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![Figure 1. MyPlate [4].](publication/349979686/figure/fig1/AS:1010757856657409@1617994860293/MyPlate-4_Q320.jpg)
![Figure 2. Harvard Dietary Pyramid [7]. Copyright © 2008. For more...](publication/349979686/figure/fig2/AS:1010757856681984@1617994860366/Harvard-Dietary-Pyramid-7-Copyright-C-2008-For-more-information-about-The-Healthy_Q320.jpg)
![Figure 3. Updated Mediterranean Diet Pyramid [8].](publication/349979686/figure/fig3/AS:1010757856677889@1617994860434/Updated-Mediterranean-Diet-Pyramid-8_Q320.jpg)
![Figure 5. Food-based dietary guidelines (South Africa) [3].](publication/349979686/figure/fig5/AS:1010757856673794@1617994860706/Food-based-dietary-guidelines-South-Africa-3_Q320.jpg)
The dietary guidelines as well as the organizations that establish the recommendations are not homogeneous across regions of the world. Each country utilizes specific icons to better describe to the public easy ways to follow specific recommendations, including the use of pyramids, plates, and other forms of presenting key information. All dietary...
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Research comparing the adherence to food-based dietary guidelines (FBDGs) across countries with different socio-economic status is lacking, which may be a concern for developing nutrition policies. The aim was to report on the adherence to FBDGs in high-income (HIC) and low-and-middle-income countries (LMIC). A systematic review with searches in si...
Citations
... This has been well-studied and current nutritional guidelines from around the world recommend reducing saturated fatty acid (SFA) intake to reduce LDL-C. [2,3] However, we have another offender. Lipoprotein(a) ( lp(a)) is an LDL particle to which a molecule of apo(a) has been disulfide bonded to apo B100, and an established independent risk factor for ASCVD. ...
Atherosclerotic cardiovascular disease, a leading cause of morbidity and mortality worldwide, is a chronic inflammatory disease, linked to a state oxidative stress, with several well-identified culprits, of which low-density-lipoprotein cholesterol (LDL-C) and lipoprotein(a). No specific treatment is currently available to lower lipoprotein(a). It is, therefore, of paramount importance to identify nutritional factors that could lower lipoprotein(a). Growing evidence shows that although reducing saturated fatty acid (SFA) intake decreases LDL-C, it could increase lipoprotein(a). Optimal dietary recommendations may therefore differ depending on an in-dividual’s baseline lipoprotein(a) and LDL-C levels. Assessing the diet-induced true LDL-C response and net balance of these two atherogenic entities is difficult because LDL-C measurement is confounded by lipoprotein(a) cholesterol content. We have estimated, for the first time, the net atherogenic result of diet-induced variations of both LDL-C and lipoprotein(a), thanks to our new concept of LDLapoB risk equivalent=apoB+lp(a)x5 (in nmol/L). This is illustrated, via the rare case of a physician with very high lipoprotein(a) and hypobetalipoproteinemia. She experiences twice a considerable lipoprotein(a) increase (+32%, + 28mg/dL, + 67nmol/L) and higher LDLapoB risk equivalent (138mg/dL versus 123mg/dL) on a mediterranean diet, low in SFA. A reasonable SFA intake, despite causing marginal LDL-C increase, may be advisable in patients with high lipoprotein(a) who need personalized dietary recommendations.
... Food-based dietary guidelines are available for more than 90 countries globally. Although there is some variation across guidelines regarding particular foods, there is broad agreement to consume a variety of foods; consume some foods in higher proportion than others; consume fruits, vegetables, and legumes; and to limit sugar, fat, and salt [20][21][22]. ...
... Some days you feel like eating cold meat and salad for tea, or some days you'll just eat a whole loaf of garlic bread. (Women, [18][19][20][21][22][23][24] Some noted that food preferences seem to go in phases. ...
