Healthy Eating

This review explores cooking courses in the UK in the context of promoting ‘home-cooking’ community based courses for adults. IOE Research Briefings are short descriptions of significant research findings, based on the wide range of projects carried out by IOE researchers.

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What you eat, how much and when, are all important to your overall health.
Your diet affects not just your health, but the health of the 10-100 trillions of microbes that reside within your large intestine.
This article examines the role that popular diets play in the diversity, stability and health of your gut microbiome.

Feeding children should be easy.  Hunger is a basic biological drive and eating should be a straight forward and fun part of family life.  But so often it is not.  Parents are busy, food is expensive and cooking takes time and even when you have managed to prepare the family meal, children announce random likes and dislikes that seem to come out of nowhere.  And on top of all that, we have the fears of obesity and eating disorders looming in the background.  How do we get our children to eat healthily when they don’t like healthy food?  How do we get them to eat more without making them fat?  How do we keep them a normal weight without giving them an eating disorder?  How do we get them to be more active when all they want to do is watch TV or play on their phone? And what do we do about a daughter who starts to obsess about her weight?

This book aims to describe what constitutes a healthy diet and how to achieve this without making food an issue for your child.  It addresses many of the problems parents face when feeding their children and offers tips on how to overcome these without making matters worse.  And it looks at the ways in which we talk about food, shop and prepare food and eat food with our children and the impact this has on them as they grow up.

Overweightness and obesity rates have increased dramatically over the past few decades and they represent a health epidemic in the United States (US). Unhealthy dietary habits are among the factors that can have adverse effects on weight status in young adulthood. The purpose of this explorative study was to use a qualitative research design to analyze the factors (barriers and enablers) that US college students perceived as influencing healthy eating behaviors. A group of Cornell University students (n = 35) participated in six semi-structured focus groups. A qualitative software, CAQDAS Nvivo11 Plus, was used to create codes that categorized the group discussions while using an Ecological Model. Common barriers to healthy eating were time constraints, unhealthy snacking, convenience high-calorie food, stress, high prices of healthy food, and easy access to junk food. Conversely, enablers to healthy behavior were improved food knowledge and education, meal planning, involvement in ...

Plant-based or plant-forward eating patterns focus on foods primarily from plants. This includes not only fruits and vegetables, but also nuts, seeds, oils, whole grains, legumes, and beans. It doesn't mean that you are vegetarian or vegan and never eat meat or dairy. Rather, you are proportionately choosing more of your foods from plant sources. Mediterranean and vegetarian diets • What is the evidence that plant-based eating patterns are healthy? Much nutrition research has examined plant-based eating patterns such as the Mediterranean diet and a vegetarian diet. The Mediterranean diet has a foundation of plant-based foods; it also includes fish, poultry, eggs, cheese, and yogurt a few times a week, with meats and sweets less often.

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Overweightness and obesity rates have increased dramatically over the past few decades and they represent a health epidemic in the United States (US). Unhealthy dietary habits are among the factors that can have adverse effects on weight status in young adulthood. The purpose of this explorative study was to use a qualitative research design to analyze the factors (barriers and enablers) that US college students perceived as influencing healthy eating behaviors. A group of Cornell University students (n = 35) participated in six semi-structured focus groups. A qualitative software, CAQDAS Nvivo11 Plus, was used to create codes that categorized the group discussions while using an Ecological Model. Common barriers to healthy eating were time constraints, unhealthy snacking, convenience high-calorie food, stress, high prices of healthy food, and easy access to junk food. Conversely, enablers to healthy behavior were improved food knowledge and education, meal planning, involvement in ...

Raising healthy individuals is a sine qua non of education. Healthy eating plays an important role in the development of children. Childhood is a key period for acquiring and sustaining lifelong healthy eating and physical activity habits. Hence, the main purpose of this study is to evaluate the healthy eating and physical activity behaviors of primary school children from the perspective of teachers. We use Bronfenbrenner's social ecological model as our conceptual framework to take into account the multi-layered structure of the issue at hand, examining the chronosystem, policies, institutions, interpersonal relationships and individual factors. Based on maximum diversity sampling, a total of 11 teachers were interviewed from six Turkish schools at different socioeconomic levels. The data were analyzed using descriptive and content analysis methods. Attributes related to consumer society impact the implications of school policies. Even with mandated changes at the local and national policy levels to increase the availability of healthy food at school canteens, children have easy access to and an appetite for unhealthy foods. Policy decisions are closely related to school conditions as well as parental, peers and teacher profiles. The present study underscores the multi-dimensional nature of school health-promoting policies with a holistic perspective.

