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Dietary change, energy balance and body weight regulation among migrating students

Reeves SL, Henry CJ

Int J Food Sci Nutr, 2000 Nov;51(6):429-38.
PMID: 11271846 DOI: 10.1080/09637480050208044

This study was conducted to examine how subjects modulate their food intake and energy balance when they migrate from a low energy density food intake pattern to one of high energy density. It was hypothesised that an increase in the energy density of food consumed would result in increased body weight of the migrating subjects unless food intake and energy balance could be modulated. Food selection, food intake, basal metabolic rate (BMR) and anthropometric measurements were made on 53 female and 56 male newly arrived overseas students. All subjects were from Malaysia, but the data was collected at Oxford Brookes University where the subjects were studying. Food intake using 3-day food diaries and food frequency questionnaires (FFQs). BMR and anthropometric measurements including body weight were measured on arrival in the UK and after 3 and 6 months' stay. Student's t-tests and analysis of variance (ANOVA) were used to compare the data. A significant difference (P < 0.05) was found between the energy density of the foods consumed in Malaysia and after 3 and 6 months in the UK. There was also a significant decrease (P < 0.05) in protein consumed. However, there were no differences in total energy intake. From results of the FFQs, differences were found in food selection due mainly to the lack of availability of certain foods in UK supermarkets. No significant differences were found in the BMR and anthropometric measurements made at the start of the study and later assessments. It appears that Malaysian students are able to remain in energy balance and are weight stable at least during the first 6 months of residence in the UK, despite the wider choice of energy dense food available. This suggests that at least in the short term, subjects are able to modulate their food intake in response to changes in the energy densities and free choice of food.

Matched MeSH terms: Food Preferences
Fulltext Exposure to foods' non-taste sensory properties. A nursery intervention to increase children's willingness to try fruit and vegetables

Dazeley P, Houston-Price C

Appetite, 2015 Jan;84:1-6.
PMID: 25218879 DOI: 10.1016/j.appet.2014.08.040

Activities that engage young children with the sensory properties of foods are popular with nursery schools, despite the lack of evidence for their efficacy in increasing children's consumption of healthy foods. This study provides the first empirical exploration of the effectiveness of a non-taste sensory activity program in a nursery school setting. Ninety-two children aged between 12 and 36 months were allocated either to an intervention group, who took part in looking, listening, feeling and smelling activities with unusual fruits and vegetables every day for 4 weeks, or to a non-intervention control group. In a subsequent mealtime taste test, children touched and tasted more of the vegetables to which they had been familiarized in their playtime activities than of a matched set of non-exposed foods. The results demonstrate that hands-on activities with unfamiliar fruits and vegetables can enhance children's willingness to taste these foods, and confirm the potential for such activities to support healthy eating initiatives.

Matched MeSH terms: Food Preferences*
Fulltext How Infants and Young Children Learn About Food: A Systematic Review

Mura Paroche M, Caton SJ, Vereijken CMJL, Weenen H, Houston-Price C

Front Psychol, 2017;8:1046.
PMID: 28790935 DOI: 10.3389/fpsyg.2017.01046

Early childhood is a critical time for establishing food preferences and dietary habits. In order for appropriate advice to be available to parents and healthcare professionals it is essential for researchers to understand the ways in which children learn about foods. This review summarizes the literature relating to the role played by known developmental learning processes in the establishment of early eating behavior, food preferences and general knowledge about food, and identifies gaps in our knowledge that remain to be explored. A systematic literature search identified 48 papers exploring how young children learn about food from the start of complementary feeding to 36 months of age. The majority of the papers focus on evaluative components of children's learning about food, such as their food preferences, liking and acceptance. A smaller number of papers focus on other aspects of what and how children learn about food, such as a food's origins or appropriate eating contexts. The review identified papers relating to four developmental learning processes: (1) Familiarization to a food through repeated exposure to its taste, texture or appearance. This was found to be an effective technique for learning about foods, especially for children at the younger end of our age range. (2) Observational learning of food choice. Imitation of others' eating behavior was also found to play an important role in the first years of life. (3) Associative learning through flavor-nutrient and flavor-flavor learning (FFL). Although the subject of much investigation, conditioning techniques were not found to play a major role in shaping the food preferences of infants in the post-weaning and toddler periods. (4) Categorization of foods. The direct effects of the ability to categorize foods have been little studied in this age group. However, the literature suggests that what infants are willing to consume depends on their ability to recognize items on their plate as familiar exemplars of that food type.

