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A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".

Deadline for manuscript submissions: closed (15 April 2021) | Viewed by 36006

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Dr. Marta Guasch-Ferré

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Department of Nutrition, Harvard T.H. Chan School of Public Health, Harvard University, Boston MA-(USA); Department of Medicine, Channing Division of Network Medicine, Harvard Medical School, Harvard University, Boston MA-(USA)
Interests: nutrition; epidemiology; cardiovascular disease; type 2 diabetes

Special Issue Information

Dear Colleagues,

Community nutrition incorporates the study of nutrition and the promotion of good health through food and nutrient intake in populations. Public health nutrition requires a population approach. Community nutrition includes nutritional surveillance, epidemiological studies of diet, and also the development, implementation, and evaluation of dietary recommendations and goals. From the individual level, many factors can influence the dietary choices of individuals in addition to personal preferences including education, income, nutritional, and cooking knowledge, as well as health status. Motivation, ethical values, and religion are other relevant psychological factors that affect attitudes toward food and health. Several lifestyle factors also appear to interact with diet and food choices. These include TV watching, physical activity, sleep duration, smoking, and possibly maternal–fetal influences.

In this Special Issue, we would like to bring readers closer to novel research covering different aspects of community nutrition, public health nutrition, and food/eating behavior. Topics of the submitted articles may, though not necessarily, include studies regarding the eating habits of various populations, the relation of food choices and risk of diseases (such as obesity and diabetes), dietary interventions in different communities (i.e., children, adolescents, pregnant women, healthy adults, older populations, etc.), interventions aiming to improve nutritional behaviors, studies related to food labelling, marketing, taxation, and other studies related to public health nutrition, associations between nutrients/foods/food patterns and chronic disease including obesity, diabetes, cardiovascular disease, etc. Original research articles and reviews (systematic reviews and meta-analyses) are welcome.

Dr. Marta Guasch-Ferré
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

Community nutrition
Food behavior
Nutrition-related behavior
Public health nutrition
Population-based
Obesity
Chronic diseases

Published Papers (10 papers)

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Research

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12 pages, 902 KiB

Open AccessArticle

Perceived Stress and Increased Food Consumption during the ‘Third Wave’ of the COVID-19 Pandemic in Spain

by Eduardo Sánchez-Sánchez, Jara Díaz-Jimenez, Ignacio Rosety, Maria José M. Alférez, Antonio Jesús Díaz, Miguel Angel Rosety, Francisco Javier Ordonez and Manuel Rosety-Rodriguez

Nutrients 2021, 13(7), 2380; https://doi.org/10.3390/nu13072380 - 12 Jul 2021

Cited by 15 | Viewed by 4122

Abstract

The COVID-19 pandemic has impacted the mental health of people worldwide. An increase in perceived stress can lead to unhealthy behaviors such as increased food consumption. The aim of this study was to find the level of perceived stress and its relationship with increased food consumption during the “third wave” of the COVID-19 pandemic in Spain. This was a cross-sectional study that employed anonline self-reported frequency of consumption questionnaire and the Perceived Stress Scale-10. A total of 637 subjects participated and 83.6% of respondents had moderate or high stress—more prevalent in the female and young respondents. Moreover, 36.1% of respondents reported that they had increased the frequency of consumption of some foods, mainly nuts, snacks, and jellybeans, along with coffee, tea, cocoa, and soft drinks. Eating between meals was more pronounced in those with high stress (65.1%) than in those with moderate stress (40.4%) and low stress (20.2%). Furthermore, the respondents with high stress reported greater weight gain. Thus, the results show that the level of perceived stress during the ‘third wave’ of this pandemic increased food consumption. Full article

(This article belongs to the Special Issue Community Nutrition and Food Behavior)

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16 pages, 682 KiB

Open AccessArticle

Home-Delivered Meals: Characterization of Food Intake in Elderly Beneficiaries

by Ségolène Fleury, Virginie Van Wymelbeke-Delannoy, Bruno Lesourd, Paul Tronchon, Isabelle Maître and Claire Sulmont-Rossé

