37 research outputs found
The Effect of Nutrition Knowledge on Dietary Intake among Croatian University Students
The aim of this study was to examine the relationship between nutrition knowledge and dietary intakes among university students. The students (264 males and 741 females) were asked to answer a validated General Nutrition Knowledge Questionnaire and to fulfil a Food Frequency Questionnaire. Gender, university status (freshmen, juniors, seniors) and eating arrangements (home, restaurants, self-cooking) were used as predictors of the relationship between nutrition knowledge and dietary intake. The findings indicated that women (p=0.008), senior students (p<0.001) and those who prepare food for themselves (p=0.038) have higher nutrition knowledge scores. The assessment of nutrition knowledge had parallels in dietary intake, and adherence to the dietary recommendations was significantly associated with nutrition knowledge scores (p<0.001). Regression analysis showed differences in daily intakes of grains (p<0.001), meat and beans group (p<0.001), vegetables (p<0.001), fruits (p=0.002) and oils (p<0.001) in relation to all predictors. However, nutrition knowledge acted as a modifier of the influence of eating arrangements. Logistic regression has shown that students with the highest nutrition knowledge are twelve times more likely to have a diet in accordance to recommendations compared to students with the lowest level of knowledge ([OR]=12.03, 95% [CI]=6.64ā21.79, p<0.001). The results support the value of including nutrition knowledge in health education campaigns targeting the student population with the aim of improving their dietary intake
Debljinom uzrokovana kroniÄna upala niskog intenziteta: uvoÄenje DII-a (dietary inflammatory index) u kliniÄku praksu je prekretnica?
Diet is a main modifiable determinant involved in the development of obesity-related visceral adipose tissue low-grade chronic inflammation (LGCI). Pro-inflammatory and anti-inflammatory properties of majority of whole foods and dietary constituents have been determined and presented as dietary inflammatory index (DII). The DII is a scoring algorithm based on extensive review of literature linking 45 food parameters with six biomarkers of inflammation. Overall DII score can take on values ranging from 7.98 (maximal pro-inflammatory dietary pattern) to -8.87 (maximal anti-inflammatory dietary pattern). Integrative anti-inflammatory approach to nutrition seems to be the milestone for tackling overweight/obesity, LGCI, and inflammation-related chronic diseases.Prehrana je najvažniji promjenjivi Äimbenik ukljuÄen u razvojni proces kroniÄne upale niskog intenziteta na razini visceralnog masnog tkiva. Proupalni/protuupalni potencijali glavnine namirnica i nutritivnih komponenti odreÄeni su, vrednovani te prikazani kao DII (eng. dietary inflammatory index). DII je nutricionistiÄki alat dizajniran na temelju opsežnog pregleda literature o uÄincima konzumacije pojedinih prehrambenih parametara na biomarkere upalnog procesa. Obrascu prehrane pridružen ukupni DII može se nalaziti u rasponu od 7.98 (maksimalni proupalni) do -8.87 (maksimalni protuupalni). Integrativni protuupalni pristup potencijalna je prekretnica u suoÄavanju s preuhranjenosti/debljinom, kroniÄnom upalom niskog intenziteta i njoj pridruženim kroniÄnim bolestima
The association between the Mediterranean diet and high physical activity among the working population in Croatia
BACKGROUND:
Unhealthy eating habits and physical inactivity constitute an emerging public health problem. The working population is of special interest for public health monitoring and evaluation because workers' unhealthy lifestyles may lead to reduced work ability. The aim of this study was to determine diet quality and adherence to the Mediterranean diet (MD), according to the level of physical activity, and to detect variables associated with the working population's being highly physically active.
MATERIAL AND METHODS:
At the Institute for Occupational Medicine 400 full-time workers were examined for obesity factors, filled in the short version of International Physical Activity Questionnaire (IPAQ-short) and a validated food frequency questionnaire for adherence to the Mediterranean diet using Mediterranean Diet Score (MDS). The workers were divided into low, moderate and high physical activity groups according to the IPAQ-short scoring protocol. Hierarchical linear regression was performed to determine the variables associated with being highly active.
RESULTS:
One-third of the participants were highly physically active and their diet adhered to the MD (MeMDS = 7). Significant variables associated with a high level of physical activity were gender (p < 0.001), age (p = 0.02), waist-to-hip ratio (WHR) (p < 0.001), sitting level (p = 0.044) and occupational type (p < 0.001).