Matched MeSH terms: Food Preferences
Fulltext Factors Affecting Leaf Selection by Foregut-fermenting Proboscis Monkeys: New Insight from in vitro Digestibility and Toughness of Leaves

Matsuda I, Clauss M, Tuuga A, Sugau J, Hanya G, Yumoto T, et al.

Sci Rep, 2017 Feb 17;7:42774.
PMID: 28211530 DOI: 10.1038/srep42774

Free-living animals must make dietary choices in terms of chemical and physical properties, depending on their digestive physiology and availability of food resources. Here we comprehensively evaluated the dietary choices of proboscis monkeys (Nasalis larvatus) consuming young leaves. We analysed the data for leaf toughness and digestibility measured by an in vitro gas production method, in addition to previously reported data on nutrient composition. Leaf toughness, in general, negatively correlated with the crude protein content, one of the most important nutritional factors affecting food selection by leaf-eating primates. This result suggests that leaf toughness assessed by oral sensation might be a proximate cue for its protein content. We confirmed the importance of the leaf chemical properties in terms of preference shown by N. larvatus; leaves with high protein content and low neutral detergent fibre levels were preferred to those of the common plant species. We also found that these preferred leaves were less tough and more digestible than the alternatives. Our in vitro results also suggested that N. larvatus were little affected by secondary plant compounds. However, the spatial distribution pattern of plant species was the strongest factor explaining the selection of the preferred leaf species.

Matched MeSH terms: Food Preferences*
Fulltext Taste Sensitivity and Taste Preference among Malay Children Aged 7 to 12 Years in Kuala Lumpur-A Pilot Study

Lim LS, Tang XH, Yang WY, Ong SH, Naumovski N, Jani R

Pediatr Rep, 2021 May 18;13(2):245-256.
PMID: 34069893 DOI: 10.3390/pediatric13020034

The taste and food preferences in children can affect their food intake and body weight. Bitter and sweet taste sensitivities were identified as primary taste contributors to children's preference for consuming various foods. This pilot study aimed to determine the taste sensitivity and preference for bitter and sweet tastes in a sample of Malaysian children. A case-control study was conducted among 15 pairs of Malay children aged 7 to 12 years. Seven solutions at different concentrations of 6-n-propylthiouracil and sucrose were prepared for testing bitterness and sweet sensitivity, respectively. The intensity of both bitter and sweet sensitivity was measured using a 100 mm Labelled Magnitude Scale (LMS), while the taste preference was rated using a 5-point Likert scale. The participants were better at identifying bitter than sweet taste (median score 6/7 vs. 4/7). No significant differences were detected for both tastes between normal-weight and overweight groups (bitter: 350 vs. 413, p = 0.273; sweet: 154 vs. 263, p = 0.068), as well as in Likert readings (bitter 9 vs. 8: p = 0.490; sweet 22 vs. 22: p = 0.677). In this sample of Malay children, the participants were more sensitive to bitterness than sweetness, yet presented similar taste sensitivity and preference irrespective of their weight status. Future studies using whole food samples are warranted to better characterize potential taste sensitivity and preference in children.

