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Fulltext Extension of planned behavioral theory to consumer behaviors in green hotel

Bashir S, Khwaja MG, Turi JA, Toheed H

Heliyon, 2019 Dec;5(12):e02974.
PMID: 31872131 DOI: 10.1016/j.heliyon.2019.e02974

This study aims to contribute to the development of an extended theory of planned behavior to understand the indicators of consumer behavior. A conceptual framework highlighting four study constructs (i.e., personal norms, intention towards green hotels, environmental consciousness, and green consumer behavior) was tested using 394 general Malaysian lodging consumers. The findings indicate that to devise green branding strategies for the hotels, the managers must first consider how the environmental consciousness of consumers positively affects their personal norms and behavior towards green hotels. Second, consumers' personal norms and behavioral intention towards environmentally responsible lodging positively affect their green behavior. Third, Personal norms mediates the significant positive relationship between; environmental consciousness and behavioral intention towards environmentally responsible lodging of a consumer; and environmental consciousness and green consumer behavior. Lastly, behavioral intention towards environmentally responsible lodging mediates the significant positive relationship between a consumer's personal norms and green consumer behavior.

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*
Feeding ecology and food preferences of Carcinoscorpius rotundicauda collected from the Pahang nesting grounds

Akbar John B, Kamaruzzaman B, Jalal K, Zaleha K

Sains Malaysiana, 2012;41:855-861.

The first time report on the feeding ecology and food preference of mangrove horseshoe crab Carcinoscorpius rotundicauda (Latreille 1802) at their nesting grounds along the Pahang coast is given. Monthly sampling was carried out between March 2010 and February 2011 covering both monsoonal (March to October) and non-monsoonal (November to February) seasons. Major macrobenthic gut contents (bivalves, gastropods, crustaceans, polychaetes and miscellaneous food items including plant materials) were identified using microscopic examination. An electivity index (E1) was calculated for the frequent food items observed in the gut region of C. rotundicauda during monsoon and non-monsoon seasons. The EI was negative for crustaceans and positive for all the other food items including bivalves, gastropods, polychaetes and miscellaneous food items (which include insects, amphipods, Isopods, larval and juvenile stages of fishes, foraminifera and other Annelid worms). It is interesting to note that C. rotundicauda prefered less number of bivalves than polychaetes during non monsoon seasons but it was the reverse during monsoonal period. Male crabs intensely preyed on gastropods and female prefers polychaete worms during the peak mating/nesting season (June - August 2010). Seasonal variations in food composition showed that mollusks formed the main item especially gastropods. Unidentified organic matters in the gut content analysis of C. rotundicauda showed high preference towards plant materials. Gastro Somatic Index (GaSI) analysis showed that the feeding intensity of male crabs was higher during non-monsoon period while it was higher during monsoonal period in female crabs. In conclusion, the feeding ecology of mangrove horseshoe crabs were more similar to its closer and distant conspecifics. However, it was postulated that the higher preference of polychaete worms by the female C. rotundicauda during the peak mating season indicated its role in regulating the nesting behaviour.

Matched MeSH terms: Food Preferences
Food beliefs of rural Malay women of Trengganu

Chen PC, Noordin RA, Ngor LY

Med J Malaysia, 1979 Dec;34(2):100-7.
PMID: 548710
Matched MeSH terms: Food Preferences*
Food consumption patterns and nutrition transition in South-East Asia

Lipoeto NI, Geok Lin K, Angeles-Agdeppa I

Public Health Nutr, 2013 Sep;16(9):1637-43.
PMID: 23157893 DOI: 10.1017/S1368980012004569

