Analysis of eating behavior of health science students in terms of emotional eating and restrained eating

Background. Two eating phenomena are associated with emotions and chronic stress: restrained eating and emotional eating. Restrained eating is defined as restricting food intake to control weight and mainly refers to the amount of food eaten. Emotional eating, on the other hand, focuses on eating in response to negative emotions. the literature emphasizes that people with orthorexia have significantly higher levels of stress, depression, and anxiety and lower life satisfaction than healthy individuals. Objective. The purpose of the conducted research was to assess the prevalence of emotionally driven eating behavior and restrained eating among health science students. The premise of the study was also to test whether there was a significant relationship between emotional eating and restrained eating and orthorectic behavior. Material and methods. The study was conducted among 200 randomly selected students of health sciences (dietetics and physical education). The TFEQ-13 and DOS scales were used in the study. Results and conclusions. Based on the study, it was concluded that there is no relationship between the occurrence of emotional eating and orthorexia in the studied group of people associated with health sciences. However, the hypothesis of the existence of these associations between restrained eating and the occurrence of orthorexia was supported. The group of restrained eaters was shown to include individuals with severe behaviors indicative of orthorexic tendencies or a full picture of the disorder

Dietary trends among Polish women in 2011–2022—cross-sectional study of food consumption frequency among women aged 20–50 in Silesia region, Poland

BackgroundWomen’s nutrition should be different from that of men. Women have lower energy requirements than men. And the need for certain vitamins and minerals is higher in women, this applies to iron, calcium, magnesium, vitamin D and vitamin B9 (folic acid). This is related to hormonal changes including menstruation, pregnancy, breastfeeding and the onset of menopause. Through hormonal changes and the changing physiological state, women are at greater risk of anaemia, bone weakness and osteoporosis.The aim of the study was to assess changes in the dietary pattern among women from the Silesian Agglomeration in Poland between 2011 and 2022.Material and methodThe survey was conducted in 2011 (March–May 2011) and in 2022 (October–November 2022) among women living in the Silesian Agglomeration (Silesia region) in Poland aged 20–50. After consideration of the inclusion and exclusion criteria, 745 women were included in the final analysis, including 437 women screened in 2011 and 308 women screened in 2022.The research tool used in this publication was a survey questionnaire consisting of 2 parts. The first part of the questionnaire consisted of demographic data. The second part of the study focused on the dietary habits of the women surveyed and the frequency of consumption of individual foods (FFQ).ResultsMore women in 2022 ate breakfast than in 2011 (77.6% vs. 63.8% p < 0.001), were more likely to eat breakfast I at home (73.1% vs. 62.5%; p < 0.001), were more likely to eat breakfast II (39.0% vs. 35.2%; p = 0.001), were more likely to eat breakfast II at home (28.6% vs. 19.2%; p = 0.002), and were more likely to eat lunch at work (16.6% vs. 3.4%; p < 0.001). Women in 2022 were more likely to consume fast-food (p = 0.001), salty snacks (chips, crisps) (p < 0.001) and sweets (p < 0.001). Women in 2022 were more likely to consume whole-grain bread (p < 0.001), wholemeal pasta (p < 0.001), brown rice (p < 0.001), oatmeal (p < 0.001), buckwheat groats (p = 0.06), and bran (p < 0.001) than women in 2011. They were less likely to consume white bread (p < 0.0001), light pasta (p = 0.004), white rice (p = 0.008) and cornflakes (p < 0.001) in 2022.Women in 2022 were significantly more likely to consume vegetables (p < 0.001) than women in 2011.ConclusionEating habits in Silesia region women changed between 2011 and 2022. In 2022, women were more likely to choose cereal products considered health-promoting and rich in dietary fiber (including whole-grain bread, whole-grain pasta, oatmeal, bran) were more likely to consume vegetables, dry pulses and vegetarian dinners, and consumed less meat, cured meats, fish and dairy products. Consumption of fast-food, salty snacks (such as chips) and sweets increased

Proper Dietary and Supplementation Patterns as a COVID-19 Protective Factor (Cross-Sectional Study-Silesia, Poland)

Background. The COVID-19 pandemic has become a challenge for the world today, so it is very important to create healthy eating habits in society to support immunity and raise awareness of the benefits of supplementation. Objective. The purpose of this study is to evaluate diet and dietary supplementation, since previous studies indicate the protective nature of these in building immunity during the pandemic and post-pandemic period (COVID-19). The hypothesis of the study is whether the dietary regimen presented by the COVID-19 respondents can be considered protective in building immunity against SARS-CoV-2. Material and methods. The study included 304 subjects, with an average age of 39.04 ± 23.59. The main criteria for inclusion in the study were that the respondent was ≥18 years old and participated voluntarily. The study was conducted using an original questionnaire. Results. In the study group, no change was noticed in the previous diet during the COVID-19 pandemic, while the level of physical activity among the respondents decreased. Too low a percentage of people regularly consumed, among other foods. legume seeds—only 10.5% of respondents consumed them several times a week—and citrus fruits—the largest number of respondents, as many as 39.8%, only consumed them several times a month. The largest percentage of respondents with mild/scanty COVID-19 disease regularly took vitamin C-containing preparations (n = 61; 59.80%). Statistical analysis showed that there was a correlation between the incidence of mild/scanty COVID-19 and the regularity of taking vitamin C-containing preparations (T = 11.374; r = 0.611; p = 0.04603). A statistical significance level was also obtained for the regularity of supplementation of multivitamin preparations, which were taken by 68% (34) of respondents affected by mild/scanty COVID-19 (T = 13.456; r = 0.711; p = 0.02191). Conclusions. The study’s hypothesis was supported. Respondents characterized by a normal dietary pattern and taking supplements commonly recognized as immune “boosters” were more likely to mildly survive COVID-19. Moreover, it was shown that the pandemic in most of the respondents did not significantly affect their dietary strategy. It is reasonable to conclude that the dietary patterns adopted may be a common way to prevent SARS-CoV-2 infections and their possible complications