Purpose -The purpose of this paper is to examine the use of smartphone apps as tools to promote healthy eating behaviors, especially when ordering food and drinks in restaurants. This paper also aims to develop a conceptual model based on literature to test users' intention to use smartphone apps as tools to promote healthy eating habits. Design/methodology/approach -The article is written based on a synthesis of previous research in this area. Findings -Smartphone apps are innovative channels for delivering individual health behavior changes. They offer a range of services that can improve the daily habits of their users. Smartphone apps allow users to keep up with their diets, exercise routines, and overall health. Based on an extensive review, this paper develops a conceptual model that includes the precursors of actual usage of smartphone apps that may assist in building healthy eating habits. Practical implications -Restaurants are advised to consider developing apps that includes nutritional facts about their menu items. These apps could be used for both consumer education and marketing efforts. The conceptual framework developed in this paper suggests that perceived enjoyment, perceived usefulness, perceived ease of use, self-efficacy and social norms are the antecedents of intention to use these apps. Originality/value -This is one of the first studies in the foodservice and nutrition fields that looks at the smartphone apps' impact on healthy eating. It offers practical implications for restaurateurs and smartphone app developers. In addition, this is one of the first papers that offers a model to test smartphone users' intention to use smartphone apps when ordering food and drinks in restaurants.

The latest socio-cultural shift we are witnessing is the increasing demand towards healthy eating. This is largely due to increased media exposure and awareness of the hazards of junk food. Youth nowadays is looking for healthy substitutes which exhibits a change in eating habits. This study tries to find out the change in perception of youth towards healthy eating, as it is always assumed that youth prefer junk food. Our research focuses on identifying the correlation between demographic profiles and perception towards healthy eating habits. It further studies the relationship between perception of healthy eating habits and consumption of soft drinks, instant noodles and fast food. A sample of 200 respondents between the age group 18-35 years were taken for the study. Three top of the mind brands-Maggi, McDonald's, and Pepsi were taken for the study. Statistical tools were used to analyze the collected data. Bivariate statistical tools were used to analyze data and the findings...

The latest socio-cultural shift we are witnessing is the increasing demand towards healthy eating. This is largely due to increased media exposure and awareness of the hazards of junk food. Youth nowadays is looking for healthy substitutes which exhibits a change in eating habits. This study tries to find out the change in perception of youth towards healthy eating, as it is always assumed that youth prefer junk food. Our research focuses on identifying the correlation between demographic profiles and perception towards healthy eating habits. It further studies the relationship between perception of healthy eating habits and consumption of soft drinks, instant noodles and fast food. A sample of 200 respondents between the age group 18-35 years were taken for the study. Three top of the mind brands-Maggi, McDonald's, and Pepsi were taken for the study. Statistical tools were used to analyze the collected data. Bivariate statistical tools were used to analyze data and the findings suggested that there is a direct correlation between perception of healthy eating habits and consumption of Maggie, McDonald's and Pepsi.

The aim of this study was to increase our understanding of how people make sense of healthy eating discourses by exploring the 'ways of knowing' about healthy eating among members of three different ethnocultural groups in Canada: African Nova Scotians, Punjabi British Columbians and Canadian-born European Nova Scotians and British Columbians. Data for this paper come from in-depth, individual interviews with 105 adults where they described their experiences, interpretations, and reasoning used in learning and deciding what to believe and/or reject about healthy eating. Between and within ethnocultural group differences in how people come to know and use practices about healthy eating were examined as they were represented through three broad healthy eating discourses: cultural/ traditional, mainstream and complementary/ethical. The discourses represented different ways to interpret the food-health relationship and make sense of the evidence about healthy eating in the everyday experience. Engagement with different discourses led participants to undertake different practices upon themselves in the name of healthy eating. We suggest that each of the discourses has a significant contribution to make in a dialogue about how healthy eating, as part of health and well-being, should be conceptualized by a society. r