OBJECTIVE: The present study was done to confirm the relationship between changes in food patterns and nutrition transition in three South-East Asian countries, namely the Philippines, Malaysia and Indonesia.
DESIGN: This was a cross-sectional study conducted between August 2008 and August 2009 using three methods: interviews, focus group discussions and analyses of government reports.
SETTING: The study was conducted in rural and urban areas in Manila and Calabanga (Philippines), Selangor and Kuala Selangor (Malaysia), and Padang, Pariaman Tanah Datar and Limapuluh Kota (West Sumatra, Indonesia).
SUBJECTS: Adults aged 18 to 77 years.
RESULTS: The results showed that Filipinos, Malaysians and Indonesians have retained many aspects of their traditional diets. In fact, most participants in the study considered Western-style and franchise fast foods as snack or recreational foods to be consumed once in a while only. However, a significant difference was noted between urban and rural areas in food varieties consumed. Participants in urban areas consumed more varieties of traditional foods owing to their availability and the participants’ food purchasing power. Although traditional food patterns were maintained by most of the participants, more sugar and vegetable oils were consumed and added to the traditional recipes.
CONCLUSIONS: The rapid nutrition transition in this region may be due, instead, to increasing food availability and food purchasing power, rather than to a shift in food preferences towards modern Western foods.

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*
Fulltext Health and Pleasure in Consumers' Dietary Food Choices: Individual Differences in the Brain's Value System

Petit O, Merunka D, Anton JL, Nazarian B, Spence C, Cheok AD, et al.

PLoS One, 2016;11(7):e0156333.
PMID: 27428267 DOI: 10.1371/journal.pone.0156333

Taking into account how people value the healthiness and tastiness of food at both the behavioral and brain levels may help to better understand and address overweight and obesity-related issues. Here, we investigate whether brain activity in those areas involved in self-control may increase significantly when individuals with a high body-mass index (BMI) focus their attention on the taste rather than on the health benefits related to healthy food choices. Under such conditions, BMI is positively correlated with both the neural responses to healthy food choices in those brain areas associated with gustation (insula), reward value (orbitofrontal cortex), and self-control (inferior frontal gyrus), and with the percent of healthy food choices. By contrast, when attention is directed towards health benefits, BMI is negatively correlated with neural activity in gustatory and reward-related brain areas (insula, inferior frontal operculum). Taken together, these findings suggest that those individuals with a high BMI do not necessarily have reduced capacities for self-control but that they may be facilitated by external cues that direct their attention toward the tastiness of healthy food. Thus, promoting the taste of healthy food in communication campaigns and/or food packaging may lead to more successful self-control and healthy food behaviors for consumers with a higher BMI, an issue which needs to be further researched.

Matched MeSH terms: Food Preferences*
Fulltext Healthy eating away-from-home: effects of dining occasion and the number of menu Items

Boo, H.C., Chan, L.T., Fatimah, U.

International Food Research Journal, 2008;15(2):201-208.
MyJurnal

Consumers are reported to be increasingly concerned about their health. Nonetheless, consumers show different attitudes toward food at home and away from home. In particular, consumers tend to shy away from healthy food items when dining on special occasions. This study is the first to look into the number of healthy menu items provided to consumers during dining occasions. The impacts of two independent variables (dining occasion: normal vs. special; number of healthy items: limited vs. extended) on consumers’ dining menu selection was examined among female university students. The results of this study indicate that both dining occasion and the number of healthy items offered could influence consumers’ food selection independently. Although consumers are more likely to choose unhealthy items while dining’on special occasions, offering more healthy items would increase the probability of healthy eating. This study also offers some insights into the food categories and cooking methods favored by consumers. Further studies should explore other potential foods that would enhance the selection of healthy options by consumers.

Matched MeSH terms: Food Preferences
Fulltext Higher Dietary Cost Is Associated with Higher Diet Quality: A Cross-Sectional Study among Selected Malaysian Adults

