Research examining whether psychological eating style is related to healthy or unhealthy eating patterns is required to explain the mechanisms underlying non-communicable diseases and obesity. The purpose of this study was to investigate whether eating style predicts thenature of food consumption. This was a cross-sectional study of 588 adults (males = 231 and females = 357). Eating style (i.e. restrained, emotional, external eating) was measured using the short version of the Dutch Eating Behaviour Questionnaire (DEBQ). The nature of food consumption was assessed using self-reports of consumption of fruits and vegetables, sweet foods, junk food, and snacks.The results revealed that restrained eating was higher in females and overweight participants. External eating,a higher frequency of snacking,and a higher frequency of junk food consumptionwere more prevalent among the younger participants. Consistent with previous Western studies, emotional eating was found to be the main predictor of consumption of less healthful foods (sweet foods, junk food, and snacks), whereas external eatingpredicted the intake of sweet foods. The intake of fruits and vegetableswas associated with restrained eating. In light of the significant associations between eating style and the nature of food consumption, acknowledging individuals’ eating styleshas implications for tailoring effective nutritional programs that address obesity and the chronic disease epidemic.
eating style ; food consumption ; adults ; Malaysia

OBJECTIVE: We studied two districts in Korea in order to investigate if the frequency of fish consumption has an effect on the blood mercury levels. METHODS: This survey was conducted on 164 fishing district residents in Geoje city and 219 agricultural district residents in Changwon city from July to August in 2008. The data on the demographic characteristics, the living environment, lifestyle habits and the frequency of fish consumption was collected by interviewers. We used ANOVA to estimate the particular relevance between the frequency of fish consumption and the blood mercury concentration, and other various factors. RESULTS: The mean total blood mercury level was 6.54+/-4.01 microgram/L for the total study population. Our results were even higher than that of the National Health and Nutrition Examination Survey (USA) in, 2001~2002 and the German Environmental Survey in, 1998. In this study, there was a significant difference for the frequency of eating fish between the groups. (p<0.01, The level of the groups that ate fish 3 to 4 times per week was significantly higher as compared with the level of the other groups that ate fish 2 to 3 times per month and 1 to 2 times per week, respectively). As the frequency of fish consumption increased, so did the blood mercury concentration. CONCLUSIONS: We found that the blood mercury concentration increases along with fish consumption and this was statistically significant and this fact reveals that fish consumption is positively related to the blood levels of mercury. Accordingly, we need systematic and periodic research on the general population to prevent mercury poisoning, which can be caused by low-level mercury exposure from dietary intake such as chronic fish consumption.
Eating ; Korea ; Life Style ; Mercury Poisoning ; Nutrition Surveys

This research has been surveyed on street food and snack intake status of elementary school students in the Jeon Buk region and the recognition of mothers has been observed for the objective of providing base materials for appropriate eating habits and nutritional education. As for status on intake of street food, most students (97.3%) have shown to have eaten from the street vendors while mothers assume low frequency in their child's intake of street food. Favorite street food choices had an agreement between mother and student as ddukbokki and dakkochi. Students were more tolerant in sanitation and necessity of street food than the mothers. This research shows that there is a difference in the recognition of street food between the students and their mothers. There a need required for improvement in the system as to provide quality food and to prevent poor quality food being exposed to the students. Furthermore, practical and appropriate education must be conducted at home and at school for better choices of food and a better lifestyle.
Commerce ; Eating ; Humans ; Life Style ; Mothers ; Sanitation ; Snacks

The aim of the study was to evaluate the association between physical activity level, sedentary behaviour and eating habits with obesity indices of body mass index (BMI) and waist-to-height ratio (WHtR)) among Jordanian adolescents. Methods: A cross-sectional study was conducted in the capital city of Jordan, Amman. The participants were 735 secondary school males (386) and females (349) aged 14-18 years who were randomly selected using a multistage stratified cluster sampling technique. Weight, height, BMI, waist circumference (WC), WHtR, screen time, physical activity level, and eating habits were assessed. Results: Compared with males, females were significantly (p<0.05) less physically active, skipped breakfast more frequently, consumed more sweets and potato chips and had less fruits and milk intake. The results of analysis of covariance showed that overweight and obesity (based on BMI or WHtR categories) were significantly (p< 0.05) different with regard to gender, type of school, lower intakes (<3 d/week) of breakfast, milk and sugar sweetened drinks. Conclusion: Knowledge of the factors that contribute to obesity could be used in preventive programmes for the control of obesity among adolescents in Jordan. Promotion of physical activity and healthy dietary habits among Jordanian adolescents is urgently needed.
Obesity ; Eating ; Feeding Behavior ; Body Mass Index ; Life Style