CONCLUSIONS:
It was found that the participants displaying a high level of physical activity had a better quality diet that adhered to the Mediterranean diet but not to a significant degree. The variables associated with a high level of physical activity were male gender, younger age, normal WHR, non-sedentary occupation and reduced sitting time. The study findings could serve the purpose of improving future public health promotion of physical activity and the Mediterranean diet. Med Pr. 2019;70(2)
Kvaliteta prehrane u djeÄjim vrtiÄima Primorsko-goranske županije
Cilj rada bio je prikazati naÄin izrade jelovnika i kvalitetu prehrane u djeÄjim vrtiÄima na podruÄju Primorsko-goranske županije. Jelovnik se izraÄuje na temelju energetskih i prehrambenih potreba djece predÅ”kolske dobi u skladu s hrvatskim preporukama. Jelovnik je sastavljen od raznovrsnih, sezonskih namirnica i napravljen za dva perioda: jesen-zima i proljeÄe-ljeto, u Äetiri razliÄita tipa koji se smjenjuju svakog tjedna u mjesecu. Kontinuirano se, metodom duplih obroka tijekom posljednjih dvadeset godina, provodi zdravstvena kontrola kakvoÄe prehrane u dvadeset djeÄjih vrtiÄa na podruÄju PGŽ, koja obuhvaÄa energetsku i prehrambenu analizu cjelodnevnih obroka hrane s obzirom na preporuke.
Poster 30. - Utjecaj znanja o prehrani na prehrambene navike djece Ŕkolske dobi iz Primorsko-goranske županije
Novija istraživanja pokazala su pozitivan utjecaj znanja o prehrani na prehrambene navike djece i adolescenata, stoga je cilj ovog rada bio utvrditi utjecaj znanja o prehrani na prehrambene navike djece Å”kolske dobi iz Primorsko-goranske županije. Istraživanje je provedeno u 23 osnovne Å”kole u Primorsko-goranskoj županiji meÄu 857 uÄenika osmih razreda (51.2% djeÄaka, 48.8% djevojÄica) prosjeÄne dobi od 15 godina. Upitnik se sastojao od antropometrijskih podataka, 10 pitanja o prehrani i pitanja o uÄestalosti konzumiranja 35 namirnica u posljednjih 7 dana. Rezultati upitnika znanja o prehrani pokazali su ukupno slabije znanje o prehrani, samo 11.9% je imalo dobro znanje o prehrani, djevojÄice statistiÄki znaÄajno bolje. Provedeno istraživanje potvrdilo je pozitivan utjecaj znanja o prehrani na prehrambene navike djece Å”kolske dobi. PreporuÄa se provoÄenje edukacija o pravilnoj prehrani meÄu Å”kolskom djecom kako bi se uÄvrstio pozitivan utjecaj na znanje o prehrani i prehrambene navike Å”to je od javnozdravstvenog znaÄaja s ciljem prevencije bolesti povezanih sa nepravilnom prehranom.
Diet Quality of Middle Age and Older Women from Primorsko-Goranska County Evaluated by Healthy Eating Index and Association with Body Mass Index
Accorded dietary habits provide adequate nutrient intakes, especially important for quality aging. Adequate nutrition for older persons has vital influence on maintaining good health and social functioning. Therefore, using simple tool for evaluation of diet of older population in relation to overweight and obesity is of public health importance. Among many factor that influence quality of aging has obesity, where in Croatia the prevalence of obesity is greater in older women than men. Our aim was to evaluate diet quality of middle age and older women from Primorsko-Goranska County by Healthy Eating Index (HEI) and to see the association of HEI to overweight and obesity. Diet quality of 124 women with average age 59.91Ā±5.31 years was graded with 10 component HEI score, ranging from 0 to 100, where HEI score less than 51 implies Ā»poorĀ« diet. Overweight and obesity was classified according to WHO classification. The majority of women had diet that Ā»needs improvementĀ« (66.1%), and only 3.2% had Ā»goodĀ« diet. Older women had better HEI score than middle-aged women, while overweight was statistically significant positively related to better HEI score (b=0.26, p=0.048). Older women better scored for meat, dairy, cholesterol and dietary variety. Ā»PoorĀ« diet mostly had women with normal weight and middle-aged. Age did not influenced overall HEI score, neither its components. Obese women had lower achievements for almost all recommended HEI components. Women having Ā»poorĀ« diet