Matched MeSH terms: Food Preferences
Fulltext The effectiveness of group dietary counselling among non insulin dependent diabetes mellitus (NIDDM) patients in resettlement scheme areas in Malaysia

Talib R, Ali O, Arshad F, Kadir KA

Asia Pac J Clin Nutr, 1997 Jun;6(2):84-7.
PMID: 24394705

A study was undertaken in FELDA (Federal Land Development Authority) resettlement scheme areas in Pahang, Malaysia, to determine the effectiveness of group dietary counselling in motivating diabetic patients to achieve good dietary habits, and weight and diabetes control. Sixty-one non-insulin dependent diabetes mellitus (NIDDM) patients were randomly assigned to either the experimental or control group. The experimental group received six sessions of group dietary counselling over 5 months and the control group received mass media diabetes-educational program during the same period. The one hour group dietary counselling sessions discussed general knowledge of diabetes, food groups for meal planning, the importance of dietary fibre-rich foods, types of fat in food, exercise and weight control. The experimental group met monthly with a dietitian as a counsellor. Effectiveness was assessed by improvement in food choice, and decline in percentage glycated haemoglobin (total HbA1) or body mass index (BMI). Measurements were made at a baseline visit, every two months during the six month program, and six months afterwards. Patients in the experimental group improved their food choices, resulting in a healthier diet high in unrefined carbohydrates and dietary fibre rich foods, and low in fat. There were significant reductions of their percentage total HbA1 levels and BMI following the counselling sessions, which decreased further six months after the program compared with patients in the control group. Thus group dietary counselling is effective in motivating NIDDM patients to achieve better food choice, and related weight and glycaemic control in a Malaysian setting.

Matched MeSH terms: Food Preferences
Fulltext Reading the mind of children in response to food advertising: a cross-sectional study of Malaysian schoolchildren's attitudes towards food and beverages advertising on television

Ng SH, Kelly B, Se CH, Sahathevan S, Chinna K, Ismail MN, et al.

BMC Public Health, 2015;15:1047.
PMID: 26459341 DOI: 10.1186/s12889-015-2392-z

Television food advertising (TVFA) is the most dominant medium in the obesogenic environment promoting unhealthy food choices in children.

Matched MeSH terms: Food Preferences/psychology*
Reliability and validity of television food advertising questionnaire in Malaysia

Zalma AR, Safiah MY, Ajau D, Khairil Anuar MI

Health Promot Int, 2015 Sep;30(3):523-30.
PMID: 24150531 DOI: 10.1093/heapro/dat072

Interventions to counter the influence of television food advertising amongst children are important. Thus, reliable and valid instrument to assess its effect is needed. The objective of this study was to determine the reliability and validity of such a questionnaire. The questionnaire was administered twice on 32 primary schoolchildren aged 10-11 years in Selangor, Malaysia. The interval between the first and second administration was 2 weeks. Test-retest method was used to examine the reliability of the questionnaire. Intra-rater reliability was determined by kappa coefficient and internal consistency by Cronbach's alpha coefficient. Construct validity was evaluated using factor analysis. The test-retest correlation showed moderate-to-high reliability for all scores (r = 0.40*, p = 0.02 to r = 0.95**, p = 0.00), with one exception, consumption of fast foods (r = 0.24, p = 0.20). Kappa coefficient showed acceptable-to-strong intra-rater reliability (K = 0.40-0.92), except for two items under knowledge on television food advertising (K = 0.26 and K = 0.21) and one item under preference for healthier foods (K = 0.33). Cronbach's alpha coefficient indicated acceptable internal consistency for all scores (0.45-0.60). After deleting two items under Consumption of Commonly Advertised Food, the items showed moderate-to-high loading (0.52, 0.84, 0.42 and 0.42) with the Scree plot showing that there was only one factor. The Kaiser-Meyer-Olkin was 0.60, showing that the sample was adequate for factor analysis. The questionnaire on television food advertising is reliable and valid to assess the effect of media literacy education on television food advertising on schoolchildren.

Matched MeSH terms: Food Preferences
Relationship between population growth of the red flour beetle Tribolium castaneum and protein and carbohydrate content in flour and starch