PURPOSE: Changes in eating habits and malnutrition due to dysphagia are important health problems for older adults. This study investigated the effects of an educational program aimed at improving diet quality in community-dwelling older adults at risk for dysphagia in South Korea. METHODS: We assessed 27 individuals in the experimental group and 26 individuals in the control group between September and October 2015. All participants were aged 65 years or older and were at risk for dysphagia. A combined diet and exercise program was applied to the experimental group (n = 27) for six weeks. We examined changes in participants' eating habits and their knowledge and attitudes concerning dysphagia risk. The nutrition intake of all participants was measured before and after the intervention using 24-hr dietary recall. RESULTS: There was a significant increase in knowledge of dysphagia risk in the experimental group, with scores increasing from 3.7 to 7.1, out of 10 points (p < 0.001). There were also significant improvements in eating habits after the intervention in the experimental group, with scores increasing from 21.9 to 28.3, out of 36 points (p < 0.001). The attitude score of participants in the experimental group increased significantly, from 15.2 to 16.7, out of 20 points (p = 0.016). CONCLUSION: Developing educational programs can help older adults living in the community lead a healthier lifestyle and improve their ability to manage their diet.
Adult* ; Deglutition Disorders* ; Diet ; Eating ; Humans ; Korea* ; Life Style ; Malnutrition

Mindfulness training is growing in popularity as an adjunctive intervention in disordered eating and weight loss. Lifestyle modification, pharmacologic treatment, and surgical intervention have been widely used for weight reduction in obese persons, but these modifications are sometimes insufficient. In particular, stress-induced eating and binge-eating disorder have been frequently associated with increased risk of regaining weight. Initial research suggests that mindfulness training may be an effective intervention for binge eating. In this article, we reviewed 19 studies that investigated mindfulness training as an intervention for weight change and/or emotional eating. Results suggest that mindfulness training effectively decreases emotional eating in persons with good adherence to the training; evidence for its effect on weight reduction, however, is mixed. Further large-scale studies are warranted to explore the effectiveness of mindfulness training on long-term weight loss and emotional eating in persons with obesity.
Binge-Eating Disorder ; Bulimia ; Cognitive Therapy ; Eating ; Humans ; Life Style ; Mindfulness ; Obesity ; Overweight ; Weight Loss ; Weight Reduction Programs

This study investigated the rates and reasons for breakfast skipping according to gender, age, and lifestyle related factors in Korean adults. The survey was conducted using questionnaires and the subjects included 1148 male and female adults aged 19-64. The rate of breakfast skipping (frequency of eating breakfast under 4 times/week) was 41.20% of the total subjects. The breakfast skipping rate of the male subjects was significantly higher than that of the female subjects (p < 0.001). As age and household income decreased, the breakfast skipping rate increased. Residents in small cities more frequently skipped breakfast than those in larger cities. The main reason for breakfast skipping was "lack of time for the preparation and consumption of food" and this reason was especially higher for office workers and younger adults among the participants. In addition, the proportion of habitual breakfast skippers increased with age. Among the answers regarding the person who prepares breakfast in their households, the highest proportion was for "family members" in the males and "myself" for the females. Of breakfast skippers, 77.63% answered that they consumed breakfast substitutes such as breads, dairy and fruits/vegetables. To summarize the results, the gender, age and lifestyle factors of adults were significantly related to the rates and reasons for breakfast skipping. Therefore, to reduce breakfast skipping in Korean adults, a differentiated nutritional education approach relative to gender, age, and lifestyle is needed along with the development of balanced breakfast substitutes.
Adult ; Aged ; Bread ; Breakfast ; Eating ; Family Characteristics ; Female ; Humans ; Life Style ; Male ; Surveys and Questionnaires