Background: Health and fitness applications (apps) have gained popularity in interventions to improve diet, physical activity and sedentary behaviours but their efficacy is unclear. This systematic review examined the efficacy of interventions that use apps to improve diet, physical activity and sedentary behaviour in children and adults. Methods: Systematic literature searches were conducted in five databases to identify papers published between 2006 and 2016. Studies were included if they used a smartphone app in an intervention to improve diet, physical activity and/or sedentary behaviour for prevention. Interventions could be stand-alone interventions using an app only, or multi-component interventions including an app as one of several intervention components. Outcomes measured were changes in the health behaviours and related health outcomes (i.e., fitness, body weight, blood pressure, glucose, cholesterol, quality of life). Study inclusion and methodological quality were independently assessed by two reviewers.

Âfiyet, 1913-1915 yılları arasında İstanbul’da yayımlanan haftalık resimli bir gazetedir. İlk sayısında “sağlam fikir sağlam vücutta bulunur” sözünden hareketle sağlam vücutlu, sağlam fikirli bir millet yetiştirme gayesiyle gazetenin çıkarıldığı ifade edilir.
Kitap, Âfiyet gazetesindeki “Aşçıbaşı diyor ki” başlığı altında yer alan yemek tarifleri, yemeklerin hazırlanması, pişirilmesi, korunması, yiyecekler, içecekler, sağlıklı ve dengeli beslenme konulu yazıları kapsamaktadır. Bu çalışmayla hem Türk mutfak kültürüne katkı sağlamak hem de fikren ve bedenen “âfiyette olma”nın önemini bir kez daha dile getirmek amaçlanmıştır. “Evvel taam sonra kelam” diyerek sözü aşçıbaşımıza bırakalım.

All private nonprofit hospitals in the United States are required to maintain community benefit programs to qualify for tax exemption. Hospital community benefits are services, activities, and initiatives to improve health in these hospitals’ communities. Recent changes to community benefit regulations have encouraged hospitals to become more involved in community health promotion and disease prevention initiatives, including those that address social and environmental determinants of health. This report presents findings from a comprehensive study of hospital community benefit practices to promote healthy food access and healthy eating to address diet-related health conditions. The report identifies opportunities and challenges for greater community benefit investment in healthy food access. It also probes examples of hospital-community collaborations that not only promote healthy food access but also help build thriving communities, strong local economies, and sustainable food systems.

The present paper aimed to investigate the incremental validity of conscientiousness over the Health Belief Model (i.e., HBM) components in predicting students' eating habits. Using a nonexperimental, longitudinal design, data from 200 Romanian students (181 females; Mage = 20.75, SDage = 3.89) were initially collected (T1). After one month (T2), the second wave of data was received from 150 students. Hierarchical regression results with eating habits from T2 as a criterion showed that self-efficacy for healthy eating was the only significant predictor for students' eating habits (β = .45, t(145) = 5.41, p < .01). Self-efficacy alone explained 27% of the variance in eating habits. Contrary to expectations, the perceived benefits of healthy eating did not correlate with the participants' eating habits. Conscientiousness did not bring additional predictive value, besides the HBM components (β = .03 , t(145) = .38, p = .70). These results reinforce the value of the HBM as a frame of reference for explaining eating habits in young people. From a practical standpoint, the findings suggest the need to strengthen self-efficacy in youth, which, in turn, can help them develop healthier eating habits. Limitations and other implications were further discussed.

