Abstract:Dietary guidelines for the general public aim to lower the incidence of nutrition-related diseases by influencing habitual food choices. Yet little is known about how well the guidelines are matched by the actual practices that people regard as healthy or unhealthy. In the present study, British residents were asked in a cognitive interview to write a description of an occasion when either they ate in an unhealthy way or the eating was healthy. The reported foods and drinks, as well as sort of occasion, locati… Show more
“…The presence of other people was only occasionally reported as an influence to eat either healthy or unhealthy foods. However, consistent with a previous study, eating with friends or with crowd around appeared to characterise more episodes of unhealthy eating and eating with family members characterised more episodes of healthy eating [28].…”
Section: Discussionsupporting
confidence: 89%
“…The current study extends a previous investigation on recent episodic memories that characterised foods, sort of episode, time of the day, location and people present of episodes of healthy and unhealthy eating [28]. The main contribution of the present study was the identification of perceived influences on choice of healthy and unhealthy foods that they ate.…”
Section: Discussionsupporting
confidence: 71%
“…Differences in the proportion of times that each category was counted across eating episodes between healthy and unhealthy conditions were tested using exact probability. Such quantitative analysis has been previously used for examining characteristics of eating episodes reported by people from a different culture [28].…”
The present work investigated episodic memories to identify influences on healthiness of everyday eating episodes carried out by members of the public. The sample included 128 healthy weight undergraduate students from an urban locality in midlands Mexico. Participants reported a recent episode when they ate either healthy or unhealthy food and what influenced them to eat that way. Reported influences were categorised and counted for testing differences in mentions between episodes of healthy and unhealthy eating. The most commonly reported influences on healthy eating episodes concerned wellbeing and weight control. The main reported influences on unhealthy eating episodes were food liking, hunger and convenience. The findings extend our understanding on the most prominent influences on eating choices, which could be useful for tailoring interventions to increase healthy eating and decrease unhealthy eating.
“…The presence of other people was only occasionally reported as an influence to eat either healthy or unhealthy foods. However, consistent with a previous study, eating with friends or with crowd around appeared to characterise more episodes of unhealthy eating and eating with family members characterised more episodes of healthy eating [28].…”
Section: Discussionsupporting
confidence: 89%
“…The current study extends a previous investigation on recent episodic memories that characterised foods, sort of episode, time of the day, location and people present of episodes of healthy and unhealthy eating [28]. The main contribution of the present study was the identification of perceived influences on choice of healthy and unhealthy foods that they ate.…”
Section: Discussionsupporting
confidence: 71%
“…Differences in the proportion of times that each category was counted across eating episodes between healthy and unhealthy conditions were tested using exact probability. Such quantitative analysis has been previously used for examining characteristics of eating episodes reported by people from a different culture [28].…”
The present work investigated episodic memories to identify influences on healthiness of everyday eating episodes carried out by members of the public. The sample included 128 healthy weight undergraduate students from an urban locality in midlands Mexico. Participants reported a recent episode when they ate either healthy or unhealthy food and what influenced them to eat that way. Reported influences were categorised and counted for testing differences in mentions between episodes of healthy and unhealthy eating. The most commonly reported influences on healthy eating episodes concerned wellbeing and weight control. The main reported influences on unhealthy eating episodes were food liking, hunger and convenience. The findings extend our understanding on the most prominent influences on eating choices, which could be useful for tailoring interventions to increase healthy eating and decrease unhealthy eating.
“…However, such promotion of a healthy diet has not decreased the prevalence of obesity and other related diseases (Sanabria, 2016). Although people recognise the practices of healthy and unhealthy eating (Laguna-Camacho et al, 2018;Laguna-Camacho and Booth, 2015), the efforts to follow a healthy diet are often unsuccessful (Mann et al, 2015). This is possibly because in the modern environment the availability and promotion of unhealthy food exceeds that of healthy food (Popkin and Reardon, 2018).…”
The official dietetic guidelines for weight loss include the practice of “healthy eating”. However, such recommendations rarely take into account the cultural context. The aim of the present study was to measure the effect of recommending a traditional homemade diet (exemplified by typical meals consumed in Mexico) vs. recommending an iso-caloric healthy diet (represented by the eatwell plate) on the weight of Mexican women with overweight or obesity. Initially 159 women were randomly assigned to the homemade diet or the healthy diet and 30 women completed the intervention. The effect on weight of the recommended diet at 4, 8 and 12 weeks was determined by one-way analysis of variance and by random regression model. Participants on average reduced weight significantly throughout the intervention without statistical difference between the homemade diet and the healthy diet. This finding supports an anti-obesity strategy of recommending traditional diets in culturally recognised terms.
“…People recognise well foods high in fat and sugar [19]. Therefore, a single category of EDF can include the most common fatty and sugary foods that would also represent other similar food items not covered.…”
Each episode of fatty or sugary food consumption contributes to the pathophysiological alterations found in obesity. The present study estimated episodic frequency of energy-dense food (EDF) consumption in 348 adult women with excessive adiposity. Participants reported in open questions their habitual exercise and EDF consumption per week. Body fat percentage was measured using electric impedance analysis. Variations in EDF consumption by age, fat mass, and exercise levels were examined by factorial analysis of variance. The frequency of consumption of EDF was on average 12 times per week and it did not vary significantly across subgroups. It is argued that, to reduce obesity and its comorbidities, lowering a high episodic frequency of EDF consumption could be recommended in clinical settings.
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