Wong N, Lee CY

J Econ Entomol, 2011 Dec;104(6):2087-94.
PMID: 22299375

The effects of eight diets (atta flour, wheat flour, self-rising flour, rice flour, custard powder, corn flour, tapioca starch, and potato starch) on the development of the red flour beetle, Tribolium castaneum (Herbst), reared at 29-31 degrees C and 66-70% RH were assessed. Five pairs of male and female T. castaneum were reared on the respective diets for 28 d before the experimental setup was dismantled and adult counts were recorded. In another experiment, the insects were allowed to mate and oviposit in each flour or starch type over a period of 7 d before being removed. The counting of pupae and adult emergence began on the day of emergence and was continued on a daily basis until day 140. Proximate analysis was performed for chemical composition of each diet, and the numbers of new adults that developed were found to be positively correlated (r2 = 0.97; P < 0.05) with the protein content and negatively correlated (r2 = 0.93; P < 0.05) with the carbohydrate content. For T. castaneum, the suitable diets were ranked as follows: atta flour > wheat flour > self-rising flour > rice flour > custard powder > corn flour > tapioca starch > potato starch. T. castaneum larval development to the pupal and adult stages developed significantly faster in atta flour (P < 0.05) than in the other diets, and the greatest number of progeny was produced from beetles reared on atta flour. Fewer adults emerged from wheat flour, self-rising flour, and rice flour, and no new emergences were recorded for the remaining diets. Developmental rate was much slower in beetles reared on diets in which a low number in progeny was produced. These data illustrate that different diets can influence the sustainability of these insects and affect their development and growth.

Matched MeSH terms: Food Preferences*
Modifications in food selection observed by Malay women during pregnancy and after confinement

MILLIS J

Med J Malaya, 1958 Dec;13(2):139-44.
PMID: 13632211
Matched MeSH terms: Food Preferences*
Similar taste-nutrient relationships in commonly consumed Dutch and Malaysian foods

Teo PS, van Langeveld AWB, Pol K, Siebelink E, de Graaf C, Yan SW, et al.

Appetite, 2018 06 01;125:32-41.
PMID: 29366933 DOI: 10.1016/j.appet.2018.01.020

Three recent studies showed that taste intensity signals nutrient content. However, current data reflects only the food patterns in Western societies. No study has yet been performed in Asian culture. The Malaysian cuisine represents a mixture of Malay, Chinese and Indian foods. This study aimed to investigate the associations between taste intensity and nutrient content in commonly consumed Dutch (NL) and Malaysian (MY) foods. Perceived intensities of sweetness, sourness, bitterness, umami, saltiness and fat sensation were assessed for 469 Dutch and 423 Malaysian commonly consumed foods representing about 83% and 88% of an individual's average daily energy intake in each respective country. We used a trained Dutch (n = 15) and Malaysian panel (n = 20) with quantitative sensory Spectrum™ 100-point rating scales and reference solutions, R1 (13-point), R2 (33-point) and R3 (67-point). Dutch and Malaysian foods had relatively low mean sourness and bitterness (foods (15-point) was higher than that of Dutch foods (8-point). Positive associations were found between sweetness and mono- and disaccharides (R2 = 0.67 (NL), 0.38 (MY)), between umami and protein (R2 = 0.29 (NL), 0.26 (MY)), between saltiness and sodium (R2 = 0.48 (NL), 0.27 (MY)), and between fat sensation and fat content (R2 = 0.56 (NL), 0.17(MY)) in Dutch and Malaysian foods (all, p foods.

Matched MeSH terms: Food Preferences/psychology
The effects of taste sensitivity and repeated taste exposure on children's intake and liking of turnip (Brassica rapa subsp. rapa); a bitter Brassica vegetable

Mohd Nor ND, Houston-Price C, Harvey K, Methven L

Appetite, 2021 02 01;157:104991.
PMID: 33049340 DOI: 10.1016/j.appet.2020.104991

Low consumption of vegetables in children is a concern around the world, hence approaches aimed at increasing intake are highly relevant. Previous studies have shown that repeated taste exposure is an effective strategy to increase vegetable acceptance. However, few studies have examined the effect of repeated taste exposure on children varying in bitter taste sensitivity. This study investigated the influence of taste genotypes and phenotypes on the effects of repeated taste exposure to a Brassica vegetable. 172 preschool children aged 3-5 years were recruited into this study. Turnip was selected as the target vegetable and parents completed a questionnaire to ensure unfamiliarity. During the intervention, children were exposed to steamed-pureed turnip for 10 days (once/day). Intake and liking were measured before, during and after the intervention, and a follow-up was done 3 months post-intervention. Taste genotypes (TAS2R38 and gustin (CA6) genotypes) and taste phenotypes (PROP taster status and fungiform papillae density) were determined. There was a significant effect of exposure shown by significant increases in intake (p

