Junk Food Consumption and Symptoms of Mental Health Problems: A Meta-Analysis for Public Health Awareness

Hafizurrachman, Muhammad

doi:10.21109/kesmas.v16i1.4541

Cited by 12 publications

(9 citation statements)

References 46 publications

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“…Furthermore, the reduction in the contour index is associated with greater water absorption by the dough components, and a fraction that has a greater affinity for water is fiber, which is present in high content in the PDBB as reported in this research (Diedericks & Jideani, 2015; Gómez et al, 2010; Pathania & Kaur, 2022). However, this result does not indicate a low‐quality product, as cakes with PDBB can be a healthier snack option, among so many options prepared with excess saturated fats, salt, and sugars (Dias et al, 2015; Hafizurrachman & Hartono, 2021).…”

Section: Resultsmentioning

confidence: 95%

Improvement of sensorial and technological characteristics of chocolate cakes with buriti fruit by‐product

Braga‐Souto

Teixeira

Borges

et al. 2022

Food Processing Preservation

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The aim of this work was to carry out the physicochemical characterization of the partially defatted buriti bran (PDBB) and to investigate the effects of the replacement of 10%, 20%, and 30% of wheat flour by PDBB on the technological and sensory properties of chocolate cakes. PDBB presented high percentages of nutrients, especially lipids (7.92%), fibers (49.96%), total carotenoids (42.82 mg/100 g), in addition to a high content of minerals, such as manganese (46.53 mg/100 g), iron (149.02 mg/100 g), and magnesium (99.73 mg/100 g). Moreover, PDBB contributed to the improvement of the symmetry index and the formulation with 20% of PDBB obtained better acceptance scores and higher consumption intention. Buriti bran is a promising ingredient to be used in the food industry due to its nutritional profile and its technological and sensory qualities when applied in the manufacture of cakes. Novelty impact statement:• This is the first study to provide data on cake formulations made with buriti fruit by-products.• Partially defatted buriti flour has high contents of dietary fibers, lipids, minerals, and carotenoids.• The application of pulp bran in cake production was satisfactory according to technological evaluations and sensory analysis.

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Section: Resultsmentioning

confidence: 95%

Improvement of sensorial and technological characteristics of chocolate cakes with buriti fruit by‐product

Braga‐Souto

Teixeira

Borges

et al. 2022

Food Processing Preservation

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“…It is indicated that for improvement of mental health it is necessary to reduce the consumption of sugar and fatty foods. Fast food not only negatively affects mental health, but also impairs sleep quality (Hafizurrachman & Hartono, 2021;Kang, Kim, & Sunwoo, 2020). We did not determine a connection between the consumption of fast food and symptoms of depression.…”

Section: Discussionmentioning

confidence: 95%

The Impact of Covid-19 Pandemic on Mental Health and Lifestyle in the Population of Kaunas City

Vizbaraitė

Kleivaitė

2022

BJSHS

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Background. Nationwide lockdowns, encompassing mass quarantine under stay-at-home ordinances, have already proven effective in controlling the COVID-19 outbreak. A prolonged homestay may also be associated with potential side effects, which may jeopardize people’s health. Some undesirable consequences of prolonged homestay can be physical inactivity, behavioral addiction disorders and social isolation (Henry, Bovo, & Sanchis-Gomar, 2020). The aim of the study is to analyse the impact of COVID-19 on mental health and lifestyle in the population of Kaunas city. Methods of research. anonymous online survey, which included questions on demographics, eating habits, alcohol and tobacco consumption, physical activity (Global Physical Activity Questionnaire), sleep quality (Pittsburgh sleep quality index) and mental health (Patient Health Questionnaire – 9). Results. the study involved 388 respondents from Kaunas city. Women accounted for 80,7 %, and men for 19,3 % of respondents. Average of sedentary behavior during the pandemic – 430, 93 ± 233,47 min., before the pandemic – 324, 42 ± 216,21 min. (p <0,05). Average of moderate-intensity physical activity (PA) before the pandemic 122,40 ± 148,98 min., and during the pandemic – 85,33 ± 98,08 min. (p<0,05). Average of vigorous-intensity PA during the pandemic – 21,20 ± 34,13 min, and before – 47,13 ± 104,08 (p<0,05). The consumption of fast food on daily basis before the pandemic – 0,8 %, during the pandemic – 1,5 % (p<0,05). Before the pandemic 15,7 % of respondents overate, during the pandemic – 30,2 % of respondents (p<0,05). Before the pandemic 1,8% of respondents consumed alcohol every day, during the pandemic – 3,4 % of respondents (p<0,05). Symptoms of depression: 7,26 ± 1,46 points before the pandemic and 10,40 ± 2,20 points during the pandemic (p<0,05). Quality of sleep: 5,73 ± 2,20 points before the pandemic and 6,44 ± 2,99 during the pandemic (p<0,05). Conclusion. Sedentary behavior increased, while moderate-intensity and vigorous-intensity PA decreased (p<0,05) during the pandemic. The consumption of fruit and fast food increased during the pandemic (p<0,05) as well as the daily consumption of alcohol (p<0,05). The symptoms of depression were evaluated as mild (5–9 points) before the pandemic, and as moderate (10-14 points) during the pandemic (p<0,05). The quality of sleep was evaluated as worse during the pandemic than before the pandemic (p<0,05). Keywords: COVID-19, lifestyle, mental health, population of Kaunas city.

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“…The results of the report are no less surprising that there are still many university students who often eat fast food. Hafizurrachman [11] said that many studies mention the relationship between junk food or fast food and mental health problems is quite acute. Even small but frequent consumption of fast food or junk food can contribute to aggravated mental health symptoms.…”

Section: Resultsmentioning

confidence: 99%

Psychological Change among University Students during Covid-19 Pandemic

Hsin,

Kawuryan

2022

Proceedings of the 3rd Tarumanagara International Conference on the Applications of Social Sciences and Humanities (TICASH 2021

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The purpose of this study is to estimate psychological changes, especially the prevalence of anxiety and depression symptoms among university students during the pandemic. In addition, we also evaluate the potential lifestyle-related factors that make students more likely to experience these impacts. This research is a descriptive research with cross-sectional study. Survey research method was used to collect data from university students around Indonesia, Taiwan, and Japan. Simple random sampling technique from 106 university students. The study was conducted at Google Forms and the participants answer the question that provide in Google Forms. This study shows that students from various disciplines and universities in Indonesia, Taiwan, and Japan reported having symptoms of anxiety and depression during the Covid-19 pandemic.

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Junk Food Consumption and Symptoms of Mental Health Problems: A Meta-Analysis for Public Health Awareness

Cited by 12 publications

References 46 publications

Improvement of sensorial and technological characteristics of chocolate cakes with buriti fruit by‐product

Improvement of sensorial and technological characteristics of chocolate cakes with buriti fruit by‐product

The Impact of Covid-19 Pandemic on Mental Health and Lifestyle in the Population of Kaunas City

Psychological Change among University Students during Covid-19 Pandemic

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