Nutrients 2021, 13(6), 2064; https://doi.org/10.3390/nu13062064 - 16 Jun 2021

Cited by 5 | Viewed by 3856

Abstract

Objective. In this study, we focus on elderly people (≥70 years old) benefiting from a home delivery meal service as part of a social welfare program. We aimed to: (i) assess the gap between the recommended and actual nutritional intake in this population and (ii) study the relationship between the intake of nutrients and the variables characterizing the participants’ health and nutritional status. Design. A dietary survey (24-hour record) was conducted during a home interview, with 64 people receiving a home delivery meal service (75% women; 70–97 years old). At the same time, the participants answered questionnaires assessing their nutritional and health status. Results. Our data showed that the consumption of 70 to 80% participants was not sufficient for reaching the nutritional recommendations for energy and macronutrients. Additionally, the data showed that the lower the energy and protein intakes, the higher the risk of malnutrition. In addition, one third of the participants were both overweight or obese and at risk of undernutrition or undernourished. Our study demonstrated that the heavier the person, the more difficult it was for them to meet the nutritional recommendations based on kilograms of body weight. Finally, individuals receiving two to three delivered meals per day had higher energy and protein intakes than those receiving a single meal. Conclusion. These results suggest that it is important that home meal delivery companies improve the quality of their meals and service so that their recipients can better meet nutritional recommendations. Full article

(This article belongs to the Special Issue Community Nutrition and Food Behavior)

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14 pages, 301 KiB

Open AccessArticle

Trends in Eating Habits and Body Weight Status, Perception Patterns and Management Practices among First-Year Students of Kaunas (Lithuania) Universities, 2000–2017

by Vilma Kriaucioniene, Asta Raskiliene, Dalius Petrauskas and Janina Petkeviciene

Nutrients 2021, 13(5), 1599; https://doi.org/10.3390/nu13051599 - 11 May 2021

Cited by 7 | Viewed by 2715

Abstract

Students’ transition from high school to university is accompanied by lifestyle changes. This study aimed to assess trends in students’ body weight status, perception, management practices and eating habits from 2000 to 2017. Three cross-sectional surveys were carried out among the first-year students of five Kaunas (Lithuania) universities in 2000, 2010 and 2017. The self-administered questionnaires were filled in during lectures. Altogether, 3275 students aged 20.0 (1.5) years participated in the survey. The prevalence of self-reported overweight increased among male students from 11.3% in 2000 to 24.3% in 2017 and female students from 5.2 to 9.6%. The intake frequency of fruits, vegetables and cereals increased, and red meat decreased. At a normal BMI, more female than male students perceived themselves as being ‘too fat’ (19.4% and 8.8% in 2017), while more male than female students perceived themselves as being ‘too thin’ (37.2% and 4.5% in 2017). More females than males were dissatisfied with their weight, worried about gaining weight and tried to lose weight. Weight-management practices were associated with body weight, self-perception, dissatisfaction, worries about weight gain and eating behaviours. Our study highlights the need for interventions to increase the accuracy of weight perception and to promote the appropriate weight-management methods, addressing gender differences. Full article

(This article belongs to the Special Issue Community Nutrition and Food Behavior)

13 pages, 831 KiB

Open AccessArticle

And yet Again: Having Breakfast Is Positively Associated with Lower BMI and Healthier General Eating Behavior in Schoolchildren

by Peggy Ober, Carolin Sobek, Nancy Stein, Ulrike Spielau, Sarah Abel, Wieland Kiess, Christof Meigen, Tanja Poulain, Ulrike Igel, Tobias Lipek and Mandy Vogel

Nutrients 2021, 13(4), 1351; https://doi.org/10.3390/nu13041351 - 18 Apr 2021

Cited by 7 | Viewed by 4354

Abstract

Given the high prevalence of childhood overweight, school-based programs aiming at nutritional behavior may be a good starting point for community-based interventions. Therefore, we investigated associations between school-related meal patterns and weight status in 1215 schoolchildren. Anthropometry was performed on-site in schools. Children reported their meal habits, and parents provided family-related information via questionnaires. Associations between nutritional behavior and weight status were estimated using hierarchical linear and logistic regression. Analyses were adjusted for age, socio–economic status, school type, migration background, and parental weight status. Having breakfast was associated with a lower BMI-SDS (β_adj = −0.51, p = 0.004) and a lower risk of being overweight (OR_adj = 0.30, p = 0.009), while having two breakfasts resulting in stronger associations (BMI-SDS: β_adj = −0.66, p < 0.001; risk of overweight: OR_adj = 0.22, p = 0.001). Likewise, children who regularly skipped breakfast on school days showed stronger associations (BMI-SDS: β = 0.49, p < 0.001; risk of overweight: OR = 3.29, p < 0.001) than children who skipped breakfast only occasionally (BMI-SDS: β = 0.43, p < 0.001; risk of overweight: OR = 2.72, p = 0.032). The associations persisted after controlling for parental SES and weight status. Therefore, our data confirm the school setting as a suitable starting point for community-based interventions and may underline the necessity of national programs providing free breakfast and lunch to children. Full article