Matched MeSH terms: Food Preferences
Fulltext Food taboos: their origins and purposes

Meyer-Rochow VB

J Ethnobiol Ethnomed, 2009;5:18.
PMID: 19563636 DOI: 10.1186/1746-4269-5-18

Food taboos are known from virtually all human societies. Most religions declare certain food items fit and others unfit for human consumption. Dietary rules and regulations may govern particular phases of the human life cycle and may be associated with special events such as menstrual period, pregnancy, childbirth, lactation, and -- in traditional societies -- preparation for the hunt, battle, wedding, funeral, etc. On a comparative basis many food taboos seem to make no sense at all, as to what may be declared unfit by one group may be perfectly acceptable to another. On the other hand, food taboos have a long history and one ought to expect a sound explanation for the existence (and persistence) of certain dietary customs in a given culture. Yet, this is a highly debated view and no single theory may explain why people employ special food taboos. This paper wants to revive interest in food taboo research and attempts a functionalist's explanation. However, to illustrate some of the complexity of possible reasons for food taboo five examples have been chosen, namely traditional food taboos in orthodox Jewish and Hindu societies as well as reports on aspects of dietary restrictions in communities with traditional lifestyles of Malaysia, Papua New Guinea, and Nigeria. An ecological or medical background is apparent for many, including some that are seen as religious or spiritual in origin. On the one hand food taboos can help utilizing a resource more efficiently; on the other food taboos can lead to the protection of a resource. Food taboos, whether scientifically correct or not, are often meant to protect the human individual and the observation, for example, that certain allergies and depression are associated with each other could have led to declaring food items taboo that were identified as causal agents for the allergies. Moreover, any food taboo, acknowledged by a particular group of people as part of its ways, aids in the cohesion of this group, helps that particular group maintain its identity in the face of others, and therefore creates a feeling of "belonging".

Matched MeSH terms: Food Preferences*
Relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines

Arifin N, Peng KS, Long K, Ping TC, Affandi Yusoff MS, Nor Aini I, et al.

J Sci Food Agric, 2010 Apr 30;90(6):943-8.
PMID: 20355133 DOI: 10.1002/jsfa.3886

This study aims to investigate the textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol (MLCT)-enriched margarines. Margarine with formulations of MLCT:palm olein:palm stearin, 60:30:10 and 70:20:10, were selected to produce cookies. The textural properties of cookies were determined using a texture analyser. Quantitative descriptive analysis (QDA) and acceptance test were carried out to describe the attributes and to evaluate the degree of liking of cookies, respectively.

Matched MeSH terms: Food Preferences
Fulltext Nutrition quality of life among female-majority Malay undergraduate students of health sciences

Lua PL, Wan Putri Elena WD, Mohd Razif S

Malays J Med Sci, 2012 Oct;19(4):37-49.
PMID: 23785251 MyJurnal

BACKGROUND: University students generally tend to engage in problematic eating behaviours, including unhealthy dieting, skipping meals, and high intake of fast food, although they are aware of the negative consequences. Eating behaviours have been shown to be interestingly related to quality of life (QoL). Our study aimed to 1) assess general nutrition quality of life (NQoL) status and 2) compare NQoL status based on gender, financial resources, study courses, year of study, and body mass index (BMI) profiles.
METHODS: This study was conducted among undergraduates of health sciences in a local public university in Terengganu. Students completed the Malay version of NQoL (6 domains; 50 items; Likert-type responses 1-5). Data analysis was carried out by using SPSS 16.0, utilising descriptive and parametric statistics.
RESULTS: A total of 241 students were enrolled [age = 19.7 (0.1) years; female (83.0%); Malay (96.7%)]. Social/Interpersonal Factors [3.84 (0.43)] emerged as the best component, while Food Impact [3.10 (0.40)] was the worst. Across all variables, only gender and study courses showed significantly different NQoL. Females scored better than males in Self-Efficacy (confidence in food selection ability) (P < 0.05). Nursing students also experienced significantly greater NQoL (mean = 3.58, 95% CI = 3.47, 3.68) than radiography students in Self-Efficacy (p < 0.05). Medical laboratory technology students had a significantly more favourable NQoL rating (mean = 3.62, 95% CI = 3.47, 3.76) than nursing students in Self-Image (p < 0.05). Study courses significantly influenced the NQoL status of students with Good NQoL, while those with Poor NQoL were mostly influenced by gender and financial resources (p < 0.05).
CONCLUSION: These outcomes indicate that specific demographic characteristics seemed to make a difference in the NQoL of undergraduate students.
KEYWORDS: health sciences; nutrition; quality of life; undergraduates
Study site: public university, Terengganu, Malaysia
Scales & Questionnaires: Nutrition Quality of Life instrument (NQoL)

