Children’s and families’ determinants of health-related behaviors in an italian primary school sample: The “seven days for my health” project

Childhood obesity is an established health problem, and there is a growing need for health promotion interventions focused on healthy behaviors in collaboration with parents and schools. The Mediterranean diet (MD) could help to tackle obesity, but it is essential to maintain a good level of physical activity (PA) and limit time spent in sedentary activities (ST). To explore family determinants, adherence to the MD and PA levels as potential predictors of a child’s health-related behaviors, we performed a cross-sectional analysis of 368 Italian primary school children with a mean age of 8.95 years (SD = 1.43). Data were collected from May to June 2017 using a weekly diary, an interactive tool to assess the child’s and parents’ lifestyle. The child’s degree of adherence to the MD was calculated using the KIDMED index. Adherence to the MD was high, medium and poor in 5.2%, 62.5% and 32.3% of children, respectively. Higher maternal educational level was positively associated with children’s MD and PA (p < 0.05) and negatively correlated to ST. Maternal fruit and vegetable consumption was positively related to the MD and negatively related to ST (p < 0.05). Maternal PA was positively associated with the MD (p < 0.001). Paternal PA, and fruit and vegetable consumption, were positively associated with children’s PA (p < 0.05). Our results underline the need for future studies, mainly focused on school-based and family-based interventions, to promote healthy lifestyles and nutritional habits

Weekday and Weekend Differences in Eating Habits, Physical Activity and Screen Time Behavior among a Sample of Primary School Children: The "Seven Days for My Health" Project

Background: Healthy eating and active lifestyle habits are essential for a child's development, wellbeing, and health. School setting and family environment play a crucial role in shaping these habits and this could be reflected in different behavior patterns during weekdays and weekends. Methods: We investigated primary school children's lifestyle habits through a cross-sectional analysis of 428 Italian primary school children, with a mean age of 8.99 years (+/- 1.43). Data were collected from May to June 2017 using a weekly diary to assess children's lifestyles. Results: Children who eat their morning snack and lunch at school three or more times during the weekdays were 5.47 times more likely (95% CI 3.02, 10.2) to consume adequate snacks and 7.79 times more likely (95% CI 4.43, 14.5) to have adequate meals than those who did not. Conclusion: Consumption of vegetables, lunch, and snacks are significantly more adequate during the weekdays as compared to the weekends. Physical activity levels did not differ between weekdays and weekends. Moreover, children spent more time engaged in physical activities than in front of a screen during both the weekdays and the weekends. The present results are good indicators of the importance of the school canteen in defining correct eating habits. Family-based and school-based interventions could represent valuable integrative strategies for promoting a healthy lifestyle in children

Quality of drinking water treated at point of use in residential healthcare facilities for the elderly

Municipal tap water is increasingly treated at the point of use (POU) to improve the acceptability and palatability of its taste. The aim of this study was to assess the bacteriologic and nutritional characteristics of tap water treated at the point of use in residential healthcare facilities for the elderly. Two types of POU devices were used: microfiltered water dispensers (MWDs) and reverse-osmosis water dispensers (ROWDs). All samples of water entering the devices and leaving them were tested for the bacteriological parameters set by Italian regulations for drinking water and for opportunistic pathogens associated with various infections in healthcare settings; in addition, the degree of mineralization of the water was assessed. The results revealed widespread bacterial contamination in the POU treatment devices, particularly from potentially pathogenic species. As expected, the use of ROWDs led to a decrease in the saline content of the water. In conclusion, the use of POU treatment in healthcare facilities for the elderly can be considered advisable only if the devices are constantly and carefully maintained