(This article belongs to the Special Issue Community Nutrition and Food Behavior)

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16 pages, 931 KiB

Open AccessArticle

A Simple Liking Survey Captures Behaviors Associated with Weight Loss in a Worksite Program among Women at Risk of Type 2 Diabetes

by Mastaneh Sharafi, Pouran Faghri, Tania B. Huedo-Medina and Valerie B. Duffy

Nutrients 2021, 13(4), 1338; https://doi.org/10.3390/nu13041338 - 17 Apr 2021

Cited by 8 | Viewed by 2248

Abstract

In a secondary analysis, we assessed the ability of dietary and physical activity surveys to explain variability in weight loss within a worksite-adapted Diabetes Prevention Program. The program involved 58 overweight/obese female employees (average age = 46 ± 11 years SD; average body mass index = 34.7 ± 7.0 kg/m² SD) of four long-term care facilities who survey-reported liking and frequency of dietary and physical activity behaviors. Data were analyzed using a latent variable approach, analysis of covariance, and nested regression analysis to predict percent weight change from baseline to intervention end at week 16 (average loss = 3.0%; range—6% gain to 17% loss), and follow-up at week 28 (average loss = 2.0%; range—8% gain to 16% loss). Using baseline responses, restrained eaters (reporting liking but low intakes of high fat/sweets) achieved greater weight loss at 28 weeks than those reporting high liking/high intake (average loss = 3.5 ± 0.9% versus 1.0 ± 0.8% S.E., respectively). Examining the dietary surveys separately, only improvements in liking for a healthy diet were associated significantly with weight loss (predicting 44% of total variance, p < 0.001). By contrasting liking versus intake changes, women reporting concurrent healthier diet liking and healthier intake lost the most weight (average loss = 5.4 ± 1.1% S.E.); those reporting eating healthier but not healthier diet liking (possible misreporting) gained weight (average gain = 0.3 ± 1.4% S.E.). Change in liking and frequency of physical activity were highly correlated but neither predicted weight loss independently. These pilot data support surveying dietary likes/dislikes as a useful measure to capture dietary behaviors associated with weight loss in worksite-based programs. Comparing dietary likes and intake may identify behaviors consistent (appropriate dietary restraint) or inconsistent (misreporting) with weight loss success. Full article

(This article belongs to the Special Issue Community Nutrition and Food Behavior)

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11 pages, 258 KiB

Open AccessArticle

Relationships of Dietary Factors with Obesity, Hypertension, and Diabetes by Regional Type among Single-Person Households in Korea

by Kyung Won Lee and Dayeon Shin

Nutrients 2021, 13(4), 1218; https://doi.org/10.3390/nu13041218 - 7 Apr 2021

Cited by 8 | Viewed by 2650

Abstract

This study aims to investigate whether dietary factors are differentially associated with metabolic abnormalities by regional type among single-person households in Korea. A total of 685,327 Korean adults aged ≥19 years who participated in the household and individual surveys of the Korea Community Health Survey 2015–2017 are included in the analysis. The regions are divided into three categories: metropolitan areas, mid-sized cities, and rural areas. Using multivariable logistic regressions, the adjusted odds ratios and 95% confidence intervals for metabolic abnormalities are estimated by regional type after adjusting for covariates. Among the total study population, 12.21% occupy single-person households, and 47.5%, 25.1%, and 27.4% of those single-person households are in rural areas, mid-sized cities, and metropolitan areas, respectively. Compared with single-person households in rural areas, those in mid-sized and metropolitan cities tend to be more familiar with and frequently refer to nutrition labels, skip breakfast, and experience food insecurity. Regional differences are found in the associations of dietary factors and behavior with obesity, hypertension, and diabetes. The use of nutritional fact labels is associated with obesity and hypertension in single-person households in rural areas, and the degree of association between food insecurity and diabetes is highest among single-person households in metropolitan areas. Our findings suggest that policies for improving unhealthy dietary factors by regional type are needed to reduce regional health disparities among single-person households in Korea. Full article