Food related ill health has been estimated to account for about 10% of ill-health and death in the UK, similar to that attributable to smoking. The prevalence of unhealthy diets in the UK and other Westernised societies has been linked in particular to increases in the availability of processed foods and pre-prepared and takeaway meals. While the influences on peoples’ diets in the UK are complex and manyfold, there has been concern that opportunities to learn how to prepare and cook food have been lost over the past few decades, leading to a loss of skills, knowledge and confidence. One of the responses to these concerns has been the development of community-based educational initiatives aimed at adults who want to learn to cook. Jamie Oliver’s ‘Ministry of Food’ initiative is perhaps the best-known of the home cooking initiatives currently being provided in the UK, although large numbers of schemes have been set up across the country. Often these initiatives have been part of a wider programme of developments to address barriers to healthy eating and ill-health more generally. While various forms of home cooking interventions have been tried out, and evaluations have been conducted, it appears that there has been no recent systematic attempt to pull together and appraise the findings of the range of evaluation studies that exists. The systematic review described in this protocol aims to address this gap. It will examine claims for home cooking initiatives, exploring their effects on various outcomes, the section of the population that is ultimately reached by them, and what, in practice, is required for their implementation.

The communication of Corporate Social Responsibility (CSR) of a sample of eight restaurant and fast food companies is analyzed. An exploratory and descriptive method, based on the content analysis technique, is used to analyze the formal and informal CSR communication channels used to promote healthy eating on their respective websites and Twitter profiles. This study is complemented by a survey (n = 383) applied to a sample of young Spaniards to investigate their interest in healthy eating information, their assessment of CSR actions carried out in this area as well as the communication channels used for this purpose. The results confirm that the CSR policies of the companies include actions aimed at guaranteeing and promoting healthy eating. It is concluded about the convenience of using their own social networks and influencers to encourage healthy eating habits more effectively in their publics.

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The purpose of this study is to utilize multiple case study to investigate the challenges
of healthy eating habits in rural communities in Arkansas, and to identify the differences between these communities (Community A and B) that could be associated with overweight and
obese children. The findings suggested that healthy eating habits required a conscientious effort
on the part of the parents and/or guardians in urging the children to eat healthy. Parents and/
or guardians also needed to show good examples of healthy eating behaviors at home. In addition, community leaders should be thinking of some modalities to enhance the food choices
or provide healthier choices in their community events and support underprivileged families to
help secure healthy food choices. This study also highlighted the importance of food corps and
health coalition group in the curtailment of overweight and obese children in rural communities.

Background: The related issues of food security and obesity among North American Indigenous children are serious public health concerns. This community-based participatory study sought to gain deeper understanding of young First Nation children’s lived experience with food and to learn, from their perspective, about food security issues in their community.
Methods: In this Photovoice investigation 26 young children attending a rural reserve school in Canada were asked to take photographs of the food they ate. Nine high school students from the same school were trained as co-researchers: they interviewed the younger students, helped identify emerging themes and contributed to knowledge translation. Data analysis incorporated conventional content analysis, grounded theory’s constant-comparative method, and examination
of photos and texts.
Results: Five primary findings emerged from photographs and interviews: (1) children had a dualistic understanding of healthy vs. unhealthy foods; (2) packaged, quick-preparation foods
played a dominant role in children’s everyday food experiences; (3) families were critical to children’s food-related experiences; (4) although traditional foods are viewed as central to Aboriginal health, few were depicted in the photographs; and (5) photos do not tell the whole story
– despite the smaller numbers of fruits and vegetables in photos, children like to eat these foods when they are available at home.
Conclusions: The study improved understanding of children’s everyday food-related experiences, provided insight into community food security, and demonstrated the contribution of children and youth as experts on their lives and matters affecting them. A photobook representing findings provided a rich, visual tool for communicating the food-related experiences of children and
messages about healthy eating within the school and to community members and leaders. Intervention efforts can build on participants’ understanding of healthy versus unhealthy foods and on the critical role of family for healthy eating.