quality could raise a chance for overweight and obesity for almost two times ([OR]=1.67, 95%[CI]=1.072ā2.59, p=0.023; [OR]=1.51, 95%[CI]= 1.08ā2.10, p=0.015, respectively). The provided results showed that with age, women tended to have better diet. These could be because of that with aging are higher disease incidences that essentially need diet improvements; so older women tended to improve their diet to reduce disease discomforts. Being obese influenced the diet quality of our sample of women, therefore, for quality aging, the importance of public health nutrition programs are strongly needed. HEI score is a good assessment for diet quality, but further investigation of influence on other sociodemographic and health characteristics is required
Adherence to Mediterranean diet in University of Rijeka students
Cilj: Tradicionalna mediteranska prehrana povezuje se sa smanjenim rizikom od nastanka mnogih kroniÄnih nezaraznih bolesti. Ciljovog rada bio je utvrditi kakvoÄu prehrane studenata u Rijeci, odnosno odrediti pripadnost mediteranskom naÄinu prehrane uzpomoÄ dvaju indeksa za ocjenu mediteranskog naÄina prehrane: Mediteranskog indeksa kvalitete prehrane i Ocjene mediteranskeprehrane.Metode: Istraživanje je provedeno od sijeÄnja do svibnja 2018. godine i obuhvatilo je 455-ero studenata s rijeÄkog SveuÄiliÅ”ta, 336žena i 119 muÅ”karaca. Podatci o dobi, tjelesnoj aktivnosti, antropometriji, puÅ”enju i prehrambenim navikama dobiveni su iz anketnihupitnika. Za odreÄivanje pripadnosti mediteranskom naÄinu prehrane primijenjena su dva indeksa: Mediteranski indeks kvaliteteprehrane i Ocjena mediteranske prehrane.Rezultati: ProsjeÄna ocjena kakvoÄe prehrane studenata ocijenjena prema Mediteranskom indeksu kvalitete prehrane iznosila je9,61, Å”to oznaÄava srednju do nedostatnu kakvoÄu prehrane. Prema Ocjeni mediteranske prehrane kakvoÄa prehrane ocijenjena jekao nedostatna i iznosila je 3,70. Žene su imale znaÄajno bolji Mediteranski indeks kvalitete prehrane (9,36) od muÅ”karaca (p<0,001)i studenti koji ne puÅ”e takoÄer su imali znaÄajno bolji Mediteranski indeks kvalitete prehrane (9,11) od puÅ”aÄa (p<0,001).ZakljuÄci: Prema dobivenom Mediteranskom indeksu kvalitete prehrane i Ocjeni mediteranske prehrane možemo zakljuÄiti da jeprehrana studenata ocijenjena srednjom do nedostatnom te je vidljivo kako postoji potreba za poveÄanjem pridržavanja mediteranskognaÄina prehrane te promjenom prehrambenih navika studenata. Prema dobivenim rezultatima postoji jasna potreba zastvaranjem programa promicanja zdravlja, s posebnim naglaskom na edukaciju o prehrani i na prehrambene navike.The traditional Mediterranean diet is associated with reducing the risk of many chronic non-communicable diseases. The aim of this
study was to determine diet quality in students from Rijeka. In addition, adherence to Mediterranean diet was assessed using two
indices, the Mediterranean Diet Quality Index and the Mediterranean Diet Score. The research was conducted from January to May
2018 and included 455 students from Rijeka University, 336 women and 119 men. Data on age, physical activity, anthropometry,
smoking habits and eating habits were obtained from the above mentioned questionnaires. The mean diet quality score of the students
obtained by the Mediterranean Diet Quality Index was 9.61, implying medium to poor diet quality. According to the Mediterranean
Diet Score, diet quality was estimated as being poor (mean score 3.70). Women had a significantly better Mediterranean Diet
Quality Index (9.36) than men (p<0.001) and non-smoking students had a significantly better Mediterranean Diet Quality Index
(9.11) than those that smoked (p<0.001). In conclusion, according to the Mediterranean Diet Quality Index and the Mediterranean
Diet Score, the study showed the diet of students to be medium to poor. From these results, it is evident that there is the need to increase
adherence to the Mediterranean diet and to change dietary habits of students. According to the results obtained, there is clear
need to create a health promotion program, with special emphasis on diet and diet education