(This article belongs to the Special Issue Community Nutrition and Food Behavior)

16 pages, 715 KiB

Open AccessArticle

Psychological Resilience, Experimentally Manipulated Social Status, and Dietary Intake among Adolescents

by Victoria Guazzelli Williamson, Alexandra M. Lee, Darci Miller, Tianyao Huo, Jon K. Maner and Michelle Cardel

Nutrients 2021, 13(3), 806; https://doi.org/10.3390/nu13030806 - 1 Mar 2021

Cited by 7 | Viewed by 3815

Abstract

Relative to other racial/ethnic groups in the United States, Hispanic American (HA) youth have higher rates of overweight and obesity. Previous work suggests that low perceived social status (SS) promotes excess caloric intake and, thereby, development of obesity. Psychological resilience may play a role in reducing adverse eating behaviors and risk for obesity. The objective of this study was to investigate whether resilience (as measured by the Connor Davidson Resilience Scale) interacts with experimentally manipulated SS to affect dietary intake among HA adolescents (n = 132). Using a rigged game of Monopoly (Hasbro, Inc.), participants were randomized to a high or low SS condition. Following the Monopoly game, participants consumed an ad libitum lunch and their dietary intake was assessed. There was a significant interaction between resilience and experimentally manipulated SS for total energy intake (p = 0.006), percent energy needs consumed (p = 0.005), and sugar intake (p = 0.004). For the high SS condition, for each increase in resilience score, total energy intake decreased by 7.165 ± 2.866 kcal (p = 0.014) and percent energy needs consumed decreased by 0.394 ± 0.153 (p = 0.011). In the low SS condition, sugar intake increased by 0.621 ± 0.240 g for each increase in resilience score (p = 0.011). After correction for multiple comparisons, the aforementioned interactions, but not simple slopes, were statistically significant. Full article

(This article belongs to the Special Issue Community Nutrition and Food Behavior)

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14 pages, 312 KiB

Open AccessArticle

Association of Cooking Patterns with Inflammatory and Cardio-Metabolic Risk Biomarkers

by Belén Moreno-Franco, Montserrat Rodríguez-Ayala, Carolina Donat-Vargas, Helena Sandoval-Insausti, Jimena Rey-García, Esther Lopez-Garcia, José R. Banegas, Fernando Rodríguez-Artalejo and Pilar Guallar-Castillón

Nutrients 2021, 13(2), 633; https://doi.org/10.3390/nu13020633 - 16 Feb 2021

Cited by 7 | Viewed by 2700

Abstract

Diet has been clearly associated with cardiovascular disease, but few studies focus on the influence of cooking and food preservation methods on health. The aim of this study was to describe cooking and food preservation patterns, as well as to examine their association with inflammatory and cardio-metabolic biomarkers in the Spanish adult population. A cross-sectional study of 10,010 individuals, representative of the Spanish population, aged 18 years or over was performed using data from the ENRICA study. Food consumption data were collected through a face-to-face dietary history. Cooking and food preservation patterns were identified by factor analysis with varimax rotation. Linear regression models adjusted for main confounders were built. Four cooking and food preservation patterns were identified. The Spanish traditional pattern (positively correlated with boiling and sautéing, brining, and light frying) tends to be cardio-metabolically beneficial (with a reduction in C-reactive protein (−7.69%)), except for high density lipoprotein cholesterol (HDL-c), insulin levels, and anthropometrics. The health-conscious pattern (negatively correlated with battering, frying, and stewing) tends to improve renal function (with a reduction in urine albumin (−9.60%) and the urine albumin/creatinine ratio (−4.82%)). The youth-style pattern (positively correlated with soft drinks and distilled alcoholic drinks and negatively with raw food consumption) tends to be associated with good cardio-metabolic health except, for lower HDL-c (−6.12%), higher insulin (+6.35%), and higher urine albumin (+27.8%) levels. The social business pattern (positively correlated with the consumption of fermented alcoholic drinks, food cured with salt or smoke, and cured cheese) tends to be detrimental for the lipid profile (except HDL-c), renal function (urine albumin +8.04%), diastolic blood pressure (+2.48%), and anthropometrics. Cooking and food preservation patterns showed a relationship with inflammatory and cardio-metabolic health biomarkers. The Spanish traditional pattern and the health-conscious pattern were associated with beneficial effects on health and should be promoted. The youth-style pattern calls attention to some concerns, and the social business pattern was the most detrimental one. These findings support the influence of cooking and preservation patterns on health. Full article

