesity. For both early- and mid-adolescents, being male (OR = 0.401, 95% CI = 0.299–0.537; p ≤ 0.00; OR = 0.29, 95% CI = 0.218–0.397; p ≤ 0.00) was associated with reduced risk of overweight and obesity, while residing in a rural setting (OR = 0.55, 95% CI = 0.324–0.924; p ≤ 0.02) was associated with reduced risk of overweight and obesity only among early-adolescents. Only dietary habits and eating practices within the home environment were associated with increased risk of overweight and obesity.

A pro-inflammatory diet increases the likelihood of obesity and overweight in adolescent boys: a case–control study

“…The prevention of overweight and obesity through modifying lifestyle has been considered as a cost-effective and efficient option [27,28]. The effects of dietary habits and dietary patterns in adolescent obesity have been reported in several studies [29][30][31][32][33]. Numerous nutritional risk factors such as high levels of simple and total carbohydrates intake [34,35], high intake of fat [36,37], low intake of vegetables [38,39], and incorrect nutritional habits, such as fast eating [40], irregular eating [41,42], and also lack of exercise [20,40] have been supposed to be the main factors in the etiology of overweight and obesity at adolescence.…”

Contribution of home and school environment in children’s food choice and overweight/obesity prevalence in African context: Evidence for creating enabling healthful food environment

“…However, mean cereal intake was acceptable; however, mean values for availability/inclusion of fruits, vegetables, and dairy products were found to be low [62]. In South Africa, two qualitative studies [63,28]…”

“…The social ecological framework considers five levels of influence: Individual ((knowledge, attitude, and self-concept); Interpersonal (family, peers, friends, social networks); Community (relationships between organizations); Organizational (organizations and social institutions); and Policy/enabling environment (national, state, local). At the individual level, school children need to receive nutrition education to equip them with appropriate knowledge to make informed healthy food choices, and change their attitudes and skills to build self-efficacy[63,79]. At the interpersonal/family/home level, training of parents and modification of home environment is required.…”

Shelf-Life of Pumpkin Fruit Slices, Flour and Blended Products

“…Today's consumer, whose lifestyle is continually changing, counts on the food industry to prepare healthy, convenient products with reduced saturated fats, cholesterol, sodium and calories [13][14]. The food industry majorly seeks to develop food products with attractive colour [15,16], and extending the period during which food remains wholesome.…”

“…Pumpkin fruit is used to substitute wheat flour in bakery products and soups [16]. It is popular due to its attractive deep-orange natural colour and high fiber, making it a healthy substitute [14,16,18]. Bakery products have become targets for fibre enrichment in European diets due to health concerns and decrease in white bread consumption in western societies [19].…”