PURPOSE: This study was to prepare the basic data for prevention of colo-rectal cancer and protection against its spread. METHOD: The subjects for the study were 204 patients with colo-rectal cancer from the G.S. wards of five general hospitals in Busan for the period of June 1 to September 1, 2001. The instrument used was a questionaire which was developed by Junho Shin(1995). The data was analyzed by descriptive statistics, McNemar test, x2 test, paired t-test, and ANOVA. RESULT: 1. 57% of the studied subjects were male, 42.7% were more than 60 years old, 54.9% were of standard physique, 49.5% were the Buddhists, 50.5% were the middle or high school graduates, 83.8% were city dwellers, 48% were jobless, 69.6% had no-history of alimentary disease, 44.1% had no-family history of cancer, 82.8% were married. 2. Constipation(x2=36.45, p=0.0001) in clients showed a significant positive association for the pre- diagnosed, but diarrhea(x2=3.947, p=0.047) showed a significant positive association for the post-diagnosed. The preference for high seasonings(t=6.23, p=0.0001) and animal fat (t=8.35, p=0.0001) was higher significantly in the pre-diagnosed, but physical activities(x2= 30.22, p=0.0001), an eutrophic or tonic medicine(x2=30.22, p=0.0001), was of and vegetables(t=-6.20, p=0.0001) was higher significantly in the post-diagnosed. 3. There were significant differences in the life style of the pre-diagnosed according to the general characteristics except religion. CONCLUSION: Results of the above study reveal we should be very sensitive to the change of defecation styles and consider the necessity of improving life styles as regards eating habits. When an education program is developed, the general characteristics of the subjects need to be considered.
Animals ; Busan ; Defecation ; Eating ; Education ; Hospitals, General ; Humans ; Life Style* ; Male ; Middle Aged

BACKGROUND: Lifestyle is an important risk factor for many diseases. We need to educate medical students for advocating health promoting behaviors to their patients. Teaching knowledge, however, was not enough for medical students to change their health-related lifestyle. In this study, we investigated health promoting behaviors of medical students, and the improvement of their health behaviors after competitive lifestyle modification program. METHODS: All sophomores of medical college in Seoul National University were included in this study. We performed lifestyle modification program consisting of lecture, group competition, and feedback. We focused on reforming health behaviors like smoking, drinking, exercise, stress management and eating habits. And we also checked common symptoms of functional diseases, medication frequency for relieving these symptoms and general life satisfaction. RESULTS: After 2 months of lifestyle modification program, the obese (P = 0.0455) and the average value of BMI (P < 0.001) were decreased and two of smokers quitted smoking. Numbers of medical students with health related habits such as regular exerciser (P = 0.027), frequent user of symptom-relief medication (P < 0.001), breakfast skipper (P = 0.005) were signifi cantly changed in positive way, and the average value of general life satisfaction score (P = 0.003) was improved. CONCLUSION: Lifestyle modification program improved medical students' health habits and enhanced general life satisfaction.
Breakfast ; Drinking ; Eating ; Health Behavior ; Humans ; Life Style ; Risk Factors ; Smoke ; Smoking ; Students, Medical

OBJECTIVES: Adulterated food education in adolescence period is very important because dietary management related to food safety is not made in a short period. This study aimed to identify dietary lifestyle factors which drive adulterated food management among middle and high school students. METHODS: Data was collected from 270 middle and high school students in Daegu using a self-administered questionnaire in March and April of 2015. Data was analyzed using frequency analysis, one-way analysis of variance, χ²-test, factor analysis, reliability analysis, regression analysis, and cluster analysis. RESULTS: The results of factor analysis indicated that adulterated food management awareness was classified into necessity, difficulty, and food purchasing anxiety. The adulterated food management capability was sub-grouped into environmental grasp, food identification, cooking hygiene, and situation management. The adulterated food management efficacy composed of management confidence, action intention, and knowledge. Dietary lifestyle comprised of gustation, family, and health factors after factor analysis, and it consisted of all seeking group, gustation seeking group, family seeking group, health seeking group, and family and health seeking group after cluster analysis. The gustation, family and health factors were significantly affected the factors of awareness, capability and efficacy of adulterated food management (p < 0.05). The frequency of health conditions, helping with meal preparation, and the times of eating out were significantly different according to seeking groups of dietary lifestyle (p < 0.01). The scores of awareness, capability and efficacy of adulterated food management of family and health seeking group were significantly higher than the other seeking groups (p < 0.05). CONCLUSIONS: This study suggests that adulterated food management education programs should account for gustation, family and health factors of dietary lifestyle to be effective for adolescents.
Adolescent* ; Anxiety ; Cooking ; Daegu ; Eating ; Education ; Food Safety ; Hand Strength ; Humans ; Hygiene ; Intention ; Life Style* ; Meals