Wealth and Sedentary Time Are Associated With Dietary Patterns Among Preadolescents in Nairobi City, Kenya

Kanerva, Noora; Wachira, Lucy-Joy M.; Uusi-Ranta, Noora; Anono, Esther L.; Walsh, Hanna M.; Erkkola, Maijaliisa; Ochola, Sophie; Swindell, Nils; Salmela, Jatta; Vepsäläinen, Henna; Stratton, Gareth; Onywera, Vincent; Fogelholm, Mikael

doi:10.1016/j.jneb.2023.02.001

Cited by 3 publications

(4 citation statements)

References 32 publications

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“…In a study of Maputo street foods, highly processed foods were sold alongside natural foods with homemade dishes [55], indicating an early stage of the nutrition transition. Usually, in early nutrition transition contexts, there is a positive linear association between income and the consumption of highly processed snack foods [56,57]. In Maputo, it is unclear if household wealth influences the types of foods consumed.…”

Section: Discussionmentioning

confidence: 99%

Profile of Children with Undernutrition Admitted in Two Secondary-Level Hospitals in Maputo City, Mozambique

Cossa-Moiane,

Roucher,

Campos-Ponce

et al. 2024

Nutrients

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Mozambique has one of the highest child undernutrition rates in Sub-Saharan Africa. The aim of this study was to characterize the profile of children from 1 to 14 years old hospitalized for undernutrition and to explore associated risk factors. Clinical, demographic, socioeconomic, and environmental data were collected. Anthropometric measurements and stool samples were collected from a child and their caretaker. The wealth index was determined using Principal Components Analysis. A total of 449 children and their caretakers were enrolled. The children had a median age of 1.0 year [IQR: 1.0–2.0], and 53.9% (242/449) were male. Most were admitted with severe undernutrition (35.7%, 159/449 kwashiorkor and 82.0%, 368/449 with −3SD Z-score indexes). The most common co-morbidities were HIV (30.0%, 120/400), diarrhea (20.0%; 80/400), and anemia (12.5%; 50/400). Among the caretakers, 9.5% (39/409) were underweight, 10.1% (40/397) were overweight, and 14.1% (56/397) were obese. Intestinal parasites were found in 24.8% (90/363) children and in 38.5% (77/200) caretakers. The majority of children (60.7%, 85/140) came from low- to middle-wealth households. Most were severely undernourished, suggesting that they seek medical care too late. The finding of overweight/obese caretakers in combination with undernourished children confirms that Mozambique is facing a double burden of malnutrition.

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Section: Discussionmentioning

confidence: 99%

Profile of Children with Undernutrition Admitted in Two Secondary-Level Hospitals in Maputo City, Mozambique

Cossa-Moiane,

Roucher,

Campos-Ponce

et al. 2024

Nutrients

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“…Traditional PCA has been widely used for nutrition data among different settings, cultures, and sociodemographic groups. Although the naming of the patterns and the foods loading to the components may vary slightly, typically at least 2 common patterns are identified in most countries, as in Finland: a prudent, healthy dietary pattern and an unhealthy "Western" pattern [47][48][49][50][51]. A third, almost equally typical pattern is often termed "traditional" [52], and this pattern is generally more context specific.…”

Section: Comparison With Prior Workmentioning

confidence: 99%

Tensorial Principal Component Analysis in Detecting Temporal Trajectories of Purchase Patterns in Loyalty Card Data: Retrospective Cohort Study

