Food habits. Changes among young Italians in the last 10years

Casini, Leonardo; Contini, Caterina; Marone, Enrico; Romano, Caterina

doi:10.1016/j.appet.2013.04.009

Cited by 35 publications

(29 citation statements)

References 57 publications

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“…Numerous studies illustrate that the adoption of food choices typical of Mediterranean countries may be beneficial in metabolic and vascular diseases [46]. Ironically, although overall adherence to this 'model' of eating has decreased within the Mediterranean, in Northern Europe there has been growing acceptance of the diet pyramid [11,31,47]. …”

Section: Mediterranean Diet As a Global Health Toolmentioning

confidence: 99%

The Mediterranean Diet: Socio-cultural Relevance for Contemporary Health Promotion

Phull

2015

TOPHJ

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Abstract:In biomedical literature, The Mediterranean Diet describes a healthy eating model, based on epidemiological findings on the predominant eating practices in Crete and Southern Italy in the 1960s. At the time, the level of life expectancy in this region was amongst the highest worldwide and rates of cardiovascular disease were amongst the lowest. Medical research has since given increasing attention to this dietary pattern and its potential health benefits. The various components of The Mediterranean Diet are fast becoming a paradigm for healthier lifestyles as well as potential model for weight loss. In 2010 UNESCO recognised The Mediterranean Diet as an intangible cultural heritage of Italy, Spain, Greece and Morocco and the diet has moved away from a uniquely biomedical model to a cultural representation. This has led to increased recognition of the importance of social and cultural context in the dietary model, particularly the idea of conviviality, the pleasure of shared meals. It has also brought to light the debate over the cultural legitimacy of The Mediterranean Diet and its ability to represent the cultural diversity of the region. This literature review consolidates interdisciplinary perspectives on the cultural context of the Mediterranean Diet. A literature search was conducted using both biomedical and social science databases to reflect the interdisciplinary nature of the article. This review explores the relevance of the dietary model as global public health tool as well as examining the role of pleasurable eating in health promotion.

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Section: Mediterranean Diet As a Global Health Toolmentioning

confidence: 99%

The Mediterranean Diet: Socio-cultural Relevance for Contemporary Health Promotion

Phull

2015

TOPHJ

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“…There is worldwide concern that higher education students are increasingly engaging in unhealthy eating and lifestyle patterns. Several recent studies in the United States of America and European countries have investigated the food choice and consumption patterns of young adults in relation to body mass index (BMI) and various lifestyle factors to gain insight into their food consumption behavior (Beasley et al, ; Brittin & Obeidat, ; Bryant & Dendes, ; Casini et al, ; Chourdakis et al, ; Deliens et al, ; Hartmann et al, ; Larson et al, ; Poinhos, Oliveira, & Correia, ; Riddell et al, ; Sharma et al, ). The intention was to develop intervention strategies to enhance healthy eating through being aware of this group's living arrangements, fast food consumption, time constraints and their use of ready‐prepared and other convenience foods.…”

Section: Literature Reviewmentioning

confidence: 99%

“…These often include having to take responsibility for their own food choices and meal patterns (Chourdakis et al, ; Cluskey & Grobe, ; De Backer, ; Kelly et al, ; Riddell et al, ; Sharma et al, ). This particular life stage is also viewed as critical in the development of eating habits, as these are likely to follow on into adulthood with implications for their own long‐term health and well‐being, and that of their future families (Casini, Contini, Marone, & Romano, ; Cluskey & Grobe, ; Hartmann, Dohle, & Siegrist, ; Laska, Larson, Neumark‐Sztainer, & Story, ; Schnettler et al, ; Sharma et al, ). This study therefore investigated a group of students’ food consumption patterns that included apart from the number and types of meals and snacking in‐between meals, lifestyle patterns associated with food consumption such as the frequency of consumption of fast foods, home‐cooked meals, ready‐prepared/convenience meals, and type of residence.…”

Section: Introductionmentioning

confidence: 99%

Food consumption, lifestyle patterns, and body mass index of a group of white South African students