Pondor I, Gan WY, Appannah G

Nutrients, 2017 Sep 16;9(9).
PMID: 28926947 DOI: 10.3390/nu9091028

Food price is a determining factor of food choices; however its relationship with diet quality is unclear in Malaysia. This study aimed to examine socio-economic characteristics and daily dietary cost (DDC) in relation to diet quality in the state of Selangor, Malaysia. Dietary intake was assessed using a Food Frequency Questionnaire (FFQ) and diet quality was estimated using a Malaysian Healthy Eating Index (M-HEI). DDC in Malaysian Ringgit (RM) was calculated from dietary intake and national food prices. Linear regression models were fitted to determine associations between DDC and M-HEI scores and predictors of diet quality. The mean M-HEI score of respondents was 61.31 ± 10.88 and energy adjusted DDC was RM10.71/2000 kcal (USD 2.49). The highest quintile of adjusted DDC had higher M-HEI scores for all respondents (Q1: 57.14 ± 10.07 versus Q5: 63.26 ± 11.54, p = 0.001). There were also positive associations between DDC and M-HEI scores for fruits (p < 0.001) and vegetables (p = 0.017) for all respondents. Predictors of diet quality included carbohydrate (β = 0290; p < 0.001) and fat intakes (β = -0.242; p < 0.001) and energy adjusted DDC (β = 0.196; p < 0.001). Higher dietary cost is associated with healthy eating among Malaysian adults.

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 Influences of nutrition information on fast food consumption among undergraduates

Vijayakumaran, R.K., Nur Amalina, S.

Food Research, 2018;2(3):228-233.
MyJurnal

This study was carried out to determine the influences of providing nutrition information
on fast food restaurant menus, especially among Malaysian undergraduates, who often eat
outside the campus during the semester. A validated questionnaire, adapted from previous
studies was used to determine the general perception of nutrition information and nutrient
intake when eating at fast food restaurants. A total of 185 undergraduates from three
different schools participated - medical sciences (n=54, 29.2%), dentistry, (n=54, 29.2%),
health sciences (n= 77, 41.6%) in a university. In general, the majority of the
undergraduates ate fast food at least once a week (n= 105, 56.8%) and most of them
preferred to eat outside on weekends (n=156, 84.3%). Majority perceived that it was
important to provide nutrition information at fast food restaurant (n=183, 98.9%). The
mean for calorie, fat and sodium composition of their food choices were significantly
different between before and after providing nutrition information of food items that they
intended to purchase (p

Matched MeSH terms: Food Preferences
Fulltext Interventions for Picky Eaters among Typically Developed Children-A Scoping Review

Kamarudin MS, Shahril MR, Haron H, Kadar M, Safii NS, Hamzaid NH

Nutrients, 2023 Jan 03;15(1).
PMID: 36615899 DOI: 10.3390/nu15010242

Picky eating in children is often a major source of concern for many parents and caregivers. Picky eaters (PEs) consume limited foods, demonstrate food aversion, and have a limited food repertoire, which hinders their growth and health. These behaviours are common in children with special health care needs despite the rise in typically developing children. This leads to less attention being given to intervention programmes for typically developing children. Therefore, this scoping review aims to investigate the key concept of an existing intervention programme for PE among typically developing children, primarily on the types and approaches selected. A thorough literature search was conducted on three primary databases (PubMed, Emerald In-sight, and Web of Science) using predefined keywords. The literature was then appraised using the Joanna Briggs Institute's guidelines and protocols, and the PRISMScR checklist. Inclusion and exclusion criteria were also specified in the screening procedure. Results showed that the majority of the interventions in these studies were single-component interventions, with the sensory approach being the type that was most frequently utilised, followed by the nutrition approach and parenting approach. Single and multiple intervention components improved the assessed outcome, with a note that other components may or may not show a similar outcome, as they were not assessed in the single-component intervention. Given the evidence that picky eating is influenced by various factors, a multi-component intervention can provide a substantial impact on future programmes. In addition, defining picky eaters using standardised tools is also essential for a more inclusive subject selection.

Matched MeSH terms: Food Preferences*
Japanese encephalitis in Sarawak: studies on mosquito behaviour in a Land Dayak village

Bendell PJ

Trans R Soc Trop Med Hyg, 1970;64(4):497-502.
PMID: 4394985
Matched MeSH terms: Food Preferences
Fulltext Knowledge, awareness and dietary practice on urolithiasis among general population in Kuantan, Pahang, Malaysia: Preliminary findings

Sowtali SN, Ariffin SRM, Nazli NS, Shukri NABM, Khattak MMAK, Ab Rashid IM, et al.

