Pathological Preoccupation with Healthy Eating (Orthorexia Nervosa) in a Spanish Sample with Vegetarian,Vegan, and Non-Vegetarian Dietary Patterns

Orthorexia nervosa (ON) has been defined as an obsessive and pathological attitude towards healthy nutrition. The aim of this study was to compare individuals who followed a vegan, vegetarian, and omnivore diet in terms of ON behaviors and to examine their prime motivations, attitudes, and behaviors towards food. The Spanish version of the ORTO-15 test — ORTO-11-ES — and the Food Choice Questionnaire (FCQ-SP) were used with a demographic questionnaire in an online survey disseminated among the social networks of different vegetarian associations and the general population. Of 466 individuals, 55% followed an omnivore diet, 23.5% were vegetarian and 21.7% were vegan. Results revealed relationships between type of diet and FCQ-SP dimensions for: health and natural content (H = 8.7, p < 0.05), sensory appeal (H = 11.4, p < 0.01), weight control (H = 40.4, p < 0.01), and familiarity (H = 37.3, p < 0.01). Our results confirm the findings of recent studies showing that individuals who follow a vegan or vegetarian diet are more likely to develop a pathological preoccupation with healthy eating versus omnivores. Further studies are required to determine the potential lines of action for the prevention of ON.     

Does the rise in eating disorders lead to increasing risk of orthorexia nervosa? Correlations with gender,education, and body mass index

Investigating eating disorders and orthorexia nervosa, especially in the young population, is an important step in taking protective precautions and identifying disease. This study was carried out to determine the relationship of eating disorders and orthorexia nervosa to gender, BMI, and field of study in a population of university students in Turkey. In all, 900 university students aged 17–23 years participated in this study. EAT-40 and ORTO-15, which are validated instruments for the screening of participants with anormal eating behaviors and orthorexia nervosa, respectively, were used. There was not a significant difference in EAT-40 scores according to gender and BMI classification. However, EAT-40 scores were high among the students in social science. The number of orthorectic participants among women is higher than that among men, and ORTO-15 scores were not associated with BMI classification and field of study. A significant negative correlation was found between EAT-40 and ORTO-15 scores.     

Orthorexia Nervosa in Turkish Dietitians

The purpose of this study was to determine the prevalence of orthorexia nervosa in dietitians, as assessed by administering ORTO-15, Eating Attitudes Test-40 (EAT-40) and Maudsley Obsessive-Compulsive Inventory (MOCI). Our study included 117 dietitians (Ankara). Orto-15 test scores below 40 points was considered indicative of orthorexia, while higher scores indicated a normal eating behavior. It was found that participants with ORTO-15 scores less than 40 had higher scores for EAT-40 and MOCI (p < 0.05). The results showed a significant negative correlation between the ORTO-15 and EAT-40 scores and BMI values. In that respect, further investigation with dietitians into orthorexia nervosa is recommended.     

Perceived barriers in trying to eat healthier--results of a pan-EU consumer attitudinal survey

Information on the perceived difficulties in trying to eat a healthier diet is important in assisting those in nutrition education devise more effective programmes. The objective of this study was to determine the main perceived barriers that people have in trying to eat a healthy diet in the 15 member states of the European Union (EU). A cross-sectional study in which quota-controlled nationally representative samples of approximately 1000 adults (15 years upwards) from each member state completed a face-to-face interview-assisted questionnaire. The most frequently mentioned perceived barriers to healthy eating concerned time and taste factors. Time-related factors were more important for younger respondents and those with a higher level of education, who appear to regard taste as being compromised by healthy eating. Variation exists both between member states and between demographic groups in the frequency of barriers mentioned. A lack of knowledge about healthy eating was not selected by many as an important barrier. A major obstacle to nutrition education is the fact that 70% of EU subjects believe their diets are already healthy. It may be that nutrition educators should concentrate on showing consumers how to evaluate their own diet appropriately in terms of fat, fibre, and fruit and vegetables. Food-based guidelines may be useful in this endeavour.     

广东省佛山市南海区中小学生营养知识-态度-行为调查分析

目的了解广东省佛山市南海区中小学生关于营养的态度、营养知识的知晓情况和健康行为的形成情况,为有效开展营养健康教育提供支持。方法采用问卷调查方法,对18所中小学1747名学生进行营养知识-态度-行为调查。结果学生营养知识知晓率仅为58.70%,随学段升高知晓率明显提高;学生普遍认为营养知识很重要,对营养知识很感兴趣;有16.00%的学生不是每天吃早餐,学生早餐食物主要有米饭、面包等,蔬菜、水果较少。大部分的学生存在挑食、偏食的行为,37.70%的学生不喜欢吃猪肝,52.00%的学生喜欢吃煎炸食品,吃零食的时间多为"不定时"。近两成的学生喝老火汤不吃汤渣。50.70%小学生每天吃得最多的一餐是晚餐。结论南海区中小学生特别是小学生对营养知识比较感兴趣,但是营养知识掌握不够,存在不合理的进餐行为。营养健康教育有必要在中小学生中开展,以培养其健康的饮食习惯。     

A pilot study to examine the effects of a nutrition intervention on nutrition knowledge, behaviors, and efficacy expectations in middle school children