Matched MeSH terms: Food Preferences
Fulltext Malaysian adolescents' perceptions of healthy eating: a qualitative study

Sharif Ishak SIZ, Chin YS, Mohd Taib MN, Mohd Shariff Z

Public Health Nutr, 2020 Jun;23(8):1440-1449.
PMID: 31915085 DOI: 10.1017/S1368980019003677

OBJECTIVE: To explore the concepts of healthy eating and to identify the barriers and facilitating factors for dietary behaviour change in adolescents.
DESIGN: A qualitative study involving twelve focus groups.
SETTING: Two secondary schools in the district of Hulu Langat in Selangor, Malaysia.
PARTICIPANTS: Seventy-two adolescents aged 13-14 years.
RESULTS: Adolescents had some understanding regarding healthy eating and were able to relate healthy eating with the concepts of balance and moderation. The adolescents' perceptions of healthy and unhealthy eating were based on food types and characteristics, cooking methods and eating behaviours. Facilitators for healthy eating were parents' control on adolescents' food choices, feeling concern about own health and body, being influenced by other's health condition, and knowledge of healthy or unhealthy eating. On the other hand, barriers for healthy eating were the availability of food at home and school, taste and characteristics of foods, and lack of knowledge on healthy or unhealthy foods.
CONCLUSIONS: The findings contribute to a better understanding of the adolescents' concept of healthy eating, as well as the facilitators and barriers to practising healthy eating. Future interventions should include a method of promoting the immediate benefits of healthy eating, the way to cope with environmental barriers for healthy eating, and increasing the availability of healthy food choices at home and in the school environment. The health and nutrition education programmes should also focus on educating parents, as they can be role models for adolescents to practise more healthful behaviours.

Matched MeSH terms: Food Preferences*
Fulltext Consumers’ demand and willingness to pay for rice attributes in Malaysia

Ahmad Hanis, I.A.H., Jinap, S, Mad Nasir, S., Alias, R., Muhammad Shahrim, A.K.

International Food Research Journal, 2012;19(1):363-369.
MyJurnal

The growth of the Malaysian’s per capita income has generally empowered consumers to have more choices for food, more purchasing power, health consciousness and demand for more nutritional values of their food intake. Motivated by the changes in Malaysian consumer’s food choice, a conjoint analysis was performed to investigate Malaysian consumers’ demand for rice attributes and how much consumers are willing to pay for the demanded attribute. A conjoint analysis is a method used in identifying and understanding the combined effects of product attributes on preferences for a product or service. In conjoint analysis, utility is the conceptual basis for assessing the value of a product or service, where individuals make decisions between bundles of products based on their budget constraints. The findings suggested that the most important attribute for rice was food safety, followed by taste and size of grain. Consumers were also willing to pay premium prices for the demanded attributes. The findings would have positive implications for the agrifood industry if it responds effectively to translate into business opportunities to these changes.

Matched MeSH terms: Food Preferences
Fulltext Community priorities for obesity prevention among low-income adults in Kuala Lumpur: a discrete choice experiment

Kocher E, Wood D, Lim SC, Jackson-Morris A, Kataria I, Ngongo C, et al.