J Public Health Res, 2021 Apr 14;10(2).
PMID: 33855421 DOI: 10.4081/jphr.2021.2238

BACKGROUND: To date, no studies have been published at evaluating the level of knowledge, awareness and practice of dietary, particularly regarding to urolithiasis in patients or the general population. This study aims to provide basic information on the level of knowledge, awareness and dietary practice among general population in Kuantan, Pahang.
DESIGN AND METHODS: The respondents (n=30) were conveniently recruited within 10 kilometres radius of Kuantan city. The data were obtained using semi-guided administered questionnaires, which consists of four parts: socio-demographic data, lifestyle and clinical history (Part A); attitude and awareness on dietary practice regarding urolithiasis (Part B); food frequency questionnaire on urolithiasis (Part C) and level of knowledge on urolithiasis (Part D).
RESULTS: Majority of the respondents were women (70%), Malay (83.3%), mean age of 33.97 (±9.27), married (63.3%), completed higher education level (60%), working with government sector (33.3%) and have fixed monthly income (53.3%). Some of them had hypertension (n=4), diabetes (n=1), gout (n=1) and intestinal problem (n=1). Majority (80%) claimed having no family history of urolithiasis, consumed alcohol (10%), exercise with average frequency 2-3 times/week (46.7%) and heard about urolithiasis from healthcare worker (46.7%). The respondents' awareness about urolithiasis is considered to be good [81.23 (±9.98)] but having poor knowledge score [2.70 (±1.149)]. Majority preferred wholemeal bread, white rice, chicken meat, mackerel fish, chicken egg, apple, carrot, mustard leave and fresh milk in daily intake. Lesser plain water intake than standard requirement was noticed among respondents. Seasoning powder was commonly used for seasoning.
CONCLUSIONS: Generally, the general population of Kuantan, Pahang was aware of urolithiasis disease but needed more information on dietary aspect in terms of knowledge and food choice.

Matched MeSH terms: Food Preferences
Fulltext Low-glycaemic index diet to improve dietary intake among women with gestational diabetes mellitus

Nor Azlin, M.I., Zalilah, M.S., Farhanah, A.S., Barakatun Nisak, M.Y.

Pertanika Journal of Science & Technology, 2017;25(107):31-42.
MyJurnal

This study examines the effect of a low glycaemic index (LGI) intervention to improve dietary intake among women with Gestational Diabetes Mellitus (GDM). Women with GDM were randomised to receive either a low GI intervention (LGI; n = 20) or standard nutrition therapy (SNT; n = 20) for a 4-week period. Food Frequency Questionnaire (FFQ) and Three-Day Diet Record assessed the dietary intake and food choices. Dietary intake and food choices of the participants were comparable at baseline. At the end of the study, energy, protein, fat and carbohydrate were reduced in both groups (p < 0.05). In the LGI group, fibre and calcium intake was higher compared with SNT group. More participants in
the LGI group consumed rice from the low GI varieties, the whole grain breads and the low GI biscuits (p<0.05) compared with participants in the SNT group. The diet GI reduced significantly in the LGI group (50 ± 9 units) compared with the SNT group (57 ± 6) (p < 0.05). Findings showed low GI dietary intervention improved the dietary intake of women with GDM.
Keywords: Carbohydrate, dietary intake, Gestational Diabetes Mellitus, low glycaemic index
Study site: Pusat Perubatan Universiti Kebangsaan Malaysia (PPUKM), Kuala Lumpur, Malaysia

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*
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*
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 Nutritional quality of food as represented by the FSAm-NPS nutrient profiling system underlying the Nutri-Score label and cancer risk in Europe: Results from the EPIC prospective cohort study

Deschasaux M, Huybrechts I, Murphy N, Julia C, Hercberg S, Srour B, et al.