Autio,

Virta,

Nordhausen

et al. 2023

J Med Internet Res

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Background Loyalty card data automatically collected by retailers provide an excellent source for evaluating health-related purchase behavior of customers. The data comprise information on every grocery purchase, including expenditures on product groups and the time of purchase for each customer. Such data where customers have an expenditure value for every product group for each time can be formulated as 3D tensorial data. Objective This study aimed to use the modern tensorial principal component analysis (PCA) method to uncover the characteristics of health-related purchase patterns from loyalty card data. Another aim was to identify card holders with distinct purchase patterns. We also considered the interpretation, advantages, and challenges of tensorial PCA compared with standard PCA. Methods Loyalty card program members from the largest retailer in Finland were invited to participate in this study. Our LoCard data consist of the purchases of 7251 card holders who consented to the use of their data from the year 2016. The purchases were reclassified into 55 product groups and aggregated across 52 weeks. The data were then analyzed using tensorial PCA, allowing us to effectively reduce the time and product group-wise dimensions simultaneously. The augmentation method was used for selecting the suitable number of principal components for the analysis. Results Using tensorial PCA, we were able to systematically search for typical food purchasing patterns across time and product groups as well as detect different purchasing behaviors across groups of card holders. For example, we identified customers who purchased large amounts of meat products and separated them further into groups based on time profiles, that is, customers whose purchases of meat remained stable, increased, or decreased throughout the year or varied between seasons of the year. Conclusions Using tensorial PCA, we can effectively examine customers’ purchasing behavior in more detail than with traditional methods because it can handle time and product group dimensions simultaneously. When interpreting the results, both time and product dimensions must be considered. In further analyses, these time and product groups can be directly associated with additional consumer characteristics such as socioeconomic and demographic predictors of dietary patterns. In addition, they can be linked to external factors that impact grocery purchases such as inflation and unexpected pandemics. This enables us to identify what types of people have specific purchasing patterns, which can help in the development of ways in which consumers can be steered toward making healthier food choices.

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“…Происходящие в мире процессы глобализации привели к изменению образа жизни различных групп населения. Произошел переход от традиционного рациона питания к нездоровому быстро приготавливаемому и употребляемому рациону питания, обусловленный экономическим развитием и сокращением профессиональной, домашней и транспортной активности в результате возросшей механизации промышленности [3,4].…”

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“…Из физико-химических показателей качества определяли содержание поваренной соли и жира по ГОСТ 7636-85, влаги по ГОСТ Р 54607. 4 Для изготовления стрипсов филе минтая разрезают на продольные полоски шириной не более 2 см и длиной до 10 см, рыбу обмакивают во взбитое яйцо и обва-ливают в панировке, а затем обжаривают во фритюре при температуре не выше 180°С до готовности.…”

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Development of semi-finished fish products for the fast food industry

Asfondyarova,

Yakovlev,

Demchenko

et al. 2024

Novye tehnologii

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One of the segments of public catering market both abroad and in Russia is fast food products [1]. Restaurants of this format have a wide audience due to their loyal pricing policy, availability and constant new products [2]. In addition, the fast food industry, through various media and advertising, contributes to solving consumer problems related to lack of time, difficulty in preparation and ease of consumption. At the same time, fast food contributes to a decrease in the quality of nutrition and deterioration in the health of both young people and adults.The goal of the research is to identify consumer preferences in the segment of semi-finished fish products, evaluate their quality and develop recipes for fish products for fast food restaurants.The objectives of the research include marketing research of consumer preferences when choosing semi-finished fish products, assessing the quality of semi-finished fish products sold in retail trade and fast food establishments, and developing recipes for semi-finished fish products for the fast food industry. To conduct a social survey, Google-form has been used, organoleptic assessment has been carried out using 5-point grading scale; physicochemical indicators have been studied using standard methods.Using the results of marketing research, it has been established that semi-finished fish products in the form of fish cutlets and sticks are in demand; consumers want to see new fish items on the menu of fast food restaurants. According to organoleptic assessment and physical and chemical research, it has been found that the best consumer organoleptic properties are found in fish cutlets from fast food restaurants «Vkusno i Tochka», «Burger King» and fish sticks sold in the «Perekrestok» chain of stores. According to physicochemical indicators, the studied samples of semi-finished fish products do not exceed 2.5% in the amount of table salt, 71% moisture and 37% fat.As new items for the fast industry, recipes for semi-finished fish products were developed in the form of nuggets with the addition of processed cheese, pork fat and strips, from longitudinal strips of fish, breaded and deep-fried at a temperature of 180 ° C until golden brown.

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Wealth and Sedentary Time Are Associated With Dietary Patterns Among Preadolescents in Nairobi City, Kenya

Cited by 3 publications

References 32 publications

Profile of Children with Undernutrition Admitted in Two Secondary-Level Hospitals in Maputo City, Mozambique

Profile of Children with Undernutrition Admitted in Two Secondary-Level Hospitals in Maputo City, Mozambique

Tensorial Principal Component Analysis in Detecting Temporal Trajectories of Purchase Patterns in Loyalty Card Data: Retrospective Cohort Study

Development of semi-finished fish products for the fast food industry

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