The ability to differentiate healthy from unhealthy foods is important in order to promote good health. Food, however, may have an emotional connotation, which could be inversely related to healthiness. The neurobiological background of differentiating healthy and unhealthy food and its relations to emotion processing are not yet well understood. We addressed the neural activations, particularly considering the single subject level, when one evaluates a food item to be of a higher, compared to a lower grade of healthiness with a particular view on emotion processing brain regions. Thirty-seven healthy subjects underwent functional magnetic resonance imaging while evaluating the healthiness of food presented as photographs with a subsequent rating on a visual analog scale. We compared individual evaluations of high and low healthiness of food items and also considered gender differences. We found increased activation when food was evaluated to be healthy in the left dorsolateral prefrontal cortex and precuneus in whole brain analyses. In ROI analyses, perceived and rated higher healthiness was associated with lower amygdala activity and higher ventral striatal and orbitofrontal cortex activity. Females exerted a higher activation in midbrain areas when rating food items as being healthy. Our results underline the close relationship between food and emotion processing, which makes sense considering evolutionary aspects. Actively evaluating and deciding whether food is healthy is accompanied by neural signaling associated with reward and self-relevance, which could promote salutary nutrition behavior. The involved brain regions may be amenable to mechanisms of emotion regulation in the context of psychotherapeutic regulation of food intake.

Fast food companies are increasingly coming under fire for encouraging people to consume calorie dense foods, playing a major role in the progression of an obesity epidemic in the US and elsewhere. The problem, however, relates to menu choices per se as well as environmental cues that encourage over- consumption of these foods.
This paper details the findings from a group of behavioural experts that set out to identify ways beyond menu content alterations and limiting choice that may lead to healthier behaviours at fast food restaurants. Rather than focusing on education and public policies, the idea is to single out environmental changes that can be implemented to benefit both the consumer and the fast food restaurant’s image in an age where increasing emphasis is placed on health and nutrition.
Through a range of methods, the behavioural experts came up with 310 suggestions on how to encourage consumers to make healthier food choices and, at the same time, leave with a more enjoyable dining experience. These suggestions were divided into five main categories of change: Promotions, information display, atmosphere, product and serving manipulations, and customer service changes. These were divided into 28 further sub-categories. These suggestions, supported by a mass of literature, advocate an innovative new approach to addressing the obesity epidemic, caused in part by the frequent consumption of fast food. This new approach looks not to discourage people eating at fast-food restaurants but to manipulate the space in which they dine to inadvertently cause them to adopt healthier eating habits. By implementing the
3
suggested changes consumer behaviours may be overhauled in ways that have not traditionally been considered in the fight against obesity. While more specific research on which alterations can lead to the biggest impact on ordering, eating behaviours and restaurant experience will need to follow, this paper makes some headway in suggesting some of the changes that could achieve big results.

In the United States, the leading causes of death and largest sources of health care expenditure are linked to food and diet: diabetes, heart disease, stroke, and some types of cancer. Growing prevalence of obesity has put millions of Americans at increased risk for chronic health conditions as well as poorer mental health  and reduced quality of life. Low-income and minority populations are disproportionately affected. At the same time, 1 in 6 children live in households that face food insecurity, or the lack of consistent access to adequate food for an active, healthy life. Food insecurity is associated with a higher risk of obesity and diet-related chronic diseases, including diabetes and hypertension. The good news is that hospitals and health systems are working to identify and address social determinants of health in their communities—particularly food insecurity and lack of affordable access to fresh, healthy foods. The article discusses findings from a national study that included a representative survey of community benefit directors at private, tax-exempt general hospitals, a review of surveyed hospitals’ community health needs assessments and community benefit implementation strategies, and over 100 in-depth interviews. The research examined the hospital community benefit landscape and identified promising practices to promote affordable access to healthy food and healthy eating to address risk of diet-related health conditions.

Unhealthy eating behavior is a major contributing factor to the onset of several diseases and health conditions (e.g., obesity, type 2 diabetes). It is therefore not surprising that health interventions aimed at modifying dietary behavior have been identified as the cornerstone treatment for many health conditions. Interventions that use persuasive technology can be effective for motivating healthy eating behavior, and recent years have witnessed an increasing number of persuasive technologies with the purpose of promoting healthy eating behavior or attitude by manipulating various determinants of healthy behavior. However, these applications generally take a one-size-fits-all approach that is biased toward individualistic cultures. To resolve this problem, we propose culturally-relevant design approaches for tailoring persuasive technology interventions to collectivists and individualistic cultures. Our guidelines are based on a large-scale survey of 554 participants' (collectivist = 306 and individualist = 247) eating behavior and associated determinantsidentified by Health Belief Modelto understand how healthy eating behavior relates to various cultural groups and sub-groups. We developed two models of healthy eating behavior for the collectivist and individualistic cultural groups identified by Hofstede, and an additional 8 models to investigate the moderating effect of gender and age on healthy eating behavior. We then explored the similarities and differences between the models and developed persuasive profiles of motivators of healthy eating behavior for each group. Additionally, we proposed two approaches for designing culturally-relevant persuasive applications based on our results. The first is a one-size-fits-all approach that will motivate the majority of the population, while not demotivating any user. The second is a personalized approach that will best motivate a particular cultural group. Finally, to make our approaches actionable in persuasive intervention design, we map the theoretical determinants of healthy eating behavior as identified by Health Belief Model to common persuasive system design strategies.

