Association between Food Preferences and Food Habits in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

Abstract

Food preferences are among the most influential factors of food habits in the vulnerable period of adolescence; in addition, gender-dependent differences in food preferences are also observed. The aim of the present study was to analyze differences in food habits between individuals stratified based on their food preferences in a population-based sample of adolescents aged 15–20. The study was conducted within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study population in a group of 2419 secondary school students who were randomly chosen to participate in the study using a random quota sampling procedure. The food preferences were determined on the basis of a validated Food Preference Questionnaire (FPQ) (which enables assessing preference of vegetables, fruit, meat/fish, dairy, snacks, and starches), whereas food habits were determined on the basis of the Adolescents’ Food Habits Checklist (AFHC) (which enables assessing food purchase, preparation, and consumption habits). The analysis involved three homogenous clusters (‘low-preferring’, ‘hedonists’, and ‘high-preferring’), which were identified using the k-means algorithm. It was found that for a number of the assessed food purchase, preparation, and consumption habits, there were statistically significant differences between the ‘low-preferring’, ‘hedonists’, and ‘high-preferring’ clusters. Within food purchase habits, the food preference influenced frequency of buying pastries/cakes and frequency of eating takeaway meals for all the respondents, while for female respondents, it influenced also choice of desserts in restaurants, and for male respondents, it influenced choosing a low-fat lunch away from home (p < 0.05). Within food preparation habits, the food preference influenced the fat content in desserts at home, the frequency of eating at least one serving of vegetables/salad with an evening meal, the frequency of spreading butter/margarine on bread thinly, and the frequency of having cream on desserts for all the respondents; meanwhile, for female respondents, it also influenced the frequency of avoiding fried foods and the frequency of including chocolate/biscuits in their packed lunch (p < 0.05). Within food consumption habits, the food preference influenced the frequency of eating a dessert/pudding, eating at least one serving of fruit a day, eating at least one serving of vegetables/salad a day, avoiding sausages/burgers, trying to ensure they eat plenty of fruit and vegetables, and frequency of choosing fruit as a snack for all the respondents; meanwhile, for male respondents, it also influenced the frequency of eating sweet snacks and eating at least three servings of fruit most days (p < 0.05). Taking into account that some improper food habits may be typical for the specific clusters, there is an urgent need to analyze and address them for the purposes of public health and to bear in mind that some of those habits are gender-dependent.

Body Mass and Emotional Eating: Emotional Eater Questionnaire (EEQ) in the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

“…The PLACE-19 Study, which analyzed the various aspects of the life of Polish adolescents (aged 15-20, a typical age for education in the secondary school) in the period of the COVID-19 pandemic, was divided into three phases. During the first phase of the study, the hygienic and personal protective behaviors of adolescents were investigated [22][23][24], while in the second and third phase their eating habits [25][26][27][28][29][30] and psychological aspects of eating behaviors were analyzed, respectively.…”

“…The mean age in the studied group was 16.7 ± 1.13 years (median of 17.0, differing from 15.0 to 20.0; nonparametric distribution), and it did not differ between female (16.7 ± 1.14 years, median of 17.0, differing from 15.0 to 20.0; nonparametric distribution) and male individuals (16.7 ± 1.10 years, median of 16.5, differing from 15.0 to 20.0; nonparametric distribution) (Mann-Whitney U test, p = 0.4110). while in the second and third phase their eating habits [25][26][27][28][29][30] and psychological aspects of eating behaviors were analyzed, respectively. The study of psychological aspects of eating behaviors was carried out from 21 January 2021 to 17 February 2021.…”

Analysis of Food Habits during Pandemic in a Polish Population-Based Sample of Primary School Adolescents: Diet and Activity of Youth during COVID-19 (DAY-19) Study

“…The AFHC [37] is based on 23 questions about various food habits, which are associated with food purchase, preparation, and consumption. The Polish version of AFHC was applied as it is commonly used [41,42], and was developed based on the forward and backward translation and transcultural adaptation [41].…”

“…Among various tools used to assess food habits, one of the commonly used questionnaires is the Adolescent Food Habits Checklist (AFHC) by Johnson et al [37], which is used not only for adolescents [38,39] but also for adults [40]. This questionnaire was already used to assess the changes of food habits during the COVID-19 pandemic in the population of older adolescents [41,42], and studies revealed that while some food habits were improved, the other ones were worsened, which enabled defining essential areas for public health education [41]. In populations of younger adolescents [37,38], or even children [39], this tool was also used in multiple studies, but it has not been used so far in this population during the COVID-19 pandemic to assess their food habits changes.…”

Valorization of bio‐waste eggshell as a viable source of dietary calcium for confectionery products

“…It was concluded that consuming calcium‐fortified foods can help the elderly to improve their nutritional status and quality of life and prevent deficiencies. Consumption of fortified food products by adolescents as an alternative to popular snacks may also affect the individuals' health, such as weight and nutritional status, and in the future affect eating behavior and food preferences 8‐10 . The arguments in favor of the use of eggshells in the design of calcium‐fortified products are: high calcium content in the eggshell (about 38 g kg −1 ); almost three times greater bioavailability of calcium compared to synthetic CaCO 3 in animal models; 11 and statistically significantly higher calcium absorption, as shown in studies among postmenopausal women 12 .…”