... My partner plays pool on a Monday and Wednesday night, so we always have tea a lot earlier then and cook the simple things that don't take as long, so he can have dinner before he goes rather than buying pub meals which cost more money.(Women, [18][19][20][21][22][23][24] ...
Background
There is evidence that most people are aware of the importance of healthy eating and have a broad understanding regarding types of food that enhance or detract from health. However, greater health literacy does not always result in healthier eating. Andreasen’s Social Marketing Model and Community-Based Social Marketing both posit that, in order to change health behaviours, it is crucial to understand reasons for current behaviours and perceived barriers and benefits to improved behaviours. Limited research has been conducted, however, that explores these issues with general populations. This study aimed to help address this gap in the evidence using a qualitative methodology.
Methods
Three group discussions were conducted with a total of 23 participants: (1) young women aged 18–24 with no children; (2) women aged 35–45 with primary school aged children; and (3) men aged 35–50 living with a partner and with pre- or primary school aged children. The discussions took place in a regional centre of Victoria, Australia. Transcriptions were thematically analysed using an inductive descriptive approach and with reference to a recent integrated framework of food choice that identified five key interrelated determinants: food– internal factors; food– external factors; personal-state factors; cognitive factors; and sociocultural factors.
Results
We found that food choice was complex, with all five determinants evident from the discussions. However, the “Social environment” sub-category of “Food-external factors”, which included family, work, and social structures, and expectations (or perceived expectations) of family members, colleagues, friends, and others, was particularly prominent. Knowledge that one should practice healthy eating, which falls under the “Cognitive factor” category, while seen as an aspiration by most participants, was often viewed as unrealistic, trumped by the need and/or desire for convenience, a combination of Food-external factor: Social environment and Personal-state factor: Psychological components.
Conclusions
We found that decisions regarding what, when, and how much to eat are seen as heavily influenced by factors outside the control of the individual. It appears, therefore, that a key to improving people’s eating behaviours is to make it easy to eat more healthfully, or at least not much harder than eating poorly.
... The MyPlate for Older Adults recommends increasing the intake of colorful fruits and vegetables, including herbs and spices for added flavor, reducing salt consumption, drinking plenty of liquids, and consuming more whole grains. It also recommends choosing a diverse range of protein sources, such as lean meats, poultry, legumes, nuts and seeds, fish, and low-fat dairy products, to meet the requirement for protein [6,7]. ...
Nutrition is a variable risk factor that may be associated with aging. As individuals age, they may experience various nutritional deficiencies and health issues related to inadequate and excessive nutrition. These can include problems with the musculoskeletal system, diminished immune function, metabolic disorders, and cognitive decline. The World Health Organisation has developed a model of healthy aging that focuses on optimizing many aspects of individuals’ intrinsic ability, such as cognition, psychological well-being, sensory function, vitality, and movement. Milk and dairy foods have the potential to help prevent physical and cognitive decline. Milk and dairy foods play a crucial role in providing a variety of essential nutrients, especially during specific stages of life. Dairy products have a significant opportunity to play a vital role in reducing geriatric malnutrition and the loss of muscle mass, bone strength, and functionality. This review aims to comprehensively analyze the potential health benefits of milk and dairy foods. By examining the evidence of associations between these products and the reduction in the incidence of chronic diseases, this study highlights the potential for older adults to lead longer and healthier lives.
... For example, the reduction of sugar intake has been included in country-specific food-based dietary guidelines in Afghanistan, Iran, Jordan, KSA, Lebanon, Libya, Oman, Pakistan, Palestine, Qatar and the UAE. Such guidelines and their dissemination to the public has been reported as a practical and effective approach in ameliorating dietary knowledge and attitudes among consumers [236,237]. Some studies in the region had in fact assessed consumers' knowledge and attitudes towards sugar. ...
