Current and previous eating practices among women recovered from anorexia nervosa: a qualitative approach

OBJECTIVE: The aim of this study was to analyze qualitatively how women, who have recovered from anorexia nervosa, perceive and describe their current eating practices, as well as the ones developed during the eating disorder period. METHODS: Seven women were interviewed individually with the objective of investigating their eating practices, transition phases and all relevant aspects that somewhat contributed to the habit-forming; experiences, feelings and perceptions related to mealtime and the influence that food has had over the present subjects' life. The interviews were analyzed by the discourse of the collective subject method. RESULTS: The results brought up the following topics: a) control; b) concerns and feelings; c) deprivation d) beauty dictatorship; e) eating competence; f) importance of food; g) food cacophony. CONCLUSIONS: What stands out is a multiplicity of eating practices, which during the eating disorder were similar to and characterized by restriction; however, after recovery, part of the subjects seem to have developed a higher eating competence, whereas others show a practice similar to the one acquired during the anorexia nervosa, such as the difficulty in realizing when they are satisfied and a feeling of discomfort when facing social interactions.

Role of family eating practices on daily nutrient intakes, dietary patterns and measures of body composition in peri-adolescents

Although family eating practices (FEPs) playa role in the formation of eating practices in children, there is a lack of evidence regarding the role of FEPs on obesity (DB) risk. The purpose of this thesis was to assess the role of child, mother 'and father eating practices (CEPs; MEPS; FaEPs) on nutrient intakes, dietary patterns and body composition. Data were collected on approximately 2,400 peri-adolescents (s250 with complete covariate data). Dietary patterns were assessed using scores that reflected how closely participants followed DASH and Health Canada (HC) recommendations. In girls, poor CEPs, MEPs and FaEPs were associated with increased BMI and risk of overweight and poor dietary patterns according to DASH, and DASH and HC, respectively. In boys, poor CEPs and FaEPs were associated with increased monounsaturated and trans fat, and Vitamin C intakes, respectively. These findings suggest FEPs are associated with DB risk, particularly in girls.

Perception of eating practices and stages of change among Brazilian adolescents

Objective. To evaluate the perception of eating practices and the stages of change among adolescents. Methods. Cross-sectional study involving a representative sample of 390 adolescents from 11 public schools in the city of Piracicaba, Brazil, in 2004. Food consumption was identified by a food frequency questionnaire and the perception of eating practices evaluation was conducted by comparing food consumption and individual classification of healthy aspects of the diet. The participants were classified within stages of change by means of a specific algorithm. A reclassification within new stages of change was proposed to identify adolescents with similar characteristics regarding food consumption and perception. Results. Low consumption of fruit and vegetables and high consumption of sweets and fats were identified. More than 44% of the adolescents had a mistaken perception of their diet. A significant relationship between the stages of change and food consumption was observed. The reclassification among stages of change, through including the pseudo-maintenance and non-reflective action stages was necessary, considering the high proportion of adolescents who erroneously classified their diets as healthy. Conclusion. Classification of the adolescents into stages of change, together with consumption and perception data, enabled identification of groups at risk, in accordance with their inadequate dietary habits and non-recognition of such habits. (C) 2009 Elsevier Inc. All rights reserved.

Interactive Brazilian program to prevent eating disorders behaviors: a pilot study

During a four month scholarly leave in United States of America, researchers designed a culturally appropriate prevention program for eating disorders (ED) for Brazilian adolescent girls. The program "Se Liga na Nutrição" was modeled on other effective programs identified in a research literature review and was carried out over eleven interactive sessions. It was positively received by the adolescents who suggested that it be part of school curricula. The girls reported that it helped them to develop critical thinking skills with regards to sociocultural norms about body image, food and eating practices

Interactive Brazilian program to prevent eating disorders behaviors: A pilot study