BACKGROUND: This was a pilot study to determine the impact of the Michigan Model (MM) Nutrition Curriculum on nutrition knowledge, efficacy expectations, and eating behaviors in middle school students. METHODS: The study was conducted in a large metropolitan setting and approved by the Institutional Review Board. The participants for this study were divided into an intervention group (n = 407) and a control group (n = 169). An MM instructor trained health teachers in the use of the curriculum, and the teacher subsequently taught the curriculum to students in the intervention group. A valid and reliable questionnaire was used to determine pre-post differences. It consisted of 3 subscales assessing eating habits, nutrition knowledge, and efficacy expectations toward healthy eating. Subscale scores were analyzed using a 2 groups (intervention vs control) x 2 times (pre vs post) analysis of variance. RESULTS: The intervention group increased their nutrition knowledge at post. There was also a significant main effect for groups in the subscales "Eating Behaviors" and "Efficacy Expectations Regarding Healthy Eating." Subsequent post hoc analysis revealed that the intervention group was significantly more likely to eat fruits and vegetables and less likely to eat junk food than the control group. Students in the intervention group also felt more confident that they could eat healthy. CONCLUSIONS: The results of this pilot study suggest that the MM Nutrition Curriculum delivered by trained professionals resulted in significant positive changes in both nutrition knowledge and behaviors in middle school children. Further research needs to be conducted to determine the long-term impact.     

Exposure to binge food in bulimia nervosa: finger pulse amplitude as a potential measure of urge to eat and predictor of food intake

The conditioning model of binge eating states that cues such as the sight, smell and taste of binge food prepare the binger's body for the intake of large amounts of food. The bodily preparations are supposed to be felt as an almost irresistible urge to binge. In the present study, the validity of the model was tested. Clinical binge eaters (bulimia nervosa patients) and healthy control participants were exposed to their most favourite food and physiological responding was measured. As predicted, the exposure increased physiological responding and led to more intense urge to eat, but no significant differences between the bulimics and the normal controls were found. For both groups, increased urge to eat appeared to be related to finger pulse amplitude (FPA), and both the FPA and the self-reported urge to eat predicted increased caloric intake during a subsequent taste test. It is concluded that changes in FPA might reflect classically conditioned bodily responses that prepare for eating.     

What helps children eat well? A qualitative exploration of resilience among disadvantaged families

It is well known that persons of low socioeconomic position consume generally a less healthy diet. Key determinants of unhealthy eating among disadvantaged individuals include aspects of the family and external environment. Much less is known about family and environmental determinants of healthy eating among social disadvantaged children. The aim of this study was to gain insight into the family and environmental factors underlying resilience to poor nutrition among children and their mothers living in disadvantaged neighbourhoods. Semi-structured interviews were conducted with 38 mother-child pairs (N = 76) from disadvantaged neighbourhoods. Children were selected if they were a healthy weight, consumed adequate intakes of fruit and vegetables and were physically active. Two main themes emerged from the interviews: active strategies from parents to promote healthy eating and external barriers and supports to healthy eating. Mothers believed that exercising control over access to unhealthy food, providing education and encouragement for consumption of healthy food and enabling healthy food options aided their child to eat well. Children did not perceive food advertisements to be major influences on their eating preferences or behaviour. The results of the current study offer insight into potential avenues for nutrition promotion among disadvantaged children.     

‘It's very hard to find what to put in the kid's lunch’: What Perth parents think about food for school lunch boxes

Aim: To describe the factors affecting school food selection by parents of young children attending low socioeconomic schools in Perth and recommend the features of resources parents need to make healthier choices. Methods: Nine focus groups of parents of young children attending low socioeconomic status schools in Perth were conducted where parents were asked about the food their children ate at school and their opinions of school food resources. Results: Focus group discussion centred on the themes of the challenge of being a good parent by providing healthy lunch box food; making compromises in what their children eat at school and the barriers to healthy eating in the school environment. Parents were concerned about what their children were eating at school but the barriers of convenience, child preference, cost and food safety prevented them from including healthier food in the lunch box. The amount of time allowed for eating and lack of refrigeration were school‐based barriers that impacted on the type and amount of food selected. Parents liked colourful, practical school food resources with recipes and nutrition information aimed at children. Conclusions: Parents want help with selecting lunch box food/drinks that are nutritious, convenient, inexpensive and appealing for children to eat. Schools need to be supported to introduce healthy eating programs and should review the time given for young children to eat at school. Dietitians need to consider the home food environment and what motivates parents to make food choices for their children.     

Impact of living arrangements and nationality on food habits and nutrient intakes in young adults

The influence of living arrangements and nationality on nutrient intakes and food habits and beliefs were explored in young adults. Two hundred and thirty-two participants (20.4±2.8 years) completed a food questionnaire and two 24-h food records. Sixty-nine percent were living at home, and 72% described their nationality as Australian. Most participants performed their own food preparation (84%); those living away from home were significantly more likely to purchase and prepare their meals than those living at home, and no differences were observed between nationalities. The importance of healthy eating behaviours was recognised by over 80% of participants, with no differences observed between living arrangements or nationalities. Those living away from home and those who identified themselves as Australian consumed significantly more alcoholic drinks than those living at home and non-Australians. Eighty-four percent perceived their diets as healthy, however high saturated fat (13.4±3.9% energy) and sodium (2382±1166mg) and low fibre (23±9g) diets were consumed. Overall, few differences were observed between nationalities indicating assimilation of food cultures. Future interventions need to address the disconnect between nutrition knowledge and behaviour, irrespective of living arrangements and need to be appropriate for a range of nationalities.