Health Promot Int, 2022 Dec 01;37(6).
PMID: 36367424 DOI: 10.1093/heapro/daac156

Non-communicable diseases and associated risk factors, such as obesity, are prevalent and increasing in Malaysia. To address this burden and the heightened vulnerability of low-income communities to these risk factors, the Better Health Programme Malaysia conducted a partial-profile discrete choice experiment (DCE) to inform the design of a community-based obesity-prevention programme. The DCE survey was conducted with community members (n = 1453) from three publicly supported low-cost, high-rise flat complexes in urban Kuala Lumpur. In the survey, community members were asked to choose between different sets of potential evidence-based interventions for obesity prevention. Their responses to these choice tasks were analysed to quantify preferences for these different health interventions using a random utility maximization model. Based on these results, we determined participants' relative prioritization of the different options. The most preferred interventions were those that reduced the price of fruit and vegetables; altered cooking practices at restaurants and food vendors to reduce salt, sugar and oil; and offered reward incentives for completing online educational activities. Community members did not prioritize several evidence-based interventions, including changes to product placement or product labelling, suggesting that these effective approaches may be less familiar or simply not preferred by respondents. The DCE enabled the clear articulation of these community priorities for evidence-based interventions that focus on the supply and promotion of affordable healthy foods within the local food environment, as well as community demand for healthier food options.

Matched MeSH terms: Food Preferences*
Survey-based data on food security, nutrition and agricultural production shocks among rural farming households in northern Uganda

Mwungu CM, Shikuku KM, Atibo C, Mwongera C

Data Brief, 2019 Apr;23:103818.
PMID: 31372462 DOI: 10.1016/j.dib.2019.103818

Climate change, degradation of natural resources, conflict or civil war, diseases and poverty are among the key threats that impact agriculture, human nutrition, food security and food safety among rural households in developing countries. Sustainability of food systems and livelihoods will thus crucially depend on not only the ability to accommodate or recover from these threats but also to tap into opportunities for strengthening long-term capabilities. One approach to enhancing resilience to enhance food security and nutrition is building an evidence base to better understand the various types of smallholders, threats to agriculture production and the associated risks to food security and nutrition and household food preferences. Unfortunately, such data in many African countries is still unavailable or has not been shared publicly. In this paper, we describe data that were collected in Nwoya district, Northern Uganda in December 2017. These data can be used to assess the relationship between resilience of farm households to climatic risks and their food and nutrition security.

Matched MeSH terms: Food Preferences
Fulltext The Environmental and Bitter Taste Endophenotype Determinants of Picky Eating in Australian School-Aged Children 7-12 years-A Cross-Sectional Pilot Study Protocol

Jani R, Byrne R, Love P, Agarwal C, Peng F, Yew YW, et al.

Int J Environ Res Public Health, 2020 02 29;17(5).
PMID: 32121357 DOI: 10.3390/ijerph17051573

Caregivers' perceptions of children's pickiness are relatively scarce in relation to the five core food groups and their importance in providing a nutritionally balanced diet. Furthermore, there is no validated questionnaire that examines child-reported food preferences in an age-appropriate manner, and the use of terms such as a "picky eater" can be attributed to environmental and genetic factors. Despite potential links between children's food preferences and endophenotype bitter taste, associations between bitter taste sensitivity and picky eating is relatively unexplored. The proposed cross-sectional study aims to develop and validate a parent-reported core-food Picky Eating Questionnaire (PEQ) and child-reported Food Preference Questionnaire (C-FPQ) and simultaneously investigate environmental and phenotype determinants of picky eating. The study will be conducted in three stages: Phase 1, piloting PEQ and C-FPQ questionnaires (15-20 primary caregivers and their children aged 7-12 years); Phase 2 and 3, validating the revised questionnaires and evaluating the 6-n-propylthiouracil (PROP) bitter taste sensitivity to examine perception to bitter taste (369 primary caregivers and their children). Study findings will generate new validated tools (PEQ, C-FPQ) for use in evidence-based practice and research and explore picky eating as a behavioural issue via the potential genetic-phenotype basis of bitter taste sensitivity.

Matched MeSH terms: Food Preferences*

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