Food consumption and its association with leisure-time physical activity and active commuting in Brazilian workers

Silva, Jaqueline Aragoni da; Silva, Kelly Samara da; Matias, Thiago Sousa; Leal, Danielle Biazzi; Oliveira, Elusa Santina Antunes de; Nahas, Markus Vinicius

doi:10.1038/s41430-019-0454-5

Cited by 2 publications

(2 citation statements)

References 39 publications

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“…Considering behavioral factors, physical activity was directly associated with higher food consumption in Group 1, inversely with Group 2, and inversely with Group 3, similar to a study with Brazilians that showed that better food consumption was associated with leisure-time physical activity [42]. Alcohol abuse and tobacco use were associated only with Groups 1 and 2, being inversely with Group 1 food consumption and directly with Group 2, similar to a study conducted with young adults, in which the diet quality index was worse for those who smoked at least once a week, and who were in the habit of consuming alcoholic beverages [43].…”

Section: Discussionsupporting

confidence: 81%

Food consumption according to the degree of industrial food processing in Brazilian graduates (CUME Project): A hierarchical analysis of associated factors

Moreira,

Hermsdorff

et al. 2024

Rev. Nutr.

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Objective Evaluate the food consumption of the participants of the Cohort of Universities of Minas Gerais, according to the degree of processing, and its relationship with socioeconomic, behavioral, and individual factors. Methods A total of 4,124 individuals from the baseline of the Cohort of Universities of Minas Gerais (2016 and 2018) participated in this study. Food consumption was self-reported by completing an online Food Frequency Questionnaire. The foods were divided into 3 groups: Group 1, in natura, minimally processed foods, culinary ingredients and culinary preparations; Group 2, processed foods; Group 3, ultra-processed foods. A hierarchical multiple linear regression model was used to verify the associated factors. Results Regarding the factors associated with food consumption, it is noteworthy that Group 1 was positively associated with the practice of physical activity, female gender, age, “non-white” skin color, and the presence of diabetes Mellitus; and negatively with “not married/without stable union” marital status, alcohol abuse, tobacco use, obesity, and depression. Considering Group 2, it was positively associated with alcohol abuse, tobacco use, and age; and negatively with physical activity, female gender, and “non-white” skin color. As for Group 3 it was positively associated with a marital status of “not married/without stable union”, obesity, and depression; and negatively with physical activity, age, “non-white" skin color, and presence of diabetes Mellitus. Conclusion The factors that are in at least one of the final hierarchical linear regression models stand out: marital status, physical activity, alcohol abuse, tobacco use, sex, age, skin color, obesity, diabetes mellitus, and depression.

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Section: Discussionsupporting

confidence: 81%

Food consumption according to the degree of industrial food processing in Brazilian graduates (CUME Project): A hierarchical analysis of associated factors

Moreira,

Hermsdorff

et al. 2024

Rev. Nutr.

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“…이는 신체활동량이 적은 사람이 신체활동량이 많은 사람보다 과일 섭취량[ 43 ] 및 단백질 섭취량[ 44 ]이 적다는 기존 연구와 유사하다. 그러나 다른 선행 연구에서는 건강한 식행동을 하는 사람이 그렇지 않은 사람보다 신체활동량이 많다는 역방향의 결과가 나타났다[ 45 ]. 기존 연구 결과에 따르면 신체활동은 건강한 식행동을 포함한 건강증진 행위를 촉진하는 요소로 밝혀졌으며[ 46 ], 역으로 건강한 식행동은 신체활동을 포함한 건강증진 행위를 촉진하는 요소로 나타났다[ 47 ].…”

Section: Discussionunclassified

Dietary behavior and its influencing factors among experienced shiftwork nurses: a secondary analysis

Kim¹,

Choi²,

Choi³

et al. 2023

Korean J Women Health Nurs

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This study aimed to identify the dietary behavior of experienced shiftwork nurses and the factors related to dietary behavior. Methods: This study was a secondary analysis based on the Shift Work Nurses' Health and Turnover study of Korean nurses. A total of 247 experienced shiftwork nurses were included in this study. The participants' dietary behavior, depression, level of occupational stress, fatigue, physical activity, and general characteristics were measured. Using SPSS 28.0, data were analyzed to obtain descriptive statistics and Pearson's correlation coefficients. Also, the independent t-test, one-way ANOVA, Kruskal-Wallis test, and multiple regression analysis were conducted. Results: Dietary behavior score of the participants using the Mini Dietary Assessment Index (MDA) was 29.35±5.67. 30% of the participants were depressed. Participants were experiencing moderate occupational stress. 74% of the participants did inadequate amount of physical activity. The influencing factors of shiftwork nurses' dietary behavior were having child(ren) (β=.16, p=.027), depression (β=-.13, p=.032), level of occupational stress related to occupational climate (β=-.13, p=.035), and inadequate amount of physical activity (β=-.17, p=.006). These factors explained 10.4% of the variance in experienced shiftwork nurses' dietary behavior scores. Conclusion:Experienced nurses with child(ren) tended to have healthier diets. However, when their level of occupational stress related to occupational climate was higher, when they were depressed, and when they did an inadequate amount of physical activity, experienced nurses were more at risk of having an unhealthy diet. Therefore, strategies are needed to encourage experienced nurses' physical activity and alleviate adverse occupational climate and depression.

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Food consumption and its association with leisure-time physical activity and active commuting in Brazilian workers

Cited by 2 publications

References 39 publications

Food consumption according to the degree of industrial food processing in Brazilian graduates (CUME Project): A hierarchical analysis of associated factors

Food consumption according to the degree of industrial food processing in Brazilian graduates (CUME Project): A hierarchical analysis of associated factors

Dietary behavior and its influencing factors among experienced shiftwork nurses: a secondary analysis

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