Com o objetivo de descrever e compreender as políticas para instalação de pontos comerciais de alimentos no interior das estações de metrô da cidade de São Paulo e identificar se o conceito da Segurança Alimentar e Nutricional (SAN) é contemplado nesse processo, foi realizada uma análise dos documentos disponíveis e uma entrevista individual semiestruturada com informante-chave do Departamento de Negócios da Companhia do Metropolitano de São Paulo. Identificou-se que independente do tipo de comércio (vestuário, serviços, alimentos) os critérios de instalação nas estações não diferem, exceto a realização do Cadastro Municipal de Vigilância em Saúde que é a única "garantia de qualidade" dos pontos comerciais de alimentos. Não foi mencionado nos documentos o "campo" da qualidade relacionado à alimentação adequada e saudável, aos tipos de alimentos que devem ser comercializados e/ou ao tipo de ambiente que os usuários devem ser expostos. Nota-se que não é feito, pelos órgãos públicos, ações para/com esses espaços e, nem mesmo, são percebidos como um importante campo de atuação para as políticas que propõem o fortalecimento para a garantia da SAN. Considera-se, então, que a alimentação saudável deve ser incluída como um dos critérios para a instalação dos comércios de alimentos no interior das estações. Palavras-chave: Segurança Alimentar e Nutricional, política nutricional, abastecimento de alimentos, alimentação saudável.

Assessment of policies for installation of commercial food establishments inside the metro stations of the city of São Paulo To describe and understand the policies for installation of commercial food establishments inside the metro stations of the city of São Paulo and identify whether the concept of Food and Nutrition Security (FNS) is included in this process, an analysis of the documents available and a semi-structured interview with a key informant of the Business Department of Companhia do Metropolitano de São Paulo were conducted. It was identified that regardless of the type of trade (clothing, food services) the criteria for installation at the stations do not differ, except in relation to the Municipal Register of Health Surveillance, which is the only "quality assurance" of commercial food establishments. The "field" of quality related to adequate and healthy eating, to the types of foods that should be marketed and/or to the type of environment that users must be exposed to was not mentioned in the documents. It was noted that public agencies do not perform actions for promotion of these spaces, which are not even perceived as important for the policies that seek to ensure FNS. It is thus considered that healthy eating should be included as a criterion for the installation of commercial food establishments inside the stations.

[AMAZON LINK BELOW TO BOOK ITSELF -- TOC and book summary in downloadable .pdf] 

In the modern jungle of burgers, couches, and remote controls, obesity is an enormous and growing epidemic. Weight-loss books and diet gurus urge us to "listen to our bodies," but our instincts are designed for the African savannah, not food courts. The sugary and fatty foods that we, as hunter-gatherers, are programmed to forage used to be hard to come by. Now they're as close as the vending machine down the hall.