PLoS Med, 2018 Sep;15(9):e1002651.
PMID: 30226842 DOI: 10.1371/journal.pmed.1002651

BACKGROUND: Helping consumers make healthier food choices is a key issue for the prevention of cancer and other diseases. In many countries, political authorities are considering the implementation of a simplified labelling system to reflect the nutritional quality of food products. The Nutri-Score, a five-colour nutrition label, is derived from the Nutrient Profiling System of the British Food Standards Agency (modified version) (FSAm-NPS). How the consumption of foods with high/low FSAm-NPS relates to cancer risk has been studied in national/regional cohorts but has not been characterized in diverse European populations.
METHODS AND FINDINGS: This prospective analysis included 471,495 adults from the European Prospective Investigation into Cancer and Nutrition (EPIC, 1992-2014, median follow-up: 15.3 y), among whom there were 49,794 incident cancer cases (main locations: breast, n = 12,063; prostate, n = 6,745; colon-rectum, n = 5,806). Usual food intakes were assessed with standardized country-specific diet assessment methods. The FSAm-NPS was calculated for each food/beverage using their 100-g content in energy, sugar, saturated fatty acid, sodium, fibres, proteins, and fruits/vegetables/legumes/nuts. The FSAm-NPS scores of all food items usually consumed by a participant were averaged to obtain the individual FSAm-NPS Dietary Index (DI) scores. Multi-adjusted Cox proportional hazards models were computed. A higher FSAm-NPS DI score, reflecting a lower nutritional quality of the food consumed, was associated with a higher risk of total cancer (HRQ5 versus Q1 = 1.07; 95% CI 1.03-1.10, P-trend < 0.001). Absolute cancer rates in those with high and low (quintiles 5 and 1) FSAm-NPS DI scores were 81.4 and 69.5 cases/10,000 person-years, respectively. Higher FSAm-NPS DI scores were specifically associated with higher risks of cancers of the colon-rectum, upper aerodigestive tract and stomach, lung for men, and liver and postmenopausal breast for women (all P < 0.05). The main study limitation is that it was based on an observational cohort using self-reported dietary data obtained through a single baseline food frequency questionnaire; thus, exposure misclassification and residual confounding cannot be ruled out.
CONCLUSIONS: In this large multinational European cohort, the consumption of food products with a higher FSAm-NPS score (lower nutritional quality) was associated with a higher risk of cancer. This supports the relevance of the FSAm-NPS as underlying nutrient profiling system for front-of-pack nutrition labels, as well as for other public health nutritional measures.

Matched MeSH terms: Food Preferences
Fulltext Oral health knowledge, attitude and practice of parents, and frequency of cariogenic food intake among their non syndromic cleft lip with or without cleft palate children in North-east Peninsular Malaysia

Rathmawati Ahmad, Normastura Abd Rahman, Ruhaya Hasan, Azizah Yusoff

Malays J Nutr, 2017;23(2):239-252.
MyJurnal

Introduction: Appropriate oral health knowledge is essential to enable parents to be responsible for the oral health care of their children especially those with special needs. This study aimed to determine the oral health knowledge, attitude and practice (KAP) of parents and cariogenic food intake of their non-syndromic cleft lip with or without cleft palate children (NSCLP) compared to non-cleft children.

Methods: A comparative cross-sectional study was conducted on randomly selected parents with children aged 1 to 6 years at Hospital Universiti Sains Malaysia and Kota Bharu Dental Clinic. A face-to-face interview using a validated questionnaire on oral health KAP and cariogenic food intake of their children was done. Data were analysed by using IBM SPSS version 22.0.

Results: Sixty-four Malay parents with NSCLP (n=33) and non-cleft (n=31) children were recruited. The mean (SD) percentage score of oral health knowledge of parents in both groups (NSCLP and non-cleft) was fair, 59.5%(11.85) and 62.0%(15.00), P=0.4722; oral health attitude was good, 78.0% (9.30) and 80.2% (15.40), P=0.504; but oral health practice was poor 33.8% (5.94) and 36.1 (8.44), P=0.220. The cariogenic food frequency score was significantly higher in noncleft children; 40.2(10.32) compared to NSCLP children, 34.8(9.46), P=0.032.

Conclusions: Parents of both groups had fair knowledge and good attitude but poor oral health practice. Cariogenic foods were consumed more by the non-cleft children. Oral health awareness among the parents needs to be strengthened towards good oral health attitude and practice and non-cariogenic food choices for the betterment of oral health status of their children.

Matched MeSH terms: Food Preferences

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