During a four month scholarly leave in United States of America, researchers designed a culturally appropriate prevention program for eating disorders (ED) for Brazilian adolescent girls. The program ""Se Liga na Nutricao"" was modeled on other effective programs identified in a research literature review and was carried out over eleven interactive sessions. It was positively received by the adolescents who suggested that it be part of school curricula. The girls reported that it helped them to develop critical thinking skills with regards to sociocultural norms about body image, food and eating practices. (Eating Weight Disord. 15: e270-e274, 2010). (C)2010, Editrice Kurtis

Peer and friend influences on children's eating

Peers and friends are perceived as important role models for the formation of children's attitudes and behaviours. A wealth of research has aimed to establish the contribution of peers and friends to children's developing eating behaviours, and their attitudes towards eating. This review describes and evaluates such research. Experimental research examining peer modelling of food consumption and liking is reviewed, and several individual child factors that are suggested to make children more or less receptive to peer and friend influences are discussed. The influence of children's perceptions of their peers' and friends' eating behaviours upon their own eating practices is also explored. The benefits of future longitudinal research to improve understanding of peer and friend influences on children's eating are emphasized. © 2013 John Wiley & Sons Ltd.

A perceção dos chefs sobre o conceito de alimentação saudável e sua influência no bem-estar das pessoas : um estudo exploratório

As artes culinárias, os seus intervenientes e a envolvente associada às mesmas, assumem hoje um interesse crescente por parte dos consumidores, podendo funcionar como uma ferramenta de educação, tornando os consumidores mais recetivos à influência da alimentação na saúde. Por outro lado, o entretenimento direcionado para alimentação poderá conduzir o consumidor a um desvio das suas práticas alimentares saudáveis, envolvendo os espetadores numa fantasia e glamour, de cenários encenados que parecem reais em particular para pessoas sem qualificações em artes culinárias. Esta investigação pretende aferir a perceção dos Chefs sobre o conceito de alimentação saudável e a sua influência no bem-estar das pessoas na região da grande Lisboa. Metodologicamente, realizaram-se entrevistas a Chefs, privilegiando o método qualitativo. A informação recolhida foi tratada recorrendo-se à análise de conteúdo, utilizando-se o software QSR Nvivo 10®. As entrevistas seguiram um guião pré-estabelecido, incidindo sobre os seguintes temas: i) hábitos alimentares dos Chefs em casa; ii) perceção sobre alimentação saudável; iii) práticas em contexto de trabalho. Os Chefs percecionaram corretamente o conceito de alimentação saudável e associaram o bem-estar como o principal benefício associado à sua prática. Porém, nos seus locais de trabalho, os Chefs referem que se sentem pressionados pelas questões economicistas aquando da elaboração das suas receitas. Importa pois promover uma oferta alimentar atrativa e simultaneamente saudável, contribuindo para o bem-estar das pessoas.

A educação para a saúde em meio escolar como veículo construtor para a mudança de comportamentos alimentares

Relatório de estágio de mestrado em Educação Pré-Escolar e Ensino do 1º Ciclo do Ensino Básico

School food: top marks - A summary report on food in schools research in Northern Ireland

Thisreport highlightsthe barriers that schools in Northern Ireland have experienced in implementing nutritional standards. In particular, it identifies the potential adverse impact that external sources of food may have on pupils’ healthy eating practices within the school setting. It also illustrates how the accessibility of food and drinks contradicting the standards, within the school, may limit the success of the standards. This report further emphasises how practical constraints within the school meals system, such as queues, can negatively influence pupils’ uptake of healthy foods. The report outlinesa number of recommendations to aid the implementation of the School food: top marks programme.

Alive 'n' Kicking

The Alive N Kicking (ANK) programme is a child weight management programme. Its primary aim is to support and empower parents and children from 2-19 years old to adopt healthy eating practices, increase physical activity levels, reduce sedentary behaviour and build self esteem.A secondary aim is to contribute towards children participating in the programme improving their long term health through achieving and maintaining a health body weight. The objectives of the programme are:1.To increase the level of healthy eating practices amongst participating families. 2.To increase the level of daily physical activity of participating children.3.To increase levels of self-esteem amongst children participating in the programme. 4.To contribute towards the long-term aim of achieving and maintaining a healthy body weight for children and parents participating in the programme.5.To deliver a safe, high-quality service.