Radical changes are necessary and, fortunately, are biologically easier than small or gradual changes in diet. Barrett tells us how to reprogram our bodies, break food addictions, and ignore our attraction to "supernormal stimuli"—artificial creations that appeal to our instincts more than the natural objects they mimic. Barrett delves into scientific research—from animal ethology to evolution—to show the disastrous direction in which our instincts have led us, and how, using our intellect, we can get back on course.  . . . . . . . .An elegantly written and eye-opening analysis of what makes us fat. -- Steven Pinker, PhD, Johnstone Professor of Psychology, Harvard University, and author of How the Mind Works
. . . . . . .
In this cogent, clearly argued, and thought-provoking book, Barrett shows how we are paying the price for our own plenty. -- David Spiegel, M.D. Medical Director, Center for Integrative Medicine, Stanford University School of Medicine; author of Living Beyond Limits
. . . . . . . .
Offers us a way to understand the pandemic of obesity that we find ourselves in. -- John Ratey, M.D. Clinical Associate Professor of Psychiatry Harvard Medical School, co-author of Driven to Distraction

Overweightness and obesity rates have increased dramatically over the past few decades and they represent a health epidemic in the United States (US). Unhealthy dietary habits are among the factors that can have adverse effects on weight status in young adulthood. The purpose of this explorative study was to use a qualitative research design to analyze the factors (barriers and enablers) that US college students perceived as influencing healthy eating behaviors. A group of Cornell University students (n = 35) participated in six semi-structured focus groups. A qualitative software, CAQDAS Nvivo11 Plus, was used to create codes that categorized the group discussions while using an Ecological Model. Common barriers to healthy eating were time constraints, unhealthy snacking, convenience high-calorie food, stress, high prices of healthy food, and easy access to junk food. Conversely, enablers to healthy behavior were improved food knowledge and education, meal planning, involvement in ...

The production in the EU of the oilseeds, rapeseed and sunflower, has increased dramatically over the last 20 years. Much of the oil produced after crushing is used for culinary purposes; this enhanced intake of vegetable oil has led to a substantial change of fatty acid (FA) supply. This has been conclusively demonstrated by taking the UK oil supply data and by use of the FA profile of the key oils converting the supply data into a FA profile of the UK market place for 2008-2012. The most marked changes are a reduction in saturated fat (SFA) and an increase in monounsaturated fatty acids (MUFA) available for consumption. Furthermore the introduction of varieties of hi-oleic sunflower oil can further affect the market FA profile. The fat profiles of rapeseed and sunflower oils are considered healthy and they can have a positive impact when included in the diet, particularly as a replacement for oils or fats rich in SFA. In the UK and much of Europe, adult SFA intake continues to exceed recommendations. While reductions in the UK population’s SFA intake have occurred over the last 20 years, these are modest and it may be timely to identify ways in which SFA intake can be further reduced. To do this, the UK market FA supply data has been analysed alongside the profile of FA intake from adults recording their intake in national dietary surveys in order to identify if the market supply affects overall FA consumption. There is an indication that market oil supply is reflected in adults dietary intake of the main groups of FA. Consequently changes made to the oil profile of oilseeds by plant breeders and use of the resulting healthier oils by food manufacturers could have important roles to play in helping adults to achieve the recommended intake of SFA and also improve the overall fat quality in their diet leading to enhanced long-term health and well-being. Thus changes made in primary oilseed production supported by culinary use of these oils with a healthier profile could help support the UK’s Department of Health SFA Responsibility Deal and other similar National initiatives that are looking for industry pledges to offer sustained long-term reductions in SFA, consistent with healthy eating recommendations. Using the market supply to drive dietary change allows sectors of the population to be most resistant healthy eating messages and least likely to make dietary interventions to move to a healthier FA profile of intake with minimal personal intervention; in this case, health by stealth.

Authors&#39; contribution Wkład autorów: A. Study design/planning zaplanowanie badań B. Data collection/entry zebranie danych C. Data analysis/statistics dane-analiza i statystyki D. Data interpretation interpretacja danych E. Preparation of manuscript przygotowanie artykułu F. Literature analysis/search wyszukiwanie i analiza literatury G. Funds collection zebranie funduszy Summary The purpose of this study is to examine the healthy behaviors in undergraduate students of physical education (PE) with a comparison between gender and majors. A content analysis of Polish and foreign authors&#39; publications was performed by searching the following database: EBSCO, Proquest, Science Direct (Elsevier), Springer, Sage, and Wiley. Research indicates that undergraduates demonstrate, in general, low levels of healthy lifestyle behaviors, especially regarding diet, psychoactive substance use, coping with stress, physical activity and preventive behavior. PE students present with a high level...