Assaggia e osserva per il consumo consapevole nella scuola

Objectives: monitor school meals and students\u2019 appreciation of the different food preparations, promoting their awareness about food use/waste, also in relationship with breakfast and morning snacks. Test tools, determine approval rating, and measure food waste in school canteens in order to develop effective strategies for management and education about prevention or reduction of food waste. Methods: a movement started by parents and teachers, who were worried about excessive food waste in schools, saw the development of an active collaboration between healthcare (SIAN, Bologna\u2019s USL Agency), education (school) and society (parents of the involved classes, company for the scholastic foodservice and local administration). Two questionnaires were prepared, one about the appreciation and consumption of provided meals, and the other about the consumption of breakfast and morning snacks. Between March and May in 2015, a hundred 3rd and 4th grade children filled out the questionnaires at the end of the provided meal, with the help of teachers and UO Hygiene Food and Nutrition\u2019 dietitians as observers. Leftover bread and fruits that were still edible were used as afternoon snacks or rescued for charity. Each phase of the project was recorded on videotape in order to prove the main involvement of all parties mentioned. The analyzed results were reported to all the participants of the project and were discussed jointly, beginning the planning for following school years. Results: during more than 30 days, 2069 nutritional profiles were examined (breakfast, morning snack, and lunch). From these data, it could be seen that about 3\u20444 of the first and the second courses were eaten, while side dishes\u2019, breads\u2019, and fruits\u2019, consumption was at about half. Those who had a proper breakfast and/or morning snack ate, on average, a greater quantity of first and second dishes, and also side dishes and fruits. Interestingly, some differ- ences emerged between the two schools involved in the project. In one of the two schools a significantly higher meal consumption (as well as breakfast and morning snacks) was recorded, reaching a two-fold difference for both second dishes (80% vs 40%) and fruits (70% vs 35%). The active and authoritative teaching style of teachers \ufffc\ufffcduring meals seems to be the basis for the observed difference between schools with equal socioeconomic status. Conclusions: the questionnaires used turned out to be simple and well accepted by the children, who participated with enthusiasm. A strong point of the project was making them active parts of the process and awarding them with the title of \u201clittle tasters\u201d. The project allowed all the participants (teachers, students, parents, scholastic foodservice, local administration and ASL) to see the factors that impact on the acceptance of food choice, and the waste of uneaten food at scholastic foodservices. It has been decided to continue with joint planning between the education, healthcare, and social components, and a project for all the schools of Bologna is now at an advanced stage of planning. This project aims to promote the consumption of proper snacks, by offering fruits as a snack, and to create a system to monitor food waste that can be useful to guide both nutritional education interventions, and food choices offered by scholastic foodservices, which are focusing more and more on reaching a balance between offering healthy food and maximizing customer satisfaction

Motivational Interviewing Adapted to Group Setting for the Treatment of Relapse in the Behavioral Therapy of Obesity. A Clinical Audit

Motivational interviewing (MI) is devised to change unhealthy behaviors by increasing motivation. We adapted MI to a group format for the treatment of relapse during the behavioral treatment of obesity and performed a clinical audit to evaluate its effectiveness in stopping weight regain. The program was structured in seven weekly sessions, plus a 6-month follow-up. Patients (n = 86) completed a questionnaire on motivation to change in both healthy diet and physical activity, and a self-reported measurement of calorie intake and physical activity at baseline, at program end and at 6-month follow-up. The attendance to the program was high, with only 13 patients (15%) not completing the program and 24% not attending the 6-month follow-up. By the end of follow up, the prevalence of patients in either precontemplation or contemplation was reduced from over 60% at enrollment to approximately 20%, whereas the sum of patients in action or maintenance stages was increased from 9.5% in healthy diet and 14% in physical activity to 39.7% and 41.3%, respectively. These changes translated into significant behavioral changes (mean calorie intake, −13%; total physical activity, +125%; sedentary time, −8%) and finally into reduced body weight ( −3%). We conclude that MI programs adapted for groups may be used to stop relapse in individuals following a behavioral intervention for obesity

FRUTTA E VERDURA: 100 ricette per la salute umana e del pianeta

Privilegiare l’apporto di frutta e verdura è il fil rouge del volume: grande attenzione all’equilibrio nutrizionale, varietà, gusto, facilità di preparazione. Nello stesso tempo si pone attenzione alla sostenibilità ambientale ed economica per ristabilire un rapporto onesto e trasparente con le risorse “alimentari” (umane, ambientali, sociali, economiche) del territorio, con le economie globali e locali, per valorizzarle e non disperderle come spreco, scarto, rifiuto e per garantire l’alimentazione di tutti nel lungo periodo. In questa cornice concettuale e scientifica che ha guidato il lavoro degli autori, dieci letture integrano e completano le 100 ricette. Il volume presentato in occasione della Giornata mondiale dell’alimentazione del 2021, un anno interamente dedicato da FAO/ONU alla promozione di frutta e verdura, ha partecipato al Festival dello Sviluppo Sostenibile 2021 organizzato da Alleanza Italiana per lo Sviluppo Sostenibile