School food: top marks - A summary report on food in schools research in Northern Ireland

This�report highlights�the barriers that schools in Northern Ireland have experienced in implementingnutritional standards. In particular, it identifies the potential adverse impact that external sourcesof food may have on pupils��' healthy eating practices within the school setting. It also illustrateshow the accessibility of food and drinks contradicting the standards, within the school, may limitthe success of the standards. This report further emphasises how practical constraints within the

Étude des stratégies employées par des parents d’enfants d’âge préscolaire pour favoriser la saine alimentation et le repas en famille agréable

Contexte. Les attitudes et comportements alimentaires développés pendant la petite enfance influencent grandement la relation future du mangeur à l’égard des aliments. Le parent s’avère en ce sens des plus déterminants. Objectifs. Cette étude vise à connaître les pratiques et attitudes employées par les parents québécois d’enfants d’âge préscolaire pour favoriser le « bien manger » ainsi que le repas familial agréable. Méthodes. La collecte de données a été effectuée à l’aide de cartes postales qui étaient distribuées dans six cent cinquante Centres de la Petite Enfance parmi les mille retrouvés dans la province de Québec pour ensuite être remises aux parents. L’analyse des réponses aux deux questions ouvertes figurant sur la carte postale a été effectuée en se basant sur le modèle des prises alimentaires de Jean-Pierre Poulain. Résultats. Plus de mille (1257) cartes postales ont été retenues aux fins d’analyses. Les données recueillies permettent dans un premier temps de connaître la perception des parents quant à la notion de manger bien. Les notions de qualité et de quantité, diamétralement opposées se démarquent. Dans le cas du repas familial, la discussion, la présence de tous les membres à table ainsi que l’absence de télévision sont abondamment mentionnées. Conclusion. Cette étude permet de constater la variété des stratégies employées par les parents québécois au moment du repas. Ces données d’une grande pertinence pour la santé publique permettront de cibler les messages clés à promouvoir auprès de ces acteurs d’influence dans le développement des habitudes alimentaires des tout petits.

Programa de orientação a professores para o desenvolvimento de projeto educativo: efeito na aprendizagem acerca de alimentação saudável

Pós-graduação em Educação - FFC

Efecto de la educación nutricional y actividad física sobre los parámetros antropométricos en el personal de contrato colectivo con sobrepeso y obesidad del Hospital Homero Castanier Crespo, Azogues abril – octubre 2015

OBJETIVO Identificar el efecto de la educación nutricional y actividad física sobre los parámetros antropométricos en el personal de contrato colectivo con sobrepeso y obesidad del Hospital Homero Castanier Crespo METODOLOGÍA: Estudio descriptivo con un componente de intervención – acción. Para determinar el grupo de estudio se realizó una evaluación del estado nutricional a todo el personal. Al final la muestra fue de 67 personas con sobrepeso y obesidad que firmaron el consentimiento informado. Se aplicaron encuestas de conocimientos, actitudes y prácticas alimentarias y de actividad física al inicio y al final del estudio. Posteriormente se realizó un programa de educación nutricional a través de charlas y talleres semanales. Se incluyeron sesiones de actividad física mediante bailoterapias, pausas activas y ejercicios aeróbicos dos veces por semana. Al concluir el estudio se realizó una evaluación antropométrica final. RESULTADOS: Al final del estudio la población intervenida mostró una reducción en el promedio de las variables: peso, Índice de Masa Corporal (IMC) e índice de cintura /cadera, observándose un descenso significativo del peso inicial (70,7kg) en comparación con peso final (68,6kg). Además se destaca la reducción del IMC (29,67kg/m2) en comparación con el IMC final (28,7kg/m2). En cuanto al índice de cintura/cadera el promedio se redujo de 0,93 a 0,92cm. CONCLUSIÓN: La educación nutricional sumada la actividad física tiene efecto positivo sobre la reducción de medidas antropométricas, además de cambios favorables en los conocimientos, actitudes y prácticas alimentarias