This systematic review aims to identify and characterize existing national sugar reduction initiatives and strategies in the Eastern Mediterranean Region. For this purpose, a systematic review of published and grey literature was performed. A comprehensive list of search terms in the title/abstract/keyword fields was used to cover the four following concepts (1) sugar, (2) reduction OR intake, (3) policy and (4) EMR countries. A total of 162 peer-reviewed documents were identified, until the 2nd of August 2022. The key characteristics of the identified national strategies/initiatives included the average sugar intake of each country’s population; sugar levels in food products/beverages; implementation strategies (taxation; elimination of subsidies; marketing regulation; reformulation; consumer education; labeling; interventions in public institution settings), as well as monitoring and evaluation of program impact. Twenty-one countries (95%) implemented at least one type of sugar reduction initiatives, the most common of which was consumer education (71%). The implemented fiscal policies included sugar subsidies’ elimination (fourteen countries; 67%) and taxation (thirteen countries 62%). Thirteen countries (62%) have implemented interventions in public institution settings, compared to twelve and ten countries that implemented food product reformulation and marketing regulation initiatives, respectively. Food labeling was the least implemented sugar reduction initiative (nine countries). Monitoring activities were conducted by four countries only and impact evaluations were identified in only Iran and Kingdom of Saudi Arabia (KSA). Further action is needed to ensure that countries of the region strengthen their regulatory capacities and compliance monitoring of sugar reduction policy actions.
... The Mediterranean diet was firstly introduced for its health promoting benefits nearly three decades ago [1] and we recently celebrated a decade of it being recognized as an intangible world heritage monument [2]. In this period, the Mediterranean diet has been promoted across the globe as a healthy dietary pattern and incorporated into multiple policy actions in issues relating equally to health and agriculture/food promotion [3][4][5][6][7]. ...
The Mediterranean diet (MD) has been incorporated as a healthy diet pattern in food-based dietary guidelines of countries all over Europe and the world. Testing the alignment of Nutri-Score with the MD Pyramid is a key step in ensuring that future food-level policies will not be conflicting with existing dietary guidelines. All foods available (n = 4002) in the HelTH database, were classified as eligible or not for inclusion in the MD and they were ranked in their respective tier in the food pyramid following two pyramid schemes, the 1995 traditional and 2020 sustainable MD pyramids. For all foods, Nutri-Score was calculated both as the continuous FSAm-NPS score and its categorical outcome—Nutri-Score grades—and their distribution across the MD pyramid tiers was used as a measure of alignment between the MD and the Nutri-Score algorithm. Only 25% of all foods were eligible under the traditional MD, while the sustainable MD covered ~58% of all foods. For both pyramids, Nutri-Score was successful in clearly separating the foods at the top and the bottom of the pyramids (Nutri-Score Mode “D” or “E” for the top tiers and “A” for the bottom tiers), thus suggesting a good alignment between the two. Good discriminatory capacity was also seen within each tier.
... The evaluation used Levels 1-3 of the NWKM and demonstrated the MOOC met its aim for participants involved in this research. They learnt new information and reported behaviour change consistent with principles outlined in global government dietary guidelines [35,37,38]. Triangulating multiple data sources, including RWD from MOOC discussion forums, enabled a comprehensive picture of participant experiences. ...
The nutrition education landscape is changing due to advances in technology. Massive Open Online Courses (MOOCs) are an example of new education opportunities, made possible by advances in online learning environments. This research aimed to evaluate a nutrition-focused MOOC, applying Kirkpatrick’s theoretical model of learning, to comprehensively describe learners’ reactions, knowledge and behaviours. A mixed-methods approach explored learners’ experiences of participating in a global nutrition MOOC. Quantitative survey data, using descriptive statistics, measured pre-course nutrition knowledge, post-course satisfaction and learning, and changes to fruit/vegetable intake. Qualitative data from discussion forums and semi-structured interviews were thematically analysed and explored participant experiences and perceived impacts on dietary behaviours and nutrition knowledge. All results were mapped to Kirkpatrick’s model. Surveys measuring perceived knowledge, satisfaction, and fruit and vegetable intake were completed by 4941, 1003 and 1090 participants, respectively. Overall reactions to the course were positive. Perceived vegetable intake increased for 62% of participants. Twelve interviews and six hundred and forty-seven forum comments were analysed, identifying eight themes highlighting changes to knowledge and dietary behaviours, and the importance of peer-to-peer learning. All results mapped to Levels 1–3 of Kirkpatrick’s model. MOOCs can be an effective platform to communicate evidence-based nutrition information to large, global audiences.