Viljoen

Spuy

Rand

2018

Int J Consumer Studies

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There is worldwide concern that higher education students are increasingly engaging in unhealthy eating and lifestyle practices. A total of 488 white students participated in a study aimed at investigating the current food consumption and related lifestyle patterns of students at a South African residential university. The respondents’ self‐reported weight and height was used to calculate their body mass index (BMI). Closed and open‐ended questions measured aspects of the respondents’ usual eating patterns and lifestyles. The meal patterns and composition confirmed Western‐orientated food practices, as the majority consumed three meals a day, with in‐between meal snacking, and a different meal pattern over weekends. Respondents’ food intake was further characterized by a low intake of fruit, vegetables, and dairy products and frequent consumption of foods high in fat, sugar, and sodium. Although the majority (66.8%) of the study group were classified as normal weight according to their BMI, when comparing males and females, more males than females were overweight and obese. Only 54% of the males had a normal weight compared to 82% of the females. There was, however, no statistically significant difference (p = 0.149) between how males and females in the different BMI groups felt about their weight. The study also explored the relationships between the respondents’ BMI, gender, food consumption patterns, and type of residence. The features of the food consumption patterns were depicted according to whether breakfast was eaten or not; snacking activity between meals; the consumption of ready‐prepared convenience meals, fast foods; home‐cooked meals; and eating out. There were no statistical significant differences between the BMI categories of males and females regarding their habit to eat breakfast or not; and to snack between meals either during the morning, in the afternoon or after supper. Similarly, no statistical significant differences were noted when relating the BMI categories of the gender groups to the frequency of consumption of ready‐prepared, convenience type meals, fast foods, and home‐cooked meals. However, a statistical significant difference (p‐value 0.006) was found between BMI categories per gender and general frequency of eating out. No statistical differences was noted between BMI categories, gender and place of residence irrespective of the type, whether the student lived with parents, independently in a flat or apartment, or a house with friends or a room, or in a university residence.

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“…In particular, it is shown how generation X values family first and searches for a balance between the latter and his/her work sphere, while generation Y places his/her independence before everything else, placing great confidence in his/her capabilities (Williams and Page, 2010). These differences are reflected in consumptions in general and in food preferences in particular, which for generation Y are mostly inclined towards new consumption patterns to the detriment of traditional patterns (Casini et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Changes in dietary preferences: new challenges for sustainability and innovation

Casini

Contini

Romano

et al. 2015

Journal on Chain and Network Science

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The transformations in dietary habits that have occurred over recent decades draw attention to important issues concerning the relationship between lifestyles, diet and health, and open up new challenges for operators in the agricultural and food sector. This study intends to analyse these evolutions, comparing the dietary preferences of generation X in 2001 with its dietary preferences in 2011, and those of the following generation, the so-called generation Y. The analysis was conducted by applying latent class clustering to the food spending of a representative sample of Italian consumers. It has enabled us to identify the prevalent food patterns in 2001 and 2011 and to analyse their transformations, interpreting them in the light of social, cultural and economic changes. The comparison of food pattern characteristics over this period highlights the emergence of trends that move in two different directions. The first of these is the rise of a new dietary sensitivity towards a healthy diet rich in fruits, vegetables and fish. The other concerns food patterns that are more vulnerable to diseases related to an unhealthy diet. These trends should draw the attention of public operators to the need for communication campaigns that target specific segments and aim to direct food habits towards healthier behaviours. A change in supply could also help improve the diet, especially if aimed at products with a high level of service provision and at establishments that serve food. Finally, the birth of a niche of consumers particularly drawn towards healthy eating opens the way for the industry to propose a series of innovative products.

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Food habits. Changes among young Italians in the last 10years

Cited by 35 publications

References 57 publications

The Mediterranean Diet: Socio-cultural Relevance for Contemporary Health Promotion

The Mediterranean Diet: Socio-cultural Relevance for Contemporary Health Promotion

Food consumption, lifestyle patterns, and body mass index of a group of white South African students

Changes in dietary preferences: new challenges for sustainability and innovation

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