(This article belongs to the Special Issue Community Nutrition and Food Behavior)

14 pages, 1870 KiB

Open AccessArticle

Folate and Cobalamin Serum Levels in Healthy Children and Adolescents and Their Association with Age, Sex, BMI and Socioeconomic Status

by Paulina Kreusler, Mandy Vogel, Anja Willenberg, Ronny Baber, Yvonne Dietz, Antje Körner, Uta Ceglarek and Wieland Kiess

Nutrients 2021, 13(2), 546; https://doi.org/10.3390/nu13020546 - 7 Feb 2021

Cited by 17 | Viewed by 2575

Abstract

This study proposes age- and sex-specific percentiles for serum cobalamin and folate, and analyzes the effects of sex, age, body mass index (BMI), and socioeconomic status (SES) on cobalamin and folate concentrations in healthy children and adolescents. In total, 4478 serum samples provided by healthy participants (2 months–18.0 years) in the LIFE (Leipzig Research Centre for Civilization Diseases) Child population-based cohort study between 2011 and 2015 were analyzed by electrochemiluminescence immunoassay (ECLIA). Continuous age-and sex-related percentiles (2.5th, 10th, 50th, 90th, 97.5th) were estimated, applying Cole’s LMS method. In both sexes, folate concentrations decreased continuously with age, whereas cobalamin concentration peaked between three and seven years of age and declined thereafter. Female sex was associated with higher concentrations of both vitamins in 13- to 18-year-olds and with higher folate levels in one- to five-year-olds. BMI was inversely correlated with concentrations of both vitamins, whilst SES positively affected folate but not cobalamin concentrations. To conclude, in the assessment of cobalamin and folate status, the age- and sex-dependent dynamic of the respective serum concentrations must be considered. While BMI is a determinant of both vitamin concentrations, SES is only associated with folate concentrations. Full article

(This article belongs to the Special Issue Community Nutrition and Food Behavior)

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Review

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29 pages, 5205 KiB

Open AccessReview

Interventions to Promote Healthy Meals in Full-Service Restaurants and Canteens: A Systematic Review and Meta-Analysis

by Floriana Mandracchia, Lucia Tarro, Elisabet Llauradó, Rosa Maria Valls and Rosa Solà

Nutrients 2021, 13(4), 1350; https://doi.org/10.3390/nu13041350 - 18 Apr 2021

Cited by 14 | Viewed by 4405

Abstract

Out-of-home eating is increasing, but evidence about its healthiness is limited. The present systematic review and meta-analysis aimed to elucidate the effectiveness of full-service restaurant and canteen-based interventions in increasing the dietary intake, food availability, and food purchase of healthy meals. Studies from 2000–2020 were searched in Medline, Scopus, and Cochrane Library using the PRISMA checklist. A total of 35 randomized controlled trials (RCTs) and 6 non-RCTs were included in the systematic review and analyzed by outcome, intervention strategies, and settings (school, community, workplace). The meta-analysis included 16 RCTs (excluding non-RCTs for higher quality). For dietary intake, the included RCTs increased healthy foods (+0.20 servings/day; 0.12 to 0.29; p < 0.001) and decreased fat intake (−9.90 g/day; −12.61 to −7.19; p < 0.001), favoring the intervention group. For food availability, intervention schools reduced the risk of offering unhealthy menu items by 47% (RR 0.53; 0.34 to 0.85; p = 0.008). For food purchases, a systematic review showed that interventions could be partially effective in improving healthy foods. Lastly, restaurant- and canteen-based interventions improved the dietary intake of healthy foods, reduced fat intake, and increased the availability of healthy menus, mainly in schools. Higher-quality RCTs are needed to strengthen the results. Moreover, from our results, intervention strategy recommendations are provided. Full article

(This article belongs to the Special Issue Community Nutrition and Food Behavior)

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