... Оптимальное и сбалансированное питание является неотъемлемой частью стратегии управления личным риском во время пандемии COVID-19 [31] из-за иммуномодули-рующих и антистрессовых эффектов, которые оказывают комплексные пищевые паттерны, а также некоторые макро-, микро-и фитонутриенты [32]. ...
The transferred coronavirus infection causes stress and negatively affects the psycho-emotional health of people. Coronavirus is able to penetrate the central nervous system, affecting neurons and glial (auxiliary) cells. This is manifested by sudden mood swings, low self-control of behavior, panic attacks. Nutrition is an important determinant of the immune and neurological status of a person, while the insufficient content of micronutrients in the diet is the most common premorbid background for the development of pathological processes. All over the world, it is noted that it is impossible to compensate for vitamins and minerals with traditional foods. It may be appropriate to take vitamin-mineral and amino acid complexes, individual minor substances. Other nutrients, such as omega-3 fatty acids, also support the efficient functioning of the immune and nervous systems by providing anti-inflammatory effects.
... Having valid dietary intake instruments can offer valuable insights for assessing and comparing dietary intakes across the population and between different time periods. Additionally, these instruments can provide valuable information about compliance with dietary guidelines, and examine the factors associated with a differential uptake of dietary recommendations at the country and international level using the most updated recommendations for ensuring a healthy and sustainable diet (55)(56)(57). ...
Background
The Young Lives longitudinal study switched to remote data collection methods including the adaptation of dietary intake assessment to online modes due to the physical contact restrictions imposed by the COVID-19 pandemic. This study aimed to describe the adaptation process and validation of an online quantitative food frequency questionnaire (FFQ) for Peruvian young adults.
Methods
A previously validated face-to-face FFQ for the adult Peruvian population was adapted to be administered through an online self-administered questionnaire using a multi-stage process. Questionnaire development was informed by experts’ opinions and pilot surveys. FFQ validity was assessed by estimating misreporting of energy intake (EI) using the McCrory method, and the FFQ reliability with Cronbach alpha. Logistic regressions were used to examine associations of misreporting with sociodemographic, body mass index (BMI), and physical activity covariates.
Results
The FFQ was completed by 426 Peruvian young adults from urban and rural areas, among whom 31% were classified as misreporters, with most of them (16.2%) overreporting daily EI. Men had a lower risk of under-reporting and a higher risk of over-reporting (OR = 0.28 and 1.89). Participants without a higher education degree had a lower risk of under-reporting and a higher risk of over-reporting (OR = 2.18 and 0.36, respectively). No major difference in misreporting was found across age groups, areas, studying as the main activity, being physically active or sedentary, or BMI. Results showed good internal reliability for the overall FFQ (Cronbach alpha = 0.82).
Conclusion
Misreporting of EI was mostly explained by education level and sex across participants. Other sociodemographic characteristics, physical activity, sedentary behavior, and BMI did not explain the differences in EI misreporting. The adapted online FFQ proved to be reliable and valid for assessing dietary intakes among Peruvian young adults during the COVID pandemic. Further studies should aim at using and validating innovative dietary intake data collection methods, such as those described, for informing public health policies targeting malnutrition in different contexts after the COVID-19 pandemic.
... The Mediterranean diet (MD) has been shown to be a healthy dietary pattern, associated with a lower risk for several NCD (7). It is characterized by a high intake of local and seasonal healthy plant foods, and a moderate intake of red meat and dairy (7,8). ...
