Problematic mukbang watching and its relationship to disordered eating and internet addiction: a pilot study among emerging adult mukbang watchers

Internet technology has facilitated the use of a wide variety of different activities and applications in online contexts. One such activity is watching mukbang (i.e., watching videos of “eating broadcasts” where someone eats a large amount of food while interacting with viewers). In the present study, the relationship of problematic mukbang watching with disordered eating and internet addiction was examined. Participants were 140 emerging adults who watched mukbang at least once in the past 30 days (66% female; Mage = 21.66, SD = 1.88, range = 19–29 years). Structural equation modeling indicated that problematic mukbang watching was positively associated with both disordered eating and internet addiction. The present study is the first to explore the predictive role of problematic mukbang watching on adverse consequences, and suggests that mukbang watching may be problematic for a minority of emerging adults and that problematic mukbang watching warrants further examination of its impact on mental health and wellbeing

A study about the young consumers’ consumption behaviors of street foods

As in almost every country in the world, street foods are frequently used in Turkey. To determine the preferences for these foods, a questionnaire was given to 847 individuals constituted by randomly selected high school and university students. Of the participants, 43.4% were male and 56.6% were female; the majority of them were between 19 and 22 years of age. It was found that 40.1% of the young people ate street food 2-3 times per week, whereas 23.3% were found to eat it every day. Turkish bagels, döner, boiled corn in a cup and toast are most preferred street foods. A statistically significant negative correlations were found between consumption preference scores and education, gender, and age. Although consumers know that street foods can cause contamination with microorganisms, that sellers do not pay attention to hygiene, and that these foods are raw or not cooked well, they prefer because of their cheapness, deliciousness, variety and fast service. Street foods are widely consumed in Turkish young students and because of preventing food poisoning, they should be educated about food hygiene and safety. Also, educating vendors in personal hygiene and good manufacture practice can minimize contamination risk

A minireview of effects of white tea consumption on diseases

Tea, is the most common beverage obtained from leaves of Camellia sinensis plant. Tea is classified as green, yellow, white, oolong, black and Pu-erh due to fermentation process. Important differences of tea species are originated from cultivating conditions of the plant, harvesting procedures and processing of leaves. Green tea and white tea are not fermented, black tea is full fermented and oolong tea is semi-fermented. The most produced tea types in the world are black tea, green tea, oolong tea and white teaspoon respectively. The white tea which has very young tea leaves and buds covered with small, white-silver fuzz is harvested once a year in early spring and has a very mild, sweet taste. There are more catechin and its derivatives in white tea than other tea species. Especially, because of the fact that containing epigallocatechin gallate (EGCG) component, white tea has positive effects on health. Cardioprotective, antidiabetic, neuroprotective, anticarcinogenic effects, antimutagenic activities, antimicrobial and anti-obesity properties are important effects of white tea. For these reasons; white tea is known to have protective effects against cardiovascular diseases, cancer, diabetes mellitus, obesity, central nervous system and microorganism-based diseases. In this review, the production of white tea, its composition and the effect of it on health were examined and compared with different tea types. © 2018 Elsevier Lt

Are eating behaviors related with by body mass index, gender and age?

The present study was carried out with parents of 520 healthy children between the ages of 2-12 and their parents who were referred to the diet polyclinic of a hospital in Ankara. The data were collected through personal interviews. The interviews included identifying the characteristics of the child and his/her parents, anthropometric measurements, questions investigating eating status, and the Children’s Eating Behavior Questionnaire. According to the body mass index-Z scores, there were differences between subgroups of food responsiveness, emotional overeating, enjoyment of food, food fussiness, and slowness in eating. The gender-based desire to drink score was, on average, higher in boys. No gender-based differences were found in other subgroups, whereas the scores in the food fussiness and slowness in eating and emotional undereating were higher in the preschool group when analyzed by age. In conclusion, eating behaviors of overweight and obese children differ from those of normal and underweight children. © 2018, © 2018 Taylor & Francis