... The Mediterranean diet (MD) has been shown to be a healthy dietary pattern, associated with a lower risk for several NCD (7). It is characterized by a high intake of local and seasonal healthy plant foods, and a moderate intake of red meat and dairy (7,8). ...
... MD is not only associated with nutritional and health benefits but also with economic and environmental benefits that can contribute to halving (at minimum) greenhouse gas emissions from the food system compared to current western diets (7)(8)(9). ...
The National Health Directorate considered that an assessment of food insecurity was a priority for the Algarve region. This
study reports the results of the Regional Observatory for Food Security, which aimed to identify socioeconomic determinants,
lifestyle risk factors, and prevalence of food insecurity in the Algarve.
We conducted a cross-sectional study in a random, stratified, sample of households in the Algarve, with data regarding
sociodemographic, anthropometric, food insecurity, access to places where food is sold, and Mediterranean diet adherence
variables, collected through a direct interview conducted to a representative of the household. Data analysis was conducted
with the IBM-SPSS software, version 22.
Approximately 24% of households had mild food insecurity, 3% had moderate food insecurity, and 2% had severe food
insecurity. Only 25% of participants had good adherence to the Mediterranean Diet. Unemployment in the household
(rSpearman=0.116; p<0.05), smoking habits (rSpearman=0.193; p<0.05), and low adherence to Mediterranean Diet (χ2=
6.7; p=0.01) seem associated with greater food insecurity. An odds ratio analysis shows that having a higher education degree
can be a protective factor for food insecurity (OR=0.78; 95%IC 0.66-0.92).
Alhtough further studies are needed in order to assess in detail the determinants of food insecurity, this work can contribute
to tailor food and nutrition interventions in the region.
Keywords: Algarve; Food Insecurity; Mediterranean Diet
... Our findings are also consistent with the statement of the 2015 Dietary Guidelines Advisory Committee that it is no need to adherence to a single diet plan to achieve healthy eating patterns [42]. Instead, individuals should consume a variety of foods that are healthful as dietary guidelines recommended to fulfill the nutritional needs [43][44][45][46][47]. When we repeated the analysis separately based on plant-based and animal-based DDS changes, and results were also similar to the main results. ...
Background:
Little is known about the role of dietary diversity changes in affecting cognitive function among older people. Therefore, we aimed to evaluate the associations between dietary diversity scores (DDS) changes with cognitive impairment among older adults in a large prospective cohort.
Methods:
Cognitive function was assessed using the Mini-Mental State Examination questionnaire at baseline and follow-up. A total of 9726 participants without Parkinson's disease, dementia, or cognitive impairment were enrolled at baseline. Nine food groups were collected using simplified FFQ at baseline and follow-up surveys. Then nine food groups change patterns and DDS change patterns (overall, plant-based and animal-based) were assessed. The associations of above DDS changes patterns with subsequent cognitive impairment were evaluated. A multivariable-adjusted Cox proportional hazards model was used to estimate HRs and 95%CIs.
Results:
We documented 2805 cognitive impairments during 52,325 person-years of follow-up. Compared to high-to-high overall DDS change patterns, the multivariable adjusted HRs (95%CI) for high-to-medium, medium-to-medium, medium-to-low, low-to-medium and low-to-low DDS change patterns were 1.33 (1.12-1.57), 1.11 (0.94-1.32), 1.61 (1.39-1.86), 2.00 (1.66-2.40), 2.30 (1.90-2.78) and 2.80 (2.23-3.53), respectively. Compared with participants with stable DDS change pattern, those who in large improvement of DDS had a 13% lower risk of cognitive impairment (HRs, 0.87; 95%CI: 0.78-0.98). The associations of plant-based DDS, animal-based DDS, or nine food groups DDS change patterns with cognitive impairment were in a similar direction to the main result.
Conclusions:
Protective associations between maintaining high DDS and a reduced risk of cognitive impairment were observed. In contrast, lowering or maintaining a lower DDS increases the risk of cognitive impairment.
